CN111493194A - 用于可食用芯的包衣及其系统、方法和包覆的产品 - Google Patents
用于可食用芯的包衣及其系统、方法和包覆的产品 Download PDFInfo
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- CN111493194A CN111493194A CN202010157725.7A CN202010157725A CN111493194A CN 111493194 A CN111493194 A CN 111493194A CN 202010157725 A CN202010157725 A CN 202010157725A CN 111493194 A CN111493194 A CN 111493194A
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- coating
- gum
- drum
- coating material
- baffle
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了用于可食用芯的包衣及其系统、方法和包覆的产品。本发明公开了由异麦芽酮糖醇、表面活性剂和包衣粘结剂制备的异麦芽酮糖醇硬质包衣,所述异麦芽酮糖醇硬质包衣提供具有良好的颜色的良好的硬质酥脆包衣,而没有通常与异麦芽酮糖醇硬质包衣方法有关的常见粘连问题。
Description
本申请是2015年2月27日递交的PCT国际申请PCT/US2015/017918于2016年8月10日进入中国国家阶段的中国专利申请号为201580008043.7、发明名称为“用于可食用芯的包衣;包衣的系统和方法;以及由此制得的包覆的产品”的发明专利申请的分案申请。
技术领域
本发明涉及用于可食用芯的包衣及其系统、方法和包覆的产品。
背景技术
硬质滚抛包衣在咀嚼型胶基糖上的传统形成方法是已知的。此类方法涉及向旋转包衣锅中装入咀嚼型胶基糖芯。然后在旋转包衣锅旋转时,添加适量的糖化物溶液,以将糖化物溶液均匀施加到咀嚼型胶基糖芯的表面上,从而在表面上形成糖化物包衣。将水分从包衣中蒸发,以在咀嚼型胶基糖芯的表面上形成结晶的糖化物层。反复执行该工序,直到获得所需厚度的糖化物包衣层。
蔗糖一直是最常用于形成硬质包衣的糖化物材料。然而,采用无致龋性糖多元醇作为硬质包衣材料日益受到关注。麦芽糖醇一直被用作硬质包衣糖多元醇。但是相比其他糖多元醇诸如异麦芽酮糖醇,麦芽糖醇是更昂贵的材料。另外,与异麦芽酮糖醇硬质包衣相比,麦芽糖醇硬质包衣提供的颜色和外观都较差。
在硬质滚抛包衣中使用异麦芽酮糖醇极具挑战性,因为所得包覆的产品通常是粘性的。在滚抛和包衣过程期间,由于咀嚼型胶基糖芯相互粘连,造成了大量浪费,或导致商品不能被接受。在包衣过程期间,有两个或更多个芯粘连在一起,可导致后续分离中产生不符合要求的表面不平整度。此外,粘性导致芯粘附于包衣滚筒的表面,使得有必要对包衣机的滚筒进行清洁,这强烈影响总加工时间和效率。
本领域仍需要经济合算的异麦芽酮糖醇硬质包衣组合物,以及高效的包衣系统和包衣方法,用于避免粘连问题和高回收水平问题,同时提供具有良好的颜色和酥脆质构的硬质包衣。
发明内容
本发明第一方面提供一种硬质异麦芽酮糖醇包衣,其包含:异麦芽酮糖醇、具有大于10的HLB值的表面活性剂以及包衣粘结剂。
在一些实施方案中,异麦芽酮糖醇包含:约43重量%至约57重量%的1,6-GPS和约43重量%至约57重量%的1,1-GPM;或者大约等摩尔量的1,6-GPS和1,1-GPM。
在一些实施方案中,异麦芽酮糖醇以包衣的总干重的约85重量%至约98重量%的量存在。
在一些实施方案中,表面活性剂具有大于12的HLB值;或者约13至约18的HLB值。
在一些实施方案中,表面活性剂为聚山梨醇酯或脂肪酸的蔗糖酯。
在一些实施方案中,表面活性剂以干燥包衣的总重量的约0.01重量%至约0.9重量%的量存在。
在一些实施方案中,表面活性剂为聚山梨醇酯60,聚山梨醇酯60以干燥包衣的总重量的0.10重量%至约0.9重量%的量存在。
在一些实施方案中,包衣粘结剂为阿拉伯树胶、果胶、金合欢树胶、藻酸盐、琼脂、角叉菜胶、瓜尔胶、黄原胶、刺槐豆胶、明胶、结冷胶、半乳甘露聚糖、黄蓍胶、刺梧桐树胶、凝胶多糖、魔芋、脱乙酰壳多糖、木葡聚糖、β-葡聚糖、红藻胶、茄替胶、罗望子胶、细菌胶、改性天然树胶、藻酸丙二醇酯、羧甲基刺槐豆胶、低甲氧基果胶、改性纤维素、微晶纤维素、羧甲基纤维素、甲基纤维素、羟丙基甲基纤维素、羟丙基纤维素,或它们的组合。
在一些实施方案中,包衣粘结剂以干燥包衣的总重量的约1.0重量%至约8.0重量%的量存在。
在一些实施方案中,包衣粘结剂为阿拉伯树胶,阿拉伯树胶以干燥包衣的总重量的约1.0重量%至约8.0重量%的量存在。
在一些实施方案中,硬质异麦芽酮糖醇包衣还包含糖醇糖浆、着色料、风味料、高强度甜味料、可感知物、风味调节剂或增强剂、食品酸度剂或其盐、功能性成分、蜡,或它们的组合。
本发明第二方面提供一种硬质包覆的可食用产品,其包含:包覆有第一方面所提供的硬质异麦芽酮糖醇包衣的可食用芯。
在一些实施方案中,可食用芯为咀嚼型胶基糖、糖食、坚果或干燥的水果。
在一些实施方案中,糖食为焦糖、耐嚼糖果、巧克力、方旦糖、法奇糖、橡皮糖、硬糖、甘草糖、低熬煮糖、牛轧糖、糖锭、压制薄荷糖等,或它们的组合。
本发明第三方面提供一种制备硬质包覆的可食用产品的方法,方法包括:
向可食用芯的表面施加异麦芽酮糖醇包衣糖浆;
将包覆的可食用芯干燥;以及
重复施加步骤和干燥步骤,以形成硬质异麦芽酮糖醇包覆的芯;
异麦芽酮糖醇包衣糖浆包含异麦芽酮糖醇、具有大于10的HLB值的表面活性剂、包衣粘结剂,以及可选的糖醇糖浆、食品酸度剂、着色料或它们的组合。
在一些实施方案中,异麦芽酮糖醇包含约43重量%至约57重量%的1,6-GPS和约43重量%至约57重量%的1,1-GPM;或者大约等摩尔量的1,6-GPS和1,1-GPM。
在一些实施方案中,异麦芽酮糖醇以包衣糖浆的干重的约85重量%至约98重量%的量存在。
在一些实施方案中,表面活性剂具有大于12的HLB值;或者约13至约18的HLB值。
在一些实施方案中,表面活性剂为聚山梨醇酯或脂肪酸的蔗糖酯。
在一些实施方案中,表面活性剂以包衣糖浆的干重的约0.01重量%至约0.65重量%的量存在。
在一些实施方案中,表面活性剂为聚山梨醇酯60,聚山梨醇酯60以包衣糖浆的干重的0.10重量%至约0.65重量%的量存在。
在一些实施方案中,包衣粘结剂为阿拉伯树胶、果胶、金合欢树胶、藻酸盐、琼脂、角叉菜胶、瓜尔胶、黄原胶、刺槐豆胶、明胶、结冷胶、半乳甘露聚糖、黄蓍胶、刺梧桐树胶、凝胶多糖、魔芋、脱乙酰壳多糖、木葡聚糖、β-葡聚糖、红藻胶、茄替胶、罗望子胶、细菌胶、改性天然树胶、藻酸丙二醇酯、羧甲基刺槐豆胶、低甲氧基果胶、改性纤维素、微晶纤维素、羧甲基纤维素、甲基纤维素、羟丙基甲基纤维素、羟丙基纤维素,或它们的组合。
在一些实施方案中,包衣粘结剂以包衣糖浆的干重的约1.0重量%至约5.0重量%的量存在。
在一些实施方案中,包衣粘结剂为阿拉伯树胶,阿拉伯树胶以包衣糖浆的干重的约1.0重量%至约5.0重量%的量存在。
在一些实施方案中,方法还包括在包衣过程中使用两种或更多种不同的异麦芽酮糖醇包衣糖浆,其中不同的异麦芽酮糖醇包衣糖浆的区别在于成分的类型或量。
在一些实施方案中,方法还包括在施加异麦芽酮糖醇包衣糖浆之后,向可食用芯的表面施加干料、风味料、高强度甜味料、可感知物、风味调节剂或增强剂、食品酸度剂或其盐、功能性成分、蜡或它们的组合。
本发明第四方面提供一种用于包覆可食用芯的滚筒包衣系统,系统包括:
可旋转滚筒,可旋转滚筒包括限定滚筒腔体的滚筒内壁;
包衣递送装置,包衣递送装置被配置以将包衣材料分布到滚筒腔体内的可食用芯;
内壁的至少一个排放部分,排放部分包括允许流体流进和流出滚筒腔体的多个开口;以及
至少一个从滚筒内壁延伸的挡板,挡板在沿着排放部分设置的至少一个附连点处附连到滚筒内壁。
在一些实施方案中,至少一个挡板经由在滚筒内壁和至少一个挡板之间延伸的至少两个腿形部附连到滚筒内壁,至少两个腿形部中的至少一个在沿着排放部分设置的至少一个附连点处附连到滚筒内壁。
