Food products with purple colorants

Abstract

Baked products (e.g., biscuits, cookies, etc.), doughs for making such products, fat-based products (e.g., crèmes, fillings, fudges, etc.), and jelly-based products include a food grade purple colorant and the baked products have an exterior CIELAB color space L* value of about 80 or greater, and the jelly based food products have an exterior CIELAB color space b* value of about -0.75 to about 0.75, thus advantageously having a less brownish or yellow appearance (and being more visually pleasing to consumers), but having taste, texture, and other properties that are similar to their traditional counterparts made with traditional ingredients and via conventional processes. In addition, the food products described herein advantageously do not include titanium dioxide.

Description

FOOD PRODUCTS WITH PURPLE COLORANTSCross-Reference to Related Applications

[0001] The present application claims priority to U.S. Provisional Patent Application No. 63 / 556,276, filed on February 21, 2024, which is incorporated by reference herein in its entirety.Technical Field

[0002] The present disclosure relates to food products with reduced exterior browning / yellowing caused by their ingredients and / or during their preparation, and methods of making such products.Detailed Description

[0003] Baked or otherwise heat-processed or refrigerated food products come in a variety of forms, appearances, textures, flavors, and other characteristics. For example, baked products such as biscuits, cookies, and the like are provided in a variety of shapes, sizes, and colors. Some baked goods may contain fillings encapsulated in, or sandwiched between, layers of baked dough, or may contain one or more of a wide variety of inclusions, coatings, or toppings.

[0004] Maillard reaction is a chemical reaction between amino acids and reducing sugars that generates dark-colored polymeric materials. Reducing sugars and amino acids exist in common dough-based ingredients, such as flour, sugar, and high fructose corn syrup (HFCS). Baking provides the heat that expedites the Maillard reaction, and the Maillard reaction results in a finished product having a light or dark brown color. Notably, caramelization reactions happen when carbohydrates (e.g., sucrose and reducing sugars) are heated during preparation of the finished product. Finished products of caramelization include dark-colored polymeric materials.

[0005] It is known to provide baked goods, especially biscuits and cookies, with a variety of colors and other decorative aspects. However, it is extremely challenging to successfully achieve a desired exterior coloration in a baked product, especially when the desired exterior coloration is white or nearly white, since some flours, oils, emulsifiers, etc. used as ingredients of such baked products may have a yellowish / orangish color.

[0006] Generally, food colorants, when added to the ingredient mixture, must overcome the inherent color of the baked good (which may range from light to dark brown depending on itstype), the colors added by various ingredients (e.g., dough, oil, emulsifier, etc.) used to make the baked good, and the browning caused by the baking conditions. It is known to add titanium dioxide as a food colorant to make a finished baked product appear lighter (e.g., light gray, white, etc.). In fact, titanium dioxide has been commonly used in the food industry as a whitener for various types of yellowish or otherwise brownish-colored baked products. However, in the food industry today, more and more countries are prohibiting the addition of titanium dioxide to food products. Also, today’s health-conscious consumers may not find a food product containing titanium dioxide appealing for consumption (since such a product may appear more “unnatural” to the consumers).Summary

[0007] Generally, food products (e.g., biscuits, cookies, etc.), doughs for making such products, fat-based products (e.g., cremes, fillings, etc.), and jelly-based products may be provided with an exterior CIELAB color space L* value of about 80 or greater, thus having a less brownish or yellow appearance, but having taste, texture, and other properties that are similar to their traditional counterparts made with traditional ingredients and via conventional processes. In addition, the food products described herein advantageously do not include titanium dioxide.

[0008] The food products described herein may have low levels of gluten (as compared to conventional Oreo cookies) or may be completely gluten-free. As used herein, “free of gluten” or “gluten-free” refers to a baked good having no more than the maximum amount of gluten permissible under one or more definitions of “gluten-free” according to applicable standards or regulations. For instance, in the United States 20 ppm gluten or less is considered “gluten-free” per FDA regulations. As used herein, the term “low gluten” refers to food products that contain 100 ppm gluten or less.

[0009] In some embodiments, a baked biscuit or cookie product comprises: a wheat-based bulking agent; a non-wheat-based bulking agent; granulated sugar; water; liquid oil; gelling corn starch; xanthan gum; leavening agent; emulsifier; and a food grade purple colorant. The baked biscuit or cookie product does not include titanium dioxide, and an exterior color of the baked biscuit or cookie product is represented by an L* value of from 80 to 100.

[0010] In certain aspects, the wheat-based bulking agent is at least one of all purpose flour and cake flour and is present in the baked biscuit or cookie product in an amount of from about 5wt. % to about 15 wt. %; the non-wheat-based bulking agent comprises at least one of rice flour and tapioca starch and is present in the baked biscuit or cookie product in an amount of from about 10 wt. % to about 30 wt. %; the granulated sugar is present in the baked biscuit or cookie product in an amount of from about 10 wt. % to about 30 wt. %; the water is present in the baked biscuit or cookie product in an amount of from about 5 wt. % to about 20 wt. %; the liquid oil is present in the baked biscuit or cookie product in an amount of from about 5 wt. % to about 20 wt. %; the gelling corn starch is present in the baked biscuit or cookie product in an amount of from about 2 wt. % to about 10 wt. %; the xanthan gum oil is present in the baked biscuit or cookie product in an amount of up to about 5 wt. %; the leavening agent is present in the baked biscuit or cookie product in an amount of up to about 10 wt. %; the emulsifier is present in the baked biscuit or cookie product in an amount of up to about 5 wt. %; and the food grade purple colorant is present in the baked biscuit or cookie product in an amount of up to about 5 wt. %. The baked biscuit or cookie product may further include a flavorant in an amount of up to about 5 wt. %.

