U.S. patent application number 11/957036 was filed with the patent office on 2008-06-19 for pearlescent pigment compositions and methods for making and using the same.
This patent application is currently assigned to SENSIENT COLORS INC.. Invention is credited to Gale D. Myers, Leo H. Otto, Jeffrey R. Plodzien.
Application Number | 20080145493 11/957036 |
Document ID | / |
Family ID | 39183237 |
Filed Date | 2008-06-19 |
United States Patent
Application |
20080145493 |
Kind Code |
A1 |
Myers; Gale D. ; et
al. |
June 19, 2008 |
PEARLESCENT PIGMENT COMPOSITIONS AND METHODS FOR MAKING AND USING
THE SAME
Abstract
A method of imparting pearlescence to a food product that
includes applying a ready-to-use dispersion to a food product using
confectionery panning, where the ready-to-use dispersion includes a
pearlescent pigment, a cellulose derivative in an amount sufficient
to enhance viscosity of the dispersion and impart a barrier coat to
the food product, and a wax in an amount sufficient to impart a
gloss to the food product. A method of incorporating a pearlescent
pigment into a food product that includes applying a dispersion to
a food product using panning, where the dispersion includes a
pearlescent pigment, a viscosity enhancer, a fluid carrier, and a
gloss agent.
Inventors: |
Myers; Gale D.; (St. Louis,
MO) ; Plodzien; Jeffrey R.; (Florissant, MO) ;
Otto; Leo H.; (St. Louis, MO) |
Correspondence
Address: |
MICHAEL BEST & FRIEDRICH LLP
100 E WISCONSIN AVENUE, Suite 3300
MILWAUKEE
WI
53202
US
|
Assignee: |
SENSIENT COLORS INC.
St. Louis
MO
|
Family ID: |
39183237 |
Appl. No.: |
11/957036 |
Filed: |
December 14, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60870046 |
Dec 14, 2006 |
|
|
|
Current U.S.
Class: |
426/250 ;
426/540 |
Current CPC
Class: |
A23G 1/305 20130101;
A23G 4/062 20130101; A23P 20/105 20160801; A23G 3/343 20130101;
A23L 29/262 20160801; A23G 9/322 20130101; A23L 5/47 20160801 |
Class at
Publication: |
426/250 ;
426/540 |
International
Class: |
A23L 1/275 20060101
A23L001/275 |
Claims
1. A method of imparting pearlescence to a food product, the method
comprising: applying a ready-to-use dispersion to a food product
using confectionery panning, wherein the ready-to-use dispersion
comprises a pearlescent pigment, a cellulose derivative in an
amount sufficient to enhance viscosity of the dispersion and impart
a barrier coat to the food product, and a wax in an amount
sufficient to impart a gloss to the food product.
2. The method of claim 1, wherein the pearlescent pigment is
present in an amount from about 1% to about 30% of the ready-to-use
dispersion.
3. The method of claim 1, wherein the cellulose derivative is
present in an amount from about 1% to about 30% of the ready-to-use
dispersion.
4. The method of claim 1, wherein the wax is present in an amount
from about 1% to about 30% of the ready-to-use dispersion.
5. The method of claim 1, wherein the cellulose derivative
comprises hydroxypropyl cellulose.
6. The method of claim 1, wherein the wax comprises at least one of
carnauba wax, beeswax, candelilla wax, and combinations
thereof.
7. The method of claim 1, wherein the pearlescent pigment comprises
a micaceous pearlescent pigment coated with titanium dioxide, iron
oxide, and combinations thereof.
8. The method of claim 1, wherein the dispersion further comprises
a fluid carrier.
9. The method of claim 1, wherein the confectionery panning
requires only a single step.
10. The method of claim 1, wherein the confectionery panning
comprises hard shell panning.
11. The method of claim 1, wherein the confectionery panning
comprises soft shell panning.
12. The method of claim 1, wherein the dispersion has a viscosity
from about 250 centipoises to about 10,000 centipoises.
13. The method of claim 1, wherein the dispersion may dry in less
than about 7 minutes.
14. The method claim 1, wherein the dispersion may remain shelf
stable for at least about 6 months.
15. A ready-to-use dispersion for imparting pearlescence to a food
product comprising: a pearlescent pigment, hydroxypropyl cellulose
in an amount sufficient to enhance viscosity of the dispersion and
impart a barrier coat to the food product, and a wax comprising at
least one of carnauba wax, beeswax, candelilla wax, and
combinations thereof, wherein the wax is present in an amount
sufficient to impart a gloss to the food product, and wherein the
dispersion is ready-to-use for application to the food product
without the need for any preparation or to add additional
components.
16. The method of claim 15, wherein the hydroxypropyl cellulose is
present in an amount from about 1% to about 30% of the ready-to-use
dispersion.
17. The method of claim 15, wherein the wax is present in an amount
from about 1% to about 30% of the ready-to-use dispersion.
18. A method of incorporating a pearlescent pigment into a food
product, the method comprising: applying a dispersion to a food
product using panning, wherein the dispersion comprises a
pearlescent pigment, a viscosity enhancer, a fluid carrier, and a
gloss agent.
19. The method of claim 18, wherein the dispersion does not contain
a shellac.
20. The method of claim 18, wherein the method comprises applying
the dispersion to a food product using confectionery panning.
21. The method of claim 18, wherein the dispersion further
comprises a detacking agent.
22. The method of claim 18, wherein the dispersion further
comprises a preservative.
23. The method of claim 18, wherein the dispersion further
comprises stabilizers, thickeners, or combinations thereof.
24. The method of claim 18, wherein the viscosity enhancer
comprises at least one of gums, starches, polymers, and
combinations thereof.
25. The method of claim 18, wherein the fluid carrier comprises at
least one of alcohols, solvents, oils, water, and combinations
thereof.
26. The method of claim 18, wherein the gloss agent comprises at
least one of waxes, oils, and combinations thereof.
