EP3691470A1 - Composition for coloring food - Google Patents
Composition for coloring foodInfo
- Publication number
- EP3691470A1 EP3691470A1 EP18814523.9A EP18814523A EP3691470A1 EP 3691470 A1 EP3691470 A1 EP 3691470A1 EP 18814523 A EP18814523 A EP 18814523A EP 3691470 A1 EP3691470 A1 EP 3691470A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- phosphate
- food
- composition according
- particles
- composition
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 86
- 235000013305 food Nutrition 0.000 title claims abstract description 50
- 238000004040 coloring Methods 0.000 title claims abstract description 14
- 239000002245 particle Substances 0.000 claims abstract description 59
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 58
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 29
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 24
- 239000010452 phosphate Substances 0.000 claims abstract description 24
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 24
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 235000013736 caramel Nutrition 0.000 claims abstract description 16
- 239000002537 cosmetic Substances 0.000 claims abstract description 14
- 239000003814 drug Substances 0.000 claims abstract description 12
- 238000000576 coating method Methods 0.000 claims abstract description 11
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 11
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims abstract description 10
- 235000019731 tricalcium phosphate Nutrition 0.000 claims abstract description 10
- 229940078499 tricalcium phosphate Drugs 0.000 claims abstract description 10
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims abstract description 5
- 235000015243 ice cream Nutrition 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 235000014438 salad dressings Nutrition 0.000 claims abstract description 4
- 229940079593 drug Drugs 0.000 claims abstract 2
- 239000006185 dispersion Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 10
- 239000011230 binding agent Substances 0.000 claims description 9
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 9
- MHJAJDCZWVHCPF-UHFFFAOYSA-L dimagnesium phosphate Chemical compound [Mg+2].OP([O-])([O-])=O MHJAJDCZWVHCPF-UHFFFAOYSA-L 0.000 claims description 8
- 239000004137 magnesium phosphate Substances 0.000 claims description 8
- 239000001488 sodium phosphate Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000019739 Dicalciumphosphate Nutrition 0.000 claims description 4
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 4
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 4
- 229910000390 dicalcium phosphate Inorganic materials 0.000 claims description 4
- 229940038472 dicalcium phosphate Drugs 0.000 claims description 4
- 229910000395 dimagnesium phosphate Inorganic materials 0.000 claims description 4
- 235000019791 dimagnesium phosphate Nutrition 0.000 claims description 4
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 claims description 4
- 229910000400 magnesium phosphate tribasic Inorganic materials 0.000 claims description 4
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 4
- 229910000150 monocalcium phosphate Inorganic materials 0.000 claims description 4
- 229910000401 monomagnesium phosphate Inorganic materials 0.000 claims description 4
- 235000019785 monomagnesium phosphate Nutrition 0.000 claims description 4
- 229910000404 tripotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019798 tripotassium phosphate Nutrition 0.000 claims description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 2
- 235000019797 dipotassium phosphate Nutrition 0.000 claims description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 2
- 235000019800 disodium phosphate Nutrition 0.000 claims description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims 1
- 235000019801 trisodium phosphate Nutrition 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 108010010803 Gelatin Proteins 0.000 description 14
- 239000008273 gelatin Substances 0.000 description 14
- 229920000159 gelatin Polymers 0.000 description 14
- 235000019322 gelatine Nutrition 0.000 description 14
- 235000011852 gelatine desserts Nutrition 0.000 description 14
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000009826 distribution Methods 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 7
- 239000004408 titanium dioxide Substances 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 239000000428 dust Substances 0.000 description 6
- 238000005187 foaming Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000006260 foam Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000004043 dyeing Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000021056 liquid food Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 229960004793 sucrose Drugs 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 2
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical class OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 241000304405 Sedum burrito Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000576 food coloring agent Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000000905 isomalt Substances 0.000 description 2
- 235000010439 isomalt Nutrition 0.000 description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229960004016 sucrose syrup Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000021317 sensory perception Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09C—TREATMENT OF INORGANIC MATERIALS, OTHER THAN FIBROUS FILLERS, TO ENHANCE THEIR PIGMENTING OR FILLING PROPERTIES ; PREPARATION OF CARBON BLACK ; PREPARATION OF INORGANIC MATERIALS WHICH ARE NO SINGLE CHEMICAL COMPOUNDS AND WHICH ARE MAINLY USED AS PIGMENTS OR FILLERS
- C09C1/00—Treatment of specific inorganic materials other than fibrous fillers; Preparation of carbon black
- C09C1/0081—Composite particulate pigments or fillers, i.e. containing at least two solid phases, except those consisting of coated particles of one compound
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01P—INDEXING SCHEME RELATING TO STRUCTURAL AND PHYSICAL ASPECTS OF SOLID INORGANIC COMPOUNDS
- C01P2004/00—Particle morphology
- C01P2004/60—Particles characterised by their size
- C01P2004/61—Micrometer sized, i.e. from 1-100 micrometer
-
- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01P—INDEXING SCHEME RELATING TO STRUCTURAL AND PHYSICAL ASPECTS OF SOLID INORGANIC COMPOUNDS
- C01P2006/00—Physical properties of inorganic compounds
- C01P2006/60—Optical properties, e.g. expressed in CIELAB-values
- C01P2006/62—L* (lightness axis)
Definitions
- the present invention relates to a composition for dyeing foods comprising phosphate particles and calcium carbonate particles, wherein the phosphate is a phosphate approved as a food additive and preferably tricalcium phosphate.
- the mass ratio of phosphate to calcium carbonate is 99.5 to 0.5 to 75 to 25.
- 90% of the particles of the contained mixture have a particle size of 50 ⁇ m or less.
- a further subject matter of the present invention is a food, animal feed, a cosmetic or a medicament which comprises the composition according to the invention. Caramel, jellybeans, salad dressings, sauces, drinks or coatings for confectionery, bakery products and ice cream are among the foods that can be used.
- Calcium carbonate is also a white color food colorant authorized in the European Union. Since calcium carbonate occurs naturally and can also be obtained from plant and animal sources, it is much more acceptable to consumers than titanium dioxide. However, its use has hitherto been limited to narrowly defined areas. This is mainly due to the fact that calcium carbonate in many applications has no dyeing properties comparable to titanium dioxide. has. Furthermore, its use in sour foods often leads to bubble or foaming because of the carbon dioxide evolution.
- WO 2010/079103 A1 discloses water-dispersible compositions comprising from 5 to 70% of particles of calcium carbonate having a particle size of 10 ⁇ m or below and from 0.5 to 50% of a starch octenylsuccinate derivative as a hydroploid.
- the compositions are used for coloring foodstuffs and in particular for coating chocolate lenses. Due to the hyd rokolloid the agglomeration of the calcium carbonate is suppressed.
- the additive-modified starch starch octenyl succinate derivatives
- the agent should have good coloring properties. It should preferably be insensitive to heat during the positioning of the article. In foodstuffs with a low pFI value, in particular in liquids, such as beverages, it should produce as little foam as possible or as little foaming as possible. Furthermore, the agent should give the colored article a pleasant mouthfeel.
- the present invention relates to a composition for coloring foods, pet foods, cosmetics or medicaments comprising phosphate particles and calcium carbonate particles, wherein the phosphate is selected from the group consisting of monosodium phosphate (NaFhPC), disodium phosphate (Na 2 FIP0 4 ), Trinatri - umphosphate (Na3P0 4 ), monopotassium phosphate (KFI2PO4), dipotassium phosphate (K2FIPO4), tripotassium phosphate (K3PO4), monocalcium phosphate (CaiF PC ⁇ ), dicalcium phosphate (CaFIPC), tricalcium phosphate (Ca3 (P0 4 ) 2), monomagnesium phosphate (MgiF PC), Dimagnesium phosphate (MgFIPO 4 ), trimagnesium phosphate (Mg 3 (P0 4 ) 2 ) and mixtures thereof.
- the phosphate is selected from the group consisting of monosodium
- composition according to the invention allows whitening or whitish coloring in foods to which it is added. It has a high covering power and is thermally stable.
- the composition according to the invention is preferably a composition for coloring food or pet food. Most preferably, the composition of the present invention is a food coloring composition.
- the composition according to the invention is stable at all temperatures used for processing foodstuffs. All substances listed as ingredients are authorized for use in foodstuffs at the time of submission to the European Union.
- the phosphate is preferably selected from the group consisting of monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, monomagnesium phosphate, dimagnesium phosphate, trimagnesium phosphate and mixtures thereof, since high sodium or potassium contents in foods are often undesirable. Most preferred is the phosphate tricalcium phosphate.
- the composition of the invention should preferably be used in products selected from the group consisting of foods, pet foods, cosmetics and pharmaceuticals. Tricalcium phosphate is almost completely insoluble in the substances present in these products, especially in the liquids contained therein, including water. Since calcium carbonate is almost completely insoluble, this leads to a high resistance in virtually all dyed products.
- both tricalcium phosphate and calcium carbonate can be obtained from naturally occurring substances. This is much more acceptable to consumers than industrially produced titanium dioxide particles.
- calcium, carbonate and phosphate can be naturally associated with food and food in the human body, which is not the case with titanium.
- phosphate and calcium carbonate are preferably present in a mass ratio of 99.5 to 0.5 to 75 to 25.
- Such mixtures have the best coloring properties and do not lead to foaming in foods, pet foods, cosmetics or pharmaceuticals colored therewith. significantly less foaming than when using calcium carbonate alone.
- Particularly preferred is a mass ratio of 99.5 to 0.5 to 85 to 15, most preferably from 99 to 1 to 90 to 10 and most preferably from 97 to 3 to 90 to 10. The aforementioned properties are in these Volume ratios particularly pronounced.
- 90% of the particles of the composition have a particle size of 50 microns or less, with the particle size being measured by laser diffraction.
