CA1267806A - Edible pre-formed film barrier materials - Google Patents
Edible pre-formed film barrier materialsInfo
- Publication number
- CA1267806A CA1267806A CA000486438A CA486438A CA1267806A CA 1267806 A CA1267806 A CA 1267806A CA 000486438 A CA000486438 A CA 000486438A CA 486438 A CA486438 A CA 486438A CA 1267806 A CA1267806 A CA 1267806A
- Authority
- CA
- Canada
- Prior art keywords
- hydrophilic polymer
- film
- group
- vapor pressure
- cellulose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000463 material Substances 0.000 title claims abstract description 11
- 230000004888 barrier function Effects 0.000 title claims abstract description 8
- 229920001477 hydrophilic polymer Polymers 0.000 claims abstract description 79
- 150000002632 lipids Chemical class 0.000 claims abstract description 73
- 235000013305 food Nutrition 0.000 claims abstract description 66
- 230000000979 retarding effect Effects 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 229920003086 cellulose ether Polymers 0.000 claims description 32
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 23
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 22
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 22
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 22
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 15
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 15
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 15
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 15
- 229920000609 methyl cellulose Polymers 0.000 claims description 15
- 239000001923 methylcellulose Substances 0.000 claims description 15
- 235000010981 methylcellulose Nutrition 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 235000021355 Stearic acid Nutrition 0.000 claims description 10
- 235000014633 carbohydrates Nutrition 0.000 claims description 10
- 239000002202 Polyethylene glycol Substances 0.000 claims description 9
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 9
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 9
- 229920001223 polyethylene glycol Polymers 0.000 claims description 9
- 239000008117 stearic acid Substances 0.000 claims description 9
- 239000001993 wax Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 8
- 230000005661 hydrophobic surface Effects 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 125000004432 carbon atom Chemical group C* 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 5
- 235000021314 Palmitic acid Nutrition 0.000 claims description 5
- 239000002540 palm oil Substances 0.000 claims description 5
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 5
- 235000013871 bee wax Nutrition 0.000 claims description 4
- 239000012166 beeswax Substances 0.000 claims description 4
- 239000008173 hydrogenated soybean oil Substances 0.000 claims description 4
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 4
- 239000012188 paraffin wax Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000000470 constituent Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 2
- SELIRUAKCBWGGE-UHFFFAOYSA-N hexadecanoic acid;octadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O SELIRUAKCBWGGE-UHFFFAOYSA-N 0.000 claims 3
- 235000019809 paraffin wax Nutrition 0.000 claims 3
- 235000019271 petrolatum Nutrition 0.000 claims 3
- 239000000306 component Substances 0.000 abstract description 39
- 235000012041 food component Nutrition 0.000 abstract description 8
- 239000005428 food component Substances 0.000 abstract description 8
- 239000000243 solution Substances 0.000 description 27
- 238000000576 coating method Methods 0.000 description 9
- 235000014113 dietary fatty acids Nutrition 0.000 description 9
- 239000000194 fatty acid Substances 0.000 description 9
- 229930195729 fatty acid Natural products 0.000 description 9
- 150000004665 fatty acids Chemical class 0.000 description 9
- 230000002209 hydrophobic effect Effects 0.000 description 6
- 239000011248 coating agent Substances 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 206010039509 Scab Diseases 0.000 description 4
- 235000013550 pizza Nutrition 0.000 description 4
- 229920000642 polymer Polymers 0.000 description 4
- -1 Carbohydrate compounds Chemical class 0.000 description 3
- 230000001680 brushing effect Effects 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 238000007747 plating Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000008199 coating composition Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 229940053200 antiepileptics fatty acid derivative Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000002943 palmitic acids Chemical class 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 150000008494 α-glucosides Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/26—Partially or completely coated products the coating forming a barrier against migration
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
EDIBLE PRE-FORMED FILM BARRIER MATERIALS
ABSTRACT
An edible pre-formed film for retarding moisture transfer among components of food having different vapor pressures, comprising a hydrophilic polymer layer and a lipid layer adhered to the hydrophilic polymer layer such that the film has a thickness in the range of 0.035 to 0.150 millimeters. The lipid layer has a concentration of at least approximately 0.8 milligrams of lipid per square:
centimeter of hydrophilic polymer layer. The exposed surface of the lipid layer is oriented toward the higher vapor pressure component of the food whereby when the film is placed between components of food having different vapor pressures, the film can maintain the existing vapor pressure gradient for substantial periods of time, thereby retarding moisture transfer among the food components.
ABSTRACT
An edible pre-formed film for retarding moisture transfer among components of food having different vapor pressures, comprising a hydrophilic polymer layer and a lipid layer adhered to the hydrophilic polymer layer such that the film has a thickness in the range of 0.035 to 0.150 millimeters. The lipid layer has a concentration of at least approximately 0.8 milligrams of lipid per square:
centimeter of hydrophilic polymer layer. The exposed surface of the lipid layer is oriented toward the higher vapor pressure component of the food whereby when the film is placed between components of food having different vapor pressures, the film can maintain the existing vapor pressure gradient for substantial periods of time, thereby retarding moisture transfer among the food components.
Description
7t9E~ .
EDIBLE PRE-FORMED FILM BARRIER MATERIALS
FIELD OF THE INVENTION
The present invention relates to edible pre-formed fil~ barrier materials and methods to make edible film barrier materials which films can be used to stabilize vapor pressure gradients existing between individual components of a multicomponent food product separated by the edible film.
BAC~GROUND OF THE INVENTION
Deleterious changes in the quality of fooa products can occur with inadvertent alteration of the moisture content of the food product. The driving force for moisture trans~er in food products is primarily due to moisture partial pressure gradients existing between the food product and the environment and/or between components of a multicomponent food product, The partial pressures involved can be expressed in terms of water activity, aw which equals the partial pressure o~ water vapor exerted by the food màterial divided by the vapor pressure of pure water at the same temperature. Prevention o~ moisture transfer between the food product and the environment can be accomplished by using a moisture impermeable packaging
EDIBLE PRE-FORMED FILM BARRIER MATERIALS
FIELD OF THE INVENTION
The present invention relates to edible pre-formed fil~ barrier materials and methods to make edible film barrier materials which films can be used to stabilize vapor pressure gradients existing between individual components of a multicomponent food product separated by the edible film.
BAC~GROUND OF THE INVENTION
Deleterious changes in the quality of fooa products can occur with inadvertent alteration of the moisture content of the food product. The driving force for moisture trans~er in food products is primarily due to moisture partial pressure gradients existing between the food product and the environment and/or between components of a multicomponent food product, The partial pressures involved can be expressed in terms of water activity, aw which equals the partial pressure o~ water vapor exerted by the food màterial divided by the vapor pressure of pure water at the same temperature. Prevention o~ moisture transfer between the food product and the environment can be accomplished by using a moisture impermeable packaging
- 2 - 12~7~
material, either edible or inedible. Prevention of moisture exchange among individual components of a multicomponent food product is more di~icult.
