WO2018183237A1 - Compositions de revêtement de lécithine pour confiseries dragéifiées dures - Google Patents

Compositions de revêtement de lécithine pour confiseries dragéifiées dures Download PDF

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Publication number
WO2018183237A1
WO2018183237A1 PCT/US2018/024435 US2018024435W WO2018183237A1 WO 2018183237 A1 WO2018183237 A1 WO 2018183237A1 US 2018024435 W US2018024435 W US 2018024435W WO 2018183237 A1 WO2018183237 A1 WO 2018183237A1
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WIPO (PCT)
Prior art keywords
hard panned
coating
lecithin
opacifying
composition
Prior art date
Application number
PCT/US2018/024435
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English (en)
Inventor
Thomas M. Collins
Rebecca J. Robbins
Kevin J. KRONEBERGER-STANTON
Isabella B.M. VAN DAMME
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Mars, Incorporated
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Publication of WO2018183237A1 publication Critical patent/WO2018183237A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, 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
    • A23G3/34—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
    • 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
    • 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

Definitions

  • the presently disclosed subject matter relates to hard panned coatings comprising lecithin and confections having such coatings.
  • Hard panned confections include an edible core surrounded by a sugar-based shell.
  • the edible core includes a non-artificial center, such as a nut- or fruit-based center, or a confection, such as caramel, nougat, taffy, toffee, fondant, or chocolate.
  • a non-artificial center such as a nut- or fruit-based center
  • a confection such as caramel, nougat, taffy, toffee, fondant, or chocolate.
  • an outer colored, glossy, opalescent, or matte coating can be applied to an unfinished, often white surface to ensure a uniform
  • white colorants such as titanium dioxide or rice starch
  • opacifying layer to provide an opaque substrate to apply subsequent outer layers of the hard panned coating.
  • opacifying layers that do not contain whitening substances in hard panned confections.
  • Various non- artificial white materials including CaC0 3 and rice starch, have been considered for use in opacifying layers.
  • these materials may require usage rates that are impractical for certain applications or do not provide the same level of opacity as titanium dioxide in some processes and colored layers applied over such materials would not be expected to exhibit the same true color as when those colored layers are applied over titanium dioxide-based layers.
  • certain emulsifiers which are translucent themselves, can emulsify and interact with other ingredients in the coating composition, such as sugar crystals, to provide an opacifying effect without the use of pigments.
  • One such emulsifier is sucrose esters, as disclosed in International Patent Publication No. WO 2014/150438.
  • sucrose esters are not widely considered to be a non- artificial substance.
  • the presently disclosed subject matter addresses these and other needs as discussed in detail below.
  • the present disclosure provides opacifying compositions for use in hard panned coatings, e.g., for hard panned confections.
  • the opacifying compositions can include lecithin, wherein the lecithin is used as an emulsifier along with sugar to create an opacifying layer.
  • the present disclosure provides a hard panned coating comprising one or more sugar syrup layers, wherein at least one layer is an opacifying layer formed from an opacifying composition comprising a lecithin in an amount of from about 0.1 wt-% to about 3.0 wt-% based on the total weight of the opacifying composition.
  • the lecithin can be in an amount of from about 0.75 wt-% to about 1.25 wt-%, or about 1.0 wt-%.
  • the lecithin can have a hydrophilic-lipophilic balance of from about 4 to about 7, or about 7.
  • the lecithin is de-oiled lecithin.
  • the lecithin can comprise at least about 65 wt-% phospholipids.
  • the lecithin can contain no more than about 10 wt-% triglycerides, no more than about 5 wt-% triglycerides, or no more than about 3 wt-%
  • the opacifying composition comprising sugar syrup and lecithin is present in two or more of the sugar syrup layers.
  • the hard panned coating can further include one or more sugar syrup layers that do not contain lecithin.
  • the hard panned coating can include at least one sugar syrup layer that is a color layer comprising a colorant.
  • the colorant can be a non-artificial colorant, e.g., in any color as known in the art.
  • the sugar can be a non-artificial sugar selected from sucrose, glucose, or dextrose. Alternatively or additionally, the sugar can include one or more polyols.
  • the hard panned coating can contain at least one layer formed from an opacifying composition including a polyol and a lecithin in an amount of about 0.5 wt-% to about 3.0 wt-% based on the total weight of the opacifying composition.
