Cold glaze compositions, methods for their preparation and their use

Abstract

Provided herein are cold glaze compositions for bakery or patisserie products comprising between 0.35 and 0.55 wt% of seaweed flour, between 0.25 and 1.50 wt% of citrus fiber ingredient, and between 30.0 and 70.0 wt% of sugar. Also provided herein are methods for preparing such cold glaze compositions, uses of such cold glaze compositions, methods of glazing a bakery or patisserie product, and bakery or patisserie products glazed with the cold glaze composition as taught herein.

Description

[0001] COLD GLAZE COMPOSITIONS, METHODS FOR THEIR PREPARATION AND THEIR USE

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to the field of food processing. More specifically, the present invention relates to a glazing composition, more particularly to a ready-to-use glazing composition to be applied on patisserie and / or bakery products.

[0004] BACKGROUND

[0005] Food products that are shiny or that have a gloss are perceived as superior by consumers in terms of being fresher, more appealing, and more indulgent. To that end, bakers and confectioners apply glazes to bakery and patisserie products, such as fruit tarts, viennoiseries, cakes, and fine patisserie products like mousse cakes and entremets.

[0006] Glazes aim to make the finished goods more shiny and more appealing, to protect and prolong their freshness and possibly to improve their taste and mouthfeel by adding a sweet or flavoured (creamy) layer. They differentiate from egg-wash alternatives by their composition and applications. Egg-wash alternatives are unsweetened plant-based glazes for sweet applications like brioche, viennoiserie, cakes, but as well as for savoury applications such as buns, soft breads and sausage rolls. They do not add a creamy layer on the application, but they add shine and colour.

[0007] Glazes are used for traditional patisserie products such as fruit pies, cakes, danishes, pastries and fine patisserie products such as mousse cakes and entremets. They are not used for savoury applications as they contain sugar. Apart from making products more appealing by adding shine, they also prolong the freshness of the finish goods and improve the taste and mouthfeel as well by adding a flavoured layer.

[0008] There are two main types of glazes: "hot glazes" and "cold glazes".

[0009] Hot glazes are thermoreversible or heat-reversible glazes requiring heating to reach the needed viscosity allowing the use on bakery or patisserie products. They are applied mainly on traditional patisserie products such as fruit pies, cakes, danishes, and result in sliceable gels.

[0010] On the contrary cold glazes are thixotropic glazes (jelly solution) that do not require high-temperature heating (such as heating to a temperature higher than 40.0°C or 50.0°C) to reach the needed viscosity before application on bakery or patisserie product. They are mainly designed for fine patisserie applications such as mousse cakes and entremets and provide a flat (surface) or full coverage of a creamy sweet layer on the finished good.

[0011] Expected properties of cold glazes are, among others, the stability on the finished goods to avoid or significantly reduce any leakage or crack during or after chilled or frozen storage, the transparency during storage, a creamy layer aspect and / or a dry touch. Before application, their texture should break easily and they should flow smoothly while applied, giving a horizontal or full coverage of the finished good and a possible thixotropic behaviour.

[0012] Existing available cold glazes usually contain ingredients such as, but not limited to, water, sugars (e.g. glucose, sucrose, etc.), hydrocolloids (e.g. pectin, agar, etc.), acidity modulators and / or preservatives. Some of these cold glazes do not offer the expected shine, transparency, full coverage (e.g. top and sides of the bakery or patisserie product) and good stability over time, in particular when applied on (fine) patisserie items with complex shapes such as sphere-shaped bombs, entremets or logs. Other defects of these cold glazes are, among others, inconsistent texture during storage (for example in pails), bad texture (e.g. presence of lumps, phase separation, etc.) and viscosity after stirring before application, uneven amount of glaze applied on the product, unregular jellification speed, limited transparency, glaze instability and leakage, and presence of air bubbles in the glaze.

[0013] Furthermore, the compositions of currently available cold glazes are generally not "clean label" as they contain ingredients that need to be indicated as additives on the packaging (such as the ingredients with an E-number as listed by the European Union).

[0014] Attempts have been made to commercialize "cleaner label" cold glazes (i.e. with less or almost no additives). However, these cold glazes still fail to give the expected full coverage, shine, transparency, and stability.

[0015] No solutions have been given up till now to provide cold glazes with no or almost no additives or with widely accepted additives such as pectin, that are characterized by having satisfactory properties (e.g. shine, stability, full coverage, transparency, homogeneous surface, etc.).

[0016] SUMMARY OF THE INVENTION

[0017] The inventors have surprisingly found that the specific combination of between 0.35 and 0.55 wt% of seaweed flour, between 0.25 and 1.50 wt% of citrus fiber ingredient and between 30.0 and 70.0 wt% of sugar allows to obtain a cold glaze composition with excellent properties, more particularly a Brix between 30 and 70, a viscosity of between 10000 and 80000 cps, a pH from 3.0 to 5.0, and / or a gel strength of between 0.25 N and 1.00 N. Moreover, present inventors have demonstrated that the cold glaze composition of the present invention can be used to uniformly glaze bakery or patisserie products with a great visual homogeneity and without forming drops, while giving the products an excellent shine / glossy appearance and prolonging their shelf-life. Moreover, the resulting glazes are freeze-thaw stable, meaning that the same properties (e.g. shine, stability, full-coverage, etc.) are observed when the glazed products are thawed after having been frozen. Further, it is particularly advantageous that the cold glaze compositions of the present invention may be applied on food items, and more particularly bakery or patisserie products, without pre-heating the composition. In addition, the cold glaze composition of the present invention can be prepared in the absence of or while only comprising a small amount of ingredients that need to be indicated as additives on the packaging (such as the ingredients with an E-number as listed by the European Union).

[0018] Accordingly, a first aspect provides a cold glaze composition for a bakery or patisserie product comprising

[0019] - between 0.35 and 0.55 wt% of seaweed flour,

[0020] - between 0.25 and 1.50 wt%, preferably between 0.35 and 1.50 wt%, of citrus fiber ingredient, and

[0021] - between 30.0 and 70.0 wt%, preferably between 40.0 and 60.0 wt%, of sugar.

[0022] In particular embodiments, the seaweed flour is whole seaweed flour.

[0023] In particular embodiments, the cold glaze composition comprises at most 0.05 wt% of isolated and / or purified agar.

[0024] In particular embodiments, the seaweed flour has a total fiber content of between 65.0 and 95.0 wt%, preferably between 75.0 and 85.0 wt%.

[0025] In particular embodiments, the citrus fiber ingredient has a total fiber content of between 65.0 and 100.0 wt%, preferably between 75.0 and 95.0 wt%, and / or the citrus fiber ingredient has a soluble fiber content of between 15.0 and 55.0 wt%.

[0026] In particular embodiments, the citrus fiber ingredient comprises isolated citrus pectin, preferably partly amidated low ester citrus pectin.

[0027] In particular embodiments, between 0.15 and 0.50 wt% of the cold glaze composition as taught herein is isolated and / or purified citrus pectin.

[0028] In particular embodiments, the sum of the amount of seaweed flour and of the amount of citrus fiber ingredient is between 0.70 and 1.75 wt%.

[0029] In particular embodiments, the cold glaze composition as taught herein comprises between 0.19 and 0.57 wt% of fibers originating from the seaweed flour and between 0.16 and 1.50 wt% originating from the citrus fiber ingredient.

[0030] In particular embodiments, the composition has

[0031] - a Brix between 30 and 70, preferably between 40 and 60, more preferably between 45 and 55,

[0032] - a viscosity of between 10000 and 80000 cps, preferably between 20000 and 60000 cps, preferably when measured at room temperature using a viscosimeter with a spindle rotating at a rotation speed of 10 rpm, prior to applying the cold glaze composition to the surface of a bakery or patisserie product,

[0033] - a pH from 3.0 to 5.0, preferably from 3.3 to 4.3, and / or

[0034] - a gel strength of between 0.25 N and 1.00 N, preferably between 0.50 N and 0.90 N.

