CA1119453A - Color plating process and product - Google Patents
Color plating process and productInfo
- Publication number
- CA1119453A CA1119453A CA000311929A CA311929A CA1119453A CA 1119453 A CA1119453 A CA 1119453A CA 000311929 A CA000311929 A CA 000311929A CA 311929 A CA311929 A CA 311929A CA 1119453 A CA1119453 A CA 1119453A
- Authority
- CA
- Canada
- Prior art keywords
- low density
- surface area
- high surface
- color
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
ABSTRACT Low density, high surface area materials are color plated by dry blending the materials and a water-soluble coloring material, adding a limited amount of water and further blending the materials to produce a beverage mix ingredient which is thereafter blended with other dry beverage mix ingredients to uniformly color the beverage mix. - 1 -
Description
This invention rela-tes to the color plating of low density, high surface area materials, typically tricalcium phosphate, silicon dioxide, sodium aluminum silicate and the like, and more particularly is concerned with a process whereby water-soluble coloring materials may be effectively distributed over said materials.
A need exists in the art for a simple yet effective distribution of coloring solutes onto dry beverage mix ingredients, which generally include crystalline sucrose, whereby the dry beverage mix has a color and shade which are uniform and of significant intensity. Heretofore, art workers have suggested wet pla-ting techniques wherein the coloring solutes are placed in solution and admixed with the crystalline sucrose particles. Such wet plating pro-; duces a mix which is prone -to be non-free-flowing and lumpy when packaged even -though i-t is a preferred practice to employ powdered tricalcium phosphate in the beverage mix to promote flowability. More recen-tly, others have suggested the dry plating of coloring material onto crystalline sucrose particles of a beverage mi~ as by the application of aluminum "lakes" onto the sucrose particles; such dry plating practices have their limitations because of expense and the possibility of turbidity and sediment in the bever-age made by reconstituting the mix.
In accordance with this invention, a low density, high surface area material is dry blended with a water-soluble coloring material, and incident to further blending, a limited amount of water is added, not exceeding 20% by weight of the blend, the level of water addition being dictated by the initial moisture content, the solubility characteristics of the coloring material, the color and ~k -9~3 shade desired and the particle size of the low density, high surface area material. During such blending and mix-ing, most of the water added may be removed, evaporated, or otherwise driven off, as a result of which the color plat-ed, low density, high surface area material will have a mois-ture conten-t of not more than 5% by weight. This blending in the presence of a limited amount of water appears to result in the dissolution of the water-soluble coloring material but not of the low density, high surface area material. As a consequence, the coloring material, typically a water-soluble, edible, food-grade dye, seeming-ly becomes plated onto the low density, high surface area material in lake-like form. Thereafter, when the colored low density, high surface area material, typically trical-cium phosphate~ silicon dioxide, sodium aluminum silicate, `~ or the like, is blended and mixed with other ingredients in a dry beverage mix, the colored material is transferred onto the surfaces o the ingredients such as crystalline sucrose, dextrose, edible acids, buffer salts and the like, resulting in ~he mix having a color and shade which are uniform and of significant intensity. Because of the limited amount of water which is added and the fact that the final moisture content of the colored, low density, high surface area material is maintained below 5%, only a very limited amount of moisture is introduced into the beverage mix ingredients. This has the advantage of avoid-ing extensive mixing and manufacturing problems as well as prov.iding greater stability to the dry beverage mix inas-much as bound water in such a mix and water added to such a mix by wet plating have been found to cause oxidative changes in the natural oil components or ingredients of the mix.
'~
,~
~` , The color pla-ted, low density, high surface area material is blended at a level oE 0.5 to 1.0% with the other beverage mix ingredients which are to be colored, i.e., crys-talline sucrose, dextrose, food acids such as citric, malic and tartaric, and buffer salts. The beverage mix ingredients may be blended in any conventional appara-tus such as a V-blender, a ribbon blender or the like which is operative to redistribute the coloring material incident to mixing the low density, high surface material having plated thereon the water-soluble coloring material.
It is also a feature of this invention that effective distribution of the water-soluble coloring mat~rial onto the beverage mix ingredients may be achieved by simply dry blending the color plated material with the beverage mix ingredients. Upon microscopic examination and comparison of one of the principal ingredients of the dry beverage mix, the color plated sucrose particles, with sucrose particles which have been coNventionally plated by wet plating, it appears that there is a higher percentage of color plated sucrose particles achieved as a result of employing the color plated, low density, high surface area material. The colored sucrose crystals are found to be uniEorm in color and shade. The color plated material appears distributed evenly such that the various crystal aces o the sucrose particles also have a color and shade of significant intensity.