在一些实施方案中,至少一个挡板经由在滚筒内壁和至少一个挡板之间延伸的至少两个腿形部附连到滚筒内壁,至少两个腿形部中的至少一个在沿着排放部分设置的至少一个附连点处附连到滚筒内壁,并且至少两个腿形部中的至少另一个腿形部在设置于排放部分之外的附连点处附连到滚筒内壁。
在一些实施方案中,系统还包括以至少部分地横跨排放部分的方式设置的安装条,其中至少一个挡板在沿着排放部分设置的至少一个附连点处附连到安装条。
在一些实施方案中,至少一个挡板经由在安装条和至少一个挡板之间延伸的至少两个腿形部附连到滚筒内壁,至少两个腿形部中的至少一个在沿着排放部分设置的至少一个附连点处附连到安装条。
在一些实施方案中,至少一个挡板经由在安装条和至少一个挡板之间延伸的至少两个腿形部附连到滚筒内壁,至少两个腿形部中的至少一个在沿着排放部分设置的至少一个附连点处附连到安装条,并且至少两个腿形部中的至少另一个腿形部在设置于排放部分之外的附连点处附连到安装条。
在一些实施方案中,安装条是包括多个开口的排放安装条。
在一些实施方案中,挡板包括梯形。
本发明第五方面提供一种用于包覆可食用芯的方法,方法包括:
提供可旋转滚筒,可旋转滚筒包括限定滚筒腔体的滚筒内壁;
在内壁处提供至少一个排放部分,排放部分包括允许流体流进和流出滚筒腔体的多个开口;
提供至少一个从滚筒内壁延伸的挡板,挡板在至少相对于可旋转滚筒的旋转的前方位置和可旋转滚筒的后方位置处附连到滚筒内壁;
将至少前方位置设置在相对于至少一个排放部分的期望位置;
将可食用芯和包衣材料送入滚筒腔体;
经由旋转可旋转滚筒,包覆可食用芯;以及
经由将至少前方位置设置在相对于至少一个排放部分的期望位置的步骤,来限制可食用芯粘附到内壁。
在一些实施方案中,期望的位置沿着所述至少一个排放部分。
在一个实施例中,硬质异麦芽酮糖醇包衣包含异麦芽酮糖醇、具有大于10的HLB值的表面活性剂以及包衣粘结剂。
在一个实施例中,制备硬质包覆的可食用产品的方法包括:向可食用芯的表面施加异麦芽酮糖醇包衣糖浆;将包覆的可食用芯干燥;以及重复上述施加步骤和干燥步骤,以形成硬质异麦芽酮糖醇包覆的芯;异麦芽酮糖醇包衣糖浆包含异麦芽酮糖醇、具有大于10的HLB值的表面活性剂、包衣粘结剂,以及可选的糖醇糖浆、食品酸度剂、着色料或它们的组合。
在一个用于包覆可食用芯的滚筒包衣系统的实施例中,所述系统包括可旋转滚筒,所述滚筒包括限定滚筒腔体的滚筒内壁;包衣递送装置,所述包衣递送装置被配置以将包衣材料分布到所述滚筒腔体内的所述可食用芯;所述内壁的至少一个排放部分,所述排放部分包括允许流体流进和流出所述滚筒腔体的多个开口;以及至少一个从所述滚筒内壁延伸的挡板,所述挡板在沿着所述排放部分设置的至少一个附连点处附连到所述滚筒内壁。
在一个用于包覆可食用芯的方法的实施例中,所述方法包括:提供可旋转滚筒,所述可旋转滚筒包括限定滚筒腔体的滚筒内壁;在所述内壁处提供至少一个排放部分,所述排放部分包括允许流体流进和流出所述滚筒腔体的多个开口;提供至少一个从所述滚筒内壁延伸的挡板,所述挡板在至少相对于所述可旋转滚筒的旋转的前方位置和所述可旋转滚筒的后方位置处附连到所述滚筒内壁;将至少所述前方位置设置在相对于所述至少一个排放部分的期望位置;将可食用芯和包衣材料送入所述滚筒腔体;经由旋转可旋转滚筒,包覆可食用芯;经由所述将至少所述前方位置设置在相对于所述至少一个排放部分的所述期望位置的步骤,来限制可食用芯粘附到所述内壁。
以下“具体实施方式”对以上所描述的特征和其他特征进行示例性说明。
附图说明
被并入本说明书中并构成本说明书的一部分的附图体现了本发明的几个方面,并且连同具体实施方式一起用以解释本发明的原理。在附图中:
图1是根据现有技术的可旋转滚筒的内壁的透视图;
图2是滚筒包衣系统中使用的可旋转包衣滚筒的平面图;
图3是根据示例性实施例的滚筒包衣系统的局部视图;以及
图4是根据另一个示例性实施例的滚筒包衣系统的局部视图。
具体实施方式
本文公开了改进的异麦芽酮糖醇硬质包衣和改进的异麦芽酮糖醇硬质包衣方法,所述方法采用表面活性剂和包衣粘结剂,旨在实现粘连较轻的包衣过程、较低的回收水平以及显著缩短的包衣设备清洁时间。已发现,使用表面活性剂并对包衣糖浆适当加热,不仅降低了包衣糖浆的表面张力,还提高了芯表面的润湿性。所得的异麦芽酮糖醇硬质包覆的产品表现出良好的酥脆质构和颜色。
异麦芽酮糖醇硬质包衣组合物
异麦芽酮糖醇硬质包衣组合物包含异麦芽酮糖醇、具有大于10的HLB值的表面活性剂以及包衣粘结剂。异麦芽酮糖醇硬质包衣组合物可选地还包含额外的异麦芽酮糖醇硬质包衣添加剂,诸如着色料、风味料、高强度甜味料、可感知物、另一种包衣添加剂等,或它们的组合。在一个实施例中,异麦芽酮糖醇硬质包衣组合物包含异麦芽酮糖醇、具有大于10的HLB值的表面活性剂、包衣粘结剂、以及糖醇糖浆(诸如山梨糖醇糖浆)、或食品酸度剂(诸如柠檬酸),或者多元醇糖浆和食品酸度剂的组合。使用多元醇糖浆或食品酸度剂可有助于调节糖浆的扩散效率,并有助于产生更耐崩裂的外壳。
异麦芽酮糖醇由二糖醇组成。异麦芽酮糖醇可通过将异麦芽酮糖氢化来制备。所述氢化的产物可包括6-O-α-D-吡喃葡萄糖基-D-山梨糖醇(1,6-GPS)、1-O-α-D-吡喃葡萄糖基-D-山梨糖醇(1,1-GPS)、1-O-α-D-吡喃葡萄糖基-D-甘露糖醇(1,1-GPM)、6-O-α-D-吡喃葡萄糖基-D-甘露糖醇(1,6-GPM)、以及它们的混合物。一些市售的异麦芽酮糖醇物质包括1,6-GPS与1,1-GPM的接近等摩尔的混合物。其他异麦芽酮糖醇物质可包括纯的1,6-GPS、纯的1,1-GPS、纯的1,6-GP或纯的1,1-GPM。还有一些别的异麦芽酮糖醇物质可包括1,6-GPS、1,1-GPS、1,6-GPM与1,1-GPM的任意比例的混合物。示例性的市售异麦芽酮糖醇包括可购自Südzucker集团旗下BENEO-Palatinit公司的异麦芽酮糖醇ST,包括异麦芽酮糖醇ST-M和异麦芽酮糖醇ST-PF、异麦芽酮糖醇GS、异麦芽酮糖醇M、异麦芽酮糖醇DC和异麦芽酮糖醇LM。异麦芽酮糖醇ST是1,6-GPS(43%-57%)与1,1-GPM的接近等摩尔的混合物。异麦芽酮糖醇GS包含1,6-GPS(75%-80%)和1,1-GPM。
在一个实施例中,异麦芽酮糖醇硬质包衣的异麦芽酮糖醇是1,6-GPS与1,1-GPM的接近等摩尔的混合物。在另一个实施例中,异麦芽酮糖醇硬质包衣的异麦芽酮糖醇是1,1-GPM与75%-80%1,6-GPS的混合物。
最终硬质包衣中存在的异麦芽酮糖醇的量,基于包衣的总干重可为约85重量%至约98重量%,具体地为约88重量%至约96重量%,更具体地为约90重量%至约94重量%。
异麦芽酮糖醇硬质包衣组合物还包含表面活性剂,具体地为具有大于10的HLB值的表面活性剂,具体地为HLB值在约11至约18范围内的表面活性剂,更具体地为HLB值在约12至约17范围内的表面活性剂,还更具体地为HLB值在约13至约16范围内的表面活性剂。示例性的表面活性剂包括蒸馏单甘油酯、单甘油酯和双甘油酯的乙酸酯、单甘油酯和双甘油酯的柠檬酸酯、单甘油酯和双甘油酯的乳酸酯、单甘油酯和双甘油酯、脂肪酸聚甘油酯、鲸蜡硬脂醇聚氧乙烯醚-20、聚甘油蓖麻醇酯、脂肪酸的丙二醇酯、聚甘油月桂酸酯、椰油酸甘油酯、脱水山梨糖醇单硬脂酸酯、脱水山梨糖醇三硬脂酸酯、脱水山梨糖醇单月桂酸酯、脱水山梨糖醇单油酸酯、硬脂酰乳酸钠、硬脂酰乳酸钙、单甘油酯和双甘油酯的二乙酰酒石酸酯、三辛酸/癸酸甘油酯/中链三甘油酯、甘油二油酸酯、甘油油酸酯、脂肪酸的甘油乳酸酯、甘油乳酸棕榈酸酯、甘油硬脂酸酯(甘油单硬脂酸酯)、甘油月桂酸酯、甘油二月桂酸酯、甘油单蓖麻油酸酯、三甘油单硬脂酸酯、六甘油二硬脂酸酯、十甘油单硬脂酸酯、十甘油二棕榈酸酯、十甘油单油酸酯、聚甘油10六油酸酯、中链三甘油酯、辛酸/癸酸三甘油酯、丙二醇单硬脂酸酯、聚山梨醇酯20、聚山梨醇酯40、聚山梨醇酯60、聚山梨醇酯80、聚山梨醇酯65、己基甘油二硬脂酸酯、三甘油单硬脂酸酯、吐温类、司盘类、硬脂肪酸脂酰乳酸盐、硬脂酰-2-乳酸钙、硬脂酰-2-乳酸钠、卵磷脂、磷脂酸铵、脂肪酸的蔗糖酯(包括硬脂酸酯、棕榈酸酯等)、蔗糖甘油酯、脂肪酸的丙-1,2-二醇酯,或它们的组合。在一个实施例中,表面活性剂是聚山梨醇酯,包括聚山梨醇酯60(HLB为约15)、聚山梨醇酯80(HLB为约15)、聚山梨醇酯20(HLB为约16.7)、聚山梨醇酯40(HLB为约15.7)或它们的组合。在一个实施例中,表面活性剂是脂肪酸的蔗糖酯,包括可购自荷兰Sisterna B.V.公司的蔗糖酯产品系列。示例性的蔗糖酯包括SISTERNA Sp70(HLB为约15)、SISTERNA Sp50(50%单酯,HLB为约11)、SISTERNAPS750(75%单酯,HLB为约16)或它们的组合。
