NEW RED COLOR FOR EDIBLE COATINGS

Abstract

The present invention is directed to an edible coating comprising rhodoxanthin. This edible coating has preferably a red value a* of at least 36 at the CIELAB color scale. In embodiments of the present invention the edible coating further comprises -carotene or 8-apo--caroten-8-al. This edible coating is preferably used for coating confectionary such as chocolate lentils, but not limited thereto. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising rhodoxanthin and optionally -carotene or 8-apo--caroten-8-al. Furthermore, the present invention is directed to a panned confection comprising: a) an edible product center, and b) an edible coating according to the present invention.

Claims

1-33. (canceled)

34. An edible coating comprising rhodoxanthin.

35. The edible coating according to claim 34, wherein the edible coating has a red value a* of at least 36 at the CIELAB color scale.

36. The edible coating according to claim 34 further comprising -carotene.

37. The edible coating according to claim 36, wherein the edible coating has a red value a* of at least 40 at the CIELAB color scale.

38. The edible coating according to claim 36, wherein the edible coating has a reddish color shade h in the range of from 23 to 40 at the CIELAB color scale.

39. The edible coating according to claim 34 further comprising 8-apo--caroten-8-al.

40. The edible coating according to claim 34, wherein the amount of rhodoxanthin is in the range of from 2 ppm to 100 ppm, based on the total weight of the edible coating.

41. The edible coating according to claim 36, wherein the amount of -carotene is in the range of from 2 ppm to 100 ppm, based on the total weight of the edible coating.

42. A panned confection comprising: a) an edible product center, wherein the edible product center is selected from the group of soft, hard, filled, extruded and compressed edible product centers, and b) an edible coating according to claim 34.

43. The panned confection according to claim 42, wherein the edible product center is a soft edible product center, and wherein the soft edible product center is selected from the group consisting of deposited products based on Gum Arabic, gelatin, agar agar and/or pectin; toffee mass; deposited foam and fondant.

44. The panned confection according to claim 42, wherein the edible product center is a hard edible product center, and wherein the hard edible product center is selected from the group consisting of hard boiled candy, all types of nuts and recrystallized candy mass.

45. The panned confection according to claim 42, wherein the edible product center is a filled edible product center, and wherein the filled edible product center is selected from the group consisting of crusted liquid filling, soft candy with powder filling and soft candy with semi-liquid filling.

46. The panned confection according to claim 42, wherein the edible product center is an extruded edible product center, and wherein the extruded edible product center is selected from the group consisting of expanded cereals, original liquorice and fruit liquorice.

47. The panned confection according to claim 42, wherein the edible product center is a compressed edible product center, and wherein the compressed edible product center is selected from the group consisting of all type of mint and fruit tablets, as well as drug delivery systems.

48. The panned confection according to claim 42, wherein the edible product center comprises a natural center, and wherein the natural center is selected from the group consisting of a nut, a nut paste, a fruit, a dried fruit or dried fruit pieces, a dried fruit paste, or spices, or sugar crystals.

49. The panned confection according to claim 42, wherein the edible product center comprises a confection, and wherein the confection is selected from the group consisting of boiled sugar syrup, caramel, nougat, toffee, marshmellows, fudge, chocolate or combinations of these.

50. The panned confection according to claim 42, wherein the edible product center comprises a grain-based item, and wherein the grain-based item is a cereal.

51. The panned confection according to claim 42, wherein the edible product center is a tablet or a chewing gum.

52. The panned confection according to claim 51, wherein the edible product center is a tablet; and wherein the tablet is selected from the group consisting of a pharmaceutical or a (multi)vitamin tablet or a (multi)mineral tablet or a mixture thereof.

53. The panned confection according to claim 51, wherein the edible product center is a chewing gum, and wherein the chewing gum is in the form of balls, pillows or compressed tablets.

54. A sugar syrup comprising sugar and rhodoxanthin.

55. The sugar syrup according to claim 54, wherein the sugar is selected from the group consisting of saccharose, glucose, fructose, maltose and mixtures thereof.

56. The sugar syrup according to claim 54 further comprising -carotene or 8-apo--caroten-8-al.

57. A sugar-free syrup comprising rhodoxanthin and a polyol.

58. The sugar-free syrup according to claim 57, wherein the polyol is selected from the group consisting of maltitol, xylitol, mannitol, sorbitol, isomalt, palatinose and mixtures thereof.

59. The sugar syrup according to claim 57 further comprising -carotene or 8-apo--caroten-8-al.

Description

EXAMPLES

Example 1: Manufacture of Rhodoxanthin 5% CWS/S

[0166] 10 g of crystalline rhodoxanthin, 1.3 g of dl--tocopherol and 4.6 g of corn oil are dissolved in an appropriate solvent (oil phase). This solution is added under stirring to a solution of 100.8 g of an OSA starch and 240 g water at 50-60 C. This pre-emulsion is homogenized with a rotor-stator-homogenizer for 20 minutes. Eventually the emulsion is homogenized with a high pressure homogenizer. In the next step the remaining solvent is removed by distillation and the solvent-free emulsion is dried by a standard powder catch process. 156 g of beadlets are obtained with a rhodoxanthin content of 4.5%.

The color intensity E1/1 is the absorbance of a 1% solution and a thickness of 1 cm and is calculated as follows: E1/1=(AmaxA650)*dilution factor/(weight of sample*content of product form in %).

[0167] (AmaxA650) means the value you get when you substract the Adsorption value measured at 650 nm (A650) wavelength from the value (Amax) that was measured at the maximum Adsorption in the UV-Spectrophotometer.

[0168] * means multiplied with.

[0169] dilution factor=the factor by which the solution has been diluted.

