EP2771416A1

EP2771416A1 - Pearlescent paint compositions for use in the decoration of food

Info

Publication number: EP2771416A1
Application number: EP12795025.1A
Authority: EP
Inventors: Gary Brown; Carol Brown
Original assignee: Rainbow Dust Colours Ltd
Current assignee: Rainbow Dust Colours Ltd
Priority date: 2011-10-24
Filing date: 2012-10-24
Publication date: 2014-09-03
Also published as: GB201118296D0; WO2013061061A1

Abstract

The present invention relates to paint, for use in the decoration of food, for example, for use in cake decoration. Specifically the invention relates to metallic aqueous paints, including edible paints, comprising a pearlescent pigment, an acidity regulator, an emulsifier and a starch and optionally comprising a preservative and/or a coloured pigment. The invention further relates to processes for the manufacture of said paints and processes for decorating a food product, such as a cake, using said paint. The invention further comprises food products decorated with said paint.

Description

PEARLESCENT PAINT COMPOSITIONS FOR USE IN THE DECORATION OF FOOD

The present invention relates to paint, for use in the decoration of food, for example, for use in cake decoration. Specifically the invention relates to metallic edible paints comprising pearlescent pigments. The invention further relates to processes for the manufacture of said paints and processes for decorating a food product, such as a cake, using said paint. The invention further comprises food products decorated with said paint.

There is a great deal of demand for products for the decoration of foodstuffs to increase their attractiveness and for creating novelty products, since the colour of foodstuffs represents an important selection criterion for the consumer. For example, cakes, pies, cookies, confectionary etc. are often painted to increase the attractiveness and novelty value. This is particularly important for notable occasions such as birthdays, holidays, weddings, Christmas, Easter etc.

One important product in such decoration is edible paint. Paints are very versatile in such decoration and can be provided in a multitude of colours and a number of different finishes. For example, paints can be used to decorate special occasion cakes, usually the cake is iced which then provides a 'canvas' wherein the decoration is only limited by the artist's imagination. Such paints need to take to the substrate and not have unpleasant effects such as streaking and mottling. Therefore, there is a continued need for improved edible paints. We have found such an improved edible paint.

Examples of edible paints include those disclosed in International patent application WO 2006/004732, which discloses an aqueous paint composition useful for painting edible substrates, particularly fat based edible substrates such as chocolate; and United States patent application US 2011/0177202 which relates to a colouring composition suitable for foodstuffs.

According to the first aspect of the invention, there is provided an aqueous paint, for colouring a food product, comprising:

(i) a pearlescent pigment

(ii) an acidity regulator;

(iii) starch; and

(iv) an emulsifier.

In some embodiments the colour of the paint is provided by the pearlescent pigment. In other embodiments the paint further comprises a coloured pigment. For the avoidance of doubt colour includes white and black. In a further embodiment of the first aspect of the invention, the paint is edible.

In a further embodiment of the first aspect of the invention, the paint further comprises a preservative.

According to a further embodiment of the first aspect of the invention, there is provided an aqueous paint composition, for colouring a food product, comprising:

(i) a pearlescent pigment;

(ii) an acidity regulator, such as citric acid;

(iii) starch;

(iv) sucrose ester; and

optionally further comprising a preservative, such as potassium sorbate, and/or a coloured pigment.

(i) a pearlescent pigment;

(ii) an acidity regulator, such as citric acid;

(iii) starch;

(iv) lecithin; and

Embodiments of the invention further comprise one or more of the following:

(a) about 10% to about 60% (w/v) pearlescent pigment;

(b) about 10%) to about 50%> (w/v) pearlescent pigment;

(c) about 10%o to about 40%> (w/v) pearlescent pigment;

(d) about 10%) to about 30%> (w/v) pearlescent pigment;

(e) about 15% to about 25% (w/v) pearlescent pigment;

(f) about 18%o to about 25% (w/v) pearlescent pigment;

(g) about 18%) to about 23% (w/v) pearlescent pigment;

(h) about 19%) to about 21% (w/v) pearlescent pigment;

(i) about 20%) (w/v) pearlescent pigment;

(j) the pearlescent pigment comprises potassium aluminium silicate and titanium dioxide, (k) the pearlescent pigment comprises a Candurin™ pearlescent pigment product.