最终干燥硬质包衣中存在的表面活性剂的量,基于干燥包衣的总重量为约0.01重量%至约0.9重量%,具体地为约0.07重量%至约0.75重量%,更具体地为约0.1重量%至约0.5重量%,还更具体地为约0.2重量%至约0.4重量%。
在一个实施例中,表面活性剂是聚山梨醇酯60,最终干燥硬质包衣中存在的聚山梨醇酯60的量,基于干燥包衣的总重量为约0.10重量%至约0.9重量%,具体地为约0.12重量%至约0.75重量%,更具体地为约0.2重量%至约0.5重量%。
表面活性剂可以包衣糖浆的干重的约0.01重量%至约0.65重量%的量存在于包衣糖浆中。在一个实施例中,表面活性剂为聚山梨醇酯60,聚山梨醇酯60以包衣糖浆的干重的0.10重量%至约0.65重量%的量存在于包衣糖浆中。
异麦芽酮糖醇硬质包衣组合物还包含包衣粘结剂。包衣粘结剂可包括天然存在的物质诸如植物渗出液、种子胶和海藻提取物,或者可为经化学改性的物质,诸如纤维素、淀粉或天然树胶衍生物。此外,包衣粘结剂可包括果胶、阿拉伯树胶、金合欢树胶、藻酸盐、琼脂、角叉菜胶、瓜尔胶、黄原胶、刺槐豆胶、明胶、结冷胶、半乳甘露聚糖、黄蓍胶、刺梧桐树胶、凝胶多糖、魔芋、脱乙酰壳多糖、木葡聚糖、β-葡聚糖、红藻胶、茄替胶(gumghatti)、罗望子胶(tamarin)和细菌胶。改性天然树胶包括藻酸丙二醇酯、羧甲基刺槐豆胶、低甲氧基果胶或它们的组合。可包括改性纤维素,诸如微晶纤维素、羧甲基纤维素(CMC)、甲基纤维素(MC)、羟丙基甲基纤维素(HPMC)、羟丙基纤维素(HPC)或它们的组合。在一个实施例中,包衣粘结剂为阿拉伯树胶。
最终干燥硬质包衣中存在的包衣粘结剂的量,基于干燥包衣的总重量为约1.0重量%至约8.0重量%,具体地为约1.5重量%至约7.0重量%,更具体地为约2.0重量%至约5.0重量%,还更具体地为约2.5重量%至约4.0重量%。在一个实施例中,异麦芽酮糖醇硬质包衣组合物包含阿拉伯树胶,阿拉伯树胶的量基于干燥包衣的总重量为约1.0重量%至约8.0重量%,具体地为约1.5重量%至约7.0重量%,更具体地为约2.0重量%至约5.0重量%,还更具体地为约2.5重量%至约4.0重量%。
在一个实施例中,异麦芽酮糖醇硬质包衣组合物可包含少量另外的糖多元醇(也称“糖醇”),包括赤藓糖醇、半乳糖醇、氢化淀粉水解物、乳糖醇、麦芽糖醇、甘露糖醇、聚葡萄糖醇、山梨糖醇、木糖醇或它们的组合。用于制备异麦芽酮糖醇硬质包衣组合物的糖多元醇成分可以是粉末形式或糖浆形式。存在的另外的糖多元醇的量基于干燥包衣的总重量可为约0重量%至约15重量%,具体地为约0重量%至约10重量%,更具体地为约0重量%至约5重量%。
异麦芽酮糖醇硬质包衣组合物还可进一步包含风味料。可使用的示例性风味料(也称风味剂、调味剂)包括本领域已知的那些人工或天然风味剂,例如合成的风味油、天然风味芳香物和/或油、油树脂、源自植株、叶子、花朵、水果等的提取物,或它们的组合。非限制性的代表性风味物包括油类如留兰香油、肉桂油、冬青的油(水杨酸甲酯)、胡椒薄荷油、丁香油、月桂油、茴香油、桉树油、百里香油、雪松叶油、肉豆蔻的油、多香果、鼠尾草的油、肉豆蔻衣、苦杏仁的油、桂皮油、以及柑橘类植物的油-包括柠檬、橙、莱母酸橙、葡萄柚、香草、水果香精-包括苹果、梨、桃、葡萄、草莓、树莓、黑莓、樱桃、李子、菠萝、杏、香蕉、甜瓜、热带水果、芒果、山竹果、石榴、番木瓜果、蜂蜜柠檬等等,或它们的组合。具体的风味料有薄荷类,诸如胡椒薄荷、留兰香、人工合成香草、肉桂衍生物,以及各种水果风味物。
其他类型的风味料包括各种醛类和酯类,诸如乙酸肉桂酯、肉桂醛、柠檬醛二乙缩醛、乙酸二氢葛缕酯(dihydrocarvyl acetate)、甲酸丁香酯、对甲基茴香醚、乙醛(苹果)、苯甲醛(樱桃、杏)、大茴香醛(甘草、大茴香)、肉桂醛(肉桂)、柠檬醛,即α-柠檬醛(柠檬、莱母酸橙)、橙花醛,即β-柠檬醛(柠檬、莱母酸橙)、癸醛(橙、柠檬)、乙基香草醛(香草、奶油)、天芥菜精,即胡椒醛(香草、奶油)、香草醛(香草、奶油)、α-戊基肉桂醛(辛辣水果风味物)、丁醛(黄油、干酪)、戊醛(黄油、干酪)、香茅醛(改性的,许多类型)、癸醛(柑橘类水果)、醛C-8(柑橘类水果)、醛C-9(柑橘类水果)、醛C-12(柑橘类水果)、2-乙基丁醛(浆果)、己烯醛,即反式-2(浆果)、甲苯醛(樱桃、杏)、藜芦醛(香草)、2,6-二甲基-5-庚烯醛,即甜瓜醛(甜瓜)、2,6-二甲基辛醛(未成熟水果)、以及2-十二烯醛(柑橘类,中国柑桔)。
可使用液体或固体形式的风味料。风味料可在包衣过程期间被单独直接添加到包衣滚筒内,也可作为包衣糖浆的组分添加,尤其可单独添加。
可在异麦芽酮糖醇包衣组合物中使用多于一种风味料。可根据目标释放特性(release profile)和期望的风味强度,选择在异麦芽酮糖醇包衣组合物中使用的风味料的量和类型。最终硬质包衣中存在的风味料的示例性量,基于干燥包衣的总重量为约0.01重量%至约1.0重量%,具体地为约0.1重量%至约0.8重量%,更具体地为约0.2重量%至约0.6重量%。
异麦芽酮糖醇硬质包衣组合物还可进一步包含着色料。着色剂(色素、着色料、着色物)可以能有效地为包衣产生期望的颜色的量使用。合适的着色剂包括适用于食品、药品和化妆品应用的颜料、天然食物色素和染料。合适的色素包括胭脂树提取物(E160b)、胭脂树橙、降胭脂树橙、虾青素、脱水甜菜(甜菜粉)、甜菜根红/甜菜苷(E162)、群青蓝、角黄素(E161g)、隐黄质(E161c)、玉红黄质(E161d)、紫黄质(E161e)、玫红黄质(E161f)、焦糖(E150(a-d))、β-阿朴-8'-胡萝卜醛(E160e)、β-胡萝卜素(E160a)、α-胡萝卜素、γ-胡萝卜素、β-阿朴-8-胡萝卜醛的乙酯(E160f)、叶黄呋喃素(E161a)、叶黄素(E161b)、胭脂虫提取物(E120);胭脂红(E132)、酸性红/偶氮玉红(E122)、叶绿素铜钠(E141)、叶绿素(E140)、烤制的部分脱脂的熟棉籽粉、葡萄糖酸亚铁、乳酸亚铁、葡萄色素提取物、葡萄果皮提取物(葡萄花青素)、花青素(E163)、红球藻粉、合成铁氧化物、铁氧化物和氢氧化物(E172)、果汁、蔬菜汁、干藻粉、万寿菊(阿兹特克(Aztec)万寿菊)粉和提取物、胡萝卜油、玉米胚乳油、红辣椒、红辣椒油树脂、法夫红酵母、核黄素(E101)、藏红花素、二氧化钛、姜黄(E100)、姜黄油树脂、苋菜红(E123)、辣椒红色素/辣椒玉红素(E160c)、番茄红素(E160d)、FD&C蓝1号、FD&C蓝2号、FD&C绿3号、FD&C红3号、FD&C红40号、FD&C黄5号和FD&C黄6号、酒石黄(E102)、喹啉黄(E104)、日落黄(E110)、胭脂红(E124)、食用樱桃红(E127)、专利蓝V(E131)、二氧化钛(E171)、铝(E173)、银(E174)、金(E175)、颜料宝石红/利索尔宝石红BK(E180)、碳酸钙(E170)、炭黑(E153)、黑PN/亮黑BN(E151)、绿S/酸性亮绿BS(E142),或它们的组合。在一个实施例中,经认证的色素可包括FD&C铝色淀类,或它们的组合。所有的FD&C着色料及它们相应化学结构的完整叙述可以在Kirk-Othmer Encyclopedia of Chemical Technology(《Kirk-Othmer化学技术百科全书》)第四版第1卷第492-494页中找到,该文献以引用方式并入本文。
着色料可在包衣过程期间被单独直接添加到包衣滚筒内,也可作为包衣糖浆的组分添加,尤其可作为包衣糖浆的组分添加。
异麦芽酮糖醇硬质包衣组合物还可进一步包含高强度甜味料。本文所用的“高强度甜味料”意指其甜度高于蔗糖甜度的甜味料。在一个实施例中,高强度甜味料的甜度基于单位重量至少为食糖(蔗糖)的100倍,具体地讲,基于单位重量至少为食糖的500倍。在一个实施例中,高强度甜味料基于单位重量至少为食糖的1000倍,更具体地讲,基于单位重量至少为食糖的5000倍。高强度甜味料可选自广泛范围的物质,包括水溶性甜味剂、水溶性人工甜味剂、源自天然存在的水溶性甜味剂的水溶性甜味剂、基于二肽的甜味剂,以及基于蛋白质的甜味剂。可使用包含一种或多种甜味剂或者前述类型的甜味剂中的一者或多者的组合。不局限于特定的甜味剂,代表性的类别和例子包括:
水溶性甜味剂,诸如二氢查尔酮、应乐果甜蛋白(monellin)、甜菊苷类、莱鲍迪苷类(rebaudiocides)、甘草甜素、二氢核黄素(dihydroflavenol)、莫那亭(monatin)以及L-氨基二羧酸氨基链烯酸酯酰胺类(例如美国专利第4,619,834号中公开的那些),或它们的组合;
水溶性人工甜味剂,诸如可溶性糖精盐即糖精钠盐或钙盐、环磺酸盐、丁磺氨盐,如3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钠盐、铵盐或钙盐、3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钾盐(乙酰磺胺酸钾,Acesulfame-K)、糖精的游离酸形式,或它们的组合;基于二肽的甜味剂,诸如源自L-天冬氨酸的甜味剂,如L-天冬氨酰-L-苯丙氨酸甲酯(阿斯巴甜(Aspartame))和美国专利第3,492,131号中描述的物质,L-α-天冬氨酰-N-(2,2,4,4-四甲基-3-硫化三亚甲基)-D-丙氨酸酰胺水合物(阿力甜(Alitame))、L-天冬氨酰-L-苯基甘油和L-天冬氨酰-L-2,5-二氢苯基-甘氨酸的甲酯、L-天冬氨酰-2,5-二氢-L-苯丙氨酸;L-天冬氨酰-L-(1-环己烯)-丙氨酸、纽甜,或它们的组合;
源自天然存在的水溶性甜味剂的水溶性甜味剂,如甜菊苷和源自甜菊的化合物(如但不限于甜菊糖苷,如莱鲍迪苷,包括莱鲍迪苷A,等等)、罗汉果和源自罗汉果的化合物(如异罗汉果甜苷V等等)、普通食糖(蔗糖)的氯化衍生物例如氯化脱氧糖衍生物(如氯化脱氧蔗糖或氯化脱氧半乳蔗糖的衍生物,例如以三氯蔗糖(Sucralose)的产品名称为人所知);氯化脱氧蔗糖和氯化脱氧半乳蔗糖衍生物的例子包括但不限于:1-氯-1'-脱氧蔗糖;4-氯-4-脱氧-α-D-半乳吡喃糖基-α-D-呋喃果糖苷,或4-氯-4-脱氧半乳蔗糖;4-氯-4-脱氧-α-D-半乳吡喃糖基-1-氯-1-脱氧-β-D-果糖-呋喃糖苷,或4,1'-二氯-4,1'-二脱氧半乳蔗糖;1',6'-二氯-1',6'-二脱氧蔗糖;4-氯-4-脱氧-α-D-半乳吡喃糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷,或4,1',6'-三氯-4,1',6'-三脱氧半乳蔗糖;4,6-二氯-4,6-二脱氧-α-D-半乳吡喃糖基-6-氯-6-脱氧-β-D-呋喃果糖苷,或4,6,6'-三氯-4,6,6'-三脱氧半乳蔗糖;6,1',6'-三氯-6,1',6'-三脱氧蔗糖;4,6-二氯-4,6-二脱氧-α-D-半乳-吡喃糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷,或4,6,1',6'-四氯-4,6,1',6'-四脱氧半乳蔗糖;4,6,1',6'-四脱氧蔗糖,或它们的组合;
基于蛋白质的甜味剂如非洲竹芋甜素(thaumaoccous danielli)、塔林(talin)或它们的组合;以及
基于氨基酸的甜味剂。
高强度甜味料可在包衣过程期间被单独直接添加到包衣滚筒内,也可作为包衣糖浆的组分添加。
异麦芽酮糖醇硬质包衣组合物还可进一步包含可感知物。示例性的可感知物包括凉味剂(cooling agent)、暖味剂(warming agent)、麻刺剂(tingling agent)或它们的组合。可感知物可在包衣过程期间被单独直接添加到包衣滚筒内,也可作为包衣糖浆的组分添加,尤其可单独添加。
凉味剂是在口中、鼻腔中或皮肤上提供凉爽效应或者提神效应的添加剂。例如,可用的凉味剂包括薄荷烷、薄荷酮、缩酮类、薄荷酮缩酮类、薄荷酮甘油缩酮类、经取代的对薄荷烷类、无环羧酰胺类、戊二酸单薄荷酯、经取代的环己酰胺类、经取代的环己烷甲酰胺类、经取代的脲类和磺酰胺类、经取代的薄荷醇类、对薄荷烷的羟甲基和羟甲基衍生物类、2-巯基-环-癸酮、具有2-6个碳原子的羟基羧酸类、环己酰胺类、乙酸薄荷酯、水杨酸薄荷酯、N,2,3-三甲基-2-异丙基丁酰胺(WS-23)、N-乙基-2,2-二异丙基丁酰胺、N-乙基-对薄荷烷-3-甲酰胺(WS-3)、N-[[5-甲基-2-(1-甲基乙基)环己基]羰基]甘氨酸的乙酯(WS-5),以及N-[[5-甲基-2-(1-甲基乙基)环己基]羰基]甘氨酸的大体上纯的乙酯(如授予Erman等人的美国专利第7,189,760号中所公开,所述专利以引用方式整体并入本文)、异蒲勒醇、薄荷基氧基丙二醇、3-(1-薄荷氧基)丙-1,2-二醇、3-(1-薄荷氧基)-2-甲基丙-1,2-二醇、对薄荷烷-2,3-二醇、对薄荷烷-3,8-二醇、6-异丙基-9-甲基-1,4-二氧杂螺[4,5]癸烷-2-甲醇、琥珀酸薄荷酯及其碱土金属盐类、三甲基环己醇、N-乙基-2-异丙基-5-甲基环己烷甲酰胺、N-(4-氰基甲基苯基)对薄荷烷甲酰胺(G-180)、日本薄荷油、胡椒薄荷油、3-(1-薄荷氧基)乙-1-醇、3-(1-薄荷氧基)丙-1-醇、3-(1-薄荷氧基)丁-1-醇、1-薄荷基乙酸N-乙酰胺、1-薄荷基-4-羟基戊酸酯、1-薄荷基-3-羟基丁酸酯、N,2,3-三甲基-2-(1-甲基乙基)-丁酰胺、正乙基-t-2-c-6壬二烯酰胺、N,N-二甲基薄荷基琥珀酰胺、经取代的对薄荷烷类、经取代的对薄荷烷-甲酰胺类、2-异丙基-5-甲基环己醇(购自日本久光制药株式会社(HisamitsuPharmaceuticals),下文称为“isopregol”);薄荷酮甘油缩酮(FEMA3807,商品名MGA型);3-L-薄荷氧基丙-1,2-二醇(购自日本高砂香料工业株式会社(Takasago),FEMA 3784);以及乳酸薄荷酯(购自Haarman&Reimer公司,FEMA 3748,商品名ML型)、WS-30、WS-14、桉树提取物(对薄荷基-3,8-二醇)、薄荷醇(其天然或合成衍生物)、薄荷醇PG碳酸酯、薄荷醇EG碳酸酯、薄荷醇甘油醚、N-叔丁基-对薄荷烷-3-甲酰胺、对薄荷烷-3-甲酸甘油酯、甲基-2-异丙基-二环(2.2.1)、庚烷-2-甲酰胺;薄荷醇甲醚、薄荷基吡咯烷酮甲酸酯;2,5-二甲基-4-(1-吡咯烷基)-3(2H)-呋喃酮;环α-酮烯胺、甲基环戊烯醇酮(cyclotene)衍生物,诸如环戊烯类(包括3-甲基-2-(1-吡咯烷基)-2-环戊烯-1-酮和5-甲基-2-(1-吡咯烷基)-2-环戊烯-1-酮)、下式的化合物:
其中B选自H、CH3、C2H5、OCH3、OC2H5和OH;并且其中A为式-CO-D的部分,其中D选自下列部分:(i)-NR1R2,其中R1和R2独立地选自H和C1-C8直链或支链脂肪族基团、烷氧基烷基、羟基烷基、芳脂族基团和环烷基,或者R1和R2与它们连接的氮原子一起形成可选地经取代的五元或六元杂环的一部分;(ii)-NHCH2COOCH2CH3、-NHCH2CONH2、-NHCH2CH2OCH3、-NHCH2CH2OH、-NHCH2CH(OH)CH2OH;(iii)选自下列的部分:
该化合物如授予Bell等人的PCT专利申请WO2006/125334(以引用方式整体并入本文)中所公开,等等;或它们的组合。其他化合物包括授予Hofmann等人的美国专利第6,592,884号(所述专利以引用方式整体并入本文)中所公开的α-酮烯胺。这些和其他合适的凉味剂在下列美国专利(这些专利都以引用方式整体并入本文)中有进一步描述:美国专利第4,230,688号、第4,032,661号、第4,459,425号、第4,178,459号、第4,296,255号、第4,136,163号、第5,009,893号、第5,266,592号、第5,698,181号、第6,277,385号、第6,627,233号、第7,030,273号。还有一些别的合适的凉味剂在下列美国公布的专利申请(这些专利申请都以引用方式整体并入本文)中有进一步描述:美国第2005/0222256号专利申请,第2005/0265930号专利申请。