In practicin~ the process, drying of the color plated, low density, high sur:Eace area material is reguired to reduce the moisture content to not more than 5%. Prefer-ably, however, the amount of water added is limited so thatextensive drying is not essential. The color plated, low ~ 3 density, high surface area material and -the moisture associated therewith will be added to the other ingredients of the dry beverage mix at a level, usually less than about 1%, which does not add more than 0.05% moisture and typical-ly not more -than 0.025% moisture. Thus, the process offers the advantage of providing a stable dry beverage mix which is not prone -to clumping or caking or to flavor deteriora-tion due to the presence of excessive quantities of mois-ture.
By virtue of the present process, the color and shade of a total beverage mix provided by a given quantity of wa-ter-soluble coloring material are more uniform and of more significant intensity than those obtained by a wet-plating procedure.
The low density, high surface area material that is to be color plated will preferably have a moisture content below 5%, commonly in the order of less than 3%, and will be of a size whereat 95% passes -through a 200 mesh U.S.
Standard screen. The material should also be free-flowing.
The water-soluble coloring materials which may be used in the process include various food-grade, edible d~es such as tartrazine, sunset yellow, amaranth, erythrosine, fast green, brilliant blue, indigotine and the like. However, ; ~he process is applicable for use with other water-soluble colors such as riboflavin, caramel and those as may be extracted from vegetables and fruits. The quantity of the coloring material used wi.ll depend upon the intended color and shade of the dry beverage mix, it being understood in any event that such coloring material will be minor weight percent, usually less than 1% by weight, of the dry bever-; age mix, and a minor weight percent, usually less than 5%
~ - 5 -"~
4 ~ 3 by weight, of the color plated, low density, high surface area m~terial.
The water added to the low density, high surface area material and coloring material during blending will prefer-ably be applied gradually in the form of a spray. This as-sures uniform distribution of coloring material onto the surface of the low density, high surface area material without dissolution of the latter.
The color plated, low density, high surface area material will typically be part of a clry beverage mix, but it may also be an ingredient in other products containing sugar, such as powdered food mixes wherein a color and shade which are uniform and of significant intensity are desired, e.g., gelatin dessert mixes, cake mixes, pudding mixes and the like.
The invention will be illustrated further by the ; following non~limiting examples.
EXAMPLE I
A conventional formula for a dry beverage mix included the ~0 following ingredients:
Sucrose Dextrose Citric Acid Cloud (Spray dried gum-encapsulated fat) Flavor Trisodium Ci-trate Tricalcium Phosphate Vitamin C
Food Color The sucrose, dextrose and food color (0.03% by weight) were mixed for 2 minutes in a ribbon blender; then water, 0.22% by weight, was added and the batch was mixed a further 5 minutes. All the remaining ingredients including trical-cium phosphate (0.6% by weight) were then added and the batch was mixed for 7 minutes. This gave a wet, color-plated, dry beverage mix after a total of 14 minutes' mixing time.
EXAMPLE II
A 50 cu. ft. s-team jacke-ted ribbon mixer was charged with:
Tricalcium Phosphate 95.55%
Tartrazine 3~18 Sunset Yellow 1.27 100 . 00 The tricalcium phospha-te and colors were mixed dry un -til uniformly blended. Water, 15 to 20% by wei~ht, was sprayed onto the mix. Steam ~approximately 20 psiy) was then applied -to the jacket o the mixer while the water was being sprayed into the mix, and mixing was continued with the steam jacket on until the moisture content of the mix was reduced to 1%. To assist in moisture removal, air flow through the mixer was maintained. The colored tricalcium phosphate was then screened and placed into containers.
EXAMPLE III
; 20 The procedure of Example I was varied in that the color and tricalcium phosphate were removed from the formula and replaced by a material consisting of -tricalcium phosphate at 95.2% and food color at 4.8% which had been previously hlended in the presence of 20% water and then dried to a moisture content of 1% as in ~xample II. Also, all the ingredients were added to the mixer and mixed dry for 7 minutes. This resulted in a 7-minute saving on mixing and produced a dry beverage mix havin~ a co:Lor and shade which are more uniform and of more significan-t intensitv ; 30 than those of the dry beverage mix produced by the conven-tional wet plating process employed in Example I.
