Abstract: Disclosed is a method for quenching the aldyhyde products of lipid autoxidation. The method includes providing a source of amino acids that are capable of binding the aldyhyde products to thereby quench them. The method finds particular use in the food industry wherein the quenching of autoxidation products is useful in maintaining food appeal to consumers and food product shelf life, especially when incorporating long chain polyunsaturated fatty acids into the food product.

Abstract: Methods and coating compositions are provided for producing an acid coated drinking straw or confectionery article. The method includes heating a food grade acid composition to a temperature sufficient for the acid composition to become fluid; applying the fluid acid to a surface of a drinking straw or confectionery substrate; and then cooling the acid coated drinking straw or acid coated confectionery substrate to a temperature sufficient to immobilize the acid composition on the surface. The food grade acid composition can comprise, for example, about 40 to 100 weight percent food grade acid (such as citric acid, phosphoric acid, malic acid, or a mixture thereof), 0 to about 5 weight percent surface tension reducing agent, 0 to about 30 weight percent plasticizer, 0 to about 20 weight percent bulk agent, and 0 to about 30 weight percent water.

Abstract: A coating device for coating an interior surface of a continuous tube of material with a fluid. The coating device includes an extruder die for forming the continuous tube of material and a fluid delivery system. The fluid delivery system is positioned within the extruder die so as to introduce the fluid onto the interior surface of the continuous tube of material.

Abstract: Methods and coating compositions are provided for producing an acid coated drinking straw or confectionery article. Acid coated drinking straws and acid coated confectionery articles are also provided. The method includes heating a food grade acid composition to a temperature sufficient for the acid composition to become fluid; applying the fluid acid to a surface of a drinking straw or confectionery substrate; and then cooling the acid coated drinking straw or acid coated confectionery substrate to a temperature sufficient to immobilize the acid composition on the surface. The food grade acid composition can comprise, for example, about 40 to 100 weight percent food grade acid (such as citric acid, phosphoric acid, malic acid, or a mixture thereof), 0 to about 5 weight percent surface tension reducing agent, 0 to about 30 weight percent plasticizer, 0 to about 20 weight percent bulk agent, and 0 to about 30 weight percent water.

Abstract: A coating device for coating an interior surface of a continuous tube of material with a fluid. The coating device includes an extruder die for forming the continuous tube of material and a fluid delivery system. The fluid delivery system is positioned within the extruder die so as to introduce the fluid onto the interior surface of the continuous tube of material.