ES2372348B1 - IMPROVEMENTS INTRODUCED IN THE OBJECT OF THE MAIN PATENT OF APPLICATION NUMBER P200402642 FOR "EDIBLE COATING FOR FRUITS AND VEGETABLES". - Google Patents
IMPROVEMENTS INTRODUCED IN THE OBJECT OF THE MAIN PATENT OF APPLICATION NUMBER P200402642 FOR "EDIBLE COATING FOR FRUITS AND VEGETABLES". Download PDFInfo
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- ES2372348B1 ES2372348B1 ES201030978A ES201030978A ES2372348B1 ES 2372348 B1 ES2372348 B1 ES 2372348B1 ES 201030978 A ES201030978 A ES 201030978A ES 201030978 A ES201030978 A ES 201030978A ES 2372348 B1 ES2372348 B1 ES 2372348B1
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- 238000000576 coating method Methods 0.000 title claims abstract description 47
- 239000011248 coating agent Substances 0.000 title claims abstract description 41
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 30
- 235000013351 cheese Nutrition 0.000 claims abstract description 19
- 235000014594 pastries Nutrition 0.000 claims abstract description 7
- 239000001913 cellulose Substances 0.000 claims abstract description 5
- 229920002678 cellulose Polymers 0.000 claims abstract description 5
- 235000013622 meat product Nutrition 0.000 claims abstract description 5
- 239000002671 adjuvant Substances 0.000 claims abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract 5
- 229920000881 Modified starch Polymers 0.000 claims abstract 3
- 235000019426 modified starch Nutrition 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 17
- 238000009472 formulation Methods 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 4
- 239000008199 coating composition Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims 5
- 235000018102 proteins Nutrition 0.000 claims 4
- 150000004676 glycans Chemical class 0.000 claims 3
- 229920001282 polysaccharide Polymers 0.000 claims 3
- 239000005017 polysaccharide Substances 0.000 claims 3
- 235000013311 vegetables Nutrition 0.000 claims 3
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 238000000034 method Methods 0.000 claims 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 241000233866 Fungi Species 0.000 claims 1
- 239000004368 Modified starch Substances 0.000 claims 1
- 102220483782 Myb/SANT-like DNA-binding domain-containing protein 1_A21D_mutation Human genes 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 239000005862 Whey Substances 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 108010046377 Whey Proteins Proteins 0.000 claims 1
- 239000005018 casein Substances 0.000 claims 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims 1
- 235000021240 caseins Nutrition 0.000 claims 1
- 239000003995 emulsifying agent Substances 0.000 claims 1
- 235000019688 fish Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000004014 plasticizer Substances 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 claims 1
- 230000002335 preservative effect Effects 0.000 claims 1
- 239000003381 stabilizer Substances 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 240000002129 Malva sylvestris Species 0.000 abstract description 11
- 235000006770 Malva sylvestris Nutrition 0.000 abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 3
- 239000006223 plastic coating Substances 0.000 description 3
- 229920002689 polyvinyl acetate Polymers 0.000 description 3
- 239000011118 polyvinyl acetate Substances 0.000 description 3
- 230000004075 alteration Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 208000020442 loss of weight Diseases 0.000 description 1
- 235000019725 meat derivatives Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000000126 substance Substances 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
- A23P20/10—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
- 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
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
- A23C19/16—Covering the cheese surface, e.g. with paraffin wax
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Mejoras introducidas en el objeto de la patente principal de número de solicitud P200402642 por ?Recubrimiento comestible para frutas y hortalizas?. Las mejoras consisten en extender el uso del recubrimiento de la patente principal a cualquier alimento, con preferencia por quesos, derivados cárnicos y productos de pastelería. Además, se introduce una realización preferente del recubrimiento de la invención, destinada preferiblemente al recubrimiento de quesos, en la que se limitan los porcentajes de los componentes del recubrimiento, dentro de los márgenes de composición fijados en la patente principal, de la siguiente manera: Derivados de almidón: 2,5 a 15 %; proteínas: 2,5 a 5 %; derivados de celulosa: 0,5 a 2,5%; Coadyuvantes: 1,5 a 5 %; Agua: resto.Improvements introduced in the object of the main patent of application number P200402642 for? Edible coating for fruits and vegetables ?. The improvements consist in extending the use of the main patent coating to any food, with preference for cheeses, meat products and pastry products. In addition, a preferred embodiment of the coating of the invention is introduced, preferably intended for cheese coating, in which the percentages of the components of the coating are limited, within the compositional margins set in the main patent, as follows: Starch derivatives: 2.5 to 15%; proteins: 2.5 to 5%; cellulose derivatives: 0.5 to 2.5%; Adjuvants: 1.5 to 5%; Water: rest.
