Edible barriers

a barrier and edible technology, applied in the field of barriers, can solve the problems of affecting the appearance, taste, shelf life and consumer satisfaction, and the inability of edible moisture barrier technology to effectively stop moisture migration, and achieve excellent temperature stability

Inactive Publication Date: 2007-07-19
CONOPCO INC D B A UNILEVER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0006] Moreover, the temperature stability of the barrier was found to be excellent, they are stable from −20° C. tot 150° C., freeze thaw stable and cooking and frying stable.

Problems solved by technology

Migration of moisture and flavour in food products forms a serious problem because it negatively affects the appearance, taste, freshness, shelf life and consumer satisfaction.
Currently available edible moisture barrier technology is not suitable for effectively stopping moisture migration in composite food products during shelf life.
Lipid material based moisture barriers lack physical strength and flexibility and cannot withstand elevated temperatures during processing.
Hydrocolloid-based edible films potentially have better tensile strength, but are not very effective because of their hydrophilic nature.
Upon drying, hydrocolloid films tend to become rather brittle and hence lose their superior physical properties.
Combinations of hydrocolloid and lipid films have been applied in alternating layers (laminate) to take advantage of both systems, but require complex and expensive processing.

Method used

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  • Edible barriers

Examples

Experimental program
Comparison scheme
Effect test

example 1

Moisture Barrier Films

Materials:

[0039] Sugar beet pectin was obtained CP Kelco, GmbH, batch genu β pectin. Chitosan and sodium caseinate were obtained from van Erven BV. Soybean peroxidase and vanillin were obtained from Quest. Peroxidase is a non-GM, food grade Biobake Wheat from Quest, the Netherlands. The cofactor hydrogen peroxide used is 30% solution of Merck, Germany. Glucose oxidase, non-GM, food grade from Amano in combination with glucose and Biobake wheat were used for some examples. Novozym 435 lipase and pectinex ultra SP-L were obtained from Novozymes. Beeswax, carnauba wax and ethylferulate were obtained from Sigma Aldrich Chemicals. Solid fats MGLA41, coco nut oil, PO58 flakes, and RPLE70 were obtained from W. T. Hogervorst, SCC, URDV. All other chemicals used were obtained from Merck.

Film Components: Chitosan Modified with Vanillin (Chitosan-V)

Synthesis A

[0040] Vanillin was dissolved in 97% Ethanol and chitosan powder was added to this solution. The resulting...

example 2

Cheese—Yeast Extract

[0076] A new savoury spread, consisting of cheese and yeast extract or vegetable protein hydrolysate, with an original two coloured appearance was developed. Over time, however, colour migration caused serious appearance problem. Water migration occurred from the high water containing cheese (aw=+ / −0.8) to the low water containing yeast extract (aw=0.2-0.4). Besides water migration, also the dark brown yeast extract colour migrates into the cheese phase, leading to one large brown coloured transition layer between the two components. An edible layer was used to prevent dye and water migration. Chitosan films containing up to 50% lipid appeared to be very successful. Based on these results, it can be concluded that chitosan with a high lipid content can prevent water migration between two components with different water activities.

The Method for preparation of Chitosan-Vanillin Films:

[0077] Chitosan-vanillin film containing 20% (v / v) sunflower seed oil: 5 ml s...

example 3

Salami Sausages

[0080] Due to its adhering properties it is not possible to form a homogeneous layer covering the complete sausage surface with non-cross-linked pectin. The use of cross-linked pectin, however, resulted in a film with amazingly good surface adherence properties, probably due to covalent interaction between pectin molecules and tyrosine groups of proteins located on the sausage surface.

[0081] The pectin layer was applied on the sausage by dipping it into a 4% pectin solution containing enzyme (1 ml / 100 ml) and 25% ethanol. Ethanol will decrease drying time and at the same time increase solution viscosity, which promotes the adherence of the gel onto the sausage. Subsequently the dipped sausage was sprayed with a solution containing 1 mM peroxide and 2% pectin (maximum concentration for spraying device) and dried in a hot air oven for 4 hrs at 40° C. The appearance of the pectin coated sausage is the same as the uncoated one.

[0082] The coated and uncoated sausages we...

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PUM

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Abstract

An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour in food products.

Description

FIELD OF THE INVENTION [0001] The invention relates to a barrier. More in particular the invention relates to an edible moisture or flavour barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material. BACKGROUND OF THE INVENTION [0002] Migration of moisture and flavour in food products forms a serious problem because it negatively affects the appearance, taste, freshness, shelf life and consumer satisfaction. In order to prevent such migration, edible barrier materials have been proposed. Currently available edible moisture barrier technology is not suitable for effectively stopping moisture migration in composite food products during shelf life. Lipid material based moisture barriers lack physical strength and flexibility and cannot withstand elevated temperatures during processing. Hydrocolloid-based edible films potentially have better tensile strength, but are not very effective because of their hydrophilic nature. Upon drying, hydrocollo...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): B65D85/78A21D13/00A21D15/08A23B7/16A23L1/00A23L17/00
CPCA21D15/08A23B7/16A21D13/0032A23L1/3257A21D13/0012A23L1/0044A23P20/00A23L17/75A21D13/26A21D13/34
Inventor BEVERS, LOES ELIZABETHBOUWENS, ELISABETH CORNELIA MARIAVAN DER HEIJDEN, HENDRIKUS THEODORUS WILHELMUS MARIARAVESTEIN, PETER
Owner CONOPCO INC D B A UNILEVER
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