Apple Wax Coating for Confectionery Storage Stability
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Solution Overview
Problem
Confectioneries coated with beeswax and/or carnauba wax tend to stick together, affecting storage stability, and have a pronounced influence on color and thermal stability, which are not ideal for vegan confectioneries.
Innovation Solution
Using a coating agent comprising apple wax, vegetable oil, and antioxidants, which reduces the tendency of confectioneries to stick together, improves thermal stability, and maintains a desirable gloss without significantly affecting the color.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If beeswax or carnauba wax is used as a coating agent, then the confectionery surface obtains desired gloss, but the confectioneries tend to stick together during storage
Solution Approach 1:
The patent changes the chemical composition parameters of the coating agent by replacing traditional beeswax or carnauba wax with apple wax. This parameter change resolves the contradiction by providing a coating that maintains surface gloss while eliminating the sticking problem during storage, as apple wax does not exhibit the same adhesive properties as the traditional waxes.
Solution Approach 2:
The patent employs apple wax, which can be obtained as a byproduct from apple processing industries, replacing expensive and problematic traditional waxes. This substitution provides a cost-effective coating solution that solves both the gloss requirement and the storage stability issue simultaneously.
2Illumination intensity
If beeswax or carnauba wax is used as a coating agent, then the confectionery surface obtains desired gloss, but the coating agent has a pronounced influence on the color of the confectioneries
Solution Approach 1:
The patent changes the chemical composition of the coating agent from traditional beeswax or carnauba wax to apple wax. This parameter change resolves the contradiction because apple wax has different optical properties that provide gloss without the pronounced color influence characteristic of traditional waxes, thereby maintaining the original confectionery color while achieving the desired surface shine.
3Stability of the object's composition
If beeswax or carnauba wax is used as a coating agent, then the confectionery surface is sealed, but the thermal stability of the confectioneries is reduced
Solution Approach 1:
The patent changes the thermal properties of the coating agent by substituting beeswax or carnauba wax with apple wax. This parameter change resolves the contradiction because apple wax has superior thermal stability compared to traditional waxes, allowing the coating to maintain effective surface sealing while withstanding higher temperatures without degrading or compromising the confectionery's thermal stability.
4Stability of the object's composition
If beeswax or carnauba wax is used as a coating agent, then the confectionery surface is sealed, but the confectioneries have a pronounced tendency to stick together
Solution Approach 1:
The patent changes the chemical composition of the coating agent from traditional waxes to apple wax. This parameter change resolves the contradiction by maintaining the surface sealing function necessary for preserving confectionery quality while eliminating the sticking tendency that occurs with beeswax or carnauba wax coatings during storage.
Data Source
AI summary
The present invention relates to a confectionery comprising a core and an outer surface bounding the core, wherein at least part of the outer surface of the core is coated with a coating agent, characterized in that the coating agent comprises apple wax. The invention further relates to a process for producing a confectionery, to the confectionery obtainable by this process, and to the use of apple wax.