ABSTRACT
An edible coating can be defined as a thin film of edible material that is formed on a food surface. With some materials, a stand-alone film can be formed for placement between food components. Lipids, on the other hand, are very effective moisture barriers and somewhat ineffective gas barriers. Lipid coatings are used primarily to inhibit moisture loss from foods and also to improve consumer appeal by adding a glossy finish to the coated product. Many types of lipids have been examined for use as coating or film-forming materials. The largest use for lipid coatings in the candy and confectionery industry is for polishing panned products. A panned confection is produced by repeated application and drying of a sugar syrup or chocolate coating on candy pieces. The two main defects in stored nuts are oxidative rancidity and moisture uptake. Lipid coatings have been effective at minimizing or delaying the onset of these defects.