27. The method of claim 21, wherein the detacking agent comprises
at least one of aluminum hydrate, acetylated glycerides,
diglycerides, acetylated monoglyceide, polyvinylpyrrolidone,
sorbitan monostearate, polyglycerol esters, ethyl acetate, glyceryl
monostearate, lecithins, monoglycerides, poloxamers, polysorbates,
stearic acid, sodium lauryl sulfate, talc, triacetin, triethyl
citrate, and combinations thereof.
28. The method of claim 22, wherein the preservative comprises at
least one of benzoates, parabens, sorbates, and combinations
thereof.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority under 35 U.S.C. .sctn.
119(e) to U.S. Provisional Patent Application No. 60/870,046 filed
Dec. 14, 2006, the entire content of which is hereby incorporated
by reference.
FIELD OF USE
[0002] This invention relates to pearlescent pigment compositions,
and particularly, their use in food and confectionery products. The
invention also relates to methods of making pearlescent pigment
compositions and methods of applying such compositions to foods and
confectioneries.
BACKGROUND
[0003] Over the years, considerable effort has been expended to
increase the visual appeal of various food and confectionery
products. Imparting a pearlescent appearance to products further
differentiates new products, even from those having a bright or
highly polished finish coat.
SUMMARY
[0004] In one aspect, the invention provides a method of imparting
pearlescence to a food product. The method includes applying a
ready-to-use dispersion to a food product using confectionery
panning, where the ready-to-use dispersion includes a pearlescent
pigment, a cellulose derivative in an amount sufficient to enhance
viscosity of the dispersion and impart a barrier coat to the food
product, and a wax in an amount sufficient to impart a gloss to the
food product.
[0005] In another aspect, the invention provides a ready-to-use
dispersion for imparting pearlescence to a food product. The
ready-to-use dispersion includes a pearlescent pigment,
hydroxypropyl cellulose in an amount sufficient to enhance
viscosity of the dispersion and impart a barrier coat to the food
product, and a wax that includes at least one of carnauba wax,
beeswax, candelilla wax, and combinations thereof, where the wax is
present in an amount sufficient to impart a gloss to the food
product, and where the dispersion is ready-to-use for application
to the food product without the need for any preparation or to add
additional components.
[0006] In yet another aspect, the invention provides a method of
incorporating a pearlescent pigment into a food product. The method
includes applying a dispersion to a food product using panning,
where the dispersion includes a pearlescent pigment, a viscosity
enhancer, a fluid carrier, and a gloss agent.
DETAILED DESCRIPTION
[0007] Before any embodiments of the invention are explained in
detail, it is to be understood that the invention is not limited in
its application to the details of construction and the arrangement
of components set forth in the following description. The invention
is capable of other embodiments and of being practiced or of being
carried out in various ways. Also, it is to be understood that the
phraseology and terminology used herein is for the purpose of
description and should not be regarded as limiting. The use of
"including," "comprising," or "having" and variations thereof
herein is meant to encompass the items listed thereafter and
equivalents thereof as well as additional items.
[0008] It also is understood that any numerical range recited
herein includes all values from the lower value to the upper value.
For example, if a concentration range is stated as 1% to 50%, it is
intended that values such as 2% to 40%, 10% to 30%, or 1% to 3%,
etc., are expressly enumerated in this specification. These are
only examples of what is specifically intended, and all possible
combinations of numerical values between and including the lowest
value and the highest value enumerated are to be considered to be
expressly stated in this application.
[0009] In one embodiment, the invention may provide a composition
comprising at least one of a pearlescent pigment, a viscosity
enhancer, a fluid carrier, a detacking agent, a preservative, and a
gloss agent. The compositions are suitably edible and non-toxic.
The pearlescent pigments are generally food grade. The compositions
may optionally contain additional edible pigments, dyes, and
natural colorants. Dispersions comprising the compositions are also
provided.
[0010] As used herein, the term "pearlescent" generally describes a
material that exhibits a spectrum of colors resulting from light
refraction instead of pigmentation. In other words, a "pearlescent"
material exhibits colors depending on the angles of illumination
and viewing. A "pearlescent" material generally appears to have a
glossy finish, rather than a matte finish.
[0011] As used herein, the term "viscosity enhancer" means a
component that modifies the flow characteristics of a composition.
Viscosity enhancers may include "substances used to produce viscous
solutions or dispersions, to impart body, improve consistency or
stabilize emulsions, including suspending and bodying agents,
setting agents, jellying agents and bulking agents." See, e.g., 21
CFR 170.3(o)(28). Viscosity enhancers may be used to hold a pigment
in suspension.
[0012] As used herein, the term "detacking agent" means a component
which, when added to a composition that is applied to an end
product, at least substantially prevents the end product from
sticking to other end products during processing or when placed in
closed packaging. Tackiness can result from moisture retention or
the lack of proper lubricity.
[0013] As used herein, the term "gloss agent" means an agent which,
when added to a composition that is added to an end product,
provides a mirror finish to a surface of the end product in certain
applications. This shiny appearance is beneficial both for
aesthetic reasons and to allow the product to "slip" through the
processing lines for transport to packaging. Gloss agents may, but
need not, also provide long-term product shelf stability by
protecting the product from moisture or oxygen transfer/migration.
This is particularly useful in confectionery applications such as
soft and hard panning.
[0014] The use of a pearlescent pigment confers the ability to
impart improved pearlescence to edible articles. The pearlescent
pigment should be capable of meeting all government approved
requirements for human consumption. Suitably, these pearlescent
pigments include those pigments having a mica, titanium oxide or
iron oxide base. In one embodiment, the pearlescent pigment
comprises a micaceous pearlescent pigment, such as those containing
mica coated with titanium dioxide, iron oxide, and combinations
thereof. Other examples of pearlescent pigments include, but are
not limited to, those available under the trade name Candurin.RTM.
from Merck KGaA and those set forth in PCT publication No. WO
00/03609, the entire disclosure of which is incorporated herein by
reference. A non-limiting list of suitable Candurin.RTM.
pearlescent pigment products include the following: silver fine,
silver sheen, silver lustre, silver sparkle, gold shimmer, red
shimmer, blue shimmer, green shimmer, gold sheen, light gold, gold
lustre, brown amber, orange amber, red amber, red lustre, and red
sparkle. Other examples of pearlescent pigments include, but are
not limited to, those available under the trade names Bi-Lite.RTM.,
Cellini.RTM., Chroma-Lite.RTM., Cloisonne.RTM., Cosmica.RTM.,
Desert Reflections.RTM., Duocrome.RTM., Flamenco.RTM.,
Gemtone.RTM., Mearlite.RTM., Mearlmaid.RTM., Pearl-Glo.RTM.,
Reflecks.RTM., Shinju.RTM., and Timica.RTM. from the BASF Group
(formerly Engelhard Corporation) and those set forth in U.S. Pat.
