Polishing composition

Abstract

The present invention relates to the field of food processing. More particularly, the present invention relates to a glazing composition, more particularly to a protein-free ready-to-use glazing composition that is applied after baking. The glazing composition combines hydroxypropylated phosphate crosslinked starch with hydroxypropyl starch. This particular combination of ingredients allows the glazing composition to impart a fine gloss / shiny appearance to baked or confectionery products without stickiness after storage in a sealed package.

Description

[Technical field]

[0001] The present invention relates to the field of food processing. More particularly, the present invention relates to a glazing composition, more particularly to a ready-to-use glazing composition that is applied after baking. [Background technology]

[0002] Baked foods that are shiny or glossy are perceived by consumers as being superior in that they are fresher and sweeter, and to that end, bakers and confectioners use glazes to give foods a glossy appearance. Traditionally, liquid (pasteurized) egg, also called "egg wash", has been used as a glazing agent to provide a shiny surface to bakery and confectionery products. However, the use of egg has several drawbacks, such as, for example, microbial safety, the presence of allergens or tedious cleaning of the baking trays after glazing and baking. Currently, several egg-free glazing compositions (i.e., replacements for egg wash) have been described and / or commercialized. However, these glazing agents: - Poor sheen / shine / luster performance, - Loss of luster in baked goods during storage, - Uneven coverage of baked goods, - Stickiness of glazed products resulting in quality defects: no (uniform) surface gloss, products sticking together or to the packaging, sticky texture during consumption of glazed products, ... - The glaze forms flakes and sticks to the baking tray after glazing and baking, resulting in additional work: cleaning the glaze flakes from the bakery area, cleaning the residual glaze from the baking tray, ... - Varying the viscosity of the liquid polish composition, resulting in inconsistencies in the amount of polish applied to the product; - instability of liquid polish compositions (lumps, phase separation, etc.) requiring shaking of the polish before use; - the presence of proteins or dairy products that may be allergenic for certain consumers; - some unnecessary / undesirable ingredients, processing aids or additives, such as fats, preservatives, antifoaming agents and / or lubricants, and / or - Non-sterile products have one or more disadvantages, such as a limited shelf life. Up until now, no solution has been given to providing polishes, especially fired polishes, that are characterized by having satisfactory properties (gloss, non-stickiness, homogeneous surface,...). Summary of the Invention [Problem to be solved by the invention]

[0003] As discussed above, the prior art does not provide a solution for polishes, specifically baked polishes, with satisfactory properties (gloss, non-stickiness, uniform surface, ...) Discussed herein are compositions and methods that provide polishes with improved properties. [Means for solving the problem]

