Food coating composition

Abstract

The present invention describes a coating composition intended for coating food products, the coating composition comprising at least one saturated lipid component and an emulsifier, the emulsifier comprising oat oil or a derivative of oat oil, preferably wherein the food product is a vegetable or a fruit.

Description

[Technical Field]

[0001] The present invention relates to a coating composition for food. [Background technology]

[0002] Coating compositions for food are known. For example, WO2009 / 143552A1 discloses a coating composition containing up to 97% by weight of hydrogenated triglycerides having a melting point of more than 23°C, up to 10% by weight of hydrogenated castor oil, and less than 1% by weight of water.

[0003] The present invention is directed to providing improved food coating compositions which are edible and which provide improved protection for foods, particularly those containing a high amount of moisture. Summary of the Invention

[0004] The above object is achieved by a coating composition intended for coating food products, the coating composition comprising at least one saturated lipid component and an emulsifier, the emulsifier comprising oat oil or an oat oil derivative, preferably wherein the food product is a vegetable or a fruit.

[0005] In this regard, it should be noted that emulsions containing oat oil already exist. For example, WO 2021 / 094531 A1 discloses an emulsion containing oat oil containing 8% by weight or more of ceramides and glycolipids, and optionally containing at least one polyol and / or natural or modified carbohydrates. On the other hand, the coating composition of the present invention contains both at least one saturated lipid component appropriately selected from C8:0 to C18:0, such as at least one edible oil component, for example, hydrogenated rapeseed oil (canola or lobra versions are also embodied in the present invention), and an emulsifier containing oat oil or an oat oil derivative, which imparts suitable chemical and physical properties, such as handling and protective properties, to the coating.

[0006] The coating composition of the present invention is particularly suitable for coating foods with a relatively high moisture content, such as fruits and vegetables, such as cucumbers (Cucumis sativus), eggplants, and bell peppers, which also have a high moisture content, although it should be noted that the coating composition of the present invention can also be applied to other foods, such as meat products, cookies, chocolate, bread, etc.

[0007] Furthermore, the coating compositions of the present invention are multifunctional. From one perspective, this can be understood by analyzing the effect of the emulsifier used in the coating composition. The emulsifier not only functions as an active protection for the food being coated, but also as an emulsifier to ensure the coating has the appropriate properties to allow for handling and coating of the item. Furthermore, this may have other benefits, such as extending the shelf life of the coated product, preventing oxidation, and maintaining a desirable texture. The active protection provided by the coating compositions of the present invention prevents moisture loss, has antioxidant and antimicrobial properties, and provides a form of mechanical protection for the object being coated, such as a cucumber.

[0008] In this regard, it should be noted that emulsions containing oat oil already exist. For example, WO 2021 / 094531 A1 discloses an emulsion containing oat oil containing 8% by weight or more of ceramide and glycolipid, and optionally containing at least one polyol and / or natural or modified carbohydrate. On the other hand, the coating composition of the present invention contains both one saturated lipid component, for example, at least one edible oil component, and an emulsifier containing oat oil, which imparts suitable chemical and physical properties, such as handling properties and protective properties of the coating. [Brief explanation of the drawings]

[0009] [Figure 1] [Figure 2] [Figure 3] [Figure 4] [Figure 5] [Figure 6] DETAILED DESCRIPTION OF THE INVENTION

[0010] Specific Embodiments of the Invention Some specific embodiments of the present invention are presented and further discussed below.

[0011] The combination of at least one saturated lipid component suitably selected from C8:0 to C18:0 and an emulsifier comprising oat oil or an oat oil derivative provides the basis for the coating composition according to the invention. According to one particular embodiment, the at least one lipid component is a saturated rapeseed lipid component, preferably a fully hydrogenated lipid component. Some examples are given below:

[0012] In accordance with the above, a coating composition intended for coating food products is achieved, the coating composition comprising: at least one saturated lipid component selected from C8:0 to C18:0, preferably selected from C10:0 to C18:0; and emulsifiers containing oat oil or derivatives of oat oil, Including, Preferably, the food is a vegetable or a fruit.

[0013] Different oil components may be combined in the coating compositions of the present invention to provide additional beneficial properties for specific technical applications. For example, a specific oil component may be included to provide enhanced protection. For example, saturated coconut oil or rapeseed oil may be included to provide specific beneficial benefits. Combinations are also possible. Another example is coconut oil, which may be included to provide specific beneficial benefits. For another example, when an edible wax is included in the composition of the present invention, coconut oil softens the wax, making it easier to work with when heated, as discussed further below.