[0011] Notably, as used herein, the term “about,” when used to precede a numerical value of a weight percentage, will be understood to equal to the indicated numerical value plus and / or minus 0.01 wt. %.

[0012] In some aspects, the biscuit or cookie product is gluten free. In some aspects, the baked biscuit or cookie product does not include a reducing sugar.

[0013] In some embodiments, a dough for making a baked biscuit or cookie product, the dough comprises: a wheat-based bulking agent; a non-wheat-based bulking agent; granulated sugar; water; liquid oil; gelling com starch; xanthan gum; leavening agent; emulsifier; and a food grade purple colorant. The dough does not include titanium dioxide, and the biscuit or cookie product baked from the dough has an exterior color represented by an L* value of from 80 to 100.

[0014] In certain aspects, the wheat-based bulking agent is at least one of all purpose flour and cake flour and is present in the dough in an amount of from about 5 wt. % to about 15 wt. %; the non-wheat-based bulking agent comprises at least one of corn flour and tapioca starch and is present in the dough in an amount of from about 10 wt. % to about 30 wt. %; the granulated sugar is present in the dough in an amount of from about 10 wt. % to about 30 wt. %; the water is present in the dough in an amount of from about 5 wt. % to about 20 wt. %; the liquid oil is present in thedough in an amount of from about 5 wt. % to about 20 wt. %; the gelling com starch is present in the dough in an amount of from about 2 wt. % to about 10 wt. %; the xanthan gum oil is present in the dough in an amount of up to about 5 wt. %; the leavening agent is present in the dough in an amount of up to about 10 wt. %; the emulsifier is present in the dough in an amount of up to about 5 wt. %; and the food grade purple colorant is present in the dough in an amount of up to about 5 wt. %.

[0015] In some implementations, the dough further comprises a flavorant in an amount of up to about 5 wt. %. In some aspects, the dough is gluten free. In some aspects, the dough does not include a reducing sugar.

[0016] In some embodiments, a method of forming a baked biscuit or cookie product includes: pre-mixing, in a mixer, an emulsifier and a food grade purple colorant in a liquid oil to form a first mixture; after the pre-mixing, forming a dough by mixing in the mixer the first mixture with a wheat-based bulking agent, a non-wheat-based bulking agent, a granulated sugar, a gelling corn starch, a leavening agent, and xanthan gum, wherein the dough does not include a reducing sugar or titanium dioxide; and baking the dough in the oven to produce the baked biscuit or cookie product, wherein an exterior color of the baked biscuit or cookie product is represented by an L* value of from 80 to 100.

[0017] In some aspects, after the forming of the dough, resting the dough for a predetermined period of time prior to the baking of the dough in the oven. In some aspects, after the baking of the dough, cooling the baked biscuit or cookie product for a predetermined period of time and at a predetermined temperature, followed by packaging of the biscuit or cookie product.

[0018] In some embodiments, a jelly-based consumable product comprises: water, regular sugar, inverted sugar, corn syrup, modified corn starch, (optionally, a gelling agent in addition to the modified corn starch), food grade purple colorant, liquid flavor, and food grade acid. The jellybased consumable product does not include titanium dioxide, and an exterior color of the jellybased food product is represented by a b* value of from -0.75 to 0.75.

[0019] In certain implementations, the water is present the jelly-based consumable product in an amount of about 5 wt. % to about 30 wt. %, the regular sugar is present the jelly-based consumable product in an amount of about 40 wt. % to about 80 wt. %, the inverted sugar is presentthe jelly-based consumable product in an amount of about 10 wt. % to about 30 wt. %, the corn syrup is present the jelly-based consumable product in an amount of about 5 wt. % to about 30 wt. %, the modified com starch is present the jelly -based consumable product in an amount of about 5 wt. % to about 35 wt. %, the gelling agent is present the jelly-based consumable product in an amount of 0 wt. % to about 15 wt. %, and each of the food grade purple colorant, liquid flavor, and food grade acid is present the jelly-based consumable product in an amount of up to 2 wt. %.

[0020] In some embodiments, a fat-based consumable product comprises: sugar; liquid oil; liquid milk; dry milk; an emulsifier; a seasoning; a flavorant; and at least one of a food grade purple colorant and a food grade white colorant, and includes no titanium dioxide, and has an exterior color represented by an L* value of from about 80 to about 100.

[0021] In certain aspects, in the fat-based consumable product: the sugar is present in an amount of from about 40 wt.% to about 80 wt. %; the liquid oil is at least one of palm oil and palm kernel oil and is present in an amount of from about 10 wt.% to about 40 wt. %; the liquid milk is present in an amount of from about 0 wt.% to about 25 wt. %; the dry milk is a nonfat dry milk and is present in an amount of from about 0 wt.% to about 25 wt. %; the emulsifier is soy lecithin and is present in an amount of from about 0 wt.% to about 5 wt. %; the seasoning is salt and is present in an amount of from about 0 wt.% to about 5 wt. %; the flavorant is natural vanilla and is present in an amount of from about 0 wt.% to about 5 wt. %; the food grade purple colorant is purple dye and is present in an amount of from about 0 wt.% to about 2 wt. %; and the food grade white colorant comprises tricalcium citrate, rice starch, and / or maltodextrin and is present in an amount of from about 0 wt.% to about 10 wt. %.

[0022] Without wishing to be limited to theory, a difference between an inverted sugar and regular sugar is that the inverted sugar is a mixture of glucose and fructose, while regular sugar (sucrose) is a disaccharide composed of glucose and fructose molecules bound together.Brief Description of the Drawings

[0023] The patent or application file contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawings will be provided by the Office upon request and payment of the necessary fee.

