WO2023148393A1 - Compositions de glaçage - Google Patents

Compositions de glaçage Download PDF

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Publication number
WO2023148393A1
WO2023148393A1 PCT/EP2023/052911 EP2023052911W WO2023148393A1 WO 2023148393 A1 WO2023148393 A1 WO 2023148393A1 EP 2023052911 W EP2023052911 W EP 2023052911W WO 2023148393 A1 WO2023148393 A1 WO 2023148393A1
Authority
WO
WIPO (PCT)
Prior art keywords
glazing composition
glazing
hydroxypropyl
liquid
distarch phosphate
Prior art date
Application number
PCT/EP2023/052911
Other languages
English (en)
Inventor
Geertrui BOSMANS
Claire REN
Bram PAREYT
Original Assignee
Puratos Nv
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 Puratos Nv filed Critical Puratos Nv
Priority to MX2024009583A priority Critical patent/MX2024009583A/es
Priority to CN202380020682.XA priority patent/CN118660628A/zh
Priority to AU2023215790A priority patent/AU2023215790A1/en
Publication of WO2023148393A1 publication Critical patent/WO2023148393A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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

Definitions

  • the present invention relates to the field of food processing. More specifically, the present invention relates to a glazing composition, more particularly to a ready-to-use glazing composition to be applied after baking.
  • Baked food products that are shiny or that have a gloss are perceived as superior by consumers in terms of being fresher and more indulgent. To that end, bakers and confectioners use glazes to provide a shiny appearance to food products.
  • liquid (pasteurized) egg also referred to as "egg wash”
  • egg wash liquid (pasteurized) egg
  • egg wash has been used as a glazing agent for providing a shiny surface to bakery and confectionery products.
  • the use of eggs has several drawbacks such as, for example, the microbial safety, the presence of allergens or the difficult cleaning of the baking trays after glazing and baking.
  • glazing compositions that combine hydroxypropyl distarch phosphate with hydroxypropyl starch. This particular combination of ingredients allows the glazing compositions to give to baked or confectionery products an excellent shine/glossy appearance which is not sticky after storage in hermetic packaging. Glaze compositions refer to compositions that are applied (brushed, drizzled, sprayed,%) onto baked or confectionery products to add shine, flavor, and/or visual appeal.
  • the present application relates to a glazing composition for baked or confectionery products comprising hydroxypropyl distarch phosphate, hydroxypropyl starch and optionally lecithin. More in particular, a glazing composition wherein the ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch is between 0.30 and 3.30, more preferably between 0.50 and 2.00.
  • the glazing composition as disclosed herein is characterized by having a ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch between 0.15 and 2.00, more preferably between 0.50 and 1.50.
  • the glazing composition as disclosed herein comprises at least 85.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, preferably at least 90.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, more preferably at least 95.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, even more preferably at least 99.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.
  • the glazing composition as disclosed herein comprises less than 10.0% (w/w dry matter) of protein, preferably less than 5.0% (w/w dry matter) of protein, more preferably less than 2.0% (w/w dry matter) of protein, even more preferably less than 1.0% (w/w dry matter) of protein.
  • the glazing composition as disclosed herein is a dry glazing composition preferably a dry glazing composition wherein the dry matter of the dry glazing composition is 75.0% (w/w) or more, preferably 80.0% (w/w) or more, more preferably 85.0% (w/w) or more, and even more preferably 90.0% (w/w) or more.
  • the glazing composition as disclosed herein is a liquid or semi-liquid glazing composition and wherein said glazing composition further comprises a liquid component preferably chosen from ethanol and water, or mixtures thereof.
  • the glazing composition as disclosed herein comprises: between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, optionally one or more additional ingredients, and a liquid component, preferably water, up to 100%.
  • the glazing composition as disclosed herein comprises: between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, between 1.50 and 6.00 % (w/w), preferably between 2.00 and 5.00 % (w/w) of lecithin optionally one or more additional ingredients, and a liquid component, preferably water, up to 100%.