- a more precise instruction for measuring the particle size is given in the examples.
- Particles of this size can be easily incorporated into foods, pet foods, cosmetics or pharmaceuticals. They have better coloring properties than larger particles. They also have the surprising effect of providing a particularly pleasant mouthfeel on ingestion. This in turn is especially true when used in candy and the like. It is believed that particles of this size have a beneficial effect on sensory perception in the oral area.
- 90% of the particles have a particle size of 20% or less, and more preferably 10% or less.
- Most preferably, 90% of the particles have a particle size of 5 miti or less. The aforementioned properties are particularly pronounced in these sizes.
- more than 90% of the particles preferably have a particle size of 0.1 or more, 0.3 or more, and 1 or more. Also preferred are ranges of particle size distribution in which 80% of the particles have a size from 1 miti to 50 miti, from 1 miti to 20 miti, from 0.3 miti to 10 miti and from 0.1 miti to 5 miti. The last two areas of particle size distribution lead to a particularly improved mouthfeel.
- the composition according to the invention can be prepared in a simple manner by mixing phosphate particles with calcium carbonate particles.
- the mixture thus obtained can be used directly.
- the particle size distribution of the phosphate particles is preferably the same or similar to the particle size distribution of the calcium carbonate particles. Differences in the particle size distribution between the phosphate particles and the calcium carbonate particles have no or no significant influence on the abovementioned properties of the compositions according to the invention. However, very large differences in particle size distributions may occur when storing or processing the compositions to separate the components. to lead them. This is undesirable since this can lead to changes in the composition and thus indirectly to disadvantageous properties. Preference is therefore given to compositions according to the invention which do not separate out or do not distinctly separate. Separation can be easily determined by measuring and comparing the material composition in various parts thereof.
- the composition of the invention is preferably a powdery solid. In this form it can easily be added to foods, pet foods, cosmetics or pharmaceuticals and processed. Most preferably, the composition according to the invention is a powdered solid which consists of phosphate particles and calcium carbonate particles. However, such compositions often result in excessive dust formation during processing, which must be limited by protective measures for the personnel. As a rule, screens, dust filters and the like are used for this purpose.
- the composition according to the invention therefore comprises a binder.
- Suitable binders are liquids, in particular viscous liquids.
- vegetable oils or polyols are suitable. Examples include liquids selected from the group consisting of glycerol, propylene glycol and edible oils.
- Preferred edible oils are those selected from the group consisting of soybean oil, sunflower oil, olive oil, palm oil, coconut oil and MCT oils. Especially suitable is coconut oil.
- a composition of the invention consisting of phosphate particles and calcium carbonate particles and binder.
- the composition according to the invention preferably contains from 0.1 to 3% by weight of the binder, based on the total sum of the masses of the phosphate and of the calcium carbonate. More preferably, the amount of binder is in the range of 0.2 to 2 weight percent, and most preferably in the range of 0.5 to 1 weight percent. If the binders are used in these amounts, the formation of dust is effectively suppressed. Larger quantities only have a smaller influence on the dust development. Often, lesser amounts can not sufficiently suppress the formation of dust.
- the binders can be easily incorporated into the composition are introduced, in which they are sprayed when mixing the components of the resulting mixture.
- Another object of the present invention is a dispersion of a composition according to the invention in a liquid carrier medium.
- These dispersions are dispersions of solids in liquids.
- the dispersions of the invention are preferably pumpable and / or easily metered.
- Such dispersions can be used if the coloring compositions according to the invention are required in the form of pumpable, meterable compositions. This may be advantageous, for example, in the preparation of beverages, soups, coatings and the like, in particular if the compositions according to the invention are mixed with other components of foods, animal feeds, cosmetics or medicaments which are liquid or viscous.
- Suitable carrier medium are, for example, substances selected from the group consisting of sugar syrups, sorbitol syrup, propylene glycol, glycerol and water.
- sugar syrups are preferably selected from the group consisting of sucrose syrup, glucose syrup and fructose syrup. Among them, sucrose syrup is particularly suitable.
- sucrose syrup is particularly suitable.
- the preparation of the dispersion according to the invention is carried out by adding the powder mixture in portions into the liquid medium with stirring and, if necessary, by additional mechanical comminution of the dispersion, for example by means of dispersion mills (colloidal mills).
- the Fier ein preferably takes place at room temperature and particularly preferably at 20 ° C.
- the carriers are preferably used in amounts of 10 to 90 wt .-%, particularly preferably 20 to 80 wt .-% and most preferably 30 to 70 wt .-%, each based on the total dispersion.
- a further subject matter of the present invention is food, animal feed or cosmetics which comprise a composition according to the invention or a dispersion according to the invention.
- Another object of the present invention is a pharmaceutical composition comprising a composition according to the invention or a dispersion according to the invention.
- the amount of the composition according to the invention is preferably 0.1 to 10% by weight, more preferably 0.5 to 5% by weight and most preferably 1 to 3% by weight, each based on the total weight of the final product.
- the end product is considered to be the entire article to be dyed.
- the end product is the entire product, ie, for example, food, animal feed, cosmetic or pharmaceutical. This is the case, for example, in beverages, soups, sauces and full-colored masses.
- the mass fraction of the composition according to the invention is referred to this part only. This is the case, for example, with coatings.
- the mass fraction of the composition according to the invention relates only to the mass of the coatings, but not to the coating-coated part of the food. If in doubt, however, it refers to the entire food.
- the food according to the invention is selected from the group consisting of caramel, jelly candy, salad dressings, sauces, drinks and coatings for confectionery, bakery products and ice cream.
- foods according to the invention selected from the group consisting of flaked caramels, sweets, coatings for confectionery, baked goods and ice cream, and instant drinks.
- flartar candies and jelly candies are preferred.
- the composition according to the invention produces a pleasant mouthfeel. This applies in particular to compositions according to the invention having a particle size of 10 ⁇ m or less and very particularly to a particle size of 5 ⁇ m or less.
- Another embodiment of the food of the invention is a liquid food.
- the composition according to the invention and the dispersion according to the invention in addition to dyeing, can also be used to produce a permanent haze.
- For the preparation of such an inventive liquid food is added to a liquid food with the composition of the invention and / or the dispersion of the invention and stirred and, if necessary, homogenized.
- the latter can be done for example by homogenization using a high-pressure homogenizer at 100 bar.
- beverages and low pH products to be colored comprising the inventive composition or dispersion of the invention.
- the composition or dispersion of the present invention significantly reduces foam development compared to beverages or low pH products added with calcium carbonate alone.
- a low pH is understood to mean a pH of 6 or less, preferably 5 or less and most preferably 4 or less.
- Other foods with a low pH are jellies, candies and acid dressings.
- Figure 1 shows the foam formation when using the composition according to the invention in a gelatin mass with a pH of 3.0 compared to the use of pure calcium carbonate.
- Example 1 Preparation of a Composition According to the Invention 118.75 g of tricalcium phosphate (CAFOS MF) and 6.25 g of calcium carbonate are added to the container of a BOSCH "MCM 2050/04 Compact Food Processor” with a capacity of 2.3 L and then heated to 20 to 30 ° C for 5 Minutes at the highest level (level 2) using a multifunctional blade mixed to obtain the inventive composition.
- CAFOS MF tricalcium phosphate
- MCM 2050/04 Compact Food Processor with a capacity of 2.3 L
- citric acid solution 50% (item 625 / distilled water
- the sucrose is heated to 115 ° C with 480 g of water.
- To the resulting sucrose solution first the glucose syrup and then 1400g of the gelatin solution are added and stirred well. Subsequently, the citric acid solution is added in portions until the pH reaches 3.0.
- the resulting gelatin mass is poured into high and low II beakers and placed in a 60 ° C water bath until all bubbles have risen to the surface. The pH of the gelatin mass thus obtained is 3.0.
- 98 g of the gelatin mass thus prepared are used to produce 100 g of a turbid to white colored mass.
- 2 g of the composition of the invention according to Example 1 are stirred at 70 ° C in 30 g of the gelatin.
- a further 68 g of the gelatin mass are carefully stirred in at 70 ° C. without introducing air. From the mass thus obtained jelly beans are poured in a mold and rubbed after cooling in the refrigerator with release wax.
- 98 g of the mass thus produced are used to produce 100 g of a turbid to white colored mass.
- 2 g of the composition according to the invention according to Example 1 are first stirred into 15 g of the mass prepared at 135 ° C, further 15 g of the mass prepared are then also stirred at 135 ° C. Thereafter, the remaining 68 g of the mass prepared are added and stirred at 135 ° C.
- the hot mass is poured into hard caramel molds and taken out immediately after cooling and immediately packed in plastic bags.
- hard caramels prepared according to Example 3 which have a proportion of 2 wt .-% of the inventive composition according to Example 1, based on the total weight of the hard caramels have.
- 90% of the particles had a particle size of 10 ⁇ m or less. The particle size was determined by means of the aforementioned method for measuring the particle size distribution.
- the hard caramels were handed out to 8 people (tasters) for tasting by sucking. During the tasting, the tasters should assess whether the hard caramel in the mouth creates a pleasant or unpleasant mouthfeel and whether the hard caramel in the mouth creates a smooth or rough mouthfeel. All 8 tasters independently determined during the tasting that the hard caramels produce both a pleasant and smooth mouthfeel.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Composite Materials (AREA)
- Organic Chemistry (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a composition for coloring food, comprising phosphate particles and calcium carbonate particles, the phosphate being a phosphate approved as a food additive and preferably being tricalcium phosphate. In a preferred composition, the mass ratio of phosphate to calcium carbonate is 99.5 - 0.5 to 75 - 25. Preferably, 90% of the particles of the mixture obtained have a particle size of 50 µm or less. Another subject matter of the present invention is a food item, animal food, cosmetic or drug comprising the composition according to the invention. The food items can be, inter alia, caramel candy, jelly candy, salad dressings, sauces, beverages or coatings for confectionery, baked goods and ice cream.
