EP0188553A1 - Edible pre-formed film barrier materials - Google Patents
Edible pre-formed film barrier materialsInfo
- Publication number
- EP0188553A1 EP0188553A1 EP85903617A EP85903617A EP0188553A1 EP 0188553 A1 EP0188553 A1 EP 0188553A1 EP 85903617 A EP85903617 A EP 85903617A EP 85903617 A EP85903617 A EP 85903617A EP 0188553 A1 EP0188553 A1 EP 0188553A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- hydrophilic polymer
- group
- cellulose
- film
- lipid
- Prior art date
- Legal status (The legal status 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 status listed.)
- Withdrawn
Links
- 239000000463 material Substances 0.000 title claims description 10
- 230000004888 barrier function Effects 0.000 title claims description 7
- 229920001477 hydrophilic polymer Polymers 0.000 claims abstract description 77
- 150000002632 lipids Chemical class 0.000 claims abstract description 75
- 235000012041 food component Nutrition 0.000 claims abstract description 15
- 239000005428 food component Substances 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims description 66
- 239000000306 component Substances 0.000 claims description 52
- 238000000034 method Methods 0.000 claims description 44
- 229920003086 cellulose ether Polymers 0.000 claims description 41
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 29
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 29
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 29
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 29
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 20
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 20
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 20
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 20
- 229920000609 methyl cellulose Polymers 0.000 claims description 20
- 239000001923 methylcellulose Substances 0.000 claims description 20
- 235000010981 methylcellulose Nutrition 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 230000000979 retarding effect Effects 0.000 claims description 14
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 13
- 235000021355 Stearic acid Nutrition 0.000 claims description 11
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 10
- 229930195729 fatty acid Natural products 0.000 claims description 10
- 150000004665 fatty acids Chemical class 0.000 claims description 10
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 10
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 10
- 239000008117 stearic acid Substances 0.000 claims description 10
- 239000001993 wax Substances 0.000 claims description 10
- 239000002202 Polyethylene glycol Substances 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 229920001223 polyethylene glycol Polymers 0.000 claims description 9
- 235000014633 carbohydrates Nutrition 0.000 claims description 8
- 229920000642 polymer Polymers 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims description 7
- 125000004432 carbon atom Chemical group C* 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 7
- 235000021314 Palmitic acid Nutrition 0.000 claims description 6
- 230000002209 hydrophobic effect Effects 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 5
- 235000013871 bee wax Nutrition 0.000 claims description 5
- 239000012166 beeswax Substances 0.000 claims description 5
- 239000008173 hydrogenated soybean oil Substances 0.000 claims description 5
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 5
- 239000002540 palm oil Substances 0.000 claims description 5
- 239000012188 paraffin wax Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 230000005661 hydrophobic surface Effects 0.000 claims 4
- 235000019809 paraffin wax Nutrition 0.000 claims 4
- 235000019271 petrolatum Nutrition 0.000 claims 4
- SELIRUAKCBWGGE-UHFFFAOYSA-N hexadecanoic acid;octadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O SELIRUAKCBWGGE-UHFFFAOYSA-N 0.000 claims 2
- 239000000243 solution Substances 0.000 description 24
- 238000000576 coating method Methods 0.000 description 13
- 239000011248 coating agent Substances 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 5
- 235000013550 pizza Nutrition 0.000 description 4
- 238000007747 plating Methods 0.000 description 4
- 206010039509 Scab Diseases 0.000 description 3
- 230000001680 brushing effect Effects 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- -1 Carbohydrate compounds Chemical class 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 229940053200 antiepileptics fatty acid derivative Drugs 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 150000002943 palmitic acids Chemical class 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 150000008494 α-glucosides Chemical class 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
- A23P20/20—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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
Definitions
- the present invention relates to edible pre-formed film barrier materials and methods to make edible film barrier materials which films can be used to stabilize vapor pressure gradients existing between individual components of a multicomponent food product separated by the edible film.
- Deleterious changes in the quality of food products can occur with inadvertent alteration of the moisture content of the food product.
