Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid – Of natural shell or rind
Patent
1975-12-31
1977-09-20
Gwinnell, Harry J.
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
Of natural shell or rind
426323, 426615, 427 4, A23B 714
Patent
active
040498379
ABSTRACT:
A method of swelling the cell membranes of the cell surrounding the latex containing vessels in the underpeel of bananas to enable the latex vessels to be more resistant to temperatures within the range of 45.degree. to 55.degree. F. The method includes treating the exterior peel of the banana finger with an application of an oleaginous material having a viscosity of 10 to 10,000 centistokes, maintaining the underpeel at a temperature of above 55.degree. F during the application and holding the underpeel for a dwell period of at least 24 hours. The amount of the oleaginous material applied is sufficient to permit the oleaginous material to penetrate completely below the exterior peel and into the sites of the latex vessels' cell membranes to swell these membranes in order to prevent both a phase change in the cell membranes and an increase in the permeability of the liquid and solutes of the cells surrounding the latex vessels into the latex contained in these vessels. The amount of the oleaginous material may be in the range of 0.01 to 1 ml per banana finger. Useful oleaginous materials include a vegetable oil, dimethyl-polysiloxane, mineral oil, mono-, di-, and tri-glycerides and phospholipids. The banana having its underpeel so treated is also described.
REFERENCES:
patent: 2084062 (1937-06-01), Nedvidek et al.
patent: 2153487 (1939-04-01), Sharma
patent: 2196164 (1940-04-01), Trowbridge et al.
patent: 2668121 (1954-02-01), Rizzardi
patent: 2995538 (1961-08-01), Toulmin
patent: 3262785 (1966-07-01), Anastos
Catalytic Generators, Inc.
Gwinnell Harry J.
Keegan Francis A.
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