# US 2018/0020686 A1 · Composition and methods for improving organoleptic properties of food products

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- Number: US 2018/0020686 A1
- Document ID: US20180020686A1
- Status: Published application
- Kind: A1
- Application number: 15/641,885
- Filed: 2017-07-05
- Published: 2018-01-25
- Earliest claimed: 2011-10-07
- Assignees: Fruitsymbiose Inc.
- Applicants: FruitSymbiose Inc.
- Inventors: Genevieve Girard
- Web page: https://patentgrep.com/patent/US20180020686A1

## CPC

- A23B 4/10: Coating with a protective layer; Compositions or apparatus therefor
- A23B 2/779: Sugars; Derivatives thereof
- A23B 7/05: with addition of chemicals {or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block}
- A23B 7/16: Coating with a protective layer; Compositions or apparatus therefor (A23B7/08 takes precedence)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

Described herein is an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution.

## Claims

### Claim 1

An edible coating for preserving at least one organoleptic property of a food product subjected to a thermal treatment, the edible coating comprising:
a polysaccharide and
a cross-linking agent solution.