Edible food coatlngs have been used to retard moisture transfer within foods. However, the ability of such coatings to maintain vapor pressure gradients among components for extended periods has not been proven. The prior art is generally cognizant of the use of carbohydrate, protein, and lipid coatings to retard moisture transfer in foods. Lipids include hydrophobic compounds such as fats, oils, and waxes, and are especially effective in retarding moisture transfer in foods. However, when lipids such as waxes were applied to food products, the coatings were not continuous, but contained pinholes and cracks which provided routes for moisture transfer. Carbohydrate compounds are capable of forming continuous coatingsj but these compounds are generally hydrophilic and hence less effective in retarding moisture transfer in foods. Therefore, in the past, lipids have been used in conJuhction with carbohydrates in order to form a continuous coating to prevent moisture transfer in foods.
In U.S. Patent No. 2,909,435 to Watters, et al, a double layer coating was applied s~equentially on foods such as raisins. The first layer consisted of a polysaccharide, upon which was applied a second layer of a melted wax composition. The layers were applied to the food by brushing, spraying, or dipping, and were dried after application. In U.S. Patent No. 3,323,922 to Durst, an aqueous solution was prepared from starch or a carboxymethyl cellulose, a plasticizer, and a lipid. The coating was then applied to a ~ood product by brushing, dipping, or spraying, and the coating was dried a~ter application on the food product.
U.S. patents numbers 3,471,303 and 3,471,304 to Hamdy, et al disclose two types of coating compositions having as one constituent a cellulose ether. The cellulose ether was plasticized b~ various fatty acid derivatives such as .... .. . , . .... . .~ . . .. . . , . . . ~ ~ . .. ... .. . . .
~2~
(1) an ester of a linear polysaccharide having alpha-glucoside linkages and a fatty acid having between 8 to 26 carbon atoms~ or (2) a glyceride containing a fatty acid having between 6 to 20 carbon atoms, together with a fatty acid metal salt wherein the atty acid contains between 16 and 22 carbon atoms. The coating composition in the HamdY patents could be extruded as a molten sheet over the food to be coated, and then dried.
U.S. patent number 3,997,674 to Ukai~ et al discloses an aqueous solution used to coat foods such as fresh fruits. The coating solution contained a water soluble high polymer such as methyl cellulose and also hydrophobic substances such as waxes or oils. In Ukai, the~food product was coated and then dried.
Drying a faod caating after application on a food has sevsral disadvantages. It is difficult to control the thickness of such coatings. Eurthermore, drying coated foods adds time and hence cost to the manufacture of such foods. Therefore, it would be advantageous to provide off-the-shelf, pre-formed films which could effectively retard or prevent moisture transfer between components having different vapor pressures in a multicomponent food product.
SUMMARY OF THE INVENTION
The present invention is summarized as an edible pre-formed and dried film for retarding moisture transfer among components of a multicomponent food product. The film includes a hydrophilic polymer layer selected from the group consisting of edible, film-forming carbohydrates and proteins and a lipid layer adhered to the hydrophilic polymer layer such that the film comprising the hydrophilic polymer layer and the lipid layer has a thickness ln the range of 0.035 millimeters to 0.150 millimeters, the lipid layer having a concentration of at least approximately 0.8 milligrams of lipid per square centimeter of hydrophilic polymer layer. ~hen the film is ~26'7~3~
placed between components of food having different vapor pressures, the lipid layer is oriented toward the food component possessing the greater water activity so that the film can maintain the existing vapor pressure gradient for substantial periods of time, thereby retarding moisture transfer among the food components.
It is an object of the present invention to provide an edible pre-formed and dried film which can retard moisture transfer among components of a multicomponent food product during extended storage times, and over changing temperatures and humidities, and yet which film can be absorbed in the food product during heating or other preparation of the food product or if not fully absorbed, will be unobjectiqpable during consumption of the food.
It is a further ob~ect of the present invention to provide a method for making edible pre-formed films capable of retarding moisture transfer among components of a multicomponent food product over extended storage times.
It is a still further object of the present invention to provide a food product and method to make a food product which includes a plurality of components having different vapor pressures together with edible films separating individual components, which films can maintain existing vapor pressure gradients for substantial periods of' time1 and thereby retard moisture transfer among the food oomponents.
Thus the invention provides in one aspect a method oP preparing an edible form, comprising the steps of: ta) providing a film-forming solution of water and a hydrophilic polymer selected from the group consisting of edible, film-forming carbohydrates and proteins; (b) spreading the film-forming solution on a plate; (c) drying the film-forming solution on the plate for a time sufficient to form a cohesive hydrophilic polymer layer on the plate; and (d) applying a lipid layer onto the hydrophilio polymer 7~
~ 4a -layer so that the concentration of lipid on the hydrophilic polymer layer i5 at least approximately 4.0 milligrams lipid per square centimeter of hydrophilic polymer layer.
In another aspect, there is provided a food product comprising:
(a) a first component having a selected water vapor pressure and a second component having a water vapor pressure higher than that of the first component, so that a water vapor pressure gradient exists between the first and second components; and (b) an autonomous edible film separating the first component from the second component, the film including a hydrophilic polymer layer having constituents selected from the group consisting of edible, film-forming carbohydrates and proteins, and a lipid layer adhered to the hydrophilic polymer layer and having an exposed, hydrophobic sur~ace of the lipid layer being oriented toward the second component, whereby the film tends to maintain the water vapor pressure gradient between the first and second components, retarding water transfer between them.
In a more narrow aspect, the invention provides a method of preparing a food product including separate components, a ~irst component having a selected water vapor pressure and a second component having a water vapor pressure higher than that of the first component so that a water vapor pressure eradient exists between them, the method comprising the step of po~itioning an edible film having means ~or maintaining a substantially unbroken, f7exible ~ilm, free of a supporting substrate, including a hydrophilic polymer layer and a lipid layer adhered ~o the hydrophilic polymer layer and having an exposed hydrophobio surface with the hydrophilic polymer layer of the film presented toward the ~irst component and the hydrophobic surface of the lipid layer presented toward the second component, whereby the edible film tends to maintain the water vapor pressure gradient existing between the first and second components to retard the transfer of water from the second component to the first component.
Other ob~eots, advantage~, and features of the present invention will become more apparent from the following detailed description.
~;z67~B
- 4b -DESCRIPTION OF THE PREF`ERRED EMBODIMENT
The present invention discloses an edible film ~or retarding moisture transfer among components o~ a multicomponent ~ood product.
The film includes a hydrophilic polymer layer, and a semi-solid, edible lipid layer adhered to the hydrophilic polymer layer such that . .
