• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    14 ABSTRACT A fast setting edible glue comprising a gum, powdered sugar, glucose,water, and optionally additional additives, the edible glue comprises: gum inan amount of from 2 to 4 % based on the total amount ofglue; powderedsugar in an amount from 82-88 % based on the total amount ofglue; glucosein an amount of from 1 to 3 % based on the total amount ofglue; water in anamount of from 8 to 12 % based on the total amount of glue; and optionallyadditional additives in an amount of from 0.1 to 1.5 % based on the totalamount of glue.
    公开号:SE1650216A1
    申请号:SE1650216
    申请日:2016-02-19
    公开日:2017-08-20
    发明作者:Rengart Emelie
    申请人:Eraey Ab；
    IPC主号:
    专利说明:

    FAST HARDENING EDIBLE GLUE Technical field This disclosure relates to edible glue or adhesive which is fast hardening andwhich can be used for piecing together both smaller and larger items of bakedgoods.
    BackgroundWhen making baked goods such as cakes, cup cakes and other decorated confectionery items, there is often a need to able to piece together differentitems. Edible glue, i.e. a glue or fixative which comprises edible ingredientsmust therefore be used. The glue should of course also be palatable and notdeteriorate the look of the confectionary or baked goods.
    When piecing together larger items of baked goods, for instance whenmaking gingerbread houses and other larger constructions, the glue mustalso be able to fasten the pieces and not break under the strain of the weightof the pieces. A further requirement is that the glue also hardens or driesquickly in order to hold the pieces together.
    There are a number of ways to achieve edible glues or fixatives today. Whenmaking gingerbread houses a conventional way is to melt sugar and use thecaramelized sugar to piece the house together. However, the caramelizedmelted sugar is extremely hot and not very convenient to use. Further to thisthe brownish color of the caramelized sugar may discolor the decorationssubsequently put on the house, such as icing or frosting etc. Another way topiece together a gingerbread house is simply to use a conventional frosting oricing, which is usually made from water and icing or powdered sugar andlemon juice. However, not only is the icing slow hardening, it is also quiteweak and may not be able to hold lager constructions together.
    There are also other edible glues available commercially, which does notrequire heating, such as Wilton Dab'n'Hold edible glue, but this glue is onlysuitable for gluing smaller pieces together such as smaller decorative itemson a cake or a cup cake. There are also a number of different recipes available for variants of the commercially available edible glue, but none ofthese glues are suitable for larger pieces and are not fast hardening. Onesuch glue recipe is disclosed on http://sweetopia.net/2009/09/how-to-make-edible-glue/_ There is thus a need for edible glue, which does not require that the userheats it up prior to use and which hardens quickly once it has been applied tothe item to be glued.
    Summarylt is an object of the present invention to provide improved edible glue. lt is a particular object to provide glue which can be used when it's cool, oreven room tempered, and which hardens or sets quickly after being applied.
    The object is wholly or partially achieved by a glue and a methodaccording to the appended independent claims. Embodiments are set forth inthe appended dependent claims, and in the following description.
    According to a first aspect there is provided a fast setting edible gluecomprising a gum, powdered sugar, glucose, water, and optionally additionaladditives, wherein the edible glue comprises gum in an amount of from 2 to 4% based on the total amount ofglue; powdered sugar in an amount from 70-80 % based on the total amount ofglue; glucose in an amount of from 2 to 5% based on the total amount ofglue; water in an amount of from 12 to 18 %based on the total amount of glue; and optionally additional additives in anamount of from 0.1 to 1.5 % based on the total amount ofglue.
    This edible glue has surprisingly shown to have an excellent settingability and hardens quickly, i.e. within 60 minutes from being applied,preferably at least a portion of the glue is set within 20 minutes. The glue isfurther semisolid in room temperature, which means that it can be easilyhandled, and it can be easily applied to the items to be glued. Further it isvery palatable, and does not impair the look of the confectionary goods.
