Composition for coating food and / or surfaces of food processing machines

Abstract

The invention relates to a composition for coating food, preferably confectionery and / or surfaces of food processing machines, comprising the following components (A) and (B): (A): 60 to 99.09% by weight of an oil, based on the total amount of the composition, (B): 0.05 to 40% by weight of rice bran wax, based on the total amount of the composition.

Description

[0001] Applicant: CAPOL GmbH, Otto-Hahn-Straße 10, 25337 Elmshorn

[0002] Composition for coating foodstuffs and / or surfaces of food processing machinery

[0003] The invention relates to a composition for coating foodstuffs, in particular confectionery, such as jelly and gum products, and / or surfaces of food-processing machines, as well as its use. The invention further relates to a method for coating foodstuffs and / or machine surfaces, a method for shaping a food precursor mass, and coated foodstuffs and food-processing machines.

[0004] Food products are often coated to protect them from external influences such as temperature fluctuations, fluctuations in relative humidity, or mechanical stress. Coatings can also improve packaging and prevent sticking. In particular, sweets, jelly, and gum products such as fruit gums, gummies, licorice, and dried fruit are usually coated with a release agent immediately after production to prevent the products from sticking together and drying out. The surfaces of food-processing machines are also often coated with release agents to protect them and prevent sticking. Currently, the release agents used are predominantly mixtures of waxes or fats and waxes with vegetable oils, such as MCT (medium-chain triglycerides) oil, sunflower oil, rapeseed oil, safflower oil, soybean oil, and coconut oil.Carnauba wax, beeswax, candelilla wax and microcrystalline wax are commonly used.

[0005] Waxes are generally malleable at 20°C, range from solid to brittle-hard, have a coarse to fine-crystalline structure, are translucent to opaque in color, but not glassy, ​​melt above 40°C without decomposition, are slightly liquid (slightly viscous) slightly above their melting point, exhibit a highly temperature-dependent consistency and solubility, and can be polished under light pressure. The advantage of using carnauba wax, beeswax, candelilla wax, and microcrystalline wax is their good processability and good release properties on the surfaces of confectionery, food, and machine surfaces (conveyor belts, cutting blades). However, their disadvantage is that they are increasingly meeting with lower consumer acceptance.Beeswax cannot be classified as vegan, carnauba wax has come under criticism regarding its sustainability, microcrystalline wax is not natural, and candelilla wax is currently subject to import restrictions in the EU.

[0006] The invention is therefore based on the object of providing a composition for coating foodstuffs, which contains a wax that is vegan, sustainable, and naturally occurring. The composition should also be suitable, alternatively or additionally, for coating machine surfaces that come into contact with foodstuffs. Furthermore, the composition should have a very good release effect with low viscosity, at least with wax contents of up to 25 wt.%. This object is achieved by a composition for coating foodstuffs and / or surfaces of food-processing machinery, comprising the following components (A) and (B):

[0007] (A): 60 to 99.95% by weight, based on the total amount of the composition of an oil, and

[0008] (B): 0.05 to 40 wt% rice bran wax, based on the total amount of the composition.

[0009] This object is achieved in particular by a composition for coating foodstuffs, in particular confectionery and / or surfaces of food processing machines, comprising the following components (A) and (B):

[0010] (A): 60 to 99.09 wt.%, based on the total amount of the composition of an oil

[0011] (B): 0.05 to 40 wt% rice bran wax, based on the total amount of the composition.

[0012] According to the invention, it was found that the composition exhibits very good release properties combined with low viscosity, at least at wax contents of up to 25% by weight. Furthermore, it contains a wax that is vegan, sustainable, and naturally occurring. The low viscosity of the composition was surprising, since compositions containing waxes commonly used in practice (e.g., carnauba wax, beeswax) exhibit higher viscosities at comparable amounts.

[0013] In one embodiment, the composition is suitable for coating food. In one embodiment, the composition is preferably formulated such that it is itself a food, as defined in US FDA 21 CFR 170.3(m), as of August 1, 2023. Likewise, in one embodiment, the composition is preferably formulated such that it is a food, as defined in Article 2 of Regulation (EC) No. 178 / 2002.