暖味剂可以选自许多种已知能给使用者提供温暖感觉信号的化合物。这些化合物提供感知到的温暖感觉,尤其在口腔中提供感知到的温暖感觉,并且常常增强风味物、甜味剂和其他感官组分的感知。可用的暖味剂包括香草醇正丁基醚(TK-1000)(由日本东京的日本高砂香料工业株式会社(Takasago Perfumary Company Limited)供应)、香草醇正丙基醚、香草醇异丙基醚、香草醇异丁基醚、香草醇n-氨基醚、香草醇异戊基醚、香草醇正己基醚、香草醇甲基醚、香草醇乙基醚、姜醇、姜烯酚、豆蔻醇、姜油酮、辣椒碱、二氢辣椒碱、降二氢辣椒碱、同型辣椒碱、同型二氢辣椒碱、乙醇、异丙醇、异戊醇、苯甲醇、甘油,或它们的组合。
在一个实施例中,可应用麻刺剂来给使用者提供麻刺、刺痛或麻木的感觉。麻刺剂包括但不限于:金钮扣油树脂(Jambu Oleoresin)或金钮扣(para cress)(千日菊属(Spilanthes sp.)),其中活性成分为千日菊素;日本山椒提取物(Zanthoxylumpeperitum),包括被称为山椒醇-I、山椒醇-II和山椒酰胺的成分;紫苏葶(perillartine);4-(1-薄荷氧基甲基)-2-苯基-1,3-二氧杂环戊烷;黑胡椒提取物(piper nigrum),包括活性成分异胡椒碱(chavicine)和胡椒碱;紫锥菊(Echinacea)提取物;北部花椒(NorhternPrickly Ash)提取物;反式墙草碱(trans-pellitorin)和红辣椒油树脂;或它们的组合。在一个实施例中,可包含从诸如金钮扣或山椒等物质提取的烷基酰胺。
异麦芽酮糖醇硬质包衣组合物还可进一步包含其他额外的包衣添加剂,诸如风味调节剂或增强剂、食品酸度剂或其盐、功能性成分、蜡,或它们的组合。其他额外的包衣添加剂可在包衣过程期间被单独直接添加到包衣滚筒内,也可作为包衣糖浆的组分添加,尤其可单独添加。
示例性的食品酸度剂和食品酸度剂盐包括乙酸、己二酸、抗坏血酸、丁酸、柠檬酸、甲酸、富马酸、醣酸(glyconic acid)、乳酸、磷酸、苹果酸、草酸、琥珀酸、酒石酸,及其碱金属盐(例如二水合柠檬酸钠),或它们的组合。
示例性的功能性成分包括口气清新剂、牙齿护理成分、活性物质、草本剂、泡腾体系、食欲抑制剂、维生素、微量营养素、口腔润湿成分、咽喉护理成分、精力增进剂、专注力增进剂,或它们的组合。
风味增强剂可由这样的物质组成,所述物质能强化、补充、修饰或提升初始物质的味道或芳香感知,而又不引入其自身的特征性味道或芳香感知。风味调节剂可赋予其自身的一种特性,这种特性能补充或抵消另一组分的特性。在一个实施例中,可包括设计成用于强化、补充、修饰或提升风味、甜味、酸味、鲜味、淳厚味(kokumi)、盐味或它们的组合这些感知的风味调节剂或增强剂。
示例性的风味调节剂或增强剂包括甘草酸单铵盐、甘草的甘草酸盐、苦橙(citrusaurantium)、alapyridaine、alapyridaine(N-(1-羧乙基)-6-(羟甲基)吡啶鎓-3-醇)内盐、奇异果素、仙茅蛋白(curculin)、斯特罗青(strogin)、马槟榔甜蛋白(mabinlin)、匙羹藤酸(gymnemic acid)、洋蓟酸、glupyridaine、吡啶鎓-甜菜碱化合物、纽甜、非洲甜果素、新橙皮苷二氢查耳酮、塔格糖、海藻糖、麦芽酚、乙基麦芽酚、香草提取物、香草油树脂、香草醛、糖用甜菜提取物(醇提取物)、甘蔗叶香精(醇提取物)、能响应G蛋白偶联受体(T2R类和T1R类)的化合物,或它们的组合。在一个实施例中,使用糖酸、氯化钠、氯化钾、酸式硫酸钠,或它们的组合。在一个实施例中,包括谷氨酸盐如谷氨酸单钠和谷氨酸单钾、水解植物蛋白、水解动物蛋白、酵母提取物,或它们的组合。更多例子包括腺苷单磷酸(AMP)、谷胱甘肽、以及核苷酸如肌苷单磷酸、肌苷酸二钠、黄苷单磷酸、鸟苷单磷酸,或它们的组合。授予Kuroda等人的美国专利第5,679,397号中还包括赋予淳厚味的风味增强剂组合物的更多例子。
本文中使用的风味调节剂、风味增强剂和风味料的量可随偏好而定,但要服从于诸如最终产品组合物的类型、各个风味物以及期望的风味物强度等因素。因此,为了在最终产品中得到期望的结果,调味物的量可以变化,而这样的变化是在本领域技术人员能力之内,而无需进行过多的实验。
包衣系统和一般方法
参见图2至图4,图中示出了用于包覆可食用芯12的滚筒包衣系统10。如图所示,该系统包括挡板14,挡板14附连到一个或更多个可旋转滚筒18的内壁16,滚筒18包括被配置以将包衣材料递送至滚筒所限定的腔体内的包衣材料递送装置(未示出)。如下文将阐释的那样,挡板14以相对于现有技术系统,诸如图1所示的系统降低芯粘附到内壁16的发生率的方式附连到内壁16。
事实上,如图1所示,现有技术系统至少在设置于相对于滚筒旋转的前方位置(如果滚筒沿顺时针方向旋转)的挡板腿形部处,容易发生芯堆积。值得注意的是,现有技术系统中的前方位置位于排放或打孔部分之外。如图3所示,这种堆积在系统10中显著减轻(甚至几乎消失)。
在图3所示系统10的示例性实施例中,挡板14经由两个挡板腿形部20a和20b附连到内壁16。如果滚筒18以顺时针方向旋转(正是本实施例中的情况),腿形部20a在前方附连点22a处将挡板14附连到内壁16,并且腿形部20b在后方附连点22b处将挡板14附连到内壁16。
如图3所示,除了挡板14之外,内壁16还包括至少一个排放或打孔部分24。排放部分24包括允许流体流进和流出滚筒腔体的多个开口。在图3所示系统10的示例性实施例中,将挡板14附连到内壁16的前方附连点22a沿着限定排放部分24的周边设置,或设置在限定排放部分24的周边内。通过将前方附连点22a定位在排放区域24内,在滚筒腔体内以及挡板14周围产生流体动力学效应,因而减轻了在滚筒旋转期间以及旋转后芯12粘附于内壁16的现象,尤其是在前方附连点22a处。此外可设想,呈梯形的挡板14有助于减轻芯12对内壁16的粘附。
现在参见图4,系统10所示的挡板14的位置与图3所示相似,不同的是图4的系统10还包括延伸横跨排放部分24的排放或打孔条26。在图4的示例性实施例中,排放条被安装在内壁16上,并且挡板14被安装在排放条26上。同样,前方附连点22a将挡板14附连到内壁16的沿着限定排放部分24的周边设置或设置在限定排放部分24的周边内的点处。然而,在该示例性实施例中,挡板14经由腿形部20a和排放条26附连到排放部分24。与图3所示的实施例类似,图4所示的实施例也在滚筒腔体内产生流体动力学效应,从而减轻了芯粘附于内壁16的现象。
应当理解,如图2至图4所示的系统10可用于下文讨论的对可食用芯进行的异麦芽酮糖醇硬质包衣方法。
异麦芽酮糖醇硬质包衣方法
在一般的包衣方法中,将包含异麦芽酮糖醇、表面活性剂、包衣粘结剂和水的异麦芽酮糖醇包衣糖浆以多个薄层的形式施加到可食用芯上,每施加一层后都进行干燥,由此在最终产品上形成妥善均匀包覆的成品质量表面。随着可食用芯穿过包衣机构或包衣管道,并在其中翻滚旋转,异麦芽酮糖醇硬质包衣糖浆被喷射到可食用芯上。此外,让温暖的空气在包衣管道或包衣机构内循环,或将温暖的空气强行通入包衣管道或包衣机构内,以便干燥已成形产品上的每一个连续包衣层。
可在包衣过程的各个阶段,使用两种或更多种不同的异麦芽酮糖醇包衣糖浆来制备单个包覆的产品。不同异麦芽酮糖醇包衣糖浆的区别可在于额外的包衣添加剂的类型或量,例如着色料不同。例如,可在包衣过程的早期阶段使用包含异麦芽酮糖醇、表面活性剂、包衣粘结剂、二氧化钛和水的第一包衣糖浆,以产生一层坚硬的白色异麦芽酮糖醇硬质包衣。在包衣的后期阶段,可施加包含异麦芽酮糖醇、表面活性剂、包衣粘结剂、非白色着色料和水的第二包衣糖浆,以获得非白色的硬质异麦芽酮糖醇包衣。
在包衣过程的最初阶段,施加异麦芽酮糖醇包衣糖浆之后,可施加粉末状的异麦芽酮糖醇干料(dry charge),以便吸收多余的水分并加快结晶过程。此外,干料有助于更快地覆盖可食用芯的表面,减轻包衣过程早期阶段异麦芽酮糖醇的粘连行为。
在包衣过程期间,能够可选地添加某些额外的包衣添加剂,包括添加风味料、食品酸度剂、可感知物等或它们的组合,该添加操作与施加包衣糖浆分开进行。
在一个实施例中,可在包衣过程的后期阶段期间施加可食用蜡或任何其他上光剂。示例性的可食用蜡包括巴西棕榈蜡、蜂蜡、植物蜡、小烛树蜡、可食用石油蜡等,或它们的组合。上光剂包括虫胶等。
包衣过程可以是连续的或分批的。可使用市售的包衣锅和包衣设备。
