Invention Application
US20150296852A1 COMPOSITIONS AND METHODS FOR IMPROVING STABILITY AND EXTENDING SHELF LIFE OF SENSITIVE FOOD ADDITIVES AND FOOD PRODUCTS THEREOF
审中-公开
用于改善稳定性和延长敏感食品添加剂及其食品的寿命的组合物和方法
- Patent Title: COMPOSITIONS AND METHODS FOR IMPROVING STABILITY AND EXTENDING SHELF LIFE OF SENSITIVE FOOD ADDITIVES AND FOOD PRODUCTS THEREOF
- Patent Title (中): 用于改善稳定性和延长敏感食品添加剂及其食品的寿命的组合物和方法
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Application No.: US14100052Application Date: 2013-12-09
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Publication No.: US20150296852A1Publication Date: 2015-10-22
- Inventor: Adel PENHASI , Israel RUBIN , Albert REUVENI
- Applicant: SPAI Group Ltd.
- Applicant Address: KY Grand Cayman
- Assignee: SPAI Group Ltd.
- Current Assignee: SPAI Group Ltd.
- Current Assignee Address: KY Grand Cayman
- Main IPC: A23L1/30
- IPC: A23L1/30 ; A23L1/00

Abstract:
A composition comprising a core comprising at least one oxygen-sensitive liquid natural pharmaceutically or nutritionally active agent absorbed or adsorbed onto an absorbent, an intermediate layer, comprising an interfacial tension adjusting polymer, wherein said interfacial tension adjusting polymer is characterized by an aqueous solution of 0.1% having a surface tension lower than 60 mN/m when measured at 25 C, and at least one barrier coating layer comprising a polymer having oxygen transmission rate of less than 1000 cc/m2/24 hr measured at standard test conditions and a water vapor transmission rate of less than 400 g/m2/day.
Information query