Edible coating compositions

Abstract

Compositions and coating agents that are useful for coating agricultural and other consumable products, and methods of manufacturing those materials are described.

Description

EDIBLE COATING COMPOSITIONSCROSS-REFERENCE TO RELATED APPLICATION

[0001] This application claims the benefit of U.S. Patent Application No. 63 / 528,203 filed on July 21, 2023, which is incorporated by reference herein in its entirety.BACKGROUND

[0002] Common agricultural products are susceptible to degradation and decomposition (e.g., spoilage) when exposed to the environment. Such agricultural products can include, for example, eggs, fruits, vegetables, produce, seeds, nuts, flowers, and / or whole plants (including their processed and semi-processed forms). Non-agri cultural products (e.g., vitamins, candy, etc.) are also vulnerable to degradation when exposed to the ambient environment.

[0003] Conventional approaches to preventing degradation, maintaining quality, and increasing the life of agricultural products include special packaging and / or refrigeration. Refrigeration typically requires capital-intensive equipment, demands constant energy expenditure, can cause damage or quality loss to the product if not carefully controlled, must be actively managed, and its benefits are lost upon interruption of a temperature-controlled supply chain. Produce mass loss (e.g. water loss) during storage increases humidity, which necessitates careful maintenance of relative humidity levels (e.g. using condensers) to avoid negative impacts (e.g. condensation, microbial proliferation, etc.) during storage. Moreover, respiration of agricultural products is an exothermic process which releases heat into the surrounding atmosphere. During transit and storage in shipping containers, heat generated by the respiration of the agricultural product, as well as external environmental conditions and heat generated from mechanical processes (e.g., motors) necessitates active cooling of the storage container in order to maintain the appropriate temperature for storage, which is a major cost driver for shipping companies. By reducing the rate of degradation, there is a direct value to the key stakeholders throughout the supply chain.SUMMARY

[0004] Provided herein are edible coating compositions comprising: a coating agent comprising: about 50 wt% to about 99 wt% of one or more monoglycerides; about 1 wt% toabout 10 wt% of one or more fatty acid salts; and about 0 wt% to about 10 wt% of one or more emulsifiers; and a solvent, wherein the edible coating composition undergoes: conversion from a liquid crystalline state to a first gelatinous state when a temperature of the edible coating composition in the liquid crystalline state is reduced below a transition temperature; conversion from the first gelatinous state to the liquid crystalline state when a temperature of the first gelatinous state is above the transition temperature, and conversion from the liquid crystalline state to a second gelatinous state when a temperature of the liquid crystalline state is reduced below the transition temperature and subsequently lowered below the transition temperature, and wherein the second gelatinous state comprises at least about 5 wt% of one or more of diacylglycerides, triacylglycerides, and glycerol, based on a total weight of the coating agent.

[0005] Also provided herein are agricultural products having a coating thereover, wherein the coating is formed from the edible coating composition disclosed herein and is in the second gelatinous state.

[0006] Also provided herein are methods of preparing an edible coating composition, the method comprising: combining the coating agent disclosed herein and a solvent to yield a mixture; heating the mixture to a temperature above a transition temperature to yield a edible coating composition in a liquid crystalline state; cooling the edible coating composition in the liquid crystalline state to a temperature below the transition temperature to yield the edible coating composition in a first gelatinous state; and repeating the heating and cooling at least once to yield the edible coating composition in a second gelatinous state.

[0007] Also provided herein are methods of storing the edible coating composition disclosed herein, the method comprising heating the edible coating composition to a transition temperature greater than about 55 °C; and maintaining the edible coating composition in a liquid crystalline state at a temperature of greater than about 55 °C for at least 12 hours.

[0008] Embodiments of the edible coating compositions described herein (e.g., the edible coating composition in the second gelatinous state) can provide one or more advantages. For example, in some embodiments, the edible coating compositions can protect the agricultural products from biotic stressors (e.g., bacteria, viruses, fungi, or pests). The edible coating compositions can also prevent evaporation of water and / or diffusion of oxygen, carbon dioxide, and / or ethylene. The edible coating compositions can also help extend the shelf life of agricultural products, for example, post-harvest produce, without refrigeration. The ediblecoating compositions can also introduce mechanical stability to the surface of the agricultural products eliminating the need for expensive packaging designed to prevent the types of bruising which accelerate spoilage. The edible coating compositions can also be naturally derived, and safe for human consumption. Thus, there is a need for new approaches to prevent degradation, reduce the generation of heat and humidity, maintain quality, and increase the life of agricultural products.

[0009] In some embodiments, coating compositions that do not include substantial amounts (e g., less than 5 wt%, or less than 3 wt% or less than 1 wt%) of diacylglycerides, triacylglycerides, and glycerol, are metastable (e.g., in an alpha-gel state) at or above room temperature (e.g., about 20°C to about 25°C) and at cold storage temperatures (e.g., 15°C or less, 10°C or less, or 5°C or less), and, therefore, will revert to a different, undesirable state (e.g., a coagulated gelatinous state) exhibiting higher viscosity, thicker consistency, and little to no light transmission within a certain time period (e.g., about 2 to 6 days or about 3 to 4 days). There is a need for new, more cost-effective approaches to prevent degradation, reduce the generation of heat and humidity, maintain quality, and increase the life of agricultural products. However, the edible coating compositions of the disclosure (e.g., the edible coating composition in a second gelatinous state), which includes one or more of diacylglycerides, triacylglycerides, and glycerol, are provided to increase the stability of the edible coating composition. For example, the edible coating compositions disclosed herein (e.g., the edible coating composition in a second gelatinous state) do not revert to a different state (e.g., a coagulated gelatinous state or a state with one or more of higher viscosity, thicker consistency, and little to no light transmission) for at least 5 days, or about 5 days to 100 days, or about 7 days to 100 days, or about 8 days to 100 days, or about 10 days to 50 days, depending on the formulation of the edible coating composition of the disclosure.BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 is photographic images of various states of an edible coating composition of the disclosure.

[0011] Figure 2 is a graph of various states of an edible coating composition based on temperature.

[0012] Figure 3 is a cryo-transmission electron microscopy (TEM) photographic image of an first gelatinous state (e.g., alpha-gel state) of an edible coating composition of the disclosure.

[0013] Figure 4 is a dynamic light scattering trace of a first gelatinous state (e.g., alpha-gel state) of an edible coating composition of the disclosure.

[0014] Figure 5 is an X-ray scattering trace of a first gelatinous state (e.g., alpha-gel state) of an edible coating composition of the disclosure.

[0015] Figure 6 is a cryo-TEM photographic image of a liquid crystalline state of an edible coating composition of the disclosure.

[0016] Figure 7 is an X-ray scattering trace of a liquid crystalline state of an edible coating composition of the disclosure.

[0017] Figure 8 is a differential scanning calorimetry (DSC) graph of the phase transition from a liquid crystal state to a first gelatinous state (e.g., alpha-gel state) of an edible coating composition of the disclosure.

[0018] Figure 9 is a cryo-TEM photographic image at a 100 nm scale of a coagulated gelatinous state (e.g., hydrated crystal state) of a comparative example of an edible coating composition of the disclosure.

[0019] Figure 10 is a cryo-TEM photographic image at a 200 nm scale of a coagulated gelatinous state (e.g., hydrated crystal state) of an edible coating composition of the disclosure.

[0020] Figure 11 is an optical microscopy photographic image at a 10 pm scale of a coagulated gelatinous state (e.g., hydrated crystal state) of an edible coating composition of the disclosure.

[0021] Figure 12 is a confocal microscopy photographic image of a coagulated gelatinous state (e.g., hydrated crystal state) of an edible coating composition of the disclosure.

[0022] Figure 13 is a wide angle X-ray scattering trace of a phase transition from a first gelatinous state (e.g., an alpha-gel state) to a coagulated gelatinous state (e.g., hydrated crystal state) of an edible coating composition of the disclosure, wherein the first gelatinous state was stored at room temperature for two weeks and the top trace is at time equal to 2 weeks, the middle trace is at time equal to 1 week, and the bottom trace is at time equal to 1 day.

[0023] Figure 14 is a cryo-TEM photographic image of a second gelatinous state of an edible coating composition of the disclosure.

[0024] Figure 15 is a cryo-TEM photographic image of a first gelatinous state of an edible coating composition of the disclosure.

[0025] Figure 16 is a graph of the concentration of diacylglycerides (DAG), triacylglycerides (TAG), and glycerol (GLY) in an edible coating composition of the disclosure over time at various temperatures.

[0026] Figure 17 is a graph of the concentration of DAG, TAG, and GLY in an edible coating composition of the disclosure over time held at 90°C and 55°C.

[0027] Figure 18 is a graph of the transmission percentage over time of various comparative examples of edible coating compositions of the disclosure.

[0028] Figure 19 is a graph of the Turbiscan Stability Index (TSI) of an edible coating composition of the disclosure held at 80°C for varying amounts of time.

[0029] Figure 20 is a graph of the diameter of the vesicles when an edible coating composition was not heated, heated at a rate of 0.2 °C / s, and heated at a rate of 0.02 °C / s over time.

[0030] Figure 21 is a graph of the shelf life of the edible coating compositions of the disclosure held at 80°C at various amounts of time.

[0031] Figure 22 is a schematic of a method of preparing the edible coating composition of the disclosure.DETAILED DESCRIPTION

[0032] The edible coating compositions disclosed herein are useful for coatings of agricultural products. In some embodiments, the edible coating compositions include a coating agent, one or more of diacylglycerides, tri acylglycerides, and glycerol, and a solvent. In some embodiments, the coating agent includes one or more monoglycerides, one or more fatty acid salts, and optionally one or more emulsifiers.

[0033] Edible coating compositions disclosed herein can comprise: a coating agent comprising: one or more monoglycerides (e.g., about 50 wt% to about 99 wt% of one or more monoglycerides); one or more fatty acid salts (e.g., about 1 wt% to about 10 wt% of one or more fatty acid salts); and optionally one or more emulsifiers (e.g., about 0 wt% to about 10 wt% of one or more emulsifiers); and a solvent, wherein the edible coating composition undergoes: conversion from a liquid crystalline state to a first gelatinous state when a temperature of theedible coating composition in the liquid crystalline state is reduced below a transition temperature; conversion from the first gelatinous state to the liquid crystalline state when a temperature of the first gelatinous state is above the transition temperature, and conversion from the liquid crystalline state to a second gelatinous state when a temperature of the liquid crystalline state is reduced below the transition temperature, and wherein the second gelatinous state comprises one or more of diacylglycerides, triacylglycerides, and glycerol (e.g., at least about 5 wt% of one or more of diacylglycerides, triacylglycerides, and glycerol, based on a total weight of the coating agent). In some embodiments, the liquid crystalline state is held at a temperature above the transition temperature for a period of time (e.g., at least 5 minutes, at least 10 minutes, at least 20 minutes, at least 30 minutes, at least 1 hour, at least 12 hours, at least 1 day or more).

[0034] The transition temperature can be at least about 45°C or at least about 55°C. In some embodiments, the transition temperature is about 55°C to about 100°C, or about 55°C to about 95°C, or about 60°C to about 90°C, or about 65°C to about 90°C. In some embodiments, the transition temperature is about 65°C to about 90°C.

[0035] An example of the liquid crystalline state of the edible coating composition disclosed herein is shown in Figure 1 (left) and the liquid crystalline state comprises rounded vesicles, shown in Figure 6. An example of the conversion from a liquid crystalline state to a first gelatinous state, via X-ray scattering, is shown in Figure 7.

[0036] An example of the first gelatinous state (e.g., alpha gel state) of the edible coating composition disclosed herein is shown in Figure 1 (middle) and the first gelatinous state comprises unilamellar faceted vesicles, shown in Figure 3. If the first gelatinous state (e.g., alpha gel state) is stored at a temperature below the transition temperature for 3 or more days, the first gelatinous state converts to a coagulated gelatinous state. An example of the coagulated gelatinous state is shown in Figures 9 and 10, wherein the coagulated gelatinous state includes a fibrous network (Figures 9, 11, and 12) and round vesicles (Figure 10). An example of the conversion of the first gelatinous state to the coagulated gel state is shown in Figure 13, which shows plots of q (A-1) versus intensity (a.u.) for 1 day (bottom), 1 week (middle), and 2 weeks (top).

[0037] An example of the second gelatinous state of the edible coating composition disclosed herein is shown in Figure 14. Various examples of the conversion from the liquid crystalline state to the second gelatinous state are described in the Examples below.Definitions

[0038] As used herein, the term “liquid crystalline state” can be a state of the edible coating composition disclosed herein that is present and stable at or above a transition temperature (e.g., about 55°C). In some embodiments, the liquid crystalline state can include round vesicles as a majority of the vesicles present in the composition.

[0039] As used herein, the term “first gelatinous state” (e.g., alpha gel state) can be a state of the edible coating composition disclosed herein that is present and metastable below a transition temperature (e.g., about 55°C) and includes less than 5 wt% of one or more of diacylglycerides, triacylglycerides, and glycerol, based on a total weight of the coating agent. In some embodiments, the first gelatinous state includes faceted vesicles as a majority of the vesicles present in the composition.

[0040] As used herein, the term “second gelatinous state” can be a state of the edible coating composition disclosed herein that is present and metastable below a transition temperature (e.g., about 55°C) and includes at least about 5 wt% of one or more of diacylglycerides, triacylglycerides, and glycerol, based on a total weight of the coating agent. In some embodiments, the second gelatinous state includes unilamellar and / or faceted vesicles as a majority of the vesicles present in the composition.