A need exists in the art for a simple yet effective distribution of coloring solutes onto dry beverage mix ingredients, which generally include crystalline sucrose, whereby the dry beverage mix has a color and shade which are uniform and of significant intensity. Heretofore, art workers have suggested wet pla-ting techniques wherein the coloring solutes are placed in solution and admixed with the crystalline sucrose particles. Such wet plating pro-; duces a mix which is prone -to be non-free-flowing and lumpy when packaged even -though i-t is a preferred practice to employ powdered tricalcium phosphate in the beverage mix to promote flowability. More recen-tly, others have suggested the dry plating of coloring material onto crystalline sucrose particles of a beverage mi~ as by the application of aluminum "lakes" onto the sucrose particles; such dry plating practices have their limitations because of expense and the possibility of turbidity and sediment in the bever-age made by reconstituting the mix.
In accordance with this invention, a low density, high surface area material is dry blended with a water-soluble coloring material, and incident to further blending, a limited amount of water is added, not exceeding 20% by weight of the blend, the level of water addition being dictated by the initial moisture content, the solubility characteristics of the coloring material, the color and ~k -9~3 shade desired and the particle size of the low density, high surface area material. During such blending and mix-ing, most of the water added may be removed, evaporated, or otherwise driven off, as a result of which the color plat-ed, low density, high surface area material will have a mois-ture conten-t of not more than 5% by weight. This blending in the presence of a limited amount of water appears to result in the dissolution of the water-soluble coloring material but not of the low density, high surface area material. As a consequence, the coloring material, typically a water-soluble, edible, food-grade dye, seeming-ly becomes plated onto the low density, high surface area material in lake-like form. Thereafter, when the colored low density, high surface area material, typically trical-cium phosphate~ silicon dioxide, sodium aluminum silicate, `~ or the like, is blended and mixed with other ingredients in a dry beverage mix, the colored material is transferred onto the surfaces o the ingredients such as crystalline sucrose, dextrose, edible acids, buffer salts and the like, resulting in ~he mix having a color and shade which are uniform and of significant intensity. Because of the limited amount of water which is added and the fact that the final moisture content of the colored, low density, high surface area material is maintained below 5%, only a very limited amount of moisture is introduced into the beverage mix ingredients. This has the advantage of avoid-ing extensive mixing and manufacturing problems as well as prov.iding greater stability to the dry beverage mix inas-much as bound water in such a mix and water added to such a mix by wet plating have been found to cause oxidative changes in the natural oil components or ingredients of the mix.
'~
,~
~` , The color pla-ted, low density, high surface area material is blended at a level oE 0.5 to 1.0% with the other beverage mix ingredients which are to be colored, i.e., crys-talline sucrose, dextrose, food acids such as citric, malic and tartaric, and buffer salts. The beverage mix ingredients may be blended in any conventional appara-tus such as a V-blender, a ribbon blender or the like which is operative to redistribute the coloring material incident to mixing the low density, high surface material having plated thereon the water-soluble coloring material.
It is also a feature of this invention that effective distribution of the water-soluble coloring mat~rial onto the beverage mix ingredients may be achieved by simply dry blending the color plated material with the beverage mix ingredients. Upon microscopic examination and comparison of one of the principal ingredients of the dry beverage mix, the color plated sucrose particles, with sucrose particles which have been coNventionally plated by wet plating, it appears that there is a higher percentage of color plated sucrose particles achieved as a result of employing the color plated, low density, high surface area material. The colored sucrose crystals are found to be uniEorm in color and shade. The color plated material appears distributed evenly such that the various crystal aces o the sucrose particles also have a color and shade of significant intensity.
In practicin~ the process, drying of the color plated, low density, high sur:Eace area material is reguired to reduce the moisture content to not more than 5%. Prefer-ably, however, the amount of water added is limited so thatextensive drying is not essential. The color plated, low ~ 3 density, high surface area material and -the moisture associated therewith will be added to the other ingredients of the dry beverage mix at a level, usually less than about 1%, which does not add more than 0.05% moisture and typical-ly not more -than 0.025% moisture. Thus, the process offers the advantage of providing a stable dry beverage mix which is not prone -to clumping or caking or to flavor deteriora-tion due to the presence of excessive quantities of mois-ture.
By virtue of the present process, the color and shade of a total beverage mix provided by a given quantity of wa-ter-soluble coloring material are more uniform and of more significant intensity than those obtained by a wet-plating procedure.