~ 5 ~ ~2~7~0~ ~
the film, comprising the hydrophilic polymer layer and the lipid layer, has a thickness in the range of 0.035 millimeters to 0.10 millimeters. The hydrophilic polymer layer can be formed from any edible, water soluble, film forming carbohydrate or protein. Suitable polymers would include, for example, starch, cellulose ethers such as carboxymethyl cellulose, hydroxypropyl methyl cellulose, and methyl cPllulose, and also albumen. The lipid layer is comprised of semi-solid, edible lipids of plant or animal origin such as hydrogenated oils (e.g., palm oil and soybean oil), saturated fatty acids, and edible waxes (e.g., beeswax and paraffin wax). The lipid layer has a concentration of at least approximately 0.8 milligrams of lipid per square centimeter of hydrophilic polymer layer.
The surface of the lipid layer is hydrophobic, whereby when the film is placed between components of food having different vapor pressure, the film can maintain the existing vapor pressure gradient for substantial periods of time, and thereby retard moisture transfer among the food components.
There are two methods to prepare an edible film according to the present invention. The first method is called the Layer method. In the first step of the Layer method, a ilm-forming solution is provided, consisting of a hydrophilic polymer and water. The film-forming solution is then spread on a plate, preferably to a depth of approximately 0.75 millimeters. The plate is then dried for a time sufficient to form a cohesive hydrophilic polymer layer Gn the plate. Finally, a lipid layer is applied to the hydrophilic polymer layer by brushing, dipping, or spraying: the lipid layer is then solidified.
The lipid layer concentration should be at least approximately 4.0 milligrams of lipid per square centimeter of hydrophilic polymer layer. The dried film consisting of a hydrophilic polymer layer and a lipid layer should have a thickness in the range of 0.10 to 0.15 millimeters, The dried film is finally removed from the plate and positioned on the food material. ~lternatively, - 6 - ~Z~'7~0~
such films can be stored until the components of the food material are assembled. Preferably, alcohol such as ethanol is added to the film-forming solution to decrease drying time. The ideal alcohol to water ratio by volume is approximately 2 to 1. In addition, polyethylene glycol can be added to the film-forming solution to aid in removal of the dried films Erom the plates and to improve adhesion between the lipid and non-lipid layers. The ideal hydrophilic polymer to polyethylene glycol ratio by weight is approximate]y 9 to 1.
The second method for making an edible film according to the present invention is the Emulsion method.
According to the Emulsion method, a film-forming solution is provided, consisting of a hydrophilic polymer, water, and a lipid. The solution is warmed, if necessary, to melt lipids having high melting points. The film-forming solution is then spread on a plate, preferably to a depth of approximately 0.75 millimeters. The film-forming solution on the plata is then dried for a time sufficient to form a cohesive adible barrier film having the thickness desired and a lipid concentration in the range of 0.8 to 1.0 milligrams lipid per square centimeters of hydrophilic polymer layer. A thickness in the range of 0.035 millimeters to 0.045 millimeters is preferred.
After drying, the plate is cooled and the film is removed from the plate. The film can then be positioned on the food material, or stored until the food components are assembled. As in the Layer technique, alcohol and/or polyethylene glycol can also be added to the film forming solution in the ratios given above.
In both the Layer and Emulsion methods, the preferred hydrophilic polymer is a cellulose ether, specifically, hydroxypropyl methylcellulose. In both methods> the preferred lipids are selected from the group consisting of hydrogenàted oils (speciflcally, hydrogenated soybean oil and hydrogenated palm oil), saturated fatty acids, and edible waxes. The preferred saturated fatty aclds are stearic acid and a mlxture of stearic and palmitic acids;
- 7 - ~ z, ,~ ~ O ~
the ratio of stearic acid to palmitic acid in the mixture is not critical.
Temperature control is important in preparing a f ilm by the Emulsion method. Emulsions containing fatty acids with high melting points re~uire high temperatures to melt and disperse the fatty acid. However, high temperatures result in a low viscosity of the film-forming solution and poor control over film thickness during plating. Also, high temperatures must be avoided during platingl otherwise vaporization o the alcohol will occur resulting in bubbles in the solution and possibly pin holes in the dried film. However, the solution must be warm enough to prevent solidification of the fatty acids during plating.
Within seconds after plating, the fatty acids orient at the emulsion surface such that the hydrophobic portion of substantially all of the fatty acids in the fatty acid layer is oriented away from the hydrophilic polymer layer.
Exam~e 1 -- Layer Method ~ ine grams of the cellulose ether hydroxypropyl methylcellulose were dissolved in 100 milliliters of 90C
distilled water. After the hydroxypropyl methylcellulose was completely dissolved, 200 milliliters of 95~ ethanol was added. The solution was thoroughly mixed and then one gram of polyethylene glycol was dissol~ed in the solution. Air bubbles in the solution were removed by reducing the pressure over the solution~
One hundred milliliters of the ~ilm forming solution were added to a spreader for thin layer chromotography ~TLC) and the solution was plated onto three 8 lnch by 8 inch TLC glass plates at a thickness of 0.75 millimeters.
The plates were dried in an oven at approximately 90C for 15 minutes, at which time a cohesive cellulose ether layer formed. The plates were then cooled to room temperature and the hydroxypropyl methyl cellulose layers were removed and weighed. 3.3 grams o a lipld material was painted onto the surface o each 8 inch by 8 inch hydroxypropyl - 8 - ~Z6~
methyl cellulose layer. The film thickness (hydroxypropyl methyl cellulose layer plus lipid layer) averaged 0.1 millimeters. The two layers were then reweighed. The concentration of lipid deposited was 8 milligrams lipid per square centlmeters of hydroxypropyl methyl cellulose layer.
Example 2 ~- Emulsion Method The film-forming solution was prepared by dissolving 9 grams of hydroxypropyl methylcellulose in 100 milliliters of 90C distilled water. After the hydroxypropyl methylcellulose was completely in solution, 200 milliliters of 95~ ethanol was added. Next, 1 gram of polyethylene glycol was added to the solution. Finally,
material, either edible or inedible. Prevention of moisture exchange among individual components of a multicomponent food product is more di~icult.
Edible food coatlngs have been used to retard moisture transfer within foods. However, the ability of such coatings to maintain vapor pressure gradients among components for extended periods has not been proven. The prior art is generally cognizant of the use of carbohydrate, protein, and lipid coatings to retard moisture transfer in foods. Lipids include hydrophobic compounds such as fats, oils, and waxes, and are especially effective in retarding moisture transfer in foods. However, when lipids such as waxes were applied to food products, the coatings were not continuous, but contained pinholes and cracks which provided routes for moisture transfer. Carbohydrate compounds are capable of forming continuous coatingsj but these compounds are generally hydrophilic and hence less effective in retarding moisture transfer in foods. Therefore, in the past, lipids have been used in conJuhction with carbohydrates in order to form a continuous coating to prevent moisture transfer in foods.