(1) about 0.10%) to 0.30% acidity regulator, for example citric acid;

(m) about 0.15% to 0.25% acidity regulator, for example citric acid; (n) about 0.18% to 0.25%> acidity regulator, for example citric acid;

(o) about 0.19%) to 0.23%> acidity regulator, for example citric acid;

(p) about 0.21%) acidity regulator, for example citric acid;

(q) the acidity regulator comprises citric acid;

(r) the acidity regulatory is citric acid;

(s) about l%o to about 10%> (w/v) starch;

(t) about 3%o to about 10%> (w/v) starch;

(u) about 4%o to about 9% (w/v) starch;

(v) about 4%o to about 8% (w/v) starch;

(w) about 5%> starch;

(x) about 6%o starch;

(y) about 7% starch;

(z) about 8%o starch;

(aa) about 1% to about 4% emulsifier, for example a sucrose ester or lecithin;

(bb) about 1% to about 3% emulsifier, for example a sucrose ester or lecithin;

(cc) about 1.5% to about 3% emulsifier, for example a sucrose ester or lecithin;

(dd) about 1.5% to about 2.5% emulsifier, for example a sucrose ester or lecithin;

(ee) about 2% to about 3% emulsifier, for example a sucrose ester or lecithin;

(ff) about 2.5% lecithin;

(gg) about 1.5% to about 3% sucrose ester;

(hh) about 1.9% emulsifier, for example a sucrose ester or lecithin;

(ii) about 2.5% emulsifier, for example a sucrose ester or lecithin

(jj) about 1.9%) sucrose ester;

(kk) about 2.5% sucrose ester;

(11) about 0.05%) to about 0.25% (w/v) preservative, for example, potassium sorbate;

(mm) about 0.1% to about 0.2% (w/v) preservative, for example, potassium sorbate;

(nn) about 0.15% to about 0.2% (w/v) preservative, for example, potassium sorbate;

(oo) about 0.15%) preservative, for example, potassium sorbate;

(pp) about 0.01%) to 0.1% (w/v) coloured pigment, for example a coloured pigment selected from E102, E104, E110, E122, E123, E124, E129, E131, E132, E133, E142, E151, E155. E171 and E172.;

(qq) about 0.02% to 0.6% (w/v) coloured pigment, for example a coloured pigment selected from E102, E104, E110, E122, E123, E124, E129, E131, E132, E133, E142, E151, E155. E171 and E172.; (rr) about 0.03% to 0.5%> (w/v) coloured pigment, for example a coloured pigment selected from E102, E104, E110, E122, E123, E124, E129, E131, E132, E133, E142, E151, E155, E171 and E172.;

(ss) about 0.04%) (w/v) coloured pigment, for example a coloured pigment selected from E102, E104, E110, E122, E123, E124, E129, E131, E132, E133, E142, E151, E155, E171 and E172.

The aqueous paint composition of the present invention may include one of the features (a) to (i) mentioned above, one of features (1) to (p) mentioned above, one of features (s) to (z) mentioned above and one of features (aa) to (ee) mentioned above.

The aqueous paint composition of the present invention may comprise at least 10% (w/v) pearlescent pigments, preferably at least 15%> (w/v), for example at least 18%> (w/v).

The composition may comprise up to 60%> (w/v) pearlescent pigment, suitably up to 50%o (w/v), preferably up to 40%> (w/v), more preferably up to 30%> (w/v), for example up to 25% (w/v) or up to 23% (w/v).

The composition may comprise at least 0.10% (w/v) acidity regulator, preferably at least 0.15%), more preferably at least 0.18%. It may comprise up to 0.30%> acidity regulator, suitably up to 0.25%>, preferably up to 0.23%>.

The composition may comprise at least 1%> (w/v) starch, suitably at least 3%> (w/v) starch. It may contain up to 10%> (w/v) starch, suitably up to 9%>.

The composition may contain at least 1% (w/v) emulsifier, suitably at least 1.5%. The composition may contain up to 4%> (w/v) emulsifier, suitably up to 3%>.

The composition may contain at least 0.05% (w/v) preservative, suitably at least 0.1%. It may contain up to 0.25%> (w/v) preservative, preferably up to 0.2%>.