- the driving force for moisture transfer in food pro-ducts is primarily due to moisture partial pressure gradients existing between the food product and the environment and/or between components of a multicomponent food product.
- the partial pressures involved can be expressed in terms of water activity, a which equals the partial pressure of water vapor exerted by the food material divided by the vapor pressure of pure water at the same temperature.
- Prevention of. moisture transfer between the food product and the environment can be accomplished by using a moisture impermeable packaging material, either edible or inedible. Prevention of moisture exchange among individual components of a multicomponent food product is more difficult.
- Edible food coatings have been used to retard moisture transfer within foods.
- sucn coatings to maintain vapor pressure gradients among components for extended periods has not been proven.
- the prior art is generally cognizant of the use of carbohydrate, protein, and lipid coatings to retard moisture transfer in foods.
- Lipids include hydrophobic compounds such as fats, oils, and waxes, and are especially effective in retarding moisture transfer in foods.
- lipids such as waxes were applied to food products, the coatings were not continuous, but contained pinholes and cracks wnich provided routes for moisture transfer.
- Carbohydrate compounds are capable of forming continuous coatings, but these compounds are generally hydrophilic and hence less effective in retarding moisture transfer in foods. Therefore, in the past, lipids have been used in conjunction with carbo.hy rates in order to form a continuous coating to prevent moisture transfer in foods.
- ⁇ e—t- ——a — —l disclose two *t * ypes of coating co *mpositions having as one constituent a cellulose ether.
- the cellulose etner was plasticized by various fatty acid derivatives such as (1) an ester of a linear polysaccharide having alpha-glucoside linkages and a fatty acid having between 8 to 26 carbon atoms, or (2) a glyceride containing a fatty . acid having between 6 to 20 carbon atoms, together with a fatty acid metal salt wherein the fatty acid contains between 16 and 22 carbon atoms.
- Tne coating composition in the Ha dy patents could be extruded as a molten sheet over the food to be coated, and then dried.
- U.S. patent number 3,997,674 to Ukai , et al discloses an aqueous solution used to coat foods such as fresh fruits.
- the coating solution contained a water soluble high polymer such as methyl cellulose and also hydrophobic substances such as waxes or oils.
- ⁇ In Ukai , the food product was coated and then dried. Drying a food coating after application on a food has several disadvantages. It is difficult to control the thickness of such coatings. Furthermore, drying coated foods adds time and hence cost to the manufacture of such foods. Therefore, it would be advantageous to provide off-the-shelf, pre-formed films which could effectively retard or prevent moisture transfer between components having different vapor pressures in a m ⁇ lticomponent food product.
- the present invention is summarized as an edible pre-formed and dried film for retarding moisture transfer among components of a multicomponent food product.
- the film includes a hydrophilic polymer layer selected from the group consisting of edible, film-forming carbohydrates and proteins and a lipid layer adhered to the hydrophilic polymer layer such that the film comprising the hydrophilic polymer layer and the lipid layer has a • thickness in the range of 0.035 millimeters to 0.150 millimeters, the lipid layer having a concentration of at least approximately 0.8 milligrams of ' lipid ' per square centimeter of hydrophilic polymer layer.
- the lipid layer is oriented toward the food component possessing the greater water activity so that the film can maintain the existing vapor pressure gradient for substantial periods of time, thereby retarding moisture transfer among the food components.
- the present ' invention discloses an edible film for retarding moisture transfer among components of a multicomponent food product.
- the film includes a hydrophilic polymer layer, and a semi-solid, edible lipid layer adhered to the hydrophilic polymer layer such that the film, comprising the hydrophilic polymer layer and the lipid layer, has a thickness in the range of 0.035 millimeters to 0.10 millimeters.
- the hydrophilic polymer layer can be formed from any edible, water soluble, film 5 forming carbohydrate or protein. Suitable polymers would include, for example, starch, cellulose ethers such as carboxymethyl cellulose, hydroxypropyl methyl cellulose, and methyl cellulose, and also albumen.
