EP3691470A1 - Composition servant à colorer des denrées alimentaires - Google Patents
Composition servant à colorer des denrées alimentairesInfo
- Publication number
- EP3691470A1 EP3691470A1 EP18814523.9A EP18814523A EP3691470A1 EP 3691470 A1 EP3691470 A1 EP 3691470A1 EP 18814523 A EP18814523 A EP 18814523A EP 3691470 A1 EP3691470 A1 EP 3691470A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- phosphate
- food
- composition according
- particles
- composition
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 86
- 235000013305 food Nutrition 0.000 title claims abstract description 50
- 238000004040 coloring Methods 0.000 title claims abstract description 14
- 239000002245 particle Substances 0.000 claims abstract description 59
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 58
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 29
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 24
- 239000010452 phosphate Substances 0.000 claims abstract description 24
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 24
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 235000013736 caramel Nutrition 0.000 claims abstract description 16
- 239000002537 cosmetic Substances 0.000 claims abstract description 14
- 239000003814 drug Substances 0.000 claims abstract description 12
- 238000000576 coating method Methods 0.000 claims abstract description 11
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 11
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims abstract description 10
- 235000019731 tricalcium phosphate Nutrition 0.000 claims abstract description 10
- 229940078499 tricalcium phosphate Drugs 0.000 claims abstract description 10
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims abstract description 5
- 235000015243 ice cream Nutrition 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 235000014438 salad dressings Nutrition 0.000 claims abstract description 4
- 229940079593 drug Drugs 0.000 claims abstract 2
- 239000006185 dispersion Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 10
- 239000011230 binding agent Substances 0.000 claims description 9
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 9
- MHJAJDCZWVHCPF-UHFFFAOYSA-L dimagnesium phosphate Chemical compound [Mg+2].OP([O-])([O-])=O MHJAJDCZWVHCPF-UHFFFAOYSA-L 0.000 claims description 8
- 239000004137 magnesium phosphate Substances 0.000 claims description 8
- 239000001488 sodium phosphate Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000019739 Dicalciumphosphate Nutrition 0.000 claims description 4
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 4
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 4
- 229910000390 dicalcium phosphate Inorganic materials 0.000 claims description 4
- 229940038472 dicalcium phosphate Drugs 0.000 claims description 4
- 229910000395 dimagnesium phosphate Inorganic materials 0.000 claims description 4
- 235000019791 dimagnesium phosphate Nutrition 0.000 claims description 4
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 claims description 4
- 229910000400 magnesium phosphate tribasic Inorganic materials 0.000 claims description 4
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 4
- 229910000150 monocalcium phosphate Inorganic materials 0.000 claims description 4
- 229910000401 monomagnesium phosphate Inorganic materials 0.000 claims description 4
- 235000019785 monomagnesium phosphate Nutrition 0.000 claims description 4
- 229910000404 tripotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019798 tripotassium phosphate Nutrition 0.000 claims description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 2
- 235000019797 dipotassium phosphate Nutrition 0.000 claims description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 2
- 235000019800 disodium phosphate Nutrition 0.000 claims description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims 1
- 235000019801 trisodium phosphate Nutrition 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 108010010803 Gelatin Proteins 0.000 description 14
- 239000008273 gelatin Substances 0.000 description 14
- 229920000159 gelatin Polymers 0.000 description 14
- 235000019322 gelatine Nutrition 0.000 description 14
- 235000011852 gelatine desserts Nutrition 0.000 description 14
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000009826 distribution Methods 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 7
- 239000004408 titanium dioxide Substances 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 239000000428 dust Substances 0.000 description 6
- 238000005187 foaming Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000006260 foam Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000004043 dyeing Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000021056 liquid food Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 229960004793 sucrose Drugs 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 2
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical class OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 241000304405 Sedum burrito Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000576 food coloring agent Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000000905 isomalt Substances 0.000 description 2
- 235000010439 isomalt Nutrition 0.000 description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229960004016 sucrose syrup Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000021317 sensory perception Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09C—TREATMENT OF INORGANIC MATERIALS, OTHER THAN FIBROUS FILLERS, TO ENHANCE THEIR PIGMENTING OR FILLING PROPERTIES ; PREPARATION OF CARBON BLACK ; PREPARATION OF INORGANIC MATERIALS WHICH ARE NO SINGLE CHEMICAL COMPOUNDS AND WHICH ARE MAINLY USED AS PIGMENTS OR FILLERS
- C09C1/00—Treatment of specific inorganic materials other than fibrous fillers; Preparation of carbon black
- C09C1/0081—Composite particulate pigments or fillers, i.e. containing at least two solid phases, except those consisting of coated particles of one compound
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01P—INDEXING SCHEME RELATING TO STRUCTURAL AND PHYSICAL ASPECTS OF SOLID INORGANIC COMPOUNDS
- C01P2004/00—Particle morphology
- C01P2004/60—Particles characterised by their size
- C01P2004/61—Micrometer sized, i.e. from 1-100 micrometer
-
- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01P—INDEXING SCHEME RELATING TO STRUCTURAL AND PHYSICAL ASPECTS OF SOLID INORGANIC COMPOUNDS
- C01P2006/00—Physical properties of inorganic compounds
- C01P2006/60—Optical properties, e.g. expressed in CIELAB-values
- C01P2006/62—L* (lightness axis)
Definitions
- the present invention relates to a composition for dyeing foods comprising phosphate particles and calcium carbonate particles, wherein the phosphate is a phosphate approved as a food additive and preferably tricalcium phosphate.
