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Hard coating with erythritol

A technology of hard coating and erythritol, applied in the field of coating products

Inactive Publication Date: 2013-04-03
CARGILL INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, EP 1 057 414 discloses that it is difficult to use more than 50% by weight of erythritol, because at this high amount crystallization problems occur, resulting in undesirably rough irregular surfaces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Example 1 - Preparation of Chewing Gum with Hard Coating Containing Erythritol, Carrageenan and Maltodextrin

[0061] By mixing together 34.8% (w / w) water, 60.7% (w / w) erythritol Zerose TM 16957 (Cargill) and 3.2% (w / w) maltodextrin (C*Dry Mdx 01910, C*Dry Mdx 01955 Cargill Mdx EP 1205 from Cargill) and this mass was heated to 90-95°C to prepare the coating solution.

[0062] At this temperature, 0.6% (w / w) erythritol Zerose TM 16957 and 0.3% (w / w) kappa-carrageenan (Satiagel UME 614 Carraghenane Kappa (Cargill)) were added and the slurry was further heated to boiling .Adjust Brix when needed and add 0.4% (w / w) TiO 2 .

[0063] The ready-to-use coating solutions were stored and used at 85°C and 60°Brix.

[0064] A nozzle (Spraying systems Co) was passed through hot water and heated electrically at 85°C.

[0065]43 coats were sprayed on the gum center, the total amount of liquid sprayed was about 1225ml. At the beginning, 2 kg of cores were added to the coating pa...

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PUM

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Abstract

The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol, maltodextrin and one or more crystallization modifiers, preferably carrageenan.

Description

field of invention [0001] The present invention relates to a coated product comprising a core and a hard coat surrounding the core, wherein the hard coat consists of at least one coating layer comprising erythritol, maltodextrin and one or more crystallization modifiers agents; and methods of making such coated products. Background of the invention [0002] Edible products are usually coated with hard or soft coatings that allow to improve the visual appearance of the product, or to give the product a pleasant taste, to preserve the taste of the edible product for a longer period of time, to maintain a certain moisture content, and to protect the product from unpleasant tastes. An ingredient or unpleasant odor that escapes from the coated product and / or impairs the taste of the coated product provides a barrier. [0003] Hard coatings are routinely prepared by the roll-and-hang method, typically with sucrose. In recent years, advances in coating techniques (eg, roll-on) h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23G3/54A23G4/20A23G3/34
CPCA23G4/062A23G4/20A23L1/0047A23G3/343A23G3/54A23G3/34A23P20/10A23G4/06A23G3/0002
Inventor B.科特比克R.L.M.费尔考特伦A.A.J.海伦
Owner CARGILL INC