  • the hard panned coating can be free of titanium dioxide.
  • the present disclosure further provides hard panned confections, comprising an edible core and a hard panned coating comprising one or more sugar syrup layers, wherein at least one layer is an opacifying layer formed from an opacifying composition comprising a lecithin in an amount of from about 0.1 wt-% to about 3.0 wt-% based on the total weight of the opacifying composition.
  • the ⁇ of the hard panned coating can be 10 or less, or 6 or less, when calculated relative to the color of the same color variant of a hard panned coating comprising a titanium dioxide opacifying composition comprising sugar syrup and titanium dioxide in an amount of 2.5 wt-% based on the total weight of the titanium dioxide opacifying composition.
  • the edible core can include a non-artificial center, a confection, a grain-based item, or a combination thereof.
  • the edible core comprises chocolate.
  • at least one opacifying layer is disposed nearer to the edible core than one or more color layers comprising a colorant.
  • the present disclosure provides a hard panned coating comprising two or more sugar syrup layers wherein at least one layer is an opacifying layer formed from an opacifying composition comprising a lecithin having a hydrophilic-lipophilic balance of about 7 in an amount of from about 0.5 wt-% to about 1.5 wt-% based on the total weight of the opacifying composition. Further, at least one layer of the hard panned coating is a color layer comprising a colorant but not comprising a lecithin and the opacifying layer and the color layer do not comprise titanium dioxide.
  • the present disclosure provides methods of coating an edible core with a hard panned coating.
  • Such methods include applying a first coating composition comprising sugar syrup and lecithin in an amount of from about 0.1 wt-% to about 3.0 wt-% based on the total weight of the first coating composition to provide at least one layer of the hard panned coating and applying a second coating composition comprising sugar syrup but not comprising a lecithin to provide at least one additional layer of the hard panned coating.
  • the method can further include at least partially drying the layers after each step.
  • the first coating composition can be applied to a prepared surface of the edible core.
  • the second coating composition can further include a colorant.
  • the first and second coating compositions can be free of titanium dioxide.
  • the lecithin can be present in an amount from about 0.75 wt-% to about 1.25 wt-%.
  • FIG. 1 provides photographs of the drawdown experiments of Example 1, and compares the opacity of opacifying compositions comprising 0.5 wt-% or 1.0 wt-% of various types of lecithins.
  • a non- artificial coating composition that does not contain titanium dioxide, but which is able to be used as an opacifying composition in the opacifying layer of a hard panned coating to mask the color of an edible core of a confection.
  • the present disclosure provides such hard panned coatings that use an opacifying composition with a lecithin in an opacifying layer.
  • the opacifying compositions can be used in hard panned confections and can result in similar color characteristics to hard panned coatings having titanium dioxide-based opacifying layers.
  • food product or “food product composition” includes ingestible products including but not limited to human foods, animal or pet foods, pharmaceutical products, and consumer products.
  • Confectionary product refers to a sweet or dessert food product.
  • Confectionary products with surfaces suitable for hard panned coating can include, but are not limited to, candies (hard and soft), compressed mints, chewing gums, gelatins, chocolates, fudge, fondant, liquorice, taffy, and combinations thereof.
  • Lecithin refers to a mixture of fatty compounds extracted from a non- artificial (e.g., plant or animal) source. Lecithins can include phospholipids (including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidic acid), triglycerides, glycolipids, complexed sugars, sterols, fatty acids, carbohydrates, and
  • the lecithins of the present disclosure can be obtained from one or more of a number of sources, including soy oil, egg yolks, whole grains, peanuts, canola oil, sunflower oil, and milk.
  • the lecithins can be in powdered, granulated, or fluid form.
  • De-oiled lecithin refers to a lecithin where the triglyceride fraction has been removed. De-oiled lecithins are often prepared in powdered or granulated form. De-oiled lecithins also typically have increased phospholipid content as compared to fluid lecithins.
  • the term “artificial” refers to something that neither exists in nature nor is made from anything that exists in nature. The term “non-artificial” refers to something that is derived from plant, mineral, or biological sources.
  • weight percent or “wt-%” is meant to refer to the quantity by weight of a component in a material (e.g., a coating composition) as a percentage of the total wet weight of the material (i.e., prior to being dried).