异麦芽酮糖醇硬质包衣与软包衣有所不同,不仅物理性质不同,制备方法也不同。软包衣本质上并不具有硬质的酥脆性和质构。
可食用芯
可用硬质异麦芽酮糖醇包衣组合物包覆的可食用芯可具有各式各样的类型,只要芯的形状适于锅包衣即可。示例性的可食用芯包括咀嚼型胶基糖(球形、垫状、枕头状、丸状等)、糖食、坚果或坚果片、干燥的水果或干燥的水果片,等等。示例性的糖食材料包括焦糖、耐嚼糖果、巧克力、方旦糖、法奇糖、橡皮糖、硬糖、甘草糖、低熬煮糖、牛轧糖、糖锭、压制薄荷糖等,或它们的组合。
在一个实施例中,可食用芯是咀嚼型胶基糖。
总体而言,咀嚼型胶基糖芯的咀嚼型胶基糖组合物包含胶基糖基础剂和增量甜味剂,或者胶基糖基础剂聚合物和增量甜味剂。当增量甜味剂与胶基糖基础剂或胶基糖基础剂聚合物组合时,增量甜味剂可为粉末形式或熔融形式,具体取决于咀嚼型胶基糖组合物的期望质构。
咀嚼型胶基糖组合物的增量甜味剂可为基于糖的或无糖的增量甜味剂,尤其是无糖的。增量糖甜味剂通常包括糖化物。合适的糖甜味剂包括单糖、二糖和多糖,例如蔗糖(食糖)、右旋糖、麦芽糖、糊精、木糖、核糖、葡萄糖、甘露糖、半乳糖、果糖(左旋糖)、乳糖、转化糖、果寡糖糖浆、部分水解淀粉、玉米糖浆固形物如高果糖玉米糖浆,或它们的组合。
增量甜味剂也可为无糖的增量甜味剂,诸如糖多元醇。糖多元醇可为赤藓糖醇、半乳糖醇、异麦芽酮糖醇、氢化淀粉水解物、乳糖醇、麦芽糖醇、甘露糖醇、聚葡萄糖醇、山梨糖醇、木糖醇等,或它们的组合。糖多元醇可为粉末或颗粒物形式(结晶的或无定形的)、具有低水分含量(例如小于10重量%,具体地小于5重量%)的熔融(熔化)形式或者用水制成的糖浆形式(也称为“溶液”)。示例性的糖醇糖浆包括山梨糖醇糖浆、麦芽糖醇糖浆、氢化淀粉水解物糖浆、聚葡萄糖醇糖浆,等等。
增量甜味剂在咀嚼型胶基糖组合物中的量,基于咀嚼型胶基糖组合物的总重量可为约1重量%至约85重量%,具体地为约10重量%至约75重量%,更具体地为约20重量%至约70重量%,还更具体地为约30重量%至约65重量%,还具体地为约40重量%至约60重量%。
在一个实施例中,咀嚼型胶基糖组合物是无糖的。
咀嚼型胶基糖还可包含附加成分,其中所述附加成分是风味料、脂肪、高强度甜味料、食品酸度剂或其盐、可感知物、风味调节剂或增强剂、着色剂、水分保持剂、盐、软化剂,或它们的组合。
咀嚼型胶基糖组合物可以可选地还包含水分保持剂。示例性的水分保持剂包括甘油、丙二醇、聚乙二醇或它们的组合。可控制水分保持剂的量,以确保最终的咀嚼型胶基糖产品在生产、包装、储藏和使用期间不会过度地从周围环境吸收水分。
咀嚼型胶基糖组合物还可包含软化剂,如本文所描述的在胶基糖基础剂中使用的那些软化剂。
咀嚼型胶基糖组合物包含咀嚼型胶基糖基础剂或胶基糖基础剂聚合物。在一个实施例中,咀嚼型胶基糖包括包含弹性体以及可选的附加的胶基糖基础剂成分的胶基糖基础剂,其中所述附加的胶基糖基础剂成分为树脂、脂肪、乳化剂、蜡、填充剂、软化剂、增塑剂、抗氧化剂或它们的组合。
本文所用的术语“胶基糖基础剂”指水不溶性物质,并且可包括例如弹性体、树脂、蜡、弹性体溶剂、乳化剂、增塑剂、增量剂/填充剂或它们的组合。
所采用的胶基糖基础剂的量将根据诸如所用的基础剂的类型、期望的咀嚼型胶基糖稠度以及为制备最终咀嚼型胶基糖产品而在组合物中使用的其他组分的各种因素变动。一般地讲,基于咀嚼型胶基糖组合物的总重量,胶基糖基础剂的存在量将为约5重量%至约65重量%,具体地为约10重量%至约55重量%,更具体地为约15重量%至约45重量%,还更具体地为约20重量%至约35重量%。
用于咀嚼型胶基糖基础剂中的示例性弹性体包括天然的和合成的弹性体和橡胶,例如,植物来源的物质如糖胶树胶(chicle)、冠胶(crown gum)、红檀木胶(nispero)、山榄胶(rosadinha)、节路顿胶(jelutong)、香豆树胶(perillo)、尼日尔杜仲胶(niger gutta)、卡斯德拉胶(tunu)、巴拉塔树胶(balata)、杜仲胶(gutta-percha)、夹竹桃科产胶树胶(lechi-capsi)、香豆果胶(sorva)、古塔胶(gutta kay)等,或它们的组合。合成的弹性体也是有用的,诸如丁二烯-苯乙烯共聚物、聚异丁烯、异丁烯异戊二烯共聚物、聚乙烯等,或它们的组合。胶基糖基础剂可包括无毒乙烯基聚合物,诸如聚乙酸乙烯酯及其部分水解物、聚乙烯醇,或它们的组合。当利用乙烯基聚合物时,其分子量可在从约3,000直至约94,000且包括约94,000的范围内。其他可用的聚合物包括交联聚乙烯吡咯烷酮、聚甲基丙烯酸甲酯、乳酸的共聚物、聚羟基烷酸酯、增塑的乙基纤维素、聚乙烯乙酸邻苯二甲酸酯,或它们的组合。
胶基糖基础剂中可包含有效量的常规添加剂如增塑剂或软化剂,以提供各种各样的合乎期望的质构和稠度属性。合适的增塑剂和软化剂包括羊毛脂、棕榈酸、油酸、硬脂酸、硬脂酸钠、硬脂酸钾、三乙酸甘油酯、甘油卵磷脂、单硬脂酸甘油酯、单硬脂酸丙二醇酯、乙酰化单甘油酯、甘油,或它们的组合。这些成分中的一些可在胶基糖基础剂形成的时候添加,或以后在生产咀嚼型胶基糖组合物的过程中添加。
蜡也可掺入胶基糖基础剂中以获得各种各样的合乎期望的质构和稠度属性,所述蜡例如天然的和合成的蜡、氢化植物油、石油蜡(如聚氨酯蜡)、聚乙烯蜡、石蜡、微晶蜡、脂肪蜡、脱水山梨糖醇单硬脂酸酯、牛脂、丙二醇等,或它们的组合。
当蜡在胶基糖基础剂中存在时,它会软化聚合的弹性体混合物并且改善胶基糖基础剂的弹性。所采用的蜡可具有约60℃以下,并且具体地讲在约45℃至约55℃之间的熔点。低熔点蜡可为石蜡。基于胶基糖基础剂的总重量,蜡在胶基糖基础剂中的存在量可为约0.1重量%至约10重量%,具体地为约3重量%至约7重量%。
除了低熔点蜡以外,具有较高熔点的蜡可以基于胶基糖基础剂的总重量,最高约5重量%的量用在胶基糖基础剂中。此类高熔点蜡包括蜂蜡、植物蜡、小烛树蜡、巴西棕榈蜡、大部分的石油蜡等,或它们的组合。
所述胶基糖基础剂可以可选地含有常规弹性体溶剂以辅助软化弹性体基料组分,所述弹性体溶剂例如树脂,如α-蒎烯或β-蒎烯的聚合物;松香或改性松香和树胶(如氢化松香、二聚松香或聚合松香,或它们的组合)的甲酯、甘油酯或季戊四醇酯;部分氢化的木松香或脂松香的季戊四醇酯;木松香或脂松香的季戊四醇酯;木松香的甘油酯;部分二聚的木松香或脂松香的甘油酯;聚合的木松香或脂松香的甘油酯;妥尔油松香的甘油酯;木松香或脂松香的甘油酯;部分氢化的木松香或脂松香;木松香或脂松香的部分氢化的甲酯;等等;或它们的组合。基于胶基糖基础剂的总重量,弹性体溶剂可以约5重量%至约75重量%、具体地为约45重量%至约70重量%的量使用。
胶基糖基础剂可包括有效量的增量剂,如矿物辅助剂,所述增量剂可用作填充剂和质构剂(textural agent)。合适的矿物辅助剂包括碳酸钙、碳酸镁、氧化铝、氢氧化铝、硅酸铝、滑石、磷酸三钙、磷酸三钙等,或它们的组合。这些填充剂或辅助剂可以各种量在胶基糖基础剂中使用。具体地讲,当使用填充剂时,基于胶基糖基础剂的总重量,填充剂的存在量可为大于约5重量%至约60重量%,更具体地为约20重量%至约30重量%。
适合于在胶基糖基础剂中使用的乳化剂包括蒸馏单甘油酯、单甘油酯和双甘油酯的乙酸酯、单甘油酯和双甘油酯的柠檬酸酯、单甘油酯和双甘油酯的乳酸酯、单甘油酯和双甘油酯、脂肪酸的聚甘油酯、鲸蜡硬脂醇聚氧乙烯醚-20、聚甘油蓖麻醇酯、脂肪酸丙二醇酯、聚甘油月桂酸酯、甘油椰油酸脂、阿拉伯树胶、金合欢树胶、脱水山梨糖醇单硬脂酸酯、脱水山梨糖醇三硬脂酸酯、脱水山梨糖醇单月桂酸酯、脱水山梨糖醇单油酸酯、硬脂酰乳酸钠、硬脂酰乳酸钙、单甘油酯和双甘油酯的二乙酰酒石酸酯、三辛酸/癸酸甘油酯/中链三甘油酯、甘油二油酸酯、甘油油酸酯、脂肪酸的甘油乳酸酯、甘油乳酸棕榈酸酯、甘油硬脂酸酯、甘油月桂酸酯、甘油二月桂酸酯、甘油单蓖麻油酸酯、三甘油单硬脂酸酯、六甘油二硬脂酸酯、十甘油单硬脂酸酯、十甘油二棕榈酸酯、十甘油单油酸酯、聚甘油10六油酸酯、中链三甘油酯、辛酸/癸酸三甘油酯、丙二醇单硬脂酸酯、聚山梨醇酯20、聚山梨醇酯40、聚山梨醇酯60、聚山梨醇酯80、聚山梨醇酯65、己基甘油二硬脂酸酯、三甘油单硬脂酸酯、吐温类、司盘类、硬脂酰乳酸盐、硬脂酰-2-乳酸钙、硬脂酰-2-乳酸钠、卵磷脂、铵磷脂、脂肪酸的蔗糖酯、甘油蔗糖酯、脂肪酸的丙-1,2-二醇酯,或它们的组合。
