Abstract: The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

Abstract: A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molten, the composition can be converted into a liquid state for coating purposes by simple heating, thereby eliminating the need for the volatile carrier liquid.

Abstract: The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

Abstract: The moisturizing properties of a water-based moisturizing composition containing one or more emollients emulsified in an aqueous carrier liquid are improved by including a water-soluble shellac in the composition.

Abstract: An egg-free albumen replacement includes a starch, an edible gum and a hydrolyzed pea protein. The egg-free albumen replacement can include the hydrolyzed pea protein in an amount of 3 to 75 wt. %, based on the combined weights of the starch, edible gum and hydrolyzed pea protein in the replacement composition. At least some of the hydrolyzed pea protein in the egg-free albumen replacement can include partially hydrolyzed pea protein.

Abstract: The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

Abstract: A food packaging material comprises a paper, paperboard or cardboard substrate and a barrier coating on the substrate, wherein the barrier coating comprises the combination of starch, seaweed extract and paper fibers.

Abstract: The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

Abstract: A new antimicrobial wash for treating fresh fruits and vegetables to reduce microorganisms, especially human pathogens, comprises an aqueous solution of hydrogen peroxide and one or more fruit acids.

Abstract: The printed image on a major face of a flexible food packaging film is covered by a shellac barrier coating.

Abstract: The printed image on a major face of a flexible food packaging film is covered by a shellac barrier coating.

Abstract: A food packaging material comprises a paper, paperboard or cardboard substrate and a barrier coating on the substrate, wherein the barrier coating comprises the combination of starch, seaweed extract and paper fibers.

Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce.

Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce.

Abstract: A stable bleached shellac and an improved method for making stable bleached shellac is provided which involves precipitating bleached stable shellac from a pre-shellac solution at a pH of from 5.0 to 6.8, preferably from 5.0 to 6.5, most preferably from 5.0 to 6.0. The stable particulate shellac and the stable shellac solution, have a longer shelf life than conventional shellac. The stable shellac solution is comprised of solubilized particulate shellac in a solvent, most preferably ethanol. The stable particulate shellac and the stable shellac solution have a pH of from 4 up to less than 5 or from 5.0 to 6.8, more preferably from 5.0 to 6.5, even more preferably from 5.0 to 6.3, most preferably from 5.0 to 6.0.

Abstract: Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the texture, flavor, appearance, crispness, and color of the fresh fruit, particularly the exposed skin of the fresh fruit. The method includes the following steps: providing a solution of fruit preservative comprising: water, calcium ions; and ascorbate ions, wherein the calcium ion and ascorbate ions are present in a ion ratio of preferably from about 1.5:1 to about 2.5:1; and, applying said fruit preservative to the fruit. Preferably the fruit is then stored at a temperature which will not freeze the fruit; temperatures of -6.degree. C. have been found not to freeze the apples. Preferably the fruit is stored at temperatures of between about -7.degree. C. to room temperature, about 20.degree. C., more preferably about -2.degree. to about 7.degree. C., most preferably from about 2.degree. C. to about 5.degree. C.

Abstract: Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.

Abstract: The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible adhesive comprises: from about 3% to about 60%, preferably 3% to about 28%, more preferably about 4.8 to about 9.8% of a starch hydrolysate having a dextrose equivalent of from about 4 to about 38, preferably about 10 to about 26, more preferably about 18; from about 3% to about 80%, preferably about 26% to about 75%, more preferably about 70% to about 75% of at alcohol having 1 to 4 hydroxyl groups, preferably 2 or 3 hydroxyl groups and 2 to 4 carbon atoms, preferably 3 carbon atoms; from about 0% to about 50%, preferably about 5% to about 30% more preferably about 10% of a polymerized glycol having a molecular weight of about 200 to 9,500, preferably about 200 to 900, more preferably about 400; and preferably a solvent.