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WO2020074669A1 - Foodstuff containing apple wax and use of apple wax as an additive in a foodstuff - Google Patents

Foodstuff containing apple wax and use of apple wax as an additive in a foodstuff Download PDF

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Publication number
WO2020074669A1
WO2020074669A1 PCT/EP2019/077532 EP2019077532W WO2020074669A1 WO 2020074669 A1 WO2020074669 A1 WO 2020074669A1 EP 2019077532 W EP2019077532 W EP 2019077532W WO 2020074669 A1 WO2020074669 A1 WO 2020074669A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
wax
apple
apple wax
chocolate
Prior art date
Application number
PCT/EP2019/077532
Other languages
German (de)
French (fr)
Inventor
Bülent AYDIN
Original Assignee
Katjes Fassin Gmbh. + Co. Kommanditgesellschaft
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Katjes Fassin Gmbh. + Co. Kommanditgesellschaft filed Critical Katjes Fassin Gmbh. + Co. Kommanditgesellschaft
Priority to EP19787204.7A priority Critical patent/EP3864117A1/en
Publication of WO2020074669A1 publication Critical patent/WO2020074669A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • 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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B11/00—Recovery or refining of other fatty substances, e.g. lanolin or waxes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • A23F5/145—Coating whole beans with a layer
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/209—Barrier agent, e.g. layer
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/22—Coating agent

Definitions

  • the present invention relates to a food containing apple wax as an additive and the use of apple wax.
  • Beeswax (E 901) and camauba wax (E 903) are approved as additives in the food industry.
  • Beeswax is a natural substance that is produced in the wax glands of honey bees living in captivity and in the wild. The bee colonies create honeycombs from the beeswax, which are used to store honey, store pollen and raise youngsters.
  • Camauba wax is obtained from the leaves of the Camauba palm, which are covered on both sides with a powdery wax layer. This partially comes off after the leaves have dried, the rest is removed from the lengthways split leaves by brushing, tapping and scraping. The wax is then melted and the contaminants that settle are removed and sieved.
  • bees and camamauba wax are used in particular as coating agents and as fillers.
  • a coating agent or as a component of a coating agent they protect the food from loss of smell, taste and moisture, promote the shine or extend the freshness.
  • These waxes are used in particular as coating agents for fruit, coffee, nuts, pastries or biscuits and small biscuits covered with chocolate.
  • One object of the invention is in particular to provide, preferably vegan foods coated with a coating agent, which have an improved gloss compared to the foods known from the prior art and coated with beeswax and / or camauba wax.
  • the present invention was based on the object of providing, with a coating agent, preferably vegan foodstuffs which, in comparison with the foods known from the prior art and coated with beeswax and / or camauba wax, provide an improved sealing of the surface through the coating agent and therefore protect the food even better from loss of smell, taste and brightness.
  • the independent claims make a contribution to the at least partial fulfillment of at least one of these tasks.
  • the dependent claims provide preferred embodiments that contribute to at least partially performing at least one of the tasks.
  • a food containing apple wax as an additive contributes to the fulfillment of at least one of the tasks according to the invention, the food being at most 0.1% by weight, particularly preferably at most 0.01% by weight, even more preferably at most
  • 0.01 wt .-% based on the total weight of the food, contains an additive from the group consisting of beeswax (E 901), camauba wax (E 903) or a mixture of these two waxes.
  • the food is free of beeswax, camauba wax, or a mixture of these two waxes.
  • the foodstuff the apple wax as an additive in an amount in a range from 0.0001 to 1% by weight, particularly preferably in a range from 0.001 to 0.5% by weight and most preferably in an amount in a range from 0.01 to 0.1% by weight, in each case based on the weight of the food.
  • the apple wax contained in the food can be obtained by all methods known to the person skilled in the art for obtaining apple wax from apple peels.
  • the apple wax is preferably obtainable by a process comprising the process steps: i) extraction of an apple peel-containing composition with organic solvents, preferably with an organic solvent selected from the group consisting of alcohols such as ethanol, ethers, hydrocarbons, halogenated hydrocarbons such as for example chloroform, or a mixture of at least two of them; ii) at least partial evaporation of the organic solvent from the extract to obtain apple wax.
  • a suitable composition containing apple peels, which is used in process step i), is depectinized apple pomace, which is obtained as a waste product in the pectin manufacturing industry.
  • apple wax realizes at least one of the following properties, but preferably both of the following properties:
  • the coating agent can contain other components in addition to the apple wax, such as, for example, a vegetable oil as carrier and / or antioxidant as further additives.
  • Preferred vegetable oils are, in particular, sunflower oil, soybean oil, peanut oil, rapeseed oil, semen oil, safflower oil, tall oil, linseed oil, rapeseed oil, mustard oil, olive oil, tea seed oil, corn oil, wheat germ oil, coriander oil, safflower oil, safflower oil, borage oil, evening primrose oil, fennel oil or Johannes oil a mixture of at least two of these oils.
  • Preferred antioxidants are, for example, butylhydroxyanisole, butylhydroxytoluene, guaiac resin, lecithin, nordihydroguajaretklare, propyl gallate, octyl gallate, dodecyl gallate, tocopherols, trihydroxybutyrophenone, ascorbic acid, ascorbyl palmitate, dilaurylthio ditrate dicropoic acid.
