Dry formulations suitable for surface preserving treatment of aliments |
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IPC classes for russian patent Dry formulations suitable for surface preserving treatment of aliments (RU 2383138):
Production method of flavoured girasol-sunflower-apple-black chokeberry drink / 2382579
Method involves extraction of dill seeds with liquid nitrogen with corresponding miscella separation, cutting, drying of girasol-sunflower in a microwave field at preset process parametres and roasting it. Then, apples are cut, dried in the microwave field at preset process parametres and dried up by convection. Then, black chokeberry is dried in microwave filed at preset process parametres and dried up by convection, girasol-sunflower is mixed with apples and black chokeberry. After that, the obtained mixture is impregnated by separated miscella with simultaneous pressure boost and pressure releases until the pressure equals the atmospheric pressure simultaneously freezing the mixture and cryomilling it in the medium of evolved nitrogen.
Production method of flavoured yacon-apple-black chokeberry drink / 2382578
Method involves extraction of cardamom with liquid nitrogen with corresponding miscella separation, cutting, drying of yacon in a microwave field at preset process parametres and roasting it. Then apples are cut, dried in the microwave field at preset process parametres and dried up by convection. Then black chokeberry is dried in the microwave field at preset process parametres and dried up by convection. Yacon, apples and black chokeberries are mixed, impregnation of obtained mixture by separated miscella is performed with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.
Production method of flavoured yacon-apple-black chokeberry drink / 2382567
Method involves extraction of orange rind with liquid nitrogen with corresponding miscella separation, cutting, drying of yacon in a microwave field at preset process parametres and roasting it. Then apples are cut, dried in the microwave field at preset process parametres and dried up by convection. Black chokeberry is dried in microwave filed at preset process parametres and dried up by convection, yacon is mixed with apples and black chokeberry. After that the obtained mixture is impregnated by separated miscella with simultaneous pressure boost and pressure releases until the pressure equals the atmospheric pressure simultaneously freezing the mixture and cryomilling it in the medium of evolved nitrogen.
Dry concentrate for preparation of dietary nonalcoholic beverage with beebread and method of beverage production / 2381723
Invention relates to dry concentrates for preparation of nonalcoholic dietary beverage with beebread. Dry concentrate with beebread consisting of raw substances taken in the following mass ratio: lyophilisated beebread 0.035 wt %, vitamin C 0.4 wt %, anhydrous citric acid 3.7 wt %, orange essential oil for aromatiser 0.2 wt %, SiO2 0.4-0.8 wt %, maltodextrin 1.988-2.388 wt %, beta-carotene for a colouring agent 0.004 wt %, riboflavin-sodium phosphate 0.008 wt % and saccharose 92.865 wt %. In addition, method of production of dry concentrate with beebread with specified amount by grinding to dust lyophilisated beebread sifted through a screen with holes of 0.75 mm, vitamin C sifted through a screen with holes of 0.75 mm, mixture of aromatiser, SiO2, maltodextrin, colouring agent and riboflavin-sodium phosphate sifted through a screen with holes of 0.75 mm, anhydrous citric acid sifted through a screen with holes of 1 mm and saccharose that are loaded into the chrome-plated mixer in specified order and mixed to produce homogeneous mixture after which dry concentrate is produced which is mixed with water in mass ratio of 60 g per 1 l of water before use. Moreover, dry concentrate with beebread consisting of raw substances taken in the following mass ratio: lyophilisated beebread 3.5 wt %, vitamin C 4 wt %, anhydrous citric acid 36.5 wt %, orange essential oil for aromatiser 2 wt %, SiO2 5-9 wt %, maltodextrin 19.88-23.88 wt %, beta-carotene 0.04 wt %, riboflavin-sodium phosphate for colouring agent 0.08 wt % mannitol 21 wt % and aspartame 4 wt %. In addition, method of production of dry concentrate with beebread with specified amount by grinding to dust lyophilisated beebread sifted through a screen with holes of 0.75 mm, vitamin C sifted through a screen with holes of 0.75 mm, mixture of aromatiser 2, SiO2, maltodextrin, beta-carotene and colouring agent sifted through a screen with holes of 0.75 mm, anhydrous acid sifted through a screen with holes of 1 mm, mannitol sifted through a screen with holes of 1 mm, aspartame sifted through a screen with holes of 0.75 mm that are loaded into the chrome-plated mixer in specified order and mixed to produce homogeneous mixture after which dry concentrate is produced which is mixed with water in mass ratio of 60 g per 1 l of water before use.