(i) about 10%) to about 30%> (w/v) pearlescent pigment;

(ii) about 0.1 %> to 0.30%> acidity regulator;

(iii) about 1%> to about 10%> (w/v) starch;

(iv) about 1%) to about 4%> emulsifier; and

optionally further comprising about 0.05%> to about 0.25%> (w/v) preservative and/or about 0.01%) to 0.1%) (w/v) coloured pigment.

(i) about 15%) to about 25 %> (w/v) pearlescent pigment; (ii) an acidity regulator, for example about 0.15% to 0.25% citric acid;

(iii) about 3% to about 10%> (w/v) starch;

(iv) about 1%) to about 3% sucrose ester; and

optionally further comprising a preservative for example about 0.1% to about 0.2% (w/v) potassium sorbate and/or about 0.01% to 0.1 % (w/v) coloured pigment.

(i) about 15%) to about 25% (w/v) pearlescent pigment;

(ii) an acidity regulator, for example about 0.15% to 0.25% citric acid;

(iii) about 3% to about 10% (w/v) starch;

(iv) about 1% to about 3% lecithin; and

optionally further comprising a preservative for example about 0.1% to about 0.2% (w/v) potassium sorbate and/or about 0.01% to 0.1% (w/v) coloured pigment.

Suitable pearlescent pigments are preferably any pearlescent pigments approved for use in products for human consumption. Suitably pearlescent pigments include those pigments having a mica, titanium oxide or iron oxide base. In one embodiment, the pearlescent pigment comprises a micaceous pearlescent pigment, such as those containing mica coated with titanium dioxide, iron oxide, and combinations thereof. Other examples of pearlescent pigments include, but are not limited to, those available under the trade name Candurin™ from Merck KGaA and those set forth in PCT publication No. WO 00/03609, the entire disclosure of which is incorporated herein by reference. A non-limiting list of suitable Candurin™ pearlescent pigment products include the following: silver fine, silver sheen, silver lustre, silver sparkle, gold shimmer, red shimmer, blue shimmer, green shimmer, gold sheen, light gold, gold lustre, brown amber, orange amber, red amber, red lustre, and red sparkle. Other examples of pearlescent pigments include, but are not limited to, those available under the trade names Bi-Lite™, Cellini™, Chroma-Lite™, Cloisonne™, Cosmica™, Desert Reflections™, Duocrome™, Flamenco™, Gemtone™, Mearlite™, Mearlmaid™, Pearl-Glo™, Reflecks™, Shinju™, and Timica™ from the BASF Group (formerly Engelhard Corporation) and those set forth in U.S. Pat. No. 6,627,212 and U.S. Patent Publication No. 2005-0257716, each of which is hereby fully incorporated by reference. Other pearlescent pigments are based on platy titanium dioxide which imparts a distinctive colour. Additional pearlescent pigments that may be utilized are available from HebeiOxen (China). Examples of pearlescent pigments from HebeiOxen include, but are not limited to, pigments from the anatase series, including bright silver, fine silver, satin silver, metal silver, intense silver, and super bright silver; pigments from the gold luster series, including, bright brass gold, satin super gold, fine gold, bright orange, flash gold, bright violet gold, bright rose red, satin khaki, and bright khaki; pigments from the rutile series, including, bright silver, fine silver, satin silver, satin gold, bright gold, satin red, bright red, bright red orange, bright violet, satin violet, satin blue, bright blue, satin green, bright green, satin violet, bright violet; pigments from the metal luster series, including, bright brown yellow, bright red, bright violet red, satin violet red, bright violet, satin violet, satin red, bright green, bright brown, metal brown yellow, bright orange red, and satin orange red; pigments from the dyeing series, including satin gray, bright blue, bright yellow, bright green, bright peachblow, and bright violet red; pigments from the polychrome series, including bright super blue, bright blue, bright blue violet, bright blue green, bright green blue, bright green, and bright green yellow; pigments from the weather resistance series, including bright silver, satin silver, bright red, bright violet red, bright blue, and bright green; pigments from the superstrength weatherable series, including blue green, bright green, bright violet, bright blue violet red, and yellow green; pigments from the 9000 series, including bright black and satin black; pigments from the silver white series, including crystal silver, and crystal sparkling silver; pigments from the interference series, including sparkling gold, glowing red, amethyst violet, ultra sparkling blue, and ultra sparkling green; pigments from the gold series, including brass gold; pigments from the iron series, including brown yellow and violet red. Other examples of pearlescent pigments include, but are not limited to, those available under the trade name Covapearl™ from Sensient. A non-limiting list of suitable Covapearl™ pearlescent pigment products include the following: green 737, light dore 235, antique 236, bright 933, spark silver 937, satin 931, silver 939, red 339, pink 433, and blue 635. Other examples of pearlescent pigments may be found in U.S. Pat. Nos. 5,611,851 and 6,902,609 and U.S. Patent Publication No. 2005-0147724, each of which is hereby fully incorporated by reference. Other pearlescent pigments are based on iron oxide based pigments available from HebeiOxen. In one embodiment the pearlescent pigment comprises a micaceous pearlescent pigment coated with titanium oxide, iron oxide and combinations thereof. In a further embodiment the pearlescent pigment comprises potassium aluminium silicate and titanium dioxide.