[0014] It should be noted that the coating compositions of the present invention can also include other oils as supplemental components to the saturated lipid component and oat oil. Examples include olive oil, corn oil, and cotton oil. These can serve to improve specific functions, taste attributes, and the like. Furthermore, multiple oils can be combined in the coating compositions of the present invention. Also, one or more oils, such as coconut oil or other oils, can be combined with other lipid components, such as edible waxes (e.g., carnauba wax, beeswax, or candelilla wax).

[0015] The coating composition of the present invention may also include other additional components. In some cases, one or more of these additional components have functional properties. Accordingly, in one embodiment, the coating composition includes an edible wax component. In another embodiment of the present invention, the coating composition includes at least one edible polysaccharide, cellulose, or protein.

[0016] According to yet another embodiment of the present invention, the coating composition comprises a fermented component, preferably a lactic fermented component, more preferably fermented cucumber juice. Such additional components may be provided in the composition to impart antimicrobial properties.

[0017] In accordance with yet another embodiment of the present invention, the coating composition may also include at least one resin component, gum component, rubber component, and / or polymer component, such as a hydrocolloid polymer, or a combination thereof. Suitable examples include natural gums such as gum arabic.

[0018] With respect to the present invention, the content and type of ingredients are also important.

[0019] According to one embodiment, the coating composition comprises at least 50% by weight, measured based on the total weight of the lipid content, of saturated fatty acids, C8:0 to C18:0 monoglycerides, diglycerides, and / or triglycerides, or a combination thereof, and preferably at least 65% by weight, more preferably at least 80% by weight, measured based on the total weight of the lipid content, of saturated fatty acids, C8:0 to C18:0 monoglycerides, diglycerides, and / or triglycerides, or a combination thereof. According to yet another embodiment, the at least one saturated lipid component is a hydrogenated unsaturated lipid component, preferably a hydrogenated unsaturated lipid component selected from C8:0 to C18:0. Also, according to certain embodiments, the coating composition comprises at least 50% by weight, preferably at least 80% by weight, of saturated fatty acids from C16:0 to C18:0, measured based on the total weight of the lipid content. Furthermore, according to one embodiment, the coating composition comprises at least 50% by weight, preferably at least 80% by weight, of saturated fatty acids from C18:0, measured on the total weight of the lipid content. Optionally, the composition comprises an amount in the range of 10-50% dry matter.

[0020] According to one particular embodiment, the composition contains oat oil or an oat oil derivative in the range of 1 to 25% by weight, preferably in the range of 1 to 20% by weight, more preferably in the range of 1.5 to 14% by weight, and even more preferably in the range of 2 to 10% by weight. In this regard, it can be said that the content of oat oil or an oat oil derivative should be sufficient to exert an emulsifying effect, but not so high that it may impair the coating function.

[0021] Furthermore, the lipid component is suitably based on saturated rapeseed oil, preferably fully hydrogenated rapeseed oil.

[0022] In yet another embodiment, the lipid content is at least 15% by weight of the coating composition, and the coating composition comprises up to 80% by weight of water. Further, according to one embodiment, the lipid content is at least 20% by weight of the coating composition, preferably at least 25% by weight of the coating composition, more preferably at least 30% by weight of the coating composition, and preferably the coating composition comprises up to 75% by weight of water, more preferably the coating composition comprises up to 70% by weight of water, more preferably the coating composition comprises up to 65% by weight of water, more preferably the coating composition comprises up to 60% by weight of water, and most preferably the coating composition comprises up to 55% by weight of water.

[0023] With regard to the above, it should be mentioned that the coating of the present invention may comprise, in addition to oat oil and saturated lipid components, different types of lipid components, such as, for example, olive oil, corn oil, sunflower oil, coconut oil, or mixtures thereof.

[0024] Furthermore, as described above, the coating composition may contain an edible wax component. In accordance with one embodiment of the present invention, the edible wax component is carnauba wax, beeswax, candelilla wax, canola wax, shellac, or a microcrystalline wax component, or a combination thereof, preferably in the range of 5 to 60% by weight, more preferably in the range of 10 to 60% by weight, more preferably in the range of 5 to 40% by weight, more preferably in the range of 10 to 40% by weight, more preferably in the range of 15 to 30% by weight. According to yet another embodiment, the coating composition comprises oat oil or a derivative thereof in the range of 1 to 20% by weight, a wax in the range of 15 to 50% by weight, and coconut oil in the range of 0.1 to 30% by weight. Preferably, the wax is an edible wax.

