Compsn. for coating baked dough goods - contains carnauba or candelilla wax, ethylcellulose and food oil

摘要

A compsn. for coating baked goods prepd. from dough, rendering them impermeable to moisture and suitable for human consumption, contains 3 components. Pref., the components are (1) carnauba wax or candellila wax, (2) ethylcellulose, and (3) a food oil as plasticiser, esp. castor oil, which loses its laxative properties on heating to 170 deg. C. Aromas may be added. Because of the solubility of ethylcellulose at 160 deg. C, components (2) and (3) are heated to 170 deg.C, when ethylcellulose goes into soln. Dissolution of ethylcellulose is in an inert atmos., with exclusion of air, and the temp. of 170 deg.C must be maintained to avoid darkening of the compsn. Aromas are mixed in last. The solidified compsn. may be liquefied again, liquefying only the amt. needed, to avoid oxidative discolouration. USE/ADVANTAGE - The baked goods are containers for beverages, including hot drinks. The containers do not pollute the environment, nor produce harmful substances by combustion. Waste can be used for animal feedingec