AU2008200976A1 - A confectionery product having a salivation region and an oral comfort region - Google Patents
A confectionery product having a salivation region and an oral comfort region Download PDFInfo
- Publication number
- AU2008200976A1 AU2008200976A1 AU2008200976A AU2008200976A AU2008200976A1 AU 2008200976 A1 AU2008200976 A1 AU 2008200976A1 AU 2008200976 A AU2008200976 A AU 2008200976A AU 2008200976 A AU2008200976 A AU 2008200976A AU 2008200976 A1 AU2008200976 A1 AU 2008200976A1
- Authority
- AU
- Australia
- Prior art keywords
- region
- confectionery
- salivation
- oral comfort
- oral
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 215
- 206010039424 Salivary hypersecretion Diseases 0.000 title claims description 150
- 208000026451 salivation Diseases 0.000 title claims description 149
- 239000003795 chemical substances by application Substances 0.000 claims description 74
- 239000004615 ingredient Substances 0.000 claims description 72
- 239000000203 mixture Substances 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 31
- 150000001875 compounds Chemical class 0.000 claims description 27
- 238000001816 cooling Methods 0.000 claims description 25
- 210000000214 mouth Anatomy 0.000 claims description 25
- 239000006188 syrup Substances 0.000 claims description 25
- 235000020357 syrup Nutrition 0.000 claims description 25
- 206010013781 dry mouth Diseases 0.000 claims description 23
- 239000004094 surface-active agent Substances 0.000 claims description 23
- 239000000796 flavoring agent Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 20
- 150000002632 lipids Chemical class 0.000 claims description 20
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 13
- 239000000905 isomalt Substances 0.000 claims description 13
- 235000010439 isomalt Nutrition 0.000 claims description 13
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 11
- 208000005946 Xerostomia Diseases 0.000 claims description 11
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 claims description 8
- 210000003296 saliva Anatomy 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- -1 Sfructose Chemical compound 0.000 claims description 6
- 239000000828 canola oil Substances 0.000 claims description 6
- 235000019519 canola oil Nutrition 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 239000001361 adipic acid Substances 0.000 claims description 5
- 235000011037 adipic acid Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 238000000151 deposition Methods 0.000 claims description 4
- 239000003623 enhancer Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
- 239000004386 Erythritol Substances 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 229930195725 Mannitol Natural products 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 239000003945 anionic surfactant Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 3
- 235000019868 cocoa butter Nutrition 0.000 claims description 3
- 229940110456 cocoa butter Drugs 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
- 235000021243 milk fat Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000002736 nonionic surfactant Substances 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 235000010356 sorbitol Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 230000000638 stimulation Effects 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 150000003626 triacylglycerols Chemical class 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims 2
- 239000002280 amphoteric surfactant Substances 0.000 claims 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims 1
- 229940057917 medium chain triglycerides Drugs 0.000 claims 1
- 239000000047 product Substances 0.000 description 62
- 239000002253 acid Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000007937 lozenge Substances 0.000 description 8
- 239000003086 colorant Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 4
- 239000000619 acesulfame-K Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 235000015218 chewing gum Nutrition 0.000 description 4
- 229940112822 chewing gum Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000004936 stimulating effect Effects 0.000 description 4
- 239000001384 succinic acid Substances 0.000 description 4
- QCHFTSOMWOSFHM-WPRPVWTQSA-N (+)-Pilocarpine Chemical compound C1OC(=O)[C@@H](CC)[C@H]1CC1=CN=CN1C QCHFTSOMWOSFHM-WPRPVWTQSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000207199 Citrus Species 0.000 description 3
- QCHFTSOMWOSFHM-UHFFFAOYSA-N SJ000285536 Natural products C1OC(=O)C(CC)C1CC1=CN=CN1C QCHFTSOMWOSFHM-UHFFFAOYSA-N 0.000 description 3
- 239000004376 Sucralose Substances 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 230000002939 deleterious effect Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000008368 mint flavor Substances 0.000 description 3
- 230000003020 moisturizing effect Effects 0.000 description 3
- 229960001416 pilocarpine Drugs 0.000 description 3
- 235000019408 sucralose Nutrition 0.000 description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 3
- 239000000120 Artificial Saliva Substances 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 235000014435 Mentha Nutrition 0.000 description 2
- 241001072983 Mentha Species 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 239000003974 emollient agent Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000003906 humectant Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000014569 mints Nutrition 0.000 description 2
- 238000004091 panning Methods 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical group OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- BLILOGGUTRWFNI-GRYCIOLGSA-N 4-[(1r,2s,5r)-5-methyl-2-propan-2-ylcyclohexyl]oxy-4-oxobutanoic acid Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(=O)CCC(O)=O BLILOGGUTRWFNI-GRYCIOLGSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- VUNOFAIHSALQQH-UHFFFAOYSA-N Ethyl menthane carboxamide Chemical compound CCNC(=O)C1CC(C)CCC1C(C)C VUNOFAIHSALQQH-UHFFFAOYSA-N 0.000 description 1
- KRHYYFGTRYWZRS-UHFFFAOYSA-M Fluoride anion Chemical compound [F-] KRHYYFGTRYWZRS-UHFFFAOYSA-M 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 102000015728 Mucins Human genes 0.000 description 1
- 108010063954 Mucins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010043521 Throat irritation Diseases 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
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- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
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- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
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- 150000001719 carbohydrate derivatives Chemical class 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
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- 239000004310 lactic acid Substances 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 210000002200 mouth mucosa Anatomy 0.000 description 1
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- 210000004400 mucous membrane Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000000955 prescription drug Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000003079 salivary gland Anatomy 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 150000005846 sugar alcohols Chemical group 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
P001 Section 29 Regulation 3.2(2)
AUSTRALIA
Patents Act 1990 COMPLETE SPECIFICATION STANDARD PATENT Application Number: Lodged: Invention Title: A confectionery product having a salivation region and an oral comfort region The following statement is a full description of this invention, including the best method of performing it known to us: P111AHAU/1107 00 oO 00
TITLE
A CONFECTIONERY PRODUCT HAVING A SALIVATION REGION AND AN ORAL COMFORT REGION BACKGROUND OF THE INVENTION Field of the Invention This invention is directed to confections which may be used to alleviate dry mouth (xerostomia). In particular, the present invention is directed to confections having both a salivation agent to promote salivation and an oral comfort ingredient to make the mouth of a user feel more comfortable. Significantly, the salivation agent is located in a separate and distinct region of the confection from the oral comfort ingredient. The present invention is also directed to methods for making and using these confections.
