WO2003024253A1 - Couche de revetement alimentaire comestible faisant barriere a l'humidite - Google Patents

Couche de revetement alimentaire comestible faisant barriere a l'humidite Download PDF

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Publication number
WO2003024253A1
WO2003024253A1 PCT/NL2002/000600 NL0200600W WO03024253A1 WO 2003024253 A1 WO2003024253 A1 WO 2003024253A1 NL 0200600 W NL0200600 W NL 0200600W WO 03024253 A1 WO03024253 A1 WO 03024253A1
Authority
WO
WIPO (PCT)
Prior art keywords
coating layer
moisture
composition
fatty acid
barrier
Prior art date
Application number
PCT/NL2002/000600
Other languages
English (en)
Inventor
Johanna Plijter-Schuddemat
Johannes Jozef Plijter
Matheus Wilhelmus Louis Jozef Van Son
Johannes Andreas Clyde Don
Martijn Willem-Jan Noort
Original Assignee
Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno filed Critical Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno
Publication of WO2003024253A1 publication Critical patent/WO2003024253A1/fr

Links

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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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

Definitions

  • the present invention relates to a moisture-barrier edible coating layer for foods.
  • the preservability of foods is, in addition to being enhanced by factors preventing decay, enhanced by measures reducing the diffusion of moisture through the product. For instance, a moisture impermeable package around a loaf of bread prevents it from dehydrating rapidly.
  • a moisture-barrier coating layer having moisture-barrier properties is particularly advantageous for composite foods f in which the water content in the various components is different and may not alter significantly during storage.
  • a moisture-barrier coating layer in or on a food must contain only edible ingredients and be edible as a whole as well.
  • a moisture-barrier protective layer consisting of, for instance, chocolate can be affected by temperature. Mayonnaise can penetrate into the surrounding food or be incorporated therein, thereby causing, over time, the moisture-barrier protective layer to become thinner. For that reason, the moisture-barrier action and applicability of a number of existing, edible moisture-barriers are limited and improvement is desired.
  • the international patent application 97/46224 describes enteric coating layers for pharmaceutical preparations for oral administration.
  • the coating layer is applied in several steps and contains as essential component alginic acid particles. These are particles of a charged carbohydrate polymer which is not soluble at low pH, but which is at a neutral or basic pH. With the aid of a binding agent, the alginic acid particles are anchored in a coating layer through bonding with an additional carbohydrate polymer (locust bean gum powder). At neutral pH, the coating layer dissolves in a short period of time when it is brought into contact with an aqueous medium, which is undesired for a moisture-barrier coating layer for foods.
  • an enteric coating layer for pharmaceutical preparations is described.
  • the coating layer is applied in two or three steps.
  • a first layer is applied for preventing the water activity of the pharmaceutical preparation from rising too much during the following step, which is the application of the pH-dependent alginate layer in the form of an aqueous solution.
  • the eventual coating layer is not intended for use in composite foods in which the layer is constantly exposed to a high water activity.
  • Shellac usually in combination with hydroxypropyl cellulose, is also an often used biopolymer in the application of a moisture-barrier coating on foods (see, inter alia, US 4,820,533).
  • the combination of shellac with prolamin is used for this purpose as well (EP 0 090 559).
  • Prolamins which can be obtained from the alcohol- soluble protein fraction from cereals, are widely used as film-forming component of a moisture-barrier and edible coating layer.
  • One of the most important commercial prolamins is zein, the group of alcohol-soluble proteins from corn.
  • zein the group of alcohol-soluble proteins from corn.
  • the commercial use of zein as component of moisture-barrier protective layers has an important drawback. In practice, moisture-barrier protective layers based on zein are found to be too brittle.
  • US patent 6,039,988 relates to a method wherein, successively, an edible oil layer and a membrane layer are applied to a baked substrate, such as a cookie or a waffle. The two layers then form a laminated structure.
  • a baked substrate such as a cookie or a waffle.
  • the two layers then form a laminated structure.
  • the manner of production of multi-layered coating layers is very laborious and expensive.
  • the invention provides a composition for a moisture- barrier edible coating layer for foods which composition comprises a prolamin, an alcohol, a lipid and a salt of a fatty acid.
  • a coating layer has the advantage that it has a very high moisture resistance and exhibits a high mechanical strength.
  • the new coating layer is, to a large extent, impermeable to water and water vapor.
  • Another important and surprising advantage of the invention is that the proposed moisture-barrier coating layer can endure being heated without appreciable damage to the coating layer. As a result, the coating layer can be used on, for example, dough still having to rise or dough which expands during the baking process.
  • the invention relates to a composition for a moisture- barrier edible coating layer for foods.
  • the invention provides a method for preparing such a composition and a method for obtaining a moisture-barrier edible coating layer on foods.
  • the invention describes a moisture- barrier edible coating layer with favorable properties which were not achieved in the past.
  • the present moisture-barrier edible coating layer has as a particular advantage that it combines a high mechanical strength with improved moisture-barrier properties and heat stability.
  • a coating layer according to the invention has a great integrity and, during preparation and storage of a food onto which it has been applied, does not considerably liquefy into its surroundings, but remains a separate phase and thus forms a stable barrier.
  • the invention also relates to foods onto which such a moisture- barrier edible coating layer has been applied or into which it has been incorporated.
