WO2016197372A1 - Nouvelle couleur verte pour enrobages comestibles - Google Patents

Nouvelle couleur verte pour enrobages comestibles Download PDF

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Publication number
WO2016197372A1
WO2016197372A1 PCT/CN2015/081265 CN2015081265W WO2016197372A1 WO 2016197372 A1 WO2016197372 A1 WO 2016197372A1 CN 2015081265 W CN2015081265 W CN 2015081265W WO 2016197372 A1 WO2016197372 A1 WO 2016197372A1
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WO
WIPO (PCT)
Prior art keywords
blue pigment
sugar
gardenia blue
edible
genipin
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PCT/CN2015/081265
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English (en)
Inventor
Andrea Hitzfeld
Xiaoping Huang
Qing He
Simone KÖNIG-GRILLO
Original Assignee
Dsm Ip Assets B.V.
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Priority to PCT/CN2015/081265 priority Critical patent/WO2016197372A1/fr
Publication of WO2016197372A1 publication Critical patent/WO2016197372A1/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
    • A23G3/343—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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls

Definitions

  • the present invention is directed to green edible coatings which are e.g. used for confectionaries such as in particular chocolate products.
  • the present invention is further directed to the precursors of such green edible coatings, i.e. the green sugar syrup or the green sugar-free syrup, as well as to panned confection and a process for its manufacture.
  • a challenge in replacing synthetic colorants with natural colorants in the coating of hard panned confections has been in obtaining the stability of color characteristics provided by synthetic colorants and to match the color of the product the consumer is already used to. Thus, it is important that a consistent visual quality of the product is guaranteed.
  • a mixture of Gardenia Blue pigment and beta-carotene can be used to impart a green color to edible coatings.
  • the Gardenia Blue pigment and the ⁇ -carotene are the only colorants used in the edible coating.
  • Edible coatings usually have a pH in the range of from 5-8 whereas beverages e.g. have a pH of around 3.
  • the present invention is directed to a green edible coating comprising a mixture of Gardenia Blue pigment and beta-carotene.
  • This edible coating can be applied to any desired edible product center.
  • the “Gardenia Blue pigment” according to the present invention is defined in more detail below.
  • the ⁇ -carotene may be added in a water-soluble or water-dispersible form.
  • a form or also called “formulation” contains the ⁇ -carotene embedded or encapsulated in a matrix of a protective colloid.
  • Such a formulation will be explained in more detail below.
  • the edible product centers may be classified as follows: soft, hard, filled, extruded and compressed edible product centers.
  • soft edible product centers are deposited products based on Gum Arabic, gelatin, agar agar and/or pectin; toffee mass; deposited foam and fondant.
  • hard edible product centers are hard boiled candy, all types of nuts and recrystallized candy mass.
  • filled edible product centers are crusted liquid filling (coffee beans, easter eggs) , soft candy with powder filling and soft candy with semi liquid filling.
  • extruded edible product centers are expanded cereals, original liquorice and fruit liquorice.
  • compressed edible product centers are all type of mint and fruit tablets, as well as drug delivery systems.
  • the edible product center may also be characterized according to the material it is made of. Therefore, in some embodiments, the edible product center may comprise a natural center, e.g., a nut (e.g. almonds, peanuts, hazelnuts) , a nut paste, a fruit (e.g. a date) , a dried fruit (e.g. dried apricots or raisins) or dried fruit pieces, or dried fruit paste, or spices (e.g. coriander, ginger, anisette seeds) .
  • the edible product center may also be sugar crystals.
  • the edible product center may comprise a confection, e.g., a boiled sugar syrup, caramel, nougat, toffee, marshmellows, fudge, chocolate, or combinations of these.
  • a confection e.g., a boiled sugar syrup, caramel, nougat, toffee, marshmellows, fudge, chocolate, or combinations of these.