methods for making and using these confections.
00 2 Related Background Art Dry mouth is a common problem throughout the world which is caused by a variety of environmental, 5 emotional and physiological factors. This condition,
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also known as xerostomia, exhibits physical symptoms O such as decreased amount of saliva, decreased mouth 00 moistness, inability to move the tongue freely, speech 00 Sproblems, incomplete digestion of food, swallowing C1 0 problems, increased breath odor, increased risk of oral health problems and general throat irritation.
Depending on the severity of the dry mouth symptoms, there are currently a variety of products that can be used to alleviate this condition. For example, the prescription drug pilocarpine and general saliva substitutes (liquids and sprays) can be used by individuals exhibiting severe, clinical cases of dry mouth. In addition, apparatus exist that can be inserted into the mouth to help introduce artificial saliva or compounds that stimulate salivation.
Consumers with less severe cases of dry mouth have reported using hard candies, cough drops, gums, mints and lozenges to alleviate their condition. Although these products can offer some relief from dry mouth discomfort, a product having superior product characteristics, convenience of use and excellent taste, in a single product would be highly desirable.
Various gum compositions have been described for stimulating salivation. For example, U.S. Patent 00 3 No. 5,571,528 to Lee describes a pilocarpine containing Schewing gum for stimulating salivation. The pilocarpine that reaches the salivary glands through the oral mucosa stimulates salivation.
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U.S. Patent No. 4,088,788 to Ream describes the use of O a chewing gum composition containing an organic acid in 00 combination with saccharin to stimulate salivation 00 Sbeyond that attributable to the act of chewing or the effects of the individual ingredients. The gum in this invention is intended for use by athletes who have dry mouth after exercising. A sweetener is added to provide a quick source of energy, and salts may be added to replace potassium and sodium ions lost in perspiration during exercise.
U.S. Patent No. 4,997,654 to Corsello describes a method for treating xerostomia with a chewing gum or candy containing xylitol, a 5-carbon sugar alcohol, as a bulk filler and sweetener to assist salivation.
International application W089/09594 to Hoerman describes a method for treating xerostomia (not caused by exercising) through the use of a gum containing a relatively insoluble hydrophobic salivation agent. The salivation agent is retained in the chewing gum base and released over an extended period of time during chewing. The gum base should be free of calcium carbonate or other alkaline fillers which tend to neutralize the salivation agent. Calcium and phosphorus may also be added to prevent dissolution of tooth enamel.
00 -4 e Lozenges for stimulating saliva have also been described. For example, U.S. Patent No. 5,156,845 to Grodberg describes a lozenge containing a base, a sugarless sweetener, an salivation agent, and fluoride 5 to inhibit tooth decay. The base may be composed of a
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pharmaceutically acceptable sugarless chewing gum.
00 U.S. Patent No. 5,614,207 to Shah describes a dry mouth 00 O lozenge for stimulating the flow of saliva. The C1 0 lozenge is made of a lozenge base, a demulcent, a humectant, and an salivation agent. Upon hydration by saliva, the demulcent imparts a wet, slippery mouth feel. A humectant is employed to further enhance the moisturizing properties of the lozenge.
International application W081/02977 to Pedersen discloses a sterile, preserved mucine- containing solution for application to mucous membranes.
Individuals suffering from xerostomia can use this solution as artificial saliva.
It would be desirable to produce a confection to alleviate dry mouth that exhibits superior product characteristics such as a combination of ease of use with acceptable taste. It would be further desirable for the confection to have both a salivation agent to promote salivation and an oral comfort ingredient to make the mouth more comfortable. However, in the case were the salivation agent is an acidulent, its combination with an acid sensitive oral comfort ingredient can be deleterious. Previous attempts to overcome this problem associated with combining certain 00 salivation agents with acid-sensitive ingredients have Sfocused on the use of co-processed compositions whereby the salivation agent is combined with a water-soluble crystalline compound.