[0035] In particular embodiments, the cold glaze composition as taught herein is a liquid or semi-liquid composition and further comprises a liquid component, preferably water.

[0036] A further aspect provides a method of preparing a cold glaze composition as taught herein, comprising admixing seaweed flour, a citrus fiber ingredient, sugar, and optionally one or more additional ingredients selected from the group consisting of water, polyols, acids or acidulants, preservatives, colorants and flavours, wherein the cold glaze composition comprises

[0037] - between 0.35 and 0.55 wt% of seaweed flour,

[0038] - between 0.25 and 1.50 wt%, preferably between 0.35 and 1.50 wt%, of citrus fiber ingredient, and

[0039] - between 30.0 and 70.0 wt%, preferably between 40.0 and 60.0 wt%, of sugar.

[0040] In particular embodiments, the seaweed flour is whole seaweed flour. In particular embodiments, the cold glaze composition comprises at most 0.05 wt% of isolated and / or purified agar.

[0041] In particular embodiments, the method of preparing a cold glaze composition as taught herein comprises the steps of: preparing a solution of seaweed flour and citrus fiber ingredient at a temperature of between 70.0°C and 95.0°C, separately preparing a sugar solution at a temperature of between 70.0°C and 95.0°C, mixing the two solutions, and cooling the mixture.

[0042] A further aspect provides the use of the cold glaze composition as taught herein for glazing a bakery or patisserie product.

[0043] A further aspect provides a method of glazing a bakery or patisserie product comprising applying the cold glaze composition as taught herein on a bakery or patisserie product, such as by spraying (e.g. after heating or at room temperature).

[0044] A further aspect provides a bakery or patisserie product glazed with the cold glaze composition as taught herein.

[0045] In particular embodiments, said bakery or patisserie product is a fruit tart or pie, a viennoiserie, a danish, a cake, or a fine patisserie product, such as a mousse cake, a yule log cake or an entremet.

[0046] DETAILED DESCRIPTION

[0047] Before the present method and devices used in the invention are described, it is to be understood that this invention is not limited to particular compositions, components, uses, or methods, described as such compositions, components, uses, or methods, may, of course, vary. It is also to be understood that the terminology used herein is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0048] As used herein, the singular forms "a", "an", and "the" include both singular and plural referents unless the context clearly dictates otherwise.

[0049] The terms "comprising", "comprises" and "comprised of" as used herein are synonymous with "including", "includes", "containing", or "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps. The terms also encompass "constituted of", "consists in", "consisting of", and "consists of", and also the terms "consisting essentially of", "consisting essentially in" and "consists essentially of", which enjoy well-established meanings in patent terminology.

[0050] The recitation of numerical ranges by endpoints includes all intervening values between the lower and upper endpoints, as well as the recited endpoints. Intervening values may be integers or, where applicable, fractions, i.e., more broadly any real numbers such as any rational numbers. This applies to numerical ranges irrespective of whether they are introduced by the expression "from... to..." or the expression "between... and..." or another expression. Any numerical range recited herein is intended to include all sub-ranges subsumed therein. For example, each sub-range between any stated value in a stated range and any other stated value in that stated range is also specifically disclosed. Each subrange between any stated value in a stated range and either the lower endpoint or the upper endpoint of the stated range is also specifically disclosed. The stated value may be an isolated value or an endpoint of a range subsumed by or overlapping with the stated range. For example, for a stated range with lower endpoint LI and upper endpoint U1 (i.e., stated range Ll-Ul) and a stated sub-range nested within the stated range with lower endpoint L2 and upper endpoint U2 (i.e., stated sub-range L2-U2), also specifically disclosed are the subranges L1-L2, L1-U2, L2-U1, and U2-U1.

[0051] The terms "about" or "approximately" as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, are meant to encompass variations of and from the specified value, such as variations of + / -10% or less, preferably + / - % or less, more preferably + / -1% or less, and still more preferably + / -0.1% or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier "about" or "approximately" refers is itself also specifically, and preferably, disclosed.

[0052] Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order, unless specified. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.

[0053] Whereas the terms "one or more" or "at least one", such as one or more members or at least one member of a group of members, is clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g., any >3, >4, >5, >6 or >7 etc. of said members, and up to all said members. In another example, "one or more" or "at least one" may refer to 1, 2, 3, 4, 5, 6, 7 or more.

[0054] As used herein, the term "and / or" when used in a list of two or more items, means that any one of the listed items can be employed by itself or any combination of two or more of the listed items can be employed. For example, if a list is described as comprising group A, B, and / or C, the list can comprise A alone, B alone, C alone, A and B in combination, A and C in combination, B and C in combination, or A, B, and C in combination.

[0055] The discussion of the background to the invention herein is included to explain the context of the invention. This is not to be taken as an admission that any of the material referred to was published, known, or part of the common general knowledge in any country as of the priority date of any of the claims.

[0056] Throughout this disclosure, various publications, patents and published patent specifications are referenced by an identifying citation. All documents cited in the present specification are hereby incorporated by reference in their entirety. In particular, the teachings or sections of such documents herein specifically referred to are incorporated by reference.

[0057] Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the invention. When specific terms are defined in connection with a particular aspect of the invention or a particular embodiment of the invention, such connotation or meaning is meant to apply throughout this specification, i.e., also in the context of other aspects or embodiments of the invention, unless otherwise defined.

[0058] In the following passages, different aspects or embodiments of the invention are defined in more detail. Each aspect or embodiment so defined may be combined with any other aspect(s) or embodiment(s) unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.

[0059] Reference throughout this specification to "one embodiment", "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the appended claims, any of the claimed embodiments can be used in any combination.

[0060] Similarly, it should be appreciated that in the description of illustrative embodiments of the invention, various features of the invention are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the disclosure and aiding in the understanding of one or more of the various inventive aspects.

[0061] Unless referred to herein otherwise the percentages as mentioned herein refer to percentages by weight. The present inventors have surprisingly found that the combination of between 0.35 and 0.55 wt% of seaweed flour, between 0.25 and 1.50 wt% of citrus fiber ingredient and between 30.0 and 70.0 wt% of sugar allows to obtain a cold glaze composition that uniformly covers food compositions, preferably bakery and patisserie products, gives them an excellent shine / glossy appearance and prolongs their shelf-life. The resulting glazes are freeze-thaw stable, meaning that the same properties (e.g. shine, stability, full-coverage, etc.) are observed when the glazed products are thawed after having been frozen. Further, it is particularly advantageous that these cold glaze compositions may be applied on food items, and more particularly bakery or patisserie products, without pre-heating the composition.

[0062] Accordingly, in a first aspect, the present application relates to a cold glaze composition for bakery or patisserie products comprising between 0.35 and 0.55 wt% of seaweed flour, between 0.25 and 1.50 wt% of citrus fiber ingredient and between 30.0 and 70.0 wt% of sugar.

[0063] In the context of the present invention the term "cold glaze composition" refers to a product aimed to be applied on a food item, and particularly a bakery or patisserie product, in order to give it a shiny / gloss creamy surface and to prolong its shelf-life by, for example, protecting it against desiccation. The cold glaze composition according to the invention is a glaze that does not need to be heated to a high temperature (such as to a temperature of more than 50.0°C) before application of the cold glaze composition to the food item, such as the bakery or patisserie product. The cold glaze composition according to the invention can gel at ambient temperatures, such as at a temperature of between 15.0°C and 35.0°C. Alternative terms for "cold glaze composition" include "cold gelling glaze", and "cold gelling glaze composition".

[0064] In particular embodiments, the cold glaze composition as taught herein is a ready-to-use (RTU) cold glaze composition. In particular embodiments, the cold glaze composition as taught herein is a cold glaze composition that can be applied on a bakery or patisserie product directly without an additional processing step at a temperature of more than 50.0°C, such as at a temperature of more than 55.0°C.

