ES2335563B1 - EDIBLE COATING BASED ON CELLULOSE DERIVATIVES AND NATURAL WAXES. - Google Patents
EDIBLE COATING BASED ON CELLULOSE DERIVATIVES AND NATURAL WAXES. Download PDFInfo
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- ES2335563B1 ES2335563B1 ES200801897A ES200801897A ES2335563B1 ES 2335563 B1 ES2335563 B1 ES 2335563B1 ES 200801897 A ES200801897 A ES 200801897A ES 200801897 A ES200801897 A ES 200801897A ES 2335563 B1 ES2335563 B1 ES 2335563B1
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- Prior art keywords
- cellulose derivatives
- edible
- natural waxes
- coating based
- waxes
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- 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 - Fee Related
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- 238000000576 coating method Methods 0.000 title claims abstract description 27
- 239000001993 wax Substances 0.000 title claims abstract description 18
- 239000001913 cellulose Substances 0.000 title claims abstract description 14
- 229920002678 cellulose Polymers 0.000 title claims abstract description 14
- 239000011248 coating agent Substances 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000009472 formulation Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 229920001800 Shellac Polymers 0.000 abstract description 5
- 239000004208 shellac Substances 0.000 abstract description 5
- 235000013874 shellac Nutrition 0.000 abstract description 5
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 abstract description 5
- 229940113147 shellac Drugs 0.000 abstract description 5
- 239000002671 adjuvant Substances 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 description 13
- 230000004888 barrier function Effects 0.000 description 9
- 150000002632 lipids Chemical class 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000007789 gas Substances 0.000 description 6
- 239000000416 hydrocolloid Substances 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 241000207199 Citrus Species 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000013871 bee wax Nutrition 0.000 description 2
- 239000012166 beeswax Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 1
- 244000180278 Copernicia prunifera Species 0.000 description 1
- 235000010919 Copernicia prunifera Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001553290 Euphorbia antisyphilitica Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000004204 candelilla wax Substances 0.000 description 1
- 235000013868 candelilla wax Nutrition 0.000 description 1
- 229940073532 candelilla wax Drugs 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
- 235000013869 carnauba wax Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 150000002314 glycerols Chemical class 0.000 description 1
- IUJAMGNYPWYUPM-UHFFFAOYSA-N hentriacontane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC IUJAMGNYPWYUPM-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004922 lacquer Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000008375 physiological alteration Effects 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000004018 waxing Methods 0.000 description 1
Classifications
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Recubrimiento comestible a base de derivados de celulosa y ceras naturales.Edible coating based on derivatives of cellulose and natural waxes.
El objeto de esta Patente es un "Recubrimiento comestible a base de derivados de celulosa y ceras naturales", cuyo uso aparece explícito en el propio enunciado de la invención.The purpose of this Patent is a "Coating edible based on cellulose derivatives and natural waxes ", whose use appears explicitly in the statement of the invention.
Su composición porcentual preferente, responde a la siguiente formulación:Its preferred percentage composition responds to The following formulation:
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Description
Recubrimiento comestible a base de derivados de celulosa y ceras naturales.Edible coating based on derivatives of cellulose and natural waxes.
El objeto al cual se refiere la invención que se protege en esta Patente consiste en un "Recubrimiento comestible a base de derivados de celulosa y ceras naturales".The object to which the invention relates to protects in this Patent consists of an "Edible Coating to base of cellulose derivatives and natural waxes ".
El recubrimiento con ceras o "encerado" de frutas no es una práctica reciente. Actualmente el tipo de "ceras" comerciales utilizadas por la industria citrícola, y extendida también a otros productos, son "ceras al agua" que consisten en disoluciones de una o más resinas y/o ceras en agua. Dado que las resinas son solubles sólo en medio básico, su formulación requiere del uso de hidróxido sódico o amoniaco.Coating with waxes or "waxing" of Fruit is not a recent practice. Currently the kind of commercial "waxes" used by the citrus industry, and also extended to other products, they are "water waxes" that they consist of solutions of one or more resins and / or waxes in water. Since the resins are soluble only in basic medium, their formulation requires the use of sodium hydroxide or ammonia.
