GB669363A - Improvements in or relating to coatings for food products - Google Patents

Abstract

669,363. Coloured coating for ice-cream, confectionery, &c. MATTHEWS, S. E. (Hoffman, H. A.). May 25, 1949, No. 13962/49. Classes 28 (i) and 49. A preparation for colouring non-aqueous, oilbase coatings for foods is made by distributing a water-soluble food colour in a limited quantity of water, e.g. in 10-20 times the weight of water, and mixing the solution with an edible emulsifying agent, preferably of the water-in-oil type, e.g. lecithin, a partial ester of lauric, palmitic, stearic or the like acid with a polyhydric alcohol such as a glycol, glycerol, or a hexitol, or a polyalkylene derivative of a polyhydric alcohol, in quantity sufflcient, e.g. in quantity 4-6 times the weight of water, to produce a stable visually uniformly coloured mixture. The preparation is distributed in an edible oil and then into the coating substance, e.g. sugar. A flavouring ingredient may be incorporated. Examples are concerned with preparing a green concentrate by dissolving brilliant blue and tartrazine in water at 190-200‹ F. and stirring in lecithin at 160-180‹ F., a colour base by mixing this concentrate with coconut oil, and a coating substance by mixing this colour base into a mixture of finely pulverized sugar, dried milk powder, citric acid, and more coconut oil, and incorporating oil of limes or another flavouring usually associated with a green colour, e.g. peppermint, spearmint or pistachio, and with dipping icecream bars on sticks, doughnuts, and vanillaflavoured fondant centres into the molten coating substance. Coatings similarly prepared with red colour may contain cherry, raspberry, strawberry, black raspberry, or boysenberry flavouring, coatings prepared with yellow colour may contain peach, lemon, banana, pineapple or apricot flavouring, cream or ivory coatings prepared with a small quantity of yellow colour may contain coconut or vanilla flavouring, coatings prepared with an orange colour may contain orange or tangerine flavouring, coatings prepared with a purple colour may contain grape flavouring, and brown coatings prepared with a combination of red, yellow and blue colours may be employed for burnt almond, butter pecan, butterscotch and caramel. Specifications 388,861 and 486,090 are referred to.