  • These foods have, inter alia, the property that differences in moisture content in different ingredients of the food are maintained longer, so that storage for a longer period of time is possible without decrease of the flavor and the texture of (the components of) the food.
  • prolamins Highly suitable for use in the compositions for the oisture-barrier- coating layer are prolamins.
  • prolamin preferably gliadin from wheat or rye, zein from corn, hordein from barley, prolamin from millet or rice, avenin from oat and kafirin from sorghum are used.
  • Prolamins can, inter alia, be obtained by extracting the flour, obtained by grinding the grains, with a 70-100 percentage alcohol solution in water. To this, between 0 and 2 percents by weight of a reducing agent, for instance sulphite, can be added. The extraction can take place at a temperature between 20 and 80°C.
  • a hot alcohol extraction is carried out.
  • Alcohols which can be used for extraction are, inter alia, methanol, ethanol, propanol and butanol. Criteria for the selection of the alcohol used for the extraction is that it must efficiently separate a prolamin from the other protein fractions and that a prolamin of a desired purity is obtained.
  • a particular advantage of a prolamin for use in a moisture-barrier coating layer according to the invention is that it is poorly water-soluble. It has been found that particularly zein, kafirin and hordein can be advantageously used.
  • a prolamin is present in an amount of 10-90 percent by weight calculated on the weight of the composition.
  • a prolamin is dissolved in alcohol.
  • the protein precipitates and after complete evaporation of the alcohol, a surface film consisting of a network structure of crystallized protein is left on the surface the solution was applied to.
  • the selection of the alcohol used for the preparation of the composition and the application of the moisture -barrier coating layer onto the food can be different but also identical to the one used for the extraction of the prolamin.
  • Alcohols which can form part of the composition of the moisture -barrier coating layer are, inter alia, methanol, ethanol, propanol, isopropanol, butanol, pentanol or a combination thereof.
  • a large number of lipids are suitable to be used in a composition for a coating layer according to the invention. Lipid is understood to mean glycerol esterified with at least one, but preferably three fatty acids. If the lipid is liquid at room temperature, it is called an oil.
  • oils are used such as soy oil, sunflower oil, groundnut oil, rapeseed oil, olive oil, palm oil and sesame oil.
  • the skilled person can also modify the structure of the coating layer by adding fats with a melting temperature between 30 - 60°C. For instance palm fat, having a melting temperature of 45°C, or soy fat, having a melting temperature of 37°C, can be used. It will be clear that the use of combinations of oils and/or fats is also possible.
  • the lipid is present in an amount of 0.1 — 50 percent by weight calculated on the weight of the composition.
  • An important component of a composition according to the invention is a salt of a fatty acid.
  • An important advantage of this salt of a fatty acid is that it greatly strengthens the network in the moisture-barrier coating layer. Together with the prolamin, the salt of a fatty acid is dispersed in the alcohol and is preferably homogeneously distributed through the coating layer.
  • the salt is a bivalent metal salt, such as a magnesium salt, a zinc salt or a calcium salt.
  • the fatty acid is a higher fatty acid having a length of 14 - 20 carbon atoms such as stearate, palmitate, oleate or arachidate.
  • a desired property of the salt of a fatty acid is that it is poorly soluble in alcohol, water and alcohol- water mixtures.
  • the melting temperature of the salt of a fatty acid is over 100°C to guarantee the stability of the coating layer during a baking process.
  • the degree of saturation or unsaturation of the fatty acid can be suitably selected depending on the desired properties.
  • the salt of the fatty acid is present in an amount of 0.1 — 50 percent by weight, calculated on the weight of the composition.
  • magnesium stearate is used. Magnesium stearate strongly reduces the permeability of the moisture-barrier coating layer to water and water vapor.
  • a component which can be used with additional advantage in a composition according to the invention is an emulsifying fatty acid.
  • the presence of an emulsifying fatty acid is particularly desired when a stable, mechanically strong coating layer has to be obtained.
  • a particular advantage of the use of an emulsifying fatty acid is that with this, a highly homogenous coating layer is obtained.
  • the emulsifying fatty acid is present in an amount of 0.01 — 10 percent by weight calculated on the weight of the composition.
  • a fatty acid having a chain length of 6 - 12 carbon atoms is selected, such as hexanoic acid and lauric acid.
  • a fatty acid having a chain length of 10 -12 carbon atoms can produce an unpleasant aroma, although this has no effect on the moisture-barrier properties of the coating layer.
  • the composition for a moisture-barrier coating layer according to the invention mainly consists of only the above- mentioned components, i.e. a prolamin, an alcohol, a lipid, a salt of a fatty acid, and, optionally, an emulsifying fatty acid.
  • a prolamin and a salt of a fatty acid are preferably mixed dry. This can for instance be done with a spatula, but different manners are also possible.
  • the salt of a fatty acid is mixed in dry form with prolamin because then, a particularly homogenous coating layer is obtained.
  • the mixture of a prolamin and salt of a fatty acid is dispersed in an alcohol by adding the alcohol to the mixture of the prolamin and salt of a fatty acid. While stirring continuously, the thus obtained dispersion can, optionally, be heated to 80°C. Preferably, the temperature is increased to 60°C to obtain as complete a dissolution of the zein as possible.
  • a certain amount of alcohol will evaporate.
  • the loss of alcohol is replenished during and at the end of the preparation.
  • an emulsifying fatty acid and, at choice, oil or molten fat are slowly added while stirring.
  • composition can be applied to a food by means of spreading, sprinkling, spraying, atomizing, dipping, brushing and/or rolling. This is preferably done at a temperature of about 60°C, depending on the melting point of the oil or the fat used as component.