[0065] In the context of the present invention the term "seaweed flour", also known as "seaweed powder", refers to a product obtained by the processing of seaweed. For example, seaweed flour may be prepared as follows: the raw seaweed may be collected, weighted, washed and thermally treated at a temperature of 115.0°C; then it is homogenized, dried, sieved, blended and sieved for a second time; finally it is weighted and packed.

[0066] Accordingly, in particular embodiments, the seaweed flour is obtained by grinding or milling, preferably grinding, whole seaweed. In particular embodiments, the seaweed flour is prepared by a method comprising drying of seaweed flour and grinding or milling of the dried seaweed flour. Preferably, the entire (i.e. whole) seaweed, including the cell wall, plasma membrane, cytoplasm and nucleus, is used to prepare the seaweed flour. More preferably, the seaweed flour comprises, consists essentially of or consists of at least 90.0 % (VJ / VJ), at least 95.0 % (VJ / VJ), preferably at least 99.0 % (VJ / VJ), more preferably 100.0 % (w / w) of components of seaweed, based on the dry weight of the seaweed flour. In particular embodiments, the seaweed flour is whole seaweed flour.

[0067] The seaweed flour may be originating from any type of seaweed. For example, the seaweed powder may be red seaweed powder. Non-limiting examples of suitable seaweed flours are seaweed flours originating from Gracilariopsis longissimi, Gracilaria verrucosa or Chondrus cripus. Preferred origins of seaweed flour are Gracilariopsis longissimi or Gracilaria verrucosa.

[0068] Seaweed flours are generally characterized by their amount of fibers. In preferred embodiments, the seaweed flour is fiber-rich seaweed flour. In particular embodiments, the seaweed flour has a total fiber content comprised between 65.0 and 95.0 wt%, preferably between 75.0 and 85.0 wt%. In particular embodiments, the sum of the amount of seaweed flour and the amount of citrus fiber ingredient is between 0.55 and 2.05 wt%, preferably between 0.70 and 1.75 wt%, such as between 0.75 and 1.75 wt%, between 0.80 and 1.75 wt%, between 0.85 and 1.75 wt%, between 0.90 and 1.75 wt%, or between 0.95 and 1.75 wt%, of the cold glaze composition.

[0069] Seaweed flour can exhibit gelling properties. The gel strength of seaweed flour may be determined by any method known in the art, such as by first preparing a seaweed flour gel by dispersing 3 g of seaweed flour in 250 ml of distilled water, heating the mixture to boiling, storing the mixture overnight (e.g. about 20 to 24 hours) at 20°C and subsequently measuring the gel strength of the obtained gel using a Lloyds TAI Texture Analyzer equipped with a cylindrical probe (FG / CY7, diameter 2.5 cm) at room temperature (20 ± 2 °C). The test is performed in compression mode. A preload stress of 0.1 N is applied at a preload speed of 60 mm / min. The probe penetrates the gel to a depth of 20 mm at a rate of 120 mm / min. Gel strength (hardness) is defined as the maximum force (N) required for penetration and results are expressed in Newtons (N).

[0070] For example, the gel strength of the seaweed flour may be between 30.0 and 800.0 N or between 50.0 and 700.0 N, such as when the gel strength is determined as exemplified in Example 5 (e.g. at a temperature of between 18.0°C and 22.0°C).

[0071] Present inventors have demonstrated that when the seaweed powder present in the sugar-rich cold glaze composition as taught herein has a gel strength of 550.0 N or less, 500.0 N or less, 450.0 N or less, 400.0 N or less, 350.0 N or less, 300.0 N or less, 250.0 N or less, 240.0 N or less, 230.0 N or less, 220.0 N or less, 210.0 N or less, 200.0 N or less, 150.0 N or less or 100.0 N or less, preferably 150.0 N or less, preferably when the gel strength is determined as described in Example 5, the sugar-rich cold glaze composition as taught herein comprising such seaweed powder is sprayable at room temperature (20 ± 2 °C), thereby significantly facilitating the application process of the sugar-rich cold glaze composition as taught herein on, for instance, bakery or patisserie products. Accordingly, in particular embodiments, the seaweed powder has a gel strength of 550.0 N or less, 500.0 N or less, 450.0 N or less, 400.0 N or less, 350.0 N or less, 300.0 N or less, 250.0 N or less, 200.0 N or less, 150.0 N or less or 100.0 N or less, preferably 150.0 N or less, such as when the gel strength is determined as described in Example 5. In particular embodiments, the seaweed powder has a gel strength of between 30.0 and 550.0 N, between 35.0 and 450.0 N, between 40.0 and 400.0 N, between 45.0 and 350.0 N, between 50.0 and 300.0 N, between 55.0 and 250.0 N, between 60.0 and 240.0 N, between 40.0 and 230.0 N, between 40.0 and 220.0 N, between 40.0 and 210.0 N, between 40.0 and 200.0 N, between 70.0 and 150.0 N or between 70.0 and 100.0 N, such as when the gel strength is determined as described in Example 5.

[0072] Present inventors further also demonstrated that if the gel strength of the seaweed flour present in the cold glaze composition as taught herein is less than 80.0 N, such as 79.0 N or less, 78.0 N or less, 77.0 N or less, or 76.0 N or less, such as when the gel strength is determined as described in Example 5, the cold glaze composition as taught herein comprising such seaweed flour preferably also comprises isolated citrus pectin. In the context of the present invention the term "citrus fiber ingredient", refers to any fraction or combination of fractions obtained from or isolated from citrus fruits containing fibers. Accordingly, the citrus fiber ingredient may essentially consist of or consist of citrus fiber fraction(s). Citrus refers to a genus of plants from the family of Rutaceae. Citrus fruits include for example oranges, lemons, tangerines, clementines, grapefruits, pomelos and limes.

[0073] Citrus fiber ingredient is preferably obtained from or isolated from a source of citrus fibers, preferably from the peel of the citrus fruit. Accordingly, in preferred embodiments, the citrus fiber ingredient is a citrus peel fiber ingredient. Accordingly, the citrus fiber ingredient may refer to the fiber component obtained from citrus peel. Citrus fiber ingredient may be obtained by known methods in the art such asp obtaining and washing citrus peels, homogenizing / pulverizing citrus peels, drying homogenized / pulverized citrus peels. The citrus fiber ingredient may be characterized by its amount of fibers, such as by its total amount of fiber or its amount of soluble fibers.

[0074] Present inventors found that cold glaze compositions comprising at least 0.35 wt% of citrus fiber ingredient have particular advantageous properties. Accordingly, in particular embodiments, the cold glaze composition as taught herein comprises between 0.35 and 1.50 wt%, between 0.40 and 1.50 wt%, between 0.45 and 1.50 wt%, between 0.50 and 1.50 wt%, between 0.55 and 1.50 wt%, or between 0.60 and 1.50 wt% of citrus fiber ingredient.

[0075] In particular embodiments, the citrus fiber ingredient is rich in fiber. In particular embodiments, the total fiber content of the citrus fiber ingredient is between 65.0 and 100.0 wt%, preferably between 75.0 and 95.0 wt%.

[0076] In some embodiments, the soluble fiber content of the citrus fiber ingredient is 10.0wt% or more, 11.0 wt% or more, 12.0 wt% or more, 13.0 wt% or more, 14.0 wt% or more, 15.0 wt% or more, or 16.0 wt% or more. In some embodiments, the soluble fiber content of the citrus fiber ingredient is 85.0 wt% or less, 80.0 wt% or less, 75.0 wt% or less, 70.0 wt% or less, 65.0 wt% or less, 60.0 wt% or less, 55.0 wt% or less, or 50.0 wt% or less. In some embodiments, the soluble fiber content of the citrus fiber ingredient is between 15.0 and 85.0 wt%, between 15.0 and 80.0 wt%, between 15.0 and 75.0 wt%, between 15.0 and 70.0 wt%, between 15.0 and 65.0 wt%, between 15.0 and 60.0 wt%, or between 15.0 and 55.0 wt%, such as between 15.0 and 50.0 wt%.

