WO2001082708A1 - Zusammensetzung zur beschichtung von würsten und hartkäsen - Google Patents
Zusammensetzung zur beschichtung von würsten und hartkäsen Download PDFInfo
- Publication number
- WO2001082708A1 WO2001082708A1 PCT/EP2001/004903 EP0104903W WO0182708A1 WO 2001082708 A1 WO2001082708 A1 WO 2001082708A1 EP 0104903 W EP0104903 W EP 0104903W WO 0182708 A1 WO0182708 A1 WO 0182708A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sausages
- shellac
- coating
- aqueous
- dispersion
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L23/00—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers
- C08L23/02—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers not modified by chemical after-treatment
- C08L23/04—Homopolymers or copolymers of ethene
- C08L23/08—Copolymers of ethene
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L93/00—Compositions of natural resins; Compositions of derivatives thereof
- C08L93/02—Shellac
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L23/00—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers
- C08L23/02—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers not modified by chemical after-treatment
- C08L23/04—Homopolymers or copolymers of ethene
- C08L23/08—Copolymers of ethene
- C08L23/0846—Copolymers of ethene with unsaturated hydrocarbons containing other atoms than carbon or hydrogen atoms
- C08L23/0853—Vinylacetate
Definitions
- the invention relates to a composition
- a composition comprising an aqueous dispersion of shellac and a copolymer of ethylene and vinyl acetate, a process
- the invention further relates to a method for coating the said food with the inventive composition as well as sausages' hard untl
- the commercially available sausages which have a natural or artificial casing, are raw sausages, cooking salamis, cooking sausages and cooked sausages.
- Raw sausages also called long-life sausages, show the despite the natural or artificial casing
- the wax coating is said to be a contamination of the sausage and, independently prevent staining on the surface of the sausage, which would occur after a short time without this additional coating.
- the wax coating usually consists of modified, acetylated monoglycerides (EP-A-0037086).
- EP-A-0037086 modified, acetylated monoglycerides
- the wax coating is applied to the synthetic casing of the liver sausage at temperatures between 130 and 140 ° C, which requires special procedures and safety precautions. However, it is particularly disadvantageous that the wax coating results in an additional.
- the sausages gain weight and are clearly visible next to the casing when the sausage is cut.
- Hard cheese is usually coated with a layer of paraffin wax to preserve it. However, this becomes brittle or brittle after some time, as a result of which the achievable " purpose of preserving the hard cheese enclosed therein is no longer fulfilled. Furthermore, despite the casing, the enclosed cheese often forms an edge.
- WO-A-98/06271 describes a composition comprising an aqueous ethanol solution of shellac and polyamide for coating long-life sausages and hard cheeses.
- the aqueous ethanolic solvent contains at least 50% by weight of ethanol.
- composition comprising an aqueous dispersion a) shellac and b) an ethylene / vinyl acetate copolymer.
- composition according to the invention forms a stable and sufficiently elastic coating on the sausage or hard cheese surface, which does not tend to crack.
- the aqueous dispersion of the invention quickly drips from the surface treated with it to form a uniform coating film and dries quickly to form the desired coating.
- a further advantage of the composition according to the invention is that the aqueous dispersion contains no alcohol whatsoever, which means that special precautions must be taken when transporting and using it. For example, compositions containing ethanol are regularly dangerous goods during transport and their use can only be carried out if special safety precautions are observed.
- composition according to the invention can be used for coating foods which are selected from the group consisting of sausages which have a natural or artificial casing and hard cheeses. Sausages are obtained which have a uniform, smooth, transparent and elastic permanent coating comprising the shellac and the copolymer on the natural or synthetic casing and which firmly adheres to the natural or synthetic casing. The same applies to the coating of hard cheese, with the coating being applied directly to the previously uncoated hard cheese surface.
- the sausages which can be coated with the composition according to the invention are sausages which have a natural or artificial casing which is not intended for consumption, in particular raw sausages, cooking salamis, cooking sausages and cooked sausages.