- the lipid layer is comprised of semi-solid, edible lipids of plant or 0 animal origin such as hydrogenated oils (e.g., palm oil and soybean oil), saturated fatty acids, and edible waxes (e.g., beeswax and paraffin wax).
- the lipid layer has a concentration of at least approximately 0.8 milligrams of lipid per square centimeter of hydrophilic polymer layer. 5
- the surface of the lipid layer is hydrophobic, whereby when the film is placed between components of food having different vapor pressure, the film can maintain the existing vapor pressure gradient for substantial periods of time, and thereby retard moisture transfer among the 0 food components.
- the first method is called the Layer method.
- a film-forming solution- consisting of 5 a hydrophilic polymer and water.
- the film-forming solution is then spread on a plate, preferably to a depth of approximately 0.75 millimeters.
- the plate is then dried for a time sufficient to form a cohesive hydrophilic polymer layer on the plate.
- a lipid layer is Q applied to the hydrophilic polymer layer by brushing, dipping, or spraying; the lipid layer is then solidified.
- the lipid layer concentration should be at least approximately 4.0 milligrams of lipid per square centimeter of hydrophilie- polymer layer.
- the dried film 5 consisting of a hydrophilic polymer layer and a lipid layer should have a thickness in the range of 0.10 to 0.15 millimeters.
- the dried film is finally removed from the plate and positioned on the food material.
- such films can be stored until the components of the food material are assembled.
- alcohol such as ethanol is added to the. film-forming solution to decrease drying time.
- the ideal alcohol to water ratio by volume is approximately 2 to 1.
- polyethylene glycol can be added to the film-forming solution to aid in removal of the dried films from the plates and to improve adhesion between the lipid and non-lipix. layers.
- the ideal hydrophilic polymer to polyethylene glycol ratio by weight is approximately 9 to 1.
- the second method for making an edible film according to the present invention is the Emulsion method.
- a film-forming solution is provided, consisting of a hydrophilic polymer, water, and a lipid.
- the solution is warmed, if necessary, to melt lipids having high melting points.
- the film-forming solution is then spread on a plate, preferably to a depth of approximately 0.75 millimeters.
- the film-forming solution on the plate is then dried for a time sufficient to form a cohesive edible barrier film having the thickness desired and a lipid concentration in the range of 0.8 to 1.0 milligrams lipid per square centimeters of hydrophilic polymer layer.
- a thickness in the range of 0.035 millimeters to 0.045 millimeters is preferred.
- the plate After drying, the plate is cooled and the film is removed from the plate. The film can then be positioned on the food material, or stored until the food components are assembled. As in the Layer techique, alcohol and/or polyethylene glycol can also be added to the film forming solution in the ratios given above.
- the preferred hydrophilic polymer is a cellulose ether, specifically, hydroxypropyl methylcellulose.
- the preferred lipids are selected from the group consisting of hydrogenated oils (specifically, hydrogenated soybean oil and hydrogenated palm oil), saturated fatty acids, and edible waxes.
- the preferred saturated fatty acids are stearic acid and a mixture of stearic and palmitic acids; the ratio of stearic acid to palmitic acid in the mixture is not critical.
- Emulsion control is important in preparing a film by the Emulsion method.
- Emulsions containing fatty acids with high melting points require high temperatures to melt and disperse the fatty acid.
- high temperatures result in a low viscosity of the film-forming solution and poor control over film thickness during plating.
- •high temperatures must be avoided during plating, otherwise vaporization of the alcohol will occur resulting in bubbles in the solution and possibly pin holes in the dried film.
- the solution must be warm enough to prevent solidification of the fatty acids during plating.
- the fatty acids orient at the emulsion surface such that the hydrophobic portion of substantially all of the fatty acids in the fatty acid layer is oriented away from the hydrophilic polymer layer.
- One hundred milliliters of the film forming solution were added to a spreader for thin layer chromotography (TLC) and, the solution was plated onto three 8 inch by 8 inch TLC glass plates at a thickness of 0.75 millimeters.
- the plates were dried in an oven -at approximately 90°C for 15 minutes, at which time a cohesive cellulose ether layer formed.
