Enteric coating composition
OwnerStephen C. Perry, Jack M. Watkinsinventors
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Abstract
Compositions and methods are described that promote health and increase a shelf-life of foods. The compositions may feature mixtures of fatty acids, vegetable gums, and oligosaccharides. When introduced into a food article, the compositions can act as a protective barrier for micronutrients, phytochemicals, and nutraceuticals such as may be found in food products, for example food additives, as the food products are stored and as the food products are being digested. The compositions can stabilize food products during prolonged storage and as ingested food products move through the digestive tract so that nutrients are available for absorption in a consumer's intestines. Methods for producing food additives using the compositions are also described.
Claims15
A composition for improving health and nutrition, the composition comprising:
- an enteric coating comprising:
- a fatty acid, an oligosaccharide, and a vegetable gum.
A method for stabilizing and protecting a food additive to enhance enteric nutrient absorption comprising the step of applying to the food additive an enteric coating composition comprising:
- a fatty acid, an oligosaccharide, and a vegetable gum.
A method for producing an enterically coated food article comprising:
- coating a food article with an enteric coating composition that is resistant to break down at a pH of 1 but begins to break down at a pH of greater than 7.
A method for producing a food additive for improving the shelf-life of a food article, wherein the method comprises the steps of:
- (a) shredding a first food article;
- (b) sanitizing the first food article;
- (c) applying to the first food article a composition comprising:
- a fatty acid, an oligosaccharide, and a vegetable gum;
- (d) freeze drying the first food article;
- and
- (e) grinding the first food article into a powder to form a food additive.
Dependencies are inferred from the claim text.