# US 5,705,207 A · Method of making gluten colloidal dispersions and edible coatings therefrom

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- Number: US 5,705,207 A
- Document ID: US5705207A
- Status: Granted
- Kind: A
- Application number: 08/641,287
- Filed: 1996-04-30
- Granted: 1998-01-06
- Earliest claimed: 1995-05-02
- Assignees: Opta Food Ingredients, Inc.
- Inventors: Richard B. Cook; Mark L. Shulman
- Web page: https://patentgrep.com/patent/US5705207A

## CPC

- A23P 20/20: Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A21D 13/26: the coating forming a barrier against migration
- A23B 7/154: Organic compounds; Microorganisms; Enzymes
- A23B 7/16: Coating with a protective layer; Compositions or apparatus therefor (A23B7/08 takes precedence)
- A23B 9/14: Coating with a protective layer; Compositions or apparatus therefor
- A23J 3/18: from wheat
- A23J 3/346: {of vegetable proteins}
- A23P 20/10: Coating with edible coatings, e.g. with oils or fats
- A23P 20/12: Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

## Abstract

Film forming colloidal dispersions containing gluten or gluten-derived proteins and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

## Claims

### Claim 1

A method for making an aqueous, colloidal dispersion of gluten microparticles, comprising the steps of:
a) preparing an aqueous acid dispersion of gluten comprising an opaque, particulate starch under agitating conditions to yield a colloidal dispersion of gluten microparticles which is stable and homogeneous under storage conditions; and
b) at least partially hydrolyzing opaque, particulate starch present in the gluten to yield a colloidal dispersion that can impart a glossy coating on a substrate.

### Claim 2 (depends on 1)

The method of claim 1 wherein the gluten is from wheat, barley, rye, rice or sorghum.

### Claim 3 (depends on 1)

The method of claim 1 wherein step (b) is performed by enzymatic hydrolysis.

### Claim 4 (depends on 1)

The method claim 1 wherein the acid is selected from the group consisting of amino acids, alpha hydroxy acids, phosphoric acid, tricarboxylic acids and monocarboxylic acids.

### Claim 5 (depends on 1)

The method of claim 1 further comprising adding a wax latex or emulsion to the colloidal dispersion.

### Claim 6 (depends on 1)

The method of claim 1 further comprising incorporating an additive into the colloidal dispersion which is selected from the group consisting of plasticizers, coloring agents, flavoring agents, trace minerals, vitamins, nutrients, nutraceuticals and combinations thereof.

### Claim 7 (depends on 1)

The method of claim 1 further comprising drying the colloidal dispersion to form a powder.

### Claim 8 (depends on 7)

A colloidal dispersion comprising gluten microparticles produced by the method claim 7 which are rehydrated, wherein the microparticles are stably maintained in dispersion under storage conditions.

### Claim 9 (depends on 1)

An aqueous colloidal dispersion produced by the method of claim 1.

### Claim 10 (depends on 9)

The colloidal dispersion of claim 9 further comprising a wax and an additive selected from the group consisting of plasticizers, coloring agents, flavoring agents, trace minerals, vitamins, nutrients, nutraceuticals and combinations thereof.

### Claim 11 (depends on 1)

A method for making an edible coating on a substrate, comprising the steps of:
a) apply an aqueous colloidal dispersion of gluten microparticles produced by the method of claim 1 to a substrate; and
b) drying the colloidal dispersion under ambient conditions to fuse and form an edible continuous coating of gluten microparticles onto the surface of said substrate.

### Claim 12 (depends on 11)

The method of claim 11 wherein the substrate is selected from the group consisting of chocolates, high sugar confections, fruits, meats, baked goods, vegetables, seeds, nuts, beans, cereals, vitamins, tablets, cheese, fried foods, french fries and snack foods.

### Claim 13 (depends on 1)

A substrate having an edible coating thereon, said coating comprising fused microparticles of gluten from an aqueous colloidal dispersion, produced by the method of claim 1, in which the liquid phase was removed at ambient or elevated temperature.

### Claim 14 (depends on 13)

The coated substrate of claim 13 wherein the substrate is selected from the group consisting of chocolates, high sugar confections, fruits, meats, baked goods, vegetables, seeds, nuts, beans, cereal, vitamins, tablets, cheese, fried foods, french fries and snack foods.

### Claim 15 (depends on 1)

A powder produced by drying a stable, homogenous, dilute aqueous acid colloidal dispersion of gluten microparticles produced by the method of claim 1.

