Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks.

Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks.

The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.

The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.

A method for conditioning a food in connection with a treatment, a processing, or the production of the food in an air environment in an open conditioning space, whereby a) climatic data influencing the food in the conditioning process are captured during the conditioning process in the surroundings of the food within the conditioning space, wherein, as climatic data, the conditioning variables of temperature, absolute water content and air pressure are captured as measured values and are compared with food-related setpoint values for the temperature change process, and b) if a deviation of the measured value from the setpoint value associated therewith is detected, the surroundings of the food in the conditioning space are influenced in order to adjust the measured value to the setpoint value.

A method for conditioning a food in connection with a treatment, a processing, or the production of the food in an air environment in an open conditioning space, whereby a) climatic data influencing the food in the conditioning process are captured during the conditioning process in the surroundings of the food within the conditioning space, wherein, as climatic data, the conditioning variables of temperature, absolute water content and air pressure are captured as measured values and are compared with food-related setpoint values for the temperature change process, and b) if a deviation of the measured value from the setpoint value associated therewith is detected, the surroundings of the food in the conditioning space are influenced in order to adjust the measured value to the setpoint value.

The present invention is related to packages to the food industry. Particularly, it is related to natural active packages for preserving bakery products against microorganism damage. More particularly, the invention is related to an antifungal active package comprising a multilayer polymer film with an internal polymer coating comprising mustard oil as natural essential oil having antifungal properties, useful for extending the half-life of celiac bakery products, preferably, a celiac bread.

The present invention is related to packages to the food industry. Particularly, it is related to natural active packages for preserving bakery products against microorganism damage. More particularly, the invention is related to an antifungal active package comprising a multilayer polymer film with an internal polymer coating comprising mustard oil as natural essential oil having antifungal properties, useful for extending the half-life of celiac bakery products, preferably, a celiac bread.

The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, to a method for preventing spoilage of a processed edible product, and to a method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. The invention additionally relates to a use of a complex of a antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation for preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product.

The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, to a method for preventing spoilage of a processed edible product, and to a method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. The invention additionally relates to a use of a complex of a antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation for preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product.