No. 6,627,212 and U.S. Patent Publication No. 2005-0257716, each of
which is hereby fully incorporated by reference. Other pearlescent
pigments are based on platy titanium dioxide which imparts a
distinctive color. Additional pearlescent pigments that may be
utilized are available from HebeiOxen (China). Examples of
pearlescent pigments from HebeiOxen include, but are not limited
to, pigments from the anatase series, including bright silver, fine
silver, satin silver, metal silver, intense silver, and super
bright silver; pigments from the gold luster series, including,
bright brass gold, satin super gold, fine gold, bright orange,
flash gold, bright violet gold, bright rose red, satin khaki, and
bright khaki; pigments from the rutile series, including, bright
silver, fine silver, satin silver, satin gold, bright gold, satin
red, bright red, bright red orange, bright violet, satin violet,
satin blue, bright blue, satin green, bright green, satin violet,
bright violet; pigments from the metal luster series, including,
bright brown yellow, bright red, bright violet red, satin violet
red, bright violet, satin violet, satin red, bright green, bright
brown, metal brown yellow, bright orange red, and satin orange red;
pigments from the dyeing series, including satin gray, bright blue,
bright yellow, bright green, bright peachblow, and bright violet
red; pigments from the polychrome series, including bright super
blue, bright blue, bright blue violet, bright blue green, bright
green blue, bright green, and bright green yellow; pigments from
the weather resistance series, including bright silver, satin
silver, bright red, bright violet red, bright blue, and bright
green; pigments from the superstrength weatherable series,
including blue green, bright green, bright violet, bright blue
violet red, and yellow green; pigments from the 9000 series,
including bright black and satin black; pigments from the silver
white series, including crystal silver, and crystal sparkling
silver; pigments from the interference series, including sparkling
gold, glowing red, amethyst violet, ultra sparkling blue, and ultra
sparkling green; pigments from the gold series, including brass
gold; pigments from the iron series, including brown yellow and
violet red. Other examples of pearlescent pigments include, but are
not limited to, those available under the trade name Covapearl.RTM.
from Sensient. A non-limiting list of suitable Covapearl.RTM.
pearlescent pigment products include the following: green 737,
light dore 235, antique 236, bright 933, spark silver 937, satin
931, silver 939, red 339, pink 433, and blue 635. Other examples of
pearlescent pigments may be found in U.S. Pat. Nos. 5,611,851 and
6,902,609 and U.S. Patent Publication No. 2005-0147724, each of
which is hereby fully incorporated by reference. Other pearlescent
pigments are based on iron oxide based pigments available from
HebeiOxen.
[0015] Viscosity modifiers include any functioning component
affirmed as GRAS (Generally Recognized As Safe) in the CFR (Code of
Federal Regulations) Title 21, Part 184. Examples of viscosity
enhancers include, but are not limited to, polymers, stabilizers,
surfactants, gums, starches, sealants, shellacs and waxes. Specific
examples of viscosity modifiers include, but are not limited to,
alginic acid compounds, carboxymethyl cellulose, carrageenan, corn
zein, dextrins, gelatins, gellan gum, guar gum, gums, gum ghatti,
hydroxyethyl cellulose, hydroxypropyl methyl cellulose ("HPMC"),
hydroxypropyl cellulose ("HPC"), karaya gum, Konjac flour, locust
bean gum, methyl cellulose, pectins, polyvinyl pyrrolidone, protein
isolates, rosin compounds, polyvinyl alcohol, salts of polyacrylic
acid, sodium alginate, sodium carboxymethylcellulose, sorbitols,
starch, vinyl acetate/vinyl pyrrolidone copolymers and natural gums
such as gum tragacanth, gum acacia, gum Arabic, and xanthan gums,
maltodextrin, polydextrose, whey protein, zeins, and mixtures
thereof. Mixtures of polymers may also be used.
[0016] Fluid carriers include, but are not limited to alcohols,
solvents, oils and water. Examples of specific fluid carriers
include, but are not limited to, 1,3-butylene glycol,
1,1,2-trichlorotrifluoroethane, 2-nitropropane, acetone, acetylated
monoglycerides, amyl acetate, benzyl alcohol, butan-1-ol,
butan-2-ol, castor oil, coconut oil, cottonseed oil,
dichloromethane, diethyl ether, diethyl tartrate, diethylene glycol
monoethyl ether, food grade oils, glucose syrup, ethyl acetate,
ethyl alcohol, ethyl methyl ketone, ethylene dichloride, furfural,
glycerin, glycerol, glycerol diacetate, heptane, hexabe,
isobutanol, isopropyl acetate, isopropyl alcohol, isopropyl
myristate, maltitol, mannitol, medium chain triglycerides,
methanol, methyl alcohol, methylene chloride, palm kernel oil,
poloxamer 331, poloxamer 407, polyols, propan-1-ol, propan-2-ol,
propylene glycol, SDA alcohol, sorbitols, soybean oil, sucrose
syrup, syrups, toluene, triacetin, trichloroethylene, triethyl
citrate, glucose syrup, corn syrup solids, xylitol, and
combinations thereof.