[0004] Discussed herein is a glazing composition that combines hydroxypropyl distarch phosphate with hydroxypropyl starch. This particular combination of ingredients allows the glazing composition to impart a non-sticky, high-quality gloss / shiny appearance to baked or confectionery products after storage in a sealed package. Glazing composition refers to a composition that is applied (brushed, sprinkled, sprayed, ...) onto baked or confectionery products to add gloss, flavor, and / or appearance. Thus, in a first aspect, the present application relates to a glazing composition for baked or confectionery products comprising hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, more particularly a glazing composition in which the ratio between the amount of hydroxypropylated starch phosphate and the amount of hydroxypropyl starch is between 0.30 and 3.30, preferably between 0.50 and 2.00. In certain embodiments, the polishing compositions disclosed herein are characterized by having a ratio between the amount of lecithin and the amount of the sum of the amount of hydroxypropylated phosphate crosslinked starch and the amount of hydroxypropyl starch between 0.15 and 2.00, more preferably between 0.50 and 1.50. In certain embodiments, the glazing composition disclosed herein comprises at least 85.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, preferably at least 90.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, more preferably at least 95.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, even more preferably at least 99.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin. In certain embodiments, the polish compositions disclosed herein comprise less than 10.0% (w / w dry matter) protein, preferably less than 5.0% (w / w dry matter) protein, more preferably less than 2.0% (w / w dry matter) protein, and even more preferably less than 1.0% (w / w dry matter) protein. In certain embodiments, the polish composition disclosed herein is a dry polish composition, preferably a dry polish composition having a dry matter content of 75.0% (w / w) or more, preferably 80.0% (w / w) or more, more preferably 85.0% (w / w) or more, and even more preferably 90.0% (w / w) or more. In certain embodiments, the polish composition disclosed herein is a liquid or semi-liquid polish composition, wherein said polish composition further comprises a liquid component preferably selected from ethanol and water or a mixture thereof. In certain embodiments, the polish composition disclosed herein comprises: - between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w) of hydroxypropylated starch phosphate, - hydroxypropyl starch, at between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w); - optionally one or more further ingredients, and - Liquid ingredients up to 100%, preferably water Includes. More specifically, the polish compositions disclosed herein comprise: - between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w) of hydroxypropylated starch phosphate, - hydroxypropyl starch, at between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w); between 1.50 and 6.00% (w / w), preferably between 2.00 and 5.00% (w / w) of lecithin - optionally one or more further ingredients, and - Liquid ingredients up to 100%, preferably water Includes. In a further aspect, the present application relates to a baked or confectionery product coated with the glaze composition disclosed herein. In a further aspect, the present application also relates to a method of preparing the polishing composition disclosed herein, comprising mixing hydroxypropylated phosphate crosslinked starch, hydroxypropyl starch, and optionally lecithin, and optionally packaging the mixed ingredients. In a further aspect, the present application relates to a method for preparing a glazed bakery or confectionery product, comprising applying a glaze composition disclosed herein to a surface of a baked product or confectionery product, and optionally cooling and storing the resulting glazed bakery or confectionery product. More specifically, the method for preparing a glazed bakery or confectionery product disclosed herein provides that the glaze composition has a viscosity of between 5.0 and 400.0 cps, preferably between 20.0 and 200.0 cps, more preferably between 30.0 and 100.0 cps, prior to the step of applying the glaze composition to the surface of the baked product or confectionery product. In a further aspect, the present application relates to the use of the compositions disclosed herein as dry, liquid or semi-liquid polish compositions. In particular, the uses disclosed herein are further enabled in that the polish compositions disclosed herein are used as ready-to-use polish compositions. In particular, the uses disclosed herein are further enabled in that the glazing composition disclosed herein is applied to the surface of a baked product or confectionery product after baking said baked product or confectionery product. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0005] Before describing the suggested methods and devices used in the present invention, it is to be understood that the invention is not limited to the particular methods, components, or devices described, as such methods, components, and devices may, of course, vary. It is also to be understood that the terms used herein are not intended to be limiting, since the scope of the present invention is limited only by the appended claims. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are described herein. In this specification and the appended claims, the singular forms "a," "an," and "the" include both the singular and the plural unless the context clearly dictates otherwise. As used herein, the terms "comprising," "comproses," and "comprised of" are synonymous with "including," "includes," or "containing," and are inclusive or open-ended and do not exclude additional, unrecited members, elements, or method steps. When the description refers to a product or method that "comprises" certain features, parts, or steps, this implies the possibility that other features, parts, or steps may also be present, but may also refer to an embodiment that includes only the recited features, parts, or steps. The terms "comprising," "comprises," and "comprised of" also include the term "consisting of." The recitation of numerical values ​​by numerical ranges includes all values ​​and fractions within these ranges as well as the cited endpoints. The terms "about" and "approximately" when used to refer to measurable values, such as parameters, amounts, durations, etc., are intended to include variations of + / - 10% or less, preferably + / - 5% or less, more preferably + / - 1% or less, and even more preferably + / - 0.1% or less of the specified value and from the specified value, insofar as such variations apply to the inventions disclosed herein. It is to be understood that the values ​​to which the terms "about" or "approximately" refer are themselves disclosed. References throughout this specification to "one embodiment" or "an embodiment" mean that a particular feature, structure, or characteristic described in connection with that embodiment is included in at least one embodiment of the present invention. Thus, the appearances of the phrase "one embodiment" or "an embodiment" in various places throughout this specification may, but do not necessarily, all refer to the same embodiment. Furthermore, particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments, as would be apparent to one of ordinary skill in the art from this disclosure. Furthermore, some embodiments described herein include some features and not others included in other embodiments, while combinations of features of different embodiments are meant to be within the scope of the present invention and form different embodiments, as would be understood by one of ordinary skill in the art. For example, in the following claims, any of the claimed embodiments may be used in any combination. Unless otherwise stated herein, percentages stated herein refer to percentages by weight. The inventors have surprisingly found that the combination of hydroxypropylated phosphate crosslinked starch, hydroxypropyl starch and, optionally, lecithin makes it possible to obtain a glazing composition that gives baked or confectionery products a non-sticky, high-quality gloss / shiny appearance after storage in a sealed package. Thus, in a first aspect, the present application relates to a glazing composition for baked or confectionery products comprising hydroxypropylated starch phosphate crosslinks and hydroxypropyl starch. More particularly, the present application relates to a glazing composition for baked or confectionery products comprising hydroxypropylated starch phosphate crosslinks, hydroxypropyl starch and lecithin. In certain embodiments, the polishing composition disclosed herein provides a ratio between the amount of hydroxypropylated phosphate crosslinked starch and the amount of hydroxypropyl starch of between 0.30 and 3.30, more preferably between 0.50 and 2.00. In certain embodiments, the polishing compositions disclosed herein are characterized by having a ratio between the amount of hydroxypropylated starch phosphate and the amount of hydroxypropyl starch between 0.30 and 3.30, more preferably between 0.50 and 2.00, wherein the ratio between the amount of lecithin and the sum of the amount of hydroxypropylated starch phosphate and the amount of hydroxypropyl starch (the sum of hydroxypropylated starch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50.