[0041] As used herein, the terms “one or more of diacylglycerides, triacylglycerides, and glycerol” of the edible coating compositions refer to derivatives of the one or more monoglycerides, fatty acid salts, and emulsifiers of the coating agent (e g., wherein when the monoglyceride of the coating agent is glyceryl monostearate, the one or more diacylglycerides, triacylglycerides, and glycerol can include glyceryl distearate, glyceryl tristearate, and glycerol). For example, when the coating agent includes glyceryl monostearate as the one or more monoglyceride and sodium monolaurate as the fatty acid salt, the one or more diacylglycerides, triacylglycerides, and glycerol can include glyceryl distearate, glyceryl tristearate, glyceryl dilaurate, glyceryl trilaurate, glyceryl laurate / stearate, glyceryl laurate / stearate / stearate, and glycerol.

[0042] As used herein, the term "mass loss rate" refers to the rate at which the product loses mass (e.g. by releasing water and other volatile compounds). The mass loss rate is typically expressed as a percentage of the original mass per unit time (e.g. percent per day).

[0043] As used herein, the term “mass loss factor” is defined as the ratio of the average mass loss rate of uncoated produce (measured for a control group) to the average mass loss rate of the corresponding tested produce (e.g., coated produce) over a given time. Hence a larger mass loss factor for a coated produce corresponds to a greater reduction in average mass loss rate for the coated produce. Unless otherwise defined herein, scientific and technical terms used in this application have the meanings that are commonly understood by those of ordinary skill in the art. In case of conflict, the present specification, including definitions, will control.

[0044] Throughout this specification and embodiments, the word "comprise," or variations such as "comprises" or "comprising," will be understood to imply the inclusion of a stated integer or group of integers but not the exclusion of any other integer or group of integers.

[0045] The term “including” or “includes” is used to mean “including but not limited to.” “Including” and “including but not limited to” are used interchangeably.

[0046] Any example(s) following the term “e.g.” or “for example” is not meant to be exhaustive or limiting.

[0047] Unless otherwise required by context, singular terms shall include pluralities and plural terms shall include the singular.

[0048] The articles "a", "an", and “the” are used herein to refer to one or to more than one (e g., to at least one) of the grammatical object of the article.

[0049] All ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein. For example, a stated range of “1 to 10” should be considered to include any and all subranges between (and inclusive of) the minimum value of 1 and the maximum value of 10; that is, all subranges beginning with a minimum value of 1 or more (e.g., 1 to 6.1), and ending with a maximum value of 10 or less (e.g., 5.5 to 10).

[0050] When the terms “about” and “at least” precede a numeral, these terms also apply to any following numeral or range. For example “about 1, 2, or 3” means “about 1, about 2, or about 3” and “about 1 to 10, 10 to 20, or 20 to 30” means “about 1 to about 10, about 10 to about 20, or about 20 to about 30.” “At least” is used in the same way.

[0051] Each embodiment of this disclosure may be taken alone or in combination with one or more other embodiments of this disclosure.

[0052] Exemplary methods and materials are described herein. Methods and materials similar or equivalent to those described herein can also be used in the practice or testing of the various aspects and embodiments. The materials, methods, and examples are illustrative only and not intended to be limiting.

[0053] In order for the disclosure to be more readily understood, certain terms are first defined. These definitions should be read in light of the remainder of the disclosure as understood by a person of ordinary skill in the art. Additional definitions are set forth throughout the detailed description.

[0054] As used herein, a monoglyceride having a carbon chain length of, for example, about CIO to about C22, refers to the lipophilic portion of the monoglyceride having about 10 carbon atoms to about 22 carbon atoms. For example, a C18 monoglyceride would include glyceryl monostearate because the lipophilic portion of the molecule (e.g., monostearate) has a carbon chain length of 18 carbon atoms (e.g., (CisIEsO)-).

[0055] As used herein, “glyceryl” refers to a propyl radical substituted with a hydroxyl at each of the two carbon atoms that the radical is not centered on. In some embodiments, a glyceryl is 1 -glyceryl (-CH2CH(OH)CH2OH). In some embodiments, a glyceryl is 2-gly ceryl (-CH(CH2OH)CH2OH).Coating agent

[0056] In one aspect, the coating agent includes one or more monoglycerides, one or more fatty acid salts, and optionally one or more emulsifiers.

[0057] In some embodiments, the coating agent includes one or more monoglycerides. In some embodiments, the coating agent includes one monoglyceride (e.g., a 1 -monoglyceride or a 2-monoglyceride). In some embodiments, the coating agent includes two monoglycerides (e.g., two 1 -monoglycerides, two 2-monoglycerides, or one 1 -monoglyceride and one 2- monoglyceride). In some embodiments, the coating agent includes three monoglycerides. In some embodiments, the coating agent includes four or more monoglycerides.

[0058] In some embodiments, the monoglyceride has a carbon chain length of about CIO to about C22. In some embodiments, the monoglyceride has a carbon chain length that comprises one or more of or is selected from the group consisting of a CIO monoglyceride, a C12monoglyceride, a C14 monoglyceride, a C16 monoglyceride, a C18 monoglyceride, a C20 monoglyceride, a C22 monoglyceride, and a combination thereof. In some embodiments, the monoglyceride is a saturated monoglyceride. In some embodiments, the saturated monoglyceride is monolaurin, glyceryl monostearate, glycerol monostearate, or glyceryl hydroxystearate. In some embodiments, the monoglyceride is glyceryl monostearate. In some embodiments, the monoglyceride is glycerol monostearate.

[0059] In some embodiments, the one or more monoglycerides is present in the coating agent in an amount in a range of about 40 wt% to about 99 wt%, based on the total weight of the coating agent. For example, the one or more monoglycerides is present in the coating agent in an amount in a range of about 50 wt% to about 99 wt%, about 50 wt% to about 98 wt%, about 50 wt% to about 95 wt%, about 60 wt% to about 98 wt%, about 70 wt% to about 98 wt%, about 75 wt% to about 98 wt%, about 80 wt% to about 98 wt%, about 85 wt% to about 98 wt%, about 90 wt% to about 98 wt%, about 90 wt% to about 99 wt%, about 92 wt% to about 97 wt%, about 95 wt% to about 99 wt%, or about 95 wt%. In some embodiments, the one or more monoglycerides is present in the coating agent in an amount in a range of about 75 wt% to about 99 wt%.

[0060] In some embodiments, the coating agent includes one or more fatty acid salts. In some embodiments, the coating agent includes one fatty acid salt. In some embodiments, the coating agent includes two fatty acid salts. In some embodiments, the coating agent includes three fatty acid salts. In some embodiments, the coating agent includes four or more fatty acid salts.

[0061] In some embodiments, at least one of the one or more fatty acid salts comprises a carbon chain length of about CIO to about C20. In some embodiments, each of the one or more fatty acid salts comprises a carbon chain length of about CIO to about C20. In some embodiments, at least one of the one or more fatty acid salts comprises a carbon chain length selected from the group of: CIO, C12, C14, C16, C18, or C20. In some embodiments, each of the one or more fatty acid salts comprises a carbon chain length selected from the group of: CIO, C12, C14, C16, C18, or C20. In some embodiments, the one or more fatty acid salts is a C14 fatty acid salt, C16 fatty acid salt, a C18 fatty acid salt, or a combination thereof. In some embodiments, the one or more fatty acid salts is a C 16 fatty acid salt, and a C18 fatty acid salt. In some embodiments, one or more of the fatty acid salts is saturated. In some embodiments, one or more of the fatty acid salts is unsaturated.

[0062] In some embodiments, one or more of the fatty acid salts is a salt of lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, palmitoleic acid, caprylic acid, capric acid, cerotic acid, oleic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, myristoleic acid, sapienic acid, elaidic acid, vaccenic acid, linoelaidic acid, a-linolenic acid, erucic acid, docosahexaenoic acid, or combinations thereof.

[0063] In some embodiments the fatty acid salt comprises one or more of or is selected from the group of sodium laurate, myristate, sodium palmitate, sodium stearate, arachidic acid salt, sodium behenate, lignoceric acid sodium salt, sodium arachidonate, eicosapentaenoic acid sodium salt, docosahexaenoic acid sodium salt, sodium myristate, sapienate, elaidate, linoleic acid sodium salt, linoleic acid sodium salt, sodium erucate, docosahexaenoic acid sodium salt, or combinations thereof.

[0064] In some embodiments, the one or more fatty acid salts is present in the coating agent in an amount in a range of about 1 wt% to about 20 wt%, based on the total weight of the coating agent. For example, the one or more fatty acid salts is present in the coating agent in an amount in a range of about 1 wt% to about 10 wt%, about 1 wt% to about 8 wt%, 1 wt% to about 5 wt%, or about 1 wt% to about 3 wt%. In some embodiments, the one or more fatty acid salts is present in the coating agent in an amount in a range of about 1 wt% to about 5 wt%.

[0065] In some embodiments, the coating agent includes an emulsifier. Emulsifiers, a type of surfactant, are excipients used for lowering the surface tension and for interaction with hydrophobic materials. In some embodiments, the emulsifier is anionic, cationic, amphoteric, nonionic or a combination thereof. In some embodiments, the emulsifier is a surfactant. In some embodiments, the emulsifier is anionic, nonionic, or zwitterionic. In some embodiments, a emulsifier includes one or more of or is selected from the group consisting of fatty alcohol ethoxylates, amine oxides, sulfoxides, C10-C18 ethoxylated alcohols, C10-C18 ethoxylated propoxylated alcohols, C12-18 ether alcohols, alkyl(C12-C16) alcohol sulfate salt, C10-C18 alkyldimethylamine, benzene salts, monosulfobenzene derivatives, D-glucoside derivatives, C6- C16 alkyl-poly-D-glucosides, D-glucitol or derivatives thereof, C10-16-alkyl glycosides, ethanaminium esters with Cl 6-18 and C18-unsaturated fatty acids, and combinations thereof.

[0066] In some embodiments, the one or more emulsifiers is selected from the group of hexadecenoic acid, dodecanesulfonic acid, 1 -propanoic acid, eicosenoic acid, acetic acid, oleicacid, oleylamine, ammonium cumene sulfonate, ammonium lauryl sulfate, ammonium xylenesulfonate, 1-methylethyl-benzene, benzenesulfonic acid, coco alkyldimethylbetaine, butanedioic acid, sulfo-butanedioic acid, butanedioic acid disodium salt, butyl D-glucoside, butyl poly-D-glucoside, calcium xylene sulfonate, capric dimethyl amine oxide, ethoxylated castor oil, sulfated castor oil, castor oil sodium salt, cetamine oxide, cetearyl glucoside, cocamidopropyl hydroxysultaine, cocamidopropylamine oxide, cocamine oxide, cyclocarboxypropyloleic acid, D-glucopyranose, 2-hydroxy-3 -sulfopropyl ethers, heptyl glucosides, decanoic acid and / or salts thereof, decyl glucoside, octyl-poly-D-glucosides, decyl-poly-D-glucosides, decylbenzenesulfonic acid, diethylene glycol monolauryl ether sodium sulfate, disodium cocoyl glutamate, disodium lauriminodipropionate, distearoylethyl hydroxyethylmonium methosulfate, docosanoic acid, dodecanoic acid and / or salts thereof, dodecene- 1 -sulfonic acid and salt thereof, dodecyl alcohol, ethoxylated dodecyl alcohol, dodecyl triethylene glycol ether, dodecyl-beta-D- glucoside, dodecylbenzene sulfonic acid, eicosanoic acid, ethanaminium, 2-hydroxy-N,N-bis(2- hydroxyethyl)-N-methyl- ethanaminium and / or salts thereof, ethylene glycol monopalmitate, ethylene glycol monostearate, sodium lauroyl sarcosinate, lauramidopropyl betaine, lauramidopropylamine oxide, lauryl glucoside, lauryl hydroxysultaine, lauryl hydroxysultaine, lignoceric acid, linoleic acid, linolenic acid, magnesium lauryl sulfate, magnesium stearate, myristamido propylamine oxide, myristamidopropyl betaine, myristoleic acid, myristyl betaine, n-octyl polyoxyethylene, N-octyl pyrrolidone, octanoic acid, octanoic acid, oleic acid, palmitic acid, palmitoleic acid, poloxalene, polyethylene glycol distearate, polyethylene glycol monocetyl ether, polyethylene glycol stearate, polyoxyethylene dioleate, polyoxyethylene monoleate, polysorbate 80, sodium cocoyl glutamate, sodium cumene sulfonate, sorbitan and derivatives thereof, stearic acid, sulfonic acid and derivatives thereof, tetradecanoic acid, undecyl-D- glucoside, and combinations thereof.

[0067] In some embodiments, the coating agent includes one emulsifier. In some embodiments, the coating agent includes two emulsifiers. In some embodiments, the coating agent includes three or more emulsifiers. In some embodiments, the coating agent does not include an emulsifier.

[0068] In some embodiments, the coating agent includes one or more emulsifiers. In some embodiments, the one or more emulsifiers is present in the coating agent in an amount in a range of about 0 wt% to about 10 wt%, based on the total weight of the coating agent. For example,the one or more emulsifiers are present in the coating agent in an amount in a range of about 1 wt% to about 10 wt%, about 1 wt% to about 8 wt%, about 0.01 wt% to about 5 wt%, 1 wt% to about 5 wt%, about 5 wt% to about 10 wt%, about 6 wt% to about 8 wt%, or about 1 wt% to about 3 wt%.