Description
Zusammensetzung zum Färben von Lebensmitteln Composition for coloring food
Die vorliegende Erfindung betrifft eine Zusammensetzung zum Färben von Lebensmit- teln, umfassend Phosphatpartikel und Calciumcarbonatpartikel, wobei das Phosphat ein als Lebensmittelzusatzstoff zugelassenes Phosphat und bevorzugt Tricalciumphos- phat ist. In einer bevorzugten Zusammensetzung beträgt das Massenverhältnis von Phosphat zu Calciumcarbonat 99,5 zu 0,5 bis 75 zu 25. Bevorzugt weisen 90 % der Teilchen der enthaltenen Mischung eine Teilchengröße von 50 pm oder weniger auf. Ein weiterer Gegenstand der vorliegenden Erfindung ist ein Lebensmittel, Tiernah- rung, ein Kosmetikum oder ein Arzneimittel, das die erfindungsgemäße Zusammen- setzung umfasst. Als Lebensmittel kommen unter anderen Karamellen, Geleebon- bons, Salatdressings, Soßen, Getränke oder Überzüge für Süßwaren, Backwaren und Eiscreme in Frage. The present invention relates to a composition for dyeing foods comprising phosphate particles and calcium carbonate particles, wherein the phosphate is a phosphate approved as a food additive and preferably tricalcium phosphate. In a preferred composition, the mass ratio of phosphate to calcium carbonate is 99.5 to 0.5 to 75 to 25. Preferably, 90% of the particles of the contained mixture have a particle size of 50 μm or less. A further subject matter of the present invention is a food, animal feed, a cosmetic or a medicament which comprises the composition according to the invention. Caramel, jellybeans, salad dressings, sauces, drinks or coatings for confectionery, bakery products and ice cream are among the foods that can be used.
Stand der Technik State of the art
Flintergrund der vorliegenden Erfindung ist die Suche nach Alternativen zu Titandioxid als weißer Farbstoff in Lebensmitteln. Dieser Lebensmittel-Zusatzstoff ist in der Euro- päischen Union als E 171 zugelassen, wird aber von Verbraucher-Organisationen zu- nehmend kritisch betrachtet (Nano-Diskussion und mögliche Gesundheitsgefähr- dung), so dass nach Alternativen gesucht wird, die eine aufhellende oder weißliche Farbgebung in Lebensmitteln ermöglicht. Bis vor kurzem war Titandioxid praktisch der einzig gebräuchliche in der Europäischen Union zugelassene Lebensmittelfarbstoff mit weißer Farbe. Auch zum Zeitpunkt der Einreichung dieser Anmeldung ist Titandioxid immer noch dominierend in diesem Bereich. Background of the present invention is the search for alternatives to titanium dioxide as a white dye in foods. This food additive is approved as E171 in the European Union, but is increasingly critically considered by consumer organizations (nano-discussion and potential health risk), seeking alternatives that are whiter or whitish Coloring in food allows. Until recently, titanium dioxide was virtually the only common white-color food color approved in the European Union. Also at the time of filing this application, titanium dioxide is still dominant in this area.
Calciumcarbonat ist ebenfalls ein in der Europäischen Union zugelassener Lebensmit- telfarbstoff mit weißer Farbe. Da Calciumcarbonat natürlich vorkommt und auch aus pflanzlichen und tierischen Quellen gewonnen werden kann, ist es für die Verbrau- cher deutlich akzeptabler als Titandioxid. Seine Verwendung ist jedoch bisher auf eng begrenzte Bereiche beschränkt. Dies liegt vor allem daran, dass Calciumcarbonat in vielen Anwendungen keine dem Titandioxid vergleichbaren Färbeeigenschaften auf-
weist. Ferner führt sein Einsatz in sauren Lebensmitteln wegen der Kohlendioxident- wicklung oft zu Blasen- oder Schaumentwicklung. Calcium carbonate is also a white color food colorant authorized in the European Union. Since calcium carbonate occurs naturally and can also be obtained from plant and animal sources, it is much more acceptable to consumers than titanium dioxide. However, its use has hitherto been limited to narrowly defined areas. This is mainly due to the fact that calcium carbonate in many applications has no dyeing properties comparable to titanium dioxide. has. Furthermore, its use in sour foods often leads to bubble or foaming because of the carbon dioxide evolution.
In der WO 2010/079103 Al werden in Wasser dispergierbare Zusammensetzungen offenbart, die 5 bis 70 % von Partikeln aus Calciumcarbonat mit einer Teilchengröße von 10 pm oder darunter und 0,5 bis 50 % eines Stärke-Octenylsuccinat-Derivates als Hyd rokolloid umfassen. Die Zusammensetzungen werden zur Färbung von Lebensmit- teln und insbesondere zur Beschichtung von Schokoladenlinsen verwendet. Durch das Hyd rokolloid wird die Agglomeratbildung des Calciumcarbonats unterdrückt. Der Zu- satzstoff modifizierte Stärke (Stärke-Octenylsuccinat-Derivate) wird jedoch bei Ver- brauchern zunehmend negativ beurteilt, da es sich um ein chemisch modifiziertes Stärke-Produkt handelt. WO 2010/079103 A1 discloses water-dispersible compositions comprising from 5 to 70% of particles of calcium carbonate having a particle size of 10 μm or below and from 0.5 to 50% of a starch octenylsuccinate derivative as a hydroploid. The compositions are used for coloring foodstuffs and in particular for coating chocolate lenses. Due to the hyd rokolloid the agglomeration of the calcium carbonate is suppressed. The additive-modified starch (starch octenyl succinate derivatives) is, however, increasingly negatively assessed by consumers as it is a chemically modified starch product.
Aufgabe der vorliegenden Erfindung Object of the present invention
Es ist die Aufgabe der vorliegenden Erfindung ein Mittel zur Färbung von Gegenstän- den wie Lebensmitteln, Tiernahrung, Kosmetika oder Arzneimittel bereitzustellen, dass Titanoxid ganz oder teilweise als Farbstoff ersetzen kann. Das Mittel soll gute färbende Eigenschaften aufweisen. Es sollte bevorzugt unempfindlich gegen Wärme- einwirkung während der Fierstellung des Gegenstands sein. Es soll in Lebensmitteln mit einem niedrigen pFI-Wert, insbesondere in Flüssigkeiten, wie Getränken, mög- lichst keine oder eine möglichst geringe Schaumentwicklung bewirken. Ferner soll das Mittel dem gefärbten Gegenstand ein angenehmes Mundgefühl vermitteln. It is the object of the present invention to provide an agent for coloring articles such as foods, pet foods, cosmetics or pharmaceuticals, which can replace all or part of titanium oxide as a dye. The agent should have good coloring properties. It should preferably be insensitive to heat during the positioning of the article. In foodstuffs with a low pFI value, in particular in liquids, such as beverages, it should produce as little foam as possible or as little foaming as possible. Furthermore, the agent should give the colored article a pleasant mouthfeel.
Beschreibung der Erfindung Description of the invention
Die vorliegende Erfindung betrifft eine Zusammensetzung zum Färben von Lebensmit- teln, Tiernahrung, Kosmetika oder Arzneimitteln, umfassend Phosphatpartikel und Calciumcarbonatpartikel, wobei das Phosphat ausgesucht ist aus der Gruppe beste- hend aus Mononatriumphosphat (NaFhPC ), Dinatriumphosphat (Na2FIP04), Trinatri- umphosphat (Na3P04), Monokaliumphosphat (KFI2PO4), Dikaliumphosphat (K2FIPO4), Trikaliumphosphat (K3PO4), Monocalciumphosphat (CaiF PC^ ), Dicalciumphosphat (CaFIPC ), Tricalciumphosphat (Ca3(P04)2), Monomagnesiumphosphat (MgiF PC ),
Dimagnesiumphosphat (MgFIP04), Trimagnesiumphosphat (Mg3(P04)2) und Mischun- gen davon. Diese Zusammensetzung ermöglicht eine aufhellende oder weißliche Farbgebung in Lebensmitteln, denen sie zugesetzt wird. Sie besitzt eine hohe Deck- kraft und ist thermisch stabil. Bevorzugt handelt es sich bei der erfindungsgemäßen Zusammensetzung um eine Zusammensetzung zum Färben von Lebensmitteln oder Tiernahrung. Am meisten bevorzugt handelt es sich bei der erfindungsgemäßen Zu- sammensetzung um eine Zusammensetzung zum Färben von Lebensmitteln. Die er- findungsgemäße Zusammensetzung ist bei allen zur Verarbeitung von Lebensmitteln verwendeten Temperaturen stabil. Alle als Inhaltsstoffe aufgeführten Stoffe sind zum Zeitpunkt der Einreichung in der Europäischen Union zur Verwendung in Lebensmit- teln zugelassen. The present invention relates to a composition for coloring foods, pet foods, cosmetics or medicaments comprising phosphate particles and calcium carbonate particles, wherein the phosphate is selected from the group consisting of monosodium phosphate (NaFhPC), disodium phosphate (Na 2 FIP0 4 ), Trinatri - umphosphate (Na3P0 4 ), monopotassium phosphate (KFI2PO4), dipotassium phosphate (K2FIPO4), tripotassium phosphate (K3PO4), monocalcium phosphate (CaiF PC ^), dicalcium phosphate (CaFIPC), tricalcium phosphate (Ca3 (P0 4 ) 2), monomagnesium phosphate (MgiF PC), Dimagnesium phosphate (MgFIPO 4 ), trimagnesium phosphate (Mg 3 (P0 4 ) 2 ) and mixtures thereof. This composition allows whitening or whitish coloring in foods to which it is added. It has a high covering power and is thermally stable. The composition according to the invention is preferably a composition for coloring food or pet food. Most preferably, the composition of the present invention is a food coloring composition. The composition according to the invention is stable at all temperatures used for processing foodstuffs. All substances listed as ingredients are authorized for use in foodstuffs at the time of submission to the European Union.
