COMPOSITION TO PRODUCE PACKAGES AND COATS TO PRESERVE FRESHNESS OF FOODSTUFFS Russian patent published in 2010 - IPC B65D65/38 

FIELD: transport, package.

SUBSTANCE: invention relates to packing materials for foodstuffs and can be used to preserve foodstuffs freshness and flavour, and for moisture retention. Proposed composition comprises the product of interaction of natural origin component with the mix of propylene-glycol and glycerine, as well as product of interaction of hydrocolloid with water in the following ratio of components per pure substance in wt %: propylene-glycol - 1.00-72.00; glycerine - 3.00-90.00, natural origin component - 0.01-0.50, hydrocolloid - 0.30-3.00 and water making the rest. Note here that polypropylene glycol-to-glycerine ratio varies from 1:10 to 3:1. Said hydrocolloid represents the material selected from the group comprising agar-agar, alginates, larch gum, xanthane gum, and gelatine. Natural origin component represents propylene-glycol or water-propylene-glycol extract of vegetable stock with water content of up to 50 wt %. Said vegetable extract is selected from the group including basswood flowers, plantain leaves, oats husk, rosemary, thyme, pink, sesame seeds and ginger.

EFFECT: improved ability of preserving freshness of foodstuffs.

7 tbl