Hydrophobic food coating composition

Abstract

The present invention relates to a hydrophobic food coating composition comprising an oil-in-water (O / W) emulsion system having the following components: at least one base polysaccharide, at least one base lipid, at least one plasticising agent, at least one stabilising agent and at least one non-ionic surfactant, and completing the volume of the emulsion with water.

Description

[0001] COMPOSITION OF HYDROPHOBIC FOOD GRADE COATING

[0002] FIELD OF INVENTION

[0003] The present invention relates to the food industry. In particular, the present invention consists of a natural-based hydrophobic food coating that increases the shelf life of low-moisture foods, such as snacks and functional foods based on cereals and grains.

[0004] STATE OF THE ART

[0005] Edible coatings have emerged as a promising solution for food preservation, acting as protective barriers that reduce the diffusion of gases (O₂, CO₂, H₂O) and help extend the shelf life of products while maintaining their appearance and nutritional value. The application of these technologies has been developed and optimized primarily in the fresh fruit and vegetable sector, where they have proven effective in products such as apples and cherries.

[0006] This focus on fresh produce stems from the specific characteristics of these foods. Fruits and vegetables possess properties that facilitate the application and effectiveness of coatings, primarily due to their inherent natural moisture, which allows for better adhesion and functionality of the formulations. The moisture content of food relates to the total amount of water present, generally expressed as a percentage, and is one of the most important parameters, as it directly impacts the food's texture, flavor, and appearance.

[0007] Evidence of the application of coatings to fruits and vegetables as a trend can be found in US patent 20180325135A1, which describes edible coating formulations based on hydrocolloids, waxes, and fatty acids specifically designed for products such as garlic, onions, and tomatoes. Additionally, US patent 20210337817A1 presents compositions for protective coatings optimized for avocados and lemons, taking advantage of the natural characteristics of these fresh products.

[0008] In contrast, the snack and cereal market presents a significant opportunity driven by high demand, with a Compound Annual Growth Rate (CAGR) of 8.8%. This sector has undergone a remarkable evolution, transitioning from initial products of low nutritional quality, formulated mainly with staple grains such as rice, oats, and corn, to a diversified offering that includes specialized options, such as bars marketed for their protein content, fiber, or specific functional properties.

[0009] However, these products face a critical marketing challenge: their limited shelf life of 8 to 12 months represents a significant obstacle to export, especially considering that large chains like Walmart require a minimum shelf life of 8 months, not including transit time. This problem is exacerbated because transport is carried out without a controlled atmosphere, exposing the products to significant variations in humidity and temperature during distribution.

[0010] The economic consequences of this situation are considerable. Losses due to obsolescence exceed 10%, despite the traditional use of chemical preservatives such as benzoates and sorbates. A study conducted by Adolfo Ibáñez University in 2022 for the Santiago Chamber of Commerce quantifies these losses, revealing that supermarket shrinkage reaches US$177 million annually, with 52% occurring on the sales floor, and obsolescence being one of the most recurring factors.

[0011] The technical complexity of applying coatings to cereal-based products is mainly due to the high heterogeneity of water activity in their ingredients and raw materials, as noted by Bozoglu (2016). Unlike fruits, whose natural moisture facilitates the adhesion and function of coatings, cereal products have dry and heterogeneous surfaces that require specialized formulations.

[0012] Attempts to adapt existing coatings to dry products have revealed multiple technical limitations, including instability in emulsions, difficulty in achieving uniform coverage on heterogeneous surfaces, insufficient barrier properties against moisture and oxygen under low initial humidity conditions, and complex application processes that hinder their industrial implementation.

[0013] Therefore, there is an urgent market need for a technological solution that can extend the shelf life of these products while maintaining the integrity of clean labels. Such an innovation would not only benefit manufacturers and retailers from an economic and logistical perspective for national and international marketing processes, but would also improve the consumer experience and contribute significantly to reducing food waste.

