WO2023148393A1

WO2023148393A1 - Glazing compositions

Info

Publication number: WO2023148393A1
Application number: PCT/EP2023/052911
Authority: WO
Inventors: Geertrui BOSMANS; Claire REN; Bram PAREYT
Original assignee: Puratos Nv
Priority date: 2022-02-07
Filing date: 2023-02-07
Publication date: 2023-08-10
Also published as: CN118660628A; MX2024009583A; BE1030253B1; AU2023215790A1; BE1030253A1

Abstract

The present invention relates to the field of food processing. More specifically, the present invention relates to a glazing composition, more particularly to a ready-to-use protein-free glazing composition to be applied after baking. The glazing compositions combine hydroxypropyl distarch phosphate with hydroxypropyl starch. This particular combination of ingredients allows the glazing compositions to give to baked or confectionery products an excellent shine/glossy appearance which is not sticky after storage in hermetic packaging.

Description

GLAZING COMPOSITIONS

FIELD OF THE INVENTION

The present invention relates to the field of food processing. More specifically, the present invention relates to a glazing composition, more particularly to a ready-to-use glazing composition to be applied after baking.

BACKGROUND

Baked food products that are shiny or that have a gloss are perceived as superior by consumers in terms of being fresher and more indulgent. To that end, bakers and confectioners use glazes to provide a shiny appearance to food products.

Traditionally, liquid (pasteurized) egg, also referred to as "egg wash", has been used as a glazing agent for providing a shiny surface to bakery and confectionery products. However, the use of eggs has several drawbacks such as, for example, the microbial safety, the presence of allergens or the difficult cleaning of the baking trays after glazing and baking.

Nowadays, a number of egg-free glazing compositions (/.e. egg wash alternatives) have been described and/or commercialized. However, those glazes have one or several drawbacks such as: low shine/sheen/gloss performance, loss of shine during storage of the baked goods, non uniform coverage of the baked goods, stickiness of the glazed product that causes quality defects: no (uniform) surface shine, products sticking together or to the packaging, tacky mouthfeel during consumption of the glazed products, ... glaze forming flakes and sticking to the baking trays after glazing and baking, causing additional work: cleaning the glaze flakes from the bakery area, cleaning the residual glaze from the baking trays,... varying viscosity of the liquid glazing composition, causing an inconsistent quantity of glaze applied on the products, instability of the liquid glazing composition (lumps, phase separation, etc.) requiring to shake the glaze before use, presence of proteins or dairy products that might be allergens to certain consumers, presence of some unwanted/undesired ingredients, processing aids or additives such as fats, preservatives, antifoaming agents and/or lubricants, and/or limited shelf-life for non-sterile products. Up till now, no solutions have been given to provide glazes, and in particular post-bake glazes, that are characterized by having satisfactory properties (shine, absence of stickiness, homogeneous surface,

As discussed above, the prior art does not provide solutions for a glaze with satisfactory properties (shine, absence of stickiness, homogeneous surface, ...), particularly for post-bake glazes. Discussed herein are compositions and methods that provide glazes with improved properties.

SUMMARY OF THE INVENTION

Discussed herein are glazing compositions that combine hydroxypropyl distarch phosphate with hydroxypropyl starch. This particular combination of ingredients allows the glazing compositions to give to baked or confectionery products an excellent shine/glossy appearance which is not sticky after storage in hermetic packaging. Glaze compositions refer to compositions that are applied (brushed, drizzled, sprayed,...) onto baked or confectionery products to add shine, flavor, and/or visual appeal.

Accordingly, in a first aspect the present application relates to a glazing composition for baked or confectionery products comprising hydroxypropyl distarch phosphate, hydroxypropyl starch and optionally lecithin. More in particular, a glazing composition wherein the ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch is between 0.30 and 3.30, more preferably between 0.50 and 2.00.

In a particular embodiment the glazing composition as disclosed herein is characterized by having a ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch between 0.15 and 2.00, more preferably between 0.50 and 1.50.

In a particular embodiment the glazing composition as disclosed herein comprises at least 85.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, preferably at least 90.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, more preferably at least 95.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, even more preferably at least 99.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.

In a particular embodiment the glazing composition as disclosed herein comprises less than 10.0% (w/w dry matter) of protein, preferably less than 5.0% (w/w dry matter) of protein, more preferably less than 2.0% (w/w dry matter) of protein, even more preferably less than 1.0% (w/w dry matter) of protein.