  • the food is a fruit, the surface of which is at least partially coated with a coating agent containing apple wax.
  • the fruit is selected from the group consisting of an apple, a pear, a banana, a pineapple, an avocado, a mango, a melon, a citrus, a pomegranate and a peach.
  • the food is a food with a chocolate surface, preferably with a Chocolate coating, wherein the chocolate surface, preferably the chocolate coating, is at least partially coated with a coating agent containing apple wax.
  • a preferred food in this context is a piece of chocolate covered biscuit, in particular a biscuit covered with chocolate, a confectionery covered with chocolate or a fruit covered with chocolate.
  • the food is a coffee bean, the surface of the coffee bean being at least partially coated with a coating agent containing apple wax.
  • the food is a nut, the surface of the nut being at least partially coated with a coating agent containing apple wax.
  • the food is a baked good, the surface of the baked good being at least partially coated with a coating agent containing apple wax.
  • Preferred baked goods in this context are fine baked goods, ie baked goods, which are produced from doughs or masses by baking, roasting, drying, cooking extrusion or other processes. The doughs or masses are prepared using cereals and / or cereal products, starches, Lithuanians, types of sugar.
  • suitable fine baked goods are tree cakes, tree cake toppers, tree cake cakes, baked goods made from Viennese mass (cake bases), sand cakes, marble cakes, king cakes, king cakes of Rhenish style, English cakes, puff pastries, stollen (almond, marzipan, poppy seed, nut, Butter, quark stollen), bee sting, butter cake, butter crumble cake, Danish pastry, Danish pastry, Lrüche bread, cheesecake, cheese cake (cheese cream cake), cream cake, cream cake, cream cake (butter cream cake), Lrank Significantter wreath, Black Forest cherry cake, Sachbrot cake.
  • Example 1 relates to the use of apple wax as a component of a coating agent for the treatment of pears.
  • Untreated pears (Williams Christ variety) were coated with 0.1% by weight, based on the total weight of the pears, of a coating composition comprising 7.5% by weight of apple wax (obtained according to the procedure in Example 1 on page 13 of WO) 93/17083 Al) and 92.5% by weight sunflower oil coated / waxed. To do this, the untreated pears are sprayed evenly with the coating agent.
  • Example 2 Food with a chocolate surface
  • Example 2 relates to the use of apple wax as a component of a coating agent for treating a food with a chocolate surface.
  • butter cookies are covered with a chocolate coating. After the chocolate has solidified, the butter biscuits are coated with the coating agent described in Example 1.
  • the chocolate-covered butter cookies from Example 2 were treated with a coating agent which contained beeswax instead of apple wax.
  • Example 3 Comparison between apple wax and bees or camauba wax
  • Fruit gums (Katje's "lucky hearts") were coated with the same amount of coating agent (containing wax, sunflower oil and antioxidant (a-tocopherol)).
  • coating agent containing wax, sunflower oil and antioxidant (a-tocopherol)
  • the untreated products are rotated again in a wax drum with the coating agent being fed continuously. By rubbing the products together, the coating agent is spread over the surface.
  • the treated fruit gums are then stored at 20 ° C for 4 weeks and then assessed for their flowability with a scale from 1 to 5 ("5" means best; "1": worst).
  • AW apple wax
  • CW Camauba wax
  • BCW mixture of bees and camauba wax
  • the dosage of apple wax with 0.9 g / kg of the coating agent at 5 minutes in the drum leads to the same good results as beeswax-containing coating agent at a dosage of 1.2 g / kg of the coating agent at 5 minutes in the drum , camauba wax-containing coating agent with a dosage of 1.8 g / kg of the coating agent at 5 min in the drum and coating agent containing a beeswax-camauba wax mix with a dosage of 1.5 g / kg of the coating agent at 5 min in the drum.
  • the gloss was comparably good in all samples.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Confectionery (AREA)

Abstract

The present invention relates to a foodstuff, containing apple wax as an additive, wherein the foodstuff contains at most 0.1 wt%, in reference to the total weight of the foodstuff, of an additive from the group consisting of beeswax (E901) and carnauba wax (E903) or a mixture of these two waxes. The invention also relates to the use of apple wax.