- the raw sausages are all types of hard to soft raw sausages (hard and soft raw sausages), for example the Rügenwalder Teewurst (soft raw sausage, without extraneous water), salami or cooking salami (hard raw sausages).
- Typical cooked sausages are liver sausage and.
- Thuringian red sausage typical representatives of scalded sausages are mortadella, meat sausage and cervelate sausage. All types of cheese known as such can be used as hard cheeses.
- the sausages and hard cheese can be coated in whole or in part with the composition according to the invention.
- shellac Any commercially available shellac can be used with the shellac to be used according to the invention. However, dewaxed and with coal is preferred.
- Shellac is known to be very readily soluble in alcohol, especially ethanol or aqueous ethanol. In the context of the invention, however, the shellac is used as an aqueous alkaline solution which contains no alcohol or other organic solvents.
- the alkaline shellac solutions used according to the invention contain 15-35% by weight, preferably 15-30% by weight.
- the pH of the ready-to-use shellac solution is 7-8, preferably 7.1 to 7.7 and particularly preferably up to 7.4 ⁇ 0.1.
- the pH can be adjusted by adding a suitable amount of sodium hydroxide, potassium hydroxide, sodium carbonate or potassium carbonate.
- the in flakes or in crushed are produced.
- the powdered form of shellac to be dissolved is mixed with cold water in a container with a stirrer and heating and the amount of alkali required to dissolve the shellac is added.
- the composition according to the invention contains 5 to 30% by weight, preferably 10 to 25% by weight, particularly preferably 12 to 20% by weight of the ethylene / vinyl acetate copolymer.
- ethylene / vinyl acetate copolymers have long been known in the prior art.
- the copolymers contain 10 to 30% by weight, preferably 5 to 15 to 25% by weight and particularly preferably 16 to 20% by weight, based on the copolymer, of ethylene.
- the ethylene / vinyl acetate copolymers are commercially available as an aqueous copolymer dispersion.
- the solids content of these dispersions is between 45 and 60% by weight, preferably between 50 and 58% by weight, very particularly preferably 55% by weight, the pH is between 3 and 5,
- Suitable copolymer dispersions are, for example, under the trade name Mowilith ®, commercial products from Clariant, Germany available. Particularly preferred within the scope of the invention may Mowilith ® DM 105 or Mowilith DM 1062 ®
- the total concentration of shellac and ethylene-ethyl acetate copolymer in the composition according to the invention is up to 50% by weight, preferably up to 40% by weight and particularly preferably up to 35% by weight.
- the sausages have lower concentrations; higher concentrations can be used for the hard cheese coatings in order to achieve greater layer thicknesses when coating.
- composition according to the invention can also contain up to 20% by weight, preferably up to 15% by weight, based on the aqueous dispersion, of additives selected from the group consisting of dyes or pigments (for example titanium dioxide or iron oxide). or yellow or red pigments for hard cheese.
- additives selected from the group consisting of dyes or pigments (for example titanium dioxide or iron oxide). or yellow or red pigments for hard cheese.
- the composition of the invention can also contain up to 20% by weight, preferably up to 15% by weight, based on the aqueous dispersion, of additives selected from the group consisting of dyes or pigments (for example titanium dioxide or iron oxide). or yellow or red pigments for hard cheese.
- additives selected from the group consisting of dyes or pigments (for example titanium dioxide or iron oxide). or yellow or red pigments for hard cheese.
- the composition of the invention can also contain up to 20% by weight, preferably up to 15% by weight, based on the aqueous dispersion, of additives selected from the group consisting of
- the aqueous composition according to the invention can be produced by mixing the aqueous solution of shellac defined above with the aqueous ethylene / ethyl acetate copolymer dispersion described above.
- the copolymer dispersion is 5 stirred into the shellac solution, so that the above total concentrations and proportions by weight of n ticket paint and the copolymer can be obtained.
