AU700384B2 - Syrups for use in chewing gum containing sorbitol, a plasticising agent and an anticrystallisation agent - Google Patents
Syrups for use in chewing gum containing sorbitol, a plasticising agent and an anticrystallisation agent Download PDFInfo
- Publication number
- AU700384B2 AU700384B2 AU52926/98A AU5292698A AU700384B2 AU 700384 B2 AU700384 B2 AU 700384B2 AU 52926/98 A AU52926/98 A AU 52926/98A AU 5292698 A AU5292698 A AU 5292698A AU 700384 B2 AU700384 B2 AU 700384B2
- Authority
- AU
- Australia
- Prior art keywords
- sorbitol
- syrup
- chewing gum
- agent
- glycerin
- 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.)
- Ceased
Links
- 239000000600 sorbitol Substances 0.000 title claims description 260
- 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 title claims description 228
- 239000006188 syrup Substances 0.000 title claims description 152
- 235000020357 syrup Nutrition 0.000 title claims description 152
- 235000015218 chewing gum Nutrition 0.000 title claims description 127
- 229940112822 chewing gum Drugs 0.000 title claims description 123
- 239000003795 chemical substances by application Substances 0.000 title claims description 104
- 235000010356 sorbitol Nutrition 0.000 claims description 259
- 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 description 174
- 239000000203 mixture Substances 0.000 claims description 159
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 140
- 238000000034 method Methods 0.000 claims description 75
- 235000011187 glycerol Nutrition 0.000 claims description 70
- 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 65
- 229930195725 Mannitol Natural products 0.000 claims description 65
- 239000000594 mannitol Substances 0.000 claims description 65
- 235000010355 mannitol Nutrition 0.000 claims description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 58
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 54
- 150000005846 sugar alcohols Chemical class 0.000 claims description 52
- 229920001223 polyethylene glycol Polymers 0.000 claims description 51
- 235000010449 maltitol Nutrition 0.000 claims description 49
- 239000000243 solution Substances 0.000 claims description 46
- 239000000845 maltitol Substances 0.000 claims description 42
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 42
- 229940035436 maltitol Drugs 0.000 claims description 42
- 238000009472 formulation Methods 0.000 claims description 41
- 239000000796 flavoring agent Substances 0.000 claims description 30
- 235000019634 flavors Nutrition 0.000 claims description 20
- 239000004067 bulking agent Substances 0.000 claims description 16
- 238000001704 evaporation Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 239000007787 solid Substances 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 235000009508 confectionery Nutrition 0.000 claims description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 11
- 239000000811 xylitol Substances 0.000 claims description 11
- 235000010447 xylitol Nutrition 0.000 claims description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 11
- 229960002675 xylitol Drugs 0.000 claims description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims description 10
- 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 9
- 230000000052 comparative effect Effects 0.000 claims description 9
- 230000008020 evaporation Effects 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 7
- 239000005715 Fructose Substances 0.000 claims description 7
- 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 7
- 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 7
- 239000008121 dextrose Substances 0.000 claims description 7
- SERLAGPUMNYUCK-BLEZHGCXSA-N (2xi)-6-O-alpha-D-glucopyranosyl-D-arabino-hexitol Chemical compound OCC(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-BLEZHGCXSA-N 0.000 claims description 6
- 239000004386 Erythritol Substances 0.000 claims description 6
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 6
- 239000008122 artificial sweetener Substances 0.000 claims description 6
- 235000021311 artificial sweeteners Nutrition 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 6
- 238000002425 crystallisation Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000019414 erythritol Nutrition 0.000 claims description 6
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 6
- 229940009714 erythritol Drugs 0.000 claims description 6
- 239000000832 lactitol Substances 0.000 claims description 6
- 235000010448 lactitol Nutrition 0.000 claims description 6
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 6
- 229960003451 lactitol Drugs 0.000 claims description 6
- 229960001855 mannitol Drugs 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000008240 homogeneous mixture Substances 0.000 claims description 3
- 230000003301 hydrolyzing effect Effects 0.000 claims description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims 2
- 239000002585 base Substances 0.000 claims 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims 1
- JOLPFRQHFARWCF-UHFFFAOYSA-N propane-1,2,3-triol;prop-1-ene Chemical group CC=C.OCC(O)CO JOLPFRQHFARWCF-UHFFFAOYSA-N 0.000 claims 1
- 239000000047 product Substances 0.000 description 29
- 239000003765 sweetening agent Substances 0.000 description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 235000003599 food sweetener Nutrition 0.000 description 15
- -1 alditols Chemical compound 0.000 description 11
- 108010011485 Aspartame Proteins 0.000 description 10
- 239000000605 aspartame Substances 0.000 description 10
- 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 10
- 235000010357 aspartame Nutrition 0.000 description 10
- 229960003438 aspartame Drugs 0.000 description 10
- 230000008901 benefit Effects 0.000 description 9
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 8
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 8
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 6
- 229960002737 fructose Drugs 0.000 description 6
- 235000010445 lecithin Nutrition 0.000 description 6
- 239000000787 lecithin Substances 0.000 description 6
- 229940067606 lecithin Drugs 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 239000011230 binding agent Substances 0.000 description 5
- 229920001971 elastomer Polymers 0.000 description 5
- 239000000806 elastomer Substances 0.000 description 5
- 229920003052 natural elastomer Polymers 0.000 description 5
- 229920001194 natural rubber Polymers 0.000 description 5
- 239000004014 plasticizer Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 108010010803 Gelatin Proteins 0.000 description 4
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 150000002314 glycerols Chemical class 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 229920003048 styrene butadiene rubber Polymers 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 3
- 244000024675 Eruca sativa Species 0.000 description 3
- 235000014755 Eruca sativa Nutrition 0.000 description 3
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 3
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 3
- 239000002174 Styrene-butadiene Substances 0.000 description 3
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000010634 bubble gum Nutrition 0.000 description 3
- MTAZNLWOLGHBHU-UHFFFAOYSA-N butadiene-styrene rubber Chemical compound C=CC=C.C=CC1=CC=CC=C1 MTAZNLWOLGHBHU-UHFFFAOYSA-N 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000020187 evaporated milk Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000945 filler Substances 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 239000007967 peppermint flavor Substances 0.000 description 3
- 229920002689 polyvinyl acetate Polymers 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000011115 styrene butadiene Substances 0.000 description 3
- 229920003051 synthetic elastomer Polymers 0.000 description 3
- 239000000454 talc Substances 0.000 description 3
- 229910052623 talc Inorganic materials 0.000 description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 3
- 235000012141 vanillin Nutrition 0.000 description 3
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
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- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229960003082 galactose Drugs 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 235000013773 glyceryl triacetate Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Chemical class C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Chemical class CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical class O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000011256 inorganic filler Substances 0.000 description 1
- 229910003475 inorganic filler Inorganic materials 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N linoleic acid group Chemical group C(CCCCCCC\C=C/C\C=C/CCCCC)(=O)O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 229920003008 liquid latex Polymers 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 239000000391 magnesium silicate Substances 0.000 description 1
- 229910052919 magnesium silicate Inorganic materials 0.000 description 1
- 235000019792 magnesium silicate Nutrition 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 239000001683 mentha spicata herb oil Substances 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001195 polyisoprene Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical class C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Chemical class 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 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 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 235000015260 sugar-free gum Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 229960002622 triacetin Drugs 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005550 wet granulation Methods 0.000 description 1
- 239000009637 wintergreen oil Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23G2200/06—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 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
Description
S F Ref: 343149D1
AUSTRALIA
PATENTS ACT 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT
ORIGINAL
4e te *e 4 Name and Address of Applicant: Actual Inventor(s): Address for Service: Wm. Wrigley Jr. Company 410 North Michigan Avenue Chicago Illinois 60611 UNITED STATES OF AMERICA Pamela M. Mazurek, Albert H. Chapdelaine, Michael A.
