Maro Publications

Coated Food

Notes

Patent Abstracts

Patent Titles

*10/24/2013 
from 9/2/2013

Maro Encyclopedia

Coatings

Food

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Patent Titles

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Patent Abstracts

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Notes

“Coating in the food industry is the application of a layer of liquid and/or solids onto a product. The operation essentially relies on mechanical energy and physical principles. It consists mostly in setting the product particles in motion and simultaneously applying the coating ingredient in a certain pattern to expose one to the other. It involves such phenomena as adhesion, friction, viscosity, surface tension, or crystallisation). Food coating is not a “hard” science such as drying or cooling, which can be described by equations and be predictable. Food coating is rather a “soft” knowledge derived from the accumulation of know-how. One reason is the product and the ingredients considered have complex characteristics, variations and interactions.

Encapsulation is the application of a liquid layer on very small particles. It relies on an array of principles: entrapping a molecule inside a matrix, chemical bonding, and polymerisation. Encapsulation aims at the protection and controlled release of active molecules when immersed in an environment. As a rule of thumb, particle size can discriminate between “encapsulation” (below 300 to 1000 µ) and “food coating” (above this limit). Mere mechanical movement is not adequate and sufficient to fulfill the proper coating of minute particles.”

(Coated Food, Wikipedia, 10/24/2013)

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Interested!!
Bookmark this page to follow future developments!.
(RDC 7/16/2012)

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Roger D. Corneliussen
Editor
www.maropolymeronline.com

Maro Polymer Links
Tel: 610 363 9920
Fax: 610 363 9921
E-Mail: cornelrd@bee.net  

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Copyright 2013 by Roger D. Corneliussen.
No part of this transmission is to be duplicated in any manner or forwarded by electronic mail without the express written permission of Roger D. Corneliussen
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* Date of latest addition; date of first entry is 10/8/2013.