WO2000025603A2

WO2000025603A2 - Method for preparing color changing food

Info

Publication number: WO2000025603A2
Application number: PCT/US1999/025870
Authority: WO
Inventors: Martha Goodin; Gordon C. Kivi; Carol L. Locey
Original assignee: Kalsec, Incorporated
Priority date: 1998-11-02
Filing date: 1999-11-02
Publication date: 2000-05-11
Also published as: WO2000025603A3; US6120821A

Abstract

A food composition having the ability to change color when heated to a temperature above 66°C (150°F), comprising (1) an edible substrate and (2) a color system including colored edible particles coated by a color composition consisting of (a) 80 - 90 wt.% a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 - 12 wt.% titanium dioxide and (c) optionally 0 - 5 wt.% a cellulose ester such as carboxymethyl cellulose.

Description

METHOD FOR PREPARING COLOR CHANGING FOOD

BACKGROUND OF THE INVENTION

1 . Field of Invention This invention relates to a food composition having the ability to change its color when heated.

2. Brief Statement of Prior Art

The color of food contributes to its appetizing appearance, so much work has been done on compositions and methods for improving food ^* color. One area of particular interest has been that of producing food products that change color upon heating. As a result, the use of principles of food science, chemistry and physics have been used in systems to effectuate the change in color of food upon exposure of the food to microwave energy or heat by conventional cooking methods. Prior art methods and compositions include:

U.S. Patent No. 5 352 504 and 5 458 898 disclose an edible microwave susceptor composition and a process for applying the composition to a prepared food substrate. The composition comprises by weight 8% to 97% of an edible fatty triglyceride, 2% to 90% of a microwave absorbing polyhydric alcohol, 1 % to 90% of a microwave emulsifier. The preferred emulsifier is polyglycerol esters and 10% to 30% of a microwave absorbing inorganic material. The list of these materials include titanium dioxide. These patents also disclose that colored compositions disguised by microencapsulation, which encapsulate melts upon heating to expose the color, are known in the art (column 3, lines 38-46). However, this disclosure does not describe the composition of the encapsulate. Furthermore, it indicates that such coatings have "met with only limited commercial success". The composition requires at least 8% fat (triglycerides), as well as the presence of a polyhydric alcohol. While the use of titanium dioxide is referred to, the preferred edible inorganic material is selected from the group consisting of trisodium phosphate, sodium potassium tartrate and mixtures thereof (see the paragraph bridging columns 6 and 7). Furthermore, titanium dioxide is not part of any of the compositions exemplified.

U.S. Patent Nos. 5 002 789 and 5 069 918 disclose a food colorant system and use of the system to color foods upon heating. The color system comprises a diluent and colorant in particle form. The color of a food is controlled by controlling the size and dilution rate of the colorant. This patent claims the colorant system.

The colorant system utilizes small colored particles, preferably less than 100 microns, and most preferably between 3-40 microns.

U.S. Patent No. 5 073 392 discloses a method of forming a microwaveable food product having a preselected color. The system employs the use of Maillard reactants and programmed computer means. Maillard reactants include reducing sugars and amine sources. The use of monoglycerides, diglycerides, titanium dioxide in food ^* products is known in the art.

U.S. Patent No. 3 084 050 discloses a powdered dusting composition for bakery products that includes starch, fat and titanium. The titanium is included to improve adherence of the coating, as well as to give it an attractive white appearance.

U.S. Patent No. 3 592 940 discloses a whitening composition that comprises (1 ) a fatty material other than partial esters of polyols and fatty acids which have limited solubility in alcohol, (2) at least one partial ester of a polyol and (3) finely divided titanium dioxide. U.S. Patent No. 4 780 326 discloses a hot melt composition for the coating of meat comprising 20 to 60% acetylated monoglycerides, 30 to 70% paraffin and/or microcrystalline wax, 5 to 20% cellulose ester and 10 to 25% pigment selected from a group that include titanium dioxide.

