Glazing agent

Many storage techniques have been developed to extend the marketing distances and holding periods for commodities after harvest. For this, different preservation methodologies have been developed for fruits and vegetables. Several substances are known to play a role as cryoprotective and glazes in the food industry. In many instances, these glazes are processing aids.

A glazing agent is a natural or synthetic substance that provides a waxy, homogeneous, coating to prevent water loss and provide other surface protection for the substance. A substance, when applied to the external surface of a food, imparts a shiny appearance or provides a protective coating.

Example of glazing agent:
*Agar is obtained from red seaweeds of the Gelidium and Gracilaria species collected from the coasts. Agar is used in jams and marmalades, toppings, and fillings for bakery products such as doughnut glaze.

*Morpholine is used as emulsifier to wax fruits and vegetables and as a carrier for glazing agents. Now a days, morpholine is used to coat fruits and vegetables such as apples, avocados, bell peppers, cantalopes, cucumbers, eggplants, grapefruits, lemons, limes, melons, oranges, parsnips, passion fruit, peaches, pineapples, pears, pumpkins, rutabagas, squash, sweet potatoes, tomatoes, turnips, almonds and yucca.

*Karaya gum is used as a thickener (cold make-up) and as a coating and glazing agent. Karaya particles do not normally dissolve but swell in a similar fashion to starch, although karaya generally thickens at a lower concentration than starch, forming a thick paste at 3% w/w in water.

* Beeswax may be used as a food additive E901, in small quantities acting as a glazing agent, which serves to prevent water loss, or used to provide surface protection for some fruits. Soft gelatin capsules and tablet coatings may also use E901. Beeswax is an authorized food additive in the European Union, permitted as a glazing agent on confectionery (excluding chocolate), small products of fine bakery wares coated with chocolate, snacks, nuts and coffee beans and for the surface treatment only of certain fruits (fresh citrus fruits, melons, apples, pears, peaches and pineapples).
Glazing agent

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