| abstract |
The invention relates to a coating layer for food, comprising a layered chocolate layer and a shellac layer; the shellac layer contains sucrose and shellac, and their weight ratio is 28-32:0.5-2; the chocolate layer contains Cocoa mass, cocoa butter, sucrose, edible salt and lecithin in a weight ratio of 20‑30:30‑40:28‑50:0.05‑1:0.5‑1. The food coating is stable in a high moisture activity environment. |