Bevorzugt ist das Phosphat ausgesucht aus der Gruppe bestehend aus Monocalci- umphosphat, Dicalciumphosphat, Tricalciumphosphat, Monomagnesiumphosphat, Dimagnesiumphosphat, Trimagnesiumphosphat und Mischungen davon, da hohe Nat- rium- oder Kaliumgehalte in Lebensmitteln oft unterwünscht sind. Am meisten bevor- zugt ist das Phosphat Tricalciumphosphat. Die erfindungsgemäße Zusammensetzung soll bevorzugt in Produkten eingesetzt werden die ausgewählt sind aus der Gruppe bestehend aus Lebensmitteln, Tiernahrung, Kosmetika und Arzneimitteln. Tricalci- umphosphat ist praktisch vollständig unlöslich in den in diesen Produkten vorhanden Stoffen, insbesondere in den darin enthaltenen Flüssigkeiten, einschließlich Wasser. Da auch Calciumcarbonat fast vollständig unlöslich ist, führt dies zu einer hohen Be- ständigkeit in praktisch allen gefärbten Produkten. Die Färbung ist somit stabil auch über lange Zeiträume und beeinflusst Geschmack und Geruch der damit gefärbten Produkte nicht. Ferner können sowohl Tricalciumphosphat als auch Calciumcarbonat aus natürlich vorkommenden Stoffen gewonnen werden. Dies ist für Verbraucher deutlich akzeptabler als industriell hergestellte Titandioxidpartikel. Ferner können Calcium, Carbonat und Phosphat vom Verbraucher mit natürlicher Weise in Lebens- mitteln und im menschlichen Körper vorkommenden Stoffen assoziiert werden, was bei Titan nicht der Fall ist. The phosphate is preferably selected from the group consisting of monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, monomagnesium phosphate, dimagnesium phosphate, trimagnesium phosphate and mixtures thereof, since high sodium or potassium contents in foods are often undesirable. Most preferred is the phosphate tricalcium phosphate. The composition of the invention should preferably be used in products selected from the group consisting of foods, pet foods, cosmetics and pharmaceuticals. Tricalcium phosphate is almost completely insoluble in the substances present in these products, especially in the liquids contained therein, including water. Since calcium carbonate is almost completely insoluble, this leads to a high resistance in virtually all dyed products. The coloration is thus stable even over long periods of time and does not affect the taste and smell of the products dyed therewith. Furthermore, both tricalcium phosphate and calcium carbonate can be obtained from naturally occurring substances. This is much more acceptable to consumers than industrially produced titanium dioxide particles. In addition, calcium, carbonate and phosphate can be naturally associated with food and food in the human body, which is not the case with titanium.
In der erfindungsgemäßen Zusammensetzung liegen Phosphat und Calciumcarbonat bevorzugt im Massenverhältnis von 99,5 zu 0,5 bis 75 zu 25 vor. Solche Mischung wie- sen die besten färbenden Eigenschaften auf und führen nicht zu Schaumentwicklung in damit gefärbten Lebensmitteln, Tiernahrung, Kosmetika oder Arzneimitteln, bezie-
hungsweise zu deutlich verringerter Schaumentwicklung als bei Verwendung von Cal- ciumcarbonat allein. Besonders bevorzugt ist ein Massenverhältnis von 99,5 zu 0,5 bis 85 zu 15, ganz besonders bevorzugt von 99 zu 1 bis 90 zu 10 und am meisten bevor- zugt von 97 zu 3 bis 90 zu 10. Die vorgenannten Eigenschaften sind bei diesen Men- genverhältnissen besonders stark ausgeprägt. In the composition according to the invention, phosphate and calcium carbonate are preferably present in a mass ratio of 99.5 to 0.5 to 75 to 25. Such mixtures have the best coloring properties and do not lead to foaming in foods, pet foods, cosmetics or pharmaceuticals colored therewith. significantly less foaming than when using calcium carbonate alone. Particularly preferred is a mass ratio of 99.5 to 0.5 to 85 to 15, most preferably from 99 to 1 to 90 to 10 and most preferably from 97 to 3 to 90 to 10. The aforementioned properties are in these Volume ratios particularly pronounced.
90 % der Partikel der Zusammensetzung weisen eine Partikelgröße von 50 miti oder weniger auf, wobei die Partikelgröße mittels Laserbeugung gemessen wird. Eine ge- nauere Anweisung für die Messung der Teilchengröße ist in den Beispielen angege- ben. Partikel dieser Größe lassen sich leicht in Lebensmitteln, Tiernahrung, Kosmetika oder Arzneimitteln einarbeiten. Sie haben bessere färbende Eigenschaften als größere Partikel. Sie weisen ferner den überraschenden Effekt auf, dass sie ein besonders an- genehmes Mundgefühl bei der Einnahme vermitteln. Dies wiederum gilt insbesondere bei Verwendung in Bonbons und dergleichen. Es wird angenommen, dass Teilchen dieser Größe einen vorteilhaften Effekt auf die sensorische Wahrnehmung im Mund- bereich haben. Bevorzugt weisen 90 % der Partikel eine Partikelgröße von 20 miti oder weniger auf und besonders bevorzugt von 10 miti oder weniger auf. Ganz besonders bevorzugt weisen 90 % der Partikel eine Partikelgröße von 5 miti oder weniger auf. Die vorgenannten Eigenschaften sind bei diesen Größen besonders stark ausgeprägt. Fer- ner weisen bevorzugt mehr als 90 % der Partikel eine Partikelgröße von 0,1 miti oder mehr auf, von 0,3 miti oder mehr und von 1 miti oder mehr auf. Bevorzugt sind zudem Bereiche der Partikelgrößenverteilung in denen 80 % der Partikel eine Größe von 1 miti bis 50 miti, von 1 miti bis 20 miti, von 0,3 miti bis 10 miti und von 0,1 miti bis 5 miti aufweisen. Die letzten beiden Bereiche der Partikelgrößenverteilung führen zu einem besonders stark verbesserten Mundgefühl. 90% of the particles of the composition have a particle size of 50 microns or less, with the particle size being measured by laser diffraction. A more precise instruction for measuring the particle size is given in the examples. Particles of this size can be easily incorporated into foods, pet foods, cosmetics or pharmaceuticals. They have better coloring properties than larger particles. They also have the surprising effect of providing a particularly pleasant mouthfeel on ingestion. This in turn is especially true when used in candy and the like. It is believed that particles of this size have a beneficial effect on sensory perception in the oral area. Preferably, 90% of the particles have a particle size of 20% or less, and more preferably 10% or less. Most preferably, 90% of the particles have a particle size of 5 miti or less. The aforementioned properties are particularly pronounced in these sizes. Furthermore, more than 90% of the particles preferably have a particle size of 0.1 or more, 0.3 or more, and 1 or more. Also preferred are ranges of particle size distribution in which 80% of the particles have a size from 1 miti to 50 miti, from 1 miti to 20 miti, from 0.3 miti to 10 miti and from 0.1 miti to 5 miti. The last two areas of particle size distribution lead to a particularly improved mouthfeel.
Die erfindungsgemäße Zusammensetzung kann in einfacher Weise durch Mischen von Phosphatpartikel mit Calciumcarbonatpartikel hergestellt werden. Die so erhaltene Mischung kann direkt eingesetzt werden. Die Partikelgrößenverteilung der Phosphat- partikel ist dabei bevorzugt der Partikelgrößenverteilung der Calciumcarbonatpartikel gleich oder ähnlich. Unterschiede in der Partikelgrößenverteilung zwischen den Phos- phatpartikel und den Calciumcarbonatpartikel haben keinen oder keinen erheblichen Einfluss auf die vorgenannten Eigenschaften der erfindungsgemäßen Zusammenset- zungen. Sehr starke Unterschiede in den Partikelgrößenverteilungen können jedoch beim Lagern oder Verarbeiten der Zusammensetzungen zur Entmischung der Kompo-
nenten führen. Dies ist unerwünscht, da dies zu Veränderungen in der Zusammenset- zung und damit indirekt zu nachteiligen Eigenschaften führen kann. Bevorzugt sind daher erfindungsgemäßen Zusammensetzungen die sich nicht oder nicht merklich entmischen. Entmischung kann in einfacher Weise dadurch bestimmt werden, dass die stoffliche Zusammensetzung in verschiedenen Teilen davon gemessen und vergli chen wird. The composition according to the invention can be prepared in a simple manner by mixing phosphate particles with calcium carbonate particles. The mixture thus obtained can be used directly. The particle size distribution of the phosphate particles is preferably the same or similar to the particle size distribution of the calcium carbonate particles. Differences in the particle size distribution between the phosphate particles and the calcium carbonate particles have no or no significant influence on the abovementioned properties of the compositions according to the invention. However, very large differences in particle size distributions may occur when storing or processing the compositions to separate the components. to lead them. This is undesirable since this can lead to changes in the composition and thus indirectly to disadvantageous properties. Preference is therefore given to compositions according to the invention which do not separate out or do not distinctly separate. Separation can be easily determined by measuring and comparing the material composition in various parts thereof.
