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WO2016197369A1 - Nouvelle couleur verte pour enrobages comestibles - Google Patents

Nouvelle couleur verte pour enrobages comestibles Download PDF

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Publication number
WO2016197369A1
WO2016197369A1 PCT/CN2015/081260 CN2015081260W WO2016197369A1 WO 2016197369 A1 WO2016197369 A1 WO 2016197369A1 CN 2015081260 W CN2015081260 W CN 2015081260W WO 2016197369 A1 WO2016197369 A1 WO 2016197369A1
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WO
WIPO (PCT)
Prior art keywords
blue pigment
sugar
gardenia blue
vitamin
edible
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2015/081260
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English (en)
Inventor
Andrea Hitzfeld
Xiaoping Huang
Qing He
Simone KÖNIG-GRILLO
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DSM IP Assets BV
Original Assignee
DSM IP Assets BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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Priority to PCT/CN2015/081260 priority Critical patent/WO2016197369A1/fr
Publication of WO2016197369A1 publication Critical patent/WO2016197369A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs

Definitions

  • the present invention is directed to green edible coatings which are e.g. used for confectionaries such as in particular chocolate products.
  • the present invention is further directed to the precursors of such green edible coatings, i.e. the green sugar syrup or the green sugar-free syrup, as well as to panned confection and a process for its manufacture.
  • a challenge in replacing synthetic colorants with natural colorants in the coating of hard panned confections has been in obtaining the stability of color characteristics provided by synthetic colorants and to match the color of the product the consumer is already used to. Thus, it is important that a consistent visual quality of the product is guaranteed.
  • the edible coating does not contain any emulsifiers.
  • an edible coating according to the present invention that does neither contain Arabic Gum nor modified food starch (such as OSA starch) nor phospholipids nor glycerides nor sucrose esters nor sorbitan esters nor propylene glycol esters which are all used as emulsifiers.
  • the present invention is directed to a green edible coating comprising Gardenia Blue pigment and vitamin B 2 (derivatives) .
  • This edible coating can be applied to any desired edible product center.
  • the “Gardenia Blue pigment” according to the present invention is defined in more detail below.
  • the edible product centers may be classified as follows: soft, hard, filled, extruded and compressed edible product centers.
  • soft edible product centers are deposited products based on Gum Arabic, gelatin, agar agar and/or pectin; toffee mass; deposited foam and fondant.
  • hard edible product centers are hard boiled candy, all types of nuts and recrystallized candy mass.
  • filled edible product centers are crusted liquid filling (coffee beans, easter eggs) , soft candy with powder filling and soft candy with semi liquid filling.
  • extruded edible product centers are expanded cereals, original liquorice and fruit liquorice.
  • compressed edible product centers are all type of mint and fruit tablets, as well as drug delivery systems.
  • the edible product center may also be characterized according to the material it is made of. Therefore, in some embodiments, the edible product center may comprise a natural center, e.g., a nut (e.g. almonds, peanuts, hazelnuts) , a nut paste, a fruit (e.g. a date) , a dried fruit (e.g. dried apricots or raisins) or dried fruit pieces, or dried fruit paste, or spices (e.g. coriander, ginger, anisette seeds) .
  • the edible product center may also be sugar crystals.
  • the edible product center may comprise a confection, e.g., a boiled sugar syrup, caramel, nougat, toffee, marshmellows, fudge, chocolate, or combinations of these.
  • a confection e.g., a boiled sugar syrup, caramel, nougat, toffee, marshmellows, fudge, chocolate, or combinations of these.
  • the edible product center may comprise a grain-based item such as cereals (e.g. oat, wheat, corn, rice) , e.g., a cookie, pretzel, biscuit, wafer, cracker, or other baked, crisped, or puffed material.
  • cereals e.g. oat, wheat, corn, rice
  • a cookie, pretzel, biscuit, wafer, cracker, or other baked, crisped, or puffed material e.g., a cookie, pretzel, biscuit, wafer, cracker, or other baked, crisped, or puffed material.