- Mixing takes place at room temperature (20 ° C).
- the two dispersions can optionally be stirred at elevated temperature, preferably up to 30 ° C.
- the ready-to-use composition according to the invention is between 7 and 9, preferably between 7 and 7.5, particularly preferably between 7.1 and 7.3.
- the pH can be adjusted by adding alkalis such as NaOH, KOH, Na 2 CO 3 or K 2 CO 3 .
- the composition according to the invention can be stored for several months at room temperature.
- these foods are treated with the aqueous dispersion according to the invention on the surface.
- This treatment can be carried out by spraying or brushing the sausages or the cheese with the optionally heated aqueous dispersion according to the invention or by immersing the sausages or the cheese therein.
- the treated sausages or cheese are allowed to air dry, which means that on the natural or artificial casing of the sausages or on the hard cheese, one made of shellac and the ethylene / vinyl acetate copolymer
- the excess solution can also be drained and the treated goods passed through a suitable drying device in which the water evaporates in an air stream at 10 to 50 ° C, depending on the goods. Because this is just watery Solutions, no special safety precautions are necessary. It is astonishing that the coating dries very quickly, forming a uniformly thick, even layer.
- the final coating remaining on the goods is an even, firmly adhering, mechanically stable, sufficiently elastic and transparent film, which is also suitable for particularly problematic, smooth surfaces, such as the Haigenwalder Teewurst or moist surfaces, such as for example with liver sausage, tightly adhering, sustainably smooth and transparent.
- the coating consists of a composition of shellac and the ethylene / vinyl acetate copolymer and any additives that may be present.
- the sausages and hard cheeses obtainable by the process according to the invention can have protective films with a layer thickness of up to 1 mm.
- layer thicknesses of up to 0.5 mm, preferably up to 0.2 mm and particularly preferably up to 0.1 mm are sufficient, whereas hard cheese can be provided on the surface with a shellac / copolymer coating, the layer thickness of which up to 0.7, preferably up to 0.5 and particularly preferably up to 0.4 mm.
- the minimum layer thickness with which a uniform coating can still be obtained and which nevertheless brings with it the advantages mentioned above is 0.001 mm, preferably 0.005 mm, particularly preferably 0.01 mm.
- the layer thicknesses mentioned can be achieved by adjusting the corresponding levels of ⁇ lacquer / copolymer of the aqueous dispersion and thus the viscosity of the composition according to the invention. This is, however, to decide on an individual basis and dependent mainly on the goods to be coated to ⁇ .
- the combination of shellac with the ethylene / vinyl acetate copolymer for coating the above-mentioned foods has the advantage over the coating of the foods with films of the respective ethylene / vinyl acetate copolymer (alone) that the film according to the invention is on the natural or artificial casing the sausage surface leads to a particularly visually appealing surface.
- Contamination of the sausage surface in the space between the sausage surface and the coating is avoided by the closely fitting films according to the invention.
- the formation of mold could be further reduced compared to coatings made from shellac polyamide in accordance with WO-A-98/06271. This is of particular advantage in warm and humid conditions.
- the coating according to the invention is considerably more flexible compared to the shellac / polyamide coating according to WO-A-98/06271 and a coating consisting solely of shellac.
- a coating of the ethylene / vinyl acetate copolymer alone dries poorly, smells unpleasant and, moreover, above all does not lead to the desired properties, in particular the desired slowdown in the weight reduction in the raw sausages.
- a shellac coating alone With a shellac coating alone, the uneven change in the color of the enclosed raw sausages and cheese (edge formation) cannot be avoided. In addition, a shellac coating alone is too brittle and therefore peels off.
- the raw sausage and cheese products coated according to the invention have a considerably better shelf life and do not have any edge formation in the enclosed sausage or cheese even after prolonged storage. Mold formation is not observed even under moist, warm conditions.
- the surface of the coated goods is given an attractive appearance due to the matt gloss. Despite the progressive ripening of the goods, the weight loss that is usually associated with this is considerably reduced.