[0014] More preferably, all components of the composition are approved and / or could be approved by the FDA on August 1, 2023.

[0015] In a further embodiment, the composition is suitable for coating surfaces of food processing machinery. In one embodiment, the composition is preferably formulated to be a processing aid according to US FDA 21 CFR 101 .100 (a)(3)(H) as of August 1, 2023. In a further embodiment, the composition is preferably formulated to be a processing aid according to Regulation EC No. 1333 / 2008 Article 3 Section 2 (b), as of August 1, 2023.

[0016] Preferred sweets are jelly and gum products such as fruit gums, gumdrops, hard and soft sugar dragees, extruded sweets, licorice and / or dried fruits.

[0017] In a preferred embodiment of the invention, the composition has a viscosity, measured as determined in the chapter on measurement methods, of 50 mPas to 250 mPas with a proportion of rice bran wax as component B of 0.05 to 5 wt.%. In a further preferred embodiment of the invention, the composition has a viscosity, measured as determined in the chapter on measurement methods, of 250 mPas to 430 mPas with a proportion of rice bran wax of between 5 and 20 wt.%. In a further preferred embodiment of the invention, the composition has a viscosity, measured as determined in the chapter on measurement methods, of 20 to 25 wt.%.

[0018] 430 mPas to 500 mPas.

[0019] In a preferred embodiment of the invention, the composition has a viscosity, measured as determined in the Measurement Methods chapter, of 50 mPas to 250 mPas with a total wax content, i.e. rice bran wax B) and wax D3 other than rice bran wax, of 0.05 to 5 wt.%. In a further preferred embodiment of the invention, the composition has a viscosity, measured as determined in the Measurement Methods chapter, of 250 mPas to 430 mPas with a total wax content of between 5 and 20 wt.%. In a further preferred embodiment of the invention, the composition has a viscosity, measured as determined in the Measurement Methods chapter, of 430 mPas to 500 mPas with a total wax content, i.e. rice bran wax and wax other than rice bran wax, of between 20 and 25 wt.%.The expression “in a proportion” or “in a total proportion” does not mean a restriction of the composition to the respective proportion but only that a composition with the respective proportion preferably has the respective viscosity.

[0020] The rice bran wax preferably has a melting point of 65 to 85°C, preferably 75 to 85°C. More preferably, the rice bran wax is produced from rice oil.

[0021] In a further preferred embodiment, the rice bran wax comprises fatty acid esters, preferably fatty acid esters having 6 to 30 carbon atoms, more preferably having 10 to 28 carbon atoms, in particular having 16 to 24 carbon atoms in the fatty acid component and / or 10 to 40 carbon atoms, more preferably having 20 to 38 carbon atoms, in particular having 26 to 32 carbon atoms in the alcohol component. The proportion of fatty acid ester, based on the total weight of the

[0022] Rice bran wax, more than 90% by weight, more preferably more than 95% by weight.

[0023] In a further preferred embodiment, the rice bran wax has a dropping point, measured according to ASTM D3461 dated December 1, 2018, of 70 to 90°C, more preferably of 75 to 80°C. Likewise preferably, the rice bran wax has a saponification number, measured according to Ph. Eur. No. 0592 of 2020, of 65 to 144 mg KOH / g, more preferably of 75 to 120 mg KOH / g. Likewise preferably, the rice bran wax has an acid number, measured according to Ph. Eur. No. 6.0 / 0977 of 2020, of less than 15 mg KOH / g, more preferably of 5 to 12 mg KOH / g. Also preferably, the rice bran wax has an iodine number, measured according to Ph. Eur. 2.5.4 of 2020, of less than 20 mval / kg, more preferably of 8 to 16 mval / kg.

[0024] The rice bran wax may also contain other components, such as palmitic acid, ceryl alcohol, free fatty acids, squalene and / or phospholipids.

