Pearlescent pigment compositions and methods for making and using the same

Abstract

A method of imparting pearlescence to a food product that includes applying a ready-to-use dispersion to a food product using confectionery 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.

1 . A method of imparting pearlescence to a food product, the method comprising:
 applying a ready-to-use dispersion to a food product using confectionery panning, wherein the ready-to-use dispersion comprises   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.   
     
     
         2 . The method of  claim 1 , wherein the pearlescent pigment is present in an amount from about 1% to about 30% of the ready-to-use dispersion. 
     
     
         3 . The method of  claim 1 , wherein the cellulose derivative is present in an amount from about 1% to about 30% of the ready-to-use dispersion. 
     
     
         4 . The method of  claim 1 , wherein the wax is present in an amount from about 1% to about 30% of the ready-to-use dispersion. 
     
     
         5 . The method of  claim 1 , wherein the cellulose derivative comprises hydroxypropyl cellulose. 
     
     
         6 . The method of  claim 1 , wherein the wax comprises at least one of carnauba wax, beeswax, candelilla wax, and combinations thereof. 
     
     
         7 . The method of  claim 1 , wherein the pearlescent pigment comprises a micaceous pearlescent pigment coated with titanium dioxide, iron oxide, and combinations thereof. 
     
     
         8 . The method of  claim 1 , wherein the dispersion further comprises a fluid carrier. 
     
     
         9 . The method of  claim 1 , wherein the confectionery panning requires only a single step. 
     
     
         10 . The method of  claim 1 , wherein the confectionery panning comprises hard shell panning. 
     
     
         11 . The method of  claim 1 , wherein the confectionery panning comprises soft shell panning. 
     
     
         12 . The method of  claim 1 , wherein the dispersion has a viscosity from about 250 centipoises to about 10,000 centipoises. 
     
     
         13 . The method of  claim 1 , wherein the dispersion may dry in less than about 7 minutes. 
     
     
         14 . The method  claim 1 , wherein the dispersion may remain shelf stable for at least about 6 months. 
     
     
         15 . A ready-to-use dispersion for imparting pearlescence to a food product comprising:
 a pearlescent pigment,   hydroxypropyl cellulose in an amount sufficient to enhance viscosity of the dispersion and impart a barrier coat to the food product, and   a wax comprising at least one of carnauba wax, beeswax, candelilla wax, and combinations thereof, wherein the wax is present in an amount sufficient to impart a gloss to the food product, and   wherein the dispersion is ready-to-use for application to the food product without the need for any preparation or to add additional components.   
     
     
         16 . The method of  claim 15 , wherein the hydroxypropyl cellulose is present in an amount from about 1% to about 30% of the ready-to-use dispersion. 
     
     
         17 . The method of  claim 15 , wherein the wax is present in an amount from about 1% to about 30% of the ready-to-use dispersion. 
     
     
         18 . A method of incorporating a pearlescent pigment into a food product, the method comprising:
 applying a dispersion to a food product using panning, wherein the dispersion comprises   a pearlescent pigment, a viscosity enhancer, a fluid carrier, and a gloss agent.   
     
     
         19 . The method of  claim 18 , wherein the dispersion does not contain a shellac. 
     
     
         20 . The method of  claim 18 , wherein the method comprises applying the dispersion to a food product using confectionery panning. 
     
     
         21 . The method of  claim 18 , wherein the dispersion further comprises a detacking agent. 
     
     
         22 . The method of  claim 18 , wherein the dispersion further comprises a preservative. 
     
     
         23 . The method of  claim 18 , wherein the dispersion further comprises stabilizers, thickeners, or combinations thereof. 
     
     
         24 . The method of  claim 18 , wherein the viscosity enhancer comprises at least one of gums, starches, polymers, and combinations thereof. 
     
     
         25 . The method of  claim 18 , wherein the fluid carrier comprises at least one of alcohols, solvents, oils, water, and combinations thereof. 
     
     
         26 . The method of  claim 18 , wherein the gloss agent comprises at least one of waxes, oils, and combinations thereof. 
     
     
         27 . The method of  claim 21 , wherein the detacking agent comprises at least one of aluminum hydrate, acetylated glycerides, diglycerides, acetylated monoglyceide, polyvinylpyrrolidone, sorbitan monostearate, polyglycerol esters, ethyl acetate, glyceryl monostearate, lecithins, monoglycerides, poloxamers, polysorbates, stearic acid, sodium lauryl sulfate, talc, triacetin, triethyl citrate, and combinations thereof. 
     
     
         28 . The method of  claim 22 , wherein the preservative comprises at least one of benzoates, parabens, sorbates, and combinations thereof.