WO2005082154A1 - Confections containing a blend of physilogical cooling agents - Google Patents
Confections containing a blend of physilogical cooling agents Download PDFInfo
- Publication number
- WO2005082154A1 WO2005082154A1 PCT/US2005/006318 US2005006318W WO2005082154A1 WO 2005082154 A1 WO2005082154 A1 WO 2005082154A1 US 2005006318 W US2005006318 W US 2005006318W WO 2005082154 A1 WO2005082154 A1 WO 2005082154A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- confection
- cooling agents
- flavor
- cooling
- chewing gum
- Prior art date
Links
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- 238000000576 coating method Methods 0.000 claims abstract description 95
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Classifications
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/062—Products for covering, coating, finishing, decorating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to confectionery, particularly chewing gum compositions, and methods of producing chewing gum and other confectionery products. More particularly, the invention relates to producing chewing gum and other confectionery containing a blend of physiological cooling agents.
- the physiological cooling agents may be treated to control their release and enhance shelf life stability.
- the blend of physiological cooling agents may be added by themselves or as part of a cooling flavor composition, and used in confectionery coatings.
- cooling activity and are referred to in the art as “physiological cooling agents.”
- Physiological cooling agents are perceived as cold or cool when contacted with the human body and, in particular, with the mucous membranes of the mouth, nose and throat.
- the physiological cooling agents may be treated so as to modify their release from the chewing gum, and may be used in a chewing gum coating.
- Peppermint oil is currently used to create a "cooling" in oral products such as toothpaste, mouthwash, confections, including chewing gum and candy, and other food products. Peppermint oil generally comprises about 45%
- Peppermint oil is even used in non-peppermint products, such as spearmint or wintergreen flavored products, in order to create this desired cooling effect. However, peppermint notes are then found in the resulting non-peppermint flavored products.
- /-Menthol is also known for its physiological cooling effect on trie skin and mucous membranes of the mouth. Being a major constituent of peppermint oil, /-menthol has been used extensively in foods, beverages, dentrifices, mouthwashes, toiletries, lotions and the like. The disadvantages of using
- the present invention also relates to coated confections, such as chewing gum. Chewing gums and other confections and are frequently covered with hard or soft coatings. The coatings provide an opportunity for the manufacturer to vary the taste, appearance, mouth-feel and nutritional value of the confection.
- U.S. Patent No. 5,536,511 discloses a coating that comprises co-crystallized xylitol and erythritol.
- U.S. Patent No. 4,146,653 discloses a molten blend of xylitol and sorbitol that are used to form a coating.
- U.S. Patent No. 5,409,715 discloses coating chewing gum with various materials, including waxes, lipids, fatty acids, fats, oils, cellulose derivatives, modified starch, dextrin, gelatin, zein, vegetable gums, proteins, edible polymers, edible plastic film, maltodextrins, polyols, low calorie carbohydrate bulking agents, shellac and combinations thereof.
- This invention incorporates a combination of physiological cooling agents into confections including chewing gum.
- One preferred embodiment of the invention provides confections, particularly chewing gum, having a clean, cool sensation imparted by a cooling flavor composition that includes a blend of physiological cooling agents.
- Another preferred embodiment also contains a flavor, and a combination of physiological cooling agents which have been treated so as to modify their release from the chewing gum. The result is a synergy between the physiological cooling agents and the flavor, which provides a high flavor impact at a lower concentration of flavor.
- confections can be made with a long lasting cooling sensation without unwanted harshness or flavor characteristics.
- the confection may have a high flavor impact, as well as a clean, high quality flavor with good cooling effect.
- cooling flavor compositions may also be used in other comestibles or even topical products such as creams and lotions.
- the present invention is a confection comprising menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of /-isopulegol, p-menthane-3,8-diol and mixtures thereof.
- the invention is a cooling flavor composition which imparts a physiological cooling effect to oral compositions in which it is used, comprising menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of /-isopulegol, p-menthane-3,8-diol and mixtures thereof.
- the invention is a coated confection wherein the coating comprises a coating material, menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of /-isopulegol, p- menthane-3,8-diol and mixtures thereof.
- the invention is a chewing gum composition
- a chewing gum composition comprising a) about 5% to about 95% gum base; b) about 5% to about 95% bulking and sweetening agent; and c) about 0.1 to about 10% flavoring agent wherein the flavoring agent comprises menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of /-isopulegol, p-menthane-3,8-diol and mixtures thereof.
- the combination of physiological cooling agents is treated to have a modified-release.
- the controlled release combination of physiological cooling agents is obtained by modifying the cooling agents by encapsulation, partial encapsulation or partial coating, entrapment or absorption with water-soluble materials or water-insoluble materials.
- the procedures for modifying the physiological cooling agents include spray drying, spray chilling, fluid-bed coating, coacervation, extrusion, and other agglomerating and standard encapsulating techniques.
- the cooling agents may also be absorbed onto an inert or water-insoluble material.
