Composition for coating foods, its use and foods coated therewith

Abstract

Composition for coating foodstuffs, in particular confectionery, jelly and gum products, comprising the following components (A) and (B): - (A): 60% by weight to 99.94% by weight, based on the total amount of the composition, of an oil with a content of monounsaturated fatty acids, in particular monounsaturated oleic acid, of more than 70% by weight, based on the total amount of the oil, - (B): 0.08 wt.% to 0.13 wt.%, based on the total amount of the composition, ascorbyl palmitate, - (C): 4 wt.% to 15 wt.% wax, based on the total amount of the composition.

Description

The invention relates to a composition for coating foods, in particular confectionery products such as jelly and gum products.Foods are often provided with coatings in order to protect against external influences, such as temperature fluctuations and fluctuations in relative humidity or mechanical stresses. Furthermore, coatings can ensure better packability and prevent sticking together. In particular, confectionery, jelly and gum products such as fruit gums, gum candy and licorice are generally coated with a release agent directly after production to avoid sticking and drying of the goods.In confectionery products, predominantly mixtures of waxes (or waxes and fats) with MCT (medium chain triglycerides) oil are produced as separating agents. MCTl contains saturated fatty acids of length C6-C12. Common fatty acids are caproic acid (C6:0), caprylic acid (C8:0), capric acid (C10:0) and lauric acid (C12:0), the main constituents being caprylic and capric acids. The origin of the fatty acids is usually palm kernel oil or coconut oil. The fatty acids are generally obtained by hydrolysis of coconut fat and palm kernel oil, fractionation of the medium-chain fatty acids and subsequent esterification with glycerol. Advantageous for the use of the saturated fatty acids is their high resistance to oxidation. This is advantageous in particular when used as a release agent in foods, since it is precisely here that one would like to avoid a poor off-taste of a release agent caused by oxidation, or fat aging and fat spoilage.A disadvantage of MCT oils, on the other hand, is that they do not occur naturally, as explained above. This requires that a growing number of end consumers stand skeptically against this ingredient in confectionery, which is not perceived as natural. In addition, coconut fat and palm kernel oil can only be cultivated in tropical fats, which is why they are also undersirring with regard to their sustainability and other social aspects.In contrast to MCT oils, natural vegetable oils, such as rape and sunflower oils, generally have a high proportion of unsaturated fatty acids. Oxidation processes typically use much more quickly here, which in turn can lead to a clearly perceptible change in taste (e.g. rancidness) and can result in an unacceptable food. Because of this, they can only be used to a limited extent for the production of release agents in the industrial production of, for example, gum confections and dried fruits.Due to this high susceptibility of native vegetable oils to spoilage reactions, replacement of the MCT oil with native vegetable oils is only possible if the minimum date of preservation (MHD) is adapted accordingly. This reduction in the date of minimum durability is, however, disadvantageous both from a technological point of view and for the consumer.It is known to improve the susceptibility to oxidation of oils by antioxidants. The antioxidants must meet a large number of criteria when used in foods. Thus, they must be nontoxic and must not adversely affect the taste, odor, and color of the food. In addition, the antioxidants should be sufficiently fat-soluble that they can be homogeneously distributed in the fat phase. Finally, they must be stable in processing processes.Antioxidants which have proven to be fundamentally suitable for use in fats and oils are citric acid, tocopherol, in particular alpha-tocopherol and ascorbic palmitate. In practice, these compounds are generally used in a mixture in order to utilize synergistic effects. In these mixtures, the proportion of ascorbic palmitate is usually set very low, for example 0.005 wt % to 0.05 wt %, since it can lead to an off-taste in higher concentrations, which is undesirable in foods.Up to now it has not been possible to provide a suitable additization which makes it possible to use oils with a high proportion of unsaturated fatty acids and nevertheless a satisfactory shelf life. Oils with a high proportion of monounsaturated oils, in particular with a proportion of more than 70% by weight of monounsaturated oleic acid, such as sunflower oil, for example, are of interest for use in the food industry.DE 695 11 534 T2 describes a non-liquid, low-saturation, beta-prime-stable, plastic shortening. The shortening may contain 25 ppm to 500 ppm of an added antioxidant, wherein the antioxidant may be butylated hydroxytoluene, butylated hydroxyanisole, rosemary extract, tocopherols, citric acid, methylsilicone, ascorbic acid ester, ascorbic