The low density, high surface area material that is to be color plated will preferably have a moisture content below 5%, commonly in the order of less than 3%, and will be of a size whereat 95% passes -through a 200 mesh U.S.
Standard screen. The material should also be free-flowing.
The water-soluble coloring materials which may be used in the process include various food-grade, edible d~es such as tartrazine, sunset yellow, amaranth, erythrosine, fast green, brilliant blue, indigotine and the like. However, ; ~he process is applicable for use with other water-soluble colors such as riboflavin, caramel and those as may be extracted from vegetables and fruits. The quantity of the coloring material used wi.ll depend upon the intended color and shade of the dry beverage mix, it being understood in any event that such coloring material will be minor weight percent, usually less than 1% by weight, of the dry bever-; age mix, and a minor weight percent, usually less than 5%
~ - 5 -"~
4 ~ 3 by weight, of the color plated, low density, high surface area m~terial.
The water added to the low density, high surface area material and coloring material during blending will prefer-ably be applied gradually in the form of a spray. This as-sures uniform distribution of coloring material onto the surface of the low density, high surface area material without dissolution of the latter.
The color plated, low density, high surface area material will typically be part of a clry beverage mix, but it may also be an ingredient in other products containing sugar, such as powdered food mixes wherein a color and shade which are uniform and of significant intensity are desired, e.g., gelatin dessert mixes, cake mixes, pudding mixes and the like.
The invention will be illustrated further by the ; following non~limiting examples.
EXAMPLE I
A conventional formula for a dry beverage mix included the ~0 following ingredients:
Sucrose Dextrose Citric Acid Cloud (Spray dried gum-encapsulated fat) Flavor Trisodium Ci-trate Tricalcium Phosphate Vitamin C
Food Color The sucrose, dextrose and food color (0.03% by weight) were mixed for 2 minutes in a ribbon blender; then water, 0.22% by weight, was added and the batch was mixed a further 5 minutes. All the remaining ingredients including trical-cium phosphate (0.6% by weight) were then added and the batch was mixed for 7 minutes. This gave a wet, color-plated, dry beverage mix after a total of 14 minutes' mixing time.
EXAMPLE II
A 50 cu. ft. s-team jacke-ted ribbon mixer was charged with:
Tricalcium Phosphate 95.55%
Tartrazine 3~18 Sunset Yellow 1.27 100 . 00 The tricalcium phospha-te and colors were mixed dry un -til uniformly blended. Water, 15 to 20% by wei~ht, was sprayed onto the mix. Steam ~approximately 20 psiy) was then applied -to the jacket o the mixer while the water was being sprayed into the mix, and mixing was continued with the steam jacket on until the moisture content of the mix was reduced to 1%. To assist in moisture removal, air flow through the mixer was maintained. The colored tricalcium phosphate was then screened and placed into containers.
EXAMPLE III
; 20 The procedure of Example I was varied in that the color and tricalcium phosphate were removed from the formula and replaced by a material consisting of -tricalcium phosphate at 95.2% and food color at 4.8% which had been previously hlended in the presence of 20% water and then dried to a moisture content of 1% as in ~xample II. Also, all the ingredients were added to the mixer and mixed dry for 7 minutes. This resulted in a 7-minute saving on mixing and produced a dry beverage mix havin~ a co:Lor and shade which are more uniform and of more significan-t intensitv ; 30 than those of the dry beverage mix produced by the conven-tional wet plating process employed in Example I.
Claims (5)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for color plating a low density, high surface area material which comprises dry blending said material and a water-soluble coloring material, adding an amount of water, not exceeding 20% by weight of the blend, and further blending said materials while removing added water to produce a color plated, low density, high surface area material having a moisture content of not more than 5%.
2. A process according to claim 1 in which said low density, high surface area material is tricalcium phosphate and said water soluble coloring material is a food-grade, edible dye.
3. A process according to claim 1, in which said water soluble coloring material is present in an amount of less than 5% by weight of said color plated, low density, high surface area material.
4. A process for preparing a colored dry beverage mix comprising blending a color plated, low density, high surface area material prepared in accordance with claims 1, 2, or 3, with dry beverage mix ingredients containing one or more sugars and edible acids.
5. A color plated, low density, high surface area material having a moisture content of not more than 5% when prepared in accordance with claims 1, 2 or 3.
