Food product coatings

This invention describes a special coating for fruits and other food products, designed to keep them fresh longer. It works by using tiny cellulose fibers, specifically cellulose nanofibrils, combined with an emulsion system to create a protective layer that controls moisture and improves how well the coating sticks to the surface. The claims narrow the invention to a specific range of cellulose nanomaterial concentration, primarily focusing on cellulose nanofibrils.

Why it matters: Since 2019, the industrial production and cost-efficiency of cellulose nanomaterials have likely advanced, making these sustainable coatings more viable for widespread food preservation. This aligns with increasing global demand for eco-friendly solutions to reduce food waste.

Status: Not in forceListed as no longer active. The specific reason is not in the record we hold.
How hard to build: SpecializedCellulose nanomaterials, emulsion chemistry

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