Entre las resinas utilizadas destacan la goma laca y entre las ceras encontramos la cera de abeja, carnauba, candelilla, de polietileno oxidado y cera montana. Los productos autorizados para el uso en recubrimientos de superficie de cítricos y otros productos, como el melón, la manzana y pera, en fresco se recogen en el Real Decreto 2196/2004.Among the resins used are rubber lacquer and among the waxes we find beeswax, carnauba, Candelilla, oxidized polyethylene and mountain wax. The products authorized for use in citrus surface coatings and other products, such as melon, apple and pear, fresh included in Royal Decree 2196/2004.
El principal objetivo de estos recubrimientos ha sido reducir la pérdida de peso por deshidratación e impartir brillo al producto. Sin embargo, en muchos casos mientras que el recubrimiento es efectivo reduciendo la pérdida de agua, tiende a crear un intercambio inadecuado de gases dando lugar a condiciones de anaerobiosis en el fruto y la aparición de malos sabores.The main objective of these coatings has was to reduce weight loss by dehydration and impart shine to the product However, in many cases while the coating is effective reducing water loss, tends to create an inappropriate gas exchange giving rise to conditions of anaerobiosis in the fruit and the appearance of bad flavors.
En los últimos años se ha observado una creciente demanda por parte de los consumidores de productos naturales, más sanos, seguros, y respetuosos con el medio ambiente. El desarrollo de recubrimientos comestibles que eviten el uso de ceras sintéticas como el polietileno resulta un aspecto muy importante frente a las nuevas tendencias del mercado, y su aplicación cobra gran importancia en los frutos que se consumen con piel hacia lo que el consumidor es más sensible.In recent years a growing consumer demand for products natural, healthier, safer, and environmentally friendly. The development of edible coatings that prevent the use of synthetic waxes such as polyethylene are very important in the face of new market trends, and its application becomes very important in the fruits that are consumed with skin towards what the consumer is most sensitive.
Los recubrimientos comestibles se definen como productos comestibles que envuelven el producto, creando una barrera semipermeable a gases (O_{2} y CO_{2}) y vapor de agua. Estos recubrimientos también mejoran las propiedades mecánicas ayudando a mantener la integridad estructural del producto que recubren, a retener compuestos volátiles y también pueden llevar aditivos alimentarios (agentes antimicrobianos, antioxidantes, etc.). Cuando los frutos son cubiertos por películas comestibles, se crea una atmósfera modificada en el interior del fruto que reduce la velocidad de respiración y por tanto retrasa el proceso de senescencia del producto. Además, crean una barrera a la transferencia al vapor de agua retrasando el deterioro del producto hortofrutícola por deshidratación.Edible coatings are defined as edible products that wrap the product, creating a barrier semipermeable to gases (O2 and CO2) and water vapor. These coatings also improve mechanical properties helping to maintain the structural integrity of the product they cover, to retain volatile compounds and can also carry additives food (antimicrobial agents, antioxidants, etc.). When the fruits are covered by edible films, a modified atmosphere inside the fruit that reduces the breathing speed and therefore delays the process of product senescence. In addition, they create a barrier to water vapor transfer delaying product deterioration fruit and vegetable by dehydration.
Los recubrimientos comestibles pueden aplicarse en forma de finas capas de material alrededor de los alimentos mediante inmersión, pulverización o envolturas, con el fin de ofrecer una barrera selectiva a la transmisión de gases, vapor de agua y otros solutos y también para proteger al alimento.Edible coatings can be applied in the form of thin layers of material around food by immersion, spraying or wrapping, in order to offer a selective barrier to the transmission of gases, steam from water and other solutes and also to protect the food.
En esta patente se presenta un recubrimiento comestible para frutas formulado a base de derivados de celulosa, cera de abeja, goma laca y coadyuvantes a distintas proporciones.In this patent a coating is presented edible for fruits formulated based on cellulose derivatives, beeswax, shellac and adjuvants to different proportions
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La finalidad de la invención que constituye el objeto de esta Patente consiste en la formulación de un recubrimiento comestible a base de derivados de celulosa y ceras naturales, habiendo sido concebida, estudiada y desarrollada atendiendo a este objetivo prioritario. Dicho recubrimiento, consiste en una formulación a base de derivados de celulosa, cera de abeja, goma laca y coadyuvantes a distintas proporciones.The purpose of the invention that constitutes the object of this Patent consists in the formulation of a edible coating based on cellulose derivatives and waxes natural, having been conceived, studied and developed attending to this priority objective. Said coating, It consists of a formulation based on cellulose derivatives, bee, shellac and adjuvants to different proportions.