  • the edible product center may also be a tablet or a chewing gum.
  • a tablet are a pharmaceutical or a (multi) vitamin tablet or a (multi) mineral tablet or a mixture thereof.
  • the chewing gum can be in the form of balls, pillows or compressed tablets.
  • the edible coating of the present invention which comprises a mixture of Gardenia Blue pigment and vitamin B 2 (derivatives) has preferably a color shade h of at least 90 at the CIELAB Color scale, more preferably it has a color shade h is in the range of from 95 to 125 at the CIELAB Color scale, most preferably the color shade h of the edible coating comprising a mixture of Gardenia Blue pigment and vitamin B 2 (derivatives) is in the range of from 100 to 120 at the CIELAB Color scale.
  • such an edible coating of the present invention which comprises a mixture of Gardenia Blue pigment and vitamin B 2 (derivatives) has preferably also a color value b*of at least 10 at the CIELAB Color scale, more preferably the color value b*is in the range of from 12 to 35 at the CIELAB Color scale, most preferably the color value b*is in the range of from 13 to 32 at the CIELAB Color scale.
  • the Gardenia Blue pigment is water-soluble, it may be used as such or as aqueous solution.
  • the Gardenia Blue pigment is preferably obtained by a process comprising the following steps:
  • step b) Extracting the hydrolysate obtained in step a) with a solvent and removing the solvent after the extraction to obtain a product comprising genipin;
  • step b) Reacting the product comprising genipin obtained in step b) with an aqueous solution of an amino acid and/or a salt thereof to produce the Gardenia Blue pigment, and preferably dissolving the product comprising genipin in a water-soluble solvent resulting in a solution and using the solution as such; and
  • step c) Optionally, purifying the Gardenia Blue pigment produced in step c) .
  • the Gardenia Blue pigment obtained by the process above is sky blue, brighter than the blue such as ultramarine blue produced by the known processes as e.g. disclosed in WO 06/082922, WO 03/029358 and JP8067828.
  • the geniposide used as raw material may be from various sources. It may be obtained by extracting the fruit Gardenia Jasminoides Ellis by any known process, for example, that as disclosed in Chinese patent publication CN102732050A.
  • geniposide powders which contain about 20 weight-% to about 70 weight% of geniposide and are commercially available, and the waste stream from the Gardenia Yellow production, which contains about 40 weight-% of geniposide and is also commercially available, may be used into the process directly or after simple refining (see CN103509368A, CN103525883A etc. ) .
  • the glycosidase used in step a) is an enzyme under EC 3.2.1 according to the Recommendations of the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology on the Nomenclature and Classification of Enzymes by the Reactions they Catalyse.
  • the glycosidase is cellulase (EC 3.2.1.4) and ⁇ -glucosidase (EC 3.2.1.21) .
  • the examples of the glycosidase include but are not limited to cellobiase commercially available from Sunson Biotechnology Co. Ltd. (Guangzhou, China) , Cellulase 4000 commercially available from DSM (China) Ltd. (Shanghai, China) , and commercially available from DSM (China) Ltd. (Shanghai, China) .
  • the glycosidase may be added into the reaction of the step a) in an amount in the range of from 0.01 g to 0.8 g, preferably in an amount in the range of from 0.05 g to 0.5 g, more preferably in an amount in the range of from 0.1 g to 0.3 g, per 1 g of geniposide.
  • the treatment of the step a) may be carried out at a pH in the range of from 3.0 to 6.5, preferably at a pH in the range of from 3.6 to 6.0, and more preferably at a pH in the range of from 4.0 to 4.6.
  • the treatment of the step a) is carried out in a buffer solution which can provide the above pH ranges.
  • buffer solution is known in the art, and the examples include but are not limited to an aqueous HCOOH/NaOAc solution or an aqueous citric acid/Na 2 HPO 4 solution.
  • the buffer solution may be added in an amount in the range of from 8 mL to 80 mL, preferably in an amount in the range of from 10 mL to 50 mL, more preferably in an amount in the range of from 20 mL to 40 mL, per 1 g of geniposide.
