1 results about "Sodium starch" patented technology

This invention relates to the field of food coating materials technology, providing an environmentally friendly two-phase shellac coating agent and its application in promoting flavor release. The coating agent is an oil-in-water emulsion. The aqueous phase contains modified shellac salt, a glycerol-sorbitol complex, and an octenyl succinate-sodium starch-cellulose nanocrystal complex; the oil phase contains a hydrophobic shellac resin, medium-chain triglycerides, and an electrostatic complex of chitosan and carboxymethyl-β-cyclodextrin. An interfacial functional layer is constructed through hydrogen bonding and multiple interactions, achieving a smart response of high barrier properties during storage and rapid release upon wetting. This invention is entirely aqueous, contains no organic solvents, has an elongation at break of 235%, a flavor release rate of 82%, and also possesses antibacterial properties. It can be used for the preservation and flavor control of fruits, vegetables, nuts, and other foods.