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International application W099/59427 to Le discloses O co-processed compositions containing at least one 00 salivation agent and a water-soluble crystalline 00 Scompound for use in confectionery, dentifrice, or C1 0 pharmaceutical products containing acid-sensitive additives, such as flavors. These co-processed compositions are made by combining the salivation agent with the water-soluble crystalline compound to form a mixture, which is then formed into granules or agglomerates and added to the remaining product. These co-processed composition suffer from moisture sensitivity because they must be prepared with components that are low in moisture and maintained in a low moisture environment for the salivation agent to remain separate from the acid-sensitive additives. It would be desirable to produce a confection without the need to resort to these co-processed crystalline compositions.
While there are many known products to treat xerostomia, a confectionery product for treating dry mouth that combines in a single package, acceptable taste, convenience and portability with increased salivation and enhanced oral comfort would be highly desirable.
00 -6- SUMMARY OF THE INVENTION This invention is directed to a confectionery product comprising: a salivation region comprising a ND 5 salivation agent in an amount effective to aid in the stimulation of the flow of saliva in an oral cavity and a salivation region confectionery base; and (ii) an 00 oral comfort region that is separate and distinct from 00 Ssaid salivation region, said oral comfort region comprising an oral comfort ingredient in an amount effective to comfort said oral cavity and an oral comfort region confectionery base. The separation of the salivation agent and the oral comfort ingredient minimizes the potential deleterious problems that can result when the oral comfort ingredient is acid sensitive.
More significantly, it has been surprisingly discovered that having the salivation agent concentrated in one region of the product enhances the initial salivation effect and promotes mechanical action or movement of the piece throughout the mouth. In particular, because of the separation of the two regions, greater amounts of salivation agent may be used resulting in an increased initial impact causing enhanced oral manipulation, but still with acceptable taste.
In a particularly preferred embodiment of the present invention, a cooling compound is included in the salivation region. It is believed that the presence of the cooling compound enhances the effects of salivation.
00 07- The present invention is also directed to a method for Spreparing confectionery products having a separate salivation region and an oral comfort region. The method of the invention comprises the steps of: 5 mixing a salivation agent with a salivation region
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confectionery base to form an salivation agent O containing confectionery base; (ii) mixing an oral 00 comfort ingredient with an oral comfort region 00 Sconfectionery base to form an oral comfort ingredient C1 0 containing confectionery base; and (iii) forming said confectionery product with said salivation agent containing confectionery base and said oral comfort ingredient containing confectionery base in a manner that maintains said salivation agent containing confectionery base and said oral comfort ingredient containing confectionery base in separate and distinct regions of said confectionery product. The resulting confectionery product has the salivation agent concentrated in one region of the product while the oral comfort ingredient is concentrated in a separate region of the product.
A preferred embodiment for the method of making the confectionery product utilizes a mold with a ridge running along its bottom inner surface which bisects the mold and assists in preventing the oral comfort ingredient from mixing with the salivation agent.
The present invention is also directed to a method for treating dry mouth (xerostomia) which comprises introducing into the oral cavity a confectionery product containing a salivation agent concentrated in 00 -8one region of the confectionery product and an oral comfort ingredient concentrated in a separate region of the product. In a particularly preferred embodiment, a cooling compound is added to the salivation region to NO 5 enhance salivation.
DETAILED DESCRIPTION OF THE INVENTION 00 The present invention is a confection that promotes salivation while comforting, lubricating and/or moisturizing, the mouth that is superior to traditional hard candies, cough drops, gums, mints and lozenges.
The invention combines a salivation agent with an oral comfort ingredient in a confectionery base with the salivation agent concentrated in an area of the product that is distinct from the area containing the oral comfort ingredient. The confectionery product of this invention may be used by individuals suffering from dry mouth (xerostomia).
The confectionery products of this invention have a confectionery base in both the salivation region and the oral comfort region. The confectionery base in each region of the product may be the same or different, but preferably is the same. The confectionery base may be a carbohydrate or carbohydrate derivative such as sugar base, a sugarless base or a gum. Preferably the confectionery base is a sugar base or a sugarless base.
Exemplary sugar bases include a sugar selected from the group consisting of sucrose, glucose, fructose, 00 9
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maltose, corn syrup and mixtures thereof. Preferably, Sthe sugar used as the confectionery base in both the salivation region and the oral comfort region is a mixture of sucrose and corn syrup.
1 In yet another embodiment, the confectionery base is a O sugarless base. Exemplary sugarless bases may be C selected from the group consisting of isomalt, 00 0 erythritol, hydrogenated starch hydrolysates, sorbitol, C 10 xylitol, mannitol and mixtures thereof. A preferred sugarless base is isomalt. Isomalt is a sugar alcohol made from sucrose. It is non-cariogenic, does not lead to appreciable increases in blood sugar or insulin levels, and has a caloric utilization of 50%. Small amounts of artificial sweeteners such as acesulfame K (AceK), sucralose, saccharin, cyclamate and aspartame may be added to the sugarless base to enhance its sweetness.