[0025] In a preferred embodiment of the invention, the proportion of rice bran wax, based on the total amount of the composition, is from 1 to 5 wt.%, or from 1 to 15 wt.%, or from 25 to 35 wt.%, or from 0.05 to 20 wt.%, or from 1 to 20 wt.%, or from 5 to 15 wt.%, in each case based on the total amount of the composition. A proportion of rice bran wax of 1 to 5 wt.% is particularly suitable for applications for coating machine surfaces, a proportion of 1 to 15 wt.% is particularly suitable for coating rubber products and extruded confectionery, and a proportion of 25 to 35 wt.% is particularly suitable for application on sugar-coated tablets or machine surfaces. Preferred oils for component A) are corn germ oil, almond oil, olive oil, rapeseed oil, sunflower oil, wheat germ oil, MCT oil, safflower oil, soybean oil, palm olein, coconut oil, and / or mixtures thereof. Preferred oils are MCT oil, sunflower oil, rapeseed oil, coconut oil, and / or mixtures thereof.An advantage of MCT oil is its high stability. In a preferred embodiment of the invention, the proportion of component A) based on the total amount of the composition is from 60 to 99 wt.%, or from 60 to 99.95 wt.%, more preferably from 70 to 97 wt.% or from 60 to 92 wt.%, and in particular from 85 to 95 wt.% or from 85 to 92 wt.%, each based on the total amount of the composition.

[0026] In a further preferred embodiment of the invention, the composition according to the invention comprises vegetable fat (component (C)). Component (C), if present, is preferably present in a proportion of 10 to 39 wt.% or 5 to 39 wt.% or 5 to 30 wt.%, more preferably 10 to 35 wt.% or 5 to 35 wt.% or 10 to 30 wt.%, in particular 20 to 35 wt.% or 10 to 24 wt.%.

[0027] The composition according to the invention preferably contains, based on the total amount of the composition:

[0028] (A) 60 to 92 wt.% of at least one oil,

[0029] (B) 0.05 to 20 wt.% rice bran wax,

[0030] (C) 5% to 30% by weight of at least one vegetable fat.

[0031] Fat within the meaning of the invention is characterized in that it is an ester of the alcohol glycerol with three, preferably different, fatty acids and is solid at room temperature. The fat is preferably selected from cocoa butter, rapeseed fat and / or palm fat. The composition according to the invention can also contain other waxes that are not rice bran wax as component (D). If present, the proportion of the other waxes is preferably from 0.05 to 39 wt.% or 0.05 wt.% to 20 wt.% or 1 wt.% to 20 wt.% or 0.05 wt.% to 15 wt.% or 1 wt.% to 15 wt.% or 0.05 wt.% to 10 wt.% or 1 wt.% to 10 wt.%, in each case based on the total amount of the composition.

[0032] The composition according to the invention preferably contains, based on the total amount of the composition:

[0033] (A) 60 to 92 wt.% of at least one oil,

[0034] (B) 0.05 to 20 wt.% rice bran wax,

[0035] (C) 5% to 30% by weight of at least one vegetable fat,

[0036] (D) 1 to 15 wt.% of at least one wax other than rice bran wax.

[0037] For the purposes of the invention, a wax is understood to mean an organic compound which has at least one, preferably both, of the following properties:

[0038] 1. The compound is at 20°C: malleable, solid to brittle-hard; has a coarse to fine-crystalline structure, and is translucent to opaque in color.

[0039] 2. Above 40 °C it melts without decomposition; slightly above the melting point it is slightly liquid (slightly viscous), has a strongly temperature-dependent consistency and solubility, and can be polished under slight pressure.

[0040] Preferably, the additional wax is insoluble in water but soluble in organic, non-polar media. Particularly preferred waxes according to the invention are palm wax, carnauba wax, beeswax, candelilla wax, paraffin waxes, and microcrystalline waxes and / or mixtures thereof. The composition may also contain other conventional additives, such as antioxidants, emulsifiers, acidifiers, preservatives, colors, and / or flavors, as component (E).