- the mass ratio of phosphate to calcium carbonate is 99.5 to 0.5 to 75 to 25.
- 90% of the particles of the contained mixture have a particle size of 50 ⁇ m or less.
- a further subject matter of the present invention is a food, animal feed, a cosmetic or a medicament which comprises the composition according to the invention. Caramel, jellybeans, salad dressings, sauces, drinks or coatings for confectionery, bakery products and ice cream are among the foods that can be used.
- Calcium carbonate is also a white color food colorant authorized in the European Union. Since calcium carbonate occurs naturally and can also be obtained from plant and animal sources, it is much more acceptable to consumers than titanium dioxide. However, its use has hitherto been limited to narrowly defined areas. This is mainly due to the fact that calcium carbonate in many applications has no dyeing properties comparable to titanium dioxide. has. Furthermore, its use in sour foods often leads to bubble or foaming because of the carbon dioxide evolution.
- WO 2010/079103 A1 discloses water-dispersible compositions comprising from 5 to 70% of particles of calcium carbonate having a particle size of 10 ⁇ m or below and from 0.5 to 50% of a starch octenylsuccinate derivative as a hydroploid.
- the compositions are used for coloring foodstuffs and in particular for coating chocolate lenses. Due to the hyd rokolloid the agglomeration of the calcium carbonate is suppressed.
- the additive-modified starch starch octenyl succinate derivatives
- the agent should have good coloring properties. It should preferably be insensitive to heat during the positioning of the article. In foodstuffs with a low pFI value, in particular in liquids, such as beverages, it should produce as little foam as possible or as little foaming as possible. Furthermore, the agent should give the colored article a pleasant mouthfeel.
- the present invention relates to a composition for coloring foods, pet foods, cosmetics or medicaments comprising phosphate particles and calcium carbonate particles, wherein the phosphate is selected from the group consisting of monosodium phosphate (NaFhPC), disodium phosphate (Na 2 FIP0 4 ), Trinatri - umphosphate (Na3P0 4 ), monopotassium phosphate (KFI2PO4), dipotassium phosphate (K2FIPO4), tripotassium phosphate (K3PO4), monocalcium phosphate (CaiF PC ⁇ ), dicalcium phosphate (CaFIPC), tricalcium phosphate (Ca3 (P0 4 ) 2), monomagnesium phosphate (MgiF PC), Dimagnesium phosphate (MgFIPO 4 ), trimagnesium phosphate (Mg 3 (P0 4 ) 2 ) and mixtures thereof.
- the phosphate is selected from the group consisting of monosodium
- composition according to the invention allows whitening or whitish coloring in foods to which it is added. It has a high covering power and is thermally stable.
- the composition according to the invention is preferably a composition for coloring food or pet food. Most preferably, the composition of the present invention is a food coloring composition.
- the composition according to the invention is stable at all temperatures used for processing foodstuffs. All substances listed as ingredients are authorized for use in foodstuffs at the time of submission to the European Union.
- the phosphate is preferably selected from the group consisting of monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, monomagnesium phosphate, dimagnesium phosphate, trimagnesium phosphate and mixtures thereof, since high sodium or potassium contents in foods are often undesirable. Most preferred is the phosphate tricalcium phosphate.
- the composition of the invention should preferably be used in products selected from the group consisting of foods, pet foods, cosmetics and pharmaceuticals. Tricalcium phosphate is almost completely insoluble in the substances present in these products, especially in the liquids contained therein, including water. Since calcium carbonate is almost completely insoluble, this leads to a high resistance in virtually all dyed products.