Description
Mejoras introducidas en el objeto de la patente principal nº P 200402642 por: “Recubrimiento comestible para frutas y hortalizas” Improvements introduced in the object of the main patent nº P 200402642 for: "Edible coating for fruits and vegetables"
Campo de la invención Field of the Invention
La presente invención se refiere al campo de la industria alimentaria. Más concretamente, se refiere a un recubrimiento comestible, que se conocía previamente que es adecuado para el recubrimiento de frutas y hortalizas, y cuyo uso se extiende en la presente solicitud a cualquier alimento. The present invention relates to the field of the food industry. More specifically, it refers to an edible coating, which was previously known to be suitable for fruit and vegetable coating, and whose use is extended in the present application to any food.
Antecedentes Background
Los alimentos en general, sufren alteraciones por pérdida de humedad, lo que provoca su deterioro comercial y la pérdida de su valor nutricional. Entre los alimentos en los que estas alteraciones son significativas pueden citarse los quesos (en particular durante su curación, comercialización y conservación), los derivados cárnicos, los productos de pastelería y afines y otros distintos alimentos. Food in general, suffer alterations due to loss of moisture, which causes its commercial deterioration and the loss of its nutritional value. Among the foods in which these alterations are significant, cheeses can be mentioned (in particular during their cure, commercialization and preservation), meat products, pastry and food products and other different foods.
Muchos alimentos, entre ellos los quesos, sufren durante su curación y comercialización y conservación el ataque de microorganismos, en concreto mohos que deterioran su superficie y hacen que se pierda su valor comercial, que son también fuente de contaminación para otros quesos en su mismo estado de procesamiento. Many foods, including cheeses, suffer during their cure and commercialization and conservation the attack of microorganisms, specifically molds that deteriorate their surface and cause their commercial value to be lost, which are also a source of contamination for other cheeses in their same state of processing.
Todo ello conduce a la necesidad de aplicar recubrimientos a los quesos que los protejan tanto de las pérdidas de humedad como de las infecciones. All this leads to the need to apply coatings to cheeses that protect them from both moisture losses and infections.
Tradicionalmente se ha venido aplicando a los quesos un recubrimiento plástico a base de acetato de polivinilo que, debido a su carácter de producto químico de síntesis, provoca rechazo en los consumidores. Recientemente se ha utilizado otros recubrimientos basados en películas de Carboximetil celulosa u otros derivados de la celulosa en combinación con aditivos, que aunque son productos comestibles, no suponen una buena barrera para el control de la deshidratación, y no forman una película suficiente, ya que necesitan de la posterior aplicación de recubrimientos plásticos. Traditionally, a plastic coating based on polyvinyl acetate has been applied to cheeses which, due to its synthetic chemical character, causes rejection in consumers. Recently, other coatings based on carboxymethyl cellulose films or other cellulose derivatives have been used in combination with additives, which although they are edible products, do not constitute a good barrier for dehydration control, and do not form a sufficient film, since They need the subsequent application of plastic coatings.
Sería preferible poder disponer de un recubrimiento para quesos que fuera comestible y que no necesitara de ningún recubrimiento adicional posterior. El recubrimiento sería particularmente interesante si, además, pudiera aplicarse a otros alimentos. Las mejoras introducidas en la presente solicitud de adición proporcionan una solución a ese problema. It would be preferable to be able to have a cheese coating that was edible and that did not need any additional subsequent coating. The coating would be particularly interesting if it could also be applied to other foods. The improvements introduced in this request for addition provide a solution to that problem.
