NEW COLOR FOR GUMS AND JELLIES

Abstract

The present invention is directed to gums and jellies comprising a milled rhodoxanthin form with an average particle size D(v,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm, more preferably in the range of from 500 nm to 600 nm, whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution. The present invention is also directed to such a milled rhodoxanthin form, its manufacture and its use for coloring gums (especially gummy bears) and jellies.

Claims

1. A gum or a jelly comprising a milled rhodoxanthin form with an average particle size D(v,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm, more preferably in the range of from 500 nm to 600 nm, whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution.

2. The gum or jelly according to claim 1, wherein the amount of the milled rhodoxanthin is in the range of from 1 to 50 ppm, based on the total weight of the gum or jelly.

3. The gum according to claim 1 being a gummy bear.

4. The gummy bear according to claim 3 having a color value b* in the range of from 1 to 10 (preferably 2 to 10) at the CIELAB color scale and a color value a* in the range of from 2 to 15 (preferably 5 to 15) at the CIELAB color scale.

5. The gummy bear according to claim 3, wherein the amount of the milled rhodoxanthin is in the range of from 2 to 20 ppm, based on the total weight of the gummy bear.

6. The gum or the jelly according to claim 1, wherein the milled rhodoxanthin is added to the gum or jelly as a dispersion wherein the milled rhodoxanthin is encapsulated in a matrix of modified food starch.

7. A form comprising milled rhodoxanthin, wherein the milled rhodoxanthin in the form has an average particle size in the range of from 400 to 650 nm, more preferably in the range of from 500 nm to 600 nm, measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution.

8. The form according to claim 7 being a dispersion.

9. The form according to claim 7, wherein the rhodoxanthin is encapsulated in a matrix of modified food starch.

10. The form according to claim 9, further comprising either glycerine or a saccharide.

11. A process for the manufacture of a dispersion according to claim 8 comprising the following steps: a) Providing a dispersion comprising crystalline rhodoxanthin, modified food starch, water and glycerine or a saccharide; b) Milling the dispersion as obtained in step a) until the milled rhodoxanthin in the dispersion has an average particle size D(v,0.5) in the range of from 400 to 650 nm, more preferably in the range of from 500 nm to 600 nm, measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution.

12. Use of a milled rhodoxanthin form with an average particle size D(v,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm, more preferably in the range of from 500 nm to 600 nm, whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution, for coloring gums and jellies.

13. The use according to claim 12, wherein the milled rhodoxanthin form is a dispersion, wherein the rhodoxanthin is encapsulated in a matrix of modified food starch, and wherein the dispersion further comprises either glycerine or a saccharide.

14. A method for coloring gums or jellies, wherein a milled rhodoxanthin form with an average particle size D(v,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm, more preferably in the range of from 500 nm to 600 nm, whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution, is used to impart the color to the gums or jellies.

15. A process for the manufacture of gummy bears comprising the step of adding a milled rhodoxanthin form according to claim 7 as coloring agent during the manufacturing process.

Description

EXAMPLES

Example 1: Manufacture of a Milled Rhodoxanthin Dispersion According to the Present Invention

[0082] 109.1 g of modified food starch (Capsul HS) and 202.6 g of glycerine were dissolved at 60 C. in 202.6 g of water. To this solution 30 g of crystalline rhodoxanthin and 1.1 g of dl-apha-tocopherol were added.

[0083] The resulting coarse aqueous rhodoxanthin dispersion has then been milled by passing it continuously through the milling chamber of the Dispermate SL 603 agitated ball mill until the desired particle size (approx. 600 nm (average value)) has been achieved (so called wet milling process). The physical properties of the resulting rhodoxanthin dispersion are listed in the following:

[0084] Content of milled rhodoxanthin in the dispersion determined by HPLC=5.4%

[0085] Content of milled rhodoxanthin in the dispersion determined by UV=5.1%

[0086] E1/1.sub.corr. in H.sub.2O (.sub.max)=400 (498 nm)

[0087] 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=(Amax-A650)*dilution factor/(weight of sample*content of product form in %).

[0088] (Amax-A650) means the value you get when you subtract the Adsorption value measured at 650 nm (A650) wavelength from the value (Amax) that was measured at the maximum Adsorption in the UV-Spectrophotometer.

[0089] * means multiplied with.

[0090] dilution factor=the factor by which the solution has been diluted.

[0091] weight of sample=the amount/weight of the formulation that was used in [g]

[0092] content of product form in %=the amount of milled rhodoxanthin in the dispersion in % which is 5.1 in the present case.

[0093] Color Values:

[0094] Measured as 5 ppm dispersion in H.sub.2O (1 cm, TTRAN): L*/a*/b*=76/13/1.3; L*/C*/h=76/13/354.

[0095] Measured as 10 ppm dispersion in H.sub.2O (1 cm, TTRAN): L*/a*/b*=59/21/2.1; L*/C*/h=59/21/354.

[0096] Color Measurement

[0097] The color (lightness, Chroma, and hue) of the gummy bears is 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 ReflectanceSpecular 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.

