Methods and compositions suitable for preserving the freshness of loaf-type food products
Number of patents in Portfolio can not be more than 2000
United States of America
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Mar 29, 2022
Grant Date -
Mar 19, 2020
app pub date -
Nov 21, 2019
filing date -
Nov 21, 2019
priority date (Note) -
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Abstract
Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.
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