  • the treatment of the step a) may be carried out at a temperature in the range of from about 20°C to about 60°C, preferably at a temperature of about 50°C.
  • the reaction of the step a) may last about 10 hours to about 30 hours.
  • the obtained hydrolysate contains genipin as main component and other components.
  • the hydrolysate can be used for the extraction in step b) directly.
  • the solvent used for extraction in the step b) is important and may be any one suitable for this purpose, and examples include but are not limited to diethyl ether, ethyl acetate, butanol, a mixture of butanol with petroleum and/or hexane, or mixtures thereof.
  • the solvent is a mixture of butanol with petroleum and/or hexane
  • the volume ratio of butanol with hexane and/or hexane is in the range of from 1: 5 to 5:1, preferably in the range of from 1:3 to 3:1, and more preferably in the range of from 1:2 to 2:1.
  • the amount of the solvent used in the step b) may be from 1 mL to 5 mL, preferably from 1.5 mL to 3 mL, per 1 mL of the hydrolysate.
  • the extraction of the step b) may be carried out at a temperature in the range of from 10°C to 60°C, preferably at room temperature. According to the present invention, the extraction of the step b) may be repeated two to four times.
  • the product comprising genipin is obtained after the organic phases are collected and the solvent is removed in the step b) .
  • the solvent may also be recycled.
  • the extraction procedures and the procedures for collecting solvents and removing/recycling solvents during the extraction are known to the person skilled in the art. Therefore, they are not discussed in more detail here.
  • the Gardenia Blue pigment is the reaction product of genipin with an amino acid or a salt thereof. Accordingly, as the step c) of the process, the product comprising genipin obtained in the step b) is reacted with an amino acid or a salt thereof to produce the Gardenia Blue pigment.
  • the amino acid suitable for the reaction may be selected from the group consisting of glutamate, phenylalanine, histidine, leucine, isoleucine, arginine and mixture thereof.
  • the salt may be any alkali metal salt such as sodium salt. Preferably the salt is sodium glutamate.
  • the inventors of the present invention discovered that the amino acid and the salt used in the step c) are also important because they can provide sky blue color as disclosed in the present invention.
  • an aqueous solution of the amino acid or the salt thereof is used to react with the product comprising genipin to provide the Gardenia Blue pigment and the aqueous solution is added in an amount to provide a molar ratio of 1:0.5-2, preferably 1:0.7-1.5 between genipin and the amino acid in the reaction mixture of step c) .
  • the product comprising genipin obtained from the step b) is preferably dissolved in a water-soluble solvent according to the present invention.
  • the water-soluble solvent may be any one known in the art that can dissolve the product comprising genipin and examples include but are not limited to C 1-10 alkanols such as methanol and ethanol, and C 3-10 ketones such as acetone.
  • the water-soluble solvent is methanol, ethanol or acetone or any mixture thereof.
  • the reaction of the step c) may be carried out at about 40°C to about 75°C.
  • the progress of the reaction can be monitored by any known method, such as HPLC and TLC.
  • the Gardenia Blue pigment can be obtained as a solid by removing the organic solvent and water in the reaction mixture. Accordingly, the process of the present invention optionally further comprises the step of removing the solvent and water to provide a solid of the Gardenia Blue pigment by, for example, lyophilization or spray drying.
  • the obtained Gardenia Blue pigment can be purified further by any procedures known in the art such as ultrafiltration to obtain an even purer Gardenia Blue pigment.
  • the process of the present invention produces the Gardenia Blue pigment which is sky blue, brighter than the blue color such as ultramarine blue produced by the known processes. Further, by an additional extraction step, the obtained Gardenia Blue pigments can surprisingly be easily separated and purified from the reaction mixture without complicated operations.
  • Vitamin B 2 and its derivatives
  • Vitamin B 2 also called riboflavin, has a poor solubility in water.
  • vitamin B 2 /riboflavin preferably water-soluble derivatives of vitamin B 2 /riboflavin are used such as e.g. and most preferred riboflavin-5-phosphate.