- the plates were then cooled to room temperature and the hydroxypropyl methyl cellulose layers were removed and weighed.
- 3.3 grams of a lipid material was painted onto the surface of each 8 inch by 8 inch hydroxypropyl methyl cellulose layer.
- the film thickness ⁇ hydroxypropyl methyl cellulose layer plus lipid layer) averaged 0.1 millimeters.
- the two layers were then reweighed.
- the concentration of lipid deposited was 8 milligrams lipid per square centimeters of hydroxypropyl methyl cellulose layer.
- the film-forming solution was prepared by dissolving 9 - grams of hydroxypropyl methylcellulose in 100 milliliters of 90°C distilled water. After the hydroxypropyl methylcellulose was completely in solution, 200 milliliters of 95% ethanol was added. Next, 1 gram of polyethylene glycol was added to the solution. Finally, 3.4 grams of stearic acid was added to the solution. The solution was warmed to between 70 - 75°C in order t.o melt the stearic acid.
- One hundred milliliters of the film-forming solution was added to the TLC spreader and plated onto three 8 inch by 8 inch glass TLC plates at a thickness of 0.75 millimeters.
- the coated plates were then dried in an oven at approximately 90°C for 15 minutes, at which time a cohesive edible barrier film formed. After drying, the plates were cooled and the films were peeled from the plates.
- the films had an average thickness of 0.04 millimeters, and an average stearic acid concentration of 0.8 milligrams stearic acid per square centimeter of hydroxypropyl methyl cellulose layer.
- a food prepared in accordance with the present invention could include a plurality of components having different vapor pressures, such as pizza or filled pie crusts.
- an edible film prepared in accordance with the present invention would be pre-formed and then positioned so as to ' separate the individual components.
- Such edible films would include a hydrophilic polymer layer, and a lipid layer -adhered to the hydrophilic polymer layer such that the film, comprising the hydrophilic polymer layer and the lipid layer, has a thickness "in the range of 0.035 millimeters to 0.150 milliliters.
- the lipid layer preferably has a .concentration of at least approximately 0.8 milligrams lipid per ' square centimeter of hydrophilic polymer layer.
- the exposed surface of the lipid layer is nydrophobic and should be oriented towards the food component having a higher vapor pressure, such as pizza sauce or pie fillings. Therefore, the hydrophilic polymer layer would be oriented next to the food component having the lower vapor pressure, such as a pizza crust or pie crust. With this orientation, the film can maintain the existing food component vapor pressure gradient for substantial periods of time, thereby retarding, moisture transfer from the component having a higher vapor pressure to the component having a lower vapor pressure. The film would be absorbed into the component layers upon heating or other cooking preparation in the range of 45 to 75°C during preparation of multicomponent foods such as a pizza or a filled pie CrUSt -
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Un film préformé comestible pour retarder le transfert de l'humidité parmi des composants de nourriture présentant différentes pressions de vapeur comporte une couche polymère hydrophile et une couche de lipide ayant adhéré à la couche polymère hydrophile, si bien que l'épaisseur du film est de l'ordre de 0,035 à 0,150 millimètre. La couche de lipide présente une concentration d'au moins approximativement 0,8 milligramme de lipide par centimètre carré de couche polymère hydrophile. La surface exposée de la couche de lipide est orientée en direction du composant de nourriture à pression de vapeur supérieure; ainsi, lorsque le film est placé entre des composants de nourriture de différentes pressions de vapeur, il peut conserver le gradient de pression de vapeur existant pour des laps de temps substantiels, ce qui retarde le transfert de l'humidité parmi les composants de nourriture.An edible preformed film for delaying the transfer of moisture among food components having different vapor pressures has a hydrophilic polymer layer and a lipid layer having adhered to the hydrophilic polymer layer, so that the film thickness is in the range of 0.035 to 0.150 millimeters. The lipid layer has a concentration of at least approximately 0.8 milligrams of lipid per square centimeter of hydrophilic polymer layer. The exposed surface of the lipid layer is oriented toward the food component at higher vapor pressure; thus, when the film is placed between food components of different vapor pressures, it can maintain the existing vapor pressure gradient for substantial periods of time, delaying the transfer of moisture among the food components.
