专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US11041094B2 Solvent-free shellac coating composition 有权
公开(公告)号：US11041094B2
公开(公告)日：2021-06-22
申请号：US14948636
申请日：2015-11-23
申请人： Mantrose-Haeuser Co., Inc.
发明人： Katie L. Fontaine , Margaret McWeeney , Stephen A. Santos , Bin Zhong , Paul J. Pothier
IPC分类号： A23P20/10 , A21D13/26 , C09D193/02 , A21D15/08 , A23G9/50 , A23D9/00 , A21D13/24 , A21D13/28
摘要： A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molten, the composition can be converted into a liquid state for coating purposes by simple heating, thereby eliminating the need for the volatile carrier liquid.

2. 发明申请

US20120201939A1 Methods for Preserving Fresh Produce 有权
标题翻译：保鲜方法
公开(公告)号：US20120201939A1
公开(公告)日：2012-08-09
申请号：US13355888
申请日：2012-01-23
申请人： Chao Chen , Xiaoling Dong , Kenneth James
发明人： Chao Chen , Xiaoling Dong , Kenneth James
IPC分类号： A23B7/157
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.
摘要翻译：用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色，被提供。该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在，还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。本发明还涉及用产品防腐剂保存的新鲜产品。

3. 发明申请

US20220403203A1 Water Vapor Barrier Coating Composition 有权
公开(公告)号：US20220403203A1
公开(公告)日：2022-12-22
申请号：US17807242
申请日：2022-06-16
申请人： Mantrose-Haeuser Co., Inc.
发明人： Stanislav E. Solovyov , Arun K. Uppalanchi , Paul J. Pothier , Bin Zhong
IPC分类号： C09D129/06 , C09D5/00 , C09D5/14 , D21H19/12 , D21H23/70 , D21H27/10
摘要： Described herein is a water vapor barrier coating composition that is especially useful for paper-based packaging applications. The composition includes a basecoat layer and a topcoat layer that are applied to fibrous substrates in sequential order as aqueous coatings. The basecoat layer is applied and dried and then the topcoat layer is applied and dried. The basecoat layer includes an aqueous solution of ethylenically modified polyvinyl alcohol and optionally a plasticizer. The topcoat layer includes an aqueous polymeric dispersion or emulsion, compatibilized with the base layer by adding a small percentage of ethylenically modified polyvinyl alcohol solution, and optionally a viscosity modifier, defoamer, release agent, slip agent, crosslinker, and/or anti-blocking additive. The composition includes a synergistic interaction between the basecoat and the topcoat. The composition is optionally biodegradable and/or compostable, along with a coated paper stock, without the need to separate and reprocess the coating.

4. 发明申请

US20200305477A1 EGG-FREE ALBUMEN REPLACEMENT 审中-公开
公开(公告)号：US20200305477A1
公开(公告)日：2020-10-01
申请号：US16829136
申请日：2020-03-25
申请人： MANTROSE-HAEUSER CO., INC.
发明人： Mingwei Wang
IPC分类号： A23L15/00
摘要： An egg-free albumen replacement includes a starch, an edible gum and a hydrolyzed pea protein. The egg-free albumen replacement can include the hydrolyzed pea protein in an amount of 3 to 75 wt. %, based on the combined weights of the starch, edible gum and hydrolyzed pea protein in the replacement composition. At least some of the hydrolyzed pea protein in the egg-free albumen replacement can include partially hydrolyzed pea protein.

5. 发明授权

US08765239B2 Printed flexible film for food packaging 有权
公开(公告)号：US08765239B2
公开(公告)日：2014-07-01
申请号：US13390956
申请日：2010-08-26
申请人： Graham C. Battersby , Stephen A. Santos , Bin Zhong , Xiangdong Gan
发明人： Graham C. Battersby , Stephen A. Santos , Bin Zhong , Xiangdong Gan
IPC分类号： B29D22/00 , B32B27/08 , B65D65/40 , B41M7/02 , B41M7/00 , B32B27/32 , B32B27/36 , C09D193/02
摘要： The printed image on a major face of a flexible food packaging film is covered by a shellac barrier coating.