Reed, Victor V. Gudas, Robert 3. Yatka Spruson Ferguson, Patent Attorneys Level 33 St Martins Tower, 31 Market Street Sydney, New South Wales, 2000, Australia Syrups For Use in Chewing Gum Containing Sorbitol, a Plasticising Agent and an Anticrystallisation Agent Invention Title: The following statement is a full description of this invention, including the best method of performing it known to me/us:- 5845 Syrups For use in Chewing Gum Containing Sorbitol, a Plasticising Agent and an Anticrystallisation Agent Background of the Invention The present invention relates generally to chewing gums. More specifically, the present invention relates to chewing gums including sorbitol.
It is known to provide alditols, such as sorbitol, mannitol, and xylitol in chewing gums. Alditols can be used in chewing gum, as well as other confectioneries and food products, as a "sugar substitute." These substitutes have the advantage that they are fermented in the mouth of the consumer to form products that can attack dental enamel. Therefore, sorbitol, as well as other alditols, is used in sugarless products. Additionally, sorbitol can be used as a bulking agent.
A number of patents have disclosed and discussed the use of various compositions including sorbitol. US. 4 614 654 and US. 5,144,024. US. 3 857 965 discloses a chewing gum composition made from melting crystalline sorbitol and 15 mixing the melted sorbitol with gum base and a crystallisation retardant. US. 4 156 740 US. 4 250 196, US. 4 252 829 and US. 4 466 983. disclose liquid compositions containing sorbitol used as a centre fill for chewing gum. US. 5 120 S551 discloses a syrup containing sorbitol and other alditols used in chewing gum compositions.
Several patents disclose a syrup for use in chewing gum which is made by mixing glycerin or propylene glycol with an aqueous hydrogenated starch e hydrolysate (HSH) such as Lycasin brand HSH from Roquette, including US. 4 671 961; 4 671 967 and 4 728 515, each of which are hereby incorporated by reference.
It is believed that Lycasin brand HSH contains, on a dry basis, about 6% sorbitol, about 52% maltitol and about 42% of oligosaccharides having a degree of polymerisation of 3 or greater.
Sorbitol can be provided in chewing gum in its crystalline form. It is believed that crystalline sorbitol currently accounts for approximately 50% of typical sugarfree chewing gum formulations. Unfortunately, crystalline sorbitol is costly.
Although it would be desirable to have a replacement for crystalline sorbitol, heretofore, such possible replacements were not as effective, created product stability problems, created processability issues, were even more expensive than crystalline sorbitol, and/or could not be used with certain formulations.
In this regard, aqueous sorbitol has been explored for use in chewing gum.
Sorbitol in an aqueous solution is a less expensive alternative, on a dry basis, than crystalline sorbitol. Unfortunately, the use of aqueous sorbitol in chewing gum at levels above 15% can create problems with respect to product stability. Likewise, the use of aqueous sorbitol at levels above 15% can also create processability Libc/03156 problems. This is due, it is believed, to the water content contained in the aqueous sorbitol.
Additionally, there are problems with respect to at least certain chewing gum formulations when using sorbitol in an aqueous solution. Because typical aqueous sorbitol solutions contain about 30% water, the water added with the sorbitol is detrimental to moisture sensitive ingredients when sorbitol solution is provided at high levels in chewing 4 gum. A further difficulty with aqueous sorbitol is that it readily crystallises and causes the gum to become brittle. While Lycasin brand HSH contains a small amount of sorbitol, it does not provide a significant amount of sorbitol such that HSH can be substituted for crystalline sorbitol.
There is therefore a need for an improved method and/or sorbitol product that allows sorbitol to be added to a chewing gum formulation in a non-crystalline state.
Summary of the Invention The present invention provides an improved chewing gum composition. More 15 specifically, the present invention provides a chewing gum composition that includes an aqueous syrup containing sorbitol, a plasticising agent and an anticrystallisation agent.
Additionally, the present invention also provides other products such as food stuffs, beverages, medicaments, and confectioneries that include the aqueous sorbitol syrup.
Pursuant to the present invention, the sorbitol syrup can be used in formulations that contain levels of liquid sorbitol solution that were heretofore not possible.
The present invention provides an improved aqueous sorbitol composition.
More specifically, the present invention provides for the use of an aqueous 25 sorbitol/mannitol/glycerin syrup. The composition can be used to create chewing gum, as well as other products such as food stuffs, beverages, medicaments, and confectionaries. The syrup can then be used in products at levels heretofore not believed possible with a liquid sorbitol solution.
In one aspect, the invention is a method of making a chewing gum composition comprising the steps of making a syrup by evaporating water from a mixture comprising an aqueous sorbitol solution containing at least 50% sorbitol; a plasticising agent selected from glycerin, propylene glycol and mixtures thereof; and an anticrystallisation agent selected from alditols other than sorbitol and having a degree of polymerisation (DP) of 1 or 2; and mixing the syrup with gum base and additional chewing gum ingredients to produce the chewing gum composition.
In a second aspect, the invention is a chewing gum composition comprising a homogeneous mixture of gum base and a bulking agent wherein the bulking agent comprises an aqueous alditol syrup in which over 50% of the alditols have a DP of 1 and wherein the composition has less than 2% moisture and the syrup comprises over 35% of the composition.
Libc/03156 In a third aspect, the invention is an aqueous syrup for use in chewing gum comprising, on a dry basis, about 50% to about 85% alditol and about 15% to about 50% plasticising agent selected from glycerin, propylene glycol and mixtures thereof. In the syrup, about 60% to about 92% of the alditols are sorbitol, and about 8% to about 40% are alditols other than sorbitol with a degree of polymerisation (DP) of 1 or 2. Any alditols present in the syrup with a DP of 3 or greater are present at a ratio to the alditols other than sorbitol with a DP of 1 or 2 of less than 2:3.
In a fourth aspect, the invention is an aqueous syrup for use in chewing gum comprising, on a dry basis, about 30% to about 80% sorbitol; about 15% to about 56% plasticising agent selected from glycerin, propylene glycol and mixtures thereof; and about 3% to about 30% anticrystallisation agent comprising alditols other than sorbitol with a DP of 1 or 2, wherein any alditols present with a DP of 3 or greater are present at a ratio to said alditols other than sorbitol with a DP of 1 or 15 2 of less than 2:3.
In a fifth aspect, the invention is a method of making a syrup for use in chewing gum comprising steps of providing sorbitol in an aqueous solution having a solids content of at least about 50% sorbitol and about 30% to about 50% water; mixing the sorbitol solution with a plasticising agent selected from glycerin, propylene glycol and mixtures thereof and an anticrystallisation agent comprising alditols other than sorbitol with a DP of 1 or 2, wherein any alditols present with a DP of 3 or greater are present at a ratio to the alditols other than sorbitol with a DP of 1 or 2 of less than 2:3; and removing moisture from the mixture to produce a syrup having a moisture content of less than about 25 In a sixth aspect, the invention is a method of making a syrup for use in a chewing gum comprising the steps of providing sorbitol in an aqueous solution having a solids content of at least about 60% sorbitol; mixing the sorbitol solution with a plasticising agent and an anticrystallisation agent to form a mixture having, on a dry basis, a ratio of sorbitol:plasticising agent of between about 6:1 and about 1:2 and a ratio of sorbitol:anticrystallisation agent of between about 12:1 and about 3:2; and removing moisture from the mixture to produce a syrup having a moisture content of less than about 3%.
A chewing gum formulation is also provided that is created using, in part, a syrup that includes, on a dry weight basis, not including any water that may be present: approximately 40 to about 70% by weight sorbitol; approximately 24 to about 56% by weight glycerin; and approximately 4 to about 9% by weight mannitol.