The confectionery base of this invention is generally present in an amount of about 50% to about 99.5% by weight of the total composition. More preferably the confectionery base is present in an amount of about to about 98%, most preferably about 90% to about 97% by weight of the total composition.
The salivation region of the confectionery product will contain an salivation agent in combination with the confectionery base. The salivation agent is present in an amount effective to promote salivation in the oral cavity. Any orally acceptable compound that promotes salivation in the oral cavity may be used as a 00 salivation agent. Exemplary salivation agents include Sacidulents, cooling compounds, salts, salt enhancers, monosodium glutamate (MSG), MSG enhancers, flavors and mixtures thereof. Acidulents are a preferred 5 salivation agent. Exemplary acidulents include citric
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acid, malic acid, succinic acid, adipic acid, tartaric 0 acid, acetic acid, lactic acid and mixtures thereof.
00 SThe salivation agent is generally present in an amount ranging from about 0.01% to about 4% by weight of the salivation region, and more preferably in an amount of about 1.5 to about 2% by weight of the salivation region. The concentration of the salivation agent in the salivation region may vary depending on the weight ratio of the salivation region(s) to the oral comfort region(s) of the product.
In a preferred embodiment the weight ratio of the salivation region to the oral comfort region will be about 50:50. It should be clear that the present invention may include multiple salivation and oral comfort regions in a single confectionery product. In addition, the confectionery product may include regions that are neither salivation regions or oral comfort regions so long as there is at least one salivation region and one oral comfort region which are separate and distinct regions from each other. The separation of these two regions is of particular significance in the present invention. Preferably, each such region has a surface on the exterior of the confectionery product. In a preferred embodiment of this invention the confectionery product is comprised solely of a D 11- 00 single salivation agent region that borders, but is Sseparate from, a single oral region.
C4 In a particularly preferred embodiment of the invention the salivation region includes a cooling compound, such
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as L-menthol, N-ethyl-p-methane-3-carboxamide, N,2,3- 0 trimethyl-2-isopropyl butanamide and monomethyl (C succinate. See Parrish, "Market Warms To 00 SPhysiological Coolants", Manufacturing Chemist, pp. 31- C 10 32 (February 1987). Other exemplary cooling compounds for use in the present invention include "COOLER II" available from International Flavors and Fragrances, Inc. Dayton, N.J. and "PHYSCOOL" available from MANE USA Milford, Ohio. It is believed that a synergistic effect is provided by a mixture of an acidulent and the cooling compound, resulting in enhanced salivation.
Preferably, the cooling compound is present in an amount ranging from about 0 to about 0.2 by weight of the product. It is further preferred that the cooling compound be from about 0.01 to about 0.15% by weight of the product.
The oral comfort region of the confectionery product will contain an oral comfort ingredient in combination with an oral comfort region confectionery base. The oral comfort ingredient will be present in an amount effective to comfort, lubricate, coat and/or moisten, the oral cavity. The oral comfort region may also contain relatively small amounts of acidulents, in amounts effective to potentiate the flavor 00 12components. If desired, the oral comfort region may Salso contain a cooling compound.
C4 The oral comfort ingredient may be selected from the 5 group consisting of lipids, proteins, surfactants or
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mixtures thereof. Preferably the oral comfort O ingredient is a lipid. The lipid useful in the present 00 invention may be selected from the group consisting of 00 Spartially hydrogenated palm kernel oil, medium chain (1 10 triglycerides, coconut oil, anhydrous milk fat, cocoa butter, corn oil, palm oil, soybean oil, sunflower oil, canola oil and mixtures thereof. A particularly preferred lipid is partially hydrogenated palm kernel oil.
Generally, if a lipid is used as an oral comfort ingredient it will be present in an amount of about 1 to about 20%, preferably about 2 to about and more preferably about 3 to about 4% by weight of the confectionery product.
In yet another embodiment of the invention the oral comfort ingredient may be protein. Proteins may provide comfort to the oral cavity by moisturizing and/or forming a film that can protect and retain moisture. Exemplary proteins include casein, whey, mucins, egg, blood proteins and proteins processed by microparticulation. If a protein is used as an oral comfort ingredient it generally will be present in an amount ranging from about 0.25 to about 2.5 by weight of the confectionery product.
00 13- In a particularly preferred embodiment of this Sinvention the oral comfort region will include a mixture of a lipid and a surfactant. The surfactant is selected from the group consisting of nonionic 5 surfactants, anionic surfactants and amphoteric
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surfactants. Preferably the surfactant is a nonionic O surfactant that is a monoglyceride or diglyceride fatty 00 acid ester. Generally, if the surfactant is used then 00 Sit is present in an amount of about 0.1 to about 4% by (N 10 weight of the oral comfort region, preferably in an amount of about 0.3 to about 2% by weight of the oral comfort region, and most preferably about 0.5 to about 1% by weight of the oral comfort region. With respect to the entire confectionery product, the surfactant, if used, will generally be present in an amount of about 0.005 to about 2% by weight, preferably about 0.15 to about 1% by weight, and most preferably about 0.25 to about 0.5% by weight of the confectionery product.
