Edible oil

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C - Chemistry, Metallurgy

11

C

99/13, 260/485.3

C11C 3/12 (2006.01) A23B 7/16 (2006.01) A23G 1/00 (2006.01) A23L 3/34 (2006.01)

Patent

CA 1140942

Abstract of the Disclosure Improved coating compositions for foodstuffs such as chocolate and dried fruit comprise jojoba oil which is hydrogenated either substantially completely and used in solution in a volatile solvent such as acetone, or partially to a liquid which, while remaining clear for at least 24 hours at 25°C or below, provides a greatly improved stability to the coated foodstuff compared with the unhydrogenated oil.

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