[0069] In some embodiments, the coating agent includes about 50 wt% to about 99 wt% of one or more monoglycerides and about 1 wt% to about 10 wt% of one or more fatty acid salts. In some embodiments, the coating agent includes about 75 wt% to about 99 wt% of one or more monoglycerides and about 1 wt% to about 8 wt% of one or more fatty acid salts. In some embodiments, the coating agent includes about 85 wt% to about 99 wt% of one or more monoglycerides and about 1 wt% to about 5 wt% of one or more fatty acid salts. In some embodiments, the coating agent includes about 90 wt% to about 99 wt% of one or more monoglycerides and about 1 wt% to about 3 wt% of one or more fatty acid salts.

[0070] For example, the coating agent includes about 85 wt% to about 99 wt% of a CIO monoglyceride, a C12 monoglyceride, a C14 monoglyceride, a C16 monoglyceride, a C18 monoglyceride, a C22 monoglyceride, or a C22 monoglyceride, or combinations thereof; and, about 1 wt% to about 5 wt% of a C 14 fatty acid salt, a C16 fatty acid salt, or a Cl 8 fatty acid salt, or combinations thereof.

[0071] For example, the coating agent includes about 85 wt% to about 99 wt% of a CIO monoglyceride, a C12 monoglyceride, a C14 monoglyceride, a C16 monoglyceride, a C18 monoglyceride, or a C20 monoglyceride, or combinations thereof; about 1 wt% to about 5 wt% of a C 14 fatty acid salt, a C16 fatty acid salt, or a Cl 8 fatty acid salt, or combinations thereof; and about 1 wt% to about 3 wt% one or more emulsifiers.

[0072] For example, the coating agent includes about 85 wt% to about 99 wt% of a CIO monoglyceride, a C12 monoglyceride, a C14 monoglyceride, a C16 monoglyceride, a C18 monoglyceride, or a C20 monoglyceride, or combinations thereof; about 1 wt% to about 5 wt% of a C14 fatty acid salt, a C16 fatty acid salt, or a C18 fatty acid salt, or combinations thereof; and about 5 wt% to about 10 wt% one or more emulsifiers.

[0073] In some embodiments, the one or more monoglycerides are saturated monoglycerides. In some embodiments, the saturated monoglycerides include one or more of monolaurin, glyceryl monostearate, glycerol monostearate, and glyceryl hydroxystearate. In some embodiments, the one or more fatty acid salts are saturated fatty acid salts. In someembodiments, the saturated fatty acid salts include one or more of sodium laurate, sodium myristate, sodium palmitate, sodium stearate, and sodium behenate. In some embodiments, the one or more monoglycerides are saturated monoglycerides and the one or more fatty acid salts are saturated fatty acid salts.

[0074] In some embodiments, the coating agent includes one or more of monolaurin, glyceryl monostearate, glycerol monostearate, and glyceryl hydroxystearate, and one or more of sodium laurate, sodium myristate, sodium palmitate, sodium stearate, and sodium behenate. In some embodiments, the coating agent includes one or more of monolaurin, glyceryl monostearate, glycerol monostearate, and glyceryl hydroxystearate; one or more of sodium laurate, sodium myristate, sodium palmitate, sodium stearate and sodium behenate; and optionally one or more emulsifiers.

[0075] In some embodiments, the coating agent includes about 85 wt% to about 95 wt% of one or more of monolaurin, glyceryl monostearate, glycerol monostearate, and glyceryl hydroxystearate, and about 1 wt% to about 5 wt% and one or more of sodium laurate, sodium myristate, sodium palmitate, sodium stearate, and sodium behenate.

[0076] In some embodiments, the coating agent includes about 85 wt% to about 95 wt% of one or more of monolaurin, glyceryl monostearate, glycerol monostearate, and glyceryl hydroxystearate; about 1 wt% to about 5 wt% and one or more of sodium laurate, sodium myristate, sodium palmitate, sodium stearate, and sodium behenate; and 1 wt% to about 3 wt% of one or more emulsifiers.

[0077] In some embodiments, the coating agent includes about 85 wt% to about 95 wt% of one or more of monolaurin, glyceryl monostearate, glycerol monostearate, and glyceryl hydroxystearate; about 1 wt% to about 5 wt% and one or more of sodium laurate, sodium myristate, sodium palmitate, sodium stearate, and sodium behenate; and 6 wt% to about 8 wt% of one or more emulsifiers.Edible Coating Composition

[0078] Edible coating compositions and / or coating agents formed from or containing a high percentage of monoglycerides in combination with one or more fatty acid salts, and one or more of diacylglycerides, triacylglycerides, and glycerol have been found to be effective at forming protective coatings over a variety of substrates that can prevent water loss from and oxidation of the substrate. Accordingly, the edible coating compositions herein can include one or more ofmonolaurin, glyceryl monostearate, glycerol monostearate, and glyceryl hydroxystearate, and one or more diacylglyceride and / or triacylglyceride derivatives thereof, as well as glycerol.

[0079] In some embodiments, the edible coating composition includes at least about 5 wt% of one or more of diacylglycerides, triacylglycerides, and glycol, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol. In some embodiments, the edible coating composition includes less than about 30 wt% glycerol and less than about 10 wt% diacylglycerides and triacylglycerides, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol. In some embodiments, the edible coating composition includes at least about 5 wt% of one or more of diacylglycerides, triacylglycerides, and glycol, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol, and the edible coating composition includes less than about 30 wt% glycerol and less than about 10 wt% diacylglycerides and tri acylglycerides, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol. For example, the one or more diacylglycerides, triacylglycerides, and glycol are present in the edible coating composition in a range of about 5 wt% to about 30 wt%, about 5 wt% to about 25 wt%, about 5 wt% to about 20 wt%, about 5 wt% to about 15 wt%, or about 5 wt% to about 10 wt%, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol. In some embodiments, the edible coating composition includes about 5 wt% to about 30 wt% of one or more of diacylglycerides, triacylglycerides, and glycol, based on the total weight of the coating agent and the diacylglycerides, tri acylglycerides, and glycerol. In some embodiments, the edible coating composition includes about 5 wt% to about 15 wt% of one or more of diacylglycerides, triacylglycerides, and glycol, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol.

[0080] In some embodiments, the one or more diacylglycerides, triacylglycerides, and glycol are present in the edible coating composition in a range of about 0 wt% to about 30 wt% glycerol, about 0 wt% to about 30 wt% diacylglycerides, and about 0 wt% to about 30 wt% triacylglycerides, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol. In some embodiments, the one or more diacylglycerides, triacylglycerides, and glycol are present in the edible coating composition in a range of about 0.2 wt% to about 10 wt% glycerol, about 3 wt% to about 15 wt% diacylglycerides, and about 0 wt%to about 5 wt% triacylglycerides, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol.

[0081] In some embodiments, the edible coating composition includes a coating agent that includes about 50 wt% to about 99 wt% of one or more monoglycerides and about 1 wt% to about 10 wt% of one or more fatty acid salts; and about 5 wt% to about 30 wt% of one or more diacylglycerides, triacylglycerides, and glycerol, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol. In some embodiments, the edible coating composition includes a coating agent that includes about 75 wt% to about 99 wt% of one or more monoglycerides and about 1 wt% to about 8 wt% of one or more fatty acid salts; and about 5 wt% to about 15 wt% of one or more diacylglycerides, triacylglycerides, and glycerol, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol.

[0082] In some embodiments, the edible coating composition includes a coating agent that includes about 50 wt% to about 99 wt% of one or more monoglycerides, about 1 wt% to about 10 wt% of one or more fatty acid salts, and about 1 wt% to about 10 wt% of one or more emulsifiers; and about 5 wt% to about 15 wt% of one or more diacylglycerides, triacylglycerides, and glycerol, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol.

[0083] In some embodiments, the edible coating composition maintains a second gelatinous state (e.g., an alpha-gel state) for at least 3 days at ambient temperatures, at least 5 days at ambient temperatures, or at least 10 days at ambient temperatures. In some embodiments, the edible coating composition maintains a second gelatinous state for at least 3 days at ambient temperatures. In some embodiments, the edible coating composition maintains a second gelatinous state for at least 5 days at ambient temperatures. In some embodiments, the edible coating composition maintains a second gelatinous state for at least 10 days at ambient temperatures. In some embodiments, the second gelatinous state of the edible coating composition (e.g., the edible coating composition can include about 5 wt% to about 7 wt% diacylglycerides) can be characterized by having a 4% solution shear viscosity at 25°C of less than 50 cP at 1 s'1and a transmittance of 40% or more. In some embodiments, the edible coating composition has a 4% solution shear viscosity at 25°C of less than 50 cP at 1 s'1. In some embodiments, the edible coating composition has a transmittance of 40% or more. Atransmission rating of around 20-30% is not desired but can be acceptable if other characteristics of the sample, including but not limited to, the appearance of sedimented particles and an increase in the viscosity, are acceptable. The appearance of sedimented particles and increases in the viscosity (e.g., 4% solution shear viscosity at 25°C of greater than 50 cP at 1 s'1) are considered undesirable. The shear viscosity was obtained from a shear flow ramp at 25°C from a shear rate of approximately 0.01 s'1to 818 s'1with a double-wall concentric cylinder geometry (Inside Bob diameter: 21.01 mm, Outside bob diameter: 35.01 mm) on a TA Instruments DHR-3 rotational rheometer.

[0084] The edible coating compositions of the disclosure can include vesicles. For example, the edible coating compositions of the disclosure (e.g., the edible coating composition in the second gelatinous state) can include vesicles, such as, unilamellar vesicles, faceted vesicles, or unilamellar faceted vesicles. In some embodiments, the edible coating composition in the second gelatinous state includes unilamellar vesicles. In some embodiments, the edible coating composition in the second gelatinous state includes more than 50% unilamellar vesicles based on the total amount of vesicles in the edible coating composition (e.g., more than 60%, more than 70%, more than 80% unilamellar vesicles). In some embodiments, the edible coating composition in the second gelatinous state includes faceted vesicles. In some embodiments, the edible coating composition in the second gelatinous state includes more than 50% faceted vesicles based on the total amount of vesicles in the edible coating composition (e.g., more than 60%, more than 70%, more than 80% faceted vesicles). In some embodiments, the edible coating composition in the second gelatinous state includes unilamellar faceted vesicles. In some embodiments, the edible coating composition in the second gelatinous state includes more than 50% unilamellar faceted vesicles based on the total amount of vesicles in the edible coating composition (e.g., more than 60%, more than 70%, more than 80% unilamellar faceted vesicles).

[0085] In some embodiments, the coating compositions of the disclosure includes a range of about 23 nm to about 76 nm of spacing between each vesicle for the second gelatinous state. In some embodiments, the spacing between each vesicle for the first gelatinous state is less than about 12 nm.

[0086] The edible coating compositions of the disclosure can be substantially free of stabilizers (e.g., including less than 1 wt% stabilizers based on the total weight of the coating agent). In some embodiments, the edible coating compositions comprises less than 0.1 wt%stabilizers, less than 0.01 wt% of stabilizers, less than 0.001 wt% stabilizers, or less than 0.0001 wt% stabilizers, based on the total weight of the coating agent.

[0087] In some embodiments, the edible coating composition is characterized by a transmittance of at least 40% at a temperature of about 25°C. In some embodiments, the edible coating composition is characterized by a transmittance of at least 40% after being stored at least 5 days at a temperature of about 25°C.

[0088] In some embodiments, the coating agent can be dissolved, mixed, dispersed, or suspended in a solvent to form a composition (e.g., solution, suspension, or colloid). Examples of solvents that can be used include water, methanol, ethanol, isopropanol, butanol, acetone, ethyl acetate, chloroform, acetonitrile, tetrahydrofuran, diethyl ether, methyl tert-butyl ether, or combinations thereof. For example, the solvent is water. In one example, the solvent is ethanol.

[0089] In some embodiments, the concentration of the coating agent in the edible coating composition (e.g., solution, suspension, or colloid) is about 1 g / L to 200 g / L. For example, about 1 to 150 g / L, 1 to 100 g / L, 1 to 75 g / L, 1 to 150 g / L, 1 to 50 g / L, 1 to 25 g / L, 10 to 200 g / L, 10 to 150 g / L, 10 to 100 g / L, 10 to 75 g / L, 10 to 50 g / L, 10 to 45 g / L, 10 to 40 g / L, 25 to 75 g / L, 35 to 65 g / L, 40 to 60 g / L, or 45 to 55 g / L.

[0090] In some embodiments, an inorganic salt (e.g., NaCl or KC1) can be included in the solvent (e.g., water) to aid mixing. In some embodiments, a total amount of inorganic salt in the solvent is at least 1 ppm, at least 3 ppm, at least 5 ppm, at least 10 ppm, at least 20 ppm, at least 30 ppm, at least 50 ppm, at least 100 ppm, at least 150, at least 200, at least 250 ppm, or at least 500 ppm. In some embodiments, a total amount of inorganic salt in the solvent is not more than 10 ppm, not more than 20 ppm, not more than 30 ppm, not more than 50 ppm, not more than 100 ppm, not more than 150, not more than 200, not more than 250 ppm, not more than 500 ppm, or not more than 1000 ppm.

