WO2004080193A1 - Procede de coloration de produits comestibles par une solution de colorant concentre comestible - Google Patents

Procede de coloration de produits comestibles par une solution de colorant concentre comestible Download PDF

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Publication number
WO2004080193A1
WO2004080193A1 PCT/US2004/007132 US2004007132W WO2004080193A1 WO 2004080193 A1 WO2004080193 A1 WO 2004080193A1 US 2004007132 W US2004007132 W US 2004007132W WO 2004080193 A1 WO2004080193 A1 WO 2004080193A1
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WO
WIPO (PCT)
Prior art keywords
edible
centers
colorant solution
sugar
concentrated colorant
Prior art date
Application number
PCT/US2004/007132
Other languages
English (en)
Inventor
Arun Shastry
Will Taylor
Cristina Barradas
Dominique Roche-Lagarde
Original Assignee
Mars Incorporated
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Mars Incorporated filed Critical Mars Incorporated
Publication of WO2004080193A1 publication Critical patent/WO2004080193A1/fr

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Classifications

    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0085—Coating with powders or granules, e.g. sprinkling
    • A23G3/0087—Coating with powders or granules, e.g. sprinkling the solid particles being in a fluidised bed or whirling bed, e.g. convexed fluidised bed
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0089—Coating with atomised liquid, droplet bed, liquid spray
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0091—Coating by casting of liquids
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0095—Coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
    • 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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Definitions

  • the present invention generally relates to a method of coloring a mass of centers.
  • the present invention relates to a method of applying a color coat to a mass of centers with an edible concentrated colorant solution.
  • Panning and film coating are industrial processes for preparing coated edible products, such as confections and pharmaceuticals. Panning and some coating processes are performed in a rotating drum or "pan". Typically, the term “panning” is used with regard to the application of sugar-based coatings, such as, e.g., sucrose or dextrose, to masses of centers to produce coated products. Typically, multiple applications of a highly concentrated sugar syrup are used to build up the uncolored portion of a sugar shell. This is followed by multiple applications of a concentrated sugar syrup containing colorant.
  • sugar-based coatings such as, e.g., sucrose or dextrose
  • film coating is used with regard to applying coatings that are not based on sugar to masses of centers, where the coating material typically comprises film forming components, such as a modified cellulose, e.g., hydroxypropyl-methylcellulose that is continuously applied to the centers until the desired coating thickness achieved.
  • the panning process comprises the repetitive application of thin layers of a coating solution or composition onto an intermixed mass of centers, while mixing the mass of centers, and the drying of each layer of coating solution or composition during which the sugar in the coating crystallizes between the application of layers.
  • film coating is a continuous process, typically comprising the simultaneous application of a coating solution, distribution by mixing, and drying of the coating solution.
  • the film coating sprayers are not turned off during the film coating process, but, instead, are run continuously until the desired film coating is applied.
  • the film coating solutions typically contain less than about 10 percent solids, as higher concentrations would be too viscous to spray. However, in each process, coating material is built up on the center to form the desired shell or coating.
  • the coating is to be colored, an edible colorant is added to the coating solution in the later stages of the coating process.
  • a flow of colorant is turned on, and added to the film forming composition flow to the sprayer.
  • a number of applications of a concentrated sugar solution containing a colorant are applied to provide the color coat.
  • the color coat can require up to 20 applications of a colored coating solution, as the colorant required to color the sugar shell cannot be introduced in a single shot with the last shot of sugar coating solution.
  • each pan is typically dedicated to a specific color, as the amount of work required to clean the pan and change colors is extensive, and requires a prohibitive amount of time.
  • providing colored centers in a blend of colors typically requires a number of coating pans, one for each color. If one of the pans must be taken out of operation for any reason, such as for repairs or maintenance, the blending operation must be halted until the pan is running again. To start the color blend again may take several hours, as the centers must again receive the shell and color before that color is ready for blending.
  • the requirement for a separate pan for each color inhibits the flexibility of prior art coloring processes, requiring extra equipment or an extensive amount of work and time to allow for a color change in a blend, during which no product is produced.
  • Panning and film coating are used to apply coatings to a variety of different types of centers, including, but not limited to, pellets, tablets, pills and molded or granulated products.
  • coated centers include pharmaceuticals in the form of pills, tablets, and the contents of time-release capsules, chemical products, such as detergents, and foodstuffs, such as candy.