[0024] Described herein are embodiments of dough-based, fat-based, and jelly-based consumable products with reduced browning / yellowing on their exterior, as well as methods for making such products. This description includes drawings, wherein:

[0025] FIG. 1 A is a photograph of a top view of a conventional dough-based, baked golden Oreo cookie having a typical brownish / orangish / yellowish exterior color;

[0026] FIG. IB is a photograph of a top view of a baked cookie according to one of the embodiments having an exterior color that is more color-neutral and lighter than the cookie depicted in FIG. 1A;

[0027] FIG. 2 a top view of three samples of fat-based fudge coatings, the sample on the left being a control sample having a generally bright white exterior color, the sample in the middle being a comparative sample and having a generally creamy / yellow exterior color, and the sample on the right being an inventive sample having a generally light white / off-white exterior color.

[0028] FIG. 3 A is a photograph of a top view of a conventional jelly-based product having a typical brownish / orangish / yellowish exterior color;

[0029] FIG. 3B is a photograph of a top view of a jelly-based product according to one of the embodiments having an exterior color that is more color-neutral and lighter than the jelly depicted in FIG. 3A;

[0030] FIG. 4 is a flow diagram illustrating a method of making a dough-based product in accordance with some embodiments; and

[0031] FIG. 5 is a flow diagram illustrating a method of making a jelly-based product in accordance with some embodiments.Detailed Description

[0032] The following description is not to be taken in a limiting sense, but is made merely for the purpose of describing the general principles of exemplary embodiments. Reference throughout this specification to “one embodiment,” “an embodiment,” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases“in one embodiment,” “in an embodiment,” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.

[0033] The exterior color of baked snack products (e.g., biscuits, crackers, cookies, extruded products, etc.), as well as other food products (e.g., fat-based products, jelly-based products, etc.) at least in part defines the consumer-perceived quality thereof. However, successfully achieving a desired exterior color of baked goods, for example, proves to be very challenging. This is especially so when the manufacturer desires to provide a white or nearly white product, since some flours, oils, emulsifiers, etc. used to make the dough of the baked products have a yellowish color, and the baking conditions facilitate Maillard reactions in the dough-based mixture, thus generating dark-colored polymeric materials, causing the resulting baked products to have a brown-hued exterior color, a yellow-hued exterior color, or the like.

[0034] The present application relates to food compositions that result in food products (which may or may not be heat-processed) having an exterior color that is less brown / yellow and more color-neutral in comparison to their conventional counterparts made with conventional ingredients using conventional processes. The food products described herein may be doughbased, fat-based, jelly-based, etc. and may possess a neutral exterior color (e.g., shades of gray, shades of white, etc.) that is less associated with a burned / caramelized appearance and may be more visually pleasing to consumers. Generally speaking, the food compositions and finished products described herein include a food grade purple colorant that offsets the brownish / yellowish hue of the finished food products and makes the exterior of the finished food products appear more gray / white than brown / yellow.

[0035] In some embodiments, the finished food products may be provided with a neutral exterior color and, in preferred embodiments, may appear light grey and / or white, and may have an average L* value of about 80 or greater according to the CIELAB color space. The CIELAB color space, also referred to as L*a*b*, is a color space defined by the International Commission on Illumination (abbreviated CIE) in 1976 that expresses color as three values: L* for perceptual lightness, and a* and b* for the four unique colors of human vision: red, green, blue, and yellow. CIELAB was intended as a perceptually uniform space, where a given numerical change corresponds to similar perceived change in color.

[0036] The CIELAB color space is three-dimensional, covers the entire range of human color perception, and is based on the opponent color model of human vision (where red / green forms an opponent pair, and blue / yellow forms an opponent pair). The lightness value, L*, also referred to as "Lstar," defines black at 0 and white at 100. The a* axis is relative to the green-red opponent colors, with negative values toward green and positive values toward red. The b* axis represents the blue-yellow opponents, with negative numbers toward blue and positive toward yellow. In some aspects, the average L* value of the products disclosed herein may be at least80.

[0037] Bulking agents that are suitable for use as ingredients of the baked food products described herein include but are not limited to: “off-white,” slightly yellow / brown wheat-based bulking agents including at least one of all purpose flour, bread flour, cake flour and pastry flour, as well as white-colored non-wheat bulking agents including but not limited to rice flour, tapioca starch, etc. Generally, the wheat-based bulking agents (e.g., all purpose flour and / or cake flour) have a substantially yellow exterior color, while the non- wheat-based bulking agents (e.g., rice flour) have a substantially white exterior color. In some embodiments, the dough formulation used to produce the baked food products described herein may include from about 5 wt. % to about 15 wt. % wheat-based bulking agent and from about 10 wt. % to about 30 wt. % non-wheat bulking agents.

[0038] Sweeteners that are suitable for use as ingredients of the baked food products described herein include but are not limited to granulated sugar, icing sugar, dextrose, etc., as well as artificial sweeteners including but not limited to stevia, aspartame, allulose, etc. Notably, the baked food products described herein do not include any reducing sugars (e.g., high fructose corn syrup, etc.). In some embodiments, the dough formulation used to produce the baked food products described herein may include from about 10 wt. % to about 30 wt. % granulated sugar to achieve a desired sweetness profile.

[0039] Generally, the dough formulations used to produce the baked food products described herein include water. In some embodiments, the dough formulation used to produce the baked food products described herein may include from 5 wt. % to 20 wt. % water, while the finished baked food product may include from about 2.5 wt. % to about 3.5 wt. % moisture.

