Orally consumable composition for foods, nutritional supplements, and cosmetic or pharmaceutical products

Abstract

The present invention relates to an orally consumable composition comprising at least one component (A) and at least one component (B), wherein - component (A) is a water-insoluble sulfate, carbonate or phosphate of at least one alkaline earth metal selected from the group consisting of calcium sulfate, magnesium phosphate, calcium phosphate and magnesium carbonate, and - component (B) is, for example, at least one sucrose fatty acid ester. This composition can be used for the colouring of foodstuffs, food supplements, cosmetic or pharmaceutical products, in particular for the white colouring of coatings of confectionery, chewing gums, tablets.

Description

Orally consumable composition for food, food supplements, cosmetic or pharmaceutical products The invention relates to an orally consumable composition for food, food supplements, cosmetic or pharmaceutical products, to such products themselves and to the use of this composition for coloring coatings of food, food supplements, cosmetic or pharmaceutical products, to a coating agent comprising the composition, to a coating comprising the composition or the coating agent, to a method for producing the coating agent and to a method for producing a product which is a food, food supplement, cosmetic or pharmaceutical product and has a coating. The process of coating is a processing method in the food industry, but is also used in the pharmaceutical industry for drug production. In principle, almost all products can be coated. Dragees are small inserts (core products), such as sweets, chocolate, nuts, chewing gum, medicines, etc., which are covered with a few layers - also called "layers" or "coats" - of a gum. The gum typically consists of sucrose, glucose, and gum arabic or other materials. The process of coating involves the multiple application of layers to the core product until the desired thickness and quality of the coating is achieved. These coatings are primarily used to protect the inner product from moisture and oxygen. to protect and, if necessary, improve the taste or impart a particular texture or color. White coating is typically done with the addition of a whitening agent or a white pigment such as titanium dioxide. Due to regulatory changes in the EU, there is a need for an effective alternative to titanium dioxide that can be used in a wide range of applications. However, currently available product solutions only provide an insufficient white color that is visually perceptible to consumers. This white color can be quantified using the parameters "whiteness" and "opacity." Both properties are closely related to applicability. While both properties relate to the light interaction of materials, whiteness focuses more on visual brightness and color, while opacity indicates how well the material blocks light and is opaque.In some cases, materials with high whitening power may also exhibit a certain degree of opacity, but not all opaque materials automatically have high whitening power. This depends on the specific properties of the material. The visual impression of the color white perceived by an observer is influenced by the combination of whitening power and opacity and is also referred to as "whiteness" or "whitening" in the context of the present invention. In relation to the subject matter of the invention, the whitening power describes the ability of a whitening agent to reflect light in the coating syrup and thus produce a light color. To determine whiteness, the brightness or L* value of the L*a*b* color space can be used to determine how "white" or "bright" a particular color is. The L* value represents the brightness component of a color on a scale of 0 to 100, where 0 corresponds to black and 100 to white. Opacity represents the barrier properties in transmitted light. A material with high opacity allows little or no light to pass through (opacity or impermeability of materials to light), while a transparent or translucent material has low opacity and can transmit light. Only the combination of the two properties "whiteness" and "opacity" results in a technologically satisfactory product that is also perceived as a white product by the human eye. To produce a coating on an insert to form a dragee, depending on the whitening agent used, 10 to 45 white layers or caplets ("white coating") are generally applied. This amounts to an application quantity of the applied caplets of 5-50 wt.% based on the total weight of the product to be coated. This refers to the total weight of the coated product, i.e., the weight proportion of the caplets relative to the entire dragee, which can comprise, in particular, 5 to 50 wt.% coating and 95 to 50 wt.% insert. If desired, colored caplets can then be applied and / or glossed with glossing agents and / or the surface sealed. It is an object of the invention to provide an improved composition. The object of the The present invention is particularly directed to providing a novel composition that can be used in a sugar-coating coating as a whitening agent for food, dietary supplements, cosmetic, or pharmaceutical products. A further object of the invention is to provide a whitening agent that has such high whitening power and / or opacity that the application quantity of the coating does not need to be increased compared to coatings containing commercially available whitening agents, such as titanium dioxide. The object is achieved by an orally consumable composition comprising at least one component (A) and at least one component (B), wherein - component (A) is a water-insoluble sulfate, carbonate or phosphate of at least one alkaline earth metal selected from the group consisting of calcium sulfate, preferably calcium sulfate anhydrite, magnesium phosphate, calcium phosphate and magnesium carbonate, and - component (B) comprises at least one emulsifier which in particular has at least one sucrose fatty acid ester and / or at least one citric acid ester and / or at least one lactic acid ester and preferably consists of sucrose fatty acid ester or citric acid ester or lactic acid ester or of a mixture of at least two emulsifiers which are selected from the group consisting of sucrose fatty acid ester, citric acid ester and lactic acid ester. The use of component (A), a water-insoluble sulfate, carbonate or phosphate of at least one Alkaline earth metal, which is selected in particular from the group consisting of calcium sulfate, magnesium phosphate, calcium phosphate and magnesium carbonate, as a white pigment is known from WO2021 / 249964A1. The effect of component (B), a sucrose fatty acid ester (often referred to as sucrose ester, sugar ester or sucrose ester), as a whitening agent in a coating of a confectionery product has already been described in W02014 / 152120A1