    The glucose may be in any one of a liquid form or dry form. Thismeans that the glucose used may either be a liquid or semi-liquid form ofglucose or glucose syrup or a dried glucose such as a spray dried glucose orglucose syrup. When using a liquid form the glue can preferably be ready made for use and packaged, and when using the dried form of glucose a typeof semi-manufactured glue can be provided, where the user themselves canmix the dry ingredients with water to form the glue. This can preferably bedone just before the glue is to be used.
    The gum may beany one of gum karaya, gum tragacanth, gum arabic,and carboxymethyl cellulose (CMC) gum, or derivatives or mixtures thereof.
    The additional additive may be any one of a color agent, a preservativeagent, thickening agent and a flavor agent.
    The additional additive is preferably a food grade additive. Adding apreservative may be beneficial for the shelf life of the glue. A color agent maybe added if it is desirable to have a particular color of the glue. The additionaladditive may further be in a dry or liquid form, depending on the desired formof the glue mixture.
    The preservative agent may be any one of citric acid, and potassiumsorbate.
    The glue may comprise, gum in an amount of 3 % based on the totalamount ofglue, wherein the gum is gum karaya, powdered sugar in anamount of 76 % based on the total amount ofglue; glucose in an amount ofaround 4.8 % based on the total amount of glue; and water in an amount of15.5 % based on the total amount of glue and wherein said glucose is in aliquid form.
    Alternatively the glue may comprise, gum in an amount of 3 % basedon the total amount ofglue, wherein the gum is gum karaya, powdered sugarin an amount of 76 % based on the total amount ofglue; glucose in anamount of around 3.8 % based on the total amount ofglue; and water in anamount of 16.5 % based on the total amount of glue and wherein saidglucose is in a dry form.
    According to a second aspect there is provided a method of producinga fast setting edible glue comprising the steps of providing a gum in anamount of from 2 to 4 % based on the total amount ofglue; providingpowdered sugar in an amount from 70-80 % based on the total amount ofglue; optionally providing additional additives in an amount of from 0.1 to 1.5% based on the total amount ofglue; mixing said gum and said powdered Sugar, to form a dry ingredient mixture; and optionally said additionaladditive(s); providing glucose in a liquid form in an amount of from 2 to 5 %based on the total amount ofglue; water in an amount of from 12 to 18 %based on the total amount of glue; mixing said glucose and water; heatingsaid mixture of glucose and water, until the glucose is fully dissolved; andmixing said dry ingredients mixture with said mixture of glucose and water;thereby forming said edible glue.
    As an alternative to the method of the second aspect, there is provideda method of producing a fast setting edible glue comprising the steps ofproviding a gum in an amount of from 2 to 4 % based on the total amount ofglue; providing powdered sugar in an amount from 70-80 % based on thetotal amount ofglue; providing glucose in a dry form in an amount of from 2 to5 % based on the total amount of glue; optionally providing additionaladditives in an amount of from 0.1 to 1.5 % based on the total amount of glue;mixing said gum, said powdered sugar, and said glucose in dry form to form adry ingredient mixture; and providing water in an amount of from 12 to 18 %based on the total amount of glue; and mixing said dry ingredient mixture withthe water, thereby forming said edible glue.
    This provides for an edible glue which can be kept in a dry form andthen mixed with waterjust prior to use. This could for instance reduce the costof transportation and storage, and may allow for a longer shelf life of the glue.The water may alternatively be heated before mixing it with the otheringredients in order to facilitate the mixing and dissolving of the dryingredients, but the water may also be cold or room tempered.
    The wherein the steps of heating and mixing may preferably beperformed under stirring, since by stirring the mixture when heating it theingredients may be more easily dissolved, however this step is not essential.
    Both methods may further comprise the step of allowing said mixture tocool.
    Both methods may further comprises the step of placing said edibleglue in a substantially airtight container before it has started to harden.
    The mixture may be hot, warm or cooled when placed in the container.This means that the mixture is still semisolid when it is placed in the container. By substantially airtight is meant that the container is sealed afterthe glue mixture has been placed therein to prevent the glue from settingduring storage. When the dry mixture is prepared this may be placed in anair-tight container before the dry mixture is disso|ved in water to form theedible glue.