[0040] Suitable liquid oils / fats for use as ingredients of the baked food products described herein include, but are not limited to: canola oil, safflower oil, sunflower oil, sesame oil, olive oil, avocado oil, coconut oil, soybean oil, palm oil, rice bran oil, wheat germ oil, grape seed oil, hemp oil, cottonseed oil, nut oils (peanut oil, almond oil, walnut oil, macadamia oil, etc.), etc. In some embodiments, the dough formulation used to produce the baked food products described herein may include from about 5 wt. % to about 20 wt. % oils / fats.

[0041] Emulsifiers such as lecithin, mono and diglycerides, etc. may be added with the oil / fat into the dough formulations. Generally speaking, an emulsifier is a substance that stabilizes and facilitates the mixing of two other substances that would not mix well without the presence of the emulsifier. In some embodiments, the dough formulation used to produce the baked food products described herein may include from about 0 wt. % to about 5 wt. % emulsifier.

[0042] In addition, a wide variety of seasonings / flavorants may be used as ingredients of the baked food products described herein, such that the baked food products described herein may have a wide variety of flavors and complexities. Examples of suitable seasonings that may be used as ingredients of the baked food products described herein include, but are not limited to: salt, pepper, herbs, vegetable / fruit / flower / dairy flavors and spices, seeds, nuts, acid, vanillin, almond extract, coconut extract, mint extract, and the like, and combinations thereof. In some preferred forms, the seasonings / flavorants are colorless or color-neutral and do not change their color or significantly affect the overall color of the dough upon baking. In some embodiments, the dough formulation used to produce the baked food products described herein may include from about 0 wt. % to about 5 wt. % flavorant.

[0043] Starches that are suitable for use as ingredients of the baked food products described herein may include but are not limited to native starches (e.g., gelling corn starch, tapioca starch, maize starch, waxy maize starch, maltodextrin, etc.. The starches may be native starches or pregelatinized starches. In some embodiments, the dough formulation used to produce the baked food products described herein may include from about 2 wt. % to about 10 wt. % starch.

[0044] In addition, one or more thickeners may be used as ingredients of the baked food products described herein. Generally speaking, a thickener is a substance that increases the viscosity of a liquid mixture. Examples of suitable gums that may be used as ingredients of thebaked food products described herein include, but are not limited to xanthan gum, com starch (e.g., gelling com starch), guar gum, sorbitan monostearate, etc. In some embodiments, the dough formulation used to produce the baked food products described herein may include from about 0 wt. % to about 5 wt. % gums.

[0045] In addition, one or more leavening agents may be used as ingredients of the baked food products described herein. Generally speaking, a leavening agent is a substance that causes dough to expand by releasing gas after being mixed with liquid, acid, or heat. Examples of suitable leavening agents that may be used as ingredients of the baked food products described herein include, but are not limited to sodium bicarbonate, calcium acid pyrophosphate, potassium bicarbonate, ammonium bicarbonate, etc. In some embodiments, the dough formulation used to produce the baked food products described herein may include from about 0 wt. % to about 5 wt. % leavening agent.

[0046] In some embodiments, one or more colorants are added to the ingredients of the baked food products described herein prior to the preparation of the finished food product based on these ingredients. In a preferred embodiment, a food grade purple colorant (e.g., natural or artificial, fat soluble) is added to the ingredient mixture to provide a finished (e.g., oven-heated) product with an exterior color that is less brown / yellow, but more color-neutral, for example, shades of gray, white, etc. In other words, the ingredients of the finished baked product (e.g., dough, oil, etc.) may be of a color which, without the addition of the food grade purple colorant would yield a finished product having a brownish or yellowing hue on its exterior.

[0047] As used herein, the terms “colorant” or “colorant additives” refer to one or more ingredients that are added to a food product (e.g., a baked foot product, a fat-based continuous confection, a jelly-based product, a fat-based fudge product, etc.) primarily to alter the color of its appearance, and not to alter the structure or flavor of the finished product. Due to a reduction of yellow hues and / or brown hues in the ingredients and / or the finished products, the addition of the food grade purple colorant(s) to the ingredients results in finished products that are less brown / yellow on their exterior and have a more color-neutral exterior (e.g., shades of white, shades of gray, etc.) Exemplary food grade purple colorants that may be used in combination with the ingredients of the baked food products described herein include but are not limited to Purple Lake Dispersion, or the like. In some aspects, the dough formulation used to produce the baked foodproducts described herein may include from about 0 wt. % to about 5 wt. % food grade purple colorant.

[0048] Generally, colorants used in doughs and baked products described herein may be of any type known in the art for use in edible products. Artificial and / or natural colorants may be used. In some embodiments, the amount of colorant that is added to the dough formulation is selected such that, upon baking, the exterior color of the resulting baked product (e.g., biscuit or cookie) has an L* value of at least 80. As such, the exterior color of the resulting baked products is considerably less brown / yellow and more gray / white than their counterparts made with conventional ingredients using conventional processes. FIGS. 1A, 2 (middle image), and 3A illustrate a conventional dough-based cookie, a conventional fat-based continuous confectionery, and a jelly-based product, respectively, having the conventional brownish / yellowing exterior color. On the other hand, FIGS. IB, 2 (image on the right), and 3B respectively illustrate a doughbased cookie, a fat-based continuous confectionery (fudge), and a jelly-based product according to embodiments described herein that have a more color-neutral (i.e., more light-gray / white) appearance in comparison to their conventional counterparts.

[0049] In some embodiments, a biscuit or cookie may comprise one or more baked dough portions and one or more fillings or toppings. For instance, a cookie may comprise a sugar and / or fat-based filling sandwiched between biscuit layers, or have one or more layers of coatings, toppings, or icings. In some aspects, both the dough and the filling / topping are gluten-free or have low gluten content (e.g., when compared to conventional cookies). The biscuit or cookie may also have one or more inclusions, either in the dough portion, the filling / topping, or both. The biscuit or cookie also may be incorporated into a larger product (such as by including one or more cookie layers in a candy bar or cake product).