In a particular embodiment the glazing composition as disclosed herein is a dry glazing composition preferably a dry glazing composition wherein the dry matter of the dry glazing composition is 75.0% (w/w) or more, preferably 80.0% (w/w) or more, more preferably 85.0% (w/w) or more, and even more preferably 90.0% (w/w) or more.

In a particular embodiment the glazing composition as disclosed herein is a liquid or semi-liquid glazing composition and wherein said glazing composition further comprises a liquid component preferably chosen from ethanol and water, or mixtures thereof.

In a particular embodiment the glazing composition as disclosed herein comprises: between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, optionally one or more additional ingredients, and a liquid component, preferably water, up to 100%.

More in particular the glazing composition as disclosed herein comprises: between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, between 1.50 and 6.00 % (w/w), preferably between 2.00 and 5.00 % (w/w) of lecithin optionally one or more additional ingredients, and a liquid component, preferably water, up to 100%.

In a further aspect, the present application relates to a baked or confectionery product coated with the glazing composition as disclosed herein.

In a further aspect, the present application also relates to a method of preparing a glazing composition as disclosed herein, comprising the steps of mixing hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, and optionally packing the mixed ingredients.

In a further aspect, the present application also relates to a method for preparing a glazed bakery or confectionery product, comprising applying the glazing composition as disclosed herein to the surface of a baked or confectionery product, and optionally cooling and storing the resulting glazed bakery or confectionery product.

More in particular, the method for preparing a glazed bakery or confectionery product as disclosed herein provides that the glazing composition has a viscosity of between 5.0 and 400.0 cps, preferably between 20.0 and 200.0 cps, more preferably between 30.0 and 100.0 cps prior to applying the glazing composition to the surface of the baked or confectionery product. In a further aspect, the present application relates to the use of a composition as disclosed herein as a dry, liquid or semi liquid glazing composition.

In particular the use as disclosed herein further provides in that the glazing composition as disclosed herein is used as a ready-to-use glazing composition.

In particular the use as disclosed herein further provides in that the glazing composition as disclosed herein is applied to the surface of a baked or confectionery product after baking said baked or confectionery product.

DETAILED DESCRIPTION

Before the present method and devices used in the invention are described, it is to be understood that this invention is not limited to particular methods, components, or devices described as such methods, components, and devices may, of course, vary. It is also to be understood that the terminology used herein is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any method and material similar or equivalent to those described herein may be used in practice or testing of the present invention, the preferred methods and materials are now described.

In this specification and the appended claims, the singular forms "a", "an", "the" include both the singular and the plural, unless the context clearly indicates otherwise.

The terms "comprising", "comprises" and "comprised of" as used herein are synonymous with "including", "includes" or "containing", "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps. Where this description refers to a product or process which "comprises" specific features, parts or steps, this refers to the possibility that other features, parts or steps may also be present, but may also refer to embodiments which only contain the listed features, parts or steps. The terms "comprising", "comprises" and "comprised of" also include the term "consisting of".

The enumeration of numeric values by means of ranges of figures comprises all values and fractions in these ranges, as well as the cited end points.

The terms "about" and "approximately" as used when referring to a measurable value, such as a parameter, an amount, a time period, and the like, is intended to include variations of +/-10% or less, preferably +/-5% or less, more preferably +/-1% or less, and still more preferably +/-0.1% or less, of and from the specified value, in sofaras the variations apply to the invention disclosed herein. It should be understood that the value to which the term "about" or "approximately" refers per se has also been disclosed.

Reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the following claims, any of the claimed embodiments can be used in any combination.

Unless referred to herein otherwise the percentages as mentioned herein refer to percentages by weight.

The inventors have surprisingly found that combinations of hydroxypropyl distarch phosphate, hydroxypropyl starch and optionally lecithin allow to obtain glazing compositions that give to baked or confectionery products an excellent shine/glossy appearance and that is not sticky after storage in hermetic packaging.

Accordingly, in a first aspect the present application relates to a glazing composition for baked or confectionery products comprising hydroxypropyl distarch phosphate and hydroxypropyl starch. More in particular the present application relates to a glazing composition for baked or confectionery products comprising hydroxypropyl distarch phosphate, hydroxypropyl starch and lecithin.

In a particular embodiment the glazing composition as disclosed herein provides that the ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch is between 0.30 and 3.30, more preferably between 0.50 and 2.00.