acid, ethylenediaminetetraacetic acid, tert-butylhydroquinone, ascorbic acid palmitate, propyl gallate, citric acid ester, or mixtures thereof. The shortening does not contain any wax.EP 2 070 421 A1 describes a composition comprising a first component selected from the group consisting of at least one polyphenol, at least one phenolic diterpene and mixtures of both, at least one glyceride, at least one hydrophilic emulsifier and at least one hydrophobic emulsifier, wherein the hydrophilic emulsifier is selected from the group consisting of DATEM, CITREM, LACTEM, ACETEM and a sugar ester. The use of 500 ppm of ascorbic acid palmitate is described. The composition does not contain wax.WO 2016 / 053971 A1 describes a stabilized oil comprising: an edible oil; and an antioxidant composition, wherein the antioxidant composition comprises alpha-lipoic acid and at least one of ascorbic acid, ascorbic acid palmitate, green tea extract, lecithin and rosemary extract. The level of ascorbic acid palmitate can be from about 500 ppm to about 2,500 ppm. The edible oil may be a soybean oil, a palm oil, a canola oil, a corn oil, an olive oil, an peanut oil, a sunflower oil, a sesame oil, a thistle oil, a marine oil, or mixtures thereof. The edible oil is preferably used for baking and frying. The composition does not contain wax. It is also not usual for edible oils to contain wax. Thus, wax would alter the consistency and generally also the taste and aroma of the edible oil.US 2013 / 0323389 A1 describes a composition comprising a competitive inhibitor and an edible long-chain polyunsaturated oil, wherein the edible long-chain polyunsaturated oil comprises one or more long-chain polyunsaturated fatty acids and a prooxidant. The competitive inhibitor may be selected from the group consisting of butyl hydroxy anisole, butyl hydroxy toluene, tert-butyl hydroquinone, propyl gallate and ascorbic palmitate, and combinations thereof. The level of competitive inhibitor may be between about 10 ppm and about 1,000 ppm. The document does not describe the use of wax.The object of the invention is therefore to provide a composition for coating foods, in particular confectionery, jelly and gum products, which has the highest possible proportion of oils with a high proportion of unsaturated fatty acids, in particular of singly unsaturated fatty acids, and yet exhibits good durability.This object is achieved by a composition for coating foods, in particular confectionery products, jelly products and gum products, comprising the following components (A) and (B):(A): 60% by weight to 99.94% by weight, based on the total amount of the composition, of an oil having a content of monounsaturated fatty acids, in particular monounsaturated oleic acid, of more than 70% by weight, for example 75% by weight to 97% by weight, based on the total amount of the oil,(B): 0.08 wt % to 0.13 wt %, based on the total amount of the composition, of ascorbicyl palmitate,(C): 4 wt % to 15 wt % wax based on the total amount of the composition.According to the invention, it has been found that ascorbic acid palmitate is outstandingly suitable as a base antioxidant in compositions for coating foods having a high content of unsaturated fatty acids. This was surprising to the skilled worker, since, as explained above, ascorbic palmitate has an off-taste / off-flavour in relatively large amounts and, in addition, has only a very low solubility in oil of about 0.03% by weight. Therefore, the skilled worker had to assume that, when higher amounts of ascorbicyl palmitate are added (corresponding to the high proportion of unsaturated fatty acids), only a small amount is available for the antioxidant effect, whereas the undissolved radical remains unused and only increases the off-taste / off-flavour. Thus, the skilled person had to assume that ascorbic acid palmitate is not suitable as a base antioxidant for the additization of oils having a high content of unsaturated fatty acids.Surprisingly, however, it has been found that in the composition according to the invention, at proportions of from 0.08 wt % to 0.13 wt %, the off-taste thereof is not increased and, despite its low solubility in oil, exhibits an excellent antioxidant effect. This makes it possible to provide the composition according to the invention with a high proportion of unsaturated fatty acids and yet to obtain a composition with a satisfactory MHD of preferably more than 18 months, for example 18 to 24 months. This makes it possible to keep the proportion of MCT oils low or to completely dispense with these.According to the invention, the MHD is determined by measuring the peroxide numbers (POZ) over time. The POZ is a measure of the content of peroxidically bound oxygen in fats. Primary oxidation products formed are, in particular, hydroperoxides, in addition to small amounts of other peroxides, as a result of oxidation processes (autoxidation). This determination is suitable for determining the extent of the oxidative change. The POZ therefore gives evidence of the degree of oxidation of the sample and allows an assessment of the extent to which the present fat has been