  • Coatings are typically used to prevent degradation and decomposition of the centers from exposure to air and humidity, to give the coated object a decorative appearance, and have been known to prevent the melting of certain chocolate candies in consumer hands.
  • a typical panning or film coating apparatus comprises a coating pan and mechanisms for introducing a coating solution and a drying gas into the pan.
  • a mass of centers is introduced into the coating vessel.
  • the mass of centers is then intermixed, a layer of the coating solution is applied to the centers, and the coating layer is dried with the drying gas.
  • the coating may be dispersed by spraying or pouring the coating solution onto the mass of centers. Applying the coating solution while intermixing the mass of centers prevents the coated centers from adhering to each other, and helps insure uniformity.
  • the drying gas which is often air or dry air, may be introduced simultaneously with, or subsequent to, the application of the coating solution.
  • U.S. Patent No.2,652,805 to D'Angelo discloses an apparatus for coating tablets, pills, and other small objects.
  • the disclosed coating apparatus comprises a rotating drum, a drive motor, and optionally, one or more blowers. Pills or tablets placed in the drum are tumbled or intermixed by the rotation of the drum. A coating material, added to the drum, is distributed onto the surface of the pills or tablets. Multiple coats of one or more coating materials may be applied with the apparatus.
  • U.S. Patent No. 3,357,398 to Gross discloses a method and apparatus for coating tablets.
  • the apparatus comprises a tiltable perforated drum or pan mounted on a shaft within a housing, a drive motor, and a mechanism for forcing a drying medium, i.e., air, through an inlet in the housing, through the perforated pan, and out an outlet. Tablets are loaded in the perforated drum, which is then rotated to mix them. An atomized coating material is sprayed onto the tablets and the drying medium is passed through the inlet and the perforated drum, as the tablets are mixed.
  • a drying medium i.e., air
  • U.S. Patent No.4,245,580 to Okawara discloses a device for coating granular solids.
  • the apparatus comprises a double-cone rotary drum, which is perforated to permit the flow of gas through the drum, a drying gas supply, a drying gas exhaust, annular insulating covers for the drum, and mechanisms for tilling and changing the height of the drum to facilitate loading and unloading. Coating material is sprayed onto granular material in the drum, and the drying gas is passed through the drum, as the drum rotates.
  • U.S. Patent No. 5,495,418 to Latini et al. discloses an automatic panning system that comprises a rotalable drum in which a mass of centers is tumbled and coated with a solution to fo ⁇ n a shell, a spray arm for applying a coating solution, an air flow system to provide a drying air flow, and control means.
  • the coating process consists of the repetition of separate spraying, distribution, and drying cycles in which the condition of the air, the drum speed, and the cycle timer are monitored and controlled by the control means.
  • prior art panning and film coating apparatus lack flexibility. For example, multiple colors require multiple coating pans, as adding or changing colors requires the addition of extra coating pans or an extensive, time consuming, and costly cleaning of the pans. Therefore, a need exists for a method of coloring coated centers that provides for a quick changeover of colors for color blends, and allows for creating a color blend on a single line, i.e., with a single pan.
  • the present invention provides such a method.
  • the present invention overcomes the deficiencies of the prior art, discussed above, and provides a novel method for coloring panned confectioneries, film coated centers, and other edible materials.
  • the present invention is directed to a method of coloring edible centers, such as, for example, sugar shelled or film coated centers.
  • the edible centers to be colored may be uncoated edible centers, preferably confectioneries, or edible centers having an outer surface of a sugar shell or a film coating.
  • the method comprises applying an edible concentrated colorant solution onto the outer surface of the edible centers, and drying the edible concentrated colorant solution on the outer surface to form the colored edible centers.
  • the edible concentrated colorant solution comprises less than about 75 percent by weight sugar.
  • the edible concentrated colorant solution comprises at least about 0.5 percent by weight of a colorant material.
  • the edible concentrated colorant solution may be applied, for example, using a coating pan, coating tube, or fluidized bed, or by spraying or air brushing.
  • the steps of applying and drying may be repeated to achieve the desired color of the edible centers.
  • the edible concentrated colorant solution may be applied in no more than about 5 applications, and, more preferably in a single application.
  • the steps of applying and drying the edible concentrated colorant solution preferably requires a total amount of time of no more than about 10 minutes, and more preferably from about 3 to about 7 minutes.
