Abstract: The present invention has, as its object, a processed fish flesh having a high yield and a high nutritious value, showing a powerful heat binding characteristic and a resiliency, having a versatile processing, preventing a denaturation loss, capable of eliminating almost of all flowing-out of drip such as a low molecular nutritious substance and utilizing these features effectively. The processed fish flesh of the present invention has a configuration including salt of 0.2 to 4 weight parts in its dry weight added in a form of solution in 1.5 to 7 mol concentration dissolved in water or drip, and alkali agent of 0.1 to 2.7 weight parts in its dry weight added in a form of solution in 0.3 to 3 mol concentration dissolved in water or drip.

Abstract: 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 surface to be coated, after which water is made or allowed to evaporate to obtain a polyhydroxyalkanoate film, the film formation taking place at a temperature lower than the melting point of the polyhydroxyalkanoate, such a temperature even for example being more than 35.degree. C. below the melting point and in which the polyhydroxyalkanoate used is a polymer which is made up of saturated or unsaturated 3-hydroxy fatty acids having a carbon-chain length of 6-14 and/or is a Pseudomonas polyhydroxyalkanoate other than a polymer or copolymer of .beta.-hydroxyvalerate or .beta.-hydroxybutyrate, without requiring additional steps to render the film elastomeric.

Abstract: A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.

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: Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial buffer solution having a pH of from about 9.5 to about 11.0; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing buffer solutions of erythorbic acid and sodium erythorbate, in ratios of about 1:4, with a sufficient pH to return the mushrooms to the mushroom physiological pH of about 6.5.

Abstract: A method for inhibiting the deterioration of processed fresh broccoli during shipment, comprising the steps of processing the broccoli for fresh consumption and exposing the processed broccoli to a solution of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride, and water in which the sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 1.00 to about 1.

Abstract: A method of storing forage products in a mass includes the steps of coating all of the exposed surfaces of the mass with a melted tallow, and allowing the tallow composition to cool to seal the surface of the mass. The tallow is preferably applied at a rate of between about 0.4 and about 0.8 pounds per square foot of surface area, and penetrates to a depth of between about 1/4 and 3/4, forming a protective layer or shell with the forage products. The tallow preferably has a titre of between about 47 and about 49.

Abstract: A method for preserving fish bait comprising supplying fish bait and first immersing the bait in a first aqueous sterilizing solution wherein the concentration of said sterilizing solution which comprises an aqueous solution of formalin and the time of immersion in the solution are adjusted to prevent decay via bacterial action and to increase the hardness of the bait. The bait is then removed from the sterilizing solution and immersed in running water to remove substantially residual sterilizing solution which therein provides a hardened sterilized bait. The hardened and sterilized bait is then placed in a container which contains a sufficient amount of a second aqueous solution which comprises on aqueous to solution of a grain alcohol which prevents further bacterial and/or viral decay and which maintains the fish in a hydrated state for use as a bait product.

Abstract: A coating for harvested agricultural commodities which delays ripening and controls decay is described. The coating comprises a modified chitosan matrix containing a yeast antagonistic to postharvest pathogens. The modified chitosan may be carboxymethylchitosan or glycolchitosan. The combined fungicidal activities of the modified chitosan and the antagonistic yeast make this formulation an attractive preservative which is superior to existing coatings and ensures the even distribution of the antagonistic yeast over the surface of the harvested commodity, thus increasing its effectiveness.

Abstract: A method for processing melons provides greatly enhanced shelf life and maintains excellent quality of melon products so that they are suitable for human consumption. The harvested fresh melons are cooled to a temperature of approximately 36.degree. F. before they are graded and selected for further processing. The melons are then cut along their apexes to form melon halves. The seeds and soft tissue are removed from the melon halves, which are then cut to form melon segments. The finds are removed from the melon segments, which are then washed in a chilled chlorinated bath. The melon segments are then inspected and graded. Those melon segments that pass the inspection and grading process are then cut to form melon cubes that are washed in a chilled chlorinated water bath. The melon cubes are drained to remove chlorinated water, and the melon cubes are washed in a chilled citric acid and tribasic calcium phosphate bath.

Abstract: An antifungal composition is disclosed which comprises an antifungal agent of the polyene type, an acidific antifungal compound and an additional organic acid or its alkali or earth alkali salt. The use of this composition to treat food and agricultural products is disclosed.