  • the amount of Vitamin B 2 or its derivatives (preferably the amount of water-soluble Vitamin B2 derivatives, more preferably the amount of riboflavin-5-phosphate) in the edible coating is in the range of from 20 ppm to 250 ppm, more preferably it is in the range of from 50 ppm to 150 ppm, most preferably it is in the range of from 70 ppm to 140 ppm, based on the total weight of the edible coating.
  • the edible coating according to the present invention can be one being based on sugar but also one being based on sugar-free alternatives.
  • the sugar in the edible coating is selected from the group consisting of monosaccharides and disaccharides and mixtures thereof.
  • Preferred examples of mono-and disaccharides are saccharose, glucose, fructose, maltose and mixtures thereof.
  • the sugar syrup has preferably a Brix value in the range of from 65 to 75, more preferably it has a Brix value in the range of from 70 to 75.
  • the sugar syrup may also include other components conventionally used in hard panned coatings.
  • Many such components are known in the art and include, but are not limited to, sugar alcohols, high intensity sweeteners, natural polymers, flavors, flavor modifiers, gums, vitamins, minerals, nutraceuticals, or combinations of these.
  • a gum may be included in a sugar syrup to act as a plasticizer in the crystallized sugar coating.
  • Sugar-free edible coatings are also part of the present invention.
  • polyols such as maltitol, xylitol, mannitol, sorbitol, isomalt, palatinose and mixtures thereof are used instead of sugar.
  • the present invention is directed to the edible coating as described above and claimed in the claims.
  • the present invention is also directed to a sugar syrup comprising a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) , wherein the sugar is selected from the group consisting of monosaccharides and disaccharides and mixtures thereof.
  • the sugar is selected from the group consisting of saccharose, glucose, fructose, maltose and mixtures thereof.
  • the present invention is also directed to a sugar-free syrup comprising a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) and a polyol, wherein the polyol is selected from the group consisting of maltitol, xylitol, mannitol, sorbitol, isomalt, palatinose and mixtures thereof.
  • the invention is also directed to a panned confection comprising:
  • An especially preferred embodiment of the present invention is sugar coated chocolate confectionary whereby a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) results in sugar coated candies/chocolate lentils with a color shade h of at least 90 at the CIELAB Color scale (preferred with a color shade h in the range of from 95 to 125 at the CIELAB Color scale; more preferred with a color shade h in the range of from 100 to 125 at the CIELAB Color scale) and preferably also a color value b*of at least 10 (preferred in the range of from 12 to 35; more preferred in the range of from 13 to 32) at the CIELAB Color scale.
  • a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Garden
  • Such a sugar coated chocolate confectionary with a color shade h of at least 90 at the CIELAB Color scale and preferably also a color value b*of at least 10 at the CIELAB Color scale comprising a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) in the edible coating
  • a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate
  • the colored coating layers comprise a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) .
  • the surface of the edible product center may be prepared according to known techniques in the art such as gumming, isolating, and stabilizing.
  • layers of a high glucose content syrup containing a gum, gelatin, starch, or dextrin may be applied directly to the edible center alternately with a fine crystalline sugar to fill irregularities and smooth ridges.
  • the smoother surface that is obtained may facilitate even coating and adherence of the later applied sugar syrup layers.
  • Isolating is a process of creating a barrier to lipid, water, or natural sugar migration between the edible center and the sugar syrup layers, and may be effected by applying a film containing gelatin or gum to the center in a process similar to gumming. Stabilizing may be required to strengthen a fragile edible center for subsequent hard pan coating with sugar syrups.
  • a cookie center for example, may be prevented from crumbling during hard pan coating by first being coated with a melted fat, then isolated with a gum-containing film. Preparation of the surface of the edible core may also be completed with one or more applications of a saccharose sugar syrup.
  • sugar syrups may be applied as coating layers directly to the surface of an edible product center.
  • sugar syrups may be applied as coating layers to a prepared surface of an edible product center, wherein the surface has been prepared according to a known technique including, but not limited to, gumming, isolating, and stabilizing.
