Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Coated paper to make paper cups and photographic paper. Biopolymer coatings are available as more sustainable alternatives to common petrochemical coatings like LDPE (see plastic-coated paper) or mylar. Printed papers commonly have a top coat of a protective polymer to seal the print, provide scuff resistance, and sometimes gloss. Some coatings are processed by UV curing for stability. A release liner is a paper (or film) sheet used to prevent a sticky surface from adhering. It is coated on one or both sides with a release agent. Heat printed papers such as receipts are often coated with estrogenic and carcinogenic poisons, such