Suitable coloured pigments are preferably any coloured pigments approved for use in products for human consumption. Suitable colours are preferably water soluble. Suitable coloured pigments may be naturally derived or synthetically produced. Naturally-derived coloured pigments may include vegetable colorants, such as cabbage extract and beet extract; fruit colorants, especially berry extracts, such as blackberry extract and blueberry extract, for example; saffron; turmeric; and various other colorants derived from plants and certain other living organisms. Alternatively, any other edible colorants suitable for human consumption may be used, including other food colours approved by a domestic or foreign government entity, including water-insoluble food colours. Examples of synthetic pigments include: E102, E104, E110, E122, E123, E124, E129, E131, E132, E133, E142, E151, E155, E171 and E172.

For the avoidance of doubt a coloured pigments may be one pigment or a mixtures of two or more pigments resulting in the desired colour.

Suitable acidity regulators are preferably any approved for use in products for human consumption. Suitable acidity regulators include citrate acid and its sodium, potassium and calcium salts, calcium carbonate, acetic acid and its sodium, potassium and calcium salts, sodium hydrogen acetate, sodium diacetate, lactic acid and its sodium, potassium and calcium salts, malic acid and its sodium, potassium and calcium salts, ascorbic acid and its sodium and calcium salts, tartaric acid and its sodium and potassium salts, triammonium citrate, sodium, potassium, ammonium and magnesium carbonates (including hydrogen carbonates and sodium sesquicarbonate), calcium and magnesium chloride, calcium sulphate, calcium, ammonium and magnesium hydroxide, glucono-delta-lactone, gluconic acid and its sodium, potassium and calcium salts, glycine and its sodium salt, fumaric acid, various mono-, di-, tri- and polyphosphates, succinic acid and adipic acid and its sodium and potassium salts. In one embodiment the acidity regulator is citric acid.

Starch may include any suitable food starch, for example, tapioca, corn starch, pea starch, potato starch, rice starch or wheat starch. Starch also includes modified starches, such as pre-gelatinized starch. One suitable starch is Preflo™ Starch.

Suitable starches include modified starches. Suitable modified starches include chemically modified starches and physically modified starches. The base starch which is modified for use in the present invention may comprise starch containing materials derived from cereals, tubers, rots, legumes, fruits and seeds; more specifically they may be starch containing materials derived from corn (maize), pea, potato, sweet potato, banana, barley, wheat, rice, oat, sago, amaranth, tapioca (cassava), arrowroot, canna, triticale, and sorghum; including low and high amylase varieties of any of the foregoing. Chemically modified starches useful in embodiments of the present invention may be prepared by enzymatically or chemically treating native starch. Commercial supplies are readily available under the European Food Safety Authority E-numbers stated below.

Suitable chemically modified starches include El 400 dextrin; El 401 acid-treated starch; El 402 alkaline-treated starch;E1403 bleached starch; El 404 oxidized starch; El 405 enzyme- treated starches; E1410 monostarch phosphate; E1412 distarch phosphate; E1413 phosphated distarch phosphate; E1414 acetylated distarch phosphate; El 420 starch acetate; El 422 acetylated distarch adipate; El 440 hydroxypropyl stare; El 442 hydroxypropyl distarch phosphate; El 443 hydroxypropyl distarch glycerol; El 450 starch sodium octenyl succinate; and El 451 acetylated oxidized starch.