- the cooling agents may be modified in a multiple step process comprising any of the processes noted.
- One preferred embodiment of the invention provides a confectionary coating having a clean, cool sensation in which xylitol is replaced, in part or in whole, by a less expensive coating material.
- Another preferred embodiment also contains a flavor, where the synergy between the physiological cooling agents and the flavor provides a high flavor impact at a lower concentration of flavor. Adding the physiological cooling agents provides the coated confection with an unexpected, high-flavor impact where the harsh notes have been reduced or eliminated. This is particularly valuable for sugarless confections where the harsh notes of the flavor are not masked by sugar.
- chewing gum refers to chewing gum, bubble gum and the like. Moreover, all percentages are based on weight percentages unless otherwise specified. Further, although some terms are referred to in the singular, it is understood that such references may also encompass the plural. For example, although chewing gum coating is referred to in the singular, it is understood that coated chewing gum normally contains multiple layers of coating. Therefore a phrase that refers to "the coating,” refers to one or more layers of coating. Finally, all references cited herein are incorporated by reference.
- the composition of a chewing gum tends to suppress the release of its flavors. Although a slow flavor release is desirable in many instances, some consumers prefer a burst of intense flavor.
- One method to provide a chewing gum with a greater flavor impact is the addition of encapsulated flavor to a chewing gum.
- cooling flavors such as encapsulated /-menthol and/or mint flavors are added to chewing gum.
- An /-menthol/mint combination is disclosed in U.S. Patent No. 4,724,151.
- the improved flavor impact of adding cooling flavors to the chewing gum or other confections is somewhat offset by the disadvantage of the bitter, harsh, burning sensations associated with high concentrations of such flavors. This disadvantage is particularly acute for sugarless candies and gum, since sugar tends to mask the harsh notes.
- the inventors have found that adding a combination of physiological cooling agents or a combination of cooling agents that have a modified release from the chewing gum provides a favorable flavor impact. As a result, the inventors are able to reduce or eliminate the harsh notes associated with the prior art high flavor-impact chewing gums and candies.
- Adding a blend of physiological cooling agents to the coating provides a favorable flavor impact. As a result, it is possible to reduce or eliminate the harsh notes associated with the prior art high flavor-impact coated confections, even in the case of sugarless, coated products.
- Coated chewing gums of the present invention may be made with a variety of chewing gum compositions.
- the chewing gum is prepared as conventional chewing gum, but formed into pellets or balls.
- the pellets/balls can then be coated by a variety of methods known in the art, such as conventional panning methods to coat chewing gum.
- the coating is generally applied in multiple layers, where the composition of one layer is not necessarily the composition of the other layers.
- the coating of the preferred embodiment of the invention contains at least a coating material and a blend of physiological cooling agents. It may also contain other ingredients such as flavors, artificial sweeteners and dispersing agents, coloring agents, film formers and binding agents.
- Coating material constitutes the substantial portion of the chewing gum coating. Examples of coating material include sugars such as sucrose, maltose, dextrose and glucose syrup; polyols such as maltitol, lactitol, xylitol, mannitol, erythritol, sorbitol, hydrogenated isomaltulose and hydrogenated starch hydrolysates; and combinations thereof.
- xylitol coatings have become very popular because xylitol has about the same sweetness level as sugar and a cooling ability due to its endothermic heat of solvation. With this sweetness, xylitol masks the harsh notes of high impact flavors such as /-menthol and mint flavors. At the same time, its cooling effect complements the cooling effect of the cooling flavors. As a result, xylitol provides a clean, high-quality cooling effect. When used with physiological cooling agents, a synergistic cooling effect may be noted with xylitol. However, because of its expense, various efforts have been made to replace xylitol in coatings with a less expensive ingredient, such as another polyol.
- polyol substitutes for xylitol are generally much less sweet than xylitol or sugar.
- the polyol substitutes In the presence of high levels of flavor, the polyol substitutes generally provide a coated product with a bitter, unpleasant taste.
- high intensity sweeteners may be used to counteract bitterness, but these also may have some objectionable taste.
- some of these polyols themselves may contribute to a bitter taste.
- Physiological cooling agents encompasses any number of physiological cooling agents.
- the term "physiological cooling agent” does not include traditional flavor-derivatives such as /-menthol or menthone.
- Preferred physiological cooling agents do not have a perceptible flavor of their own, but simply provide a cooling effect.
- the physiological cooling agents do not have their own perceptible flavor, they can be used with other types of flavors to offer new and unique advantages, such as breath freshening.
- Most confectionery products which are promoted for breath freshening are mint flavored products which contain moderate to high levels of /-menthol.
- /-Menthol is a component of peppermint oil which has a cooling property which provides to the consumer a perception of freshness in the oral cavity.
- cinnamon flavored products have also been marketed for breath freshening based on the physiological heating provided by cinnamic aldehyde and other spice flavor components.