- both tricalcium phosphate and calcium carbonate can be obtained from naturally occurring substances. This is much more acceptable to consumers than industrially produced titanium dioxide particles.
- calcium, carbonate and phosphate can be naturally associated with food and food in the human body, which is not the case with titanium.
- phosphate and calcium carbonate are preferably present in a mass ratio of 99.5 to 0.5 to 75 to 25.
- Such mixtures have the best coloring properties and do not lead to foaming in foods, pet foods, cosmetics or pharmaceuticals colored therewith. significantly less foaming than when using calcium carbonate alone.
- Particularly preferred is a mass ratio of 99.5 to 0.5 to 85 to 15, most preferably from 99 to 1 to 90 to 10 and most preferably from 97 to 3 to 90 to 10. The aforementioned properties are in these Volume ratios particularly pronounced.
- 90% of the particles of the composition have a particle size of 50 microns or less, with the particle size being measured by laser diffraction.
- a more precise instruction for measuring the particle size is given in the examples.
- Particles of this size can be easily incorporated into foods, pet foods, cosmetics or pharmaceuticals. They have better coloring properties than larger particles. They also have the surprising effect of providing a particularly pleasant mouthfeel on ingestion. This in turn is especially true when used in candy and the like. It is believed that particles of this size have a beneficial effect on sensory perception in the oral area.
- 90% of the particles have a particle size of 20% or less, and more preferably 10% or less.
- Most preferably, 90% of the particles have a particle size of 5 miti or less. The aforementioned properties are particularly pronounced in these sizes.
- more than 90% of the particles preferably have a particle size of 0.1 or more, 0.3 or more, and 1 or more. Also preferred are ranges of particle size distribution in which 80% of the particles have a size from 1 miti to 50 miti, from 1 miti to 20 miti, from 0.3 miti to 10 miti and from 0.1 miti to 5 miti. The last two areas of particle size distribution lead to a particularly improved mouthfeel.
- the composition according to the invention can be prepared in a simple manner by mixing phosphate particles with calcium carbonate particles.
- the mixture thus obtained can be used directly.
- the particle size distribution of the phosphate particles is preferably the same or similar to the particle size distribution of the calcium carbonate particles. Differences in the particle size distribution between the phosphate particles and the calcium carbonate particles have no or no significant influence on the abovementioned properties of the compositions according to the invention. However, very large differences in particle size distributions may occur when storing or processing the compositions to separate the components. to lead them. This is undesirable since this can lead to changes in the composition and thus indirectly to disadvantageous properties. Preference is therefore given to compositions according to the invention which do not separate out or do not distinctly separate. Separation can be easily determined by measuring and comparing the material composition in various parts thereof.
- the composition of the invention is preferably a powdery solid. In this form it can easily be added to foods, pet foods, cosmetics or pharmaceuticals and processed. Most preferably, the composition according to the invention is a powdered solid which consists of phosphate particles and calcium carbonate particles. However, such compositions often result in excessive dust formation during processing, which must be limited by protective measures for the personnel. As a rule, screens, dust filters and the like are used for this purpose.
- the composition according to the invention therefore comprises a binder.
- Suitable binders are liquids, in particular viscous liquids.
- vegetable oils or polyols are suitable. Examples include liquids selected from the group consisting of glycerol, propylene glycol and edible oils.
- Preferred edible oils are those selected from the group consisting of soybean oil, sunflower oil, olive oil, palm oil, coconut oil and MCT oils. Especially suitable is coconut oil.
- a composition of the invention consisting of phosphate particles and calcium carbonate particles and binder.
- the composition according to the invention preferably contains from 0.1 to 3% by weight of the binder, based on the total sum of the masses of the phosphate and of the calcium carbonate. More preferably, the amount of binder is in the range of 0.2 to 2 weight percent, and most preferably in the range of 0.5 to 1 weight percent. If the binders are used in these amounts, the formation of dust is effectively suppressed. Larger quantities only have a smaller influence on the dust development. Often, lesser amounts can not sufficiently suppress the formation of dust.
- the binders can be easily incorporated into the composition are introduced, in which they are sprayed when mixing the components of the resulting mixture.
- Another object of the present invention is a dispersion of a composition according to the invention in a liquid carrier medium.
- These dispersions are dispersions of solids in liquids.
- the dispersions of the invention are preferably pumpable and / or easily metered.