The term chemically modified is intended to mean any chemical modification known in the art of starch, including without limitation starch treated with acetic anhydride (AA), propylene oxide (PO), succinic anhydride (SA), octenyl succinic anhydride (OSA), crosslinking reagents such as sodium trimetaphosphate (STMP), phosphorus oxychloride (POCI3), epichlorohydrin, adipic acetic anhydride, phosphorylating reagents such as sodium tripolyphosphate (STPP) or ortho phosphates, oxidizing reagents such as sodium hypochlorite or peroxide or other food approved starch modifying reagents, enzymes or physical processes such as heat/acid (dextrinization), or thermal or hydrothermal (heat and moisture).

Suitable physically modified starches include starches which have undergone a process of pre-gelatinization, particle size adjustment, moisture adjustment or any combination thereof. Starches can be physically modified by (for example) roll drying, extrusion, spray drying, and with heat and moisture treatment. Pre-gelatinization of starch typically involves swelling the starch in water and then drying to provide a starch which will easily swell in cold water. Suitable physically modified starches include chemically modified starches which have also been physically modified, for example a pre-gelatinized chemically modified starch.

In some embodiments the starch is a chemically and physically modified starch, suitably a pre-gelatinized chemically modified starch.

In some embodiments the starch has been modified by reaction with one or more carboxylic acid compounds, for example one or more carboxylic acids, esters or anhydrides. The starch may have been reacted with acetic acid or a derivative thereof and/or it may have been reacted with adipic acid or a derivative thereof.

Suitably the starch is an acetylated distarch adipate (El 422), preferably a pre-gelatinized acetylated distarch adipate (El 422). Such a compound is commercially available as Merigel™ 347 from Tate & Lyle. The inventors have found that the undesirable separation of solid and liquid components of the aqueous paint compositions upon storage is prevented by using a chemically modified starch. Pre-gelatinized acetylated distarch adipate (El 422) was found to be particularly effective at preventing this undesirable separation of solid and liquid components of the aqueous paint compositions.

Suitably the starch is resistant to acid conditions, for example the starch is resistant to acid at a pH between 3.0 and 7.0, preferably the starch is resistant to acid at a pH between 3.0 and 5.0.

Suitable emulsifiers are preferably any emulsifier approved for use in products for human consumption. Emulsifiers provide surface active properties to the paint enhancing its ability to adhere to a suitable substrate. Examples of emulsifiers include sugar esters, lecithins, Sodium, potassium and calcium salts of fatty acids, magnesium salts of fatty acids, Mono- and diglycerides of fatty acids, Acetic acid esters of mono- and diglycerides of fatty acids, Lactic acid esters of mono- and diglycerides of fatty acids, citric acid esters of mono- and diglycerides of fatty acids, tartaric acid esters of mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, sucroglycerides, polyglycerol esters of fatty acids, sodium stearoyl-2-lactylate, calcium stearoyl-2-lactylate, stearoyl tartrate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate and fatty acid esters of ascorbic acid, such as ascorbyl palmitate and ascorbyl stearate. Suitable fatty acids include: behenic, erucic, lauric, oleic, palmitic and stearic acid.

Suitable emulsifiers include sucrose esters and lecithins.

In one embodiment the lecithin is Epikuron 100P IP (Cargill, Germany)

In one embodiment the sucrose ester is a sucrose ester of stearic acid and palmitic acid. Such a product is commercially available as SP70 (Sisterna, Roosendaal, The Netherlands).

Suitable preservatives are preferably any preservative approved for use in products for human consumption. Preservatives may be anti-microbial preservatives, which inhibit the growth of bacteria and fungi, or antioxidants such as oxygen absorbers, which inhibit the oxidation of food constituents.

Common anti-microbial preservatives include nisin, ethanol, edible derivatives of benzoic acid, such as sodium, potassium or calcium benzoate and esters of benzoic acid derivatives, for example methyl, ethyl and propyl esters of p-hydroxy benzoic acid and salts thereof such as the sodium salt, sorbic acid , calcium sorbate, potassium sorbate, propionic acid and sodium, calcium and potassium salts thereof, nitrites and nitrates (for example sodium nitrate, sodium nitrite, potassium nitrate, potassium nitrite), sulfites (for example, sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and calcium or disodium EDTA.

Antioxidants include BHA, BHT, TBHQ, propyl, octyl and dodecyl gallate, erythorbic acid and its sodium salt and 4-hexylresorcinol.

