Anaerobically-packaged ready to use liquid bakery wash

A - Human Necessities – 21 – D

Patent

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Details

A21D 2/26 (2006.01) A21D 13/00 (2006.01) A21D 13/08 (2006.01) A23G 3/00 (2006.01) A23G 3/34 (2006.01) A23L 1/00 (2006.01) A23L 1/32 (2006.01) A23P 1/08 (2006.01)

Patent

CA 2285187

The present invention relates to a liquid, shelf stable ready to use baker's wash for coating bakery products such as rolls, breads and pie crusts. The wash can be applied either before or after baking to provide a shine to the bakery product. The composition is packaged in an anaerobic environment, such as an aerosol spray. The product provides a convenient way of dispensing the product in use, while maintaining the antimicrobial stability of the product over its useful life. This result is achieved using a preservative composition which contains a mixture of methylparaben and propylparaben, wherein the ratio by weight of the materials is at least about 1.25:1. The composition comprises at least one no-egg white protein, such as caseinate, at least one anti-precipitive agent, at least one viscosity control stabilizer, the preservative composition described above, and water.

L'invention concerne un liquide de boulangerie prêt à l'emploi et à longue durée de conservation, destiné à recouvrir des produits de boulangerie tels que petits pains, pains et fonds de tarte. Le liquide, qui peut être appliqué soit avant soit après la cuisson, fait briller le produit de boulangerie. La composition est conditionnée dans un environnement anaérobie, tel qu'un vaporisateur d'aérosols. Le liquide permet de présenter le produit sous une forme convenant à son utilisation, tout en lui conservant sa stabilité face à une contamination microbienne sur toute sa durée de conservation. On obtient ce résultat au moyen d'une composition de conservation qui contient un mélange de p-hydroxybenzoate de méthyle et d'hydroxybenzoate de propyle, le rapport en poids des matériaux étant d'au moins 1,25/1 environ. La composition comprend au moins une protéine ne provenant pas du blanc d'oeuf, telle qu'un caséinate, au moins un agent anti-précipitation, au moins un stabilisant de la viscosité, la composition de conservation décrite ci-dessus et de l'eau.

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