Uses of food coating agent

Historically, food coatings were applied before frying or baking to form a seal, and then locked in juice to prevent the food from drying out. Today, they have both flavor and texture functions.

This passage is going to talk about the following uses of food coating agent: 

1. Food coating makes food better processed and more delicious

2. Add food coating agent to enrich the glaze of food

3. Other commercial use of food coating agents

1. Food coating makes food better processed and more delicious

Chris Rodrigues, a culinary scientist at Life Spice Ingredients in Chicago, said: “Because condiments are subjected to extremely high heat during baking or frying, it has been difficult to convey multiple flavors in food coatings in the past." Instead, the flavor is delivered by the chef through local seasonings or gravy or consumer condiments.

The surface coating is applied to the food product in the form of a powder or liquid layer by mechanical methods, such as spraying, mixing or dipping. After the coating is evenly coated, it can be stabilized by drying, heating, cooling or freezing, which helps to extend the life of the food.

The polish can produce a smooth, smooth surface coating, thereby providing a protective moisture barrier. The coating helps preserve food by locking in internal moisture or preventing it from degrading due to external humidity, thereby extending the shelf life. The desirable properties of polishes and release glazes include stability to maintain their integrity under heat or pressure, and the ability to provide uniform and uniform coatings on an industrial scale.

2. Add food coating agent to enrich the glaze of food

Granular grains, nuts, and tubers may cause batter and crumbs, but they are usually not part of the glaze, which is a sticky coating applied during cooking. The glaze is basically an edible film that acts as a barrier to prevent dehydration of meat. They have a sense of gloss, and have enhanced flavor and color. Whether it is batter, bread crumbs or glaze, the coating must adhere to the protein. As processors explore new flour and flavoring systems, this can be challenging because these ingredients affect pH, humidity, and other variables, which all affect the adhesion of the coating. Cooking methods and even packaging can affect the adhesion of the coating. Glazing can be a useful tool for introducing consumers to new dishes. You can try to use it.

3. Other commercial use of food coating agents

  food industry

Surface coatings are used to enhance the aesthetic appeal of foods by improving their luster or changing their color. They can also improve the palatability of the product by changing its texture or taste or enhancing its flavor. Surface coatings can sometimes enrich the product by adding vitamins and minerals. They can also be used as mold release agents to prevent the packaging from sticking to the product.

  Confectionery industry

Confectionery products are usually coated by sugar coating, which involves rolling products such as nuts, chocolate or jelly beans in syrup to form a sugar-containing shell. Confectionery glazes are commonly used to provide a glossy surface coating for confectionery.

  Pharmaceutical Industry

The surface coating is used as an excipient to coat tablets and capsules to increase their shelf life. Encapsulation is also used to protect the drug and control its release. Historically, medicinal glaze (shellac in ethanol solution) has been used as an enteric coating, but stability issues affect the release characteristics, so its use for this purpose has been reduced.

  Other industries

Wax is used in lipsticks, lip balm, emollients and other skin care products to provide a smooth surface coating.

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