Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid – Preserving
Reexamination Certificate
2010-03-29
2010-12-14
Bhat, N. (Department: 1797)
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
Preserving
C426S257000, C426S268000, C426S270000, C426S302000, C426S321000, C426S327000
Reexamination Certificate
active
07851002
ABSTRACT:
The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.
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Chen Chao
Dong Xiaoling
Hekal Ihab M.
Bhat N.
Calfee Halter & Griswold LLP
Mantrose-Haeuser Company, Inc.
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