Class 426/308 - Of natural shell or rind

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes involving the surface coating of a normally inedible
No. of patents: 25
Last issue date: 02/21/2006

Number	Title	Issue Date
7001877	Organic laundry detergent and method of producing the same The present invention is a laundry detergent or powder and method of making the same utilizing natural components such as but not limited to milk, beeswax, sodium hydroxide or lye, vegetable or soy oil, sugar, baking soda, and corn starch. It is still further contem...	02/21/2006
6162475	Edible food coatings containing polyvinyl acetate Compositions for preparing edible coatings for fruits, vegetables, and prepared foods, which include polyvinyl acetate, provide a coating with a high gloss....	12/19/2000
6093433	Process for preserving product quality of lychee An improved process for preserving the product quality of lychee fruit, particularly the pericarp color comprising the following steps; (i) treating fresh lychee fruit with cold water; (ii) treating the lychee fruit with hot water; (iii) treating the lych...	07/25/2000
5968573	Method for enhancing the flavor of fruits and vegetables This invention describes the transient incorporation of CO2 gas into fruits and vegetables so as to enhance their flavor. The fruits and vegetables are exposed to a strongly CO2 environment for a specified amount of time and within a...	10/19/1999
5958480	Method for producing a biologically degradable polyhydroxyalkanoate coating with the aid of an aqueous dispersion of polyhydroxyalkanoate A method for producing a biologically degradable polyhydroxyalkanoate coating in the form of an elastomeric film, wherein an aqueous dispersion of polyhydroxyalkanoate or a mixture of polyhydroxyalkanoates is prepared and the dispersion is applied to the ...	09/28/1999
5510131	Enzyme assisted degradation of surface membranes of harvested fruits and vegetables The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily ...	04/23/1996
5503859	Precision fruit processing and premium packing system A method of processing fruit, such as oranges, in which different chemical treatments are applied to different output streams of fresh fruit by passing the fruit in a continuous flow to an electronic grading apparatus having a single input but a plurality...	04/02/1996
5376391	Method of increasing the stability of fruits, vegetables or fungi and composition thereof Increased stability of fruits, vegetables or fungi is achieved by coating with compositions comprising at least one polysaccharide polymer, a preservative and an acidulant. The compositions may also include at least one emulsifier, at least one plasticize...	12/27/1994
5198254	Composition and method of increasing stability of fruits, vegetables or fungi Increased stability of fruits, vegetables or fungi is achieved by coating thereof with compositions comprising: at least one polysaccharide polymer, a preservative, an acidulant, lecithin (i.e. a first emulsifier) and a second emulsifier. Optionally, the ...	03/30/1993
5037662	Enzyme assisted degradation of surface membranes of harvested fruits and vegetables The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily ...	08/06/1991
4921715	Method for protecting citrus fruit from chilling injury, and fruit protected thereby A method for protecting whole citrus fruit or vegetables from chilling injury comprises the step of treating the skin of the fruit or vegetable with a medium containing squalene or a squalene-derivative....	05/01/1990
4919954	Compositions and methods of decorating firm-rinded fruit A method of decorating the outside surface of a firm-rinded fruit of vines of the genus Cucurbita e.g. a pumpkin with a non-toxic, peelable film of predetermined design which comprises applying to the outer surface of said fruit at least one homogeneous f...	04/24/1990
4857344	Method for treating pineapple to inhibit browning Freshly harvested pineapple intended for sale in the fresh fruit market is treated with effective amounts of a nonionic or anionic surfactant-containing solution to inhibit internal browning. The fresh condition of the fruit is maintained for an increased...	08/15/1989
4842880	Fruit waxing method A system for applying a coating of wax and fungicide to the surface of fruit applies the coating in two stages. The first stage sprays onto the fruit a mixture of both wax and fungicide, while a second stage sprays onto the fruit wax alone. The fungicide ...	06/27/1989
4751091	Preservation of reddish color of lychee pericarp The reddish pericarp color of whole fresh lychee fruit is preserved by applying a composition of a food acid, an edible reducing agent, and a carbohydrate thickener to the pericarp surfaces, and thereafter storing the coated fruit at a low temperature. Af...	06/14/1988
4504505	Method for magnetically separating nutshells from nutmeats A method and apparatus for magnetic removal of nutshells from nutmeats is set forth wherein whole nuts are supplied to a glue applicator where they are covered with a water soluble glue. The covered nuts are sent to a normalizer which tumbles and conveys ...	03/12/1985
4434185	Method for preventing decay of fruit A method for protecting citrus fruit against resistant organisms by treating fruit with a combination of a soluble sorbate and at least one antifungal agent of the benzimidazole type, an alkali metal o-phenylphenol or sec.-butylamine....	02/28/1984
4338342	Sucrose ester treatment of bananas A process for the treatment of fruits and vegetables to improve their shelf life and/or to decrease their loss of moisture and the fruits and vegetables treated by such a process and to compositions to be used in the said process wherein fruits and vegeta...	07/06/1982
4331691	Vacuum pressure infiltration process for fresh produce A system for pressure infiltration of liquid through the skin of fresh produce. The produce is subjected to vacuum pressure, and then coated with the liquid without submersion while continuing to subject the produce to the vacuum pressure. The application...	05/25/1982
4309449	Method for preserving live hard-shell crabs by freezing A method for preserving live hard-shell crabs by immersion in a constantly agitated brine solution to freeze the crabs. The brine solution contains a chemical defoamer and is maintained at a temperature of from about -7° to 10° F. to rapidly freeze the ...	01/05/1982
4188409	Beverage product and process A granular product to be used for brewing a high yield, coffee tasting beverage, formed of coffee flavored extract from pulverized roast and ground coffee impregnated into and coated onto edible nut shell particles, utilizing only a fraction of roast and ...	02/12/1980
4049837	Chill prevention for banana underpeel A method of swelling the cell membranes of the cell surrounding the latex containing vessels in the underpeel of bananas to enable the latex vessels to be more resistant to temperatures within the range of 45° to 55° F. The method includes treating the ...	09/20/1977
4039470	Preservative coating for fruits and vegetables Fresh fruits and vegetables are preserved by coating them with a waxy protective adhering film formed by spraying the fruits and vegetables with a volatile petroleum solvent solution of a waxy film-forming material and an alkyl aryl sulfonic acid solution...	08/02/1977
4006259	Preservative coating for fruits and vegetables Fresh fruits and vegetables are preserved by coating them with a waxy protective adhering film formed by spraying the fruits and vegetables with a volatile petroleum solvent solution of a waxy film-forming material and an alkyl aryl sulfonic acid solution...	02/01/1977
3997674	Preservation of agricultural products A composition comprising a dispersion prepared by dispersing in an aqueous solution of a water-soluble high polymer, such as polysaccharides, a hydrophobic substance selected from the group consisting of hydrophobic solids and hydrophobic and non-volatile...	12/14/1976

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Class 426/308 - Of natural shell or rind