  • sugar syrups may be applied as coating layers to a crystallized sugar syrup layer overlying any number of coating layers overlying the edible product center.
  • the application of a sugar syrup as a coating layer "to an edible product center” does not necessarily denote that the sugar syrup is applied directly to the edible product center.
  • a sugar syrup that is applied as a coating layer "to an edible product center” may be applied directly to the surface of the edible product center, or to a prepared surface of an edible product center, or to a crystallized sugar syrup layer overlying any number of coating layers overlying the edible product center, within the meaning of the phrase.
  • the present invention is directed to a method of hard pan coating an edible product center comprising applying a plurality of coating layers to the edible product center, wherein applying comprises applying a coating layer comprising a sugar and a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) to the edible product center.
  • a coating layer comprising a sugar and a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) to the edible product center.
  • the colored coating layers containing a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives may be applied in 15 to 50 colored coating layers.
  • a minimum of 70 coating layers of sugar syrups and 10 layers of titanium dioxide have been applied before the colored coating layers containing a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) are applied. That means that preferably a total amount of 95 to 130 coating layers is applied.
  • the desired edible product center is coated with the desired sugar syrups as coating layers, in the desired number of layers for each as described above, and according to processes and techniques generally known in the art.
  • the process for manufacturing hard panned confections comprises the deposition of a plurality of coating layers of the sugar syrups by a series of syrup application and drying cycles carried out, for example, in a rotating pan.
  • Panning and some coating processes are performed in a rotating drum or "pan” .
  • Such processes may typically be driven by the equipment utilized to perform them, which are e.g. commercially available from Friedhelm Stechel GmbH (Germany) , from Wolf Spezialmaschinen (Germany) and from Driam Anlagenbau Gmbh (Germany) , Dumoulin (France) .
  • a hard panning process multiple applications of a highly concentrated sugar syrup are used to build up the uncolored portion of a sugar coating on an edible product center. This is followed by multiple applications of a concentrated sugar syrup containing a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) .
  • the hard panning process comprises the repetitive application of thin layers of a coating solution or composition onto an intermixed mass of centers, while mixing the mass of centers, and the drying of each layer of coating solution or composition during which the sugar in the coating crystallizes between the applications of layers. However, in each process, coating material is built up on the center to form the desired coating.
  • the coating is to be colored green a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) is added to the coating solution in the later stages of the coating process.
  • a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate
  • a number of applications of a sugar syrup comprising a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) are applied to provide the color coat.
  • the color coat requires 15 to 50 applications of the colored coating solution to achieve the desired color.
  • the coating layers of the hard panned confection may be applied to any desired edible product center as described above.
  • the present invention is directed to a method of soft pan coating an edible product center as described above.
  • Soft pan coating or also called “soft panning” involves applying a syrup to the edible product centers in the same way as for hard panning; however, the soft panning syrup is intended not to crystalize. Therefore, either glucose or a mixture of sucrose and glucose is used as soft panning syrup. The centers are wetted with the syrup just sufficiently to coat them. Instead of evaporating the water as in hard panning, powdered sugar or caster sugar is added during the tumble which is dissolving in the water of the applied syrup. The amount of sugar that is added needs to be just sufficient to coat the centers but has not to be in excess. Soft panning is carried out without heating and without the use of drying air.
  • Soft panning is a much more rapid process then hard panning and can be applied to a soft center that will be unsuitable for hard panning. Soft panning puts on thicker layers than hard panning and consequently the shape of the centers will be lost.
  • a product that has been soft panned can be finished by dusting with milled sugar followed by a number of hard panned coats. Typical soft panned products are jelly beans and dolly mixture components. Typically 3 to 10 layers are added in soft panning.
  • the present invention is also directed to the use of a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) for coloring sugar syrups, sugar-free syrups and edible coatings green, especially with a color shade h and preferably also a color value b*at the CIELAB color scale as given above.