  • the invention is further directed to colored edible centers prepared by the method of the invention, i.e., colored edible centers, comprising an edible center that has an uncoated surface prior to coloring or has a surface of a sugar shell or film coating, where the surface is colored with an edible concentrated colorant solution, and the edible concentrated colorant solution comprises less than about 75 percent by weight sugar prior to being dried, and less than about 90 percent sugar after drying.
  • Edible centers used in the method of this invention may be colored immediately after preparation, may be prepared at a different location before introduction into the pan for coloring, or may be stored prior to coloring to provide late differentiation of color.
  • a powdered colorant may be used instead of an edible concentrated colorant solution.
  • a mass of confectionery centers each having colorless sugar shells, is wetted with a sugar syrup solution, followed by at least one application of the powdered colorant to the wetted confectionery centers.
  • the application of the powdered colorant is followed by intermixing, preferably in a pan, to distribute the colorant.
  • the centers are thereafter dried in the same manner as when employing an edible colorant solution.
  • pan refers to a coating vessel, drum, tube, or pan for use in a film coating or panning process.
  • panning refers to a coating or panning process.
  • panning apparatus refers to an apparatus for panning or film coating incorporating a pan. Such operations are well known in the art.
  • the terms "uncolored surface” and "uncolored edible material” mean that the surface or material is substantially free of any colorant or dye.
  • the uncolored surface for a sugar shell may be substantially white.
  • Uncolored sugar surfaces and uncolored sugar shells may contain a pigment, such as titanium dioxide or calcium carbonate, to enhance the whiteness of the sugar shell, or may include carbon black to provide a black surface.
  • edible concentrated colorant solution refers to solutions, including dispersions, containing at least 0.5 percent by weight of any colorant material or colorant composition, including without limitation inks, dyes, lakes, and the like, that is fit for human consumption.
  • Preferred edible concentrated colorant solutions include inks, such as rotogravure inks and bubble-jet inks, and dyes. If the solution contains sugar, than the amount will be no more than about 75 percent by weight sugar.
  • the edible concentrated colorant solution will typically be applied not more than two to about five times to achieve the desired color, and, preferably, not more than three times. Most preferably, the edible concentrated colorant solution is applied in a single application to obtain the desired color.
  • the edible concentrated colorant solutions useful in the invention contain no more than about 75 percent by weight sugar, typically no more than about 60 to about 50 percent by weight sugar, preferably no more than about 40 to about 30 percent by weight sugar, more preferably no more than about 30 to about 20 percent sugar, and most preferably no more than about 20 to about 10 percent by weight sugar.
  • the amount of the sugar is less than 5 percent by weight, and, preferably, the colorant is substantially free of sugar.
  • the edible concentrated colorant solutions useful in the invention also comprise at least about 0.5 percent by weight, typically at least about 1 to about 1.5 percent by weight, preferably at least about 1.5 to about 2 percent by weight, more preferably at least about 2 to about 2.5 percent by weight, and, most preferably, at least about 2.5 to about 3 percent by weight of a colorant material. However, greater amounts may be used, and in some lest applications solutions comprising as much as 15 to 35 percent colorant have been used.
  • the edible concentrated colorant solution comprises no more than about 90 percent by weight sugar, and at least about 0.75 percent by weight colorant material in the applied layer, typically at least about 1 percent by weight, preferably at least about 2 percent by weight, more preferably at least about 3, most preferably at least about 4 percent by weight.
  • Confectioneries having at least about 5 percent colorant have been produced.
  • colored sugar syrups used in prior art methods of panning a colored sugar shell onto a confectionery center are not edible concentrated colorant solutions, as such syrups comprise a significantly greater amount of sugar than that found in the edible concentrated colorant solutions of the invention, and, because of the high sugar content, a significantly lower concentration of colorant material than the colorant solutions used in the present invention.
  • the present invention is directed to a method of coloring a mass of centers that provides improved flexibility in the formation of color blends, allowing for a quick changeover of the colors in the blends, and the creation of a color blend on a single line.
  • centers may first be panned or film coated to provide an uncolored or color surface, and then colored with the process of the invention.
  • the centers to be colored are uncolored, but may also have a color coat or shell that has its color modified using the method of the invention.
  • the present invention allows a mass of confectionery centers to be colored, for example in a coating pan, coating tube, or fluidized bed, or by spraying or air brushing, preferably using no more than about 5, more preferably 2 to about 3, and, most preferably, a single application of an edible concentrated colorant that dries in minutes.
