Pearlescent pigment compositions and methods for making and using the same
AssigneeSensient Colors LLC
InventorsGale D. Myers, Jeffrey R. Plodzien, Leo H. Otto
Life of this patent
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Abstract
A method of imparting pearlescence to a food product that includes applying a ready-to-use dispersion to a food product using confectionary panning, where the ready-to-use dispersion includes a pearlescent pigment, a cellulose derivative in an amount sufficient to enhance viscosity of the dispersion and impart a barrier coat to the food product, and a wax in an amount sufficient to impart a gloss to the food product. A method of incorporating a pearlescent pigment into a food product that includes applying a dispersion to a food product using panning, where the dispersion includes a pearlescent pigment, a viscosity enhancer, a fluid carrier, and a gloss agent.
Claims27
A method of imparting pearlescence to a food product, the method comprising:
- applying a dispersion to a food product using confectionary panning without applying a subcoat to the food product, wherein the dispersion comprises food grade alcohol in an amount from about 50% to about 95% by weight of the dispersion, a pearlescent pigment, hydroxypropyl cellulose in an amount from about 6% to about 14% by weight of the dispersion, carnauba wax in an amount from about 2% to about 7% by weight of the dispersion, water from about 0% to about 10% by weight of the dispersion, ethyl acetate from about 2% to about 5% by weight of the dispersion, and a gum from about 0% to about 0.01% by weight of the dispersion.
A dispersion for imparting pearlescence to a food product comprising:
- a food grade alcohol in an amount from about 50% to about 95% by weight of the dispersion,
- a pearlescent pigment,
- hydroxypropyl cellulose in an amount from about 6% to about 14% by weight of the dispersion,
- carnauba wax in an amount from about 2% to about 7% by weight of the dispersion,
- water from about 0% to about 10% by weight of the dispersion,
- ethyl acetate from about 2% to about 5% by weight of the dispersion, and
- a gum from about 0% to about 0.01% by weight of the dispersion,
- wherein the dispersion does not contain a dextrin,
- wherein the dispersion is ready-to-use for application to the food product in that no further preparation is needed prior to the dispersion being applied to the food product, no additional components need be added to the dispersion prior to the dispersion being applied to the food product, and no subcoat need be applied to the food product.
A method of incorporating a pearlescent pigment into a food product, the method comprising:
- applying a dispersion to a food product using panning without applying a subcoat to the food product, wherein the dispersion comprises a food grade alcohol in an amount from about 50% to about 95% by weight of the dispersion, a pearlescent pigment, hydroxypropyl cellulose in an amount from about 6% to about 14% by weight of the dispersion, carnauba wax in an amount from about 2% to about 7% by weight of the dispersion, water from about 0% to about 10% by weight of the dispersion, ethyl acetate from about 2% to about 5% by weight of the dispersion, and a gum from about 0% to about 0.01% by weight of the dispersion.
A method of imparting pearlescence to a food product, the method comprising:
- applying a dispersion to a food product using confectionary panning without applying a subcoat to the food product, wherein the dispersion comprises a food grade alcohol in an amount from about 60% to about 90% by weight of the dispersion, a pearlescent pigment in an amount from about 1% to about 30% by weight of the dispersion, hydroxypropyl cellulose in an amount from about 6% to about 14% by weight of the dispersion, carnauba wax in an amount from about 2% to about 7% by weight of the dispersion, water from about 0% to about 10% by weight of the dispersion, ethyl acetate from about 2% to about 5% by weight of the dispersion, and a gum from about 0% to about 0.01% by weight of the dispersion.
Dependencies are inferred from the claim text.