Method treatment and storage of commercial jellyfish / 2381722
Invention relates to fish industry particularly to methods of processing sea organisms and production of ready for use product out of them, to production of a new food product out of jellyfish Rhopilema asamushi to be exact. Jellyfish is washed, cut and subjected to syneresis for 3 hours. Then brine complete salting is performed until saltiness of the product is 4.0-7.5%, and which is performed in complex fixative medium of 8-15% table salt solution containing 5-10% of concoction of oak bark with ratio of brine and jellyfish being 1:1 for 24-48 hours at the solution temperature of +2…+6°C with the following storage in this medium up to 6 months.
"partridge chopped cutlets and white sauce with vegetables" preserves preparation method / 2381721
Preserves as cutlets with garnish and sauce are prepared as follows: white bread is milk soaked and chopped; partridge fillet and raw tallow are chopped, the listed ingredients are mixed with table salt and black bitter pepper to obtain mince, which is shaped, rolled in breadcrumbs and fried in melted butter to obtain cutlets. Carrots, white roots and onions are cut, browned in melted butter and rubbed through, rutabaga is cut and blanched, sugar beans and greens are cut and frozen, wheat flour is browned in melted butter, carrots, white roots, onions, rutabaga, sugar beans, greens, wheat flour, table salt, citric acid, bitter black pepper and bay leaf are mixed under oxygen free conditions. The cutlets, the obtained mixture and bone broth are packed, canned and sterilised.
 Food compositions and their production / 2381720
Invention is related to food industry, namely to composition containing lipid phase. Composition containing lipid phase including primary lipid component produced as product of reaction of one or several carboxylic acids with glycerin and propylene glycol; lipid component used jointly and selected from at least one compound being phosphorous-containing lipids and hydroxylated carboxylic ethers and mono- and dyglicerides; lipophilic physiologically active component and water taken in certain amounts. Food product including the above-mentioned composition.
Food compositions and their production / 2381720
Invention is related to food industry, namely to composition containing lipid phase. Composition containing lipid phase including primary lipid component produced as product of reaction of one or several carboxylic acids with glycerin and propylene glycol; lipid component used jointly and selected from at least one compound being phosphorous-containing lipids and hydroxylated carboxylic ethers and mono- and dyglicerides; lipophilic physiologically active component and water taken in certain amounts. Food product including the above-mentioned composition.
 Stable culinary supplement and method of its preparation / 2381719
Culinary supplement contains decreased amount of monosodiumglutamate (MSG) from 1 to 2 wt %, inosine monophosphate (IMP) and guanosine monophosphate (GMP) from 0.05 to 0.1 wt %, from 10 to 20 wt % of food acids and sugars, from 20 to 45 wt % of macromolecules. Method of preparation of this culinary supplement involves cutting vegetables and/or meat in mixture or separately, blanching vegetables, enzymatic hydrolysis of vegetables and/or meat in mixture or separately, stopping hydrolysis and concentrating.
 Method for manufacturing canned side order carrots / 2381718
Invention relates to food-canning industry. After a preliminary treatment and canning, cut carrots are poured with water of 95°C minimum and left for 3-4 minutes. Then water is replaced with 97-98°C pickle. The jars are sealed and sterilised as per a specified mode in autoclave providing two-stage cooling of canned carrots.