  • Multiple coatings may be applied to provide different color effects, such as by applying an edible concentrated colorant solution to a blend of different colored shelled confectioneries to obtain a different color blend. If multiple applications of an edible concentrated colorant were made without a drying step between each application, then those multiple applications would be considered a single application as defined by the present invention.
  • the colored edible centers are polished and coated with a layer of wax, such as carnuba wax.
  • a fully developed sugar shell is applied to a mass of confectionery centers by panning prior to the application of the edible concentrated colorant solution.
  • uncoated confectioneries and other edible centers can be colored with the method of the invention.
  • film coated centers it is preferred that a fully developed film coat is applied before the application of the edible concentrated colorant solution.
  • "fully developed" means that the desired sugar shell or film coat is substantially complete, i.e.
  • the edible concentrated colorant solution may be applied to uncolored, fully developed sugar shells and film coated centers, only a single coating pan is required to provide the sugar shelled or film coated centers. Uncolored shelled or coated centers that are shelled or film coated in a single pan can be removed from the pan, and colored by applying the edible concentrated colorant solution in a different coating pan, or in a coating tube or fluidized bed, or by spraying or air brushing. Uncolored centers may also be stored until needed, prior to the application of an edible concentrated colorant solution.
  • the method of the invention can be used to apply an edible concentrated colorant solution to a mass of centers in the same coating pan in which a sugar shell or film coating was formed on the centers.
  • the centers have an uncolored sugar shell, but, as will be recognized by those of ordinary skill in the art, the centers to be coated may be any edible material that can be colored in a coating pan, coating tube, or fluidized bed, or by spraying or air brushing, such as uncoated chocolate centers, chewing gum, mints, tabletted mints and sweets, marshmallows, gelatin/gummy sweets, caramels, and, potentially, snack foods, such as popcorn, chips, pretzels, and even pharmaceutical products and pet foods and treats.
  • the centers to be coated may be any edible material that can be colored in a coating pan, coating tube, or fluidized bed, or by spraying or air brushing, such as uncoated chocolate centers, chewing gum, mints, tabletted mints and sweets, marshmallows, gelatin/gummy sweets, caramels, and, potentially, snack foods, such as popcorn, chips, pretzels, and even pharmaceutical products and pet foods and treats.
  • edible concentrated colorant solution is introduced into a coating pan containing a mass of edible centers, the coating pan is rotated to evenly distribute the colorant on the surface of confectionery centers, and the coated centers are dried, preferably with a drying gas, such as air or dry air.
  • the edible concentrated colorant solution may be introduced by spraying, dripping, pouring, or any other method known in the art for adding liquids into a coating pan.
  • Fat and wax based edible concentrated colorant solutions may be introduced as a dry powder, and worked and/or melted onto the centers with frictional melting within the pan.
  • the amount of time required to apply and dry edible concentrated colorant solutions preferably is no more than about 10 minutes, and, more preferably, no more than about 3 to about 7 minutes.
  • the amount of colorant required in the finished product with the method of the invention can be significantly less than that required in prior art coloring methods.
  • centers may be passed through a coating tube into which an edible concentrated colorant solution is introduced.
  • the coating tube is rotated to evenly distribute the colorant on the surface of the centers as the centers passthrough the tube, and the coated centers are dried, preferably with a drying gas, such as air or dry air.
  • the edible concentrated colorant solution may be introduced into the coating tube by spraying, dripping, pouring, or any other method known in the art for adding liquids into a coating pan.
  • Fat and wax based edible concentrated colorant solutions may be introduced as a dry powder, and worked and/or melted onto the centers with frictional melting within the tube.
  • centers may be introduced into a fluidized bed containing a edible concentrated colorant. When a sufficient amount of edible concentrated colorant solution is applied to the centers, the colored centers are removed from the bed and dried.
  • the centers are placed on a conveyance that passes the centers under one or more air brushes or sprayers, and at least one application of edible concentrated colorant solution is applied to a first side of the centers.
  • the centers are flipped, and passed under one or more air brushes or sprayers, which may be the same or different from those used to apply the edible concentrated colorant solution to the first side of the centers, and an edible concentrated colorant solution is applied to a second side of the centers.
  • the centers are dried before being flipped for the application of an edible concentrated colorant solution to the second side.
  • the colored centers are preferably dried with a drying gas, such as air or dry air.
  • a mass of confectionery centers having a first color or, preferably, a white sugar shell is introduced into, for example, a coating pan, and mixed with a mass of confectionery centers having a color coat.