In a particular embodiment the glazing composition as disclosed herein is characterized by having a ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch between 0.30 and 3.30, more preferably between 0.50 and 2.00, and wherein the ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch (total amount of hydroxypropyl distarch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50. The inventors have also found that in the glazing compositions as disclosed herein the presence of proteins, commonly used in non-egg based glazes, was not required to provide the desired functionalities.

If proteins are present in the composition, the protein may be of any type, such as vegetable or nonvegetable protein. Preferably the protein is vegetable protein. Non-limiting examples of vegetable protein are pulse proteins (pea protein, chickpea protein, ...), tuber proteins (potato protein, ...), cereal proteins (wheat protein, ...) or oilseed proteins (soy protein, canola protein, ...).

More in particular the glazing composition as disclosed herein comprises no proteins. The absence of proteins may be of relevance for consumers with specific dietary requests or consumers sensible to certain allergens.

In a particular embodiment the glazing composition as disclosed herein comprises at least 85.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, preferably at least 90.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, more preferably at least 95.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, even more preferably at least 98.0 or 99.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin. More specifically, the sum of the dry matter of the hydroxypropyl distarch phosphate, of the hydroxypropyl starch and, if present, of the lecithin represents more than 85.0wt%, preferably more than 90.0wt%, more preferably more than 95.0wt%, even more preferably more than 98.0 or 99.0wt% of the dry matter of the glazing composition.

The inventors also found that the glazing compositions as disclosed herein may contain a reduced number of additives that need, for example, being indicated on the product label. This is also relevant for consumers with specific dietary requests and/or concerns about "clean(er) label" food products.

In some embodiments the glazing composition as disclosed herein may contain additional ingredients such as hydrocolloids , fats and derivates, fibres, emulsifiers, carbohydrates, polyols, salts, acids or acidulants, preservatives, colorants, flavours, etc. Hydrocolloids may be advantageously used in an amount between 0.01 and 30.0 wt%, preferably between 0.01 and 10.0 wt%, of the dry matter of the glazing composition. Non-limiting examples of suitable hydrocolloids are gums, celluloses and cellulose derivatives, alginates, pectins, etc.

Fats and derivatives may be advantageously used in amount between 0.10 and 50.0 wt%, preferably between 0.10 and 30.0 wt%, more preferably between 1.0 and 10.0 wt% of the dry matter of the glazing composition. Non-limiting examples of suitable fats and derivates are native vegetable oils, hydrogenated vegetable oils, etc.

Fibres may be advantageously used in amount between 0.010 and 10.0 wt%, preferably between 0.01 and 5.0 wt%, of the dry matter of the glazing composition. Non-limiting examples of suitable fibres are wheat or citrus (soluble) fibres.

Emulsifiers may be advantageously used in amount between 0.50 and 10.0 wt% of the dry matter of the glazing composition. Non-limiting examples of suitable emulsifiers are lecithin, lysolecithin, mono and diglycerides of fatty acids, etc.

Carbohydrates may be monosaccharides, disaccharides or saccharides with a higher degree of polymerisation, with the exclusion of hydroxypropyl distarch phosphate and hydroxypropyl starch. Carbohydrates may be advantageously used in amount between 0.10 and 50.0 wt%, preferably between 0.10 and 10.0 wt%, of the dry matter of the glazing composition. Non-limiting examples of suitable carbohydrates are dextrose, maltodextrin, dextrin, sucrose, etc. Accordingly, the glazing composition as disclosed herein may comprise carbohydrates in amount between 0.10 and 50.0 wt% in addition to the hydroxypropyl distarch phosphate and hydroxypropyl starch which are already present in the glazing composition as disclosed herein.

Salts may be advantageously used in amount between 0.10 and 5.0 % of the dry matter of the glazing composition. Non-limiting examples of suitable salts are sodium, potassium or calcium salts of organic and inorganic acids such as NaCI, KCI or CaCL.

Acids or acidulants may be advantageously used in amount between 0.10 and 3.0 wt% of the dry matter of the glazing composition. Non-limiting examples of suitable acids or acidulants are citric acid, malic acid, folic acid, etc.

Preservatives may be advantageously used in amount between 0.1 and 3.0 wt% of the dry matter of the glazing composition. Non-limiting examples of suitable preservatives are sorbates and antioxidants, etc, such as potassium sorbate, glycerol or propionic acid.

It is of common practice to the skilled person to adjust the concentrations of the additional ingredients to obtain the desired product. In the context of the present invention the term "glazing composition" refers to a product aimed to be applied on a baked or confectionery product to give it a shiny surface and eventually to protect it against for example desiccation. When preceded by the term "post-bake" it means that the glazing composition is particularly suited for application after baking. In a preferred embodiment, the glazing composition as taught herein is a post-bake glazing composition.