[0006] The inventors have also found that in the glaze compositions disclosed herein, the presence of proteins commonly used in non-egg based glazes is not required to provide the desired functionality. In certain embodiments, the polish compositions disclosed herein comprise less than 10.0% (w / w dry matter) protein, preferably less than 5.0% (w / w dry matter) protein, more preferably less than 2.0% (w / w dry matter) protein, and even more preferably less than 1.0% (w / w dry matter) protein. When protein is present in the composition, the protein may be of any type, such as vegetable or non-vegetable protein. Preferably, the protein is vegetable protein. Non-limiting examples of vegetable protein are legume protein (pea protein, chickpea protein, ...), tuber protein (potato protein, ...), cereal protein (wheat protein, ...) or oilseed protein (soybean protein, canola protein, ...). More specifically, the polish compositions disclosed herein are protein-free. The absence of protein can be important to consumers with specific dietary requirements or who are sensitive to certain allergens. In certain embodiments, the glazing composition disclosed herein comprises at least 85.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, preferably at least 90.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, more preferably at least 95.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, even more preferably at least 98.0 or 99.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin. More specifically, the sum of the dry matter of the hydroxypropylated phosphate cross-linked starch esters, the hydroxypropyl starch, and, if present, the lecithin, will be greater than 85.0 wt.%, preferably greater than 90.0 wt.%, more preferably greater than 95.0 wt.%, and even more preferably greater than 98.0 or 99.0 wt.% of the dry matter of the polish composition. The inventors have also found that the glazing compositions disclosed herein may contain a reduced number of additives that require, for example, to be listed on the product label. This is also important for consumers with specific dietary requirements and / or concerns about "cleaner label" foods. In some embodiments, the glazing compositions disclosed herein may contain additional ingredients such as hydrocolloids, fats and derivatives, fibers, emulsifiers, carbohydrates, polyols, salts, acids or acidulants, preservatives, colorants, flavors, and the like. The hydrocolloid may be advantageously used in an amount between 0.01 and 30.0 wt %, preferably between 0.01 and 10.0 wt %, of the dry matter of the polishing composition. Non-limiting examples of suitable hydrocolloids are gums, cellulose and cellulose derivatives, alginates, pectin, and the like. The fats and derivatives may be advantageously used in an amount between 0.10 and 50.0 wt.%, preferably between 0.10 and 30.0 wt.%, more preferably between 1.0 and 10.0 wt.% of the dry matter of the glazing composition. Non-limiting examples of suitable fats and derivatives are natural vegetable oils, hydrogenated vegetable oils, etc. The fibers may be advantageously used in an amount between 0.010 and 10.0 wt.%, preferably between 0.01 and 5.0 wt.%, of the dry matter of the glazing composition. Non-limiting examples of suitable fibers are wheat fiber or citrus (soluble) fiber. The emulsifier may be advantageously used in an amount between 0.50 and 10.0 wt % of the dry matter of the glazing composition. Non-limiting examples of suitable emulsifiers are lecithin, lysolecithin, mono- and diglycerides of fatty acids, and the like. The carbohydrates can be monosaccharides, disaccharides or sugars of higher degree of polymerization, except for hydroxypropylated starch phosphate and hydroxypropyl starch. Carbohydrates can be advantageously used in an amount between 0.10 and 50.0 wt%, preferably between 0.10 and 10.0 wt%, of the dry matter of the glazing composition. Non-limiting examples of suitable carbohydrates are dextrose, maltodextrin, dextrin, sucrose, etc. Thus, the glazing composition disclosed herein can contain carbohydrates in an amount between 0.10 and 50.0 wt%, in addition to the hydroxypropylated starch phosphate and hydroxypropyl starch already present in the glazing composition disclosed herein. Salts may be advantageously used in an amount between 0.10 and 5.0% of the dry matter of the polishing composition. Non-limiting examples of suitable salts are sodium, potassium or calcium salts of organic and inorganic acids such as NaCl, KCl or CaCl2. The acid or acidulant may be advantageously used in an amount between 0.10 and 3.0 wt% of the dry matter of the glazing composition. Non-limiting examples of suitable acids or acidulants are citric acid, malic acid, folic acid, and the like. Preservatives may be advantageously used in an amount between 0.1 and 3.0 wt% of the dry matter of the polish composition. Non-limiting examples of suitable preservatives are sorbates such as potassium sorbate, glycerol or propionic acid, and antioxidants. Adjusting the concentrations of additional ingredients to obtain the desired product is common practice for those skilled in the art.