lost. In this connection, it should be noted that, as the oxidation progresses, the peroxides break down increasingly, and therefore the POZ also decreases. However, the POZ is related to possibly occurring false flavours. The measurement of the peroxide values is carried out according to the method described in Europ. Pharmacopoeia, 8th edition; Volume 1, Basic 2014, Chapter 2.5.5.The process can be used for all animal and vegetable fats and oils, as well as fatty acids and mixtures. This method is applicable so long as the sample has a peroxide content of 0 to 30 milliequivalents of active oxygen per kilogram.In the measurement of the MHD according to the invention on the basis of the peroxide numbers, the sample is subjected to accelerated storage at 40° C. Due to the increased storage temperature, the actual storage days are multiplied by a factor of 4. According to the invention, a POZ >10 is assumed as an indication of rancidness.According to the invention, the composition comprises 60 to 99.94% by weight, more preferably 70% to 99% by weight, more preferably 85% to 95% by weight, based on the total amount of the composition, of an oil having a content of monounsaturated fatty acids, in particular of monounsaturated oleic acid, of more than 70% by weight, for example 75% to 97% by weight, and / or 75% to 95% by weight, more preferably 80% to 97% by weight, more preferably 80% to 95% by weight, based on the total amount of the oil.In a preferred embodiment of the invention, the proportion of arylalkyl palmitate in the composition according to the invention is from 0.1% by weight to 0.12% by weight, based in each case on the total amount of the composition.In practical experiments, a further surprising effect was observed. Thus, in the composition according to the invention, ascorbic palmitate surprisingly has a higher antioxidant effect if it is used alone, i.e. not as usual at present in combination with citric acid and tocopherols, in particular alpha-tocopherol.Thus, the use of further antioxidants, in particular of citric acid and tocopherols, in particular alpha-tocopherol, in combination with ascorbic palmitate is conceivable according to the invention, but not preferred. Antioxidants are understood in the sense of the invention to mean substances which can be used for preserving fats by protecting them from changes in taste. They slow down or prevent oxidation of other substances. In an embodiment which is particularly preferred according to the invention, the composition therefore has a proportion of further antioxidants, in particular tocopherol, in particular alpha-tocopherol and / or citric acid, of less than 0.08 wt % and in particular less than 0.06 wt %, in each case based on the total amount of the composition.Particularly preferred components A are native oils, in particular so-called "high-oleic-spun oils". High-oleic-spun oils are distinguished by a particularly high proportion of the monounsaturated oleic acid. Further preferred oils of component A) are corn oil, almond oil, olive oil, rapeseed oil, sunflower oil, wheatgerm oil and / or mixtures thereof.In a further preferred embodiment of the invention, the composition comprises polyunsaturated fatty acids in an amount of less than 15% by weight, more preferably less than 13% by weight, in particular less than 10% by weight, in each case based on the total weight of the composition.Overall, the composition according to the invention is therefore preferably distinguished by a high proportion of monounsaturated fatty acids, in particular oleic acid. Accordingly, the proportion of saturated fatty acids in the composition is preferably low, in particular it is less than 25% by weight, for example 0% by weight to 25% by weight and / or 5% by weight to 25% by weight and / or less than 20% by weight, for example 5% by weight to 20% by weight, in each case based on the total amount of the composition.According to the invention, the composition comprises 4 to 15 wt %, more preferably 6 to 12 wt % and in particular 8 to 11 wt % wax (component (C)).A wax is understood in the sense of the invention to mean an organic compound which has at least one, preferably both, of the following properties: 1. the compound is kneadable at 20° C., solid to brittle-hard; has a coarse to fine-crystalline structure, translucent to opaque in color. 2. from 40 °C it melts without decomposition; slightly above the melting point it is slightly liquid (less viscous), has a strongly temperature dependent consistency and solubility and is polishable under slight pressure.Preferably, the wax is almost insoluble in water but soluble in organic, nonpolar media. Waxes which are particularly preferred according to the invention are palm wax, carnauba wax, bees wax, paraffin waxes, microcrystalline waxes and / or mixtures thereof.In a further preferred embodiment of the invention, the composition according to the invention comprises vegetable fat (component (D)). Component (D), if present, is preferably present in a proportion of 10 to 45 wt%, more preferably 10 to 35 wt%, especially 20 to 35 wt%. The term "fat" in the sense of the invention is understood to mean esters of the alcohol glycerol with three, usually different, fatty acids which are solid at room temperature (20° C.). The fat is preferably characterized in that it contains 50 to 95 wt.