[0042] described. W02014 / 152120A1 discloses that by using a sucrose ester in a coating, the coating forms, for example, a white background, providing an enhanced color effect for the subsequently added color coating layer. In W02014 / 152120A1, it was proposed that the sucrose ester acts as a nucleation site during sugar crystallization, thereby promoting the crystallization process. Thus, the resulting crystals are smaller and more densely packed in a specific order. These crystals can then reflect light better and make the coating appear white, so that the sucrose ester->coating can enhance the color of the subsequently applied color coating. However, our own experiments with the addition of sucrose fatty acid ester to a sugar solution as a coating material have shown a deterioration in whiteness or opacity compared to the pure sugar solution. Similar results were found with the sugar alcohol xylitol (see Figure 2, Example 11 compared to Example 8; Figure 1, Example 6 compared to Example 3; and Figure 3, Example 12 compared to Example 15). Surprisingly, it was found in the present invention that the combination of component (A) with component (B) has a synergistic effect on the whitening power and opacity in both sugar-containing preparations and sugar-free preparations. In a particularly simple embodiment of the invention, the composition consists solely of at least one component A and at least one component B. In an advantageous development of the invention, the composition according to the invention contains as component (A) exclusively calcium sulfate, preferably calcium sulfate anhydrite, and preferably consists of calcium sulfate, preferably calcium sulfate anhydrite. Component (A) preferably has an average particle size (d[4,3]) of about 0.5 to about 50 pm, preferably of about 0.8 to about 10 pm, particularly preferably of 1.0 to 5.0 pm. Compositions with particles of component A in this size range are easy to process and at the same time show good whitening power and opacity. The particle size distributions were measured by laser light diffraction using a Malvern Mastersizer 3000 instrument using the Mie detection and calculation method. In a preferred embodiment of the invention, component (B) is an emulsifier and in particular a sucrose fatty acid ester with a hydrophilic-lipophilic Emulsifiers with a hydrophilic-lipophilic balance (HLB value) of about 10 to about 16 are used. The selection of the emulsifier with regard to its HLB value is carried out in particular according to the criterion of water solubility in order to ensure that no disruptive aggregates of the emulsifier are formed. Particular preference is given to using an emulsifier with an HLB of about 11. Within the scope of the invention, preference is given to using a sucrose fatty acid ester selected from the group comprising sucrose monoesters, sucrose diesters, sucrose triesters and any combinations of the sucrose fatty acid esters mentioned. Preference is given to sucrose fatty acid esters with a hydrophilic-lipophilic balance (HLB value) of about 10 to about 16, particularly preferably of about 11. Such sucrose fatty acid esters are commercially available, for example from Compass Foods Pte Ltd., Singapore, as article Habo MX T110D0111. In the composition according to the invention, the ratio of component (A) to component (B) is 20:1 to 1:1, preferably 5:1 to 10:1, particularly preferably 9:1. At higher proportions of component B, an altered crystallization of the sugar or sugar alcohol, in particular xylitol, has been observed, which is associated with a lower "crunchiness" when used as a coating. The term "crunchiness" is a parameter for the mouthfeel. Within the inventive range of the proportion of component B relative to component A, a coating with sufficient "crunchiness" can advantageously be realized in a cost-effective manner. Furthermore, it has been found that within the inventive range of the ratio of component A to component B, crystallization occurs in a similar way to that using TiO2. and at the same time, the invention can achieve an improved mouthfeel when consuming the final product, especially with regard to crunchiness. The information on the ratio of the components refers to their mass. In a further development of the invention, the composition is a colorant for whitening foodstuffs, food supplements, cosmetic or pharmaceutical products, preferably a colorant for whitening coatings of foodstuffs, food supplements, cosmetic or pharmaceutical products, and particularly preferably a colorant for whitening coatings of confectionery, chewing gum, tablets. The invention further provides coating agents for producing a white layer for a product selected from the group consisting of foodstuffs, food supplements, cosmetic and pharmaceutical products, wherein the coating agent comprises an aqueous dispersion of a composition described above and additionally contains at least one crystal former, which is selected in particular from the group comprising water- and / or alcohol-soluble polymers as well as sweeteners and mixtures of at least two of the said components, wherein the sweetener is preferably selected from the group comprising sugars, sweeteners and sugar substitutes and mixtures of at least two of the said components, wherein sugar substitutes are selected from the group comprising sorbitol, mannitol, isomalt, maltitol, lactitol, xylitol, erythritol and mixtures thereof. Water serves both as a solvent and as a carrier for the other components mentioned. To improve solubility, ethanol can also be added to the water in individual cases within the scope of the invention. Within the scope of the invention, it has been shown that the composition, with its optically white appearance-enhancing property, crystallizes together with the crystal former when applied as a coating in such a way that the crystal former acts as a kind of adhesion promoter, particularly for component A on the insert. The invention offers the possibility of using different crystal formers depending on the application. The composition according to the invention can therefore contain, in addition to components A and B, at least one sweetener, which is preferably selected from the group comprising monosaccharides, disaccharides, oligosaccharides, sweeteners, sugar substitutes and mixtures thereof. Particularly preferred as sweeteners are - monosaccharides selected from the group comprising glucose, fructose, galactose and mixtures thereof; - Disaccharides selected from the group comprising sucrose, lactose, maltose and mixtures thereof; sweeteners selected from the group comprising acesulfame K, advantame, aspartame, cyclamate, saccharin, sucralose, rebaudiosides, rubusosides, steviosides, thaumatin, neohesperidin DC, mogrosides and mixtures thereof; and Sugar substitutes selected from the group consisting of sorbitol, mannitol, isomalt, maltitol, lactitol, xylitol, erythritol and mixtures thereof. Sucrose or sugar substitutes are particularly preferred as sweeteners. Regular table sugar or sugar substitutes can be used as a source of sucrose. "Sugar" may be used. In the context of the present invention, "sugar" is understood to mean a food that consists primarily of sucrose. In addition to sucrose, the sweetener used may contain other disaccharides and / or monosaccharides. The monosaccharides are preferably selected from the group comprising glucose, fructose, galactose, and mixtures thereof. Disaccharides are preferably selected from the group comprising sucrose, lactose, maltose, and mixtures thereof. The amount of sweetener is preferably from about 40 to about 99.5% by weight, preferably from about 70 to 95% by weight, particularly preferably 80 to 97% by weight, based on the total weight of the composition. The water content in the coating agent according to the invention can, within the scope of the invention, be in the range of greater than or equal to 10 wt.