[0091] As described above, the coating agent can be added to or dissolved, suspended, or dispersed in a solvent to form a colloid, suspension, or solution. The various components of the coating agent (e.g., one or more monoglycerides, one or more fatty acid salts, optionally an emulsifier) can be combined prior to being added to the solvent and then added to the solvent together. Alternatively, the components of the coating agent can be kept separate from one another and then be added to the solvent consecutively (or at separate times).

[0092] In some embodiments, the coating agent or edible coating composition can further include one or more (e.g., 1, 2, or 3) preservatives. In some embodiments, the one or more preservatives comprise one or more antioxidants, one or more antimicrobial agents, one or more chelating agents, or any combination thereof. Exemplary preservatives include, but are not limited to, vitamin E, vitamin C, butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), sodium benzoate, disodium ethylenediaminetetraacetic acid (EDTA), citric acid, benzyl alcohol, benzalkonium chloride, butyl paraben, chlorobutanol, meta cresol, chlorocresol, methyl paraben, phenyl ethyl alcohol, propyl paraben, phenol, benzonic acid, sorbic acid, methyl paraben, propyl paraben, bronopol, and propylene glycol.

[0093] In some embodiments, the coating agent or edible coating composition includes about 0.1% to 40% by weight of the one or more preservatives. For example, the agent or composition (e g., coating or coating agent) includes about 0.1% to 35%, 0.1% to 25%, 0.1% to 20%, 0.1% to 10%, 0.1% to 5%, 0.1% to 3%, 0.1% to 2%, 0.1% to 1%, 0.1% to 0.5%.

[0094] The coating agent that is added to the solvent can be composed about 0. 1% to 50% (e.g., about 0.1 %-40%, 0.1%-25%, 0. l%-10%, 0.1%-5%, l%-50%, l%-25%, l%-5%, or 1%- 4%) by mass of a second group of compounds of fatty acids, fatty acid esters, fatty acid salts, or combinations thereof, where each compound of the second group is different from the first.

[0095] Any of the edible coating compositions described herein can further include additional materials (e.g., additives) that are also transported to the surface with the coating, or are deposited separately and are subsequently encapsulated by the coating (e.g., the coating is formed at least partially around the additional material), or are deposited separately and are subsequently supported by the coating (e.g., the additional material is anchored to the external surface of the coating). In some embodiments, any of the edible coating compositions described herein can further comprise one or more additives. In some embodiments, the additive comprises one or more of or is selected from the group consisting of a preservative, a stabilizer, a buffer, a vitamin, a mineral, a pH modifier, a salt, a pigment, a fragrance, an enzyme, a catalyst, an antioxidant, an antifungal, an antimicrobial, or a combination thereof.

[0096] In some embodiments, the stabilizer is alginic acid, agar, carrageenan, pectin, or combinations thereof.

[0097] In some embodiments, the buffer is a citrate salt, a phosphate salt, a tartrate salt, or combinations thereof.

[0098] In some embodiments, the preservative is a nitrite derivative or salt thereof, a sulfite derivative or salt thereof, a benzoate derivative or salt thereof, or combinations thereof. In some embodiments, the preservative is butylated hydroxyanisole 320, butylated hydroxytoluene 321, or combinations thereof.

[0099] In some embodiments, the vitamin is vitamin A or derivatives thereof, vitamin B or derivatives thereof, vitamin C or derivatives thereof, vitamin D or derivatives thereof, vitamin E or derivatives thereof, or combinations thereof.

[0100] In some embodiments, the mineral is a macromineral, a trace mineral, or combinations thereof. In some embodiments, the mineral is iron, manganese, copper, iodine, zinc, cobalt, fluoride, selenium, or combinations thereof.

[0101] In some embodiments, the pigment is blue #1, blue #2, green #3, red #3, red #40, yellow #5, yellow #6, citrus red #2, corresponding aluminum lakes thereof, or combinations thereof.

[0102] In some embodiments, the enzyme is an enzyme preparation such as a decarboxylase, an aminopeptidase, an amylase, an asparaginase, a carboxypeptidase, a catalase, a cellulase, a chymosin, a cyprosin, a ficin, a glucanase, an isomerase, a glutaminase, an invertase, a lactase, a lipase, a lyase, a lysozyme, a mannase, an oxidase, a pectinase, a peptidase, a peroxidase, a phospholipase, a protease, a trypsin, a urease, or combinations thereof.

[0103] In some embodiments, the anti-oxidant is an anti-oxidant vitamin, a tocopherol, a gallate or derivative thereof, or combinations thereof. In some embodiments, the anti-oxidant is 4-hexylresorcinol ascorbic acid or a fatty acid esters thereof, sodium ascorbate, calcium ascorbate, citric acid, erythorbic acid, sodium erythorbate, tertiary-butyl hydroquinone, butylated hydroxyanisole, butylated hydroxytoluene, or combinations thereof.

[0104] In some embodiments, the compositions further comprise a pH modifier. In some embodiments, the pH modifier is an acid. In some embodiments, the pH modifier is a base. The pH modifier can include, for example, citric acid, acetic acid, hydrochloric acid, sulfuric acid, phosphoric acid, hydrobromic acid, ascorbic acid, tartaric acid, formic acid, gluconic acid, lactic acid, oxalic acid, boric acid, or a combination thereof.

[0105] In some embodiments, the compositions further comprises a food-safe antimicrobial. In some embodiments, the food-safe antimicrobial comprises one or more of or is selected from the group consisting of sodium benzoate, potassium sorbate, carvacrol, chaicone, fludioxonil, 2-hydroxychaicone, 4-hydroxy chai cone, 4’-hydroxychalcone, 2,2’-dihydroxychalcone, 2,4’- dihydroxychalcone, 2’,4-dihydroxychalcone, 2’,4'-dihydroxychalcone, 2', 4, 4'- trihydroxychalcone, 2',4,4'-trihydroxychalcone intermediate, violastyrene, obtusaquinone, apiole, piperine, celastrol, eugenol, arthonoic acid, leoidin, antimycin A, antimycin Al, diffractaic acid, ethyl orsellinate, methyl orsellinate, mycophenolic acid, ethyl dichloroorsellinate, angolensin, isocotoin, eupatoriochromene, xanthoxylin, usnic acid, aloin, ononetin, apocynin, isopomiferin, deoxysappanone B7, 4’ -dimethyl ether, chrysin dimethyl ether, bergapten, gambogic acid, 2- hydroxyxanthone, isopimpinellin, xanthyletin, acetyl hymetochrome, nobiletin, hymechrome, methoxsalen, 4-methylesculetin, tangeritin, khellin, flavone, 3,4’,5,6,7-pentamethoxyflavone, deguelin(-), citropten, deoxysappanone B trimethyl ether, deoxysappanone B 7,3 ’-dimethyl ether, 2’,4’-dihydroxy-4-methoxychalcone, daunorubicin hydrochloride, plumbagin, menadione, thymoquinone, levomenthol, thymol, methyl trimethoxycinnamate, chavicol, cinnamylphenol, benzoate, napthoquinone, phenone, acetophenone, benzophenone, phenylacetophenone, salicylic acid, sodium salicylate, methyl salicylate, or chitosan. In some embodiments, the one or more food-safe antimicrobials is benzoate. In some embodiments, the one or more food-safe antimicrobials is sodium benzoate, potassium benzoate, or a combination thereof. In some embodiments, the one or more food-safe antimicrobials is sodium benzoate. In some embodiments, the one or more food-safe antimicrobials is chaicone. In some embodiments, the antifungal comprises one or more of or is selected from the group consisting of imidazole, epicatechin, methyl salicylate (MeSA), and combinations thereof. In some embodiments, the food-safe antimicrobial is potassium sorbate.

[0106] In some embodiments, the compositions can include one or more cling agents. In some embodiments, the cling agents is starch (e.g., com starch).

[0107] In some embodiments, the edible coating composition can include an additive configured, for example, to modify the viscosity, vapor pressure, surface tension, or solubility of the coating. The additive can, for example, be configured to increase the chemical stability of the coating. For example, the additive can be an antioxidant configured to inhibit oxidation of the coating. In some embodiments, the additive can reduce or increase the melting temperature or the glass-transition temperature of the coating. In some embodiments, the additive is configured to reduce the diffusivity of water vapor, oxygen, CO2, or ethylene through the coating or enable the coating to absorb more ultra violet (UV) light, for example to protect theagricultural product (or any of the other products described herein). In some embodiments, the additive can be configured to provide an intentional odor, for example a fragrance (e.g., smell of flowers, fruits, plants, freshness, scents, etc.). In some embodiments, the additive can be configured to provide color and can include, for example, a dye or a US Food and Drug Administration (FDA) approved color additive.

[0108] Any of the coating agents or edible coating compositions formed thereof that are described herein can be flavorless or have high flavor thresholds (e.g., above 500 ppm), and can be odorless or have a high odor threshold. In some embodiments, the materials included in any of the coatings described herein can be substantially transparent. For example, the coating mixture, the solvent, and / or any other additives included in the edible coating composition or coating composition can be selected so that they have substantially the same or similar indices of refraction. By matching their indices of refraction, they may be optically matched to reduce light scattering and improve light transmission. For example, by utilizing materials that have similar indices of refraction and have a clear, transparent property, a coating having substantially transparent characteristics can be formed.

[0109] The edible coating compositions described herein can be of high purity. For example, the compositions can be substantially free (e.g., be less than 10%, 5%, or 1% by weight) of proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and / or aldehydes.Coated Agricultural Product

[0110] In one aspect, the edible coating composition can be coated onto an agricultural product. In some embodiments, the edible coating composition is in the second gelatinous state when being coated onto an agricultural product. Any of the coatings described herein can be disposed on the external surface of an agricultural product or other substrate using any suitable means. For example, the substrate can be dip-coated in a bath of the coating formulation (e.g., an aqueous or mixed aqueous-organic or organic solution). The deposited coating (e.g., the deposited edible coating composition in the second gelatinous state) can form a thin layer on the surface of an agricultural product, which can protect the agricultural product from biotic stressors, water loss, respiration, and / or oxidation. In some embodiments, the deposited coating can have a thickness of less than 20 microns, less than 10 microns, less than 9 microns, less than 8 microns, less than 7 microns, less than 6 microns, less than 5 microns, less than 4 microns, lessthan 3 microns, less than 2 microns, less than about 1 .5 microns, about 100 nm to about 20 microns, about 100 nm to about 2 microns, about 700 nm to about 1.5 microns, 700 nm to about 1 micron, about 1 micron to about 1.6 microns, about 1.2 microns to about 1.5 microns, and / or the coating can be transparent to the naked eye.

[0111] In some embodiments, the deposited edible coating composition (e.g., the edible coating composition in the second gelatinous state) can be deposited substantially uniformly over the substrate and can be free of defects and / or pinholes. In some embodiments, the dip-coating process can include sequential coating of the agricultural product in baths of coating precursors that can undergo self-assembly or covalent bonding on the agricultural product to form the coating composition. In some embodiments, the coating composition can be deposited on agricultural products by passing the agricultural products under a stream of the edible coating composition solution / suspension / colloid (e g., a waterfall of the coating solution / suspension / colloid). For example, the agricultural products can be disposed on a conveyor that passes through the stream of the coating solution / suspension / colloid. In some embodiments, the coating can be misted, vapor- or dry vapor-deposited on the surface of the agricultural product. In some embodiments, the coating solution / suspension / colloid can be mechanically applied to the surface of the product to be coated, for example by brushing it onto the surface. In some embodiments, the coating can be configured to be fixed on the surface of the agricultural product by UV crosslinking or by exposure to a reactive gas, for example oxygen.

[0112] In some embodiments, the coating solutions / suspensions / colloids (e.g., the edible coating composition in the second gelatinous state) can be spray-coated on the agricultural products. Commercially available sprayers can be used for spraying the coating solutions / suspensions / colloids onto the agricultural product. In some embodiments, the coating formulation can be electrically charged in the sprayer before spray-coating on to the agricultural product, such that the deposited coating electrostatically and / or covalently bonds to the exterior surface of the agricultural product.

[0113] The edible coating compositions (e.g., the edible coating composition in the second gelatinous state) formed from coating agents described herein can be configured to prevent water loss or other moisture loss from the coated portion of an agricultural product, delay ripening, prevent oxygen diffusion into the coated portion of the agricultural product, or combinations thereof, for example, to reduce oxidation of the coated portion of the agricultural product. Thecoatings can also serve as a barrier to diffusion of carbon dioxide and / or ethylene into or out of the agricultural product. The coatings can also protect the coated portion of the agricultural product against biotic stressors, such as, for example, bacteria, fungi, viruses, and / or pests that can infest and decompose the coated portion of the agricultural product. Since bacteria, fungi and pests all identify food sources via recognition of specific molecules on the surface of the agricultural product, coating the agricultural products with the edible coating composition can deposit molecularly contrasting molecules on the surface of the portion of the agricultural product, which can render the agricultural products unrecognizable. Furthermore, the coatings can also alter the physical and / or chemical environment of the surface of the agricultural product making the surface unfavorable for bacteria, fungi or pests to grow. The coatings can also be formulated to protect the surface of the portion of the agricultural product from abrasion, bruising, or otherwise mechanical damage, and protect the portion of the plant from photodegradation.

[0114] Any of the edible coatings compositions described herein (e.g., an edible coating composition in the second gelatinous state) can be used to reduce the humidity generated by agricultural products (e.g., fresh produce) via mass loss (e.g., water loss) during transportation and storage by reducing the mass loss rate of the agricultural products (e.g., fresh produce).

