Film agent

Applying a film on the surface of some foods not only looks bright and beautiful, but also regulates breathing and prolongs the shelf life. These substances used for the appearance of foods, which are used for preservation, preservation, glazing, prevention of mold erosion and evaporation of water, are called filming agents. The surface of the fruit is coated with a film to inhibit the evaporation of water, prevent the intrusion of microorganisms, and form a gas-conditioning layer, thus prolonging the preservation time of the fruit. Some candy, such as chocolate, is not only bright and beautiful after being coated on the surface, but also prevents adhesion and maintains stable quality. Recently, some preservatives, antioxidants, and the like have been added to the film to further prepare a composite preservative. Commonly used coating agents are natural beeswax, paraffin, shellac, etc., in addition to some synthetic products, such as morpholine fatty acid salts. The filming agent can be roughly classified into two types, a spray type and a cover type. Spray coating agents include shellac products, paraffin wax, beeswax, sodium oleate, shellac formulations, ethylene oxide, higher fatty alcohols, morpholine fatty acid salts, magnesium silicates, vinyl acetate resins, and the like. The coating type coating agent is a glutinous rice coating, a paraffin impregnated paper, a polyvinyl acetate or the like. China's GB2760-1996 regulations allow for the use of nine kinds of coating agents on food: shellac, paraffin, liquid paraffin (white oil), morpholine fatty acid salt (fruit wax), rosin pentaerythritol ester, octyl phenoxy Poly(ethyleneoxy), dimethylpolysiloxane, carnauba wax, stearic acid.