[0014] BRIEF DESCRIPTION OF THE FIGURES

[0015] Figure 1. Growth curves of the microbiological parameters evaluated in the shelf life study for protein cereal bars without preservatives (potassium sorbate and sodium benzoate) and Formulation (A).

[0016] Figure 2. Growth curves of the microbiological parameters evaluated in the shelf life study for protein cereal bars with preservatives (potassium sorbate and sodium benzoate) and Formulation (A).

[0017] DESCRIPTION OF THE INVENTION

[0018] The present invention provides a hydrophobic food coating composition comprising an oil-in-water (O / W) emulsion system with the following components and concentration ranges:

[0019] a) at least one base polysaccharide in a concentration of 0.2 to 5.0% w / v, preferably 1.00% w / v;

[0020] b) at least one lipid base in a concentration of 0.1 to 20% w / v, preferably 0.90% w / v;

[0021] c) at least one plasticizer at a concentration of 0.5 to 5% w / v, preferably 1.50% w / v;

[0022] d) at least one stabilizer at a concentration of 0.2 to 2% w / v, preferably 0.26% w / v;

[0023] e) at least one non-ionic surfactant at a concentration of 0.2 to 3% w / v, preferably 0.50% w / v; and

[0024] completing the volume of the emulsion with water.

[0025] Where at least one base polysaccharide is selected from pectin, alginate, cellulose and its derivatives, xanthan gum and mixtures thereof.

[0026] Where at least one lipid base is selected from carnauba wax, candelilla wax, rice wax, soybean wax, medium-chain triglycerides (MCTs), beeswax, and a mixture thereof. Where at least one plasticizer is selected from glycerol, sorbitol, propylene glycol, mannitol, triacetin, and a mixture thereof.

[0027] Where at least one stabilizer is selected from saturated fatty acids, stearic acid, mono- and diglycerides of fatty acids, proteins such as gelatin or whey, modified starch derivatives and mixtures thereof.

[0028] Where at least one non-ionic surfactant is selected from polysorbate 80, polysorbate 20, soy or sunflower lecithin, sorbitan monoleate, sorbitan tristearate, polyoxyethylated sorbitan, oleic acid and mixtures thereof.

[0029] In this composition, the matrix, formed by at least one polysaccharide and at least one plasticizer, acts as a support structure for the lipid base, while the droplets of the molten lipid base are uniformly dispersed in the polymer suspension. The surfactant reduces interfacial tension and prevents aggregation of the wax droplets, while stearic acid modifies the wax's melting point to maintain the coating's stability at room temperature.

[0030] The present invention further comprises a specific process for preparing the water-in-water (O / W) emulsion system, said process comprising:

[0031] a) incorporating the water-based polysaccharide into a controlled stirring system, maintaining constant speed stirring, preferably between 500 rpm and 700 rpm, and moderate temperature, preferably between 35 °C and 50 °C, for a sufficient period, preferably between 1 and 2 hours, to achieve complete solubilization;

[0032] b) melt together in a second container the lipid base and the stabilizer, bringing the mixture to a high temperature, preferably between 75 °C and 90 °C, until complete melting of both components is achieved;

[0033] c) incorporate the non-ionic surfactant and plasticizer into the mixture from step b); d) subject the mixture from step c) to a homogenization process to generate an emulsion, starting the stirring at a moderate speed, preferably between 600 rpm and 100 rpm;

[0034] e) gradually incorporate the solution from step a) into the homogenized mixture from step d), progressively increasing the stirring speed until a high speed is reached, preferably between 1000 rpm and 1400 rpm, maintaining this process for a predetermined time at a constant temperature, preferably between 75 °C and 90 °C;

[0035] f) Cool the emulsion to room temperature and store under refrigerated conditions, preferably between 2 °C and 8 °C, until use.

[0036] The present invention further comprises an optimized application process that allows for its effective implementation in various food matrices. This process is characterized by the use of a controlled spraying method that ensures uniform and effective coverage of the hydrophobic food coating.