  • the color coat is preferably a primary color, and may be formed with the method of the invention or with prior art panning methods.
  • An edible concentrated colorant solution which is preferably a color or blend of colors different from that of the colored centers, is then applied to the mass of mixed centers in the coating pan, distributed on the centers by rotating the pan, and dried.
  • the resulting mass of colored centers is a mix of centers having the color of the colorant and crossed color centers.
  • Blends of different colored centers may also be produced in a similar manner in a coating tube or fluidized bed, or by spraying or air brushing by applying an edible concentrated colorant solution to different colored centers.
  • the application of multiple coats of different colored edible concentrated colorant solutions to centers can be used to provide colors other than those of the edible concentrated colorant solutions that may be on hand.
  • green centers can be obtained by first coloring the centers yellow, and then applying a coating of blue edible concentrated colorant solution to the centers.
  • Confectionery centers useful in the invention include any confectioneries that may be coated in a coating pan, such as chocolate, jellies and gelatin/gummy sweets and other soft candies, hard candies, toffee, chewing gum, mints, tabletted mints and sweets, marshmallows, caramels, and the like.
  • Chocolate centers may be, for example, milk chocolate, white chocolate, dark chocolate, or semi-sweet chocolate.
  • the confectionery is a Standard of Identity chocolate.
  • Any edible concentrated colorant solution known in the art may be used with the method of the invention, and may include pearlescent ingredients, such as mica-based Candurin products from Merck, and glittery gum-arabic based ingredients.
  • the dyes and colors used in the edible concentrated colorant solutions should be approved for human consumption under the Food, Drug and Cosmetic Act (FD&C), administered by the Food and Drug Administration (FDA).
  • the preferred colorant for use with the invention is an FD&C dye.
  • the FD&C dyes include Red No. 3 (Erythrosine), Red No. 40 (Allura Red), Yellow No. 6 (Sunset Yel. FCF), Yellow No. 5 (Tartrazine), Green No. 3 (Fast Green FCF), Blue No. 1 (Brilliant Blue FCF), Blue No. 2 (Indigotine). Mixtures of these dyes may also be used.
  • Natural colorants such as annatto seed extract, anthocyanins, which are found in various berries, grapes, cabbage, and cranberries, carotenoids, which are found in, but not limited to, carrots, and oleoresins from roots, such as tumeric, paprika, carmines, beet roots, and tomatoes, are also useful in the invention.
  • natural colorants are fat soluble, they are particularly useful in fat-base colorants.
  • Pigments comprise fine, usually inorganic particles used to impart color when dispersed in a base.
  • examples of pigments include, without limitation, kaolin, chalk, titanium dioxide, calcium carbonate, carbon black, and aluminum hydroxide.
  • a lake comprises fine particles, such as aluminum hydroxide particles bound to a colorant, such as one of the FD&C or natural colorants mentioned above.
  • Preferred water-based, non-pigmented colorants include water in an amount between about 30 and about 95 percent by weight, preferably between about 30 and about 85 percent by weight, and a soluble colorant in an amount between about 100 ppm and about 5 percent by weight, preferably between about 100 ppm and about 2 percent by weight.
  • Water-based, non-pigmented inks suitable for use in connection with the present invention are available under product numbers CI 15050-D, CI 10572-D, and CI 12022-D, available from Colorcon, Inc., West Point, Pennsylvania. Another series of edible inks is commercially available from PhotoFrost Decorating Systems, Blytheville, Arizona. Other useful inks include, but are not limited to, rotogravure inks available under product numbers CI 4100, light blue, and CI 17783-D, black, from Colorcon, Inc.
  • the viscosity of the edible concentrated colorant solution will determine, at least in part, how the edible concentrated colorant solution can be applied.
  • Low viscosity edible concentrated colorant solutions may be applied with any of the application methods useful in the invention, and are particularly useful in air brushing and spraying applications. More viscous edible concentrated colorant solutions, however, are best applied by coating pans and tubes and, in some applications, by fluidized beds.
  • edible concentrated colorant solutions useful in the invention have a surface tension of from about 10 to about 65 dyne/cm, more preferably, from about 20 to about 50 dyne/cm, and, most preferably, from about 25 to about 40 dyne/cm.
  • the viscosity of edible concentrated colorant solutions useful in the invention is from about 4 to about 100 cP for non-pigmented colorants and from about 20 to about 800 cP for pigmented colorants.
  • the viscosity of rotogravure inks useful in the invention is from about 200 to about 600 cP.
