AU726040B2 - Improved chewing gum containing sucrose polyesters - Google Patents
Improved chewing gum containing sucrose polyesters Download PDFInfo
- Publication number
- AU726040B2 AU726040B2 AU29052/95A AU2905295A AU726040B2 AU 726040 B2 AU726040 B2 AU 726040B2 AU 29052/95 A AU29052/95 A AU 29052/95A AU 2905295 A AU2905295 A AU 2905295A AU 726040 B2 AU726040 B2 AU 726040B2
- Authority
- AU
- Australia
- Prior art keywords
- sucrose
- gum
- examples
- chewing gum
- elastomer
- 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
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 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
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 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 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 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 description 1
- 229930006722 beta-pinene Natural products 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229940077731 carbohydrate nutrients Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 229910052570 clay Inorganic materials 0.000 description 1
- 239000010634 clove oil Substances 0.000 description 1
- 238000005354 coacervation Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Chemical class 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- UXAYDBNWIBJTRO-UHFFFAOYSA-N ethenyl acetate;ethenyl dodecanoate Chemical compound CC(=O)OC=C.CCCCCCCCCCCC(=O)OC=C UXAYDBNWIBJTRO-UHFFFAOYSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 208000016427 familial adult myoclonic epilepsy Diseases 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000019387 fatty acid methyl ester Nutrition 0.000 description 1
- ZGNITFSDLCMLGI-UHFFFAOYSA-N flubendiamide Chemical compound CC1=CC(C(F)(C(F)(F)F)C(F)(F)F)=CC=C1NC(=O)C1=CC=CC(I)=C1C(=O)NC(C)(C)CS(C)(=O)=O ZGNITFSDLCMLGI-UHFFFAOYSA-N 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229960003082 galactose Drugs 0.000 description 1
- LCWMKIHBLJLORW-UHFFFAOYSA-N gamma-carene Natural products C1CC(=C)CC2C(C)(C)C21 LCWMKIHBLJLORW-UHFFFAOYSA-N 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 235000010985 glycerol esters of wood rosin 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
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- 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 description 1
- 229960003451 lactitol Drugs 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
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 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
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical class CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- WXZMFSXDPGVJKK-UHFFFAOYSA-N pentaerythritol Chemical class OCC(CO)(CO)CO WXZMFSXDPGVJKK-UHFFFAOYSA-N 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 230000008447 perception Effects 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
- 229920000642 polymer Polymers 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000005060 rubber Substances 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
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 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
- 150000008163 sugars Chemical class 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
- 230000002110 toxicologic effect Effects 0.000 description 1
- 231100000027 toxicology Toxicity 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
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Description
WO 97/00618 PCTIUS95/07826 1 S PECI FICAT ION
TITLE
"IMPROVED CHEWING GUM CONTAINING SUCROSE POLYESTERS" BACKGROUND OF THE INVENTION The present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors.
The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. Elastomers can include synthetic elastomers including polyisobutylene, isobutyleneisoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate vinyl laurate copolymers, and combinations thereof. Natural elastomers that can be used include natural rubber.
The gum base can include elastomer plasticizers.
Such elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers.
Additionally, the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum.
Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol 3 31. AUG. 2666 13: 48 SPRUSON FERGUSON NO, 5863 P. 2 noi os [rate, glycerol tuiacetate, lecith in, and comibinationls thereoF.
In addition to i water insoluble gum base portion, LL typical chiewing guIM composition includes a water soluble portion and one or more flavoring agents. 'Fhe \VItlr- SOILibliZ portion can include bulk sweeteiiers, igh intensity sweeteners, flavoring ;ngenis. s'o teners, cimulsi tiers, colIors. acidulants, fillers. antioxidants, and othel- .or1 polenthat proVIde desirable attributes.
Summary of the Invention -ACCord-in_( tO 011C Q1mbodiment Of' this inlVentionl Ihere is provided a L11l)U baSe no1 ecloniumr, III at least 0,02%Y by wegtofascrs atty acid 8st r Chosen froml t~ grou -:cons islin6- of hexa-, hcL a- and oca- latty acis, Accordinu to another embodimnn of this invetion there is providtd a chiewing 121,11- lorinuiation comiprisin.i an Iinsoluble gwn base, water soubl portion: a lavor, and w Jeast 00 1 Yo y weiaht of a sucrose fatty acid ster Lhosen from the group colsisting of m [he present invention provides imiproved chewing gum formiulations and bases, as %vel as~ methods of' producing chewing gum and bases. Pursuant to the present invention, chewNAing- gi.111 is provided that includes sucrose polyesters (,SPEs). Su'Lcrose polyesters are LIsed in the basc and/or guim formulations as plasticizers, softeners, and/or emulsijicrs. In MA cim bodimerit, sucrose polyesters are added to sucrose-type gum formulations replacing smnall or large quan1tity of other flats, oils, ernulsifiers, and softenies.
A variety of base and chewing gum1- formulations including sucrose polyesters Can hc Lcreated andi/or utilized purTSuanit to the present invention. The1 base formulations of the presentI invention may be Conventional bases that include wax or are wax-free, tacky or n-on-tacky, and/or bubble gum-type bases. The gum florrulations can be low or high 11) fitore Formulations containing low or high amounts of moisture-containing syrup.
suCrose polyesters can also be used in low sugar and iion-sugar containing gum l'oiu lations made with sorbitol, roannitol, other polyo Is, and non-sugar carbohydrates.
N o-sga I AIB 0490Ca 31/08 '00 THU 13:48 [TX/RX NO 5679] WO 97/00618 PCT/US95/07826 -3 formulations can include low or high moisture sugar-free chewing gums.
In an embodiment, sucrose polyesters are used as a softener and are combined with other base softeners for use in chewing gum base. Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglycerides, softeners such as glycerol triacetate, waxes such as paraffin and microcrystalline waxes, and emulsifiers such as lecithin.
In an embodiment, the sucrose polyesters are used as a softener in chewing gum formulations to replace typical chewing gum softeners. In an embodiment, sucrose polyesters are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations. For example, sucrose polyesters can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di-glycerides.