  • “Hue” refers to the color property that gives a color its name, for example, red, orange- red, blue, violet, etc.
  • “Chroma” is a color property indicating the purity of a color, where higher chroma is associated with greater purity of hue and less dilution by white, gray, or black.
  • Value is a color property indicating the lightness or darkness of a color, where higher value is associated with greater lightness.
  • color and “color characteristics” are used interchangeably, and encompass color properties such as hue, chroma, and value, and color model system parameters used to describe these properties, such as Commission Internationale de l'Eclairage CIE 1976 CIELAB color space L*a*b* values and CIELCH color space L*C*h° values.
  • CIELAB and CIELCH color models provide more perceptually uniform color spaces than earlier color
  • L*a*b* values consist of a set of coordinate values defined in a three-dimensional Cartesian coordinate system.
  • L* is the value, or lightness, coordinate.
  • L* provides a scale of lightness from black (0 L* units) to white (100 L* units) on a vertical axis
  • a* and b* are coordinates related to both hue and chroma
  • a* provides a scale for greenness (- a* units) to redness (+ a* units), on a horizontal axis, with neutral at the center point (0 a* units)
  • b* provides a scale for blueness (- b* units) to yellowness (+ b* units), on a second horizontal axis perpendicular to the first horizontal axis, with neutral at the center point (0 b* units).
  • L*C*h° values consist of a set of coordinate values defined in a three-dimensional cylindrical coordinate system.
  • L* is the value, or lightness, coordinate.
  • L* provides a scale of lightness from black (0 L* units) to white (100 L* units) on a longitudinal axis, through the center of the cylindrical coordinate system.
  • h° is the hue coordinate.
  • h° is specified as an angle from 0° to 360° moving counterclockwise around the L* axis. Pure red has a hue angle of 0°, pure yellow has a hue angle of 90°, pure green has a hue angle of 180°, and pure blue has a hue angle of 270°.
  • the C* coordinate represents chroma and is specified as a radial distance from the L* axis.
  • C* provides a scale from achromatic, i.e., neutral white, gray, or black, at the L* axis (0 C* units) to greater purity of hue as the coordinate moves away from the L* axis (up to 100 or more C* units).
  • C* and h° can be calculated from a* and b* using Equations 1 and 2:
  • a hard panned coating can be formed from multiple sugar syrup layers, some but not all of which include a lecithin.
  • the lecithin can be used in one or more opacifying layers of the hard panned coating.
  • the presently disclosed subject matter provides coating compositions, e.g., opacifying compositions for a hard panned coating, comprising a lecithin.
  • Lecithin can be used as a food additive or dietary/nutritional supplement, and can be used as an emulsifier, stabilizer, viscosity reducer, wetting agent, separating agent, extrusion aid, or release agent.
  • the lecithin for use in the present disclosure can be de-oiled lecithin.
  • the lecithin can have at least about 50 wt- %, at least about 60 wt-%, or at least about 65 wt-% phospholipids, such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidic acid.
  • the lecithin can have no more than about 10 wt-% triglycerides, no more than about 5 wt-% triglycerides, or no more than about 3 wt-% triglycerides.
  • the lecithin can be soy lecithin.
  • the lecithin can be Alcolec® F100 (American Lecithin Company, Oxford, CT), Lecigran 1000P (Cargill, Minnetonka, MN), Ultralec P (Archer Daniels Midland Co., Chicago, IL), or Solec F (Solae, St. Louis, MO).
  • the lecithin for use in the present disclosure can have a certain hydrophilic-lipophilic balance (HLB).
  • HLB is a measure of the relative degree of hydrophilicity versus lipophilicity of a material and ranges from 1 to 20. A material with a low HLB value will tend to stabilize water-in-oil emulsions, while a material with a high HLB value will tend to stabilize oil-in-water emulsions.
  • HLB hydrophilic-lipophilic balance
  • Various lecithins can have different HLB values depending on the constituent compounds and their proportions. For example, soy lecithin as used as an emulsifier in chocolate generally has an HLB of about 2 to 3.
  • lecithin When lecithin is used in an opacifying layer, as in the present disclosure, it can be preferable to have a greater HLB value. For example, it was surprisingly found that the use of lecithins with an HLB of about 4 to about 7 was able to improve the opacity of an opacifying layer and provide a suitable base for the application of additional color layers. (See Example 2). These HLB values are lower than those HLB values previously found to be ideal for sucrose esters used within opacifying layers. (See International Patent Publication No.
