CH459733A - Process for the surface treatment of confectionery, in particular sugar and chocolate goods - Google Patents

Process for the surface treatment of confectionery, in particular sugar and chocolate goods

Info

Publication number
CH459733A
CH459733A CH1097767A CH1097767A CH459733A CH 459733 A CH459733 A CH 459733A CH 1097767 A CH1097767 A CH 1097767A CH 1097767 A CH1097767 A CH 1097767A CH 459733 A CH459733 A CH 459733A
Authority
CH
Switzerland
Prior art keywords
confectionery
surface treatment
sep
particular sugar
goods
Prior art date
Application number
CH1097767A
Other languages
German (de)
Inventor
Rudolf Dipl Chem Tuma
Original Assignee
Chemische Werke Witten Gmbh
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 Chemische Werke Witten Gmbh filed Critical Chemische Werke Witten Gmbh
Publication of CH459733A publication Critical patent/CH459733A/en

Links

Classifications

    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/26—Apparatus for coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10M—LUBRICATING COMPOSITIONS; USE OF CHEMICAL SUBSTANCES EITHER ALONE OR AS LUBRICATING INGREDIENTS IN A LUBRICATING COMPOSITION
    • C10M2207/00—Organic non-macromolecular hydrocarbon compounds containing hydrogen, carbon and oxygen as ingredients in lubricant compositions
    • C10M2207/28—Esters
    • C10M2207/281—Esters of (cyclo)aliphatic monocarboxylic acids
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10M—LUBRICATING COMPOSITIONS; USE OF CHEMICAL SUBSTANCES EITHER ALONE OR AS LUBRICATING INGREDIENTS IN A LUBRICATING COMPOSITION
    • C10M2207/00—Organic non-macromolecular hydrocarbon compounds containing hydrogen, carbon and oxygen as ingredients in lubricant compositions
    • C10M2207/28—Esters
    • C10M2207/282—Esters of (cyclo)aliphatic oolycarboxylic acids
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10M—LUBRICATING COMPOSITIONS; USE OF CHEMICAL SUBSTANCES EITHER ALONE OR AS LUBRICATING INGREDIENTS IN A LUBRICATING COMPOSITION
    • C10M2207/00—Organic non-macromolecular hydrocarbon compounds containing hydrogen, carbon and oxygen as ingredients in lubricant compositions
    • C10M2207/28—Esters
    • C10M2207/283—Esters of polyhydroxy compounds
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10M—LUBRICATING COMPOSITIONS; USE OF CHEMICAL SUBSTANCES EITHER ALONE OR AS LUBRICATING INGREDIENTS IN A LUBRICATING COMPOSITION
    • C10M2207/00—Organic non-macromolecular hydrocarbon compounds containing hydrogen, carbon and oxygen as ingredients in lubricant compositions
    • C10M2207/28—Esters
    • C10M2207/286—Esters of polymerised unsaturated acids
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10N—INDEXING SCHEME ASSOCIATED WITH SUBCLASS C10M RELATING TO LUBRICATING COMPOSITIONS
    • C10N2040/00—Specified use or application for which the lubricating composition is intended
    • C10N2040/20—Metal working
    • C10N2040/24—Metal working without essential removal of material, e.g. forming, gorging, drawing, pressing, stamping, rolling or extruding; Punching metal
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10N—INDEXING SCHEME ASSOCIATED WITH SUBCLASS C10M RELATING TO LUBRICATING COMPOSITIONS
    • C10N2040/00—Specified use or application for which the lubricating composition is intended
    • C10N2040/20—Metal working
    • C10N2040/241—Manufacturing joint-less pipes
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10N—INDEXING SCHEME ASSOCIATED WITH SUBCLASS C10M RELATING TO LUBRICATING COMPOSITIONS
    • C10N2040/00—Specified use or application for which the lubricating composition is intended
    • C10N2040/20—Metal working
    • C10N2040/242—Hot working
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10N—INDEXING SCHEME ASSOCIATED WITH SUBCLASS C10M RELATING TO LUBRICATING COMPOSITIONS
    • C10N2040/00—Specified use or application for which the lubricating composition is intended
    • C10N2040/20—Metal working
    • C10N2040/243—Cold working
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10N—INDEXING SCHEME ASSOCIATED WITH SUBCLASS C10M RELATING TO LUBRICATING COMPOSITIONS
    • C10N2040/00—Specified use or application for which the lubricating composition is intended
    • C10N2040/20—Metal working
    • C10N2040/244—Metal working of specific metals
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10N—INDEXING SCHEME ASSOCIATED WITH SUBCLASS C10M RELATING TO LUBRICATING COMPOSITIONS
    • C10N2040/00—Specified use or application for which the lubricating composition is intended
    • C10N2040/20—Metal working
    • C10N2040/244—Metal working of specific metals
    • C10N2040/245—Soft metals, e.g. aluminum
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10N—INDEXING SCHEME ASSOCIATED WITH SUBCLASS C10M RELATING TO LUBRICATING COMPOSITIONS
    • C10N2040/00—Specified use or application for which the lubricating composition is intended
    • C10N2040/20—Metal working
    • C10N2040/244—Metal working of specific metals
    • C10N2040/246—Iron or steel
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10N—INDEXING SCHEME ASSOCIATED WITH SUBCLASS C10M RELATING TO LUBRICATING COMPOSITIONS
    • C10N2040/00—Specified use or application for which the lubricating composition is intended
    • C10N2040/20—Metal working
    • C10N2040/244—Metal working of specific metals
    • C10N2040/247—Stainless steel