In another one embodiment the preservative comprises propionic acid, sorbic acid, benzoic acid and sodium, potassium and calcium salts of said acids, nitrates/nitrites and sulphites.

In another one embodiment the preservative comprises potassium sorbate, in another embodiment the preservative comprises sodium benzoate.

According to a second aspect of the invention there is provided a process for making an aqueous paint of the invention which comprises:

(i) mixing starch with an aqueous solvent;

(ii) adding an acidity regulator;

(iii) adding an emulsifier;

(iv) adding a pearlescent pigment; and

(v) optionally adding a coloured pigment.

According to a further embodiment of the second aspect of the invention there is provided a process for making an aqueous paint of the invention which comprises:

(i) mixing starch with an aqueous solvent;

(ii) adding an acidity regulator;

(iii) adding a preservative;

(iv) adding an emulsifier;

(v) adding a pearlescent pigment; and

(vi) optionally adding a coloured pigment.

(i) mixing starch with an aqueous solvent;

(ii) mixing an acidity regulator and a preservative;

(iii) mixing the aqueous starch solution with the acidity regulator/preservative mixture;

(iv) adding an emulsifier;

(v) adding a pearlescent pigment; and

(vi) optionally adding a coloured pigment . In general during mixing of the starch with an aqueous solvent, the starch is added a little at a time to prevent congregating of the starch on the surface of the aqueous solvent. Mixing is provided by any suitable method, for example using a high shear mixer.

According to a further embodiment of a second aspect of the invention the process further comprises hydration of the starch following mixing with an aqueous solvent. For example, by mixing for at least about 10 minutes, such as between about 10 minutes and about 20 minutes. In one embodiment mixing is conducted for about 15 minutes.

(i) mixing a hydrated starch solution with an acidity regulator

(ii) adding an emulsifier;

(iii) adding a pearlescent pigment; and

(iv) optionally adding a coloured pigment.

(i) mixing a hydrated starch solution with an acidity regulator and a preservative;

(ii) adding an emulsifier;

(iii) adding a pearlescent pigment; and

(iv) optionally adding a coloured pigment.

(i) mixing an acidity regulator and a preservative;

(ii) mixing a hydrated starch solution with the acidity regulator/preservative mixture;

(iii) adding an emulsifier;

(iv) adding a pearlescent pigment; and

(v) optionally adding a coloured pigment.

In general mixing is conducted between each step of the processes of the second aspect of the invention. Mixing is provided by any suitable method, for example using a high shear mixer.

According to a third aspect of the invention there is provided a method of using a paint of the invention comprising applying the paint to a suitable product. In one embodiment the paint is applied with a brush, in a further embodiment the paint is applied using a spray.

According to a fourth aspect of the invention there is provided a product painted or partially painted with a paint of the invention. Preferred features of the second, third and fourth aspects of the present invention are as defined in relation to the first aspect.

Products suitable for colouring with the composition of the present invention include all types of foods, including, but not limited to, pigmented sugar coatings and shellac coatings (alcoholic and aqueous), coatings containing oils and waxes, gum Arabic and cellulose types (e.g. HPMC). The composition may be incorporated into or applied onto, without limitation, confectionery, confectionery items, cake decorations, compressed tablets, compressed products, pan-coated products, chewing gums, gum products, dragees, fondant products, marzipan products, filling compositions, cocoa icings and fat icings, chocolate and chocolate- containing products, cocoa gum, tempered chocolates, ice cream, cereals, snack products, coating compositions, glazes, cake glazes, cake bases, produce, scattered sugar decorations, nonpareils, gateaux presentation plates, sugar crystals, dextrose crystals, jelly, gel and gelatin products, sweets, candy, liquorice, frostings and icings, candyfloss, fat, sugar and baker's cream compositions, blancmange, puddings, desserts, flan glazing, pretzels, cookies of all types and other based goods such as ice cream cones, crackers, biscuits, enrobed cookies, jelly beans, soft panned items, gumballs, Jordan almonds, various panned confectionery items, chocolate panned nuts, white confectionery coating/yogurt coated products like raisins, caramel pieces, malt balls, smooth hard candies including deposited types (including lozenges), gummy bears or other shapes, moulded and enrobed chocolates, cold sweet soups, sodas and carbonated drinks, beverages, alcoholic beverages, non-alcoholic beverages, beverages containing stabilizing additives (such as carboxy methyl cellulose, acidified and non-acidified milk products such as quark, yogurt, cheese, cheese rings, sausage casings, etc.), dairy products, taffy, marshmallows, baked goods, baking mixes, breakfast cereals (including ready-to-eat, instant, and hot), dairy product analogue, non-dairy milk, non-dairy creamers, non-dairy toppings, dressings for salads, food grade inks, decorations, sprinkles, fruit and water ices, frozen confections, gelatin desserts and products, pie fillings, chips, novelty snacks, and combinations thereof.