  • the HLB values of the sucrose esters and the lecithin of the present subject matter are so different that one skilled in the art would expect to the two compounds to have different industrial applications.
  • the HLB of the lecithin can range from about 4 to about 7, or from about 6 to about 7.
  • the HLB value can be about 7.
  • de-oiled soy lecithin e.g., Alcolec® F100
  • the lecithin can have an HLB value of greater than 7.
  • the lecithin can be enzyme-modified soy lecithin, e.g., Alcolec® EM (American Lecithin Company, Oxford, CT) having an HLB value of about 9, or a soy lecithin with ethoxylated mono- and di-glycerides and propylene glycol, e.g., Alcolec® Aquasperse A (American Lecithin Company, Oxford, CT) having an HLB value of about 12.
  • the opacifying composition can comprise a sugar syrup, permitting the opacifying composition to be applied in layers on a core.
  • the opacifying composition can be used to form an opacifying layer comprising sugar syrup and lecithins.
  • lecithins can be present in the opacifying composition in an amount of from about 0.1 wt-% to about 3.0 wt-%, or from about 0.2 wt-% to about 2.0 wt-%, or from about 0.5 wt-% to about 1.5 wt-%, or from about 0.75 wt-% to about 1.25 wt-%, or about 1.0 wt- %.
  • sucrose esters should preferably be present in the opacifying composition of an opacifying layer in an amount of from 0.5 wt-% to 1.0 wt-%, and accordingly, it is necessary to tailor the composition of the opacifying composition to the particular components of the opacifying composition. (See International Patent Publication No. WO2014/150438).
  • Sugar syrups generally comprise one or more non- artificial sugars and/or sugar alcohols and water. Although artificial sweeteners can be included in some embodiments, in others, they are desirably excluded. Any non-artificial sugar that will readily crystallize can be used in the sugar syrups, and suitable examples include sucrose, glucose, and dextrose. In some
  • the non-artificial sugar desirably comprises sucrose. Additionally or alternatively, sugar alcohols, such as polyols, can be used in the sugar syrups.
  • the sugar syrups of the present disclosure can be free of titanium dioxide.
  • the use of lecithin as an emulsifier in an opacifying composition can result in sufficient opacity such that it is not necessary to use a whitening substance (such as titanium dioxide) in the opacifying layer to ensure that subsequent color layers of the hard panned coating exhibit their true colors.
  • the opacifying composition used in an opacifying layer can be free of titanium dioxide.
  • additional layers of the hard panned coating e.g., one or more color layers as described further below, can also be free of titanium dioxide such that the entire hard panned coating does not contain titanium dioxide.
  • the sugar syrups can contain at least about 60 wt-% sugar solids, or at least about 65 wt-% sugar solids, or at least about 70 wt-% sugar solids.
  • the sugar syrup can contain less than about 85 wt-% sugar solids, or less than about 80 wt-% sugar solids.
  • the sugar syrup contains from about 65 wt-% to about 80 wt-% sugar solids, or from about 70 wt-% to about 80 wt-% sugar solids.
  • sucrose sugar syrups can be at least about 60° Brix, or at least about 65° Brix, or at least about 70° Brix.
  • the sucrose sugar syrup can be less than about 85° Brix, or less than about 80° Brix.
  • the sucrose sugar syrup is from about 65° Brix to about 80° Brix, or from about 70° Brix to about 80° Brix.
  • the coating composition can comprise a polyol syrup, permitting the coating composition to be applied in layers to a core.
  • a polyol syrup permitting the coating composition to be applied in layers to a core.
  • non- artificial sugars can be included in some embodiments, in others, they are desirably excluded.
  • Any suitable polyol may be used in the polyol syrup, including but are not limited to sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, lactitol, maltitol, erythritol, isomalt and combinations thereof.
  • the hard panned coating can be formed from multiple sugar syrup layers, and some layers, e.g., one or more opacifying layers, can include a lecithin.
  • the sugar syrup layers e.g., one or more color layers
  • a particular sugar syrup layer can comprise either lecithin, a colorant, or both.
  • one or more layers can comprise neither lecithin nor a colorant.