Abstract: A method of treating fresh fruit which gels the pectin in the fruit to keep the fruit's juice from separating from the fruit during subsequent processing. The method includes soaking the fruit in a calcium enriched solution for an extended period of time, i.e. from about 2 to about 6 weeks.

Abstract: An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film.(with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

Abstract: An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

Abstract: An antimicrobial composition comprising a Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

Abstract: Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen, denaturing the milk protein and gelatinizing the starch of the coating. In an embodiment, the coated meat is heated to at least coagulate the albumen, denature the milk protein and gelatinize the starch to obtain a heat-treated coated food product and then, the heat-treated coated food product is vacuum-packed and heated at a temperature and for a time sufficient so that the food product is microbiologically stable.

Abstract: The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration

Abstract: This invention describes new water-insoluble protein-based edible coatings and films having improved barrier and mechanical properties, and methods for their preparation from water-soluble proteins. In the invention, aqueous protein solutions are denatured with heat, chemicals and/or enzymes to induce thiol-disulfide interchange and thiol oxidation reactions, thereby forming new intermolecular and intramolecular disulfide crosslinkages. The formation of covalent intermolecular crosslinkages in protein-based edible films and coatings results in films having improved barrier and mechanical properties which are insoluble in water. Water-insoluble emulsion film systems can be formed by incorporating lipids into the denatured aqueous protein matrix.

Abstract: Improved chewing gums and methods for manufacturing same. A chewing gum is provided comprising an edible film having sufficient barrier properties to provide the chewing gum with increased moisture stability at ambient conditions than a chewing gum without the edible film, the edible film including at least one active chewing gum agent.

Abstract: Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen, denaturing the milk protein and gelatinizing the starch of the coating.

Abstract: An emulsion which provides an edible moisture barrier coating for foods is prepared by homogenizing from about 70% to about 95% by weight of an aqueous solution of a protein isolate and from about 30% to about 5% by weight of a mixture of a saturated lipid and emulsifier, each weight being based upon the weight of the emulsion. The saturated lipid employed has a melting point higher than 30.degree. C. The emulsifier is in an amount of from about 5% to about 30% by weight based upon the weight of the lipid and contains at least one diacetyl tartaric acid ester of a monoglyceride.

Abstract: 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 plasticizer, at least one resin or rosin, at least one protein, at least one firming or sequestering agent, at least one antioxidant and at least one composition which is a plant growth regulator and/or a chilling injury protectant. Methods of making and using the aforementioned compositions, and fruits or vegetables or fungi coated with the compositions on the exterior surface are also disclosed. Fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced can be coated with the disclosed compositions.

Abstract: An improved method for preparing chewing gum and the packaging of same is provided. To this end, a method for packaging at least one stick of chewing gum is provided comprising the steps of preparing a stick of chewing gum that includes a coating of an edible material that provides sufficient vapor barrier properties to provide the stick of chewing gum with a more stable moisture content at ambient conditions than a stick of chewing gum that does not include the coating, and wrapping the stick of chewing gum in a wrapper that does not include any metal foil material to create a wrapped stick of chewing gum. The sticks of chewing gum can then be packaged in a counterband.

Abstract: The present invention relates to a low moisture vegetable product in a process for producing same. The low moisture vegetable product comprises vegetable product and a solid, amorphous osmotic agent. The resulting product has extended storage life as compared with fresh vegetable products and yet may be rehydrated to produce a product having the flavor, color and taste of fresh vegetable products. The process for producing the low moisture vegetable product comprises immersing the vegetable in a liquid bath containing a osmotic agent capable of infusing into the vegetable tissue and forming an amorphous solid upon drying. Once excess osmotic agent has been removed, the infused product is dried to form a vegetable product having a water content of from about 2 to 6 percent by weight and which contains an amorphous, solid, osmotic agent.

Abstract: Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90.degree. F. and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60.degree.-70.degree. F. for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.

Abstract: The present invention provides a process for infusing dried fruits by coating the dried fruits with an edible humectant containing gel. This process provides novel infused products using a minimum of energy with a minimum of damage to the infused product while maintaining a maximum of flavor of the dried fruit.

Abstract: Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.

Abstract: A preservative for plants is described whose active ingredient(s) are the compounds selected from the group consisting of olefin compounds and salts and esters thereof, N-(2-chloro-4-pyridyl)ureas, dipicolinic acid and derivatives and salts thereof, epoxy compounds and salts and esters thereof, and SH-reagents. The preservative is usable for keeping the freshness of plants, in particular fruits, vegetables and cut flowers, and cut flowers for a long period of time.