  • Preferred water-based, pigmented colorants include water, which is preferably deionized, in an amount of about 30 to about 85 percent by weight, preferably about 30 to about 75 percent by weight, and pigment particulates in an amount of about 3 to about 45 percent by weight, preferably from about 3 to about 35 percent by weight.
  • the dispersion of the pigments in such colorants generally must be maintained, as known in the art.
  • a dispersant such as glycerine or other polyol, e.g., propylene glycol, is used in an amount between 1 percent by weight and 50 percent by weight.
  • Water-based, pigmented colorants may also contain one or more non-aqueous solvents in an amount less than that of the water in the colorant. Preferably, the non-aqueous solvents are present in an amount of less than about 40 percent by weight. Preferred water-based, pigmented colorants may optionally contain one or more dyes in an amount of 100 ppm to about 2 percent by weight. Water base colorants may also contain film formers, such as povidone and shellac.
  • An exemplary water-based, white pigmented colorant suitable for use in connection with the present invention comprises from about 10 to about 45 percent by weight titanium dioxide, from about 1 to about 48 percent by weight dispersant, preferably glycerin, up to about 40 percent by weight lower molecular weight alcohol, preferably ethanol, from about 30 to about 75 percent by weight water, and less than about 1 weight percent surfactant.
  • Other water-based, pigmented colorants such as those described in U.S. patent application No. 09/587,108, may be used as well.
  • Edible, solvent-based colorants useful with the invention include pigmented and non-pigmented, solvent-based colorants, which, as noted above, may be fat-, wax-, or oil-based colorants.
  • Fat- and oil-based colorants useful in the invention contain a food grade colorant, a dispersant to carry and/or dissolve the food colorant, and a fat or oil base, where an oil is defined as a fat that is liquid at room temperature.
  • “Fat” as used herein includes both fats and oils, either of which may be saturated or unsaturated, and may include substituted and unsubstituted hydrocarbon chains. Fat also includes "fat-like" substances such as limonenes and terpenes, and also includes lipids.
  • Suitable fats that can be used to make the colorants of the invention are hydrogenated vegetable fats, milk fat, cocoa butter, edible fractions of mono-, di- and triglycerides and their derivatives, fats commercially available under the brand name Captex ® 300 brand triglyceride, and vegetable oils.
  • the food grade colorant is an FD&C dye dissolved in a fat-dispersible carrier. The dye and carrier together form a dispersed phase that is distributed in a fat-based continuous phase.
  • the colorant is a pigment or lake having a fine particle size.
  • the carrier need only disperse the colorant and mix well in the fat phase. The carrier does not need to dissolve the colorant. Finely divided pigments may also be added to improve the opacity of the colorant.
  • an FD&C dye is used with a fat-based colorant
  • colorant is added to the carrier in an amount close to the solubility limit of the carrier for the solvent.
  • the preferred carrier system for FD&C dyes is based on one or more polyols, such as propylene glycol or glycerol. It is also contemplated that the colorants can also be dispersed into water or other polar solvents prior to dispersing into the fat phase. The important characteristics of the carrier system are that it can dissolve the colorant, and is dispersible within the fat phase.
  • the FD&C colorant is soluble in the carrier in an amount at least about 1 gram per 100 ml, more preferably, in an amount greater than about 5 grams per 100 ml, and, most preferably, in an amount greater than about 18 grams per 100 ml, where the upper limit to the ink concentration is the solubility limit of the ink in the carrier.
  • Polyols have a good balance of fat- compatibility and solubility for most colorants.
  • the colorant is simply added to the carrier and mixed. However, it may be necessary to filter the carrier/colorant mixture. If a colorant is added near the solubility limit of the carrier, a 2.7 micron filter may be used to remove larger particles. In the case of a pigment- based system, a 10 micron filter may be used to remove the largest particle size pigments.
  • wax-based colorant solutions may be used with the invention.
  • Wax generally refers to edible waxes such as carnauba wax, bees wax, and candelilla wax, which are solid at room temperature. A combination of waxes may also be used.
  • Wax-based colorants useful in the invention contain a food grade colorant and a wax base, and require a dispersant to carry and/or dissolve the food colorant in the wax base.
  • the food grade colorant is an FD&C dye dissolved in a wax-dispersible carrier.
  • the dye and carrier together form a dispersed phase that is distributed in a wax-based continuous phase.
  • the colorant may comprise a pigment or lake having a fine particle size.