In addition, other additives, such as colors, sweeteners and flavor components, may be added to the product to impart desirable taste and appearance. Such additives may be independently added to the salivation region and the oral comfort region of the confectionery product as desired. For example it may be desirable to add a colorant to one region while leaving a separate region colorless or clear. It may also be desirable to employ the same or different flavor components in both the salivation region and the oral comfort region.
This invention is also directed to a method of preparing a confectionery product having a salivation 00 14region and an oral comfort region that is separate and Sdistinct from said salivation region. The method comprises the steps of forming an salivation agent containing confectionery base by mixing a salivation 5 region confectionery base and a salivation agent and
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forming an oral comfort ingredient containing O confectionery base by mixing an oral comfort ingredient 00 with an oral comfort confectionery base. The 00 Sconfectionery of this invention is then formed in a (N 10 manner that maintains the salivation agent containing confectionery base and the oral comfort ingredient containing confectionery base in separate and distinct regions of the confectionery product.
The salivation region confectionery base and the oral comfort region confectionery base may be comprised of the same or different confectionery base. Preferably, the confectionery base used in both regions is the same.
In a particularly preferred embodiment of the method of the invention the confectionery base is cooked and evaporated to a desired moisture content, about to about 4% by weight. Once the confectionery base is in a molten state, the oral comfort ingredient as well as optional flavors and colors, are added to one portion of the cooked confectionery base (the "oral comfort ingredient containing confectionery base"), while the salivation agent as well as optional cooling compound, and other flavors, are added to a separate portion of the cooked confectionery base (the "salivation agent containing confectionery base"). As 00 15 2 previously noted, if desired an optional cooling Scompound may be added to the oral comfort ingredient h containing confectionery base.
Various techniques can be used in the method of this invention to form a confectionery in which the oral comfort ingredient containing confectionery base and A salivation agent containing confectionery base are 00 maintained as discrete and separate regions in the confectionery product. Such techniques include the use of molding and panning techniques, as well as other known confectionery manufacturing techniques.
Significantly, the technique used must result in a confectionery product having at least two separate regions, one region containing a salivation agent and the other containing the oral comfort ingredient.
In a particularly preferred embodiment, the salivation agent containing confectionery base is co-deposited alongside the oral comfort ingredient containing confectionery base into separate regions of a rigid mold. The ingredients are then cooled and ejected from the mold to form the final product. The product can also be prepared by panning an inner core of a salivation or oral comfort region and an outer layer of the other region. Other types of hard candy confectionery products, pulled hard candy or formed hard candy, are also contemplated. Besides hard candy, the confectionery products of this invention may also include other candies such as gummy or toffee candies and gum, although hard candies are preferred.
00 16- The preferred confectionery product of this invention Shas a concentrated region of a salivation agent adjacent to, but separate from, the concentrated region c-I of oral comfort ingredient. Such a construct will 5 minimize any deleterious effect that the salivation
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agent might have on the oral comfort ingredient. More O significantly, the concentrated region of the product 00 containing the salivation agent enhances the initial 00 Ssalivation effect and promotes mechanical action or (1 10 movement of the piece throughout the mouth. The superior characteristics of the inventive product result in part because high concentrations of salivation agent may be used in the salivation region resulting in enhanced oral manipulation of the product, while producing acceptable product taste.
It should be apparent that more than two deposits can be made into a single mold cavity if desired. For example, a first deposit of the oral comfort ingredient containing confectionery base, a second deposit of the salivation agent containing confectionery base and a third deposit of a confectionery base containing neither an oral comfort ingredient or a salivation agent can be made into a single mold cavity. These deposits are made substantially simultaneously so that an integral confectionery product is formed. Of course it is also possible to make more than one deposit of the oral comfort ingredient containing confectionery base and/or more than one deposit of the salivation agent containing confectionery base in a single confectionery mold so long as at least two separate and distinct regions are formed. Preferably, however, the 00 17confectionery product has two separate regions, a Ssalivation region and an oral comfort region that border each other.
c-I 5 In a particularly preferred embodiment, the molds used
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to form the confectionery product have a raised ridge along the interior bottom surface of the mold which 00 helps separate the salivation agent from the oral 00 Scomfort ingredient. The ridge helps guide the flow of (1 10 molten syrup into the mold and maintain the separation of the ingredients while cooling. The ridge may be a straight line or have curvature.
The confectionery product of this invention may take any desired shape. Preferably a shape is chosen, e.g.
an oval or elliptical shape, that provides mouth comfort while encouraging manipulation of the confectionery product in the mouth.
The confectionery products of this invention may be used to treat xertostomia, if desired.
The Examples which follow are intended as an illustration of certain preferred embodiments and no limitation is implied.
Example 1 A confectionery having a sugar base was prepared as follows using the ingredients set forth in Table i.
First a raw syrup was prepared by blending the sugar, corn syrup and water to create an 80% solids syrup.
The syrup was cooked to about 150 0 C to reduce the water 00 18content to about The cooked syrup (confectionery Sbase) was cooled to about 140 0 C and divided into two approximately equal batches. One batch was used to prepare the oral comfort region and the other batch was 5 used to prepare the salivation region.
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O The salivation agent containing confectionery base was 00 prepared by first mixing the succinic acid with water 00 to 85% solids. The acid water mixture was heated to 90'C in order to dissolve the acid into solution. The acid solution, mint flavor and "COOLER II" cooling compound were then blended with one batch of the 140'C cooked syrup.