[0025] The coating composition according to the present invention can be provided in various forms. According to one embodiment, the coating composition according to the present invention is provided in the form of a liquid, semi-liquid, spray or dip. Spray or dip are preferred options according to the present invention.

[0026] In yet another embodiment of the present invention, there is provided a food product, preferably a vegetable or fruit, coated with the coating composition of the present invention.

[0027] According to one embodiment, the food product of the present invention exhibits a weight loss of up to 6% when measured after 7 days at room temperature, preferably a weight loss of up to 3%, more preferably a weight loss of up to 2%.

[0028] As alluded to above, the food product to be coated with the coating composition of the present invention is preferably a vegetable or fruit with a high liquid content. According to one embodiment, the food product is a vegetable or fruit, preferably a vegetable or fruit containing more than 60% water, more preferably a cucumber.

[0029] There are other parameters of interest regarding the present invention, one of which is the thickness of the coating composition when applied to the food product. According to one embodiment, the thickness of the coating composition is in the range of 0.01 to 30 μm, preferably in the range of 0.01 to 10 μm.

[0030] The present invention further describes a method for producing the coating composition of the present invention. In this regard, according to one embodiment, there is provided a method for producing the coating composition of the present invention, the method comprising: - Mixing the ingredients; - heating the mixture, preferably to a temperature of at least 40°C; and - dispersing, Includes.

[0031] The present invention also provides a method for producing a coated food product. According to one embodiment, the present invention provides a method for producing a food product according to the present invention, the method comprising applying the coating composition according to the present invention to the surface of a food product at a temperature in the range of 0 to 40°C to prepare a coated food product, and then drying the coated food product.

[0032] Examples and Tests One coating composition according to the present invention was evaluated based on different parameters according to the following and also compared to other alternatives currently used on the market.

[0033] material The following alternatives were tested: a) Uncoated cucumber (hereafter referred to as the uncoated control); b) Cucumbers covered with a plastic material (Microperforated LDPE Cucumber Shrink Film), which is a shrink film for cucumbers; c) Cucumber coated with a coating according to one embodiment of the invention, the coating comprising fully hydrogenated rapeseed (canola) fat (65% by weight of total lipid content), oat oil (26% by weight of total lipid content), and coconut oil (9% by weight of total lipid content).

[0034] method The parameters evaluated were: · weight reductionThis is a comparison of the weight on the first day with the weight on the next measurement day. It is expressed as a percentage. Note that one of the most limiting factors in the shelf life of cucumbers is moisture loss, which results in wrinkled skin, soft texture, and less crispness. Therefore, to determine how well the coating helps prevent moisture loss, coated cucumbers are weighed periodically (usually after coating and then 3, 7, and 14 days later) and compared to uncoated ones. · Texture measurement This requires measurement days 1 and 14 (the last day, as the method is destructive). The texture of cucumbers changes over storage time. Naturally, the texture will eventually change so significantly that consumers will be less willing to purchase a product with a deteriorated texture. Although the perception of texture is subjective, texture analysis makes it possible to measure texture parameters in a scientific way and compare them with each other. The Texture Analyser (TA.XTplusC) uses a probe that is lowered into the object being measured, punctures it, and then rises again. From there, the software generates values ​​for the various texture parameters, such as: - Skin elasticity It can be noted here that over time the skin of the cucumber becomes hard and difficult to chew. - Firmness of the flesh Over time, as the cucumber loses moisture, the flesh becomes denser, which increases its firmness. - rigidity Over time and as the cucumber loses moisture, it loses its firmness and becomes soft.