- Such dispersions can be used if the coloring compositions according to the invention are required in the form of pumpable, meterable compositions. This may be advantageous, for example, in the preparation of beverages, soups, coatings and the like, in particular if the compositions according to the invention are mixed with other components of foods, animal feeds, cosmetics or medicaments which are liquid or viscous.
- Suitable carrier medium are, for example, substances selected from the group consisting of sugar syrups, sorbitol syrup, propylene glycol, glycerol and water.
- sugar syrups are preferably selected from the group consisting of sucrose syrup, glucose syrup and fructose syrup. Among them, sucrose syrup is particularly suitable.
- sucrose syrup is particularly suitable.
- the preparation of the dispersion according to the invention is carried out by adding the powder mixture in portions into the liquid medium with stirring and, if necessary, by additional mechanical comminution of the dispersion, for example by means of dispersion mills (colloidal mills).
- the Fier ein preferably takes place at room temperature and particularly preferably at 20 ° C.
- the carriers are preferably used in amounts of 10 to 90 wt .-%, particularly preferably 20 to 80 wt .-% and most preferably 30 to 70 wt .-%, each based on the total dispersion.
- a further subject matter of the present invention is food, animal feed or cosmetics which comprise a composition according to the invention or a dispersion according to the invention.
- Another object of the present invention is a pharmaceutical composition comprising a composition according to the invention or a dispersion according to the invention.
- the amount of the composition according to the invention is preferably 0.1 to 10% by weight, more preferably 0.5 to 5% by weight and most preferably 1 to 3% by weight, each based on the total weight of the final product.
- the end product is considered to be the entire article to be dyed.
- the end product is the entire product, ie, for example, food, animal feed, cosmetic or pharmaceutical. This is the case, for example, in beverages, soups, sauces and full-colored masses.
- the mass fraction of the composition according to the invention is referred to this part only. This is the case, for example, with coatings.
- the mass fraction of the composition according to the invention relates only to the mass of the coatings, but not to the coating-coated part of the food. If in doubt, however, it refers to the entire food.
- the food according to the invention is selected from the group consisting of caramel, jelly candy, salad dressings, sauces, drinks and coatings for confectionery, bakery products and ice cream.
- foods according to the invention selected from the group consisting of flaked caramels, sweets, coatings for confectionery, baked goods and ice cream, and instant drinks.
- flartar candies and jelly candies are preferred.
- the composition according to the invention produces a pleasant mouthfeel. This applies in particular to compositions according to the invention having a particle size of 10 ⁇ m or less and very particularly to a particle size of 5 ⁇ m or less.
- Another embodiment of the food of the invention is a liquid food.
- the composition according to the invention and the dispersion according to the invention in addition to dyeing, can also be used to produce a permanent haze.
- For the preparation of such an inventive liquid food is added to a liquid food with the composition of the invention and / or the dispersion of the invention and stirred and, if necessary, homogenized.
- the latter can be done for example by homogenization using a high-pressure homogenizer at 100 bar.
- beverages and low pH products to be colored comprising the inventive composition or dispersion of the invention.
- the composition or dispersion of the present invention significantly reduces foam development compared to beverages or low pH products added with calcium carbonate alone.
- a low pH is understood to mean a pH of 6 or less, preferably 5 or less and most preferably 4 or less.
- Other foods with a low pH are jellies, candies and acid dressings.
- Figure 1 shows the foam formation when using the composition according to the invention in a gelatin mass with a pH of 3.0 compared to the use of pure calcium carbonate.
- Example 1 Preparation of a Composition According to the Invention 118.75 g of tricalcium phosphate (CAFOS MF) and 6.25 g of calcium carbonate are added to the container of a BOSCH "MCM 2050/04 Compact Food Processor” with a capacity of 2.3 L and then heated to 20 to 30 ° C for 5 Minutes at the highest level (level 2) using a multifunctional blade mixed to obtain the inventive composition.
- CAFOS MF tricalcium phosphate
- MCM 2050/04 Compact Food Processor with a capacity of 2.3 L
- citric acid solution 50% (item 625 / distilled water
- the sucrose is heated to 115 ° C with 480 g of water.
- To the resulting sucrose solution first the glucose syrup and then 1400g of the gelatin solution are added and stirred well. Subsequently, the citric acid solution is added in portions until the pH reaches 3.0.
- the resulting gelatin mass is poured into high and low II beakers and placed in a 60 ° C water bath until all bubbles have risen to the surface. The pH of the gelatin mass thus obtained is 3.0.