    According to a third aspect there is provided a fast setting edible gluecomprising gum, powdered sugar, glucose, water and optionally additionaladditives manufactured according to any one of the methods according to thesecond aspect.
    According to a fourth aspect there is provided the use of a fast settingedible glue according to the first and third aspects for gluing foods, bakedgoods and confectionary items.
    Detailed descriptionThe glue or adhesive comprises a gum, powdered sugar, glucose, water, and optionally additional additives. The edible glue or adhesivecomprises gum in an amount of from 2 to 4 % based on the total amount ofglue, powdered sugar in an amount from 70 to 80 % based on the totalamount of glue, glucose, or dextrose, in an amount of from 2 to 5 % based onthe total amount ofglue, water in an amount of from 12 to 18 % based on thetotal amount ofglue; and optionally additional additives in an amount of from0.1 to 1.5 % based on the total amount ofglue.
    The glucose or glucose syrup may be in a liquid or semi-liquid form ora dry form.
    The fast hardening or fast setting glue is manufactured by mixingtogether the dry ingredients of the glue (the gum, sugar). The wet ingredientsthe wet ingredients (liquid glucose and water) are mixed under heating. Thedry ingredients may then be mixed with the wet ingredients, such that all theingredients dissolve to form an edible glue mixture. The mixture may thenallowed to cool for a while before it is placed in a container, or it is placed inthe container while the mixture is still hot or warm, and sealed such that theglue is prevented from staring to set and become hard. The mixture may thusonly be allowed to cool to the point where it is still semisolid.
    Alternatively the fast hardening or fast setting glue is manufactured bymixing together the dry ingredients of the glue (the gum, sugar and the dryglucose). The dry ingredient may be placed in a container for storage andtransportation before being mixed with the water. The dry ingredients maythen be mixed with the water, which may be warm or hot such that all the dryingredients easily disso|ve to form the edible glue mixture, but it may also becold or room tempered.
    The optional additional additives may be mixed either with the dry orwet ingredients or with the edible glue mixture.
    The container may be any suitable type of container such as a bag,bottle or container made from any type of suitable material such a plastic,aluminum, glass, paper, paperboard or combinations thereof.
    The gum is preferably a food grade gum, of which there are manydifferent types.
    The food grade gum may for instance be any one of number ofdifferent types ofgums, or thickening agents, including any one of gumkaraya (E416), gum tragacanth (E413), gum Arabic (E414), andcarboxymethyl cellulose (CMC, E466) gum, or derivatives or mixtures thereof,but it is also conceivable to use other types of suitable gums for this purpose.
    The gum may also be a readymade gum mixture such as thecommercial product Gum Tex® sold by Wilton.
    The additional additives may be agents for color, aroma, flavor,additional thickening or preservation. The glue may also comprise a mixtureof different additional additives. The additional additives are preferably of foodgrade. The additional additives may be in a dry or liquid form depending onthe desired use.
    The preservative agent may be any type of conventionally usedpreservative, such as citric acid (E330) or potassium sorbate (E202).
    The color agent may be any type of conventional color agent available.
    The glue may be used for any type of application where food items areto be glued together.
    Example 1 A batch of glue was manufactured by mixing the dry ingredients 7.65 g ofgum karaya with 183.7 g of powder sugar. 11.7 g of liquid glucose was mixedwith 37.5 g of hot water and mixed until the liquid glucose was completelydissolved. The mixture of dry ingredients where then mixed with the liquidglucose and water, preferably under stirring, to form a semisolid substance.The heated mixture or semisolid substance was then placed in a sealedcontainer.
    The glue was then used to glue gingerbread house parts together. The glueallowed for the parts to be instantly fixated to each other, i.e. it was sticky, yetflowable enough, already when applied and had fully hardened within 60minutes. Further, a smaller portion of the glue was fully hardened within 20minutes.