- the weight-based heavy wax coating could be replaced by the visually appealing, permanently elastic coating film according to the invention, the properties obtained with the conventional wax coatings becoming brittle over time being improved.
- the invention is described by the following examples using the coating of a hard raw sausage (salami) and a liver sausage (cooked sausage).
- shellac (classification E 904, melting temperature 65-85 ° C, acid number 65-80, saponification number 180-240, maximum wax content 0.2% by weight, drying loss maximum 2.0% by weight) was used. %, Commercial products from Wolff & Ohlsen, or from Hanse Products Gutschke, each in Hamburg).
- the aqueous-alkaline shellac solution is prepared as described in the description.
- the aqueous shellac solution used for mixing with the aqueous copolymer was 20% by weight, the pH was 7.3.
- the percentages by weight of the aqueous shellac solution in the table below relate to the 20 percent by weight solution used.
- the ethylene / vinyl acetate copolymer was Mowilith ® DM 105 (copolymer A), or Mowilith DM 1062 ® (copolymer B), commercial products -Clariant, Germany, used with a solid content of 55 wt .-%.
- the percentages by weight of the copolymer A / B dispersions in Table 5 below relate to the proportions by weight of the 55 percent by weight aqueous dispersion used in each case.
- the ready-to-use coating composition was obtained by stirring the shellac solution with the aqueous copolymer dispersion in the proportions by weight given in the table and had a pH of 7.2.
- the ready-to-use coating composition 10 contained no additional preservatives.
- the salami was briefly immersed in the respective coating composition and air-dried under identical conditions.
- the coated raw sausages were then stored under identical conditions for 27 days.
- the results shown in the table below were determined as the average of five individual determinations.
- the cut surface of the sausages was uniformly red in all cases and showed no margins.
- the sausages treated according to the invention (tests 1 to 3) showed no mold formation on the surface even after 27 days of storage, whereas the untreated sausages (test 5) started to mold after only a few days. table
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Paints Or Removers (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP01951469A EP1278424A1 (de) | 2000-05-03 | 2001-05-02 | Zusammensetzung zur beschichtung von würsten und hartkäsen |
JP2001579599A JP2003531596A (ja) | 2000-05-03 | 2001-05-02 | ソーセージおよびハードチーズをコーティングするための組成物 |
AU2001272386A AU2001272386A1 (en) | 2000-05-03 | 2001-05-02 | Composition for coating sausages and hard cheeses |
US10/275,365 US20040024094A1 (en) | 2000-05-03 | 2001-05-02 | Composition for coating sausages and hard cheeses |
HU0301716A HUP0301716A2 (hu) | 2000-05-03 | 2001-05-02 | Készítmény kolbászfélék és kemény sajtok bevonására |
NO20025251A NO20025251L (no) | 2000-05-03 | 2002-11-01 | Materiale for belegning av pölser og hard ost |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP00109404.4 | 2000-05-03 | ||
EP00109404A EP1151671A1 (de) | 2000-05-03 | 2000-05-03 | Zusammensetzung zur Beschichtung von Dauerwürsten und Hartkäsen |
EP00112561.6 | 2000-06-14 | ||
EP00112561 | 2000-06-14 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2001082708A1 true WO2001082708A1 (de) | 2001-11-08 |
Family
ID=26070889
