COMPOSITION FOR COATING FOOD PRODUCTS AND PROCEDURE FOR ITS PREPARATION AND USE

Description

TITLE AS A RESIN FOR THE COVERING OF THE FOOD PRODUCTS AND PROCEDURE FOR THEIR PREPARATION AND USE PRIORITY GREAT BRITAIN PATENT DOM. NO. 10096 OF 14 MARCH 1978 Rome, The ! 0 HAI ÌS88 ChicQt * tlvgll • ?Rog. A Prot. N. G 75 31 * A / 79 PROVINCIAL OFFICE OF INDUSTRY, COMMERCE AND CRAFTS OF TURIN Minutes of filing of patent application for industrial invention The year of the moso of the Company 1979 On the day T.WJICI MARCH at eleven o'clock in the morning UNILEVER MV Burg. S'Jaoobpleìn 1, Rotterdam (Netherlands) Dutch nationality from JACOBACCI • CASETTA & PERANI Snc represented with elective domicile in TURIN at via Alfieri n. 17 at JACOBACCI · CASETTA & PERANI Snc · has presented, to me, the undersigned, an application on stamp duty for the granting of a patent for a principal industrial invention ©^completivo·· ; THE I for the invention having as title: I Composition for coating food products and process for its preparation and use Inventor designate IDBzaKUBSBI Priority: The right of priority deriving from: y I i the a) previous patent application No. 1OO96 / 7O filed in Great Britain on 14 March 1978 carried out II carried out l( writing pages; table; b) exposure to c) publication in the Various Notes: Attached documentation: a) description, in duplicate, of n. b) drawings, in duplicate, of n. c) letter of reference to a general power of attorney; d) priority document with Italian translation; (g^ne) .e) Mteelxefi2lenaf«»deed of assignment; (continued) / / declaration of inventor's consent to be mentioned in the patent; g) proof of payment (to postal account no. 00668004, in the name of the Tax and Concession Register Office of Rome) of 43,000 lire issued by the Turin Post Office Dated 13.3.1979 n. JÌ0 h) revenue stamp of L. 2,000 The application, description and drawings listed above have been signed by the interested party, and countersigned by me and stamped with the office stamp. A copy of this report has been signed by me and delivered to the interested party, / ma, ρ, The Depositor JACOBACCI . CASETTA & PER The Snc, MINISTRY OF INDUSTRY, TRADE AND CRAFTS CENTRAL PATENT OFFICE - ROME House No. A182 London C7531-A / 7Ϊ UNILEVER NV, Burg. S*Jaoobpleln 1, Rotterdam (Paesi Paesi Paesi) Dutch nationality with agent JACOBACCI - CASETTA & PERANI enc and with elective domicile for legal purposes in Turin, Via Alfieri, 17 at the agent's office, requests the granting of a MAIN patent for the invention entitled: Composition for coating food products © 'procedure for its preparation and use Priority — the right deriving from: previous application No. 10096 / 78 of 14 March 1978 filed in Great Britain, ATTACHED DOCUMENTATION i THE Description In duplicate (pages Ao of writing) ii THE Drawings In duplicate (number of plates) Letter of reference to the Attorney General Priority document with Italian translation (continued) Deed of Assignment (continued); Proof of payment (on the postal account, No. 00668004) made out to the Registry and Concessions Office of Rome for L. 43,000 issued by the Turin Post Office on 15.3.1979 No. ft 6 N. 1 Revenue stamp of L, 2000 by proxy of UNILEVER NV JACOBACCI / ^yM PtKANl Turin, March 13, 1979 DESCRIPTION of the industrial invention from the title! Composition for coating food products and process for its preparation and use, by: UNILEVER NV, Dutch nationality, Burgemeester s'Jacobplein 1, Rotterdam, Netherlands. Filed on! March 13, 1979 * * * The present invention relates to edible coating compositions, their use, and their preparation. In particular, the invention relates to compositions based on hydrogenated jojoba oil for this purpose. A variety of food products are coated with agents for preservative purposes (or for appearance). For example, sultanas are coated with oil to preserve them from one season to the next and thus improve their shelf life. The effect of oiling, for which mineral oils and glyceridic vegetable oils have been used, appears to be to prevent drying through moisture loss, and therefore the crystallization of sugars on the surface that would otherwise appear, and to inhibit the growth cycle of entomological or microbiological life that may be present. Certain packaging advantages also derive from the effect of the coating in preventing the fruit from clumping together into large clumps. A coating is also applied to impart eleA182 London AD / gl vata chocolate sheen, in this case the coating material consisting fusually of a small amount of beeswax, applied by rolling individual chocolates in a small amount of the wax. Jojoba oil is a natural oil extracted from the seeds of a shrub, Simmonsia californica, found in Arizona and California in the United States, and Sonora, Mexico. The oil is not a glyceride oil, but consists essentially of esters of straight-chain C1-C2 monocarboxylic acids and monohydroxy alcohols, and for this reason it is classified as a wax. A particular aspect of the invention is based on the discovery that certain hydrogenated jojoba oil products can be applied, as a very stable coating, to » improving the shelf life and appearance of food products. The present invention therefore provides a process for coating food products, which comprises applying thereto a composition comprising jojoba oil, which is hydrogenated either substantially completely to a melting point of at least 70°C, or partially to a liquid that remains clear for at least 24 hours at 25°C or below. The coating compositions, used in the present invention for oiling fruits, and which serve as a vehicle for flavouring agents, are normally liquid, i.e. di- » - FAMILY * <RA !2re esse possono essere spruzzate a temperature inferiori a 25°C. They may consist of partially hydrogenated jojoba oil alone, or partially or fully hydrogenated oil products diluted with a volatile (pharmacologically acceptable) solvent, such as acetone, which evaporates rapidly from the surface of the coated material, leaving a waxy coating of hydrogenated jojoba oil. Partially hydrogenated jojoba oil preferably remains clear for at least 24 hours at 20°C, and even below, and can therefore be used on its own without a solvent. Preferably, the iodine value of the partially