  • the edible product center may comprise a grain-based item such as cereals (e.g. oat, wheat, corn, rice) , e.g., a cookie, pretzel, biscuit, wafer, cracker, or other baked, crisped, or puffed material.
  • cereals e.g. oat, wheat, corn, rice
  • a cookie, pretzel, biscuit, wafer, cracker, or other baked, crisped, or puffed material e.g., a cookie, pretzel, biscuit, wafer, cracker, or other baked, crisped, or puffed material.
  • the edible product center may also be a tablet or a chewing gum.
  • a tablet are a pharmaceutical or a (multi) vitamin tablet or a (multi) mineral tablet or a mixture thereof.
  • the chewing gum can be in the form of balls, pillows or compressed tablets.
  • the edible coating of the present invention which comprises a mixture of Gardenia Blue pigment and beta-carotene has preferably a color shade h of at least 95 at the CIELAB Color scale, more preferably it has a color shade h is in the range of from 100 to 150 at the CIELAB Color scale, most preferably the color shade h of the edible coating comprising a mixture of Gardenia Blue pigment and beta-carotene is in the range of from 100 to 135 at the CIELAB Color scale.
  • such an edible coating of the present invention which comprises a mixture of Gardenia Blue pigment and beta-carotene has preferably also a color value a* of at most -5 at the CIELAB Color scale, more preferably the color value a* is in the range of from -5 to -20 at the CIELAB Color scale, most preferably the color value a* is in the range of from -6 to -15 at the CIELAB Color scale.
  • the Gardenia Blue pigment is water-soluble, it is used as such or as aqueous solution.
  • the Gardenia Blue pigment is preferably obtained by a process comprising the following steps:
  • step b) Extracting the hydrolysate obtained in step a) with a solvent and removing the solvent after the extraction to obtain a product comprising genipin;
  • step b) Reacting the product comprising genipin obtained in step b) with an aqueous solution of an amino acid and/or a salt thereof to produce the Gardenia Blue pigment, and preferably dissolving the product comprising genipin in a water-soluble solvent resulting in a solution and using the solution as such; and
  • step c) Optionally, purifying the Gardenia Blue pigment produced in step c) .
  • the Gardenia Blue pigment obtained by the process above is sky blue, brighter than the blue such as ultramarine blue produced by the known processes as e.g. disclosed in WO 06/082922, WO 03/029358 and JP8067828.
  • the geniposide used as raw material may be from various sources. It may be obtained by extracting the fruit Gardenia Jasminoides Ellis by any known process, for example, that as disclosed in Chinese patent publication CN102732050A.
  • geniposide powders which contain about 20 weight-% to about 70 weight% of geniposide and are commercially available, and the waste stream from the Gardenia Yellow production, which contains about 40 weight-% of geniposide and is also commercially available, may be used into the process directly or after simple refining (see CN103509368A, CN103525883A etc. ) .
  • the glycosidase used in step a) is an enzyme under EC 3.2.1 according to the Recommendations of the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology on the Nomenclature and Classification of Enzymes by the Reactions they Catalyse.
  • the glycosidase is cellulase (EC 3. 2. 1. 4) and ⁇ -glucosidase (EC 3. 2. 1. 21) .
  • the examples of the glycosidase include but are not limited to cellobiase commercially available from Sunson Biotechnology Co. Ltd. (Guangzhou, China) , Cellulase 4000 commercially available from DSM (China) Ltd. (Shanghai, China) , and commercially available from DSM (China) Ltd. (Shanghai, China) .
  • the glycosidase may be added into the reaction of the step a) in an amount in the range of from 0.01 g to 0.8 g, preferably in an amount in the range of from 0.05 g to 0.5 g, more preferably in an amount in the range of from 0.1 g to 0.3 g, per 1 g of geniposide.
  • the treatment of the step a) may be carried out at a pH in the range of from 3.0 to 6.5, preferably at a pH in the range of from 3.6 to 6.0, and more preferably at a pH in the range of from 4.0 to 4.6.