The term 'about' when used in this specification refers to a tolerance of ±5%, of the stated value, i.e. about 50% encompasses any value in the range 45% to 55%, i.e. about 50°C encompasses any value in the range 47.5% to 52.5%. In further embodiments 'about' refers to a tolerance of ±2%, ±1%, ±0.5%, ±0.2% or 0.1% of the stated value.

The term 'acidity regulator' refers to a component added to the paint to facilitate a final pH of the composition. In some embodiments it is desired that the pH of the composition is between 4.0 and 7.0, for example between 4.0 and 6.9. In some preferred embodiments it is preferred that the composition has a pH of less than 5. Suitably the composition has a pH of less than 4.5, preferably less than 4.2, for example less than 4.0. A pH of between 2.5 and 5.5 may be preferred, suitably between 3 and 5, preferably between 3.2 and 4.5, suitably between 3.5 and 4.2 for example between 3.6 and 4.0. A pH of less than 4.5, preferably less than 4.0 is especially preferred as reduced bacterial growth is observed. A reduced rate of bacterial growth can potentially increase the shelf- life of the edible paint compositions. Aqueous paint compositions with a pH between 3.0 and 5.0 were found to have low bacterial growth.

The term 'aqueous solvent' refers to any water based solvent. In one embodiment the aqueous solvent is water, for example tap water or distilled water.

The term 'coloured pigment' refers to any product added to the paint to modify the colour of the paint.

The term 'edible' refers to any product fit for human consumption, including, but not limited to, any product registered for use in human food products.

E numbers, for example as used to denote synthetic pigments above relate to that of the International Numbering System (INS) as determined by the Codex Alimentarius Commission, established by the World Health Organisation (WHO) and the Food and Agriculture Organisation of the United Nations (FAO). Such E-numbers would be familiar to the skilled man.

The term 'lecithin' is known to those of skill in the art. Lecithin is a mixture of various phospholipids, and its composition depends on the origin of the lecithin. Any lecithin is well- suited for the present invention. Typical lecithin sources are known to those skilled in the art. Examples for major sources of lecithin are soybean oil, sunflower oil, and/or egg yolk. Also synthetically prepared lecithin can be used. The main phospholipids in lecithin from soya and sunflower are phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine and phosphatidic acid.

The term 'pearlescent' refers to any material that exhibits a spectrum of colours resulting from light refraction instead of pigmentation. In other words, a 'pearlescent' material exhibits colours depending on the angles of illumination and viewing. A 'pearlescent' material generally appears to have a glossy finish, rather than a matte finish.

The term "sugar ester" refers to a mono-, di- and tri-esters of a sugar, such as sucrose with fatty acids, for example with behenic, erucic, lauric, oleic, palmitic and/or stearic acid, such as di- and trilaurates and mono- and distearates of sucrose. All percentages (%) quoted in this specification are (w/v), i.e. 1% means a concentration equivalent to lg dissolved in 100ml.

Abbreviations used within this specification are

BHA - butylatedhydroxyanisole.

BHT - butylatedhydroxytoluene.

EDTA - ethylenediaminetetraacetic acid.

HPMC —hydroxypropyl methyl cellulose

TBHQ - tertiary butylhydroquinone

The invention is now exemplified with the following non-limiting examples: Materials

The following materials were used

Coloured pigment - Eurocert & Euroblend food grade colours ( E102, E104, El 10, E122, E123, E124, E129, E131, E132, E133, E142, E151, E155, E171, E172) (Sensient Colours, USA)

Lecithin - Epikuron - 100P IP, (Cargill, Germany)

Pearlescent pigment - Candurin Range (Potassium Aluminum Silicate (E 555), Titanium

Dioxide (E 171) (Merck, Germany)

Starch - Preflo™ starch (Roquette Freres, Lestrem, France)

Cirtic Acid, Anhydrous (Anhui, China)

Potassium Sorbate FCC IV - Nantong Acetic Chemical Co. Ltd, China

Sucrose ester - SP70 (stearate/palmitate)(Sisterna, Roosendaal, The Netherlands).