Die erfindungsgemäße Zusammensetzung ist bevorzugt ein pulverförmiger Feststoff. In dieser Form kann er leicht Lebensmitteln, Tiernahrung, Kosmetika oder Arzneimit- teln zugegeben und verarbeitet werden. Ganz besonders bevorzugt ist die erfindungs- gemäße Zusammensetzung ein pulverförmiger Feststoff, der aus Phosphatpartikeln und Calciumcarbonatpartikeln besteht. Solche Zusammensetzungen führen jedoch bei der Verarbeitung häufig zu einer starken Staubentwicklung, die durch Schutzmaß- nahmen für das Personal begrenzt werden muss. In der Regel werden hierfür Ab- schirmungen, Staubfilter und dergleichen verwendet. The composition of the invention is preferably a powdery solid. In this form it can easily be added to foods, pet foods, cosmetics or pharmaceuticals and processed. Most preferably, the composition according to the invention is a powdered solid which consists of phosphate particles and calcium carbonate particles. However, such compositions often result in excessive dust formation during processing, which must be limited by protective measures for the personnel. As a rule, screens, dust filters and the like are used for this purpose.
Zur Unterdrückung der Staubentwicklung kann jedoch auch ein Bindemittel zugesetzt werden. In einer weiteren bevorzugten Ausführungsform umfasst die erfindungsge- mäße Zusammensetzung daher ein Bindemittel. Als Bindemittel eignen sich Flüssigkei- ten, insbesondere zähflüssige Flüssigkeiten. Geeignet sind zum Beispiel pflanzliche Öle oder Polyole. Als Beispiele seien Flüssigkeiten ausgesucht aus der Gruppe bestehend aus Glycerol, Proplyenglykol und Speiseöle genannt. Als Speiseöle bevorzugt sind sol- che ausgesucht aus der Gruppe bestehend aus Sojaöl, Sonnenblumenöl, Olivenöl, Palmöl, Kokosöl und MCT Öle. Ganz besonders geeignet ist Kokosöl. Ebenfalls bevor- zugt ist eine erfindungsgemäße Zusammensetzung, die aus Phosphatpartikeln und Calciumcarbonatpartikeln und Bindemittel besteht. However, a binder can also be added to suppress the formation of dust. In a further preferred embodiment, the composition according to the invention therefore comprises a binder. Suitable binders are liquids, in particular viscous liquids. For example, vegetable oils or polyols are suitable. Examples include liquids selected from the group consisting of glycerol, propylene glycol and edible oils. Preferred edible oils are those selected from the group consisting of soybean oil, sunflower oil, olive oil, palm oil, coconut oil and MCT oils. Especially suitable is coconut oil. Also preferred is a composition of the invention consisting of phosphate particles and calcium carbonate particles and binder.
Die erfindungsgemäße Zusammensetzung enthält bevorzugt 0,1 bis 3 Gew.-% der Bin- demittel, bezogen auf die Gesamtsumme der Massen des Phosphats und des Calci- umcarbonats. Besonders bevorzugt liegt die Menge der Bindemittel im Bereich von 0,2 bis 2 Gew.-% und am meisten bevorzugt im Bereich von 0,5 bis 1 Gew.-%. Werden die Bindemittel in diesen Mengen eingesetzt, so wird die Staubentwicklung wirkungs- voll unterdrückt. Größere Mengen haben nur noch einen geringeren Einfluss auf die Staubentwicklung. Geringere Mengen können die Staubentwicklung oft nicht in genü- gender Weise unterdrücken. Die Bindemittel können in einfacher Weise in die Zu-
sammensetzung eingebracht werden, in dem diese beim Mischen der Komponenten auf die entstehende Mischung aufgesprüht werden. The composition according to the invention preferably contains from 0.1 to 3% by weight of the binder, based on the total sum of the masses of the phosphate and of the calcium carbonate. More preferably, the amount of binder is in the range of 0.2 to 2 weight percent, and most preferably in the range of 0.5 to 1 weight percent. If the binders are used in these amounts, the formation of dust is effectively suppressed. Larger quantities only have a smaller influence on the dust development. Often, lesser amounts can not sufficiently suppress the formation of dust. The binders can be easily incorporated into the composition are introduced, in which they are sprayed when mixing the components of the resulting mixture.
Ein weiterer Gegenstand der vorliegenden Erfindung ist eine Dispersion einer erfin- dungsgemäßen Zusammensetzung in einem flüssigen Trägermedium. Bei diesen Dis- persionen handelt es sich um Dispersionen von Feststoffen in Flüssigkeiten. Die erfin- dungsgemäßen Dispersionen sind bevorzugt pumpbar und/oder leicht dosierbar. Sol che Dispersionen können eingesetzt werden, wenn die erfindungsgemäßen färbenden Zusammensetzungen in Form von pumpbaren, dosierbaren Zusammensetzungen be- nötigt werden. Dies kann zum Beispiel bei der Fierstellung von Getränken, Suppen, Überzügen und dergleichen vorteilhaft sein, insbesondere wenn die erfindungsgemä- ßen Zusammensetzungen mit anderen Komponenten von Lebensmitteln, Tiernah- rung, Kosmetika oder Arzneimitteln gemischt werden, die flüssig oder viskos sind. Als Trägermedium eignen sich zum Beispiel Stoffe ausgewählt aus der Gruppe bestehend aus Zuckersirupen, Sorbitolsirup, Propylenglykol, Glycerol und Wasser. Bevorzugt sind Zuckersirupe. Diese sind bevorzugt ausgewählt aus der Gruppe bestehend aus Saccha- rosesirup, Glucosesirup und Fructosesirup. Darunter ist Saccharosesirup besonders geeignet. In der Regel wird nur ein einziger Stoff als Trägerstoff verwendet. Mischun- gen können jedoch ebenfalls verwendet werden. Die Herstellung der erfindungsge- mäßen Dispersion erfolgt durch portionsweise Zugabe der Pulvermischung unter Rüh- ren in das flüssige Medium und, soweit notwendig, durch zusätzliche mechanische Zerkleinerung der Dispersion, beispielsweise mittels Dispersionsmühlen (Kolloidmüh- len). Bevorzugt erfolgt die Fierstellung bei Raumtemperatur und besonders bevorzugt bei 20 °C. Die Trägerstoffe werden dabei bevorzugt in Mengen von 10 bis 90 Gew.-%, besonders bevorzugt 20 bis 80 Gew.-% und am meisten bevorzugt 30 bis 70 Gew.-% eingesetzt, jeweils bezogen auf die gesamte Dispersion. Another object of the present invention is a dispersion of a composition according to the invention in a liquid carrier medium. These dispersions are dispersions of solids in liquids. The dispersions of the invention are preferably pumpable and / or easily metered. Such dispersions can be used if the coloring compositions according to the invention are required in the form of pumpable, meterable compositions. This may be advantageous, for example, in the preparation of beverages, soups, coatings and the like, in particular if the compositions according to the invention are mixed with other components of foods, animal feeds, cosmetics or medicaments which are liquid or viscous. Suitable carrier medium are, for example, substances selected from the group consisting of sugar syrups, sorbitol syrup, propylene glycol, glycerol and water. Preferred are sugar syrups. These are preferably selected from the group consisting of sucrose syrup, glucose syrup and fructose syrup. Among them, sucrose syrup is particularly suitable. As a rule, only a single substance is used as the carrier. However, mixtures can also be used. The preparation of the dispersion according to the invention is carried out by adding the powder mixture in portions into the liquid medium with stirring and, if necessary, by additional mechanical comminution of the dispersion, for example by means of dispersion mills (colloidal mills). The Fierstellung preferably takes place at room temperature and particularly preferably at 20 ° C. The carriers are preferably used in amounts of 10 to 90 wt .-%, particularly preferably 20 to 80 wt .-% and most preferably 30 to 70 wt .-%, each based on the total dispersion.
Ein weiterer Gegenstand der vorliegenden Erfindung sind Lebensmittel, Tiernahrung oder Kosmetika, die eine erfindungsgemäße Zusammensetzung oder eine erfindungs- gemäße Dispersion umfassen. Ein weiterer Gegenstand der vorliegenden Erfindung ist ein Arzneimittel, das eine erfindungsgemäße Zusammensetzung oder eine erfin- dungsgemäße Dispersion umfasst. In solchen zu färbenden Gegenständen beträgt die Menge der erfindungsgemäßen Zusammensetzung bevorzugt 0,1 bis 10 Gew.-%, be- sonders bevorzugt 0,5 bis 5 Gew.-% und ganz besonders bevorzugt 1 bis 3 Gew.-%,
jeweils bezogen auf das Gesamtgewicht des Endprodukts. Als Endprodukt wird dabei der gesamte zu färbende Gegenstand angesehen. A further subject matter of the present invention is food, animal feed or cosmetics which comprise a composition according to the invention or a dispersion according to the invention. Another object of the present invention is a pharmaceutical composition comprising a composition according to the invention or a dispersion according to the invention. In such objects to be colored, the amount of the composition according to the invention is preferably 0.1 to 10% by weight, more preferably 0.5 to 5% by weight and most preferably 1 to 3% by weight, each based on the total weight of the final product. The end product is considered to be the entire article to be dyed.