In the context of the present invention the term "hydroxypropyl distarch phosphate", also known as "hydroxypropylated distarch phosphate" refers to a resistant starch obtained by treating starch with propylene oxide and phosphoric acid. It is approved as an additive by the European Union (EU) under the code E1442.

In the context of the present invention the term "hydroxypropyl starch", also known as "Hydroxyl propyl starch"; "2-Hydroxypropyl starch" or "hydroxylpropyl starch" refers to a starch obtained by treating starch with propylene oxide. It is approved as an additive by the European Union under the code E1440.

In the context of the present invention the term "lecithin" refers to a complex mixture of acetoneinsoluble phosphatides that consists of phosphatidylcholine, phosphatidylethanolamine, and phosphatidyl inositol, combined with various amounts of other substances such as triglycerides, fatty acids, carbohydrates (Food Chemical Codex, The National Academies Press, 2003, p. 248). Lecithin is admitted by the EU as a food additive, designated as E322. In preferred embodiments the lecithin is from natural origin, in particular from plant origin. Examples of source of plant lecithin are soy, rapeseed and sunflower. The lecithin may be of any type including, but not limited to, native lecithin, (de-oiled) hydrolysed lecithin (lysolecithin), fractionated lecithin.

In some embodiments the glazing composition as disclosed herein is a dry glazing composition, such as a powder. Accordingly, the dry glazing composition as disclosed herein comprises hydroxypropyl distarch phosphate, hydroxypropyl starch and optionally lecithin. In particular in the dry glazing composition as disclosed herein the ratio between the amounts of hydroxypropyl distarch phosphate and the amounts of hydroxypropyl starch is between 0.30 and 3.30, preferably between 0.50 and 2.00. More in particular the dry glazing composition as disclosed herein is characterized by having a ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch between 0.30 and 3.30, more preferably between 0.50 and 2.00, and wherein the ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch (total amount of hydroxypropyl distarch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50. In a particular embodiment the dry glazing composition as disclosed herein is a dry glazing composition wherein the dry matter of the dry glazing composition is 75.0% (w/w) or more, preferably 80.0% (w/w) or more, more preferably 85.0% (w/w) or more, and even more preferably 90.0% (w/w) or more.

In a particular embodiment the dry glazing composition as disclosed herein comprises less than 10.0% (w/w dry matter) of protein, preferably less than 5.0% (w/w dry matter) of protein, more preferably less than 2.0% (w/w dry matter) of protein, even more preferably less than 1.0% (w/w dry matter) of protein. More in particular the dry glazing composition as disclosed herein comprises no proteins.

In a particular embodiment the dry glazing composition as disclosed herein comprises at least 85.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, preferably at least 90.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, more preferably at least 95.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, even more preferably at least 98.0 or 99.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.

In some embodiments the glazing composition as disclosed herein is a liquid or semi-liquid composition, in particular a glazing composition as disclosed herein that further comprises a liquid component preferably chosen from ethanol and water, or mixtures thereof. More preferably the liquid component is water. Accordingly, the liquid or semi-liquid glazing composition as disclosed herein comprises hydroxypropyl distarch phosphate, hydroxypropyl starch, a liquid component and optionally lecithin. In particular in the liquid or semi-liquid glazing composition as disclosed herein the ratio between the amounts of hydroxypropyl distarch phosphate and the amounts of hydroxypropyl starch is between 0.30 and 3.30, preferably between 0.50 and 2.00. More in particular the liquid or semiliquid glazing composition as disclosed herein is characterized by having a ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch between 0.30 and 3.30, more preferably between 0.50 and 2.00, and wherein the ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch (total amount of hydroxypropyl distarch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50.

In a particular embodiment the liquid or semi-liquid glazing composition as disclosed herein comprises less than 10.0% (w/w dry matter) of protein, preferably less than 5.0% (w/w dry matter) of protein, more preferably less than 2.0% (w/w dry matter) of protein, even more preferably less than 1.0% (w/w dry matter) of protein. More in particular the liquid or semi-liquid glazing composition as disclosed herein comprises no proteins. In a particular embodiment the liquid or semi-liquid glazing composition as disclosed herein comprises at least 85.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, preferably at least 90.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, more preferably at least 95.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, even more preferably at least 98.0 or 99.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.