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US62872384A | 1984-07-09 | 1984-07-09 | |
US628723 | 1984-07-09 |
Publications (1)
Publication Number | Publication Date |
---|---|
EP0188553A1 true EP0188553A1 (en) | 1986-07-30 |
Family
ID=24520043
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP85903617A Withdrawn EP0188553A1 (en) | 1984-07-09 | 1985-07-05 | Edible pre-formed film barrier materials |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP0188553A1 (en) |
JP (1) | JPS61502794A (en) |
AU (1) | AU4604385A (en) |
CA (1) | CA1267806A (en) |
WO (1) | WO1986000501A1 (en) |
Families Citing this family (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4900573A (en) * | 1988-06-17 | 1990-02-13 | The Dow Chemical Company | Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose |
US5248512A (en) * | 1989-04-21 | 1993-09-28 | Nestec S.A. | Process for preparing a multi-component food product including a protective barrier |
FR2655818B1 (en) * | 1989-12-19 | 1993-01-08 | Soussana | PROCESS FOR FLOWERING DRY SAUSAGES OUT OF A DRYER, AND FLOWERING LIQUID FOR IMPLEMENTING THE PROCESS. |
US5401518A (en) * | 1990-07-10 | 1995-03-28 | Nestec S.A. | Food coating composition and a process of preparing a food composition using same |
AU644463B2 (en) * | 1990-07-25 | 1993-12-09 | Devro Limited | Moisture barrier film |
GB2262245B (en) * | 1990-07-25 | 1994-03-30 | Devro Ltd | Moisture barrier film |
GB9016340D0 (en) * | 1990-07-25 | 1990-09-12 | Devro Inc | Moisture barrier film |
US5130150A (en) * | 1990-12-26 | 1992-07-14 | Megafoods, Inc. | Edible moisture barrier |
US5130151A (en) * | 1990-12-26 | 1992-07-14 | Megafoods, Inc. | Natural and synthetic edible moisture barrier |
SE467739B (en) * | 1991-04-05 | 1992-09-07 | Collagen Casing Einar Sjoeland | PROCEDURE FOR PREPARING THE COLLAGEN AND COLLAGEN MADE BY THE PROCEDURE AND APPLICATION OF THE COLLAGEN |
US5286502A (en) * | 1992-04-21 | 1994-02-15 | Wm. Wrigley Jr. Company | Use of edible film to prolong chewing gum shelf life |
US5403600A (en) * | 1992-06-30 | 1995-04-04 | Nestec S.A. | Food fluid retention system |
WO1994013160A1 (en) * | 1992-12-16 | 1994-06-23 | Pfizer Inc. | Food coating composition containing a film-forming and a hydrophobic component |
US5540944A (en) * | 1994-09-30 | 1996-07-30 | Nestec S.A. | Process of preparing a film-coated meat product |
JPH10108630A (en) * | 1996-10-04 | 1998-04-28 | Showa Sangyo Co Ltd | Lustering coating agent for food having good workability at the time of coating |
NL1007696C1 (en) * | 1997-05-01 | 1998-11-03 | Inst Voor Agrotech Onderzoek | Controlled-release coated substance. |
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- 1985-07-05 JP JP60503106A patent/JPS61502794A/en active Pending
- 1985-07-05 EP EP85903617A patent/EP0188553A1/en not_active Withdrawn
- 1985-07-05 WO PCT/US1985/001293 patent/WO1986000501A1/en unknown
- 1985-07-05 AU AU46043/85A patent/AU4604385A/en not_active Abandoned
- 1985-07-08 CA CA000486438A patent/CA1267806A/en not_active Expired
Non-Patent Citations (1)
Title |
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See references of WO8600501A1 * |
Also Published As
Publication number | Publication date |
---|---|
CA1267806A (en) | 1990-04-17 |
AU4604385A (en) | 1986-02-10 |
JPS61502794A (en) | 1986-12-04 |
WO1986000501A1 (en) | 1986-01-30 |
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