% to less than or equal to 40 wt.%, particularly preferably with a water content in the range of greater than or equal to The concentration should be between 5% and less than or equal to 35% by weight, based on the total weight of the coating agent. This allows for good processability while simultaneously being cost-effective. The coating agent according to the invention with the composition described above can additionally contain at least one binder selected from the group consisting of gum arabic, xanthan gum, gum tragacanth, tapioca dextrin, guar gum, agar, alginates, gum tragacanth, gelatin, corn syrup, starches, maltodextrins, and mixtures thereof. Depending on the type and amount, such binders influence the viscosity and drying behavior of the coating solution, i.e., the coating agent according to the invention. The addition of the binder allows for the control of recrystallization and is used, for example, for better coverage, particularly of the corners of coated tablets. In an advantageously simple embodiment of the invention, the coating agent can consist of a composition described above, a crystal former, in particular a sweetener, and water, as well as, optionally, a binder. In a preferred embodiment, the coating agent is ethanol-free, making it suitable for the production of alcohol-free products. The coating agent according to the invention or the composition described above may additionally contain other components that are conventional for the production of a coating for a person skilled in the art. Such components can be selected from the group comprising acids, dyes, flavorings, polishing agents, gloss agents, film-forming aids, preservatives, plasticizers, fillers, and mixtures thereof. The composition according to the invention is preferably free from titanium dioxide. The invention also provides a method for producing a coating agent comprising a) the addition of a composition described above to a crystal former, which is in particular selected from the group containing water- and / or alcohol-soluble polymers as well as sweeteners and mixtures of at least two of the said components, wherein the sweetener is preferably selected from the group comprising sugars and sugar substitutes and mixtures thereof, wherein sugar substitutes are selected from the group comprising sorbitol, mannitol, isomalt, maltitol, lactitol, xylitol, erythritol and mixtures thereof, and water and optionally b) the addition of at least one binder, which is preferably selected from the group comprising gum arabic, xanthan gum, gum tragacanth, tapioca dextrin, guar gum, agar, alginates, gum tragacanth, gelatin, corn syrup, starches, maltodextrins and mixtures thereof. In an advantageous development of the invention, for use as a coating agent, for example, the composition according to the invention is in the form of an aqueous preparation containing the composition according to the invention. This aqueous preparation can be used, for example, in the process for coating foods, food supplements, cosmetic or pharmaceutical products. The coating agent can be Within the scope of the invention, therefore, the preparation can be, in particular, a coating syrup. After coating, the water is substantially removed from the preparation, and the dry residue constitutes the composition according to the invention, which serves as a coating or layer for the product to be coated, in particular a food, dietary supplement, cosmetic, or pharmaceutical product. The present invention further provides a colorant containing the composition according to the invention for coloring foods, dietary supplements, cosmetic, or pharmaceutical products. A colorant containing the composition according to the invention is preferred for whitening coatings of foods, dietary supplements, cosmetic, or pharmaceutical products. A colorant containing the composition according to the invention is particularly preferred for whitening coatings of confectionery, chewing gum, and tablets. A further object of the present invention is the use of the composition according to the invention for coloring, in particular for whitening, coatings of foodstuffs, food supplements, cosmetic or pharmaceutical products. Another object of the present invention is an aqueous preparation comprising the following components: (1) a composition containing at least one component (A) and at least one component (B), (2) Water, (3) optionally at least one sweetener, and (4) optionally at least one binder. The water can also be present in a water-containing liquid in the preparation. Ethanol can be added to such a water-containing liquid if necessary, for example, to improve solubility. The content of water or water-containing liquid in the aqueous preparation is from about 1 to about 99.9% by weight, preferably from about 5 to about 99.5% by weight, particularly preferably from about 10 to about 40% by weight, based on the total weight of the aqueous preparation. The amount of the composition according to the invention in the aqueous preparation is from about 0.1 to about 99% by weight, preferably from about 0.5 to about 95% by weight, particularly preferably from about 1 to about 20% by weight, very particularly preferably from about 3 to about 10% by weight, based on the total weight of the aqueous preparation. The amount of sweetener (3) in the aqueous preparation is from about 0 to about 98.9% by weight, preferably from about 40 to about 80% by weight, based on the total weight of the aqueous preparation. The amount of binder (4) in the aqueous preparation is preferably from about 0 to about 15% by weight, preferably from about 0.1 to about 10% by weight, based on the total weight of the aqueous preparation. The aqueous preparation according to the invention can be used as a syrup in the process for coating (coating syrup), preferably as a syrup for Whitening of dragees (white coating syrup) can be used. The aqueous preparation according to the invention may additionally contain other components that are conventional for the production of a coating for a person skilled in the art. Such components can be selected from the group comprising (buffered) acids, dyes, flavorings, polishing agents, lusters, film-forming aids, preservatives, plasticizers, fillers, and / or mixtures thereof. The present invention further relates to a product containing the composition according to the invention. The product preferably contains the composition according to the invention in a coating. Such a coating can also be referred to as an outer shell. The coating consists of at least one, preferably several, layers or covers. At least one layer or cover of the coating comprises the composition according to the invention. The invention thus also provides a coating for food, food supplements, cosmetic or pharmaceutical products, which contains the above-described composition or the above-described coating agent. In particular, the coating within the scope of the invention can comprise 8 to 50, preferably 10 to 