hydrogenated jojoba oil (according to the invention) is at least 20, particularly at least 40, more especially at least 60. Substantial improvements in the stability of jojoba oil can be achieved with a decrease of as little as 2 iodine value units below that of the natural oil, which is normally between 80 and 85. The natural fluidity of the oil can be preserved, to provide a product similar to the original oil, which remains clear for at least 24 hours at temperatures of 25°C or lower, even 20°C or lower, in oil products with a low trans-form content, less than 20, by subjecting the oil to hydrogenation conditions such that the formation of the trans isomer is minimized. This can be achieved, according to a further feature of the invention, by the use of a metal catalyst not only 's •s viiasvc - xsvswr -3perforated, active, fresh, and by choosing a low hydrogenation temperature, below 125°C. Under these conditions, reductions of about 2 units in the iodine number are sufficient to increase the oxidation stability of the oil, without a harmful increase in the melting point. Partially hydrogenated compositions can also optionally be separated into fractions with different melting points, to separate the higher-melting components, to further modify the properties of the product. The % trans isomer content is measured using the method described in JAOCS1959, 36, 627-31, calculated as elaidic acid. The dilations, measured according to the method described in British Patent No. 859.769, except that the samples are stabilized by being kept in the dilatometer for 16 hours at 0°C, provide a convenient measure of the clarity of the oil and its hydrogenated products, in the temperature range up to 25°C. Preferably, the partially hydrogenated oil has a range of 10°C of 750 to 900, and a maximum of 325 at 20°C. Substantially fully hydrogenated jojoba oil is a solid with a melting point above 70°C, and may be used in the process of the invention as a substitute for beeswax, or carnauba wax, in tumbling techniques to impart a high gloss to chocolate or other confectionery products by tumbling with a small amount of the wax dissolved in a volatile alcohol. -4 :JAGG3ÀGSÌ - HOUSE fe =5RA' The partially hydrogenated jojoba oil used in the present invention preferably exhibits an oxidation stability providing less than 25 mmHg pressure drop in 20 hours at 100°C, as measured by an Accelerated Induction Period Test (AIP) at substantially atmospheric pressure, and particularly 1-20 mmHg under the same conditions. In this test, 300 ml of the oil is shaken mechanically in a 500 ml round-bottom flask equipped with a steam jacket to maintain the flask at 100°C during the test, and connected to a pen-type manometer recorder (to record the oxygen uptake from the bladder above the oil). Preferably, the composition containing hydrogenated jojoba oil also contains an antioxidant, particularly tocopherol. This may be present in the form of vegetable lecithin. It contains natural tocopherol and is therefore an effective antioxidant additive, provided it has not been previously bleached with hydrogen peroxide or another oxidizing agent, which would neutralize the antioxidant effect. Soy lecithin is preferred, in amounts of 1% or less, preferably 0.5% or less, particularly about 0.1%. * EXAMPLE 1 Refined jojoba oil, having an iodine value of 84.5 (is progressively hydrogenated at 95-115°C and 36 lb / in effective (2.53 kg / cm ), in the presence of 1% of a catalystx'e -5p: u ! o to. u. / C.3 ” '-'i comprising freshly reduced nickel on diatomaceous earth, containing 20% ​​nickel, in a Parr autoclave (equipped with a 500 rpm rotary stirrer). The rate of hydrogenation, under these chosen conditions, is very slow, and only a small amount of trans isomerization occurs. Samples are extracted at intervals, and evaluated for iodine value and solids content by dilatometry. Readings are taken at 5°C, 10°C, 15°C, and 20°C, with equilibration for 30 minutes after each measurement. TABLE 1 Sample 1_ (Starting material) 3 4 NI 84.5 80.4 82.0 77.6 D0 1970 2015 2000 2175 l> 5 1585 1630 1685 1810 D10 750 775 815 900 D15 55 50 180 475 D20 45 45 100 325 Each of the hydrogenated samples, together with a sample of non-hydrogenated jojoba oil (sample 1) is stored n. Γΰ CO XC CJ CJ zinate overnight at 20°C. The oil, along with sample 2, remains free of solids at 18°C ​​for 24 hours, while samples 2 and 4 are increasingly turbid. At 25°C, all samples remain clear. The oil and hydrogenated samples are neutralized, bleached with bleaching earth, and deodorized by treatment with steam for 5 hours at 180°C under reduced pressure. 0.1% unbleached U.S. soy lecithin^ is added, and the compositions are tested for stability using the accelerated induction period test described, which is a modification of the Sylvester test. The hydrogenated samples show substantial improvement in oxidation stability compared to the oil itself, and compared to various other liquid vegetable oil products. EXAMPLE 2 A further sample of jojoba oil, hydrogenated under conditions similar to those described in Example 1, yielded a product with an iodine value of 83.4 and, after treatment as described in Example 1, was similarly tested, with the addition of 0.09% lecithin. The resulting oil was again very light in color, odorless, and had a pleasant, almost sweet aroma. Characteristic analyses showed the following results: TABLE 2 ej'i Lj ti ίΤ έ ο <_5 ».r Hydrogenated jojoba oil NI 83.4 Accelerated induction period test,- (pressure drop mmHg, in 20 hours, at 100*0 / ) 2 ♦Svift peroxide number after 24 hours 3.9 Svift peroxide number after 48 hours 2.7 Svift peroxide number after 96 hours 6.7 % 2040 »5 1640 D10 765 490 ^20 55 Lovibond colour r / y 0.6 / 4.7 (5 -7 / Jojoba oil, non-hydrogenated, similarly treated, BimHg . in 1 5 hours. * Oil & Soap J. 1933, 10, 105. These results show a substantial improvement over a proprietary vegetable-based coating oil. Each of the hydrogenated products in Examples 1 and 2 can be sprayed onto dried sultanas, whose aroma and flavor are not impaired compared to unsprayed fruit, while their shelf life is significantly improved. The sprayed sultanas do not clump together or become encrusted with sugar due to moisture loss.