  • the carrier need only disperse the colorant and mix well in the wax phase. The carrier does not need to dissolve the colorant. Finely divided pigments may also be added to improve the opacity of the colorant.
  • the preferred wax-based material undergoes a phase change from a liquid state to a solid state upon contacting the substrate surface.
  • the wax provides certain properties to the inks such as opacity, good adhesion to the substrate, and good surface chemistry for printing onto hydrophobic substrate surfaces, and the ability to print onto non-porous surfaces.
  • the surfactants that may be used in the inks and other colorants employed in this invention include, for example, anionic surfactants, cationic surfactants and amphoteric surfactants. Of course, the surfactant used must also be edible in the amounts used.
  • Glycerol, polyglycerol oleates, PGPR, monostearates, polysorbates, mono- and diglycerides, and phospholipids, including without limitation lecithin, may be used for this purpose.
  • Surfactants are available under the TweenTM, Span ® , and MyverolTM brands from Quest International of Hoffman Estates, IL. Generally, a surfactant will be present in amounts less than about 1 weight percent. Most preferably, the surfactant will be present in an amount between about 0.001 and about 0.5 weight percent based on final colorant formulation.
  • All of the above-described colorants may also include conventional additives such as flavorings, preservatives, antifoam agents, micronutrients, such as vitamins, minerals, and other dietary supplements, dispersion stabilizers, anti- bloom agents, anti-oxidants, film formers, and binders, proteinaceous materials, and the like, as practiced in the art.
  • conventional additives such as flavorings, preservatives, antifoam agents, micronutrients, such as vitamins, minerals, and other dietary supplements, dispersion stabilizers, anti- bloom agents, anti-oxidants, film formers, and binders, proteinaceous materials, and the like, as practiced in the art.
  • the method of the invention was used to obtain late differentiation of colors. That is hard-panned, sugar shelled confectioneries were colored after a fully developed sugar shell was produced on confectionery centers by panning. Uncolored centers for M&Ms ® Brand Chocolate Candies were colored in a small pan with a water-based confectionery blue liquid ink and a water-based confectionery black liquid ink. A 6 kg sample of uncolored centers was placed in the pan, and 55 g of the blue ink was applied directly on the white sugar coating in a single shot. It was found that after both 4 minutes and 10 minutes of panning substantially all of the centers were covered completely and uniformly. The ink was found to provide good wetting and coverage.
  • Crossed colors were produced with the method of the invention by adding at least one additional ink having a different color after coloring confectioneries with a first color with the method of the invention.
  • Adding a second color to unpolished centers colored with a first color with the method of the invention produced uniformly colored centers having a color different from either the first color or the second color.
  • Eight different colors were made in a single pan by repetitively taking out half the volume of the colors previously made, and adding a half volume of white centers before adding additional inks.
  • Sugar shelled confectioneries having different colors were made by adding 390 g of the appropriately colored ink into a mass of uncolored sugar shelled confectionery centers in a 36 inch pan, and drying for 7 minutes after a wetting time of 45 seconds, and then adding one or two additional shots 390 g of different colored inks with the same wetting and drying times.
  • An colored polishing gum of 1.9 percent powdered color, 59.7 percent liquid sucrose, 19.2 percent dextrin, and 19.2 percent water was applied to the shelled confection in a coating pan in an amount of about 0.2 percent by weight polishing gum, based on the weigh of centers, and panned without drying air for approximately 5 minutes to provide a confection with the desired color coat.
  • a wet layer of carnuba wax was applied to the colored edible centers in the pan.
  • drying air was introduced into the pan for from about 10 to about 15 minutes to provide a polished, colored shelled confection.

Abstract

L'invention concerne un enrobage coloré formé sur une masse de noyaux comestibles, tels que des noyaux comestibles non enrobés, des noyaux comestibles à coque de sucre ou des noyaux comestibles enrobés d'un film, par l'application d'une solution de colorant concentré comestible sur la surface de ces noyaux comestibles. La solution de colorant concentré comestible ne contient pas plus d'environ 75 pour-cent en poids de sucre. La solution de colorant concentré comestible peut être appliquée dans une turbine à dragées, un tube d'enrobage, un lit fluidisé ou par lame d'air ou pulvérisation.