[0077] In some embodiments, the total fiber content of the citrus fiber ingredient is between 65.0 and 100.0 wt%, preferably between 75.0 and 95.0 wt%, and the soluble fiber content of the citrus fiber ingredient is between 15.0 and 85.0 wt%, such as between 15.0 and 55.0 wt%. The total fiber content encompasses both the soluble and insoluble citrus fibers.

[0078] In particular embodiments, the cold glaze composition as taught herein comprises between 0.19 and 0.57 wt% of fibers originating from seaweed (or from the seaweed flour) and between 0.16 and 1.50 wt%, preferably between 0.23 and 1.50 wt%, such as between 0.26 and 1.50 wt%, between 0.29 and 1.50 wt%, between 0.32 and 1.50 wt%, between 0.36 and 1.50 wt% or between 0.39 and 1.50 wt%, of fibers originating from citrus (or from the citrus fiber ingredient).

[0079] The citrus fiber ingredient may comprise a mixture of different types of citrus fibers, such as pectin, hemicellulose, and cellulose, but not limited thereof. In particular embodiments, the citrus fiber ingredient comprises (i) a citrus fiber source different from citrus pectin (e.g. isolated / purified citrus pectin) and (ii) optionally citrus pectin (e.g. isolated / purified citrus pectin). Citrus fiber sources different from citrus pectin include cellulose and hemicellulose, but are not limited thereto.

[0080] Accordingly, in some embodiments, the citrus fiber ingredient or part of the citrus fiber ingredient may be isolated / purified citrus pectin, such as partly amidated low ester citrus pectin. In particular embodiments, such as when part of the citrus fiber ingredient is isolated and / or purified citrus pectin, the cold glaze composition as taught herein may comprise isolated and / or purified citrus pectin in an amount of between 0.15 and 0.50 wt%. The amount of isolated / purified citrus pectin is comprised in the total amount of citrus fiber ingredient (e.g. between 0.25 and 1.50 wt%) in the cold glaze composition. In preferred embodiments, the cold glaze composition as taught herein comprises citrus pectin in an amount of between 0.15 and 0.85 wt%, such as between 0.15 and 0.80 wt%, between 0.15 and 0.75 wt%, between 0.15 and 0.70 wt%, between 0.15 and 0.65 wt%, between 0.15 and 0.60 wt%, between 0.15 and 0.55 wt%, or between 0.15 and 0.50 wt%, and one or more citrus fiber sources different from citrus pectin in an amount of between 0.10 and 1.0 wt%., such as between 0.10 and 0.65 wt%, between 0.10 and 0.70 wt%, between 0.10 and 0.75 wt%, between 0.10 and 0.80 wt%, between 0.10 and 0.85 wt%, between 0.10 and 0.90 wt% or between 0.10 and 0.95 wt%.

[0081] In particular embodiments, at most 85.0%, at most 80.0%, at most 75.0%, at most 70.0%, at most 65.0% or at most 60.0% of the total amount of citrus fiber ingredient is citrus pectin.

[0082] In the context of the present invention the term "pectin" refers to polysaccharides comprising linear chains containing 200 to 1000 D-galacturonic acid units linked together by alpha-1, 4-glycosidic bonds. Some of the galacturonic acid units in the molecule are esterified and are thus present in the form of a galacturonic acid methyl ester. Pectin can be obtained from fruits such as pears, apples, plums or citrus fruits. Pectin may be obtained from citrus (possibly citrus peels) by techniques known in the art, such as by acid extraction, hot water extraction, thermo-mechanical extraction, or microwave extraction. In particular embodiments the isolated and / or purified citrus pectin is partly amidated low ester citrus pectin. In particular embodiments, the isolated and / or purified citrus pectin has a degree of amidation of less than 30.0%, preferably a degree of amidation of between 1.0 and 30.0%, such as between 15.0 and 30.0%. In particular embodiments, the isolated and / or purified citrus pectin has a degree of esterification of less than 50.0%, preferably a degree of esterification of between 1.0 and 50.0%. In particular embodiments, the isolated and / or purified citrus pectin has a degree of amidation of less than 30.0% and a degree of esterification of less than 50.0%. The degree of esterification corresponds to the ratio of esterified galacturonic acid units to the total of galacturonic acid units present in a molecule. The isolated and / or purified citrus pectin has preferably a galacturonic acid content of more than 65.0%.

[0083] In particular embodiments, the citrus fiber ingredient has a galacturonic acid content of less than 55.0%, such as less than 50.0%, or less than 45.0%.

[0084] In particular embodiments, the cold glaze composition as taught herein comprises almost no (e.g. at most 0.05 wt%, at most 0.02 wt%, at most 0.01 wt%, at most 0.005 wt% or at most 0.001 wt%) or no fiber, such as plant fiber, other than seaweed fiber or citrus fiber.

[0085] In the context of the present invention the term "sugar" refers to monosaccharides, disaccharides, or saccharides with a higher degree of polymerisation, such as oligosaccharides with less than 20, less than 10, less than 8 saccharide units. Sugars may be advantageously used in amount between 30.0 and 70.0 wt%, preferably between 40.0 and 60.0 wt%, of the cold glazing composition. Non-limiting examples of suitable sugars are dextrose, maltodextrin, dextrin, sucrose, etc. Sugars may also be present as syrup, such as glucose syrup. Preferred sugars are sucrose, glucose syrup or a mixture thereof. In the context of the present invention the sugars are particularly suited to adjust the Brix value to the desired value, as described elsewhere herein. The person skilled in the art will understand how to calculate the amount of sugars needed.

[0086] In particular embodiments, the sugar is selected from the group consisting of dextrose, maltodextrin, dextrin, sucrose and syrup (preferably glucose syrup), or a combination thereof.

[0087] The person skilled in the art will understand that the between 30.0 and 70.0 wt%, preferably between 40 and 60 wt%, of sugar is in addition to any carbohydrates present in the seaweed flour and the citrus fiber ingredient, as well as in addition to any polyols.

[0088] In particular embodiments, the cold glaze composition as taught herein comprises between 30.0 and 75.0% of carbohydrates, wherein the carbohydrate is a carbohydrate that can be metabolized by the human body. In particular embodiments, between 30.0 and 70.0 wt%, preferably between 40 and 60 wt%, of such carbohydrates within the cold glaze composition as taught herein are sugar.

[0089] In particular embodiments, the amount of fibers in the cold glaze composition as taught herein originating from seaweed (or from the seaweed flour) is between 0.195 and 0.57 wt%, preferably between 0.20 and 0.50 wt%, of the cold glaze composition and / or the amount of fibers in the cold glaze composition as taught herein originating from citrus (or from the citrus fiber ingredient) is between 0.16 and 1.50 wt% of the cold glaze composition.

[0090] In some embodiments the cold glaze composition as taught herein has a Brix between 30 and 70, preferably between 40 and 60, more preferably between 45 and 55.

[0091] The term "Brix" or "Brix index" or derivatives hereof as used herein refers to a measure of sugar concentration and is typically measured using a refractometer in line with the ISO standards. In said measurement, a drop of fluid is placed on a quartz surface at one end of the instrument, the sugar in the fluid leads to bending of the light at a certain angle, depending on the quantity and said refractometer measures this angle and compares it to a scale corresponding the quantity of dissolved sugar in the mixture. One degree Brix corresponds with 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution comprises dissolved solids other than pure sucrose, then the Brix only approximates the dissolved solid content. In particular embodiments, the cold glaze composition as taught herein has a Brix between 30 and 70, preferably between 40 and 60, more preferably between 45 and 55.

