63 results about "Food coating" patented technology

Compositions and methods for enhancing the palatability of dry and semi-dry animal feed compositions, particularly extruded cat food compositions, are described. In one embodiment, the palatability enhancer is a dry cat food coating including tetrapotassium pyrophosphate at about 0.1% to about 1.0% by weight of the finished pet food product. In the case of extruded pet food products, the palatability enhancer is applied after the extrusion process to the extruded particles or pieces of pet food.

A composition comprising about 10-65 weight % of a protein particulate material, about 35-90 weight % of a lipid-containing material, and no more than small amounts of an emulsifier, can be used as a coating composition for a food product, or as an ingredient in a coating composition for a food product. When used as a coating for a snack food item such as a protein-containing energy bar, the coating can add to the nutritive value of the bar, and maintain the moisture content of the bar. A method for making the composition includes the steps of adding finely ground particulate protein matter to a fat composition with heat and high shear, then cooling the composition.

The present invention is directed to an excited apparatus for coating food product with a coating. The apparatus includes an elongate pan having proximal and distal portions; a screen located in the distal portion and adapted to screen coating; an elongate frame; a motorized vibrator adapted to impart energy to the elongate frame at an angle β below horizontal; a plurality of springs mounting the elongate pan to the elongate frame, the springs being mounted at an angle θ above horizontal; another elongate frame; a plurality of dampeners mounting the two elongate frames; another elongate pan having proximal and distal portions, the elongate pan mounted to the other elongate pan and adapted to feed coating to the other elongate pan; a soft roller rotationally actuated by a ratchet assembly, the ratchet assembly engaged by the elongate pan; and, a recycle assembly for transferring screened coating to the elongate pans, wherein the elongate pan's vibrations have longitudinal and vertical vector components at a predetermined amplitude and frequency. The excited apparatus further includes a waterfall distributor member mounted to the elongate pan, the waterfall distributor including one or more transverse rows of a plurality of angular slots.

The invention relates to a food coating preservative containing water-soluble soybean polysaccharides. The preservative can also contain an enhancer, a plasticizer and other auxiliary components. Thepreservative has good film-forming property and antibacterial property, compared with the coating preservation for eggs which is carried out by using chitosan coating liquid and paraffin coating liquid, a water-soluble soybean polysaccharide coating has the advantages of lower water permeability rate, better preservation effect, a wide range of sources of raw materials, low production cost and edible safety.

The invention relates to water-based prolamin (e.g., zein) compositions and to methods of making water-based prolamin compositions. The compositions may be used in paints, printing inks, varnishes, adhesives, glues, binders (e.g., for paper), food coatings, and the like.

The invention belongs to the technical field of food coating film protection compositions and particularly relates to an antibacterial emulsion with pure essential oil, a preparation method and application of the emulsion. The antibacterial emulsion is prepared from plant essential oil, flavor aldehyde, chitosan, a surfactant and the like. The antibacterial activity of the prepared emulsion to escherichia coli and staphylococcus aureus is superior than that of single plant essential oil, the content of the surfactant is low, the emulsion does not contain edible fat and oil, the preparation conditions are mild, and the emulsion is safer to use and stable, has a long storage period, is used after being diluted and can be widely applied to rot prevention and fresh preservation of fresh food.

The invention provides a heat-proof chocolate coating. The heat-proof chocolate coating contains low-melting-point carbohydrate and is prepared through baking and agglomeration, wherein the melting point of the low-melting-point carbohydrate is 80-150 DEG C, can be 80-120 DEG C and also can be 80-110 DEG C or 90-100 DEG C. The heat-proof chocolate coating is prepared through the baking and the agglomeration, and the consumption of the low-melting-point carbohydrate is not less than 10%. The heat-proof chocolate coating provided by the invention has good heat resistance and fluidity and can serve as a food coating layer. After being baked under a high temperature, the low-melting-point carbohydrate can be completely melted and does not produce peculiar smell. Compared with the prior art, the heat-proof chocolate coating has the advantages that on one hand, the technical problem of the high-temperature deformation of chocolate is effectively solved, and on the other hand, the original flavor is maintained.

Disclosed herein are embodiments of a coating composition comprising cellulose nanomaterials and emulsion systems. The coating compositions provide improved moisture barrier and wettability onto fruit surfaces and can control physiological activity and enhance storability of food products, such as fruits during ambient storage. Also disclosed herein are embodiments of dried and substantially dried coatings, films, products made with the coating compositions, and methods of making and using the coating compositions described herein.

The invention relates to the use of an antibacterial compound, which is derived from alliaceae, as a natural additive in animal feed, intended as an antimicrobial agent in animal feed, and as an alternative, due to its antibacterial nature, to the use of antibiotics as growth promoters, proposing the use of the compound separately (purity greater than 95%), and encapsulated or supported on different inert materials or food coatings, and in that said compound preferably consists of propyl propylthiosulfinate and, in an alternative variant, of propyl propylthiosulfonate.

The invention relates to a special decorative powder coating for a glass wine bottle and a ceramic vessel. The raw material comprises the following components in parts by weight: 500-900 parts of special resin, 80-300 parts of special curing agent, 50-100 parts of pigment, 100-300 parts of filler and 30-50 parts of auxiliary. The special decorative powder coating provided by the invention has the characteristics of high decoration, alcohol solvent resistance, scratch resistance, high temperature and low temperature resistance and the like, and is suitable for the cold storage and cellar storage of wines; and moreover, the special decorative powder coating is energy-saving and environment-friendly, replaces the traditional paint or waterborne coating spraying technology, prevents pollution and harmful substances, and improves the safety and sanitation level. The product provided by the invention is only applied to exterior decoration and does not contact with things contained inside, and passes the detection of the state health standard GB/T5009.69-2008 for the food coating.