- /-menthol or peppermint oil has been added to cinnamon flavored products to provide a cooling sensation to blend with the heating sensation and enhance breath- freshening.
- certain consumers enjoy the presence of a mint note in cinnamon confections, others describe the flavor as "muddy”, “dirty” and “confused”, preferring a "pure” cinnamon flavor.
- confectionery products of the invention can be any new or existing type of product in that category. Hard candies, hard or soft pan coated items, chewy confections and powdered candies are specifically contemplated. Chewing gum is a preferred embodiment.
- German Patent No. 2,608,226 (menthyl lactate);
- German Patent No. 2,433,165 N-acetylglycine menthyl ester
- French Patent No. 2,577,922 L-menthyl-3-hydroxybutyrate
- Japanese Patent No. 94 /065023 (/-2-isopropenyl-5- methylcyclohexanol, also called /-isopulegol;
- physiological cooling agents include: 1 ) substituted p-menthanes, substituted p-menthane-carboxamides (e.g., N-ethyl-p-menthane-3-carboxamide (FEMA 3455)), acyclic carboxamides, substituted cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas and sulphonamides, and substituted menthanols (all from Wilkinson Sword); 2) hydroxymethyl and hydroxy ethyl derivatives of p-menthane (from Lever Bros.); 3) menthyl succinate; 4) 2-mercapto-cyclo-decanone (from International Flavors and Fragrances); 5) /-2-isopropenyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "/-isopulegol,” FEMA 2962); 6) hydroxycarboxylic acids with
- the combination of menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of /-isopulegol, p- menthane-3,8-diol and mixtures provide the foundation of the cooling composition of the present invention. While any of the above-disclosed physiological cooling agents may also be used in the combination of physiological cooling agents, the following may particularly be used: 1 ) N-substituted p-menthane carboxamides; 2) acyclic carboxamides (AC), such as those disclosed in U.S. Patents Nos.
- a blend of menthyl glutarate and p-menthane-3,8-diol may provide the same benefit. It was also surprisingly discovered that the three way mixture of /-isopulegol, menthyl glutarate and menthanediol gave high quality cooling similar to WS-23 in hard candy. [0090] In chewing gum, a combination of only /-isopulegol and menthyl glutarate gives a good cooling blend. The ratio of these two compounds may be between about 3 : 1 and about 1:3, and preferably about 1 :1. In candy all three physiological cooling agents are preferably used.
- the ratio of menthyl glutarate to the combination of /-isopulegol and menthanediol is between about 20:3 and about 60:3, and preferably about 40:3.
- the ratio of /-isopulegol to menthanediol is preferably between about 1 :3 and about 3:1, and most preferably about 1 : 1.
- the concentration of physiological cooling agents will depend on the intensity of the physiological cooling agents and the desired cooling effect. In general the concentration of cooling agents used is between about 0.001%) and about 2% by weight of the chewing gum.
- the preferred concentration of cooling agents is between about 0.01%) and about 1.0%, more preferably between 0.02%o and about 0.5% in chewing gum, and between about 0.001%) and about 0.1 % in candy.
- the confection will preferably comprise at least 5 ppm physiological cooling agents.
- Chewing gum products will preferably comprise at least 25 ppm physiological cooling agents, and at least 5 ppm /-isopulegol.
- the present invention contemplates that two or three physiological cooling agents, specifically /-isopulegol, menthyl glutarate, and menthanediol, may be added to the flavor used to make the chewing gum or candy.
- flavors include any flavor which is of food acceptable quality commonly known in the art such as essential oils, synthetic flavors or mixtures thereof.
- flavors include, but are not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, eucalyptus, other mint oils, clove oil, oil of wintergreen, cinnamic aldehyde, anise and the like.
- Flavors that are very strong, such as menthol flavors are also contemplated in this invention.
- Preferred flavors include cooling flavors such as peppermint, eucalyptus, /-menthol, wintergreen and fruity-mint; non-cooling flavors such as spearmint and cinnamon; and combinations thereof.
- flavor components are also contemplated by the present invention. Those of ordinary skill in the art will recognize that natural and artificial flavors may be combined in any sensorially acceptable blend. All such flavors and blends are contemplated by the present invention.
- the flavor may be added to the chewing gum formula in an amount such that it will contain from about 0.1 %> to about 10% flavor, preferably from about 0.2% to about 3.0%> flavor, and most preferably about 0.5%> to about 2%> flavor. Somewhat lower flavor levels are used in candies.
- the previously noted combination of physiological cooling agents allows for a reduced overall concentration of /-menthol.
- the present invention thus is also directed to novel cooling flavor compositions that contribute a long-lasting cool sensation.
- the above mentioned cooling flavor compositions may be substituted for peppermint oil in non- peppermint products, resulting in added coolness without harshness or unwanted flavor characteristics. They can, of course, also be used in peppermint flavored products.