Abstract: A protectant for forage crops. The protectant is made from a mixture of water and plaintain husks, such as psyllium. A thickening and suspending agent ma be used to assist the adherence of the protectant to harvested forage. A preferred agent is carboxymethyl-cellulose (CMC), an accepted additive for use in food products. The mixture when dried forms a moisture resistant hardened coating which prohibits the crops from deterioration and weather. A layer of the protectant is applied to the generally upwardly facing surfaces of a quantity of forage. A common form of accumulated forage is the round bale, and the protectant of the present invention is preferably applied to round bales with a arcuate sprayboom which applies a heavier layer of the protectant to top surfaces of the bale and a lighter layer to side surfaces.

Abstract: A feed grain conditioning composition including an aqueous tempering agent including a Yucca extract containing saponin and an antifreeze agent. Preferably, the Yucca extract contains sarsasaponin. The antifreeze agent is preferably selected from the group consisting of calcium chloride and propylene glycol. In a preferred embodiment, the amount of antifreeze agent is sufficient to depress the freezing point of the tempering agent to about -30# F. or less. A method of tempering feed grain by applying the feed grain conditioning composition to feed grain is also disclosed.

Abstract: The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide a cooked cured-meat pigment; stabilizing and/or encapsulating and/or protecting the cooked cured-meat pigment to provide a stabilized cooked cured-meat pigment; and drying the stabilized cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques. As an essential feature of this invention, the pigment is encapsulated in carbohydrate-based wall materials for easy handling. The stabilized pigment, when added to meat prior to cooking, reproduces the typical color of a nitrite-cured meat product.

Abstract: A coated vitamin C preparation for animal feed comprises a particulate core containing vitamin C and a coating material composed of one or more fine powdery lipids having a melting point of at least 40.degree. C. and containing vitamin E. The coating material is present as an agglomerated coating layer surrounding the entire circumference of each particle of the particulate core.The coated vitamin C preparation is produced by a process, which comprises a step of bringing particles of a particulate core containing vitamin C into colliding contact with particles of a coating material composed of one or more fine powdery lipids having a melting point of at least 40.degree. C. and containing vitamin E, so as to form a coating layer of agglomerated particles of the coating material surrounding the entire circumference of each particle of the core.The coated vitamin C preparation is useful as a supplement to feeds for animals, such as, livestock, poultry and marine animals, by admixing same with the feed.

Abstract: Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90.degree. F. and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60.degree.-70.degree. F. for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.

Abstract: The present invention provides a method of preparing and using treated fresh herb products so as to preserve the desirable qualities found in such fresh products while extending their useful shelf-life and the composition thereof. More specifically, the present invention provides a method of preparing and using shelf-stable aromatic dehydrated herbs which will upon dehydration exhibit the color, flavor, aroma and overall appearance similar to that of fresh cut herbs. Preparation of the contemplated herb compositions is carried out by treating the fresh product with an osmotic agent that in general must be able to dehydrate the food product and upon finished drying form a solid amorphous mass that coats and infuses the treated product.

Abstract: High-moisture food products are surface-coated with a coating comprised of 80 to 99.5% water, 0.1 to 3% sorbic acid or a salt thereof, and 0.2 to 3% kappa-carrageenan. The coating has a pH of 3.5 to 5.5 and sets at a temperature above 100.degree. F. The coating is well-suited for application to baked goods such as soft pies.

Abstract: A method of making cheese with milk obtained from animals which have received feed supplemented or complemented with an amino acid in a protected form. The amino acid is preferably lysine and/or methionine.

Abstract: Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at least one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.

Abstract: 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 compositions may also include: at least one antioxidant composition, at least one composition which is a plant growth regulator and/or a chilling injury protectant. The present invention is also drawn to methods of making and using the aforementioned compositions, and fruits or vegetables or fungi having a composition of the present invention applied to an exterior surface thereof. The instant invention may be practiced with fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced.

Abstract: A continuous edible coating or barrier is formed on a substrate by applying to the substrate a water-based prolamine latex which is substantially free of organic solvent. Additives to the latex may be used to modify the properties of the coating or barrier.