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000311929A CA1119453A (en) | 1978-09-22 | 1978-09-22 | Color plating process and product |
| SE7907736A SE7907736L (en) | 1978-09-22 | 1979-09-18 | TRANSFER TRANSMISSION PROCEDURE AND PRODUCT |
| DE19792937872 DE2937872A1 (en) | 1978-09-22 | 1979-09-19 | METHOD FOR IMPROVING A LOW-DENSITY AND HIGH-SURFACE MATERIAL WITH A DYE, MATERIAL PRODUCED THEREOF, AND USE THEREOF FOR PREPARING A COLORED DRINK DRY MIXTURE |
| ES484360A ES484360A1 (en) | 1978-09-22 | 1979-09-21 | Color Plating Process for Beverage Mixes |
| GB7932767A GB2033206B (en) | 1978-09-22 | 1979-09-21 | Colour plating process for beverage mixes |
| FR7923621A FR2436632A1 (en) | 1978-09-22 | 1979-09-21 | VENEER COLORING PROCESS AND PRODUCT OBTAINED |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000311929A CA1119453A (en) | 1978-09-22 | 1978-09-22 | Color plating process and product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1119453A true CA1119453A (en) | 1982-03-09 |
Family
ID=4112436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000311929A Expired CA1119453A (en) | 1978-09-22 | 1978-09-22 | Color plating process and product |
Country Status (6)
| Country | Link |
|---|---|
| CA (1) | CA1119453A (en) |
| DE (1) | DE2937872A1 (en) |
| ES (1) | ES484360A1 (en) |
| FR (1) | FR2436632A1 (en) |
| GB (1) | GB2033206B (en) |
| SE (1) | SE7907736L (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU4854099A (en) * | 1998-07-06 | 2000-01-24 | Great Circles, Inc. | Pre-packaged functional food delivery system and method of enhancing the nutritional benefits of pre-packaged, dehydrated nutritional products |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1493449A (en) * | 1975-09-23 | 1977-11-30 | Gen Foods Corp | Food compositions containing colouring agents and the production thereof |
-
1978
- 1978-09-22 CA CA000311929A patent/CA1119453A/en not_active Expired
-
1979
- 1979-09-18 SE SE7907736A patent/SE7907736L/en not_active Application Discontinuation
- 1979-09-19 DE DE19792937872 patent/DE2937872A1/en not_active Withdrawn
- 1979-09-21 ES ES484360A patent/ES484360A1/en not_active Expired
- 1979-09-21 GB GB7932767A patent/GB2033206B/en not_active Expired
- 1979-09-21 FR FR7923621A patent/FR2436632A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| SE7907736L (en) | 1980-03-23 |
| GB2033206A (en) | 1980-05-21 |
| FR2436632A1 (en) | 1980-04-18 |
| ES484360A1 (en) | 1980-04-01 |
| GB2033206B (en) | 1983-03-02 |
| DE2937872A1 (en) | 1980-04-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2441729A (en) | Algin gel-forming compositions | |
| US3930052A (en) | Gelatin compositions | |
| US2861891A (en) | Water dispersible carotenoid compositions and process of making the same | |
| CA1142385A (en) | Stabilizing agent for dry mix food products | |
| US4615897A (en) | Cold water soluble gelatin | |
| US3617309A (en) | Puffed food product and method of producing | |
| CA1198626A (en) | Coated coconut and method of preparation | |
| US2841499A (en) | Colored food product and method of making the same | |
| US4368208A (en) | Water-soluble curcumin complex | |
| US2399195A (en) | Confectionary product | |
| CA1119453A (en) | Color plating process and product | |
| EP0193378A2 (en) | Cold water soluble gelatin | |
| US3397063A (en) | Beverage mix and process | |
| US3908024A (en) | Dry beverage mix containing color plated sucrose particles and method of preparation | |
| US4002770A (en) | Making beverage mixes and the product thereof | |
| EP0198584A1 (en) | Incorporation of a clouding agent into a dry beverage mix | |
| RU2150509C1 (en) | Method of preparing sugar-containing product | |
| US3920854A (en) | Process for preparing a colored powdered edible composition | |
| US3681086A (en) | Process for making jams and jellies | |
| US3924016A (en) | Colored and flavored coconut compositions | |
| US3119697A (en) | Agar preparation and process of producing the same | |
| US4615896A (en) | Cold water soluble gelatin and process | |
| US3108002A (en) | Acid composition | |
| US3011894A (en) | Fumaric acid composition | |
| US4769246A (en) | Dyed collagen sausage casing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 19990309 |