[0017] Detacking agents may include, but are not limited to,
aluminum hydrate, acetylated glycerides, diglycerides, acetylated
monoglyceride, polyvinylpyrrolidone, sorbitan monostearate,
polyglycerol esters, ethyl acetate, glyceryl monostearate,
lecithins, monoglycerides, poloxamers, polysorbates, stearic acid,
sodium lauryl sulfate, talc, triacetin, triethyl citrate, and
combinations thereof.
[0018] Gloss agents may include, but are not limited to, acetylated
monoglycerides, beeswax (white), beeswax (yellow), candelilla wax,
castor oil, carnauba wax, dextrin ethyl cellulose, hydroxypropyl
cellulose, methylcellulose, mineral oil (white), petrolatum,
petroleum wax, petroleum wax (synthetic), rice bran wax, shellac
(bleached), shellac (bleached, wax free), talc, polydextrose,
maltodextrin, glucose syrup, corn syrup solids, and combinations
thereof.
[0019] The composition of the present invention may further
comprise stabilizers or thickeners. Examples of these components
include, but are not limited to acacia, acetylated distarch
adipate, acetylated distarch phosphate, acid treated starch binder,
agar, alginic acid, alkaline treated starch, ammonium alginate,
bleached starch, brominated vegetable oil, carob bean gum,
carrageenan, cellulose (powdered), dammar gum, dextrin, dextrins
(roaster starch), disodium EDTA, disodium hydrogen phosphate,
disodium pyrophosphate, distarch phosphate, edible gelatin, ethyl
hydroxyethyl cellulose, food starch, gellan gum, glycerol ester of
wood rosin, guar gum, gum Arabic, gum ghatti, hydroxypropyl
cellulose, hydroxypropyl distarch phosphate, hydroxypropyl methyl
cellulose, hydroxypropyl starch, insoluble polyvinylpyrrolidone,
karaya gum, lactated mono-diglycerides, lactitol sweetening agent,
lactylated fatty acid esters of glycerol and propylene glycol,
locust (carob) bean gum, mannitol dietary supplement, methyl
cellulose, methyl ethyl cellulose, modified starches, mono- and
diglycerides, monostarch phosphate, oxidized starch, pectin,
phosphated distarch phosphate, poloxamer 331, poloxamer 407,
polydextroses, polysorbate 20, polysorbate 60, polysorbate 65,
polysorbate 80, polyvinylpyrrolidone, potassium alginate,
polyphosphates, potassium pyrophosphate, potassium sodium
L(+)-tartrate, processed eucheuma seaweed, propylene glycol
alginate, propylene glycol mono- and diesters, PVP, sodium stearyl
lactylate, sodium alginate, sodium carboxymethylcellulose, sodium
caseinate, sodium L(+)-tartrate, sodium metaphosphate, sodium
phosphate, sodium polyphosphates, sorbitan monostearate, starch
acetate, starch sodium oxtenylsuccinate, stearyl monoglyceridyl,
tara gum, tragacanth gum, tripotassium citrate, trisodium citrate,
trisodium phosphate, xantham gum, polyols, sodium citrate and
combinations thereof.
[0020] The composition of the present invention may further
comprise preservatives. Examples of preservatives include, without
limitation, benzoates, sodium benzoate, parabens, methyl paraben,
propyl paraben, sorbates, potassium sorbate, and combinations
thereof.
[0021] In another embodiment, the dispersions do not require the
use of shellac coatings, dextrins, or HPMC to impart pearlescence
to a food product.
[0022] HPC may work better in some applications than HPMC.
Specifically, HPC may improve the strength of a barrier created by
the dispersion and/or increase the viscosity of the dispersion. HPC
is also optimally soluble in the dispersion. HPC has better barrier
properties, builds more viscosity, and is more soluble than HPMC.
In some applications, these qualities may be more desirable.
[0023] Barrier is important because it protects the food product so
that outside components cannot penetrate the food and components
cannot leave the food. For instance, the barrier provides moisture
and oxygen protection in some instances. HPC possesses barrier
qualities that make it possible to apply the dispersion to the food
product in a single step. The barrier helps prepare the surface of
the food to receive the pigment. Instead of having to subcoat the
food product before application of the pigment, the dispersion of
the present invention provides a multifunctional component that is
able to apply a pigment and a barrier coat, enhance viscosity, and
apply a gloss agent, all in a single step.
[0024] Greater viscosity may also be desirable as it helps maintain
the pigment in the dispersion. Too much viscosity is not desirable
though, because the suspension must remain flowable.
[0025] The compositions and dispersions of the present application
may be prepared using different methods. All methods are conducted
under ambient temperature and pressure unless specified
otherwise.
[0026] In one embodiment, at least one fluid carrier is added to a
mixing vessel. At least one of preservatives and viscosity
enhancers are mixed with the at least one fluid carrier, in some
instances, until homogenous. At least one pearlescent pigment is
then added under low shear mixing, in some instances, until
homogenous. Examples of equipment for shear mixing that may be used
in all methods include, but are not limited to, Cowles mixers,
Myers mixers, Silverson mixers, and Lightnin.RTM. mixers. The low
shear mixing may be conducted from about 25 to about 1000 RPMs, and
suitably from about 25 to about 300 RPMs.
[0027] In another embodiment, a pre-mix (1) of at least one fluid
carrier (e.g. water) is heated to about 170 to about 212 degrees
F., and suitably to about 180 to about 200 degrees F. The pre-mix
(1) is agitated as at least one viscosity modifier (e.g., gum) is
slowly added. This is mixed until solubilized, and then cooled to
about 60 to about 90 degrees F., and suitably to about 65 to about
75 degrees F. In a separate vessel, a second pre-mix (2) of at
least one fluid carrier (e.g., an alcohol ethyl acetate mixture)
and at least one viscosity modifier (e.g., gum) is prepared. This
is mixed until the viscosity modifier is solubilized and, in some
instances, until the solution is homogenous. Pre-mixes (1) and (2)
are then mixed, in some instances, until homogenous. Under shear,
conducted from about 25 to about 3000 RPMs, and suitably from about
300 to about 1500 RPMs, at least one gloss agent (e.g., a wax) is
added and, in some instances, homogenously mixed. Finally, under
low agitation, so as not fracture the pigment particles, at least
one pearlescent pigment is added.