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2001/004903 WO2001082708A1 (de) | 2000-05-03 | 2001-05-02 | Zusammensetzung zur beschichtung von würsten und hartkäsen |
Country Status (8)
Country | Link |
---|---|
US (1) | US20040024094A1 (de) |
EP (1) | EP1278424A1 (de) |
JP (1) | JP2003531596A (de) |
AU (1) | AU2001272386A1 (de) |
HU (1) | HUP0301716A2 (de) |
NO (1) | NO20025251L (de) |
PL (1) | PL358383A1 (de) |
WO (1) | WO2001082708A1 (de) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005021638A3 (en) * | 2003-08-25 | 2005-05-26 | Dow Global Technologies Inc | Aqueous dispersion, its production method, and its use |
WO2005085331A1 (en) | 2004-02-27 | 2005-09-15 | Dow Global Technologies Inc. | Aqueous polymer dispersions and products from those dispersions |
WO2006000905A1 (en) * | 2004-06-21 | 2006-01-05 | Cip S.R.L. | Dry formulations suitable for the surface preserving treatment of aliments or as a glue for tags on aliments |
US7947776B2 (en) | 2003-08-25 | 2011-05-24 | Dow Global Technologies Llc | Aqueous dispersion, its production method, and its use |
AU2008201547B2 (en) * | 2003-08-25 | 2012-01-19 | Dow Global Technologies Llc | Aqueous dispersion, its production method, and its use |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8779053B2 (en) | 2003-08-25 | 2014-07-15 | Dow Global Technologies Llc | Coating compositions |
US8349929B2 (en) * | 2003-08-25 | 2013-01-08 | Dow Global Technologies Llc | Coating composition and articles made therefrom |
US9169406B2 (en) | 2003-08-25 | 2015-10-27 | Dow Global Technologies Llc | Coating compositions |
US7763676B2 (en) | 2003-08-25 | 2010-07-27 | Dow Global Technologies Inc. | Aqueous polymer dispersions and products from those dispersions |
US8946329B2 (en) | 2003-08-25 | 2015-02-03 | Dow Global Technologies Llc | Coating compositions |
US8357749B2 (en) * | 2003-08-25 | 2013-01-22 | Dow Global Technologies Llc | Coating composition and articles made therefrom |
US8158711B2 (en) * | 2003-08-25 | 2012-04-17 | Dow Global Technologies Llc | Aqueous dispersion, its production method, and its use |
US8722787B2 (en) | 2003-08-25 | 2014-05-13 | Dow Global Technologies Llc | Coating composition and articles made therefrom |
DE102004030358A1 (de) * | 2004-06-23 | 2006-01-19 | Celanese Emulsions Gmbh | Lebensmittelbeschichtungsmasse enthaltend schutzkolloidstabilisierte Polyacrylatdispersionen, deren Verwendung und damit hergestellte beschichtete Lebensmittel |
WO2006056561A1 (en) * | 2004-11-23 | 2006-06-01 | Dsm Ip Assets B.V. | Peelable food coating |
KR102177644B1 (ko) | 2012-12-28 | 2020-11-11 | 다우 글로벌 테크놀로지스 엘엘씨 | 코팅 조성물 및 그로부터 제조된 물품 |
EP2922925B1 (de) | 2012-12-28 | 2019-12-04 | Dow Global Technologies LLC | Beschichtungszusammensetzungen |
JP6542183B2 (ja) * | 2016-11-11 | 2019-07-10 | アース製薬株式会社 | 液体口腔用組成物 |
Citations (5)
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---|---|---|---|---|
FR2117386A5 (en) * | 1970-12-03 | 1972-07-21 | Borden Chemical Cy | Packaging film - for fresh meat consisting of ethylene/vinyl acetate copolymer contg partial ester of polyol and aliphatic monocar |
US4136072A (en) * | 1977-05-24 | 1979-01-23 | Arco Polymers, Inc. | Thermoplastic polyolefin film compositions |
JPS61254394A (ja) * | 1985-05-07 | 1986-11-12 | Konishiroku Photo Ind Co Ltd | 感熱転写記録媒体 |
SU1675019A1 (ru) * | 1989-01-12 | 1991-09-07 | Специальное Конструкторско-Технологическое Бюро Львовского Производственного Объединения "Ювелирпром" | Композици дл изготовлени выплавл емых моделей |