Pursuant to another embodiment of the present invention, a chewing gum formulation is provided comprising a water insoluble gum base, a water soluble portion and sorbitol, the sorbitol being present at least initially, in the formulation as Libc/03156 a syrup of aqueous sorbitol and comprising approximately 25% to about 45% by weight of the formulation.
In another embodiment, the present invention provides a chewing gum that is created by providing a liquid sorbitol, mannitol, and glycerin syrup; and adding the syrup to other components to create a chewing gum formulation.
If desired, the chewing gum formulation also includes a crystalline form of sorbitol.
In a further embodiment, an aqueous solution of sorbitol, mannitol, and glycerin is coevaporated to create the syrup. Preferably, the syrup is evaporated so that it contains not more than 10% water. The solution can comprise prior to the coevaporation process: approximately 52 to about 72% aqueous sorbitol; approximately 3 to about 7% mannitol; and approximately, 25 to about 45% glycerin.
In another embodiment, sucrose is hydrolysed to dextrose and fructose. The 15 dextrose and fructose are then hydrogenated to sorbitol and mannitol. This will provide a syrup containing sorbitol and mannitol. Glycerin can then be added and the whole mixture can be coevaporated to drive off the water that is present.
In a further embodiment, a method for creating a sugarless chewing gum is provided comprising the steps of: providing a solution of aqueous sorbitol, mannitol, and glycerin; coevaporating the solution to create a syrup; and adding the syrup to other chewing gum components to create a chewing gum formulation.
In an embodiment, the solution comprises prior to the coevaporation process: approximately 55 to about 75% aqueous sorbitol; approximately 3 to about 7% mannitol; and approximately 25 to about 45% glycerin.
25 In an embodiment, the present invention provides a method for adding sorbitol to a product that includes other components comprising the steps of: creating a aqueous sorbitol, mannitol, and glycerin syrup: and adding the syrup to the other components to create the product. The resultant product can be any of a number of products including confectionaries, medicaments, food stuffs, beverages, and chewing gum.
In a preferred embodiment, the syrup includes not more than 10% water.
In another embodiment the present provides a method for producing chewing gum including sorbitol comprising the steps of: providing a liquid sorbitol, mannitol, and glycerin syrup; and adding the syrup to other components to create a chewing gum formulation.
In a preferred embodiment, the chewing gum formulation also includes a crystalline form of sorbitol.
In an embodiment, the syrup comprises approximately 25 to about 45% of the chewing gum formulation.
Libc/03156 An advantage of the present invention is to provide an improved method for providing sorbitol as an ingredient in a product.
Furthermore, an advantage of the present invention is that it provides an improved sorbitol product.
Still further, an advantage of the present invention is that it provides improved products that include sorbitol as a constituent.
An advantage of the present invention is that it provides an improved chewing gum formulation, particularly an improved sugarless chewing gum, and improved methods for making chewing gum.
Further, an advantage of some embodiments of the invention is an improved method for adding sorbitol to chewing gum in a state other than a crystalline state.
Still further, an advantage of some embodiments of the invention is a more cost effective method of adding sorbitol to a chewing gum composition.
Another advantage of the preferred embodiment of the invention is that it 15 allows greater levels of sorbitol to be added to the chewing gum in a non-crystalline .i form than heretofore practical from a commercial standpoint.
Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred ~embodiments.
Detailed Description of the Presently Preferred Embodiments *"All percentages herein are weight percentages unless otherwise specified. As used herein, the term "chewing gum" also includes bubble gum and the like.
The present invention provides an improved chewing gum formulation and method of making chewing gum.
The present invention provides an improved sorbitol formulation and method of adding same to products.
Pursuant to the present invention, sorbitol is provided in a non-crystalline state at levels that the inventors believe were not heretofore commercially possible utilising liquid sorbitol in chewing gum formulations.
Sorbitol is a sugarless sweetener that is added to a variety of products. These products include food stuffs, beverages, medicaments, confectioneries and chewing gum. Sorbitol can be added either alone, without other sugarless sweeteners, for example, in sugar-free chewing gum, or in combination with sugar sweeteners.
Additionally, the sorbitol can be provided in, for example, the chewing gum entirely in the syrup form of the present invention or along with a crystalline form of sorbitol.
Pursuant to the present invention, the sorbitol is added to other components of a chewing gum formulation, as a blend of aqueous sorbitol, a plasticising agent, and an anticrystallisation agent. To this end, a blend of aqueous sorbitol and crystallisation modifiers is provided. The blend of aqueous sorbitol is provided as a Libc/03156 syrup. This blend can be used to reduce the usage of crystalline sorbitol in standard product formulations. It has been found that the resultant product, including the sorbitol composition of the present invention, exhibits increased binding capacity over currently used binders in sugar-free gum.
The syrup of the present invention comprises, on a dry basis, about 30% to about 80% sorbitol, about 15% to about 56% of a plasticising agent, and about 3% to about 30% of an anticrystallisation agent. More preferably, the syrup comprises, on a dry basis, about 40% to about 70% sorbitol, about 20% to about plasticising agent and about 5% to about 20% anticrystallisation agent. For some purposes, the syrup will comprises about 60% to about 80% sorbitol, about 15% to about 37% plasticising agent and about 3% to about 25% anticrystallisation agent.
A presently preferred syrup contains about 56% sorbitol, about 38% plasticising agent and about 6% anticrystallisation agent.
Sorbitol for use in the inventive syrup will be provided in the form of an 15 aqueous solution. The aqueous sorbitol solution will preferably contain at least 50% sorbitol, more preferably about 60% sorbitol, and most preferably about sorbitol. Preferably the remainder of the solution is water. A commonly available sorbitol solution is Neosorb 70/02 from Roquette Corporation, which contains sorbitol and about 30% water. It is believed that there are small amounts (about 0.75% to about of mannitol in this typical sorbitol solution by way of an impurity, but the amount of mannitol normally present is insufficient to prevent crystallisation when the sorbitol solution is evaporated with the plasticising agent to low moisture levels. Roquette now also sells Neosorb 70/07M, which contains added mannitol, for use in hard boiled candies. It is believed that syrups of the 25 present invention, when mannitol is desired as the anticrystallisation agent could be made from adding a plasticising agent to Neosorb 70/07M and evaporating the water.
The plasticising agent of the syrup of the present invention is selected from glycerin, propylene glycol and mixtures thereof. While the plasticising agent may help prevent crystallisation, its main function is to keep the syrup, with high solids level fluid at room temperature. The ratio of sorbitol to plasticising agent in the syrup will preferably be between about 6:1 and about 1:2, more preferably between about 4:1 and about 1:1, and most preferably between about 2:1 and about 5:4.
The anticrystallisation agent prevents the sorbitol from crystallising as high solids levels are reached while evaporating water from the syrup. Because the syrup is preferably used in sugarless formulations, the anticrystallisation agent is preferably an alditol other than sorbitol. (Sorbitol cannot be used because the sorbitol would not prevent crystallisation of the sorbitol in the sorbitol solution.) The alditol should have a degree of polymerisation (DP) of 1 or 2, because alditols with a DP of 3 or greater cause an increased viscosity in the syrup as it is evaporated.
Libc/03156 Also, such materials generally cost more than sorbitol and other alditols with a DP of 1 or 2, and therefore increase the cost of the syrup. Preferable anticrystallisation agents are believed to include maltitol, mannitol, lactitol, hydrogenated isomaltulose, xylitol, erythritol and mixtures thereof. Of this group, maltitol and mannitol are presently preferred, with maltitol and a blend of maltitol and mannitol being most preferred.
The ratio of sorbitol to anticrystallisation agent in the syrup will preferably be between about 12:1 and about 3:2, more preferably between about 10:1 and about 3:1, most preferably between about 9:1 and about 6:1. Preferably over 50% of the combined alditols in the syrup will have a DP of 1, and most preferably the sorbitol comprises over 60% of the alditols.