  • the present application relates to a baked or confectionery product coated with the glazing composition as disclosed herein.
  • the present application also relates to a method of preparing a glazing composition as disclosed herein, comprising the steps of mixing hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, and optionally packing the mixed ingredients.
  • the present application also relates to a method for preparing a glazed bakery or confectionery product, comprising applying the glazing composition as disclosed herein to the surface of a baked or confectionery product, and optionally cooling and storing the resulting glazed bakery or confectionery product.
  • the method for preparing a glazed bakery or confectionery product as disclosed herein provides that the glazing composition has a viscosity of between 5.0 and 400.0 cps, preferably between 20.0 and 200.0 cps, more preferably between 30.0 and 100.0 cps prior to applying the glazing composition to the surface of the baked or confectionery product.
  • the present application relates to the use of a composition as disclosed herein as a dry, liquid or semi liquid glazing composition.
  • the use as disclosed herein further provides in that the glazing composition as disclosed herein is used as a ready-to-use glazing composition.
  • the use as disclosed herein further provides in that the glazing composition as disclosed herein is applied to the surface of a baked or confectionery product after baking said baked or confectionery product.
  • the inventors have surprisingly found that combinations of hydroxypropyl distarch phosphate, hydroxypropyl starch and optionally lecithin allow to obtain glazing compositions that give to baked or confectionery products an excellent shine/glossy appearance and that is not sticky after storage in hermetic packaging.
  • the present application relates to a glazing composition for baked or confectionery products comprising hydroxypropyl distarch phosphate and hydroxypropyl starch. More in particular the present application relates to a glazing composition for baked or confectionery products comprising hydroxypropyl distarch phosphate, hydroxypropyl starch and lecithin.
  • the glazing composition as disclosed herein provides that the ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch is between 0.30 and 3.30, more preferably between 0.50 and 2.00.
  • the glazing composition as disclosed herein is characterized by having a ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch between 0.30 and 3.30, more preferably between 0.50 and 2.00, and wherein the ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch (total amount of hydroxypropyl distarch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50.
  • the inventors have also found that in the glazing compositions as disclosed herein the presence of proteins, commonly used in non-egg based glazes, was not required to provide the desired functionalities.
  • the glazing composition as disclosed herein comprises less than 10.0% (w/w dry matter) of protein, preferably less than 5.0% (w/w dry matter) of protein, more preferably less than 2.0% (w/w dry matter) of protein, even more preferably less than 1.0% (w/w dry matter) of protein.
  • the protein may be of any type, such as vegetable or nonvegetable protein.
  • the protein is vegetable protein.
  • Non-limiting examples of vegetable protein are pulse proteins (pea protein, chickpea protein, ...), tuber proteins (potato protein, %), cereal proteins (wheat protein, %) or oilseed proteins (soy protein, canola protein, ).
  • the glazing composition as disclosed herein comprises no proteins.
  • the absence of proteins may be of relevance for consumers with specific dietary requests or consumers sensible to certain allergens.
  • the glazing composition as disclosed herein comprises at least 85.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, preferably at least 90.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, more preferably at least 95.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, even more preferably at least 98.0 or 99.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.
  • the sum of the dry matter of the hydroxypropyl distarch phosphate, of the hydroxypropyl starch and, if present, of the lecithin represents more than 85.0wt%, preferably more than 90.0wt%, more preferably more than 95.0wt%, even more preferably more than 98.0 or 99.0wt% of the dry matter of the glazing composition.
  • the glazing compositions as disclosed herein may contain a reduced number of additives that need, for example, being indicated on the product label. This is also relevant for consumers with specific dietary requests and/or concerns about "clean(er) label" food products.
  • the glazing composition as disclosed herein may contain additional ingredients such as hydrocolloids , fats and derivates, fibres, emulsifiers, carbohydrates, polyols, salts, acids or acidulants, preservatives, colorants, flavours, etc.