[0007] In the context of the present invention, the term "glaze composition" refers to a product intended to be applied onto a baked or confectionery product to give it a shiny surface and ultimately to protect it, for example, from drying out. If preceded by the term "post-baking", it means that the glazing composition is particularly suitable for post-baking application. In a preferred embodiment, the glazing composition taught herein is a post-baking glazing composition. In the context of the present invention, the term "hydroxypropylated distarch phosphate", also known as "hydroxypropylated distarch phosphate", refers to a resistant starch obtained by treating starch with propylene oxide and phosphoric acid. It is approved as an additive by the European Union (EU) under the code E1442. In the context of the present invention, the term "hydroxypropyl starch", also known as "hydroxylpropyl starch", "2-hydroxypropyl starch" or "hydroxylpropyl starch", refers to starch obtained by treating starch with propylene oxide. It is approved as an additive by the European Union under the code E1440. In the context of the present invention, the term "lecithin" refers to a complex mixture of acetone-insoluble phospholipids consisting of phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol, combined with various amounts of other substances such as triglycerides, fatty acids, carbohydrates, etc. (Food Chemical Codex, The National Academies Press, 2003, p. 248). Lecithin is recognized as a food additive by the EU and designated as E322. In a preferred embodiment, the lecithin is from a natural source, in particular from a vegetable source. Examples of sources of vegetable lecithin are soybean, rapeseed and sunflower. Lecithin may be of any type, including but not limited to natural lecithin, (de-oiled) hydrolyzed lecithin (lysolecithin), and fractionated lecithin. In some embodiments, the polish composition disclosed herein is a dry polish composition such as a powder. Thus, the dry polish composition disclosed herein comprises hydroxypropylated starch phosphate crosslinks, hydroxypropyl starch and optionally lecithin. In particular, in the dry polish composition disclosed herein, the ratio between the amount of hydroxypropylated starch phosphate crosslinks and the amount of hydroxypropyl starch is between 0.30 and 3.30, preferably between 0.50 and 2.00. More specifically, the dry polish composition disclosed herein is characterized by having a ratio between the amount of hydroxypropylated starch phosphate crosslinks and the amount of hydroxypropyl starch between 0.30 and 3.30, more preferably between 0.50 and 2.00, where the ratio between the amount of lecithin and the total amount of the amount of hydroxypropylated starch phosphate crosslinks and the amount of hydroxypropyl starch (the total amount of hydroxypropylated starch phosphate crosslinks and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50. In certain embodiments, the dry polish composition disclosed herein is a dry polish composition having a dry matter content of 75.0% (w / w) or more, preferably 80.0% (w / w) or more, more preferably 85.0% (w / w) or more, and even more preferably 90.0% (w / w) or more. In certain embodiments, the dry polish compositions disclosed herein comprise less than 10.0% (w / w dry matter) protein, preferably less than 5.0% (w / w dry matter) protein, more preferably less than 2.0% (w / w dry matter) protein, and even more preferably less than 1.0% (w / w dry matter) protein. More specifically, the dry polish compositions disclosed herein are protein-free. In certain embodiments, the dry polish composition disclosed herein comprises at least 85.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, preferably at least 90.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, more preferably at least 95.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, even more preferably at least 98.0 or 99.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin.

[0008] In some embodiments, the polish composition disclosed herein is a liquid or semi-liquid composition, in particular the polish composition disclosed herein further comprises a liquid component preferably selected from ethanol and water or a mixture thereof. More preferably, the liquid component is water. Thus, the liquid or semi-liquid polish composition disclosed herein comprises hydroxypropylated starch phosphate crosslinked, hydroxypropyl starch, a liquid component and optionally lecithin. In particular, in the liquid or semi-liquid polish composition disclosed herein, the ratio between the amount of hydroxypropylated starch phosphate crosslinked and the amount of hydroxypropyl starch is between 0.30 and 3.30, preferably between 0.50 and 2.00. More specifically, the liquid or semi-liquid polishing compositions disclosed herein are characterized by having a ratio between the amount of hydroxypropylated starch phosphate and the amount of hydroxypropyl starch between 0.30 and 3.30, more preferably between 0.50 and 2.00, wherein the ratio between the amount of lecithin and the sum of the amount of hydroxypropylated starch phosphate and the amount of hydroxypropyl starch (the sum of hydroxypropylated starch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50. In certain embodiments, the liquid or semi-liquid polish compositions disclosed herein comprise less than 10.0% (w / w dry matter) protein, preferably less than 5.0% (w / w dry matter) protein, more preferably less than 2.0% (w / w dry matter) protein, and even more preferably less than 1.0% (w / w dry matter) protein. More specifically, the liquid or semi-liquid polish compositions disclosed herein are protein-free. In certain embodiments, the liquid or semi-liquid polishing composition disclosed herein comprises at least 85.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, preferably at least 90.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, more preferably at least 95.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, and even more preferably at least 98.0 or 99.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin. In some embodiments, the liquid or semi-liquid polish compositions referred to herein may contain further ingredients such as hydrocolloids, fats and derivatives, fibres, emulsifiers, carbohydrates, polyols, salts, acids or acidulants, preservatives, colourants, flavours etc. In some embodiments, the liquid or semi-liquid glaze compositions referred to herein are ready-to-use liquid or semi-liquid glaze compositions, i.e., liquid or semi-liquid glaze compositions that can be applied onto a baked or confectionery product without further processing steps, such as a mixing step or a heating step. In certain embodiments, the liquid or semi-liquid polish composition disclosed herein comprises: - between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w) of hydroxypropylated starch phosphate, - hydroxypropyl starch, at between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w); - optionally one or more further ingredients, and - Liquid ingredients up to 100%, preferably water Includes.