45, particularly preferably 20 to 35 and very particularly preferably 30, layers with the above-described composition, or layers which were applied using the above-described coating agent. Particularly preferably, the product comprises approximately 10 to approximately 45 white layers or layers in the coating (white Coating or "white coating"). A number of 8 to 50, and especially 10 to 45, layers are generally sufficient for whitening. These layers for whitening the product can be integrated into the overall coating, which can comprise, for example, up to 200 layers in total. Within the scope of the invention, the coating can have a total thickness resulting from the addition of the thicknesses per layer in the range from greater than or equal to 80 micrometers to less than or equal to 150 micrometers, preferably in the range from greater than or equal to 90 micrometers to less than or equal to 120 micrometers, particularly preferably a total thickness in the range from greater than or equal to 95 micrometers to less than or equal to 105 micrometers. To specify the thickness of the coating, the weight increase based on the initial weight of the inserts to which the coating is applied is usually used. Within the scope of the invention, the coating can accordingly have a total thickness D which corresponds to an increase in the total weight of coating and insert in the range from greater than or equal to 5 wt.% to less than or equal to 50 wt.%, preferably in the range of greater than or equal to 10 wt.% to less than or equal to 40 wt.%, particularly preferably in the range of greater than or equal to 20 wt.% to less than or equal to 30 wt.%, based on the initial weight of the insert. In a simple embodiment, the invention provides that the coating comprises calcium sulfate and sucrose fatty acid esters as well as xylitol and / or sucrose and in particular consists of calcium sulfate and sucrose fatty acid esters as well as xylitol and / or sucrose. With these components, a sufficient white optical effect of coated products has already been shown. The coating according to the invention has in particular a whitening power L* in the range from greater than or equal to 80 to less than or equal to 95, preferably greater than or equal to 88 to less than or equal to 92 and / or an opacity L* in the range from greater than or equal to 80 to less than or equal to 95, preferably greater than or equal to 90 to less than or equal to 94. The coating is preferably free of titanium dioxide, so that corresponding legal requirements are met while at the same time good whitening power or opacity are achieved. The invention can be used in a wide range of products. The invention therefore particularly relates to a product selected from the group consisting of foodstuffs, dietary supplements, cosmetic, and pharmaceutical products, wherein the product is a coated tablet comprising an insert and a coating as described above, wherein the insert is selected in particular from the group consisting of confectionery, seeds, nuts, chewing gum, and tablets. The invention also provides a method for producing such a product, comprising coating an insert at least once with a coating agent as described above, whereby a coating as described above is formed on the insert, wherein the insert is in particular selected from the group consisting of confectionery, seeds, nuts, chewing gum pads and tablets, and optionally comprising filling and / or packaging the product. The invention also applies to all combinations of preferred embodiments, provided they are not mutually exclusive. The terms "about" or "approx." in conjunction with a numerical value mean that values ​​that are at least 10% higher or lower, or 5% higher or lower, and in any case 1% higher or lower, are included. Determination of whitening power To determine the whiteness, layers of a gumming agent were first applied to chocolate inserts. Three coats of gumming agent were applied, followed by 30 layers of the coating agent according to the invention as a white coating syrup. A conventional coating agent known to those skilled in the art can be used as the gumming agent. Döhler GmbH, for example, supplies such a gumming or coating agent under its product number 8.43380. The amount of gumming agent corresponds to approximately 0.5 to approximately 1 wt.% based on the total weight of the chocolate inserts; the amount of coating from 30 layers typically amounts to approximately 15 wt.%. After a resting period of at least 3 days, the resulting white dragees were examined in a Digieye (DigiEye System - 700mm Cube, Verivide Ltd., Leicester, United Kingdom) and the L* value was used as a measure of whiteness or whitening power. Determination of opacity To determine the opacity or the reduction in translucency, the coating syrup was spread onto a white paper as a 100 µm thick film using a doctor blade. After a drying time of one day, the spread and dried film was placed on a black sheet of paper, and the whiteness was measured using a Digieye. The film on the white sheet reduces the black background's translucence and thus provides a good measure of opacity. If absolute values ​​are to be determined, the influence of the paper is eliminated by comparing the measured values ​​for the film measured on the paper with the values ​​for the white and black sheets of paper alone. If values ​​are to be compared with each other, as in the following considerations, the effect of the paper is averaged out for relative values. Interpretation of the measurement results for opacity and whiteness Measurements of the L* value essentially correspond to the measurement or calculation of the transmission value. The L* value and the transmission value are both given on a percentage scale from 0 to 100%. However, transmission values ​​are not simply linearly additive, meaning 50% + 50% = 100%, but rather 75%, which is significantly different from 100%. A conversion of the L* value into a linear additive relationship can be done analogously to the Conversion of transmission into extinction is done according to the following formula: Extinction = -log ( lL* / 100 ) . The determination of relations between values ​​for the absorbance, which were calculated from measured L* values, therefore allows the assessment of whether the addition of component A on the one hand and component B on the other hand has the same effect as the joint addition of components A and B and thus an additive effect is present, or whether the joint addition of components A and B shows a synergistic effect. For the values ​​given below, the measured L* values ​​were converted in the manner explained above. The invention is explained in more detail below using exemplary embodiments and with reference to the accompanying figures. They show: Figure 1 shows a graphical representation of the measurement results for the whitening power of sugar-free coating agents with xylitol as a sweetener, Figure 2 shows a graphical representation of the measurement results for the opacity of coating materials with sugar as a sweetener, Figure 3 shows a graphical representation of the measurement results for the opacity of sugar-free coatings with xylitol as a sweetener, Figure 4 shows a graphical representation of the measurement results for the opacity of coating materials with sugar as sweetener, determined by rapid test, for the emulsifiers sugar ester E473 and citric acid ester E472c, Figure 5 shows a graphical representation of