- cooling flavor compositions of the present invention will not impart an unwanted peppermint flavor to non-peppermint products, these compositions may be used to add coolness to fruit and other flavors.
- Physiological cooling agents generally release slowly from chewing gum during the early stages of mastication of the gum because of their low solubility in water. However, some like TCA are moderately fast release, others like WS-3, WS-23 are moderately slow release, and others like menthone glycerol ketal, menthyl lactate and menthyl succinate are very slow release.
- the specific combination of cooling agents mentioned above may not only be synergistic, but may also provide both moderate release and slow release to give flavor impact and flavor extension.
- physiological cooling agents by encapsulation with another substrate will also modify their release in chewing gum by modifying the solubility or dissolution rate.
- Any standard technique which gives partial or full encapsulation of the combination of physiological cooling agents can be used. These techniques include, but are not limited to, spray drying, spray chilling, fluid-bed coating, and coacervation. These encapsulation techniques that give partial encapsulation or full encapsulation can be used individually or in any combination in a single step process or multiple step process.
- a modified release of physiological cooling agents is obtained in multistep processes like spray drying the combined physiological cooling agents and then fluid-bed coating the resultant powder.
- the four methods to use to obtain a modified release of physiological cooling agents are (1) encapsulation by spray drying, fluid-bed coating, spray chilling and coacervation to give full or partial encapsulation; (2) agglomeration to give partial encapsulation; (3) fixation or absorption which also gives partial encapsulation; and (4) entrapment by extrusion. These four methods, combined in any usable manner which physically isolates the physiological cooling agents, modifies their dissolvability or modifies the release of physiological cooling agents are included in this invention.
- the previously described cooling flavor compositions and encapsulated, agglomerated or absorbed physiological cooling agents may readily be incorporated into a chewing gum composition.
- the physiological cooling agents will be added to the gum in either the form of a cooling flavor composition or as part of a modified release combination of physiological cooling agents.
- both of these aspects of the invention may be used in the same gum formula, and the cooling flavor composition itself or its individual components may be treated to have a modified release.
- the remainder of the chewing gum ingredients are noncritical to the present invention. That is, the cooling flavor composition and/or coated particles of physiological cooling agents can be incorporated into conventional chewing gum formulations in a conventional manner.
- the cooling flavor composition and coated physiological cooling agents may be used in either regular chewing gum or bubble gum.
- the concentration of physiological cooling agents will depend on the intensity of the physiological cooling agents and the desired cooling effect.
- the concentration of cooling agents used is between about 0.001% and about 1% by weight of coating.
- the preferred concentration of cooling agents is between about 0.01% and about 0.5%>, more preferably between about 0.02% and about 0.2%.
- Lower levels of cooling agents are used in candies.
- the present invention contemplates that one or more flavors may be added to the syrup used to make the coating, or applied to the gum center while the syrup coating is drying, or after the coating has dried.
- the flavor may be applied anywhere within the sequence of coats, for example, after the third, twelfth, eighteenth, etc., coats.
- These flavors include any flavor which is of food acceptable quality, including the flavors described earlier for use in chewing gum.
- the flavor may be added to the coating syrup in an amount such that the coating will contain from about 0.2%) to about 1.2% flavor and preferably from about 0.7% to about 1.0% flavor.
- this concentration of the above noted physiological cooling agents allows a reduced overall concentration of /-menthol.
- it does not completely eliminate /-menthol, because /-menthol has a very identifiable unique taste and cooling sensation.
- the physiological cooling agents only enhance the cooling while reducing the /-menthol bitterness.
- Artificial sweeteners contemplated for use in the coating include but are not limited to synthetic substances, saccharin, thaumatin, alitame, saccharin salts, aspartame, sucralose and acesulfame-K.
- the artificial sweetener may be added to the coating syrup in an amount such that the coating will contain from about 0.05%) to about 0.3%>, and preferably from about 0.10%o to about 0.15% artificial sweetener.
- Dispersing agents are often added to syrup coatings for the purpose of whitening and tack reduction.
- Dispersing agents contemplated by the present invention to be employed in the coating syrup include titanium dioxide, talc, or any other antistick compound. Titanium dioxide is a presently preferred dispersing agent of the present invention.
- the dispersing agent may be added to the coating syrup in amounts such that the coating will contain from about 0.1% to about 1.0%, and preferably from about 0.3% to about 0.6% of the agent.
- Coloring agents are preferably added directly to the syrup in the dye or lake form. Coloring agents contemplated by the present invention include food quality dyes.
- Film formers preferably added to the syrup include methyl cellulose, gelatins, hydroxypropyl cellulose, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose and the like and combinations thereof. Binding agents may be added either as an initial coating on the chewing gum center or may be added directly into the syrup. Binding agents contemplated by the present invention include gum arabic, alginate, cellulosics, vegetable gums and the like. [00110] Conventional panning procedures generally use sucrose as the coating material, but recent advances in panning have allowed the use of other carbohydrate materials to be used in the place of sucrose.
