Surface-coating for producing microbiologically-stable baked goods
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United States of America Patent
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Jul 6, 1993
Grant Date -
N/A
app pub date -
Oct 10, 1990
filing date -
Oct 10, 1990
priority date (Note) -
Expired
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Abstract
High-moisture food products are surface-coated with a coating comprised of 80 to 99.5% water, 0.1 to 3% sorbic acid or a salt thereof, and 0.2 to 3% kappa-carrageenan. The coating has a pH of 3.5 to 5.5 and sets at a temperature above 100.degree. F. The coating is well-suited for application to baked goods such as soft pies.
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