  • Hydrocolloids may be advantageously used in an amount between 0.01 and 30.0 wt%, preferably between 0.01 and 10.0 wt%, of the dry matter of the glazing composition.
  • suitable hydrocolloids are gums, celluloses and cellulose derivatives, alginates, pectins, etc.
  • Fats and derivatives may be advantageously used in amount between 0.10 and 50.0 wt%, preferably between 0.10 and 30.0 wt%, more preferably between 1.0 and 10.0 wt% of the dry matter of the glazing composition.
  • suitable fats and derivates are native vegetable oils, hydrogenated vegetable oils, etc.
  • Fibres may be advantageously used in amount between 0.010 and 10.0 wt%, preferably between 0.01 and 5.0 wt%, of the dry matter of the glazing composition.
  • suitable fibres are wheat or citrus (soluble) fibres.
  • Emulsifiers may be advantageously used in amount between 0.50 and 10.0 wt% of the dry matter of the glazing composition.
  • suitable emulsifiers are lecithin, lysolecithin, mono and diglycerides of fatty acids, etc.
  • Carbohydrates may be monosaccharides, disaccharides or saccharides with a higher degree of polymerisation, with the exclusion of hydroxypropyl distarch phosphate and hydroxypropyl starch. Carbohydrates may be advantageously used in amount between 0.10 and 50.0 wt%, preferably between 0.10 and 10.0 wt%, of the dry matter of the glazing composition.
  • suitable carbohydrates are dextrose, maltodextrin, dextrin, sucrose, etc.
  • the glazing composition as disclosed herein may comprise carbohydrates in amount between 0.10 and 50.0 wt% in addition to the hydroxypropyl distarch phosphate and hydroxypropyl starch which are already present in the glazing composition as disclosed herein.
  • Salts may be advantageously used in amount between 0.10 and 5.0 % of the dry matter of the glazing composition.
  • suitable salts are sodium, potassium or calcium salts of organic and inorganic acids such as NaCI, KCI or CaCL.
  • Acids or acidulants may be advantageously used in amount between 0.10 and 3.0 wt% of the dry matter of the glazing composition.
  • suitable acids or acidulants are citric acid, malic acid, folic acid, etc.
  • Preservatives may be advantageously used in amount between 0.1 and 3.0 wt% of the dry matter of the glazing composition.
  • suitable preservatives are sorbates and antioxidants, etc, such as potassium sorbate, glycerol or propionic acid.
  • the term "glazing composition” refers to a product aimed to be applied on a baked or confectionery product to give it a shiny surface and eventually to protect it against for example desiccation.
  • post-bake it means that the glazing composition is particularly suited for application after baking.
  • the glazing composition as taught herein is a post-bake glazing composition.
  • hydroxypropyl distarch phosphate also known as “hydroxypropylated distarch phosphate” refers to a resistant starch obtained by treating starch with propylene oxide and phosphoric acid. It is approved as an additive by the European Union (EU) under the code E1442.
  • EU European Union
  • hydroxypropyl starch also known as “Hydroxyl propyl starch”; “2-Hydroxypropyl starch” or “hydroxylpropyl starch” refers to a starch obtained by treating starch with propylene oxide. It is approved as an additive by the European Union under the code E1440.
  • lecithin refers to a complex mixture of acetoneinsoluble phosphatides that consists of phosphatidylcholine, phosphatidylethanolamine, and phosphatidyl inositol, combined with various amounts of other substances such as triglycerides, fatty acids, carbohydrates (Food Chemical Codex, The National Academys Press, 2003, p. 248).
  • Lecithin is admitted by the EU as a food additive, designated as E322.
  • the lecithin is from natural origin, in particular from plant origin. Examples of source of plant lecithin are soy, rapeseed and sunflower.