[0050] Generally as used herein, the term “fat continuous confection” refers to a single cohesive mass where the solid particles are held together within a fat matrix. In other words, the term fat continuous confection refers to a cohesive confectionery mass that is smooth and cremelike instead of being granular and powder-like. In various embodiments, the fat continuous confection includes, but is not limited to: a creme, a filling of a baked product, a topping of a baked product, an icing of a doughnut or a cake, and the like.

[0051] Notably, as mentioned above, in some embodiments, fat-based consumable products (e.g., fat continuous confections such as cremes, fillings, etc.) may be produced by including in the ingredients of the fat-based consumable products a food grade purple colorant to reduce the brownish / yellowing colors of the exterior of such products and to make such products appear more color-neutral (e.g., light gray, white, etc.) on their exterior. In some embodiments, the amount of colorant that is added to the ingredients of the fat-based products is selected such that, after preparation, the exterior color of the resulting fat-based products has an L* value of at least 80.

[0052] FIG. 4 shows an exemplary process 100 of manufacturing a baked product such as a biscuit or a cookie according to some embodiments. In step 1 10 of the process 100, some ingredients of the dough are measured (i.e., scaled) to achieve a desired amount of dough having desired physical characteristics. As pointed out above, in some embodiments, the ingredients of a dough may include rice flour, tapioca starch, wheat flour, granulated sugar, food grade purple colorant, sodium bicarbonate, gelling corn starch, xanthan gum, lecithin, and liquid oil.

[0053] In step 120, the emulsifier (e.g., lecithin), a food grade purple colorant (natural or artificial, fat-soluble), and oil are pre-mixed in a mixer to form a pre-mixture. After the premixture is made, in step 130, all of the ingredients of the dough (i.e., the pre-mixture of lecithin, food grade purple colorant and liquid oil, as well as rice flour, tapioca starch, wheat flour, granulated sugar, sodium bicarbonate, gelling corn starch, and xanthan gum) are added together into the mixer and mixed to form a homogenous mixture (i.e., the dough).

[0054] As pointed out above, in some embodiments, the ingredients of the dough are scaled / measured such that the resulting dough includes: from about 5 wt. % to about 15 wt. % of a wheat-based bulking agent (e.g., all purpose flour and / or cake flour); from about 10 wt. % to about 30 wt. % of a non-wheat-based bulking agent (e.g., rice flour and / or tapioca starch); from about 10 wt. % to about 30 wt. % granulated sugar; from about 5 wt. % to about 20 wt. % water; from about 5 wt. % to about 20 wt. % liquid oil; from about 2 wt. % to about 10 wt. % gelling corn starch; from about 0 wt. % to about 5 wt. % xanthan gum; from about 0 wt. % to about 10 wt. % sodium bicarbonate; from about 0 wt. % to about 5 wt. % lecithin; and from about 0 wt. % to about 5 wt. % p food grade purple colorant. As also mentioned above, the dough advantageously does not include a reducing sugar or titanium dioxide.

[0055] After the dough is formed in the mixer in step 130, in step 140, the formed dough is allowed to set for a predetermined period of time (for example, from about 30 minutes to about 120 minutes). After the dough is set, in step 150, the dough is further processed in a rotary moulder / cutter to achieve distinct pieces of dough that will correspond to the desired finished baked product (e.g., circular cookies, rectangular biscuits, etc.).

[0056] After the desired dough pieces are formed, the dough pieces are baked in an oven in step 160. In some embodiments, the baking is performed under generally low heat and longer bake times (e.g., about 300°F (about 149°C) for 10 minutes) in order to avoid discoloration but still provide a finished product having a desired texture. In some embodiments, the baking is performed under generally high heat and shorter bake times (e.g., about 400°F (about 204°C) for 4 minutes) in order to avoid discoloration but still provide a finished product having a desired texture.

[0057] After the baking in step 160, the baked cookie pieces are then allowed to cool in step 170 for a predetermined period of time (for example, from about 10 to about 20 minutes at room temperature (e.g., 20-22°C). In the exemplary process 100 shown in FIG. 4, after the cooling step 170, the finished cookie products are then assembled by sandwiching a pre-formed filling between two identical cookie pieces in step 180, after which the finished cookie products are packaged in step 190.

[0058] In some embodiments, jelly-based consumable products may be produced by including in the ingredients of the jelly-based products a food grade purple colorant (e.g., natural or artificial, water-soluble) to reduce the brownish / yellowing colors of the exterior of such products and to make such products appear more color-neutral (e.g., light gray, white, etc.) on their exterior. In certain implementations, the jelly-based consumable product may include water; regular sugar; inverted sugar; corn syrup; modified corn starch; (optionally, a gelling agent additional to the modified corn starch); food grade purple colorant; liquid flavor; and food grade acid. Also, the jelly-based product does not include titanium dioxide, and an exterior color of the jelly-based food product is represented by a b* value of from about -0.75 to about 0.75.

[0059] In some embodiments, the water is present the jelly-based consumable product in an amount of about 5 wt. % to about 30 wt. %; the regular sugar is present the jelly-basedconsumable product in an amount of about 40 wt. % to about 80 wt. %; the inverted sugar is present the jelly-based consumable product in an amount of about 10 wt. % to about 30 wt. %; the corn syrup is present the jelly-based consumable product in an amount of about 5 wt. % to about 30 wt. %; the modified com starch is present the jelly-based consumable product in an amount of about 5 wt. % to about 35 wt. %; the gelling agent is present the jelly-based consumable product in an amount of 0 wt. % to about 15 wt. %; the food grade purple colorant is present the jelly-based consumable product in an amount of up to about 2 wt. %; the liquid flavor is present the jellybased consumable product in an amount of up to about 2 wt. %, and the food grade acid is present the jelly-based consumable product in an amount of up to about 2 wt. %.

