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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

Inactive Publication Date: 2004-10-27
NATRATEC INT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

None of the above coatings are acceptable in the organic product market because although they are based on natural waxes, they contain unacceptable amounts of emulsifiers, plasticizers, anti-foaming agents, surfactants and preservatives Functional synthetic additives (same as above)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a composition for coating fruits, vegetables, fowl eggs, and especially for organically-grown produce, useful for protection and extension of the shelf life of said fruits, vegetables and fowl eggs, wherein said composition is an aqueous dispersion comprised of: (a) a hydrophobic component comprising at least one member of the following group consisting of natural wax, orvegetable oil; (b) an alkali agent; (c) water;wherein components (a) and (b) are derived from natural biological sources.The invention also relates to a method for application of the composition.

Description

field of invention [0001] The present invention relates to compositions for coating fresh produce, such as fruits, vegetables, and poultry eggs, to protect and extend the shelf life of the produce. The compositions of the invention are particularly useful for protecting organically grown fruits and vegetables. Background of the invention [0002] In the trade of fresh produce, ie fruits, vegetables and poultry eggs, it may take several weeks from the harvest of the produce or the collection of the eggs to the sale and use of these fresh produce. During this period, aerobic respiration continues through the semiporous rinds or shells of fruits, vegetables, and eggs. In fruits and vegetables, senescence is induced by the sustained release of the plant hormones ethylene and auxin, which lead to the breakdown of sugars and evaporation of water within the fruit. Aging of such fruits and plants is undesirable because it results in a noticeable change in the appearance, texture a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06A23B5/14A23B5/18A23B7/154A23B7/157A23B7/16A23L15/00A23L19/00A61K36/33A61K36/537A61K36/61A61K36/752A61K36/82A61K36/886
CPCA23B5/06A23B5/18A23B7/154A23B7/157A23B5/14Y10S118/06A23B7/16
Inventor J·拉哈弗E·泊理安斯克D·瓦尔德曼
Owner NATRATEC INT
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