[0092] In some embodiments, the cold glaze composition as taught herein has a pH between 3.0 and 5.0, preferably between 3.3 and 4.3. The person skilled in the art will understand how to determine the pH of a food composition such as a cold glaze composition, for example by use of a pH meter.

[0093] In some embodiments, the cold glaze composition as disclosed herein has a Brix between 40 and 60 and a pH between 3.0 and 5.0, preferably a Brix between 45 and 55 and a pH between 3.3 and 4.3.

[0094] In particular embodiments, the cold glaze composition as taught herein has a viscosity of between 10000 and 80000 cps, preferably between 20000 and 60000 cps, prior to glazing the bakery or patisserie product, such as by applying the cold glaze composition to the surface of the bakery or patisserie product. In particular embodiments, the cold glaze composition as taught herein has a viscosity of between 10000 and 80000 cps, preferably between 20000 and 60000 cps, prior to glazing the bakery or patisserie product, when measured by using a viscosimeter with a rotating spindle at a speed of 10 rpm at room temperature, preferably when measured by a Brookfield viscosimeter equipped with a spindle T-C rotating at a speed of 10 rpm and at a room temperature. Room temperature may be a temperature of between 18.0°C and 22°C.

[0095] In particular embodiments, the cold glaze composition as taught herein has a gel strength of between 0.25 N and 1.00 N, preferably between 0.50 N and 0.90 N, prior to glazing the bakery or patisserie product, such as by applying the cold glaze composition to the surface of the bakery or patisserie product. The gel strength is preferably measured by using a Texture analyzer equipped with a cylindrical probe and at a room temperature. Room temperature may be a temperature of between 18.0°C and 22°C.

[0096] In some embodiments the cold glaze composition as taught herein may further comprise one or more additional ingredients such as polyols, acids or acidulants, preservatives, colorants, flavours, etc.

[0097] Polyols may be chosen among sorbitol, mannitol, maltitol, isomalt, lactitol, xylitol and erythritol. Polyols may be advantageously used in amount between 10.0 and 50.0 wt% of the glazing composition as taught herein.

[0098] Acids or acidulants may be advantageously used in amount between 0.10 and 3.0 wt% of the cold glaze composition as taught herein. Non-limiting examples of suitable acids or acidulants are citric acid, malic acid and folic acid. Advantageously the acids or acidulants may be clean label acid or acidulant alternatives. For example the citric acid may be replaced by lemon juice. The skilled person knows how to adjust the amount of a clean label substitute to ensure the same effect in the composition. Preservatives may be advantageously used in amount between 0.1 and 3.0 wt% of the cold glaze composition as taught herein. Non-limiting examples of suitable preservatives are sorbates and antioxidants, such as potassium sorbate, glycerol or propionic acid.

[0099] It is of common practice to the skilled person to adjust the concentrations of the additional ingredients to obtain the desired product.

[0100] The present inventors also found that the cold glaze compositions as taught herein may contain a reduced number of ingredients that need being indicated as additives on the product label ("cleaner label" composition) or even may contain almost no (e.g. at most 0.05 wt%, at most 0.02 wt%, at most 0.01 wt%, at most 0.005 wt% or at most 0.001 wt%) or no ingredients that need being indicated as additives on the product label ("clean label" composition). Preferably such ingredients / additives are ingredients widely accepted by the consumers. Examples of widely accepted additives are isolated and / or purified hydrocolloids such as pectins or acidulants such as citric acid. In some embodiments, the cold glaze composition as taught herein comprises isolated and / or purified citrus pectin and / or citric acid as the only ingredient(s) needed being indicated on the product label. In other embodiments, the cold glaze composition as taught herein comprises isolated / purified citrus pectin as the only ingredient needed being indicated on the product label. In particular embodiments, the cold glaze composition as taught herein does not comprise any isolated and / or purified hydrocolloid in addition to the isolated and / or purified citrus pectin. In particular embodiments, the cold glaze composition as taught herein comprises almost no (e.g. at most 0.05 wt%, at most 0.02 wt%, at most 0.01 wt%, at most 0.005 wt% or at most 0.001 wt%) or no isolated and / or purified agar (e.g. agar isolated or purified from seaweed) or isolated and / or purified carrageenan. In particular embodiments, the cold glaze composition as taught herein does not comprise isolated and / or purified agar or isolated and / or purified carrageenan. In still other embodiments, cold glaze composition as taught herein is clean label and do not require any additive labelling, in this case there is almost no (e.g. at most 0.05 wt%, at most 0.02 wt%, at most 0.01 wt%, at most 0.005 wt% or at most 0.001 wt%) or no isolated and / or purified hydrocolloid, such as isolated and / or purified gelling type hydrocolloid, like isolated and / or purified pectin, present in the cold glaze composition as taught herein. In some embodiments the cold glaze composition as taught herein is a liquid or semi-liquid cold glaze composition, in particular the cold glaze composition as taught herein further comprises a liquid component preferably the liquid component is water.

[0101] In line therewith, a further aspect provides the use of a composition comprising between 0.35 and 0.55 wt% of seaweed flour, between 0.25 and 1.50 wt% of citrus fiber ingredient, and between 30.0 and 70.0 wt% of sugar as a liquid or semi-liquid cold glaze composition, such as for a bakery or patisserie product.

[0102] In a particular embodiment the liquid or semi-liquid cold glaze composition as taught herein is a cold glaze composition that comprises, consists essentially of or consists of: between 0.35 and 0.55 wt% seaweed flour, between 0.25 and 1.50 wt% citrus fiber ingredient, between 30.0 and 70.0 wt%, preferably between 40.0 and 60.0 wt% sugar, optionally one or more additional ingredients, and a liquid component, preferably water, up to 100.0%, wherein the sum of the amount of seaweed flour and of the amount of citrus fiber ingredient is between 0.55 and 2.05 wt%, preferably between 0.70 and 1.75 wt%, such as between 0.75 and 1.75 wt%, between 0.80 and 1.75 wt%, between 0.85 and 1.75 wt%, between 0.90 and 1.75 wt%, or between 0.95 and 1.75 wt%, of the cold glaze composition, and wherein the pH is between 3.0 and 5.0, preferably from 3.3 to 4.3, the Brix is between 40 and 60, preferably between 45 and 55, and the viscosity is between 10000 and 80000 cps, preferably between 20000 and 60000 cps.

[0103] In another particular embodiment the liquid or semi-liquid cold glaze composition as taught herein is a cold glaze composition that comprises, consists essentially of or consists of: between 0.35 and 0.65 wt% seaweed flour, between 0.25 and 1.50 wt% citrus fiber ingredient, wherein between 0.1 and 0.5 wt% of the cold glaze composition is isolated and / or purified citrus pectin, between 30.0 and 70.0 wt%, preferably between 40.0 and 60.0 wt% sugar, optionally one or more additional ingredients, and a liquid component, preferably water, up to 100.0%, wherein the sum of the amount of seaweed flour and of the amount of citrus fiber ingredient is between 0.55 and 2.05 wt%, preferably between 0.70 and 1.75 wt%, such as between 0.75 and 1.75 wt%, between 0.80 and 1.75 wt%, between 0.85 and 1.75 wt%, between 0.90 and 1.75 wt%, or between 0.95 and 1.75 wt%, of the cold glaze composition, and wherein the pH is between 3.0 to 5.0, preferably from 3.3 to 4.3, the Brix is between 40 and 60, preferably between 45 and 55, and the viscosity is between 10000 and 80000 cps, preferably between 20000 and 60000 cps.

[0104] In a further aspect, provided herein is a bakery or patisserie product glazed, such as coated, with the cold glaze composition as taught herein. The cold glaze composition may be applied on the top surface and / or the sides of the bakery of patisserie product. When applied on the top surface of the bakery or patisserie product, more in particular, at least 90.0% or at least 95.0%, or even 100.0% of the top surface of the bakery or patisserie product may be covered with the cold glaze composition as taught herein. In some embodiments the bakery or patisserie product is covered by a layer of cold glaze composition, preferably wherein said layer has a thickness of between 0.1 and 4.0 mm. In some embodiments the bakery or patisserie product is covered with the cold glaze composition as taught herein in an amount of between 0.01 and 0.50 g / cm2.

