Societe Industrielle des Oleagineux

Saint-Laurent-Blangy, France

Societe Industrielle des Oleagineux

Saint-Laurent-Blangy, France

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Royer A.,Societe Industrielle des Oleagineux | Prilleux B.,Societe Industrielle des Oleagineux
OCL - Oleagineux Corps Gras Lipides | Year: 2012

Coating is an industrial process whereby a layer of liquid or powder is applied on the surface of a product, whatever its shape, in order to confer organoleptic (glazing agent, etc.), nutritional (add of vitamins, etc.) or functional properties (anti-caking agent, etc.). This paper is focusing on oils and fats used in agri-food industry:what are their main uses? What are the main vegetable fats used as coating agent? Then, some examples are given (wafer cones, dried fruits, pearl sugar, wrapped or covered cheese, IQF frozen products).


Royer A.,Societe Industrielle des Oleagineux | Prilleux B.,Societe Industrielle des Oleagineux
OCL - Oleagineux Corps Gras Lipides | Year: 2012

To prevent adhesion in the mould, release agents are commonly used in food industry, such as bakery, pastry, meat processing industry, confectionery, or cheese industry. Over the past two decades, petroleum based products such as petroleum jelly and paraffin have been replaced by mixture of vegetable oils (soy, canola, etc.), plant waxes (candelilla wax, carnauba wax), emulsifiers (soy or rape seed lecithin, monoor diglycerides) and sometimes antioxidants. Here is a short overview of their main characteristic.

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