PCT/US2004/007132 2003-03-07 2004-03-05 Procede de coloration de produits comestibles par une solution de colorant concentre comestible WO2004080193A1 (fr)

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WO2007021999A2 (fr) * 2005-08-10 2007-02-22 Mars, Incorporated Produit chocolaté à surface marbrée
WO2008076902A1 (fr) * 2006-12-14 2008-06-26 Sensient Colors Inc. Compositions renfermant un pigment perlé et leurs procédés de préparation et d'utilisation
US20140272031A1 (en) * 2013-03-15 2014-09-18 The Hershey Company Bleed resistant colored particles for confectionery products
US9044037B2 (en) 2006-03-29 2015-06-02 Wm. Wrigley Jr. Company Non-contact printed comestible products and apparatus and method for producing same
CN105451569A (zh) * 2013-08-02 2016-03-30 马斯公司 含花青素苷的棕色着色剂
CN105491891A (zh) * 2013-08-02 2016-04-13 马斯公司 含花青素苷的橙色和红色着色剂
CN112741185A (zh) * 2020-12-25 2021-05-04 内蒙古蒙牛乳业（集团）股份有限公司 巧克力用色素组合物、蓝色巧克力、蓝色混合巧克力、冷冻饮品及制备方法

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US3959498A (en) * 1972-05-15 1976-05-25 Nabisco, Inc. Emulsified oil and sugar cereal coating and incorporating same
US4010283A (en) * 1975-03-05 1977-03-01 Soreat S.A. Coating method improving preservation and enabling overtasting of confectionery articles with a base of gum arabic or similar products
US5098715A (en) * 1990-12-20 1992-03-24 Burroughs Wellcome Co. Flavored film-coated tablet
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Cited By (20)

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Publication number Priority date Publication date Assignee Title
US9585411B2 (en) 2005-08-10 2017-03-07 Mars, Incorporated Marbled surface chocolate product
WO2007021999A3 (fr) * 2005-08-10 2007-04-19 Mars Inc Produit chocolaté à surface marbrée
JP2009504159A (ja) * 2005-08-10 2009-02-05 マース インコーポレーテッド マーブル模様の表面を有するチョコレート製品
AU2006279827B2 (en) * 2005-08-10 2012-08-23 Mars, Incorporated Marbled surface chocolate product
WO2007021999A2 (fr) * 2005-08-10 2007-02-22 Mars, Incorporated Produit chocolaté à surface marbrée
US9554582B2 (en) 2005-08-10 2017-01-31 Mars, Incorporated Marbled surface chocolate product
US9044037B2 (en) 2006-03-29 2015-06-02 Wm. Wrigley Jr. Company Non-contact printed comestible products and apparatus and method for producing same
US10092020B2 (en) 2006-03-29 2018-10-09 Wm. Wrigley Jr. Company Non-contact printed comestible products and apparatus and method for producing same
WO2008076902A1 (fr) * 2006-12-14 2008-06-26 Sensient Colors Inc. Compositions renfermant un pigment perlé et leurs procédés de préparation et d'utilisation
US11375732B2 (en) 2006-12-14 2022-07-05 Sensient Colors Llc Pearlescent pigment compositions and methods for making and using the same
US20140272031A1 (en) * 2013-03-15 2014-09-18 The Hershey Company Bleed resistant colored particles for confectionery products
EP3027040A4 (fr) * 2013-08-02 2017-03-22 Mars, Incorporated Colorants contenant de l'anthocyane orange et rouge
AU2014296179B2 (en) * 2013-08-02 2017-11-09 Mars, Incorporated Orange and red anthocyanin-containing colorants
CN105491891A (zh) * 2013-08-02 2016-04-13 马斯公司 含花青素苷的橙色和红色着色剂
EP3027039B1 (fr) 2013-08-02 2019-04-10 Mars, Incorporated Colorant contenant une anthocyanine brune
CN105451569B (zh) * 2013-08-02 2020-03-17 Wm.雷格利Jr.公司 含花青素苷的棕色着色剂
US10687550B2 (en) 2013-08-02 2020-06-23 Mars, Incorporated Brown anthocyanin-containing colorant
US10881119B2 (en) 2013-08-02 2021-01-05 Mars, Incorporated Orange and red anthocyanin-containing colorants
CN105451569A (zh) * 2013-08-02 2016-03-30 马斯公司 含花青素苷的棕色着色剂
CN112741185A (zh) * 2020-12-25 2021-05-04 内蒙古蒙牛乳业（集团）股份有限公司 巧克力用色素组合物、蓝色巧克力、蓝色混合巧克力、冷冻饮品及制备方法

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