[0041] If present, the composition according to the invention contains each of the additives (E), independently of one another, preferably in an amount of 0.01 to 20 wt.%, particularly preferably 0.01 to 15 wt.%, even more preferably 0.01 to 10 wt.%, in each case based on the total weight of the lubricant composition. The composition according to the invention preferably contains additives (E) in total in an amount of 0.01 to 20 wt.%, particularly preferably 0.01 to 15 wt.%, even more preferably 0.01 to 10 wt.%, in each case based on the total weight of the lubricant composition.

[0042] The composition according to the invention preferably contains, based on the total amount of the composition:

[0043] (A) 60 to 99.95 wt.% of at least one oil,

[0044] (B) 0.05 to 40 wt.% rice bran wax,

[0045] (C) 0 to 39% by weight, preferably 10% to 39% by weight, of at least one vegetable fat,

[0046] (D) 0 to 39% by weight, preferably 0.05 to 39% by weight, of at least one wax other than rice bran wax,

[0047] (E) 0 to 20% by weight, preferably 0.01 to 20% by weight, of at least one additive, preferably selected from antioxidants, emulsifiers, acidulants, preservatives, colors, flavors, and mixtures thereof.

[0048] The composition according to the invention preferably contains, based on the total amount of the composition:

[0049] (A) 60 to 92 wt.% of at least one oil, (B) 0.05 to 20 wt.% rice bran wax,

[0050] (C) 5% to 30% by weight of at least one vegetable fat,

[0051] (D) 1 to 15 wt.% of at least one wax other than rice bran wax,

[0052] (E) 0.01 to 20 wt.% of at least one additive, preferably selected from antioxidants, emulsifiers, acidulants, preservatives, colors, flavors, and mixtures thereof.

[0053] The present invention further relates to the use of a composition according to the invention according to one or more of the embodiments mentioned here for coating foodstuffs, preferably confectionery, in particular jelly and gum products such as fruit gums, gumdrops, sugar coated tablets, extruded confectionery, licorice, and / or dried fruits, and / or surfaces of food-processing machines, in particular conveyor belts, and / or cutting blades. A further subject matter encompasses foods and / or machines coated in this way.

[0054] Surprisingly, it was found that rice bran wax as such, i.e., rice bran wax without any additives, in particular without the addition of an oil (A), as described above, is suitable for coating food products and / or for coating machine surfaces that come into contact with food products. The rice bran wax imparts a very attractive shine to the food products.

[0055] Surprisingly, it has also been found that rice bran wax, in combination with at least one other component other than the previously described oils A), is suitable for coating foodstuffs and / or for coating machine surfaces that come into contact with foodstuffs. The invention therefore further relates to the use of rice bran wax for coating foodstuffs and / or for coating machine surfaces that come into contact with foodstuffs.

[0056] In a particular embodiment, the rice bran wax is used to coat surfaces of molds used for food processing.

[0057] With regard to preferred embodiments, in particular rice bran wax, reference is made in full to the previous statements on suitable and preferred embodiments.

[0058] In a first variant, rice bran wax is used without the addition of any further component for coating foodstuffs and / or for coating machine surfaces that come into contact with foodstuffs. In a second variant, rice bran wax is used in combination with at least one further component other than oils A) for coating foodstuffs and / or for coating machine surfaces that come into contact with foodstuffs. Specifically, the further component is selected from the aforementioned components C), D), E) and mixtures thereof. Preference is given to the combination of rice bran wax with at least one component E) and optionally at least one component C) and / or D).

[0059] In a specific embodiment, rice bran wax is used in combination with another component selected from antioxidants, emulsifiers, acidulants, preservatives, colors, flavors, and mixtures thereof for coating foodstuffs and / or for coating machine surfaces that come into contact with foodstuffs. Another specific aspect of the invention encompasses the use of rice bran wax, preferably rice bran wax according to one or more of the embodiments described here, for coating confectionery, in particular hard sugar coated tablets. The rice bran wax can be used alone or in combination with other components, for example glycerin.