 Cheese covered with wax / 2360425
Invention is related to food industry, namely to packing of cheese portions. Cheese portion (5) is covered with two wax layers. First inside layer (1) and second outside layer (4), covering the mentioned first inside layer (1) having tearstrip (2). Tearstrip (2) is situated between wax layers (1, 4) and covers chosen parts of first inside wax layer (1) and contains at least one part (3), outstanding from mentioned first inside wax layer and second outside wax layer (1, 4). Tearstrip (2) contains adhesive layer for sticking to the first inside wax layer (1). Cheese portions are packed by its covering of first inside wax layer, following placement of tearstrip (2) on the chosen parts of mentioned wax layer (1), after that the second outside layer (4) is placed on layer (1).
 Package from multi-layer film material for food products / 2342296
Invention is related to the field of package materials, namely, to multi-layer polymer films for food products, and may be used in food industry, and also in agriculture and household use. Package is made of multi-layer film material that includes several layers from polymer components and internal layer adjacent to product that contains polyolefine and modifier. At that as modifier of internal layer, synergetic mixture is used that consists of sodium salt of dehydroacetic acid, calcium lactate or citrate and calcium ethylene diamine tetraacetate with the following ratio of components, wt %: synergetic mixture of sodium salt of dehydroacetic acid, calcium lactate or citrate and calcium ethylene diamine tetraacetatet - 0.5-5.0, polyolefine - the rest. As polyolefine polyethylene is used with high or low density, or propylene, or their mixture, or copolymers of ethylene with propylene or with higher olefins, or vinyl acetate or their mixtures and alloys. Such package has higher protective properties, including antioxidant action, is able to more efficiently suppress microorganisms.
 Composition for protection of foodstuff surface / 2318387
Claimed composition contains anti-microbial agent such as dehydracetic acid sodium salt or mixture thereof with dehydracetic acid or mixture thereof with sodium sorbate, or mixture thereof with sodium propionate, table salt, food-grade acid, and water. As antioxidant component buthylhydroxianizole or buthylhydroxytoluene, or tert-buthylhydroquinone, or 2,2,4-trimethyl-8-methoxy-1,2,3,4-tetrahydroquinone is used. As food-grade acid citric, lactic, malic or acetic acid is used. Said composition is useful for treatment of semi-finished or finished foodstuffs (cheese, sausages, meat products).
 Apparatus for applying of coating / 2266639
Apparatus has feeding and discharge conveyors, cheese loaf feeding mechanism for feeding of cheese loafs to coating applying zone, said mechanism being made as tilter formed as freely rotating table connected through slide and pivotal head to pneumatic cylinder for displacement thereof. Rollers provided in coating applying zone are adapted for imparting rotation to cheese loaf. Rollers are positioned so as to be brought apart by pneumatic cylinders. Coating spreading mechanism has vibrators with soft jaws. Coating feeding system is formed as distributor comprising hollow casing with pipe unions equipped with flexible pipes and throttling screws for controlled feeding of coating. Feeding table has restricting lever adapted for holding of object on table during tilting operation.
 Antimicrobial polymer materials / 2264337
Invention relates to process of preparing antimicrobial polymer material that can be used in medicine, food processing and light industries, in agriculture, and in domestic sphere to manufacture textile materials, nonfouling film, and a variety domestic articles (disposable ware, bottles, glasses, and the like) wherein antimicrobial properties are desirable, fungi-resistant rubber, acrylate-based disinfecting flocculants, hygienic facilities, and so on. Material consists of 0.1-2.0% polyguanidine compound, 0.1-2.0% dimethyl-bis(4-phenylaminophenoxy)silane, 0.05-2.0% organic acid, and polymer component (the balance). Polyguanidine compound is selected from polyhexamethyleneguanidine chloride, phosphate, citrate, lactate, sorbate, and benzoate; poly(4,9-dioxadodecanguanidine) phosphate, polyhexamethylenebiguanide chloride, and polyhexamethylenebiguanide phosphate. Organic acid utilized can be citric, lactic, succinic, or benzoic acid. Polymer compound can selected from high- or low-density polyethylene or polypropylene, or their mixture, copolymers of ethylene with propylene or higher olefins, shock-resistant polystyrene, polyacrylic acid, polyamide, polyethylene terephthalate, polypeptide, cellulose, cellulose, polyvinylchloride, vinylene dichloride copolymers, butadiene/styrene copolymer, polyacrylonitrile, and hydrolyzed polyacrylamide. Material additionally contains a dye.