Description

APFELWACHS-BEINHALTENDE LEBENSMITTEL UND VERWENDUNG VON APFELWACHS ALS ZUSATZSTOFF IN EINEM LEBENSMITTEL  APPLE WAX CONTAINING FOOD AND USE OF APPLE WAX AS AN ADDITIVE IN A FOOD
Die vorliegende Erfindung betrifft ein Lebensmittel beinhaltend Apfelwachs als Zusatzstoff sowie die Verwendung von Apfelwachs. Bienenwachs (E 901) und Camaubawachs (E 903) sind als Zusatzstoffe in der Lebensmittelin dustrie zugelassen. Das Bienenwachs ist ein natürlicher Stoff, der in den Wachsdrüsen von in Gefangenschaft und im Freiland lebenden Honigbienen produziert wird. Aus dem Bienen wachs lassen die Bienenvölker Waben entstehen, die der Aufbewahrung von Honig, der Lage rung von Pollen und der Aufzucht von Nachwuchs dienen. Camaubawachs wird von den beid- seitig mit einer pulverförmigen Wachsschicht bedeckten Blättern der Camaubapalme gewon nen. Diese löst sich teilweise nach dem Trocknen der Blätter ab, der Rest wird durch Bürsten, Klopfen und Schaben von den längs gespaltenen Blättern abgelöst. Das Wachs wird anschlie ßend geschmolzen und von den sich absetzenden Verunreinigungen befreit und abgesiebt. Bei der Verwendung als Zusatzstoff in Lebensmitteln werden Bienen- und Camaubawachs insbesondere als Überzugsmittel und als Füllstoff verwendet. Als Überzugsmittel bzw. als Be standteil eines Überzugsmittels schützen sie die Lebensmittel vor Geruchs-, Geschmacks- und Feuchtigkeitsverlusten, fördern den Glanz oder verlängern die Frische. Eingesetzt werden die se Wachse insbesondere als Überzugsmittel für Obst, Kaffee, Nüsse, Gebäck oder mit Schoko- lade überzogenen Keksen und kleinen Gebäckstücken. The present invention relates to a food containing apple wax as an additive and the use of apple wax. Beeswax (E 901) and camauba wax (E 903) are approved as additives in the food industry. Beeswax is a natural substance that is produced in the wax glands of honey bees living in captivity and in the wild. The bee colonies create honeycombs from the beeswax, which are used to store honey, store pollen and raise youngsters. Camauba wax is obtained from the leaves of the Camauba palm, which are covered on both sides with a powdery wax layer. This partially comes off after the leaves have dried, the rest is removed from the lengthways split leaves by brushing, tapping and scraping. The wax is then melted and the contaminants that settle are removed and sieved. When used as an additive in foods, bees and camamauba wax are used in particular as coating agents and as fillers. As a coating agent or as a component of a coating agent, they protect the food from loss of smell, taste and moisture, promote the shine or extend the freshness. These waxes are used in particular as coating agents for fruit, coffee, nuts, pastries or biscuits and small biscuits covered with chocolate.
Es hat sich allerdings gezeigt, dass sich insbesondere der Glanz und der Schutz vor Feuchtig keitsverlusten durch auf natürlichen Wachsen basierenden Überzugsmitteln in Lebensmitteln verbessern lässt. Allgemein ist es eine Aufgabe der vorliegenden Erfindung, einen Nachteil, der sich aus dem Stand der Technik ergibt, zumindest teilweise zu überwinden. Eine Aufgabe der Erfindung ist es insbesondere, mit einem Überzugsmittel beschichtete, vorzugsweise vegane Lebensmittel bereitzustellen, welche im Vergleich zu den aus dem Stand der Technik bekannten, mit Bie- nenwachs und/oder Camaubawachs beschichteten Lebensmitteln einen verbesserten Glanz aufweisen. Eine Aufgabe der Erfindung ist es auch, mit einem Wachs beschichtete, vorzugs- weise vegane Lebensmittel bereitzustellen, welche im Vergleich zu den aus dem Stand der Technik bekannten und mit Bienenwachs und/oder Camaubawachs beschichteten Lebensmit teln mit weniger Wachs beschichtet sind und dennoch einen vergleichbaren Glanz und/oder eine vergleichbarer Tendenz, aneinander zu haften, aufweisen. Darüber hinaus lag der vorlie- genden Erfindung die Aufgabe zugrunde, mit einem Überzugsmittel beschichtete, vorzugswei- se vegane Lebensmittel bereitzustellen, welche im Vergleich zu den aus dem Stand der Tech nik bekannten, mit Bienenwachs und/oder Camaubawachs beschichteten Lebensmitteln eine verbesserte Versiegelung der Oberfläche durch das Überzugsmittel aufweisen und demnach das Lebensmittel noch besser vor Geruchs-, Geschmacks- und Leuchtigkeits Verlusten schüt zen. However, it has been shown that in particular the gloss and the protection against loss of moisture can be improved by means of coating agents based on natural waxes in foods. In general, it is an object of the present invention to at least partially overcome a disadvantage that arises from the prior art. One object of the invention is in particular to provide, preferably vegan foods coated with a coating agent, which have an improved gloss compared to the foods known from the prior art and coated with beeswax and / or camauba wax. It is also an object of the invention to provide wax-coated, preferably vegan foods, which are coated with less wax than the foodstuffs known from the prior art and coated with beeswax and / or camauba wax and yet have a comparable one Have gloss and / or a comparable tendency to adhere to one another. In addition, the present invention was based on the object of providing, with a coating agent, preferably vegan foodstuffs which, in comparison with the foods known from the prior art and coated with beeswax and / or camauba wax, provide an improved sealing of the surface through the coating agent and therefore protect the food even better from loss of smell, taste and brightness.
Ein Beitrag zur mindestens teilweisen Erfüllung mindestens einer dieser Aufgaben wird durch die unabhängigen Ansprüche geleistet. Die abhängigen Ansprüche stellen bevorzugte Ausfüh- mngsformen bereit, die zur mindestens teilweisen Erfüllung mindestens einer der Aufgaben beitragen. The independent claims make a contribution to the at least partial fulfillment of at least one of these tasks. The dependent claims provide preferred embodiments that contribute to at least partially performing at least one of the tasks.