[0115] In some embodiments, the agricultural product is coated with an edible coating composition (e.g., an edible coating composition in the second gelatinous state) that reduces the mass loss rate by at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or greater compared to untreated product measured. In some embodiments, treating an agricultural product using any of the coatings described herein can give a mass loss factor of at least 1.1, at least 1.2, at least 1.3, at least 1.4, at least 1.5, at least 1.6, at least 1.7, at least 1.8, at least 1.9, at least 2.0, at least 2.2, at least 2.4, at least 2.6, at least 2.8, at least 3.0. In some embodiments, treating an agricultural product using any of the coatings described herein can reduce the humidity generated during storage by at least 1%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or greater compared to untreated product. In some embodiments, the reduction in mass loss rate of the agricultural product can reduce the energy required to maintain a relative humidity at a predetermined level (e.g., at 90% relative humidity or less, at 85% relative humidity or less, at 80% relative humidity or less, at 75% relative humidity or less, at 70% relative humidity or less,at 65% relative humidity or less, at 60% relative humidity or less, at 55% relative humidity or less, at 50% relative humidity or less, or at 45% relative humidity or less) during storage or transportation. In some embodiments, the energy required to maintain a relative humidity at the predetermined level (e.g., any of the predetermined levels listed above) during storage or transportation can be reduced by at least 1%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or greater compared to untreated product.

[0116] Any of the edible coating compositions described herein (e.g., the edible coating composition in the second gelatinous state) can be used to reduce the heat generated by agricultural products (e.g., fresh produce) via respiration during transportation and storage by reducing the respiration rate of the agricultural products (e.g., fresh produce). In some embodiments, the product is coated with an edible coating composition that reduces the respiration rate by at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or greater compared to untreated product (measured as described above). In some embodiments, the reduction in heat generated by the agricultural product can reduce the energy required to maintain a temperature (e.g., a predetermined temperature) during storage or transportation. In some embodiments, the heat generated can be reduced by at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or greater for coated products compared to untreated products. In some embodiments, the energy required to maintain the coated products at a predetermined temperature (e.g., at 25 °C or less, at 23 °C or less, at 20 °C or less, at 18 °C or less, at 15 °C or less, at 13 °C or less, at 10 °C or less, at 8 °C or less, at 5 °C or less, or at 3 °C or less) can be reduced by at least 1%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or greater compared to untreated products.

[0117] Any of the edible coating compositions described herein (e.g., the edible coating composition in the second gelatinous state) can be used to protect any agricultural product. In some embodiments, the edible coating composition can be coated on an edible agricultural product, for example, fruits, vegetables, edible seeds and nuts, herbs, spices, produce, meat, eggs, dairy products, seafood, grains, or any other consumable item. In such embodiments, the edible coating composition can include components that are non-toxic and safe for consumption by humans and / or animals. For example, the coating can include components that are U.S. Foodand Drug Administration (FDA) approved direct or indirect food additives, FDA approved food contact substances, satisfy FDA regulatory requirements to be used as a food additive or food contact substance, and / or is an FDA Generally Recognized as Safe (GRAS) material. Examples of such materials can be found within the FDA Code of Federal Regulations Title 21, located at “www.accessdata.fda. ov / scripts / cdrh / cfdocs / cfcfr / cfrsearch.cfm”, the entire contents of which are hereby incorporated by reference herein. In some embodiments, the components of the coating can include a dietary supplement or ingredient of a dietary supplement. The components of the coating can also include an FDA approved food additive or color additive. In some embodiments, the coating can include components that are naturally derived, as described herein. In some embodiments, the coating can be flavorless or have a high flavor threshold of below 500 ppm, are odorless or have a high odor threshold, and / or are substantially transparent. In some embodiments, the coating can be configured to be washed off an edible agricultural product, for example, with water.

[0118] Accordingly, the materials of this disclosure can be hydrophobic, hydrophilic, lipophilic, lipophobic, omniphobic, gas impermeable, grease impermeable, oil impermeable, gas resistant, grease resistant, oil resistant, or any combination thereof. The hydrophilicity, hydrophobicity, lipophobicity, and lipophobicity of the material according to this disclosure can be measured according to methods known to those skilled in the art (e.g., by measuring the contact angle of that material). The contact angle of the materials is taken as the static contact angle formed by a sessile drop of the liquid material deposited on a plastic substrate in air. Image analysis of the sessile drop was used to calculate the contact angle. For the purposes of this disclosure, a contact angle of water on the material of less than 50° (e.g., less than 45°, less than 40°, less than 35°, less than 30°, less than 20°, or less than 10°) means that the material is hydrophilic, and a contact angle of water on the material greater than 50° (e.g., greater than 60°, greater than 70°, greater than 80°, greater than 90°, greater than 100°, or greater than 110°) on a material means the material is hydrophobic. In some embodiments, the materials according to this disclosure are hydrophobic (e.g., have a contact angle of water on the material of greater than 50° greater than 60°, greater than 70°, greater than 80°, greater than 90°, greater than 100°, or greater than 110°). In some embodiments, the materials according to this disclosure are hydrophilic (e.g., have a contact angle of water on the material less than 50°, less than 45°, less than 40°, less than 35°, less than 30°, less than 20°, or less than 10°). For the purposes of thisdisclosure, a contact angle of oil (e.g., plant-based oil) on the material less than 50 (e.g., less than 45°, less than 40°, less than 35°, less than 30°, less than 20°, or less than 10°) means that the material is lipophilic, and a contact angle of oil on the material greater than 50° (e.g., greater than 60°, greater than 70°, greater than 80°, greater than 90°, greater than 100°, or greater than 110°) on a material means the material is lipophobic. In some embodiments, the materials according to this disclosure are oil repellant (lipophobic) (e.g., have a contact angle of oil on the material greater than 50° greater than 60°, greater than 70°, greater than 80°, greater than 90°, greater than 100°, or greater than 110°). In some embodiments, the materials according to this disclosure are not oil repellant (lipophilic) (e.g., have a contact angle of oil on the material less than 50°, less than 45°, less than 40°, less than 35°, less than 30°, less than 20°, or less than 10°). In some embodiments, the materials according to this disclosure are omniphobic (e.g., have a contact angle of oil on the material and a contact angle of water on the material greater than 50°, greater than 60°, greater than 70°, greater than 80°, greater than 90°, greater than 100°, or greater than 110°).

[0119] As used herein, the term “contact angle” of a liquid on a solid surface refers to an angle of the outer surface of a droplet of the liquid measured where the liquid-vapor interface meets the liquid-solid interface.Methods of Preparing the Edible Coating Composition

[0120] Provided herein are methods of preparing an edible coating composition. The method includes combining a coating agent and a solvent to yield a mixture; heating the mixture to a temperature above a transition temperature (e.g., to a temperature of at least about 55°C) to yield an edible coating composition in a liquid crystalline state; cooling the edible coating composition in the liquid crystalline state to a temperature below the transition temperature yield the edible coating composition in a first gelatinous state; and repeating the heating and cooling at least once to yield the edible coating composition in a second gelatinous state. In some embodiments, the method includes combining a coating agent and a solvent to yield a mixture; heating the mixture to a transition temperature of at least about 55°C to yield the edible coating composition in the liquid crystalline state; cooling the edible coating composition in the liquid crystalline state to a temperature below the transition temperature to yield the edible coating composition in a first gelatinous state; and repeating the heating and cooling at least once to yield the edible coating composition in a second gelatinous state; wherein the coating agent comprises about 50 wt% toabout 99 wt% of one or more monoglycerides; about 1 wt% to about 10 wt% of one or more fatty acid salts; and about 0 wt% to about 10 wt% of one or more emulsifiers. In some embodiments, the method includes combining a coating agent and a solvent to yield a mixture; heating the mixture to a transition temperature of at least about 55°C to yield the edible coating composition in the liquid crystalline state; cooling the edible coating composition in the liquid crystalline state to a temperature below the transition temperature to yield the edible coating composition in a first gelatinous state; and repeating the heating and cooling at least once to yield the edible coating composition in a second gelatinous state; wherein the coating agent comprises about 50 wt% to about 99 wt% of one or more monoglycerides; about 1 wt% to about 10 wt% of one or more fatty acid salts; and about 0 wt% to about 10 wt% of one or more emulsifiers, and wherein the heating and cooling is repeated once, twice or three times. In some embodiments, the method includes combining a coating agent and a solvent to yield a mixture; heating the mixture to a temperature of at least about 55°C to yield the edible coating composition in the liquid crystalline state; cooling the edible coating composition in the liquid crystalline state to yield the edible coating composition in a first gelatinous state; and repeating the heating and cooling at least once to yield the edible coating composition in a second gelatinous state; wherein the coating agent comprises about 80 wt% to about 99 wt% of one or more monoglycerides and about 1 wt% to about 8 wt% of one or more fatty acid salts. In some embodiments, including the embodiments shown in Figure 21, the method to prepare the edible coating composition in a second gelatinous state includes sufficient heating and mixing elements to enable fast and homogeneous heating of the first gelatinous state to 80°C, such as 0.2°C / s, followed by a temperature hold at 80°C for 10 min or more (e.g., 10 minutes, 100 minutes, 17 hours, or 167 hours) followed by quiescent cooling below the transition temperature to about 20°C within a few hours.

[0121] In some embodiments, the method further comprises shearing the edible coating composition in the liquid crystalline state. In some embodiments, shearing the edible coating composition in the liquid crystalline state comprises an in-line high shear rotor stator (e.g., at tip speeds of about 20 to about 40). In some embodiments, shearing the edible coating composition in the liquid crystalline state comprises high pressure homogenization (e.g., pressures of about 100 bar to 600 bar).

[0122] In some embodiments, the method further comprises diluting the edible coating composition (e.g., the edible coating composition in the liquid crystalline state, in the first gelatinous state, in the second gelatinous state, or any combination thereof) with a solvent (e.g., water).

[0123] In some embodiments, the method further comprises combining the edible coating composition in the second gelatinous state with one or more food-safe antimicrobials, one or more cling agents, or both one or more antimicrobials and one or more cling agents.

[0124] In some embodiments, the edible coating composition in the second gelatinous state includes one or more of diacylclycerides, triacylglycerides, and glycerol. The edible coating composition in the second gelatinous state can include one or more of diacylclycerides, triacylglycerides, and glycerol in amounts as disclosed above. The amount of one or more of diacylclycerides, triacylglycerides, and glycerol present in the edible coating composition can be dependent on several factors including, but not limited to, (1) the transition temperature the mixture is heated to, (2) the rate of heating the mixture, (3) the amount of time the edible coating composition in the liquid crystalline state is held at that temperature, and (4) how many times the heating and cooling steps are repeated. The amount of diacylclycerides, triacylglycerides, and glycerol present in the edible coating composition in the second gelatinous state can be a result of the method.

[0125] In some embodiments, heating the mixture occurs at a rate of about 10°C / s, about 5 °C / s, about 1 °C / s, about 0.5 °C / s or less. For example, heating the mixture occurs at a rate of about 0.3 °C / s or less, about 0.2 °C / s or less, about 0.1 °C / s or less, about 0.05 °C / s or less, or about 0.01 or less. In some embodiments, heating the mixture occurs at a rate of about 0.2 °C / s or less. In some embodiments, heating the mixture occurs at a rate of about 0.1 °C / s or less.

[0126] The mixture can be heated to a transition temperature of at least about 55°C. For example, the mixture is heated to a transition temperature of at least about 55°C to about 100°C, about 65°C to about 95°C, about 75°C to about 95°C, or about 80°C to about 90°C. In some embodiments, the mixture is heated to a transition temperature of about 80°C. In some embodiments, the mixture is heated to a transition temperature of about 90°C.

[0127] The heated solution can be maintained at a temperature of at least about 55°C for at least about 5 minutes prior to cooling the edible coating composition in the liquid crystalline state. For example, the edible coating composition in the liquid crystalline state is maintained ata temperature of at least about 55°C for at least about 10 minutes, at least about 15 minutes, at least about 30 minutes, at least about 1 hour, or at least about 2 hours. In some embodiments, the edible coating composition in the liquid crystalline state is maintained at a temperature of at least 55°C for at least about 15 minutes. In some embodiments, the edible coating composition in the liquid crystalline state is maintained at a temperature of at least 55°C for at least about 1 hour. In some embodiments, the edible coating composition in the liquid crystalline state is maintained at a temperature of at least 75°C for at least about 15 minutes. In some embodiments, the edible coating composition in the liquid crystalline state is maintained at a temperature of at least 75°C for at least about 1 hour.

[0128] The heating and cooling steps can be repeated at least once to yield the edible coating composition in the second gelatinous state. In some embodiments, the heating and cooling steps are repeated more than once. In some embodiments, the heating and cooling steps are repeated at least twice. For example, the heating and cooling steps are repeated twice, three times, four times, or more. In some embodiments, the heating and cooling steps are repeated twice. In some embodiments, the heating and cooling steps are repeated three times. In some embodiments, the heating and cooling steps are repeated four times. In some embodiments, the heating and cooling steps are repeated five times or more (e.g., 6, 7, 8, 9 or 10 times or more).

