Replacement of titanium dioxide in hard roll-coat confections using starch derivatives

Abstract

The present invention relates to the field of confectionery, and more particularly to hard roll-coated coatings and confectionery products coated therewith. The present invention provides a hard roll-on confectionery coating composition comprising: (i) a filled sweetener; (ii) from 0.5% to 7% by weight of an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, and wherein the starch derivative is produced by enzymatic treatment with an alpha-amylase (EC 3.2. 1.1) and / or an alpha-glucan branching enzyme (EC 2.4. 1.18); (iii) water; and (iv) optionally, gum arabic.

Description

Technical Field

[0001] The present invention relates to the field of candy, and more particularly to a hard roll-on coating and a candy product coated with the hard roll-on coating. Background Art

[0002] Roll-on candy involves applying a hard, crisp coating around the candy center, which can be, for example, chocolate, liquorice, nuts or chewing gum. The coating is produced by applying multiple layers of saturated (sugar or polyol) syrup to the candy center, wherein sucrose is most commonly used for sugar containing candy, and polyols are most commonly used for sugar-free products. Syrup layers are applied layer by layer to the center rotating in the coating drum, and after the appropriate distribution of the fluid, each layer is dried before applying subsequent layers. Depending on, for example, the desired thickness of the coating and the desired final weight of the product, the total layer count can be up to 60 or 80 layers or more.

[0003] Hard-rolled candies are favored by consumers for the multi-sensory eating experience they provide. That is, the coating typically provides a different texture and flavor than the underlying candy, and such candies can be provided in a variety of sizes, shapes, and colors. Providing such candies in a large number of possible combinations of shapes, flavors, textures, and colors can be challenging. Producing bright colors can be particularly difficult, especially when the underlying candy is colored, and even more so when it is different and darker than the overlying coating.

[0004] Conventionally, titanium dioxide (TiO2; E171) has been used as a whitening agent in hard roll-on coatings. The whitening agent may be applied in all layers of the coating or in a portion of the coating layers, wherein the whitening agent provides an opaque substrate onto which the colored layer of the roll-on coating is applied. The opacity provided to the pre-coating of titanium dioxide allows the colored layer applied thereon to exhibit a truer color. Other white materials may not provide the same level of opacity as titanium dioxide, and a colored layer applied on, for example, calcium carbonate would not be expected to exhibit the same true color as when the same colored layer is applied on a pre-coating comprising titanium dioxide.

[0005] However, due to recent changes in laws and regulations, some countries have banned titanium dioxide as a food additive. France is the first country to have banned titanium dioxide from January 1, 2020.

[0006] In its May 2021 report, the European Food Safety Authority (EFSA) no longer considers titanium dioxide a safe ingredient. Based on this report, the European Commission may impose restrictions on the use of titanium dioxide. As a result, manufacturers are currently removing titanium dioxide from their formulations and are investigating replacing it with other ingredients.

[0007] Companies have found alternatives to titanium dioxide, such as rice starch, sucrose esters or calcium carbonate. These ingredients can improve whiteness by increasing the refractive index in the coating via small inert particles or by promoting crystallization of bulk sweeteners in the coating solution.

[0008] However, the current solution for replacing titanium dioxide is facing a series of disadvantages. With regard to inert particles, whether through rice starch or calcium carbonate, the expected dosage of whitening agent is up to ten times the amount of titanium dioxide. This seriously affects the important processing characteristics, appearance and crispness of the coated final product. In addition, the swelling of rice starch particles must be avoided due to the temperature range of rice starch. With regard to sucrose esters, in addition to affecting the crystallization of bulking sweeteners, the emulsifying properties of sucrose esters may also have a negative impact on the flavor release of the coating or core of the candy product. In addition, sucrose esters require high dissolution temperatures.

[0009] In view of the above, the inventors set out to provide a novel alternative to titanium dioxide in hard roll-on candies. More specifically, they set out to find an alternative whitening agent that provides a balance between no or minimal impact on processing characteristics (such as the viscosity of the coating solution and the smoothness of the coating surface), while maintaining the desired crispness and / or flavor release attributes. Ideally, consumers will think they are more naturally derived. Any such alternative will ideally provide a CIELAB color difference (delta E or "ΔE") of 10 or less for the coating of hard roll-on candies compared to the coating on the same candy prepared using titanium dioxide. Another predictor of commercial acceptance and ideal success for any such coating containing titanium dioxide substitutes will be the ability of the titanium dioxide substitute to exhibit an L* for the liquid coating composition, which L* is within 5% of the L* of the same coating containing 0.5% by weight titanium dioxide as a whitening agent. The same coating here refers to a coating based on the same ingredients, and only differs in the type of whitening agent. Preferably, the whiteness of candies coated with the titanium dioxide substitute is higher than candies coated with the same weight amount of a coating comprising 0.5 wt% titanium dioxide as a whitening agent.Preferably, the agent should be widely applicable and preferably can be used in both sucrose coatings and polyol coatings.

[0010] Surprisingly, it was observed that at least some of these goals can be achieved by using selected enzyme-modified starch derivatives. More particularly, it was found that starch derivatives produced by enzymatic treatment with α-amylase (EC 3.2.1.1) and / or α-glucan branching enzyme (EC 2.4.1.18) and having a dextrose equivalent (DE) of equal to or less than 6 provide high whiteness while maintaining good properties in terms of processability, such as short drying time and low dust formation. Summary of the invention

[0011] Therefore, the present invention provides a hard roll-on type candy coating composition, which comprises an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, preferably equal to or less than 4, and wherein the starch derivative is produced by enzyme treatment using α-amylase (EC 3.2.1.1) and / or α-glucan branching enzyme (EC 2.4.1.18).

[0012] For example, a hard roll-on candy coating composition comprises: (i) a bulk sweetener; (ii) 0.5 wt % to 7 wt % of an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, preferably equal to or less than 4, and wherein the starch derivative is produced by enzyme treatment with α-amylase (EC 3.2.1.1) and / or α-glucan branching enzyme (EC 2.4.1.18); (iii) water; and (iv) optionally gum arabic.

[0013] The use of enzyme-modified starches in (confectionery) coating compositions is known in the art.

[0014] For example, WO2003 / 088756 discloses a triple coated candy tablet in which different coating layers and tablet centers can have different levels of flavor. The first layer contains fat, and the second layer is a hard shell made of one or more sugars and polyols. The third film-forming coating layer is made of an aqueous mixture of hydroxypropyl starch, sodium alginate and microcrystalline cellulose. Softeners (such as glycerol) as well as cellulose, starch, maltodextrin, gums and film-forming agents can be used.