Claims

1. CLAIMS 1. A process for coating food products, comprising applying thereto a composition comprising jojoba oil which is hydrogenated either substantially completely, to a melting point of at least 70°C, or partially to a liquid which remains clear for at least 24 hours at 25°C (or below.

2. Process according to claim 1, wherein the hydrogenated oil is dissolved in a solvent which evaporates from the food product, 3. Process according to claim 2, wherein the solvent comprises an alcohol.

4. Process according to any of the preceding claims, wherein the composition contains an antioxidant. 5· Process according to claim 4, wherein the antioxidant comprises tocopherol.

6. Process according to claim 5, wherein the tocopherol is present in said composition in the form of a maximum of 1% vegetable lecithin.

7. Process for coating food products, substantially as described with reference to the attached examples.

8. Food products comprising dried fruit and chocolate confectionery, coated by a process according to any of the preceding claims, 9. A composition suitable for use in the process according to any of the preceding claims, comprising partially hydrogenated jojoba oil, which remains clear for at least 24 hours at 25°C or lower.

10. A composition according to claim 9, and having an oxidation stability providing less than 25 nmHg pressure drop, measured as previously described.

11. A composition according to claim 10, and having an oxidation stability providing 1-20 mmHg pressure drop, measured as previously described.

12. Composition according to claims 9-11, wherein the trans isomer content of the oil is less than 20.

13. A composition according to any of the preceding claims 9-12, wherein the iodine value of the hydrogenated oil -9~ - CASETTA * is at least 60, and up to about 2 units below the iodine value of the oil before hydrogenation.

14. The composition of claim 13, wherein the iodine value of the hydrogenated oil is about 2 iodine value units lower than that of the non-hydrogenated oil.

15. Composition according to any of the preceding claims 9-14, wherein the expansion values ​​of the partially hydrogenated oil are in the range from 750 to 900 at 10°C, and at most 325 at 20°C.

16. Composition comprising partially hydrogenated jojoba oil, substantially as previously described with reference to the attached examples.

17. Food products, comprising dried fruit coated with a composition according to any of the preceding claims 9-16.

18. A process for preparing a composition according to claim 9, which comprises hydrogenating jojoba oil at a temperature below 125°C, in the presence of a fresh, active, non-sulfurized metal hydrogenation catalyst.

19. Process according to claim 18, wherein the hydrogenation is stopped when a reduction in the iodine value of about 2 units is reached. i'Jl UJ fu & r.? * C. ”5