2018results about "Fruits/vegetable preservation by coating" patented technology

An edible product such as a unit dosage form of a pharmaceutically active substance includes a layer of a material that can receive and retain a high resolution microrelief that can convey information. The microrelief is themo-formable, preferably formed from an aqueous solution of HPMC and/or HPC plus a plasticizer and colorant. Other additives such as strengtheners, surfactants and adherents may be used depending on the application. The materials are selected and proportioned to control the fading or change in color of the visual image or effect produced by the relief to indicate exposure to an unacceptable degree of heat or humidity. The dosage form can be the relief-containing layer itself with the pharmaceutical carried therein. In a preferred form, the layer is an outer coating over a core containing the pharmaceutically active substance. Coated tablets are configured to resist twinning. To produce such dosage forms, the coated core is transported in unison with a flexible mold or transfer plate that can heat-replicate the microrelief on the outer layer of the dosage form, followed by a cooling and release of the transfer plate from the coating.

A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior surface of the mold inclusive of an opening of said mold. The decorative food has a colored pattern divided into multiple divisions extending up to a central portion of the decorative food, in a direction to extrude the food materials into the mold, the colored pattern being formed such that the multiple divisions are arranged with substantially the same ratio at any of a cross sectional area intersecting the direction to extrude the food materials, and wherein the decorative food contains therein a foodstuff. Also disclosed are an apparatus and method for manufacturing the decorative food.

A free radical curable liquid for inkjet printing of food packaging materials includes no initiator or otherwise one or more initiators selected from the group consisting of non-polymeric di- or multifunctional initiators, oligomeric initiators, polymeric initiators, and polymerizable initiators; and a polymerizable composition of the liquid consists essentially of: a) 25-100 wt % of one or more polymerizable compounds A having at least one acrylate group G1 and at least one second ethylenically unsaturated polymerizable functional group G2 selected from the group consisting of a vinlyether group, an allylether group, and a allylester group; b) 0-55 wt % of one or more polymerizable compounds B selected from the group consisting of monofunctional acrylates and difunctional acrylates; and c) 0-55 wt % of one or more polymerizable compounds C selected from the group consisting of trifunctional acrylates, tetrafunctional acrylates, pentafunctional acrylates and hexafunctional acrylates. If the weight percentage of compounds B>24 wt %, then the weight percentage of compounds C>1 wt %, and all weight percentages of A, B, and C are based upon the total weight of the polymerizable composition. At least one polymerizable compound B or C is present in the polymerizable composition if the free radical curable liquid contains no initiator.

An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used repeatedly in a sterilizing process.The object can be achieved by the bactericide (or the fungicide) comprising a polar solvent extract of leaves of eucalyptus plants and chitosan. The polar solvent is preferably chosen from the group consisting of lower alcohols and glycols.

The invention relates to organopolysiloxanes comprising (meth)acrylate groups, to a process for their preparation and to their use as radiation-curing coating materials.

From dietary health to product diversity, Lacteal Coated Pizzas outperform the venerable four-hundred year old ethnic (Italian) pizzas. Lacteal Coated Pizzas are comprised of soft leaven dough/sourdough that is topped with a delicious, nutritious Lacteal Batter, and a conventional topping. The present invention's Lacteal Batters are innovative, heat-stable, hydrocolloidal-proteineous mixtures that possess unique performance-enhancing, rheological properties.

The invention relates to a fruit and vegetable compound anti-staling agent, which is well-mixed oyster white soliquoid or micro emulsion and comprises the ingredients or some of the ingredients of 5-500ppmB of A biological bactericide, 50-5000ppmC of chemical bactericide, 50-5000000 enzyme activity unit/LD of catabolic enzyme of fungal cell wall, 10-10000ppmE of chelant, 10-10000 ppmF of antioxidant, 50-5000ppmG of thickener, 20-2000ppmH of solubilizer and water. The invention is characterized in that after the compound fruit and vegetable anti-staling liquid is applied to fruits, such as garlic sprout, banana, strawberry, bramble, pineapple, apple, pear, winter date, plum and orange and other fruits of berry type, the invention can obviously restrain rot of the fruits and vegetables at appropriate preservation temperature and under other conditions, thereby prolonging preservation life of the fruits and vegetables.

A polyester polymer is provided that includes at least one pendant phenolic-containing group. In one embodiment, the polyester polymer is combined with an optional crosslinker and an optional carrier to form a coating composition suitable for use in coating articles such as packaging articles. The coating composition typically includes a resole phenolic crosslinker. In one embodiment, the polyester polymer has at least one phenolic-containing group that comprises an adduct of cardanol.

PCT No. PCT/AU96/00824 Sec. 371 Date Jun. 22, 1998 Sec. 102(e) Date Jun. 22, 1998 PCT Filed Dec. 20, 1996 PCT Pub. No. WO97/23138 PCT Pub. Date Jul. 3, 1997A package of exposed fresh fruit including cut pieces of fruit, a packaging material and an edible gel. The packaging material encloses the fruit and allows transmission of oxygen and carbon dioxide to maintain an atmosphere about the fruit of at least 2% oxygen. The edible gel coats exposed surfaces of the fruit. The gel coating includes an anti-oxidant to retard browning and sufficient acidic constituents to establish and maintain on the exposed surfaces of the fruit a pH below 3.

Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. The cationic groups may be attached to the sterol backbone by a hydrolysable linkage so that the ceragenin compound has a relatively short half life (e.g., less than about 40 days), and the wash composition may be applied prior to shipping and washed off after shipping to minimize any ceragenin compound residue.

The present invention relates to biodegradable polymer compositions comprising poly(lactic acid) and co-polyester polymer with adipic acid mixed with organic peroxide and mineral particles. In addition, the present invention relates to products made on the basis of such compositions, such as molded and extruded articles.

A method is disclosed for preparing an expanded, vacuum puffed, dried fruit product. The method includes infusing the fruit with a low Brix infusion solution and then expanding the fruit by subjecting it to a vacuum at elevated temperature followed by drying of the fruit under a vacuum at elevated temperature and finally cooling of the fruit under lowered temperature while maintaining the vacuum. The product produced by the method is light, crisp, and has a low water activity and a low buoyant density.

A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially the same as the moisture level of the uncoated food particle. A process for encapsulating a frozen liquid particle having a size in the range from 5 micrometers to 5 millimeters with a liquid coating material is also disclosed. Also disclosed are coated food particles and encapsulate frozen liquid particles made by one of the processes of the invention.

The present invention provides a film suitable for applications requiring high water vapor transmission rates. The film comprises a polyolefin polymer together with from 1 to 30 percent by weight of the film of a hydrophilic polymer and from 30 to 75 percent by weight of the film of a filler having a hydrophilic surface functionality.

The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen confectionery.

The present invention relates to articles comprising flavored polymeric compositions. More specifically, the invention relates to articles comprising flavored polymeric compositions comprising “flavor enhancing agents” alone, or in combination with, other flavorants. The articles comprising a flavored polymeric composition do not have to be consumed, significantly destructed, masticated or fully or partially dissolved to release flavor.

The invention discloses a lichee natural coating antistaling agent which is characterized in that the coating antistaling agent comprises an antistaling agent A and an antistaling agent B. The antistaling agent employs fresh-keeping components of chitosan, citric acid, natamycin, tea polyphenol, ascorbic acid and the like. In the fresh-keeping process, the antistaling agent is coated on lichee twice for keeping fresh, each fresh-keeping component can be effectively kept on the fruit rough surface of whole lichee, the condition of uneven thickness caused by downward fresh-keeping liquid in thesubsequent treatment and operation processes of placing, air drying and the like can be avoided, the uniform thickness of the film can be effectively controlled, simultaneously, the fresh-keeping effect of each fresh-keeping component is fully performed, and the antistaling agent has good fresh-keeping effect and long fresh-keeping time. In addition, the antistaling agent has the advantages of safety, no toxicity, simple scheme and easy operation, and is convenient for industrial production.

The invention provides a fruit and vegetable fresh-keeping agent prepared from the following raw materials in parts by weight: 1-10 parts of gum bletilla, 1-10 parts of Chinese medicinal plant and 0.01-0.2 part of nano titanium dioxide. The invention further provides a preparation method of the fruit and vegetable fresh-keeping agent. The fruit and vegetable fresh-keeping agent disclosed by the invention can be applied to preserving various fruits and vegetables, wherein the mango is taken as an experimental subject in an experiment, and the Chinese medicine extract with a remarkable inhibition function on pathogenicbacteria in the mango is prepared and then is firstly organically compounded with the traditional Chinese medicine gum bletilla and the nano titanium dioxide to prepare into the green and safe Chinese medicine fruit and vegetable fresh-keeping agent. The fruit and vegetable fresh-keeping agent disclosed by the invention breaks through the modified atmosphere preservation of fruits and vegetables, the natural bacteriostat application and the safety, and also brings very remarkable economic and social benefits.

An iced confectionery article, which is in particular a molded iced confectionery article based on water ice with a soft-core texture. This article includes i) a core of water ice containing 20 to 40% by weight of solids, having a degree of overrun of 20 to 80% and a texture which is similar to that of an extruded ice-cream, which contains, where appropriate, pieces, and ii) a shell of water ice with no overrun, containing 20 to 35% by weight of solids. In another embodiment, the core contains inclusions ranging in size from 1 to 10 mm. The invention also relates to processes for preparing these molded iced confectionery articles.

Antibacterial compositions effective against both gram positive and gram negative vegetative bacteria plus harmful gram positive sporeforming bacteria include propionibacterial metabolites in combination with two or more of the following: a lantibiotic; a lytic enzyme; and an organic acid or its salt. Methods of use are provided, as well as food products treated with these antibacterial compositions.

The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by mildly abrading the nut while contacting it with an edible film forming agent.