In an embodiment, the sucrose polyesters softeners are used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, the sucrose polyesters can be used alone or combined with an inert material which may be added in a dry form. The sucrose polyesters softener can also be melted and added to the flavor as a carrier for its use in chewing gum.
The sucrose polyesters softener, when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though sucrose polyesters are similar to other fats and oils in some respects, sucrose 31. AUG. 2000 13:48 SPRUSON &FERGUSON NO, 5863? 6- 4 I'mly\esters have significant softening effects that c eate a resutn che1in gum product Ihlat has1 1 high,1 Qonsumcr-aceeptability.
*Disclosed 1ei'ein is a gurn basc comprising an elastonivi and at least 0.02%Y by 1,c i htOfcrose Polyesters.
iAk( Lii,;cloxed herein is chiewing 2111m1 lormulatioll COMJisig III inlSolll L")LM I Is.e ;I valerl sollible porlion, I flaVor, and Lit IL:a.lt (0.0 1% by weight of'( 01uIoC09 polyUSters.
1isII advantia"C oF thie presenlt in1Ventionl (o prIovide ani improueLd Chewing, pull 'i\urther advaigem of the present inventioa Is tW providc Lin Improved base that cani (I h IISC.d 10 create( ehwilng g1um.1 A'\otlier oaflanwC of the present invention is that ipovides an improved chewjngI woSoftener.
Sf0il further, an advantage of the prcsent .invention is thai it providecs 0imprve C cI Ie\u M gum11 pIaStiCi',er.
IAdditionally, an advantagc of thle pi'csent invention is that it provides an improved C1n1.iSIfying agent for chcwing gum.
Moreover, an advantage of the presen-t invention is that it provides an im-proved metho d 0r Lreating chewing gum.
l~LurthernmoIe, an advantage of the prcsent inivention is that it provides a chcwing p lu having improved texture.
An advantagL of the present invention is that it provides a chcwing gum having anI improved shelf Ii F'e.
Still further, an advantage of the present invention is tha it pyovides a chewil'" gumn having Improved Iflavor quality.
c'RA/ 31/08 '00 THU 13:48 [TX/RX NO 5679] WO 97/00618 PCT/US95/07826 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 The present invention provides improved chewing gum formulations and base formulations. Pursuant to the present invention, sucrose polyesters are used. The sucrose polyester can be used in chewing gum formulations and/or bases. Specifically, the sucrose polyesters can be used as a softener, plasticizer, and/or emulsifying agent.
Sucrose esters include sucrose polyesters and sucrose fatty acid esters. Sucrose esters are a group of components synthesized by esterification of fatty acids from natural triglycerides and sucrose. The esters have a structure typical of surfactants containing both polar and non-polar groups on the same molecule. Since sucrose has a total of eight hydroxyl groups, three are primary and five are secondary, compounds ranging from sucrose mono- to octa- fatty acids esters can be produced. Although fatty acids in the C 8 to C 22 range are suitable to esterify sucrose, long chain fatty acids of
C
1 4 to C18 are preferred. Such long chain fatty acids include sucrose laurate, sucrose palmitate, sucrose stearate and sucrose oleate.
Sucrose esters that have one, two or three fatty acids, or mono, di, and triesters, are referred to as sucrose fatty acid esters (SFAEs). Other sucrose esters that have four or more, up to eight fatty acids esters, are referred to as sucrose polyesters (SPEs). Sucrose WO 97/00618 PCT/US95/07826 6 fatty acid esters with toxicological clearance have been approved for specific uses in the United States since 1983.
The materials approved for food use are mixtures of mono-, di-, and triesters of palmitic and stearic acids.
FDA and EC (European Community) standards require a minimum of 80% total content of mono-, di-, and triester to be food approved. Sucrose polyesters with four or more fatty acids are not approved for food use in the United States or EC.
The classic way to characterize sucrose fatty acid esters is by hydrophilic-lipophilic balance (HLB). The HLB of sucrose fatty acid esters can range from approximately 2 to about 18.
Sucrose fatty acid esters that have a high HLB are more hydrophilic, and those with a low HLB are lipophilic. Generally, sucrose fatty acid esters with more hydroxyl groups and fewer fatty acids are more hydrophilic such as mono esters. Sucrose fatty acid esters that are esterified with more fatty acids are more lipophilic with a low HLB. Sucrose polyesters with 4 or more fatty acids are very lipophilic with an HLB of about 1.
Sucrose polyesters have very similar properties to fats and oils, but are non-digestible. A sucrose polyester called Olestra is currently being developed as a fat substitute by Proctor and Gamble. The inventors believe that the original patent for Olestra is U.S.
Patent No. 3,600,186. Olestra contains mostly hexa-, hepta- and octa- esters of fatty acids. Sucrose polyesters are made by the reaction of sucrose octoacetate (SOAC) and the methyl ester of the fatty acid (FAME) to obtain the sucrose octa fatty acid polyester.
WO 97/00618 PCTIUS95/07826 7 Such fatty acids could be sucrose octapalmitable, sucrose octostearate, or sucrose octooleate.
Other sucrose polyesters are available that may also have 4, 5, 6 or 7 fatty acids esterified on the sucrose molecule or these may be a blend of sucrose polyesters.
Some of these sucrose polyesters may be available as DK Esters from Dai-Ichi Kogyo Seiyaku Co., Ltd., of Japan through Montello Co. of Tulsa, Oklahoma. Also some sucrose polyesters may be available from Mitsubishi Kasei Food Corp. of Tokyo, Japan as Ryoto Sugar Esters. These materials although not food approved, would have better emulsifying properties than the sucrose octoesters.
Pursuant to the present invention, sucrose polyesters can be used in base formulations and/or chewing gum formulations. In this regard, the sucrose polyesters can be used as softeners, plasticizers, and/or emulsifying agents. The sucrose polyesters can be used in a variety of different chewing gum and base formulations.
