Coating the surface of food with a film not only looks shiny and bright, but also regulates the breath and prolongs the shelf life. These substances used for food appearance, quality preservation, freshness, varnishing, prevention of mold erosion and moisture evaporation are called coating agents. A coating on fruits can inhibit water evaporation, prevent microbial invasion and atmosphere formation, thus can extend the freshness of fruits. Some candies, such as chocolates, are coated with a film on the back side, which is not only shiny and beautiful, but also prevents sticking and keeps the quality stable. The products are natural beeswax, paraffin wax and shellac. In addition, there are some synthetic products, such as morpholine fatty acid salts.
It can enhance the protection of fruit epidermis, properly cover the epidermal openings, inhibit respiration, reduce nutrient loss and prevent spoilage. As the coating agent is often developed for a certain protection object storage characteristics, so the function of different coating agents will also exist some differences, its main role in isolation protection, inhibit water evaporation of fruits and vegetables, inhibit the exchange of gases inside and outside fruits and vegetables, and there are antibacterial sterilization and antioxidant and other antiseptic effects.
Coating agent will be formulated into a certain concentration of emulsion or aqueous solution by spraying or soaking treatment of fruits and vegetables, so that the surface of fruits and vegetables to form a transparent film does not affect the quality. The use of coating agent makes the fruit and vegetable loss rate dropped significantly, and improve the profit of fruit and vegetable production and sales.
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