In U.S. Patent No. 2,909,435 to Watters, et al, a double layer coating was applied s~equentially on foods such as raisins. The first layer consisted of a polysaccharide, upon which was applied a second layer of a melted wax composition. The layers were applied to the food by brushing, spraying, or dipping, and were dried after application. In U.S. Patent No. 3,323,922 to Durst, an aqueous solution was prepared from starch or a carboxymethyl cellulose, a plasticizer, and a lipid. The coating was then applied to a ~ood product by brushing, dipping, or spraying, and the coating was dried a~ter application on the food product.
U.S. patents numbers 3,471,303 and 3,471,304 to Hamdy, et al disclose two types of coating compositions having as one constituent a cellulose ether. The cellulose ether was plasticized b~ various fatty acid derivatives such as .... .. . , . .... . .~ . . .. . . , . . . ~ ~ . .. ... .. . . .
~2~
(1) an ester of a linear polysaccharide having alpha-glucoside linkages and a fatty acid having between 8 to 26 carbon atoms~ or (2) a glyceride containing a fatty acid having between 6 to 20 carbon atoms, together with a fatty acid metal salt wherein the atty acid contains between 16 and 22 carbon atoms. The coating composition in the HamdY patents could be extruded as a molten sheet over the food to be coated, and then dried.
U.S. patent number 3,997,674 to Ukai~ et al discloses an aqueous solution used to coat foods such as fresh fruits. The coating solution contained a water soluble high polymer such as methyl cellulose and also hydrophobic substances such as waxes or oils. In Ukai, the~food product was coated and then dried.
Drying a faod caating after application on a food has sevsral disadvantages. It is difficult to control the thickness of such coatings. Eurthermore, drying coated foods adds time and hence cost to the manufacture of such foods. Therefore, it would be advantageous to provide off-the-shelf, pre-formed films which could effectively retard or prevent moisture transfer between components having different vapor pressures in a multicomponent food product.
SUMMARY OF THE INVENTION
The present invention is summarized as an edible pre-formed and dried film for retarding moisture transfer among components of a multicomponent food product. The film includes a hydrophilic polymer layer selected from the group consisting of edible, film-forming carbohydrates and proteins and a lipid layer adhered to the hydrophilic polymer layer such that the film comprising the hydrophilic polymer layer and the lipid layer has a thickness ln the range of 0.035 millimeters to 0.150 millimeters, the lipid layer having a concentration of at least approximately 0.8 milligrams of lipid per square centimeter of hydrophilic polymer layer. ~hen the film is ~26'7~3~
placed between components of food having different vapor pressures, the lipid layer is oriented toward the food component possessing the greater water activity so that the film can maintain the existing vapor pressure gradient for substantial periods of time, thereby retarding moisture transfer among the food components.
It is an object of the present invention to provide an edible pre-formed and dried film which can retard moisture transfer among components of a multicomponent food product during extended storage times, and over changing temperatures and humidities, and yet which film can be absorbed in the food product during heating or other preparation of the food product or if not fully absorbed, will be unobjectiqpable during consumption of the food.
It is a further ob~ect of the present invention to provide a method for making edible pre-formed films capable of retarding moisture transfer among components of a multicomponent food product over extended storage times.
It is a still further object of the present invention to provide a food product and method to make a food product which includes a plurality of components having different vapor pressures together with edible films separating individual components, which films can maintain existing vapor pressure gradients for substantial periods of' time1 and thereby retard moisture transfer among the food oomponents.
Thus the invention provides in one aspect a method oP preparing an edible form, comprising the steps of: ta) providing a film-forming solution of water and a hydrophilic polymer selected from the group consisting of edible, film-forming carbohydrates and proteins; (b) spreading the film-forming solution on a plate; (c) drying the film-forming solution on the plate for a time sufficient to form a cohesive hydrophilic polymer layer on the plate; and (d) applying a lipid layer onto the hydrophilio polymer 7~
~ 4a -layer so that the concentration of lipid on the hydrophilic polymer layer i5 at least approximately 4.0 milligrams lipid per square centimeter of hydrophilic polymer layer.
In another aspect, there is provided a food product comprising:
(a) a first component having a selected water vapor pressure and a second component having a water vapor pressure higher than that of the first component, so that a water vapor pressure gradient exists between the first and second components; and (b) an autonomous edible film separating the first component from the second component, the film including a hydrophilic polymer layer having constituents selected from the group consisting of edible, film-forming carbohydrates and proteins, and a lipid layer adhered to the hydrophilic polymer layer and having an exposed, hydrophobic sur~ace of the lipid layer being oriented toward the second component, whereby the film tends to maintain the water vapor pressure gradient between the first and second components, retarding water transfer between them.
In a more narrow aspect, the invention provides a method of preparing a food product including separate components, a ~irst component having a selected water vapor pressure and a second component having a water vapor pressure higher than that of the first component so that a water vapor pressure eradient exists between them, the method comprising the step of po~itioning an edible film having means ~or maintaining a substantially unbroken, f7exible ~ilm, free of a supporting substrate, including a hydrophilic polymer layer and a lipid layer adhered ~o the hydrophilic polymer layer and having an exposed hydrophobio surface with the hydrophilic polymer layer of the film presented toward the ~irst component and the hydrophobic surface of the lipid layer presented toward the second component, whereby the edible film tends to maintain the water vapor pressure gradient existing between the first and second components to retard the transfer of water from the second component to the first component.
Other ob~eots, advantage~, and features of the present invention will become more apparent from the following detailed description.
~;z67~B
- 4b -DESCRIPTION OF THE PREF`ERRED EMBODIMENT
The present invention discloses an edible film ~or retarding moisture transfer among components o~ a multicomponent ~ood product.
The film includes a hydrophilic polymer layer, and a semi-solid, edible lipid layer adhered to the hydrophilic polymer layer such that . .
~ 5 ~ ~2~7~0~ ~
the film, comprising the hydrophilic polymer layer and the lipid layer, has a thickness in the range of 0.035 millimeters to 0.10 millimeters. The hydrophilic polymer layer can be formed from any edible, water soluble, film forming carbohydrate or protein. Suitable polymers would include, for example, starch, cellulose ethers such as carboxymethyl cellulose, hydroxypropyl methyl cellulose, and methyl cPllulose, and also albumen. The lipid layer is comprised of semi-solid, edible lipids of plant or animal origin such as hydrogenated oils (e.g., palm oil and soybean oil), saturated fatty acids, and edible waxes (e.g., beeswax and paraffin wax). The lipid layer has a concentration of at least approximately 0.8 milligrams of lipid per square centimeter of hydrophilic polymer layer.
The surface of the lipid layer is hydrophobic, whereby when the film is placed between components of food having different vapor pressure, the film can maintain the existing vapor pressure gradient for substantial periods of time, and thereby retard moisture transfer among the food components.
There are two methods to prepare an edible film according to the present invention. The first method is called the Layer method. In the first step of the Layer method, a ilm-forming solution is provided, consisting of a hydrophilic polymer and water. The film-forming solution is then spread on a plate, preferably to a depth of approximately 0.75 millimeters. The plate is then dried for a time sufficient to form a cohesive hydrophilic polymer layer Gn the plate. Finally, a lipid layer is applied to the hydrophilic polymer layer by brushing, dipping, or spraying: the lipid layer is then solidified.