[0015] WO 2003 / 088756 does not teach or suggest the use of any type of modified starch in a hard shell coating comprising sugar or polyols.

[0016] WO2008 / 019685 relates to candy compositions comprising one or more encapsulated delivery systems containing high-intensity sweeteners and natural resins. The candy product can also include a hard coating, which includes a sugar coating and a sugar-free (or sugar-free) coating containing crystallizable sugar and / or polyols. The candy can also be film-coated, comprising a film former, a plasticizer and an OA opacifier in multiple cycles. Suitable colorants / opacifiers include organic dyes and lakes thereof, inorganic colorants (e.g., titanium oxide). In addition, the film coating can contain […] dextrin, including maltodextrin […]. There is no mention of the DE of maltodextrin. In addition, and unlike the present invention, it is proposed to use maltodextrin as an exemplary component of an optional film coating layer, rather than an exemplary component of a hard shell coating comprising a sweetener.

[0017] US2021 / 0259274 relates to a composition comprising a low dye FD&C lake pigment as an opaque composition to provide desired opacity and enhance color or whiteness to confectionery and food products, and edible coatings and inks applied to food and confectionery products. The low dye lake can be dispersed in a liquid carrier (such as liquid sucrose) or a dry dispersion medium including maltodextrin or aluminum hydroxide. US2021 / 0259274 does not mention the DE of maltodextrin, let alone the relevance of selecting a low (≤6) DE starch derivative for use as a whitening agent.

[0018] WO2022 / 002434 relates to the use of a mixture of at least one sweetener and at least one chemically unmodified pregelatinized starch to improve the crispness of a hard crystalline coating of a sugar-coated product, the starch not having undergone chemical modification, the coating and the mixture comprising less than 1% by weight of gum arabic relative to the total dry weight of the coating or the mixture. The chemically unmodified pregelatinized starch is preferably a native starch that has undergone only a pregelatinization treatment. WO2022 / 002434 does not mention enzyme-modified starches and does not teach the use of starch derivatives having a DE equal to or less than 6. Pea maltodextrin (KLEPTOSE LINECAPS) used as a comparative example is a chemically modified starch having a DE in the range of 15 to 20.

[0019] WO2006 / 083784 relates to a method of preparing a confectionery product by coating a chewy material with a confectionery material comprising an amorphous sweetener, which confectionery material is in turn coated with a hard shell coating.Highly branched maltodextrin is mentioned as part of the chewy centre but not as part of the coating layer.

[0020] WO2015 / 170983 in the name of the applicant discloses incorporation of highly branched starch (HBS) in chewy confectionery or fruit chew compositions to completely replace conventional gelling agents, including gum arabic and gelatin, without sacrificing the semi-soft, non-sticky and chewy properties of the product.

[0021] WO2016 / 126629 relates to a method for rapid coating of candies, the method comprising the steps of applying at least one layer of a first syrup followed by a first coating powder to a candy core to form a first coating, and forming a final coating around the first coating by applying at least one layer of a finishing syrup. Optional binders for the syrup include modified starches, such as hydroxypropyl pea starch. WO2016 / 126629 does not mention any specific low DE enzyme-modified starch according to the present invention.

[0022] US2013 / 0071516 discloses coated multi-region candies, in particular multi-layered chewing gum-candy compositions including a granular coating composition. The coating may contain sugar polyol particles and powdered gum arabic or a modified starch having a viscosity similar to that of gum arabic. There is no teaching or suggestion of using low DE enzyme-modified starch in any layer or coating composition.

[0023] US 4,725,441 relates to a pharmaceutical, candy or food tablet coated with maltodextrin as a film former. The tablet does not relate to a hard roll-on coating composition containing a bulking sweetener. An edible film coating composition is disclosed, which comprises maltodextrin with a DE of less than 20 and an effective amount of plasticizer to prevent the maltodextrin from becoming brittle and cracking when coated on the tablet. A coating mixture is illustrated, which comprises 65% to 70% by weight (dry matter) maltodextrin with a DE of 15, such as Maltrin M150. US 4,725,441 does not teach or suggest the inclusion of 0.5% to 7% by weight of a specific low DE maltodextrin in a hard roll-on coating composition containing a bulking sweetener.

[0024] Thus, there is no teaching or suggestion in the art of a hard roll-on coating composition comprising a bulk sweetener and one or more of the selected low DE enzyme-modified starches as disclosed herein.

[0025] In one embodiment, the enzyme-modified starch derivative has a dextrose equivalent (DE) of less than 6, preferably equal to or less than 5, more preferably equal to or less than 4, or even lower. Good results are obtained with starch derivatives with very low DE, such as those having a DE below 3.5, below 3, or below 2. In a specific aspect, the starch derivative has a DE below 1.

[0026] In one embodiment, the low DE enzyme-modified starch derivative has a molecular branching degree of at least 4%, preferably at least 4.5%, preferably at least 5%, wherein the molecular branching degree is defined as the percentage of α-1,6 glycosidic bonds to total α-1,6 and α-1,4 glycosidic bonds ((α-1,6 / (α-1,6+α-1,4)*100%)). As used herein, the degree of molecular branching refers to the relative amount of α-1,6 glycosidic bonds relative to the total α-1,6 and α-1,4 glycosidic bonds ((α-1,6 / (α-1,6+α-1,4)*100%), and can be determined by methods known in the art, such as using a combination of reducing end determination / isomylolysis (Palomo M et al., 2009 Appl. Environm. Microbiology, 75, 1355-1362; Thiemann, V. et al., 2006 Appl. Microb. and Biotechn. 72:60-71) and measuring the total amount of carbohydrates present via the anthrone / sulfuric acid method (see, e.g., Fales, F., 1951 J. Biol. Chem. 193:113-124).

[0027] To allow for ease of processing, the viscosity of the coating composition of the present invention is preferably equal to or less than 200 mPas, preferably equal to or less than 150 mPas, more preferably equal to or less than 120 mPas, as measured by a Brookfield viscometer LV series equipped with a spindle LV 03 rotating at 6 RPM, wherein the coating liquid is adjusted to 67° Brix and tested at 50° C. In one embodiment, the viscosity ranges from about 40 mPas to about 100 mPas.