The oral comfort ingredient containing confectionery base was prepared by blending the partially hydrogenated palm kernel oil with the nonionic surfactant after heating the fat and surfactant to about 40 0 C. Next the fat/surfactant blend, colorant and mint flavor were blended with the other batch of 140 0 C cooked syrup.
The salivation agent containing confectionery base and the oral comfort ingredient containing confectionery base were poured into separate depository funnels and dual deposited side by side to a rigid mold with a ridge running along the center of the bottom inner surface of the mold to assist in placement of both the salivation agent containing confectionery base and the oral comfort ingredient containing confectionery base.
The depositing temperature was about 125 0 C to 135 0
C.
The confectionery product was cooled to about 20 0 C to 00 19 0 C in about 15 minutes. The cooled confectionery Sproduct was then demolded.
Table 1 Sugar Candy Mint Flavor Ingredient Ingredient one side total 0 Cooked syrup SSugar 53.9% 00 Corn syrup solids 44.1% Water Oral Comfort Region Cooked syrup 93.24 46.62 Lipid' 5.59 2.8 Surfactant' 0.70 0.35 Colorant 0.10 0.05 Flavorant 0.37 0.185 Total 100.000 50.000 Salivation Region Cooked syrup 99.25 49.63 Succinic Acid 0.200 0.10 "COOLER II" 0.15 0.075 Flavorant 0.40 0.20 Total 100.000 50.000 Partially hydrogenated palm kernel oil 2 Mono and diglyceride fatty acid ester sourced from Canola oil (available as "Myverol" 18-99 from Quest, Hoffman Estates, IL.
SA cooling compound available from IFF (Dayton, New Jersey).
8 Example 2 SA confectionery having a sugar base was prepared in a manner substantially similar to Example 1 using the CI ingredients set forth in Table 2, with the exception that four acids were mixed with water and citrus flavor was D added to the cooled syrup.
0 Table 2 SSugar Candy Citrus Flavor oo SIngredient Ingredient one side total Cooked syrup Sugar 53.9% Corn syrup solids 44.1% Water Oral Comfort Region Cooked syrup 93.19 46.60 Lipid 1 5.59 2.8 Surfactant 2 0.70 0.35 Color 0.09 0.045 Flavor 0.43 0.215 Total 100.000 50.000 Salivation Region Cooked syrup 96.21 48.105 Citric Acid 1.3 0.65 Malic Acid 1.3 0.65 Adipic Acid 0.42 0.21 Succinic Acid 0.19 0.095 "COOLER II"' 0.14 0.07 Flavor 0.44 0.22 Total 100.000 50.000 Partially hydrogenated palm kernel oil 2 Mono and diglyceride fatty acid ester sourced from Canola oil (available as "Myverol" 18-99 from Quest, Hoffman Estates, IL.
A cooling compound available from IFF (Dayton, New Jersey).
00 0 21 -21 Example 3 A confectionery having an isomalt base was prepared as follows using the ingredients set forth in Table 3.
For this isomalt confection, the isomalt, sweeteners, acids and water were mixed together and cooked to 170 0
C.
O Two batches were prepared simultaneously, and batch #1 C contained the acids, while batch #2 contained only the Ssweeteners, isomalt and water before cooking. After 10 cooking, the hot syrup was cooled to approximately 160°C and the additional ingredients were added at this time.
Flavor and cooling compounds were added to cooked batch #1 and flavor, lipid, surfactant and color were added to cooked batch #2.
The confectionery product was then prepared by dual deposition in the manner described in Example 1.
00 S-22 3 Table 3 SIsomalt Candy Citrus Flavor Ingredient Ingredient (C one side total Cooked Isomalt syrup 5 Isomalt 99.0% Water 0 Oral Comfort Region Cooked Isomalt syrup 93.15 46.58 OO AceK 0.04 0.02 Sucralose 0.064 0.032 Lipid' 5.59 2.8 Surfactant 2 0.70 0.35 Colorant 0.09 0.045 Flavorant 0.37 0.0185 Total 100.000 50.000 Salivation Region Cooked isomalt syrup 96.19 48.10 AceK 0.041 0.021 Sucralose 0.066 0.033 Citric Acid 1.30 0.65 Malic Acid 1.30 0.65 Adipic Acid 0.42 0.21 Succinic Acid 0.19 0.095 "COOLER II" 3 0.12 0.06 Flavorant 0.38 0.19 Total 100.000 50.000 2 Partially hydrogenated palm kernel oil 2 Mono and diglyceride fatty acid ester sourced from Canola oil (available as "Myverol" 18-99 from Quest, Hoffman Estates, IL.) A cooling compound available from IFF (Dayton, New Jersey).
Other variations and modifications of this invention will be obvious to those skilled in this art. This invention is not to be limited except as set forth in the following claims.
00 "Comprises/comprising" when used in this specification is taken to specify C the presence of stated features, integers, steps or components but does not Spreclude the presence or addition of one or more other features, integers, steps, components or groups thereof.