As previously noted, chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
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 insoluble gum base can constitute approximately 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 WO 97/00618 PCT/US95/07826 8 natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, 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.
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 2,000 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 styrene-butadiene, 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 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 WO 97/00618 PCTIUS95/07826 9 conventional, bubble gum or regular gum, as discussed below. Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized 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 alpha-pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing. the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
In an embodiment, in addition to the sucrose polyesters, pursuant to the present invention, 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 stearic, palmitic, oleic and linoleic acids), and combinations thereof.
WO 97/00618 PCTIUS95/07826 10 Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
The base may or may not include wax. Waxes may include synthetic waxes such as microcrystalline or paraffin waxes, or natural waxes such as carnauba, beeswax, candellila, or polyethylene wax. An example of a wax-free gum base is disclosed in U.S. Patent No.
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 flavoring agents.
The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
The softeners, which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum. The softeners may, in addition to including sucrose polyesters, include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum.
Sugar sweeteners generally include saccharidecontaining components commonly known in the chewing gum WO 97/00618 PCT/US95/07826 11 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.
Sorbitol can be used as a sugarless sweetener.
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 flavor 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 fiber extrusion 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 flavor 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.
WO 97/00618 PCT/US95/07826 12 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 caloric bulking agent can be used. Example of low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber); or indigestible dextrin (Fibersol). However, other low calorie bulking agents can be used.
A variety of flavoring agents can be used. The flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about Flavoring agents may include essential oils, synthetic flavors 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 flavoring agents and components may also be used. Natural and artificial flavoring agents 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 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 WO 97/00618 PCTIUS95/07826 13 into sticks, extruding into chunks, or casting into pellets.
Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer.
The gum base may alternatively be melted in the mixer.
Color and emulsifiers can be added at this time.
A chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer.
Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required.
Sucrose polyesters in its molten or solid form may be added to chewing gum during manufacture of the base.
Sucrose polyesters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
Sucrose polyesters may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that contain natural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases.
At levels of approximately 0.02% to about 40% by weight of the gum base, sucrose polyesters may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base. Sucrose polyesters may also be blended with the other softeners in the gum base and added during the base manufacturing process. A chewing gum base made with some sucrose polyesters will have greater oxidative stability due to the presence of sucrose polyesters, and WO 97/00618 PCT/US95/07826 14 will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
Sucrose polyesters may also be added to a chewing gum formulation in its molten or solid form or may be mixed with other gum or base softeners and added to a gum formulation during processing. Sucrose polyesters may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
Sucrose polyesters can be added to the chewing gum formulation so that they comprise approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, the sucrose polyesters comprise approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Sucrose polyesters may be blended with other softeners such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di-glycerides, or other vegetable oils and fats that may be added to a gum formulation. When another softener is used, such as lecithin, sucrose polyesters may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with molten sucrose polyesters may allow for an easier dispersion of lecithin in a gum formulation. This should be contrasted with soy bean oil that is typically used as a carrier for lecithin.
Sucrose polyesters may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Some sucrose polyesters are dispersible with/or dissolved in flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors. The level of sucrose polyesters mixed with flavors can vary over a wide range from approximately 1% WO 97/00618 PCT/US95/07826 15 to about 99% by weight since most gum flavors are oil soluble.
Sucrose polyesters can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene. Some sucrose polyesters may eliminate the off-taste associated with fat/oil carriers and allows higher usage of color.
Some sucrose polyesters may also be used as a release agent for encapsulated flavors. Some sucrose polyesters can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
Some sucrose polyesters, also known as emulsifiers, have higher HLB values and may be effective as a surface active agent. Thus, sucrose polyesters can be mixed with the flavor and carrier to provide an easier encapsulation of flavors.
The use of sucrose polyester in chewing gum has a unique benefit not found in other types of food products.
The chewing gum bolus is not ingested, but discarded, and is generally very lipophilic. Fat, oils, some emulsifiers, and softeners of the gum base remain in the gum bolus and are therefore not ingested, but discarded.
As a result, sucrose polyesters which are very lipophilic may be used in chewing gum base, remain in the gum bolus, and be discarded with the gum bolus. In most foods, sucrose polyester is ingested, but because of its structure is not digestible, and therefore causes a problem called "anal leakage." However, in chewing gum, the gum bolus containing sucrose polyester is discarded and not ingested, and therefore may be used in chewing gum without causing the "anal leakage" problem.
WO 97/00618 PCT/US95/07826 16 By way of example, and not limitation, examples of the present invention will now be given:
EXAMPLES
The following contemplative examples of the invention and comparative examples are provided by way of explanation and illustration and not limitation.
The formulas listed in Table I comprise various contemplative sugar formulas in which sucrose polyesters (SPE) can be added at various levels to gum. Sucrose polyesters may be any sucrose ester having 4 or more fatty acid ester units, and preferably 8 fatty acid units such as Olestra.
Sugar Base Corn Syrup Peppermint Ex. 1 61.55 19.2 16.9 TABLE 1 (WEIGHT PERCENT) Ex. 2 Ex. 3 Ex. 4 61.5 61.35 62.5 19.2 19.2 19.2 16.9 16.9 16.9 Ex. 5 62.0 19.2 16.9 Ex. 6 61.0 19.2 16.9 Flavor 0.9 0.9 0.9 0.9 0.9 0.9 Glycerin 1.4 1.4 1.4 0.0 0.0 0.0 SPEs 0.05 0.10 0.25 0.50 1.0 In Table 2, dextrose monohydrate is added to a sugar formula with various levels of sucrose polyesters.
WO 97/00618 PCT/US95/07826 17 Sugar Base Corn Syrup Glycerin Dextrose Monohydrate Ex. 7 55.65 19.2 12.9 1.4 9.9 Ex. 8 55.6 19.2 12.9 1.4 9.9 TABLE 2 Ex. 9 55.45 19.2 12.9 1.4 9.9 Ex. 10 56.2 19.2 12.9 0.4 Ex. 11 55.7 19.2 12.9 0.4 Ex. 12 54.7 19.2 12.9 0.4 9.9 9.9 9.9 Peppermint Flavor 0.9 SPEs 0.05 Examples 13- 0.9 0.10 18 are 0.09 0.25 0.9 0.50 the same as Examples 7-12 except pre-blended with the that sucrose polyesters peppermint flavor and added The following Tables 4 to the gum formulation.
through 11 give examples of gum formulations demonstrating formula variations in which sucrose polyesters in a molten form or solid, can be used.