[0028] According to the present invention, the starch derivative is produced by enzymatic treatment using α-amylase (EC 3.2.1.1), α-glucan branching enzyme (EC 2.4.1.18) or a combination of both enzymes. It is also envisioned that a mixture of two or more types of starch is included in the hard roll-on confectionery coating composition, at least one of which is a low DE starch obtained using α-amylase and / or α-glucan branching enzyme.

[0029] In one embodiment, the starch derivative is a highly branched starch (HBS) produced using α-glucan branching enzyme (EC 2.4.1.18). This enzyme is also known as (1-4)-α-D-glucan:(1-4)-α-D-glucan 6-α-D-[(1-4)-α-D-glucanoyl]-transferase, 1,4-α-glucan branching enzyme, 1,4-α-glucan branching enzyme 1, AGBE, α-1,4->α-1,6-glycosyltransferase, α-1,4-glucan branching enzyme, α-1,4-glucan:α-1,4-glucan 6-glycosyltransferase, α-1,4-glucan:α-1,4-glucan-6-glycosyltransferase, or α-glucan branching glycosyltransferase.

[0030] Normal starch consists of two components, namely almost linear amylose with α,1-4 glycosidic bonds and branched amylopectin with both α,1-4 glycosidic bonds and α,1-6 bonds. There are also some variants of starch that have almost only amylopectin (waxy) or contain a high amount of amylose. α-Glucan branching enzyme (EC 2.4.1.18) is able to convert the α,1-4 glycosidic bonds present in amylopectin and amylose into α,1-6 bonds, thereby generating new branching points. When incubated with gelatinized starch, the long side chains of amylose and / or amylopectin are transferred to amylopectin, while new α,1-6 glycosidic bonds are generated. This leads to a shortening of the average side chain length and a significant reduction in the interaction ability of the branched molecules.

[0031] The α-glucan branching enzyme may be derived from any microbial source, but is preferably derived from a mesophilic or thermophilic microorganism, such as Aquifex aeolicus or Rhodothermus obamensis. Thus, in one embodiment, the branching enzyme is a thermostable glycogen branching enzyme obtained from a mesophilic or thermophilic organism, preferably a glycogen branching enzyme of Aquifex aeolicus or Rhodothermus obamensis.

[0032] Exemplary starch derivatives obtainable by enzymatic conversion using α-glucan branching enzyme (EC 2.4.1.18) include HBS (highly branched starch) and branched glucan having a cyclic structure (also referred to in the art as highly branched cyclodextrin (HBCD)).

[0033] Typically, the HBS used in the present invention has a molecular branching degree of at least 4%, preferably at least 5%. In one embodiment, the HBS has a molecular branching degree of at least 6%. Preferably, the molecular branching degree is at least 6.5%, such as in the range of about 7% to about 10%. Typically, the branching degree does not exceed 11% to 12%.

[0034] In one embodiment, HBS has an average molecular weight (Mw) in the range of 0.5*10 5 g / mol and 1*10 6 g / mol, preferably between 0.8*10 5 g / mol and 1.8*10 5 g / mol, more preferably between 1*10 5 g / mol and 1.6*10 5 g / mol. HBS usually has a value of about 1.2*10 5 These starches are available under the trade names Purchased from AVEBE, The Netherlands.

[0035] Good results can be obtained with a coating composition comprising HBS in an amount of 1 to 6 wt % (as is), 1 to 5 wt % (as is) or 1.5 to 5 wt % (as is), such as 1 to 4 wt % (as is), 1.5 to 4 wt % (as is), 2 to 4 wt % (as is), 2.5 to 5 wt % (as is), which is equal to 1.2 to 8.1 wt %, 1.2 to 6.5 wt %, preferably 2 to 6.5 wt %, such as 1.2 to 5 wt %, 2 to 5.5 wt %, 2.5 to 5 wt %, 3 to 6.5 wt % dry HBS based on the total dry matter of the coating formulation.

[0036] Branched glucan containing a ring structure (HBCD; also known in the art as ) can be produced by heating starch such as waxy corn starch to the gelatinization starting temperature of the starch or a higher temperature to dissolve the starch, then cooling the starch solution to a temperature at which a branching enzyme can react with it, and then adding the branching enzyme to the starch solution to act on it. See, for example, US 6,248,566 B1.

[0037] US2013 / 323799 relates to a method for industrially producing branched glucans having a ring structure, the method comprising: (1) preparing a mixed liquid containing a branching enzyme, in which starch granules are suspended at a concentration of 5 wt % or more and 50 wt % or less, and allowing the branching enzyme to act on starch in the starch granules, wherein the temperature of the mixed liquid during preparation is 0° C. or more and not higher than the gelatinization starting temperature of the starch granules; and (2) raising the temperature of the mixed liquid to 85° C. or more and 129° C. or less.

[0038] Preferably, in a 100% aqueous coating composition, the highly branched cyclodextrin is present in an amount of about 0.5% to about 7% by weight (as is), or 1% to about 5% by weight (as is), such as 1.5% to about 5% by weight (as is), 1% to 4% by weight (as is), which is equal to 0.6% to 9.4%, 1.2% to 6.5%, such as 2% to 6.5%, such as 1.2% to 5% by weight of dry clustered dextrin based on the total dry matter of the coating formulation.

[0039] In another embodiment, the present invention provides a coating composition comprising a starch derivative produced using an α-amylase (EC 3.2.1.1). This enzyme catalyzes the internal hydrolysis of (1→4)-α-D-glycosidic bonds in polysaccharides containing three or more (1→4)-α-linked D-glucose units. Other names include: glycogenase; endoamylase; high peak amylase A; 1,4-α-D-glucan glucanohydrolase. The enzyme acts on starch, glycogen, and related polysaccharides and oligosaccharides in a random manner. The reducing group is released in the α configuration. The term "α" refers to the initial anomeric configuration of the released free sugar group, not the configuration of the hydrolyzed bond.

[0040] Low DE starch derivatives produced using alpha-amylase (EC 3.2.1.1) include low DE maltodextrin. Preferably, in a 100% aqueous coating composition, the low DE maltodextrin is present in an amount of about 1 wt % to about 4 wt % (as is), for example 1.5 wt % to about 3 wt %, which is equivalent to 1.2 wt % to 5.4 wt %, preferably 2 wt % to 4 wt % of dry low DE maltodextrin based on the total dry matter of the coating formulation. Such starches are available under the trade name Eliane Eliane Paselli Purchased from AVEBE, The Netherlands.