Einen Beitrag zur Erfüllung mindestens einer der erfindungsgemäßen Aufgaben leistet ein Le bensmittel, beinhaltend Apfelwachs als Zusatzstoff, wobei das Lebensmittel höchstens 0,1 Gew.-%, besonders bevorzugt höchstens 0,01 Gew.-%, noch mehr bevorzugt höchstensA food containing apple wax as an additive contributes to the fulfillment of at least one of the tasks according to the invention, the food being at most 0.1% by weight, particularly preferably at most 0.01% by weight, even more preferably at most
0,01 Gew.-%, jeweils bezogen auf das Gesamtgewicht des Lebensmittels, eines Zusatzstoffes aus der Gmppe bestehend aus Bienenwachs (E 901), Camaubawachs (E 903) oder einer Mi schung aus diesen beiden Wachsen, enthält. Am meisten bevorzugt ist das Lebensmittel frei von Bienenwachs, Camaubawachs oder einer Mischung aus diesen beiden Wachsen. Weiterhin ist es erfindungsgemäß bevorzugt, dass das Lebensmittel das Apfelwachs als Zu satzstoff in einer Menge in einem Bereich von 0,0001 bis 1 Gew.-%, besonders bevorzugt in einem Bereich von 0,001 bis 0,5 Gew.-% und am meisten bevorzugt in einer Menge in einem Bereich von 0,01 bis 0,1 Gew.-%, jeweils bezogen auf das Gewicht des Lebensmittels, bein- haltet. 0.01 wt .-%, based on the total weight of the food, contains an additive from the group consisting of beeswax (E 901), camauba wax (E 903) or a mixture of these two waxes. Most preferably, the food is free of beeswax, camauba wax, or a mixture of these two waxes. Furthermore, it is preferred according to the invention that the foodstuff the apple wax as an additive in an amount in a range from 0.0001 to 1% by weight, particularly preferably in a range from 0.001 to 0.5% by weight and most preferably in an amount in a range from 0.01 to 0.1% by weight, in each case based on the weight of the food.
Das in dem Lebensmittel enthaltene Apfelwachs kann durch alle dem Fachmann bekannten Verfahren zur Gewinnung von Apfelwachs aus Apfelschalen erhalten werden. Vorzugsweise ist das Apfelwachs erhältlich durch ein Verfahren umfassend die Verfahrensschritte: i) Extraktion einer Apfelschalen beinhaltenden Zusammensetzung mit organischen Lö- sungsmitteln, vorzugsweise mit einem organischen Lösungsmittel ausgewählt aus der Gruppe bestehend aus Alkoholen wie beispielsweise Ethanol, Ethem, Kohlenwasserstof- fen, halogenierten Kohlenwasserstoffen wie beispielsweise Chloroform, oder einer Mi- schung aus mindestens zwei davon; ii) zumindest teilweises Verdampfen des organischen Lösungsmittels aus dem Extrakt unter Erhalt von Apfelwachs. Eine geeignete Apfelschalen beinhaltende Zusammensetzung, welche im Verfahrensschritt i) eingesetzt wird, ist entpektinisierter Apfeltrester, der als Abfallprodukt in der Pektin herstel- lenden Industrie anfällt. Ein Verfahren zur Herstellung von Apfelwachs aus entpektinisiertem Apfeltrester ist beispielsweise in der WO 93/17083 Al beschrieben. Weiterhin ist es erfindungsgemäß bevorzugt, dass das Apfelwachs mindestens eine der folgen den Eigenschaften, vorzugsweise jedoch beide der folgenden Eigenschaften verwirklicht: The apple wax contained in the food can be obtained by all methods known to the person skilled in the art for obtaining apple wax from apple peels. The apple wax is preferably obtainable by a process comprising the process steps: i) extraction of an apple peel-containing composition with organic solvents, preferably with an organic solvent selected from the group consisting of alcohols such as ethanol, ethers, hydrocarbons, halogenated hydrocarbons such as for example chloroform, or a mixture of at least two of them; ii) at least partial evaporation of the organic solvent from the extract to obtain apple wax. A suitable composition containing apple peels, which is used in process step i), is depectinized apple pomace, which is obtained as a waste product in the pectin manufacturing industry. A method for producing apple wax from depectinized apple pomace is described, for example, in WO 93/17083 A1. It is further preferred according to the invention that the apple wax realizes at least one of the following properties, but preferably both of the following properties:
(a) einen Gehalt an Nonacosan in einem Bereich von 10 bis 50 Gew.-%, bevorzugt in einem Bereich von 15 bis 40 Gew.-% und am meisten bevorzugt in einem Bereich von 20 bis 35 Gew.-%, jeweils bezogen auf das Gesamtgewicht des Apfelwaches; (ß) einen Gehalt an Urolsäure in einem Bereich von 20 bis 80 Gew.-%, bevorzugt in einem Bereich von 25 bis 70 Gew.-% und am meisten bevorzugt in einem Bereich von 35 bis 70 Gew.-%, jeweils bezogen auf das Gesamtgewicht des Apfelwaches. (a) a content of nonacosan in a range from 10 to 50% by weight, preferably in a range from 15 to 40% by weight and most preferably in a range from 20 to 35% by weight, in each case based on the total weight of the apple wax; (β) a content of urolic acid in a range from 20 to 80% by weight, preferably in a range from 25 to 70% by weight and most preferably in a range from 35 to 70% by weight, in each case based on the total weight of the apple wax.