Examples 19-23 in Table 4 demonstrate the use of PGE in low-moisture sugar formulations having less than 2% theoretical moisture: Sugar Gum Base Corn Syrup" Dextrose Monohydrate Lactose Glycerin b Flavor Lecithinc Ex. 19 58.75 19.2 6.0 TABLE 4 Ex. 20 58.6 19.2 6.0 Ex. 21 58.3 19.2 6.0 Ex. 22 52.7 19.2 6.0 Ex. 23 51.9 19.2 10.0 0.9d 10.0 0.0 5.0 0.9 d 0.1 10.0 5.0 5.0 0.9" 0.2 WO 97/00618 PCT/US95/07826 18 SPEs 0.05 0.2 0 .5d 1.0 d "Corn syrup is evaporated to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
'Lecithin and SPEs can be pre-blended.
dFlavor and SPEs can be pre-blended.
Examples 24-28 in Table 5 demonstrate the use of sucrose polyesters in medium-moisture sugar formulations having about 2% to about 5% moisture.
TABLE Ex. 24 Ex. 25 Ex. 26 Ex. 27 Ex. 28 Sugar 53.35 53.2 52.9 52.3 51.5 Gum Base 19.2 19.2 19.2 19.2 19.2 Corn Syrup' 15.0 15.0 15.0 15.0 15.0 Dextrose Monohydrate 10.0 10.0 10.0 10.0 10.0 Glycerinb 1.4 1.4 1.4 1.4 1.4 Flavor 0.9d 0.9d 0.9 d 0.9d 0.9d Lecithinc 0.1 0.1 0.1 0.2 SPEs 0.05 d 0.2d 0.5d 1.0d 'Corn syrup is evaporated to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
cSPEs and Lecithin can be pre-blended.
dFlavor and SPEs can be pre-blended.
Examples 29-33 in Table 6 demonstrate the use of sucrose polyesters in high moisture sugar formulations having more than about 5% moisture.
TABLE 6 Ex. 29 Ex. 30 Ex. 31 Ex. 32 Ex. 33 Sugar 50.95 50.7 50.4 48.9 48.0 Gum Base 24.0 24.0 24.0 24.0 24.0 Corn Syrup 24.0 24.0 24.0 24.6 24.6 Glycerin 0.0 0.0 0.0 0.4 0.4 WO 97/00618 PCT/US95/07826 19 Flavor 1.0 1.0 1.0 1.0 Lecithin* 0.1 0.1 0.1 SPEs 0.05 0.2 0.5 1.0 *Lecithin and SPEs can be pre-blended.
Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of sucrose polyesters in low- and high-moisture gums that are sugar-free. Lowmoisture gums have less than about 2% moisture, and highmoisture gums have greater than 2% moisture.
TABLE 7 Ex. 34 Ex. 35 Ex. 36 Ex. 37 Base 25.5 25.5 25.5 25.5 Sorbitol 50.85 50.7 50.5 50.0 Mannitol Glycerin 12.0 10.0 12.0 10.0 12.0 10.0 1.5 12.0 10.0 1.5 Flavor 1.5 1.5 Lecithin* 0.1 0.1 SPEs 0.05 0.2 *Lecithin and SPEs can be pre-blended.
**Flavor and SPEs can be pre-blended.
Base Sorbitol Sorbitol Liquid* Mannitol Glycerin Flavor Lecithin** SPEs Ex. 39 25.5 50.95 10.0 10.0 2.0 1.5 TABLE 8 Ex. 40 25.5 50.8 10.0 10.0 2.0 1.5 Ex. 41 25.5 50.5 Ex. 42 25.5 51.9 Ex. 38 25.5 48.0 13.0 10.0 Ex. 43 25.5 49.8 11.0 10.0 0.0 0.2 10.0 10.0 2.0 1.5 0.05 WO 97/00618 PCT/US95/07826 20 *Sorbitol liquid contains 70% sorbitol, 30% water.
**Lecithin and SPEs can be pre-blended.
***Flavor and SPEs can be pre-blended.
TABLE 9 Ex. 44 Ex. 45 Ex. 46 Ex. 47 Ex. 48 Base 25.5 25.5 25.5 25.5 25.5 Sorbitol 50.95 50.7 50.4 52.0 51.0 HSH Syrup* 10.0 10.0 10.0 10.0 10.0 Mannitol 8.0 8.0 8.0 8.0 Glycerin** 4.0 4.0 4.0 2.0 Flavor 1.5 1.5 1.5 1.5 Lecithin*** 0.1 0.1 SPEs**** 0.05 0.2 0.5 1.0 *Lycasin brand hydrogenated starch hydrolyzate syrup.
**Glycerin and HSH syrup may be blended or co-evaporated.
***Lecithin and SPEs can be pre-blended.
****Flavor and SPEs can be pre-blended.
Table 10 shows sugar chewing gum formulations that can be made with sucrose polyesters and various types of sugars.