The lipid layer concentration should be at least approximately 4.0 milligrams of lipid per square centimeter of hydrophilic polymer layer. The dried film consisting of a hydrophilic polymer layer and a lipid layer should have a thickness in the range of 0.10 to 0.15 millimeters, The dried film is finally removed from the plate and positioned on the food material. ~lternatively, - 6 - ~Z~'7~0~
such films can be stored until the components of the food material are assembled. Preferably, alcohol such as ethanol is added to the film-forming solution to decrease drying time. The ideal alcohol to water ratio by volume is approximately 2 to 1. In addition, polyethylene glycol can be added to the film-forming solution to aid in removal of the dried films Erom the plates and to improve adhesion between the lipid and non-lipid layers. The ideal hydrophilic polymer to polyethylene glycol ratio by weight is approximate]y 9 to 1.
The second method for making an edible film according to the present invention is the Emulsion method.
According to the Emulsion method, a film-forming solution is provided, consisting of a hydrophilic polymer, water, and a lipid. The solution is warmed, if necessary, to melt lipids having high melting points. The film-forming solution is then spread on a plate, preferably to a depth of approximately 0.75 millimeters. The film-forming solution on the plata is then dried for a time sufficient to form a cohesive adible barrier film having the thickness desired and a lipid concentration in the range of 0.8 to 1.0 milligrams lipid per square centimeters of hydrophilic polymer layer. A thickness in the range of 0.035 millimeters to 0.045 millimeters is preferred.
After drying, the plate is cooled and the film is removed from the plate. The film can then be positioned on the food material, or stored until the food components are assembled. As in the Layer technique, alcohol and/or polyethylene glycol can also be added to the film forming solution in the ratios given above.
In both the Layer and Emulsion methods, the preferred hydrophilic polymer is a cellulose ether, specifically, hydroxypropyl methylcellulose. In both methods> the preferred lipids are selected from the group consisting of hydrogenàted oils (speciflcally, hydrogenated soybean oil and hydrogenated palm oil), saturated fatty acids, and edible waxes. The preferred saturated fatty aclds are stearic acid and a mlxture of stearic and palmitic acids;
- 7 - ~ z, ,~ ~ O ~
the ratio of stearic acid to palmitic acid in the mixture is not critical.
Temperature control is important in preparing a f ilm by the Emulsion method. Emulsions containing fatty acids with high melting points re~uire high temperatures to melt and disperse the fatty acid. However, high temperatures result in a low viscosity of the film-forming solution and poor control over film thickness during plating. Also, high temperatures must be avoided during platingl otherwise vaporization o the alcohol will occur resulting in bubbles in the solution and possibly pin holes in the dried film. However, the solution must be warm enough to prevent solidification of the fatty acids during plating.
Within seconds after plating, the fatty acids orient at the emulsion surface such that the hydrophobic portion of substantially all of the fatty acids in the fatty acid layer is oriented away from the hydrophilic polymer layer.
Exam~e 1 -- Layer Method ~ ine grams of the cellulose ether hydroxypropyl methylcellulose were dissolved in 100 milliliters of 90C
distilled water. After the hydroxypropyl methylcellulose was completely dissolved, 200 milliliters of 95~ ethanol was added. The solution was thoroughly mixed and then one gram of polyethylene glycol was dissol~ed in the solution. Air bubbles in the solution were removed by reducing the pressure over the solution~
One hundred milliliters of the ~ilm forming solution were added to a spreader for thin layer chromotography ~TLC) and the solution was plated onto three 8 lnch by 8 inch TLC glass plates at a thickness of 0.75 millimeters.
The plates were dried in an oven at approximately 90C for 15 minutes, at which time a cohesive cellulose ether layer formed. The plates were then cooled to room temperature and the hydroxypropyl methyl cellulose layers were removed and weighed. 3.3 grams o a lipld material was painted onto the surface o each 8 inch by 8 inch hydroxypropyl - 8 - ~Z6~
methyl cellulose layer. The film thickness (hydroxypropyl methyl cellulose layer plus lipid layer) averaged 0.1 millimeters. The two layers were then reweighed. The concentration of lipid deposited was 8 milligrams lipid per square centlmeters of hydroxypropyl methyl cellulose layer.
Example 2 ~- Emulsion Method The film-forming solution was prepared by dissolving 9 grams of hydroxypropyl methylcellulose in 100 milliliters of 90C distilled water. After the hydroxypropyl methylcellulose was completely in solution, 200 milliliters of 95~ ethanol was added. Next, 1 gram of polyethylene glycol was added to the solution. Finally,
3.4 grams of stearic acid was added to the solu~ion. The solution was warmed to between 70 - 75C in order to melt the stearic acid.
One hundred milliliters of the film-forming solution was added to the TLC spreader and plated onto three 8 inch by 8 lnch glass TLC plates at a thlc~ness of 0.75 millimeters. The coated plates were then dried in an oven at approximately 90C for 15 minutes9 at which time a cohesive edible barrier film formed. After drying, the plates were cooled and the fllms wera peeled from the plate The films had an average thickness of 0.04 millimeters, and an average stearic acid concentration of 0.8 milligrams stearic acid per square centimeter of hydroxypropyl methyl cellulose layer.
A food prepared in accordance with the present invention could lnclude a plurality of components having different vapor pressures, such as pizza or filled pie crusts. Preferably, an edible film prepared in accordance with the present invention would be pre-formed and then positioned so as to separate the individual components.
Such edible films would incl~de a hydrophilic polymer layer, and a lipid layer adhered to the ~ydrophilic polymer layer such that the film, comprising the _ 9 _ ~26~t~
hydrophilic polymer layer and the lipid layer, has a thickness in the range of 0.035 millimeters to 0.150 milliliters. The lipid layer preferably hAs a concentration of at least approximately 0.~ milligrams lipid per square centimeter of hydrophilic polymer layer.
The exposed surface of the lipid layer is hydrophobic and should be oriented towards the food component having a higher vapor pressure, such as pizza sauce or pie fillings. Therefore, the hydrophilic polymer layer would be oriented next to the food component having the lower vapor pressure, such as a pizza crust or pie crust. With this orientation, the film can maintain the existing food component vapor pressure gradient for substantial periods of time, thereby retarding moisture transfer from the component having a higher vapor pressure to the component having a lower vapor pressure. The film would be absorbed into the component layers upon heating of other cooking preparation in the range of 45 to 75C during preparation of multicomponent foods such as a pizza or a filled pie crust.
It is to be understood that modification of ths above-described edible film, method for making an edible film, food product, or method of making a food product, is possible within the spirit of the present invention and thus the present invention should not be limited to the above-described specification but should be interpreted in accordance with the following claims.