The invention relates to an easy-to-pulping die-cutting high-barrier food coating paperboard and a preparation method thereof. The coated paper comprises a paperboard base material, wherein the surface of the paperboard base material is coated with two layers of water-based composite coatings, and each water-based composite coating is composed of a film coating layer compounded by a polyvinyl alcohol aqueous solution and polyacrylate emulsion with low glass-transition temperature and a film coating layer of emulsion with high barrier property, which are sequentially coated on the paperboard base material; during preparation, a polyvinyl alcohol aqueous solution and polyacrylate emulsion compound solution with low glass-transition temperature coat one surface of a paperboard base material for one time, then the paperboard base material is dried and is coated with a high-barrier emulsion for the second time, and the paper is dried and cooled to obtain the coated paper. Compared with theprior art, the coating disclosed by the invention is small in molecular elongation, relatively crisp in texture, low in strength, easy to naturally crush, convenient for waste paper recycling, pulpingand reusing, and beneficial to ecological balance and environmental protection.

The invention provides a complementary food nutrient supplementing food coating containing nuts for infants and children and relates to the technical field of complementary food nutrient supplementing foods for the infants and the children. The formula of the complementary food nutrient supplementing food coating contains following components in percentage by mass: 80-90% of nut jam, 6-8% of edible oil and/or DNA (Deoxyribose Nucleic Acid) algae oil, 0.05-0.1% of a multivitamin premix and 2-5% of a multi-mineral-substance premix, wherein the multivitamin premix comprises lipid-soluble vitamin and water soluble vitamin; the apparent viscosity of the coating is 20000-80000 centipoises and the content of fat is 8-40%. According to physiological functions of the infants and the children and a knowing and diet principle of growth and development, many vitamins and mineral substances which have high density are added into the nut jam and are used as the nutrient supplementing food for the infants and the children, so as to improve the nutrition and the health of the infants and the children.

The invention discloses a food coating material, comprising the materials with the following weight proportion: 10 to 80 parts of flour, 20 to 90 parts of plant powder and 10 to 25 parts of water. The invention adds various plant powders with good smell or medical value, such as the powder of grinded dried seeds, fruits, flowers, leaves, stems and roots of plants or crops, to the flour to make a food wrapping material. The wrapping material of the invention can not only coat meet, but also coat bean products, eggs and even fruits and vegetables to bake and then get the food with unique flavor. The coating material of the invention can not only coat meet, but also coat bean products, eggs and even fruits and vegetables to bake and then get the food with unique flavor. The food wrapping material has the advantages of anti-oxidation, bacterial refraining, scent adding, fresh keeping and secondary pollution prevention.

A mix for a fried food coating according to the present invention is characterized by containing waxy potato starch. Preferably, the added amount of waxy potato starch is 15-50 mass% with respect to the total weight of the mix. Preferably, 15-50 parts by mass of waxy potato starch and 10-85 parts by mass of non-waxy potato starch are also contained. Also, the waxy potato starch preferably has 85 mass% or more of amylopectin content. Further, preferably, a swelling agent is contained in an amount of 0.3-3 mass% with respect to the total weight of the mix and also sugars are contained in an amount of 2-8 mass% with respect to the total weight of the mix.

The invention discloses edible anti-microbial food coating materials whose application to foods such as meat, poultry, seafood, vegetables, cheese, or mushrooms results in a significant reduction in the population of microbial contaminants on the surface of the food product. In addition, the edible anti-microbial food coating materials protect the coated food from further microbial growth or contamination. These edible anti-microbial food coating materials contain materials that impart the anti-microbial characteristics. Ingredients that lower the pH of the coating materials result in coating materials that are anti-bacteria, while ingredients that are preservatives or mold inhibitors result in coating materials that are anti-mold and anti-yeast, The edible anti-microbial coating materials are applied to the surface of the food product in layers which are comprised of one or more of the following: adhering material, predust, batter, and crumbs. In addition, the edible anti-microbial coating materials can be manufactured to have a high water activity which also results in a breading product that browns more evenly and eliminates the known frostiness problem inherent in extruded crumb products.

The invention belongs to the technical field of food raw material processing, and particularly relates to a food coating prepared from raw milk as well as a preparation method and application of the food coating. The food coating comprises the following components of whole milk powder, polydextrose, raw milk and other mixed materials including edible essence, phospholipid, vegetable oil, anhydrouscream, maltitol and isomaltooligosacharide; carrageenan, xanthan gum and sodium carboxymethyl cellulose in a certain mass ratio are added in the preparation process, heating and emulsification is performed, and then cutting molding is performed. The prepared food coating is good in stability and high in purity, the pleasant smell can be kept, and the protein content can be effectively protected.

The invention provides a coating method of a chocolate temperature-sensitive food coating film and a coating system for implementing the method. Kiss coating is adopted in bottom coating and surface coating, and less wax emulsion and silicon dioxide anti-sticking agent are added in a surface coating oxygen barrier type PVDC (Polyvinyl Dichloride) emulsion in a first surface coating procedure and a surface coating low-temperature heat seal material in a second surface coating procedure. The coating film has the characteristics of high barrier, heat seal properly and capability of being compounded with a paper body through a UV (ultraviolet) adhesive, is smooth in surface, walks on coating equipment easily without larger tension, and has no remarkable shrinkage deformation after being heated by an oven without influencing the property of a product.