- the coating material may be blended with panning modifiers including, but not limited to, gum arabic, maltodextrins, corn syrup, gelatin, cellulose type materials like carboxymethyl cellulose or hydroxymethyl cellulose, starch and modified starches, vegetable gums like alginates, locust bean gum, guar gum and gum tragacanth, insoluble carbonates like calcium carbonate or magnesium carbonate, and talc.
- panning modifiers including, but not limited to, gum arabic, maltodextrins, corn syrup, gelatin, cellulose type materials like carboxymethyl cellulose or hydroxymethyl cellulose, starch and modified starches, vegetable gums like alginates, locust bean gum, guar gum and gum tragacanth, insoluble carbonates like calcium carbonate or magnesium carbonate, and talc.
- Antitack agents may also be added as panning modifiers, which allow the use of a variety of carbohydrates and sugar alcohols to be used in the development of new panned or coated gum products.
- the chewing gum center of the present invention follows the general pattern outlined below. These centers may contain the above noted combination of physiological cooling agents.
- a chewing gum center composition or other chewing gum compositions typically contain a chewable gum base portion which is essentially free of water and is water- insoluble, a water-soluble bulk portion and flavors which are typically water insoluble.
- the water-soluble portion dissipates with a portion of the flavor over a period of time during chewing.
- the gum base portion is retained in the mouth throughout the chew.
- the insoluble gum base generally comprises elastomers, elastomer solvents, plasticizers, waxes, emulsifiers and inorganic fillers.
- Plastic polymers such as polyvinyl acetate, which behave somewhat as plasticizers, are also often included.
- Other plastic polymers that may be used include polyvinyl laureate, polyvinyl alcohol and polyvinyl pyrrolidone.
- Elastomers may include polyisobutylene, butyl rubber, (isobutylene- isoprene copolymer) and styrene butadiene rubber, as well as natural latexes such as chicle.
- Elastomer solvents are often resins such as terpene resins.
- Plasticizers sometimes called softeners, are typically fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils, and coca butter.
- Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba. Microcrystalline waxes, especially those with a high degree of crystallinity, may be considered bodying agents or textural modifiers.
- the insoluble gum base constitutes between about 5% to about 95 % by weight of the gum. More preferably the insoluble gum base comprises between 10% and 50% by weight of the gum and most preferably about 20% to 35% by weight of the gum.
- the gum base typically also includes a filler component.
- the filler component may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like.
- the filler may constitute between about 5% and about 60% by weight of the gum base.
- Preferably the filler comprises about 5%o to 50%» by weight of the gum base.
- Gum bases typically also contain softeners including glycerol monostearate and glycerol triacetate. Gum bases may also contain optional ingredients such as antioxidants, colors, and emulsifiers. The present invention contemplates employing any commercially acceptable gum base.
- the water-soluble portion of the chewing gum may further comprise softeners, sweeteners, flavors, physiological cooling agents and combinations thereof. The sweeteners often fulfill the role of bulking agents in the gum. The bulking agents typically comprise about 5% to about 95% of the gum composition.
- Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
- Softeners also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5% to about 15% of the chewing gum.
- Softeners contemplated by the present invention include glycerin, lecithin and combinations thereof.
- aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysate, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
- cooling flavor compositions or coated physiological cooling agents of the present invention will most likely be used in sugarless gum formulations.
- formulations containing sugar are also within the scope of the invention.
- Sugar sweeteners generally include sacchari de- containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, galactose, corn syrup solids and the like, alone or in any combination.
- sacchari de- containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, galactose, corn syrup solids and the like, alone or in any combination.
- the cooling flavor compositions and physiological cooling agents of the present invention can also be used in combination with sugarless sweeteners.
- sugarless sweeteners include components with sweetening characteristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, hydrogenated starch hydrolysate, maltitol and the like alone or in any combination.
- sugar alcohols such as sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, hydrogenated starch hydrolysate, maltitol and the like alone or in any combination.
- coated or uncoated high-intensity sweeteners may be used in the chewing gum center or in the coating.
- High-intensity sweeteners preferably aspartame, may be used at levels from about 0.01% to about 3.0%>.
- Encapsulated aspartame is a high intensity sweetener with improved stability and release characteristics, as compared to free aspartame. Free aspartame can also be added, and a combination of some free and encapsulated aspartame is preferred when aspartame is used.
- Optional ingredients such as colors, emulsifiers and pharmaceutical agents may also be added as separate components of the chewing gum composition, or added as part of the gum base.
- Aqueous syrups such as corn syrup and hydrogenated corn syrup may be used, particularly if their moisture content is reduced. This can preferably be done by coevaporating the aqueous syrup with a plasticizer, such as glycerin or propylene glycol, to a moisture content of less than 10%o.
- Preferred compositions include hydrogenated starch hydrolysate solids and glycerin. Such syrups and their methods of preparation are discussed in detail in U.S. Patent No. 4,671,967.
