Starch-based edible coating compositions and uses thereof
AssigneeStartchy Inc.
InventorsRichardos Simon Lebbos, Kayssar Hadi Eid, Seth Shumate
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Abstract
Starch-based edible coating compositions for preserving food products are disclosed. The starch-based coatings comprise both a polymerized starch, comprising intertwined amylopectin chains and/or amylose chains, and native (unmodified) and/or modified starch granules dispersed in a liquid carrier. When the starch granules are heated to a temperature to induce swelling, the swollen starch granules become embedded in the intertwined amylopectin and/or amylose chains, improving physical properties of the coating needed to extend shelf-life of food products. Also disclosed are coatings made from the coating compositions, methods of making the coatings, and methods of applying the coatings to food products.
Claims17
A method of applying a coating composition to a food product, the method comprising:
- (a) providing a coating composition comprising (i) a liquid carrier;
- (ii) a polymerized starch comprising amylopectin chains and/or amylose chains dispersed in the liquid carrier;
- and (ii) starch granules dispersed in the liquid carrier;
- (b) heating the coating composition to a temperature in the range of 45° C. to about 85° C. for a time sufficient to cause the starch granules to swell, but not rupture;
- (c) spraying the coating composition through a spray-coating nozzle onto at least a portion of the food product;
- and
- (d) drying the coating composition applied to the food product to form a dried coating in which the amylopectin chains and/or amylose chains are intertwined to form a matrix, and the swollen starch granules are embedded in the matrix.
A method of making a food product coating composition comprising the steps of:
- (1) heating a slurry comprising starch granules and water to a temperature in the range of 70° C. to 125° C. for a time sufficient to rupture the starch granules and form a polymerized starch comprising amylopectin chains and/or amylose chains dispersed in the water;
- (2) optionally, cooling the slurry;
- and
- (3) adding starch granules to the slurry comprising the polymerized starch and water, and heating the starch granules in the slurry to a temperature in the range of 45° C. to 85° C. for a time sufficient to cause the starch granules to swell, but not rupture,
- whereby a coating composition is formed in which the swollen starch granules are embedded in a matrix formed by the amylopectin chains and/or amylose chains of the polymerized starch.
A method of making a food product coating composition comprising a starch component and water, the method comprising the steps of:
- (1) heating a slurry comprising starch granules and water to a temperature in the range of 70° C. to 125° C. for a time sufficient to rupture the starch granules and form a polymerized starch comprising amylopectin chains and/or amylose chains dispersed in the water;
- (2) heating starch granules in a liquid to a temperature in the range of 45° C. to 85° C. for a time sufficient to cause said liquid to enter the starch granules and disrupt their semi-crystalline structure such that the starch granules are swollen but not ruptured;
- and
- (3) mixing the swollen starch granules with the slurry comprising the polymerized starch and water to form a coating composition in which the swollen starch granules are embedded in a matrix formed by the amylopectin chains and/or amylose chains of the polymerized starch;
- wherein the polymerized starch is a majority of the starch component.
Dependencies are inferred from the claim text.