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Confectionery (AREA)

Description

  

  Verfahren     zur        Oberflächenbehandlung    von     Süsswaren,        insbesondere    Zucker- und     Schokoladewaren       Gewisse Arten von     Süsswaren,    z. B.

   Lakritz-,  Gummi-,     Gelatinebonbons,        bedürfen    nach     ihrer    Fertig  stellung noch     einer        abschliessenden    Behandlung     ihrer          Oberfläche,    da sie     sonst    in der.     Verpackung        bei    Trans  port und Lagerung     zusammenkleben    und     nicht    mehr       getrennt    werden     können.     



       Als        Trennmittel    für     verschiedene    Verwendungs  zwecke     sind        handelsübliche        Fette    bekannt.

   Pflanzliche  Öle und Fette,     insbesondere        Sojabohnenöl,    neigen  wegen ihrer ungesättigten Anteile zu     Polymerisations-          und        Spaltungserscheinungen,    wobei Produkte     mit        un-          angenehmem    Geruch und Geschmack     entstehen.        Oft-          mals        treten    bei     Verwendung    der,     genannten    Öle auch       Ranziäitätserscheinungen    auf.  



  Süsswaren     wurden    bisher nach     dem    Dämpfen und       Trocknen    mit     Paraffin    oder     Vaselinöl    behandelt.  Diese     Kohlenwasserstoffe        sind    jedoch     lebensmittel-          rechtlich        umstritten.     



  Es     wurde    nun gefunden, dass für die     Oberflächen-          behandlung    von     Süsswaren,,    wie Zucker-     und        Schoko-          ladewaren,    insbesondere zur     Erleichterung    des Heraus  lösens aus Formen,     besümmte        gesättigte        flüssige    Ester  gemische     die        erwähnten        Nachbeile    nicht     zeigen        und    für.

    das oben     genannte        Verwendungsgebiet        wesentliche          Vorteile    aufweisen. Das     erfindungsgemässe    Verfahren  zur     Oberflächenbehandlung    von     Süsswaren        besteht     darin,     dass    man die     genannten    Waren     oberflächlich    mit       flüssigen        Estergemischen    der     Fettsäuren    mit     einer    Ket  tenlänge von 6-14     Kohlenstoffatomen;

          vorzugsweise     8-12     Kohlenstoffatomen,        und    mehrwertigen Alkoholen       mit        mindestens    3     Hydroxylgruppen,    vorzugsweise     Gly-          cerin,        behandelt,        insbesondere        besprüht.     



