Huiles et graisses comme agents d’enrobage dans l’industrie agro-alimentaire
Coating is an industrial process whereby a layer of liquid or powder is applied on the surface of a product, whatever its shape, in order to confer organoleptic (glazing agent, etc.), nutritional (add of vitamins, etc.) or functional properties (anti-caking agent, etc.). This paper is focusing on oi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2012-03-01
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| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2012.0437 |
| Summary: | Coating is an industrial process whereby a layer of liquid or powder is applied on the surface of a product, whatever its shape, in order to confer organoleptic (glazing agent, etc.), nutritional (add of vitamins, etc.) or functional properties (anti-caking agent, etc.). This paper is focusing on oils and fats used in agri-food industry: what are their main uses? What are the main vegetable fats used as coating agent? Then, some examples are given (wafer cones, dried fruits, pearl sugar, wrapped or covered cheese, IQF frozen products). |
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| ISSN: | 1258-8210 1950-697X |