    Example 2A batch of glue was manufactured by mixing the dry ingredients 7.65 g of gum karaya with 183.7 g of powder sugar and 9 g of dry glucose (spraydriedglucose). The dry mixture was mixed with 39.6 g of warm or hot water andmixed until the dry ingredients had completely dissolved to form a semisolidsubstance, i.e. the edible glue. The glue was then used to glue gingerbreadhouse parts together. The glue allowed for the parts to be instantly fixated toeach other, i.e. it was sticky, yet flowable enough, already when applied andhad fully hardened within 60 minutes. Further, a smaller portion of the gluewas fully hardened within 20 minutes. ln Table 1 the ingredients of Examples 1 and 2 are shown as percentages ofthe total mixture.
    Table 1. Ingredients according to Examples 1 and 2 Liquid glucose Dry glycose Ingredient Weight (g) % Weight %Water 37,5 15,59 39,6 16,50Powdered sugar 183,7 76,37 183,7 76,56Glucose liquid 11,7 4,86 - -Glucose dry - - 9 3,75Gum karaya 7,65 g 3,18 7,65 3,19
    权利要求:
    Claims (14)
    [1] 1. A fast setting edible glue comprising a gum, powdered sugar,glucose, water, and optionally additional additives, characterized in that the the edible glue comprises: gum in an amount of from 2 to 4 % based on the total amount ofglue; powdered sugar in an amount from 70-80 % based on the total amountof glue; glucose in an amount of from 2 to 5 % based on the total amount ofglue; water in an amount of from 12 to 18 % based on the total amount ofglue; and optionally additional additives in an amount of from 0.1 to 1.5 % basedon the total amount of glue. This edible glue has surprisingly shown to have an excellent settingability and hardens quickly, i.e. within 20 minutes from being applied. Theglue is further semisolid in room temperature and can be easily applied to theitems to be glued. Further it is very palatable, and does not impair the look ofthe confectionary goods.
    [2] 2. The fast setting edible glue as claimed in claim 1, wherein saidglucose is in any one of a liquid form or dry form. This means that the glucose used may either be a liquid or semi-liquidform of glucose or glucose syrup or a dried glucose such as a spray driedglucose or glucose syrup. When using a liquid form the glue can preferably beready made for use and packaged, and when using the dried form ofglucosea type of semi-manufactured glue can be provided, where the userthemselves can mix the dry ingredients with water to form the glue. This canpreferably be done just before the glue is to be used.
    [3] 3. The fast setting edible glue as claimed in claim 1, wherein the gumis any one of gum karaya, gum tragacanth, gum arabic, and carboxymethylcellulose (CMC) gum, or derivatives or mixtures thereof.
    [4] 4. The fast setting edible glue as claimed in any one of the precedingclaims, wherein the additional additive is any one of a color agent, apreservative agent, thickening agent and a flavor agent. The additional additive is preferably a food grade additive. Adding apreservative may be beneficial for the shelf life of the glue. A color agent maybe added if it is desirable to have a particular color of the glue. The additionaladditive may further be in a dry or liquid form, depending on the desired formof the glue mixture.
    [5] 5. The fast setting edible glue as claimed in claim 4, wherein thepreservative agent is any one of citric acid, and potassium sorbate.
    [6] 6. The fast setting edible glue as claimed in claim any one of claims 1to 3, wherein the glue comprises, gum in an amount of 3 % based on the totalamount ofglue, wherein the gum is gum karaya, powdered sugar in anamount of 76 % based on the total amount ofglue; glucose in an amount ofaround 4.8 % based on the total amount of glue; and water in an amount of15.5 % based on the total amount of glue and wherein said glucose is in aliquid form.
