Dawn Foods, Inc.

Erwin Theofiel De Waele

Joyce Allegonda Johanna Kox

The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of vegetable protein, optionally homogenize the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155&#xb0; C. for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt % of vegetable protein with a viscosity of 35 mPa&#xb7;s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods.

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Essen, Belgium

Erwin Theofiel De Waele