  • the hard panned coating can include one or more opacifying layers comprising a lecithin and one or more color layers comprising a colorant.
  • the one or more color layers can be free of lecithin.
  • the one or more opacifying layers can be disposed nearer to the edible core of a hard panned confection, as compared to the one or more color layers.
  • any colorant suitable for food use can be used.
  • the colorant can be non- artificial or artificial.
  • the colorant can provide any color, as known in the art, and is not limited to the particular colors described herein.
  • artificial colorants approved for use in food in the U.S. and/or the European Union (EU designation in parentheses) include FD&C Blue No. 1 (Brilliant Blue FCF E133), FD&C Blue No. 2 (Indigotine E132), FD&C Green No. 3 (Fast Green FCF E143), FD&C Red No. 40 (Allura Red AC E129), FD&C Red No.
  • curcuminoids E100
  • Saffron carotenoids, E160a
  • paprika E160c
  • Lycopene E160d
  • fruit and vegetable juices and extracts thereof such as anthocyanin-containing colorants and colorants based on turmeric, spirulina, and red radish.
  • Combinations of artificial and/or non- artificial colorants can be used, i.e., two or more artificial colorants, one or more non-artificial colorants with one or more artificial colorants, or two or more non- artificial colorants can be used.
  • colorants are often available for use in food as either dyes or lakes.
  • Dyes are soluble in water, but insoluble in oil, and provide color via dissolution in a food matrix.
  • Lakes are soluble in neither oil nor water, and provide color via dispersion in a food matrix, such as that provided by the sugar syrup.
  • suitable concentrations of non-artificial colorants can range from about 0.01 wt-% to about 20 wt-%, or from about 0.05 wt-% to about 15 wt-%, or from about 0.1 wt-% to about 10 wt-%, while suitable concentrations of non- artificial colorants can range from about 0.01 wt-% to about 5.0 wt-%, or from about 0.5 wt-% to about 4.0 wt-%, or from about 0.1 wt-% to about 3.0 wt-%.
  • the sugar syrups can also optionally include other components conventionally used in hard panned coatings.
  • other components are known in the art and include, but are not limited to, polyols, fillers, flavors, sensates, vitamins, minerals, nutraceuticals, or combinations of these.
  • compositions of the presently disclosed subject matter can be applied to the surface of various food products, including confectionary products such as candies (hard and soft), compressed mints, chewing gums, gelatins, chocolates, fudge, fondant, liquorice, and taffy.
  • confectionary products such as candies (hard and soft), compressed mints, chewing gums, gelatins, chocolates, fudge, fondant, liquorice, and taffy.
  • the coating composition is applied to the edible core of a hard panned confectionary product, e.g., a dragee type confectionary product.
  • a hard panned confectionary product can comprise a center edible core and at least one coating layer containing crystallized sugar, e.g., from a sugar syrup.
  • the cores can then be coated with successive layers of sugars or other substances such as polyols, gums and non- artificial polymers, that can further include one or more coating compositions, e.g., opacifying compositions, of the present disclosure.
  • the edible core can comprise chocolate.
  • the surface of the hard panned confectionary product can further comprise a polish coating.
  • the hard panned coating can be applied to any desired edible core. In some embodiments,
  • the edible core can comprise a non- artificial center, such as a nut, groundnut, nut meat, nut paste, dried or infused fruit piece, or dried fruit paste.
  • the edible core can comprise a confection, such as a boiled sugar syrup, caramel, nougat, taffy, toffee, fondant, chocolate, confectionery coating, or combinations of these.
  • the edible core can comprise a grain-based item, such as a cookie, pretzel, biscuit, wafer, cracker, or other baked, crisped, or puffed material.
  • the edible core can comprise a non-artificial center, confection, or grain-based item which is then coated with a confection.
  • the hard panned coatings provided herein use lecithin as an emulsifier, which can also create an opacifying layer that, when combined with a color layer, results in colors that closely approximate the same color as a coating created using conventional formulations for hard panned coatings, i.e. , comprising opacifying compositions comprising whitening substances such as titanium dioxide (T1O2) or rice starch.
  • the respective colors of the hard panned coatings can be seen via evaluation of CIELAB L*a*b* and CIELCH L*C*h° values calculated from spectral measurements.