  Die     erfindungsgemäss        zu        verwendenden        Estergemi-          sche        sind    physiologisch     absolut    unbedenklich, durch  ihre     Triglyceridform    nicht     nanziditäts-anfällig    und besit  zen eine     geringere    Viskosität als die übrigen Speise  öle.

   Bei sparsamster     Dosierung    und     geringster    Schicht  dicke lässt sich     ein        zusammenhängender    Film mit aus  reichender     Isolierwirkung    auf die     Oberfläche    der Pro  dukte aufbringen. Dabei spielt es bei der Behandlung    von Süsswaren keine Rolle, ob diese     Oberflächen-          behandlung    im     Dragierkessel    oder mittels Sprühdose auf  einer     Spezialmaschine        durchgeführt    wird.  



  Ein geeignetes     Triglyceridgemisch    kann beispiels  weise folgende     Fettsäurenzusammensetzung    und Kenn  zahlen aufweisen-  
EMI0001.0118     
  
    Caprylsäure <SEP> ca. <SEP> 45 <SEP> 0/0
<tb>  Caprinsäure <SEP> ca. <SEP> 47%
<tb>  Laurinsäure <SEP> ca. <SEP> 8 <SEP> 0/0
<tb>  Säurezahl <SEP>  <  <SEP> 0,1
<tb>  Verseifungszahl <SEP> 329
<tb>  Jodzahl <SEP>  <  <SEP> 1
<tb>  Hydroxylzahl <SEP> 8       Zur     Oberflächenbehandlung    von     Zuckerwaren    wer  den auf 100 g Gelatine- oder     Gummibonbons    0,3 %  des flüssigen     Estergemisches:

          in,    einer     Dragiertrommel          aufgesprüht.    Dadurch     erhalten    die Bonbons     Glanz    und       ein.        Zusammenkleben        in        der    Verpackung wird verhin  dert.



  Process for the surface treatment of confectionery, in particular confectionery and chocolate products Certain types of confectionery, e.g. B.

   Liquorice, gummy and gelatin sweets require a final treatment of their surface after their completion, otherwise they will be in the. Stick the packaging together during transport and storage and can no longer be separated.



       Commercially available greases are known as release agents for various purposes.

   Vegetable oils and fats, in particular soybean oil, have a tendency, because of their unsaturated components, to polymerisation and splitting phenomena, resulting in products with an unpleasant smell and taste. When using the oils mentioned, there are also often signs of rancidity.



  Up to now, confectionery has been treated with paraffin or vaseline oil after steaming and drying. However, these hydrocarbons are controversial in terms of food law.



  It has now been found that for the surface treatment of confectionery, such as sugar and chocolate goods, in particular to make it easier to remove them from molds, saturated liquid ester mixtures do not show the disadvantages mentioned and for.

    the above-mentioned field of application have significant advantages. The method according to the invention for the surface treatment of confectionery consists in that the said goods are superficially treated with liquid ester mixtures of fatty acids with a chain length of 6-14 carbon atoms;

          preferably 8-12 carbon atoms, and polyhydric alcohols with at least 3 hydroxyl groups, preferably glycerine, treated, in particular sprayed.



  The ester mixtures to be used according to the invention are physiologically absolutely harmless, due to their triglyceride form are not susceptible to nancidity and have a lower viscosity than the other edible oils.

   With the most economical dosage and the smallest layer thickness, a coherent film with sufficient insulating effect can be applied to the surface of the product. When treating confectionery, it does not matter whether this surface treatment is carried out in a coating pan or using a spray can on a special machine.



  A suitable triglyceride mixture can, for example, have the following fatty acid composition and key figures-
EMI0001.0118
  
    Caprylic acid <SEP> approx. <SEP> 45 <SEP> 0/0
<tb> Capric acid <SEP> approx. <SEP> 47%
<tb> Lauric acid <SEP> approx. <SEP> 8 <SEP> 0/0
<tb> Acid number <SEP> <<SEP> 0.1
<tb> Saponification number <SEP> 329
<tb> Iodine number <SEP> <<SEP> 1
<tb> Hydroxyl number <SEP> 8 For the surface treatment of sugar confectionery, 0.3% of the liquid ester mixture is added to 100 g of gelatine or gummy candy:

          sprayed in, a coating drum. This gives the candy a gloss and a. Sticking together in the packaging is prevented.