[0041] In an alternative embodiment, the starch derivative is produced by sequential enzyme treatment with alpha-amylase (EC 3.2.1.1) followed by alpha-glucan branching enzyme (EC 2.4.1.18). This enzyme combination can produce highly branched cyclodextrins that differ from using only branching enzymes in that the cyclodextrins achieve improved processing and regulation of molecular weight. For example, sequential application allows processing of higher concentrations of starch. In addition, the enzyme combination can produce lower molecular weight products compared to using alpha-glucan branching enzyme (EC 2.4.1.18) alone.

[0042] Therefore, the present invention also provides a hard roll-on candy coating composition comprising: (i) a bulk sweetener; (ii) 0.5 wt % to 7 wt % of an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, preferably equal to or less than 4, and wherein the starch derivative is selected from the group consisting of maltodextrin, highly branched starch (HBS) and highly branched cyclodextrin (clustered dextrin); (iii) water; and (iv) optionally gum arabic.

[0043] Using a molecular weight (Mw) of 0.8*10 5 g / mol to 5*10 5 The enzyme-modified starch derivatives in the g / mol range obtain good results. The molecular weight of starch derivatives can be measured using different techniques known to those skilled in the art. For example, molecular weight can be easily measured by the GPC-MALLS-RI from Wyatt, U.S., equipped with a multi-angle light scattering instrument (DAWN EOS) and an online viscometer (Viscostar). Refractive index can be measured using RI2000 (German Schambeck).

[0044] The starch substrate to be enzymatically modified according to the invention may be obtained from any source. Well known to the skilled person are starches from potato, cassava, corn, wheat, sweet potato, banana, water chestnut, millet, rice, triticale, pea, lentil, broad bean, etc. These starches have an amylose to amylopectin ratio of about 1:3 to 1:7. Starches consisting of more than 95% amylopectin are called waxy starches. Starches from other sources have elevated amylose levels, ranging from 30% to 90% based on the dry matter of the starch. Well known examples are mung bean, wrinkled pea, high amylose corn starch, etc.

[0045] In one embodiment, the coating composition of the present invention comprises a starch derivative obtained (by enzymatic conversion) from a non-genetically modified or genetically modified plant variant, such as potato, corn, wheat, cassava, waxy potato, waxy corn, waxy cassava, high-amylose potato, high-amylose corn. In a preferred aspect, the starch derivative is a root or tuber starch derivative, such as a potato starch derivative. In another preferred aspect, the starch derivative is a corn starch derivative.

[0046] The main component of the hard roll-on candy coating composition is a bulk sweetener. In one aspect, the bulk sweetener includes one or more non-artificial sugars and / or polyols preferably selected from the group consisting of sucrose, glucose and dextrose.

[0047] Any natural sugar can be used as a filling sweetener, and suitable examples include sucrose, glucose, fructose, galactose, dextrose and these combinations. In certain embodiments, natural sugar desirably includes sucrose. In one aspect, coating composition (also referred to as coating syrup or syrup herein) contains at least 60 % by weight of the filling sweetener, or at least 65 % by weight of the filling sweetener, or at least 70 % by weight of the filling sweetener. Coating composition can contain the filling sweetener less than 85 % by weight, or less than 80 % by weight of the filling sweetener. In certain embodiments, said composition contains 70 % by weight to 80 % by weight of the filling sweetener.

[0048] In one aspect, syrup can contain at least 60% by weight of sugar solids, or at least 65% by weight of sugar solids, or at least 70% by weight of sugar solids. Syrup can contain less than 85% by weight of sugar solids, or less than 80% by weight of sugar solids. In certain embodiments, syrup contains 70% to 80% by weight of sugar solids. In the embodiment using sucrose as the sole sweetener, sucrose syrup can be at least 60 ° of Brix, or at least 65 ° of Brix, or at least 70 ° of Brix. Sucrose syrup can be less than 85 ° of Brix, or less than 80 ° of Brix. In certain embodiments, sucrose syrup is 70 ° of Brix to 80 ° of Brix.

[0049] Polyols are sweeteners, also known as sugar alcohols, obtained by reducing or hydrogenating sugars. Polyols are carbohydrates with low digestibility. Polyols found in nature are called "naturally occurring" and include sorbitol, xylitol, erythritol and mannitol. Lactitol, isomalt and maltitol are not found in nature. All polyols are synthetically made from sugar on an industrial scale. Most polyols come from glucose or glucose syrup (from starch). Some come from sucrose (sugar cane or beets), lactose (milk) or xylose (wood). Most polyols are not as sweet as table sugar: their sweetness varies from 25% to almost 100% of the same sweet sugar. Since the sweetness of polyols is reduced compared to table sugar, polyols are usually blended with high-intensity sweeteners (such as stevia, monk fruit sugar and sucralose). Preferably, the coating composition comprises a polyol selected from the group consisting of sorbitol, erythritol, maltitol, xylitol and isomalt. The additional sweetener used in the present invention is psicose (having the chemical formula C6H 12 O6 low-calorie monosaccharide sugar compound). It is also called pseudofructose.

[0050] Also provided is the use of a starch derivative as a whitening agent in a hard roll-on candy coating composition, wherein the starch derivative is an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, preferably equal to or less than 4, and wherein the starch derivative is produced by enzymatic treatment with α-amylase (EC 3.2.1.1) and / or α-glucan branching enzyme (EC 2.4.1.18). In one embodiment, the enzyme-modified starch derivative is HBS (highly branched starch) or highly branched cyclodextrin (HBCD).

[0051] As described herein above, low DE enzyme-modified starch is advantageously used to at least partially replace the use of titanium dioxide (E171). Therefore, in a preferred embodiment, the hard roll-on candy coating composition does not contain titanium dioxide (E171). In addition, the hard roll-on candy coating composition may also be free of dyes and pigments selected from the group consisting of pigment particles and lake dyes.

[0052] Desirably, the syrup layer may advantageously not contain a significant amount or any titanium dioxide. That is, the modified starch may serve as a replacement for any titanium dioxide that may otherwise be conventionally included in the coating syrup. For example, an amount of modified starch less than 7 wt%, or less than 6 wt%, or less than 5.5 wt%, or less than 4.5 wt% may provide similar results to amounts of titanium dioxide of 0.5 wt%, or 1 wt%, or more.

[0053] The coating composition may also optionally include other components conventionally used in hard roll-on coatings. Many such components are known in the art and include natural polymers, stabilizers, flavors, sensates, emulsifiers, gums, vitamins, minerals, nutraceuticals, stabilizers, or combinations of these.