[0035] It should be noted that the method used for texture analysis is not a reference method. The method used is a method available in the Application Studies section of the Exponent Connect software called "Firmness or "bioyield point" measurement of pears by probing." After trying other methods used in other papers, the method used was adapted by Fan et al. (2019) to suit the testing speed. Available at: Fan, K., Zhang, M., Fan, D. and Jiang, F., 2019. Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified-atmosphere-packaged fresh-cut cucumber. Journal of the Science of Food and Agriculture, 99(13), pp.6032-6041

[0036] · Dim This involves measuring the surface area between the skin and the core of a cucumber. The surface area to volume ratio of a cucumber affects how much water is lost. A long, thin cucumber will lose more weight over a given storage period than a short, thick cucumber of the same weight. This is because a long, thin cucumber has more surface area exposed to the air, and therefore more area from which water can evaporate. To determine the approximate surface area, measure the length and diameter of the cucumber. Then calculate the surface area assuming the cucumber is a cylinder. · TSS (total soluble solids)This refers to the measurement of sugar content as a percentage. °Brix can be used as a good indicator of ripening in some fruits and vegetables. Over time, starch breaks down into sugars, which causes the Brix value to increase. However, since cucumbers contain little starch, this difference is less noticeable. To measure TSS, cucumbers are blended into a slurry and filtered through filter paper. A few drops of the filtered liquid are pipetted and transferred to a refractometer, which measures TSS.

[0037] The method used for TSS, using a PAL-α (Digital Hand-held “pocket refractometer”, Atago, Japan) refractometer, was adapted from AOAC method 920.151 “Solid (Total) in Fruits and Fruit Products,” which involves processing fruit into juice, filtering it, and placing a few drops in the refractometer to obtain a measurement. Available from ISO 2173:1978 (as amended in ISO 2173:2003).

[0038] The steps are as follows: Use a digital refractometer Atago Brix 0 to 85 (NFC refractometer). 1. Sample Preparation: During sample preparation, all cucumbers are thoroughly mixed until homogenous. The resulting mixture is then carefully filtered using a folded plain paper filter (Fisher Scientific, 250 mm). This filtration step removes solid particles and ensures a homogenous liquid sample ready for accurate TSS measurement. 2. Calibration: Before using the refractometer, the scale was zero-calibrated using distilled water to ensure accurate measurements. 3.Measurement and display: A few drops (6-7 drops) of the filtered juice sample were placed on the glass prism of the refractometer, after which the instrument provided an instantaneous numerical reading.

[0039] result The results at 12°C and 60% RH are shown in Figures 1 to 6 and Tables 1 to 6.

[0040] weight reduction Comparative tests were conducted using cucumbers and are shown in Figure 1 and Table 1 below. As can be seen, an uncoated control and a plastic-coated example (as described above) are compared to a "coated" product coated with a coating according to the present invention. As can be seen from Figure 1, the "coated" product according to the present invention is roughly equivalent to the plastic-coated product in terms of weight loss. It is also noteworthy that the coated product according to the present invention exhibits significantly lower weight loss than the uncoated control.

[0041] [Table 1]

[0042] Texture Measurement Skin elasticity The results for the uncoated control and the plastic covered ones are compared to the coated article of the present invention in Table 2 below and Figure 2. As can be seen, the coated article of the present invention shows the closest results at 14 days compared to the starting values ​​(day 1).

[0043] [Table 2]

[0044] Firmness of the flesh Table 3 below and Figure 3 show the comparative results of pulp firmness, where a good result is achieved if the value at 14 days is close to the value at 1 day. As can be seen, the coating according to the present invention ("coated product") shows the least variation in this respect.

[0045] [Table 3]

[0046] rigidity The stiffness comparison results are shown in Table 4 below and Figure 4. As can be seen, the coated article according to the present invention was closest at day 14 compared to the start (day 1), which is the direction of interest for this measurement.

[0047] [Table 4]

[0048] Dim - pulp area The comparative results are shown in Table 5 below and in Figure 5. Again, the best type of results on day 14 are those close to the measurements on day 1. The coating according to the invention shows excellent results, close to those covered with plastic material and clearly better than the uncoated control.

[0049] [Table 5]

[0050] TSS (Total Soluble Solids) (°Brix) The comparative results are shown in Table 6 below and in Figure 6. Again, good results are seen with the values ​​at day 14 being close to those at day 1. As can be seen, the coating according to the invention shows excellent results, close to those covered with plastic material and clearly better than the uncoated control.

[0051] [Table 6]

Claims

1. A coating composition for coating a food product, said coating composition comprising at least one saturated lipid component and an emulsifier, said emulsifier comprising oat oil or a derivative of oat oil.