Wird das Apfelwachs als Überzugsmittel oder als Bestandteil eines Überzugsmittels für das Lebensmittel eingesetzt, so kann das Überzugsmittel neben dem Apfelwachs weitere Kompo- nenten beinhalten, wie beispielsweise ein Pflanzenöl als Träger und/oder Antioxidationsmittel als weitere Zusatzstoffe. If the apple wax is used as a coating agent or as part of a coating agent for the food, the coating agent can contain other components in addition to the apple wax, such as, for example, a vegetable oil as carrier and / or antioxidant as further additives.
Bevorzugte Pflanzenöle sind insbesondere Sonnenblumenöl, Sojaöl, Erdnußöl, Rapsöl, Se- samöl, Safloröl, Tallöl, Leinöl, Rüböl, SenfÖl, Olivenöl, Teesamenöl, Maisöl, Weizenkeimöl, Korianderöl, Distelöl, Färberdistelöl, Borretschöl, Nachtkerzenöl, Fenchelöl oder Johannes- beersamenöl oder ein Gemisch aus mindestens zwei dieser Öle. Preferred vegetable oils are, in particular, sunflower oil, soybean oil, peanut oil, rapeseed oil, semen oil, safflower oil, tall oil, linseed oil, rapeseed oil, mustard oil, olive oil, tea seed oil, corn oil, wheat germ oil, coriander oil, safflower oil, safflower oil, borage oil, evening primrose oil, fennel oil or Johannes oil a mixture of at least two of these oils.
Bevorzugte Antioxidationsmittel sind beispielsweise Butylhydroxyanisol, Butylhydroxytoluol, Guajakharz, Lecithin, Nordihydroguajaretsäure, Propylgallat, Octylgallat, Dodecylgallat, Tocopherole, Trihydroxybutyrophenon, Ascorbinsäure, Ascorbylpalmitat, Dilaurylthio- dipropionat, Distearylthiodipropionat, Monoisopropylcitrat, Thiodipropionsäure, Citraconsäure oder eine Kombination aus mindestens zwei dieser Antioxidantien. Preferred antioxidants are, for example, butylhydroxyanisole, butylhydroxytoluene, guaiac resin, lecithin, nordihydroguajaretsäure, propyl gallate, octyl gallate, dodecyl gallate, tocopherols, trihydroxybutyrophenone, ascorbic acid, ascorbyl palmitate, dilaurylthio ditrate dicropoic acid.
Gemäß einer ersten besonderen Ausführungsform des erfindungsgemäßen Lebensmittels ist das Lebensmittel ein Obst, dessen Oberfläche zumindest teilweise mit einem Apfelwachs be- inhaltenden Überzugsmittel beschichtet ist. In diesem Zusammenhang ist es besonders bevor- zugt, dass das Obst ausgewählt ist aus der Gruppe bestehend aus einem Apfel, einer Birne, einer Banane, einer Ananas, einer Avocado, einer Mango, einer Melone, einer Zitrusfrucht, einem Granatapfel und einem Pfirsich. According to a first particular embodiment of the food according to the invention, the food is a fruit, the surface of which is at least partially coated with a coating agent containing apple wax. In this context, it is particularly preferred that the fruit is selected from the group consisting of an apple, a pear, a banana, a pineapple, an avocado, a mango, a melon, a citrus, a pomegranate and a peach.
Gemäß einer zweiten besonderen Ausführungsform des erfindungsgemäßen Lebensmittels ist das Lebensmittel ein Lebensmittel mit einer Schokoladenoberfläche, vorzugsweise mit einem Schokoladenüberzug, wobei die Schokoladenoberfläche, vorzugsweise der Schokoladenüber zug, zumindest teilweise mit einem Apfelwachs beinhaltenden Überzugsmittel beschichtet ist. Ein in diesem Zusammenhang bevorzugtes Lebensmittel ist ein mit Schokolade überzogenes Gebäckstück, insbesondere ein mit Schokolade überzogener Keks, eine mit Schokolade über- zogene Süßware oder ein mit Schokolade überzogenes Obst. According to a second particular embodiment of the food according to the invention, the food is a food with a chocolate surface, preferably with a Chocolate coating, wherein the chocolate surface, preferably the chocolate coating, is at least partially coated with a coating agent containing apple wax. A preferred food in this context is a piece of chocolate covered biscuit, in particular a biscuit covered with chocolate, a confectionery covered with chocolate or a fruit covered with chocolate.
Gemäß einer dritten besonderen Ausführungsform des erfindungsgemäßen Lebensmittels ist das Lebensmittel eine Kaffeebohne, wobei die Oberfläche der Kaffeebohne zumindest teilwei- se mit einem Apfelwachs beinhaltenden Überzugsmittel beschichtet ist. According to a third particular embodiment of the food according to the invention, the food is a coffee bean, the surface of the coffee bean being at least partially coated with a coating agent containing apple wax.