[0009] More specifically, the liquid or semi-liquid polish compositions disclosed herein comprise: - between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w) of hydroxypropylated starch phosphate, - hydroxypropyl starch, at between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w); between 1.50 and 6.00% (w / w), preferably between 2.00 and 5.00% (w / w) of lecithin - optionally one or more further ingredients, and - Liquid ingredients up to 100%, preferably water Includes. In a further aspect, the present application relates to a baked or confectionery product coated with the glazing composition disclosed herein. More specifically, the amount of glazing composition applied to the baked or confectionery product is 2.50 mg / cm 2 to 15.0 mg / cm 2 between 4.0 mg / cm and preferably 4.0 mg / cm 2 to 10 mg / cm 2 The glazing composition is preferably applied onto the top surface of the baked product or confectionery product, more specifically, at least 50.0%, at least 60.0%, at least 70.0%, at least 80.0%, at least 90.0% or at least 95.0% of the top surface of the baked product or confectionery product is covered with the glazing composition disclosed herein. The coated baked or confectionery products can be any type of baked bread, brioche, viennoiserie, puff pastry, biscuit, .... The baked or confectionery products can have a wide range of compositions (e.g. lean or rich) and textures (e.g. soft or crusty) and are obtained by processing conditions such as baking of fresh dough / dough, baking of partially risen frozen (PFF) dough / dough, baking of unleavened frozen (UFF) dough / dough. Non-limiting examples of baked or confectionery products are (hamburger) buns, croissants, bread, panettone, etc. In a further aspect, the present application also relates to a method of preparing the polish composition disclosed herein, comprising mixing hydroxypropylated starch phosphate crosslinked, hydroxypropyl starch and optionally lecithin, and optionally packaging the mixed components. In certain embodiments of the method of preparing the polish composition disclosed herein, other additional components are also mixed with hydroxypropylated starch phosphate crosslinked, hydroxypropyl starch and optionally lecithin. In particular, the method of preparing the polish composition disclosed herein results in a ratio between the amount of hydroxypropylated starch phosphate crosslinks and the amount of hydroxypropyl starch being between 0.30 and 3.30, more preferably between 0.50 and 2.00. More specifically, the method of preparing the polish composition disclosed results in a ratio between the amount of hydroxypropylated starch phosphate crosslinks and the amount of hydroxypropyl starch being between 0.30 and 3.30, more preferably between 0.50 and 2.00, and a ratio between the amount of lecithin and the sum of the amount of hydroxypropylated starch phosphate crosslinks and the amount of hydroxypropyl starch (the sum of hydroxypropylated starch phosphate crosslinks and hydroxypropyl starch) being between 0.15 and 2.00, more preferably between 0.50 and 1.50.

