COATED COMESTIBLES AND PROCESS FOR THEIR PREPARATION

Abstract

Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Claims

1. Coated comestibles comprising a core of a comestible and a first coating wherein the first coating comprises isomaltulose and at least 5 weight-% (based on the total dry weight of the first coating) of a binding agent.

2. The coated comestibles according to claim 1, which comprises a first coating comprising isomaltulose and a binding agent, and a second coating comprising isomaltulose and a binding agent, wherein the amount of the binding agent in the second coating is higher than in the first coating.

3. The coated comestibles according to claim 1, wherein the first coating is free of food colors, while the second coating comprises at least one food color.

4. The coated comestibles according to claim 2, wherein the first coating comprises 5 to 10 weight-% of the binding agent (based on the total dry weight of the first coating) and the second coating comprises 11 to 20 weight-% (based on the total dry weight of the second coating) of the binding agent.

5. The coated comestibles according to claim 1, wherein the first coating includes at least one panning additive.

6. The coated comestibles according to claim 2, wherein the second coating includes at least one panning additive.

7. Coated comestibles comprising: (a) a core of a comestible; (b) 20 to 100 layers of a first coating of a first liquid medium, wherein the first medium comprises 70 to 95 weight-% of isomaltulose (based on the total dry weight of the first coating) and 5 to 8 weight-% of a binding agent (based on the total dry weight of the first coating) wherein the binding agent is a water soluble hydrocolloid, and (c) 10 to 100 layers of a second coating of a second liquid medium, wherein the second liquid medium comprises 70 to 85 weight-% of isomaltulose (based on the total dry weight of the second coating) and 13 to 17 weight-% of a binding agent (based on the total dry weight of the second coating).

8. The coated comestible according to claim 7, wherein the first coating is free of food colors, while the second coating comprises at least one food color.

9. The coated comestible according to claim 7 wherein the first coating comprises at least one panning additive or wherein the second coating comprises at least one panning additive.

Description

EXAMPLES

[0091] The invention will now be described in more detail by way of the non-limiting examples.

Example 1

[0092] Comestible with a First Coating
1a) Recipe of Coating with Color:

TABLE-US-00001 Palatinose 54% Gum arabic (50% solution) 10% TiO.sub.2 0.6% Water 35.4% Cores: 6-8 kg chewing gum cores [0093] Temperature of suspension for coating: 70 C. [0094] The coating process is conducted in a driacouter 500/600 Vario. drying air: 25-30 C., [0095] 20% relative humidity at 25 C., 5 m.sup.3/min [0096] Coating time 3 hr, the coating represents about 30% of total dry weight of comestible [0097] If desired, powdered palatinose may be added to the coated cores during the coating process.

[0098] The coating of the above prepared coated chewing gum comprises 8,4 weight-% of the binding agent gum arabic (based on total dry weight of the coating) and about 90,6 weight-% palatinose (based on total dry weight of the coating). In contrast to chewing gums coated with a coating comprising less than 5 weight-% gum arabic (based on total dry weight of the coating) and having the same organoleptic and technological properties as the presently obtained coated products, the comestibles according to the present example show reduced chipping and a more elastic coating.

1b) Recipe of Coating Without Color:

[0099] Alternatively, a coated comestible may be prepared with the same recipe of 1a), except that TiO.sub.2 as a food color is omitted. Using the same process conditions as identified in 1a), a coated comestible without food color and having a first coating is obtained, which has the same organoleptic and technological properties as a conventionally prepared coated product, but which shows reduced chipping and a more elastic coating.

EXAMPLE 2

[0100] Comestibles with a First and Second Coating

Recipe of Coating:

1) First Coating (White):

[0101]

TABLE-US-00002 Syrup 1: Palatinose 60% Gum arabic (50% solution) 10% TiO.sub.2 1% Water 29% Cores: 9 kg [0102] Coater: Driacoater 500/600 Vario [0103] Temperature of coating syrup: 70 C. [0104] Drying air: 25-30 C. [0105] 20% r.h. (relative humidity) at 25 C., 5 m.sup.3/min [0106] 63 Layers, about 25% coating [0107] Powder palatinose was added during the first two cycles (per cycle: 50 g palatinose) of the coating process for the first coating. [0108] Coating time: 113 min

Coating Process

[0109]

TABLE-US-00003 Number Amount of syrup Phase of cycles [g] 1 1 70 2 5 60 3 5 70 4 50 80 5 2 50

2a) Second Coating (Color Carmoisine):

[0110]

TABLE-US-00004 Cores: 6 kg of white coated product Syrup 2: Palatinose 55% Gum arabic (50% solution) 20% Water 25% Additional: Color (Eurocert Carmoisine, 0.02% 311804 SAM, Sensient) [0111] 20 Layers: [0112] Same conditions as first coating [0113] 45 minutes (including waxing)

Coating Process (Color Carmoisine)

[0114]

TABLE-US-00005 Number Amount of syrup Phase of cycles [g] 1 5 70 2 15 60 3 Waxing

2b) Second Coating (Color Allura Red):

[0115] Alternatively to the second coating 2a) as described in Example 2a), a second coating with another color may be used.

TABLE-US-00006 Cores: 6 kg of white coated product Syrup 2: Palatinose 55% Gum arabic (50% solution) 20% Water 25% Additional: Color (Allura Red, 952380, 0.12% Sensient) [0116] 30 Layers: [0117] Same conditions as first coating [0118] 60 minutes (including waxing)

Coating Process (Color Allura Red)

[0119]

TABLE-US-00007 Number Amount of syrup Phase of cycles [g] 1 5 70 2 25 60 3 Waxing

[0120] The number of layers depends on the desired color intensity. Both products of 2a) and 2b) show homogenous color distribution and excellent crunch.

Example 3

[0121] Comestibles with a Film Coated First Coating

Recipe for the First Coating

[0122]

TABLE-US-00008 60% Palatinose 75 C. 7% Gum arabic Sol. (50%) 1% Titaniumdioxide 32% Water [0123] Cores: 7,5 kg chewing gum cores

Coating Process

[0124]

TABLE-US-00009 Distribution (coating) Drying No. of Phase Syrup time time cycles 1) 30 g 0.3 min 0.7 min 15 2) 40 g 0.4 min 0.8 min 15 3) 50 g 1 min 0.5 min 110 4) 40 g 1 min 0.4 min 10 5) 40 g 3 min / 1 151 cycles

[0125] Subsequently, a waxing step for obtaining a white final product, or alternatively as another finishing step, a film coating step with the following recipe is conducted:

Recipe

[0126]

TABLE-US-00010 Sepifilm 050 180 g 25 C. spraying Rate Water 1320 g 25 g/min Ethanol 15 g Brillant Blue 9 g (Sensient Colour)
Process time: 60 min