咀嚼型胶基糖组合物可以使用本领域已知的标准技术和设备来制备。此外,可使用本领域已知的标准技术和设备将咀嚼型胶基糖组合物制备成咀嚼型胶基糖芯。同样地,可使用本领域已知的标准技术和设备将糖食制备成糖食芯。
硬质包覆的可食用产品可使用本领域已知的技术和设备来包装。例如,可使用包装纸盒、包装杯、泡罩托盘,等等。一个实施例是包括硬质包覆的可食用产品的包装产品,其中所述包装在外表面上具有标记,用于指明包装内装的是何种产品。
在一个实施例中,异麦芽酮糖醇包覆的咀嚼型胶基糖产品可包含中心填充物。
所述特征和优点经由以下实例会得到更完全地证明,所述实例是出于举例说明的目的而提供,不能被理解为以任何方式限制本发明。
实例
实例1
使用包含异麦芽酮糖醇ST、阿拉伯树胶、着色料和HLB约为15的表面活性剂聚山梨醇酯60的异麦芽酮糖醇包衣糖浆,采用锅包衣方法,为丸状咀嚼型胶基糖芯包覆上硬质包衣。通过将异麦芽酮糖醇ST、阿拉伯树胶、表面活性剂与适量的水混合,然后加热,制得糖浆。使用包衣机器(如Driam包衣机)对芯进行包衣。将包衣糖浆逐层施加到芯上,每施加一层后都进行干燥,由此制得包衣。在包衣过程的早期阶段施加异麦芽酮糖醇粉末的干料。另外,在包衣过程中途施加风味料。针对清洁时间(分钟)、总共回收的物质(百分比)和回收的团聚物(百分比)监测包衣过程。回收的团聚物包括两个芯、三个芯、四个芯等团聚而成的物质。总共回收的物质是指回收的团聚物加上其他不能被接受的产品,诸如过厚、过薄的丸料,或在离解步骤中由于芯分离效果较差而产生的孪生丸料(twins)。还进行了采用不含表面活性剂的包衣糖浆的对比用包衣方法。结果列于表1中。
表1
从表1的结果可以看出,向异麦芽酮糖醇包衣糖浆中添加表面活性剂显著减轻了丸料与包衣机滚筒的粘连和团聚物强度,因而得到1)低得多的回收水平;2)较短的清洁时间;以及3)更高的糖浆扩展效率,从而改善包衣质量(即使扩展时间短、干料水平高,也获得了光滑的表面)。
还制备了一些包含占干重0.15%或0.20%的聚山梨醇酯60或SISTERNA Sp70(非离子型表面活性剂,是脂肪酸(硬脂酸盐)的蔗糖酯)的包衣糖浆,用其额外做了实验。实验结果表明,与未使用表面活性剂的对比用方法相比,也获得了较低的回收水平和较短的清洁时间。
实例2
使用两种异麦芽酮糖醇包衣糖浆,采用锅包衣方法,为丸状咀嚼型胶基糖芯包覆上硬质包衣。第一包衣糖浆包含异麦芽酮糖醇ST、阿拉伯树胶、二氧化钛和聚山梨醇酯60。第二包衣糖浆包含异麦芽酮糖醇ST、阿拉伯树胶、天然液体着色料和聚山梨醇酯60。通过将异麦芽酮糖醇ST(占干重88.67重量%至96.00重量%)、阿拉伯树胶(占干重2.8重量%至4.3重量%)、着色料、聚山梨醇酯60(占干重0.14重量%至0.16重量%)与适量水混合,然后加热,制得浓度(白利度)为69%±1%且温度为74±2℃的糖浆。使用包衣机器(如Driam包衣机)对芯进行包衣。通过将第一包衣糖浆逐层施加到芯上,每施加一层后都进行干燥,制得包衣。在包衣过程的前期期间,先施加糖浆,再施加粉末状异麦芽酮糖醇ST的干料。在包衣过程中途施加风味料。在施加第一包衣糖浆的若干个阶段之后,使用第二包衣糖浆,并数次施加蜡,以形成呈现最终颜色的硬质包衣。包衣过程中几乎没有出现团聚物。得到的硬质异麦芽酮糖醇包覆的咀嚼型胶基糖芯表现出良好的酥脆性和颜色。
本文所用的术语“包含”、“具有”和“包括”是包括性(开放式)的,并不排除附加的、未陈述的要素或方法步骤。除非在上下文中另外清楚地指明,否则单数形式“一”和“所述”包括复数指代。所有针对相同的特征或组分的范围的端点可独立地组合,并且包括所陈述的端点在内。术语“它们的组合”包括列表中的两种或更多种组分。术语“均质的”是指各组分的均匀共混物。
尽管已经参照示例性实施例描述了本发明,但本领域的技术人员应理解,可以在不脱离本发明的范围的前提下,作出各种改变并且可用等同物替代其要素。此外,可在不脱离本发明的本质范围的前提下,作出许多修改以使特定的情况或物质适应本发明的教导。因此,不想将本发明限制于作为所设想的实施本发明的最佳模式而公开的特定实施例,而是想使本发明包括落入所附的权利要求书的范围之内的所有实施例。
Claims (32)
1.一种用于包覆可食用芯的方法,所述方法包括:
将可食用芯和包衣材料送入滚筒包衣系统的滚筒腔体,所述系统包括:
可旋转滚筒,所述可旋转滚筒包括限定滚筒腔体的滚筒内壁;
包衣递送装置,所述包衣递送装置被配置以将包衣材料分布到所述滚筒腔体内的所述可食用芯;
所述内壁的至少一个排放部分,所述排放部分包括允许流体流进和流出所述滚筒腔体的多个开口;以及
从所述滚筒内壁延伸的至少一个挡板,所述挡板在沿着所述排放部分设置的至少一个附连点处附连到所述滚筒内壁;以及
经由旋转所述可旋转滚筒来用所述包衣材料包覆所述可食用芯。
2.根据权利要求1所述的方法,其中所述至少一个挡板经由在所述滚筒内壁和所述至少一个挡板之间延伸的至少两个腿形部附连到所述滚筒内壁,所述至少两个腿形部中的至少一个在沿着所述排放部分设置的所述至少一个附连点处附连到所述滚筒内壁。
3.根据权利要求1所述的方法,其中所述至少一个挡板经由在所述滚筒内壁和所述至少一个挡板之间延伸的至少两个腿形部附连到所述滚筒内壁,所述至少两个腿形部中的至少一个在沿着所述排放部分设置的所述至少一个附连点处附连到所述滚筒内壁,并且所述至少两个腿形部中的至少另一个腿形部在设置于所述排放部分之外的附连点处附连到所述滚筒内壁。
4.根据权利要求1所述的方法,其中所述系统还包括以至少部分地横跨所述排放部分的方式设置的安装条,其中所述至少一个挡板在沿着所述排放部分设置的所述至少一个附连点处附连到所述安装条。
5.根据权利要求4所述的方法,其中所述至少一个挡板经由在所述安装条和所述至少一个挡板之间延伸的至少两个腿形部附连到所述滚筒内壁,所述至少两个腿形部中的至少一个在沿着所述排放部分设置的所述至少一个附连点处附连到所述安装条。
6.根据权利要求4所述的方法,其中所述至少一个挡板经由在所述安装条和所述至少一个挡板之间延伸的至少两个腿形部附连到所述滚筒内壁,所述至少两个腿形部中的至少一个在沿着所述排放部分设置的所述至少一个附连点处附连到所述安装条,并且所述至少两个腿形部中的至少另一个腿形部在设置于所述排放部分之外的附连点处附连到所述安装条。
7.根据权利要求4所述的方法,其中所述安装条是包括多个开口的排放安装条。
8.根据权利要求1所述的方法,其中所述挡板包括梯形。
9.根据权利要求1-8中任一项所述的方法,其中所述包衣材料包括异麦芽酮糖醇和具有大于10的HLB值的表面活性剂。
10.根据权利要求9所述的方法,其中所述表面活性剂具有
大于12的HLB值;或者
约13至约18的HLB值。
11.根据权利要求9所述的方法,其中所述表面活性剂为聚山梨醇酯或脂肪酸的蔗糖酯。
12.根据权利要求9所述的方法,其中所述表面活性剂以所述包衣材料的干重的约0.01重量%至约0.65重量%的量存在。
13.根据权利要求9所述的方法,其中所述表面活性剂为聚山梨醇酯60,所述聚山梨醇酯60以所述包衣材料的干重的0.10重量%至约0.65重量%的量存在。
14.根据权利要求9所述的方法,其中所述异麦芽酮糖醇以所述包衣材料的干重的约85重量%至约98重量%的量存在。
15.根据权利要求9所述的方法,其中所述包衣材料还包括包衣粘结剂,所述包衣粘结剂为阿拉伯树胶、果胶、金合欢树胶、藻酸盐、琼脂、角叉菜胶、瓜尔胶、黄原胶、刺槐豆胶、明胶、结冷胶、半乳甘露聚糖、黄蓍胶、刺梧桐树胶、凝胶多糖、魔芋、脱乙酰壳多糖、木葡聚糖、β-葡聚糖、红藻胶、茄替胶、罗望子胶、细菌胶、改性天然树胶、藻酸丙二醇酯、羧甲基刺槐豆胶、低甲氧基果胶、改性纤维素、微晶纤维素、羧甲基纤维素、甲基纤维素、羟丙基甲基纤维素、羟丙基纤维素,或它们的组合。
16.根据权利要求15所述的方法,其中所述包衣粘结剂以所述包衣材料的干重的约1.0重量%至约5.0重量%的量存在。
17.根据权利要求15所述的方法,其中所述包衣粘结剂为阿拉伯树胶,所述阿拉伯树胶以所述包衣材料的干重的约1.0重量%至约5.0重量%的量存在。
18.根据权利要求9所述的方法,其中所述包衣材料还包括食品酸度剂、着色料或它们的组合。
19.根据权利要求9所述的方法,所述方法还包括在所述包衣材料进料之后,将干料、风味料、高强度甜味料、可感知物、风味调节剂或增强剂、食品酸度剂或其盐、功能性成分、蜡或它们的组合送入所述滚筒腔体。