[0010] Mixing of the components can be carried out by any suitable method and / or with any suitable equipment. No specific adaptation of well-known methods or tools is required. Examples of suitable equipment include rotary mixers, horizontal mixers, vertical mixers, convection mixers, impact mixers, tumbling mixers, shear mixers, ... In some embodiments, the lecithin and / or fat (if present) may be used in liquid form, for example, sprayed onto a blend of other ingredients of the composition. The disclosed methods of preparing the polish composition may be characterized in that the polish composition is a dry polish composition or a liquid or semi-liquid polish composition. In the preparation methods disclosed herein, the dry polish composition can be packaged in any packaging suitable for containing powdered products. Non-limiting examples of suitable packaging are paper or plastic bags, buckets, cardboard or plastic boxes, drums, etc. In the method for preparing the liquid or semi-liquid polish composition disclosed herein, a liquid component is further added to the other components.Preferably, the liquid component is selected from ethanol and water, or a mixture thereof, and more preferably, said liquid component is water. In some embodiments of the methods for preparing the liquid or semi-liquid polish compositions disclosed herein, the dry ingredients are first blended or mixed together before being added to the liquid ingredients. In certain embodiments, the method for preparing the liquid or semi-liquid polish composition disclosed herein further comprises the step of homogenizing the liquid or semi-liquid mixture. Homogenizing the mixture can be carried out by any suitable method using any suitable device designed to homogenize liquid or semi-liquid mixtures. An example of a suitable device is a one-stage or two-stage homogenizer. In some embodiments, the mixing and homogenization steps may be performed simultaneously in the same device. In certain embodiments, the method for preparing a liquid or semi-liquid polish composition disclosed herein further comprises a step of heating the liquid or semi-liquid mixture. The step of heating the mixture can be carried out by any suitable method using any suitable equipment designed to heat liquid or semi-liquid solutions with a combination of time-temperature settings. Non-limiting examples of suitable equipment are direct steam injection, direct steam infusion, plate or tube or scraped surface heat exchangers. In a preferred embodiment, the heating step ensures pasteurization or sterilization of the mixture. In a more preferred embodiment, the mixture is UHT treated. After the step of heating the liquid or semi-liquid mixture, the method for preparing the liquid or semi-liquid polish composition disclosed herein may further comprise the step of cooling the heated liquid or semi-liquid mixture. Packaging of liquid or semi-liquid mixtures can be carried out by any suitable method using any suitable equipment designed to package liquid or semi-liquid solutions under sterile conditions. Non-limiting examples of suitable equipment include aseptic filling systems in carton bricks, in bottles, in bag-in-boxes or in containers.

[0011] A suitable method for preparing the liquid or semi-liquid polish compositions disclosed herein includes: - In any order, - between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w) of hydroxypropylated starch phosphate, - hydroxypropyl starch, at between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w); - optionally between 1.50 and 6.00% (w / w), preferably between 2.00 and 5.00% (w / w) of lecithin, - optionally one or more further ingredients, and - Water to 100% and mixing the - optionally heating the mixture; - optionally homogenizing the mixture; - optionally cooling the mixture; - optionally packaging the mixture; Includes. In a further aspect, the present application also relates to a method for preparing a glazed bakery or confectionery product, comprising the steps of applying a glaze composition disclosed herein to a surface of a baked product or confectionery product, optionally cooling the resulting glazed bakery or confectionery product, packaging them and storing them. In some embodiments, the coated baked or confectionery products are packaged in packaging of an airtight / impermeable material. In some embodiments, the coated baked or confectionery products are stored using standard conditions, depending on the baked or confectionery product. Temperatures can be from freezing temperatures (e.g., -2°C to as low as -20°C or even lower) to room (ambient) temperatures. Storage times can be from 0 minutes (direct consumption of the product) up to several months. The glazing compositions applied herein to the surface of the baked or confectionery product are preferably liquid prior to application. Those skilled in the art will appreciate that powder or semi-liquid glazing compositions require dissolution or dilution in a liquid ingredient such as water prior to use. In certain embodiments, the polish compositions disclosed herein comprise at least 85.0% liquid components, specifically at least 90.0% liquid components, and more specifically at least 95.0% liquid components.

