A protective coating for edible moisture-sensitive granular particulates can comprise at least two different coating layers, at least one being formed from a wax coating layer and at least one being formed from a shellac coating layer. The protective coating can exhibit excellent barrier properties even if the protective coating is made very thin or if the edible particulates being protected are irregular in shape.
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/13 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering involving agitation of the foodstuff inside a rotating apparatus, e.g. a drum
Described herein is a water vapor barrier coating composition that is especially useful for paper-based packaging applications. The composition includes a basecoat layer and a topcoat layer that are applied to fibrous substrates in sequential order as aqueous coatings. The basecoat layer is applied and dried and then the topcoat layer is applied and dried. The basecoat layer includes an aqueous solution of ethylenically modified polyvinyl alcohol and optionally a plasticizer. The topcoat layer includes an aqueous polymeric dispersion or emulsion, compatibilized with the base layer by adding a small percentage of ethylenically modified polyvinyl alcohol solution, and optionally a viscosity modifier, defoamer, release agent, slip agent, crosslinker, and/or anti-blocking additive. The composition includes a synergistic interaction between the basecoat and the topcoat. The composition is optionally biodegradable and/or compostable, along with a coated paper stock, without the need to separate and reprocess the coating.
C09D 5/00 - Coating compositions, e.g. paints, varnishes or lacquers, characterised by their physical nature or the effects producedFilling pastes
C09D 5/14 - Paints containing biocides, e.g. fungicides, insecticides or pesticides
D21H 19/12 - Coatings without pigments applied as a solution using water as the only solvent, e.g. in the presence of acid or alkaline compounds
D21H 23/70 - Multistep processesApparatus for adding one or several substances in portions or in various ways to the paper, not covered by another single group of this main group
Described herein is a water vapor barrier coating composition that is especially useful for paper-based packaging applications. The composition includes a basecoat layer and a topcoat layer that are applied to fibrous substrates in sequential order as aqueous coatings. The basecoat layer is applied and dried and then the topcoat layer is applied and dried. The basecoat layer includes an aqueous solution of ethylenically modified polyvinyl alcohol and optionally a plasticizer. The topcoat layer includes an aqueous polymeric dispersion or emulsion, compatibilized with the base layer by adding a small percentage of ethylenically modified polyvinyl alcohol solution, and optionally a viscosity modifier, defoamer, release agent, slip agent, crosslinker, and/or anti-blocking additive. The composition includes a synergistic interaction between the basecoat and the topcoat. The composition is optionally biodegradable and/or compostable, along with a coated paper stock, without the need to separate and reprocess the coating.
A protective coating for edible moisture-sensitive granular particulates can comprise at least two different coating layers, at least one being formed from a wax coating layer and at least one being formed from a shellac coating layer. The protective coating can exhibit excellent barrier properties even if the protective coating is made very thin or if the edible particulates being protected are irregular in shape.
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/13 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering involving agitation of the foodstuff inside a rotating apparatus, e.g. a drum
A cannabis-containing edible product comprises an edible substrate and a predetermined amount of a protective glaze coating on the edible substrate. The protective glaze coating comprises an edible, film-forming resin which has been applied by liquid coating techniques and contains cannabis in a predetermined concentration such that the cannabis-containing edible product contains a predetermined amount of cannabis.
A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A61K 9/00 - Medicinal preparations characterised by special physical form
A61K 31/352 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. cannabinols, methantheline
An egg-free albumen replacement includes a starch, an edible gum and a hydrolyzed pea protein. The egg-free albumen replacement can include the hydrolyzed pea protein in an amount of 3 to 75 wt.%, based on the combined weights of the starch, edible gum and hydrolyzed pea protein in the replacement composition. At least some of the hydrolyzed pea protein in the egg- free albumen replacement can include partially hydrolyzed pea protein.
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23L 29/206 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23G 3/52 - Aerated, foamed, cellular or porous products
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
An egg-free albumen replacement includes a starch, an edible gum and a hydrolyzed pea protein. The egg-free albumen replacement can include the hydrolyzed pea protein in an amount of 3 to 75 wt.%, based on the combined weights of the starch, edible gum and hydrolyzed pea protein in the replacement composition. At least some of the hydrolyzed pea protein in the egg- free albumen replacement can include partially hydrolyzed pea protein.
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/52 - Aerated, foamed, cellular or porous products
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
A23L 29/206 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
Shellac is used as a thermal protectant to protect hair from damage by the heat generated from styling tools such as flat irons, curling irons, curling brushes, blow dryers and the like.