[0060] In the following, the compositions according to the invention and compositions different therefrom which contain rice bran wax in combination with at least one further component other than oils A) are also referred to collectively as “rice bran wax-containing compositions”.

[0061] Rice bran wax and rice bran wax-containing compositions are particularly suitable for coating surfaces of food processing machinery that come into contact with food. This prevents food from adhering to the coated machine surface. Surfaces coated with rice bran wax or a rice bran wax-containing composition are specifically the surfaces of food production molds, conveyor belts, cutting blades, etc. A preferred embodiment thus encompasses the use of rice bran wax or a rice bran wax-containing composition for coating surfaces of food processing molds.

[0062] In one embodiment, the rice bran wax-containing

[0063] Compositions suitable for coating foodstuffs. In one embodiment, the rice bran wax-containing compositions are preferably formulated such that they are themselves foodstuffs, as defined in US FDA 21 CFR 170.3(m), as of August 1, 2023. Likewise, in one embodiment, the rice bran wax-containing compositions are preferably formulated such that they are foodstuffs, as defined in Article 2 of Regulation (EC) No. 178 / 2002.

[0064] More preferably, all components of the rice bran wax-containing compositions are approved and / or could be approved by the FDA on August 1, 2023.

[0065] In a further embodiment, the rice bran wax-containing compositions are suitable for coating surfaces of food processing machinery. In one embodiment, the compositions are preferably formulated to be processing aids in accordance with US FDA 21 CFR 101.100 (a)(3)(H) as of August 1, 2023. In a further embodiment, the rice bran wax-containing compositions are preferably formulated to be processing aids in accordance with Regulation EC No. 1333 / 2008, Article 3, Section 2 (b), as of August 1, 2023.

[0066] Rice bran wax and rice bran wax-containing compositions are outstandingly suitable for coating foodstuffs and / or machine surfaces. The invention therefore further provides a process for coating foodstuffs, in particular confectionery and / or machine surfaces, in which at least one coating agent selected from a) a composition according to the invention, b) rice bran wax, c) rice bran wax in combination with at least one further component other than oils A), d) mixtures thereof is applied to the surface of foodstuffs, preferably confectionery such as jelly and gum products, and / or to the surface of food-processing machines that come into contact with foodstuffs.

[0067] The coating agent can be applied in such a way that the food and / or machine surfaces are partially or completely coated.

[0068] In a preferred embodiment, the coating agent is applied in such a way that it is exposed to frictional forces, preferably resulting in at least partial melting of the coating agent. The frictional forces can occur between the food and / or between the food and the surface of a moving coating system, for example, the surface of a rotating drum. This allows for particularly good coating adhesion and a smooth and glossy surface to be achieved.

[0069] In a preferred embodiment, the coating agent is applied in such a way that the coating agent is subjected to centrifugal forces. This allows the food and the coating agent to be evenly distributed, resulting in a uniform coating result.

[0070] In a further preferred embodiment, the method comprises the following steps: the food to be coated and the coating agent are introduced into a rotatable drum, preferably a coating pan; the drum is set in rotation, whereby the food is coated with the coating agent.

[0071] The food to be coated and the coating agent can be introduced into the rotating drum simultaneously or sequentially. Preferably, the food to be coated is introduced first, followed by the coating agent.

[0072] The drum can be set in rotation before or while the food to be coated and / or the coating agent are added or only after they have been added.

[0073] With regard to preferred embodiments, in particular the rice bran wax and the food, reference is made in full to the previous statements on suitable and preferred embodiments.

[0074] Rice bran wax and rice bran wax-containing compositions are preferably suitable for the production of foodstuffs, especially confectionery, which are subjected to a shaping step. In this case, the surface of the mold used is partially or completely coated with rice bran wax or a rice bran wax-containing composition before it comes into contact with the food. Rice bran wax and rice bran wax-containing compositions are suitable, for example, for shaping a food precursor mass, e.g., a confectionery precursor mass, which is introduced into a mold in a flowable state and hardened therein. Suitable molds are made, for example, of metal, such as aluminum, or plastic. The molds can be provided with a conventional lining, e.g., with a polymer, such as a rubber or silicone polymer lining.Rice bran wax and rice bran wax-containing compositions are very compatible with the materials commonly used in food production.

