Home
VEGETABLES EDIBLE OILS
|
|
Technical Examples
- The present invention provides an edible film and film solution comprising incorporated organic acids; protein and glycerol useful for coating raw whole fruit, fresh cut fruit, vegetables, meat, poultry, seafood, cereals, nuts, etc. Moreover, the edible films of the present invention can inhibit pathogen growth including Listeria monocytogens, Salmonella gaminara and E. coli 0157:H7. In a preferred embodiment, the edible film comprises 0.9% glycerol; 10% soy protein; and 2.6% malic acid. The present invention also provides a method for coating comestible products with edible films without masking the color but increasing the shelf-life.
- 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.
- The present invention provides a method for incorporating long chain alcohols into edible oils. The long chain alcohol/edible oil admixture is then suitable for use in preparation of various foods. The long chain alcohol is added by the introduction of energy and in a preferred embodiment in the absence of surfactants and emulsifiers.
- Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.
- The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.
Thank you for using Findownersearch.com. If you have any comments or suggestions, please contact us.