Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid – Preserving
Reexamination Certificate
2007-01-30
2007-01-30
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
Preserving
C426S309000, C426S658000, C106S162200
Reexamination Certificate
active
10437718
ABSTRACT:
A virgin chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5%) and a liquid viscosity. The composition is applied to food products, such as fruits, vegetables and nuts, to provide an edible protective coating for the food products. Alternatively, chitosan may be hydrolyzed to a lower molecular weight so that a gel will not be formed when the partially hydrolyzed chitosan is admixed to the acid water solution. An edible wax emulsion and/or a preservative such as sodium benzoate, and/or an adhesion additive such as zinc acetate, and/or a wetting agent, and/or one or more additives from the group consisting of virgin and/or modified carbohydrates, proteins, hydrocolloides, lipids, oils, gums and waxes, natural and/or synthetic, made be added to the composition before it is applied to the food product. In a preferred form, a chitosan polymer is used that has a molecular weight sufficient to form a composition having a solids content of about fifteen percent (15%) or higher.
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Ager Scott P.
Iverson Carl E.
Barnard Delbert J.
Hendricks Keith
Iverson Carl E.
Mahafkey Kelly
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