Method of making edible coatings for protecting perishable foods

Details Method of making edible coatings for protecting perishable foods Method of making edible coatings for protecting perishable foods

1991-05-06

1992-07-07

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Preserving

426 93, 426102, 426273, 426309, 426618, 426634, 426656, A23B 716

Patent

active

051281597

ABSTRACT:
Edible coatings for protecting perishable foods against spoilage and for significantly extending the life of such foods as fruits and vegetables. A protein derived film is prepared from soybeans, wheat, corn, and mixtures thereof by a process of soaking the grain in water to soften the layer, subjecting the grain-water mixture to the shearing action in a blender to form a milky suspension which is filtered to remove the solids. The residual liquid is heated to denature the higher molecular constituents which are coagulated, allowed to float to the surface, and removed from the denatured proteinaceous solution. The denatured proteinaceous solution is cooled and subsequently employed to coat fruits and vegetable with coatings which function as excellent barriers for preventing the fruits and vegetables from reacting with atmospheric oxygen or carbon dioxide while providing barriers which are permeable to water which precludes their drying out due to dehydration during storage.

REFERENCES:
patent: 4344971 (1982-08-01), Garbutt
Smith et al., 1972, Soybeans: Chemistry and Technology, Avi Publishing Co., nc., p. 445.

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