COMPOSITIONS AND METHODS FOR IMPROVING STABILITY AND EXTENDING SHELF LIFE OF SENSITIVE FOOD ADDITIVES AND FOOD PRODUCTS THEREOF
    1.
    发明申请
    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

    公开(公告)号:US20150296852A1

    公开(公告)日:2015-10-22

    申请号:US14100052

    申请日:2013-12-09

    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.

    Abstract translation: 一种组合物,其包含芯,其包含吸收或吸附在吸收剂上的至少一种氧敏感性液体天然药物或营养活性剂,包含界面张力调节聚合物的中间层,其中所述界面张力调节聚合物的特征在于: 在25℃下测量时表面张力低于60mN / m的0.1%,以及至少一个阻挡涂层,其包含在标准测试条件下测量的氧气透过率小于1000cc / m 2/24小时的聚合物和水 蒸气透过率小于400 g / m2 /天。

Patent Agency Ranking