The proposal is to develop a process to apply casein/caseinate coating on confectionery food products in order to eliminate saturated/trans fat in confectionery coatings.
Detailed Description of the Solution
Confectionery food products will be coated with edible milk protein. The protein-coated confectionery food products are water-resistant. The casein film is air-tight and oxygen-resistant in order to protect confectionery food products from both (1) stale, rancid off-flavours due to lipid oxidation and (2) flavour fade that results in a bland tasting product. A coating around individual confectionery food product will keep the scent of confectionery food products fresh.
Derived from the dominant protein in milk, casein proteins are extracted by controlled acidification or enzymatic precipitation. The resulting range of acid and rennet casein is suited for nutritional and medical foods and imitation cheese. Casein also has a long history of use in technical applications such as coating, adhesives, cosmetics, synthetic fibres, paints and emulsions.
Caseinates are made from acid casein by adding sodium, calcium, potassium or combinations of these salts to make them water-soluble. Caseinates are ideally suited for a wide variety of applications, including nutritional and medical foods, food bars, soups, sauces, whipped toppings, and bakery products.
Casein/Caseinate powder will be dissolved and homogenised into liquid form. A solution of casein/caseinate will be sprayed onto the confectionery food products at the end of the process and then dried in order for a thin transparent film to form on the surface of the confectionery food products.
Experimental Section
If the project proceeds to Step 2, different forms of caseins and caseinates will be tested in order to demonstrate the efficiency of the proposed solution. Experimental data on melting points and viscosity will be gathered and analysed.
References and Notes
Edible milk protein (casein/caseinate) has no unpleasant flavour or taste.
Edible milk protein (casein/caseinate) is commercially available at low cost. The major supplier is New Zealand Milk Products (NZMP).
Edible milk protein (casein/caseinate) is registered GRAS ("generally regarded as safe"). For example, calcium casein has GRN No. 11.
The impact on capital expenditures and on operating cost should be insignificant. There should be no regulatory hurdles to overcome.
Supporting Information
Material Safety Data Sheets (MSDS)
New Zealand Milk Products (NZMP) <http://www.nzmp.com/>
Conclusion
The Solver believes that the change from a fat-based coating to a protein-based coating represents a paradigm shift, and that the confectionery coating with casein/caseinate has comparable or better properties.
