Moisture-resistant edible food coating and method for applying the same
This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, “ready-to-eat” appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.
1. An edible food coating, consisting essentially of:
a polymer that is from about 1% to about 10% of the edible coating,
an organic solvent that is from about 80% to about 99% of the edible coating, and
a low viscosity that ranges from about 12 cPs to about 16 cPs,
wherein the edible food coating does not comprise a pigment, and
wherein the low viscosity provides elasticity to the edible food coating to resist low freezing temperatures without cracking after freezing and thawing.
2. The edible food coating of claim 1 , wherein the polymer is Hydroxypropylcellulose (HPC) or Ethyl cellulose (EC).
3. The edible food coating of claim 1 , wherein the organic solvent is ethyl alcohol.
4. The edible food coating of claim 1 , wherein the viscosity is about 14 cPs.
5. The edible food coating of claim 1 , wherein the polymer is about 3% of the edible coating.
6. The edible food coating of claim 1 , where the organic solvent is about 97% of the edible coating.
7. A doughnut, consisting essentially of
a substrate that includes flour, sugar, fat, and water,
a frosting in contact with the substrate, and
an edible coating in contact with the frosting,
wherein the edible coating comprises from about 1% to about 10% of a polymer, from about 80% to about 99% of an organic solvent, and a low viscosity that ranges from about 12 cPs to about 16 cPs, and
wherein the edible food coating does not comprise a pigment, and
wherein the low viscosity provides elasticity to the edible food coating to resist low freezing temperatures without cracking after freezing and thawing.
8. The doughnut of claim 7 , wherein the polymer of the edible food coating is Hydroxypropylcellulose (HPC) or Ethyl cellulose (EC).
9. The doughnut of claim 7 , wherein the organic solvent of the edible food coating is ethyl alcohol.
10. The doughnut of claim 7 , wherein the viscosity of the edible food coating is about 14 cPs.
11. The doughnut of claim 7 , wherein the polymer of the edible food coating is about 3% of the edible coating.
12. The doughnut of claim 7 , where the organic solvent of the edible food coating is about 97% of the edible coating.
13. The doughnut of claim 7 , wherein the doughnut is a cake doughnut.
14. The doughnut of claim 7 , wherein the doughnut is a yeast doughnut.
15. The doughnut of claim 14 , wherein the yeast doughnut is a chocolate-frosted yeast doughnut or a glazed yeast doughnut.
16. The doughnut of claim 13 , wherein the cake doughnut is an old-fashioned cake doughnut.
17. A method of applying an edible food coating to a doughnut, the method consisting essentially of:
preparing an edible food coating comprising from about 1% to about 10% of a polymer, from about 80% to about 99% of an organic solvent, and a low viscosity that ranges from about 12 cPs to about 16 cPs,
wherein the edible food coating does not comprise a pigment, and
wherein the low viscosity provides elasticity to the edible food coating to resist low freezing temperatures without cracking after freezing and thawing, and
advancing the edible food coating through at least one nozzle so as to spray the edible food coating onto the doughnut.
18. The method of claim 17 , wherein the at least one nozzle is an ultrasonic nozzle.
19. The method of claim 18 , wherein the at least one ultrasonic nozzle is a 25 kHz impact nozzle.
20. The method of claim 19 , wherein the method further includes (i) a Box 1 and a Box 2 flow rate of about 50 ml/min, (ii) a Box 1 and a Box 2 jet force of about 55 LPM, (iii) a nozzle power of about 10 watts, (iv) a jet position from tip to doughnut of about 6 inches, (v) a spray on of about 1 inch, and (vi) a spray off of about 20 inches.
21. The method of claim 17 , wherein the polymer of the edible food coating is Hydroxypropylcellulose (HPC) or Ethyl cellulose (EC).
22. The method of claim 17 , wherein the organic solvent of the edible food coating is ethyl alcohol.
23. The method of claim 17 , wherein the viscosity of the edible food coating is about 14 cPs.
24. The method of claim 17 , wherein the polymer of the edible food coating is about 3% of the edible coating.
25. The method of claim 17 , where the organic solvent of the edible food coating is about 97% of the edible coating.
26. The method of claim 17 , wherein the doughnut is a cake doughnut.
27. The method of claim 26 , wherein the cake doughnut is an old-fashioned cake doughnut.
28. The method of claim 17 , wherein the doughnut is a yeast doughnut.
29. The method of claim 28 , wherein the yeast doughnut is a chocolate-frosted yeast doughnut or a glazed yeast doughnut.
30. A method of preparing a coated doughnut, the method consisting essentially of:
preparing an edible food coating, wherein the coating comprises from about 1% to about 10% of a polymer, from about 80% to about 99% of an organic solvent, and has a low viscosity that ranges from about 12 cPs to about 16 cPs,
wherein the edible food coating does not comprise a pigment, and
wherein the low viscosity provides elasticity to the edible food coating to resist low freezing temperatures without cracking after freezing and thawing,
passing the edible food coating through at least one spray nozzle so as to spray the edible food coating onto the food product to create a coated doughnut,
freezing the coated doughnut, and
storing the frozen coated doughnut for a period of time.
31. The method of claim 30 , further comprising:
thawing the coated doughnut after the period of time.
32. The method of claim 30 , wherein the freezing occurs at core temperatures from about −8° C. to about −20° C. and at a relative humidity of about 55% to about 85%.
33. The edible food coating of claim 30 , wherein the polymer of the edible food coating is Hydroxypropylcellulose (HPC) or Ethyl cellulose (EC).
34. The method of claim 30 , wherein the organic solvent of the edible food coating is ethyl alcohol.
35. The method of claim 30 , wherein the viscosity of the edible food coating is about 14 cPs.
36. The method of claim 30 , wherein the polymer of the edible food coating is about 3% of the edible coating.
37. The method of claim 30 , wherein the organic solvent of the edible food coating is about 97% of the edible coating.
38. The method of claim 30 , wherein the at least one nozzle is an ultrasonic nozzle.
39. The method of claim 38 , wherein the at least one ultrasonic nozzle is a 25 kHz impact nozzle.
40. The method of claim 39 , wherein the method further includes (i) a Box 1 and a Box 2 flow rate of about 50 ml/min, (ii) a Box 1 and a Box 2 jet force of about 55 LPM, (iii) a nozzle power of about 10 watts, (iv) a jet position from tip to doughnut of about 6 inches, (v) a spray on of about 1 inch, and (vi) a spray off of about 20 inches.
41. The method of claim 30 , wherein the doughnut is a cake doughnut.
42. The method of claim 41 , wherein the cake doughnut is an old-fashioned cake doughnut.
43. The method of claim 30 , wherein the doughnut is a yeast doughnut.
44. The method of claim 43 , wherein the yeast doughnut is a chocolate-frosted yeast doughnut or a glazed yeast doughnut.