One hundred milliliters of the film-forming solution was added to the TLC spreader and plated onto three 8 inch by 8 lnch glass TLC plates at a thlc~ness of 0.75 millimeters. The coated plates were then dried in an oven at approximately 90C for 15 minutes9 at which time a cohesive edible barrier film formed. After drying, the plates were cooled and the fllms wera peeled from the plate The films had an average thickness of 0.04 millimeters, and an average stearic acid concentration of 0.8 milligrams stearic acid per square centimeter of hydroxypropyl methyl cellulose layer.
A food prepared in accordance with the present invention could lnclude a plurality of components having different vapor pressures, such as pizza or filled pie crusts. Preferably, an edible film prepared in accordance with the present invention would be pre-formed and then positioned so as to separate the individual components.
Such edible films would incl~de a hydrophilic polymer layer, and a lipid layer adhered to the ~ydrophilic polymer layer such that the film, comprising the _ 9 _ ~26~t~
hydrophilic polymer layer and the lipid layer, has a thickness in the range of 0.035 millimeters to 0.150 milliliters. The lipid layer preferably hAs a concentration of at least approximately 0.~ milligrams lipid per square centimeter of hydrophilic polymer layer.
The exposed surface of the lipid layer is hydrophobic and should be oriented towards the food component having a higher vapor pressure, such as pizza sauce or pie fillings. Therefore, the hydrophilic polymer layer would be oriented next to the food component having the lower vapor pressure, such as a pizza crust or pie crust. With this orientation, the film can maintain the existing food component vapor pressure gradient for substantial periods of time, thereby retarding moisture transfer from the component having a higher vapor pressure to the component having a lower vapor pressure. The film would be absorbed into the component layers upon heating of other cooking preparation in the range of 45 to 75C during preparation of multicomponent foods such as a pizza or a filled pie crust.
It is to be understood that modification of ths above-described edible film, method for making an edible film, food product, or method of making a food product, is possible within the spirit of the present invention and thus the present invention should not be limited to the above-described specification but should be interpreted in accordance with the following claims.
Claims (47)
IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of preparing an edible form, comprising the steps of:
(a) providing a film-forming solution of water and a hydrophilic polymer selected from the group consisting of edible, film-forming carbohydrates and proteins;
(b) spreading the film-forming solution on a plate;
(c) drying the film-forming solution on the plate for a time sufficient to form a cohesive hydrophilic polymer layer on the plate; and (d) applying a lipid layer onto the hydrophilic polymer layer so that the concentration of lipid on the hydrophilic polymer layer is at least approximately 4.0 milligrams lipid per square centimeter of hydrophilic polymer layer.
(a) providing a film-forming solution of water and a hydrophilic polymer selected from the group consisting of edible, film-forming carbohydrates and proteins;
(b) spreading the film-forming solution on a plate;
(c) drying the film-forming solution on the plate for a time sufficient to form a cohesive hydrophilic polymer layer on the plate; and (d) applying a lipid layer onto the hydrophilic polymer layer so that the concentration of lipid on the hydrophilic polymer layer is at least approximately 4.0 milligrams lipid per square centimeter of hydrophilic polymer layer.
2. The method of claim 1, wherein the lipid is a semi-solid, edible lipid selected from the group consisting of hydrogenated oils, saturated fatty acids, and edible waxes.
3. The method of claim 2, wherein the lipid is a saturated fatty acid having from 12 to 22 carbon atoms per molecule.
4. The method of claim 3, wherein the lipid is selected from the group consisting of stearic acid, palmitic acid, stearic acid-palmitic acid mixtures, hydrogenated palm oil, hydrogenated soybean oil, beeswax, and paraffin wax.
5. The method of claim 1, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
6. The method of claim 5, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
7. The method of claim 2, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
8. The method of claim 7, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
9. The method of claim 3, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
10. The method of claim 9, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
11. The method of claim 4, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
12. The method of claim 11, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
13. A method for making an edible film, comprising the steps of:
(a) providing a film-forming solution of water, a lipid, and a hydrophilic polymer selected from the group consisting of edible, film-forming carbohydrates and proteins;
(b) spreading the film-forming solution on a plate; and (c) drying the film-forming solution on the plate for a time sufficient to form a cohesive edible barrier film of the desired thickness having a lipid concentration in the range of 0.8 to 1.0 milligrams lipid per square centimeter of hydrophilic polymer layer.
(a) providing a film-forming solution of water, a lipid, and a hydrophilic polymer selected from the group consisting of edible, film-forming carbohydrates and proteins;
(b) spreading the film-forming solution on a plate; and (c) drying the film-forming solution on the plate for a time sufficient to form a cohesive edible barrier film of the desired thickness having a lipid concentration in the range of 0.8 to 1.0 milligrams lipid per square centimeter of hydrophilic polymer layer.
14. The method of claim 13, wherein the lipid is selected from the group of hydrogenated oils, saturated fatty acids, and edible waxes.
15. The method of claim 14, wherein the lipid is a saturated fatty acid having from 12 to 22 carbon atoms per molecule.
16. The method of claim 14, wherein the lipid is selected from the group consisting of stearic acid, palmitic acid, stearic acid-palmitic acid mixtures, hydrogenated palm oil, hydrogenated soybean oil, beeswax, and paraffin wax.
17. The method of claim 13, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
18. The method of claim 17, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
19. The method of claim 14, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
20. The method of claim 19, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
21. The method of claim 15, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
22. The method of claim 21, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
23. The method of claim 16, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
24. The method of claim 23, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
25. The method of claim 1, wherein the film-forming solution further includes alcohol in a ratio by volume of 2 parts alcohol to 1 part water.
26. The method of claim 1, wherein the film-forming solution further includes polyethylene glycol in a ratio by weight of 9 parts hydrophilic polymer to 1 part polyethylene glycol.
27. A food product comprising:
(a) a first component having a selected water vapor pressure and a second component having a water vapor pressure higher than that of the first component, so that a water vapor pressure gradient exists between the first and second components; and (b) an autonomous edible film separating the first component from the second component, the film including a hydrophilic polymer layer having constituents selected from the group consisting of edible, film-forming carbohydrates and proteins, and a lipid layer adhered to the hydrophilic polymer layer and having an exposed, hydrophobic surface of the lipid layer being oriented toward the second component, whereby the film tends to maintain the water vapor pressure gradient between the first and second components, retarding water transfer between them.
(a) a first component having a selected water vapor pressure and a second component having a water vapor pressure higher than that of the first component, so that a water vapor pressure gradient exists between the first and second components; and (b) an autonomous edible film separating the first component from the second component, the film including a hydrophilic polymer layer having constituents selected from the group consisting of edible, film-forming carbohydrates and proteins, and a lipid layer adhered to the hydrophilic polymer layer and having an exposed, hydrophobic surface of the lipid layer being oriented toward the second component, whereby the film tends to maintain the water vapor pressure gradient between the first and second components, retarding water transfer between them.