the measurement results for the difference in the extinction value compared to the value of coating agents with sugar as sweetener, determined by rapid test, for the emulsifiers sugar ester E473 and citric acid ester E472c, Figure 6A is a schematic representation of a longitudinal section through a product comprising an insert and a cover according to the invention, Figure 6B is a schematic representation of an enlarged section of a coating according to the invention in longitudinal section, Figure 7 is a flow diagram of the process according to the invention for producing a coating. Preparation of the coating syrup Example 1: Sugar-free coating syrup (“xylitol solution”) Basic coating solution Xylitol (crystalline): 67.0% by weight Gum Arabic (powder): 2.2% by weight Water: 30.8% w / w Add water, dry-mix xylitol with gum arabic powder, and stir in cold water. Heat the resulting solution in a Thermomix to approximately 100°C until all xylitol crystals have completely dissolved. This process takes approximately 15 minutes and is carried out while stirring. The solution has a density in the range of 68 to 70° Brix, which roughly corresponds to the mass of dry matter in the solution. Then cool the syrup to 60°C. Example 2: Sugar (sucrose)-based coating syrup ( "sugar solution") Basic coating solution Crystalline sugar (sucrose): 68% w / w Maltodextrin DE 19: 2 wt.% Water: 30% w / w Water, sugar and maltodextrin are mixed and heated in a suitable kettle to 105 °C while stirring until all sugar crystals have completely dissolved and a clear solution. In this case, a dry Premix sugar and maltodextrin and then add water. Then cool to 40 °C. The Brix content of the resulting solution is 70 °Bx. Coating on chewing gum inserts Example 3: Coating with the xylitol solution from Example 1 2 kg of chewing gum inserts are placed in a coating pan (Gabler coating system, Acosystem coating pan, Stechei coating pan). Commercially available mint centers measuring approximately 2 cm x 1 cm x 0.5 cm (L x W x H) and weighing 0.95 - 1.05 g were used as the chewing gum inserts. For the coating of chewing gum cores, a pre-coating has proven to be helpful so that the top layer can be applied completely everywhere and adheres, especially in neuralgic areas such as the corners of the chewing gum cores used here as an insert. Pre-coating: The first 5 coating layers are coated with approx. 5 g Xylitol solution per kg of insoles (per application), allowed to spread for 30 seconds and then dried with fresh air. For the remaining 30 blankets, 8 - 12 g xylitol solution / kg of inserts (per application) are applied to the coated tablets using a measuring container or a ladle and allowed to spread for 30 seconds without any air supply. Once all inserts are evenly wetted, dry with fresh air until the surface of the coated tablets is dry and begins to become dusty. The quality of wetting is determined visually; after sufficiently even wetting, no dry spots are visible on the inserts. Adequate drying is also determined visually, namely by the beginning of dust formation on the surface. When the surface of the insoles is completely dry / becomes dusty, apply the next coat, allow it to spread and then dry completely as before. This process is repeated 30 times, which corresponds to the formation of 30 blankets. Each blanket is dried with fresh air for 3 minutes. Fresh air conditions Relative humidity: < 30% Temperature: 40 °C Supply air volume: 6 m3 / min for 100 kg batches; this value for the Industry standard was reduced to 0.6 m3 / min for 2 kg inserts. Example 4: Coating with calcium sulfate anhydrite For the whitening, the xylitol solution from Example 1 is used as the base, with 8.0 wt.% calcium sulfate anhydrite (White Diamond 2.14892 from Döhler) additionally stirred into this base xylitol solution, cooled to 60 °C. The homogeneous dispersion was produced using an Ultra Turrax at 6000 rpm for 5 minutes for a total mass of 1 kg. with a power consumption of the Ultraturrax in the range of 400 to 500 W. 30 coats of this dispersion are applied to the pre-coated inserts as described in Example 3: Application quantity of the dispersion: 8 - 12 g / kg insert / per coat. The dispersion is kept at 60 °C to prevent premature crystallization of the xylitol solution. Such tempering is also carried out during pre-coating. Example 5: Coating with a combination containing calcium sulfate Contains anhydrite and sucrose fatty acid esters For whitening, the xylitol solution from Example 1 is used, with an additional 7.2 wt.%, based on the total weight of the solution / dispersion, of calcium sulfate anhydrite (White Diamond 2.14892 from Döhler) and 0.8 wt.%, based on the total weight of the solution / dispersion, of sucrose fatty acid ester (Habo MXT110D0111 from Compass Foods) being stirred into the base xylitol solution cooled to 60°C. The homogeneous dispersion was produced using an Ultra Turrax at 6000 rpm for 5 minutes for a total mass of 1 kg, with an Ultra Turrax power consumption in the range of 400 to 500 W. 30 coats of this dispersion are applied, as described in Example 3, to the inserts pre-coated with xylitol solution as described above: Application quantity of the dispersion: 8 - 12 g / kg insert / per application. The dispersion is kept at a temperature of 60 °C to prevent premature crystallization of the xylitol solution. Example 6: Coating with sucrose fatty acid ester For whitening, the xylitol solution from Example 1 is used, with an additional 0.8 wt.% sucrose fatty acid ester (Habo MX (T110D0111) from Compass Foods), based on the total weight of the solution / dispersion, stirred into the base xylitol solution cooled to 60 °C. The homogeneous dispersion was produced using an Ultra Turrax at 6000 rpm for 5 minutes for a total mass of 1 kg with an Ultra Turrax power consumption in the range of 400 to 500 W. 30 coats of this dispersion are applied, as described in Example 3, to the inserts pre-coated with xylitol solution as described above: Application quantity of the dispersion: 8 - 12 g / kg insert / per application. The dispersion is kept at 60 °C to prevent premature crystallization of the xylitol solution. Example 7: Evaluation of the whiteness of the coated tablets from examples 3 - 6 The coated tablets, stored after a rest period of at least three days at 30-40% relative humidity and 20-25°C, are measured in a DigiEye (VeriVide). The evaluation method used is the calculation of the L*a*b* values, with the L* value being decisive for the comparison of whiteness. The L* value is a measure of brightness, i.e., the whiteness caused by reflection. A higher L* value would indicate a lighter color or greater whiteness, while a lower L* value indicates a darker color. The mean L* value of 5 coated tablets from examples 3-6 and the standard deviations ( <J) wird in Figur 1 und Tabelle 1 zusammengefasst. Sowohl Calciumsulfat- Anhydrit als auch Saccharosefettsäureester erhöhen die Weiße der Dragees. Die Kombination von Calciumsulfat-Anhydrit und Saccharosefettsäureester (s. Beispiel 5) erhöht jedoch in unerwarteterweise den L*-Wert überproportional. Die L*-Werte sind jedoch, wie oben erläutert, am ehesten mit der prozentuellen Absorption zu vergleichen. Einfache Additivität gilt aber nur für Extinktion und nicht für Absorption. Um Synergieeffekte durch einfache Addition und den Vergleich zu beurteilen, müssen die L* Werte entsprechend den obigen Formeln umgerechnet werden. A synergistic effect of these two