On a dry basis, the syrup will preferably comprise about 50-85% alditols, of which about 60% to about 92% will be sorbitol and about 8% to about 40% will be alditols other than sorbitol with a DP of 1 or 2. The ratio of any alditols with a DP of 15 3 or greater to the alditols other than sorbitol and having a DP of 1 or 2 will preferably be less than 2:3, more preferably less than 1:2, and most preferably less than 1:3. The ratio of sorbitol to alditols other than sorbitol having a DP of 1 or 2 will preferably be between about 10:1 and about 2:1. Preferably less than about 4% of the alditols will have a DP of 3 or greater. Most preferably the syrup will consist essentially of sorbitol, a plasticising agent selected from glycerin, propylene glycol and mixtures thereof, and an a anticrystallisation agent selected from maltitol, mannitol and mixtures thereof.
When the anticrystallisation agent is maltitol, the syrup preferably includes, on a dry weight basis, about 55% to about 80% sorbitol, about 17% to about 25 glycerin and about 3% to a about 10% maltitol. When the anticrystallisation agent is mannitol, the syrup preferably includes, on a dry weight basis, approximately to about 70% sorbitol, approximately 24% to about 56% glycerin and approximately 4% to about 9% mannitol. In a preferred embodiment, the syrup includes, on a dry weight basis, approximately 47% to about 65% sorbitol; approximately 28% to about 45% glycerin, and approximately 5% to about 7% mannitol.
Prior to any evaporation of the syrup, the syrup will generally contain approximately 20% water. In some products, the syrup can be used in this form.
However, it is envisioned that at least some of the water will be driven off through evaporation or other means.
Generally, to make the aqueous sorbitol syrup of the present invention, aqueous sorbitol, a plasticising agent and an anticrystallisation agent are mixed together and then coevaporated to create a syrup. Preferably, the aqueous sorbitol, plasticiser agent and anticrystallisation agent combination is evaporated so that it contains not more than 10% water. More preferably, the aqueous sorbitol, plasticising agent and anticrystallisation agent mixture is evaporated so that it Libc/03156 contains no more than 7% water, even more preferably about 0.5% to about water, and most preferably about 1% to about 3% water. Particularly preferred embodiments are evaporated to contain about 2% water.
In another embodiment the syrup blend is made by hydrolysing sucrose to dextrose and fructose. The dextrose and fructose are then hydrogenated to sorbitol and mannitol. The result will be a syrup containing sorbitol and mannitol. Glycerin can be added and the whole mixture can be coevaporated to drive off the water.
The aqueous sorbitol, plasticising agent and anticrystallisation agent can be provided in different combinations and ratios. Preferably, the syrup will be made from a mixture of about 52% to about 87% aqueous sorbitol solution, about 10% to about 45% plasticising agent and about 3% to about 20% anticrystallisation agent.
More preferably, the syrup will be made from a mixture of about 60% to about sorbitol solution, about 20% to about 35% plasticising agent and about 4% to about anticrystallisation agent.
15 When the anticrystallisation agent comprises maltitol, a presently preferred .i syrup is made with about 65% sorbitol solution (70% solids), about 30% glycerin and either about 5% maltitol or about 2.5% each of maltitol and mannitol When mannitol is used, preferably prior to evaporation the aqueous sorbitol comprises .approximately 55% to about 75% by weight of the combination, mannitol comprises approximately 3% to about 7% by weight of the combination, and glycerin comprises approximately 25% to about 45% by weight of the combination. In one preferred embodiment, prior to evaporation the aqueous sorbitol comprises 60% to by weight of the combination, mannitol comprises approximately 5% to 6% by weight of the combination and glycerin comprises approximately 25% to 35% by 25 weight of the combination. In an embodiment that has been found to function satisfactorily, prior to evaporation the aqueous sorbitol comprises 65% of the combination, glycerin approximately 30% and mannitol approximately 5% This syrup will include, on a dry weight basis, 56.5% sorbitol, 37.3% glycerin, and 6.2% mannitol.
The aqueous sorbitol syrup of the present invention will most frequently be the only syrup needed in chewing gum formulation. However, in some formulations, other aqueous syrups or solutions may be desired. For example, it may be desirable to add HSH to the formulation in a low moisture form, such as the coevaporated glycerin and Lyzasin brand HSH disclosed in US 4 671 961 Depending on the ratio of syrup used and the desired moisture content, it may be possible to coevaporate the sorbitol solution and HSH solutions together. However, because Lycasin brand HSH has a high level of oligosaccharides with a DP of 3 or greater, it will not be as easy to evaporate the combined syrup to as low of a moisture level as the preferred sorbitol syrup. Also, in commercial applications, it is often desirable to keep ingredients stocked in their basic form so that they can Libc/03156 easily be used in a wide variety of products. Thus it is preferred to provide the sorbitol syrup separately from any HSH syrup used in the gum.
Pursuant to the present invention, the aqueous sorbitol syrup can be used to create sugarless chewing gums, because sugarless chewing gum typically contains sorbitol. However, it should be noted that the present invention can be used to create any chewing gum that includes sorbitol. Likewise, aqueous sorbitol syrup can be used in any product that uses sorbitol. Such products include confectioneries, medicaments, beverages and food products.
Chewing gum generally t consists of a water insoluble gum base, a water soluble portion, and flavours. The water soluble portion dissipates with a portion of the flavour 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, resins, fats and oils, softeners, and inorganic fillers. The gum base may or may not include wax. The 15 insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum. More commonly, the gum base comprises 10 to about percent of the gum, and, in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
In an embodiment, the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticiser, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
25 Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10 000 to about 95 000, isobutylene-isoprene copolymer (butyl elastomer), styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2000 to about 90 000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
Preferred ranges are, for polyisobutylene, 50 000 to 80 000 GPC weight average molecular weight; for styrene butadiene, 1:1 to 1:3 bound styrenebutadiene; for polyvinyl acetate, 10 000 to 65 000 GPC weight average molecular weight, with the higher molecular weight polyvinyl acetates typically used in bubble gum base; and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta Llbc/03156 hang kang, and combinations thereof. The preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below. Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
Elastomer plasticisers may include, but are not limited to, natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters of polymerised rosin, glycerol esters of partially dimerised rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from a-pinene, p-pinene, and/or d-limonene; and any suitable combinations of the foregoing. The preferred elastomer plasticisers will also vary depending on the specific application and on the type of elastomer which is used.
15 Fillers/texturisers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminium silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
Softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di and triglycerides, acetylated monoglycerides, fatty acids (eg. stearic, palmitic, oleic and linoleic acids), and combinations thereof.
Colorants and whiteners may include FD&C-type dyes and lakes, fruit and o, vegetable extracts, titanium dioxide, and combinations thereof.
25 The base may or may not include wax. An example of a wax-free gum base is disclosed in US. 5 286 500, the disclosure of which is incorporated herein by reference.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble bulk portion and one or more flavouring agents. The syrup of the present invention, containing water soluble ingredients, forms part of the water soluble bulk portion. The water soluble portion can also include powdered bulking agents (most typically bulk sweeteners), high intensity sweeteners, flavouring agents, softeners, emulsifiers, colours, aciduants, fillers, antioxidants, and other components that provide desired attributes.
Softeners are added to the chewing gum in order to optimise the chewability and mouth feel of the gum. The softeners, which are also known as plasticisers and plasticising agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum. The softeners may include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, Libc/03156 may also be used as softeners and binding agents in chewing gum. Additionally, the sorbitol syrup of the present invention can be used as t softener and binding agent.
Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners and other bulking agents typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, to 60% by weight of the gum.
Sugar sweeteners generally include saccharide containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
Generally, the sorbitol syrup of the present invention comprises about 5% to about 50% of the chewing gum formulation. Typically the syrup will comprise approximately 25% to about 45% by weight of the chewing gum composition.