[0105] The glazed product may be any type of bakery and patisserie product. Non limiting examples of bakery and patisserie products are fruit tarts / pies, viennoiseries, danishes, cakes, and fine patisserie products like mousse cakes, yule log cakes and entremets.

[0106] In a further aspect, the present application also relates to a method of preparing a cold glaze composition, comprising admixing seaweed flour, a citrus fiber ingredient, sugar, and optionally one or more additional ingredients selected from the group consisting of water, polyols, acids or acidulants, preservatives, colorants and flavours, wherein the cold glaze composition comprises between 0.35 and 0.55 wt% of seaweed flour, between 0.25 and 1.50 wt% of citrus fiber ingredient, and between 30.0 and 70.0 wt% of sugar.

[0107] In particular embodiments, the method of preparing a cold glaze composition comprises the steps of: preparing a solution of seaweed flour and citrus fiber ingredient at a temperature of between 70.0°C and 95.0°C (solution 1 or first solution), separately preparing a sugar solution at a temperature of between 70.0°C and 95.0°C (solution 2 or second solution), mixing the two solutions (solutions 1 and 2, or the first and second solution) thereby obtaining a mixture, and cooling the mixture; wherein the cold glaze composition comprises: between 0.35 and 0.65 wt% seaweed flour, between 0.25 and 1.50 wt% citrus fiber ingredient, preferably wherein between 0.1 and 0.5 wt% of the cold glaze composition is isolated and / or purified citrus pectin, between 30.0 and 70.0 wt%, preferably between 40.0 and 60.0 wt% sugar, and optionally one or more additional ingredients.

[0108] Preferably, the mixture is cooled to room temperature. Preferably, the cooling occurs after admixing the solution of seaweed flour and citrus fiber ingredient with the sugar solution.

[0109] An exemplary method for preparing a liquid or semi-liquid cold glaze composition as taught herein may comprise the steps of: adding the seaweed flour and the citrus fiber ingredient to water having a temperature of about 85.0°C in a first tank and mixing them for about 15 minutes at high speed thereby obtaining a first mixture, adding sugar to water having a temperature of about 85.0°C in a second tank by mixing at high speed for about 5 minutes thereby obtaining a second mixture, adjusting the pH of the second mixture to a value between 3.0 and 5.0, transferring the first mixture into the second mixture and mix at slow speed for 5 minutes thereby obtaining a third mixture, cooling down the third mixture to about 45.0°C, optionally packing the third mixture into recipients, and optionally cooling down the third mixture to room temperature, wherein the cold glaze composition comprises: between 0.35 and 0.65 wt% seaweed flour, between 0.25 and 1.50 wt% citrus fiber ingredient, between 0.1 and 0.5 wt% pectin, between 30.0 and 70 wt.0%, preferably between 40.0 and 60.0 wt% sugar, and optionally one or more additional ingredients.

[0110] The mixing of the ingredients may be performed by any suitable method and / or with any suitable equipment. No particular adaptation of well-known methods or tools is required. Examples of suitable equipment include rotating mixers, horizontal mixers, vertical mixers, convective mixers, impact mixers, tumbling mixers, shear mixers etc. The packaging of the cold glaze may be performed by any suitable method in any suitable packaging. Examples of suitable packaging are pails / buckets, pouches, etc.

[0111] In a further aspect, the present application also provides the use of the cold glaze composition as taught herein for glazing a bakery or patisserie product.

[0112] In a further aspect, the present application also relates to a method for glazing a bakery or patisserie product or a method for preparing a glazed bakery or patisserie product product, comprising applying the cold glaze composition as taught herein to a bakery or patisserie product, such as to a surface of the bakery or patisserie product, and optionally packing and storing the resulting glazed bakery or patisserie product.

[0113] The cold glaze composition may be applied to a surface of a bakery or patisserie product by any suitable method. Suitable methods are conventional methods used in the art. Examples of methods are applications by pouring, dipping, brushing, spraying, etc. For example, spraying may be performed by any method known in the art, such as by use of an electric spray gun (Krea, Switzeland) or a spray machine (SATA, Germany) connected to an air compressor. Spraying may be performed using a heated cold glaze composition or using a cold glaze composition at room temperature.

[0114] As described elsewhere herein, present inventors found that the cold glaze composition as taught herein is particularly sprayable at room temperature if the seaweed powder used in the cold glaze composition has a gel strength of 300.0 N or less, such as 200.0 N or less or 100.0 N or less, such as when determined as described in Example 5. Accordingly, in particular embodiments, the cold glaze composition as taught herein comprising seaweed powder having a gel strength of 300.0 N or less, such as 200.0 N or less or 100.0 N or less, such as when determined as described in Example 5, is applied to the surface of the bakery or patisserie product by spraying at room temperature (e.g. a temperature of between 18.0°C and 22.0°C).

[0115] In some embodiments the amount of the cold glaze composition that may be applied to the bakery or the patisserie product is between 0.01 g / cm2and 0.50 g / cm2. The layer of the glaze after application on the bakery or the patisserie product may be between 0.1 and 4.0 mm. The cold glaze composition is preferably applied on the top surface of the patisserie product, more in particular at least 90.0% or at least 95.0%, or even 100.0% of the top surface of the patisserie product is covered with the cold glaze composition as taught herein.

[0116] In particular embodiments, the method for glazing the bakery or patisserie product or method for preparing a glazed bakery or patisserie product does not comprise a step of pre-heating the cold glaze composition. In other words, the method for glazing the bakery or patisserie product or method for preparing a glazed bakery or patisserie product does not comprise a step of heating the cold glaze composition as taught herein prior to applying the cold glaze composition to the bakery or patisserie product. For example, the method for glazing the bakery or patisserie product or method for preparing a glazed bakery or patisserie product does not comprise a step of heating the cold glaze composition to a temperature of more than 55.0°, such as more than 60.0°C or more than 65.0°C, prior to (e.g. at most 1 hour, at most 0.5 hour, at most 15 minutes prior to) applying the cold glaze composition to the bakery or patisserie product.

[0117] A further aspect provides a bakery or patisserie product glazed with the cold glaze composition as taught herein. In particular embodiments, the glazed bakery or patisserie product may be obtained by or obtainable by the method of glazing a bakery or patisserie product as taught herein.

[0118] In some embodiments the glazed bakery or patisserie product is packed in an airtight / impermeable material packaging.

[0119] In some embodiments the glazed bakery or patisserie product is stored using standard conditions depending on the type of bakery or patisserie product. The storage temperature may be from freezing temperature (for examples -2.0°C up to -20.0°C or even less) to room (ambient) temperature. Storage time may be from 0 minutes (direct consumption of the product) up to several months (for example in the case of frozen products), such as up to at least 6 months, at least 12 months, at least 18 months, at least 24 months, at least 30 months or at least 36 months

[0120] The invention will be further illustrated with the following examples, without restricting the scope to the specific embodiments described.

[0121] EXAMPLES

[0122] Example 1: exemplary cold glaze compositions as taught herein

[0123] Ingredients:

[0124] Citrus fiber ingredient:

[0125] Citrus fiber made from citrus peels (comprising fibers different from citrus pectin): total fiber content of about 80.0 wt% and soluble fiber content of about 45.0 wt%.

[0126] Isolated and purified partly amidated low ester citrus pectin

[0127] Seaweed flour: seaweed flour 1" is obtained from Gracilariopsis longissimi and comprises about 80.0 wt% of fiber (total fiber content).

[0128] "seaweed flour 2" is obtained from Gracilaria verrucosa and comprises about 80.0 wt% of fiber (total fiber content).

