Composition for coating fruits vegetables and fowl eggs especially useful for organic produce

A process for making an aqueous dispersion for coating fruits, vegetables, fowl eggs and organically grown produce, comprising dispersing:

• a) a hydrophobic component comprising a natural wax and a vegetable oil, or vegetable oil;
• b) an alkali agent;
• c) an additive selected from the group consisting of rosemary extract, sage extract, green tea water, eucalyptus oil, lavender oil, citrus peel oil, ethanol, chamomile ethanolic extract, cypress ethanolic extract, prickly pear ethanolic extract, and aloe ethanolic extract;
• d) and emulsifier selected from the group consisting of nicotinic acid, pantothenic acid, ascorbic acid, vitamin B3 salt, vitamin B5 salt, wood rosin, soft resin, shellac, free acids of a natural wax and salts or derivatives thereof;
• in e) water;
• wherein the hydrophobic component and the additive are from natural biological sources and;
• wherein the aqueous dispersion is free of any additional emulsifiers.

A method for coating fruits, vegetables, fowl eggs and organically grown produce, comprising dispersing:

• a) a hydrophobic component comprising a natural wax and a vegetable oil, or vegetable oil;
• b) an alkali agent;
• c) an additive selected from the group consisting of rosemary extract, sage extract, green tea water, eucalyptus oil, lavender oil, citrus peel oil, ethanol, chamomile ethanolic extract, cypress ethanolic extract, prickly pear ethanolic extract, and aloe ethanolic extract;
• in d) water;
• wherein the hydrophobic component and the additive are from natural biological sources and;
• wherein the aqueous dispersion is free of any additional emulsifiers;
• applying the aqueous dispersion to agricultural produce and fowl eggs by dipping the produce or the fowl eggs into the aqueous dispersion, or spreading the aqueous dispersion on the surface of the produce or the fowl eggs and;
• dehydrating the aqueous dispersion.

A process for making an aqueous dispersion formulated for improving storability of organically-grown produce, comprising dispersing:

• a) a hydrophobic component comprising a natural wax and a vegetable oil, or vegetable oil;
• b) an alkali agent;
• c) an additive selected from the group consisting of rosemary extract, sage extract, green tea water, eucalyptus oil, lavender oil, citrus peel oil, ethanol, chamomile ethanolic extract, cypress ethanolic extract, prickly pear ethanolic extract, and aloe ethanolic extract;
• in d) water;
• wherein the hydrophobic component a) and the additive c) are from natural biological sources and;
• wherein the aqueous dispersion is free of additional emulsifiers.

A process for making an aqueous dispersion formulated for improving storability of organically-grown produce, comprising dispersing:

• (a) 0.01 to 9% w/w olive oil;
• (b) 0.01 to 6% w/w beeswax;
• (c) 2.5 to 15% w/w of an ethanolic solution and;
• (d) at least 0.005% w/w of a cationic carbonate salt;
• In (e) water;
• wherein the aqueous dispersion is free of any additional emulsifiers.