Example 1

Ingredient % (w/v)

Water 70.89

Pearlescent Pigment 19.20

Citric acid 0.20

Preflo Starch (Roquette) 7.00

Potassium sorbate 0.16

Colour 0.04

Lecithin powder 2.50 100 litres of cold tap water was added to a mixing vessel including a high shear mixer (for example, from Rigal Bennett, Yorkshire, UK operated at about 2000rpm). The high shear mixer was operated to create a vortex. To this was added 7 Kg of starch powder. This was added a little at a time over a period of about 15 minutes to ensuring mixing to a smooth consistency and to avoid the starch congregating on the surface. After the starch was added this was mixed for about 15 minutes to allow hydration of the starch. 200g of citric acid and 160g of potassium sorbate were mixed together and then added to the hydrated starch solution. In general, blending of the citric acid and potassium sorbate into the starch took no more than 5 minutes. Then 2.5 Kg of lecithin powder was added, adding a little at a time over approximately a 15 minute period. Once added the mixture was mixed for approximately 15 to 20 minutes to yield a homogenous mixture. This mixture looked smooth with a glossy sheen. Once the mixture was homogenous 19.2 kg of pearlescent pigment was added followed by agitation (manual or automatic) to help the bulk of this material mix into the solution. Then, if required, 40g of a coloured pigment (for example, E122, carmoisine) was added to achieve the required colour.

Example 2

Example 2 was made by a method analogous to Example 1 except Xanthan gum was used in place of the starch and sucrose ester in the place of lecithin. Example 3

Example 3 was prepared by a method analogous to Example 1 except sucrose ester was used in place of lecithin.

Example 4

Using a method analogous to that described in example 1, a composition of the present invention was prepared comprising the following ingredients.

Ingredient (%w/v)

Pearlescent pigment 19.2

Potassium sorbate 0.16

Colour 0.04

Sucrose ester/Lecithin 2.5

Acetylated distarch adipate 7.0

(El 422)

Citrix acid To pH 3.9

Water balance

Claims

1. An aqueous paint composition comprising:

(i) a pearlescent pigment

(ii) an acidity regulator;

(iii) starch; and

(iv) an emulsifier.

2. A paint composition according to Claim 1 further comprising a coloured pigment.

3. A paint composition according to Claim 2 wherein the coloured pigment is selected from E102, E104, E110, E122, E123, E124, E129, E131, E132, E133, E142, E151, E155, E171 and E172.

4. A paint composition according to any one of the preceding claims further comprising a preservative.

5. A paint composition according to Claim 4 wherein the preservative is selected from propionic acid, sorbic acid, benzoic acid and sodium, potassium and calcium salts of said acids, nitrates/nitrites and sulphites.

6. A paint composition according to any one of the preceding claims wherein the

pearlescent pigment comprises potassium aluminium silicate and titanium dioxide.

7. A paint composition according to any one of the preceding claims wherein the acidity regulator is selected from acetic acid, lactic acid, citric acid, malic acid and fumaric acid.

8. A paint composition according to any one of the preceding claims wherein the starch comprises pre-gelatinized acetylated distarch adipate (E1422).

9. A paint composition according to any one of the preceding claims wherein the

emulsifier comprises a sucrose ester or a lecithin.

10. A paint composition according to any one of the preceding claims wherein the

composition is edible.

11. A product decorated with paint according to any one of the preceding claims.

12. A product according to Claim 11 wherein the product is a cake.

13. A process for the preparation of paint according to any one of Claims 1 to 10

comprising:

(i) mixing starch with an aqueous solvent to produce a starch solution;

(ii) adding an acidity regulator;

(iii) adding an emulsifier;

(iv) adding a pearlescent pigment; and

(v) optionally adding a colour

14. A process according to Claim 13 further comprising adding a preservative to the acidity regulator prior to mixing with the starch solution.

15. A processing according to Claim 13 or Claim 14 further comprising hydrating the starch prior to the addition of the acidity regulator or the acidity regulator and preservative mixture.