  • the treatment of the step a) is carried out in a buffer solution which can provide the above pH ranges.
  • buffer solution is known in the art, and the examples include but are not limited to an aqueous HCOOH/NaOAc solution or an aqueous citric acid/Na 2 HPO 4 solution.
  • the buffer solution may be added in an amount in the range of from 8 mL to 80 mL, preferably in an amount in the range of from 10 mL to 50 mL, more preferably in an amount in the range of from 20 mL to 40 mL, per 1 g of geniposide.
  • the treatment of the step a) may be carried out at a temperature in the range of from about 20°C to about 60°C, preferably at a temperature of about 50°C.
  • the reaction of the step a) may last about 10 hours to about 30 hours.
  • the obtained hydrolysate contains genipin as main component and other components.
  • the hydrolysate can be used for the extraction in step b) directly.
  • the solvent used for extraction in the step b) is important and may be any one suitable for this purpose, and examples include but are not limited to diethyl ether, ethyl acetate, butanol, a mixture of butanol with petroleum and/or hexane, or mixtures thereof.
  • the solvent is a mixture of butanol with petroleum and/or hexane
  • the volume ratio of butanol with hexane and/or hexane is in the range of from 1: 5 to 5: 1, preferably in the range of from 1: 3 to 3: 1, and more preferably in the range of from 1: 2 to 2: 1.
  • the amount of the solvent used in the step b) may be from 1 mL to 5 mL, preferably from 1.5 mL to 3 mL, per 1 mL of the hydrolysate.
  • the extraction of the step b) may be carried out at a temperature in the range of from 10°C to 60°C, preferably at room temperature. According to the present invention, the extraction of the step b) may be repeated two to four times.
  • the product comprising genipin is obtained after the organic phases are collected and the solvent is removed in the step b) .
  • the solvent may also be recycled.
  • the extraction procedures and the procedures for collecting solvents and removing/recycling solvents during the extraction are known to the person skilled in the art. Therefore, they are not discussed in more detail here.
  • the Gardenia Blue pigment is the reaction product of genipin with an amino acid or a salt thereof. Accordingly, as the step c) of the process, the product comprising genipin obtained in the step b) is reacted with an amino acid or a salt thereof to produce the Gardenia Blue pigment.
  • the amino acid suitable for the reaction may be selected from the group consisting of glutamate, phenylalanine, histidine, leucine, isoleucine, arginine and mixture thereof.
  • the salt may be any alkali metal salt such as sodium salt. Preferably the salt is sodium glutamate.
  • the inventors of the present invention discovered that the amino acid and the salt used in the step c) are also important because they can provide sky blue color as disclosed in the present invention.
  • an aqueous solution of the amino acid or the salt thereof is used to react with the product comprising genipin to provide the Gardenia Blue pigment and the aqueous solution is added in an amount to provide a molar ratio of 1: 0.5-2, preferably 1: 0.7-1.5 between genipin and the amino acid in the reaction mixture of step c) .
  • the product comprising genipin obtained from the step b) is preferably dissolved in a water-soluble solvent according to the present invention.
  • the water-soluble solvent may be any one known in the art that can dissolve the product comprising genipin and examples include but are not limited to C 1-10 alkanols such as methanol and ethanol, and C 3-10 ketones such as acetone.
  • the water-soluble solvent is methanol, ethanol or acetone or any mixture thereof.
  • the reaction of the step c) may be carried out at about 40°C to about 75°C.
  • the progress of the reaction can be monitored by any known method, such as HPLC and TLC.
  • the Gardenia Blue pigment can be obtained as a solid by removing the organic solvent and water in the reaction mixture. Accordingly, the process of the present invention optionally further comprises the step of removing the solvent and water to provide a solid of the Gardenia Blue pigment by, for example, lyophilization or spray drying.
  • the obtained Gardenia Blue pigment can be purified further by any procedures known in the art such as ultrafiltration to obtain an even purer Gardenia Blue pigment.