Gemäß einer vierten besonderen Ausführungsform des erfindungsgemäßen Lebensmittels ist das Lebensmittel eine Nuss, wobei die Oberfläche der Nuss zumindest teilweise mit einem Apfelwachs beinhaltenden Überzugsmittel beschichtet ist. Gemäß einer fünften besonderen Ausführungsform des erfindungsgemäßen Lebensmittels ist das Lebensmittel eine Backware, wobei die Oberfläche der Backware zumindest teilweise mit einem Apfelwachs beinhaltenden Überzugsmittel beschichtet ist. In diesem Zusammenhang bevorzugte Backwaren sind feine Backwaren, i. e. Backwaren, die aus Teigen oder Massen durch Backen, Rösten, Trocknen, Kochextrusion oder andere Verfahren hergestellt werden. Die Teige oder Massen werden unter Verwendung von Getreide und/oder Getreideerzeugnis- sen, Stärken, Letten, Zuckerarten bereitet. Beispiele geeigneter feiner Backwaren sind Baum kuchen, Baumkuchenspitzen, Baumkuchentorte, Backwaren aus Wiener Masse (Tortenböden), Sandkuchen, Marmorkuchen, Königskuchen, Königskuchen rheinischer Art, Englischer Ku chen, Blätterteiggebäck, Stollen (Mandel-, Marzipan-, Mohn-, Nuss-, Butter-, Quarkstollen), Bienenstich, Butterkuchen, Butterstreuselkuchen, Plunder, Dänischer Plunder, Lrüchtebrot, Käsekuchen, Käsetorte (Käse-Sahnetorte), Sahnetorte, Sahnekremtorte, Kremtorten (Butter kremtorte), Lrankfürter Kranz, Schwarzwälder Kirschtorte, Sachertorte oder Bischofsbrot. BEISPIELE According to a fourth particular embodiment of the food according to the invention, the food is a nut, the surface of the nut being at least partially coated with a coating agent containing apple wax. According to a fifth particular embodiment of the food according to the invention, the food is a baked good, the surface of the baked good being at least partially coated with a coating agent containing apple wax. Preferred baked goods in this context are fine baked goods, ie baked goods, which are produced from doughs or masses by baking, roasting, drying, cooking extrusion or other processes. The doughs or masses are prepared using cereals and / or cereal products, starches, Latvians, types of sugar. Examples of suitable fine baked goods are tree cakes, tree cake toppers, tree cake cakes, baked goods made from Viennese mass (cake bases), sand cakes, marble cakes, king cakes, king cakes of Rhenish style, English cakes, puff pastries, stollen (almond, marzipan, poppy seed, nut, Butter, quark stollen), bee sting, butter cake, butter crumble cake, Danish pastry, Danish pastry, Lrüche bread, cheesecake, cheese cake (cheese cream cake), cream cake, cream cake, cream cake (butter cream cake), Lrankfürter wreath, Black Forest cherry cake, Sachbrot cake. EXAMPLES
Die Erfindung wird im Folgenden durch Beispiele genauer erläutert, wobei diese Beispiele keine Einschränkung der Erfindung bedeuten. The invention is explained in more detail below by examples, these examples not restricting the invention.
Beispiel 1 - Obst Example 1 - Fruit
Beispiel 1 betrifft die Anwendung von Apfelwachs als Bestandteil eines Überzugsmittels zur Behandlung von Birnen. Example 1 relates to the use of apple wax as a component of a coating agent for the treatment of pears.
Unbehandelte Birnen (Sorte Williams Christ) wurden mit 0,1 Gew.-%, bezogen auf das Ge- samtgewicht der Birnen, eines Überzugsmittels beinhaltend 7.5 Gew.-% Apfelwachs (gewon nen gemäß der Vorgehens weise in Beispiel 1 auf Seite 13 der WO 93/17083 Al) und 92,5 Gew.-% Sonnenblumenöl überzogen/gewachst. Dazu werden die unbehandelten Birnen mit dem Überzugsmittel gleichmäßig besprüht. Untreated pears (Williams Christ variety) were coated with 0.1% by weight, based on the total weight of the pears, of a coating composition comprising 7.5% by weight of apple wax (obtained according to the procedure in Example 1 on page 13 of WO) 93/17083 Al) and 92.5% by weight sunflower oil coated / waxed. To do this, the untreated pears are sprayed evenly with the coating agent.
Beispiel 2 - Lebensmittel mit einer Schokoladenoberfläche Example 2 - Food with a chocolate surface
Beispiel 2 betrifft die Anwendung von Apfelwachs als Bestandteil eines Überzugsmittels zur Behandlung eines Lebensmittels mit einer Schokoladenoberfläche. Example 2 relates to the use of apple wax as a component of a coating agent for treating a food with a chocolate surface.
Butterkekse werden mit einem Schokoladenüberzug versehen. Nach dem Erstarren der Scho- kolade werden die Butterkekse mit dem im Beispiel 1 beschriebenen Überzugsmittel beschich tet. Butter cookies are covered with a chocolate coating. After the chocolate has solidified, the butter biscuits are coated with the coating agent described in Example 1.
Vergleichsbeispiel 1 - Obst Comparative Example 1 - Fruit
Birnen wurden gemäß Beispiel 1 mit einem Überzugsmittel behandelt, welches Bienenwachs anstelle des Apfelwachses enthielt. Vergleichsbeispiel 2 - Lebensmittel mit einer Schokoladenoberfläche Pears were treated according to Example 1 with a coating agent which contained beeswax instead of apple wax. Comparative Example 2 - Food with a Chocolate Surface
Die mit Schokolade überzogenen Butterkekse aus Beispiel 2 wurden mit einem Überzugsmittel behandelt, welches Bienenwachs anstelle des Apfelwachses enthielt. The chocolate-covered butter cookies from Example 2 were treated with a coating agent which contained beeswax instead of apple wax.