whitening agents is therefore observed in the white coating. The information in "%" in the examples in Tables 1 and 2 refers to the weight proportion of CaSO4 or sugar ester in the coating solution, for example as follows: 8% CaSO4 + 92% xylitol solution (base solution) = 100%. Table 1 The difference in the value for L* or the extinction compared to the corresponding values ​​of the pure xylitol solution from Example 3 is given as “Delta L*” or “Delta Ext”. The addition of CaSO4 to xylitol results in an improvement over the extinction of pure xylitol by Delta Ext = 0.06992 (Example 4). The addition of Sucrose ester to xylitol results in an improvement over the extinction of pure xylitol by Delta Ext = 0.12335 (Example 6). The sum of these improvements indicates the additive effect of CaSO4 and sucrose ester, which would be 0.193272. However, the addition of CaSO4 and Sucrose esters together provide an improvement of Delta Ext = 0.20893 (Example 5) . This shows the surprising synergistic effect in the interaction of component A (in the example considered, CaSO4) with component B (in the example considered, sucrose ester) according to the invention. For further examples 8 to 11, analogous to the xylitol-based compositions of examples 3 to 6, compositions with sugar, i.e. with sucrose, instead of xylitol are prepared. Example 8 - 15: Evaluation of the opacity of the coating syrups The opacity or covering power of a coating syrup is a measure of its ability to completely mask the underlying substrate. To determine opacity, in Examples 8-15, sugar-containing and sugar-free coating syrups containing calcium sulfate anhydrite, sucrose fatty acid esters, and a combination of both were applied as 100 µm thick films onto a white paper (paper weight 80 g / m²) using a doctor blade. 2 ) and allowed to dry overnight at 40-50% relative humidity. The sugar-containing and sugar-free coating syrups without whitening agents serve as references. The coating syrups are prepared analogously to Examples 1 and 2, and the whitening agents, such as calcium sulfate anhydrite, Sucrose fatty acid esters and a combination of both, as described in Examples 4 - 6, are incorporated into the coating syrups. Table 2 shows the different compositions and the mean values ​​from five measurements, as well as the standard deviations. The compositions listed as Examples 12 to 15 are those from Examples 3 to 6. The opacity of Examples 12 - 15 follows the same pattern as the whiteness values ​​(L* value) of the coated tablets measured in Examples 3 - 6. As with the whiteness values, a synergistic effect of the mixture of calcium sulfate anhydrite and sucrose fatty acid ester is evident for the opacity. Both sugar-containing and sugar-free coating syrups containing either calcium sulfate anhydrite (Examples 9 and 13) or The syrups containing sucrose fatty acid esters (Examples 11 and 15) exhibit a lower opacity than the syrup containing only sugar (Example 8) or xylitol (Example 12). All the more unexpected was the increase in opacity of the syrup in which the total amount of whitening agent was not increased, but only a portion of the calcium sulfate anhydrite was replaced with sucrose fatty acid esters (Examples 10 and 14). Without wishing to be bound by any theory, it is assumed that the mixture of calcium sulfate anhydrite and sucrose fatty acid esters acts as a nucleation site during the crystallization of sugar or xylitol, leading to the formation of crystals of different sizes. The smaller crystals are better able to fill the gaps between the larger crystals, resulting in denser layers and more scattering that better conceal the underlying substrate or insert, even in very thin layers (layer thickness, for example, 100 μm). Table 2: The addition of CaSO4 to sugar even causes a deterioration compared to the extinction of pure sugar by Delta Ext = -0.01 (Example 9). The addition of sucrose ester to sugar also causes a deterioration compared to the extinction of pure sugar, namely by Delta Ext = - 0.0095 (Example 11). Overall, the additive effect of CaSO4 and sucrose ester would be expected to be a deterioration of - 0.01947. However, the addition of CaSO4 and sucrose ester together shows an improvement of Delta Ext = 0.01848 (Example 10). These relationships are also evident for sugar when considering the L* value. This also shows the surprising synergistic effect for sugar in the interaction of component A (in (in the example considered, CaSO4) with component B (in the example considered, sucrose ester) according to the invention. The sum of examples 9 and 11 is smaller than example 10: -0.01947 < 0.01848. The crystal-forming agents used in the examples, sugar and xylitol, are the most common agents used for coating, with xylitol being one of the most difficult to obtain white and opaque. Therefore, the surprising discovery of the synergistic effect according to the invention is of great importance. The graphical representation of the measurement results for sugar-containing (Figure 2) and sugar-free (Figure 3) coating syrups also shows the results. To facilitate even easier quantification and assessment of a synergistic effect, a rapid test is used. This was used to investigate the effect of additional emulsifiers on opacity. Rapid test for opacity The coating agent is poured into a Petri dish and the dish is sealed. A quantity of 6 g of coating syrup is used per Petri dish. After a drying time of 20 to 24 hours at room temperature between 20°C and 23°C, the opacity is measured. For this purpose, the Petri dishes are placed open on a piece of black paper and the L* value of the dried coating agent measured in the Digieye. Example 16 - 20: Evaluation of the opacity of dragee syrups with additional emulsifiers To investigate the effect of other emulsifiers on opacity, coating agents containing 7.2 wt.% calcium sulfate anhydrite and 0.8 wt.% of an emulsifier or emulsifier mixture were mixed and dispersed using the rapid test described above. The brightness of the corresponding coating syrups was measured in the Digieye according to the rapid test. The results were compared. - the coating syrup without additives, i.e. the basic solution with sugar as sweetener as described in Example 2, as Example 16 - this coating syrup with an addition of 8% by weight of calcium sulfate as Example 17, - this coating syrup with an addition of 7.2% by weight of calcium sulfate and 0.8% by weight of sugar ester as Example 18 and - this coating syrup with an addition of 7.2% by weight of calcium sulfate and 0.8% by weight of citric acid ester as Example 19. The coating syrups are prepared analogously to Example 2, and the whitening agents, such as calcium sulfate, sugar esters, and citric acid esters, are incorporated into the coating syrups as described in Examples 4 and 6. In Example 18, the additive E473 was used as the sugar ester; in Example 19, the additive E472c was used as the citric acid ester. and the additive E472b was used as lactic acid ester in Example 20. The values ​​for brightness L* listed in Table 3 were measured, which represent a measure of the opacity of a coating with the mentioned compositions, see also Figure 4. Table 3: The data are graphically presented in Figure 4. A weaker whitening effect is visible with citric acid ester (Example 19) compared to sugar ester (Example 18), but it is still significantly higher than when using an addition of calcium sulfate alone (Example 17). To investigate whether the use of an emulsifier mixture would improve synergistic effects, Example 21 was a mixture of sugar ester and citric acid ester in a 1:1 ratio and dosed at a proportion of 0.8 wt.