  • the process of the present invention produces the Gardenia Blue pigment which is sky blue, brighter than the blue color such as ultramarine blue produced by the known processes. Further, by an additional extraction step, the obtained Gardenia Blue pigments can surprisingly be easily separated and purified from the reaction mixture without complicated operations.
  • ⁇ -carotene may be synthetically manufactured or isolated from natural sources.
  • the amount of ⁇ -carotene in the edible coating is in the range of from 2 ppm to 100 ppm, more preferably it is in the range of from 10 ppm to 80 ppm, most preferably it is in the range of from 15 ppm to 45 ppm, based on the total weight of the edible coating.
  • the ⁇ -carotene is embedded in a matrix of a protective hydrocolloid.
  • the amount of ⁇ -carotene in the formulation is usually in the range of from 1 to 15 weight-%, preferably in the range of from 2 to 10 weight-%, based on the total weight of the formulation.
  • the protective hydrocolloid may preferably be selected from the group consisting of modified food starch (esp. OSA starch) and proteins (of animal or plant origin) such as gelatin. Additionally water-and/or fat-soluble antioxidants may be present, preferably in an amount of from 0.5 to 5 weight-% in total, based on the total amount of the formulation.
  • water-soluble antioxidants is sodium ascorbate.
  • fat-soluble antioxidants are dl-alpha-tocopherol.
  • a clear liquid formulation of ⁇ -carotene which comprises:
  • weight-% preferably 0.5 to 5 weight-%, more preferably 0.5 to 3.0 weight-%, most preferably 1.0 to 3.0 weight-%) of ⁇ -carotene
  • ⁇ -carotene is embedded in a matrix of the modified food starch/es and the saccharide/s.
  • a modified food starch is a food starch that has been chemically modified by known methods to have a chemical structure which provides it with a hydrophilic and a lipophilic portion.
  • the modified food starch has a long hydrocarbon chain as part of its structure (preferably C5-C18) .
  • At least one modified food starch is preferably used as protective hydrocolloid, but it is possible to use a mixture of two or more different modified food starches in one formulation.
  • modified food starches are hydrophilic and therefore do not have emulsifying capacities.
  • modified food starches are made from starches substituted by known chemical methods with hydrophobic moieties.
  • starch may be treated with cyclic dicarboxylic acid anhydrides such as succinic anhydrides, substituted with a hydrocarbon chain (see O.B. Wurzburg (editor) , “Modified Starches: Properties and Uses, CRC Press, Inc. Boca Raton, Florida, 1986, and subsequent editions) .
  • a particularly preferred modified food starch of this invention has the following formula (I)
  • R is an alkylene radical and R′ is a hydrophobic group.
  • R is a lower alkylene radical such as dimethylene or trimethylene.
  • R′ may be an alkyl or alkenyl group, preferably having 5 to 18 carbon atoms.
  • a preferred compound of formula (I) is an “OSA-starch” (starch sodium octenyl succinate) .
  • the degree/extent of substitution i.e. the number of esterified hydroxyl groups to the number of free non-esterified hydroxyl groups usually varies in a range of from 0.1% to 10%, preferably in a range of from 0.5% to 4%, more preferably in a range of from 3% to 4%.
  • OSA-starch denotes any starch (from any natural source such as corn, waxy maize, waxy corn, wheat, tapioca and potato or synthesized) that was treated with octenyl succinic anhydride (OSA) .
  • the degree/extent of substitution i.e. the number of hydroxyl groups esterified with OSA to the number of free non-esterified hydroxyl groups usually varies in a range of from 0.1% to 10%, preferably in a range of from 0.5% to 4%, more preferably in a range of from 3% to 4%.
  • OSA-starches are also known under the expression “modified food starch” .
  • OSA-starches encompasses also such starches that are commercially available e.g. from National Starch/Ingredion under the tradenames HiCap 100, Capsul, Capsul HS, Purity Gum 2000, Clear Gum Co03, UNI-PURE, HYLON VII; from National Starch/Ingredion and Roquette Fromme, respectively; from CereStar under the tradename C*EmCap or from Tate & Lyle.