[0075] A further subject matter of the invention therefore comprises a process for shaping a food precursor mass, preferably a confectionery precursor mass, wherein the latter is introduced into a mold in a flowable state and hardened therein, wherein the surface of the mold used, before it comes into contact with the food precursor mass, is partially or completely coated with at least one coating agent selected from a) a composition according to the invention, b) rice bran wax, c) rice bran wax in combination with at least one further component other than oils A), d) mixtures thereof.

[0076] With regard to preferred embodiments, in particular rice bran wax, reference is made in full to the previous statements on suitable and preferred embodiments.

[0077] The invention further comprises confectionery products coated with rice bran wax and compositions containing rice bran wax. The invention also relates to foodstuffs, food processing machines, and / or molds whose surface is at least partially coated with at least one coating agent selected from a) a composition according to the invention, b) rice bran wax, c) rice bran wax in combination with at least one further component other than oils A), and mixtures thereof.

[0078] Preferably, at least the parts of the machines and / or molds that come into contact with food are coated.

[0079] With regard to preferred embodiments, in particular the rice bran wax and the food, reference is made in full to the previous statements on suitable and preferred embodiments.

[0080] Measurement methods

[0081] Viscosity of the composition:

[0082] The viscosity of the composition is determined as follows:

[0083] The viscosity of the composition is measured between two parallel plates at a specific temperature (20°C) and time (180s). One plate is rotated at a specific speed (shear rate 65' s ) while the other plate is held stationary. The composition in the gap (1 mm) between the plates begins to flow against its internal resistance, i.e., its viscosity.

[0084] The invention is explained in more detail below using non-limiting examples.

[0085] Example 1: Preparation of the composition 1 according to the invention

[0086] A composition 1 according to the invention is prepared. The following components are provided: (A) Sunflower oil: 90 wt.%

[0087] (B) Rice bran wax: 10 wt.%

[0088] The rice bran wax is melted at 80°C and the sunflower oil is added while stirring continuously.

[0089] The viscosity of the resulting composition is 320 mPas.

[0090] Comparative Example 2: Preparation of Composition 2 not according to the invention

[0091] Sunflower oil 90%

[0092] Carnauba wax 10%

[0093] Composition 2 is prepared analogously to Example 1. The viscosity of the resulting composition is 600 mPas and is thus significantly higher than that of the composition according to the invention.

[0094] Comparative Example 3: Preparation of Composition 3 not according to the invention

[0095] Sunflower oil 90%

[0096] Beeswax 10%

[0097] Composition 3 is prepared analogously to Example 1. The viscosity of the resulting composition is 850 mPas and is thus significantly higher than that of the composition according to the invention.

[0098] Example 4: Coating of confectionery with Composition 1 according to the invention. Fruit gums (1 kg) are initially introduced. Then, 1 g of Composition 1 is manually massaged into the fruit gums. Evenly coated fruit gums are obtained. The release effect of Composition 1 is tested as follows. The fruit gums are placed in a plastic bag and stored at room temperature for 4 weeks. The plastic bag is then shaken. It is observed that the fruit gums separate easily from one another, and no residue is visible on the inside of the plastic bag.

[0099] Example 5: Coating of confectionery with the non-inventive composition 3

[0100] Fruit gums (1 kg) are placed in the container. Then, 1 g of Composition 3 is manually massaged into the fruit gums. Evenly coated fruit gums are obtained. The release effect of Composition 3 is tested as follows: The fruit gums are placed in a plastic bag and stored at room temperature for 4 weeks. The plastic bag is then shaken. It is observed that the fruit gums stick together.

[0101] Example 6: Coating of confectionery with rice bran wax

[0102] Hard sugar coated tablets (2 kg) are placed in a coating pan. The coating pan is then rotated (pan speed 30 l / min). 3.5 g of rice bran wax are added manually in two applications (15 minutes apart). The result is evenly coated hard sugar coated tablets with a distinct shine.

