Patent ID: 11388918

Abstract:
The method is for making a coating for use in reducing penetration of food dyes on an egg shell surface. The method includes admixing an edible salt compound with water in combination with a hydroxide, optionally adding an acid to lower the pH of the mixture; optionally adding a sugar alcohol; optionally adding, and mixing in, one or more of water and a food grade acid, bacterial alpha amylase, a plasticizer, a sugar, starch, cellulose/cellulose esters, gelatin, agar, gluten, casein, and protein, adding a food grade emulsifier and a fatty acid to the mixture, optionally adding a food grade clay to the mixture, heating the mixture to a temperature between 135-200° F. and adding a food grade wax, and optionally adding a silicone, cooling the mixture to produce the coating for application onto the egg shell surface.