[0129] Advantageously, when the heating and cooling steps of the method are repeated at least once, the edible coating composition can be in a second gelatinous state at room temperature for about 5 days to about 100 days, as compared to an edible coating composition in the first gelatinous state (e.g., shown in Figure 1), which only maintains a first gelatinous state at room temperature for about 3 to 4 days or less. Advantageously, when the heating and cooling steps of the method are repeated at least once, the edible coating composition in the second gelatinous state can have a transmittance of at least 40% for about 5 days to about 100 days, as compared to the edible coating composition in the first gelatinous state (e.g., shown in Figure 1), which has a transmittance of at least 40% for about 3 to 4 days.

[0130] Advantageously, the edible coating composition in the second gelatinous state is at least 10 times less viscous than the mixture prior to heating. In some embodiments, the edible coating composition in the second gelatinous state is about 10 times less viscous than the mixture, or about 100 times less viscous than the mixture, or about 1000 times less viscous than the mixture.

[0131] In some embodiments, the coating agent can be of high purity. For example, the coating agent can be substantially free (e.g., be less than 5% or 1% by weight) of proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and / or aldehydes. In some embodiments, the coating agent, prior to heating the mixture, is substantially free (e.g., less than 5 wt%, less than 3 wt%, less than 1 wt%, or less than 0.001 wt%, based on the total weight of the coating agent) of one or more of diacylglycerides, triacylglycerides, and glycerol. For example, the coating agent, prior to heating the mixture, has less than 5 wt% of one or more of diacylglycerides, triacylglycerides, and glycerol. The coating agent, prior to heating the mixture, can have less than 3 wt% of one or more of diacylglycerides, triacylglycerides, and glycerol. The coating agent, prior to heating the mixture, can have less than 1 wt% of one or more of diacylglycerides, triacylglycerides, and glycerol. The coating agent, prior to heating the mixture, can have less than 0.001 wt% of one or more of diacylglycerides, triacylglycerides, and glycerol.

[0132] In some embodiments, combining the solvent and the coating agent includes blending (e.g., homogenizing) the solvent and the coating agent. In some embodiments, the coating agent and the solvent described herein are homogenized prior to heating the mixture. In some embodiments, the solvent is a solvent as disclosed above. In some embodiments, the solvent includes water. In some embodiments, the solvent is water. In some embodiments, the water is deionized water.

[0133] In some embodiments, the method includes blending (e g., homogenizing) the coating agent with a solvent (e.g., water) for a period of time. In some embodiments, any of the edible coating compositions and / or the coating agents described herein are homogenized using any suitable method of homogenization. Commercially available homogenizing devices can be used to homogenize the edible coating composition and / or the coating agent. In some embodiments, the edible coating composition and / or the coating agent is homogenized using a blender. In some embodiments, the coating agent and the solvent are blended for a period of time of about 1 minute to about 2 hours, about 1 minute to 1 hour, about 1 minute to 30 minutes, about 10 minutes to about 30 minutes, about 5 minutes to about 15 minutes, or about 10 minutes to about 15 minutes.

[0134] The method can further include blending the mixture during the heating step, the edible coating composition in the liquid crystalline state during the cooling step, or both themixture during the heating step and the edible coating composition in the liquid crystalline state during the cooling step. In some embodiments, the method can include blending the mixture, the edible coating composition in the liquid crystalline state and the edible coating composition in the first gelatinous state throughout the entirety of the method steps.

[0135] The method can further comprise applying the edible coating composition in the second gelatinous state to an agricultural product.

[0136] In some embodiments, it can be advantageous to co-localize the preparing of the edible coating composition and the application of the edible coating composition (e.g., the edible coating composition in the second gelatinous state) (Figure 22). The transportation of edible coating compositions demands that the compositions are stable to conditions (e.g., timing, agitation, temperature, humidity, etc.) during transport. In some instances, the use of stabilizers can be used to mitigate the said conditions but often, stabilizers can impact the performance of the edible coating compositions. For example, using stabilizers can affect the microstructure of the edible coating composition leading to more viscous and / or opaque coatings. However, if the materials needed (e.g., a coating agent) can be transported in powder form, prior to preparing the edible coating composition, this can lead to a better edible coating composition as the use for stabilizers is no longer necessary.

[0137] In some embodiments, prior to combining the coating agent and a solvent, the coating agent is transported from a first location to a second location, wherein the second location is where the preparing of the edible coating composition occurs. In some embodiments, the coating agent is transported in powder form. In some embodiments, the edible coating composition (e.g., the edible coating composition in the second gelatinous state) is applied to an agricultural product at the second location. In some embodiments, the edible coating composition (e.g., the edible coating composition in the second gelatinous state) is transported from the second location to a third location where it is applied to an agricultural product.Methods of Use and Application

[0138] Provided herein are methods of coating a substrate. The method includes applying the edible coating composition (e.g., the edible coating composition in the second gelatinous state) to a surface of an agricultural product, and drying the edible coating composition (e.g., the edible coating composition in the second gelatinous state) on the surface of the agricultural product. In some embodiments, drying the edible coating composition (e.g., the edible coating compositionin the second gelatinous state) includes a forced flow of air at a temperature greater than room temperature.

[0139] In some embodiments, the temperature of the edible coating composition (e.g., the edible coating composition in the second gelatinous state) while applying to a surface of an agricultural product is between 10 °C and 80 °C. For example, the temperature of the edible coating composition is between 10 °C and 70 °C, between 20°C and 80°C, between 20 °C and 60 °C, or between 40 °C and 70 °C. In some embodiments, the temperature of the edible coating composition (e.g., the edible coating composition in the second gelatinous state) is between 10 °C and 30 °C, or ambient temperature (e.g., room temperature of a packing house).

[0140] In some embodiments, the temperature of the air while drying the edible coating composition (e.g., the edible coating composition in the second gelatinous state) is between 20 °C and 120 °C. For example, the temperature of the air is between 20 °C and 100 °C, between 40 °C and 120 °C, or between 50 °C and 100°C. In some embodiments, the temperature of the air is between 60 °C and 80 °C, between 65 °C and 75 °C, or about 70 °C.

[0141] In some embodiments, the edible coating composition (e.g., the edible coating composition in the second gelatinous state) can be dried for a period of time of about 10 minutes to about 120 minutes, or about 30 minutes to about 100 minutes, or about 40 minutes or about 80 minutes.

[0142] Any of the edible coating compositions (e.g., the edible coating composition in the second gelatinous state) can be disposed on the external surface of an agricultural product using any suitable means. In some embodiments, the agricultural product can be dip coated in a bath of the edible coating composition (e.g., the edible coating composition in the second gelatinous state). In some embodiments, applying the edible coating composition (e.g., the edible coating composition in the second gelatinous state) to the agricultural product includes dipping the agricultural product in the edible coating composition (e.g., the edible coating composition in the second gelatinous state). The edible coating composition (e.g., the edible coating composition in the second gelatinous state) can form a thin layer on the surface of the agricultural product, which can protect the agricultural product from biotic stressors, water loss, and / or oxidation.

[0143] In some embodiments, any of the edible coating compositions described herein (e.g., the edible coating composition in the second gelatinous state), can be spray coated on the agricultural product. In some embodiments, applying the composition to the surface of theagricultural product comprises spraying the edible coating composition (e.g., the edible coating composition in the second gelatinous state), the on the surface of the agricultural product. Commercially available sprayers can be used for spraying the edible coating composition (e.g., the edible coating composition in the second gelatinous state) onto the surface of the agricultural product.

[0144] In some embodiments, the edible coating composition (e.g., the edible coating composition in the second gelatinous state) can be deposited on an agricultural product by passing the agricultural products under a stream of the edible coating composition (e.g., a waterfall of the edible coating composition). For example, the agricultural product can be disposed on a conveyor that passes through the stream of the edible coating composition. In some embodiments, the edible coating composition can be vapor deposited on the surface of the agricultural product. In some embodiments, the edible coating composition can be applied in the field before harvest. In some embodiments, the edible coating composition is applied to the agricultural product pre-harvest. In some embodiments, the edible coating composition can be applied to the agricultural product after harvest (e.g., after the agricultural product has been separated from where the majority of growth has taken place). In some embodiments, edible coating composition is applied to the agricultural product post-harvest.

[0145] In some embodiments, the deposited edible coating composition (e.g., the deposited edible coating composition in the second gelatinous state) can have a thickness of less than about 2 microns, for example less than 1 micron, less than 500 nm, less than 200 nm, or less than 100 nm, such that the edible coating composition is transparent to the naked eye. For example, the edible coating composition can have a thickness of about 50 nm, 100 nm, 200 nm, 250 nm, 300 nm, 500 nm, or 1000 nm, inclusive of all ranges therebetween.

[0146] In some embodiments, the agricultural product can be plant matter such as a flower or produce (e.g., fresh produce). In some embodiments, the agricultural product comprises one or more of or is selected from the group consisting of a fruit, a vegetable, a leaf, a stem, bark, a seed, a flower, and a combination thereof. In some embodiments, the agricultural product is a flower. In some embodiments, the agricultural product is fresh produce. In some embodiments, the agricultural product is a vegetable. In some embodiments, the agricultural product is a fruit.

[0147] In some embodiments, following the application of the edible coating composition (e.g., the edible coating composition in the second gelatinous state) to the agricultural productdesiccation is reduced. In some embodiments, following application of the edible coating composition the rate of water lost from the agricultural product is reduced. In some embodiments, desiccation is measured with mass loss. In some embodiments, following the application of the edible coating composition the rate of mass loss is reduced. In some embodiments, water loss is measured by mass loss. Mass loss, for example, can be measured by determining the difference between the weight of agricultural product after application of the edible coating composition and after a certain period of time passes. In some embodiments, mass loss is measured after 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7, days, 8 days, 9 days, and / or 10 days or after any combination thereof. In some embodiments, mass loss is measured after 1 week, after 2 weeks, after 3 weeks, after 4 weeks, after 5 weeks, after 6 weeks, after 7 weeks, after 8 weeks, after 9 weeks, after 10 weeks, after 11 weeks, after 12 weeks, or after any combination thereof.

[0148] In some embodiments, following application of the edible coating composition (e.g., the edible coating composition in the second gelatinous state) the respiration rate of the agricultural product can be reduced. For example, the application of any of the edible coating composition described herein can be used to block or limit diffusion of gasses such as ethylene, CO2, and O2, among others, thereby slowing ripening and / or senescence. In some embodiments, following the application of the edible coating composition, the rate of CO2 production by the agricultural product is reduced.Methods of Storage

[0149] Also provided herein are methods of storing the edible coating composition of the disclosure (e.g., the edible coating composition in the second gelatinous state). The method of storing the edible coating composition of the disclosure (e.g., the edible coating composition in the second gelatinous state) can include: heating the edible coating composition of the disclosure to a transition temperature greater than about 55 °C; and maintaining the edible coating composition in a liquid crystalline state at a transition temperature of greater than about 55 °C for at least 12 hours.

[0150] Advantageously, if the edible coating compositions of the disclosure (e.g., the edible coating composition in the second gelatinous state) is stored at a temperature of greater than about 55°C, then when cooled to room temperature the edible coating compositions are in a first gelatinous state or a second gelatinous state. Thereby, the edible coating compositions do notdestabilize (e.g., convert into a coagulated gelatinous state) while being stored. When the edible coating compositions of the disclosure (e.g., the edible coating composition in the second gelatinous state) is stored at a temperature of greater than about 55°C, advantageously, pathogens (e.g., E-coli, Salmonella, and Listeria) are less likely to survive or do not survive at a temperature of greater than about 55°C.

[0151] In some embodiments, the method includes maintaining the temperature of greater than about 55 °C for at least 12 hours, at least 16 hours, at least 24 hours, at least 36 hours, at least 48 hours, at least 3 days, at least 5 days, at least 10 days, at least 30 days, or at least 90 days. In some embodiments, the method includes maintaining the temperature of greater than about 55 °C for at least 48 hours, 5 days, or 10 days, or 30 days, or 90 days.

[0152] In some embodiments, the edible coating compositions in the liquid crystalline state can be maintained at temperatures of about 55 °C, about 65°C, about 75°C, about 80°C, about 90°C, or about 95°C. In some embodiments, the edible coating compositions in the liquid crystalline state can be maintained at temperatures in a range of about 55 °C to about 100 °C, or about 65°C to about 90°C or about 75°C to about 90°C.

[0153] The foregoing description and following examples detail certain specific embodiments of the disclosure and describe the best mode that the inventors contemplated. It will be appreciated, however, that no matter how detailed the foregoing may appear in text, the disclosure may be practiced in many ways, and the disclosure should be construed in accordance with the appended claims and equivalents thereof.

[0154] Although the disclosed teachings have been described with reference to various applications, methods, compounds, compositions, and materials, it will be appreciated that various changes and modifications to them may be made without departing from the teachings herein. The following examples are provided to better illustrate the disclosed teachings and are not intended to limit the scope of the teachings presented herein. While the present teachings have been described in terms of these exemplary embodiments, the skilled artisan will readily understand that numerous variations and modifications of these exemplary embodiments are possible without undue experimentation. All such variations and modifications are within the scope of the teachings of this disclosure.EXAMPLES

[0155] The following examples describe effects of various coating compositions and solutions / suspensions / colloids on various substrates, as well as characterization of some of the various coating compositions and solutions / suspensions / colloids. These examples are only for illustrative purposes and are not meant to limit the scope of the present disclosure. In each of the examples below, all reagents and solvents were purchased and used without further purification unless specified.Materials and Methods

[0156] The materials and methods of the disclosure will be further described in the following examples, which do not limit the scope of the methods and compositions of matter described in the claims. Glycerol monostearate is a thermodynamic mixture obtained from commercial sources generally having a molar ratio of 1 -glycerol monostearate to 2-glycerol monostearate of about 9: 1.