- 98 g of the gelatin mass thus prepared are used to produce 100 g of a turbid to white colored mass.
- 2 g of the composition of the invention according to Example 1 are stirred at 70 ° C in 30 g of the gelatin.
- a further 68 g of the gelatin mass are carefully stirred in at 70 ° C. without introducing air. From the mass thus obtained jelly beans are poured in a mold and rubbed after cooling in the refrigerator with release wax.
- 98 g of the mass thus produced are used to produce 100 g of a turbid to white colored mass.
- 2 g of the composition according to the invention according to Example 1 are first stirred into 15 g of the mass prepared at 135 ° C, further 15 g of the mass prepared are then also stirred at 135 ° C. Thereafter, the remaining 68 g of the mass prepared are added and stirred at 135 ° C.
- the hot mass is poured into hard caramel molds and taken out immediately after cooling and immediately packed in plastic bags.
- hard caramels prepared according to Example 3 which have a proportion of 2 wt .-% of the inventive composition according to Example 1, based on the total weight of the hard caramels have.
- 90% of the particles had a particle size of 10 ⁇ m or less. The particle size was determined by means of the aforementioned method for measuring the particle size distribution.
- the hard caramels were handed out to 8 people (tasters) for tasting by sucking. During the tasting, the tasters should assess whether the hard caramel in the mouth creates a pleasant or unpleasant mouthfeel and whether the hard caramel in the mouth creates a smooth or rough mouthfeel. All 8 tasters independently determined during the tasting that the hard caramels produce both a pleasant and smooth mouthfeel.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Composite Materials (AREA)
- Organic Chemistry (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102017127902.4A DE102017127902A1 (de) | 2017-11-27 | 2017-11-27 | Zusammensetzung zum Färben von Lebensmitteln |
PCT/EP2018/082633 WO2019102022A1 (fr) | 2017-11-27 | 2018-11-27 | Composition servant à colorer des denrées alimentaires |
Publications (1)
Publication Number | Publication Date |
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EP3691470A1 true EP3691470A1 (fr) | 2020-08-12 |
Family
ID=64604618
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP18814523.9A Pending EP3691470A1 (fr) | 2017-11-27 | 2018-11-27 | Composition servant à colorer des denrées alimentaires |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP3691470A1 (fr) |
DE (1) | DE102017127902A1 (fr) |
WO (1) | WO2019102022A1 (fr) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102020003477A1 (de) | 2020-06-10 | 2021-12-16 | DÖHLER GmbH | Pigment für die Weißfärbung von Lebensmitteln, Nahrungsergänzungsmitteln, kosmetischen oder pharmazeutischen Produkten |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU495943B2 (en) * | 1975-09-19 | 1977-03-24 | General Foods Corporation | Making beverage mixes andthe product thereof |
FR2764477B1 (fr) * | 1997-06-13 | 1999-08-20 | Diepharmex | Pate gelifiee sans sucre a haute teneur en calcium |
US6444252B1 (en) * | 1998-11-20 | 2002-09-03 | General Mills, Inc. | Methods of preparation of gel products fortified with calcium |
US20060257537A1 (en) * | 2005-04-27 | 2006-11-16 | Wisconsin Alumni Research Foundation | Method to reduce pink color in light colored, cooked, uncured meats |
EP2385766B2 (fr) * | 2009-01-07 | 2022-03-23 | Chr. Hansen Natural Colors A/S | Composition comportant du carbonate de calcium en tant que pigment blanc |
DE102010030546A1 (de) * | 2010-06-25 | 2011-01-05 | Lr Health And Beauty Systems Gmbh | Zahnpflegekaugummi mit Silberanteilen |
CA2839737A1 (fr) * | 2011-04-21 | 2012-10-26 | Nestec S.A. | Blanchisseurs alimentaires et procedes pour les preparer |
US9084842B1 (en) * | 2012-05-07 | 2015-07-21 | Rania Agha | Dermal filler composition |
-
2017
- 2017-11-27 DE DE102017127902.4A patent/DE102017127902A1/de active Pending
-
2018
- 2018-11-27 EP EP18814523.9A patent/EP3691470A1/fr active Pending
- 2018-11-27 WO PCT/EP2018/082633 patent/WO2019102022A1/fr unknown
Also Published As
Publication number | Publication date |
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DE102017127902A1 (de) | 2019-05-29 |
WO2019102022A1 (fr) | 2019-05-31 |
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