Descripción de las mejoras a la patente principal Description of the improvements to the main patent
Las mejoras desarrolladas que se desean introducir en la patente principal consisten en la ampliación de la aplicación del recubrimiento comestible de la solicitud P200402642 a cualquier tipo de alimento. Por tanto, la presente solicitud de adición se refiere a un recubrimiento comestible para alimentos, con la misma composición que el recubrimiento comestible de la solicitud de patente P200402642. The improvements that are desired to be introduced in the main patent consist in the extension of the application of the edible coating of the application P200402642 to any type of food. Therefore, the present application for addition refers to an edible food coating, with the same composition as the edible coating of patent application P200402642.
La aplicación del recubrimiento de la patente principal a cualquier alimento permite que el recubrimiento cubra en ese alimento las mismas funciones que al ser aplicados a frutas y hortalizas: dotarles de una protección superficial, para evitar la pérdida de humedad, y con ello, la pérdida de peso por transpiración, al mismo tiempo que se les dota de unas características (color, brillo, textura) que hace atractiva su apariencia y estimula la voluntad de adquisición por los compradores potenciales. The application of the coating of the main patent to any food allows the coating to cover in that food the same functions as when applied to fruits and vegetables: provide them with a surface protection, to avoid moisture loss, and thus, the loss of weight by perspiration, at the same time that they are endowed with characteristics (color, brightness, texture) that makes their appearance attractive and stimulates the willingness to acquire by potential buyers.
De forma análoga a la aplicación a frutas y verduras, la aplicación de un recubrimiento comestible a cualquier otro tipo de alimento presenta la ventaja de que se pueden consumir junto con el alimento, no hay residuo en el embalaje, pueden añadir valor nutritivo o resaltar las características organolépticas del alimento, puede servir para formar barreras internas entre diferentes fases de un mismo alimento y ser vehículo de aditivos. El recubrimiento es susceptible de aplicación por los procedimientos estándar normalmente empleados (pulverización automática dosificada). Similarly to the application to fruits and vegetables, the application of an edible coating to any other type of food has the advantage that they can be consumed together with the food, there is no residue in the packaging, they can add nutritional value or highlight the Organoleptic characteristics of the food, can serve to form internal barriers between different phases of the same food and be a vehicle of additives. The coating is capable of application by the standard procedures normally used (automatic dosing spray).
En el caso concreto de los quesos, la aplicación del recubrimiento comestible de la invención presenta la ventaja, frente a los recubrimientos tradicionales de acetato de polivinilo, de que el queso al que se aplique presentará un recubrimiento comestible, con un aspecto que lo hace más atractivo y más natural para el consumidor que los recubrimientos de síntesis como el acetato de polivinilo. Con respecto a los recubrimientos de carboximetil-celulosa, el recubrimiento de la invención tiene la ventaja de presentar una capacidad de protección mucho mejor, tanto frente a la pérdida de humedad, como frente al ataque de microorganismos, pues el recubrimiento sirve de barrera física que dificulta el ataque de los microorganismos. Además, al contrario que los recubrimientos de carboximetil-celulosa, el recubrimiento de la invención no requiere la aplicación de un recubrimiento plástico posterior para proteger a los quesos, sino que les confiere por sí mismo una protección suficiente. De esta forma, además de tener un efecto positivo en la protección frente al deterioro de alimentos en general, y del queso en particular, la aplicación del recubrimiento In the specific case of cheeses, the application of the edible coating of the invention has the advantage, compared to traditional polyvinyl acetate coatings, that the cheese to which it is applied will have an edible coating, with an aspect that makes it more attractive and more natural to the consumer than synthetic coatings such as polyvinyl acetate. With respect to the carboxymethyl cellulose coatings, the coating of the invention has the advantage of presenting a much better protective capacity, both against moisture loss, and against the attack of microorganisms, since the coating serves as a physical barrier that It is difficult for microorganisms to attack. In addition, unlike carboxymethyl cellulose coatings, the coating of the invention does not require the application of a subsequent plastic coating to protect the cheeses, but rather provides them with sufficient protection. In this way, in addition to having a positive effect on the protection against deterioration of food in general, and cheese in particular, the application of the coating
de la invención puede incluso resultar ventajosa desde un punto de vista higiénico y sanitario, al disminuir el riesgo de que el alimento sirva como medio transmisor de microorganismos que puedan ser causa de infecciones en seres humanos o en animales. of the invention may even be advantageous from a hygienic and sanitary point of view, by decreasing the risk that the food serves as a means of transmitting microorganisms that may cause infections in humans or animals.