Beispiel 3 - Vergleich zwischen Apfelwachs und Bienen- bzw. Camaubawachs Example 3 - Comparison between apple wax and bees or camauba wax
Fruchtgummis (Katjes„ Glücksherzen“) wurden mit der gleichen Menge Überzugsmittel (bein haltend Wachs, Sonnenblumenöl und Antioxidationsmittel (a-Tocopherol )) beschichtet. Dazu werden die unbehandelten Produkte wieder in einer Wachstrommel bei kontinuierlicher Zufuhr des Überzugsmittels gedreht. Durch das Aneinanderreiben der Produkte wird das Überzugs- mittel auf die Oberfläche verteilt. Die behandelten Fruchtgummis werden sodann bei 20°C für 4 Wochen gelagert und anschließend hinsichtlich der Rieselfähigkeit mit einer Notenskala von 1 bis 5 beurteilt (dabei bedeutet„5“: am Besten;„1“: am Schlechtesten). Fruit gums (Katje's "lucky hearts") were coated with the same amount of coating agent (containing wax, sunflower oil and antioxidant (a-tocopherol)). For this purpose, the untreated products are rotated again in a wax drum with the coating agent being fed continuously. By rubbing the products together, the coating agent is spread over the surface. The treated fruit gums are then stored at 20 ° C for 4 weeks and then assessed for their flowability with a scale from 1 to 5 ("5" means best; "1": worst).
Figure imgf000009_0001
Figure imgf000009_0001
AW = Apfelwachs; CW = Camaubawachs; BCW=Mischung aus Bienen- und Camaubawachs  AW = apple wax; CW = Camauba wax; BCW = mixture of bees and camauba wax
Es zeigt sich, dass die Dosierung des Apfelwachses mit 0,9 g/kg des Überzugsmittels bei 5 min in der Trommel zu gleich guten Ergebnissen führt wie bienenwachshaltiges Überzugsmittel mit einer Dosierung von 1 ,2 g/kg des Überzugsmittels bei 5 min in der Trommel, camauba- wachshaltiges Überzugsmittel mit einer Dosierung von 1,8 g/kg des Überzugsmittels bei 5 min in der Trommel und Überzugsmittel beinhaltend einen Bienenwachs-Camaubawachsmix mit einer Dosierung von 1,5 g/kg des Überzugsmittels bei 5 min in der Trommel. Er werden also vergleichbar gute Ergebnisse mit weniger Rohmaterialeinsatz bei kürzerer Behandlungsdauer erzielt. Der Glanz war in allen Proben vergleichbar gut. It can be seen that the dosage of apple wax with 0.9 g / kg of the coating agent at 5 minutes in the drum leads to the same good results as beeswax-containing coating agent at a dosage of 1.2 g / kg of the coating agent at 5 minutes in the drum , camauba wax-containing coating agent with a dosage of 1.8 g / kg of the coating agent at 5 min in the drum and coating agent containing a beeswax-camauba wax mix with a dosage of 1.5 g / kg of the coating agent at 5 min in the drum. This means that comparably good results can be achieved with less use of raw materials and shorter treatment times. The gloss was comparably good in all samples.

Claims

PATENT ANSPRÜCHE PATENT CLAIMS
1. Ein Lebensmittel, beinhaltend Apfelwachs als Zusatzstoff, wobei das Lebensmittel höchstens 0,1 Gew.-%, bezogen auf das Gesamtgewicht des Lebensmittels, eines Zu- satzstoffes aus der Gruppe bestehend aus Bienenwachs (E 901), Camaubawachs (E 903) oder einer Mischung aus diesen beiden Wachsen, enthält. 1. A foodstuff containing apple wax as an additive, the foodstuff at most 0.1% by weight, based on the total weight of the foodstuff, of an additive from the group consisting of beeswax (E 901), camauba wax (E 903) or a mixture of these two waxes.
2. Das Lebensmittel nach Anspruch 1, wobei das Lebensmittel frei ist von Bienenwachs, Camaubawachs oder einer Mischung aus diesen beiden Wachsen. 2. The food of claim 1, wherein the food is free of beeswax, camauba wax or a mixture of these two waxes.
3. Das Lebensmittel nach Anspruch 1 oder 2, wobei das Lebensmittel das Apfelwachs als Zusatzstoff in eine Menge in einem Bereich von 0,0001 bis 1 Gew.-%, bezogen auf das Gewicht des Lebensmittels, beinhaltet. 3. The food of claim 1 or 2, wherein the food includes the apple wax as an additive in an amount ranging from 0.0001 to 1% by weight based on the weight of the food.
4. Das Lebensmittel nach einem der Ansprüche 1 bis 3, wobei das Apfelwachs erhältlich ist durch ein Verfahren umfassend die Verfahrensschritte: 4. The food according to one of claims 1 to 3, wherein the apple wax is obtainable by a process comprising the process steps:
i) Extraktion einer Apfelschalen beinhaltenden Zusammensetzung mit organi schen Lösungsmitteln;  i) extraction of a composition containing apple peel with organic solvents;
ii) zumindest teilweises Verdampfen des organischen Lösungsmittels aus dem Ex trakt unter Erhalt von Apfelwachs.  ii) at least partial evaporation of the organic solvent from the extract to obtain apple wax.