28. The food product of claim 27, wherein the lipid which comprises the lipid layer is a semi-solid, edible material selected from the group consisting of hydrogenated oils, saturated fatty acids, and edible waxes.
29. The food product of claim 28, wherein the lipid is a saturated fatty acid having from 12 to 22 carbon atoms per molecule.
30. The method of claim 28, wherein the lipid is selected from the group consisting of stearic acid, palmitic acid, stearic acid-palmitic acid mixtures, hydrogenated palm oil, hydrogenated soybean oil, beeswax, and paraffin wax.
31. The food product of claim 27, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
32. The food product of claim 31, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
33. The food product of claim 32, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
34 The food product of claim 33, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
35. The food product of claim 29, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
36. The food product of claim 30, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
37. The food product of claim 30, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
38. The food product of claim 37, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
39. The food product of claim 31, wherein the hydrophilic polymer is selected from the group consisting of starch, cellulose ethers, and albumen.
40. The food product of claim 39, wherein the hydrophilic polymer is a cellulose ether selected from the group consisting of methyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose.
41. A method of preparing a food product from separate components which have different vapor pressures, comprising the steps of:
(a) positioning an edible film having the composition of claim 1 such that the hydrophilic polymer layer of the edible film is adjacent to the lower vapor pressure component; and (b) positioning the higher vapor pressure component such that the hydrophobic surface of the lipid layer is adjacent to the higher vapor pressure component whereby the edible film can maintain the vapor pressure gradient between the separate components for substantial periods of time, thereby retarding moisture transfer from the higher vapor pressure component to the lower vapor pressure component.
(a) positioning an edible film having the composition of claim 1 such that the hydrophilic polymer layer of the edible film is adjacent to the lower vapor pressure component; and (b) positioning the higher vapor pressure component such that the hydrophobic surface of the lipid layer is adjacent to the higher vapor pressure component whereby the edible film can maintain the vapor pressure gradient between the separate components for substantial periods of time, thereby retarding moisture transfer from the higher vapor pressure component to the lower vapor pressure component.
42. A method of preparing a food product from separate components which have different vapor pressures, comprising the steps of:
(a) positioning an edible film having the composition of claim 2 such that the hydrophilic polymer layer of the edible film is adjacent to the lower vapor pressure component; and (b) positioning the higher vapor pressure component such that the hydrophobic surface of the lipid layer is adjacent to the higher vapor pressure component whereby the edible film can maintain the vapor pressure gradient between the separate components for substantial periods of time, thereby retarding moisture transfer from the higher vapor pressure component to the lower vapor pressure component.
(a) positioning an edible film having the composition of claim 2 such that the hydrophilic polymer layer of the edible film is adjacent to the lower vapor pressure component; and (b) positioning the higher vapor pressure component such that the hydrophobic surface of the lipid layer is adjacent to the higher vapor pressure component whereby the edible film can maintain the vapor pressure gradient between the separate components for substantial periods of time, thereby retarding moisture transfer from the higher vapor pressure component to the lower vapor pressure component.
43. A method of preparing a food product from separate components which have different vapor pressures, comprising the steps of:
(a) positioning an edible film having the composition of claim 6 such that the hydrophilic polymer layer of the edible film is adjacent to the lower vapor pressure component; and (b) positioning the higher vapor pressure component such that the hydrophobic surface of the lipid layer is adjacent to the higher vapor pressure component and therefore the edible film can maintain the vapor pressure gradient between the separate components for substantial periods of time, thereby retarding moisture transfer from the higher vapor pressure component to the lower vapor pressure component.
(a) positioning an edible film having the composition of claim 6 such that the hydrophilic polymer layer of the edible film is adjacent to the lower vapor pressure component; and (b) positioning the higher vapor pressure component such that the hydrophobic surface of the lipid layer is adjacent to the higher vapor pressure component and therefore the edible film can maintain the vapor pressure gradient between the separate components for substantial periods of time, thereby retarding moisture transfer from the higher vapor pressure component to the lower vapor pressure component.
44. A method of preparing a food product from separate components which have different vapor pressures, comprising the steps of:
(a) positioning an edible film having the composition of claim 7 such that the hydrophilic polymer layer of the edible film is adjacent to the lower vapor pressure component; and (b) positioning the higher vapor pressure such that the hydrophobic surface of the lipid layer is adjacent to the higher vapor pressure component and therefore the edible film can maintain the vapor pressure gradient between the separate components for substantial periods of time, thereby retarding moisture transfer from the higher vapor pressure component to the lower vapor pressure component.
(a) positioning an edible film having the composition of claim 7 such that the hydrophilic polymer layer of the edible film is adjacent to the lower vapor pressure component; and (b) positioning the higher vapor pressure such that the hydrophobic surface of the lipid layer is adjacent to the higher vapor pressure component and therefore the edible film can maintain the vapor pressure gradient between the separate components for substantial periods of time, thereby retarding moisture transfer from the higher vapor pressure component to the lower vapor pressure component.
45. The method of claim 13, wherein the film-forming solution further includes alcohol in a ratio of 2 parts alcohol to 1 part water.
46. The method of claim 13, wherein the film-forming solution further includes polyethylene glycol in a ratio by weight of 9 parts hydrophilic polymer to 1 part polyethylene glycol.