Wird das gesamte Produkt mit der erfindungsgemäßen Zusammensetzung versehen, so ist als Endprodukt das gesamte Produkt, also zum Beispiel Lebensmittel, Tiernah- rung, Kosmetikum oder Arzneimittel, anzusehen. Dies ist zum Beispiel in Getränken, Suppen, Soßen und voll durchgefärbten Massen der Fall. Wird nur ein Teil des Produk- tes mit der erfindungsgemäßen Zusammensetzung versehen bzw. gemischt, so wird der Massenanteil der erfindungsgemäßen Zusammensetzung nur auf diesen Teil be- zogen. Dies ist zum Beispiel bei Überzügen der Fall. So bezieht sich in Lebensmitteln, in denen nur die Überzüge mit der erfindungsgemäßen Zusammensetzung gefärbt sind, der Masseanteil der erfindungsgemäßen Zusammensetzung nur auf die Masse der Überzüge, nicht aber auf den vom Überzug überzogenen Teil der Lebensmittel. Im Zweifel wird jedoch auf das gesamte Lebensmittel bezogen. Gleiches gilt für Tiernah- rung, Kosmetika oder Arzneimittel. Im Übrigen kann der Fachmann die notwendige Menge an erfindungsgemäßer Zusammensetzung auch durch Versuchsreihen mit ver- schiedenen Mengen bestimmen, wobei die notwendige Menge durch Optimieren der gewünschten Parameter ermittelt wird. Die in diesem Absatz gemachten Ausführun- gen gelten analog für die erfindungsgemäßen Dispersionen. If the entire product is provided with the composition according to the invention, then the end product is the entire product, ie, for example, food, animal feed, cosmetic or pharmaceutical. This is the case, for example, in beverages, soups, sauces and full-colored masses. If only a part of the product is provided or mixed with the composition according to the invention, then the mass fraction of the composition according to the invention is referred to this part only. This is the case, for example, with coatings. Thus, in foodstuffs in which only the coatings are colored with the composition of the invention, the mass fraction of the composition according to the invention relates only to the mass of the coatings, but not to the coating-coated part of the food. If in doubt, however, it refers to the entire food. The same applies to animal feed, cosmetics or pharmaceuticals. Incidentally, the person skilled in the art can also determine the necessary amount of composition according to the invention by means of test series with different amounts, the necessary amount being determined by optimizing the desired parameters. The statements made in this paragraph apply analogously to the dispersions according to the invention.
Bevorzugt ist das erfindungsgemäße Lebensmittel ausgesucht aus der Gruppe beste- hend aus Karamellen, Geleebonbons, Salatdressings, Soßen, Getränken und Überzüge für Süßwaren, Backwaren und Eiscreme. Ganz besonders bevorzugt sind erfindungs- gemäße Lebensmittel ausgesucht aus der Gruppe bestehend aus Flartkaramellen, Ge- leebonbons, Überzügen für Süßwaren, Backwaren und Eiscreme, und Instantgeträn- ken. Am meisten bevorzugt sind Flartkaramellen und Geleebonbons. In Flartkaramel- len und Geleebonbons bewirkt die erfindungsgemäße Zusammensetzung ein ange- nehmes Mundgefühl. Dies gilt insbesondere bei erfindungsgemäßen Zusammenset- zungen mit einer Teilchengröße von 10 pm oder weniger und ganz besonders bei ei- ner Teilchengröße von 5 pm oder weniger. Preferably, the food according to the invention is selected from the group consisting of caramel, jelly candy, salad dressings, sauces, drinks and coatings for confectionery, bakery products and ice cream. Very particular preference is given to foods according to the invention selected from the group consisting of flaked caramels, sweets, coatings for confectionery, baked goods and ice cream, and instant drinks. Most preferred are flartar candies and jelly candies. In fart caramel and jelly sweets, the composition according to the invention produces a pleasant mouthfeel. This applies in particular to compositions according to the invention having a particle size of 10 μm or less and very particularly to a particle size of 5 μm or less.
Eine weitere Ausführungsform des erfindungsgemäßen Lebensmittels ist ein flüssiges Lebensmittel. Darin kann die erfindungsgemäße Zusammensetzung und die erfin- dungsgemäße Dispersion zusätzlich zum Färben auch dazu verwendet werden, eine dauerhafte Trübung zu erzeugen. Zur Herstellung eines solchen erfindungsgemäßen
flüssigen Lebensmittels wird ein flüssiges Lebensmittel mit der erfindungsgemäßen Zusammensetzung und/oder der erfindungsgemäßen Dispersion versetzt und verrührt sowie, wenn nötig, homogenisiert. Letzteres kann zum Beispiel durch Homogenisieren mit Hilfe eines Hochdruckhomogenisators bei 100 bar erfolgen. Another embodiment of the food of the invention is a liquid food. Therein, the composition according to the invention and the dispersion according to the invention, in addition to dyeing, can also be used to produce a permanent haze. For the preparation of such an inventive liquid food is added to a liquid food with the composition of the invention and / or the dispersion of the invention and stirred and, if necessary, homogenized. The latter can be done for example by homogenization using a high-pressure homogenizer at 100 bar.
Bevorzugt sind ebenfalls Getränke und zu färbende Produkte mit einem niedrigen pH- Wert, die die erfindungsgemäße Zusammensetzung oder die erfindungsgemäße Dis- persion umfassen. In solchen Getränken und anderen Produkten reduziert die erfin- dungsgemäße Zusammensetzung oder die erfindungsgemäße Dispersion die Schaum- entwicklung erheblich im Vergleich zu Getränken oder Produkten mit einem niedrigen pH-Wert, die nur mit Calciumcarbonat versetzt wurden. Unter einem niedrigen pH- Wert wird dabei ein pH-Wert von 6 oder weniger, bevorzugt von 5 oder weniger und ganz besonders bevorzugt von 4 oder weniger verstanden. Als weitere Lebensmittel mit einem niedrigen pH-Wert kommen Gelees, Bonbons und saure Dressings in Frage. Also preferred are beverages and low pH products to be colored comprising the inventive composition or dispersion of the invention. In such beverages and other products, the composition or dispersion of the present invention significantly reduces foam development compared to beverages or low pH products added with calcium carbonate alone. Here, a low pH is understood to mean a pH of 6 or less, preferably 5 or less and most preferably 4 or less. Other foods with a low pH are jellies, candies and acid dressings.
Kurze Beschreibung der Abbildungen: Brief description of the figures:
Abbildung 1: Abbildung 1 zeigt die Schaumbildung bei Verwendung der erfindungs- gemäßen Zusammensetzung in einer Gelatinemasse mit einem pH-Wert von 3,0 im Vergleich zur Verwendung von reinem Calciumcarbonat. Figure 1: Figure 1 shows the foam formation when using the composition according to the invention in a gelatin mass with a pH of 3.0 compared to the use of pure calcium carbonate.
Beispiele: Examples:
Messung der Partikelgrößenverteilung der erfindungsgemäßen Zusammensetzungen: Measurement of the particle size distribution of the compositions according to the invention:
Zur Messung der Partikelgrößenverteilung durch Laserbeugung wird ein Gerät vom Typ„Microtrac S3500" der Firma Microtrac GmbH (Krefeld, Deutschland) verwendet. Die Partikelgrößenverteilung wird unter Verwendung von Isopropanol als Dispergier- mittel gemessen. Alle notwendigen Angaben zu solchen Messungen können der Ge- brauchsanweisung des Geräts entnommen werden. To measure the particle size distribution by laser diffraction, a Microtrac S3500 device from Microtrac GmbH (Krefeld, Germany) is used The particle size distribution is measured using isopropanol as the dispersing agent removed from the device.
Beispiel 1: Herstellung einer erfindungsgemäßen Zusammensetzung
118,75 g Tricalciumphosphat (CAFOS MF) und 6,25 g Calciumcarbonat werden in den Behälter einer BOSCH„Kompakt-Küchenmaschine MCM 2050/04" mit 2,3 L Fassungs- Vermögen gegeben. Dann wird bei 20 bis 30 °C für 5 Minuten auf der höchsten Stufe (Stufe 2) unter Einsatz eines Multifunktionsmessers gemischt um die erfindungsge- mäße Zusammensetzung zu erhalten. Example 1: Preparation of a Composition According to the Invention 118.75 g of tricalcium phosphate (CAFOS MF) and 6.25 g of calcium carbonate are added to the container of a BOSCH "MCM 2050/04 Compact Food Processor" with a capacity of 2.3 L and then heated to 20 to 30 ° C for 5 Minutes at the highest level (level 2) using a multifunctional blade mixed to obtain the inventive composition.
Beispiel 2: Herstellung von Geleebonbons Example 2: Preparation of jelly sweets
Rezeptur: 660 g Gelatine (260 Bloom) Recipe: 660 g gelatin (260 bloom)
880 g Wasser 880 g of water
1600 g Saccharose 1600 g of sucrose
480 g Wasser 480 g of water
1920 g Glucosesirup (DE 36 - 44) 1920 g glucose syrup (DE 36 - 44)
ca. 100-200 g Zitronensäurelösung 50% (Art. 625 / dest. Wasser about 100-200 g of citric acid solution 50% (item 625 / distilled water
1:1) 1: 1)
Herstellung: Die Gelatine wird in ein 2000 ml Becherglas eingewogen und es werden 880 g Wasser auf einmal hinzugegeben. Anschließend wird umgerührt und es wird 15 min quellen gelassen. Die so entstehende Mischung wird zur Herstellung einer Gelati nelösung in der Mikrowelle geschmolzen bis eine Temperatur von 80°C erreicht wird. Preparation: The gelatin is weighed into a 2000 ml beaker and 880 g of water are added all at once. It is then stirred and allowed to swell for 15 min. The resulting mixture is melted in the microwave to produce a gelatin solution until a temperature of 80 ° C is reached.
Die Saccharose wird mit 480 g Wasser auf 115 °C erwärmt. Zu der so entstehenden Saccharoselösung wird erst der Glucosesirup und dann werden 1400g der Gelatinelö- sung zugegeben und gut verrührt. Anschließend wird die Zitronensäurelösung porti- onsweise zugegeben bis der pH-Wert 3,0 erreicht. Die so erhaltene Gelatinemasse wird in hohe und niedrige II Bechergläser gefüllt und in ein 60°C warmes Wasserbad hineingestellt bis alle Blasen an die Oberfläche gestiegen sind. Der pH-Wert der so erhaltenen Gelatinemasse beträgt 3,0. The sucrose is heated to 115 ° C with 480 g of water. To the resulting sucrose solution first the glucose syrup and then 1400g of the gelatin solution are added and stirred well. Subsequently, the citric acid solution is added in portions until the pH reaches 3.0. The resulting gelatin mass is poured into high and low II beakers and placed in a 60 ° C water bath until all bubbles have risen to the surface. The pH of the gelatin mass thus obtained is 3.0.