[0054] In one embodiment, the coating composition comprises gum. Gum is included to improve the intensity of coating, for example, by minimizing or avoiding the appearance of debris or fragments to the greatest extent. Gum (such as gum arabic) and / or protein (such as gelatin) can be included in the layer directly applied to the edible core, to fill the irregularity, so that the syrup applied subsequently provides a smoother surface, provides a matrix that improves the adhesive force of subsequent syrup layer, or produces a barrier to oil, moisture, etc. Gum can also be included in the middle and / or outer syrup layer, so that the coating of hardening is plasticized, provides good film forming property and prevents fragmentation (coating breaks on the edge). For example, based on liquid coating, the amount of gum such as gum arabic present in the coating composition can be about 1 % by weight to 6 % by weight, preferably 2 % by weight to 4%. However, the coating composition that does not contain gum can also obtain good results.

[0055] A further aspect of the invention relates to a method of providing a hard roll-on confectionery product, the method comprising applying a hard roll-on confectionery coating composition as disclosed herein to an edible core to provide at least one layer of hard roll-on coating. The method generally comprises applying multiple layers of the coating composition, preferably at least partially drying the layer after each application.

[0056] Before applying one or more coating layers, the surface of the edible core can be prepared or pre-treated according to technology known in the art such as glueing, separation and stabilization. For example, in glueing, the high glucose content syrup layer containing gum, gelatin, starch or dextrin can be directly applied to the edible core alternately with fine crystal sugar to fill the irregularity and make the ridge smooth. The smooth surface thus obtained can be conducive to the uniform coating and adhesion of the syrup layer applied subsequently. Separation is the process of producing a barrier to lipid, water or natural sugar migration between the edible core and the syrup layer, and can be realized by applying the film containing gelatin or gum to the core with a process similar to glueing. It may be necessary to stabilize to strengthen fragile edible cores, to utilize the starch-containing coating composition comprising a filling sweetener to carry out subsequent hard roll coating. The pre-treatment of the surface of the edible core can also be completed by one or more applications of sucrose syrup.

[0057] In certain embodiments, the coating syrup can be applied directly to the surface of the edible core as a coating layer. In other embodiments, the syrup can be applied as a coating layer to the prepared surface of the edible core, wherein the surface has been prepared according to known techniques (including gumming, separation and stabilization). For example, the coating composition can be applied to the prepared or pre-treated surface of the edible core. Exemplary pre-treatments involve powders or hydrophilic colloid solutions to improve the adhesion of subsequent coating solutions and / or to avoid fat or moisture migration to or from the core.

[0058] Thus, as used herein, a phrase followed by quotation marks (applying a confectionery coating composition as a coating layer "to an edible core") does not necessarily mean that the coating syrup is applied directly to the edible core. Rather, within the meaning of the phrase, a coating syrup applied "to an edible core" as a coating layer may be applied directly to the surface of the edible core, or to a prepared surface of the edible core, or to a layer of crystallized syrup covering any number of coating layers covering the edible core.

[0059] The coating layers may be formed from syrups containing or not containing low DE enzyme-modified starch and may contain colorants or be uncolored. In some embodiments, multiple layers of coating syrups containing no low DE enzyme-modified starch or colorants and then multiple layers of coating syrups containing low DE enzyme-modified starch without colorants are applied to the core or the prepared surface of the core. In such embodiments, additional layers of coating syrups containing one or more colorants and with or without low DE enzyme-modified starch are applied to the syrup / no colorant layer.

[0060] The hard roll-on coating can be applied to any desired edible core. In some embodiments, the edible core can include a natural center, such as nuts, peanuts, nut meat, nut paste, dried or soaked fruit pieces or dried fruit paste. In other embodiments, the edible core can include candy, such as cooked syrup, jelly, caramel, nougat, taffy, toffee, liquorice, fondant, chocolate, chewing gum, candy coating, or a combination of these.

[0061] According to conventional hard roll-coating process known in the art, coating is suitably applied to desired edible core. Generally, the term "roll-coating" means that sugar-based coating (such as, for example, sucrose or dextrose) is iteratively applied to edible block to produce coated products. In the roll-coating process, the uncolored part of the sugar shell is gradually formed by the repeated application of highly concentrated syrup. The concentrated syrup containing colorant is applied repeatedly afterwards. The roll-coating process includes a thin layer of coating solution or composition repeatedly applied to the mixed center block, while mixing the center block, and drying each layer of coating solution or composition, during which the sugar crystallization in the coating between the application of each layer. Roll-coating herein is contrasted with film coating, that is, coating is applied by roll-coating method rather than film coating method. Although both are industrial processes for preparing coated edible products (such as candy and medicine), both are very different processes, which use very different coating formulas.

[0062] The roll coating process can generally be driven by equipment for performing the roll coating process, which can be a coating drum, air handling facilities, mixing tanks and liquid spraying systems, some of which can be purchased from, for example, Dumoulin, Driam, Bosch.

[0063] Typically, the hard roll-on coating completely covers the edible core. Depending on processing and core size, this can be achieved after 10 or more coating layers. The total application of coating layers depends on the desired coating thickness. For example, up to about 40, or about 35, or up to about 30 coating layers can be provided in the hard roll-on coating. Each layer can alternate between layers provided by coating with a coating syrup that does not include an enzyme-modified starch of low DE, and in some embodiments, can be provided between coating layers that include and do not include one or more enzyme-modified starches of low DE.

[0064] At least some of the coating layers may also contain one or more colorants, and typically, the outer layer of the roll-on candy coating may also contain one or more colorants. Any desired colorant may be used, as long as the colorant is approved for use in food.

[0065] Can use natural or synthetic coloring agent or coloring food.The U.S. and European Union approve artificial coloring matter to be used in food.Some synthetic coloring agents that European Union approves to use include quinoline yellow E104, light red E122, Ponceau 4R E124, patent blue V E131 and green S E142.In one embodiment, coating composition does not contain the synthetic coloring agent in the group of low dye FD&C lake pigment, for example FD&C blue #1 lake, FD&C yellow 5 lake, FD&C green #3 lake, FD&C yellow #6 lake, FD&C red #40 lake, FD&C blue #2 lake or its mixture.