  • saccharide “ (compound c) of the clear liquid formulation of ⁇ -carotene encompasses mono-, di-, oligo-and polysaccharides, as well as any mixtures thereof.
  • Preferred monosaccharides are glucose and fructose, as well as any mixture thereof.
  • glucose in the context of the present invention does not only mean the pure substance, but also a glucose syrup with a DE ⁇ 90. This also applies for the other monosaccharides.
  • Dextrose equivalent denotes the degree of hydrolysis and is a measure of the amount of reducing sugar calculated as D-glucose based on dry weight; the scale is based on native starch having a DE close to 0 and glucose having a DE of 100.
  • disaccharides are saccharose, isomaltose, lactose, maltose and nigerose, as well as any mixture thereof.
  • An example of an oligosaccharide is maltodextrin.
  • An example of a polysaccharide is dextrin.
  • invert sugar glucose + fructose + saccharose
  • ⁇ -carotene 2.5% emulsion CC is “ ⁇ -carotene 2.5% emulsion CC” as commercially available by DSM Nutritional Products AG, Kaiseraugst, Switzerland and described in detail in WO 2013/144221.
  • the edible coating according to the present invention can be one being based on sugar but also one being based on sugar-free alternatives.
  • the sugar in the edible coating is selected from the group consisting of monosaccharides and disaccharides and mixtures thereof.
  • Preferred examples of mono-and disaccharides are saccharose, glucose, fructose, maltose and mixtures thereof.
  • the sugar syrup has preferably a Brix value in the range of from 65 to 75, more preferably it has a Brix value in the range of from 70 to 75.
  • the sugar syrup may also include other components conventionally used in hard panned coatings.
  • Many such components are known in the art and include, but are not limited to, sugar alcohols, high intensity sweeteners, natural polymers, flavors, flavor modifiers, gums, vitamins, minerals, nutraceuticals, or combinations of these.
  • a gum may be included in a sugar syrup to act as a plasticizer in the crystallized sugar coating.
  • Sugar-free edible coatings are also part of the present invention.
  • polyols such as maltitol, xylitol, mannitol, sorbitol, isomalt, palatinose and mixtures thereof are used instead of sugar.
  • the present invention is directed to the edible coating as described above and claimed in the claims.
  • the present invention is also directed to a sugar syrup comprising a mixture of Gardenia Blue pigment and beta-carotene, wherein the sugar is selected from the group consisting of monosaccharides and disaccharides and mixtures thereof.
  • the sugar is selected from the group consisting of saccharose, glucose, fructose, maltose and mixtures thereof.
  • the present invention is also directed to a sugar-free syrup comprising a mixture of Gardenia Blue pigment and beta-carotene and a polyol, wherein the polyol is selected from the group consisting of maltitol, xylitol, mannitol, sorbitol, isomalt, palatinose and mixtures thereof.
  • the invention is also directed to a panned confection comprising:
  • An especially preferred embodiment of the present invention is sugar coated chocolate confectionary whereby a mixture of Gardenia Blue pigment and beta-carotene results in sugar coated candies/chocolate lentils with a color shade h of at least 95 at the CIELAB Color scale (preferred with a color shade h in the range of from 100 to 150 at the CIELAB Color scale; more preferred with a color shade h in the range of from 100 to 135 at the CIELAB Color scale) and preferably also a color value a* of at most -5 (preferred in the range of from -5 to -20; more preferred in the range of from -6 to -15) at the CIELAB Color scale.
  • Such a sugar coated chocolate confectionary with a color shade h of at least 95 at the CIELAB Color scale and preferably also a color value a* of at most -5 at the CIELAB Color scale comprising a mixture of Gardenia Blue pigment and beta-carotene in the edible coating can be prepared according to a process comprising the following steps:
  • the colored coating layers comprise a mixture of Gardenia Blue pigment and beta-carotene.