98 g der so hergestellten Gelantinemasse werden verwendet um 100 g einer trüb bis weiß gefärbten Masse herzustellen. Hierfür werden 2 g der erfindungsgemäßen Zu- sammensetzung gemäß Beispiel 1 bei 70°C in 30 g der Gelatinemasse eingerührt. Da- nach werden weitere 68 g der Gelatinemasse bei 70°C vorsichtig eingerührt ohne Luft einzutragen.
Aus der so erhaltenen Masse werden in einer Form Geleebonbons gegossen und nach dem Abkühlen im Kühlschrank mit Trennwachs eingerieben. 98 g of the gelatin mass thus prepared are used to produce 100 g of a turbid to white colored mass. For this purpose, 2 g of the composition of the invention according to Example 1 are stirred at 70 ° C in 30 g of the gelatin. Afterwards, a further 68 g of the gelatin mass are carefully stirred in at 70 ° C. without introducing air. From the mass thus obtained jelly beans are poured in a mold and rubbed after cooling in the refrigerator with release wax.
Beispiel 3: Herstellung von Hartkaramellen Example 3: Production of hard caramels
Rezeptur: 300 g Isomalt M Recipe: 300 g Isomalt M
96 g Wasser 96 g of water
3/2 g Zitronensäure 3/2 g citric acid
0/4 g Acesulfam-K 0/4 g acesulfame-K
Herstellung: Isomalt, Wasser und Zitronensäure werden auf 165 °C erwärmt. Durch die Zugabe von Zitronensäure während des Kochprozesses bleibt die Masse sehr hell und klar. Anschließend wird die gekochte Masse auf 140 -130 °C abgekühlt. Acesul- fam-K wird eingerührt. Restwassergehalt der so entstandenen Masse beträgt ca. 2%. Preparation: Isomalt, water and citric acid are heated to 165 ° C. By adding citric acid during the cooking process, the mass remains very bright and clear. Subsequently, the cooked mass is cooled to 140 -130 ° C. Acesulfam-K is stirred in. Residual water content of the resulting mass is about 2%.
98 g der so hergestellten Masse werden verwendet um 100 g einer trüb bis weiß ge- färbten Masse herzustellen. Dazu werden 2 g der erfindungsgemäßen Zusammenset- zung gemäß Beispiel 1 zunächst in 15 g der hergestellten Masse bei 135 °C eingerührt, weitere 15 g der hergestellten Masse werden anschließend ebenfalls bei 135 °C einge- rührt. Danach werden die restlichen 68 g der hergestellten Masse zugegeben und bei 135 °C eingerührt. 98 g of the mass thus produced are used to produce 100 g of a turbid to white colored mass. For this purpose, 2 g of the composition according to the invention according to Example 1 are first stirred into 15 g of the mass prepared at 135 ° C, further 15 g of the mass prepared are then also stirred at 135 ° C. Thereafter, the remaining 68 g of the mass prepared are added and stirred at 135 ° C.
Die heiße Masse wird in Hartkaramellformen gegossen und direkt nach dem Erkalten herausgenommen und sofort in Plastiktüten verpackt. The hot mass is poured into hard caramel molds and taken out immediately after cooling and immediately packed in plastic bags.
Beispiel 4: Vergleich der Schaumentwicklung Example 4: Comparison of foam development
98 g der gemäß Beispiel 2 hergestellten Gelatinemasse wurden in einem 500 ml Be- cherglas mit 2 g der erfindungsgemäßen Zusammensetzung gemäß Beispiel 1 versetzt und gerührt. In einem weiteren 500 ml Becherglas wurden 98 g der gemäß Beispiel 2 hergestellten Gelatinemasse mit 2 g Calciumcarbonat versetzt und gerührt. Die Versu- che wurden unter den gleichen Bedingungen durchgeführt wie in Beispiel 2 beschrie- ben.
Das Volumen der Gelatinemasse die mit der erfindungsgemäßen Zusammensetzung gemäß Beispiel 1 gefärbt wurde bleibt bei ca. 100 ml, die mit Calciumcarbonat gefärb- te Masse nimmt nach dem Umrühren ein Volumen von über 200 ml ein. Da die Gela- tinemasse sauer ist, tritt in beiden Versuchen eine Schaumbildung auf. Abbildung 1 zeigt, dass die erfindungsgemäße Zusammensetzung (links) zu einer deutlich geringe- ren Schaumbildung führt als reines Calciumcarbonat (rechts). 98 g of the gelatin mass prepared according to Example 2 were mixed in a 500 ml beaker with 2 g of the composition according to the invention according to Example 1 and stirred. 98 g of the gelatin mass prepared according to Example 2 were mixed with 2 g of calcium carbonate in a further 500 ml beaker and stirred. The experiments were carried out under the same conditions as described in Example 2. The volume of the gelatin mass which was dyed with the composition according to the invention according to Example 1 remains about 100 ml, the mass colored with calcium carbonate assumes a volume of more than 200 ml after stirring. Since the gelatin mass is acidic, foaming occurs in both experiments. Figure 1 shows that the composition according to the invention (left) leads to significantly less foaming than pure calcium carbonate (right).
Beispiel 5: Bewertung des Mundgefühls Example 5: Evaluation of the mouthfeel
Es wurden Hartkaramellen nach Beispiel 3 hergestellt, die einen Anteil von 2 Gew.-% der erfindungsgemäßen Zusammensetzung gemäß Beispiel 1, bezogen auf das Ge- samtgewicht der Hartkaramellen, aufweisen. Bei der zur Herstellung der Hartkaramel- len verwendeten erfindungsgemäßen Zusammensetzung wiesen 90 % der Partikel eine Partikelgröße von 10 pm oder weniger auf. Die Partikelgröße wurde mittels des vorgenannten Verfahrens zur Messung der Partikelgrößenverteilung festgestellt. There were hard caramels prepared according to Example 3, which have a proportion of 2 wt .-% of the inventive composition according to Example 1, based on the total weight of the hard caramels have. In the composition according to the invention used to prepare the hard caramel, 90% of the particles had a particle size of 10 μm or less. The particle size was determined by means of the aforementioned method for measuring the particle size distribution.
Die Hartkaramellen wurden an 8 Personen (Verkoster) zur Verkostung durch Lutschen ausgeteilt. Die Verkoster sollten während der Verkostung beurteilen, ob die Hartka- ramellen im Mundraum ein angenehmes oder ein unangenehmes Mundgefühl und ob die Hartkaramellen im Mundraum ein glattes oder ein raues Mundgefühl erzeugen. Alle 8 Verkoster stellten während der Verkostung unabhängig voneinander fest, dass die Hartkaramellen sowohl ein angenehmes als auch ein glattes Mundgefühl erzeu- gen.
The hard caramels were handed out to 8 people (tasters) for tasting by sucking. During the tasting, the tasters should assess whether the hard caramel in the mouth creates a pleasant or unpleasant mouthfeel and whether the hard caramel in the mouth creates a smooth or rough mouthfeel. All 8 tasters independently determined during the tasting that the hard caramels produce both a pleasant and smooth mouthfeel.
Claims
1. Zusammensetzung zum Färben von Lebensmitteln, Tiernahrung, Kosmetika oder Arzneimitteln, umfassend Phosphatpartikel und Calciumcarbonatpartikel, wobei das Phosphat ausgesucht ist aus der Gruppe bestehend aus Mononatri- umphosphat, Dinatriumphosphat, Trinatriumphosphat, Monokaliumphosphat, Dikaliumphosphat, Trikaliumphosphat, Monocalciumphosphat, Dicalciumphos- phat, Tricalciumphosphat, Monomagnesiumphosphat, Dimagnesiumphosphat, Trimagnesiumphosphat und Mischungen davon, A composition for coloring foods, pet foods, cosmetics or medicines, comprising phosphate particles and calcium carbonate particles, said phosphate selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, monocalcium phosphate, dicalcium phosphate, tricalcium phosphate , Monomagnesium phosphate, dimagnesium phosphate, trimagnesium phosphate and mixtures thereof,
dadurch gekennzeichnet, characterized,
dass 90 % der Partikel eine Partikelgröße von 50 pm oder weniger aufweisen, wobei die Partikelgröße mittels Laserbeugung gemessen wird. that 90% of the particles have a particle size of 50 pm or less, wherein the particle size is measured by means of laser diffraction.
2. Zusammensetzung gemäß Anspruch 1, dadurch gekennzeichnet, das Phosphat und Calciumcarbonat im Massenverhältnis von 99,5 zu 0,5 bis 75 zu 25 vorlie- gen. 2. Composition according to claim 1, characterized in that the phosphate and calcium carbonate in the mass ratio of 99.5 to 0.5 to 75 to 25 present gene.
3. Zusammensetzung nach einem der vorangehenden Ansprüche, dadurch ge- kennzeichnet, dass das Phosphat ausgesucht ist aus der Gruppe bestehend aus3. Composition according to one of the preceding claims, characterized in that the phosphate is selected from the group consisting of
Monocalciumphosphat, Dicalciumphosphat, Tricalciumphosphat, Monomagne- siumphosphat, Dimagnesiumphosphat, Trimagnesiumphosphat und Mischun- gen davon. Monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, monomagnesium phosphate, dimagnesium phosphate, trimagnesium phosphate and mixtures thereof.
4. Zusammensetzung nach einem der vorangehenden Ansprüche, dadurch ge- kennzeichnet, dass sie Tricalciumphosphat umfasst. 4. Composition according to one of the preceding claims, characterized in that it comprises tricalcium phosphate.