[0129] Cold glaze compositions were prepared using the ingredients listed in Table 1 (compositions lAto 16A).

[0130] Table 1

[0131] * 50% solution

[0132] Process

[0133] The cold glaze compositions 1A to 16A were prepared according to the following procedure.

[0134] Seaweed flour and citrus fiber ingredient are dissolved in part of the water, preheated at 85°C, in a first Thermomix and sheared for 15 minutes at high speed. Sugar (sucrose, glucose syrup) and citric acid are dissolved in the rest of the water preheated at 80°C in a second Thermomix and mixed for 5 minutes at high speed. The content of the first Thermomix is poured into the second Thermomix and mixed at slow speed for 5 minutes. The mixture is cooled down to 45°C in a pan while stirring with a spatula. Then the mixture is packed in plastic containers and let to cool down to room temperature.

[0135] Evaluation

[0136] The glazes were evaluated by measuring their pH, their Brix, their viscosity and their gel strength. They were compared to a commercial cold glaze containing hydrocolloids (REF - Miroir Glassage Neutre - Puratos).

[0137] The Brix was measured using an Atago digital refractometer.

[0138] The viscosity was measured by using a Brookfield viscosimeter equipped with a spindle T-C rotating at a speed of 10 rpm and at a room temperature (20 + / - 2°C). The results are expressed in centipoise (cP).

[0139] The gel strength was measured using a Lloyds TAI Texture Analyzer equipped with a cylindrical probe (FG / CY7, diameter 2.5cm) and at a room temperature (20 + / - 2°C). The preload stress is 0.1 N and preload speed is 60 mm / min. The results are expressed in Newton (N). Before application to a bakery or patisserie product, the cold glaze compositions were evaluated visually by checking their consistency, transparency, their smoothness, their colour and their homogeneity (see "comments" in Table 2).

[0140] The results of the evaluation are shown in table 2.

[0141] Table 2 : Cold glaze compositions characterization

[0142] In addition, the cold glaze compositions of the present invention have a taste that is slightly more appreciated by the consumers than the REF.

[0143] Example 2: glazed chocolate mousse cakes

[0144] Chocolate mousse cakes were prepared as follow: 100 g of a bavarois mix (Bavarois Neutre, Puratos, Belgium) were added to 800 g of boiled milk and mixed well. Then the mixture was poured over 900 g of dark chocolate. In a separate bowl, 450 g of dairy cream were whipped well until softens and then was further whipped with 450 g of a non-dairy whipping cream (Chantipak, Puratos, Belgium). When the chocolate mixture reached 32-33°C, the whipped creams were added in two times in the chocolate mixture. The mixture was poured in hemispherical silicon forms and stored at -18°C until use.

[0145] Glazes 1A to 16A of example 1 were stirred with a spatula and then applied by pouring them on the top of the frozen mousse cakes. Glazes 1A to 16A were at room temperature when being poured on the top of the mousse cakes. Mousse cakes were placed on a grid above a tray during the application, allowing the excess glaze flowing on the tray. Then the glazed mousse cakes were transferred on a clean rack and tray and placed with a cover at +4°C for 24 hours until evaluation.

[0146] The reference glaze ("REF") was heated to 65°C prior to pouring the glaze on the top of the frozen mousse cake.

[0147] Product evaluation

[0148] The following criteria were evaluated:

[0149] Viscosity of the glaze composition during application to the mousse cake:

[0150] Definition: the viscosity is defined as (a) the glaze's resistance to stirring and (b) as the easiness to flow during application.

[0151] Evaluation: (a) the glaze is stirred manually, and the smoothness and presence of lumps is evaluated visually, (b) after stirring the flowability of the glaze on the mousse cake is evaluated visually.

[0152] Shine (also termed as "shininess" or "sheen"): Definition: the shine is the visual property of something shining with reflective light.

[0153] Evaluation: under a constant and standardized white light, assess the intensity of light reflection at the surface of the product and score it from 0 to 5 (from not shiny to shiny).

[0154] Leakage:

[0155] Definition: the leakage is the propension of the glaze to fall off the mousse cake after application.

[0156] Evaluation: the number of glaze drops on the tray below a glazed mousse cake is counted after storage for 24h at 4°C. A perfect stable glaze has 0 drops (i.e. no leakage) 24h after application. Any drop will lead to not acceptance of the glaze in a direct one-on-one comparison with the reference. A glaze that does not fully align with the reference may still have an acceptable overall performance.

[0157] Cracking

[0158] Definition: the cracking is the propension of the glaze to break during storage and form lines on the surface of the glazed mousse cake.

[0159] Evaluation: the presence of (thin) lines on the surface of the glazed mousse cake is evaluated after storage for 24h at 4°C. Cracking on the glaze surface is not acceptable in a direct one- on-one comparison with the reference. A glaze that does not fully align with the reference may still have an acceptable overall performance.

[0160] - Texture

[0161] Definition: the texture of a glaze corresponds to the consistency of the glaze.

[0162] Evaluation: the surface of the glaze is touched with the fingers and the texture is classified as liquid, soft gel, medium soft gel and hard gel.

[0163] Thickness

[0164] Definition: the thickness of the glaze is defined as the distance between the two sides of the layer of the glaze which covers the mousse cake.

[0165] Evaluation: a mousse cake is sliced in the middle with a knife, then thickness of the layer of the glaze is measured. A glaze has a right thickness when it is homogeneous (same dimension) at any point of the layer. The results of the evaluation are presented in Table 3.

[0166] Table 3

[0167] * The final conclusion concerns the one-on-one comparison with the reference and / or the product's commercial competitiveness relative to it. A glaze that does not fully align with the reference may still be acceptable overall, e.g. as evaluated based on its capability to form a gel, stability, shine, leakage, absence of cracks, texture and / or thickness. The results in Table 3 show that the combination of between 0.35 and 0.55 wt% of seaweed flour, between 0.25 and 1.50 wt%, preferably between 0.35 and 1.50 wt%, of citrus fiber ingredient, and between 30.0 and 70.0 wt% of sugar allows to obtain a glaze with satisfactory properties in terms of shine intensity and visual homogeneity (uniform thickness, no lumps, no waves, no bubbles and / or no cracks). Furthermore, at least 3 days after glazing the mousse cakes, the glaze of the present invention was still shiny and the mousse cakes were still soft, demonstrating the good stability of the cold glaze composition of the present invention and the ability of the cold glaze composition of the present invention to extend the self-life of the finished goods. Example 3 : other fibers

[0168] Ingredients:

[0169] Citrus fiber ingredient:

[0170] Citrus fiber 1 : total fiber content ~80%, soluble fiber content ~45% (as in example 1) Citrus fiber 2 : total fiber content ~90%, soluble fiber content "'16.5%.

[0171] Flaxseed fiber : total fiber content "'76%.

[0172] Isolated and purified partly amidated low ester citrus pectin

[0173] Seaweed flour:

[0174] "seaweed flour 1" is obtained from Gracilariopsis longissimi and comprises about 80.0 wt% of fiber (total fiber content).

[0175] Cold glazes compositions were prepared as described in example 1 using the ingredients listed in table 4.

[0176] Table 4

[0177] * 50% solution Cold glaze compositions were evaluated as in example 1. The results are presented in table 5.

[0178] Table 5 Chocolate mousse cakes were glazed as described in example 2 and further evaluated. The results are presented in table 6.

[0179] Table 6

[0180] * The final conclusion concerns the one-on-one comparison with the reference and / or the product's commercial competitiveness relative to it. A glaze that does not fully align with the reference may still be acceptable overall, such as evaluated based on its capability to form a gel, stability, shine, leakage, cracks, texture and / or thickness. Example 4: stability

[0181] The freeze-thaw stability of cold glaze composition 5A of example 1 was tested by freezing the chocolate mousse cake glazed with the cold glaze composition 5A as prepared in example 2 to a temperature of about -18°C to-20°C and subsequently thawing the glazed chocolate mousse cake.

