Compsn. for coating fruis, vegetables and fowl eggs, esp. useful for organic produce
A composition and technology of agricultural products, applied in the direction of protecting fruits/vegetables with a protective layer, keeping fruits and vegetables fresh, and preserving eggs with a protective layer, which can solve the problem of difficult to accept emulsifiers, antifoaming agents, surfactants and preservatives Problems such as synthetic additives
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Embodiment 1
[0053] components
[0054] The dispersion was prepared by first adding the soft resin to the water, and adding the sodium carbonate while mixing. The resulting solution was an emulsion, which was then heated to 80-85°C. The solution was mixed at approximately 25,000 RPM and a pre-dissolved mixture of jojoba oil + liquefied beeswax was added while mixing. Jojoba oil acts to slow down the rate of respiration in the fruit coated with the final product composition. Also, the addition of jojoba oil allows the utilization of lower concentrations of wax in the composition. After cooling, a dispersion is obtained which is then used to coat agricultural products.
[0055] In this example, the above dispersion was applied to the surface of Star King apples by dipping the apples in the dispersion and drying under an air stream. The coated apples were stored at room temperature (20-25°C) and their appearance and percent weight loss were followed over several weeks and compare...
Embodiment 2
[0059] components
[0060] The dispersion was prepared by adding wood rosin to water, then adding potassium hydroxide and green tea aqueous extract while mixing. The resulting solution acts as an emulsifier. The solution is heated to 55-60°C and mixed with a pre-dissolved mixture of coconut oil and dissolved beeswax at approximately 25,000 RPM. The resulting aqueous dispersion was cooled and applied to cucumbers by dipping them in said dispersion and dried under a hot air stream.
[0061] The coated cucumbers were stored at a temperature of 10°C for 21 days, during which time their appearance and percentage weight loss were recorded and compared with uncoated cucumbers stored under the same conditions. The results are as follows (Table 2):
[0062] time
[0063] The results shown in Table 2 demonstrate that the coated cucumbers had less weight loss relative to the uncoated cucumbers and that the coated cucumbers maintained their appearance over an extend...
Embodiment 3
[0065] components
[0066] The dispersion is prepared by adding lecithin, which acts as a protective colloid, and rosemary water extract, which has antiseptic activity, to sodium niacinate. Sodium niacin acts as an emulsifier. The resulting mixture was heated to 70-75°C and the molten beeswax was added while mixing at high speed (approximately 25,000 RPM).
[0067] The resulting dispersion is cooled and used to coat the olives. After application, the olives are dried using a hot air stream. The olives were stored at 9°C for 35 days and their percent weight loss and their appearance were recorded and compared with a control group of untreated olives stored under the same conditions. The results are shown in Table 3.
[0068] time
[0069] The results indicated that coated olives lost less weight than uncoated olives.
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