A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molten, the composition can be converted into a liquid state for coating purposes by simple heating, thereby eliminating the need for the volatile carrier liquid.
A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molten, the composition can be converted into a liquid state for coating purposes by simple heating, thereby eliminating the need for the volatile carrier liquid.
The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable.
The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable.
The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable.
Provided are water-based skin care compositions, especially water-based skin care lotions. It has been found that water-based moisturizing compositions exhibiting improved moisturizing properties can be produced by including a small but suitable amount of a water-soluble shellac or analog in the composition. In particular, it has been found that water-based moisturizing compositions which contain a small but suitable amount of a water-soluble shellac or analog dissolved in the aqueous phase of the composition exhibit significantly improved barrier film properties, as determined by conventional electroconductivity and transdermal water loss tests.
The moisturizing properties of a water-based moisturizing composition containing one or more emollients emulsified in an aqueous carrier liquid are improved by including a water-soluble shellac in the composition.
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
A61K 8/92 - Oils, fats or waxesDerivatives thereof, e.g. hydrogenation products
THE UNITED STATES OF AMERICA AS REPRESENTED BY THE SECRETARY OF AGRICULTURE (USA)
Inventor
Dong, Xiaoling
Gurtler, Joshua, Brandt
Lee, Rensun
Santos, Stephen, A.
Abstract
A new antimicrobial wash for treating fresh fruits and vegetables to reduce microorganisms, especially human pathogens, comprises an aqueous solution of hydrogen peroxide and one or more fruit acids.
A61K 8/92 - Oils, fats or waxesDerivatives thereof, e.g. hydrogenation products
A61K 8/98 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution of animal origin
A61Q 17/04 - Topical preparations for affording protection against sunlight or other radiationTopical sun tanning preparations
A food packaging material comprises a paper, paperboard or cardboard substrate and a barrier coating on the substrate, wherein the barrier coating comprises the combination of starch, seaweed extract and paper fibers.
B65D 81/24 - Adaptations for preventing deterioration or decay of contentsApplications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
A food packaging material comprises a paper, paperboard or cardboard substrate and a barrier coating on the substrate, wherein the barrier coating comprises the combination of starch, seaweed extract and paper fibers.
A61K 8/98 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution of animal origin
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
B65D 65/40 - Applications of laminates for particular packaging purposes
B32B 9/02 - Layered products essentially comprising a particular substance not covered by groups comprising animal or vegetable substances
B32B 9/04 - Layered products essentially comprising a particular substance not covered by groups comprising such substance as the main or only constituent of a layer, next to another layer of a specific substance
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Polymers and polymeric additives for use in the manufacture of pharmaceutical preparations, dietary supplements, food products, cosmetics, personal care products, building materials, paints and adhesives
Provided herein are methods of increasing the enzymatic rate of hydrolysis of starch substrates. In certain embodiments the method comprises contacting a starch substrate with one or more amylase family enzymes in the presence of greater than 0.001 mM manganese ions. In certain embodiments, the method comprises contacting a starch substrate with one or more glucoamylase and/or β-amylase enzymes in the presence of greater than 0.001 mM calcium ions (Ca++). In certain embodiments, the method comprises contacting the starch substrate with a β- amylase in the presence of greater than 0.001 mM manganese ion, calcium ion, magnesium ion (Mg++), strontium ion (Sr++), barium ion (Ba4+) or any combination of said metal ions. In certain embodiments the method comprises contacting the starch substrate with a glucoamylase in the presence of greater than 0.001 mM manganese ion, calcium ion, lithium ion (Li+), potassium ion (K+) or any combination of said metal ions. Also provided herein are compositions and kits for hydrolyzing starch.
Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more film forming agents to the external surface of the product, and then drying the coating composition to provide a dried coating or film on the external surface of the chocolate. The dried coating renders the external surface of the chocolate more resistant to abrasion or scuffing during processing, packaging, storage, and/or transport. The coating composition of the present invention cures or dries in 30 minutes or less. In certain embodiments, the film or coating cures in 15 minutes or less. In certain embodiments, the film or coating cures in 10 minutes or less.
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
[ coatings for use in the manufacture of pharmaceuticals ] shellac [, lac, oils and waxes ] for food coatings, polishes, glazes and confectioners coatings
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Surface treatments and edible coatings for dietetic and baby food products. Surface treatments and edible coatings for fruits, vegetables and nuts; prepared fruits, vegetables and nuts. Surface treatments and edible coatings for fruits, vegetables and nuts.