[0028] In a further embodiment, at least one fluid carrier is added
to at least one viscosity modifier and, optionally, at least one
preservative. These components are mixed until homogenous. Under
low shear agitation, at least one pearlescent pigment is added to
these components and mixed, in some cases, until uniform.
[0029] In yet another embodiment, at least one fluid carrier is
added to a vessel. Water is then mixed with the at least one fluid
carrier, in some instances, until homogenous. At least one
viscosity modifier (e.g., gum) is then added and mixed with low
agitation until solubilized, and in some instances, uniform. At
least one stabilizer, at least one detacking agent, and at least
one gloss agent are then added and mixed, in some instances, until
uniform under high-speed agitation. At least one preservative may
be added as needed. At least one pearlescent pigment may be added
under low agitation until uniformly mixed, using caution not to
overmix.
[0030] The dispersion may include (by weight) from about 5% to
about 50% pearlescent pigment, particularly from about 1% to about
30%, particularly from about 10% to about 30%, and more
particularly from about 15% to about 20%. It will be understood,
however, that the amount of pearlescent pigment employed in the
dispersions of the invention is dependent on the opacity of the
specific pigment being utilized and whether the other pigments are
being added to the mixture. The amount is based on what is
sufficient or effective to impart an improved pearlescent
appearance to the product.
[0031] The amount of fluid carrier (by weight) in the dispersion
may be from about 50% to about 95%, particularly from about 70% to
about 90%, and more particularly from about 75% to about 85%.
[0032] The amount of detacking agent (by weight) in the dispersion
may be from about 0.5% to about 20%, particularly from about 1% to
about 110%, and more particularly from about 2% to about 5%.
[0033] The amount of gloss agent (by weight) in the dispersion may
be from about 0.5% to about 40%, particularly from about 1% to
about 30%, and more particularly from about 2% to about 15%.
[0034] The amount of stabilizer or thickener (by weight) in the
dispersion may be from about 0.5% to about 40%, particularly from
about 1% to about 30%, and more particularly from about 2% to about
15%.
[0035] The amount of viscosity enhancer (by weight) in the
dispersion may be from about 0.5% to about 40%, particularly from
about 1% to about 30%, and more particularly from about 2% to about
15%.
[0036] In some embodiments, the amount of HPC (by weight) in the
dispersion may be from about 0.5% to about 40%, particularly from
about 1% to about 30%, particularly from about 2% to about 15%, and
more particularly from about 6% to about 14%.
[0037] In some embodiments, the amount of wax (by weight) in the
dispersion may be from about 0.5% to about 40%, particularly from
about 1% to about 30%, particularly from about 2% to about 15%, and
more particularly from about 0.5% to about 7%.
[0038] Products suitable for coloring with the composition of the
present invention include all types of foods, including, but not
limited to, pigmented sugar coatings and shellac coatings
(alcoholic and aqueous), coatings containing oils and waxes, gum
Arabic and cellulose types (e.g. HPMC--hydroxypropyl methyl
cellulose). The composition may be incorporated into or applied
onto, without limitation, confectionery, confectionery items, cake
decorations, compressed tablets, compressed products, pan-coated
products, chewing gums, gum products, dragees, fondant products,
marzipan products, filling compositions, cocoa icings and fat
icings, chocolate and chocolate-containing products, cocoa gum,
tempered chocolates, ice cream, cereals, snack products, coating
compositions, glazes, cake glazes, cake bases, produce, scattered
sugar decorations, nonpareils, gateaux presentation plates, sugar
crystals, dextrose crystals, jelly, gel and gelatin products,
sweets, candy, licorice, frostings and icings, candyfloss, fat,
sugar and baker's cream compositions, blancmange, puddings,
desserts, flan glazing, pretzels, cookies of all types and other
based goods such as ice cream cones, crackers, biscuits, enrobed
cookies, jelly beans, soft panned items, gumballs, Jordan almonds,
various panned confectionery items, chocolate panned nuts, white
confectionery coating/yogurt coated products like raisins, caramel
pieces, malt balls, smooth hard candies including deposited types
(including lozenges), gummy bears or other shapes, molded and
enrobed chocolates, cold sweet soups, sodas and carbonated drinks,
beverages, alcoholic beverages, non-alcoholic beverages, beverages
containing stabilizing additives (such as carboxy methyl cellulose,
acidified and non-acidified milk products such as quark, yogurt,
cheese, cheese rings, sausage casings, etc.), dairy products,
taffy, marshmallows, baked goods, baking mixes, breakfast cereals
(including ready-to-eat, instant, and hot), dairy product analogs,
nondairy milk, nondairy creamers, nondairy toppings, dressings for
salads, food grade inks, decorations, sprinkles, fruit and water
ices, frozen confections, gelatin desserts and products, pie
fillings, chips, novelty snacks, and combinations thereof.
[0039] Application of the pearlescent pigment in a dry form creates
nuisances such as dust. In fact, current material safety data
sheets (MSDS) recommend the use of respiratory protection when
working with pearlescent pigments in the dry form. The dispersions
of the present invention may eliminate these human safety concerns.
In certain applications, the use of dispersions can eliminate
processing steps that will improve production efficiencies and
product quality or consistency. To elaborate, a normal sugar
panning process entails the application of 12-20 coats (average) of
color applications to develop the proper finished shade and the
traditional texture of a sugar shell. Once the color is applied,
the following separate steps are needed to finish the panned goods:
[0040] Applying a component to protect the product from humidity,
temperature fluctuations, and oxygen (i.e. a sealant/barrier step
in which a component is applied); [0041] Applying one to two dry
charges of the pearlescent pigment to impart a shimmery effect; and
[0042] Applying a polishing or shine agent to buff the product to a
glossy shine. By using the methods and dispersions of the present
invention, these finishing steps can be accomplished with one or
two applications. Further, because the pigment is in a
pre-dispersed form, the need for separate respiratory protection
may no longer be necessary.