% saturated fatty acids. Especially preferred is coconut fat, cocoa butter, rapeseed fat and palm fat.The present invention further provides for the use of a composition according to the invention according to one or more of the embodiments mentioned here for coating foods, in particular confectionery, jelly and gum products such as, for example, fruit gums, gum sweets, licorice and dried fruits, and also the foods coated in this way.The invention is explained in more detail below with reference to several examples:Comparative Example 1a: Preparation of a composition for coating foods (not according to the invention)A composition for coating foods is prepared by mechanically mixing 5-15% by weight of vegetable and animal waxes (in particular carnauba and beeswax) and 85-95% by weight of native oils (in particular MCT oil and HOSO sunflower oil).Comparative Example 1b: Preparation of a composition for coating foods (not according to the invention)A composition for coating foods is prepared by mechanically mixing 5-15% by weight of vegetable and animal waxes (in particular carnauba and beeswax) and 85-95% by weight of native oils (in particular HOSO sunflower oil).Comparative Example 2a: Preparation of a composition for coating foods (not according to the invention)A composition for coating foods is prepared by mechanically mixing 5-15% by weight of vegetable and animal waxes (in particular carnauba and beeswax) and 85-95% by weight of native oils (in particular HOSO sunflower oil) and a combination of citric acid, ascorbic palmitate and alpha-tocopherol as antioxidants in a total amount of 0.105% by weight. The proportion of ascorbic acid palmitate in the composition is 0.05 wt%.Comparative Example 2b: Production of a composition for coating foods (not according to the invention)A composition for coating foods is prepared by mechanically mixing 5-15% by weight of vegetable and animal waxes (in particular carnauba and beeswax) and 85-95% by weight of native oils (in particular MCT OIL and sunflower oil) and a combination of citric acid, ascorbic palmitate and tocopherol as antioxidants in a total amount of 0.105% by weight. The proportion of ascorbic acid palmitate in the composition is 0.05 wt%.Comparative Example 3a: Preparation of a composition for coating foods (not according to the invention)A composition for coating foods is prepared by mechanically mixing 5-15% by weight of vegetable and animal waxes (in particular carnauba and beeswax) and 85-95% by weight of vegetable oils (in particular MCT OIL and HOSO sunflower oil) and 0.09-0.15% by weight of ascorbic palmitate as antioxidant.Example 3b: Preparation of a composition according to the invention for coating foodsA composition for coating foods is prepared by mechanically mixing 5-15% by weight of vegetable and animal waxes (in particular carnauba and beeswax) and 85-95% by weight of vegetable oil (in particular HOSO sunflower oil) and 0.09-0.15% by weight of ascorbic acid palmitate as antioxidant.All compositions 1 to 3 have a neutral taste.Example 4: Investigation of oxidative degradation of the compositions of Examples 1-3The oxidative degradation of the compositions from Examples 1 to 3 is checked by determining the peroxide number as an indication of the fat spoilage over time on storage at 40° C. The storage time can be correlated with the factor 4 on account of the higher storage temperature, so that, for example, 100 days correspond to a storage time of 400 days.In FIG. 1, solid squares show: Comparative Example 1b (no antioxidants, HOSO sunflower oil) ≅ unfilled squares: Comparative Example 1a No antioxidants, HOSO sunflower oil & MCT oil ▲ solid triangles: Example 2a alpha tocopherol, citric acid, ascorbic palmitate, sunflower oil Δ unfilled triangles: Example 2b alpha tocopherol, citric acid, ascorbic palmitate, sunflower oil, sunflower oil & MCT-EI • solid circles: Example 3b ascorbic palmitate, HOSO sunflower oil ◯ open circles: Example 3a Ascorbic palmitate, HOSO sunflower oil & MCT-OILIt is found that, as expected, replacing only 50% by weight of MCT oil (Comparative Example 1a) with HOSO results in better durability and a slower spoilage than the complete replacement with HOSO (Comparative Example 1b).Furthermore, the high effectiveness of ascorbic acid palmitate is shown, which in the case of Examples 2(a / b) in combination with citric acid and tocotrienol and in the case of Examples 3(a / b) alone leads to a significantly better durability and a slower spoilage compared with the noninventive Examples 1a and 1b.Surprisingly, it is also shown that ascorbic acid palmitate exhibits a higher activity if it is used alone, i.e. not in a mixture with citric acid and alpha-tocotrienol. Thus, Example 3b, in which a complete replacement of the MCT oil with HOSO was carried out, has even a lower oxidative degradation than Example 3a, in which only 50% by weight of the MCT oil was replaced with HOSO.