- a preferred method of manufacturing chewing gum according to the present invention is by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets.
- the ingredients are mixed by first melting the gum base and adding it to the running mixer.
- the base may also be melted in the mixer itself.
- Color or emulsifiers may also be added at this time, along with syrup and a portion of the bulking agent. Further portions of the bulking agent may then be added to the mixer.
- a flavoring agent is typically added with the final portion of the bulking agent.
- the cooling flavor composition of the present invention are preferably added as part of the flavor addition.
- the coated physiological cooling agents of the present invention are preferably added after the final portion of bulking agent and flavor have been added. The entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may sometime be required. Those skilled in the art will recognize that many variations of the above described procedures may be followed.
- the ratio of physiological cooling agents to /-menthol is preferable between about 2:98 and about 3:2. Typically this will mean about 2% to about 60%, and more preferably about 4% to about 25% of the cooling composition will be the blend of the previously noted physiological cooling agents.
- the cooling flavor composition outlined above may be mixed with the other flavor.
- some components of the cooling flavor composition may be mixed with the other flavor, and some components added separately to the gum.
- any other flavor and the cooling flavor composition be premixed before being added to the gum.
- the chewing gum center can be coated.
- the coating is initially present as a liquid syrup which contains from about 30%> to about 80% or 85% of the coating ingredients previously described herein, and from about 15% or 20% to about 70% of a solvent such as water.
- a solvent such as water.
- the coating process is carried out in conventional panning equipment. Sugarless gum center tablets to be coated are placed into the panning equipment to form a moving mass.
- the material or syrup which will eventually form the coating is applied or distributed over the gum center tablets. Flavors may be added before, during and after applying the syrup to the gum centers. Once the coating has dried to form a hard surface, additional syrup additions can be made to produce a plurality of coatings or multiple layers of coating.
- syrup is added to the gum center tablets at a temperature range of from about 100°F to about 240°F.
- the syrup temperature is from about 140°F to about 200°F.
- the syrup temperature should be kept constant throughout the process in order to prevent the polyol in the syrup from crystallizing.
- the syrup may be mixed with, sprayed upon, poured over, or added to the gum center tablets in any way known to those skilled in the art.
- a soft coating is formed by adding a powder coating after a liquid coating.
- the powder coating may include natural carbohydrate gum hydrolysates, maltodextrin, gelatin, cellulose derivatives, starches, modified starches, sugars, sugar alcohols, natural carbohydrate gums and fillers like talc and calcium carbonate.
- Each component of the coating on the gum center may be applied in a single layer or in a plurality of layers.
- a plurality of layers is obtained by applying single coats, allowing the layers to dry, and then repeating the process.
- the amount of solids added by each coating step depends chiefly on the concentration of the coating syrup. Any number of coats may be applied to the gum center Tablet. Preferably, no more than about 75 coats are applied to the gum center. More preferably, less than about 60 coats are applied and most preferably, about 30 to about 60 coats are applied. In any event, the present invention contemplates applying an amount of syrup sufficient to yield a coated chewing gum product containing about 10%> to about 65% coating.
- the final product will contain from about 20%> to about 50%o coating.
- a plurality of premeasured aliquots of coating syrup may be applied to the gum center. It is contemplated, however, that the volume of aliquots of syrup applied to the gum center may vary throughout the coating procedure.
- the present invention contemplates drying the wet syrup in an inert medium.
- a preferred drying medium comprises air.
- forced drying air contacts the wet syrup coating in a temperature range of from about 70°F to about 110°F. More preferably, the drying air is in the temperature range of from about 80°F to about 100°F.
- the invention also contemplates that the drying air possess a relative humidity of less than about 15 percent. Preferably, the relative humidity of the drying air is less than about 8 percent.
- the drying air may be passed over and admixed with the syrup coated gum centers in any way commonly known in the art.
- the drying air is blown over and around the syrup coated gum center at a flow rate, for large scale operations, of about 2800 cubic feet per minute. If lower quantities of material are being processed, or if smaller equipment is used, lower flow rates would be used.
- a flavor is applied after a syrup coating has been dried, the present invention contemplates drying the flavor with or without the use of a drying medium.
- the table below compares cooling intensity and bitterness intensity of various physiological cooling agents to /-menthol.
- a taste test method was developed for testing cooling agents compared to /-menthol.
- a 0.1 gram sample of cooling agent was diluted in 10 ml of food grade ethanol, and 1 ml of this solution was diluted to 100 ml with a 5% sucrose solution, giving a 100 ppm solution.
- a 10 ml quantity of each solution of cooling agent was kept in the mouth for 10 seconds then expectorated, and cooling and bitterness were rated as the average of "N" test subjects (initial cooling measurements).
- 100 ppm /-menthol solutions were prepared and the test subjects evaluated those first.