[0037] For granola-type products, the hydrophobic food coating composition is diluted 10x using a 50:50 mixture of water and alcohol. The resulting dilution is sprayed onto the granola mix in a mixer, using 100 mL of solution per 200 grams of product. The coating adheres during the regular granola baking process, creating a uniform, protective surface layer.

[0038] For nut snacks, the same dilution factor and solvent ratio are used. The diluted solution is applied by spraying onto the nuts in a mixer, maintaining a ratio of 100 mL of solution per 200 grams of product. The setting process is carried out by heat treatment at 95°C for 3 minutes.

[0039] For application to cereal bars, the concentrated composition is diluted following the same parameters described above. The diluted solution is sprayed onto the granola mix at a ratio of 100 mL per 45 bars, equivalent to one 1800-gram tray. The coating is then fixed by heat treatment at 95°C for 3 minutes.

[0040] In all application methods, the oil-in-water (O / W) emulsion forms a uniform hydrophobic food coating that effectively preserves the organoleptic and functional characteristics of the product while extending its shelf life. IMPLEMENTATION EXAMPLES

[0041] In certain embodiments, the base polysaccharide is selected from a group consisting of pectin, alginate, cellulose and its derivatives, xanthan gum and mixtures thereof, in a concentration of 0.2 to 5.0% w / v.

[0042] In certain embodiments, the lipid base is selected from a group consisting of carnauba wax, candelilla wax, rice wax, soy wax, medium chain triglycerides (MCTs), beeswax and mixtures thereof, in a concentration of 0.1 to 20% w / v.

[0043] In certain embodiments, the plasticizer is selected from a group consisting of glycerol, sorbitol, propylene glycol, mannitol, triacetin and mixtures thereof, in a concentration of 0.5 to 5.0% w / v.

[0044] In certain embodiments, the stabilizer is selected from a group consisting of saturated fatty acids, stearic acid, mono- and diglycerides of fatty acids, proteins such as gelatin or whey, modified starch derivatives and mixtures thereof, in a concentration of 0.2 to 2% w / v.

[0045] In certain embodiments, the nonionic surfactant is selected from a group consisting of polysorbate 80, polysorbate 20, soy or sunflower lecithin, sorbitan monooleate, sorbitan tristearate, polyoxyethylated sorbitan, oleic acid and mixtures thereof, in a concentration of 0.2 to 3% w / v.

[0046] In certain embodiments, the composition of the food coating comprises between 0.2 to 5% w / v of the base polysaccharide; between 0.1 to 20% w / v of the lipid base; between 0.5 to 5.0% of the plasticizer; between 0.2 to 2.0% w / v of the stabilizer; and between 0.2 to 3.0% of the non-ionic surfactant.

[0047] In certain embodiments, the food matrix to which the hydrophobic food coating is applied corresponds to cereal bars, granolas, and nut snacks.

[0048] In certain embodiments, the base polysaccharide is pectin. In certain embodiments, the lipid base is carnauba wax. In certain embodiments, the plasticizer is glycerol. In certain embodiments, the stabilizer is stearic acid. In certain embodiments, the nonionic surfactant is polysorbate 80. Each possibility represents an independent embodiment of the present invention.

[0049] In another aspect, the present invention relates to a method for producing a hydrophobic food coating comprising a base polysaccharide, a lipid base, a plasticizer, a stabilizer, and a non-ionic surfactant, wherein the base polysaccharide and the plasticizer act as a support for the lipid base, and the non-ionic surfactant reduces the interfacial tension and prevents aggregation of the lipid base, while the stabilizer modifies the melting point of the lipid base to keep the coating stable at room temperature.

[0050] In another aspect, the present invention relates to an optimized method of application on various food matrices, which includes diluting the hydrophobic food coating in a mixture of equal parts of water and ethanol, and spraying it onto the food, ensuring uniform and effective coverage.