Al igual que en la patente principal, una formulación principal del recubrimiento comestible para alimentos que se desea proteger comprende: As in the main patent, a main formulation of the edible food coating to be protected comprises:
Se ha observado que la aplicación del recubrimiento comestibles a ciertos alimentos, tales como quesos, derivados cárnicos y productos de pastelería, la aplicación del recubrimiento comestible de la invención da resultados especialmente buenos cuando los componentes de la formulación están en concentraciones concretas, incluidas dentro del margen de variación porcentual indicado en la patente principal, pero restringidas a márgenes aún más estrechos. Por ello, una realización preferida del recubrimiento comestible de la invención es aquella en la que el recubrimiento tiene la siguiente composición, más restringida en sus márgenes porcentuales con respecto a los de la patente principal: It has been observed that the application of the edible coating to certain foods, such as cheeses, meat derivatives and pastry products, the application of the edible coating of the invention gives especially good results when the components of the formulation are in concrete concentrations, included within the percentage variation margin indicated in the main patent, but restricted to even narrower margins. Therefore, a preferred embodiment of the edible coating of the invention is that in which the coating has the following composition, more restricted in its percentage ranges with respect to those of the main patent:
Los coadyuvantes pueden incluir, neutralizadores, antiespumante alimentario, agentes filmógenos y gelificantes. Adjuvants may include, neutralizers, food antifoam, filmogens and gelling agents.
Un aspecto adicional de la invención es el uso del recubrimiento de la invención para ser aplicados específicamente a quesos, derivados cárnicos o productos de pastelería o afines. Esto es así tanto si la composición del recubrimiento responde a su formulación más amplia, como si se ajusta también a la formulación más restringida que se presenta en la presente solicitud de adición a la patente principal. Dados los buenos resultados a los que da lugar la forma más restringida de la formulación del recubrimiento comestible cuando se aplica a quesos, una realización preferida del uso de la invención es el uso del recubrimiento comestible de la invención, cuya composición se ajusta a los márgenes porcentuales más restringidos presentados en la presente solicitud de adición, para el recubrimiento de quesos. A further aspect of the invention is the use of the coating of the invention to be applied specifically to cheeses, meat products or pastry products or for purposes. This is so whether the coating composition responds to its broadest formulation, as if it also conforms to the more restricted formulation presented in the present application for addition to the main patent. Given the good results to which the most restricted form of the edible coating formulation results when applied to cheeses, a preferred embodiment of the use of the invention is the use of the edible coating of the invention, whose composition conforms to the margins. more restricted percentages presented in this application for addition, for cheese coating.
Claims (6)
- 1. one.
- Recubrimiento comestible para alimentos, caracterizado porque su composición porcentual preferente responde a la siguiente formulación: Edible food coating, characterized in that its preferred percentage composition responds to the following formulation:
- 2. 2.
- Recubrimiento comestible para alimentos según la reivindicación 1, caracterizado porque su composición porcentual preferente responde a la siguiente formulación: Edible food coating according to claim 1, characterized in that its preferred percentage composition responds to the following formulation:
- 3. 3.
- Uso del recubrimiento comestible de la reivindicación1ó2 para recubrir un alimento que se selecciona entre queso, derivados cárnicos o productos de pastelería y afínes. Use of the edible coating of claim 1 or 2 to coat a food selected from cheese, meat products or pastry and related products.