TABLE Ex. 49 Ex. 50 Ex. 51 Ex. 52 Ex. 53 Ex. 54 Gum Base 19.2 19.2 19.2 19.2 19.2 19.2 Sucrose 49.4 48.5 44.4 43.5 34.4 43.5 Glycerin 1.4 1.4 1.4 1.4 1.4 1.4 Corn Syrup 14.0 14.0 14.0 14.0 14.0 14.0 Dextrose 5.0 5.0 10.0 Lactose 5.0 5.0 10.0 10.0 Fructose 5.0 5.0 10.0 10.0 10.0 Invert Sugar 10.0 10.0 Maltose WO 97/00618 PCTfUS95/07826 21 Corn Syrup Solids Peppermint Flavor SPEs Gum Base Sucrose Glycerin Corn Syrup Dextrose Lactose Fructose Invert Sugar Maltose Corn Syrup Solids Peppermint Flavor SPEs Gum Base Sucrose Glycerin Corn Syrup Dextrose Lactose Fructose Invert Sugar Maltose Ex. 55 19.2 34.4 1.4 14.0 10.0 Ex. 56 19.2 43.5 1.4 14.0 5.0 Ex. 57 19.2 34.4 1.4 14.0 10.0 10.0 10.0 Ex. 58 19.2 43.5 1.4 14.0 5.0 Ex. 59 19.2 42.4 1.4 11.0 10.0 Ex. 19.2 46.5 1.4 11.0 10.0 10.0 5.0 10.0 0.9 0.1 Ex. 61 19.2 42.4 6.4 11.0 5.0 5.0 5.0 Ex. 62 19.2 36.5 6.4 11.0 WO 97/00618 PCTIUS95/07826 22 Corn Syrup Solids 5.0* 10.0* Peppermint Flavor 0.9 0.9 SPEs 0.1 *5-25DE maltodextrin can be used.
Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
TABLE 11 (WEIGHT PERCENT Ex. 63 Ex. 64 Ex. 65 Ex. 66 Ex. 67 Ex. 68 Gum Base 25.5 25.5 25.5 25.5 25.5 25.5 Glycerin 2.0 2.0 .2.0 2.0 2.0 Sorbitol 43.9 43.0 43.9 38.0 37.9 39.0 Mannitol 10.0 10.0 10.0 10.0 Sorbitol Liquid 17.0 17.0 Lycasin 17.0 12.0 8.0 10.0 Maltitol 10.0 Xylitot 15.0 15.0 Palatinit Flavor 1.5 1.5 1.5 1.5 1.5 SPEs 0.1 1.0 0.1 1.0 0.1 TABLE 11 (Cont'd) (WEIGHT PERCENT) Ex. 69 Ex. 70 Ex. 71 Ex. 72 Ex. 73 Ex. 74 Gum Base 25.5 25.5 25.5 25.5 25.5 25.5 Glycerin 8.0 8.0 8.0 2.0 1.0 0.0 Sorbitol 41.9 36.0 31.9 40.0 26.9 21.0 Mannitol 8.0 8.0 WO 97/00618 PCT/US95/07826 23 Sorbitol Liquid Lycasin Maltitol C 10.0 3 AytllI 13.U 10.0 Z2.U Lactitol 10.0 10.0 10.0 Palatinit 10.0 10.0 25.0 21.0 Flavor 1.5 1.5 1.5 1.5 1.5 SPEs 0.1 1.0 0.1 1.0 0.1 The following examples of the invention are also shown in Table 12 for natural and synthetic gum bases with wax, Table 13 for chewing gum bases that are waxfree and have some reduced tack properties, Table 14 for wax free bubble gum bases and Table 15 for wax-free gum bases having non-tack characteristics. These examples illustrate how sucrose polyesters can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners.
TABLE 12 NATURAL AND SYNTHETIC BASES WITH WAX (WEIGHT PERCENT) Ex. 75 Ex. 76 Ex. 77 Butvl Rubber 11.7 10.0 Styrene Butadiene Rubber Polyisobutylene Jelutong Ester Gum Terpene Resin Low MW Polyvinylacetate High MW Polyvinylacetate Talc Calcium Carbonate 14.8 9.9 21.2 11.2 6.8 23.2 14.7 16.7 24.6 WO 97/00618 PCT/US95/07826 24 Acetylated Monoglyceride Hydrogenated Cotton Seed Oil Hydrogenated Soybean Oil Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil SPEs Lecithin Glycerol Monostearate Triacetin Microcrystalline Wax (MP 180*F) Paraffin Wax (MP 135*F)
BUI
Butyl Rubber Styrene Butadiene Rubber Polyisobutylene Jelutong Ester Gum Terpene Resin Low MW Polyvinylacetate High MW Polyvinylacetate Talc Calcium Carbonate Acetylated Monoglyceride Hydrogenated Cotton Seed Oil Hydrogenated Soybean Oil Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil SPEs 10.0 10.0 11.1 6.0 100.0 3BLE BASES Ex. 78 10.3 24.7 56.8 3.1 100.0 Ex. 79 1.6 9.1 100.0 Ex. 22.5 30.0 21.7 15.0 24.1 25.4 WO 97/00618 PCT/US95/07826 25 Lecithin Glycerol Monostearate 1.1 7.1 Triacetin 4.5 3.2 Microcrystalline Wax (MP 180"F) 1.2 Paraffin Wax (MP 135 0 F) 4.1 7.1 100.0 100.0 100.0 Ex. 81 Ex. 82 Ex. 83 Butyl Rubber 6.8 6.8 8.8 Styrene Butadiene Rubber Polyisobutylene 3.0 3.2 4.1 Jelutong 21.1 18.2 Ester Gum 16.7 16.6 Terpene Resin 17.3 Low MW Polyvinylacetate 16.6 16.1 25.0 High MW Polyvinylacetate Talc 18.1 Calcium Carbonate 13.2 19.7 Acetylated Monoglyceride Hydrogenated Cotton Seed Oil 2.3 Hydrogenated Soybean Oil 3.2 2.7 Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil 2.0 SPEs 3.0 1.8 3.3 Lecithin Glycerol Monostearate 2.1 4.5 4.1 Triacetin Microcrystalline Wax (MP 180°F) 15.2 6.8 6.1 Paraffin Wax (MP 135F) 1.1 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 26 Ex. 84 Bubble Base Ex. 85 Ex. 86 Butyl Rubber 9.1 9.3 Styrene Butadiene Rubber Polyisobutylene 8.0 3.5 10.5 Jelutong 3.1 Ester Gum 14.7 1.5 Terpene Resin 15.0 13.0 Low MW Polyvinylacetate 22.8 23.0 High MW Polyvinylacetate 34.5 Talc 28.6 Calcium Carbonate 23.0 14.9 Acetylated Monoglyceride 2.5 Hydrogenated Cotton Seed Oil 4.6 Hydrogenated Soybean Oil 2.9 5.2 Partially Hydrogenated Soybean and Palm Oil 3.1 Partially Hydrogenated Cottonseed Oil SPEs 0.9 2.4 2.1 Lecithin 0.8 Glycerol