U.S. Patent No. 5 230 913 discloses a food product comprising particulate fat insoluble inorganic material (which can be titanium dioxide) coated with an edible fat (which can be selected from a number of fats including mono- and di-glycerides). The particle size of the titanium dioxide is less than 50 microns. No colorant other than titanium dioxide is disclosed. U.S. Patent No. 5 230 918 discloses a food modifying composition that can contain titanium dioxide, an edible soy fiber and an aqueous liquid. Carboxymethyl cellulose is present in amounts of about 0.01 % to 0.05% (see column 7, lines 20 to 25).

U.S. Patent No. 5 393 333 discloses a mixture comprising (a) a non-_α-cellulose, (b) a colored pigment and (c) an edible plasticizer in an aqueous or organic solvent that can be used to coat a solid product.

While the prior art discloses processes and compositions for effecting color changes in food, some of these are not without problems. The use of diluents as described in U.S. Patent Nos. 5 002 789 and 5 069 918 requires careful control of the particle size of the colorant, a diluent in particle form and a need to control the particle size of the diluent and the dilution ratio. The composition and process of U.S. Patent Nos. 5 352 504 and

5 458 898 require the use of a triglyceride and a polyhydric alcohol. These patents also disclose, column 3, lines 38-46, that prior art methods that use encapsulation to disguise color and which encapsulation melts upon heating, have met with only limited commercial success. None of the above referred to prior art, alone or in combination, ^* teach or suggest the specific mixture of giycerides, titanium dioxide and cellulose esters as a coating for an edible coating composition as is defined in applicant's invention.

SUMMARY OF THE INVENTION

The present invention provides a food composition having the ability to change color when heated to a temperature of above 1 50oF, comprising (1 ) an edible substrate and (2) a color system including colored edible particles coated by a coating composition consisting essentially of (a) a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof and (b) titanium dioxide.

A preferred food composition in accordance to the one defined above is one comprising (1 ) an edible substrate and (2) a color composition including colored edible particles coated by a composition consisting essentially of (a) a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) titanium dioxide and (c) carboxymethyl cellulose.

Also provided is a method for effecting color change in a food composition comprising, applying a color system including colored edible particles that have been coated by a coating composition consisting of

(a) a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof and

(b) titanium dioxide to an edible substrate to prepare a composition having a white to off-white color and (2) heating said white to off-white colored substrate to a temperature above 1 50oF. In a preferred embodiment the coating also contains carboxymethyl cellulose. Further provided is an edible color system consisting of colored edible particles coated by a coating composition consisting essentially of

(a) distilled monoglycerides, distilled diglycerides and mixtures thereof and

(b) titanium dioxide. In a preferred embodiment the color system contains carboxy- methyl cellulose.

Still further provided is a coating composition consisting of

(a) distilled monoglycerides, distilled diglycerides and mixtures thereof and

(b) titanium dioxide. In a preferred embodiment the coating system contains carboxymethyl cellulose. Finally provided is a method for preparing an edible color system ^' having the ability to change color when heated to a temperature of above 1 50oF, comprising (a) coating edible colored particles with a coating composition consisting of (a) distilled monoglycerides, distilled diglycerides and mixtures thereof and (b) titanium dioxide. In a preferred embodiment the coating composition used in the method also contains carboxymethyl cellulose.

The coloring system, methods and compositions of the current invention require neither amines and/or other Maillard reactants nor do they require the added expense and time of preparing small particles. Other advantages of the present invention over prior art include: dual microwave and conventional cooking application; control of color development prior to heating thus allowing preparation and distribution at standard temperatures without prematurely triggering a color change; eliminates the necessity of preparing separate diluent particles and the need to control the ratio of colorant particles and diluent particles. It can be used to provide a uniform or speckled color.

DETAILED DESCRIPTION OF THE INVENTION

The present invention is directed to an edible color system that can be evenly applied to an edible substrate that will give the substrate the appearance of changing colors upon being heated to a temperature above

1 50oF. The color change will occur when either conventional or microwave heat is applied.