 Multilayer film for packing and maturing of cheeses / 2250831
The invention is dealt with development of the multilayer film materials intended for packing of solid rennet cheeses and serve as a selective barrier to the gases formed inside a packing at a cheese maturing and stayed in the environment. The film consists at least of three layers: a barrier layer based on PVDC and limiting accessO2 into the packing; a contact layer out of chemically inert polymer contacting the cheese; an adhesion later located between them. The film changes its structure and properties in the process of maturation of the cheese packed into it: lactic acid bacteria annihilate corpuscles of the filler (carbohydrates, starch and-or sodium alginate) in the contact layer of the film of a film, which turns into a porous structure, that speeds up migration of CO2 from the packing into the adhesion layer, where it is partially absorbed by chitin; in the opposite direction migration of biocides becomes possible (an ascorbic acid, nisin, lysozyme) preventing a microbial spoilage of a cheese, this takes place at a final stage of a maturation, when the vital functions of the lactic acid bacteria is decreasing and biocides influence them insignificantly. The film acts as an active packing material, which structure and properties are regulated by the running of microbiological processes of the cheese maturation.
 Composition for coating cheeses / 2226347
The invention relates to compositions for coating cheeses and is intended for use in the dairy industry
The composition for surface protection cheese and method of protection / 2170025
The invention relates to a cheese-making industry and can be used to prevent damage to the surface of immature cheese undesirable microflora
Packaging in the form of a multilayer heat shrinkable film material for food products, mainly for cheese / 2152725
The invention relates to packaging materials, in particular to polymeric films and can be used in the food processing industry and households for conducting shells of laminated material ripening and storage, implementation of cheeses, increasing the storage life of food products such as fresh and processed meat, smoked and salted fish products, frozen foods, some agricultural products are vegetables, fruits, requiring certain selective permeability and antimicrobial protection during storage
 The way to protect the cheese from placevine and shrinkage / 2146872
The invention relates to food, mainly dairy industry
 Curved casing net for sausage products, method of manufacturing curved casing net for sausage products, sausage product casing and cased sausage product / 2383137
Casing net for sausage products consists of at least three lengthwise ropes and cross-links connecting every pair of adjacent ropes so as to form net meshes in which the opposite sides, formed by sections of the adjacent ropes, have unequal lengths. The lengthwise ropes have a knitted loopy structure made from open or closed single "chain" loops and the unequal length of net meshes is provided due to creating unequal takedown traction for each loop in the loopy structure of the adjacent ropes. The ropes can contain a filling thread. The sausage product includes a sausage casing, which is connected to the claimed net and has a shape imitating the curved line of natural bung.
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FIELD: food industry. SUBSTANCE: invention relates to the application of formulations in powder form which can be used as an aqueous dispersion for surface treatment of aliments or foodstuffs, particularly cheeses, sausages, salami and cold meat courses. According to the invention, the formulation contains 60-80% (by weight) of vinyl acetate-ethylene or a copolymer of vinyl acetate-ethylene in which part of the monomer units derived from ethylene are substituted by units derived from alkyl acrylates and alkyl versatates. Said formulations can additionally comprise an antimycotic active ingredient, as well as antibacterial agents. EFFECT: dry formulations, pertaining to the present invention, ensure reducing transport costs and enable preparing emulsions or suspensions for the preservation treatment at the moment of their use, thus eliminating the hazard of freezing them during transportation or during stops in cold countries. 10 cl, 5 tbl, 5 ex