  • the lecithin may be of any type including, but not limited to, native lecithin, (de-oiled) hydrolysed lecithin (lysolecithin), fractionated lecithin.
  • the glazing composition as disclosed herein is a dry glazing composition, such as a powder.
  • the dry glazing composition as disclosed herein comprises hydroxypropyl distarch phosphate, hydroxypropyl starch and optionally lecithin.
  • the ratio between the amounts of hydroxypropyl distarch phosphate and the amounts of hydroxypropyl starch is between 0.30 and 3.30, preferably between 0.50 and 2.00.
  • the dry glazing composition as disclosed herein is characterized by having a ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch between 0.30 and 3.30, more preferably between 0.50 and 2.00, and wherein the ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch (total amount of hydroxypropyl distarch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50.
  • the dry glazing composition as disclosed herein is a dry glazing composition wherein the dry matter of the dry glazing composition is 75.0% (w/w) or more, preferably 80.0% (w/w) or more, more preferably 85.0% (w/w) or more, and even more preferably 90.0% (w/w) or more.
  • the dry glazing composition as disclosed herein comprises less than 10.0% (w/w dry matter) of protein, preferably less than 5.0% (w/w dry matter) of protein, more preferably less than 2.0% (w/w dry matter) of protein, even more preferably less than 1.0% (w/w dry matter) of protein. More in particular the dry glazing composition as disclosed herein comprises no proteins.
  • the dry glazing composition as disclosed herein comprises at least 85.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, preferably at least 90.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, more preferably at least 95.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, even more preferably at least 98.0 or 99.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.
  • the glazing composition as disclosed herein is a liquid or semi-liquid composition, in particular a glazing composition as disclosed herein that further comprises a liquid component preferably chosen from ethanol and water, or mixtures thereof. More preferably the liquid component is water.
  • the liquid or semi-liquid glazing composition as disclosed herein comprises hydroxypropyl distarch phosphate, hydroxypropyl starch, a liquid component and optionally lecithin.
  • the ratio between the amounts of hydroxypropyl distarch phosphate and the amounts of hydroxypropyl starch is between 0.30 and 3.30, preferably between 0.50 and 2.00.
  • liquid or semiliquid glazing composition as disclosed herein is characterized by having a ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch between 0.30 and 3.30, more preferably between 0.50 and 2.00, and wherein the ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch (total amount of hydroxypropyl distarch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50.
  • the liquid or semi-liquid glazing composition as disclosed herein comprises less than 10.0% (w/w dry matter) of protein, preferably less than 5.0% (w/w dry matter) of protein, more preferably less than 2.0% (w/w dry matter) of protein, even more preferably less than 1.0% (w/w dry matter) of protein. More in particular the liquid or semi-liquid glazing composition as disclosed herein comprises no proteins.
  • the liquid or semi-liquid glazing composition as disclosed herein comprises at least 85.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, preferably at least 90.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, more preferably at least 95.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, even more preferably at least 98.0 or 99.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.
  • liquid or semi-liquid glazing composition as referred to herein may contain additional ingredients such as hydrocolloids , fats and derivates, fibres, emulsifiers, carbohydrates, polyols, salts, acids or acidulants, preservatives, colorants, flavours, etc.
  • the liquid or semi-liquid glazing composition as referred to herein is a ready-to- use liquid or semi-liquid glazing composition, i.e. a liquid or semi-liquid glazing composition that may be applied on a baked or confectionery product without additional processing step, such as mixing or heating.
  • the liquid or semi-liquid glazing composition as disclosed herein comprises: between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, optionally one or more additional ingredients, and a liquid component, preferably water, up to 100%.
  • liquid or semi-liquid glazing composition as disclosed herein comprises: between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, between 1.50 and 6.00 % (w/w), preferably between 2.00 and 5.00 % (w/w) of lecithin optionally one or more additional ingredients, and a liquid component, preferably water, up to 100%.