  • the composition applied to the food is then left to dry. This can be done at room temperature or during a baking process.
  • the alcohol is substantially completely evaporated from the composition. After evaporation of the alcohol, a moisture-barrier edible coating layer having the above-described properties is left on the food.
  • the minimum thickness of the coating layer is determined by the grain-size of the salt of a fatty acid used in the composition. Depending on the use, a thicker or thinner coating layer will be desired. A minimal thickness of ⁇ 50 micrometers is possible. The maximally attainable thickness is a few millimeters. When using very finely ground powders of salt of a fatty acid, coating layers with a thickness of less than ⁇ 50 micrometers are possible. Preferably, the coating layer has a thickness between 50 and 500 micrometers. In a preferred embodiment, the coating layer consists of one single layer, which is preferably of homogonous composition.
  • Foods on which or in which the moisture-barrier edible coating layer can preferably be used are composite foods in which the regulation of moisture migration is desired so as to maintain the product quality.
  • the moisture- barrier coating layer will be applied between different layers in the food or between different parts. It is possible, in advance, to provide moisture- sensitive parts of a food with a moisture-barrier coating layer and, thereupon, to incorporate it into the food. For instance, on the bottom of a ready-made pizza, a coating layer according to the invention can be applied resulting in the tomato sauce applied thereon not soaking the bottom. Also, in a different case, the bread or the cheese of a prepackaged bread roll can be provided with a coating layer according to the invention so that bread and cheese are no longer sensitive to moisture coming from vegetables that might be present.
  • the moisture-barrier edible coating layer can be used for preventing uptake of moisture from the air by a composite or non-composite food.
  • cookies and other products with a low water activity are involved, or products destined for consumption in a tropical climate.
  • the moisture- barrier edible coating layer can be used in or be applied to products whose preservability during long transport has to be improved.
  • the coating layer can be used on or in products in which regulation of moisture migration is desired for maintaining or even improving the specific characteristics of this product, such as, for instance, crunchy muesli.
  • Non-edible parts of composite foods such as packaging material, separating paper, napkins or chopsticks and the like can also be provided with a coating layer according to the invention.
  • Example 1 Moisture-barrier edible coating layer (coating) for pizza.
  • a moisture-barrier edible coating layer according to the invention was prepared to obstruct the moisture coming from the stuffing of a fresh, cooled pizza during the storage at 4°C. So as not to be restricted to specific ingredients on a pizza, the water activity (Aw) of different ingredients of a fresh, cooled pizza is measured. The Aw was determined with standard methodologies on an Aqualab AQ CXII water activity meter. The highest Aw measured was 1. In the test, a starch gel with this Aw is used. If this gel is laid on the pizza bottom, a water film is formed beneath the gel.
  • the composition of the coating layer is represented in Table 1.
  • the composition of the pizza dough is represented in Table 2 and the preparation process is represented in Tables 3 and 4.
  • the coating layer is applied with a brush on the raw dough. Therefore, the coating layer undergoes a baking step.
  • Baking is carried out in a Rototherm industrial oven according to conditions represented in the following table (Table 4).
  • Example 2 Coating layer (coating) for biscuit.
  • the coating described in Table 5 is used to protect biscuit when stored at 20°C and 80% relative air humidity (RH).
  • the coating is applied onto biscuits named KnappertjesTM (Verkade, Zaandam, NL) by means of brushing. After application of the coating, the biscuit is dried at 160°C for 10 minutes. Thereupon, these biscuits and control biscuits (uncoated KnappertjesTM, having, for that matter, been subjected to the same treatment) were stored in a climate chamber at 20°C and 80% RH. During the storage period, the increase in weight was measured. As shown in Table 6, the water uptake of the coated biscuit was considerably lower than that of an uncoated control biscuit. Table 6: Increase of weight of coated and uncoated KnappertjesTM during storage at 20°C and 80% RV.
  • a coating having a composition as described in Table 7 is used to coat coffee cookies (Albert Heijn, Zaandam, NL).
  • Table 7 Zein/oil-coating for coating coffee cookies.
  • the coffee cookies After application of the coating, the coffee cookies are dried at 160°C for 10 minutes. These cookies and control cookies (uncoated coffee cookies having been subjected to the same treatment) are stored in custard. During the storage period, the Aw increase of the product is measured. As appears from Table 8, the employed coating gives a considerable increase in the resistance against moisture uptake.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention se rapporte à une couche de revêtement comestible faisant barrière à l'humidité qui est destinée à des aliments. Cette nouvelle couche de revêtement s'avère particulièrement avantageuse car elle présente à la fois une résistance mécanique élevée ainsi que des caractéristiques d'effet barrière à l'humidité et une stabilité à la chaleur améliorées. L'invention se rapporte également à des aliments sur lesquels il est possible d'appliquer cette couche de revêtement comestible faisant barrière à l'humidité ou à l'intérieur desquels cette couche peut être incorporée. Ces aliments présentent, entre autres, la caractéristique que des différences de teneur en humidité dans divers composants de l'aliment sont maintenues plus longtemps de sorte que le stockage sur une période de temps prolongé est possible sans altération ni du goût ni de la texture de l'aliment.
PCT/NL2002/000600 2001-09-20 2002-09-19 Couche de revetement alimentaire comestible faisant barriere a l'humidite WO2003024253A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1018991A NL1018991C2 (nl) 2001-09-20 2001-09-20 Vochtwerende eetbare bekledingslaag voor voedingsmiddelen.
NL1018991 2001-09-20