  • the surface of the edible product center may be prepared according to known techniques in the art such as gumming, isolating, and stabilizing.
  • layers of a high glucose content syrup containing a gum, gelatin, starch, or dextrin may be applied directly to the edible center alternately with a fine crystalline sugar to fill irregularities and smooth ridges.
  • the smoother surface that is obtained may facilitate even coating and adherence of the later applied sugar syrup layers.
  • Isolating is a process of creating a barrier to lipid, water, or natural sugar migration between the edible center and the sugar syrup layers, and may be effected by applying a film containing gelatin or gum to the center in a process similar to gumming. Stabilizing may be required to strengthen a fragile edible center for subsequent hard pan coating with sugar syrups.
  • a cookie center for example, may be prevented from crumbling during hard pan coating by first being coated with a melted fat, then isolated with a gum-containing film. Preparation of the surface of the edible core may also be completed with one or more applications of a saccharose sugar syrup.
  • sugar syrups may be applied as coating layers directly to the surface of an edible product center.
  • sugar syrups may be applied as coating layers to a prepared surface of an edible product center, wherein the surface has been prepared according to a known technique including, but not limited to, gumming, isolating, and stabilizing.
  • sugar syrups may be applied as coating layers to a crystallized sugar syrup layer overlying any number of coating layers overlying the edible product center.
  • the application of a sugar syrup as a coating layer "to an edible product center” does not necessarily denote that the sugar syrup is applied directly to the edible product center.
  • a sugar syrup that is applied as a coating layer "to an edible product center” may be applied directly to the surface of the edible product center, or to a prepared surface of an edible product center, or to a crystallized sugar syrup layer overlying any number of coating layers overlying the edible product center, within the meaning of the phrase.
  • the present invention is directed to a method of hard pan coating an edible product center comprising applying a plurality of coating layers to the edible product center, wherein applying comprises applying a coating layer comprising a sugar and a mixture of Gardenia Blue pigment and beta-carotene to the edible product center.
  • the colored coating layers containing a mixture of Gardenia Blue pigment and beta-carotene may be applied in 15 to 50 colored coating layers.
  • a minimum of 70 coating layers of sugar syrups and 10 layers of titanium dioxide have been applied before the colored coating layers containing a mixture of Gardenia Blue pigment and beta-carotene are applied. That means that preferably a total amount of 95 to 130 coating layers is applied.
  • the desired edible product center is coated with the desired sugar syrups as coating layers, in the desired number of layers for each as described above, and according to processes and techniques generally known in the art.
  • the process for manufacturing hard panned confections comprises the deposition of a plurality of coating layers of the sugar syrups by a series of syrup application and drying cycles carried out, for example, in a rotating pan.
  • Panning and some coating processes are performed in a rotating drum or "pan” .
  • Such processes may typically be driven by the equipment utilized to perform them, which are e.g. commercially available from Friedhelm Stechel GmbH (Germany) , from Wolf Spezialmaschinen (Germany) and from Driam Anlagenbau Gmbh (Germany) , Dumoulin (France) .
  • a hard panning process multiple applications of a highly concentrated sugar syrup are used to build up the uncolored portion of a sugar coating on an edible product center. This is followed by multiple applications of a concentrated sugar syrup containing a mixture of Gardenia Blue pigment and beta-carotene.
  • the hard 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 applications of layers. However, in each process, coating material is built up on the center to form the desired coating.
  • the coating is to be colored green a mixture of Gardenia Blue pigment and beta-carotene is added to the coating solution in the later stages of the coating process.
  • a mixture of Gardenia Blue pigment and beta-carotene is added to the coating solution in the later stages of the coating process.
  • a number of applications of a sugar syrup comprising a mixture of Gardenia Blue pigment and beta-carotene are applied to provide the color coat.
  • the color coat requires 15 to 50 applications of the colored coating solution to achieve the desired color.
  • the coating layers of the hard panned confection may be applied to any desired edible product center as described above.