% in the coating syrup according to Example 16, while keeping the proportion of calcium sulfate constant at 7.2 wt.% as in Examples 18 and 19. The assessment and measurement were carried out using the rapid test as described above. To enable a simple quantification and assessment of a possible synergistic effect, the The L* value is converted into an absorbance value, and then the arithmetic mean of the absorbance values ​​is calculated as a reference value for the emulsifier mixture. This reference value forms the relationship for assessing a synergistic effect. For Example 21, the coating syrup was also prepared analogously to Example 2, and the whitening agents, such as calcium sulfate, sugar esters, and citric acid esters, were incorporated as described above. The additive E473 was used as the sugar ester; the additive E472c was used as the citric acid ester. The values ​​measured were the brightness L* listed in Table 4, which represent a measure of the opacity of a coating with the stated compositions; see also Figure 5. Table 4: The theoretically calculated mixture extinction related to a Product without emulsifiers (Delta Ext) is 0.100 and is in Table 4 as arithmetic mean of the extinction from Example 18 and Example 19. This value therefore refers to a "theoretical mixture" in accordance with the Components from Examples 18 and 19 with a total emulsifier content of 0.8 wt.%, as in these examples, which is composed of equal parts of sugar ester and citric acid ester. The actually measured extinction, however, is 0.153 and thus significantly higher (see Example 21). This clearly demonstrates the synergistic effect even when combining several emulsifiers as component B with component A according to the invention. The two emulsifiers alone are 0.167 (sucrose ester) and 0.032 (citric acid ester). The emulsifier mixture (0.153) thus achieves 91.6% of the pure sucrose ester value with twice the dosage of sucrose ester. The invention thus offers the possibility of adapting the type of emulsifier or the composition of the emulsifier mixture to the requirements for the quality of the white color. This also allows significant cost savings to be realized with the help of the invention, since, for example, the sucrose ester is approximately 10 times more expensive than the citric acid ester at the time of application. Figure 6A schematically shows a product 30 having a coating 2 with the whitening agent 10 according to the invention. The product 30 is a food, dietary supplement, cosmetic, or pharmaceutical product. The whitening agent 10 is preferably an orally consumable composition. The orally consumable composition or whitening agent 10 comprises at least one component (A) and at least one component (B). Component (A) is a water-insoluble sulfate, carbonate, or phosphate of at least one alkaline earth metal selected from the group consisting of calcium sulfate, preferably calcium sulfate anhydrite, magnesium phosphate, calcium phosphate, and magnesium carbonate. Component (B) comprises at least one emulsifier, which in particular comprises at least one sucrose fatty acid ester and preferably consists of sucrose fatty acid ester. The whitener 10 can in particular consist of at least one component (A) and at least one component (B). The product 30 has a coating 2 with a total thickness D. The thickness D of the coating corresponds to an increase in the total weight of coating and insert in the range from 5 wt.% to 50 wt.%. Figure 6B shows a schematic cross-sectional view of an enlarged section of the coating 2 of the product 30. This coating contains the whitener 10 and, in the exemplary embodiment shown, a sweetener 21. For reasons of clarity, the coating is shown in black in the figures; according to the invention, the coating is white. The coating 2 is formed from components A and B and the sweetener 21. The sweetener 21 is at least partially crystallized in the coating 2. The crystals contribute to the white color impression of the coating. Not shown are embodiments of the invention in which the coating contains additional components, such as, in particular, binders, polishing agents, luster agents, film-forming aids, preservatives, plasticizers, fillers, dyes, flavorings, (buffered) acids, and mixtures of the aforementioned components. All of these components, together with the sweetener 21 and components A and B, would be components of the coating 2. Figure 7 shows a flow diagram of one possible method for producing the whitener 10 according to the invention, the coating agent 20, and the product 30. Components A and B are mixed to form the whitener 10. This can then be stored until use and also sold separately. To provide the coating agent 20, at least one sweetener 21 is mixed with the whitening agent 10. Depending on which components from the manufacturing process of the product 30 are already present, such as liquid in the insert, such as excess juice in gelled inserts made from fruit juice, or the form in which the sweetener 21 itself is present, such as an aqueous solution containing sugar (sugar substitute), the addition of water to the coating agent can be omitted. However, the addition of water with the sweetener 21 is optionally possible, as is the addition of other components such as binders, polishing agents, luster agents, film-forming aids, preservatives, plasticizers, fillers, dyes, flavorings, (buffered) acids, and mixtures of the aforementioned components.By adding the sweetener and optionally water, possibly with the addition of the other components mentioned, to the whitener 10, the coating agent 20 is mixed. The coating agent 10 can be stored until its use and can also be sold separately. The coating agent 20 can be used to produce a coating 2 on an insert 1. The coating can be applied to the insert, for example, by drageeing, whereby several layers of the The coating agent can be applied with intermediate drying. The insert 1 can be provided with a pre-coating on the product to be coated prior to the application of the coating agent 20. Whether pre-coating is necessary and how it is carried out is decided by the specialist depending on the specific application. Sweets, chocolate, nuts, chewing gum, or medications can be used as inserts. Typical dimensions for such inserts range from 1 mm to 5 cm. In the coating step, the coating agent is applied to the insert 1 and dried. This process can be repeated several times; for example, 30 to 45 layers can be applied to the insert, which together form the coating. This creates the coated product 30. The product can then be filled and packaged. It will be apparent to those skilled in the art that the invention is not limited to the examples described above, but rather can be varied in many ways. In particular, the features of the individually presented examples can also be combined with one another or interchanged. List of reference symbols 1 insert 10 orally consumable composition, whitening agent 2 coating 21 Sweetener, sugar, sugar substitute, mixture of sugar and sugar substitute, sorbitol, mannitol, isomalt, maltitol, lactitol, xylitol, erythritol or mixture of the above-mentioned sugar substitutes 20 coating agents 30 Product, food, food supplement, cosmetic or pharmaceutical product, coated tablet D Total thickness of the coating

