The zein protein in VEGE-COAT is a unique natural maize protein material produced from maize gluten meal. Insoluble in water and soluble in alcohol, VEGE-COAT has outstanding film-forming and adhesive characteristics. Liquid VEGE-COAT can be applied by dipping, misting, spraying, standard panning, or other coating methods.

Ethyl alcohol or IPA is added to VEGE-COAT Dry Mix to make a liquid coating. When the alcohol evaporates, the protein hydrophobically bonds with the other VEGE-COAT ingredients to produce a non-greasy, transparent, shiny film.
Research with nut meats, such as pecans, has shown that hydrolytic and oxidative staling can be significantly reduced by coating with 0.5-1.0% VEGE-COAT. Oxidative degeneration is the most common cause of the destruction of nut flavors. Pecans with 70% oil content are especially susceptible to development of rancidity in storage. Storage tests with uncoated pecans held at room temperature (21^o C.), 50% relative humidity, and in normal indoor light resulted in flavor degeneration and chewiness after one month. Coated with 1% VEGE-COAT, a sample of the same pecans, similarly stored, was fresh and crisp three months after initiation of the tests. One year after initiation of the storage test, the peroxide value of the VEGE-COAT coated sample was 6.9 while the peroxide value of the uncoated sample was 15.1.

Panned candies such as jellies, licorice pieces, or buttercreams can be easily coated with VEGE-COAT liquid to provide a shiny surface sea to prevent pieces sticking together. Coating with VEGE-COAT has the advantages of being a simple, single-step coating process and of being very rapidly drying. No gum arabic pre-coating step is required.

VEGE-COAT can also be sprayed on granules such as citric acid or fiber powders using batch fluid bed coating equipment to provide delayed solubility or to limit water uptake properties. Alcohol solubilized VEGE-COAT can also be sprayed on nutritional supplement tablets in the panning process as a natural barrier coating.

VEGE-COAT is digestible and nutritious because it is based on maize protein with other natural ingredients. VEGE-COAT does not continue to harden as time passes.VEGE-COAT coating dries rapidly to a strong, transparent, shiny film which absorbs ultraviolet light and helps prevents microbial growth. VEGE-COAT is labeled as a maize protein coating or maize protein glaze.

Generally, VEGE-COAT Dry Mix should be blended with Ethyl Alcohol at a level of 27% on a weight basis. For best results, application of 1 to 2 liters of the liquid VEGE-COAT to every 100 kg of product to be coated is suggested. This should result in a final dry coating level of 0.3 to 0.7%.

Liquid VEGE-COAT can be applied by ladling it on to the product to be coated, or by spraying it on the product to be coated as the product tumbles in a revolving pan or cylinder. Intermittent spraying and air drying will generate a continuous film on uneven surfaces. For confections or tablets on which a bright finish is desired, the necessary quantity of VEGE-COAT is applied and when it is well distributed on the product, the revolving pan is stopped and the VEGE-COAT coating is allowed to dry. During the drying operation, the pan or cylinder is allowed to revolve occasionally to loosen the pieces of product. The liquid VEGE-COAT will dry in one to two minutes.

Confectionery products usually require from 1 to 1.5 liters of liquid VEGE-COAT per 100 kilograms of product. Nut meats usually require an application of 1.5 to 2 liters of liquid VEGE-COAT per 100 kilograms of nuts. Nuts with depressions or uneven exteriors, such as walnuts or pecans can be more uniformly coated by using a spraying process. If there is residual taste or odor of the alcohol solvent, further air drying for up to twenty-four hours is recommended.

VEGE-COAT liquid may be applied with the same equipment and methods utilized for confection glaze (edible shellac). VEGE-COAT dries more rapidly than shellac and is 100% vegetarian. There is no limitation on the amount of VEGE-COAT that may be applied because VEGE-COAT is a nutritious food material.

Liquid VEGE-COAT is best if used as soon as possible after it is prepared. If liquid VEGE-COAT must be stored, it should be kept at room temperature (18^o to 24^o C), in an airtight container with no "head space" to best maintain its stability. Liquid VEGE-COAT should be stirred or shaken before each use. If during storage, the solid materials separate out of liquid VEGE-COAT, simply heat the liquid with agitation to 35^o C in a well ventilated environment, free from ignition sources. Then cool it to the desired coating temperature. Never use liquid VEGE-COAT near an open flame. Allow all alcohol solvent to evaporate using explosion-proof exhaust fans over the revolving pans or in the room used for solvent removal.
Clean the equipment used for VEGE-COAT application with alcohol.