2. The coating composition comprises: at least one saturated lipid component selected from C8:0 to C18:0, and - Emulsifiers containing oat oil or derivatives of oat oil The coating composition of claim 1 comprising:

3. The coating composition according to claim 1 or 2, wherein the food product is a vegetable or a fruit.

4. 4. The coating composition of claim 1, wherein the coating composition comprises at least 50 wt. % saturated fatty acids, C8:0 to C18:0 mono-, di-, and / or triglycerides, or combinations thereof, based on the total weight of the lipid content, preferably at least 65 wt. %, more preferably at least 80 wt. % saturated fatty acids, C8:0 to C18:0 mono-, di-, and / or triglycerides, or combinations thereof, based on the total weight of the lipid content.

5. The coating composition according to any one of claims 1 to 4, wherein the at least one saturated lipid component is a hydrogenated unsaturated lipid component, preferably a hydrogenated unsaturated lipid component selected from C8:0 to C18:

0.

6. 6. The coating composition according to any one of claims 1 to 5, wherein the coating composition comprises at least 50 wt. %, preferably at least 80 wt. %, of saturated fatty acids from C16:0 to C18:0, based on the total weight of the lipid content.

7. 7. The coating composition according to any one of claims 1 to 6, wherein the coating composition comprises at least 50 wt. %, preferably at least 80 wt. %, of saturated fatty acids from C18:0, measured on the total weight of the lipid content.

8. The composition according to any one of claims 1 to 7, wherein the composition comprises an amount of dry matter ranging from 10 to 50%.

9. 9. A composition according to any one of claims 1 to 8, wherein the composition comprises oat oil or a derivative of oat oil in the range of 1 to 25% by weight, preferably in the range of 1 to 20% by weight, more preferably in the range of 1.5 to 14% by weight, even more preferably in the range of 2 to 10% by weight.

10. A coating composition according to any one of claims 1 to 9, wherein the lipid component is based on saturated rapeseed oil, preferably based on fully hydrogenated rapeseed oil.

11. 11. The coating composition of any one of claims 1 to 10, wherein the lipid content is at least 15% by weight of the coating composition, and the coating composition comprises up to 80% by weight of water.

12. 12. A coating composition according to any one of claims 1 to 11, wherein the lipid content is at least 20% by weight of the coating composition, preferably at least 25% by weight of the coating composition, more preferably at least 30% by weight of the coating composition, and preferably the coating composition comprises at most 75% by weight of water, more preferably at most 70% by weight of water, more preferably at most 65% by weight of water, more preferably at most 60% by weight of water, and most preferably at most 55% by weight of water.

13. The coating composition according to any one of claims 1 to 12, wherein the coating composition comprises an edible wax component.

14. 14. The coating composition of claim 13, wherein the edible wax component is carnauba wax, beeswax, candelilla wax, canola wax, shellac, or a microcrystalline wax component, or a combination thereof, and is preferably in the range of 5 to 60% by weight, more preferably in the range of 10 to 60% by weight, more preferably in the range of 5 to 40% by weight, more preferably in the range of 10 to 40% by weight, more preferably in the range of 15 to 30% by weight.

15. The coating composition according to any one of claims 1 to 14, wherein the coating composition comprises at least one edible polysaccharide, cellulose or protein.

16. 16. The coating composition of any one of claims 1 to 15, wherein the coating composition also comprises at least one resin component, gum component, rubber component, and / or polymer component such as a hydrocolloid polymer, or a combination thereof.

17. The coating composition according to any one of claims 1 to 16, wherein the coating composition comprises a fermented component, preferably a lactic acid fermented component, more preferably fermented cucumber juice.

18. The coating of any one of claims 1 to 17 in the form of a liquid, semi-liquid, spray or dip.

19. A food product, preferably a vegetable or fruit, coated with the coating composition according to any one of claims 1 to 18.

20. 20. The food product of claim 19, wherein the food product exhibits a maximum weight loss of 6%, preferably a maximum weight loss of 3%, and more preferably a maximum weight loss of 2% when measured after 7 days at room temperature.

21. 21. A food product according to claim 19 or 20, wherein the food product is a vegetable or fruit, preferably a vegetable or fruit containing more than 60% water, more preferably a cucumber.

22. The food product according to any one of claims 19 to 21, wherein the coating composition has a thickness in the range of 0.01 to 30 µm.

23. A method for producing the coating composition according to any one of claims 1 to 18, - mixing the ingredients; - heating the mixture to a temperature of preferably at least 40°C; and - dispersing, A method comprising:

24. 24. A method for producing the food product of any one of claims 19 to 23, the method comprising applying the coating composition of any one of claims 1 to 17 to a surface of the food product at a temperature in the range of 0 to 40°C to provide a coated food product, and then drying the coated food product.

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