  • a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate
  • the present invention is especially directed to the use of a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives (preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate) to impart a color shade h of at least 90 at the CIELAB Color scale (preferred values of h as given above) and preferably also a color value b*of at least10 at the CIELAB color scale (preferred values of b*as given above) to sugar coated confectionary, i.e. confectionary with an edible coating according to the present invention wherein the edible coating comprises sugar and the confectionary is preferably chocolate lentils.
  • a mixture of Gardenia Blue pigment and vitamin B 2 or its derivatives preferably a mixture of Gardenia Blue pigment and water-soluble vitamin B 2 derivatives, more preferably a mixture of Gardenia Blue pigment and riboflavin-5-phosphate
  • Color (lightness, Chroma, and hue) of the hard sugar coated confectionary was determined with a HunterLab Ultra Scan Pro spectrocolorimeter (Hunter Associates Laboratory, Reston, VA, USA) and expressed on basis of the CIELAB color scale.
  • the mode used was RSIN which stands for Reflectance -Specular Included.
  • the small area view (SAV) with a diameter of 4.826 mm (0.190 inch) was chosen. Color measurements are carried out after CIE guidelines (Commission International d’ Eclairage) .
  • Values can be expressed as planar coordinates as L*, a*, b*with L*being the measuring values for lightness, with a*being the value on the red-green axes and b*being the value on the yellow-blue axes.
  • Chroma sometimes called saturation describes the vividness or dullness of a color which can be calculated as followed:
  • hue (h) describes how we perceive an object’s color and can be calculated as followed:
  • ⁇ Color scale is the CIE L*a*b*/L*C*h
  • ⁇ Wavelength scan 350-1050 nm
  • the obtained rude genipin was dissolved in 12 ml of absolute ethyl alcohol to obtain 11.95 g of solution (12.38 wt% of genipin by HPLC) . 1.21 g of sodium glutamate in 10 ml of deionized water was added into the solution for reaction for 33 hours under 65°C.
  • the reaction liquid was lyophilized to obtain 2.9 g of gardenia blue pigment as solid powder, with a maximum absorption wavelength of 594 nm and a color value of 143.9.
  • Example 2 Coating of chocolate lentil cores with a mixture of Gardenia Blue pigment and riboflavin-5-phosphate
  • a green stock solution is prepared by mixing 2 g of the Gardenia Blue pigment as obtained in example 1, and 18 g of demineralized water and 3 g of riboflavin-5-phosphate and 27 g of water, thus, dissolving the Gardenia Blue Pigment and riboflavin-5-phosphate in water.
  • the sugar syrup is produced by adding 600 g of sugar, 400 g of water (demineralized) and 10 g of glucose syrup together and heating the mixture up to 105°C which results in a sugar syrup of 72° Brix.
  • Chocolate lentils are pre-coated with a pure sugar solution thus providing chocolate lentils with a white center. After this pre-coating a white pigment like titanium dioxide may be added to the sugar syrup and the chocolate lentils may be coated with 10-20 layers of this white sugar syrup before they are coated with the colored layers.
  • a white pigment like titanium dioxide may be added to the sugar syrup and the chocolate lentils may be coated with 10-20 layers of this white sugar syrup before they are coated with the colored layers.
  • a small amount of colored sugar syrup is added to the chocolate lentils and evenly distributed in a panning drum at a moderate speed. Afterwards the thus colored lentils are dried with cold air (15 -25°C, relative humidity in the range 30-50%) at moderate speed resulting in one layer. These steps are repeated (usually 15-50 times) until the desired color intensity is achieved.
  • the hard panned candy has a smooth surface aspect which is enhanced by final glazing layers.
  • the color values of these colored chocolate lentils were then measured and are summarized in the table below.
  • Example 3 Coating of chocolate lentil cores with a mixture of Gardenia Blue pigment and riboflavin-5-phosphate
  • a green stock solution is prepared by mixing 2 g of Gardenia Blue pigment prepared according to example 1, and 18 g of demineralized water and 3 g of riboflavin-5-phosphate and 27 g of water and, thus, dissolving the Gardenia Blue Pigment and riboflavin-5-phosphate in water.