  • the present application relates to a baked or confectionery product coated with the glazing composition as disclosed herein. More in particular the amount of the glazing composition applied to the baked or confectionery product ranges between 2.50 mg/cm 2 and 15.0 mg/cm 2 , preferably between 4.0 mg/cm 2 and 10 mg/cm 2 .
  • the glazing composition is preferably applied on the top surface of the baked or confectionery product, more in particular, at least 50.0%, at least 60.0%, at least 70.0%, at least 80.0%, at least 90.0% or at least 95.0%, of the top surface of the baked or confectionery product is covered with the glazing composition as disclosed herein.
  • the coated baked or confectionery product may be any type of bread, brioche, viennoiserie, puffed pastry, biscuit, ... that has been baked.
  • the baked or the confectionery product may have a wide range of compositions (e.g. lean or rich) and textures (e.g. soft or crusty), obtained by processing condition like baking of freshly produced dough/batter, baking partially fermented frozen (PFF) dough/batter, unfermented frozen (UFF) dough/batter.
  • Non-limiting examples of baked or confectionery products are (hamburger) buns, croissants, bread, panettone, etc.
  • the present application also relates to a method of preparing a glazing composition as disclosed herein, comprising the steps of mixing hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, and optionally packing the mixed ingredients.
  • a method of preparing a glazing composition as disclosed herein comprising the steps of mixing hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, and optionally packing the mixed ingredients.
  • other additional ingredients are mixed with the hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.
  • the method of preparing a glazing composition as disclosed herein provides that the ratio between the amounts of hydroxypropyl distarch phosphate and the amounts of hydroxypropyl starch is between 0.30 and 3.30, preferably between 0.50 and 2.00. More in particular the method of preparing a glazing composition as disclosed provides that the ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch is between 0.30 and 3.30, more preferably between 0.50 and 2.00, and the ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch (total amount of hydroxypropyl distarch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50.
  • the mixing of the ingredients may be performed by any suitable method and/or with any suitable equipment. No particular adaptation of well-known methods or tools is required. Examples of suitable equipment include rotating mixers, horizontal mixers, vertical mixers, convective mixers, impact mixers, tumbling mixers, shear mixers, ...
  • lecithin and/or fats may be used in a liquid form and, for example, sprayed on the blend of the other ingredients of the composition.
  • the method of preparing a glazing composition as disclosed may be characterized in that the glazing composition is a dry glazing composition or a liquid or semi-liquid glazing composition.
  • the dry glazing composition may in the preparation method as disclosed herein be packed in any packaging suitable for containing powdered products.
  • suitable packaging are paper or plastic bags, pails, carboard or plastic boxes, drums, etc.
  • liquid component is additionally added to the other ingredients.
  • the liquid component is preferably chosen from ethanol and water, or mixtures thereof, more preferably said liquid component is water.
  • the dry ingredients are first blended or mixed together before adding to the liquid component.
  • the method for preparing a liquid or semi-liquid glazing composition as disclosed herein further comprises the step of homogenizing the liquid or semi-liquid mixture.
  • the homogenization of the mixture may be performed by any suitable method using any suitable equipment designed to homogenize a liquid or semi-liquid mixture. Examples of suitable equipment are 1 step or 2 step homogenizers.
  • the mixing and the homogenization steps may be performed simultaneously in the same equipment.
  • the method for preparing a liquid or semi-liquid glazing composition as disclosed herein further comprises the step of heating the liquid or semi-liquid mixture.
  • the heating of the mixture may be performed by any suitable method using any suitable equipment designed to heat a liquid or semi-liquid solution with a time-temperature combined setting.
  • suitable equipment are direct steam injection, direct steam infusion, plate or tubular or scraped heat exchangers.
  • the heating step ensures pasteurization or sterilization of the mixture.
  • the mixture is UHT-treated.
  • the method for preparing a liquid or semi-liquid glazing composition as disclosed herein may further comprise the step of cooling the heated liquid or semi-liquid mixture.
  • the packing of the liquid or semi-liquid mixture may be performed by any suitable method using any suitable equipment designed to pack a liquid or semi-liquid solution in aseptic conditions.
  • suitable equipment include aseptic filling systems in carton bricks, in bottles, in bag-in- box or in containers.].
  • a suitable method for preparing a liquid or semi-liquid glazing composition as disclosed herein may comprise the steps of: mixing in any order between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w),of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, optionally between 1.50 and 6.00 % (w/w), preferably between 2.00 and 5.00 % (w/w) lecithin, optionally additional ingredients, and water up to 100% optionally heating the mixture, optionally homogenizing the mixture, optionally cooling the mixture, optionally packing the mixture.
  • the present application also relates to a method for preparing a glazed bakery or confectionery product, comprising applying the glazing composition as disclosed herein to the surface of a baked or confectionery product, and optionally cooling, packing and storing the resulting glazed bakery or confectionery product.
  • the coated baked or confectionery product is packed in an airtight/impermeable material packaging.
  • the coated baked or confectionery product is stored using standard conditions depending on the baked or confectionery product. Temperature may be from freezing temperature (for examples -2°C up to -20°C or even less) to room (ambient) temperature. Storage time may be from 0 minutes (direct consumption of the product) up to several months.
  • the glazing composition applied herein to the surface of a baked or confectionery product is preferably liquid before application.
  • a powder or a semi-liquid glazing composition needs to be dissolved or diluted in a liquid component, such as water, before use.
  • the glazing composition as disclosed herein comprises at least 85.0 % of the liquid component, particularly at least 90.0 % of the liquid component, more particularly at least 95.0 % of the liquid component.
  • the method for preparing a glazed bakery or confectionery product as disclosed herein provides that the glazing composition has a viscosity of between 5.0 and 400.0 cps, preferably between 20.0 and 200.0 cps, more preferably between 30.0 and 100.0 cps prior to applying the glazing composition to the surface of the baked or confectionery product.
  • the viscosity is advantageously measured by using a Brookfield viscosimeter equipped with a spindle n°3 rotating at a speed of 50 rpm and at a room temperature (20 +/- 2°C).
  • the glazing composition may be applied to the surface of a baked or confectionery product by any suitable method. Suitable methods are conventional methods used in the art. Examples of methods are applications by brushing, spraying, roll system coating, etc.
  • the glazing composition is applied after baking of the baked or confectionery product. In more preferred embodiments the glazing composition is applied on a hot baked or confectionery product. In even more preferred embodiments, the glazing composition is applied when the temperature of the surface of the baked or confectionery product is higher than 50°C; preferably higher than 60°C, more preferably higher than 70°C. In some further embodiments the glazing composition is applied when the temperature of the surface of the baked or confectionery product is lower than 150°C, preferably lower than 100°C.
  • the amount of the liquid glazing composition applied to the baked or confectionery product is between 2.5 mg/cm 2 and 15.0 mg/cm 2 , preferably between 4.0 mg/cm 2 and 10.0 mg/cm 2 .
  • the glazing composition is preferably applied on the top surface of the baked or confectionery product, more in particular, at least 50.0%, at least 60.0%, at least 70.0%, at least 80.0%, at least 90.0% or at least 95.0%, of the top surface of the baked or confectionery product is covered with the glazing composition as disclosed herein.
  • a suitable method for preparing a glazed baked or confectionery product may comprise the steps of mixing in any order between 1.5 and 5.0 %(w/w), preferably between 1.8 and 4.0 % (w/w),of hydroxypropyl distarch phosphate, between 1.5 and 5.0 %(w/w), preferably between 1.8 and 4.0 % (w/w), of hydroxypropyl starch, between 1.5 and 6.0 % (w/w), preferably between 2.0 and 5.0 % (w/w) lecithin, optionally additional ingredients, and water up to 100% optionally heating the mixture, optionally homogenizing the mixture, optionally cooling the mixture, thereby obtaining a liquid glazing composition, and applying the liquid glazing composition on a baked or confectionery product, optionally cooling the coated baked or confectionery product, optionally packing the coated baked or confectionery product, and optionally storing the coated baked or confectionery product.
  • the present invention relates to the use of the glazing composition as taught herein to cover baked or confectionery products.
  • the present application relates to the use of a composition as disclosed herein as a dry, liquid or semi liquid glazing composition.
  • the glazing composition is a ready-to-use (RTU) glazing composition, i.e. a glazing composition that can be applied on a baked or confectionery item directly or after dilution or dissolution in a liquid.
  • RTU ready-to-use
  • the use as disclosed herein further provides in that the glazing composition as disclosed herein is used as a ready-to-use glazing composition.
  • glazing compositions are particularly suited for an application after baking.
  • the use as disclosed herein further provides in that the glazing composition as disclosed herein is applied to the surface of a baked or confectionery product after baking said baked or confectionery product.
  • the glazing composition is applied on a hot baked or confectionery product.
  • the glazing composition is applied when the temperature of the surface of the baked or confectionery product is higher than 50°C; preferably higher than 60°C, more preferably higher than 70°C.
  • the glazing composition is applied when the temperature of the surface of the baked or confectionery product is lower than 150°C, preferably lower than 100°C.
  • Example 1 glazing compositions
  • Liquid glazing compositions were prepared using the ingredients listed in Table 1
  • Example 2 glazed hamburger buns
  • Hamburger buns were prepared by mixing 3000 g of flour (DUO, Ceres), 1290 g water, 450 g margarine (Aristo Pan, Puratos), 240 g sugar, 180g fresh yeast, 150g pasteurized liquid whole eggs, 90 g dough conditioner (S500 Controller, Puratos), and 60 g salt at 25°C / 55% relative humidity (RH) in a Diosna SP 24 mixer (2 min at 1 st speed, 9 min at 2 nd speed). Dough was divided (60 g pieces) and proofed intermediately for 20 min at room temperature.
  • Dough was divided (60 g pieces) and proofed intermediately for 20 min at room temperature.
  • Molding was performed with a Rotamat on baking trays with baking paper before final proof (phase 1: 45 min at 35°C and 95% RH, phase 2: 15 min at room temperature and humidity) before baking (9 min at 230°C) in a Miwe Condo oven.
  • Glazing compositions of example 1 were applied with a spray gun (type Krebbs) on 60 g buns immediately after baking.
  • the temperature of the surface of the buns was between 70°C and 80°C at the time of application.
  • the sprayed amount was about 8 mg/cm 2 on the top of the buns.
  • Control buns were either buns without glazing (control 1) or buns glazed before baking (glazed after 5 minutes in the phase 2 of the final proof) with a reference protein-containing glazing composition (Sunset Glaze CLND - Puratos)(control 2).
  • control and glazed buns were packed in hermetic plastic packaging and stored for one part at room temperature conditions (20 +/- 2°C), for the other part in a freezer (-18 +/- 2°C). After 24 hours, the frozen buns were thawed for 2 hours and were evaluated, together with the buns stored at room temperature, by a trained expert panel.
  • the expert panel was trained to describe and score the properties of glazed baked or confectionery products. The following criteria were evaluated:
  • Shine (sometimes termed as shininess or sheen):
  • the shine is the visual property of something shining with reflective light.
  • Evaluation under a constant and standardized white light, assess the intensity of light reflection at the surface of the product and score it from 0 to 5 (from not shiny to shiny).
  • Evaluation touch the surface of the product with the hand or forearm immediately after opening of the packaging. Assess the force needed to remove the hand or forearm and score it from 0 to 5 (from not sticky to extremely sticky).
  • Liquid glazing compositions were prepared using the ingredients listed in Table 3
  • the glazing compositions were prepared using the same process as in Example 1.
  • Example 4 glazed hamburger buns
  • Glazed buns were evaluated as described in Example 2. An additional parameter (surface homogeneity) was evaluated. It gives an indication of the homogeneous spreading of the glazing composition on the bun; Surface homogeneity
  • Definition the quality or state of having a uniform structure or composition.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne le domaine du traitement des aliments. Plus spécifiquement, la présente invention concerne une composition de glaçage, plus particulièrement une composition de glaçage sans protéine prête à l'emploi à appliquer après cuisson. Les compositions de glaçage combinent du phosphate de diamidon hydroxypropyle avec de l'amidon hydroxypropyle. Cette combinaison particulière d'ingrédients permet aux compositions de glaçage de donner à des produits de boulangerie ou de confiserie un excellent aspect brillant/glacé qui n'est pas collant après stockage dans un emballage hermétique.
PCT/EP2023/052911 2022-02-07 2023-02-07 Compositions de glaçage WO2023148393A1 (fr)

Priority Applications (3)

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MX2024009583A MX2024009583A (es) 2022-02-07 2023-02-07 Composiciones de glaseado.
CN202380020682.XA CN118660628A (zh) 2022-02-07 2023-02-07 上光组合物
AU2023215790A AU2023215790A1 (en) 2022-02-07 2023-02-07 Glazing compositions

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BEBE2022/5078 2022-02-07
BE20225078A BE1030253B1 (nl) 2022-02-07 2022-02-07 Glazuur samenstellingen

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997000620A1 (fr) * 1995-06-23 1997-01-09 Cerestar Usa, Inc. Succedane de gomme naturelle
US5756140A (en) * 1997-04-21 1998-05-26 Red Arrow Products Company Inc. Browning composition and method of browning dough-based foodstuffs
EP1316615A1 (fr) * 2001-11-13 2003-06-04 National Starch and Chemical Investment Holding Corporation Utilisation d'amidon converti de faible viscosité et à haute teneur en solides dans des produits alimentaires
US20100196553A1 (en) * 2009-02-05 2010-08-05 Matsutani Chemical Industry Co., Ltd. Coating composition for bakery food products and bakery food products using the same
WO2021136169A1 (fr) * 2019-12-30 2021-07-08 仙乐健康科技股份有限公司 Composition filmogène contenant de la gomme gellane et de l'amidon, et application en capsule molle
WO2021245229A1 (fr) * 2020-06-05 2021-12-09 Kerry Luxembourg S.À. R.L. Composition d'enrobage avec un glaçage alimentaire

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997000620A1 (fr) * 1995-06-23 1997-01-09 Cerestar Usa, Inc. Succedane de gomme naturelle
US5756140A (en) * 1997-04-21 1998-05-26 Red Arrow Products Company Inc. Browning composition and method of browning dough-based foodstuffs
EP1316615A1 (fr) * 2001-11-13 2003-06-04 National Starch and Chemical Investment Holding Corporation Utilisation d'amidon converti de faible viscosité et à haute teneur en solides dans des produits alimentaires
US20100196553A1 (en) * 2009-02-05 2010-08-05 Matsutani Chemical Industry Co., Ltd. Coating composition for bakery food products and bakery food products using the same
WO2021136169A1 (fr) * 2019-12-30 2021-07-08 仙乐健康科技股份有限公司 Composition filmogène contenant de la gomme gellane et de l'amidon, et application en capsule molle
WO2021245229A1 (fr) * 2020-06-05 2021-12-09 Kerry Luxembourg S.À. R.L. Composition d'enrobage avec un glaçage alimentaire

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Food Chemical Codex", 2003, THE NATIONAL ACADEMIES PRESS, pages: 248

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BE1030253B1 (nl) 2023-09-04
AU2023215790A1 (en) 2024-07-25
MX2024009583A (es) 2024-08-14
BE1030253A1 (nl) 2023-08-31

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