[0170] weight of sample=the amount/weight of the formulation that was used in [g]

[0171] content of product form in %=the amount of rhodoxanthin in the beadlet in % which is 4.5 in the present case.

E1/1.sub.corr. in H.sub.2O(max)=1604(481 nm)

Example 2: Manufacture of a -Carotene Dispersion

[0172] 100 g of crystalline -carotene and 2 g of -tocopherol are added into a solution of 353 g of glycerine, 200 g of modified food starch and 345 g of water. The suspension is pumped in circulation through an agitated ball mill. The milling process is stopped as soon as the desired average particle size D(v,0.5) of the milled -carotene crystals of approx. 450-550 nm was achieved (measured by Laser Diffraction; Malvern Mastersizer S, Fraunhofer volume distribution).

Example 3: Coating of Chocolate Lentil Cores with a Mixture of Rhodoxanthin and -Carotene

[0173] A rhodoxanthin stock solution is prepared by mixing 4 g of rhodoxanthin 5% CWS/S prepared according to example 1 and 11 g of demineralized water and, thus, dispersing the rhodoxanthin in water. Afterwards 1 g of the -carotene dispersion prepared according to example 2 and 0.1 g of ascorbic acid are added to the stock solution resulting in the so-called carotenoid stock solution.

[0174] 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.

TABLE-US-00001 Ingredients of the sugar syrup Amount (g) Raw cane sugar 600 Water (demineralized) 400 Glucose Syrup 10

[0175] 12.5 g of this carotenoid stock solution is mixed with 550 g of the sugar solution (65-75 Brix, preferred 70-75 Brix) at a temperature of 65 C. under stirring resulting in a colored syrup.

[0176] 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.

[0177] 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 20-50 times) until the desired color intensity is achieved.

[0178] 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.

TABLE-US-00002 CIE Average Average Average Average Average L*a*b* L* a* b* C* h Commercial 46.26 42.76 20.65 47.48 25.78 Reference (carmine and curcumine) Allura Red 44.45 41.59 20.93 46.56 26.72 AC (Example 8) Example 3 50.25 41.31 21.73 46.68 27.75 (23 layers)

[0179] A color match with the desired reddish color shade h in the range of from 25 to 30 at the CIELAB Color scale was accomplished by using a mixture of 38 ppm of the rhodoxanthin form prepared according to example 1 with 19 ppm of the -carotene form prepared according to example 2 and 23 ppm of ascorbic acid at 25 C. Therefore 23 layers of colored sugar syrup containing rhodoxanthin 5% CWS/S, the aqueous liquid -carotene form and ascorbic acid were applied to white chocolate lentils cores.

[0180] The edible coating according to example 3 has the advantage of being animal-free compared to a coating comprising carmine.

Example 4

[0181] Example 3 was repeated, but instead of 23 layers of carotenoid colored sugar solution 18 layers of carotenoid colored sugar solution were applied.

Example 5

[0182] Example 3 was repeated, but instead of 23 layers of carotenoid colored sugar solution 13 layers of carotenoid colored sugar solution were applied.

[0183] The results of example 4 and 5in comparison to example 3are summarized in the table below.

TABLE-US-00003 CIE Average Average Average Average Average L*a*b* L* a* b* C* h 13 layers 55.8 43.38 28.61 51.96 33.41 (example 5) 18 layers 53.01 42.13 23.64 48.31 29.3 (example 4) 23 layers 50.25 41.31 21.73 46.68 27.75 (example 3)

Example 6: Coating of Chocolate Lentil Cores with Rhodoxanthin Only

[0184] Example 3 was repeated but the following stock solution was used:

[0185] 12 g of rhodoxanthin 5% CWS/S prepared according to example 1 and 100 g of demineralized water are mixed and, thus, the rhodoxanthin dispersed in water. Thus the stock solution did not contain -carotene. Afterwards 0.1 g of ascorbic acid are added to the stock solution resulting in the so-called carotenoid stock solution. The results are summarized in the following table.

TABLE-US-00004 CIE Average Average Average Average Average L*a*b* L*: a*: b*: C*: h: Example 6 49.61 36.51 18.25 40.82 26.56

Example 7: Coating of Chocolate Lentil Cores with -Carotene Alone

[0186] Example 6 was repeated, but the following stock solution was used:

[0187] A -carotene stock solution is prepared by mixing 25 g of the -carotene dispersion according to example 2 into 5.3 g of demineralized water. Thus, the stock solution did not contain rhodoxanthin.

[0188] The results are summarized in the following table.

TABLE-US-00005 CIE Average Average Average Average Average L*a*b* L*: a*: b*: C*: h: -carotene 63.64 47 43.63 64.14 42.86

Example 8: Coating of Chocolate Lentil Cores with Allura Red AC

[0189] Example 6 was repeated, but the following stock solution was used:

[0190] A colored stock solution is prepared by mixing 4 g of Allura Red AC into 16 g of demineralized water.

[0191] The results are summarized in the following table.

TABLE-US-00006 CIE Average Average Average Average Average L*a*b* L*: a*: b*: C*: h: Allura Red AC 43.16 41.43 21.75 46.79 27.7

Example 9: Coating of Chocolate Lentil Cores with a Mixture of Rhodoxanthin and Apoal

[0192] A rhodoxanthin stock solution is prepared by mixing 5 g of rhodoxanthin 5% CWS/S and 20 g of demineralized water. After dissolution 9 g of Apocarotenal 2.5% CC and 0.01 g of ascorbic acid are added to the stock solution resulting in the so-called carotenoid stock solution.

[0193] The results are summarized in the following table.

TABLE-US-00007 CIELAB Scale L* a* b* C* h* Rhodoxanthin + 54.43 38.58 28.17 47.77 36.16 Apocarotenal 2.5% CC