5. Zusammensetzung nach einem der vorangehenden Ansprüche, dadurch ge- kennzeichnet, dass es sich um einen pulverförmigen Feststoff handelt. 5. Composition according to one of the preceding claims, characterized in that it is a powdery solid.
6. Zusammensetzung nach einem der vorangehenden Ansprüche, dadurch ge- kennzeichnet, dass es sich um einen pulverförmigen Feststoff handelt, der aus6. The composition according to any one of the preceding claims, character- ized in that it is a powdery solid, the
Phosphatpartikeln und Calciumcarbonatpartikeln besteht. Phosphate particles and calcium carbonate particles.
7. Zusammensetzung nach einem der vorangehenden Ansprüche, dadurch ge- kennzeichnet, dass sie zusätzlich ein Bindemittel umfasst.
7. Composition according to one of the preceding claims, characterized in that it additionally comprises a binder.
8. Dispersion einer Zusammensetzung nach einem der Ansprüche 1 bis 7 in einem flüssigen Trägermedium. 8. Dispersion of a composition according to any one of claims 1 to 7 in a liquid carrier medium.
9. Lebensmittel, Tiernahrung oder Kosmetika, dadurch gekennzeichnet, dass sie eine Zusammensetzung gemäß einem der Ansprüche 1 bis 7 oder eine Disper- sion nach Anspruch 8 umfassen. 9. Food, pet food or cosmetics, characterized in that they comprise a composition according to any one of claims 1 to 7 or a dispersion according to claim 8.
10. Arzneimittel, dadurch gekennzeichnet, dass es eine Zusammensetzung gemäß einem der Ansprüche 1 bis 7 oder eine Dispersion nach Anspruch 8 umfasst. 10. Medicament, characterized in that it comprises a composition according to one of claims 1 to 7 or a dispersion according to claim 8.
11. Lebensmittel nach Anspruch 9, dadurch gekennzeichnet, dass es ausgesucht ist aus der Gruppe bestehend aus Karamellen, Geleebonbons, Salatdressings, So- ßen, Getränken und Überzügen für Süßwaren, Backwaren und Eiscreme. 11. Food according to claim 9, characterized in that it is selected from the group consisting of caramel, jelly candy, salad dressings, sauces, drinks and coatings for confectionery, baked goods and ice cream.
12. Lebensmittel nach Anspruch 11, dadurch gekennzeichnet, dass es sich um Hartkaramellen handelt. 12. Food according to claim 11, characterized in that it is hard caramels.
13. Lebensmittel nach Anspruch 11, dadurch gekennzeichnet, dass es sich um Ge- leebonbons handelt. 13. Food according to claim 11, characterized in that it is sweetened sweets.
14. Lebensmittel nach Anspruch 9, dadurch gekennzeichnet, dass es sich um ein Getränk mit einem pH-Wert von 6 oder weniger handelt. 14. Food according to claim 9, characterized in that it is a beverage having a pH of 6 or less.
15. Verwendung einer Zusammensetzung gemäß einem der Ansprüche 1 bis 7 oder einer Dispersion nach Anspruch 8 in Lebensmitteln, Tiernahrung oder Kosmeti- ka.
15. Use of a composition according to any one of claims 1 to 7 or a dispersion according to claim 8 in food, pet food or Kosmetika ka.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102017127902.4A DE102017127902A1 (en) | 2017-11-27 | 2017-11-27 | Composition for coloring food |
| PCT/EP2018/082633 WO2019102022A1 (en) | 2017-11-27 | 2018-11-27 | Composition for coloring food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP3691470A1 true EP3691470A1 (en) | 2020-08-12 |
Family
ID=64604618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP18814523.9A Pending EP3691470A1 (en) | 2017-11-27 | 2018-11-27 | Composition for coloring food |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP3691470A1 (en) |
| DE (1) | DE102017127902A1 (en) |
| WO (1) | WO2019102022A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102020003477A1 (en) | 2020-06-10 | 2021-12-16 | DÖHLER GmbH | Pigment for the whitening of food, dietary supplements, cosmetic or pharmaceutical products |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012143515A1 (en) * | 2011-04-21 | 2012-10-26 | Nestec S.A. | Creamers and methods of making same |
| WO2018046572A1 (en) * | 2016-09-08 | 2018-03-15 | Schaefer Kalk Gmbh & Co. Kg | Composite powder containing calcium carbonate and having microstructured particles |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU495943B2 (en) * | 1975-09-19 | 1977-03-24 | General Foods Corporation | Making beverage mixes andthe product thereof |
| FR2764477B1 (en) * | 1997-06-13 | 1999-08-20 | Diepharmex | HIGH CALCIUM SUGAR FREE GEL |
| US6444252B1 (en) * | 1998-11-20 | 2002-09-03 | General Mills, Inc. | Methods of preparation of gel products fortified with calcium |
| US20060257537A1 (en) * | 2005-04-27 | 2006-11-16 | Wisconsin Alumni Research Foundation | Method to reduce pink color in light colored, cooked, uncured meats |
| DK2385766T4 (en) | 2009-01-07 | 2022-05-23 | Oterra As | COMPOSITION INCLUDING CALCIUM CARBONATE AS A WHITE PIGMENT |
| DE102010030546A1 (en) * | 2010-06-25 | 2011-01-05 | Lr Health And Beauty Systems Gmbh | Dental care chewing gum, useful for reduction of bacterial count in the oral cavity and maintaining the dental and oral hygiene, comprises silver |
| US9084842B1 (en) * | 2012-05-07 | 2015-07-21 | Rania Agha | Dermal filler composition |
-
2017
- 2017-11-27 DE DE102017127902.4A patent/DE102017127902A1/en active Pending
-
2018
- 2018-11-27 WO PCT/EP2018/082633 patent/WO2019102022A1/en unknown
- 2018-11-27 EP EP18814523.9A patent/EP3691470A1/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012143515A1 (en) * | 2011-04-21 | 2012-10-26 | Nestec S.A. | Creamers and methods of making same |
| WO2018046572A1 (en) * | 2016-09-08 | 2018-03-15 | Schaefer Kalk Gmbh & Co. Kg | Composite powder containing calcium carbonate and having microstructured particles |
Non-Patent Citations (1)
| Title |
|---|
| See also references of WO2019102022A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| DE102017127902A1 (en) | 2019-05-29 |
| WO2019102022A1 (en) | 2019-05-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69422279T2 (en) | AGGLOMERIZED COMPOSITION, METHOD FOR THE PRODUCTION THEREOF AND FOOD CONTAINING THIS COMPOSITION | |
| DE69313988T2 (en) | Controlled melting point matrix formed by mixing a "shearform" matrix with an oily material | |
| WO2010124870A1 (en) | Concentrated, creamy to solid and dry compositions of an oil-in-water emulsion, method for the production thereof and use thereof for producing improved foods in terms of sensory aspects and nutrition physiology | |
| DE60115439T2 (en) | WATER CONTAINING MILK CHOCOLATE | |
| DE2836575A1 (en) | VEGETABLE OIL COMPOSITION WITH A CONTENT OF LECITHIN AND PURE AETHYL ALCOHOL | |
| DE69426049T2 (en) | Dimensional stability of chocolate | |
| DE10012199A1 (en) | Encapsulated controlled release substances | |
| DE202006021164U1 (en) | Base material for the production of, in particular, food and feed | |
| DE102012021545A1 (en) | Fat system, e.g. Food fat system, cosmetic fat system, pharmaceutical fat system and product for use in fatty foods, cosmetics or pharmaceuticals | |
| DE10392269T5 (en) | Processes and products made by this process for reducing the agglomeration of granular foods | |
| DE1792769A1 (en) | USE OF PHOSPHORIC ACID ESTER SALT TO PREVENT DENTAL CARIES | |
| WO2019102022A1 (en) | Composition for coloring food | |
| KR102444342B1 (en) | Chocolate-like foods containing polyunsaturated fatty acids | |
| DE112010005235B4 (en) | Coating agents for coating medicines and foodstuffs | |
| WO2005023011A2 (en) | Formulation based on phospholipids | |
| DE60312337T2 (en) | ENCAPSULATED CRYSTALLINE MILKY ACID | |
| DE102009019550B4 (en) | Composition of a phase-stable oil-in-water emulsion, process for their preparation, formulation containing them and their use | |
| DE2536250A1 (en) | SOLID CHOCOLATE MASS AND METHOD FOR PRODUCING IT | |
| US20120277298A1 (en) | Flavanones-containing food compositions | |
| DE102015201069A1 (en) | Instant mixing, in particular for soft ice cream, and method of manufacture | |
| WO2009077449A1 (en) | Preparation containing gelatin and xanthan or konjac, in particular for producing a coating mass for foods, a food spread, a sauce or a dessert | |
| DE102006033187A1 (en) | Powdered gelatin product, useful as instant gelatin, comprises gelatin powder particle, gelatin-hydrolysate and lecithin, where the product is produced by mixing the gelatin powder with the hydrolysate under the formation of agglomerate | |
| DE19654337B4 (en) | Process for producing a homogeneous and stable fat / sugar mixture | |
| EP3714969A1 (en) | Emulsifier mixtures | |
| DE2308640C3 (en) | Statute of limitations for the manufacture of colored, powdered food compositions |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: UNKNOWN |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE |
|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE |
|
| 17P | Request for examination filed |
Effective date: 20200506 |
|
| AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR |
|
| AX | Request for extension of the european patent |
Extension state: BA ME |
|
| DAV | Request for validation of the european patent (deleted) | ||
| DAX | Request for extension of the european patent (deleted) | ||
| RAP3 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: SENSIENT TECHNOLOGIES EUROPE GMBH |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: EXAMINATION IS IN PROGRESS |
|
| 17Q | First examination report despatched |
Effective date: 20240206 |