The present invention relates to the use of a composition in powder form, which can be atomized in water and use a water dispersion for surface treatment of food or food products, especially cheeses, sausages/frankfurters, salami and cold meats that can form on the surface of food products protecting film, which is insoluble in water. The invention also relates to compositions in powder form having the properties described above, and containing one or more antifungal active ingredients. BACKGROUND of the INVENTION Currently, for the protection of food products such as cheeses, sausages/frankfurters, salami and cold meats, use a water-based emulsion polymers or copolymers such as polyvinyl acetate, copolymers of ethylene and acrylic acid, polyvinyl alcohol, and they can form on the surface of food products protecting film, which is insoluble in water. The above-mentioned film-forming polymers and copolymers are commercially available in the form of aqueous emulsions, but not as dry compositions that can be atomized in water used during the application, and which can form on the surface of food protection is either film, which are insoluble in water. Compositions in powder form, which can be atomized in water, are known, but they are not able to provide food films which are insoluble in water, when the content of antifungal active ingredients and substances that have a predominant function of the suspension of active ingredients. Compositions in powder form, which can be atomized in water and which are capable of forming on the surface of the food film which is insoluble in water, is unknown. SUMMARY of INVENTION It has been unexpectedly found that compositions in powder form, which can be atomized in water and which contain film-forming copolymers of vinyl acetate and ethylene containing 60-80% (wt.) vinyl acetate, or copolymers in which the proportion of monomer units derived from ethylene, replace the links obtained from alkylacrylate or from mixtures of alkylacrylate and alkalisation can be useful for protecting the surface processing for food products such as cheeses, sausages, salami and cold meats, as dispersion compositions in water used for processing, is formed on the surface of the food film, which are nearest origami in water and compatible with food products, possess good adhesion and high flexibility, and a uniformly dispersed anti-fungal active ingredients in the case of their use. Alkylacrylate and acceleratory used to obtain copolymers preferably have alkyl groups containing 1-4 carbon atoms; bucilina group is preferred. In the copolymers, which contain units derived from ethylene and acrylate and ethylene, acrylate, versatate, expressed in mass percent content preferably is the same. In the compositions of the copolymers comprise 70-90% (wt.), and the rest consists of solid material in powder form, which is compatible with food products, such as oxides of magnesium and titanium, kaolin, carbonates and the like. Preferably the presence of protective colloids, such as polyvinyl alcohol. The powders are characterized by a distribution of particle sizes such that particles with sizes, large 300-400 microns, are practically absent. Copolymers receive in accordance with known methods, as a result of the copolymerization of the monomers in the aqueous phase and under pressure. The powders produced by drying an aqueous phase using a spray drying. Compositions in powder form, which you get is in the amount of the above composition, commercially available under the trademarks Mowilith Polvere DM 117 P and Mowilith Polvere LDM 1190 P company Celanese Emulsions GmbH (Frankfurt, Germany). On the basis of applications offered in the brochure, compositions used exclusively for the production of liquid mortars, decorative alabastro, adhesives and similar applications. Powder Mowilith DM 117 P contains a film-forming copolymer of ethylene and vinyl acetate, and the powder Mowilith 1190 P contains a film-forming copolymer vinylacetate-versatate-ethylene-acetate. The powders are characterized by an apparent specific gravity of 450±100 g/l; the distribution of particle sizes does not include particles with sizes greater than 315 microns. Ash at 930°C for 30 minutes (DIN EN 1246) is 10-12% (wt.). In addition, it was discovered, and this constitutes another aspect of the present invention that compositions which do not contain antifungal and/or antibacterial active ingredients, can be used as an adhesive for labels for food products. If the composition will contain antimicrobial active ingredients, preferably natamycin, AZOXYSTROBIN and their derivatives, then they will be present in amounts of 0.01-10 g/kg, preferably 0.1 to 5 g/kg The composition may contain antibacterial products, select, such as the er, of sodium chloride, potassium chloride, benzoic acid and its salts, parahydroxybenzoates or antifungal acids, such as propionic acid, sorbic acid, and their salts, suspendida and thickening additives, such as carboxymethylcellulose, polyvinylpyrrolidone and gums, such as xanthan gum and'gellan. The dry composition may further contain buferiruemoi products, products, stabilizing the pH, such as sodium salt of acetic acid, lactic acid. The dry composition can be used immediately when added to water or other compatible fluid after simple mixing. The resulting emulsion or suspension is applied to the surface of food products in accordance with known methods, for example, dipping, or spraying, or