### Claim 16 (depends on 1)

An edible film derived from an aqueous colloidal dispersion produced by the method of claim 1.

### Claim 17 (depends on 1)

A method for adhering edible particulate material onto the surface of a substrate, comprising the steps of:
a) coating the substrate with an aqueous colloidal dispersion of gluten microparticles produced according to the method of claim 1; and
b) applying an edible particulate material onto the coating before the coating completely dries.

### Claim 18 (depends on 17)

The method of claim 17 wherein the edible particulate material is selected from the group consisting of fruit pieces, confections, candies, sprinkles, seeds, salt, spices and combinations thereof.

### Claim 19

A method for making an aqueous, colloidal dispersion of gluten microparticles, comprising the steps of:
a) preparing an aqueous acid dispersion of gluten comprising an opaque, particulate starch under agitating conditions to yield a colloidal dispersion of gluten microparticles which is stable and homogeneous under storage conditions;
b) at least partially hydrolyzing opaque, particulate starch present in the gluten by treating the gluten with a starch hydrolyzing enzyme at a temperature suitable for enzyme activity, to yield a colloidal dispersion that can impart a glossy coating on a substrate; and
c) deactivating the enzyme.

### Claim 20 (depends on 19)

The method of claim 19 wherein the enzyme is an alpha amylase, glucoamylase and combination thereof.

### Claim 21 (depends on 19)

The method of claim 19 further comprising the step of treating the gluten of step (a) with a debranching enzyme and/or pregelatinizing the gluten.

### Claim 22 (depends on 19)

An aqueous colloidal dispersion produced by the method of claim 19.

### Claim 23 (depends on 19)

A method for making an edible coating on a substrate, comprising the steps of:
a) apply an aqueous colloidal dispersion of gluten microparticles produced by the method of claim 19 to a substrate; and
b) drying the colloidal dispersion under ambient conditions to fuse and form an edible continuous coating of gluten microparticles onto the surface of said substrate.

### Claim 24 (depends on 23)

The method of claim 23 wherein the substrate is selected from the group consisting of chocolates, high sugar confections, fruits, meats, baked goods, vegetables, seeds, nuts, beans, cereals, vitamins, tablets, cheese, fried foods, french fries and snack foods.

### Claim 25 (depends on 19)

A substrate having an edible coating thereon, said coating comprising fused microparticles of gluten from an aqueous colloidal dispersion, produced by the method of claim 19, in which the liquid phase was removed at ambient or elevated temperature.

### Claim 26 (depends on 25)

The coated substrate of claim 25 wherein the substrate is selected from the group consisting of chocolates, high sugar confections, fruits, meats, baked goods, vegetables, seeds, nuts, beans, cereal, vitamins, tablets, cheese, fried foods, french fries and snack foods.

### Claim 27 (depends on 19)

A powder produced by drying a stable, homogenous, dilute aqueous acid colloidal dispersion of gluten microparticles produced by the method of claim 19.

### Claim 28 (depends on 19)

An edible film derived from an aqueous colloidal dispersion produced by the method of claim 19.

### Claim 29 (depends on 19)

A method for adhering edible particulate material onto the surface of a substrate, comprising the steps of:
a) coating the substrate with an aqueous colloidal dispersion of gluten microparticles produced according to the method of claim 19; and
b) applying an edible particulate material onto the coating before the coating completely dries.

### Claim 30 (depends on 29)

The method of claim 29 wherein the edible particulate material is selected from the group consisting of fruit pieces, confections, candies, sprinkles, seeds, salt, spices and combinations thereof.

### Claim 31 (depends on 19)

The method of claim 19 wherein the gluten is from wheat, barley, rye, rice or sorghum.

### Claim 32 (depends on 19)

The method claim 19 wherein the acid is selected from the group consisting of amino acids, alpha hydroxy acids, phosphoric acid, tricarboxylic acids and monocarboxylic acids.

### Claim 33 (depends on 19)

The method of claim 19 further comprising adding a wax latex or emulsion to the colloidal dispersion.

### Claim 34 (depends on 19)

The method of claim 19 further comprising incorporating an additive into the colloidal dispersion which is selected from the group consisting of plasticizers, coloring agents, flavoring agents, trace minerals, vitamins, nutrients, nutraceuticals and combinations thereof.

### Claim 35 (depends on 19)

The method of claim 19 further comprising drying the colloidal dispersion to form a powder.