In some embodiments the liquid or semi-liquid glazing composition as referred to herein may contain additional ingredients such as hydrocolloids , fats and derivates, fibres, emulsifiers, carbohydrates, polyols, salts, acids or acidulants, preservatives, colorants, flavours, etc.

In some embodiments the liquid or semi-liquid glazing composition as referred to herein is a ready-to- use liquid or semi-liquid glazing composition, i.e. a liquid or semi-liquid glazing composition that may be applied on a baked or confectionery product without additional processing step, such as mixing or heating.

In a particular embodiment the liquid or semi-liquid glazing composition as disclosed herein comprises: between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, optionally one or more additional ingredients, and a liquid component, preferably water, up to 100%.

More in particular the liquid or semi-liquid glazing composition as disclosed herein comprises: between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, between 1.50 and 6.00 % (w/w), preferably between 2.00 and 5.00 % (w/w) of lecithin optionally one or more additional ingredients, and a liquid component, preferably water, up to 100%.

In a further aspect, the present application relates to a baked or confectionery product coated with the glazing composition as disclosed herein. More in particular the amount of the glazing composition applied to the baked or confectionery product ranges between 2.50 mg/cm² and 15.0 mg/cm², preferably between 4.0 mg/cm² and 10 mg/cm². The glazing composition is preferably applied on the top surface of the baked or confectionery product, more in particular, at least 50.0%, at least 60.0%, at least 70.0%, at least 80.0%, at least 90.0% or at least 95.0%, of the top surface of the baked or confectionery product is covered with the glazing composition as disclosed herein.

The coated baked or confectionery product may be any type of bread, brioche, viennoiserie, puffed pastry, biscuit, ... that has been baked. The baked or the confectionery product may have a wide range of compositions (e.g. lean or rich) and textures (e.g. soft or crusty), obtained by processing condition like baking of freshly produced dough/batter, baking partially fermented frozen (PFF) dough/batter, unfermented frozen (UFF) dough/batter. Non-limiting examples of baked or confectionery products are (hamburger) buns, croissants, bread, panettone, etc.

In a further aspect, the present application also relates to a method of preparing a glazing composition as disclosed herein, comprising the steps of mixing hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, and optionally packing the mixed ingredients. In a particular embodiment of the method of preparing a glazing composition as disclosed herein also other additional ingredients are mixed with the hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.

In particular the method of preparing a glazing composition as disclosed herein provides that the ratio between the amounts of hydroxypropyl distarch phosphate and the amounts of hydroxypropyl starch is between 0.30 and 3.30, preferably between 0.50 and 2.00. More in particular the method of preparing a glazing composition as disclosed provides that the ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch is between 0.30 and 3.30, more preferably between 0.50 and 2.00, and the ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch (total amount of hydroxypropyl distarch phosphate and hydroxypropyl starch) is between 0.15 and 2.00, more preferably between 0.50 and 1.50.

The mixing of the ingredients may be performed by any suitable method and/or with any suitable equipment. No particular adaptation of well-known methods or tools is required. Examples of suitable equipment include rotating mixers, horizontal mixers, vertical mixers, convective mixers, impact mixers, tumbling mixers, shear mixers, ...

In some embodiments lecithin and/or fats (if present) may be used in a liquid form and, for example, sprayed on the blend of the other ingredients of the composition. The method of preparing a glazing composition as disclosed may be characterized in that the glazing composition is a dry glazing composition or a liquid or semi-liquid glazing composition.

The dry glazing composition may in the preparation method as disclosed herein be packed in any packaging suitable for containing powdered products. Non-limiting examples of suitable packaging are paper or plastic bags, pails, carboard or plastic boxes, drums, etc.

In the method for preparing a liquid or semi-liquid glazing composition as disclosed herein a liquid component is additionally added to the other ingredients. The liquid component is preferably chosen from ethanol and water, or mixtures thereof, more preferably said liquid component is water.

In some embodiments of the method for preparing a liquid or semi-liquid glazing composition as disclosed herein the dry ingredients are first blended or mixed together before adding to the liquid component.

In a particular embodiment the method for preparing a liquid or semi-liquid glazing composition as disclosed herein further comprises the step of homogenizing the liquid or semi-liquid mixture. The homogenization of the mixture may be performed by any suitable method using any suitable equipment designed to homogenize a liquid or semi-liquid mixture. Examples of suitable equipment are 1 step or 2 step homogenizers.

In some embodiments the mixing and the homogenization steps may be performed simultaneously in the same equipment.