Abstract: A stabilized high intensity sweetener ingredient for use in chewing gum is prepared by encapsulating a high intensity sweetener using a mixture of about 75 to about 99 weight percent zein and about 25 to about 1 weight percent shellac. This combination of zein and shellac prolongs the shelf life of the chewing gum and the high intensity sweetener, to a greater extent than zein or shellac used individually or in other combinations.

Abstract: The present invention pertains to edible diffusion-retarding fat-based films for food products based upon a blend of one or more polyol fatty acid polyesters. The films are particularly suitable for filled confectioneries.

Abstract: A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07.times.10.sup.-9 gm cm.sup.-2 (cm Hg).sup.-1 cm. At least a portion of the oleaginous material is synthetic. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.

Abstract: Edible coatings for protecting perishable foods against spoilage and for significantly extending the life of such foods as fruits and vegetables. A protein derived film is prepared from soybeans, wheat, corn, and mixtures thereof by a process of soaking the grain in water to soften the layer, subjecting the grain-water mixture to the shearing action in a blender to form a milky suspension which is filtered to remove the solids. The residual liquid is heated to denature the higher molecular constituents which are coagulated, allowed to float to the surface, and removed from the denatured proteinaceous solution. The denatured proteinaceous solution is cooled and subsequently employed to coat fruits and vegetable with coatings which function as excellent barriers for preventing the fruits and vegetables from reacting with atmospheric oxygen or carbon dioxide while providing barriers which are permeable to water which precludes their drying out due to dehydration during storage.

Abstract: The present inventive composition concerns a composite delivery system having a substantially hydrophobic exterior comprising:(a) an agglomerated mixture of a core material selected from the group consisting of sweeteners, flavoring agents and mixtures thereof and a matrix wherein the matrix comprises:(i) about 0.5% to about 20% fat soluble lecithin;(ii) about 65% to about 90% of an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) a fatty acid having an iodine value of about 1 to about 10; (b) natural waxes; (c) synthetic waxes; and (d) mixtures thereof,(b) about 0.5% to about 20% of a glyceride; and(c) a silicone based anti-foaming agent in a concentration of about 0.001% to about 0.5%; said composite having a melting point in the range of about 20.degree. C. to about 90.degree. C.

Abstract: A protectant for forage crops. The protectant is made from a mixture of water and plaintain husks, such as psyllium. A thickening and suspending agent may be used to assist the adherence of the protectant to harvested forage. A preferred agent is carboxymethyl-cellulose (CMC), an accepted additive for use in food products. The mixture when dried forms a moisture resistant hardened coating which prohibits the crops from deterioration and weather. A layer of the protectant is applied to the generally upwardly facing surfaces of a quantity of forage. A common form of accumulated forage is the round bale, and the protectant of the present invention is preferably applied to round bales with an arcuate sprayboom which applies a heavier layer of the protectant to top surfaces of the bale and a lighter layer to side surfaces.

Abstract: Described is a chewing gum comprising a chewing gum base having dispersed therein, separately, a multiplicity of sweetener bearing polymeric particles and/or flavor-bearing polymeric particles, said polymeric particles further comprising:(a) at least one water-soluble normally solid polymer;(b) at least one water-insoluble normally solid polymer;(c) and either(i) at least one flavor composition a substantial portion of which is incorporated in the water-insoluble polymer and a substantial portion of which is incorporated in the water-soluble polymer; and/or(ii) at least one sweetener composition a substantial portion of which is incorporated in the water-insoluble polymer and a substantial portion of which is incorporated in the water-soluble polymer;the water-soluble polymer and the water-insoluble polymer being physically associated with each other associated in such a manner that one is in the form of a multiplicity of discrete entities in a matrix of the other.

Abstract: Enzymatically degradable compositions for the coating of feed additives intended for ruminants, including zein, at least one hydrophobic substance, optionally at least one non-water-soluble polymer and at least one inorganic filler. The compositions are used to coat feed additives such as medicinal products, vitamins and amino acids.

Abstract: A method of inhibiting discoloration of produce, such as peeled raw potatoes, apples and the like, utilizing the steps of immersing the produce in an aqueous solution containing an anion such as phosphate, pyrophosphate, sulfate or chloride. The aqueous solution is maintained at a pH of less than 2 and the produce is immersed in the aqueous solution for a sufficient time to arrest the phenolase coloration. Produce is then removed from the aqueous solution and rinsed to remove the aqueous solution from the surface of the produce.