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We have taken our ZEIN, a protein from corn which is water insoluble, and converted it by a unique blending process with polysaccharides into a water dispersible powder. The resulting product which we call *VPP has many of the functions of ZEIN i.e., film-forming, moisture-barrier, etc. It also has other functions offered by its polysaccharide co-ingredient which acts to enhance the characteristics of ZEIN.
*VPP is produced from all G.R.A.S. ingredients and is completely safe for use. The ease of production, cost and effectiveness of *VPP in many food processes make it an ideal product to solve coating problems.
*VPP has many proven uses such as: a moisture retention barrier for dried fruits and vegetables, in fresh fish processing to inhibit degradation after the catch as well as preservation of appearance and flavor during processing and freezing.
*VPP is added to water at a level of 0.01 - 0.25% by weight which is equivalent to 4-10 grams per gallon. The solution is used as a dip for just about any food product which is processed with water. As noted by the amount used, this ingredient will add practically no significant increase in production costs. Current installation equipment can probably by used since many of these products are now coated with other chemicals or preservative additives. The products that can successfully utilize *VPP are: vegetables, fish and meat destined for the quick-freezing process: dehydrated fruits such as raisins, prunes, figs, apricots, apples, etc. In this case, preservatives such as sulfites may be removed. *VPP does not add any significant calories to the finished product.