[0043] Furthermore, previous methods have focused on the
application of the pearlescent pigment through formulations and
equipment tailored to film coating and the pharmaceutical
industries. This is a specialized technology that requires
significant capital investment for atomizing equipment to deliver
the pearlescent pigment onto the food product. This type of
delivery system also yields a very unique mouth-feel to the end
product, which may not be desirable in food applications,
particularly, confectionery applications. The methods and
dispersions of the present invention do not require the additional
capital investment or specialized pans. Traditional rotational pans
are acceptable for applying the present dispersion systems. In
addition, the one-step, one-pan application offers an economical
advantage by reducing production cycle times which could increase
output.
[0044] In one embodiment, confectionery panning may be used to
apply the dispersion to a food product. Examples of confectionery
panning include, without limitation, hard shell panning and soft
shell panning.
[0045] Hard shell panning involves multiple coatings of super
saturated sucrose solutions tumbled onto a product charge in a
rotational pan. Each application is distributed (wetted) over the
surface of all the candy pieces in the pan and then dried. This
process is repeated multiple times (10-24 applications is typical).
With each application the shell becomes thicker and harder. This is
the result of the drying or crystallization of the sugar used in
the coating solution. The final effect is a crunchy, sweet sugar
shell.
[0046] Soft shell panning involves an application of an adhesive
solution (typically, but not always, an invert sugar solution) to a
center as it is tumbled in a revolving pan. The centers are then
coated with sugar (dry charged into the pan). Repeated applications
of this process builds up a uniform coating around the product
being panned. The typical "adhesive" that is used traps moisture
into this matrix (or coating) and yields a more tender mouth-feel
than hard shell panning. This is the type of panning that is used
to create foods such as jelly beans.
[0047] In one non-limiting embodiment of the invention, a
dispersion method is a one-step system that provides a pearlescent
effect and a glossy shine as a finishing coat for panned products.
First, the panned product may be dry (in some instances,
completely) and wax-free prior to adding the dispersion. The
dispersion, in an amount that is about 0.2% to about 10% (by
weight), suitably about 0.4% to about 1.2% (by weight), and more
suitably about 0.7% to about 0.8% (by weight) of the product being
held in a tumbling pan, is applied to the product. The dispersion
can be directly or indirectly applied to a tumbling mass of product
by being sprayed, atomized, or ladled, or by any means that are
convenient and conducive to the pan configuration. The tumbling of
the product is continued without air being applied to the product
for about 0.5 minutes to about 10 minutes, and suitably about 3
minutes to about 8 minutes. Once the product is dry to the touch
and begins to shine, cool air (from about 50 degrees F. to about
100 degrees F., and suitably about 60 degrees F. to about 80
degrees F.) is applied to the product while it is tumbled for about
5 minutes to about 40 minutes, and suitably about 20 minutes to
about 30 minutes. If desired, a second coat can be applied by
repeating the same process. A second application may intensify the
pearlescent effect. Before each use, the dispersion may be shaken
or stirred.
[0048] The dispersions of the present invention are generally
ready-to-use. They do not require any preparation before
application to a food product. Nor do they require the addition of
any components before application to a food product. As a result, a
customer in the food industry can receive a dispersion, and apply
the dispersion to its food products with little or no preparation
work.
[0049] The dispersion systems may be at least one of flowable,
stable, and liquid, and deliver the pearlescent pigment into a
variety of food/confectionery applications. In certain specific
applications, such as confectionery panning, components have been
added to the systems to allow quick drying. This also prevents the
pigment from rubbing off as it is transported to the packaging
areas.
[0050] The dispersion systems may have excellent flowability, or
viscosity properties. Using a Brookfield viscometer or rotational
viscometer at ambient temperature and pressure, the dispersion
systems may have a viscosity from about 250 to about 15,000
centipoises, suitably from about 250 to about 10,000 centipoises,
suitably from about 500 to about 5,000 centipoises, and suitably
from about 1,500 to about 4,000 centipoises.
[0051] The dispersion systems may also have excellent quick drying
properties. At ambient temperature and pressure, the dispersion
system may dry in less than about 4 minutes, suitably less than
about 1 minute, and more suitably less than about 15 seconds. In
another embodiment, at ambient temperature and pressure, the
dispersion system may dry in less than about 10 minutes, suitably
less than about 7 minutes, and suitably in less than about 6
minutes.
[0052] In addition, the dispersion systems may possess stable
shelf-life properties. At ambient temperature and pressure, the
dispersion system may remain shelf stable for at least about 6
months, suitably at least about 1 year, and suitably at least about
2 years.
[0053] The dispersion systems may also possess excellent tackiness
and spreadability properties. Tackiness prevents components from
adhering to one another and from sticking to the pan. Spreadability
allows the dispersion system to spread evenly. The dispersion
system spreads the pearlescent pigment evenly.
EXAMPLES
[0054] The following examples were or are made using the following
method, unless otherwise specified. The first two listed components
were or are added and mixed until homogenous. Each additional
component was or is added, one at a time, in the order listed, and
mixed until homogenous. Example 1 describes this in more detail. To
avoid redundancy, the remaining examples do not, although they were
or are formed in the same manner.
Example 1
Pearlescent Pigment Dispersion
[0055] The following dispersion comprised a food grade component
acting as a carrier for pearlescent pigment. It was manufactured in
production scale mixers.
TABLE-US-00001 Amount Component Supplier in grams SDA 3A Alcohol
Transchemical 65.60 Ethyl Acetate G. S. Robins 2.85 Hydroxypropyl
Harcros 8.55 cellulose Carnauba wax Frank B. Ross 6.00 Pearlescent
pigment Sensient 17.00 (Covapearl .RTM. spark Technologies silver
937)
[0056] The above formulation was designed specifically for
confectionery applications onto panned products. It is a single
system that incorporates a barrier coat, a shimmery, pearlized
effect, and a finished polished shine. As discussed above, first
the SDA alcohol and ethyl acetate were mixed until homogenous. The
HPC was then added to the mixture and mixed until homogenous. The
Carnauba wax was then added and mixed until homogenous. Finally,
the pigment was added and mixed until homogenous.