[0051] EXAMPLE 1

[0052] There is a process for preparing the water-in-water (O / W) emulsion system called Formulation (A) that comprises:

[0053] a) incorporate pectin, which corresponds to the base polysaccharide, into a controlled stirring system in water, maintaining constant stirring speed at 700 rpm, and a moderate temperature of 40 °C for a sufficient period of 1 hour to achieve its complete solubilization;

[0054] b) melt together in a second container carnauba wax, which corresponds to the lipid base, and stearic acid, which corresponds to the stabilizer, bringing the mixture to a high temperature of 80° C until the complete melting of both components is achieved;

[0055] c) incorporate into the mixture of step b) polysorbate 80, which corresponds to the non-ionic surfactant and glycerol, which corresponds to the plasticizer;

[0056] d) subject the mixture from step c) to a homogenization process to generate an emulsion, starting stirring at a moderate speed of 800 rpm; e) gradually incorporate the solution from step a) into the homogenized mixture from step d), progressively increasing the stirring speed until reaching

[0057] iuna high speed of 1100 rpm, maintaining this process for a predetermined time at a constant temperature of 80°C;

[0058] f) Cool the emulsion to room temperature and store under refrigerated conditions of 5 °C until use.

[0059] In one embodiment of the invention, Formulation (A) is diluted 10 times with a solution of equal parts water and ethanol, and cereal bars are sprayed with the mixture, then the coating is fixed by a heat treatment at 95°C for 3 minutes.

[0060] In one embodiment of the invention, Formulation (A) is diluted 10 times with a solution of equal parts water and ethanol, and is applied by spraying onto the granola mixture, which is subsequently baked.

[0061] In one embodiment of the invention, Formulation (A) is diluted 10 times with a solution of equal parts water and ethanol, and is applied by spraying onto the nut mixture, and then the coating is fixed by heat treatment at 95°C for 3 minutes.

[0062] EXAMPLE 2

[0063] There is a process for preparing the water-in-water (O / W) emulsion system called Formulation (B) that comprises:

[0064] a) incorporate alginate, which corresponds to the base polysaccharide, into a controlled stirring system in water, maintaining constant stirring speed at 700 rpm, and a moderate temperature of 40 °C for a sufficient period of 1 hour to achieve its complete solubilization;

[0065] b) melt together in a second container candelilla wax, which corresponds to the lipid base, and stearic acid, which corresponds to the stabilizer, bringing the mixture to a high temperature of 80° C until the complete melting of both components is achieved;

[0066] c) incorporate into the mixture of step b) polysorbate 20, which corresponds to the non-ionic surfactant and sorbitol, which corresponds to the plasticizer;

[0067] d) subject the mixture from step c) to a homogenization process to generate an emulsion, starting stirring at a moderate speed of 800 rpm; e) gradually incorporate the solution from step a) into the homogenized mixture from step d), progressively increasing the stirring speed until reaching a high speed of 1100 rpm, maintaining this process for a predetermined time at a constant temperature of 80°C;

[0068] f) Cool the emulsion to room temperature and store under refrigerated conditions of 5 °C until use.

[0069] In one embodiment of the invention, Formulation (B) is diluted 10 times with a solution of equal parts water and ethanol, and cereal bars are sprayed with the mixture, then the coating is fixed by heat treatment at 95°C for 3 minutes.

[0070] In one embodiment of the invention, Formulation (B) is diluted 10 times with a solution of equal parts water and ethanol, and is applied by spraying onto the granola mixture, which is subsequently baked.

[0071] In one embodiment of the invention, Formulation (B) is diluted 10 times with a solution of equal parts water and ethanol, and is applied by spraying onto the nut mixture, and then the coating is fixed by heat treatment at 95°C for 3 minutes.

