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Coated comestibles and processes for their preparation

a technology of cometibles and coatings, applied in the field of coating cometibles, can solve the problems of uneven and mottled distribution of food color in the coating, and the color of known palatinose coated products, and achieve the effect of reducing the tendency to be damaged or destroyed, and more elastic coating behavior

Inactive Publication Date: 2009-08-27
SUDZUCKER AG MANNHEIM OCHSENFURT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0004]Thus, the technical problem underlying the present invention is to provide palatinose coated comestibles, which overcome the above-identified technical problems, in particular to provide palatinose coated comestibles, which coatings are more resistant to chipping, that means which show a more elastic behavior of the coating, and therefore have a reduced tendency to be damaged or destroyed when exposed to mechanical stress. Furthermore, it is another object of the present invention to provide coated comestibles which have a coating that displays a more even and homogenous distribution of food colors contained therein.
[0008]The present invention overcomes the above-identified technical problems by providing a coating of a core of a comestible, which contains a considerably higher amount of a binding agent in combination with palatinose as used before. In particular, it could surprisingly be shown that the use of at least 5 weight-%, preferably 5 to 10 weight-%, of a binding agent (based on the total dry weight of the coating) together with palatinose advantageously and unexpectedly improves the chipping behavior of the coatings, i.e. reduces the extent and frequency of the chipping. In particular, it could be shown that under mechanical stress, in particular mechanical pressure and / or shearing force, the coatings of the present invention remain intact or at least considerably less damaged than palatinose coated products of which the organoleptical and technological properties are comparable, but which have been prepared with less binding agent, in particular less than 5 weight-%. The use of at least 5% binding agent, in particular gum arabic, in combination with palatinose in the coating provides a more elastic coating, avoiding or reducing chipping of the coating. Furthermore, it could be shown that the high amount of binding agent, in particular gum arabic, in the coating combined with palatinose leads to a more homogenous distribution of food colors contained in said coating.

Problems solved by technology

Furthermore, known palatinose coated products which are colored display an uneven and mottled distribution of the food color in the coating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Comestible with a First Coating

[0086]1a) Recipe of Coating with Color:

Palatinose54%Gum arabic (50% solution)10%TiO20.6% Water35.4%  Cores:6-8 kg chewing gum cores

[0087]Temperature of suspension for coating: 70° C.

[0088]The coating process is conducted in a driacouter 500 / 600 Vario.

[0089]drying air: 25-30° C.,

[0090]20% relative humidity at 25° C., 5 m3 / min

[0091]Coating time 3 hr, the coating represents about 30% of total dry weight of comestible

[0092]If desired, powdered palatinose may be added to the coated cores during the coating process.

[0093]The coating of the above prepared coated chewing gum comprises 8.4 weight-% of the binding agent gum arabic (based on total dry weight of the coating) and about 90.6 weight-% palatinose (based on total dry weight of the coating). In contrast to chewing gums coated with a coating comprising less than 5 weight-% gum arabic (based on total dry weight of the coating) and having the same organoleptic and technological properties as the presently ...

example 2

Comestibles with a First and Second Coating

[0096]Recipe of coating:

[0097]1) First Coating (White):

Syrup 1:Palatinose60%Gum arabic (50% solution)10%TiO2 1%Water29%Cores:9 kg

[0098]Coater: Driacoater 500 / 600 Vario

[0099]Temperature of coating syrup: 70° C.

[0100]Drying air: 25-30° C.

[0101]20% r.h. (relative humidity) at 25° C., 5 m3 / min

[0102]63 Layers, about 25% coating

[0103]Powder palatinose was added during the first two cycles (per cycle: 50 g palatinose) of the coating process for the first coating.

[0104]Coating time: 113 min

[0105]Coating Process

PhaseNumber of cyclesAmount of syrup [g]117025603570450805250

[0106]2a) Second Coating (Color Carmoisine):

[0107]Cores: 6 kg of white coated product

Syrup 2:Palatinose55%Gum arabic (50% solution)20%Water25%Additional:Color (Eurocert Carmoisine,0.02%  311804 SAM, Sensient)

[0108]20 Layers:

[0109]Same conditions as first coating

[0110]45 minutes (including waxing)

[0111]Coating Process (Color Carmoisine)

PhaseNumber of cyclesAmount of syrup [g]15702156...

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PUM

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Abstract

The invention relates to coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Description

TECHNICAL FIELD[0001]The present invention relates to improved methods to prepare palatinose-containing comestibles, in particular to prepare coated comestibles, and to the products obtained thereby.BACKGROUND OF THE INVENTION [0002]It is well know in the art to provide various comestibles which are embedded in hard or soft coatings. Coatings of such comestibles are frequently used to provide the comestibles with specific functions and properties, such as specifically desired organoleptical characteristics, technological properties and / or a particular optical appearance. It is furthermore well known to apply to sugarless or sugar-containing comestibles sugarless or sugar-containing coatings. As sugarless coatings, coatings made from polyols, such as isomalt, xylitol, sorbitol or maltitol are preferred, while for sugar-containing coatings, sucrose is preferred. In the coating processes of the art, the cores to be coated are provided, the polyol or sugar is added in a liquid medium, a...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23P1/08A23L1/09A23L1/275A23G4/20A23G3/54A23L29/20
CPCA23G3/0095A23G3/343A23V2002/00A23L1/2363A23L1/09A23L1/0047A23G2200/06A23G4/20A23G4/062A23G3/54A23V2200/22A23V2250/62A23V2250/5028A23L5/00A23L21/00A23L27/33A23L29/30A23P20/10
Inventor HASSLINGER, BERNDKOWALCZYK, JORGWILLIBALD-ETTLE, INGRIDPETERS, SIEGFRIED
Owner SUDZUCKER AG MANNHEIM OCHSENFURT