Methods and compositions suitable for preserving the freshness of loaf-type food products

Abstract

The invention provides methods and compositions suitable for maintaining the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the invention solves the problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.

What is claimed is: 
     
         1 . A composition suitable for preserving the freshness of a loaf-type food product comprising a sauce capable of maintaining the freshness of a loaf-type food product for at least 3 hours. 
     
     
         2 . (canceled) 
     
     
         3 . The composition of  claim 1  wherein the sauce includes one or more gel components. 
     
     
         4 . The composition of  claim 3  wherein the gel components are selected from the group consisting of gelatin, gellan gum, xanthan gum, locust bean gum, pectin, carrageenan, cellulose gum, gum arabic, modified starch, and combinations thereof. 
     
     
         5 . (canceled) 
     
     
         6 . The composition of  claim 1  wherein the sauce comprises a viscosity ranging from about 11 cP to about 44 cP. 
     
     
         7 . (canceled) 
     
     
         8 . The composition of  claim 1  further comprising a loaf-type food product associated with the sauce. 
     
     
         9 . A method for preserving the freshness of a loaf-type food product comprising adding a loaf-type food product and a sauce capable of maintaining the freshness of the loaf-type food product for at least 3 hours to a container, wherein an opening for the container is on a side opposite of the sauce. 
     
     
         10 . (canceled) 
     
     
         11 . The method of  claim 9  wherein the sauce covers a top of the loaf-type food product when the container is opened and the loaf-type food product is removed from the container. 
     
     
         12 . The method of  claim 9  wherein the sauce is in an amount ranging from about 10% to about 50% by weight of an amount of the loaf-type food product. 
     
     
         13 . The method of  claim 9  wherein the sauce includes one or more gel components. 
     
     
         14 . The method of  claim 13  wherein the gel components are selected from the group consisting of gelatin, gellan gum, xanthan gum, locust bean gum, pectin, carrageenan, cellulose gum, gum arabic, modified starch, and combinations thereof. 
     
     
         15 . (canceled) 
     
     
         16 . The method of  claim 9  wherein the sauce comprises a viscosity ranging from about 11 cP to about 44 cP. 
     
     
         17 . (canceled) 
     
     
         18 . A composition suitable for preserving the freshness of a loaf-type food product comprising a gel capable of maintaining the freshness of a loaf-type food product for at least 3 hours. 
     
     
         19 . (canceled) 
     
     
         20 . The composition of  claim 18  wherein the gel includes one or more gel components. 
     
     
         21 . The composition of  claim 20  wherein the gel components are selected from the group consisting of gelatin, gellan gum, xanthan gum, locust bean gum, pectin, carrageenan, cellulose gum, gum arabic, modified starch, and combinations thereof. 
     
     
         22 . The composition of  claim 18  wherein the gel has a viscosity ranging from about 45 cP to about 66 cP. 
     
     
         23 . (canceled) 
     
     
         24 . The composition of  claim 18  further comprising a loaf-type food product associated with the gel. 
     
     
         25 . A method for preserving the freshness of a loaf-type food product comprising adding a loaf-type food product and a gel capable of maintaining the freshness of the loaf-type food product for at least 3 hours to a container, wherein an opening of the container is on a side opposite of the gel. 
     
     
         26 . (canceled) 
     
     
         27 . (canceled) 
     
     
         28 . The method of  claim 25  wherein the gel is in an amount ranging from about 10% to about 50% by weight of an amount of the loaf-type food product. 
     
     
         29 . The method of  claim 25  wherein the gel includes one or more gel components. 
     
     
         30 . The method of  claim 29  wherein the gel components are selected from the group consisting of gelatin, gellan gum, xanthan gum, locust bean gum, pectin, carrageenan, cellulose gum, gum arabic, modified starch, and combinations thereof. 
     
     
         31 . The method of  claim 25  wherein the gel has a viscosity ranging from about 45 cP to about 66 cP. 
     
     
         32 .- 64 . (canceled)