[0066] Also known are commonly used food colorants known as "natural", such as, for example, caramel coloring (E150), annatto (E160b), chlorophyll (E140), cochineal (E120), beetroot (E162), turmeric (curcumin, E100), saffron (carotenoid, E160a), capsicum (E160c), tomato red (E160d) and fruit and vegetable juices. Combinations of synthetic and / or natural colorants can be used, i.e., two or more synthetic colorants can be used, one or more natural colorants and one or more synthetic colorants or two or more natural colorants are suitable.

[0067] Once the roller coating process is complete, the final product can be allowed to dry in a climate controlled environment.

[0068] The hard roll-on coating may comprise up to 40%, 35%, 30%, 25%, 20%, up to 18%, up to 16%, or up to 14% by weight of the coated confectionery final product.

[0069] Once hardened, the roll-on coating is expected to have a thickness of no more than 3.0 mm, or no more than 2.5 mm, or no more than 2.0 mm, or no more than 1.5 mm, or no more than 1.0 mm. The hard roll-on coating may also have a thickness greater than 0.1 mm, or greater than 0.2 mm, or greater than 0.3 mm, or greater than 0.4 mm, or greater than 0.5 mm. In some embodiments, the hard roll-on coating may have a thickness of 0.1 mm to 3.0 mm, or 0.2 mm to 2.5 mm, or 0.3 mm to 2.0 mm, or 0.4 mm to 1.5 mm, or 0.5 mm to 1.0 mm.

[0070] The invention also provides a hard roll-on confectionery obtainable by the process according to the invention.

[0071] In one embodiment, the hard roll-on candy comprises an edible core coated with a hard roll-on coating, the hard roll-on coating comprising one or more sweetener (syrup) layers, wherein at least one sweetener layer comprises an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, and wherein the starch derivative is produced by enzymatic treatment with an alpha-amylase (EC 3.2.1.1) and / or an alpha-glucan branching enzyme (EC 2.4.1.18).

[0072] Additionally, the hard rolled-on confectionery may be characterized as containing no titanium dioxide.

[0073] The hard rolled-on candy can have a white appearance, which, depending on the amount of coating layer and the color of the edible core, is characterized by a CIELAB L* value greater than or equal to about 50. In one aspect, the CIELAB L* value is greater than 60, or 65, or 70. In a preferred embodiment, the value is greater than or equal to about 72, more preferably greater than or equal to about 73, and most preferably greater than or equal to about 74.

[0074] In another preferred embodiment, the L* of the hard roll-on coating of a hard roll-on candy coated with a composition comprising the starch of the present invention as a whitening agent is within 5% of the L* value of the same coating composition of a hard roll-on coating comprising 0.5% titanium dioxide as a whitening agent on a liquid coating composition and coated with the same amount by weight of coating. The same coating here means a coating based on the same ingredients and differing only in the type of whitening agent. Preferably, the L* value of the candy coated with the titanium dioxide substitute is higher than the candy coated with the same amount by weight of coating comprising 0.5% titanium dioxide as a whitening agent.

[0075] The hard roll-on candy comprises an edible core selected from the group of soft, hard, filled, extruded and compressed edible product centers, preferably wherein the edible core comprises an edible material selected from the group consisting of: a non-artificial center, a candy, a chewing gum, a cereal-based item, and combinations thereof.

[0076] In specific aspects, hard roll-on candies include (TiO2-free) coated chocolate lentils, coated extruded liquorice or (sugar-free) chewing gum. BRIEF DESCRIPTION OF THE DRAWINGS

[0077] Figure 1 : Whitening effect of selected low DE enzyme-modified starch derivatives. Chocolate lentils were coated with coating compositions containing 3 wt% of Etenia 271, Eliane MD2 or Paselli MD6. CIELAB L* values ​​were determined 1 month and 1 year after the coating procedure. Coating solutions without whitening agent were used as controls. DETAILED DESCRIPTION

[0078] Experimental Section

[0079] Materials and methods

[0080] Hard roller coating process

[0081] Coated confectionery products such as M&Ms and chewing gum contain a coating of sucrose with a polyol. The center, which does not deform under its own weight, can be coated with a hard, crunchy coating. The number of coating layers varies depending on the requirements. (Bogusz, 2014).

[0082] The first step may be to apply a pre-coat. This usually consists of multiple layers of powder or hydrophilic colloid solution to improve adhesion of the subsequent coating solution and avoid fat or moisture migration to or from the center. This step can provide a barrier and foundation for the rest of the process.

[0083] After the pre-coating has been applied, the actual rolling step can be initiated. This involves repeated application of coating liquid, engrossing and drying.

[0084] The coating liquid is composed of water, a combination of bulking sweeteners, optional gum arabic and whitening / coloring agents at a dry matter level between about 65% and 75%. With regard to sucrose as a bulking sweetener, glucose can be added to delay crystallization, and gum arabic is added to strengthen the coating, improve adhesion and avoid the fragmentation of the corner portion, which is especially disconnected from the portion of the coating at the corner. Different polyol combinations are used in the sugar-free industry. Typically, 1% to 6% of the total coating mass including water is gum arabic. Preferably, the coating comprises 2% to 4% by weight of gum arabic.

[0085] For each layer, the center is sprayed with enough coating liquid in a rotating drum to properly and evenly wet the center, but less than enough to ensure that all remaining liquid can evaporate during the drying step. As a general rule of thumb, the viscosity of the coating solution is about 200mPas at about 50°C to ensure that the coating solution is thin enough and distributed between the centers, but does not contain too much water. After the coating liquid is distributed or rolled, conditioned air is preferably blown over the center in a rotating coating drum to evaporate all excess moisture and produce a smooth dry coating layer. The drying speed depends on various factors, such as temperature, relative humidity and crystallization behavior. Repeat this process until a certain percentage or coating thickness is reached.

[0086] Finally, the coating may be completed by applying a film coating layer or using a layer of wax to polish the surface. After removal from the coating roller, the product may be left to remove any excess moisture that may still be in the coating layer and to promote crystallization of the bulk sweetener, creating the final appearance and texture. This can be a multi-day process.

[0087] formula

[0088] Example formulation of a sucrose coating solution containing titanium dioxide. Here, sucrose and glucose may be replaced with various polyols such as xylitol, examples of which are also given.

[0089] In this formulation titanium dioxide is replaced by other whitening agents.

[0090] Table 1: Exemplary coating compositions using 1.5% starch to replace the whitening agent sucrose (A) or xylitol (B).