[0182] After thawing, the glaze maintained its shine intensity and visual homogeneity. Example 5: The effect of gel strength of the seaweed flour on the sprayability of the cold glaze composition at room temperature

[0183] Materials and methods:

[0184] Cold glaze compositions were prepared using the ingredients listed in Table 7 (compositions 17A to 21A). Table 7

[0185] * 50% solution

[0186] **Seaweed flours with different gel strengths were used in compositions 17A to 21A. The gel strength of said seaweed flours was determined as follows: a gel was prepared by dispersing 3 g of seaweed powder / flour in 250 mL of distilled water and heating the mixture to boiling in a thermomixer. Following heating, the mass was reduced to approximately 195 g due to evaporation and was adjusted to 200 g with additional distilled water. The resulting mixture was transferred to a container and stored overnight at approximately 20 °C. Gel strength measurements were performed the following day (i.e. 24 hours later) by using a Lloyds TAI Texture Analyzer equipped with a cylindrical probe (FG / CY7, diameter 2.5 cm) at room temperature (20 ± 2 °C). The test was performed in compression mode. A preload stress of 0.1 N was applied at a preload speed of 60 mm / min. The probe penetrated the gel to a depth of 20 mm at a rate of 120 mm / min. Gel strength (hardness) was defined as the maximum force (N) required for penetration and results were expressed in Newtons (N).

[0187] The process for preparing cold glaze compositions 17A to 21A corresponded to the process described in Example 1.

[0188] Chocolate mousse cakes were prepared as described in Example 2. Glazes 17A to 21A were sprayed on top of the frozen mousse cakes. Glazes 17A to 21A were at room temperature when being sprayed on the top of the mousse cakes. Mousse cakes were placed on a grid above a tray during the application, allowing the excess glaze flowing on the tray. Then the glazed mousse cakes were transferred on a clean rack and tray and placed with a cover at +4°C for 24 hours until evaluation.

[0189] The sprayability of the cold glaze compositions at room temperature was determined as follows: mousse cakes were sprayed with an electrical gun or SATA spray machine connected to the compressor. A glaze was deemed sprayable if it fully covered the mousse without nozzle blockage, formed a consistent spray cone, and produced a smooth, glossy finish. Key criteria included: (i) Uniform spray pattern; (ii) Complete, drip-free coverage; (iii) No nozzle clogging; (iv) Smooth, bubble-free surface. The viscosity of the cold glaze compositions prior to spraying the cold glaze composition on the chocolate mousse cake was measured by using a Brookfield viscosimeter equipped with a spindle T-C rotating at a speed of 10 rpm and at a room temperature (20 + / - 2°C). The results are expressed in centipoise (cP).

[0190] The leakage of the cold glaze compositions after being poured on the top of a chocolate mousse cake was determined as described in Example 2.

[0191] Results

[0192] The results are presented in table 8.

[0193] Table 8

[0194] Present inventors found that if the gel strength of the seaweed flour is 300.0 N or less, such as 200.0 N or less or 100.0 N or less, the cold glaze composition prepared using said seaweed flour is sprayable at room temperature.

[0195] Furthermore, present inventors found that if the seaweed powder has a gel strength of less than 80.0 N, preferably less than 76.0 N, the presence of partly amidated low ester citrus pectin facilitates gelling of the cold glaze composition (data not shown). In accordance, if the seaweed powder has a gel strength of 76.0 N or more, preferably 80.0 N or more, gelling of the cold glaze composition may be achieved without the addition of partly amidated low ester citrus pectin.

Claims

CLAIMS1. A cold glaze composition for a bakery or patisserie product comprising- between 0.35 and 0.55 wt% of seaweed flour,- between 0.25 and 1.50 wt% of citrus fiber ingredient, and- between 30.0 and 70.0 wt% of sugar.

2. The cold glaze composition according to claim 1, wherein the seaweed flour is whole seaweed flour.

3. The cold glaze composition according to claim 1 or 2, wherein the cold glaze composition comprises at most 0.05 wt% of isolated and / or purified agar.

4. The cold glaze composition according to any one of claims 1 to 3, wherein the seaweed flour has a total fiber content of between 65.0 and 95.0 wt%, preferably between 75.0 and 85.0 wt%.

5. The cold glaze composition according to any one of claims 1 to 4, wherein the citrus fiber ingredient has a total fiber content of between 65.0 and 100.0 wt%, preferably between 75.0 and 95.0 wt%, and / or wherein the citrus fiber ingredient has a soluble fiber content of between 15.0 and 75.0 wt%.

6. The cold glaze composition according to any one of claims 1 to 5, wherein the citrus fiber ingredient comprises isolated citrus pectin, preferably partly amidated low ester citrus pectin.

7. The cold glaze composition according to claim 6, wherein between 0.15 and 0.50 wt% of the cold glaze composition is isolated citrus pectin.

8. The cold glaze composition according to any one of claims 1 to 7, wherein the composition comprises between 0.35 and 1.50 wt% of citrus fiber ingredient and / or between 40.0 and 60.0 wt% of sugar.

9. The cold glaze composition according to any one of claims 1 to 8, wherein the sum of the amount of seaweed flour and the amount of citrus fiber ingredient is between 0.70 and 1.75 wt%.

10. The cold glaze composition according to any one of claims 1 to 9, comprising between 0.19 and 0.57 wt% of fibers originating from the seaweed flour and between 0.16 and 1.50 wt% originating from the citrus fiber ingredient.

11. The cold glaze composition according to any one of claims 1 to 10, wherein the composition has- a Brix between 30 and 70, preferably between 40 and 60, more preferably between 45 and55,- a viscosity of between 10000 and 80000 cps, preferably between 20000 and 60000 cps priorto applying the cold glaze composition to the surface of a bakery or patisserie product,- a pH from 3.0 to 5.0, preferably from 3.3 to 4.3, and / or- a gel strength of between 0.25 N and 1.00 N, preferably between 0.50 N and 0.90 N.

12. The cold glaze composition according to any one of claims 1 to 11, wherein the cold glaze composition is a liquid or semi-liquid composition and wherein the cold glaze composition further comprises a liquid component, preferably water.

13. A method of preparing a cold glaze composition according to any one of claims 1 to 12, comprising admixing seaweed flour, a citrus fiber ingredient, sugar, and optionally one or more additional ingredients selected from the group consisting of water, polyols, acids or acidulants, preservatives, colorants and flavours, wherein the cold glaze composition comprises- between 0.35 and 0.55 wt% of seaweed flour,- between 0.25 and 1.50 wt% of citrus fiber ingredient, and- between 30.0 and 70.0 wt% of sugar.

14. The method according to claim 13, comprising the steps of: preparing a solution of seaweed flour and citrus fiber ingredient at a temperature of between 70.0°C and 95.0°C, separately preparing a sugar solution at a temperature of between 70.0°C and 95.0°C, mixing the two solutions, and cooling the mixture.

15. The method according to claim 13 or 14, wherein the seaweed flour is whole seaweed flour.

16. The method according to any one of claims 13 to 15, wherein the cold glaze composition comprises at most 0.05 wt% of isolated and / or purified agar.

17. Use of the cold glaze composition according to any one of claims 1 to 12 for glazing a bakery or patisserie product.

18. A method of glazing a bakery or patisserie product comprising applying the cold glaze composition according to any one of claims 1 to 12 on a bakery or patisserie product.

19. A bakery or patisserie product glazed with the cold glaze composition according to any one of claims 1 to 12.

20. The method of claim 18 or the bakery or patisserie product according to claim 19, wherein said bakery or patisserie product is a fruit tart or pie, a viennoiserie, a danish, a cake, or a fine patisserie product, such as a mousse cake, a yule log cake or an entremet.

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