In a particular embodiment the method for preparing a liquid or semi-liquid glazing composition as disclosed herein further comprises the step of heating the liquid or semi-liquid mixture. The heating of the mixture may be performed by any suitable method using any suitable equipment designed to heat a liquid or semi-liquid solution with a time-temperature combined setting. Non-limiting examples of suitable equipment are direct steam injection, direct steam infusion, plate or tubular or scraped heat exchangers. In preferred embodiments the heating step ensures pasteurization or sterilization of the mixture. In more preferred embodiments the mixture is UHT-treated.

After the heating of the liquid or semi-liquid mixture the method for preparing a liquid or semi-liquid glazing composition as disclosed herein may further comprise the step of cooling the heated liquid or semi-liquid mixture.

The packing of the liquid or semi-liquid mixture may be performed by any suitable method using any suitable equipment designed to pack a liquid or semi-liquid solution in aseptic conditions. Non-limiting examples of suitable equipment include aseptic filling systems in carton bricks, in bottles, in bag-in- box or in containers.]. A suitable method for preparing a liquid or semi-liquid glazing composition as disclosed herein may comprise the steps of: mixing in any order between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w),of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, optionally between 1.50 and 6.00 % (w/w), preferably between 2.00 and 5.00 % (w/w) lecithin, optionally additional ingredients, and water up to 100% optionally heating the mixture, optionally homogenizing the mixture, optionally cooling the mixture, optionally packing the mixture.

In a further aspect, the present application also relates to a method for preparing a glazed bakery or confectionery product, comprising applying the glazing composition as disclosed herein to the surface of a baked or confectionery product, and optionally cooling, packing and storing the resulting glazed bakery or confectionery product.

In some embodiments the coated baked or confectionery product is packed in an airtight/impermeable material packaging.

In some embodiments the coated baked or confectionery product is stored using standard conditions depending on the baked or confectionery product. Temperature may be from freezing temperature (for examples -2°C up to -20°C or even less) to room (ambient) temperature. Storage time may be from 0 minutes (direct consumption of the product) up to several months.

The glazing composition applied herein to the surface of a baked or confectionery product is preferably liquid before application. The skilled person will understand that a powder or a semi-liquid glazing composition needs to be dissolved or diluted in a liquid component, such as water, before use.

In particular embodiment the glazing composition as disclosed herein comprises at least 85.0 % of the liquid component, particularly at least 90.0 % of the liquid component, more particularly at least 95.0 % of the liquid component. More in particular, the method for preparing a glazed bakery or confectionery product as disclosed herein provides that the glazing composition has a viscosity of between 5.0 and 400.0 cps, preferably between 20.0 and 200.0 cps, more preferably between 30.0 and 100.0 cps prior to applying the glazing composition to the surface of the baked or confectionery product. The viscosity is advantageously measured by using a Brookfield viscosimeter equipped with a spindle n°3 rotating at a speed of 50 rpm and at a room temperature (20 +/- 2°C).

The glazing composition may be applied to the surface of a baked or confectionery product by any suitable method. Suitable methods are conventional methods used in the art. Examples of methods are applications by brushing, spraying, roll system coating, etc.

In preferred embodiment the glazing composition is applied after baking of the baked or confectionery product. In more preferred embodiments the glazing composition is applied on a hot baked or confectionery product. In even more preferred embodiments, the glazing composition is applied when the temperature of the surface of the baked or confectionery product is higher than 50°C; preferably higher than 60°C, more preferably higher than 70°C. In some further embodiments the glazing composition is applied when the temperature of the surface of the baked or confectionery product is lower than 150°C, preferably lower than 100°C.

In some embodiments the amount of the liquid glazing composition applied to the baked or confectionery product is between 2.5 mg/cm² and 15.0 mg/cm², preferably between 4.0 mg/cm² and 10.0 mg/cm². The glazing composition is preferably applied on the top surface of the baked or confectionery product, more in particular, at least 50.0%, at least 60.0%, at least 70.0%, at least 80.0%, at least 90.0% or at least 95.0%, of the top surface of the baked or confectionery product is covered with the glazing composition as disclosed herein.

A suitable method for preparing a glazed baked or confectionery product may comprise the steps of mixing in any order between 1.5 and 5.0 %(w/w), preferably between 1.8 and 4.0 % (w/w),of hydroxypropyl distarch phosphate, between 1.5 and 5.0 %(w/w), preferably between 1.8 and 4.0 % (w/w), of hydroxypropyl starch, between 1.5 and 6.0 % (w/w), preferably between 2.0 and 5.0 % (w/w) lecithin, optionally additional ingredients, and water up to 100% optionally heating the mixture, optionally homogenizing the mixture, optionally cooling the mixture, thereby obtaining a liquid glazing composition, and applying the liquid glazing composition on a baked or confectionery product, optionally cooling the coated baked or confectionery product, optionally packing the coated baked or confectionery product, and optionally storing the coated baked or confectionery product.

