FORMULA No.1 A spray or dip coating of "MYVACET" Distilled Acetylated Monoglycerides helps reduce dehydration, off-flavor and rancidity in nuts. "MYVACET" 5-07 or MYVACET 7-00 serves as an effective barrier on nuts which are to be chocolate coated and as a moisture barrier on nuts used in ice cream. Liquid "MYVACET" 9-40 provides excellent gloss, lubrication and release properties, as well as stability against rancidity. MYVACET material can be sprayed or poured over tumbling nuts in a warm coating pan, or coating can be done by using a rotating perforated cylinder. The film forms as the nuts tumble. In commercial applications the "MYVACET" material is held at about 150'F (60'C). Dip coating usually provides a higher coating level than does the spray method. As a general procedure, nuts at approximately 100 to 115'F (38 to 46'C) are dipped briefly in a bath of "MYVACET" 5-07 or 7-00 held at 220'F (104'C) and then are allowed to drain.
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