  • the sugar syrup is produced by adding 600 g of sugar, 400 g of water (demineralized) and 10 g of glucose syrup together and heating the mixture up to 105°C which results in a sugar syrup of 72° Brix.
  • Chocolate lentils are pre-coated with a pure sugar solution thus providing chocolate lentils with a white center. After this pre-coating a white pigment like titanium dioxide may be added to the sugar syrup and the chocolate lentils may be coated with 10-20 layers of this white sugar syrup before they are coated with the colored layers.
  • a white pigment like titanium dioxide may be added to the sugar syrup and the chocolate lentils may be coated with 10-20 layers of this white sugar syrup before they are coated with the colored layers.
  • a small amount of colored sugar syrup is added to the chocolate lentils and evenly distributed in a panning drum at a moderate speed. Afterwards the thus colored lentils are dried with cold air (15 -25°C, relative humidity in the range 30-50%) at moderate speed resulting in one layer. These steps are repeated (usually 15-50 times) until the desired color intensity is achieved.
  • the hard panned candy has a smooth surface aspect which is enhanced by final glazing layers.
  • the color values of these colored chocolate lentils were then measured and are summarized in the table below.
  • Example 2 Example 3 L* 52.44 53.69 a* -15.94 -14.94 b* 29.06 26.28 C* 33.14 30.23 h 118.75 119.61

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un enrobage comestible vert comprenant le pigment bleu de gardénia et la vitamine B2 (dérivés). Cet enrobage comestible a un ton de couleur h d'au moins 90 sur l'échelle des couleurs CIELAB, et de préférence également une valeur de couleur b* d'au moins 10 sur l'échelle des couleurs CIELAB. L'enrobage comestible est utilisé de préférence pour enrober des confiseries comme les lentilles au chocolat. La présente invention se rapporte également à des précurseurs de ces enrobages comestibles verts, par exemple le sirop de sucre et les produits de substitution sans sucre, comprenant à la fois le pigment bleu de gardénia et la vitamine B2 (dérivés).
PCT/CN2015/081260 2015-06-11 2015-06-11 Nouvelle couleur verte pour enrobages comestibles Ceased WO2016197369A1 (fr)

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PCT/CN2015/081260 WO2016197369A1 (fr) 2015-06-11 2015-06-11 Nouvelle couleur verte pour enrobages comestibles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
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WO2016197369A1 true WO2016197369A1 (fr) 2016-12-15

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008143992A (ja) * 2006-12-08 2008-06-26 Toyo Ink Mfg Co Ltd スクリーンインキおよび感圧転写シート
CN101838478A (zh) * 2010-05-27 2010-09-22 河南中大生物工程有限公司 天然色素组合物及其制备方法
KR20110060462A (ko) * 2009-11-30 2011-06-08 (주)아모레퍼시픽 천연색소 변색방지용 조성물
CN102613243A (zh) * 2012-03-12 2012-08-01 宋信宇 纳米银抗菌剂及其制备方法
CN103614431A (zh) * 2013-12-02 2014-03-05 南京工业大学 一种利用相转移催化制备栀子蓝色素的方法
CN104017436A (zh) * 2014-05-28 2014-09-03 南昌大学 一种由可食用成分构成的儿童颜料

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008143992A (ja) * 2006-12-08 2008-06-26 Toyo Ink Mfg Co Ltd スクリーンインキおよび感圧転写シート
KR20110060462A (ko) * 2009-11-30 2011-06-08 (주)아모레퍼시픽 천연색소 변색방지용 조성물
CN101838478A (zh) * 2010-05-27 2010-09-22 河南中大生物工程有限公司 天然色素组合物及其制备方法
CN102613243A (zh) * 2012-03-12 2012-08-01 宋信宇 纳米银抗菌剂及其制备方法
CN103614431A (zh) * 2013-12-02 2014-03-05 南京工业大学 一种利用相转移催化制备栀子蓝色素的方法
CN104017436A (zh) * 2014-05-28 2014-09-03 南昌大学 一种由可食用成分构成的儿童颜料

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