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ID
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Claims (34)
1. A hard candy confectionery product comprising: i) a salivation region comprising an acidulent salivation agent in an C amount effective to aid in the stimulation of the flow of saliva in an oral cavity and a salivation region confectionery base; and ID ii) an oral comfort region that is separate and distinct from said salivation region, said oral comfort region comprising an oral comfort ingredient C-i selected from the group consisting of proteins, lipids, surfactants and mixtures o00 0thereof in an amount effective to lubricate, coat or moisten said oral cavity and an C 10 oral comfort region confectionery base, wherein the salivation region and the oral comfort region each have a surface on the exterior of the product, and wherein the salivation agent is not uniformly distributed throughout the product but is concentrated in the salivation region, and the oral comfort ingredient is concentrated in the oral comfort region.
2. The confectionery product according to claim 1, wherein said salivation region confectionery base and said oral comfort region confectionery base are sugar bases.
3. The confectionery product according to claim 2, wherein said sugar bases each comprise a sugar selected from the group consisting of sucrose, glucose, fructose, maltose, corn syrup and mixtures thereof.
4. The confectionery product according to claim 1, wherein said salivation region confectionery base and said oral comfort region confectionery base are sugarless bases.
5. The confectionery product according to claim 4, wherein said sugarless bases are selected from the group consisting of isomalt, erythritol, hydrogenated starch hydrolysates, sorbitol, xylitol, mannitol and mixtures thereof. 00
6. A confectionery product according to any one of the preceding claims, c wherein said salivation agent is selected from the group consisting of citric acid, malic acid, succinic acid, adipic acid and mixtures thereof. c 7. The confectionery product according to any one of the preceding claims, wherein said salivation agent is present in an amount from about 0.01% to about 4% by weight of the confectionery product.
8. The confectionery product according to any one of the preceding claims, 00 Swherein said oral comfort ingredient is a lipid.
9. A confectionery product according to claim 8, wherein said lipid is present in an amount of about 1 to about 20% by weight of the confectionery product. The confectionery product according to claim 8 or 9, wherein said lipid is selected from the group consisting of partially hydrogenated palm kernel oil, medium chain triglycerides, coconut oil, anhydrous milk fat, cocoa butter, corn oil, palm oil, soybean oil, sunflower oil, canola oil and mixtures thereof.
11. The confectionery product according to any one of claims 8 to 10, wherein said oral comfort region further comprises a surfactant selected from the group consisting of nonionic surfactants, anionic surfactants and amphoteric surfactants.
12. The confectionery product according to claim 11, wherein said surfactant is present in an amount of about 0.5 percent to about 4 percent by weight of said oral comfort region.
13. The confectionery product according to any one of the preceding claims, wherein said salivation region further comprises a cooling compound.
14. The confectionery product according to claim 13, wherein said cooling compound is present in an amount of about 0.01 to 0.2 by weight of the confectionery product. 00 A method of preparing a hard candy confectionery product having a C salivation region and an oral comfort region that is separate and distinct from said Ssalivation region, said method comprising the steps of: i) mixing a salivation agent comprising an acidulent with a salivation c 5 region confectionery base to form a salivation agent containing confectionery base; ii) mixing an oral comfort ingredient selected from the group consisting of lipids, proteins, surfactants and mixtures thereof with an oral comfort region C confectionery base to form an oral comfort ingredient containing confectionery o00 base; and c iii) forming said confectionery product with said salivation agent containing confectionery base and said oral comfort ingredient containing confectionery base in a manner that maintains said salivation agent containing confectionery base and said oral comfort ingredient containing confectionery base in separate and distinct regions of said confectionery product, wherein the salivation region and the oral comfort region each have a surface on the exterior of the product.
16. The method according to claim 15, wherein said step of forming comprises substantially simultaneously depositing said salivation agent containing confectionery base and said oral comfort ingredient containing confectionery base in separate and distinct regions of a confectionery mold.
17. The method according to claim 16, wherein said confectionery mold has a raised ridge running along its bottom inner surface that defines said separate and distinct regions of said confectionery mold.
18. A method for treating xerostomia, which comprises: introducing into the oral cavity a hard candy confectionery product containing a confectionery base, an acidulent salivation agent concentrated in a salivation region of said product, and an oral comfort ingredient selected from the group consisting of lipids, proteins, surfactants and mixtures thereof concentrated in a separate oral comfort region of said product, wherein the salivation region 00 O and the oral comfort region each have a surface on the exterior of the product, 0 N and wherein the concentration of the salivation agent in one region of the product promotes mechanical action or movement of the piece throughout the mouth.
19. A method according to claim 18, wherein said salivation region further comprises a cooling compound. A hard candy confectionery product substantially as herein described with reference to any one of the examples. 00 oO
21. A method of preparing a hard candy confectionery product having a salivation region and an oral comfort region that is separate and distinct from said salivation region, substantially as herein described with reference to any one of the examples.
22. A method for treating xerostomia which comprises introducing into the oral cavity a hard candy confectionery product substantially as herein described with reference to any one of the examples.
23. A confectionery product comprising: i) a salivation region comprising a salivation agent in an amount effective to aid in the stimulation of the flow of saliva in an oral cavity and a salivation region confectionery base; and ii) an oral comfort region that is separate and distinct from said salivation region, said oral comfort region comprising an oral comfort ingredient in an amount effective to lubricate, coat or moisten said oral cavity and an oral comfort region confectionery base.