[0157] Viscosity method: The shear viscosity of the compositions was obtained from a shear flow ramp at 25°C from a shear rate of approximately 0.01 s'1to 818 s'1with a double-wall concentric cylinder geometry (Inside Bob diameter: 21.01 mm, Outside bob diameter: 35.01 mm) on a TA Instruments DHR-3 rotational rheometer.

[0158] Contact angle method: The contact angle of the materials is taken as the static contact angle formed by a sessile drop of the liquid material deposited on a plastic substrate in air. Image analysis of the sessile drop was used to calculate the contact angle.Example 1 - Preparation and Analysis of an Edible Coating Composition

[0159] Figure 1 shows three photographic images of various states of a edible coating composition that included 50 g / L of a coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. This edible coating composition has three known states that it can transition between based on various conditions such as agitation, temperature and time. The three states are as follows: a liquid crystalline state which is stable at or above about 55°C; a first gelatinous state which is metastable at temperatures less than about 55°C for a time period of about 3 to 4 days or less; and a coagulated gelatinous state which is stable at a temperature of less than about 55°C. The three states transition from one state to the next as follows: the first gelatinous state and the coagulated gelatinous state convert to the liquid crystalline state at or above about 55°C with a sufficientamount of shear stress; the first gelatinous state converts to the coagulated gel state below 55°C after a time period of about 3 to 4 days or less; the liquid crystalline state converts to the first gelatinous state when the temperature is less than about 55°C, below the transition temperature; and the coagulated gel converts to the gelatinous state when the temperature is raised to above 55°C under conditions of sufficient shear mixing, and then brought back down to below 55°C. Figure 2 shows a schematic of the interconversion between the three states of the coating composition based upon the transition temperature, or Krafft temperature, of the material. The three states of the edible coating composition were prepared as follows:

[0160] The first gelatinous state (e.g., alpha-gel state) was prepared by blending the coating agent with water at about 65°C, and the mixture was then cooled to room temperature to form the alpha-gel state of the edible coating composition.

[0161] The liquid crystalline state (e.g., liquid crystal state) was prepared by blending the coating agent with water at about 65°C to form the liquid crystal state of the edible coating composition. The mixture was then held at elevated temperatures for analysis.

[0162] The coagulated gelatinous state (e.g., hydrated crystal state) was prepared by blending the coating agent with water at about 65°C, and the mixture was then cooled to room temperature and allowed to sit for more than 3 days at room temperature prior to analysis to form the hydrated crystal state of the edible coating composition.

[0163] Figure 3 is a cryo-TEM image of the alpha-gel state of the coating composition. The cryo-TEM image of the alpha-gel state showed that the alpha-gel state included faceted vesicles as the major component and discs as a minor component. Figure 4 is a dynamic light scattering trace of the alpha-gel state. The cryo-TEM image and dynamic light scattering showed that the average diameter of the faceted vesicles were shown to be 135.6 nm with a standard deviation of 36.1 nm.

[0164] Figure 5 is a X-ray scattering trace of the alpha-gel state. The X-ray scattering data showed that the vesicles are unilamellar, having an average diameter of 129.6 nm, standard deviation of about 29.8 nm, and a membrane thickness of about 3.71 nm. The X-ray scattering data further characterized the intermolecular packing of the alpha-gel state as a hexagonal lattice with 4.8 A spacing.

[0165] Figure 6 is a cryo-TEM image of the liquid crystal state of the coating composition. The cryo-TEM image of the liquid crystal state showed that the liquid crystal state includedround vesicles as the major component and with no discs. The round vesicles had an average diameter of 123.9 nm and a standard deviation of 34.9 nm. Figure 7 is a X-ray scattering trace of the liquid crystal state. The X-ray scattering data showed that the vesicles are unilamellar, having an average diameter of 158.4 nm, standard deviation of 23.8 nm, and a membrane thickness of about 4.18 nm. The X-ray scattering data showed a broadening in the wide-angle X-ray solution regime which meant that the liquid crystal state lost long-range disorder and is in a liquid- disordered phase.

[0166] Figure 8 is a differential scanning calorimetry (DSC) graph of the phase transition from a liquid crystal state to an alpha-gel state of edible coating composition of the disclosure. A 8 mg to 15 mg sample of the dispersion material was loaded into an aluminum DSC pan (Tzero pan with Tzero hermetic lid), crimped, and then loaded into the test chamber of a DSC250 with a RCS40 chiller, along with a reference pan of the same construction. The instrument has a base purge rate setpoint of 50.00ml / min with nitrogen. The heating and cooling program includes Start at 20°C, Ramp from 10°C / min to 58°C, Ramp 10°C / min to 21 °C, repeat heating and cooling ramp cycle again.

[0167] Figure 9 is a cryo-TEM image of the coagulated gel state (e.g., the hydrated crystal state) of the coating composition at a 100 nm scale and Figure 10 is a cryo-TEM image of the hydrated crystal state of the coating composition at a 200 nm scale. The cryo-TEM image of the hydrated crystal state at a 100 nm scale showed a fibrous network. The cryo-TEM image of the hydrated crystal state at a 200 nm scale showed round vesicles. Optical microscopy and confocal microscopy images (Figures 11 and 12) of the hydrated crystal state confirmed the finding in the cryo-TEM images.

[0168] Figure 13 is three overlayed wide angle X-ray scattering traces of the comparative coating composition taken at 1 day after heating to 65°C and cooling to room temperature, 1 week at room temperature, and two weeks at room temperature. After 1 day at room temperature, the comparative coating composition was in the first gelatinous state (e.g., alpha-gel state). After 1 week at room temperature, the coating composition was mostly in the coagulated gelatinous state (e.g., hydrated crystal state), and after 2 weeks at room temperature the coating composition was in the hydrated crystal state.Example 2 - Physical Analysis of Edible Coating Composition

[0169] A first gelatinous state (e.g., alpha-gel state) edible coating composition was prepared according to Example 1, except the composition included 30 g / L of a coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. The composition was then heated at a rate of 0.5°C to 80°C and held at 80°C for 20 minutes to form a heated mixture. The heated mixture was then cooled to room temperature to form a cooled mixture. The cooled mixture was again heated at a rate of 0.5°C to 80°C and held at 80°C for 20 minutes and cooled to room temperature to form a second gelatinous state of the edible coating composition of the disclosure, as shown in Figure 14. Figure 14 shows a cryo- TEM photographic image of second gelatinous state of the edible coating composition of the disclosure. Figure 15 shows a cryo-TEM photographic image of the first gelatinous state of the edible coating composition. The first gelatinous state of the edible coating composition was prepared by blending a coating agent and water to form a 30 g / L mixture of coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. The coating agent was then heated to 65°C and cooled down to room temperature to form the comparative coating composition. As can be seen in the cryo-TEM photographic images of Figure 14 and Figure 15, the second gelatinous state of the edible coating composition of the disclosure has larger spacing between vesicles compared to the first gelatinous state of the edible coating composition of Figure 15.Example 3 - Content Analysis of the Edible Coating Compositions

[0170] Figure 16 is a graph of the concentration of diacylglycerides (DAG), triacylglycerides (TAG), and glycerol (GLY) in an edible coating composition of the disclosure over time at various temperatures. The samples of the second gelatinous state of the coating were prepared by adding samples of die first gelatinous state to an oven at different elevated temperatures for extended periods of time. An alpha-gel state of the edible coating composition was prepared according to Example 1, having 50 g / L of a coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. The composition was then split into nine samples and the samples were put into different pre-heated ovens. Three samples were put in an oven at 70°C for 26 days, three samples were put in an oven at 80°C for 33 days, and three samples were put in an oven at 90°C for 33 days. At the end of the respective timeframes, each of the samples were measured by liquid chromatography mass spectrometry (LCMS) for their respective concentrations of DAG, TAG, and GLY, shown in Figure 16. Ascan be seen in the graph, the glycerol monostearate and sodium stearate are converting into DAG, TAG, and GLY overtime at elevated temperatures. Figure 16 shows a significant increase in DAG correlated with elevated temperatures and longer heating time. The first gelatinous state of the edible coating composition of Figure 15 has less than 2 ppm DAG.Example 4 - Content Analysis of Edible Coating Composition at Various Times

[0171] Figure 17 is a graph of the concentration of DAG (left bar), TAG (middle bar), and GLY (right bar) in an edible coating composition of the disclosure over time held at 90°C and 55°C. An alpha-gel state of the edible coating composition was prepared according to Example 1, having 50 g / L of a coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. The composition was then split into two samples. One sample was added to a 90°C preheated oven and an LCMS of the sample was taken after 2 hours, 4 hours, 6 hours, and 8 hours in the preheated oven, shown in Figure 17. One sample was added to a 55°C preheated oven and an LCMS of the sample was taken after 6 months in the preheated oven, shown in Figure 17. The samples held at a higher temperature in the oven (90°C) showed a much higher concentration of DAG than the samples held at a lower temperature in the oven (55°C), even though the time period was much longer in the lower temperature oven.Example 5 - Analyzing Added GLY / DAG to Coating Compositions

[0172] An alpha-gel state of the edible coating composition was prepared according to Example 1, having 50 g / L of a coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. The composition was then split into three samples. The first sample (1) was a control having just the alpha-gel state of the edible coating composition, the other two samples were blended with 20 wt% glycerol (2) and 30 wt% glycerol (3), based on the total weight of the coating agent and glycerol. Each sample was analyzed by its transmission over a period of 6 days, shown in Figure 18. Interestingly, the transmission of the samples with the added GLY was similar to the transmission of the sample without the added GLY over time, and the transmission of all the samples drops to unacceptable levels after about 5 days for sample (1) and 7 days for sample (2) and sample (3).

[0173] One sample of the alpha-gel state of the edible coating composition was prepared according to Example 1, having 50 g / L of a coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. Two additionalsamples of the alpha-gel state of the edible coating composition was prepared according to Example 1, except the coating agent was blended with 5 wt% DAG and 7 wt% DAG, based on the total weight of the coating agent and DAG. It was discovered that with the added DAG, the viscosity of the samples increased significantly to an undesirable level.Example 6 - Analysis of Temperature Hold Timing on Edible Coating Composition

[0174] An alpha-gel state of the edible coating composition was prepared according to Example 1, having 50 g / L of a coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. The composition was then split into sixteen samples, prepared in 500 m quantities. Each of the samples was heated to 80°C with an immediate heat rate, and held at 80°C for various times. The sixteen samples were heated to 80°C, four of the samples were immediately cooled to room temperature (0 hour), four of the samples were held at 80°C for 30 minutes and cooled to room temperature (0.5 hour), four of the samples were held at 80°C for 1 hour and cooled to room temperature, and four of the samples were held at 80°C for 2 hours and cooled to room temperature. Figure 19 shows the Turbiscan Stability Index (TSI) of each of the sets of samples over a six day time period after heating. Interestingly, the TSI of the samples that were held at 80°C for 30 minutes were not significantly different from the samples that were held at 80°C for 2 hours. The samples that were heated to 80°C and immediately cooled, performed the worst. However, all samples were stable for a total of about 4-5 days, about a half day to 1 day extension of stability from the alpha-gel state of the edible coating composition.Example 7 - Analysis of Heat Rate on Edible Coating Composition

[0175] An alpha-gel state of the edible coating composition was prepared according to Example 1, having 50 g / L of a coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. The composition was then split into three samples, prepared in 500 mL quantities. Two of the samples were heated to 80°C with varying heat rates and held at 80°C for about 60 minutes. The other sample was a control, which was not heated at all. One sample was heated at a heat rate of 0.2 °C / s and the other sample was heated at a heat rate of 0.02 °C / s. All three samples were then analyzed at room temperature over 6 days, shown in Figure 20. Interestingly, the sample that was heated at a rate of 0.02 °C / s showed much better stability over a six day time period than both the control and the sample that was heated at a heat rate of 0.2 °C / s.Example 8 - Analysis of Stability versus Time Heated of Edible Coating Composition

[0176] An alpha-gel state of the edible coating composition was prepared according to Example 1, having 50 g / L of a coating agent in water, wherein the coating agent was about 96 wt% glycerol monostearate and about 4 wt% sodium stearate. The composition was then split into four samples, prepared in 500 mL quantities. Each of the samples was heated to 80°C at a heat rate of 0.2 °C / s, and held for various lengths of time and then cooled to room temperature. The four samples were heated to 80°C, one of the samples was held at 80°C for 10 minutes and then cooled to room temperature, one of the samples was held at 80°C for 100 minutes and cooled to room temperature, one of the samples was held at 80°C for 1000 minutes and cooled to room temperature, and one of the samples was held at 80°C for 10,000 minutes and cooled to room temperature. The samples were then analyzed over time for their shelf life stability. The stability of the samples was evaluated on a visual scale having a rating of 1 to 5, where ratings 3 and higher characterize unusable material. Rating of 1 and 2 can include the appearance of very small amounts of flocculated particles on the walls of the container and no anticipated issues with clogging of the material when sprayed. Ratings of 3 refer to the onset of sufficient flocculation in the bulk material or on the walls of the glass container and the appearance of a small sediment layer on the bottom of the container. Ratings of 4 and 5 (clearly unstable and not acceptable) refer to larger amounts of sedimentation and flocculation or a complete gelation and almost no flow of the material with a rating of 5. Figure 21 shows the stability of the samples over time. Figure 21 shows that the longer the samples are held at high temperatures before cooling, the longer the shelf life stability of the sample is. For example, the sample that was held at 80°C for only 10 minutes had a shelf life stability of about 15 days while the sample that was held at 80°C for 10,000 minutes had a shelf life stability of about 120 days or more.