15 Preferably the syrup will comprise at least about 30% of the gum, more preferably i more than 35% of the gum and most preferably more than 40% of the gum. When the syrup has a low moisture level, it may be preferable that the syrup comprises over 45% of the gum composition.
As noted above, in addition to the sorbitol syrup of the present invention, crystalline sorbitol, if desired, can also be used. Sorbitol can be used as a sugarless sweetener. Preferably, the sorbitol syrup of the present invention comprises approximately 25% to about 45% by weight of the chewing gum composition. Additionally, sugarless sweeteners can include, but are not limited to, other sugar alcohols such as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
High intensity artificial sweeteners can also be used in combination with the above. Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination. In order to provide longer lasting sweetness and flavour perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fibre extension may be used to achieve the desired release characteristics.
Usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavour used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.
Libc/03156 Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
If a low calorie gum is desired, a low calorie bulking agent can be used.
Example of low caloric bulking agents include: polydextrose, Raftilose, Raftilin, fructooligosaccharides (NutraFlora), palatinose oligosaccharide, guar gum hydrolysate (Sun Fiber), and indigestible dextrin (Fibersol). However, other low calorie bulking agents can be used.
A variety of flavouring agents can be used. The flavour can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about Flavouring agents may include essential oils, synthetic flavours or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavouring 15 agents and components may also be used. Natural and artificial flavouring agent s may be combined in any sensorially acceptable fashion.
The present invention it is believed, can be used with a variety of processes for manufacturing chewing gum.
:Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After S° the ingredients have been thoroughly mixed, the chewing gum mass 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.
"".Generally, the ingredients are mixed by first melting the gum base and adding 0, 25 it to the running mixer. The gum base may alternatively be melted in the mixer.
Colour and emulsifiers can be added at this time.
The sorbitol syrup of the present invention can be added next along with any other syrup softeners or bulking agents and part of the bulk portion. Further, parts of the bulk portion may then be added to the mixer.
Flavouring agents are typically added with the final part of the bulk portion.
The entire mixing process typically takes from 5 to 15 minutes, although longer mixing times are sometimes required. Those skilled in the art will recognise that variations of this general mixing procedure, or other mixing procedures, can be followed.
By way of example and not limitation, examples of chewing gum formulations constructed pursuant to the present invention are as follows: Libc/03156 13 Table 1 Ex. 1 Ex. 2 Ex. 3 Ex. 4 Sugarless Syrup Blend* 40 35 30 Crystalline Sorbitol 8.6 13.6 18.6 23.6 Glycerin 9.88 9.88 9.88 9.88 Gum Base 23.2 23.2 23.2 23.2 Mannitol 4.77 4.77 4.77 4.77 Talc 2.0 2.0 2.0 Flavour 1.65 1.65 1.65 1.65 Encapsulated Aspartame 0.34 0.34 0.34 0.34 Spray Dried Peppermint Flavour 0.25 0.25 0.25 0.25 Coevaporated Lycasin/Glycerin** 9.31 9.31 9.31 9.31 created by evaporating a mixture of 65% sorbitol solution (70% sorbitol and water), 30% glycerin and 5% mannitol to 98% solids.
containing 67.5% hydrogenated starch hydrolysate solids, 25% glycerin and 5 7.5% moisture.
Further examples of the present invention are set forth.
Examples 5-9 A sorbitol mixture was created by placing a ratio of 65% aqueous sorbitol, glycerin, and 5% mannitol in a suitable container. The mixture was evaporated 10 to approximately 7% water. The syrup was then placed in formulas Ex. 5 Ex. 9 set forth in Table 2 below (Ex. A is a comparative formula).
Table 2 Comp.Ex. A Ex. 5 Ex. 6 Ex. 7 Ex. 8 Ex. 9 Crystalline Sorbitol 49.17 27.5 32.5 35.5 36.6 41.7 6 6 6 5 9 Gum Base 23.2 23.2 23.2 23.2 23.2 23.2 Sugarless Syrup Blend* 45.0 40.0 35.0 30.0 25.0 Coevaporated Lyzasin/Glycerin** 9.31 Glycerin 9.31 2.64 2.7 Mannitol 4.77 2.0 3.27 3.07 Peppermint Flavour 1.65 1.65 1.65 1.65 1.65 1.65 Encapsulated Aspartame 0.34 0.34 0.34 0.34 0.34 0.34 Spray Dried Peppermint Flavour 0.25 0.25 0.25 0.25 0.25 0.25 Talc 2.0 2.0 2.0 2.0 2.0 Created by evaporating a mixture of 65% sorbitol solution (70% sorbitol and water), 30% glycerin and 5% mannitol to 98% solids.
Containing 67.5% hydrogenated starch hydrolysate solids, 25% glycerin and moisture A reduction of 55% crystalline sorbitol was achieved by using the present invention. In this regard, 45% of the necessary sorbitol is provided by the syrup of the present invention and a satisfactory chewing gum is still achieved. Additionally, it was noted in chewing the gum formulas that used the sorbitol syrup of the present invention (Exs. 5-9) that an increase in binding capacity was achieved as compared I to a current chewing gum binder Lycasin/glycerin (Comp. Ex. A).
Libc/03156 The sugarless syrup containing liquid sorbitol, mannitol and glycerin described above and disclosed two of the parent applications has been found to be a suitable replacement for most of the crystalline sorbitol and as a way to increase the binding capacity over currently used binders in sugarless gum. However, it has been found that the use of maltitol in the syrup provides an improvement of the sugarless syrup containing mannitol. By replacing the mannitol with maltitol in coevaporated syrup, there is improvement in the texture, and flavour properties of the sugarless gum.
One improved sugarless syrup blend was made by evaporating a mixture of aqueous sorbitol solution (containing 70% sorbitol and 30% water), glycerin and 5% maltitol to 98% solids. The mixture was placed into a vacuum cooker set at 93°C under a pressure of 17kPa. The evaporation can also take place in a steam kettle.
Once the mixture has been evaporated to the optimum solids level, it can be o put into chewing gum. The sugarless syrup has many properties similar to those of 15 corn syrup, however, the sugarless syrup has a smoother texture.
eThis mixture, when placed in gum at the optional level, will cause the gum to have a more intense flavour release and higher sweetness. The flavour becomes and stronger and is not masked by the addition of sugarless syrup. Chewing gum formulations containing this improved sugarless blend are shown in Examples 20 11, along with Comparative Example B, in Table 3.
Table 3 o Comp. Ex. B Ex. 10 Ex. 11 Improved Sugarless Syrup Blend 40.000 44.000 (sorbitol/glycerin/maltitol) Crystalline Sorbitol 64.605 24.605 24.605 Glycerine 4.000 4.000 Gum Base 26.420 26.420 26.420 Mannitol 3.000 3.000 3.000 Lecithin 0.130 0.130 0.130 Flavour 630 1.630 1.630 1.630 I -iLapsulaLedu Aspartame 0.215 0.215 0.215 Lab scale sensory results with this blend of sorbitol, glycerin and maltitol show that the overall flavour quality improves and there is an enhancement of the existing sweetness level.
As previously noted, the sorbitol syrup can be used to create other products aside from chewing gum. By way of example, and not limitation, such other products may have the following formulas.
Examples 12 -17 A sorbitol syrup containing a plasticising agent and an anticrystallisation agent and only 2 water (hereinafter "98% sorbitol syrup") such as used in any of Examples 1-11, may be used in a sugarless, non-cariogenic hard candy as shown in the following formulas: Libc/03156 a a Example 12 Fruit Flavoured hard candy: Xylitol 15.8 Sorbitol 34.8 98% Sorbitol Syrup- 38.0 Water 11.0 Citric Acid 0.3 Artificial Sweetener/ Fruit Flavour/Colour as needed Example 13 Butterscotch Hard Candy: 98% Sorbitol Syrup 53.6 Sorbitol 26.4 Water 17.66 Butter 2.06 Salt 0.12 Natural and Artificial Flavour 0.16 Example 14 Hard Candy: Sorbitol 30.0 98% Sorbitol Syrup 60.0 Xylitol 9.35 Aspartame 0.35 Salt 0.12 Citric Acid/Flavour/Colour as needed Procedure: Hard candies can be made by the following procedure: 1. In a stainless steel, steam jacketed kettle, the 98% sorbitol syrup, xylitol, water, sorbitol, and salt are added and the mixture is heated to form a thick syrup.