Monostearate 4.4 2.8 Triacetin 4.6 Microcrystalline Wax (MP 180 0 F) 7.0 4.4 Paraffin Wax (MP 135 0 F) 1.8 1.5 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 27 Ex. 89 Bubble Ex. 87 Ex. 88 Base Butyl Rubber 6.1 8.1 Styrene Butadiene Rubber Polyisobutylene 7.1 5.5 Jelutong Ester Gum 7.1 12.2 Terpene Resin 14.1 7.1 Low MW Polyvinylacetate 28.1 22.2 High MW Polyvinylacetate 29.0 Talc 28.9 Calcium Carbonate 18.9 25.6 Acetylated Monoglyceride 3.7 Hydrogenated Cotton Seed Oil 10.1 13.2 3.7 Hydrogenated Soybean Oil 5.1 5.1 Partially Hydrogenated Soybean and Palm Oil--- Partially Hydrogenated Cottonseed Oil SPEs 4.1 4.1 1.3 Lecithin 0.7 0.5 Glycerol Monostearate 1.5 1.5 2.1 Triacetin 1.2 Microcrystalline Wax (MP 180°F) 3.1 4.4 Paraffin Wax (MP 135"F) 1.1 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 28 TABLE 13: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING SOME REDUCED TACK CHARACTERISTICS (EXAMPLES 90-119) EXAMPLES 90-94 IDENTIFICATION EXAMPLES 90 91 92 93 94 GENERIC INGREDIENTS SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 5.3 2.1 1.8 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 8.6 7.9 7.2 8.1 POLYISOBUTYLENE ELASTOMER 7.1 7.4 24.8 3.6 POLYVINYL ACETATE 10.5 27.2 15.3 10.1 27.3 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 2.1 19.0 3.7 GLYCEROL ESTERS OF PART HYD ROSIN 4.3 18.2 7.9 TERPENE RESINS 10.8 7.1 26.8 FILLER CALCIUM CARBONATE 15.9 20.7 17.7 11.4 TALC 25.5 SOFTENER HYDROGENATED COTTONSEED OIL 6.0 7.0 HYDROGENATED SOYBEAN OIL 6.3 7.1 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 3.3 7.0 9.1 PARTIALLY HYDROGENATED COTTONSEED OIL 8.3 WO 97/00618 PCTIUS95/07826 29 SPEs 7.7 11.3 12.2 7.0 5.2 GLYCEROL MONOSTEARATE 6.2 4.4 2.0 2.5 4.8 LECITHIN 2.3 0.8 2.4 3.7 TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 30 EXAMPLES 95-97 IDENTIFICATION EXAMPLES 95 96 97 GENERIC INGREDIENTS SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 5.2 2.1 5.9 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.1 7.2 6.9 POLYISOBUTYLENE ELASTOMER 5.9 7.3 POLYVINYL ACETATE 25.7 15.3 24.8 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 23.5 19.1 8.6 GLYCEROL ESTERS OF PART HYD ROSIN TERPENE RESINS 3.2 1.9 FILLER CALCIUM CARBONATE 15.1 20.7 9.9 TALC 7.2 SOFTENER HYDROGENATED COTTONSEED OIL HYDROGENATED SOYBEAN OIL PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.5 8.3 PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 10.6 SPEs 3.7 6.4 10.0 GLYCEROL MONOSTEARATE 5.1 3.0 2.7 LECITHIN TOTAL PERCENT 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 31 EXAMPLES 98-101 IDENTIFICATION EXAMPLES 98 99 100 101 GENERIC INGREDIENTS SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 3.9 2.1 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 5.3 6.0 8.9 3.6 POLYISOBUTYLENE ELASTOMER 12.7 8.5 10.0 11.1 POLYVINYL ACETATE 14.9 15.3 21.3 21.9 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 10.1 19.6 GLYCEROL ESTERS OF PART HYD ROSIN 8.9 11.2 TERPENE RESINS 21.4 9.7 3.7 FILLER CALCIUM CARBONATE 13.7 20.9 21.5 6.4 TALC 1.4 SOFTENER HYDROGENATED COTTONSEED OIL 4.2 HYDROGENATED SOYBEAN OIL 1.7 5.0 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.7 2.0 PARTIALLY HYDROGENATED COTTONSEED OIL 15.0 SPEs 17.0 20.0 3.2 4.2 GLYCEROL MONOSTEARATE 2.0 5.4 3.3 LECITHIN 2.3 TOTAL PERCENT 100.0 100.0 100.0 100.0 WO 97/00618 PCTfS95/07826 32 EXAMPLES 102-106 IDENTIFICATION EXAMPLES 102 103 104 105 106 GENERIC INGREDIENTS SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 3.2 4.1 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 7.4 7.3 11.3 10.0 8.3 POLYISOBUTYLENE ELASTOMER 1.9 7.5 7.9 1.9 3.6 POLYVINYL ACETATE 24.8 21.1 18.2 27.6 27.5 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 15.3 GLYCEROL ESTERS OF PART HYD ROSIN 2.4 26.2 TERPENE RESINS 25.8 5.8 1.4 25.3 25.3 FILLER CALCIUM CARBONATE 18.6 13.6 11.3 11.3 TALC 14.8 SOFTENER HYDROGENATED COTTONSEED OIL 4.0 4.4 3.2 HYDROGENATED SOYBEAN OIL 2.4 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.0 4.2 PARTIALLY HYDROGENATED COTTONSEED OIL 4.0 SPEs 10.3 11.4 7.0 13.0 8.3 WO 97/00618 PCTIUS95/07826 33 GLYCEROL MONOSTEARATE 2.4 1.8 3.2 0.8 1.8 LECITHIN 4.8 3.9 3.7 2.7 TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 34 EXAMPLES 107-110 IDENTIFICATION EXAMPLES 107 108 109 110 GENERIC INGREDIENTS NATURAL ELASTOMER NATURAL GUM 22.0 25.1 22.8 17.6 SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 1.9 2.6 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.8 2.1 4.1 10.2 POLYISOBUTYLENE