In a further aspect, the present invention relates to the use of the glazing composition as taught herein to cover baked or confectionery products.

More in particular, the present application relates to the use of a composition as disclosed herein as a dry, liquid or semi liquid glazing composition.

In some embodiment the glazing composition is a ready-to-use (RTU) glazing composition, i.e. a glazing composition that can be applied on a baked or confectionery item directly or after dilution or dissolution in a liquid.

The inventors also found that such glazing compositions are particularly suited for an application after baking.

In particular the use as disclosed herein further provides in that the glazing composition as disclosed herein is applied to the surface of a baked or confectionery product after baking said baked or confectionery product. In more preferred embodiments the glazing composition is applied on a hot baked or confectionery product. In even more preferred embodiments, the glazing composition is applied when the temperature of the surface of the baked or confectionery product is higher than 50°C; preferably higher than 60°C, more preferably higher than 70°C. In some further embodiments the glazing composition is applied when the temperature of the surface of the baked or confectionery product is lower than 150°C, preferably lower than 100°C.

The invention will be further illustrated with the following examples, without restricting the scope to the specific embodiments described. EXAMPLES

Example 1 : glazing compositions

Liquid glazing compositions were prepared using the ingredients listed in Table 1

Table 1

Process heat the water up to minimum 45°C. add the dry ingredients and mix with a shear mixer for 15 minutes. - heat the mixture to about 75°C. sterilize the mixture by heating to 145°C during 4 seconds with a direct steam injection system, cool down the mixture to 75°C homogenize the mixture in a two stages high-pressure homogenizer by applying pressures of 135 and 35 bars respectively. - cool down the mixture to 13°C fill aseptically the mixture in bag-in-box. Example 2 : glazed hamburger buns

Hamburger buns were prepared by mixing 3000 g of flour (DUO, Ceres), 1290 g water, 450 g margarine (Aristo Pan, Puratos), 240 g sugar, 180g fresh yeast, 150g pasteurized liquid whole eggs, 90 g dough conditioner (S500 Controller, Puratos), and 60 g salt at 25°C / 55% relative humidity (RH) in a Diosna SP 24 mixer (2 min at 1^st speed, 9 min at 2^nd speed). Dough was divided (60 g pieces) and proofed intermediately for 20 min at room temperature. Molding was performed with a Rotamat on baking trays with baking paper before final proof (phase 1: 45 min at 35°C and 95% RH, phase 2: 15 min at room temperature and humidity) before baking (9 min at 230°C) in a Miwe Condo oven.

Glazing compositions of example 1 were applied with a spray gun (type Krebbs) on 60 g buns immediately after baking. The temperature of the surface of the buns was between 70°C and 80°C at the time of application. The sprayed amount was about 8 mg/cm² on the top of the buns.

Control buns were either buns without glazing (control 1) or buns glazed before baking (glazed after 5 minutes in the phase 2 of the final proof) with a reference protein-containing glazing composition (Sunset Glaze CLND - Puratos)(control 2).

The control and glazed buns were packed in hermetic plastic packaging and stored for one part at room temperature conditions (20 +/- 2°C), for the other part in a freezer (-18 +/- 2°C). After 24 hours, the frozen buns were thawed for 2 hours and were evaluated, together with the buns stored at room temperature, by a trained expert panel.

The expert panel was trained to describe and score the properties of glazed baked or confectionery products. The following criteria were evaluated:

Shine (sometimes termed as shininess or sheen):

Definition: the shine is the visual property of something shining with reflective light.

Evaluation: under a constant and standardized white light, assess the intensity of light reflection at the surface of the product and score it from 0 to 5 (from not shiny to shiny).

Stickiness

Definition: the adhesive property between the product and the packaging

Evaluation: touch the surface of the product with the hand or forearm immediately after opening of the packaging. Assess the force needed to remove the hand or forearm and score it from 0 to 5 (from not sticky to extremely sticky).

After evaluation the members of the expert panel compare their scores and agree if a criteria is met or not for both storage conditions. The results are shown in table 2.

Table 2

The results show that the combination of hydroxypropyl starch and hydroxypropyl distarch phosphate allows to obtain a glaze with satisfactory properties in terms of shine intensity and homogeneity, and low stickiness.