obmazyvanija. The dry composition corresponding to the present invention, in addition to providing low transport costs (liquid fraction, which may be even more than 50% of the total mass, not transported), allows for the opportunity to get used to holding preservative treatment emulsion or suspension in water at the point of use, thereby eliminating the danger that arises from freezing during transportation or at the time the I stops in cold countries. Freezing irreparable, it may degrade the properties of emulsions or suspensions in obtaining films which are insoluble in water, and save the antifungal activity of effectors, which in the dry state remains unchanged for long periods of time and, in contrast, undergoes gradual and permanent deterioration in water suspension or emulsion. Excess heat can also affect the stability of emulsions or suspensions, in addition to the deterioration of the efficiency of the contained active ingredients. The following examples are given by way of non-limiting illustration of the invention. Examples are tests against surfaces of cheeses, sausages, salami and cold meats when using copolymers corresponding to the invention, in the dry composition, the powder which was dispersible in the water. The tests were carried out in parallel with the test currently on the market aqueous emulsion of a copolymer of ethylene and vinyl acetate. Watched a good adhesion of the film to the cheese crust, uniform distribution of the added active ingredients, excellent drying and film formation. The result in resistance to mold obtained in the case of dry composition corresponding to izobreteny is, it was similar to the result obtained by use of water emulsion, commercially available at present. Example 1 Fresh cheeses "Provoleta", weighing approximately 1 kg, svegevigatiy from the brine, was immersed in the bath, the resulting dilution in water of the product Mowilith Powder DM 117 P (concentration 500 g/l) and natamycin at various concentrations: 0,1% (MIC1), 0,2% (MIC2), 0,25% (MIC3). In each bath was immersed one cheese "Provoleta". Cheese "Provoleta"hanging on tied them to the twine, placed for drying in the ripening chamber with controlled relative humidity and temperature (relative humidity was made in the range from 80%to 85%, and the temperature was in the range of from 10 to 15°C) and tested for the presence of mold at intervals of 30 days during the three months stipulated for the maturation of this type of cheese. The results are given in table 1. Table 1 - development of mold on the surface of the cheese.
Example 2 Three cheese "Provoletta was subjected to the same experimental conditions and the same percentage of the contents and natamycin, corresponding to example 1, but using commercially available aqueous emulsion of a copolymer of ethylene-vinyl acetate (ECAV 1, 2, 3) with a dry matter of 50%. The results are given in table 2. Table 2 - the formation of mold on the surface of the cheese.
Example 3 Fresh cheeses "Provoleta", weighing approximately 1 kg, svegevigatiy from the brine, they were immersed in three different baths, obtained by dilution in water of a copolymer Mowilith Powder DM 117 P at a concentration of 500 g/l with the addition of 0.2% natamycin and 2% (wt.) sorbate calcium (G), and for comparison, three cheese "Provoleta" immersed in aqueous emulsion of a copolymer of ethylene-vinyl acetate, corresponding to example 2, with the addition of the same percentage content of active ingredients (N). Cheese "Provoleta"hanging on tied them to the twine, placed for drying in the ripening chamber with controlled relative humidity and temperature (relative humidity was made in the range from 80%to 85%, and the temperature was in the range of from 10 to 15°C) and the presence of mold was checked at intervals of 30 days during the planned three months. The results are given in table 3. Table 3 - the development of mold on the surface of the cheese.
Example 4 Fresh cheeses "Provoleta", weighing approximately 10 kg, svegevigatiy from the brine, was immersed in the bath, the resulting dilution in water of the product Mowilith Powder DM 117 P (concentration 300 g/l), polyvinylpyrrolidone (concentration 8 g/l), carboxymethyl cellulose (concentration 5 g/l), natamycin at various concentrations: 0% (control sample with one copolymer, FO0), 0,1% (FO1) and 0.25% (FO2). In each bath was immersed one cheese "Provola". Cheese "Provola"hanging on tied them to the twine, placed for drying in the ripening chamber with controlled relative humidity and temperature (relative humidity was made in the range from 80%to 85%, and the temperature was in the range of from 10 to 15°C) and the presence of mold was checked at intervals of 30 days within three meters of the months, provided for the maturation of this type of cheese. The results are given in table 4. Table 4 - development of mold on the surface of the cheese.