[0091] (A) Sucrose coating composition (67BRIX)

[0092]

[0093] The formulation is prepared in a sugar solution at 85°C until all components are dissolved. The solution is then cooled to 55°C and the BRIX value is checked using a digital Brix meter. If necessary, the solution is diluted to 67 BRIX using hot water. A similar procedure also applies to the xylitol coating. However, in this case, the solution can be diluted to 73 BRIX if necessary.

[0094] (B) Xylitol coating composition (73BRIX)

[0095] Dry solid TiO2 7％ Coating ingredients [％] Servings (as is) Servings (as is) Xylitol (dry) 100 69.5 63 Gum Arabic (as is) 90 4 4 TiO2 brightener (as is) 100 0.5 0 Starch brightener (as is) 90 0 7 water 0 26 26 total 100 100

[0096] Table 2: Various enzyme-modified starches were evaluated at various concentrations as bulk sweeteners as replacements for titanium dioxide.

[0097]

[0098] The presence of air bubbles in the coating solution made the solution opaque. The effect of air bubbles in the 3% coating solution on the whiteness of the final product was tested by applying the coating after using vacuum to remove all air bubbles and make a clear solution, and applying a coating in which air bubbles were introduced using an Ultra Turrax (1 min / 10.000 rpm). The results show that air bubbles in the coating solution do not affect the appearance of the final product in terms of whiteness.

[0099] Table 3 provides an example of a representative roll-coating protocol, describing the pre-coating amount (30% gum arabic in water), rolling time, and drying time, as well as environmental conditions. The coating fluid was measured and applied using a syringe.

[0100] The coating is continued until at least 30 or more layers are applied to reach a final weight percentage of the coating of about 15% of the final product. The experiments are standardized based on this percentage of coating. Therefore, while the fluid weight of each layer and the total amount of layers applied may vary for each product, all final products are characterized by a final coating weight of 15% by weight.

[0101] After the process was completed, the samples were allowed to rest for at least 48 hours in a climate controlled environment at 50% RH and 23°C to ensure that all final products reached an equilibrium moisture level.

[0102]

[0103]

[0104] analyze

[0105] Whiteness: CIELAB-L*a*b* color space

[0106] To assess whiteness, in addition to visual observation, Lab measurements were performed on coated products using a ColorFlex EZ spectrophotometer. In this assay, cups typically used for powders or liquids were filled with coated products. Due to the shape of the coated products, the absolute values ​​may not be completely representative. However, these measurements adequately reflect the visual observations of whiteness. The measurements were repeated 10 times for each product, and the products in the cups were rearranged before each measurement to average out the effects of the shape.

[0107] L* represents the perceived lightness of the coated product, where 0 is black and 100 is white. Higher values ​​are higher lightness / whiteness.

[0108] L* values ​​within 5% of the L* value obtained with titanium dioxide are generally considered to be good predictors of consumer acceptance.

[0109] result

[0110] Example 1: Low DE enzyme-modified starch can replace titanium dioxide in hard roll-on coatings.

[0111] In this example, various types of low DE enzyme-modified starches were evaluated as is at a 3% concentration in an aqueous coating composition with respect to their effects on hard roll-on candy coatings. More specifically, the different starches were included in a sucrose coating composition, which was then applied to chocolate lentils.

[0112] The results are summarized in Table 4. The results show that a specific subgroup of modified starches with low DE yields the best coating performance in terms of processability (drying time and dust formation) while also providing high whiteness values ​​L*. It is noteworthy that the whiteness achieved is even higher than some state-of-the-art alternatives.

[0113] Table 4 Sucrose-based coating of chocolate lentils

[0114]

[0115]

[0116] Ideally, a viscosity of ≤200 mPas is observed and L*≥74, preferably ≥75. The sum of the attributes "dust and drying time" is preferably ≤6, more preferably ≤5, most preferably ≤4.

[0117] The data also show that the coating composition comprising starch enzymatically modified with pullulanase (EC 3.2.1.41) and modified starch with DE higher than 6 did not provide the desired performance, mainly due to the poor processability of the coating composition. It was also observed that the addition of modified starch with a degree of branching higher than 3.5 provided very good overall performance.

[0118] Example 2: Effect of modified starch concentration.

[0119] Next, different concentrations of each type of low DE enzyme-modified starch were evaluated as a replacement for titanium dioxide in the sucrose coating on chocolate lentils.

[0120] Table 5 shows that increasing the concentration of highly branched starch obtained with alpha-glucan branching enzyme (EC 2.4.1.18) resulted in higher brightness but reduced processing properties. The best results were obtained using 1.5 to 5 wt% HBS (as is).

[0121] Table 5 Sucrose-based coating of chocolate lentils

[0122]

[0123] Table 6 shows that increasing the concentration of highly branched cyclodextrin obtained using an alpha-branching enzyme (EC 2.4.1.18) also resulted in higher whiteness but poorer performance. The best results were obtained using 0.5 to 5 wt% of highly branched clustered dextrin (as is).

[0124] Table 6 Sucrose-based coating of chocolate lentils

[0125]

[0126] Table 7 shows that, similar to Tables 5 and 6, the modified starch (Eliane MD2) obtained using alpha-amylase (EC 3.2.1.1) also yields excellent performance as is at concentrations of 1.5 to 3 wt% when applied in a sucrose coating.

[0127] Table 7 Sucrose-based coating of chocolate lentils

[0128]

[0129] Table 8 demonstrates that in the case of coating extruded liquorice, excellent whiteness is achieved using a sucrose coating composition comprising 3 wt% highly branched starch (Etenia 271) obtained using glucan branching enzyme (EC 2.4.1.18). The whiteness is even higher than that obtained using 0.5 wt% TiO2.

[0130] Table 8 Sucrose-based coating of extruded liquorice

[0131]

[0132] Table 9 demonstrates that excellent whiteness is achieved when highly branched starch obtained using α-glucan branching enzyme (EC 2.4.1.18) is included in xylitol coated chewing gum.

[0133] Table 9 Xylitol-based coatings for chewing gum

[0134] Variants Whiteness Xylitol coating L＊ Xylitol chewing gum No brightener 73.4 0.5% Titanium Dioxide 79.9 7% Etenia271 78.6

[0135] Example 4: Whiteness stability during extended storage.

[0136] This example shows that the whitening ability provided by the selected low DE starch derivatives remains stable until at least one year after coating. Etenia 271, Eliane MD2 and Paselli MD6 were selected as representative starches. These starches were tested at a concentration of 3% in a sugar solution and compared with a sugar solution without any whitening agent.