- 4. Four.
- Uso según la reivindicación 3, en el que la composición porcentual del recubrimiento comestible responde a la formulación de la reivindicación 2. Use according to claim 3, wherein the percentage composition of the edible coating responds to the formulation of claim 2.
- Categoría Category
- Documentos citados Reivindicaciones afectadas Documents cited Claims Affected
- X X X X
- WO 0137683 A2 (LACROIX et al.) 31.05.2001, página 5, párrafo 3; página 12, párrafo 6 – página 13, párrafo 2; ejemplos 1,2,3. US 5376391 A (NÍSPEROS-CARRIEDO et al.) 27.12.1994, reivindicaciones 1,4,16. 1-5 1-5 WO 0137683 A2 (LACROIX et al.) 31.05.2001, page 5, paragraph 3; page 12, paragraph 6 - page 13, paragraph 2; Examples 1,2,3. US 5376391 A (NÍSPEROS-CARRIEDO et al.) 27.12.1994, claims 1,4,16. 1-5 1-5
- Categoría de los documentos citados X: de particular relevancia Y: de particular relevancia combinado con otro/s de la misma categoría A: refleja el estado de la técnica O: referido a divulgación no escrita P: publicado entre la fecha de prioridad y la de presentación de la solicitud E: documento anterior, pero publicado después de la fecha de presentación de la solicitud Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application
- El presente informe ha sido realizado • para todas las reivindicaciones • para las reivindicaciones nº: This report has been prepared • for all claims • for claims no:
- Fecha de realización del informe 11.11.2011 Date of realization of the report 11.11.2011
- Examinador J. López Nieto Página 1/4 Examiner J. López Nieto Page 1/4
- Novedad (Art. 6.1 LP 11/1986) Novelty (Art. 6.1 LP 11/1986)
- Reivindicaciones Reivindicaciones 1-5 SI NO Claims Claims 1-5 IF NOT
- Actividad inventiva (Art. 8.1 LP11/1986) Inventive activity (Art. 8.1 LP11 / 1986)
- Reivindicaciones Reivindicaciones 1-5 SI NO Claims Claims 1-5 IF NOT
- Documento Document
- Número Publicación o Identificación Fecha Publicación Publication or Identification Number publication date
- D01 D01
- WO 0137683 A2 (LACROIX et al.) 31.05.2001 WO 0137683 A2 (LACROIX et al.) 31.05.2001
- D02 D02
- US 5376391 A (NÍSPEROS-CARRIEDO et al.) 27.12.1994 US 5376391 A (NÍSPEROS-CARRIEDO et al.) 27.12.1994
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201030978A ES2372348B1 (en) | 2010-06-24 | 2010-06-24 | IMPROVEMENTS INTRODUCED IN THE OBJECT OF THE MAIN PATENT OF APPLICATION NUMBER P200402642 FOR "EDIBLE COATING FOR FRUITS AND VEGETABLES". |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201030978A ES2372348B1 (en) | 2010-06-24 | 2010-06-24 | IMPROVEMENTS INTRODUCED IN THE OBJECT OF THE MAIN PATENT OF APPLICATION NUMBER P200402642 FOR "EDIBLE COATING FOR FRUITS AND VEGETABLES". |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2372348A1 ES2372348A1 (en) | 2012-01-19 |
| ES2372348B1 true ES2372348B1 (en) | 2012-12-14 |
Family
ID=45421196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201030978A Active ES2372348B1 (en) | 2010-06-24 | 2010-06-24 | IMPROVEMENTS INTRODUCED IN THE OBJECT OF THE MAIN PATENT OF APPLICATION NUMBER P200402642 FOR "EDIBLE COATING FOR FRUITS AND VEGETABLES". |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2372348B1 (en) |
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 |
| CA2290314A1 (en) * | 1999-11-24 | 2001-05-24 | Monique Lacroix | Protein and polysaccharide biofilms |
-
2010
- 2010-06-24 ES ES201030978A patent/ES2372348B1/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| ES2372348A1 (en) | 2012-01-19 |
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