Claims

Patent claims Composition for coating foodstuffs, preferably confectionery and / or surfaces of food processing machines, comprising the following components (A) and (B): (A): 60 to 99.09 wt.%, based on the total amount of the composition of an oil (B): 0.05 to 40 wt.% rice bran wax, based on the total amount of the composition. Composition according to claim 1, characterized in that the composition, with a rice bran wax content of 0.05 to 5 wt.%, has a viscosity, measured as determined in the chapter on measurement methods, of 50 mPas to 250 mPas and / or with a rice bran wax content of between 5 and 20 wt.%, has a viscosity, measured as determined in the chapter on measurement methods, of 250 mPas to 430 mPas and / or with a rice bran wax content of 20 to 25 wt.%, has a viscosity, measured as determined in the chapter on measurement methods, of 430 mPas to 500 mPas. Composition according to claim 1 or 2, characterized in that the rice bran wax comprises fatty acid esters having 6 to 30 carbon atoms in the fatty acid component and / or 10 to 40 carbon atoms in the alcohol component.Composition according to one or more of the preceding claims, characterized in that the proportion of fatty acid ester, based on the total weight of the rice bran wax, is more than 90% by weight, more preferably more than 95% by weight. Composition according to one or more of the preceding claims, characterized in that the rice bran wax has a dropping point, measured according to ASTM D3461 as of December 1, 2018, of 70 to 90°C, more preferably of 75 to 80°C. Composition according to one or more of the preceding claims, characterized in that it is formulated such that it is a food according to the definition in US FDA 21 CFR 170.3(m), as of August 1, 2023, and / or a processing aid according to US FDA 21 CFR 101.100 (a)(3)(h) as of August 1, 2023. Use of a composition according to one or more of the preceding claims for coating food, preferably confectionery, in particular jelly and gum products such as fruit gums and / or gummy candies; Sugar dragees, extruded confectionery, liquorice and / or dried fruits, as well as surfaces of food processing machines, in particular conveyor belts and / or cutting blades.Use of rice bran wax for coating foodstuffs and / or for coating machine surfaces that come into contact with foodstuffs, preferably rice bran wax as defined in any one of claims 3 to 5. Use according to claim 8, characterized in that rice bran wax is used for coating surfaces of molds used for food processing, preferably rice bran wax as defined in any one of claims 3 to 5. Use of rice bran wax, preferably rice bran wax as described in one or more of the preceding claims, for coating confectionery, in particular hard sugar coated tablets. Method for coating foodstuffs and / or machine surfaces, in which at least one coating agent selected from a) a composition according to one of claims 1 to 6, b) rice bran wax, c) rice bran wax in combination with at least one further component other than oils A), d) mixtures thereof is applied to the surface of foodstuffs, preferably confectionery and / or to the surface of food-processing machines that come into contact with food. Method according to claim 11, characterized in that the application takes place in such a way that the coating agent is exposed to frictional forces, wherein the coating agent preferably melts at least partially.A method according to claim 11 or 12, characterized in that foodstuffs are coated and the method comprises the following steps: the foodstuffs to be coated and the coating agent are introduced into a rotatable drum, preferably a coating pan; the drum is set in rotation, whereby the foodstuffs are coated with the coating agent. A method for shaping a food precursor mass, preferably a confectionery precursor mass, wherein the latter is introduced into a mold in a flowable state and hardened therein, characterized in that the surface of the mold used, before it comes into contact with the food precursor mass, is partially or completely coated with at least one coating agent selected from a) a composition according to one of claims 1 to 6, b) rice bran wax, c) rice bran wax in combination with at least one further component other than oils A), d) mixtures thereof. Food, food processing machine and / or mold, the surface of which is at least partially coated with at least one coating agent selected from a) a composition according to one of claims 1 to 6, b) rice bran wax, c) rice bran wax in combination with at least one further component other than oils A), d) mixtures thereof.