Method for improving the shelf life of a foodstuff

Details Method for improving the shelf life of a foodstuff Method for improving the shelf life of a foodstuff

1987-06-26

1989-06-06

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Plural distinct steps of coating

426102, 426310, 426575, 426615, A23B 716, A23P 108

Patent

active

048370371

ABSTRACT:
A method of treating an edible tissue to improve its shelf life which comprises contacting the tissue with a liquid treating agent comprising an inert carrier, preferably an ester of alginic acid, and a food grade organic acid, preferably acetic acid. In a particular method according to the invention the tissue is treated with a second agent comprising alginic acid to form a material capable of encapsulating the tissue.

REFERENCES:
patent: 2611708 (1952-09-01), Owens et al.
patent: 3865962 (1975-02-01), Earle
patent: 4066796 (1978-01-01), McKee
patent: 4375481 (1983-03-01), Kuwabara et al.
patent: 4386108 (1983-05-01), Richter
patent: 4504504 (1985-03-01), Gaehring et al.
T. R. Andrew and W. C. MacLeod, "Application and Control of the Algin-Calcium Reaction; " Food Product Development, Aug.-Sep. 1970.

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