  • the present invention is directed to a method of soft pan coating an edible product center as described above.
  • Soft pan coating or also called “soft panning” involves applying a syrup to the edible product centers in the same way as for hard panning; however, the soft panning syrup is intended not to crystalize. Therefore, either glucose or a mixture of sucrose and glucose is used as soft panning syrup. The centers are wetted with the syrup just sufficiently to coat them. Instead of evaporating the water as in hard panning, powdered sugar or caster sugar is added during the tumble which is dissolving in the water of the applied syrup. The amount of sugar that is added needs to be just sufficient to coat the centers but has not to be in excess. Soft panning is carried out without heating and without the use of drying air.
  • Soft panning is a much more rapid process then hard panning and can be applied to a soft center that will be unsuitable for hard panning. Soft panning puts on thicker layers than hard panning and consequently the shape of the centers will be lost.
  • a product that has been soft panned can be finished by dusting with milled sugar followed by a number of hard panned coats. Typical soft panned products are jelly beans and dolly mixture components. Typically 3 to 10 layers are added in soft panning.
  • the present invention is also directed to the use of a mixture of Gardenia Blue pigment and beta-carotene for coloring sugar syrups, sugar-free syrups and edible coatings green, especially with a color shade h and preferably also a color value a* at the CIELAB color scale as given above.
  • the present invention is especially directed to the use of a mixture of Gardenia Blue pigment and beta-carotene to impart a color shade h of at least 95 at the CIELAB Color scale (preferred values of h as given above) and preferably also a color value a* of at most-5 at the CIELAB color scale (preferred values of a* as given above) to sugar coated confectionary, i.e. confectionary with an edible coating according to the present invention wherein the edible coating comprises sugar and the confectionary is preferably chocolate lentils.
  • Color (lightness, Chroma, and hue) of the hard sugar coated confectionary was determined with a HunterLab Ultra Scan Pro spectrocolorimeter (Hunter Associates Laboratory, Reston, VA, USA) and expressed on basis of the CIELAB color scale.
  • the mode used was RSIN which stands for Reflectance -Specular Included.
  • the small area view (SAV) with a diameter of 4.826 mm (0.190 inch) was chosen. Color measurements are carried out after CIE guidelines (Commission International d’ Eclairage) .
  • Values can be expressed as planar coordinates as L*, a*, b* with L* being the measuring values for lightness, with a* being the value on the red-green axes and b* being the value on the yellow-blue axes.
  • Chroma sometimes called saturation describes the vividness or dullness of a color which can be calculated as followed:
  • hue (h) describes how we perceive an object’s color and can be calculated as followed:
  • the obtained rude genipin was dissolved in 12 ml of absolute ethyl alcohol to obtain 11.95 g of solution (12.38 wt% of genipin by HPLC) . 1.21 g of sodium glutamate in 10 ml of deionized water was added into the solution for reaction for 33 hours under 65°C.
  • the reaction liquid was lyophilized to obtain 2.9 g of gardenia blue pigment as solid powder, with a maximum absorption wavelength of 594 nm and a color value of 143.9.
  • Example 2 Coating of chocolate lentil cores with a mixture of Gardenia Blue pigment and beta-carotene
  • a green stock solution is prepared by mixing 2 g of the Gardenia Blue pigment as obtained in example 1, and 20 g of demineralized water and 10 g of beta-carotene 2.5% emulsion CC (as commercially available from DSM Nutritional Products AG, Kaiseraugst, Switzerland) and 20 g of water, thus, dissolving the Gardenia Blue Pigment and ⁇ -carotene in water.
  • the sugar syrup is produced by adding 600 g of sugar, 400 g of water (demineralized) and 10 g of glucose syrup together and heating the mixture up to 105°C which results in a sugar syrup of 72° Brix.