Publications (1)

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WO2003024253A1 true WO2003024253A1 (fr) 2003-03-27

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2854541A1 (fr) * 2003-05-09 2004-11-12 Mylene Castro Procede de fabrication de produits alimentaires sous forme de feuille
WO2005063049A1 (fr) * 2003-12-30 2005-07-14 Tate & Lyle Europe Nv Composition de remplissage de creme et procede de preparation correspondant
WO2005094592A1 (fr) * 2004-04-02 2005-10-13 Csm Nederland Bv Procede de preparation de produits a base de pate
WO2007048158A1 (fr) * 2005-10-24 2007-05-03 Carpe Diem Gmbh & Co.Kg Cornet gaufré et son procédé de fabrication
WO2008078997A1 (fr) 2006-12-22 2008-07-03 Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno Enrobage pour produit alimentaire utilisable au four à micro-ondes
EP2656739A3 (fr) * 2012-04-23 2013-11-27 Sal Costa, S.A. Préparation alimentaire
CN104206639A (zh) * 2013-06-04 2014-12-17 内蒙古伊利实业集团股份有限公司 烘焙产品的水分阻隔方法及具有双水分阻隔层的烘焙产品
WO2020210119A1 (fr) * 2019-04-11 2020-10-15 Mantrose-Haeuser Co., Inc. Administration de cannabis au moyen d'un revêtement de glaçure protecteur
WO2021211995A1 (fr) * 2020-04-16 2021-10-21 Akorn Technology, Inc. Films et enrobages comestibles utilisant de la prolamine de maïs soluble dans l'eau et d'autres ingrédients fonctionnels