[0137] Table 10 shows the formulation of the hard roll-on type coating composition. The composition was prepared by heating the ingredients to boiling point very briefly to dissolve all component parts. After heating, the solution was cooled directly to room temperature by placing it in a water-cooled container. This produced clear coating solutions for all 4 coating solutions. The coating composition was used at room temperature.

[0138] Table 10

[0139]

[0140] Coating solution

[0141] A total of 1500 g of chocolate lentils were used for the coating trials. The lentils were coated with 30 layers of coating solution so that the weight of the coating was approximately 30% of the total weight. The dry matter of the control product remained the same (72) throughout the coating cycle. During the trial, the solution containing maltodextrin was reduced from 72 to 68 due to a slightly higher viscosity to ensure proper masking and coating of the surface.

[0142] Table 11 below summarizes the coating schedule used. 30 coats were applied. In this case, no pre-coating step was performed.

[0143] Table 11

[0144]

[0145] As described above, the whiteness of the coated candies (as reflected by the CIELAB L* value) was determined using a ColorFlex EZ spectrophotometer. All three coating compositions containing low DE enzyme-modified starches produced L* values ​​of 72 or higher, confirming the results of Examples 1-3. Figure 1 Results of whiteness measurements after 1 month and 1 year are shown, indicating a highly stable white color over time.

Claims

1. A hard roll-on candy coating composition comprising: (i) bulk sweeteners; (ii) 0.5 to 7 wt% of an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, preferably equal to or less than 4, and wherein the starch derivative is produced by enzymatic treatment with an α-amylase (EC 3.2.1.1) and / or an α-glucan branching enzyme (EC 2.4.1.18); (iii) water; and (iv) optionally gum arabic.

2. The coating composition according to claim 1, wherein the starch derivative has a molecular branching degree of at least 4%, preferably at least 4.5%, wherein the molecular branching degree is defined as the percentage of α-1,6 glycosidic bonds to total α-1,6 and α-1,4 glycosidic bonds ((α-1,6 / (α-1,6+α-1,4)*100%)).

3. The coating composition according to claim 1 or 2, wherein the starch derivative has a molecular weight in the range of 500 Daltons to 200,000 Daltons.

4. The coating composition according to any one of claims 1 to 3, wherein the starch derivative is a highly branched cyclodextrin produced using an alpha-glucan branching enzyme (EC 2.4.1.18), optionally preceded by an alpha-amylase (EC 3.2.1.1).

5. The coating composition according to claim 4, wherein the highly branched cyclodextrin is present as it is in an amount of 0.5 to 7 wt% in 100% of the aqueous coating composition.

6. The coating composition according to any one of claims 1 to 3, wherein the starch derivative is a highly branched starch (HBS) produced using an α-glucan branching enzyme (EC 2.4.1.18).

7. The coating composition according to claim 6, wherein the HBS is present as it is in an amount of 1 to 6 wt%, preferably 1.5 to 5 wt%, in 100% of the aqueous coating composition.

8. The coating composition according to any one of claims 1 to 3, wherein the starch derivative is low DE maltodextrin produced using α-amylase (EC 3.2.1.1).

9. The coating composition according to claim 8, wherein the low DE maltodextrin is present as such in an amount of 1 to 4 wt%, preferably 1.5 to 3 wt%, in 100% of the aqueous coating composition.

10. The coating composition according to any one of the preceding claims, wherein the enzyme-modified starch derivative is derived from a non-genetically modified or genetically modified plant variant such as potato, corn, wheat, cassava, waxy potato, waxy corn, waxy cassava, high amylose potato, high amylose corn.

11. The coating composition according to claim 10, wherein the enzyme-modified starch derivative is a corn or potato starch derivative.

12. A coating composition according to any preceding claim comprising 60 to 80 wt% bulk sweetener.

13. The coating composition according to any one of the preceding claims, wherein the bulk sweetener comprises: a non-artificial sugar, preferably selected from the group consisting of sucrose, glucose and dextrose; and / or a polyol, more preferably wherein the polyol is selected from the group consisting of sorbitol, maltitol, xylitol and isomalt.

14. The coating composition according to any one of the preceding claims, wherein the coating composition is free of titanium dioxide (E171), preferably free of titanium dioxide and dyes and pigments selected from the group consisting of pigment particles and lake dyes.

15. A method of providing a hard roll-on confectionery product, the method comprising applying a coating composition according to any one of claims 1 to 14 to an edible core to provide at least one hard roll-on coating.

16. A method according to claim 15, comprising applying multiple layers of the coating composition, preferably at least partially drying the layers after each application.

17. A method according to claim 15 or 16, comprising applying the coating composition to a pre-treated surface of the edible core.

18. A hard roll-on type confectionery obtainable by the method according to any one of claims 15 to 17.

19. A hard roll-on candy comprising an edible core coated with a hard roll-on coating, the hard roll-on coating comprising one or more syrup layers, wherein at least one syrup layer comprises an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, and wherein the starch derivative is produced by enzyme treatment using α-amylase (EC 3.2.1.1) and / or α-glucan branching enzyme (EC 2.4.1.18), and the hard roll-on candy does not contain titanium dioxide.

20. The hard roll-on candy according to claim 18 or 19, having (i) White appearance, characterized by CIELAB L* value greater than or equal to 70, preferably greater than 72, and / or (ii) an L* that is within 5% of the L* value of the same coating composition of a hard roll-on coating comprising 0.5 wt% titanium dioxide.

21. The method according to any one of claims 15 to 17, wherein the edible core is selected from the group of soft, hard, filled, extruded and compressed edible product centers, preferably wherein the edible core comprises an edible material selected from the group consisting of: non-artificial centers, candies, chewing gums, cereal-based items and combinations thereof.

22. A hard roll-on confectionery according to any one of claims 18 to 20 comprising an edible core selected from the group of soft, hard, filled, extruded and compressed edible product centres, preferably wherein the edible core comprises an edible material selected from the group consisting of: a non-artificial centre, a candy, a chewing gum, a cereal-based item and combinations thereof.

23. Use of a starch derivative as a whitening agent in a hard roll-on type candy coating composition, wherein the starch derivative is an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, preferably equal to or less than 4, and wherein the starch derivative is produced by enzymatic treatment with α-amylase (EC 3.2.1.1) and / or α-glucan branching enzyme (EC 2.4.1.18).

24. The use according to claim 23, wherein the enzyme-modified starch derivative is HBS (highly branched starch) or highly branched cyclodextrin (HBCD).

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