  • Chocolate lentils are pre-coated with a pure sugar solution thus providing chocolate lentils with a white center. After this pre-coating a white pigment like titanium dioxide may be added to the sugar syrup and the chocolate lentils may be coated with 10-20 layers of this white sugar syrup before they are coated with the colored layers.
  • a white pigment like titanium dioxide may be added to the sugar syrup and the chocolate lentils may be coated with 10-20 layers of this white sugar syrup before they are coated with the colored layers.
  • a small amount of colored sugar syrup is added to the chocolate lentils and evenly distributed in a panning drum at a moderate speed. Afterwards the thus colored lentils are dried with cold air (15 -25°C, relative humidity in the range 30-50%) at moderate speed resulting in one layer. These steps are repeated (usually 15-50 times) until the desired color intensity is achieved.
  • the hard panned candy has a smooth surface aspect which is enhanced by final glazing layers.
  • the color values of these colored chocolate lentils were then measured and are summarized in the table below.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un enrobage comestible vert comprenant du pigment de type bleu de gardénia et du bêta-carotène. Cet enrobage comestible présente une nuance de couleur h d'au moins 95 dans l'espace couleur CIELAB et également, de préférence, une valeur chromatique a* d'au plus -5 dans l'espace couleur CIELAB. Cet enrobage comestible est utilisé, de préférence, pour enrober des confiseries telles que des pastilles de chocolat. L'invention concerne également des précurseurs de tels enrobages comestibles verts, tels qu'un sirop de sucre et ses variantes sans sucre, comprenant tous un pigment de type bleu de gardénia et du bêta-carotène.
PCT/CN2015/081265 2015-06-11 2015-06-11 Nouvelle couleur verte pour enrobages comestibles WO2016197372A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110366411A (zh) * 2017-03-27 2019-10-22 格力高营养食品株式会社 毛发染色组合物

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100233252A1 (en) * 2006-01-24 2010-09-16 Qualicaps Co., Ltd. Low-Moisture-Content Hard Capsule and Production Method Therefor
WO2011100643A1 (fr) * 2010-02-12 2011-08-18 Sensient Colors Inc. Compositions d'enrobage entérique et procédés de fabrication et d'utilisation de celui-ci
WO2011112618A1 (fr) * 2010-03-08 2011-09-15 Sensient Colors Inc. Composition de pelliculage sec de qualité alimentaire et ses procédés de fabrication et d'utilisation
US20110280942A1 (en) * 2010-05-11 2011-11-17 Schad Beverly A Film coating composition and methods of making and using the same
CN102295788A (zh) * 2011-06-21 2011-12-28 上海拜瑞曼克生物科技有限公司 一种含碳酸钙的薄膜包衣配方及其使用方法和用途
US20140127299A1 (en) * 2012-11-07 2014-05-08 NaZura BioHealth, Inc. GRAS Enteric Coating Formulations and Methods of Making and Using Same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100233252A1 (en) * 2006-01-24 2010-09-16 Qualicaps Co., Ltd. Low-Moisture-Content Hard Capsule and Production Method Therefor
WO2011100643A1 (fr) * 2010-02-12 2011-08-18 Sensient Colors Inc. Compositions d'enrobage entérique et procédés de fabrication et d'utilisation de celui-ci
WO2011112618A1 (fr) * 2010-03-08 2011-09-15 Sensient Colors Inc. Composition de pelliculage sec de qualité alimentaire et ses procédés de fabrication et d'utilisation
US20110280942A1 (en) * 2010-05-11 2011-11-17 Schad Beverly A Film coating composition and methods of making and using the same
CN102295788A (zh) * 2011-06-21 2011-12-28 上海拜瑞曼克生物科技有限公司 一种含碳酸钙的薄膜包衣配方及其使用方法和用途
US20140127299A1 (en) * 2012-11-07 2014-05-08 NaZura BioHealth, Inc. GRAS Enteric Coating Formulations and Methods of Making and Using Same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110366411A (zh) * 2017-03-27 2019-10-22 格力高营养食品株式会社 毛发染色组合物

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