[0060] FIG. 5 shows an exemplary process 200 of manufacturing a jelly-based product according to some embodiments. In step 210 of the process 200, some ingredients of the jellybased food products (e.g., water, sugar, inverted sugar, corn syrup, modified corn starch, and (optionally, a gelling agent in addition to the modified corn starch) are batched and premixed. Then the pre-mixed ingredients are cooked in step 220. In some embodiments, the cooking is at a temperature of about 100°C to about 165°C for a period of from about 1 second to about 60 seconds.

[0061] After the cooking step 220, in step 230, additional ingredients (e.g., food grade food colorant, liquid flavor, and a food grade acid) are added to adjust the color, flavor, and acidity of the cooked ingredients to the desired levels. Notably, the food grade food colorant may be added in one step, e.g., as a purple-colored solution or powder, or in two (or more) steps, e.g., as a combination of a separately added red-colored solution and a blue-colored solution.

[0062] After that, the final mixture of ingredients is deposited into a mould in step 240. As pointed out above, in some embodiments, the ingredients of a jelly-based product may include water; regular sugar; inverted sugar; corn syrup; modified corn starch; (optionally, a gelling agent in addition to the modified com starch); food grade purple colorant; liquid flavor; and food grade acid. In certain implementations, the final mixture of ingredients that is added to the mould in step 240 may include from about 5 wt. % to about 30 wt. % water; about 40 wt. % to about 80 wt. % regular sugar; about 10 wt. % to about 30 wt. % inverted sugar; about 5 wt. % to about 30 wt. % corn syrup; about 5 wt. % to about 35 wt. % modified starch; 0 wt. % to about 15 wt. % gellingagent; up to about 2 wt. % food grade colorant; up to about 2 wt. % liquid flavor, and up to about 2 wt. % food grade acid.

[0063] After the final ingredient mixture is deposited into a mould in step 240, the next step 250 is curing / stoving the ingredients in an oven at a temperature of about 25°C to about 100°C for a period of from about 10 hours to about 175 hours. After the jelly-based products are formed in the stoving / curing oven in step 250, the next step 260 involves demoulding the jelly-based products (i.e., removing the finished products from the moulds). In some implementations, after the demoulding, the method may optional further include sanding / coating the jelly-based products to achieve a finished product with various flavor profiles (e.g., sweet, sour, acidic, etc ).

[0064] With reference to FIG. 2, fat-based consumable products such as fudge and the like may be produced by eliminating titanium dioxide and replacing TiCh with at least one of a food grade purple colorant (natural or artificial) and a food grade white colorant to cause the finished product (e.g., a fudge) to have a light white / off-white appearance akin to the inventive Sample 3 in FIG. 2, which, when compared to the yellow-colored comparative Sample 2 shown in FIG. 2, more closely resembles the white-colored control Sample 1 shown in FIG. 2, which includes titanium dioxide (the presence of which may be undesirable by today ’ s consumers). In the example shown in FIG. 2, Sample 1 has a generally bright white exterior color represented by an L* value of 89.7, Sample 2 has a generally creamy / yellow exterior color represented by an L* value of 83.1, and Sample 3 had a generally light white / off-white color represented by an L* value of 84.8.

[0065] The fat-based consumable product may include sugar, which may be present in the fat-based consumable product in an amount of about 40-80 % by weight of the fat-based consumable product. The fat-based consumable product may also include liquid oil, which may be present in the fat-based consumable product in an amount of about 10-40 % by weight of the fatbased consumable product. In some embodiments, the liquid oil is palm oil and / or palm kernel oil, but it will be appreciated that one or more other suitable liquid oils may be used in the fatbased consumable product in other embodiments.

[0066] The fat-based consumable product may further include liquid milk, which may be present in the fat-based consumable product in an amount of about 0-25 % by weight of the fatbased consumable product. The liquid milk may be whole milk, reduced fat milk (i.e., a milk thatincludes up to 2 wt. % fat), or nonfat milk. The fat-based consumable product may further include dry milk, which may be present in the fat-based consumable product in an amount of about 0-25 % by weight of the fat-based consumable product. The dry milk may be dry whole milk, dry reduced fat milk (i.e., a milk that includes up to 2 wt. % fat), or dry nonfat milk.

[0067] The fat-based consumable product may also include one or more emulsifiers, which may be present in the fat-based consumable product in an amount of about 0-5 % by weight of the fat-based consumable product. In one aspect, the emulsifier is soy lecithin, but it will be appreciated that one or more other emulsifiers may be used instead of or in addition to soy lecithin.

[0068] The fat-based consumable product may also include one or more seasonings, which may be present in the fat-based consumable product in an amount of about 0-5 % by weight of the fat-based consumable product. In one aspect, the seasoning is salt, but it will be appreciated that one or more other seasonings may be used instead of or in addition to salt.

[0069] The fat-based consumable product may also include one or more flavorants, which may be present in the fat-based consumable product in an amount of about 0-5 % by weight of the fat-based consumable product. In one aspect, the flavorant is natural vanilla, but it will be appreciated that one or more other flavorants may be used instead of or in addition to vanilla.

[0070] The fat-based consumable product may include a food grade purple colorant, which may be present in the fat-based consumable product in an amount of about 0-2 % by weight of the fat-based consumable product. In addition to the food grade purple colorant, the fat-based consumable product may include a food grade white colorant, which may be present in the fatbased consumable product in an amount of about 0-10 % by weight of the fat-based consumable product. In some aspects, the food grade purple colorant is purple dye, and the food grade white colorant comprises one or more stabilizers and one or more bulking agents. In one embodiment, the food grade white colorant includes tri calcium citrate, rice starch, and / or maltodextrin.