ELASTOMER 5.7 4.7 3.2 2.1 POLYVINYL ACETATE 16.4 24.8 16.3 26.9 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 3.8 3.2 6.9 11.3 GLYCEROL ESTERS OF PART HYD ROSIN 12.3 12.6 11.8 4.8 METHYL ESTERS OF ROSIN 2.1 1.7 TERPENE RESINS FILLER CALCIUM CARBONATE 4.4 9.3 TALC 7.1 4.6 SOFTENER HYDROGENATED COTTONSEED OIL 10.0 HYDROGENATED SOYBEAN OIL 5.0 5.6 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 11.0 12.0 3.7 PARTIALLY HYDROGENATED COTTONSEED OIL 5.0 WO 97/00618 PCTIUS95/07826 35 SPEs 0.8 0.6 4.5 5.6 GLYCEROL MONOSTEARATE 6.1 3.8 3.3 LECITHIN 2.7 3.1 TOTAL PERCENT 100.0 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 36 EXAMPLES 111-114 IDENTIFICATION EXAMPLES 111 112 113 114 GENERIC INGREDIENTS NATURAL ELASTOMER NATURAL GUM 15.7 22.6 22.2 21.1 SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 1.9 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.7 5.8 5.7 6.1 POLYISOBUTYLENE ELASTOMER 4.1 3.1 3.1 2.8 POLYVINYL ACETATE 26.2 20.4 22.0 18.0 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 15.7 GLYCEROL ESTERS OF PART HYD ROSIN 15.3 11.7 15.2 METHYL ESTERS OF ROSIN 4.0 TERPENE RESINS FILLER CALCIUM CARBONATE 12.2 11.6 11.4 TALC 15.4 SOFTENER HYDROGENATED COTTONSEED OIL 2.0 9.1 HYDROGENATED SOYBEAN OIL 3.0 6.2 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 15.0 PARTIALLY HYDROGENATED COTTONSEED OIL 12.0 WO 97/00618 PCT/US95/07826 37 SPEs 0.1 0.5 4.9 GLYCEROL MONOSTEARATE 5.8 3.3 3.3 3.8 LECITHIN TOTAL PERCENT 100.0 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 38 EXAMPLES 115-119 IDENTIFICATION EXAMPLES 115 116 117 118 119 GENERIC INGREDIENTS NATURAL ELASTOMER NATURAL GUM 23.8 18.7 14.4 18.2 25.2 SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.1 6.0 9.1 6.8 2.4 POLYISOBUTYLENE ELASTOMER 7.7 5.5 3.6 5.4 4.9 POLYVINYL ACETATE 20.5 14.8 18.1 15.5 19.9 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 11.9 15.6 GLYCEROL ESTERS OF PART HYD ROSIN 10.4 15.5 13.0 12.7 METHYL ESTERS OF ROSIN 2.0 2.6 TERPENE RESINS 5.1 2.1 FILLER CALCIUM CARBONATE 18.8 14.1 15.7 TALC 5.3 7.1 SOFTENER HYDROGENATED COTTONSEED OIL 8.5 7.0 HYDROGENATED SOYBEAN OIL 8.9 6.0 10.0 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 2.0 PARTIALLY HYDROGENATED COTTONSEED OIL 6.0 WO 97/00618 PCTIUS95/07826 39 SPEs 7.9 6.5 6.8 5.0 8.4 GLYCEROL MONOSTEARATE 5.3 5.7 6.1 2.4 LECITHIN TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 40 TABLE 14: WAX-FREE GUM BASES FOR USE IN BUBBLE GUM (EXAMPLES 120-128) EXAMPLES 120-123 IDENTIFICATION EXAMPLES 120 121 122 123 GENERIC INGREDIENTS SYNTHETIC ELASTOMER POLYISOBUTYLENE ELASTOMER 17.1 11.7 11.6 5.4 POLYVINYL ACETATE 24.9 29.4 31.5 34.8 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 6.8 10.7 19.8 16.3 GLYCEROL ESTERS OF PART HYD ROSIN FILLER CALCIUM CARBONATE 30.2 TALC 34.7 34.1 21.9 SOFTENER SPEs 1.1 3.4 3.0 GLYCEROL TRIACETATE 4.6 4.4 5.0 5.3 GLYCEROL MONOSTEARATE 5.8 4.3 4.9 3.9 ACETYLATED MONOGLYCERIDE 5.0 2.0 2.3 2.1 TOTAL PERCENT 100.0 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 41 EXAMPLES 124-128 IDENTIFICATION EXAMPLES 124 125 126 127 128 GENERIC INGREDIENTS SYNTHETIC ELASTOMER POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 11.6 11.8 POLYVINYL ACETATE 34.2 37.1 34.2 37.8 35.6 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 14.8 GLYCEROL ESTERS OF PART HYD ROSIN 19.8 14.8 19.8 19.8 FILLER CALCIUM CARBONATE 29.8 16.5 29.8 TALC 17.0 19.7 SOFTENER SPEs 1.0 3.5 3.0 2.6 0.8 GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 GLYCEROL MONOSTEARATE 4.0 4.5 3.0 3.2 2.3 ACETYLATED MONOGLYCERIDE 3.0 3.0 5.0 TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 WO 97/00618 PCT/US95/07826 42 TABLE 15: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING NON-TACK CHARACTERISTICS (EXAMPLES 129- 140) EXAMPLES 129-134 IDENTIFICATION EXAMPLES 129 130 131 132 133 134 GENERIC INGREDIENTS .0 SYNTHETIC ELASTOMER BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 25.0 9.0 14.1 POLYISOBUTYLENE 35.0 17.0 20.0 16.9 12.1 POLYVINYL ACETATE 17.0 30.0 5.0 22.8 20.8 FILLER !0 CALCIUM CARBONATE 25.0 40.0 5.0 25.0 13.9 TALC 12.0 SOFTENERS HYDROGENATED SOYBEAN OIL 5.0 15.0 14.8 7.7 HYDROGENATED COTTONSEED OIL 8.0 15.0 14.0 10.0 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 20.0 2.0 17.0 PARTIALLY HYDROGENATED COTTON- SEED OIL 3.0 10.0 7.7 SPEs 5.0 8.0 5.0 10.0 8.8 GLYCEROL MONOSTEARATE 7.0 5.0 2.0 1.7 2.7 LECITHIN 8.0 WO 97/00618 PCTIUS95/07826 43 EXAMPLES 135-140 IDENTIFICATION EXAMPLES 135 136 137 138 139 140 