[0177] Various embodiments of the features of this disclosure are described herein. However, it should be understood that such embodiments are provided merely by way of example, and numerous variations, changes, and substitutions can occur to those skilled in the art without departing from the scope of this disclosure. It should also be understood that various alternatives to the specific embodiments described herein are also within the scope of this disclosure.

Claims

WHAT IS CLAIMED IS:

1. An edible coating composition comprising: a coating agent comprising: about 50 wt% to about 99 wt% of one or more monoglycerides; about 1 wt% to about 10 wt% of one or more fatty acid salts; and about 0 wt% to about 10 wt% of one or more emulsifiers; and a solvent, wherein the edible coating composition undergoes: conversion from a liquid crystalline state to a first gelatinous state when a temperature of the edible coating composition in the liquid crystalline state is reduced below a transition temperature, conversion from the first gelatinous state to the liquid crystalline state when a temperature of the first gelatinous state is above the transition temperature, and conversion from the liquid crystalline state to a second gelatinous state when a temperature of the liquid crystalline state is reduced below the transition temperature, and wherein the second gelatinous state comprises at least about 5 wt% of one or more of diacylglycerides, triacylglycerides, and glycerol, based on a total weight of the coating agent.

2. The composition of claim 1, wherein the edible coating composition maintains the second gelatinous state for at least 3 days at room temperature at least 5 days at room temperature, or at least 10 days at room temperature.

3. The composition of claims 1 or 2, wherein the edible coating composition in the second gelatinous state comprises unilamellar faceted vesicles.

4. The composition of any one of claims 1-3, wherein the edible coating composition in the second gelatinous state comprises unilamellar faceted vesicles for at least 3 days at room temperature, at least 5 days at room temperature, or at least 10 days at room temperature.

5. The composition of any one of claims 1-4, wherein the edible coating composition is free of stabilizers.

6. The composition of any one of claims 1-5, wherein the edible coating composition comprises less than 1 wt% stabilizers, less than 0.1 wt% stabilizers, or less than 0.01 wt% stabilizers, based on the total weight of the coating agent.

7. The composition of any one of claims 1-6, wherein the edible coating composition in the second gelatinous state is coated onto an agricultural product.

8. The composition of any one of claims 1-7, wherein the diacylglycerides, triacylglycerides and glycerol are present in a total amount of about 5 wt% to about 25 wt%, about 7.5 wt% to about 20 wt%, or about 10 wt% to about 20 wt%, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol.

9. The composition of any one of claims 1-8, wherein the edible coating composition in the second gelatinous state has a shear viscosity of less than about 50 cP at 1 s’1determined by shear flow ramp method and at a temperature of 25°C.

10. The composition of any one of claims 1-9, wherein the edible coating composition in the second gelatinous state has a shear viscosity of less than about 50 cP at 1 s’1determined by shear flow ramp method and at a temperature of 25°C for at least 3 days at room temperature, at least 5 days at room temperature, or at least 10 days at room temperature.

11. The composition of any one of claims 1-10, wherein the transmittance of the edible coating composition in the second gelatinous state is at least 40%.

12. The composition of any one of claims 1-11, wherein the one or more monoglycerides is present in the coating agent in an amount of about 50 wt% to about 90 wt%, or about 60 wt% to about 90 wt%, about 70 wt% to about 90 wt%, or about 90 to about 99 wt%.

13. The composition of any one of claims 1-12, wherein the solvent comprises water.

14. The composition of any one of claims 1-13, wherein the coating agent is present in an amount in a range of about 1 g / L to about 150 g / L, or about 10 g / L to about 100 g / L, or about 25 g / L to about 75 g / L, or about 45 g / L to about 55 g / L of the edible coating composition.

15. The composition of any one of claims 1-14, wherein each of the one or more monoglycerides comprises a carbon chain length of about CIO to about C22.

16. The composition of any one of claims 1-15, wherein each of the one or more monoglycerides comprises a carbon chain length selected from the group of: CIO, C12, C14, C16, C18, C20, or C22.

17. The composition of any one of claims 1-16, wherein at least one of the one or more monoglycerides comprises a carbon chain length of C18.

18. The composition of any one of claims 1-17, wherein one of the monoglycerides is glyceryl monostearate.

19. The composition of any one of claims 1-18, wherein each of the one or more fatty acid salts comprises a carbon chain length of about CIO to about C22.

20. The composition of any one of claims 1-19, wherein each of the one or more fatty acid salts comprises a carbon chain length selected from the group of: CIO, C12, C14, C16, Cl 8, C20, or C22.

21. The composition of any one of claims 1-20, wherein at least one of the one or more fatty acid salts comprises a carbon chain length of Cl 8.

22. The composition of any one of claims 1-21, wherein one of the fatty acid salts is sodium stearate.

23. The composition of any one of claims 1-22, wherein the one or more emulsifiers is selected from fatty alcohol ethoxylates, amine oxides, sulfoxides, C10-C18 ethoxylated alcohols, C10-C18 ethoxylated propoxylated alcohols, C12-18 ether alcohols, alkyl(C12- C16) alcohol sulfate salt, C10-C18 alkyldimethylamine, benzene salts,monosulfobenzene derivatives, D-glucoside derivatives, C6-C16 alkyl-poly-D- glucosides, D-glucitol or derivatives thereof, C10-16-alkyl glycosides, ethanaminium esters with Cl 6- 18 and C18-unsaturated fatty acids, and combinations thereof.

24. The composition of any one of claims 1-23, wherein the one or more emulsifiers is selected from hexadecenoic acid, dodecanesulfonic acid, 1 -propanoic acid, eicosenoic acid, acetic acid, oleic acid, oleylamine, ammonium cumene sulfonate, ammonium lauryl sulfate, ammonium xylenesulfonate, 1-methylethyl-benzene, benzenesulfonic acid, coco alkyldimethylbetaine, butanedioic acid, sulfo-butanedioic acid, butanedioic acid disodium salt, butyl D-glucoside, butyl poly-D-glucoside, calcium xylene sulfonate, capric dimethyl amine oxide, ethoxylated castor oil, sulfated castor oil, castor oil sodium salt, cetamine oxide, cetearyl glucoside, cocamidopropyl hydroxysultaine, cocamidopropylamine oxide, cocamine oxide, cyclocarboxypropyloleic acid, D- glucopyranose, 2 -hydroxy-3 -sulfopropyl ethers, heptyl glucosides, decanoic acid and / or salts thereof, decyl glucoside, octyl-poly-D-glucosides, decyl-poly-D-glucosides, decylbenzenesulfonic acid, diethylene glycol momolauryl ether sodium sulfate, disodium cocoyl glutamate, disodium lauriminodipropionate, di stearoyl ethyl hydroxyethylmonium methosulfate, docosanoic acid, dodecanoic acid and / or salts thereof, dodecene- 1 -sulfonic acid and salt thereof, dodecyl alcohol, ethoxylated dodecyl alcohol, dodecyl triethylene glycol ether, dodecyl-beta-D-glucoside, dodecylbenzene sulfonic acid, eicosanoic acid, ethanaminium, 2-hydroxy-N,N-bis(2-hydroxyethyl)-N-methyl-ethanaminium and / or salts thereof, ethylene glycol monopalmitate, ethylene glycol monostearate, sodium lauroyl sarcosinate, glycol distearate, lauramidopropyl betaine, lauramidopropylamine oxide, lauryl glucoside, lauryl hydroxysultaine, lauryl hydroxysultaine, lignoceric acid, linoleic acid, linolenic acid, magnesium lauryl sulfate, magnesium stearate, myristamido propylamine oxide, myristamidopropyl betaine, myristoleic acid, myristyl betaine, n- octyl polyoxyethylene, N-octyl pyrrolidone, octanoic acid, octanoic acid, oleic acid, palmitic acid, palmitoleic acid, poloxalene, polyethylene glycol distearate, polyethylene glycol monocetyl ether, polyethylene glycol stearate, polyoxyethylene dioleate, polyoxyethylene monoleate, polysorbate 80, sodium cocoyl glutamate, sodium cumene sulfonate, sorbitan and derivatives thereof, stearic acid, sulfonic acid and derivatives thereof, tetradecanoic acid, undecyl-D-glucoside.

25. The composition of any one of claims 1-24, wherein the transition temperature is at least about 55°C, or about 55°C to about 95°C, or about 60°C to about 90°C, or about 65°C to about 90°C.

26. An agricultural product having a coating thereover, wherein the coating is formed from the edible coating composition in the second gelatinous state of any one of claims 1-25.

27. The agricultural product of claim 26, wherein the agricultural product has a mass loss factor of at least 1.50, at least 1.6, at least 1.7, at least 1.8.

28. A method of preparing an edible coating composition, the method comprising: combining the coating agent of claim 1 and a solvent to yield a mixture; heating the mixture to a temperature above a transition temperature to yield the edible coating composition in a liquid crystalline state; cooling the edible coating composition in the liquid crystalline state to a temperature below the transition temperature to yield the edible coating composition in a first gelatinous state; and repeating the heating and cooling at least once to yield the edible coating composition in a second gelatinous state.

29. The method of claim 28, further comprising shearing the edible coating composition in the liquid crystalline state.

30. The method of claim 29, wherein shearing the edible coating composition in the liquid crystalline state comprises an in-line high shear rotor stator or high pressure homogenization.

31. The method of any one of claims 28-30, further comprising diluting the edible coating composition in the second gelatinous state with a solvent.

32. The method of any one of claims 28-31, further comprising combining the edible coating composition in the second gelatinous state with one or more food-safe antimicrobials, one or more cling agents, or both one or more antimicrobials and one or more cling agents.

33. The method of claim 32, wherein the food-safe antimicrobial is potassium sorbate.

34. The method of claim 32, wherein the cling agent is starch.

35. The method of any one of claims 28-34, wherein the edible coating composition in the second gelatinous state comprises one or more of diacylglycerides, triacylglycerides, and glycerol.

36. The method of any one of claims 28-35, wherein the heating occurs at a rate of about 10 °C / s or less, about 0.2 °C / s or less, or about 0.1 °C / s or less.

37. The method of any one of claims 28-36, wherein the edible coating composition in the liquid crystalline state is maintained at a temperature of at least about 55°C for at least 5 minutes, for at least 30 minutes, for at least 1 hour, or for at least 2 hours.

38. The method of any one of claims 28-37, wherein the mixture is heated to a temperature in a range of about 55°C to about 100°C, about 65°C to about 95°C, or 80°C to about 90°C.

39. The method of any one of claims 28-38, wherein the heating and cooling steps are repeated more than once or more than twice.

40. The method of any one of claims 28-39, wherein prior to heating the mixture, the coating agent comprises less than 5 wt%, less than 3 wt%, less than 1 wt%, or the coating agent is substantially free of one or more of diacylglycerides, triacylglycerides, and glycerol.

41. The method of any one of claims 28-40, wherein the solvent comprises water.

42. The method of any one of claims 28-41, further comprising applying the edible coating composition in the second gelatinous state to an agricultural product.

43. The method of any one of claims 28-42, wherein applying the edible coating composition in the second gelatinous state to an agricultural product occurs less than 24 hours after cooling the edible coating composition in the liquid crystalline state.

44. The method of any one of claims 28-43, wherein the edible coating composition in the second gelatinous state comprises one or more di acylglycerides, triacylglycerides andglycerol in a total amount of at least about 5 wt%, or about 7.5 wt% to about 25 wt%, or about 10 wt% to about 20 wt%, based on the total weight of the coating agent and the diacylglycerides, triacylglycerides, and glycerol.

45. The method of any one of claims 28-44, wherein the edible coating composition in the second gelatinous state has a shear viscosity of less than about 50 cP at 1 s’1determined by shear flow ramp method and at a temperature of 25°C.

46. The method of any one of claims 28-45, wherein the edible coating composition in the second gelatinous state is about 10 times less viscous than the mixture, or about 100 times less viscous than the mixture, or about 1000 times less viscous than the edible coating composition in the first gelatinous state.

47. The method of claim 28, wherein prior to combining the coating agent and a solvent, the coating agent is transported from a first location to a second location, wherein the second location is where the preparing of the edible coating composition occurs.

48. The method of claim 47, wherein the coating agent is in powder form.

49. The method of claim 47 or 48, wherein the edible coating composition in the second gelatinous state is applied to an agricultural product at the second location.

50. The method of claim 47 or 48, wherein the edible coating composition in the second gelatinous state is transported from the second location to a third location where it is applied to an agricultural product.

51. An edible coating composition for coating an agricultural product, wherein the edible coating composition in a second gelatinous state is prepared according to the method of any one of claims 28-50.

52. A method of storing the edible coating composition of any one of claims 1-25, the method comprising: heating the edible coating composition to a transition temperature greater than about 55 °C; andmaintaining the edible coating composition in a liquid crystalline state at a temperature of greater than about 55 °C for at least 12 hours.

53. The method of claim 52, wherein the method comprises maintaining the temperature of greater than about 55 °C for at least 48 hours, 5 days, or 10 days, or 30 days, or 90 days.

54. The method of claim 52 or 53, wherein the method comprises maintaining the temperature in a range of about 55 °C to about 100 °C, or about 65°C to about 90°C or about 75°C to about 90°C.

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