[0071] Non-limiting examples below demonstrate further aspects of specific embodiments of the invention.Examples

[0072] As mentioned above, the term “about,” when used to precede a numerical value of a weight percentage, will be understood to equal to the indicated numerical value plus and / or minus 0.01 wt. %.

[0073] Example 1

[0074] A conventional golden Oreo cookie with an exterior brown / golden color as shown in FIG. 1 A was produced according to the formulation below (all percentages shown in the tables below are weight percentages.

[0075] Table 1

[0076] On the other hand, an inventive cookie with an exterior color that is light gray or white represented by an L* value of from 80 to 100 as shown in FIG. 3B was produced according to the following formulation (which advantageously does not include titanium dioxide):

[0077] Table 2

[0078] Example 2

[0079] A conventional jelly with an exterior brown / golden color as shown in FIG. 3A was produced according to the following formulation:

[0080] Table 3

[0081] On the other hand, an inventive j elly with an exterior color that is light gray or white and represented by a b* value of from about -0.75 to about 0.75 as shown in FIG. 3B was produced according to the following formulation:

[0082] Table 4

[0083] Example 3

[0084] Three fat-based fudge coatings as shown in FIG. 2 were produced according to the formulations shown in Table 5 below.

[0085] Table 5

[0086] In Table 5 above, Sample 1 (shown on the left in FIG. 2) is a control sample and includes titanium oxide as the colorant and does not include Purple Dye or White Colorant, Sample 2 (shown in the middle in FIG. 2) is a comparative sample and does not include Titanium Dioxide, Purple Dye, or White Colorant, and Sample 3 (shown on the right in FIG. 2) is an inventive sample and does not include Titanium Dioxide, but includes both Purple Dye and White Colorant.

[0087] As illustrated in FIG. 2, Sample 1 had a generally bright white exterior color represented by an L* value of 89.7, Sample 2 had a generally creamy / yellow exterior color represented by an L* value of 83.1, and Sample 3 had a generally light white / off-white color represented by an L* value of 84.8. In other words, the exterior color of the inventive Sample 3 more closely resembled the exterior color of the control Sample 1 than the exterior color of the comparative Sample 2. To put it another way, relative to the exterior color (and the L* value) ofcontrol Sample 1 , which, in this example, represents an “ideal” exterior color of the fat-based fudge coating, the exterior color (and the L* value) of the inventive Sample 3 represents a significant improvement over the exterior color (and the L* value) of the comparative Sample 2.

[0088] As described herein and shown in the above examples, food products (e.g., biscuits, cookies, etc.), doughs for making such products, fat-based products (e.g., cremes, fillings, etc.), and jelly-based products may be provided with an exterior CIELAB color space L* value of about 80 or greater, thus advantageously having a less brownish or yellow appearance (and being more visually pleasing to consumers), but having taste, texture, and other properties that are similar to their traditional counterparts made with traditional ingredients and via conventional processes. In addition, the food products described herein advantageously do not include titanium dioxide.

[0089] Those skilled in the art will recognize that a wide variety of other modifications, alterations, and combinations can also be made with respect to the above-described embodiments without departing from the scope of the invention, and that such modifications, alterations, and combinations are to be viewed as being within the ambit of the inventive concept.

[0090] The foregoing detailed description has been presented for purposes of illustration and description and is not intended to be exhaustive or to limit the description to the precise form disclosed. Many modifications and variations are possible in light of the above teaching. The described embodiments were chosen in order to best explain the principles of the claimed devices and systems and their practical applications to thereby enable others skilled in the art to best utilize the claimed devices and system in various embodiments and with various modifications as are suited to the particular use contemplated. It is intended that the scope of the method be defined by the claims appended hereto.

[0091] Those skilled in the art will recognize that a wide variety of other modifications, alterations, and combinations can also be made with respect to the above-described embodiments without departing from the scope of the invention, and that such modifications, alterations, and combinations are to be viewed as being within the ambit of the inventive concept.

Claims

CLAIMSWhat is Claimed Is:

1. A baked biscuit or cookie product comprising: a wheat-based bulking agent; a non-wheat-based bulking agent; granulated sugar; water; liquid oil; gelling com starch; xanthan gum; leavening agent; emulsifier; and a food grade purple colorant; wherein the baked biscuit or cookie product does not include titanium dioxide; and wherein an exterior color of the baked biscuit or cookie product is represented by an L* value of from 80 to 100.

2. The biscuit or cookie product of claim 1, wherein: the wheat-based bulking agent is at least one of all purpose flour and cake flour and is present in the baked biscuit or cookie product in an amount of from about 5 wt. % to about 15 wt. %; the non-wheat-based bulking agent comprises at least one of rice flour and tapioca starch and is present in the baked biscuit or cookie product in an amount of from about 10 wt. % to about 30 wt. %; the granulated sugar is present in the baked biscuit or cookie product in an amount of from about 10 wt. % to about 30 wt. %; the water is present in the baked biscuit or cookie product in an amount of from about 5 wt. % to about 20 wt. %; the liquid oil is present in the baked biscuit or cookie product in an amount of from about 5 wt. % to about 20 wt. %;the gelling corn starch is present in the baked biscuit or cookie product in an amount of from about 2 wt. % to about 10 wt. %; the xanthan gum oil is present in the baked biscuit or cookie product in an amount of up to about 5 wt. %; the leavening agent is present in the baked biscuit or cookie product in an amount of up to about 10 wt. %; the emulsifier is present in the baked biscuit or cookie product in an amount of up to about 5 wt. %; and the food grade purple colorant is present in the baked biscuit or cookie product in an amount of up to about 5 wt. %.