  • the L*a*b* and L*C*h° values provide a means of representing color characteristics and assessing the magnitude of difference between the colors of the two coatings.
  • the AE' s of the hard panned coatings of the hard panned confections can be evaluated when the coatings are applied to an edible core in one or more opacifying layers and one or more color layers.
  • the opacity of the opacifying layers can thus be compared by applying different opacifying layers, i.e., having different compositions, to the same type of edible core and then further applying one or more additional color layers of the same color variant, i.e., having the same colorant in the same amount, to the different opacifying layers.
  • the L*a*b* values of the resulting hard panned confections can be compared by determining the ⁇ between the colors of the two coatings to determine how different the two colors are.
  • the L*a*b* values of the resulting hard panned confections can compared by determining the ⁇ between the color of the coatings and a target color.
  • the confection having the lower ⁇ would be considered to be closer in color to the target color.
  • the target color can be the resulting color if color layers of the same color variant are applied over an opacifying layer having a conventional opacifying composition, e.g., containing titanium dioxide in a certain amount such as 2.5 wt-%.
  • the hard panned confections comprising the hard panned coatings of the present disclosure can exhibit AE's of about 10 or less, about 6 or less, about 4 or less, or about 2 or less when calculated relative to the color of the same color variant of a hard panned confection that includes a titanium dioxide-based opacifying composition in an opacifying layer.
  • the coating composition e.g., an opacifying composition
  • the desired edible core can be applied to conventional hard panning processes as known in the art. Such processes are described, for example, in "Sugar Confectionery and Chocolate
  • Panning processes can be driven by the equipment utilized to perform them, which can be dry equipment or slurry equipment, both types being commercially available from, e.g., Ets Dumoulin & Cie, Tournan-en Brie, France, KOCO Food Tech, Inc., Phoenix, MD and Loynds International, Ltd., Poulton Le Fylde, England.
  • panning is an industrial processes for preparing coated edible products, such as confections and pharmaceuticals.
  • panning means the iterative application of sugar-based coatings, such as, e.g., sucrose or dextrose, to masses of edible products to produce coated products.
  • sugar-based coatings such as, e.g., sucrose or dextrose
  • 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.
  • 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.
  • the methods for manufacturing hard panned confectionary products can comprise the deposition of a plurality of sugar syrup layers, for example between about 5 and about 30, by a succession of phases of application and drying carried out, for example, in a coating pan. Multiple applications of a highly concentrated sugar syrup can build up a sugar coating on an edible product center.
  • one or more inner layers can comprise uncolored sugar followed by one or more applications of a concentrated sugar syrup containing a colorant. Additional non-limiting examples of methods for producing hard panned confectionaries are provided in International Patent Publication Nos. WO 2014/150438 and WO 2014/152417, the disclosures of which are hereby incorporated herein by reference in their entireties.
  • the surface of the edible core can be prepared according to known techniques in the art such as gumming, isolating, and stabilizing.
  • gumming layers of a high glucose content syrup containing a gum, gelatin, starch, or dextrin can be applied directly to the edible core alternately with a fine crystalline sugar to fill irregularities and smooth ridges.
  • the smoother surface that is obtained can facilitate even coating and adherence of the later applied sugar syrup layers.
  • Isolating is a process of creating a barrier to lipid, water, or non-artificial sugar migration between the edible core and the sugar syrup layers, and can be effected by applying a film containing gelatin or gum to the core in a process similar to gumming.
  • Stabilizing can be required to strengthen a fragile edible core for subsequent hard pan coating with sugar syrups.
  • a cookie core for example, can 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 can also be completed with one or more applications of a sucrose sugar syrup.
  • sugar syrups can be applied as coating layers directly to the surface of an edible core.
  • sugar syrups can be applied as coating layers to a prepared surface of an edible core, wherein the surface has been prepared according to a known technique including, but not limited to, gumming, isolating, and stabilizing.
  • sugar syrups can be applied as coating layers to a crystallized sugar syrup layer overlying any number of coating layers overlying the edible core.
  • the application of a sugar syrup as a coating layer "to an edible core" does not necessarily denote that the sugar syrup is applied directly to the edible core.
  • a sugar syrup that is applied as a coating layer "to an edible core” can be applied directly to the surface of the edible core, or to a prepared surface of an edible core, or to a crystallized sugar syrup layer overlying any number of coating layers overlying the edible core, within the meaning of the phrase.
