Coating agent

A thin film coated on the surface of certain foods, not only looks bright, beautiful, but also can adjust breath and prolong shelf life. These substances used in food appearance, shelf-life, preservation, glazing, to prevent mold erosion and water evaporation is called the coating agent.

Fruit coated with a thin film can be suppressed water evaporation and prevent microbial invasion and the formation of atmosphere layers, which might extend the time fresh fruit. Some candies such as chocolates, the rear surface of the film, not only look bright and beautiful, but also prevent adhesions, remain stable quality. More recently, we add certain preservatives and antioxidants to make complex preservative.

The agents frequently used are natural beeswax, paraffin wax, shellac, etc. Besides, there are some synthetic products, such as morpholine fatty acid salts.

Coating agent can be divided into two types of spray and coating type. Agent is sprayed worm Polystyrene, paraffin wax, beeswax, sodium oleate, shellac formulation, ethylene oxide, higher fatty alcohols, fatty acid salts of morpholine, magnesium silicate, vinyl acetate resins and the like. Coated agent has glutinous rice, clothing, wax impregnated paper, polyvinyl acetate and the like. Our GB2760-1996 regulations allow 9 species to use on food cover film: shellac, paraffin, liquid paraffin (white oil), morpholine fatty acid salt (fruit wax), pentaerythritol ester of rosin hexyl, octyl phenoxy poly (ethyleneoxy), dimethylpolysiloxane, carnauba wax, stearic acid.

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