WO2006002734A1 - Moisture barrier - Google Patents
Moisture barrier Download PDFInfo
- Publication number
- WO2006002734A1 WO2006002734A1 PCT/EP2005/006131 EP2005006131W WO2006002734A1 WO 2006002734 A1 WO2006002734 A1 WO 2006002734A1 EP 2005006131 W EP2005006131 W EP 2005006131W WO 2006002734 A1 WO2006002734 A1 WO 2006002734A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- layer
- barrier
- food product
- fat
- barrier according
- Prior art date
Links
- 230000004888 barrier function Effects 0.000 title claims abstract description 70
- 235000013305 food Nutrition 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 238000002844 melting Methods 0.000 claims abstract description 18
- 239000011148 porous material Substances 0.000 claims abstract description 7
- 235000008522 spreadable oils and fats Nutrition 0.000 claims abstract description 6
- 235000019197 fats Nutrition 0.000 claims description 16
- 235000021400 peanut butter Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000008429 bread Nutrition 0.000 claims description 13
- 230000008018 melting Effects 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 150000003626 triacylglycerols Chemical class 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 235000012041 food component Nutrition 0.000 claims 3
- 239000005417 food ingredient Substances 0.000 claims 3
- 150000002148 esters Chemical class 0.000 claims 2
- 235000011888 snacks Nutrition 0.000 claims 2
- 235000015895 biscuits Nutrition 0.000 claims 1
- 125000003923 ethanoic acid ester group Chemical group 0.000 claims 1
- 230000005012 migration Effects 0.000 abstract description 11
- 238000013508 migration Methods 0.000 abstract description 11
- 239000003925 fat Substances 0.000 description 12
- 150000002632 lipids Chemical class 0.000 description 12
- 239000000416 hydrocolloid Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004014 plasticizer Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000001993 wax Substances 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- -1 anti¬ microbials Substances 0.000 description 1
- 235000012791 bagels Nutrition 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 229940099371 diacetylated monoglycerides Drugs 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002168 ethanoic acid esters Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
-
- 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
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/209—Barrier agent, e.g. layer
Definitions
- the invention relates to an improved, edible, lipid-based, moisture barrier for food products. More particularly, it relates to an edible moisture barrier which is useful in preventing moisture migration within multi-component food products, especially if comprising porous food products such as bread.
- the problem is especially pronounced in multi-component snack- type food products, particularly those having components with different moisture contents and water activities (e.g., pre- packaged cheese and crackers or pre-packaged bagel and cheese cream products) , moisture can migrate between adjacent components, altering the component's characteristics and organoleptic properties.
- Another example of such a food product is a sandwich with peanut butter.
- moisture migration can hinder production and distribution of food products.
- the cheese in a cheese/cracker product could dry out while, at the same time, the cracker losses its crispness.
- One method to prevent moisture migration in foods involves coating one or more surfaces of the food product with an edible moisture barrier.
- Such barriers should have a low moisture permeability in order to prevent the migration of water between areas of differing water activities.
- the barrier should cover the food surface completely, including crevices, and adhere well to the food product surface.
- the moisture barrier should be sufficiently strong, soft, and flexible to form a continuous surface that will not crack upon handling, yet can be easily penetrated during consumption.
- the barrier film's organoleptic properties of taste, aftertaste, and mouthfeel should be imperceptible so that the consumer is not aware of the barrier when the food product is consumed.
- the moisture barrier should be easy to manufacture and easy to use.
- lipids such as oils, fats, and waxes, are composed of lipophilic water insoluble molecules capable of forming a water impervious structure, they have been investigated for use in moisture barrier films.
- barriers in the art use a water- impermeable lipid in association with hydrocolloids or polysaccharides such as alginate, pectin, carrageenan, cellulose derivatives, starch, starch hydrolysates, and/or gelatine to form gel structures or cross-linked semi- rigid matrixes to entrap and/or immobilize the nonaqueous or lipid material.
- hydrocolloids or polysaccharides such as alginate, pectin, carrageenan, cellulose derivatives, starch, starch hydrolysates, and/or gelatine to form gel structures or cross-linked semi- rigid matrixes to entrap and/or immobilize the nonaqueous or lipid material.
- these components are formed as bilayer films.
- Such bi-layer films may be precast and applied to a food surface as a self-supporting film with the lipid layer oriented toward the component with highest water activity. See, for example, US-A-4 671 963, US-A-4 880 646, U-A-4 915 971 and US-A-5 130 151
- hydrocolloids themselves are hydrophilic and/or water-soluble and thus tend to absorb water with time.