[0098] The Chroma (C*) sometimes called saturation describes the vividness or dullness of a color which can be calculated as followed:

C*=(a*2+b*2)

[0099] The angle called hue (h) describes how we perceive an object's color and can be calculated as followed:

h=tan(b/a)(1)

[0100] For measuring the color values the gummy bears are fixed in front of the orifice of the spectrocolorimeter and a white background is used during the measurement.

[0101] Gummy bears based on a gelatin matrix are traditionally products deposited in starch moulds in order to loose moisture in the starch bed.

[0102] The softness of the gummy can be modulated by the concentration of the gelatin used in the recipe of the matrix (5-10 weight-%).

[0103] They can be prepared using different colors, product forms and concentrations. Gummy bears are prepared according to the process as given below with the following composition:

TABLE-US-00003 Ingredients (for approximately 1 kg of gummy bears) [g] Gelatine bloom 200-260 80.0 Water 1 125.0 Sugar 290.0 Water 2 120.0 Glucose syrup DE 38 390.0 Citric acid, powdered 10.0 Strawberry flavor 0.2 Rhodoxanthin stock solution 2-20 g* *Concentration depends on the desired color shade A rhodoxanthin stock solution is prepared by mixing 2 g of the rhodoxanthin dispersion prepared according to example 2 and 48 g of demineralized water and, thus, dispersing the rhodoxanthin in water resulting in the so-called rhodoxanthin stock solution.

[0104] Process:

[0105] 80.0 g of gelatin (bloom 200-260) is mixed with 125.0 g of cold water. The gelatin is then dissolved in the water in a water bath of 60 C. resulting in a gelatin solution. 290 g of sugar are dissolved in 120.0 g of water by heating. 390.0 g of a glucose syrup with a DE of 38 are added to the sugar solution and gently stirred resulting in a sugar/glucose syrup solution. Afterwards the gelatin solution is added to the sugar/glucose syrup solution and gently stirred. 10.0 g of powdered citric acid are added and stirred until the citric acid is dissolved completely. 2 to 20 g (depending on the desired color shade) of the rhodoxanthin stock solution and 0.2 g of a commercially available strawberry flavor are added subsequently while stirring gently. It should be taken care that no air is entrapped in the mass. Thus, if possible a vacuum cooker should be used. The resulting mass is then filled in a filling hopper and poured in starch printed moulds and are let solidify for at least 48 hours at room temperature. The resulting gummy bears are then demoulded, the starch is removed and the gummy bears are polished with a suitable oil or wax and packaged in airtight bags. Final water content of the gummies is around 20%.

TABLE-US-00004 L* a* b* L* C* h 5 ppm initial 37.98 10.18 4.38 37.98 11.08 23.26 10 ppm initial 32.07 11.42 2.72 32.07 11.74 13.42 20 ppm initial 29.93 10.38 2.48 29.93 10.67 13.44

[0106] Each value given is an average value of 10 individual measurements

[0107] The table below shows the short term color stability data over 3 weeks stored under white light, 800 lux, 12 hours per day during 3 weeks for 3 different concentrations. Each value is an average out of 10 individuals. The DE* value is calculated as follows:

DE*={square root over ((L).sup.2+(a).sup.2+(b).sup.2)}

[0108] The DE* is hardly visible for human eyes if the value is <3. This is the case for all 3 different concentrations.

TABLE-US-00005 L* a* b* C* h DE* 5 ppm initial 37.98 10.18 4.38 11.08 23.26 2 weeks 37.41 9.11 6.42 11.15 35.09 2.37 3 weeks 37.12 8.75 6.68 11.01 37.32 2.84 10 ppm initial 32.07 11.42 2.72 11.74 13.42 1 week 30.90 10.65 3.37 11.17 17.61 1.54 2 weeks 30.54 9.81 3.66 10.47 20.53 2.41 3 weeks 30.15 9.61 3.91 10.38 22.19 2.90 20 ppm initial 29.93 10.38 2.48 10.67 13.44 1 week 29.07 9.26 2.99 9.73 17.92 1.51 2 weeks 28.86 8.78 3.17 9.34 19.84 2.04 3 weeks 28.72 8.70 3.31 9.31 20.87 2.23

TABLE-US-00006 TABLE 1 Raw Jellies Gums of Gum arabic gums Starch gums materials Pectin Agar-agar starch gelatin soft hard soft hard Balance 70/30 to 70/30 to 60/40 to 60/40 to 65/45 to 70/30 to 60/40 to 70/30 to sucrose- 60/40 60/40 45-55 40/60 50/50 65/35 45/55 45/55 glucose syrup Pectin 1.2 to 2.0% Agar-agar 0.8 to 1.2% Thin boiling 11 to 15% starch gelatin 5 to 10% 2 to 3% 2 to 3% Gum arabic 25 to 35% 40 to 55% Waxy maize 20 to 30% 25 to 35% starch Residual 20 to 22% 20 to 22% 15 to 20% 15 to 20% 15 to 17% 10 to 13% 15 to 17% 10 to 13% moisture combinations gelatin gelatin gelatin Gum arabic Starch Gelatin Pectin Gum arabic Agar-agar Starch