US2007166437A1PendingUtilityA1

Edible barriers

48
Individually held — no corporate assignee on recordPriority: Dec 23, 2003Filed: Nov 23, 2004Published: Jul 19, 2007
Est. expiryDec 23, 2023(expired)· nominal 20-yr term from priority
Inventors:Loes Elizabeth BeversElisabeth Cornelia Maria BouwensHendrikus Theodorus Van Der HeijdenPeter Ravestein
A23L 17/75A21D 13/26A21D 15/08A23P 20/00A21D 13/34A23B 7/16
48
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Claims

Abstract

An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour in food products.

Claims

exact text as granted — not AI-modified
1 . Edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer.  
   
   
       2 . Barrier according to  claim 1- , wherein the biopolymer is a hydrocolloid based biopolymer.  
   
   
       3 . Barrier according to  claim 2 , wherein the hydrocolloid based biopolymer contains ortho-methoxy-phenolic groups.  
   
   
       4 . Barrier according to  claim 3 , wherein the hydrocolloid based biopolymer contains ferulic acid groups.  
   
   
       5 . Barrier according to  claim 1 , wherein the biopolymer is a pectin.  
   
   
       6 . Barrier according to  claim 1 , having a thickness of about 10 to 500 micrometer.  
   
   
       7 . Barrier according to  claim 6 , having a thickness of about 50 to 200 micrometer.  
   
   
       8 . Barrier according to  claim 1 , wherein the cross-linked biopolymer is hydrophobically modified.  
   
   
       9 . Barrier according to  claim 1 , wherein the compound is a modified polymer which contains ferulic acid and one or two fatty acid chains coupled to a vanillin coupled polymer as e.g. chitosan.  
   
   
       10 . Barrier according to  claim 1  wherein the cross-linked biopolymer is crosslinked to a protein or a vanillin coupled protein (e.g. casein-vanillin)  
   
   
       11 . Composite food product comprising parts having different water activities (aw), separated by the barrier according to  claim 1 .  
   
   
       12 . Food product comprising an edible barrier according to  claim 1 , covering a food ingredient selected from the group consisting of vegetables, fruit, bread, and fish.  
   
   
       13 . Process for the preparation of a food product, wherein parts having different water activities (aw), are separated by the barrier according to  claim 1 .  
   
   
       14 . Process according to  claim 13 , wherein the oxidation is carried out by an enzyme or enzymatic system.  
   
   
       15 . Process according to  claim 14 , this enzyme system is already present in situ, e.g. tomato peroxidase in tomatoes.

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