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18 条记录 (耗时 0.017 秒)

    Methods for Preserving Fresh Produce
    2.
    发明申请
    Methods for Preserving Fresh Produce 有权
    保鲜方法

    公开(公告)号：US20120201939A1

    公开(公告)日：2012-08-09

    申请号：US13355888

    申请日：2012-01-23

    申请人： Chao Chen ,  Xiaoling Dong ,  Kenneth James

    发明人： Chao Chen ,  Xiaoling Dong ,  Kenneth James

    IPC分类号： A23B7/157

    CPC分类号： A23B7/157 ,  A23B7/04 ,  A23B7/0441 ,  A23B7/05 ,  A23B7/10 ,  Y02A40/943

    摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.

    摘要翻译： 用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色， 被提供。 该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在， 还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。 本发明还涉及用产品防腐剂保存的新鲜产品。

    Water Vapor Barrier Coating Composition
    3.
    发明申请
    Water Vapor Barrier Coating Composition 有权

    公开(公告)号：US20220403203A1

    公开(公告)日：2022-12-22

    申请号：US17807242

    申请日：2022-06-16

    申请人： Mantrose-Haeuser Co., Inc.

    发明人： Stanislav E. Solovyov ,  Arun K. Uppalanchi ,  Paul J. Pothier ,  Bin Zhong

    IPC分类号： C09D129/06 ,  C09D5/00 ,  C09D5/14 ,  D21H19/12 ,  D21H23/70 ,  D21H27/10

    摘要： Described herein is a water vapor barrier coating composition that is especially useful for paper-based packaging applications. The composition includes a basecoat layer and a topcoat layer that are applied to fibrous substrates in sequential order as aqueous coatings. The basecoat layer is applied and dried and then the topcoat layer is applied and dried. The basecoat layer includes an aqueous solution of ethylenically modified polyvinyl alcohol and optionally a plasticizer. The topcoat layer includes an aqueous polymeric dispersion or emulsion, compatibilized with the base layer by adding a small percentage of ethylenically modified polyvinyl alcohol solution, and optionally a viscosity modifier, defoamer, release agent, slip agent, crosslinker, and/or anti-blocking additive. The composition includes a synergistic interaction between the basecoat and the topcoat. The composition is optionally biodegradable and/or compostable, along with a coated paper stock, without the need to separate and reprocess the coating.

    EGG-FREE ALBUMEN REPLACEMENT
    4.
    发明申请
    EGG-FREE ALBUMEN REPLACEMENT 审中-公开

    公开(公告)号：US20200305477A1

    公开(公告)日：2020-10-01

    申请号：US16829136

    申请日：2020-03-25

    申请人： MANTROSE-HAEUSER CO., INC.

    发明人： Mingwei Wang

    IPC分类号： A23L15/00

    摘要： An egg-free albumen replacement includes a starch, an edible gum and a hydrolyzed pea protein. The egg-free albumen replacement can include the hydrolyzed pea protein in an amount of 3 to 75 wt. %, based on the combined weights of the starch, edible gum and hydrolyzed pea protein in the replacement composition. At least some of the hydrolyzed pea protein in the egg-free albumen replacement can include partially hydrolyzed pea protein.

    Edible adhesive
    6.
    发明授权
    Edible adhesive 失效
    食用胶

    公开(公告)号：US5827553A

    公开(公告)日：1998-10-27

    申请号：US799531

    申请日：1997-02-13

    申请人： Dimitrios A. Dimitroglou ,  Thomas A. Trezza

    发明人： Dimitrios A. Dimitroglou ,  Thomas A. Trezza

    IPC分类号： A23L1/00 ,  A23L1/09 ,  A23L1/164 ,  A23L1/18 ,  A23C1/217

    CPC分类号： A23L7/191 ,  A23L29/35 ,  A23L7/122 ,  A23P20/12 ,  Y10S426/808

    摘要： The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible adhesive comprises: from about 3% to about 60%, preferably 3% to about 28%, more preferably about 4.8 to about 9.8% of a starch hydrolysate having a dextrose equivalent of from about 4 to about 38, preferably about 10 to about 26, more preferably about 18; from about 3% to about 80%, preferably about 26% to about 75%, more preferably about 70% to about 75% of at alcohol having 1 to 4 hydroxyl groups, preferably 2 or 3 hydroxyl groups and 2 to 4 carbon atoms, preferably 3 carbon atoms; from about 0% to about 50%, preferably about 5% to about 30% more preferably about 10% of a polymerized glycol having a molecular weight of about 200 to 9,500, preferably about 200 to 900, more preferably about 400; and preferably a solvent. Preferably there is least about 5%, more preferably from about 5% to about 20%, even more preferably from about 5% to about 20%, most preferably 10% of a solvent, preferably water. The present invention also relates to methods for applying the edible adhesive and to the edible adhesive coated food substrate.

    摘要翻译： 本发明提供了一种无油，无脂，可食用的粘合剂，用于将调味料固定在食品基材上，在其优选的实施方案中在室温下使用。 可食用粘合剂包括：具有约4至约38，优选约10至约38的葡萄糖当量的淀粉水解产物的约3％至约60％，优选3％至约28％，更优选约4.8至约9.8％ 约26，更优选约18; 约3％至约80％，优选约26％至约75％，更优选约70％至约75％的具有1至4个羟基，优选2或3个羟基和2至4个碳原子的醇， 优选3个碳原子; 约0％至约50％，优选约5％至约30％，更优选约10％的分子量为约200至9,500，优选约200至900，更优选约400的聚合二醇; 优选溶剂。 优选地，溶剂优选为水的至少约5％，更优选约5％至约20％，甚至更优选约5％至约20％，最优选10％。 本发明还涉及将食用粘合剂和可食用粘合剂涂覆的食品基材施用的方法。

    Methods for preserving fresh vegetables
    9.
    发明授权
    Methods for preserving fresh vegetables 失效
    保鲜蔬菜的方法

    公开(公告)号：US5925395A

    公开(公告)日：1999-07-20

    申请号：US5340

    申请日：1998-01-09

    申请人： Chao Chen

    发明人： Chao Chen

    IPC分类号： A23B7/14 ,  A23B7/10 ,  A23B7/153 ,  A23B7/154 ,  A23B7/157 ,  A23B7/158 ,  A23B9/26 ,  A23B9/30 ,  A23L3/3454 ,  A23L3/3544 ,  A23L3/358 ,  A23L35/00

    CPC分类号： A23B7/157 ,  A23B7/154

    摘要： Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.

    摘要翻译： 提供了延长新鲜蔬菜，特别是切蔬菜的保鲜期的蔬菜防腐剂保鲜蔬菜的方法。 蔬菜防腐剂保留新鲜蔬菜，特别是鲜切蔬菜的质地，风味，外观，脆性和水分。 在优选的实施方案中，该方法包括以下步骤：提供防腐溶液，其包含：水，钙离子; 和抗坏血酸离子，以及将蔬菜防腐剂施用于蔬菜。 植物防腐剂溶液优选含有约0.075％的饱和溶液，更优选约0.2％至约20％，甚至更优选约0.5％至约10％，甚至更优选约0.5％至约8％ 优选约0.6％至约5％重量的钙盐; 优选约0％至约30％，更优选约0.1％至约30％，甚至更优选约0.5％至约15％，最优选约1.0％至约5％的抗坏血酸 或抗坏血酸，异抗坏血酸的立体异构体。