Throughout the specifications and claims, percentages are by weight and temperatures in degrees Fahrenheit, unless otherwise indicated. The starting materials for the ingredients utilized in the compositions of this invention are commercially available or can be made by methods well known in the art. Colored Particles The edible colored particles can be sprinkles prepared from mixtures of sugar, starch, modified corn starch, water and edible dyes and lakes by methods well known in the art. An example of such a particle is spray dried Tumeric. Edible dyes and lakes that can be used include FD & C Red #40, FD & C Blue #1 , FD & C Yellow #5, Annato FC, AP and Carmine. The edible colored particles may also be treated with a wax, such as " Carnauba Wax, prior to coating with the coating composition to reduce color migration into the coating. The amount of wax added to the particles is about 0.01 to 0.03%.

Particle size of the particles may range from about 500-6,000 microns on its longest dimension. The preferred particle size is about 1 ,000 microns to 6,000 microns on its longest diameter.

Coating Composition

The coating consists essentially of a glyceride selected from the group consisting of (a) monoglycerides, diglycerides and mixtures thereof, (b) titanium dioxide, and (c) a cellulose ester such as carboxymethyl cellulose, carboxyethyl cellulose, and carboxypropyl cellulose is contained in the preferred embodiment. The most preferred cellulose ester is carboxymethyl cellulose. Preferred giycerides are monoglycerides i.e., MYVEROL(R) 18-06. The percentage by weight of each component of the coating is glyceride (80-90%), titanium dioxide (5-1 2%) and carboxymethyl cellulose (0-5%).

Color System The coated particles can be prepared by coating methods well known in the art. Such methods include fluidized bed agglomeration and cooling and stirring in a hot slurry comprised of edible colored particles, glyceride and titanium dioxide. In one such method, carboxymethyl cellulose is applied to the edible colored particles by fluidized bed agglomeration after they have been coated in a similar manner by a mixture of distilled glyceride and titanium dioxide. The coating on the particles is a continuous one rather than an agglomeration of discrete particles as in U.S. Patent Nos. 5 002 789 and 5 069 91 8.

Color Changing Food Composition

The coated particles can be added to frosting at a temperature of about 1 1 5 to 1 30oF. The frosting is then spread on the edible substrate while the edible substrate is at a temperature of about 1 30 to 140oF and then a layer of uncolored frosting is spread over the first layer, producing a white appearance. When the coated substrate is heated to a temperature of above 1 50oF, the white coloring is replaced by the coior of the edible colored particles. Alternatively, the particles can be applied onto a prefrosted substrate with no overcoating or second layer of frosting being required. The edible substrate can be selected from a variety of foods including those made from cereal grains such as barley, corn, rice, wheat and mixtures thereof. Other usable foods are various doughs and batters used for making biscuits, cookies and other bakery products.

Examples - Coated Colored Particle

Utilizing the procedure described above, edible coated particles having the following composition are prepared.

Example 1

Inqredient Weiαht %

Annato FC,AP 2.53

Sugar 28,1 5

Starch 28.15

Ti02 4.90

MYVEROL 18-06 34.31

CMC Starch 1 .96

Example 2

Inqredient Weiαht %

Sugar 40 - 50

Distilled Monoglyceride 30 - 40

Corn Starch 10 - 20

Modified Corn Starch .09 - .02 CMC Starch .5 - 2.09

Carmine 0.08 - 0.12

FD & C Yellow #5 Lake 0.04 - 0.05

FD & C Blue #1 Lake 0.04 - 0.05 Carnauba Wax 0.03

Titanium Dioxide 4 - 6

The foregoing sets forth preferred embodiments of the present invention. However, the invention is not to be limited to the specific scope of the disclosure and examples presented herein except to the extent that such limitations are found in the claims.

Claims

The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:

1 . A food composition having the ability to change color when heated to a temperature above about 1 50oF, comprising (1 ) an edible substrate and (2) a color system including edible particles, wherein the edible particles are coated with an edible coating composition consisting of (a) 80 to 90% by weight of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 1 2% by weight of titanium dioxide, and (c) optionally 0 to 5% by weight of a cellulose ester.