- the remaining cooling agents were evaluated in relation to /-menthol on the 1-10 scale.
- One cooling agent was evaluated per day, with fresh /-menthol solutions used to calibrate daily.
- Citric Acid 1.26 1.26 1.07 1.07 0.20 0.20
- Flavor extracts 0.10 0.10 0.10 0.16 0.15 0.15 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0
- Examples B and 2 was a fruit/lime flavor, and in Examples C and 3 was a mint/lemon flavor.
- the cooling agents used and the amounts of flavor and cooling agents in the above examples are shown below in Table 4: Table 4 Example A Example 1 Example B Example 2 Example C Example 3
- Table 6 shows the formulas for hard candy.
- Table 6 E xample 4
- Example 5 E xample 6 Preblend 97.50 97.84 98.68
- Flavor 0.44 0.30 0.61 Aspartame 0.06 0.06 0.06
- Citric Acid 1.26 1.07 0.20
- Malic Acid 0.30 0.29 - Calcium Lactate 0.10 0.10 0.10
- Flavor Extracts 0.34 0.33 0.35 Total 100.0 100.0 100.0 100.0
- Example 7 shows the flavor and cooling agent compositions and amounts.
- Example 4 is a lemon/lime flavor
- Example 5 is a fruit/lime flavor
- Example 6 is a mint/lemon flavor.
- Table 7 Example 4
- Example 5 Example 6
- Coolant level in candy Example 4
- Example 5 Example 6 Menthyl glutarate 382 ppm 376 ppm 514 ppm /-Isopulegol 36 ppm 36 ppm 39 ppm Methanediol 36 ppm 36 ppm 39 ppm
- Comparative Examples D and F are peppermint flavored gums and comparative Example E is a blackcurrant flavored gum.
- Example D Example E Example F Gum Base 25.85 32.00 30.00 Calcium Carbonate - 14.90 11.00 Sorbitol 49.89 45.48 49.72 Glycerin 8.24 1.50 5.50 Mannitol 5.00 - - Coevaporated Hydrogenated Starch Hydrolysate/ Glycerin 7.95 - - Flavor 1.24 1.35 1.70 Encapsulated Sweeteners 1.05 0.87 0.90 Encapsulated Flavor - 1.50 - Free APM/ACK 0.13 - 0.05 Sodium Bicarbonate 0.25 - 0.38 Sodium Ascorbate - 1.40 - Lecithin 0.20 - 0.40 /-Menthol 0.05 1.00 0.20 WS-23 0.15 - 0.15 Total 100.0 100.0 100.0 100.0 100.0 100.0
- Example D Example E Example F Gum Center - 67.50 67.50 Hydrogenated isomaltulose - 30.41 - Xylitol - -- 2266..0088 Gum Talha - 00..8800 22..7700 Calcium Carbonate - -- 33..2200 Titanium Dioxide - 00..3333 00..3300 Flavor - 00..2288 00..1133 Sweetener - 00..1177 -- Wax and talc - 00..1111 00..0099 /-Menthol - 00..3366 -- WS-23 - 00..001188 -- Color - 00..002222 -- Total 100.0 100.0
- Example D was replaced with 667 ppm of menthyl glutarate and 763 ppm of /- isopulegol.
- inventive Example 8 the 180 ppm WS-23 in the coating of comparative Example E was replaced with 71 ppm of menthyl glutarate and 106 ppm of /-isopulegol.
- inventive Example 9 the 1500 ppm WS-23 in comparative Example F was replaced with 588 ppm of menthyl glutarate and 881 ppm of /-isopulegol.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Transition And Organic Metals Composition Catalysts For Addition Polymerization (AREA)
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Abstract
Description
Claims
Priority Applications (10)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL05723966T PL1718164T3 (en) | 2004-02-26 | 2005-02-25 | Confections containing a blend of physilogical cooling agents |
BRPI0508335A BRPI0508335B1 (en) | 2004-02-26 | 2005-02-25 | sweets and chewing gum containing physiological cooling agents |
AT05723966T ATE482624T1 (en) | 2004-02-26 | 2005-02-25 | CONFESSIONALS CONTAINING A MIXTURE OF PHYSIOLOGICAL COOLANTS |
DK05723966.7T DK1718164T3 (en) | 2004-02-26 | 2005-02-25 | Confectionery containing a mixture of physiological refrigerants |
EP05723966A EP1718164B1 (en) | 2004-02-26 | 2005-02-25 | Confections containing a blend of physilogical cooling agents |
US10/590,608 US20070248717A1 (en) | 2004-02-26 | 2005-02-25 | Confections Containing a Blend of Physiological Cooling Agents |
AU2005216982A AU2005216982B8 (en) | 2004-02-26 | 2005-02-25 | Confections containing a blend of physiological cooling agents |
DE602005023836T DE602005023836D1 (en) | 2004-02-26 | 2005-02-25 | DELIVERIES INCLUDED |
CN2005800061771A CN1925753B (en) | 2004-02-26 | 2005-02-25 | Confections containing a blend of physilogical cooling agents |