2. The syrup is cooked and mixed until a temperature of about 150 0 C and a moisture level of about 1-2% is obtained.
3. The heavy syrup is poured onto a stainless steel cooling table.
4. Citric acid, artificial ingredients, flavours and colour, and butter are added and mixed by kneading.
The resultant product is allowed to cool to room temperature and cut as needed.
Example 15 (sugarless taffy) 98% sorbitol syrup may be used to prepare a sugarfree taffy by the following formula and procedure: Formula: As Is DSB 20# (9.072kg) Batch 98% Sorbitol Syrup 94. 5 92.7 18.9 (8.573kg) 43°C, M.P. Vegetable Oil 5. 25 7.0 1.0 (0.476kg) Lecithin 0. 25 0.3 0.3 (0.136kg) Flavour/Colour/Acid/Sweetener As needed Procedure: Libc/03156 1. Weigh 98% sorbitol syrup into an atmospheric cooker, such as a Savage open fire cooker, and cook to about 123.9 0 No agitation is required for this step.
2. Allow the cooked 98% sorbitol syrup to cool to about 110°C and add fat a lecithin; fat does not have to be premelted. Mix until uniform.
3. Pour mass on oiled cooling table. Side bars may be necessary for initial cooling if table is small.
4. Work in colour, flavour and acid on the slab before pulling (colour and flavour may also be added on puller). Cool to plastic texture.
Pull cooked mass until desired texture is attained. Cut and wrap in moisture resistant packaging.
Example 16 (sugar-free caramel) 98% sorbitol syrup may be used to prepare a sugar free caramel by the following formula and procedure: a 98% Sorbitol Syrup 58.53% Evaporated milk 33.24 Coconut Oil, 330C 7.68 Lecithin 0.20 Salt 0.20 Aspartame 0.11 Vanillin 0.04 Total 100.00% Procedure: 1. Prepare aspartame slurry by mixing 1/3 ratio of aspartame to coconut oil in a high shear blender for about 30 seconds.
2. Premix all ingredients, except aspartame slurry, half of the evaporated milk and the vanillin, for 5 minutes at about 48.9°C 3. Bring premix to a boil and slowly add the balance of the evaporated milk, maintaining the boil.
4. Cook to the desired texture. Final cook temperature will vary according to the cooking process. A suggested final cook temperature is about 118.3 oC.
Cool the caramel to about 104 0 C and add the aspartame slurry slowly with mixing. The vanillin should also be added at this time.
6. Slab, cut and wrap as desired.
Example 17 (sugarless gum drops) Gelatin 200 bloom type B Crystalline sorbitol 34.9 98% Sorbitol Syrup 32.6 Hot Water (80-90oC) 14.0 Water 10.0 Citric Acid Solution Fruit Flavour/Colour as needed Procedure: Libc/03156 I 1. Dissolve gelatin directly in hot water.
2. Cook the 98% sorbitol syrup, sorbitol and water at 115 0 C, and add gelatin solution.
3. Stir slowly in order to obtain a smooth homogenous mixture.
4. Remove air bubbles with deaeration equipment or other available means.
Add citric acid solution, flavour and colour.
6. Deposit in cool and dry starch, and sprinkle a little starch onto the articles.
Temperature: 700C. Total solids when depositing: 78 0 C Brix.
7. Store the starch tray at room temperature for 24 hours.
8. After removal from the moulding starch, oil the articles or coat with mannitol.
Other food items in which 98% sorbitol syrup may be used as a noncariogenic bulking agent are: 1. Confections and frostings.
2. Dressings for salads.
S: 15 3. Frozen dairy deserts and mixes.
4. Gelatins, puddings and fillings.
5. Hard candy.
6. Soft candy.
7. Baked goods and baking mixes.
20 It should be appreciated that the products and methods of the present invention are capable of being incorporated in the form of a variety of embodiments, only a few of which have been illustrated and described above. The invention may be embodied in other forms without departing from its spirit or essential characteristics. It will be appreciated that the addition of some other ingredients, process steps, materials or components not specifically included will have an adverse impact on the present invention. The best mode of the invention may therefore exclude ingredients, process steps materials or components other than those listed above for inclusion or use in invention. However, the described embodiments are to be considered in all respect only as illustrative and not restrictive, and the scope g of the invention is, therefore, indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
Libc/03156
Claims (69)
1. A method of making a chewing gum composition comprising the steps of: a) making a syrup by evaporating water from a mixture comprising: i) an aqueous sorbitol solution containing at least 50% sorbitol; ii) a plasticising agent selected from glycerin, propylene glycol and mixtures thereof; and iii) an anticrystallisation agent selected from alditols other than sorbitol and having a degree of polymerisation (DP) o f 1 or 2; and b) mixing the syrup with gum base and additional chewing gum ingredients to produce the chewing gum composition.
2. The method of claim 1 wherein the anticrystallisation agent is selected from the group consisting of maltitol, mannitol, lactitol, hydrogenated isomaltulose, xylitol, erythritol and mixtures thereof. *i 3. The method of claim 1 wherein the anticrystallisation agent is either 15 maltitol, mannitol or mixtures thereof.
4. The method of claim 1 wherein the anticrystallisation agent is added to the mixture in powdered form. The method of claim 1 wherein the additional chewing gum ingredients comprise a flavouring agent and a powdered bulking agent.
6. The method of claim 1 wherein the chewing gum composition is sugarless.
7. The method of claim 1 wherein the mixture, prior to evaporation, comprises about 52% to about 87% sorbitol solution, about 10% to about plasticising agent and about 3% to about 20% anticrystallisation agent.
8. A chewing gum composition comprising a homogeneous mixture of gum base and a bulking agent wherein the bulking agent comprises an aqueous alditol syrup in which over 50% of the alditols have a DP of 1 and wherein the composition has less than 2% moisture and said syrup comprises over 35% of said composition.
9. The chewing gum composition of claim 8 wherein said syrup comprises over 40% of the composition. The chewing gum composition of claim 8 wherein sorbitol comprises over 60% of the alditols in said syrup.
11. An aqueous syrup for use in chewing gum comprising, on a dry basis: a) about 50% to about 85% alditols, of which i) about 60% to about 92% are sorbitol, and ii) about 43% to about 40% are alditols other than sorbitol with a degree of polymerisation (DP) of 1 or 2; and iii) any alditols present with a DP of 3 or greater are present at a ratio to said alditols other than sorbitol with a DP of 1 or 2 of less than 2:3; and Libc/03156 b) about 15% to about 50% plasticising agent selected from glycerin, propylene glycol and mixtures thereof.
12. The syrup of claim 11 wherein the syrup has a moisture content of about to about
13. The syrup of claim 11 wherein the ratio of sorbitol to said alditols other than sorbitol with a DP of 1 or 2 is between about 10:1 and about 2:1.
14. The syrup of claim 11 wherein the syrup comprises, on a dry basis about 55% to about 80% sorbitol, about 17% to about 40% glycerin and about 3% to about 10% maltitol.
15. The syrup of claim 11 wherein less than 4% of the alditols have a DP of 3 or greater.
16. An aqueous syrup for use in chewing gum comprising, on a dry basis: a) about 60% to about 80% sorbitol, S- b) about 15% to about 37% plasticising agent selected from glycerin propylene 15 glycol and mixtures thereof, and c) about 3% to about 25% anticrystallisation agent selected from alditols other than sorbitol and having a degree of polymerisation (DP) of 1 or 2.