2. A food composition according to Claim 1 , comprising (1 ) an edible substrate and (2) a color system including edible particles, wherein the edible particles are coated with an edible coating composition consisting of (a) 80 to 90% of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 1 2% by weight of titanium dioxide and (c) optionally 1 to 5% by weight of a cellulose ester.

3. A food composition according to Claim 2, wherein the food composition is a pastry confectionery.

4. A food composition according to Claim 2, wherein the distilled glyceride is a distilled mono-glyceride.

5. A food composition according to Claim 2, wherein the particle size of the edible colored particles is between 500 microns and about 6,000 microns.

6. A food composition according to Claim 2, wherein the cellulose ester is carboxymethyl cellulose.

7. A pastry confectionery having the ability to change color when heated to a temperature above about 1 60oF, comprising (1 ) an edible substrate and (2) edible particles, wherein the edible particles are coated with an edible coating composition consisting of (a) 80 to 90% of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 1 2% by weight of titanium dioxide and (c) 1 to 5% by weight of carboxymethyl cellulose; and wherein the particle size of the edible particles is between about 100 microns and about 6,000 microns.

8. A method for effecting color change in a food composition comprising, applying a color system that includes edible colored particles coated with a coating of (a) 80 to 90% by weight of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 1 2% by weight of titanium - dioxide and (c) optionally 0 to 5% by weight of a cellulose ester to an edible substrate to prepare a composition having a white to off-white color and (2) heating said white to of-white colored composition to a temperature above 160oF.

9. A method for effecting color change in a food composition according to Claim 8, comprising, applying a color system that includes edible colored particles coated with a coating of (a) 80 to 90% by weight of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 1 2% by weight of titanium dioxide and (c) 1 to 5% by weight of a cellulose ester to an edible substrate to prepare a composition having a white color and (2) heating said white colored composition to a temperature above

10. A method according to Claim 9, wherein the food composition is a pastry confectionery.

1 1 . A method according to Claim 9, wherein the distilled glyceride is a distilled monoglyceride.

1 2. A method according to Claim 9, wherein the particle size of the edible colored particles is between about 100 microns and about 6,000 microns.

13. An edible coating composition consisting of (a) 80 to 90% by weight of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 12% by weight of titanium dioxide and (c) optionally 0 to 5% by weight of a cellulose ester.

14. An edible coating composition according to Claim 1 3, consisting of (a) 80 to 90% by weight of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 12% by weight of titanium dioxide and

(c) optionally 1 to 5% by weight of a cellulose ester.

1 5. An edible coating composition according to Claim 14, wherein the cellulose ester is carboxymethyl cellulose.

1 6. An edible coating composition according to Claim 1 5, wherein the distilled glyceride is a distilled monoglyceride.

1 7. An edible color system comprising edible particles, wherein the edible particles are coated with an edible coating composition consisting of (a) 80 to 90% of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 12% by weight of titanium dioxide and (c) 0 to 5% by weight of a cellulose ester;

18. An edible color system according to Claim 1 7, comprising edible particles, wherein the edible particles are coated with an edible coating composition consisting of (a) 80 to 90% of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 1 2% by weight of titanium dioxide and (c) 1 to 5% by weight of carboxymethyl cellulose; and wherein the particle size of the edible particles is between about 100 microns and about 6,000 microns.

1 9. A process for preparing the edible color system of Claim 18, comprising coating edible colored particles with a coating composition consisting of (a) 80 to 90% by weight of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 1 2% by weight of titanium dioxide and (c) 0 to 5% by weight of a cellulose ester.

20. A process according to Claim 1 9, comprising coating edible particles with a coating composition consisting of (a) 80 to 90% by weight of a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, (b) 5 to 1 2% by weight of titanium dioxide and (c) 1 to 5% by weight of carboxymethyl cellulose.