    [7] 7. The fast setting edible glue as claimed in claim any one of claims 1to 3, wherein the glue comprises, gum in an amount of 3 % based on the totalamount ofglue, wherein the gum is gum karaya, powdered sugar in anamount of 76 % based on the total amount ofglue; glucose in an amount ofaround 3.8 % based on the total amount ofglue; and water in an amount of16.5 % based on the total amount of glue and wherein said glucose is in a dryform. 11
    [8] 8. A method of producing a fast setting edible glue comprising thesteps of providing a gum in an amount of from 2 to 4 % based on the totalamount of glue; providing powdered sugar in an amount from 70-80 % based on thetotal amount ofglue; optionally providing additional additives in an amount of from 0.1 to 1.5% based on the total amount of glue; mixing said gum and said powdered sugar, to form a dry ingredientmixture; and optionally said additional additive(s); providing glucose in a liquid form in an amount of from 2 to 5 % basedon the total amount of glue; water in an amount of from 12 to 18 % based on the total amount ofglue; mixing said glucose and water; heating said mixture of glucose and water, until the glucose is fullydissolved; andmixing said dry ingredients mixture with said mixture of glucose and water;thereby forming said edible glue.
    [9] 9. A method of producing a fast setting edible glue comprising thesteps of providing a gum in an amount of from 2 to 4 % based on the totalamount of glue; providing powdered sugar in an amount from 70-80 % based on thetotal amount ofglue; providing glucose in a dry form in an amount of from 2 to 5 % based onthe total amount of glue; optionally providing additional additives in an amount of from 0.1 to 1.5% based on the total amount of glue; mixing said gum, said powdered sugar, and said glucose in dry form toform a dry ingredient mixture; and 12 providing water in an amount of from 12 to 18 % based on the totalamount of glue; and mixing said dry ingredient mixture with the water, thereby forming saidedible glue. This provides for an edible glue which can be kept in a dry form andthen mixed with waterjust prior to use. This could for instance reduce the costof transportation and storage, and may allow for a longer shelf life of the glue.The water may alternatively be heated before mixing it with the otheringredients in order to facilitate the mixing and dissolving of the dryingredients.
    [10] 10. The method as claimed in claim 8, wherein the steps of heatingand mixing are preferably performed under stirring. since by stirring the mixture when heating it the ingredients may bemore easily dissolved, however this step is not essential.
    [11] 11. The method as claimed in any one of claims 8 to 10, wherein themethod further comprises the step of allowing said mixture to cool.
    [12] 12. The method as claimed in any one of claims 8 to 11, wherein themethod further comprises the step of placing said edible glue in asubstantially airtight container before it has started to harden. The mixture may be hot, warm or cooled when placed in the container.This means that the mixture is still semisolid when it is placed in thecontainer. By substantially airtight is meant that the container is sealed afterthe glue mixture has been placed therein to prevent the glue from settingduring storage.
    [13] 13. A fast setting edible glue comprising gum, powdered sugar,glucose, water and optionally additional additives manufactured according tothe method as claimed in any one of claims 8 to 12. 13
    [14] 14. Use of a fast setting edible glue as claimed in any one of claims 1to 7 and claim 13 for gluing foods, baked goods and confectionary items.
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    同族专利:
    公开号 | 公开日
    WO2017142468A1|2017-08-24|
    SE539609C2|2017-10-17|
    CA3015065A1|2017-08-24|
    JP2019505229A|2019-02-28|
    EP3416495A1|2018-12-26|
    US20210204561A1|2021-07-08|
    CN108697113A|2018-10-23|
    EP3416495A4|2019-10-16|
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    法律状态:
    2020-09-29| NUG| Patent has lapsed|
    优先权:
    申请号 | 申请日 | 专利标题
    SE1650216A|SE539609C2|2016-02-19|2016-02-19|Fast setting edible glue|SE1650216A| SE539609C2|2016-02-19|2016-02-19|Fast setting edible glue|
    EP17753581.2A| EP3416495A4|2016-02-19|2017-02-16|Fast setting edible glue|
    JP2018544161A| JP2019505229A|2016-02-19|2017-02-16|Fast-curing edible glue|
    CA3015065A| CA3015065A1|2016-02-19|2017-02-16|Fast setting edible glue|
    PCT/SE2017/050148| WO2017142468A1|2016-02-19|2017-02-16|Fast setting edible glue|
    US15/999,652| US20210204561A1|2016-02-19|2017-02-16|Fast setting edible glue|
    CN201780011945.5A| CN108697113A|2016-02-19|2017-02-16|The edible glue quickly solidified|
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