[0072] EXAMPLE 3

[0073] There is a process for preparing the water-in-water (O / W) emulsion system called Formulation (C) that comprises:

[0074] a) incorporate cellulose, which corresponds to the base polysaccharide, into a controlled agitation system in water, maintaining agitation at a constant speed of 700 rpm, and a moderate temperature of 40 °C for a sufficient period of 1 hour to achieve its complete solubilization;

[0075] b) melt together in a second container rice wax, which corresponds to the lipid base, and whey, which corresponds to the stabilizer, bringing the mixture to a high temperature of 80° C until the complete melting of both components is achieved;

[0076] c) incorporate into the mixture of step b) sorbitan monooleate, which corresponds to the non-ionic surfactant and mannitol, which corresponds to the plasticizer;

[0077] d) subject the mixture from step c) to a homogenization process to generate an emulsion, starting stirring at a moderate speed of 800 rpm; e) gradually incorporate the solution from step a) into the homogenized mixture from step d), progressively increasing the stirring speed until reaching a high speed of 1100 rpm, maintaining this process for a predetermined time at a constant temperature of 80°C;

[0078] f) Cool the emulsion to room temperature and store under refrigerated conditions of 5 °C until use.

[0079] In one embodiment of the invention, Formulation (C) is diluted 10 times with a solution of equal parts water and ethanol, and cereal bars are sprayed with the mixture, then the coating is fixed by heat treatment at 95°C for 3 minutes.

[0080] In one embodiment of the invention, Formulation (C) is diluted 10 times with a solution of equal parts water and ethanol, and is applied by spraying onto the granola mixture, which is subsequently baked.

[0081] In one embodiment of the invention, Formulation (C) is diluted 10 times with a solution of equal parts water and ethanol, and is applied by spraying onto the nut mixture, and then the coating is fixed by heat treatment at 95°C for 3 minutes.

[0082] EXAMPLE 4

[0083] For granola-type products, Formulation (A) was diluted by a factor of 10x, using a 50:50 mixture of water and ethanol. The resulting dilution was then sprayed onto the granola mix in a mixer at a ratio of 100 mL of solution per 200 grams of product. The granola was then baked.

[0084] EXAMPLE 5

[0085] For nut snacks, Formulation (A) was diluted by a factor of 10x using a 50:50 mixture of water and ethanol. The resulting dilution was then sprayed onto the nuts in a mixer at a ratio of 100 mL of solution per 200 grams of product. Finally, a heat treatment was performed at 95 °C for 3 minutes.

[0086] EXAMPLE 6

[0087] For cereal bars, Formulation (A) was diluted by a factor of 10x using a 50:50 mixture of water and ethanol. The resulting dilution was then sprayed onto the granola mixture at a rate of 100 mL per 45 cereal bars. Finally, a heat treatment was performed at 95 °C for 3 minutes.

[0088] EXAMPLE 7

[0089] To evaluate the effectiveness of the hydrophobic food coating as a preservative for food matrices, protein cereal bars were prepared with the addition of Formulation (A), without the addition of potassium sorbate and sodium benzoate. An accelerated shelf-life test was then conducted, maintaining the cereal bars at a temperature of 35 ± 2°C for a period of 16 weeks. The results of the sensory evaluation, measured on the Karlsruhe scale, which is commonly used to determine food quality, are shown in Table I.

[0090] Grtor Oír Sabor

[0091] 4^77 | T0 9.00 9.08 9.08 9.88 9.80 46778 | TOO 9.80 9.80 9.00 9.00 9, <30 46779 1 788 9 <ÍX> 9<80 9.00 9.00 9.08 46780 | Ti 28 9.08 9, <30 9.00 9.00 9.80 4678S 1 H i 6 9.00 $.00 9.08 9.68 9.80 4678?. | TW 9.00 9.08 9.08 9 <88 9.80 46783 | TZ7& 9.80 9.80 9.0<3 9.08 $.<■

[0092] | T3G0 9.68 9.80 9.00 $.££• 46785 I T33O 9 <88 9.00 9.00 9.00 9.88 46786 | T368 9 JJO 9.00 9.00 9.00 9.80 46? S7 | 9.80 9.00 9.08 9 <88