[0012] More specifically, the method for preparing a glazed bakery or confectionery product disclosed herein results in the glaze composition having a viscosity of between 5.0 and 400.0 cps, preferably between 20.0 and 200.0 cps, more preferably between 30.0 and 100.0 cps, prior to the step of applying the glaze composition to the surface of the baked or confectionery product. The viscosity is advantageously measured by using a Brookfield viscometer equipped with spindle n°3 rotating at a speed of 50 rpm and at room temperature (20+ / -2°C). The glazing composition can be applied to the surface of the baked or confectionery product by any suitable method. Suitable methods are conventional methods used in the art. Examples of methods are application by brushing, spraying, roll system coating, etc. In a preferred embodiment, the glazing composition is applied after baking of the baked product or confectionery product. In a more preferred embodiment, the glazing composition is applied onto the hot baked product or confectionery product. In a further preferred embodiment, the glazing composition is applied when the temperature of the surface of the baked product or confectionery product is higher than 50°C, preferably higher than 60°C, more preferably higher than 70°C. In some further embodiments, the glazing composition is applied when the temperature of the surface of the baked product or confectionery product is lower than 150°C, preferably lower than 100°C. In some embodiments, the amount of liquid glazing composition applied to the baked or confectionery product is 2.5 mg / cm 2 to 15.0 mg / cm 2 between 4.0 mg / cm and preferably 4.0 mg / cm 2 to 10 mg / cm 2 The glazing composition is preferably applied onto the top surface of the baked product or confectionery product, more specifically at least 50.0%, at least 60.0%, at least 70.0%, at least 80.0%, at least 90.0% or at least 95.0% of the top surface of the baked product or confectionery product is covered with the glazing composition disclosed herein. A suitable method for preparing a glazed baked or confectionery product is to: - In any order, - between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w) of hydroxypropylated starch phosphate, - hydroxypropyl starch, at between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w); - between 1.50 and 6.00% (w / w), preferably between 2.00 and 5.00% (w / w) of lecithin, - optionally one or more further ingredients, and - Water to 100% and mixing the - optionally heating the mixture; - optionally homogenizing the mixture; - optionally cooling the mixture, thereby obtaining a liquid polish composition; - applying a liquid glazing composition onto the baked or confectionery product; - optionally cooling the coated baked or confectionery product; - optionally packaging the coated baked or confectionery product; - optionally storing the coated baked or confectionery product. may include. In a further aspect, the present invention relates to the use of the glazing composition taught herein to cover a baked or confectionery product. More specifically, the present application relates to the use of the compositions disclosed herein as dry, liquid or semi-liquid polish compositions. In some embodiments, the glazing composition is a ready-to-use (RTU) glazing composition, i.e., a glazing composition that can be applied directly or after dilution or dissolution in a liquid onto a baked or confectionery article. In particular, the uses disclosed herein are further enabled in that the polish compositions disclosed herein are used as ready-to-use polish compositions. The inventors have also found that such polish compositions are particularly suitable for post-bake applications. In particular, the uses disclosed herein are further enabled in that the glazing composition disclosed herein is applied to the surface of the baked product or confectionery product after baking said baked product or confectionery product. In a more preferred embodiment, the glazing composition is applied onto the hot baked product or confectionery product. In a further preferred embodiment, the glazing composition is applied when the temperature of the surface of the baked product or confectionery product is higher than 50°C, preferably higher than 60°C, more preferably higher than 70°C. In some further embodiments, the glazing composition is applied when the temperature of the surface of the baked product or confectionery product is lower than 150°C, preferably lower than 100°C. The present invention is further illustrated by way of the following examples, without limiting the scope to the specific embodiments described. EXAMPLES

[0013] Example 1: Polishing composition A liquid polish composition was prepared using the ingredients listed in Table 1. [Table 1] method - Heat the water to at least 45°C. -Add the dry ingredients and mix with a high shear mixer for 15 minutes. - Heat the mixture to about 75°C. - The mixture is sterilized by heating to 145°C for 4 seconds using a direct steam injection system. - Cool the mixture to 75°C. - The mixture is homogenized in a two-stage high pressure homogenizer by applying a pressure of 135 bar and 35 bar respectively. - Cool the mixture to 13°C. - The mixture is aseptically filled into the bag-in-box.

[0014] Example 2: Glazed Hamburger Buns Hamburger buns were prepared by mixing 3000g flour (DUO, Ceres), 1290g water, 450g margarine (AristoPan, Puratos), 240g sugar, 180g fresh yeast, 150g pasteurized liquid whole egg, 90g dough improver (S500 Controller, Puratos) and 60g salt in a Diosna SP 24 mixer (2 min at 1st speed, 9 min at 2nd speed) at 25°C / 55% relative humidity (RH). The dough was divided (60g pieces) and left for 20 min intermediate proofing at room temperature. Shaping was carried out with a Rotamat on a baking tray with baking paper before final proofing (phase 1: 45 min at 35°C and 95% RH, phase 2: 15 min at room temperature and normal humidity) and then baking in a Miwe Condo oven (9 min at 230°C). The glazing composition of Example 1 was applied using a spray gun (Krebbs type) onto 60 g buns immediately after baking. The temperature of the surface of the buns was between 70° C. and 80° C. at the time of application. The amount sprayed was approximately 8 mg / cm2 on the top of the bun. 2 It was. Control buns were either unglazed buns (Control 1) or buns glazed before baking (glazed 5 min after phase 2 of the final rise) with a reference protein-containing glaze composition (Sunset Glaze CLND-Puratos) (Control 2). The control and glazed buns were packed in hermetically sealed plastic packaging and some were stored at room temperature conditions (20+ / -2°C) and other parts in the freezer (-18+ / -2°C). After 24 hours, the frozen buns were thawed for 2 hours and evaluated together with the buns stored at room temperature by a trained expert panel. The expert panel was trained to describe and score the attributes of glazed baked or confectionery products. The following criteria were evaluated:

[0015] Luster (also called shine or shine): Definition: Gloss is the visual property of something being shiny in reflected light. Evaluation: Under constant and standardized white light, evaluate the intensity of light reflection on the surface of the product and score it from 0 to 5 (from dull to glossy).

[0016] Sticky Definition: Adhesion between product and packaging Assessment: Immediately after opening the package, touch the surface of the product with your hand or forearm. Evaluate the force required to remove your hand or forearm and score it from 0 to 5 (not sticky to extremely sticky).

