FOOD COATINGS Russian patent published in 2022 - IPC A23B7/154 A23B7/16 C09D101/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. A coating composition for application to a food product, containing: a cellulose nanomaterial containing cellulose nanofibrils or cellulose nanocrystals, where the cellulose nanomaterial is present in an amount of 0.1% wt./wt. up to 1% wt./wt. in terms of a wet basis; and one or more emulsion drops dispersed in a matrix containing the cellulose nanomaterial, wherein the one or more emulsion drops contain a fatty acid and a surfactant. Wherein the fatty acid is a medium chain fatty acid, where the aliphatic chain contains from 6 to 12 carbon atoms or a long chain fatty acid, where the aliphatic chain contains from 13 to 21 carbon atoms, and the fatty acid is present in an amount of 0.1% wt./wt. up to 5% w/w on a wet basis, and the surfactant is selected from a polysorbate surfactant, a sorbitan surfactant, a sucrose fatty acid ester, or any combination thereof, and the surfactant is present in an amount of 0.1 wt./wt. up to 2% wt./wt. in terms of wet basis, and wherein the surfactant forms the outer hydrophilic region of the one or more emulsion droplets, and the fatty acid forms the inner hydrophobic region of the one or more emulsion droplets. A dried coating formed on a food product containing: (i) a cellulose nanomaterial containing cellulose nanofibrils or cellulose nanocrystals; and (ii) one or more emulsion droplets dispersed in a matrix containing the cellulose nanomaterial, wherein one or more emulsion droplets contain a fatty acid and a surfactant, where the fatty acid is a medium chain fatty acid, where the aliphatic chain contains from 6 to 12 carbon atoms, or a long chain fatty acid, where the aliphatic chain contains from 13 to 21 carbon atoms, and the surfactant is selected from a polysorbate surfactant, a sorbitan surfactant, a sucrose fatty acid ester, or any combination thereof, wherein the surfactant forms the outer hydrophilic layer of one or more emulsion droplets and the fatty acid forms the inner hydrophilic region of one or more emulsion droplets. A food product containing a coating. A food product containing a dried coating. A method for coating a food product, including coating a food product using a coating composition containing a cellulose nanomaterial containing cellulose nanofibrils or cellulose nanocrystals, where the cellulose nanomaterial is present in an amount of 0.1% wt./wt. up to 1% wt./wt. in terms of a wet basis; and one or more drops of an emulsion dispersed in a matrix containing a cellulose nanomaterial, wherein one or more drops of the emulsion contain a fatty acid and a surfactant, while the fatty acid is a medium chain fatty acid, where the aliphatic chain contains from 6 to 12 carbon atoms or a long chain fatty acid, where the aliphatic chain contains from 13 to 21 carbon atom, and the fatty acid is present in an amount of 0.1% wt./wt. up to 5% w/w on a wet basis, and the surfactant is selected from a polysorbate surfactant, a sorbitan surfactant, a sucrose fatty acid ester, or any combination thereof, and the surfactant is present in an amount of 0.1% wt./wt. up to 2% wt./wt. in terms of a wet basis, and while the surfactant forms the outer hydrophilic layer of one or more drops of the emulsion, and the fatty acid forms the inner hydrophobic region of one or more drops of the emulsion.

EFFECT: invention makes it possible to preserve various properties of food products, for example, hardness, reduced weight loss, and, consequently, to improve and maintain the overall integrity and commercial qualities of the food product, as well as to reduce and prevent the leaching of pigments and nutrients from fruits and/or vegetables.

35 cl, 19 dwg, 3 tbl, 14 ex