The invention concerns edible matrices for the protection of the substrates (food or not). The water soluble matrix has a glycerol-lipid-protein content Y (by weight) defined by the expression Y=X1+f(X1)+f2(X1) wherein X1 is the quantity % of protein (pigskin gelatin) and f1(X1) and F2(X1) are respectively the amounts of glycerol and lipid (acetylated monoglycerides), strictly depending on the protein content. Said matrices contain also an umulsifier and an antifoam agent, and provide, among aother properties,sealability, transparency, fgas and vapour barriers, etc..
EDIBLE MATRICES AND RELEVANT APPLICATIONS AND PREPARATION METHOD / S. Farris, L. Piergiovanni, G. Ronchi, R. Rocca.
EDIBLE MATRICES AND RELEVANT APPLICATIONS AND PREPARATION METHOD
S. FarrisPrimo
;L. PiergiovanniSecondo
;
2008
Abstract
The invention concerns edible matrices for the protection of the substrates (food or not). The water soluble matrix has a glycerol-lipid-protein content Y (by weight) defined by the expression Y=X1+f(X1)+f2(X1) wherein X1 is the quantity % of protein (pigskin gelatin) and f1(X1) and F2(X1) are respectively the amounts of glycerol and lipid (acetylated monoglycerides), strictly depending on the protein content. Said matrices contain also an umulsifier and an antifoam agent, and provide, among aother properties,sealability, transparency, fgas and vapour barriers, etc..
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