[0017] After the evaluation, the members of the expert panel compare their scores and agree on whether the criteria were met for both storage conditions. The results are shown in Table 2. [Table 2] The results show that the combination of hydroxypropyl starch and hydroxypropylated phosphate starch makes it possible to obtain a polish with satisfactory properties in terms of gloss intensity and uniformity, and low stickiness.

[0018] Example 3: Polishing Composition A liquid polish composition was prepared using the ingredients listed in Table 3. [Table 3] process: The polish composition was prepared using the same process as in Example 1.

[0019] Example 4: Glazed Hamburger Buns Hamburger buns were prepared and glazed with the glazing composition of Example 3 as described in Example 2. The glazed buns were evaluated as described in Example 2. An additional parameter was evaluated: surface uniformity, which gives an indication regarding the even spreading of the glaze composition on the bun;

[0020] Surface uniformity Definition: The quality or state of having uniform structure or composition. Evaluation: Observe the surface of the bun and note any irregularities in the distribution of the polish: holes, "patch" surfaces, ... If at least one type of defect is present, the composition is deemed unacceptable.

[0021] Although some differences were observed between the polishes (Table 4), the polished buns all had a fine shine, acceptable tackiness, and presented a uniform surface free of irregularities. [Table 4]

[0022] This shows that the use of different types of lecithin or different types of hydroxypropylated starch phosphate makes it possible to obtain a glazing composition with fine properties.

Claims

1. A glazing composition for baked or confectionery products comprising hydroxypropylated starch phosphate crosslinks, hydroxypropyl starch and optionally lecithin, wherein the ratio between the amount of hydroxypropylated starch phosphate crosslinks and the amount of hydroxypropyl starch is between 0.30 and 3.

30.

2. 2. The polish composition of claim 1, wherein the ratio between the amount of hydroxypropylated phosphate cross-linked starch and the amount of hydroxypropyl starch is between 0.50 and 2.

00.

3. 3. A polishing composition according to claim 1 or 2, wherein the ratio between the amount of lecithin and the sum of the amount of hydroxypropylated phosphate cross-linked starch and the amount of hydroxypropyl starch is between 0.15 and 2.00, more preferably between 0.50 and 1.

50.

4. 3. A polishing composition according to claim 1 or 2, comprising at least 85.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, preferably at least 90.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, more preferably at least 95.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin, even more preferably at least 99.0% (w / w dry matter) of hydroxypropylated starch phosphate, hydroxypropyl starch and optionally lecithin.

5. 3. A polish composition according to claim 1 or 2, wherein the composition comprises less than 10.0% (w / w dry matter) protein, preferably less than 5.0% (w / w dry matter) protein, more preferably less than 2.0% (w / w dry matter) protein, and even more preferably less than 1.0% (w / w dry matter) protein.

6. A polish composition according to claim 1 or 2, wherein the composition is a dry polish composition, preferably a dry polish composition having a dry matter content of 75.0% (w / w) or more, preferably 80.0% (w / w) or more, more preferably 85.0% (w / w) or more, and even more preferably 90.0% (w / w) or more.

7. 3. The polish composition according to claim 1 or 2, wherein the polish composition is a liquid or semi-liquid polish composition, and the polish composition further comprises a liquid component preferably selected from ethanol and water or a mixture thereof.

8. The polish composition comprises: - between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w) of hydroxypropylated phosphate cross-linked starch, - between 1.50 and 5.00% (w / w), preferably between 1.80 and 4.00% (w / w) of hydroxypropyl starch, optionally one or more further ingredients, and - liquid components, preferably water, to make up to 100% The polish composition of claim 7 comprising:

9. 9. The polish composition of claim 8, wherein the polish composition further comprises between 1.50 and 6.00% (w / w) lecithin, preferably between 2.00 and 5.00% (w / w) lecithin.

10. A baked or confectionery product coated with the glazing composition of claim 1 or 2.

11. A method for preparing the polish composition of claim 1 or 2, comprising the steps of mixing hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch and optionally lecithin, and optionally packaging the mixed ingredients.

12. 10. A method for preparing a glazed bakery or confectionery product, comprising the steps of applying the glazing composition of claim 1 or 2 to the surface of a baked product or confectionery product, and optionally cooling and storing the resulting glazed bakery or confectionery product.

13. 13. The method of claim 12, wherein the glazing composition has a viscosity of between 5.0 and 400.0 cps, preferably between 20.0 and 200.0 cps, more preferably between 30.0 and 100.0 cps, prior to the step of applying the glazing composition to the surface of the baked product or confectionery product.

14. 3. Use of a composition according to claim 1 or 2 as a dry, liquid or semi-liquid polish composition, preferably said polish composition being a ready-to-use polish composition.

15. 15. Use according to claim 14 for applying a glaze to the surface of a baked product or confectionery product after said product has been baked.