6. 发明授权

US5827553A Edible adhesive 失效
标题翻译：食用胶
公开(公告)号：US5827553A
公开(公告)日：1998-10-27
申请号：US799531
申请日：1997-02-13
申请人： Dimitrios A. Dimitroglou , Thomas A. Trezza
发明人： Dimitrios A. Dimitroglou , Thomas A. Trezza
IPC分类号： A23L1/00 , A23L1/09 , A23L1/164 , A23L1/18 , A23C1/217
CPC分类号： A23L7/191 , A23L29/35 , A23L7/122 , A23P20/12 , Y10S426/808
摘要： The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible adhesive comprises: from about 3% to about 60%, preferably 3% to about 28%, more preferably about 4.8 to about 9.8% of a starch hydrolysate having a dextrose equivalent of from about 4 to about 38, preferably about 10 to about 26, more preferably about 18; from about 3% to about 80%, preferably about 26% to about 75%, more preferably about 70% to about 75% of at alcohol having 1 to 4 hydroxyl groups, preferably 2 or 3 hydroxyl groups and 2 to 4 carbon atoms, preferably 3 carbon atoms; from about 0% to about 50%, preferably about 5% to about 30% more preferably about 10% of a polymerized glycol having a molecular weight of about 200 to 9,500, preferably about 200 to 900, more preferably about 400; and preferably a solvent. Preferably there is least about 5%, more preferably from about 5% to about 20%, even more preferably from about 5% to about 20%, most preferably 10% of a solvent, preferably water. The present invention also relates to methods for applying the edible adhesive and to the edible adhesive coated food substrate.
摘要翻译：本发明提供了一种无油，无脂，可食用的粘合剂，用于将调味料固定在食品基材上，在其优选的实施方案中在室温下使用。可食用粘合剂包括：具有约4至约38，优选约10至约38的葡萄糖当量的淀粉水解产物的约3％至约60％，优选3％至约28％，更优选约4.8至约9.8％约26，更优选约18; 约3％至约80％，优选约26％至约75％，更优选约70％至约75％的具有1至4个羟基，优选2或3个羟基和2至4个碳原子的醇，优选3个碳原子; 约0％至约50％，优选约5％至约30％，更优选约10％的分子量为约200至9,500，优选约200至900，更优选约400的聚合二醇; 优选溶剂。优选地，溶剂优选为水的至少约5％，更优选约5％至约20％，甚至更优选约5％至约20％，最优选10％。本发明还涉及将食用粘合剂和可食用粘合剂涂覆的食品基材施用的方法。

7. 发明授权

US09878839B2 Seaweed-based food packaging coating 有权
公开(公告)号：US09878839B2
公开(公告)日：2018-01-30
申请号：US13894782
申请日：2013-05-15
申请人： Mantrose-Haeuser Co., Inc.
发明人： Stephen A. Santos
IPC分类号： B65D81/24 , D21H27/10 , B65D65/46 , B32B29/06 , D21H17/30 , D21H17/00 , D21H17/02 , D21H17/21 , D21H17/28 , D21H19/34
CPC分类号： B65D81/24 , B32B29/06 , B65D65/466 , D21H17/005 , D21H17/02 , D21H17/21 , D21H17/28 , D21H17/30 , D21H19/34 , D21H27/10 , Y02A40/961 , Y02W90/11 , Y10T428/31993
摘要： A food packaging material comprises a paper, paperboard or cardboard substrate and a barrier coating on the substrate, wherein the barrier coating comprises the combination of starch, seaweed extract and paper fibers.

8. 发明授权

US09770041B2 Antimicrobial wash 有权
公开(公告)号：US09770041B2
公开(公告)日：2017-09-26
申请号：US14284453
申请日：2014-05-22
申请人： Nature Seal Inc. , The United States of America as Represented by the Secretary of Agriculture
发明人： Xiaoling Dong , Joshua Brandt Gurtler , RenSun Lee , Stephen A. Santos
IPC分类号： A23L5/00 , A01N37/36 , A01N37/04 , A01N37/02 , A01N59/00 , A23B7/157 , A23B7/10
CPC分类号： A23B7/10 , A01N37/02 , A01N37/04 , A01N37/36 , A01N59/00 , A23B7/157 , A23L5/57 , Y02A40/943 , A01N25/02
摘要： A new antimicrobial wash for treating fresh fruits and vegetables to reduce microorganisms, especially human pathogens, comprises an aqueous solution of hydrogen peroxide and one or more fruit acids.

9. 发明授权

US5925395A Methods for preserving fresh vegetables 失效
标题翻译：保鲜蔬菜的方法
公开(公告)号：US5925395A
公开(公告)日：1999-07-20
申请号：US5340
申请日：1998-01-09
申请人： Chao Chen
发明人： Chao Chen
IPC分类号： A23B7/14 , A23B7/10 , A23B7/153 , A23B7/154 , A23B7/157 , A23B7/158 , A23B9/26 , A23B9/30 , A23L3/3454 , A23L3/3544 , A23L3/358 , A23L35/00
CPC分类号： A23B7/157 , A23B7/154
摘要： Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.
摘要翻译：提供了延长新鲜蔬菜，特别是切蔬菜的保鲜期的蔬菜防腐剂保鲜蔬菜的方法。蔬菜防腐剂保留新鲜蔬菜，特别是鲜切蔬菜的质地，风味，外观，脆性和水分。在优选的实施方案中，该方法包括以下步骤：提供防腐溶液，其包含：水，钙离子; 和抗坏血酸离子，以及将蔬菜防腐剂施用于蔬菜。植物防腐剂溶液优选含有约0.075％的饱和溶液，更优选约0.2％至约20％，甚至更优选约0.5％至约10％，甚至更优选约0.5％至约8％优选约0.6％至约5％重量的钙盐; 优选约0％至约30％，更优选约0.1％至约30％，甚至更优选约0.5％至约15％，最优选约1.0％至约5％的抗坏血酸或抗坏血酸，异抗坏血酸的立体异构体。

10. 发明申请

US20210059265A1 COATING FOR ICED OR GLAZED FROZEN FOOD PRODUCTS 有权
公开(公告)号：US20210059265A1
公开(公告)日：2021-03-04
申请号：US17025410
申请日：2020-09-18
申请人： MANTROSE-HAEUSER CO., INC.
发明人： Bin Zhong , Xiangdong Gan
IPC分类号： A21D15/02 , A23G3/34 , A23P20/10 , A21D13/24 , A21D13/60 , A21D13/28
摘要： The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式