17. The syrup of claim 16 wherein the anticrystallisation agent is selected from the group consisting of mannitol, maltitol, lactitol, hydrogenated isomaltulose, 20 xylitol, erythritol and mixtures thereof.
18. An aqueous syrup for use in chewing gum comprising, on a dry basis: a) about 30% to about 80% sorbitol; b) about 15% to about 56% plasticising agent selected from glycerin, propylene glycol and mixtures thereof; and c) about 3% to about 30% anticrystallisation agent comprising alditols other than sorbitol with a DP of 1 or 2, wherein any alditols present with a DP of 3 or greater are present at a ratio to said alditols other than sorbitol with a DP of 1 or 2 of less than 2:3.
19. The syrup of claim 18 wherein the syrup comprises, on a dry basis, about 56% sorbitol, about 38% glycerin and about 6% maltitol. The aqueous syrup of claim 18 wherein the syrup is evaporated from a mixture comprising: a) about 52% to about 87% of an aqueous solution containing at least 50% sorbitol, b) about 10% to about 45% glycerin and c) about 3% to about 20% anticrystallisation agent selected from maltitol, mannitol and mixtures thereof.
21. The aqueous syrup of claim 20 wherein the syrup comprises about 2% moisture.
22. A method of making a syrup for use in chewing gum comprising the steps of: Libc/03156 a) providing sorbitol in an aqueous solution having a solids content of at least about sorbitol and about 30% to about 50% water; b) mixing said sorbitol solution with i) a plasticising agent selected from glycerin, propylene glycol and mixtures thereof and ii) an anticrystallisation agent comprising alditols other than sorbitol with a DP of 1 or 2, wherein any alditols present with a DP of 3 or greater are present at a ratio to said alditols other than sorbitol with a DP of 1 or 2 of less than 2:3; and c) removing moisture from said mixture to produce a syrup having a moisture content of less than about
23. The method of claim 22 wherein the mixture comprises, on a dry basis, about 15% to about 50% plasticising agent.
24. The method of claim 22 wherein the mixture comprises, on a dry basis, about 3% to about 30% anticrystallisation agent.
25. The method of claim 22 wherein the anticrystallisation agent is selected S 15 from the group consisting of maltitol, mannitol, lactitol, hydrogenated isomaltulose, xylitol, erythritol and mixtures thereof.
26. The method of claim 22 wherein the ratio of any alditols with a DP of 3 or greater to said alditols other than sorbitol with a DP of 1 or 2 is less than 1:2.
27. The method of claim 22 wherein the evaporation is carried out under S 20 vacuum.
28. The method of claim 22 wherein the sorbitol solution comprises about sorbitol and about 30% water.
29. The method of claim 22 wherein the mixture comprises about 52% to about 87% sorbitol solution, about 10% to about 45% glycerin 4 and about 3% to about 20% maltitol, mannitol or a mixture of maltitol and mannitol. The method of claim 22 wherein the mixture consists essentially of water, sorbitol, glycerin and either maltitol, mannitol 4 or mixtures thereof.
31. The method of claim 22 wherein the syrup is evaporated to a moisture content of less than about
32. The method of claim 22 wherein the syrup is evaporated to a moisture content of less than about 3%.
33. The method of claim 22 wherein the anticrystallisation agent is in a powdered form when it is mixed into the syrup.
34. A method of making chewing gum comprising the steps of: a) providing about 5% to about 95% gum base, b) providing about 5% to about 95% of a bulking agent, the bulking agent comprising the syrup of any one of claims 11-21; c) providing about 0.1 to about 15% flavouring agent and d) mixing the gum base, bulking agent and flavouring agent to form the chewing gum composition. Libc/03156 The method of claim 34 wherein the syrup comprises over 30% of the chewing gum composition.
36. A method of making a chewing gum composition comprising the steps of: a) evaporating a mixture comprising sorbitol solution, glycerin and maltitol and b) mixing the evaporated mixture with gum base and a flavouring agent to form the chewing gum composition.
37. The method of claim 36 wherein the ratio of maltitol to any other alditols in the syrup having a DP of 3 or greater is greater than 2:1.
38. The method of claim 36 wherein the sorbitol solution comprises about 70% sorbitol and about 30% water and the mixture comprises about 52% to about 87% of said sorbitol solution, about 10% to about 45% glycerin and about 3% to about 20% powdered maltitol.
39. A chewing gum formulation comprising: a) a water insoluble gum base; and 15 b) a water soluble portion which includes sorbitol, the sorbitol being present, at least g. *initially, in the formulation as a syrup of aqueous sorbitol and comprising approximately 25% to about 45% by weight of the formulation, the syrup being created by coevaporating a solution that comprises prior to coevaporation, approximately 55% to about 75% by weight aqueous sorbitol, approximately 3% to 20 7% by weight of an anticrystallisation agent selected from the group consisting of maltitol, mannitol and mixtures thereof, and approximately 25% to about 45% by weight of a plasticising agent selected from the group consisting of glycerin, propylene glycol and mixtures thereof.
40. A substantially sugar-free chewing gum constructed from: a) a water insoluble base; and b) a water soluble portion which includes a syrup of coevaporated aqueous sorbitol, glycerin and either maltitol, mannitol or mixtures thereof, the syrup being created by the coevaporation of a solution that comprises, prior to coevaporation, approximately to about 75% by weight aqueous sorbitol, approximately 3% to 7% by weight of an anticrystallisation agent selected from the group consisting of maltitol, mannitol and mixtures thereof, and approximately 25% to about 45% by weight of a plasticising agent selected from the group consisting of glycerin, propylene glycol and mixtures thereof.
41. A method for creating chewing gum comprising the step of: adding to a water insoluble base a flavour and a syrup comprising approximately to about 45% of a total mixture that is used to create the chewing gum, the syrup being created by the coevaporation of a solution that comprises, prior to coevaporation, approximately 52% to about 75% by weight aqueous sorbitol, approximately 3% to 7% by weight of an anticrystallisation agent selected from the group consisting of maltitol, mannitol and mixtures thereof, and approximately Libc/03156 to about 45% by weight of a plasticising agent selected from the group consisting of glycerin, propylene glycol and mixtures thereof.
42. A method for producing chewing gum that includes sorbitol comprising the steps of: a) providing a syrup consisting essentially of: i) aqueous sorbitol, ii) a plasticising agent selected from the group consisting of glycerin, propylene glycol and mixtures thereof, and iii) an anticrystallisation agent selected from the group consisting of maltitol, mannitol and mixtures thereof; and b) adding the syrup to other components to create a chewing gum formulation.
43. A method for adding sorbitol to a product including other components comprising the steps of: a) creating a solution that consists essentially of: 15 i) aqueous sorbitol, ii) a plasticising agent selected from the group consisting of glycerin, propylene glycol and mixtures thereof, and iii) an anticrystallisation agent selected from the group consisting of maltitol, mannitol and mixtures thereof; b) coevaporating the solution into a syrup and c) adding the syrup to the other components.
44. A sorbitol containing product comprising a syrup consisting essentially of: a) aqueous sorbitol, b) a plasticising agent selected from the group consistent of glycerin, propylene glycol and mixtures thereof; and c) an anticrystallisation agent selected from the group consisting of maltitol, mannitol and mixtures thereof. A method for making a sorbitol syrup comprising the steps of: a) providing an aqueous solution of sorbitol; and b) adding to the aqueous solution of sorbitol only i) a plasticising agent selected from the group consisting of glycerin, propylene glycol and mixtures thereof, and ii) an anti crystallisation agent selected from the group consisting of maltitol, mannitol and mixtures thereof.