- the absorption of water by the hydrophilic material in moisture barrier is greatly accelerated while the film is directly in contact with foods having a water activity (Aw) above 0.75.
- some hydrocolloids tend to make the barriers fairly stiff, requiring the addition of a hydrophilic plasticizer (e.g., polyol) to increase flexibility.
- a hydrophilic plasticizer e.g., polyol
- These plasticizers are often strong moisture binder themselves thus promoting moisture migration into the barriers and decreased structural stability and effectiveness of the barriers.
- the texture and the required thickness of some of these barriers may make their presence perceptible and objectionable when the product is consumed. Additional processing steps (casting and drying) required to form these films make them difficult to use in high speed commercial production.
- US-A-20040101601 discloses an edible moisture barrier in the form of a composition that includes a micro-particulated high melting lipid having a melting point of about 70 0 C or higher as fat crystal control agent and a low melting triglyceride blend with specific solid fat content having a melting point of about 35°C at targeted storage temperature of the food products moisture barrier.
- the edible barrier of the invention which is especially suitable for use in porous food products, comprising a first layer of a soft spreadable fat blend £.0 fill up the pores in the food product covered by a second layer of high-melting fatty barrier material, said second layer having a thickness of about 2 to 1,000 micrometer.
- an edible moisture barrier comprising a first layer of a soft spreadable fat blend to fill up the pores in the food product covered by a second layer of high-melting fatty barrier material, said second layer having a thickness of about 2 to 1,000 micrometer.
- a composite food product comprising parts having different water activities (Aw) , separated by the edible barrier according to the invention.
- the edible barrier according to the present invention comprises a first layer of a soft spreadable fat blend to fill up the pores in the porous food product.
- Suitable fat blends are fat spreads which are soft at ambient temperature, i.e. temperatures of 5 0 C up to 25°. Such fat spreads are well known in the art. Examples are oil-continuous spreads containing about 70% fat, which are spreadable at temperatures of 5°C up to 25 0 Q.. and having a solid content in fat blend at 1O 0 C of 10- 30% and having a solid content in fat blend at 20°C of 5-20%.
- the material may further include taste and colouring agents as used in common fat spreads.
- the barrier of the invention comprises a layer of high-melting fatty barrier material, said second layer having a thickness of about 2 to 1,000 micrometer.
- the high-melting fatty barrier material has a melting point of at least 30 0 C, preferably at least 35° or even 40 0 C.
- Suitable materials can be mono- di- and/or triglycerides, waxes and mixtures thereof.
- An especially suitable material was found to be Grindsted barrier 1000 (ex dansico) . This material is a mixture of bee wax and acetic acid esters of monoglycerides.
- the barrier according to the invention is prepared by heating the material forming the second layer above its melting point and then spraying it onto the first layer, where it cools and solidifies.
- the heat of the material forming the second layer causes part of the first layer to melt and mix with the warm material forming the second layer.
- the material forming the second layer solidifies and forms the second layer, which is strongly bonded to the first layer.
- the thickness of the second depends of the amount which is sprayed on and should be between about 2 to 1,000 micrometer, preferably between about 10 to 400 micrometer, more preferably between about 50 to 200 micrometer.
- water activity is the ratio of vapour pressure of water in the food of interest and vapour pressure of pure water at the same temperature.
- Food products wherein the barrier may suitably be used are preferably selected from the group consisting of moisture leaking (ingredients such as vegetables (tomato, salad) , fruit, bread, fish and meat. Exceptional benefit was achieved when using peanut butter on sandwiches.
- the format of the ingredient can range from native to pulp, dried gelled etc.
- the barrier of the present invention may further comprises optional ingredients such as protein, salt, flavour, anti ⁇ microbials, components, colorants, emulsifiers, acidifying agents, (co) -oxidants such as hydrogen peroxide, and the like.
- Example 1 The invention will be further illustrated in the following non-limiting examples.
- Example 1 The invention will be further illustrated in the following non-limiting examples.
- the peanut butter sandwich is an example of a pre-packed sandwich with a proposed (chilled) shelf life up to one week.
- the sandwich consists of two bread layers with peanut butter in between. The sides of the bread that come in contact with the peanut butter have been treated with the barrier system according to the present invention.
- Lipid based moisture barrier (Danisco Grindsted barrier 1000 system, melting point ⁇ 43 0 C) .
- Application temperature for this example is 60 0 C.
- the loafs of bread are then covered with about 5 to 7 grams of the oil continuous spread on one side only.
- the spread is spread out homogeneously with a knife or similar device, covering the complete loaf and thereby filling all the pores of the crumb.
- the Grindsted barrier 1000 material is now sprayed over the spread.