47. A method of preparing a food product including separate components, a first component having a selected water vapor pressure and a second component having a water vapor pressure higher than that of the first component so that a water vapor pressure gradient exists between them, the method comprising the step of positioning an edible film having means for maintaining a substantially unbroken, flexible film, free of a supporting substrate, including a hydrophilic polymer layer and a lipid layer adhered to the hydrophilic polymer layer and having an exposed hydrophobic surface with the hydrophilic polymer layer of the film presented toward the first component and the hydrophobic surface of the lipid layer presented toward the second component, whereby the edible film tends to maintain the water vapor pressure gradient existing between the first and second components to retard the transfer of water from the second component to the first component.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US62872384A | 1984-07-09 | 1984-07-09 | |
| US628,723 | 1984-07-09 |
Publications (1)
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|---|---|
| CA1267806A true CA1267806A (en) | 1990-04-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000486438A Expired CA1267806A (en) | 1984-07-09 | 1985-07-08 | Edible pre-formed film barrier materials |
Country Status (5)
| Country | Link |
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| EP (1) | EP0188553A1 (en) |
| JP (1) | JPS61502794A (en) |
| AU (1) | AU4604385A (en) |
| CA (1) | CA1267806A (en) |
| WO (1) | WO1986000501A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4900573A (en) * | 1988-06-17 | 1990-02-13 | The Dow Chemical Company | Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose |
| US5248512A (en) * | 1989-04-21 | 1993-09-28 | Nestec S.A. | Process for preparing a multi-component food product including a protective barrier |
| FR2655818B1 (en) * | 1989-12-19 | 1993-01-08 | Soussana | PROCESS FOR FLOWERING DRY SAUSAGES OUT OF A DRYER, AND FLOWERING LIQUID FOR IMPLEMENTING THE PROCESS. |
| US5401518A (en) * | 1990-07-10 | 1995-03-28 | Nestec S.A. | Food coating composition and a process of preparing a food composition using same |
| GB2262245B (en) * | 1990-07-25 | 1994-03-30 | Devro Ltd | Moisture barrier film |
| GB9016340D0 (en) * | 1990-07-25 | 1990-09-12 | Devro Inc | Moisture barrier film |
| AU644463B2 (en) * | 1990-07-25 | 1993-12-09 | Devro Limited | Moisture barrier film |
| US5130150A (en) * | 1990-12-26 | 1992-07-14 | Megafoods, Inc. | Edible moisture barrier |
| US5130151A (en) * | 1990-12-26 | 1992-07-14 | Megafoods, Inc. | Natural and synthetic edible moisture barrier |
| SE9100999L (en) * | 1991-04-05 | 1992-09-07 | Collagen Casing Einar Sjoeland | PROCEDURE FOR PREPARING THE COLLAGEN AND COLLAGEN MADE BY THE PROCEDURE AND APPLICATION OF THE COLLAGEN |
| US5286502A (en) | 1992-04-21 | 1994-02-15 | Wm. Wrigley Jr. Company | Use of edible film to prolong chewing gum shelf life |
| US5403600A (en) * | 1992-06-30 | 1995-04-04 | Nestec S.A. | Food fluid retention system |
| WO1994013160A1 (en) * | 1992-12-16 | 1994-06-23 | Pfizer Inc. | Food coating composition containing a film-forming and a hydrophobic component |
| US5540944A (en) * | 1994-09-30 | 1996-07-30 | Nestec S.A. | Process of preparing a film-coated meat product |
| JPH10108630A (en) * | 1996-10-04 | 1998-04-28 | Showa Sangyo Co Ltd | Lustering coating agent for food having good workability at the time of coating |
| NL1007696C1 (en) * | 1997-05-01 | 1998-11-03 | Inst Voor Agrotech Onderzoek | Controlled-release coated substance. |
| US6869628B2 (en) * | 2001-06-11 | 2005-03-22 | The Regents Of The University Of California | Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity |
| US7981453B2 (en) | 2004-12-29 | 2011-07-19 | Kraft Foods Global Brands Llc | Delivery system for low calorie bulking agents |
| DE102007030732A1 (en) * | 2007-07-02 | 2009-01-08 | Roth, Erika | Film wrapping, for sliced sausage and bread rolls, prevents the entry of moisture using an organic film material which is tasteless and edible |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2721142A (en) * | 1953-11-04 | 1955-10-18 | Armour & Co | Meat-coating composition and method |
| US2836498A (en) * | 1956-10-29 | 1958-05-27 | Phillsbury Mills Inc | Dried pie product and method of producing the same |
| US2909435A (en) * | 1958-02-24 | 1959-10-20 | Glenn G Watters | Coating of raisins and other foods |
| US3031309A (en) * | 1960-11-04 | 1962-04-24 | Interstate Bakeries Corp | Oven fresh cake and method of making the same |
| US3323922A (en) * | 1965-08-09 | 1967-06-06 | Pillsbury Co | Protective coatings |
| US3388085A (en) * | 1965-08-10 | 1968-06-11 | Witco Chemical Corp | Food coating compositions comprising ethylene-vinyl acetate copolymer and acetylated monoglyceride |
| US3471303A (en) * | 1966-03-07 | 1969-10-07 | Archer Daniels Midland Co | Edible coating compositions and method for coating food |
| US3471304A (en) * | 1966-03-07 | 1969-10-07 | Archer Daniels Midland Co | Edible coating compositions |
| US3526515A (en) * | 1966-12-21 | 1970-09-01 | Maryland Cup Corp | Method of waterproofing baked goods |
| US3615647A (en) * | 1968-03-27 | 1971-10-26 | Perk Foods Co | Expanded fat-coated animal food having a coherent coating |
| US3667963A (en) * | 1969-12-17 | 1972-06-06 | Raymond G Katter | Method of making pizza |
| FR2087185A5 (en) * | 1970-05-08 | 1971-12-31 | Rousselot Kuhlmann | Edible wrappings - based on gelatine for use with food stuffs |
| US3778515A (en) * | 1970-12-17 | 1973-12-11 | J Ashley | Low pollution food unit |
| US3830944A (en) * | 1972-04-13 | 1974-08-20 | G Dimitriadis | Sandwich package |
| US3997674A (en) * | 1975-02-25 | 1976-12-14 | Tsukihoshi Kasei Kabushiki Kaisha | Preservation of agricultural products |
| JPS51104082A (en) * | 1975-03-10 | 1976-09-14 | Rheon Automatic Machinery Co | Tasokijino seizosochioyobihoho |
| US4066796A (en) * | 1976-04-16 | 1978-01-03 | Food Research, Inc. | Coating pizza products |
| US4293572A (en) * | 1978-02-28 | 1981-10-06 | International Telephone And Telegraph Corporation | Process for applying a moisture barrier coating to baked and fried food products |
| JPS5831180B2 (en) * | 1980-01-16 | 1983-07-04 | 株式会社 ハイト | Packaging method and packaging machine |
| GB2105168B (en) * | 1981-09-09 | 1984-12-19 | Alan Holt | Laminated meat product and method of making same |
| US4401681A (en) * | 1981-09-22 | 1983-08-30 | Campbell Soup Company | Two-phase food products with reduced inter-phase moisture transfer |
| FR2548675B1 (en) * | 1983-07-06 | 1987-01-09 | Seppic Sa | FILM-FORMING COMPOSITIONS FOR COATING SOLID FORMS OF PHARMACEUTICAL OR FOOD PRODUCTS AND PRODUCTS OBTAINED COATED WITH SUCH COMPOSITIONS |
| JPH05191359A (en) * | 1992-01-09 | 1993-07-30 | Fujitsu Ltd | Optical amplifier repeater and optical communication system |
| JPH05212943A (en) * | 1992-02-05 | 1993-08-24 | Ricoh Co Ltd | Confirmation device of operation of appliance |
| JPH0719499B2 (en) * | 1992-12-22 | 1995-03-06 | 株式会社フジクラ | Method for forming contacts on keyboard wiring board |
-
1985
- 1985-07-05 JP JP60503106A patent/JPS61502794A/en active Pending
- 1985-07-05 EP EP85903617A patent/EP0188553A1/en not_active Withdrawn
- 1985-07-05 WO PCT/US1985/001293 patent/WO1986000501A1/en unknown
- 1985-07-05 AU AU46043/85A patent/AU4604385A/en not_active Abandoned
- 1985-07-08 CA CA000486438A patent/CA1267806A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61502794A (en) | 1986-12-04 |
| EP0188553A1 (en) | 1986-07-30 |
| AU4604385A (en) | 1986-02-10 |
| WO1986000501A1 (en) | 1986-01-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |