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Edible confectionery coatings including calcium carbonate

A calcium carbonate and coating technology, applied in calcium carbonate/strontium/barium, confectionery, confectionery industry, etc., can solve the problems of inapplicability and inability to provide opacity

Pending Publication Date: 2021-02-05
WM WRIGLEY JR CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unfortunately, the usage rates of these materials may not be suitable for some applications, or in some processes may not provide the same level of opacity as titanium dioxide; colored layers applied over such materials are not expected to exhibit the same The same true color as when the layer is applied over a titanium dioxide based layer

Method used

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  • Edible confectionery coatings including calcium carbonate
  • Edible confectionery coatings including calcium carbonate
  • Edible confectionery coatings including calcium carbonate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Example 1 (Comparative) - Finished Yellow Candy with No Added Opacifier

[0088] 240kg of solid milk chocolate centers are loaded into a rotating pan in which the chocolate centers are swirled, tumbled and layered on top of each other.

[0089] A first base coating syrup consisting of sucrose syrup and corn syrup in a ratio of 95:5 by weight percent was prepared. The base coating syrup was applied to the tumble center in 15 applications. These applications produced a series of layers with dry air applied between each application. Next, another 15 applications of sucrose syrup were applied as the second base coating syrup and dried after each application to complete the base coating portion.

[0090] Next, clear sucrose syrup was applied to the confectionery in the rotating pan in a series of 5 applications of the same sucrose syrup per layer. After each syrup application, the syrup was rolled in to evenly distribute the syrup over each center. After each tumbling st...

Embodiment 2

[0096] Example 2 (Invention) - Finished Yellow Candy with Scalenohedral Calcium Carbonate in First (Base) and Second Coating Parts

[0097] 240 kg of solid milk chocolate centers were loaded into a rotating pan and the pan was started to rotate to tumble the centers. A first base coating syrup was prepared consisting of sucrose syrup, corn syrup, and scalenohedral calcium carbonate in a ratio of 75:5:20 by weight percent. The base coating syrup was applied to the tumble center in 15 applications. These applications produced a series of layers with dry air applied between each application.

[0098] Next, another 15 applications of sucrose syrup were applied as a second base coating syrup and dried to complete the base coating portion. Next, sucrose syrup with scalenohedral calcium carbonate was prepared, which consisted of sucrose syrup and scalenohedral calcium carbonate at a ratio of 90:10 weight percent. This coated syrup with scalenohedral calcium carbonate was applied i...

example 2

[0103]

[0104] Table 3 - L*C*h* color values ​​for Examples 1 and 2

[0105]

[0106] ***

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PUM

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Abstract

Edible coatings comprising scalenohedral calcium carbonate particles are provided. The scalenohedral calcium carbonate particles can act as a white pigment to impart white color properties to the edible coatings, or to opacify edible coatings to act as a substrate to subsequent layers containing colors.

Description

technical field [0001] The presently disclosed subject matter relates to 3 ) of the new coating. The coating of the present application provides the desired whiteness and opacity while successfully interfacing with confectionery coating technology. Background technique [0002] Consumers love coated confectionaries because they provide a multi-sensory consumption experience. That is, the coating typically provides a different texture and flavor than the underlying confectionery, and such confectionery can be provided in a variety of sizes, flavors, and colors. Serving these confectionaries in every possible combination of flavors, tastes, textures and colors can be challenging. Producing vibrant colors can be particularly difficult, especially when the lower confectionery is darker in color and the lower confectionery is a different color than the top coating, or when natural colors are used. [0003] Pigment-grade titanium dioxide (TiO2) is commonly used as a white pigm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P20/00A23P20/10A23G3/00A23G4/00A23L5/40A23L5/42C01F11/18
CPCA23L5/42A23P20/10A23G3/362A23G3/343A23G4/062A23G4/064A23G2210/00A23G2220/20A23G1/54A23G1/325A23G1/305A23P20/15
Inventor 布伦特·安德森汤姆·柯林斯凯文·克罗内伯格-斯坦顿迪莉西亚·鲍威尔
Owner WM WRIGLEY JR CO