GENERIC INGREDIENTS SYNTHETIC ELASTOMER BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 16.0 9.9 9.9 10.0 10.0 13.3 POLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 21.2 POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1 FILLER CALCIUM CARBONATE 5.0 12.9 12.9 13.3 17.7 TALC 10.0 13.1 SOFTENERS HYDROGENATED SOYBEAN OIL 14.0 9.0 3.3 13.5 6.1 HYDROGENATED COTTONSEED OIL 13.0 13.0 3.3 13.5 6.1 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.0 10.0 PARTIALLY HYDROGENATED COTTON- SEED OIL 9.8 SPEs 35.0 10.0 5.0 20.0 9.8 3.2 GLYCEROL MONOSTEARATE 2.7 1.7 2.7 2.6 1.3 LECITHIN 1.0 It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attendant WO 97/00618 PCT/US95/07826 44 advantages. It is therefore intended that such changes and modifications be covered by the appended claims.
Claims (3)
1. [h u ae0 lim I wherehi the SLlCI-ose ftly acid esters al-e chlosLI, 1,rom1 hegopcossigof urs octapalinitate- stierose octasterc-ate. and SuIcrOSe
3. AChewing
11-111 formulation conmprising ill M-1 ifISlsol L i m bease; a writer, soluble portion; 0*1~avor; and :iCast 0.0j% by weight of- a sucrose fiaty acid ester- chosen From the group consisting of' *hx-.hL'pta- and oct- fatty acids. T he lormulation of claim 31 wherein the sucrose fatty acid ester-s are chosen 'illr iiiC gr1oupJ Cons5isting Of:. Sucrose oclapalimitate, sucrose octastereate, and sucrose '*ee A tuLni base ~codn ocamIa dsubstantially as hereinbefore described '*go with r~elcience to any one of the examplcs but excluding the comparative examples. 00 A chewing gumn Formnulation accordicy to) claini 3 and substantially as hercinbcthire described with reflerence to anly one of the examples but excludinig the comnparutive examples. 66 66 A method for nmaking chewing gum omilinw ih ehdi 6 substantially as hereinbefhjre described with reference to any one of thc examples but oxcludiiug the comnparative examples. Dated 31 August, 2000 Win. Wrigley Jr. Company Patenlt Attorneys for the Applicant/Nominated Per-son SPRUSON FERGUSON I10\,1Jl 3 XX 1)24O8.iocaak X- 31/08 '00 THU 13:48 [TX/RX NO 56791
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US1995/007826 WO1997000618A1 (en) | 1995-06-20 | 1995-06-20 | Improved chewing gum containing sucrose polyesters |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2905295A AU2905295A (en) | 1997-01-22 |
| AU726040B2 true AU726040B2 (en) | 2000-10-26 |
Family
ID=22249343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU29052/95A Ceased AU726040B2 (en) | 1995-06-20 | 1995-06-20 | Improved chewing gum containing sucrose polyesters |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0833567A4 (en) |
| AU (1) | AU726040B2 (en) |
| CA (1) | CA2225170A1 (en) |
| WO (1) | WO1997000618A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0022297D0 (en) * | 2000-09-12 | 2000-10-25 | Procter & Gamble | Oral compositions |
| US9951295B2 (en) * | 2015-02-19 | 2018-04-24 | The Procter & Gamble Company | Compositions for deposition on biological surfaces |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6083539A (en) * | 1983-10-08 | 1985-05-11 | Lotte Co Ltd | Chocolate chewing gum |
| US4933190A (en) * | 1986-12-23 | 1990-06-12 | Warner-Lambert Co. | Multiple encapsulated sweetener delivery system |
| CA1332533C (en) * | 1988-11-04 | 1994-10-18 | Albert H. Chapdelaine | Emulsifiers for flavor prolongation in chewing gum |
| US5057328A (en) * | 1988-11-14 | 1991-10-15 | Warner-Lambert Company | Food acid delivery systems containing polyvinyl acetate |
| CA2012707A1 (en) * | 1989-04-11 | 1990-10-11 | Lawrence P. Klemann | Partially digestible sucrose esters as low calorie fat mimetics |
| US4983404A (en) * | 1989-06-05 | 1991-01-08 | Warner-Lambert Company | Controlled release flavor system and method of preparation |
-
1995
- 1995-06-20 CA CA002225170A patent/CA2225170A1/en not_active Abandoned
- 1995-06-20 WO PCT/US1995/007826 patent/WO1997000618A1/en not_active Application Discontinuation
- 1995-06-20 EP EP95924621A patent/EP0833567A4/en not_active Withdrawn
- 1995-06-20 AU AU29052/95A patent/AU726040B2/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| WO1997000618A1 (en) | 1997-01-09 |
| CA2225170A1 (en) | 1997-01-09 |
| EP0833567A1 (en) | 1998-04-08 |
| AU2905295A (en) | 1997-01-22 |
| EP0833567A4 (en) | 1999-01-20 |
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| FGA | Letters patent sealed or granted (standard patent) | ||
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