  • sugar syrup layers can be provided in the hard panned coatings.
  • the layers can be alternated between one or more layers of sugar syrups containing lecithins and one or more layers of sugar syrups not containing lecithins.
  • one or more opacifying layers prepared from a sugar syrup containing lecithin but not containing a colorant can be disposed nearer to an edible core than one or more color layers prepared from a sugar syrup not containing lecithin but containing a colorant.
  • lecithin in the opacifying layers, lecithin can enhance the opacity, allowing the layers to better mask the color of the edible core.
  • the one or more opacifying layers can be adjacent to an edible core.
  • one or more intermediate layers can be disposed between the opacifying layers and the edible core, as described above.
  • One or more color layers with sugar syrup and a colorant can be applied over the lecithin-containing opacifying layers and these color layers can be used to impart a coloring to the coating.
  • the hard panned coating can have a thickness of no more than about 3.0 mm, or no more than about 2.5 mm, or no more than about 2.0 mm, or no more than about 1.5 mm, or no more than about 1.0 mm.
  • the hard panned coating can also have a thickness of greater than about 0.1 mm or greater than about 0.2 mm, or greater than about 0.3 mm, or greater than about 0.4 mm, or greater than about 0.5 mm.
  • the hard panned coating can have a thickness of from about 0.1 mm to about 3.0 mm, or from about 0.2 mm to about 2.5 mm, or from about 0.3 mm to about 2.0 mm, or from about 0.4 mm to about 1.5 mm, or from about 0.5 mm to about 1.0 mm.
  • the opacities of opacifying compositions with various lecithins were compared.
  • Six different opacifying compositions were tested, each containing either 0.5 wt-% or 1.0 wt-% of a lecithin.
  • the lecithins used were Alcolec® F100 (a de-oiled soy lecithin) having an HLB of about 7, Alcolec® EM (an enzyme-modified soy lecithin) having an HLB of about 9, and Alcolec® Aquasperse A (a soy lecithin further include ethoxylated mono-diglycerides and propylene glycol) having an HLB of about 12.
  • the opacifying compositions further included sugar syrup having 74 wt-% sugar solids.
  • Each of the six opacifying compositions was applied to a black and white card (1/2 black and 1/2 white) using a drawdown technique.
  • the wet thickness of the opacifying compositions was 10 mil, where a "mil" is a thousandth of an inch.
  • the opacifying compositions were allowed to dry and the opacity of each drawdown was visually inspected.
  • Each of the six opacifying compositions was found to at least partially obscure some portion of the black portions of the cards. Photographs of each drawdown are provided in FIG. 1. As shown in FIG. 1, the drawdown comprising 1.0 wt-% of Alcolec® F100 had the best opacity.
  • Example 2 Color Characteristics with a Colorant
  • Example 2 the color characteristics of various hard panned confections comprising an opacifying layer and a color layer were compared.
  • a hard panned confection having a titanium dioxide-based opacifying layer was used as a control and sample hard panned confection having either a lecithin-based or rice starch-based opacifying layer were compared to this control.
  • samples 1C-1G were prepared with various amounts of lecithin in an opacifying composition.
  • the opacifying compositions further included sugar syrup having 74 wt-% sugar solids.
  • samples were also prepared with 2.5 wt-% T1O2 (Sample 1A), 10 wt-% rice starch (Sample 1H), and with only sugar syrup (Sample IB).
  • Each opacifying composition was applied to a chocolate core in 5 opacifying layers. 17 additional color layers with a yellow, turmeric colorant were then applied. After drying, the L*a*b* color characteristics of each sample were evaluated and are provided in Table 1, below, wherein Sample 1A with T1O2 is considered to be the "target”.
  • the amount of lecithin used provided varying degrees of opacity in the samples.
  • the opacifying composition with 1.0 wt-% Alcolec® F100 (Sample IE) had the best ⁇ value (of 1.00).
  • Such a difference in color would not be perceptible to the human eye, indicating that this opacifying composition is a suitable alternative for opacifying compositions with T1O2 in an opacifying layer.
  • increasing the amount of Alcolec® F100 to 2.0 wt-% negatively impacted the ⁇ value.