46. The product or method of any one of claims 1-7, 16-18, 20-28, 30-33 and 39-45 wherein the anticrystallisation agent is mannitol.
47. The product or method of any one of claims 1-7, 16-18, 20-28, 30-33 and 39-45 wherein the anticrystallisation agent is maltitol.
48. The product or method of any one of claims 1-7, 16-18, 20-28, 30-33 and 39-45 wherein the anticrystallisation agent is a mixture of mannitol and maltitol. Libc/03156
49. The product or method of any one of claims 1-7, 11-13, 15-18, 22-28, 31- 33 and 39-45 wherein the plasticising agent is glycerin. The product or method of any one of claims 1, 4-7, 16, 18, 23-24, 26-28 and 31-33 wherein the anticrystallisation agent is selected from this group consisting of maltitol, lactitol, hydrogenated isomaltulose, xylitol, erythritol and mixtures thereof.
51. The chewing gum or syrup or method of any one of claims 1, 4-7, 18, 23- 24, 26-28 and 31-33 wherein the anticrystallisation agent is selected from the group consisting of maltitol, mannitol, lactitol, hydrogenated isomaltulose, xylitol, erythritol and mixtures thereof.
52. A method of making a syrup for use in chewing gum comprising the steps of: a) providing sorbitol in an aqueous solution having a solids content of at least about i* 60% sorbitol; 15 b) mixing said sorbitol solution with a plasticising agent and an anticrystallisation agent to form a mixture having, on a dry basis, a ratio of sorbitol:plasticising agent S" of between about 6:1 and about 1:2 and a ratio of sorbitol:anticrystallisation agent of between about 12:1 and about 3:2; and c) removing moisture from said mixture to produce a syrup having a moisture S 20 content of less than about 3%.
53. The chewing gum or method or product of claim 39 to 52 wherein the S syrup includes not more than 10% water.
54. The chewing gum or method of claim 39-43 or 45-53 wherein the formulation includes a crystalline form of sorbitol.
55. The chewing gum or method of claims 39-43 or 45-54 wherein the formulation or product is sugar-free.
56. The chewing gum formulation of any one of claims 39, 40 or 53 to wherein the water insoluble gum base is wax-free.
57. The chewing gum formulation of any one of claims 39 or 53 to 56 wherein the formulation includes artificial sweeteners.
58. The chewing gum formulation of any one of claims 39 or 53 to 57 wherein the formulation includes a lycasin/glycerin mixture.
59. A chewing gum formulation, substantially as hereinbefore described with reference to any one of the examples but excluding the comparative examples.
60. The chewing gum or product of claim 39, 40 or claim 53-59 wherein the syrup comprises not more than 3% water.
61. The chewing gum or product of claims 39, 40, 53- 60 wherein the syrup includes on a dry weight basis, not including any water that may be present; approximately 40% to about 70% by weight sorbitol; approximately 24% to about 56% by weight glycerin; and Libc/03156 24 approximately 4% to about 9% by weight mannitol.
62. The chewing gum or product of claims 39, 40, 53- 60 wherein the syrup includes on a dry weight basis, not including any water that may be present; approximately 47% to about 65% by weight sorbitol; s approximately 28% to about 45% by weight glycerin; and approximately 5% to about 7% by weight mannitol.
63. The chewing gum of any one of claims 39, 40, 53-62 wherein the chewing gum does not include any sugar.
64. A substantially sugar-free chewing gum, substantially as hereinbefore described with reference to any one of the examples but excluding the comparative examples. A method for creating chewing gum, substantially as hereinbefore 49 described with reference to any one of the examples but excluding the comparative examples. 15 66. The method or product of any one of claims 41-55 or 65 wherein the a syrup is created by coevaporating a solution that comprises prior to coevaporation: approximately 55 to about 75% by weight aqueous sorbitol; approximately 3 to about 7% weight mannitol; and 4 approximately 25 to about 45% weight glycerin. S 20 67. The method of any one of claims 41-55 or 65-66 wherein the syrup comprises approximately 25 to about 45% by weight of the chewing gum formulation.
68. A method for producing chewing gum that includes sorbito.l, substantially as hereinbefore described with reference to any one of the examples but excluding sme 25 the comparative examples.
69. Chewing gum made by the method of any one of claims 41-55 or 65- 68. The method of claim 43 wherein the product is a chewing gum.
71. The method of claim 43 wherein the product is a confection.
72. The method of claim 43 wherein the product is a medicament.
73. The method of claim 43 wherein the product is a food stuff.
74. The method of claim 43 wherein the product is a beverage. A method for adding sorbitol to a product including other components, substantially as hereinbefore described with reference to any one of the examples but excluding the comparative examples.
76. A product made by the method of any one of claims 43 or 70 to
77. A sorbitol containing product, substantially as hereinbefore described with reference to any one of the examples but excluding the comparative examples.
78. A method of making a sorbitol syrup comprising the steps of: hydrolysing sucrose to dextrose and fructose; hydrogenating the dextrose and fructose to create a syrup; and Libc/03156 adding to the syrup glycerin.
79. The method of claim 78 including the step of coevaporating the syrup glycerin product. The method of claim 45 including the step of coevaporating the syrup.
81. The method of claim 80 wherein the syrup is created by the coevaporation of a solution that comprises prior to coevaporation: approximately 55 to about 75 by weight aqueous sorbitol; approximately 3% to about 7% by weight mannitol; and approximately 25% to about 45% by weight glycerin.
82. A method for making a sorbitol syrup, substantially as hereinbefore described with reference to any one of the examples but excluding the comparative examples.
83. The product of the method of any one of claims 78 to 82. Dated 4 February 1998 15s WM. WRIGLEY JR. COMPANY Patent Attorneys for the ApplicantlNominated Person SPRUSON&FERGUSON Libc/03156
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU52926/98A AU700384B2 (en) | 1993-12-29 | 1998-02-04 | Syrups for use in chewing gum containing sorbitol, a plasticising agent and an anticrystallisation agent |
Applications Claiming Priority (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US174983 | 1993-12-29 | ||
US23913794A | 1994-05-06 | 1994-05-06 | |
US239137 | 1994-05-06 | ||
AU23919/95A AU2391995A (en) | 1994-05-06 | 1995-04-21 | Chewing gum including a liquid sorbitol/mannitol/glycerin blend |
AU29159/95A AU2915995A (en) | 1993-12-29 | 1995-07-05 | Syrups for use in chewing gum containing sorbitol, a plasticizing agent and an anticrystallization agent |
AU29159/95 | 1995-07-05 | ||
AU52926/98A AU700384B2 (en) | 1993-12-29 | 1998-02-04 | Syrups for use in chewing gum containing sorbitol, a plasticising agent and an anticrystallisation agent |
Related Parent Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU14428/95A Division AU1442895A (en) | 1993-12-29 | 1994-12-21 | Liquid sorbitol/mannitol/glycerin blend and compositions containing same |
AU23919/95A Division AU2391995A (en) | 1993-12-29 | 1995-04-21 | Chewing gum including a liquid sorbitol/mannitol/glycerin blend |
AU29159/95A Division AU2915995A (en) | 1993-12-29 | 1995-07-05 | Syrups for use in chewing gum containing sorbitol, a plasticizing agent and an anticrystallization agent |
Publications (2)
Publication Number | Publication Date |
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AU5292698A AU5292698A (en) | 1998-05-14 |
AU700384B2 true AU700384B2 (en) | 1999-01-07 |
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Application Number | Title | Priority Date | Filing Date |
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AU52926/98A Ceased AU700384B2 (en) | 1993-12-29 | 1998-02-04 | Syrups for use in chewing gum containing sorbitol, a plasticising agent and an anticrystallisation agent |
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AU (1) | AU700384B2 (en) |
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CN112704221A (en) * | 2020-12-29 | 2021-04-27 | 浙江华康药业股份有限公司 | Preparation method of sorbitol solution |
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