Abstract: A virgin chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5%) and a liquid viscosity. The composition is applied to food products, such as fruits, vegetables and nuts, to provide an edible protective coating for the food products. Alternatively, chitosan may be hydrolyzed to a lower molecular weight so that a gel will not be formed when the partially hydrolyzed chitosan is admixed to the acid water solution. An edible wax emulsion and/or a preservative such as sodium benzoate, and/or an adhesion additive such as zinc acetate, and/or a wetting agent, and/or one or more additives from the group consisting of virgin and/or modified carbohydrates, proteins, hydrocolloides, lipids, oils, gums and waxes, natural and/or synthetic, made be added to the composition before it is applied to the food product.

Abstract: A sodium chlorite (NaClO2) solution is admixed with flowing water to form a flowing water and sodium chlorite (NaClO2) solution. A flowing water and acid solution is admixed into the flowing water and sodium chlorite (NaClO2) solution. The combined solutions are directed into and through a mixing chamber to form a homogenous, acidified sodium chlorite solution. The homogenous, acidified sodium chlorite solution is removed from the mixing chamber and is either utilized as a liquid or is frozen to form ice that is utilized. The acidified sodium chlorite solution provides a slow release of chlorine dioxide gas (ClO2) for use in water treatment, in food plant sanitation, in ice for icing food items, and as an antimicrobial solution for direct application to food items.