Los recubrimientos comestibles pueden agruparse en tres categorías: hidrocoloides, lípidos y mezcla de ambos o "composites". Además de estos componentes básicos, se añaden otros aditivos como plastificantes, emulsificantes, conservantes, antioxidantes... de uso alimentario que ayudan a mejorar la integridad mecánica, la calidad, aroma y valor nutricional de los alimentos.Edible coatings can be grouped in three categories: hydrocolloids, lipids and mixture of both or "composites." In addition to these basic components, they are added other additives such as plasticizers, emulsifiers, preservatives, antioxidants ... for food use that help improve mechanical integrity, quality, aroma and nutritional value of foods.
Los hidrocoloides son una excelente barrera para el O_{2} y el CO_{2}, pero no impiden la transmisión del vapor de agua por su carácter hidrofílico. Pueden clasificarse de acuerdo con su composición, carga molecular o solubilidad en agua. En los hidrocoloides se engloban los polisacáridos (derivados de celulosa, derivados de almidón, pectinas, alginatos, chitosan, carragenatos, gomas, etc.) y las proteínas (de maíz, soja, suero de leche, gluten, etc.).Hydrocolloids are an excellent barrier to O 2 and CO 2, but they do not prevent steam transmission of water due to its hydrophilic nature. They can be classified according with its composition, molecular charge or water solubility. In the hydrocolloids encompass polysaccharides (cellulose derivatives, starch derivatives, pectins, alginates, chitosan, carrageenans, gums, etc.) and proteins (corn, soy, whey, gluten, etc.).
Los lípidos reducen la deshidratación y mejoran el brillo de los frutos. Sin embargo, los recubrimientos formados por sólo lípidos son muy frágiles, por lo que se han de aplicar en combinación con una matriz de soporte no lipídica. Entre los lípidos comúnmente usados se incluyen, cera carnauba, cera candelilla, cera de abeja, triglicéridos, ácidos grasos, esteres de glicerol... Además, la utilización de goma laca como ingrediente en recubrimientos para cítricos, melón, manzanas y peras, está permitida por la legislación alimentaria y tiene como principal objetivo aportar brillo al fruto.Lipids reduce dehydration and improve The brightness of the fruits. However, coatings formed only lipids are very fragile, so they have to be applied in combination with a non-lipid support matrix. Between lipids Commonly used include, carnauba wax, candelilla wax, wax of bee, triglycerides, fatty acids, glycerol esters ... In addition, the use of shellac as an ingredient in coatings for citrus, melon, apples and pears, is allowed by food law and has as its main aim to bring shine to the fruit.
Dadas las ventajas e inconvenientes de ambos grupos, la tendencia es combinar hidrocoloides y lípidos formando lo que se llama "recubrimientos compuestos" o "composites". Los lípidos aportan la barrera al vapor de agua y los hidrocoloides la permeabilidad selectiva al CO_{2} y O_{2}. Estos recubrimientos ofrecen la ventaja de controlar la pérdida de peso del fruto, evitando la aparición de malos sabores como consecuencia de un intercambio inadecuado de gases entre el fruto y la atmósfera que lo rodea.Given the advantages and disadvantages of both groups, the tendency is to combine hydrocolloids and lipids forming what which is called "composite coatings" or "composites." Lipids provide the barrier to water vapor and hydrocolloids selective permeability to CO2 and O2. These coatings offer the advantage of controlling weight loss of the fruit, avoiding the appearance of bad flavors as a consequence of an inappropriate exchange of gases between the fruit and the atmosphere surrounding it.
El uso de agentes coadyuvantes, como justificantes y emulsificantes, es necesario para la formación de películas comestibles. Estos agentes, entre otros aspectos, mejoran la integridad de los recubrimientos y ayudan en la formación de emulsiones estables. Sin embargo, también modifican en función de su naturaleza, la barrera a gases y al vapor de agua. Entre los justificantes comúnmente usados y considerados como seguros desde el punto de vista alimentario se incluyen el glicerol, el sorbitol, propilen-glicol, etc.The use of adjuvant agents, such as supporting documents and emulsifiers, it is necessary for the formation of Edible movies These agents, among other aspects, improve the integrity of the coatings and help in the formation of stable emulsions However, they also modify based on their nature, the gas and water vapor barrier. Between the Proofs commonly used and considered safe from the food point of view include glycerol, sorbitol, propylene glycol, etc.
