227results about "Seed preservation by coating" patented technology

Device and method for drying a pourable products. The device includes a rotor chamber in which a rotor is arranged with a vertical rotor axis. The rotor has a central horizontal surface and, at least in its radially outer third, a conical shell which is inclined to the axis of rotation by 20° to 70°, in such a way that the end face of the conical shell has the largest diameter and is located at the top. The conical shell has, at least partially, sheet-like gas passages in the form of perforations or screens. The method for drying pourable products provides for dry gas to be fed in a sheet like manner to the products to be dried during the radially peripheral circulation of the products without the products being swirled up and being exposed to unacceptable compressive, concussive and / or frictional loads.

A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially the same as the moisture level of the uncoated food particle. A process for encapsulating a frozen liquid particle having a size in the range from 5 micrometers to 5 millimeters with a liquid coating material is also disclosed. Also disclosed are coated food particles and encapsulate frozen liquid particles made by one of the processes of the invention.

Coated food compositions and related methods as can be used to provide protection and stability against degradation.

The present invention relates to a method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-hold food item, wherein said second edible food material in applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds; and (c) subjecting said secondary coated hand-held food item to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds, thereby producing a final, coated hand-held snack item wherein said first edible, heat-sensitive food material is substantially intact. The present invention further relates to a hand-held snack item prepared by such method.

The present invention provides an edible film and film solution comprising incorporated organic acids; protein and glycerol useful for coating raw whole fruit, fresh cut fruit, vegetables, meat, poultry, seafood, cereals, nuts, etc. Moreover, the edible films of the present invention can inhibit pathogen growth including Listeria monocytogens, Salmonella gaminara and E. coli 0157:H7. In a preferred embodiment, the edible film comprises 0.9% glycerol; 10% soy protein; and 2.6% malic acid. The present invention also provides a method for coating comestible products with edible films without masking the color but increasing the shelf-life.

A method for manufacturing chlorine dioxide gel includes the following steps: a step of dissolving peg-copolymer bis-decyltetradeceth in hot water to form an aqueous solution of peg-copolymer bis-decyltetradeceth; a step of heating the aqueous solution of peg-copolymer bis-decyltetradeceth obtained in the above step to form a gel like colloid; a step of dissolving pure chlorine dioxide gas in water to form an aqueous solution of chlorine dioxide; and a step of uniformly mixing the aqueous solution of chlorine dioxide and the colloid of peg-copolymer bis-decyltetradeceth to form a chlorine dioxide gel, whereby with the above steps, a method for manufacturing chlorine dioxide gel that stably preserves chlorine dioxide gas in a gel is provided.