Claims

Claims 1. An orally consumable composition (10) comprising at least one component (A) and at least one component (B), wherein - component (A) is a water-insoluble sulfate, carbonate or phosphate of at least one alkaline earth metal selected from the group consisting of calcium sulfate, preferably calcium sulfate anhydrite, magnesium phosphate, calcium phosphate and magnesium carbonate, and - component (B) comprises at least one emulsifier, which in particular has at least one sucrose fatty acid ester and / or at least one citric acid ester and / or at least one lactic acid ester and preferably consists of sucrose fatty acid ester or citric acid ester or lactic acid ester or of a mixture of at least two emulsifiers selected from the group consisting of sucrose fatty acid ester, citric acid ester and lactic acid ester.

2. Composition (10) according to claim 1, which consists of at least one component (A) and at least one component (B).

3. Composition (10) according to claim 1 or 2, characterized in that the composition contains as component (A) exclusively calcium sulfate, preferably calcium sulfate anhydrite, and preferably consists of calcium sulfate, preferably calcium sulfate anhydrite.

4. Composition (10) according to one of the preceding claims, characterized in that component (A) has an average particle size (d[4,3]) of about 0.5 to about 50 pm, preferably from about 0.8 to about 10 pm, particularly preferably from 1.0 to 5.0 pm.

5. Composition (10) according to one of the preceding claims, characterized in that the emulsifier, in particular the sucrose fatty acid ester, has a hydrophilic-lipophilic balance (HLB value) of about 10 to about 16.

6. Composition (10) according to one of the preceding claims, characterized in that the ratio of component (A) to component (B) is 20:1 to 1:1, preferably 5:1 to 10:1, particularly preferably 9:

1.

7. Composition (10) according to one of the preceding claims, characterized in that the composition is a colorant for whitening foodstuffs, food supplements, cosmetic or pharmaceutical products, preferably a colorant for whitening coatings of foodstuffs, food supplements, cosmetic or pharmaceutical products, particularly preferably a colorant for whitening coatings of confectionery, chewing gum, tablets.

8. A coating agent (20) for producing a white layer for a product selected from the group consisting of foodstuffs, food supplements, cosmetic and pharmaceutical products, comprising an aqueous dispersion of the composition (10) according to any one of the preceding claims, characterized in that the coating agent (20) additionally contains at least one crystal former, which is in particular selected from the group consisting of water- and / or alcohol-soluble polymers and sweeteners (21) and mixtures of at least two of the said components, wherein the sweetener (21) is preferably selected from the group comprising sugar and sugar substitutes and mixtures thereof, wherein sugar substitutes are selected from the group comprising sorbitol, mannitol, isomalt, maltitol, lactitol, xylitol, erythritol and mixtures thereof.

9. Coating agent (20) according to claim 8, characterized in that the coating agent (20) has a water content in the range of greater than or equal to 10 wt.% to less than or equal to 40 wt.%, particularly preferably with a water content in the range of greater than or equal to 5 wt.% to less than or equal to 35 wt.%, based on the total weight of the coating agent (20).

10. Coating agent (20) according to claim 8 or 9, characterized in that the coating agent (20) additionally comprises at least one binder, which is preferably selected from the group comprising gum arabic, xanthan gum, gum tragacanth, tapioca dextrin, guar gum, agar, alginates, gum tragacanth, gelatin, corn syrup, starches, maltodextrins and mixtures thereof.

11. Coating agent (20) according to claim 9 or 10, characterized in that the coating agent (20) consists of the composition (10) according to one of claims 1 to 7, crystal formers, in particular sweeteners (21), and water or of the composition (10) according to one of claims 1 to 7, crystal formers, in particular sweeteners (21), binders and water.

12. Coating agent (20) according to one of claims 8 to 11, characterized in that the coating agent (20) is ethanol-free.

13. Coating (2) for food, food supplements, cosmetic or pharmaceutical products, which contains the composition (10) according to any one of claims 1 to 7 or the coating agent (20) according to any one of claims 8 to 12.

14. Coating (2) according to claim 13, characterized in that the coating has 8 to 50, preferably 10 to 45, particularly preferably 20 to 35 and most particularly preferably 30, layers comprising the composition (10) according to any one of claims 1 to 7 or the coating agent (20) according to any one of claims 8 to 12.

15. Covering (2) according to one of claims 13 or 14, characterized in that the coating is applied to an insert (1) and has a total thickness D which corresponds to an increase in the total weight of the coating and insert (1) in the range from 5 wt.% to 50 wt.%, preferably in the range from greater than or equal to 10 wt.% to less than or equal to 40 wt.%, particularly preferably in the range from greater than or equal to 20 wt.% to less than or equal to 30 wt.%, based on the initial weight of the insert (1).

16. Coating (2) according to one of claims 13 to 15, characterized in that the coating (2) comprises calcium sulfate and sucrose fatty acid esters and xylitol and / or sucrose and in particular consists of calcium sulfate and sucrose fatty acid esters and xylitol and / or sucrose.

17. Coating (2) according to one of claims 13 to 16, characterized in that the coating (2) has a whiteness L* in the range from greater than or equal to 80 to less than or equal to 95, preferably greater than or equal to 88 to less than or equal to 92 and / or an opacity L* in the range from greater than or equal to 80 to less than or equal to 95, preferably greater than or equal to 90 to less than or equal to 94.

18. Coating (2) according to one of claims 13 to 17, characterized in that the coating is free of titanium dioxide.

19. Product (30) selected from the group consisting of food, food supplements, cosmetic and pharmaceutical products, the product being a dragee comprising an insert and a coating according to any one of claims 13 to 18, the insert being in particular selected from the group consisting of confectionery, seeds, nuts, chewing gum pads and tablets.

20. A method for producing a coating agent (20) according to one of claims 8 to 12, comprising a) adding a composition (10) according to one of claims 1 to 7 to a crystal former, which is selected in particular from the group comprising water- and / or alcohol-soluble polymers and sweeteners (21) and mixtures of at least two of the said components, wherein the sweetener (21) is preferably selected from the group comprising sugar and sugar substitutes and mixtures thereof, wherein sugar substitutes are selected from the group comprising sorbitol, mannitol, isomalt, maltitol, lactitol, xylitol, erythritol and mixtures thereof, and water and optionally b) the addition of at least one binder, which is preferably selected from the group comprising gum arabic, xanthan gum, gum tragacanth, tapioca dextrin, guar gum, agar, alginates, gum tragacanth, gelatin, corn syrup, starches, maltodextrins and mixtures thereof.

21. A method for producing a product (30) according to claim 19, comprising coating an insert (1) at least once with a coating agent (20) according to one of claims 8 to 12, wherein a coating (2) according to one of claims 13 to 18 is formed on the insert (1), wherein the insert (1) is selected in particular from the group consisting of confectionery, seeds, nuts, chewing gum pads and tablets, and optionally comprising filling and / or packaging the product (30).

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