La barrera al vapor de agua y a gases que proporcionan los recubrimientos comestibles depende de la naturaleza de sus componentes y de su composición. Los derivados de celulosa han demostrado tener una habilidad excelente para la formación de películas comestibles dado su grado de ramificación. Además, la celulosa es el compuesto orgánico más abundante en el reino vegetal, lo cual hace su uso muy interesante. Estas películas comestibles ofrecen una buena barrera al oxígeno y la barrera que ofrecen a la humedad se puede mejorar mediante la incorporación de lípidos. La incorporación de ceras naturales, en combinación con proporciones adecuadas de goma laca en función del objetivo final, permite obtener recubrimientos comestibles que alargan la vida útil de frutas, reduciendo la deshidratación y alteraciones fisiológicas, sin alterar la calidad organoléptica de la fruta.The water vapor and gas barrier that provide edible coatings depends on nature of its components and its composition. Cellulose derivatives have demonstrated excellent ability to form Edible films given their degree of branching. Besides, the Cellulose is the most abundant organic compound in the plant kingdom, which makes its use very interesting. These edible movies they offer a good oxygen barrier and the barrier they offer to the Moisture can be improved by incorporating lipids. The incorporation of natural waxes, in combination with proportions suitable shellac depending on the final objective, allows obtain edible coatings that extend the shelf life of fruits, reducing dehydration and physiological alterations, without altering the organoleptic quality of the fruit.
Siendo el objeto de esta Patente un recubrimiento comestible a base de derivados de celulosa y ceras naturales, cuyos componentes genéricos han quedado precedentemente relacionados, para su realización preferente será necesario precisar la formulación de ésta, si bien estableciendo para cada componente un margen de variación porcentual admisible, para facilitar su adaptación empírica a las características propias de cada grupo homogéneo de frutas a tratar.Being the object of this Patent a edible coating based on cellulose derivatives and waxes natural, whose generic components have been previously related, for its preferred realization it will be necessary to specify its formulation, although establishing for each component an allowable percentage variation margin, to facilitate its empirical adaptation to the characteristics of each group homogeneous fruit to treat.
Según esto, una formulación preferencial del recubrimiento reivindicado, comprende:According to this, a preferential formulation of claimed coating, comprises:
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200801897A ES2335563B1 (en) | 2008-06-25 | 2008-06-25 | EDIBLE COATING BASED ON CELLULOSE DERIVATIVES AND NATURAL WAXES. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200801897A ES2335563B1 (en) | 2008-06-25 | 2008-06-25 | EDIBLE COATING BASED ON CELLULOSE DERIVATIVES AND NATURAL WAXES. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2335563A1 ES2335563A1 (en) | 2010-03-29 |
| ES2335563B1 true ES2335563B1 (en) | 2011-01-28 |
Family
ID=41820160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200801897A Expired - Fee Related ES2335563B1 (en) | 2008-06-25 | 2008-06-25 | EDIBLE COATING BASED ON CELLULOSE DERIVATIVES AND NATURAL WAXES. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2335563B1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220312803A1 (en) * | 2021-03-30 | 2022-10-06 | Apeel Technology, Inc. | Edible barrier film composition |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5198254A (en) * | 1991-04-03 | 1993-03-30 | The United States Of America As Represented By The Secretary Of Agriculture | Composition and method of increasing stability of fruits, vegetables or fungi |
| WO2006048895A1 (en) * | 2004-11-08 | 2006-05-11 | Rubicon Research Pvt. Ltd. | Aqueous pharmaceutical coating |
-
2008
- 2008-06-25 ES ES200801897A patent/ES2335563B1/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| Maria-Llanos Navarro-Tarazaga et al. A new composite Coating HPMC, Beewax, and Shellac for "{}Valencia"{} Oranges and "{}Marisol"{} Tangerines. 2007, Proceedings of the Florida State Horticultural Society, vol.120, pp.228-234. * |
| Navarro M.LL. et al. Aplicación de recubrimientos comestibles a mandarinas cv. Marisol. 2007, XI Congreso SECH. Albacete 2007. Actas Horticulturav, n$^{o}$48. Sociedad Española de Ciencias Hortícolas. ISBBN: 978-84-690-5619-6 (Material y Métodos) * |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2335563A1 (en) | 2010-03-29 |
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