  • sample opacifying compositions were prepared with either 1.0 wt-% lecithin, 2.5 wt-% T1O2, 10 wt-% rice starch, or sugar syrup only. These four samples were applied in 5 opacifying layers to an edible chocolate core. 17 additional color layers with the blue (Samples 2A-2D), brown (Samples 3A-3D), green (Samples 4A-4D), orange (Samples 5A- 5D), and red (Samples 6A-6D) colorants described in Table 2 were then applied. After drying, the L*a*b* color characteristics of each sample were evaluated and are provided in Tables 3-7, below, wherein the sample with Ti0 2 with each colorant is considered to be the "target".
  • a hard panned coating using lecithin in the opacifying layers can have a low ⁇ value (e.g., less than 6) when used with a variety of colorants as compared to the same color hard panned coatings with T1O2.
  • This result indicates that the effect on the color of the hard panned coating is minimal when the opacifying layers incorporate lecithin instead of titanium dioxide.
  • the opacifying compositions with lecithin had an improved ⁇ value as compared to opacifying compositions with rice starch (an alternative Ti0 2 substitute) when used with blue, orange, and red colorants, and the ⁇ value was about the same when used with a green colorant. Therefore, an opacifying composition containing lecithin is a suitable alternative to an opacifying composition containing titanium dioxide to provide opacity in an edible product.

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  • Oil, Petroleum & Natural Gas (AREA)
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Abstract

La présente invention concerne des compositions de revêtement comprenant de la lécithine, les compositions étant des compositions opacifiantes et de la lécithine étant utilisée dans une couche opacifiante d'un revêtement dragéifié dur. Les compositions de revêtement peuvent être utilisées dans un revêtement dragéifié dur d'une confiserie dragéifiée dure, par exemple, avec au moins une couche opacifiante du revêtement dragéifié dur comprenant du sirop de sucre et une lécithine et au moins une couche colorée du revêtement dragéifié dur comprenant du sirop de sucre et un colorant.
PCT/US2018/024435 2017-03-27 2018-03-27 Compositions de revêtement de lécithine pour confiseries dragéifiées dures WO2018183237A1 (fr)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3895105A (en) * 1971-01-04 1975-07-15 Gen Foods Corp Chocolate coating comprising hydroxylated lecithin
WO1998030109A1 (fr) * 1997-01-11 1998-07-16 Mars, Incorporated Procedes de solidification du chocolat et produits obtenus par ces procedes
US20050191406A1 (en) * 2003-12-30 2005-09-01 Lonette Alexander Coated confectionery product
WO2009108769A2 (fr) * 2008-02-27 2009-09-03 Cadbury Adams Usa, Llc Confiserie à régions multiples
US20090258108A1 (en) * 2006-07-31 2009-10-15 Shen Chungsea A Food product with an encapsulated lecithin material
US20110256271A1 (en) * 2008-11-17 2011-10-20 Cadbury India Ltd Center-Filled Confection and Method
US20130095221A1 (en) * 2008-11-14 2013-04-18 Archer Daniels Midland Company Food compositions comprising organogels
US20160029657A1 (en) * 2013-03-15 2016-02-04 Wm. Wrigley Jr. Company Hard panned coating and confection comprising the same

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3895105A (en) * 1971-01-04 1975-07-15 Gen Foods Corp Chocolate coating comprising hydroxylated lecithin
WO1998030109A1 (fr) * 1997-01-11 1998-07-16 Mars, Incorporated Procedes de solidification du chocolat et produits obtenus par ces procedes
US20050191406A1 (en) * 2003-12-30 2005-09-01 Lonette Alexander Coated confectionery product
US20090258108A1 (en) * 2006-07-31 2009-10-15 Shen Chungsea A Food product with an encapsulated lecithin material
WO2009108769A2 (fr) * 2008-02-27 2009-09-03 Cadbury Adams Usa, Llc Confiserie à régions multiples
US20130095221A1 (en) * 2008-11-14 2013-04-18 Archer Daniels Midland Company Food compositions comprising organogels
US20110256271A1 (en) * 2008-11-17 2011-10-20 Cadbury India Ltd Center-Filled Confection and Method
US20160029657A1 (en) * 2013-03-15 2016-02-04 Wm. Wrigley Jr. Company Hard panned coating and confection comprising the same

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