Claims

Composition for coating foods, in particular confectionery, jelly and gum products, comprising the following components (A) and (B): - (A): 60 wt.% to 99.94 wt.%, based on the total amount of the composition, of an oil having a content of monounsaturated fatty acids, in particular of monounsaturated oleic acid, of more than 70 wt.%, based on the total amount of the oil, - (B): 0.08 wt.% to 0.13 wt.%, based on the total amount of the composition, of ascorbic palmitate, - (C): 4 wt.% to 15 wt.% wax, based on the total amount of the composition.Composition according to claim 1, characterized bya minimum shelf life of more than 18 months.Composition according to Claim 1 or 2, characterized in that the proportion of arylalkyl palmitate is from 0.1% by weight to 0.12% by weight, based on the total amount of the composition.Composition according to one or more of the preceding claims, characterized in that the proportion of further antioxidants, preferably tocopherol, in particular alpha-tocopherol, and / or citric acid, is in each case less than 0.08 wt.%, more preferably less than 0.06 wt.%, based on the total amount of the composition.Composition according to one or more of the preceding claims, characterized in that the proportion of component (A) is from 85% by weight to 95% by weight, based on the total amount of the composition.Composition according to one or more of the preceding claims, characterized in that the oil has a content of monounsaturated fatty acids, in particular of monounsaturated oleic acid, of from 75 wt% to 97 wt%, more preferably of from 75 wt% to 95 wt%, and in particular of from 80 wt% to 95 wt%, in each case based on the total amount of the oil.Composition according to one or more of the preceding claims, characterized in that the oil is a native oil, in particular selected from the group consisting of high-oleic spunlace oil, corn oil, almond oil, olive oil, rapeseed oil, wheat oil and / or mixtures thereof.Composition according to one or more of the preceding claims, characterized bya fraction of polyunsaturated fatty acids in an amount of less than 15 wt.%, more preferably less than 13 wt.%, in particular less than 10 wt.%, in each case based on the total weight of the composition.Composition according to one or more of the preceding claims, characterized bya proportion of saturated fatty acids of less than 25 wt.% and / or of less than 20 wt.%, based on the total amount of the composition.Composition according to one or more of the preceding claims, characterized in that the composition comprises from 6% by weight to 12% by weight and in particular from 8% by weight to 11% by weight of wax (component (C)), based on the total amount of the composition.Composition according to one or more of the preceding claims, characterized in that the wax is selected from the group consisting of palm wax, carnauba wax, bees wax, paraffin wax and microkirstallin wax and / or mixtures thereof.Composition according to one or more of the preceding claims, characterized in that the composition comprises vegetable fat (component (D)) in a proportion of 10 wt.% to 45 wt.%, more preferably 10 wt.% to 35 wt.%, in particular 20 wt.% to 35 wt.%, based on the total amount of the composition.Use of a composition according to one or more of the preceding claims for coating foods, in particular confectionery, jelly and gum products such as e.g. fruit gums, gum candy and / or licorices.Food, in particular confectionery, jelly and gum products, coated with a composition according to one or more of claims 1 to 13.

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