[0093] 46788 | T42<3 9,00 9.80 9,08 9.80 9,80 46789 | T450 9.80 9.80 9.00 9.00 9.00 46783 1 T480 9.00 9.80 9.00 9.00 9.08 467'91 | T516 9, i>0 9,86 9,00 9,00 9.80

[0094]

[0095] 46792 1 T540 9.00 9, <30 9.00 9.80 9.80 Table I. Sensory evaluation results of protein cereal bars with the addition of Formulation (A) and without potassium sorbate and sodium benzoate additives. The sensory evaluation of the product was carried out based on the “Quality Assessment Test” with a parameter scale according to Karlsruhe. This scale ranges from 1-9, considering scores between 7-9 as typical characteristics; 4-6 as atypical characteristics that do not impair edibility; and finally 1-3 when the product characteristics make it undesirable. Subsequently, additional tests were conducted for RAM (microorganism count present in the food), and MyL (mold and yeast count), the results of which are shown in Figure 1.

[0096] In parallel, protein cereal bars were prepared with the addition of Formulation (A) and the additives potassium sorbate and sodium benzoate. An accelerated shelf-life test was also conducted, storing these cereal bars at a temperature of 35 ± 2°C for 16 weeks. The results of the sensory evaluation, measured on the Karlsruhe scale, are shown in Table II.

[0097] jm Atesta Time Color tosoffrsc.is Í3tór Flavor Texture

[0098] 46761 Tü 9,00 st f 30 9.00 9.00 9.00

[0099] | 4676? T3O 9.00 9.00 9.00 9 >00 9 T0

[0100] | 46763 790 '7.00 9.00 9.00 9.00 9 FT

[0101] j 46364 Ti ¿C 9 <00 9.00 9 <00 4 T0

[0102] j 46765 T24O 9.00 9 r 00 9.00 9.60 9.00 | 4íTea ^ 7.00 9 <oo 9,00 9,00

[0103] 1 46767 7270 6.00 9.00 9.00 9.00 9.00

[0104] j 46768 7300 9,00 9,00 9,00 9,00 4 T0

[0105] 46769 T35O 9,00 9 f G0 9,00 9,00 9 X'0

[0106] | 46770 7360 <7,00 9.00 9,00 9>00 9 <00

[0107] 46771 7390 9,00 9 T0 9,00 9.00 9 T0

[0108] 7420 9,00 9 TO 9,00 9<00 9 TO

[0109] | 46773 T450 9.09 OTO 9,00 9,00 9,00

[0110] ¡ 46724 T4S0 9,00 9,00 9,00 9,00 9 <0'0

[0111] | 46775 7510 9,00 9,00 9,00 9.00 9 T0

[0112]

[0113] j 46378 7540 9,00 9 TO 9,00 9,00 4 TO

[0114] Table II. Sensory evaluation results of protein cereal bars with the addition of Formulation (A) and with potassium sorbate and sodium benzoate additives. The sensory evaluation of the product was carried out based on the “Quality Assessment Test” with a parameter scale according to Karlsruhe. This scale ranges from 1-9, considering scores between 7-9 as typical characteristics; 4-6 as atypical characteristics that do not impair edibility; and finally 1-3 when the product characteristics make it undesirable. Similarly, RAM and MyL analyses were carried out, the results of which are shown in Figure 2.

[0115] Overall, the results obtained regarding microbiological and sensory evaluation parameters indicate that products with Formulation (A) and without preservative additives remain suitable for human consumption for 18 months when stored at room temperature (20 ± 2 °C). Therefore, it is possible to conclude that the developed hydrophobic food coating allows for the replacement of preservatives such as sodium benzoate and potassium sorbate without compromising the product's organoleptic or microbiological properties.