- a thin layer of about 200 ⁇ m is applied by spraying the material with an air assisted spray nozzle operating at 60 0 C.
- the droplet size is adjusted such that it just does not cause a mist.
- the barrier layer is allowed to crystallise and thereby fix to the under laying spread. This will take up to 10 seconds.
- the fully stabilised system has a dull appearance and feels like a dry film.
- the peanut butter (20 up to 30 grams) is added to one of the loafs and spread out. Care is taken here not to damage the barrier., layers.
- the sandwich is completed by putting another barrier treated loaf of bread onto the peanut butter side of the first loaf.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04076899 | 2004-07-01 | ||
EP04076899.6 | 2004-07-01 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006002734A1 true WO2006002734A1 (en) | 2006-01-12 |
Family
ID=34928326
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2005/006131 WO2006002734A1 (en) | 2004-07-01 | 2005-06-07 | Moisture barrier |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2006002734A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7867530B2 (en) | 2003-01-27 | 2011-01-11 | Danisco A/S | Composition |
GB2484804A (en) * | 2010-10-15 | 2012-04-25 | Premier Foods Group Ltd | Long-life sealed sandwich |
AU2013254849B2 (en) * | 2012-04-24 | 2016-05-26 | Novartis Ag | Treatment method for steroid responsive dermatoses |
CN115956624A (en) * | 2021-10-11 | 2023-04-14 | 内蒙古伊利实业集团股份有限公司 | Gelatin water-resistant film for cold drink crispy cone, method for keeping crispy cone for cold drink, and cold drink crispy cone |
CN115956623A (en) * | 2021-10-11 | 2023-04-14 | 内蒙古伊利实业集团股份有限公司 | Composite water-resistant film for cold-drink crispy cone, method for keeping crispy cone for cold drink, and cold-drink crispy cone |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3186852A (en) * | 1961-12-26 | 1965-06-01 | Big Drum Inc | Process for maintaining the crispness in a pastry product filled with a frozen confection |
WO1987003453A1 (en) * | 1985-12-16 | 1987-06-18 | Wisconsin Alumni Research Foundation | Edible film barrier resistant to water vapor transfer |
US4915971A (en) * | 1984-07-09 | 1990-04-10 | Wisconsin Alumni Research Foundation | Method for making an edible film and for retarding water transfer among multi-component food products |
US5928692A (en) * | 1997-01-29 | 1999-07-27 | Mayfield; Walter Goldston | Food products utilizing edible films and method of making and packaging same |
US20040197459A1 (en) * | 2002-11-26 | 2004-10-07 | Kraft Foods Holdings, Inc. | Multilayer edible moisture barrier for food products |
-
2005
- 2005-06-07 WO PCT/EP2005/006131 patent/WO2006002734A1/en active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3186852A (en) * | 1961-12-26 | 1965-06-01 | Big Drum Inc | Process for maintaining the crispness in a pastry product filled with a frozen confection |
US4915971A (en) * | 1984-07-09 | 1990-04-10 | Wisconsin Alumni Research Foundation | Method for making an edible film and for retarding water transfer among multi-component food products |
WO1987003453A1 (en) * | 1985-12-16 | 1987-06-18 | Wisconsin Alumni Research Foundation | Edible film barrier resistant to water vapor transfer |
US5928692A (en) * | 1997-01-29 | 1999-07-27 | Mayfield; Walter Goldston | Food products utilizing edible films and method of making and packaging same |
US20040197459A1 (en) * | 2002-11-26 | 2004-10-07 | Kraft Foods Holdings, Inc. | Multilayer edible moisture barrier for food products |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7867530B2 (en) | 2003-01-27 | 2011-01-11 | Danisco A/S | Composition |
GB2484804A (en) * | 2010-10-15 | 2012-04-25 | Premier Foods Group Ltd | Long-life sealed sandwich |
GB2484804B (en) * | 2010-10-15 | 2014-07-16 | Premier Foods Group Ltd | Extended life food product |
AU2013254849B2 (en) * | 2012-04-24 | 2016-05-26 | Novartis Ag | Treatment method for steroid responsive dermatoses |
CN115956624A (en) * | 2021-10-11 | 2023-04-14 | 内蒙古伊利实业集团股份有限公司 | Gelatin water-resistant film for cold drink crispy cone, method for keeping crispy cone for cold drink, and cold drink crispy cone |
CN115956623A (en) * | 2021-10-11 | 2023-04-14 | 内蒙古伊利实业集团股份有限公司 | Composite water-resistant film for cold-drink crispy cone, method for keeping crispy cone for cold drink, and cold-drink crispy cone |
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