In example 4, after replacing the copolymer Mowilith Powder DM 117 P in water emulsion commercially available copolymer of ethylene and vinyl acetate with a dry residue of 30% and save the rest of the compositions unchanged results overlap the results given in table 4. Example 5 Fresh sausages, related to the type of Napoli, directly n the following extrusion was immersed in the bath, obtained using the product Mowilith Powder DM 117 P (concentration 200 g/l) and xanthan gum (concentration of 0.025%) and thus distributed active ingredients: natamycin (concentration of 0.125 per cent), calcium sorbate (concentration 5%), the combination of 0.125% natamycin+5% sorbate calcium. In each bath was immersed one sausage. The sausages are hung to dry in the chamber curing under controlled temperature and relative humidity and daily examined for the presence of mold within a period of 15 days, sufficient for curing this type of product. For comparison sausage without any surface treatment (control sample) were placed in the same experimental conditions. The results are given in table 5. Table 5 - the development of mold on the surface of sausages. tr>
In example 5, after replacing the copolymer Mowilith Powder DM 117 P in aqueous emulsion of a copolymer of ethylene and vinyl acetate with a dry residue of 20% and save the rest of the compositions are constant, you could get the results of overlaying the results described in table 5. It should be noted that all of the compositions shown in the above examples, the replacement of the copolymer Mowilith Powder DM 117 P product Mowilith Powder LDM 1190 P produces results that overlap with the results given in the various tables. The dry composition (powder) of the above-mentioned copolymers correspond to the scope of legal regulations for food packaging. Description in Italian patent application No. MI2004A001235, from which this application claims priority, are incorporated herein by reference. 1. The use of dry dispersible in water compositions in powder form, containing a film-forming copolymer of vinyl acetate-ethylene containing 60-80 wt.% vinyl acetate, or a copolymer of vinyl acetate-ethylene, in which part of monomer units derived from ethylene, replace the links obtained from alkylacrylate or from mixtures of alkalisation and alkylacrylate to obtain water dis is ersi, used when processing that protects the surface for food on the surface of the copolymers which form a protective film which is insoluble in water and compatible with food products. 2. The use according to claim 1, where the copolymer composition in powder form contain 60-80 wt.% units derived from vinyl acetate, and the units derived from ethylene, alkalisation and alkylacrylate, are present with the same content expressed in mass percent. 3. The use according to claim 1 or 2, where the composition is in powder form, contains polyvinyl alcohol as a protective colloid and/or suspendresume additives selected from carboxymethylcellulose, polyvinylpyrrolidone, xanthan and Gellan gums, and/or buferiruemoi products selected from among sodium salts of acetic acid and lactic acid. 4. The use according to claim 1 or 2, where the copolymers are present in the composition in powdered form in amounts of from 70 to 80 wt.%. 5. The use according to claim 1 or 2, where food products are selected from cheeses, sausages/frankfurters, salami and cold meats. 6. The use according to claim 1 or 2, where the composition is in powder form, is present in the aqueous dispersion with the percentage ranging from 3 to 90 wt.%. 7. The use according to claim 1 dispersible in water compositions in powder fo the IU where these compositions contain at least one fungicidal active ingredient. 8. The use of compositions according to claim 7, where the specified fungicidal active ingredient selected from natamycin and AZOXYSTROBIN and their derivatives. 9. The use of compositions according to claim 7 or 8, where these compositions contain antibacterial means, selected from chloride, potassium and sodium, benzoic acid and its salts, p-hydroxybenzoates, lactic acid and/or polyene antibiotic funds. 10. Food products, especially cheeses, sausages/frankfurters, salami and cold meats, on the surface which are covered with water-insoluble film, which is obtained from the aqueous dispersions of the composition in powder form, as defined according to claim 1.
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