20.一种用于包覆可食用芯的方法,所述方法包括:
提供可旋转滚筒,所述可旋转滚筒包括限定滚筒腔体的滚筒内壁;
在所述内壁处提供至少一个排放部分,所述排放部分包括允许流体流进和流出所述滚筒腔体的多个开口;
提供至少一个从所述滚筒内壁延伸的挡板,所述挡板在至少相对于所述可旋转滚筒的旋转的前方位置和所述可旋转滚筒的后方位置处附连到所述滚筒内壁;
将至少所述前方位置设置在相对于所述至少一个排放部分的期望位置;
将所述可食用芯和包衣材料送入所述滚筒腔体;
经由旋转所述可旋转滚筒,包覆所述可食用芯;以及
经由所述将至少所述前方位置设置在相对于所述至少一个排放部分的所述期望位置的步骤,来限制所述可食用芯粘附到所述内壁。
21.根据权利要求20所述的方法,其中所述期望的位置沿着所述至少一个排放部分。
22.根据权利要求20所述的方法,其中所述包衣材料包括异麦芽酮糖醇和具有大于10的HLB值的表面活性剂。
23.根据权利要求22所述的方法,其中所述表面活性剂具有
大于12的HLB值;或者
约13至约18的HLB值。
24.根据权利要求22所述的方法,其中所述表面活性剂为聚山梨醇酯或脂肪酸的蔗糖酯。
25.根据权利要求22所述的方法,其中所述表面活性剂以所述包衣材料的干重的约0.01重量%至约0.65重量%的量存在。
26.根据权利要求22所述的方法,其中所述表面活性剂为聚山梨醇酯60,所述聚山梨醇酯60以所述包衣材料的干重的0.10重量%至约0.65重量%的量存在。
27.根据权利要求22所述的方法,其中所述异麦芽酮糖醇以所述包衣材料的干重的约85重量%至约98重量%的量存在。
28.根据权利要求22所述的方法,其中所述包衣材料还包括包衣粘结剂,所述包衣粘结剂为阿拉伯树胶、果胶、金合欢树胶、藻酸盐、琼脂、角叉菜胶、瓜尔胶、黄原胶、刺槐豆胶、明胶、结冷胶、半乳甘露聚糖、黄蓍胶、刺梧桐树胶、凝胶多糖、魔芋、脱乙酰壳多糖、木葡聚糖、β-葡聚糖、红藻胶、茄替胶、罗望子胶、细菌胶、改性天然树胶、藻酸丙二醇酯、羧甲基刺槐豆胶、低甲氧基果胶、改性纤维素、微晶纤维素、羧甲基纤维素、甲基纤维素、羟丙基甲基纤维素、羟丙基纤维素,或它们的组合。
29.根据权利要求28所述的方法,其中所述包衣粘结剂以所述包衣材料的干重的约1.0重量%至约5.0重量%的量存在。
30.根据权利要求28所述的方法,其中所述包衣粘结剂为阿拉伯树胶,所述阿拉伯树胶以所述包衣材料的干重的约1.0重量%至约5.0重量%的量存在。
31.根据权利要求22所述的方法,其中所述包衣材料还包括食品酸度剂、着色料或它们的组合。
32.根据权利要求22所述的方法,所述方法还包括在所述包衣材料进料之后,将干料、风味料、高强度甜味料、可感知物、风味调节剂或增强剂、食品酸度剂或其盐、功能性成分、蜡或它们的组合送入所述滚筒腔体。
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US201461946215P | 2014-02-28 | 2014-02-28 | |
US61/946,215 | 2014-02-28 | ||
CN201580008043.7A CN106028827A (zh) | 2014-02-28 | 2015-02-27 | 用于可食用芯的包衣;包衣的系统和方法;以及由此制得的包覆的产品 |
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CN202010157725.7A Pending CN111493194A (zh) | 2014-02-28 | 2015-02-27 | 用于可食用芯的包衣及其系统、方法和包覆的产品 |
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US (1) | US20160353765A1 (zh) |
EP (2) | EP3760050B1 (zh) |
JP (1) | JP2017508449A (zh) |
CN (2) | CN106028827A (zh) |
ES (1) | ES2953728T3 (zh) |
MX (2) | MX2016010724A (zh) |
PL (1) | PL3760050T3 (zh) |
WO (1) | WO2015131007A2 (zh) |
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US11918024B2 (en) * | 2017-04-03 | 2024-03-05 | Sensient Colors Llc | Coating composition and method of making and using the same |
USD925862S1 (en) * | 2018-09-24 | 2021-07-27 | Lamb Weston, Inc. | Cut potato product |
USD940991S1 (en) | 2019-04-09 | 2022-01-18 | Robert Whittle Larkin | Freeze dried citrus fruit product |
USD905926S1 (en) * | 2019-04-09 | 2020-12-29 | Robert Whittle Larkin | Freeze dried citrus fruit product |
MX2019008440A (es) * | 2019-07-15 | 2021-01-18 | Dva Farma Mexicana S A De C V | Composiciones de recubrimientos en pelicula para tabletas con brillantez incrementada, procedimiento de preparacion y aplicacion. |
US20230148623A1 (en) * | 2020-04-03 | 2023-05-18 | Aizant Drug Research Solutions Private Limited | Coated chewing gum compositions |
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- 2015-02-27 CN CN201580008043.7A patent/CN106028827A/zh active Pending
- 2015-02-27 EP EP20192955.1A patent/EP3760050B1/en active Active
- 2015-02-27 WO PCT/US2015/017918 patent/WO2015131007A2/en active Application Filing
- 2015-02-27 US US15/118,285 patent/US20160353765A1/en not_active Abandoned
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EP3760050A1 (en) | 2021-01-06 |
WO2015131007A2 (en) | 2015-09-03 |
JP2017508449A (ja) | 2017-03-30 |
MX2022007895A (es) | 2022-07-19 |
EP3110259A2 (en) | 2017-01-04 |
EP3760050B1 (en) | 2023-06-21 |
MX2016010724A (es) | 2016-11-23 |
CN106028827A (zh) | 2016-10-12 |
US20160353765A1 (en) | 2016-12-08 |
WO2015131007A3 (en) | 2015-10-22 |
PL3760050T3 (pl) | 2023-08-28 |
ES2953728T3 (es) | 2023-11-15 |
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