Claims (1)

PATENTANSPRUCH Verfahren zur Oberflächenbehandlung von Süsswa- ren, insbesondere zur Erleichterung des Herauslösens aus Formen, dadurch gekennzeichnet, PATENT CLAIM Process for the surface treatment of confectionery, in particular to facilitate removal from molds, characterized in that dass man die genannten Waren oberflächig mit flüssigen Estergemi- sehen der Fettsäuren mit einer Kettenlänge von 6-14 Kohlenstoffatomen und mehrwemtigen Alkoholen mit mindestens 3 Hydroxylgruppen behandelt. that the named goods are treated on the surface with liquid ester mixtures of fatty acids with a chain length of 6-14 carbon atoms and polyols with at least 3 hydroxyl groups. UNTERANSPRÜCHE 1. Verfahren nach Patentanspruch, dadurch ge- kennzeichnet, dass Fettsäuren mit 8-12 C-Atome,a ver wendet werden. 2. Verfahren nach Patentanspruch, dadurch ge kennzeichnet, dass als Alkohol Glycerin verwendet wird. SUBClaims 1. Method according to patent claim, characterized in that fatty acids with 8-12 carbon atoms, a, are used. 2. The method according to claim, characterized in that glycerol is used as alcohol.
CH1097767A 1963-07-29 1964-05-20 Process for the surface treatment of confectionery, in particular sugar and chocolate goods CH459733A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GR630025565 1963-07-29

Publications (1)

Publication Number Publication Date
CH459733A true CH459733A (en) 1968-07-15

Family

ID=10927163

Family Applications (3)

Application Number Title Priority Date Filing Date
CH1097767A CH459733A (en) 1963-07-29 1964-05-20 Process for the surface treatment of confectionery, in particular sugar and chocolate goods
CH652664A CH450883A (en) 1963-07-29 1964-05-20 Method for protecting food
CH1097667A CH459429A (en) 1963-07-29 1964-05-20 Use of an agent for treating metallic surfaces

Family Applications After (2)

Application Number Title Priority Date Filing Date
CH652664A CH450883A (en) 1963-07-29 1964-05-20 Method for protecting food
CH1097667A CH459429A (en) 1963-07-29 1964-05-20 Use of an agent for treating metallic surfaces

Country Status (1)

Country Link
CH (3) CH459733A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0023150A1 (en) * 1979-07-20 1981-01-28 Unilever Plc Composite ice confections and processes for preparing them
EP0023151A1 (en) * 1979-07-20 1981-01-28 Unilever Plc Composite ice confections and processes for preparing them
EP0023152A1 (en) * 1979-07-20 1981-01-28 Unilever Plc Process for producing composite ice confections

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2968368B2 (en) * 1991-04-12 1999-10-25 日石三菱株式会社 Fat composition for food machinery
JPH04314792A (en) * 1991-04-12 1992-11-05 Nippon Oil Co Ltd Greasy fat composition for food machine

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0023150A1 (en) * 1979-07-20 1981-01-28 Unilever Plc Composite ice confections and processes for preparing them
EP0023151A1 (en) * 1979-07-20 1981-01-28 Unilever Plc Composite ice confections and processes for preparing them
EP0023152A1 (en) * 1979-07-20 1981-01-28 Unilever Plc Process for producing composite ice confections
WO1981000191A1 (en) * 1979-07-20 1981-02-05 Unilever Nv Composite ice confections and processes for preparing them
WO1981000189A1 (en) * 1979-07-20 1981-02-05 Unilever Nv Composite ice confections and processes for preparing them
WO1981000190A1 (en) * 1979-07-20 1981-02-05 Unilever Nv Apparatus and processes for producing composite ice confections,and products thereof
US4430350A (en) 1979-07-20 1984-02-07 Thomas J. Lipton, Inc. Composite ice confections and processes for preparing them

Also Published As

Publication number Publication date
CH459429A (en) 1968-07-15
CH450883A (en) 1968-05-15

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