Example 2
Hard Candy Application
TABLE-US-00002 [0057] Glycerine 80.00 g Pearlescent pigment (satin
red supplied by HebeiOxen) 20.00 g
Example 3
Hard Candy Application
TABLE-US-00003 [0058] Glycerine 75.00 g PVP 02.00 g Pearlescent
pigment (satin red supplied by HebeiOxen) 23.00 g
Example 4
TABLE-US-00004 [0059] SDA 3A Alcohol 61.60 g Ethyl Acetate 03.85 g
Hydroxypropyl cellulose 11.55 g Carnauba Wax 06.00 g Pearlescent
pigment (Covapearl .RTM. spark silver 937) 17.00 g
Example 5
TABLE-US-00005 [0060] SDA 3A Alcohol 60.53 g Ethyl Acetate 04.12 g
Hydroxypropyl cellulose 12.35 g Carnauba Wax 06.00 g Pearlescent
pigment (Covapearl .RTM. spark silver 937) 17.00 g
Example 6
TABLE-US-00006 [0061] SDA 3A Alcohol 50.529 g Water 10.00 g
Hydroxypropyl cellulose 12.35 g Gellan Gum 00.001 g Ethyl Acetate
04.12 g Carnauba Wax 06.00 g Pearlescent pigment (Covapearl .RTM.
spark silver 937) 17.00 g
Example 7
TABLE-US-00007 [0062] SDA 3A Alcohol 63.53 g Ethyl Acetate 04.12 g
Hydroxypropyl cellulose 12.35 g Carnauba Wax 03.00 g Pearlescent
pigment (Covapearl .RTM. spark silver 937) 17.00 g
Example 8
TABLE-US-00008 [0063] SDA 3A Alcohol 73.10 g Ethyl Acetate 03.85 g
Hydroxypropyl cellulose 11.55 g Carnauba Wax 03.00 g Pearlescent
pigment (Covapearl .RTM. spark silver 937) 08.50 g
Example 9
TABLE-US-00009 [0064] SDA 3A Alcohol 55.529 g Water 05.00 g
Hydroxypropyl cellulose 12.35 g Gellan Gum 00.001 g Ethyl Acetate
04.12 g Carnauba Wax 06.00 g Pearlescent pigment (Covapearl .RTM.
spark silver 937) 17.00 g
Example 10
TABLE-US-00010 [0065] Water 86.20 g Xanthan Gum 00.80 g PVP 01.00 g
Pearlescent Pigment (Covapearl .RTM. spark silver 937) 12.00 g
Example 11
TABLE-US-00011 [0066] Water 89.20 g Xanthan Gum 00.80 g Pearlescent
Pigment(Covapearl .RTM. spark silver 937) 10.00 g
Example 12
TABLE-US-00012 [0067] Water 95.60 g Maltodextrin 02.00 g Lecithin
00.40 g Pearlescent Pigment (Covapearl .RTM. spark silver 937)
02.00 g
Example 13
TABLE-US-00013 [0068] Water 95.20 g Maltodextrin 02.00 g Lecithin
00.16 g Carnauba Wax 00.64 g Pearlescent Pigment (Covapearl .RTM.
spark silver 937) 02.00 g
Example 14
TABLE-US-00014 [0069] Pharmaceutical Glaze 80.00 g Pearlescent
Pigment (Covapearl .RTM. spark silver 937) 20.00 g
Example 15
TABLE-US-00015 [0070] Pharmaceutical Glaze 40.00 g SDA 3 A Alcohol
40.00 g Pearlescent Pigment (Covapearl .RTM. spark silver 937)
20.00 g
Example 16
TABLE-US-00016 [0071] Water 50.60 g Methyl Paraben 0.20 g Propyl
Paraben 0.01 g Lecithin 0.39 g SDA 3A Alcohol 3.00 g Sodium
Benzoate Solution 1.80 g Carboxymethylcellulose (CMC) 0.20 g
Mineral Oil 0.30 g Gum Arabic 18.50 g Pearlescent pigment
(Covapearl .RTM. spark silver 937) 25.0 g
Example 17
TABLE-US-00017 [0072] Water 5.00 g Ethyl Acetate 4.00 g
Hydroxypropyl cellulose 11.60 g (Klucel .RTM., available from
Hercules, Inc.) Gellan Gum 0.005 g SDA 3A Alcohol 65.395 g
Pearlescent pigment (Covapearl .RTM. spark silver 937) 14.00 g
Example 18
Hard Candy Application
General Procedure for Hard Candy Manufacture
Equipment Needed:
[0073] 1. 18'' by 24'' marble slab 2. Candy press (optional) 3.
2-4'' metal scrapers 4. 1--one (1) quart sauce pan 5. 1--two (2)
quart sauce pan 6. 150.degree. C. (or 300.degree. F.)
thermometer
Materials Needed:
[0074] 1. Granular sugar RM #71808 (or granulated table sugar) 2.
Light corn syrup 60 DE (Karo light corn syrup) 3. Corn oil RM
#70218 (Wesson or equivalent)
4. Color
[0075] 5. Flavor (optional) 6. Citric acid powder RM #70212
(optional)
Procedure:
TABLE-US-00018 [0076] Formula: Granulated sugar 71808 66.0 wt
%.sup. 330.0 g Corn syrup -- 17 wt % 85.0 g Water 70000 17 wt %
85.0 g
1. The above ingredients were weighed into the one (1) quart
saucepan. Any batch size worked, but a 500 gram batch was used. 2.
The metal scrapers were oiled, as well as the marble slab and any
other surfaces that came in contact with the candy mixture. The two
(2) quart saucepan was kept filled with water and at medium heat.