Claims

CLAIMS 1. A composition for a hydrophobic food coating comprising an oil-in-water (O / W) emulsion system, CHARACTERIZED in that the oil-in-water emulsion system comprises: at least one base polysaccharide, in a concentration of 0.2 to 5.0% w / v; at least one lipid base in a concentration of 0.1 to 20% w / v; at least one plasticizer in a concentration of 0.5 to 5% w / v; at least one stabilizer in a concentration of 0.2 to 2% w / v; at least one non-ionic surfactant in a concentration of 0.2 to 3% w / v; and completing the emulsion volume with water.

2. A composition according to claim 1, CHARACTERIZED in that the base polysaccharide of the water emulsion system is selected from a group comprising pectin, alginate, cellulose and its derivatives, xanthan gum and mixtures thereof.

3. A composition according to claim 1, CHARACTERIZED in that the lipid base of the water emulsion system is selected from a group comprising carnauba wax, candelilla wax, rice wax, soybean wax, medium chain triglycerides (MCTs), beeswax and a mixture thereof.

4. A composition according to claim 1, CHARACTERIZED in that the plasticizer of the water emulsion system is selected from a group comprising glycerol, sorbitol, propylene glycol, mannitol, triacetin and a mixture thereof.

5. A composition according to claim 1, CHARACTERIZED in that the stabilizer of the water emulsion system is selected from a group comprising saturated fatty acids, stearic acid, mono- and diglyceride fatty acid esters, proteins such as gelatin or whey, modified starch derivatives and mixtures thereof.

6. A composition according to claim 1, CHARACTERIZED in that the non-ionic surfactant of the water emulsion system is selected from a group comprising polysorbate 80, polysorbate 20, soy or sunflower lecithin, sorbitan monooleate, sorbitan tristearate, polyoxyethylated sorbitan, oleic acid and mixtures thereof.

7. A method for preparing the water-in-water (O / W) emulsion system according to claim 1, CHARACTERIZED in that it comprises the following steps: i. incorporating into a controlled stirring system at least one water-based polysaccharide, ii. melt together in a second container the at least one lipid base and the at least one stabilizer, iii. incorporate into the mixture of step ii. at least one non-ionic surfactant and at least one plasticizer; iv. subject the mixture from step iii. to a homogenization process, v. gradually incorporate the solution from step i. the homogenized mixture from step iv., and vi. cool the emulsion.

8. The method of preparing the water-in-water (O / W) emulsion system according to claim 7, CHARACTERIZED in that in step i) stirring is maintained at a constant speed, preferably between 500 rpm and 700 rpm, and a moderate temperature, preferably between 35 °C and 50 °C, for a sufficient period, preferably between 1 and 2 hours, to achieve complete dissolution.

9. The method for preparing the water-in-water (O / W) emulsion system according to claim 7, CHARACTERIZED in that in step ii) the mixture is heated to an elevated temperature, preferably between 75 °C and 90 °C, until complete fusion of both components is achieved.

10. The method for preparing the oil-in-water (O / W) emulsion system according to claim 7, CHARACTERIZED in that in step iv) homogenization is carried out until an emulsion is generated, starting the stirring at a moderate speed, preferably between 600 rpm and 1000 rpm.

11. The method for preparing the oil-in-water (O / W) emulsion system according to claim 7, CHARACTERIZED in that in step v) the stirring speed is progressively increased until a high speed is reached, preferably between 1000 rpm and 1400 rpm, maintaining the process for a predetermined time at a constant temperature, preferably between 75 °C and 90 °C.

12. The method of preparing the water-in-water (O / W) emulsion system according to claim 7, CHARACTERIZED in that in step vi) the emulsion is cooled to room temperature and stored under refrigerated conditions, preferably between 2 °C and 8 °C, until use.

13. A method for applying the water-in-oil (W / O) emulsion system according to claim 1, CHARACTERIZED in that it comprises: i. dilute the water-in-water (O / W) emulsion system 10 times using a mixture of equal parts water and ethanol; ii. apply the diluted solution to the food matrices; where the water-in-water (O / W) emulsion forms a uniform hydrophobic food coating that effectively preserves the organoleptic and functional characteristics of the product while extending its shelf life.

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