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3477864A (en) * 1965-05-07 1969-11-11 Sumitomo Chemical Co Process for coating pharmaceutical preparations with a hydroxy propyl methyl cellulose-sealing agent moisture-preventing film
EP0090559A2 (fr) * 1982-03-26 1983-10-05 General Foods Corporation Enrobage hydrofuge pour produits alimentaires
WO1997046224A1 (fr) * 1996-06-06 1997-12-11 Bifodan A/S Revetement gastro-resistant comprenant de l'acide alginique pour preparation a administrer par voie orale
US5882715A (en) * 1995-06-20 1999-03-16 Pharma-Vinci A/S Method of preparing an oral preparation provided on the outer side with an enteric coating, as well as an oral preparation obtained by the method
US6039988A (en) * 1996-01-31 2000-03-21 Monte; Woodrow C. Laminated baked product and method of making the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3477864A (en) * 1965-05-07 1969-11-11 Sumitomo Chemical Co Process for coating pharmaceutical preparations with a hydroxy propyl methyl cellulose-sealing agent moisture-preventing film
EP0090559A2 (fr) * 1982-03-26 1983-10-05 General Foods Corporation Enrobage hydrofuge pour produits alimentaires
US5882715A (en) * 1995-06-20 1999-03-16 Pharma-Vinci A/S Method of preparing an oral preparation provided on the outer side with an enteric coating, as well as an oral preparation obtained by the method
US6039988A (en) * 1996-01-31 2000-03-21 Monte; Woodrow C. Laminated baked product and method of making the same
WO1997046224A1 (fr) * 1996-06-06 1997-12-11 Bifodan A/S Revetement gastro-resistant comprenant de l'acide alginique pour preparation a administrer par voie orale

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KROCHTA J M ET AL: "EDIBLE FILMS SOLVE PROBLEMS", FOOD TECHNOLOGY, INSTITUTE OF FOOD TECHNOLOGISTS. CHICAGO, US, vol. 51, no. 2, 1 February 1997 (1997-02-01), pages 60 - 73, XP000683381, ISSN: 0015-6639 *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2854541A1 (fr) * 2003-05-09 2004-11-12 Mylene Castro Procede de fabrication de produits alimentaires sous forme de feuille
WO2004100672A2 (fr) * 2003-05-09 2004-11-25 Castro Mylene Procede de fabrication de produits alimentaires sous forme de feuille
WO2004100672A3 (fr) * 2003-05-09 2005-03-31 Mylene Castro Procede de fabrication de produits alimentaires sous forme de feuille
WO2005063049A1 (fr) * 2003-12-30 2005-07-14 Tate & Lyle Europe Nv Composition de remplissage de creme et procede de preparation correspondant
WO2005094592A1 (fr) * 2004-04-02 2005-10-13 Csm Nederland Bv Procede de preparation de produits a base de pate
WO2007048158A1 (fr) * 2005-10-24 2007-05-03 Carpe Diem Gmbh & Co.Kg Cornet gaufré et son procédé de fabrication
WO2008078997A1 (fr) 2006-12-22 2008-07-03 Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno Enrobage pour produit alimentaire utilisable au four à micro-ondes
EP2656739A3 (fr) * 2012-04-23 2013-11-27 Sal Costa, S.A. Préparation alimentaire
CN104206639A (zh) * 2013-06-04 2014-12-17 内蒙古伊利实业集团股份有限公司 烘焙产品的水分阻隔方法及具有双水分阻隔层的烘焙产品
CN104206639B (zh) * 2013-06-04 2017-05-24 内蒙古伊利实业集团股份有限公司 烘焙产品的水分阻隔方法及具有双水分阻隔层的烘焙产品
WO2020210119A1 (fr) * 2019-04-11 2020-10-15 Mantrose-Haeuser Co., Inc. Administration de cannabis au moyen d'un revêtement de glaçure protecteur
GB2597178A (en) * 2019-04-11 2022-01-19 Mantrose Haeuser Co Inc Cannabis delivery with protective glaze coating
WO2021211995A1 (fr) * 2020-04-16 2021-10-21 Akorn Technology, Inc. Films et enrobages comestibles utilisant de la prolamine de maïs soluble dans l'eau et d'autres ingrédients fonctionnels

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