Example 3: glazing compositions

Liquid glazing compositions were prepared using the ingredients listed in Table 3

Table 3

Process:

The glazing compositions were prepared using the same process as in Example 1.

Example 4 : glazed hamburger buns

Hamburger buns were prepared and glazed with the glazing compositions of Example 3 as described in Example 2.

Glazed buns were evaluated as described in Example 2. An additional parameter (surface homogeneity) was evaluated. It gives an indication of the homogeneous spreading of the glazing composition on the bun; Surface homogeneity

Definition: the quality or state of having a uniform structure or composition.

Evaluation: observe the surface of the bun and note any irregularity in the glaze repartition: holes, "patched" surface, ... In the presence of at least one type of defect, the composition is considered as not acceptable.

Although some differences were observed between the glazes (Table 4), all glazed buns had an excellent shine, an acceptable stickiness and presented a homogeneous surface without irregularities.

Table 4

+ indicates that the parameter is slightly less good than the average

++ indicates that the parameter is fully met

+++ indicates that the parameter is slightly better than the average

This shows that the use of different types of lecithin or of different types of hydroxypropyl distarch phosphate allows to obtain glazing compositions with excellent properties.

Claims

1. A glazing composition for baked or confectionery products comprising hydroxypropyl distarch phosphate, hydroxypropyl starch and optionally lecithin, wherein the ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch is between 0.30 and 3.30.

2. The glazing composition according to claim 1, wherein the ratio between the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch is between 0.50 and 2.00.

3. The glazing composition according to claim 1 or 2, wherein the ratio between the amount of lecithin and of the sum of the amount of hydroxypropyl distarch phosphate and the amount of hydroxypropyl starch is between 0.15 and 2.00, more preferably between 0.50 and 1.50.

4. The glazing composition according to any one of claims 1 to 3, comprising at least 85.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, preferably at least 90.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, more preferably at least 95.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, even more preferably at least 99.0% (w/w dry matter) of hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin.

5. The glazing composition according to any one of claims 1 to 4, wherein said composition comprises less than 10.0% (w/w dry matter) of protein, preferably less than 5.0% (w/w dry matter) of protein, more preferably less than 2.0% (w/w dry matter) of protein, even more preferably less than 1.0% (w/w dry matter) of protein.

6. The glazing composition according to any one of claims 1 to 5, wherein said composition is a dry glazing composition preferably a dry glazing composition wherein the dry matter of the dry glazing composition is 75.0% (w/w) or more, preferably 80.0% (w/w) or more, more preferably 85.0% (w/w) or more, and even more preferably 90.0% (w/w) or more.

7. The glazing composition according to any one of claims 1 to 5, wherein the glazing composition is a liquid or semi-liquid glazing composition and wherein said glazing composition further comprises a liquid component preferably chosen from ethanol and water, or mixtures thereof.

8. The glazing composition according to claim 7, wherein the glazing composition comprises: between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl distarch phosphate, between 1.50 and 5.00 %(w/w), preferably between 1.80 and 4.00 % (w/w), of hydroxypropyl starch, optionally one or more additional ingredients, and a liquid component, preferably water, up to 100%.

9. The glazing composition according to claim 8 wherein the glazing composition further comprises between 1.50 and 6.00 % (w/w) of lecithin, preferably between 2.00 and 5.00 % (w/w) of lecithin.

10. A baked or confectionery product coated with the glazing composition according to any one of claims 1 to 9.

11. A method of preparing a glazing composition according to any of claims 1 to 9, comprising the steps of mixing hydroxypropyl distarch phosphate, hydroxypropyl starch, and optionally lecithin, and optionally packing the mixed ingredients.

12. A method for preparing a glazed bakery or confectionery product, comprising applying the glazing composition according to any one of claims 1 to 9 to the surface of a baked or confectionery product, and optionally cooling and storing the resulting glazed bakery or confectionery product.

13. The method according to claim 12, wherein the glazing composition has a viscosity of between 5.0 and 400.0 cps, preferably between 20.0 and 200.0 cps, more preferably between 30.0 and 100.0 cps prior to applying the glazing composition to the surface of the baked or confectionery product.

14. Use of a composition according to any of claims 1 to 9 as a dry, liquid or semi liquid glazing composition, preferably wherein the glazing composition is a ready-to-use glazing composition.

15. The use according to claim 13, for applying the glazing to the surface of a baked or confectionery product after baking said baked or confectionery product.