CA2556745A CA2556745C (en) | 2004-02-26 | 2005-02-25 | Confections containing a blend of physiological cooling agents |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US54847104P | 2004-02-26 | 2004-02-26 | |
US60/548,471 | 2004-02-26 |
Publications (1)
Publication Number | Publication Date |
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WO2005082154A1 true WO2005082154A1 (en) | 2005-09-09 |
Family
ID=34911000
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2005/006318 WO2005082154A1 (en) | 2004-02-26 | 2005-02-25 | Confections containing a blend of physilogical cooling agents |
Country Status (12)
Country | Link |
---|---|
US (1) | US20070248717A1 (en) |
EP (1) | EP1718164B1 (en) |
CN (1) | CN1925753B (en) |
AT (1) | ATE482624T1 (en) |
AU (1) | AU2005216982B8 (en) |
BR (1) | BRPI0508335B1 (en) |
CA (1) | CA2556745C (en) |
DE (1) | DE602005023836D1 (en) |
DK (1) | DK1718164T3 (en) |
PL (1) | PL1718164T3 (en) |
RU (1) | RU2366262C2 (en) |
WO (1) | WO2005082154A1 (en) |
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US20130156885A1 (en) * | 2010-06-18 | 2013-06-20 | Sonya S. Johnson | Chewing gum containing combinations of physiological cooling agents |
WO2013096405A1 (en) | 2011-12-21 | 2013-06-27 | Wm. Wrigley Jr. Company | Chewing gum products containing [(2-isopropyl-5-methyl-cyclohexanecarbonyl)-amino]-acetic acid isopropyl ester |
US20130177669A1 (en) * | 2010-06-18 | 2013-07-11 | Wm. Wrigley Jr. Company | Chewing gum products containing ethyl ester of n-[[5-methyl-2-(1-methylethyl)-cyclohexyl] carbonyl] glycine |
US8524295B2 (en) | 2004-09-30 | 2013-09-03 | Intercontinental Great Brands Llc | Thermally stable, high tensile strength encapsulated actives |
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WO2020201393A1 (en) * | 2019-04-05 | 2020-10-08 | Südzucker AG | Method for producing a confectionery product having a sugar-free coating |
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US7960580B2 (en) | 2009-04-22 | 2011-06-14 | Renessenz, Llc | Process for making menthyl glutarate |
EP2801263B1 (en) * | 2013-05-09 | 2021-04-14 | Symrise AG | Process for the preparation of a cooling composition in the form of granules |
MX2017017169A (en) | 2015-06-30 | 2018-03-09 | Wrigley W M Jun Co | Long-lasting cooling formulations. |
JP6391179B2 (en) * | 2016-04-01 | 2018-09-19 | 長谷川香料株式会社 | Emulsified composition and powder composition |
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- 2005-02-25 PL PL05723966T patent/PL1718164T3/en unknown
- 2005-02-25 AU AU2005216982A patent/AU2005216982B8/en active Active
- 2005-02-25 DK DK05723966.7T patent/DK1718164T3/en active
- 2005-02-25 DE DE602005023836T patent/DE602005023836D1/en active Active
- 2005-02-25 US US10/590,608 patent/US20070248717A1/en not_active Abandoned
- 2005-02-25 CN CN2005800061771A patent/CN1925753B/en active Active
- 2005-02-25 RU RU2006130432/13A patent/RU2366262C2/en active
- 2005-02-25 WO PCT/US2005/006318 patent/WO2005082154A1/en active Application Filing
- 2005-02-25 CA CA2556745A patent/CA2556745C/en active Active
- 2005-02-25 EP EP05723966A patent/EP1718164B1/en active Active
- 2005-02-25 BR BRPI0508335A patent/BRPI0508335B1/en active IP Right Grant
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Also Published As
Publication number | Publication date |
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BRPI0508335A (en) | 2007-09-25 |
DK1718164T3 (en) | 2010-12-13 |
AU2005216982A1 (en) | 2005-09-09 |
CA2556745C (en) | 2010-04-20 |
CN1925753B (en) | 2011-04-06 |
RU2006130432A (en) | 2008-04-10 |
RU2366262C2 (en) | 2009-09-10 |
PL1718164T3 (en) | 2011-03-31 |
AU2005216982B8 (en) | 2008-11-13 |
AU2005216982B2 (en) | 2008-10-30 |
EP1718164B1 (en) | 2010-09-29 |
US20070248717A1 (en) | 2007-10-25 |
ATE482624T1 (en) | 2010-10-15 |
BRPI0508335B1 (en) | 2019-09-03 |
EP1718164A1 (en) | 2006-11-08 |
CN1925753A (en) | 2007-03-07 |
DE602005023836D1 (en) | 2010-11-11 |
CA2556745A1 (en) | 2005-09-09 |
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