5. Das Lebensmittel nach Anspruch 4, wobei die Apfelschalen beinhaltende Zusammen setzung entpektinisierter Apfeltrester ist. 5. The food of claim 4, wherein the apple peel-containing composition is depectinized apple pomace.
6. Das Lebensmittel nach Anspruch 4 oder 5, wobei das organische Lösungsmittel aus gewählt ist aus der Gruppe bestehend aus Alkoholen, Ethem, Kohlenwasserstoffen, halogenierten Kohlenwasserstoffen oder einer Mischung aus mindestens zwei davon. 6. The food of claim 4 or 5, wherein the organic solvent is selected from the group consisting of alcohols, ethers, hydrocarbons, halogenated hydrocarbons or a mixture of at least two of them.
7. Das Lebensmittel nach einem der Ansprüche 1 bis 6, wobei das Apfelwachs mindes tens eine der folgenden Eigenschaften verwirklicht: 7. The food according to one of claims 1 to 6, wherein the apple wax realizes at least one of the following properties:
(a) einen Gehalt an Nonacosan in einem Bereich von 10 bis 50 Gew.-%, bezogen auf das Gesamtgewicht des Apfelwaches;  (a) a content of nonacosan in a range from 10 to 50% by weight, based on the total weight of the apple wax;
(ß) einen Gehalt an Urolsäure in einem Bereich von 20 bis 80 Gew.-%, bezogen auf das Gesamtgewicht des Apfelwaches.  (ß) a content of urolic acid in a range of 20 to 80 wt .-%, based on the total weight of the apple wax.
8. Das Lebensmittel nach einem der Ansprüche 1 bis 7, wobei das Lebensmittel ein Obst ist, dessen Oberfläche zumindest teilweise mit einem Apfelwachs beinhaltenden Überzugsmittel beschichtet ist. 8. The food according to one of claims 1 to 7, wherein the food is a fruit, the surface of which is at least partially coated with a coating agent containing apple wax.
9. Das Lebensmittel nach Anspruch 8, wobei das Obst ausgewählt ist aus der Gruppe bestehend aus einem Apfel, einer Birne, einer Banane, einer Ananas, einer Avocado, einer Mango, einer Melone, einer Zitrusfrucht, einem Granatapfel und einem Pfirsich. 9. The food of claim 8, wherein the fruit is selected from the group consisting of an apple, a pear, a banana, a pineapple, an avocado, a mango, a melon, a citrus, a pomegranate and a peach.
10. Das Lebensmittel nach einem der Ansprüche 1 bis 7, wobei das Lebensmittel ein Le- bensmittel mit einer Schokoladenoberfläche, vorzugsweise mit einem Schokoladen überzug, ist, wobei die Schokoladenoberfläche, vorzugsweise der Schokoladenüber zug, zumindest teilweise mit einem Apfelwachs beinhaltenden Überzugsmittel be- schichtet ist. 10. The food according to one of claims 1 to 7, wherein the food is a food with a chocolate surface, preferably with a chocolate coating, wherein the chocolate surface, preferably the chocolate coating, is at least partially coated with a coating agent containing apple wax is.
11. Das Lebensmittel nach Anspruch 10, wobei Lebensmittel mit einer Schokoladenober fläche ein mit Schokolade überzogenes Gebäckstück, eine mit Schokolade überzogene Süßware oder ein mit Schokolade überzogenes Obst ist. 11. The food of claim 10, wherein food with a chocolate surface is a chocolate-coated pastry, a chocolate-coated confectionery, or a chocolate-coated fruit.
12. Das Lebensmittel nach einem der Ansprüche 1 bis 7, wobei das Lebensmittel eine Kaffeebohne ist, wobei die Oberfläche der Kaffeebohne zumindest teilweise mit ei nem Apfelwachs beinhaltenden Überzugsmittel beschichtet ist. 12. The food according to one of claims 1 to 7, wherein the food is a coffee bean, wherein the surface of the coffee bean is at least partially coated with a coating agent containing apple wax.
13. Das Lebensmittel nach einem der Ansprüche 1 bis 7, wobei das Lebensmittel eine Nuss ist, wobei die Oberfläche der Nuss zumindest teilweise mit einem Apfelwachs beinhaltenden Überzugsmittel beschichtet ist. 13. The food according to one of claims 1 to 7, wherein the food is a nut, wherein the surface of the nut is at least partially coated with a coating agent containing apple wax.
14. Das Lebensmittel nach einem der Ansprüche 1 bis 7, wobei das Lebensmittel eine14. The food according to one of claims 1 to 7, wherein the food is a
Backware ist, wobei die Oberfläche der Backware zumindest teilweise mit einem Ap felwachs beinhaltenden Überzugsmittel beschichtet ist. Baked goods is, wherein the surface of the baked goods is at least partially coated with a coating agent containing apple wax.
15. Verwendung von Apfelwachs als Zusatzstoff in einem Lebensmittel, wobei das Le- bensmittel höchstens 0,1 Gew.-%, bezogen auf das Gesamtgewicht des Lebensmittels, eines Zusatzstoffes aus der Gruppe bestehend aus Bienenwachs (E 901), Camauba- wachs (E 903) oder einer Mischung aus diesen beiden Wachsen, enthält. 15. Use of apple wax as an additive in a food, the food being at most 0.1% by weight, based on the total weight of the food, of an additive from the group consisting of beeswax (E 901), camamauba wax (E 903) or a mixture of these two waxes.
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