WO1998006271A1 (de) * | 1996-08-09 | 1998-02-19 | Heinz Stemmler | Verfahren zum beschichten von dauerwürsten und hartkäsen |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3013900B2 (ja) * | 1990-10-22 | 2000-02-28 | 東洋インキ製造株式会社 | 印刷インキ用ポリハロゲン化フタロシアニン、その製造方法およびその用途 |
-
2001
- 2001-05-02 WO PCT/EP2001/004903 patent/WO2001082708A1/de not_active Application Discontinuation
- 2001-05-02 AU AU2001272386A patent/AU2001272386A1/en not_active Abandoned
- 2001-05-02 EP EP01951469A patent/EP1278424A1/de not_active Withdrawn
- 2001-05-02 HU HU0301716A patent/HUP0301716A2/hu unknown
- 2001-05-02 JP JP2001579599A patent/JP2003531596A/ja not_active Withdrawn
- 2001-05-02 PL PL01358383A patent/PL358383A1/xx unknown
- 2001-05-02 US US10/275,365 patent/US20040024094A1/en not_active Abandoned
-
2002
- 2002-11-01 NO NO20025251A patent/NO20025251L/no not_active Application Discontinuation
Patent Citations (5)
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FR2117386A5 (en) * | 1970-12-03 | 1972-07-21 | Borden Chemical Cy | Packaging film - for fresh meat consisting of ethylene/vinyl acetate copolymer contg partial ester of polyol and aliphatic monocar |
US4136072A (en) * | 1977-05-24 | 1979-01-23 | Arco Polymers, Inc. | Thermoplastic polyolefin film compositions |
JPS61254394A (ja) * | 1985-05-07 | 1986-11-12 | Konishiroku Photo Ind Co Ltd | 感熱転写記録媒体 |
SU1675019A1 (ru) * | 1989-01-12 | 1991-09-07 | Специальное Конструкторско-Технологическое Бюро Львовского Производственного Объединения "Ювелирпром" | Композици дл изготовлени выплавл емых моделей |
WO1998006271A1 (de) * | 1996-08-09 | 1998-02-19 | Heinz Stemmler | Verfahren zum beschichten von dauerwürsten und hartkäsen |
Non-Patent Citations (2)
Title |
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DATABASE WPI Section Ch Week 198652, Derwent World Patents Index; Class A89, AN 1986-341864, XP002151201 * |
DATABASE WPI Section Ch Week 199231, Derwent World Patents Index; Class A17, AN 1992-257245, XP002151200 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005021638A3 (en) * | 2003-08-25 | 2005-05-26 | Dow Global Technologies Inc | Aqueous dispersion, its production method, and its use |
EP2264098A1 (de) * | 2003-08-25 | 2010-12-22 | Dow Global Technologies Inc. | Verfahren zur herstellung einer waesserigen dispersion |
EP2272910A1 (de) * | 2003-08-25 | 2011-01-12 | Dow Global Technologies Inc. | Waesserige dispersion |
US7947776B2 (en) | 2003-08-25 | 2011-05-24 | Dow Global Technologies Llc | Aqueous dispersion, its production method, and its use |
AU2008201547B2 (en) * | 2003-08-25 | 2012-01-19 | Dow Global Technologies Llc | Aqueous dispersion, its production method, and its use |
WO2005085331A1 (en) | 2004-02-27 | 2005-09-15 | Dow Global Technologies Inc. | Aqueous polymer dispersions and products from those dispersions |
WO2006000905A1 (en) * | 2004-06-21 | 2006-01-05 | Cip S.R.L. | Dry formulations suitable for the surface preserving treatment of aliments or as a glue for tags on aliments |
Also Published As
Publication number | Publication date |
---|---|
JP2003531596A (ja) | 2003-10-28 |
HUP0301716A2 (hu) | 2003-08-28 |
PL358383A1 (en) | 2004-08-09 |
AU2001272386A1 (en) | 2001-11-12 |
US20040024094A1 (en) | 2004-02-05 |
NO20025251L (no) | 2002-11-26 |
EP1278424A1 (de) | 2003-01-29 |
NO20025251D0 (no) | 2002-11-01 |
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