When the thermometer was not in use, it helped prevent the candy
from hardening on the thermometer. 3. The candy mixture was boiled
at high heat while stirring occasionally. The temperature was
monitored. 4. When a temperature of 147.degree. C. was reached, the
candy was ready for processing. The contents were poured onto the
oiled marble slab. Hot water was run into the pan immediately after
so that the remaining candy mixture did not get a chance to harden
in the pan. 5. Color, citric acid (70212) and/or flavor was added
as desired. 6. The ingredients were folded into the candy mixture
with the oiled scrapers. 7. As the candy was worked around the
slab, it cooled down. When the candy cooled and held its shape, it
was ready for the press (optional). It was usually best to run the
candy through the press in two sections.
[0077] To this standard 500 gram hard candy recipe, a 1 gram
aliquot of the pearlescent pigment dispersion from Example 2 was
added to the hot finished candy and mixed until homogenous. The
hard candy mixture was then poured into candy molds.
Example 19
Hard Candy Application
[0078] To the standard 500 gram hard candy recipe listed in Example
16, a 1 gram aliquot of the pearlescent pigment dispersion from
Example 3 was added to the hot finished candy and mixed until
homogenous. The hard candy mixture was then poured into candy
molds.
Example 20
Panned Product Application
[0079] 500 grams of titanium dioxide subcoated placebos were panned
with 12 coats of food grade lake color (about 2.5 mL of colored
coating syrup comprising about 2% FD&C Blue #2 Lake in about
67% sugar syrup solution). The product was tumbled without air for
1 minute, and then tumbled with air for 3-5 minutes. Then, using a
rotating traditional pan at 25 RPMs and a hot air gun, the titanium
subcoat was panned with 4 mL of the pearlescent pigment dispersion
of Example 4. The titanium subcoat was completely dry prior to
adding the dispersion. The dispersion, in an amount that was about
0.8% (by weight) of the product, was applied to the 500 gram batch
being held in the rotating pan. The dispersion was applied directly
to the tumbling product in the rotating pan by pouring from a
laboratory beaker. The tumbling of the product was continued
without air being applied to the product for 30 seconds. Once the
product was dry to the touch and began to shine, cool air at about
75 to about 80 degrees F. was applied, using a hot air gun, to the
mass while it was tumbled for 30 minutes.
Example 21
Panned Product Application
[0080] Using the dispersion of Example 6 and the procedure of
Example 18, titanium dioxide subcoated placebos were panned with
the pearlescent pigment dispersion.
Example 22
Panned Product Application
[0081] Using the dispersion of Example 8 and the procedure of
Example 18, titanium dioxide subcoated placebos were panned with
the pearlescent pigment dispersion.
Example 23
Panned Product Application
[0082] Using the dispersion of Example 9 and the procedure of
Example 18, titanium dioxide subcoated placebos were panned with
the pearlescent pigment dispersion.
Example 24
Panned Product Application
[0083] Using the dispersion of Example 4 and the procedure of
Example 18, jelly beans (instead of the placebos) were panned with
the pearlescent pigment dispersion.
Example 25
Panned Product Application
[0084] Using the dispersion of Example 4 and the procedure of
Example 18, yogurt coated gummies (instead of the placebos) were
coated with the pearlescent pigment dispersion.
Example 26
Panned Product Application
[0085] Using the dispersion of Example 4 and the procedure of
Example 18, sugar shell coated chocolate pieces (instead of the
placebos) were panned with the pearlescent pigment dispersion.
Example 27
Panned Product Application
[0086] Using the dispersion of Example 4 and the procedure of
Example 18, malted milk balls (instead of the placebos) were panned
with the pearlescent pigment dispersion.
Example 28
Panned Product Application
[0087] Using the dispersion of Example 10 and the procedure of
Example 18, titanium dioxide subcoated placebos were panned with
the pearlescent pigment dispersion.
Example 29
Panned Product Application
[0088] Using the dispersion of Example 11 and the procedure of
Example 18, titanium dioxide subcoated placebos were panned with
the pearlescent pigment dispersion.
Example 30
Panned Product Application
[0089] Using the dispersion of Example 12 and the procedure of
Example 18, titanium dioxide subcoated placebos were panned with
the pearlescent pigment dispersion.
Example 31
Panned Product Application
[0090] Using the dispersion of Example 13 and the procedure of
Example 18, titanium dioxide subcoated placebos were panned with
the pearlescent pigment dispersion.
Example 32
Panned Product Application
[0091] Using the dispersion of Example 14 and the procedure of
Example 18, titanium dioxide subcoated placebos were panned with
the pearlescent pigment dispersion.
Example 33
Panned Product Application
[0092] Using the dispersion of Example 15 and the procedure of
Example 18, titanium dioxide subcoated placebos were panned with
the pearlescent pigment dispersion.
Prophetic Examples:
Example 34
TABLE-US-00019 [0093] For Clear gels: Propylene glycol 80.00 g
Xanthan gum 02.00 g Pearlescent pigment 18.00 g
Example 35
Fat-Based Applications
TABLE-US-00020 [0094] Partially hydrogenated cottonseed and soybean
oils 80.00 g Pearlescent pigment 20.00 g
Example 36
Fat-Based Applications
TABLE-US-00021 [0095] Medium Chain Triglycerides 75.00 g
Pearlescent pigment 25.00 g
Example 37
Coating Applications
TABLE-US-00022 [0096] SDA 3A Alcohol 63.00 g Distilled Acetylated
Monoglycerides 02.00 g Hydroxypropyl cellulose 10.00 g PVP 02.00 g
Carnauba Wax 04.00 g Beeswax 02.00 g Pearlescent pigment 17.00
g
Example 38
TABLE-US-00023 [0097] Isopropyl alcohol 81.80 g Hydroxypropyl
cellulose 08.20 g Pearlescent pigment 10.00 g
Example 39
TABLE-US-00024 [0098] Isopropyl alcohol 4.10 g Water 20.00 g
Hydroxypropyl cellulose 06.90 g Gellan Gum 02.00 g PVP 10.00 g
Propylene Glycol 05.00 g Pearlescent pigment 15.00 g
* * * * *