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Thin film dressing composition

A film coating and composition technology, applied in the field of film coating composition, can solve the problems of oxidation, poor air tightness of outer packaging, deterioration and the like

Active Publication Date: 2005-03-16
广东富味健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the airtightness of the outer packaging of this product is not good during storage, or after the outer packaging is opened when eating, it will absorb moisture, oxidize and deteriorate in a very short period of time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] First prepare the following raw materials (based on the total amount of 100 grams of main film-forming components), including: acrylic resin No. II 45 grams; pullulan 46 grams; Tween-80 1.5 grams; polyethylene glycol 4000 0.8 grams; castor 1.5 grams of sesame oil; 0.7 grams of titanium dioxide; 4.5 grams of water. In addition, 1 g of aspartame; 0.6 g of citric acid; 0.1 g of cinnamon powder; 0.1 g of cinnamon essence; 2 mg of curcumin.

[0036] Dissolve the above-mentioned acrylic resin No. II in 95% ethanol solution and prepare 8% homogeneous slurry to coat the apple chips to form the first layer of film coating with moisture-proof and moisture-proof effect; and then the above-mentioned pullulan Prepare a 10% aqueous solution with other components to coat the apple crisps that have been coated for the first time, and form a second coating on the first layer of film coating that has anti-oxidation, freshness, flavor and flavor preservation effects. The two-layer film coatin...

Embodiment 2

[0039] First prepare the following raw materials (based on the total amount of 100 grams of main film-forming components), including: acrylic resin No. II 40 grams; pullulan 50 grams; Tween-80 1.8 grams; polyethylene glycol 4000 0.9 grams; castor 1.8 grams of sesame oil; 0.9 grams of titanium dioxide; 4.6 grams of water. In addition, 2 grams of sodium cyclamate; 0.8 grams of vitamin C; 0.2 grams of pepper; 0.1 grams of apple flavor; 1.5 mg of pigments.

[0040] The process of using the above raw materials to form a film coating on the surface of the fruit and vegetable chips and dried food is similar to that of Example 1. The formed film coating has a moisture content of 4.46%, which is moisture-proof, anti-oxidant, fresh-keeping, and seasoning preservation. The role of incense, and make food with pepper flavor.

Embodiment 3

[0042] First prepare the following raw materials (based on the total amount of 100 grams of main film-forming components), including: acrylic resin No. III 50 grams; pullulan 40 grams; Tween-80 2 grams; polyethylene glycol 3000 1 gram; castor 1.8 grams of sesame oil; 1 gram of titanium dioxide; 4.2 grams of water. In addition, 2 grams of stevia; 0.8 grams of malic acid; 0.3 grams of cream flavor; 6 mg of pigments.

[0043]The process of forming a film coating on the surface of fruit and vegetable chips and dried food with the above raw materials is similar to that of Example 1. The moisture content of the formed film coating is 4.07%, which is moisture-proof, anti-oxidant, fresh-keeping, and seasoning preservation. The role of fragrance, and make the food have a creamy flavor.

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PUM

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Abstract

The invention provides a thin film lagging cover composition which comprises acrylic resin, pullulan, Twain-80, polyethylene glycol, castor oil, titanium dioxide and water. The thin film lagging cover composition can also include flavoring agent and coloring matter. The process for making the composite thin film lagging cover is also disclosed.

Description

Technical field [0001] The invention relates to a film coating composition for food. Background technique [0002] Fruit and vegetable chips are a new type of green food. It is made of fresh fruits after washing, peeling, pitting, slicing, drying and other pre-treatment processes, and then using special vacuum freeze drying, supercritical extraction, superfine pulverization, and low temperature puffing. The whole process is refined, and physical changes are used in the whole process, so that the product not only retains the original color and flavor of fruits and vegetables without destroying the original nutrients, but also has a more delicate taste and a long lasting fragrance. This is in terms of fruit and vegetable processing technology. A leap forward, this product is a new generation of fruit and vegetable chips, which plays a great role in alleviating the contradiction between supply and demand of fruits and vegetables in the off-peak season and reducing the loss of fresh ...

Claims

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Application Information

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IPC IPC(8): A23L3/3454
Inventor 林玉惠刘谋泉余少华
Owner 广东富味健康科技有限公司
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