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Fishcakes are also often sold in fish markets in individual pieces. To keep the fish cakes fresh they are often sold in bags full of water. These fish cakes are not fried and usually used in soups. The shelf life for fish cakes varies greatly depending on the manufacturing and storage process. The shelf life can range from 12 days to 90 days. [18]
This article concerns coating applications in the food industry. There are many similarities between coating processes and numerous examples of technology transfer to and from the food industry. Coating in the food industry is the application of a layer of liquids or solids onto a product. The operation essentially relies on mechanical energy.
An enteric coating is a polymer barrier applied to oral medication that prevents its dissolution or disintegration in the gastric environment. [1] This helps by either protecting drugs from the acidity of the stomach, the stomach from the detrimental effects of the drug, or to release the drug after the stomach (usually in the upper tract of the intestine). [2]
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Phthalates can plasticise ethyl cellulose, polyvinyl acetate phthalate (PVAP) and cellulose acetate phthalate (CAP), all of which are used to make enteric coatings for tablet and capsule medications. These coatings protect drugs from the acidity of the stomach, but allow their release and absorption in the intestines. [citation needed]
Microencapsulation is a process in which tiny particles or droplets are surrounded by a coating to give small capsules, with useful properties. [1] [2] In general, it is used to incorporate food ingredients, [3] enzymes, cells or other materials on a micro metric scale.
Shellac dissolved in alcohol, typically more dilute than as used in French polish, is now commonly sold as "sanding sealer" by several companies. It is used to seal wooden surfaces, often as preparation for a final more durable finish; it reduces the amount of final coating required by reducing its absorption into the wood. [citation needed]
[1] [2] Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former is the most common form, [ 3 ] while the latter is less common and sometimes called gungjung-tteokbokki ( royal ...