3. The biscuit or cookie product of claim 1, further comprising a flavorant in an amount of up to 5 wt. %.

4. The biscuit or cookie product of claim 1, wherein the biscuit or cookie product contains 100 ppm gluten or less.

5. The biscuit or cookie product of claim 1, wherein the baked biscuit or cookie product does not include a reducing sugar.

6. A dough for making a baked biscuit or cookie product, the dough comprising: a wheat-based bulking agent; a non-wheat-based bulking agent; granulated sugar; water; liquid oil; gelling com starch; xanthan gum; leavening agent; emulsifier; and a food grade purple colorant;wherein the dough does not include titanium dioxide; and wherein the biscuit or cookie product baked from the dough has an exterior color represented by an L* value of from 80 to 100.

7. The dough of claim 6, wherein: the wheat-based bulking agent is at least one of all purpose flour and cake flour and is present in the dough in an amount of from about 5 wt. % to about 15 wt. %; the non-wheat-based bulking agent comprises at least one of com flour and tapioca starch and is present in the dough in an amount of from about 10 wt. % to about 30 wt. %; the granulated sugar is present in the dough in an amount of from about 10 wt. % to about 30 wt. %; the water is present in the dough in an amount of from about 5 wt. % to about 20 wt. %; the liquid oil is present in the dough in an amount of from about 5 wt. % to about 20 wt. %; the gelling corn starch is present in the dough in an amount of from about 2 wt. % to about10 wt. %; the xanthan gum oil is present in the dough in an amount of up to about 5 wt. %; the leavening agent is present in the dough in an amount of up to about 10 wt. %; the emulsifier is present in the dough in an amount of up to about 5 wt. %; and the food grade purple colorant is present in the dough in an amount of up to about 5 wt. %.

8. The dough of claim 6, wherein the dough further comprises a flavorant in an amount of up to about 5 wt. %.

9. The dough of claim 6, wherein the dough contains 100 ppm gluten or less.

10. The dough of claim 6, wherein the dough does not include a reducing sugar.

11. A method of forming a baked biscuit or cookie product, the method comprising: pre-mixing, in a mixer, an emulsifier and a food grade purple colorant in a liquid oil to form a first mixture;after the pre-mixing, forming a dough by mixing in the mixer the first mixture with a wheatbased bulking agent, a non-wheat-based bulking agent, a granulated sugar, a gelling corn starch, a leavening agent, and xanthan gum, wherein the dough does not include a reducing sugar or titanium dioxide; and baking the dough in the oven to produce the baked biscuit or cookie product, wherein an exterior color of the baked biscuit or cookie product is represented by an L* value of from 80 to 100.

12. The method of claim 11, further comprising, after the forming of the dough, resting the dough for a predetermined period of time prior to the baking of the dough in the oven.

13. The method of claim 11, further comprising, after the baking of the dough, cooling the baked biscuit or cookie product for a predetermined period of time and at a predetermined temperature, followed by packaging of the baked biscuit or cookie product.

14. A jelly-based consumable product comprising: water; regular sugar; inverted sugar; corn syrup; modified corn starch; food grade purple colorant; liquid flavor; and food grade acid; wherein the jelly-based product does not include titanium dioxide; and wherein an exterior color of the jelly-based food product is represented by a b* value of from about -0.75 to about 0.75.

15. The jelly-based consumable product of claim 14, further comprising a gelling agent, and wherein: the water is present the jelly-based consumable product in an amount of about 5 wt. % to about 30 wt. %; the regular sugar is present the jelly-based consumable product in an amount of about 40 wt. % to about 80 wt. %; the inverted sugar is present the jelly-based consumableproduct in an amount of about 10 wt. % to about 30 wt. %; the corn syrup is present the jellybased consumable product in an amount of about 5 wt. % to about 30 wt. %; the modified corn starch is present the jelly-based consumable product in an amount of about 5 wt. % to about 35 wt. %; the gelling agent is present the jelly-based consumable product in an amount of about 0 wt. % to about 15 wt. %; the food grade purple colorant is present the jelly-based consumable product in an amount of up to about 2 wt. %; the liquid flavor is present the jelly-based consumable product in an amount of up to about 2 wt. %, and the food grade acid is present the jelly-based consumable product in an amount of up to about 2 wt. %.

16. A fat-based consumable product comprising: sugar; liquid oil; liquid milk; dry milk; an emulsifier; a seasoning; a flavorant; and at least one of a food grade purple colorant and a food grade white colorant; wherein the fat-based product does not include titanium dioxide; and wherein an exterior color of the fat-based food product is represented by an L* value of from about 80 to about 100.

17. The fat-based consumable product, wherein: the sugar is present in an amount of from about 40 wt.% to about 80 wt. %; the liquid oil is at least one of palm oil and palm kernel oil and is present in an amount of from about 10 wt.% to about 40 wt. %; the liquid milk is present in an amount of from about 0 wt.% to about 25 wt. %; the dry milk is a nonfat dry milk and is present in an amount of from about 0 wt.% to about 25 wt. %; the emulsifier is soy lecithin and is present in an amount of from about 0 wt.% to about 5 wt. %;the seasoning is salt and is present in an amount of from about 0 wt.% to about 5 wt. %; the flavorant is natural vanilla and is present in an amount of from about 0 wt.% to about 5 wt. %; the food grade purple colorant is purple dye and is present in an amount of from about 0 wt.% to about 2 wt. %; and the food grade white colorant comprises tricalcium citrate, rice starch, and maltodextrin and is present in an amount of from about 0 wt.% to about 10 wt. %.