24. The confectionery product according to claim 23, wherein said salivation region confectionery base and said oral comfort region confectionery base are sugar bases. 00 The confectionery product according to claim 24, wherein said sugar bases C comprises a sugar selected from the group consisting of sucrose, glucose, Sfructose, maltose, corn syrup and mixtures thereof. C 26. The confectionery product according to claim 23, wherein said salivation region confectionery base and said oral comfort region confectionery base are Isugarless bases.
27. The confectionery product according to claim 26, wherein said sugarless c-i 00bases are selected from group consisting of isomalt, erythritol, hydrogenated starch hydrolysates, sorbitol, xylitol, mannitol and mixture thereof.
28. A confectionery product according to claim 23, wherein said salivation agent is selected from the group consisting of acidulents, cooling compounds, salts, salt enhancers, monosodium glutamate, monosodium glutamate enhancers, flavors and mixtures thereof.
29. A confectionery product according to claim 28, wherein said acidulent is selected from the group consisting of citric acid, malic acid, succinic acid, adipic acid and mixtures thereof. The confectionery product according to claim 23, wherein said salivation agent is present in an amount from about 0.01% to about 4% by weight of the confectionery product.
31. The confectionery product according to claim 23, wherein said oral comfort ingredient is selected from the group consisting of lipids, proteins, surfactants and mixtures thereof.
32. The confectionery product according to claim 31, wherein said oral comfort ingredient is a lipid.
33. A confectionery product according to claim 32, wherein said lipid is present in an amount of about 1 to about 20% by weight of the confectionery product. 00
34. The confectionery product according to claim 32, wherein said lipid is c selected from the group consisting of partially hydrogenated palm kernel oil, Smedium chain triglycerides, coconut oil, anhydrous milk fat, cocoa butter, corn oil, palm oil, soybean oil, sunflower oil, canola oil and mixtures thereof.
35. The confectionery product according to claim 32, wherein said oral comfort Iregion further comprises a surfactant selected from the group consisting of t-- nonionic surfactants, anionic surfactants and amphoteric surfactants. oO 36. The confectionery product according to claim 35, wherein said surfactant is 0 present in an amount of about 0.5 percent to about 4 percent by weight of said oral comfort region.
37. The confectionery product according to claim 23, wherein said salivation region comprises an acidulent and a cooling compound.
38. The confectionery product according to claim 37, wherein said cooling compound is present in an amount of about 0.01 to 0.2 by weight of the confectionery product.
39. A method of preparing a confectionery product having a salivation region and oral comfort region that is separate and distinct from said salivation region, said method comprising the steps of: i) mixing a salivation region with a salivation region confectionery base to form a salivation agent containing confectionery base; ii) mixing an oral comfort ingredient with a oral comfort region confectionery base to form a oral comfort ingredient containing confectionery base; and iii) forming said confectionery product with said salivation agent containing confectionery base and said oral comfort ingredient containing confectionery base in a manner that maintains said salivation agent containing confectionery base and said oral comfort ingredient containing confectionery base in separate and distinct regions of said confectionery product. 00 0 40. The method according to claim 39, wherein said step of forming comprises N substantially simultaneously depositing said salivation agent containing confectionery base and said oral comfort ingredient containing confectionery base in separate and distinct regions of a confectionery mold.
41. The method according to claim 40, wherein said confectionery mold has a IN raised ridge running along its bottom inner surface that defines said separate and distinct regions of said confectionery mold.
42. A method for treating xerostomia, which comprises: introducing into the oral cavity a confectionery product containing a confectionery base, a salivation agent concentrated in one region of said product, and an oral comfort ingredient concentrated in a separate region of said product.
43. A method according to claim 42, wherein said salivation agent is an acidulent in combination with a cooling compound. MARS, INCORPORATED WATERMARK PATENT TRADE MARK ATTORNEYS P23310AU01
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/825,992 | 2001-04-05 | ||
AU2002254541A AU2002254541B2 (en) | 2001-04-05 | 2002-04-05 | A confectionery product having a salivation region and an oral comfort region |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2002254541A Division AU2002254541B2 (en) | 2001-04-05 | 2002-04-05 | A confectionery product having a salivation region and an oral comfort region |
Publications (1)
Publication Number | Publication Date |
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AU2008200976A1 true AU2008200976A1 (en) | 2008-03-20 |
Family
ID=39246965
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2008200976A Abandoned AU2008200976A1 (en) | 2001-04-05 | 2008-02-29 | A confectionery product having a salivation region and an oral comfort region |
Country Status (1)
Country | Link |
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AU (1) | AU2008200976A1 (en) |
-
2008
- 2008-02-29 AU AU2008200976A patent/AU2008200976A1/en not_active Abandoned
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PC1 | Assignment before grant (sect. 113) |
Owner name: MARS SUGAR AUSTRALIA PTY LTD Free format text: FORMER APPLICANT(S): MARS, INCORPORATED |
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MK4 | Application lapsed section 142(2)(d) - no continuation fee paid for the application |