BE478273A - - Google Patents
Info
- Publication number
- BE478273A BE478273A BE478273DA BE478273A BE 478273 A BE478273 A BE 478273A BE 478273D A BE478273D A BE 478273DA BE 478273 A BE478273 A BE 478273A
- Authority
- BE
- Belgium
- Prior art keywords
- sep
- chewing paste
- product
- products
- starch
- Prior art date
Links
- 230000001055 chewing Effects 0.000 claims description 8
- 230000018984 mastication Effects 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 3
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 229920002689 polyvinyl acetate Polymers 0.000 claims description 3
- 239000011118 polyvinyl acetate Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 229960002380 Dibutyl Phthalate Drugs 0.000 claims 1
- DOIRQSBPFJWKBE-UHFFFAOYSA-N Dibutyl phthalate Chemical compound CCCCOC(=O)C1=CC=CC=C1C(=O)OCCCC DOIRQSBPFJWKBE-UHFFFAOYSA-N 0.000 claims 1
- 229920001098 polystyrene-block-poly(ethylene/propylene) Polymers 0.000 description 33
- 210000003296 Saliva Anatomy 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- XNGIFLGASWRNHJ-UHFFFAOYSA-L phthalate(2-) Chemical compound [O-]C(=O)C1=CC=CC=C1C([O-])=O XNGIFLGASWRNHJ-UHFFFAOYSA-L 0.000 description 2
- 239000004014 plasticizer Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 240000001794 Manilkara zapota Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229920002554 vinyl polymer Polymers 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L31/00—Compositions of homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by an acyloxy radical of a saturated carboxylic acid, of carbonic acid or of a haloformic acid; Compositions of derivatives of such polymers
- C08L31/02—Homopolymers or copolymers of esters of monocarboxylic acids
- C08L31/04—Homopolymers or copolymers of vinyl acetate
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
Description
<Desc/Clms Page number 1>
"Procédé de fabrication d'une pâte à mâcher".
Dans la fabrication des produits de confiserie,la pâte à mâcher est généralement utilisée comme véhicule d'un parfum ren- dant agréable/sa conservation plus ou moins longue dans la bouche.
Ce genre de produit présente malgré tout divers inconvé nients provenant de sa nature même à base de gomme de sapotil- ler. Solide au moment de son.usage, la pâte à mâcher s'assouplit au contact de la salive, et une fois le parfum extrait, devient collante. Cet état lui enlève ses agréments, car son adhérence occasionne des ennuis par son collage aux dents, et lorsqu'on la rejette, les objets qui en sont atteints sont en général en- dommagés. De plus, la sensation au contact du toucher est des plus désagréable.
Le but de la présente invention consiste en la réalisation d'une pâte à mâcher, en utilisant des produits conférant à celle-' ci les qualités nécessaires à son usage, et supprimant les incon venients décrits ci-dessus.
Les agents préparés et assemblés, suivant l'invention, per-
<Desc/Clms Page number 2>
mettront d'éviter à la pâte de coller, donneront à celle-ci la faculté de gonfler sous l'effet de la salive et d'atteindre un degré de plasticité suffisant pour que la souplesse n'enlève en rien sa consistance. De plus, les facultés d'absorption du pro- duit de base permettront au parfum ou sucrerie, de s'incorporer d'une façon plus parfaite au produit, procurant à l'usager plus d'agrément, non seulement au cours de sa dégustation, mais en- core au point de vue de sa conservation. Lors de son rejet, son pouvoir de non collage évitera de multiples inconvénients et sen- sations ou effets désagréables.
Cette préparation de la pâte à mâcher se caractérisé par l'emploi des produits mentionnés ci-dessous, dans les propor- tions suivantes:
EMI2.1
<tb> Acétate <SEP> de <SEP> Polyvinyle <SEP> à <SEP> l'état <SEP> brut <SEP> ou <SEP> d'émulsion <SEP> ....20 <SEP> à <SEP> 45%
<tb>
<tb> Phtalate <SEP> de <SEP> Butyle.................................... <SEP> 1 <SEP> à <SEP> 6%
<tb>
EMI2.2
Saccharose et Wtosesrediverses,...,........... " ........35 à 65%
EMI2.3
<tb> Amidon <SEP> et <SEP> dextrine <SEP> (ou <SEP> l'un <SEP> ou <SEP> l'autre) <SEP> ............... <SEP> 1 <SEP> à <SEP> 10%
<tb>
<tb> Eau <SEP> ................................................... <SEP> 4 <SEP> à <SEP> 8%
<tb>
<tb> Colorant <SEP> .............................................. <SEP> 1%
<tb>
<tb> Parfum <SEP> ................................................
<SEP> 1%
<tb>
L'acétate de polyvinyle à l'état brut ou en émulsion sera le liant formant la base du produit et remplaçant la gomme de sapotiller, produit exotique.
Un plastifiant tel le phtalate de Dutyle fait s'épanouir les propriétés de l'acétate de Polyvinyle, l'assouplissant, le rendant élastique en un mot le plastifiant et lui conférant la qualité de souplesse que recherchent les usagers de ce genre de confiserie. Sous son action le produit de base gonfle au con- tact de la salive et libère les produits,parfums et sucres, con- tenus dans la masse.
La saccharose ou autre produits de même nature, glucose, etc., renforceront la plasticité et en outre de leur pouvoir su-
<Desc/Clms Page number 3>
crant durcissent la pâte et lui permettent d'avoir une présenta- tion déterminée.
L'eau confère à la pâte son degré de plasticité,homogénéise l'ensemble et fait interpénétrer les denrées entrant dans la fabrication.
L'amidon étant uniquement employé comme diluant, on peut utiliser également comme liant la dextrine, substance gommeuse extraite de l'amidon.
Ce produit est préparé à chaud par élévation de la tempéra- ture à 1100 environ.
Les qualités et proportions des produits entrant dans la fa- brication de la pâte à mâcher pourront varier, sans changer pour cela la conception générale de l'invention qui vient d'être décrite.
<Desc / Clms Page number 1>
"Process for making a chewing paste".
In the manufacture of confectionery products, the chewing paste is generally used as a vehicle for a pleasant fragrance / its longer or shorter storage in the mouth.
Despite everything, this type of product has various drawbacks arising from its very nature based on sapotilla gum. Solid when used, the chewing paste softens on contact with saliva, and once the scent is extracted, becomes sticky. This condition deprives it of its pleasures, for its adhesion causes problems by its sticking to the teeth, and when it is rejected, the objects which are affected are generally damaged. In addition, the sensation in contact with the touch is most unpleasant.
The object of the present invention consists in the production of a chewing paste, by using products giving it the qualities necessary for its use, and eliminating the drawbacks described above.
The agents prepared and assembled, according to the invention,
<Desc / Clms Page number 2>
will prevent the dough from sticking, will give it the ability to swell under the effect of saliva and to achieve a sufficient degree of plasticity so that flexibility does not detract from its consistency. In addition, the absorption capacities of the basic product will allow the perfume or candy to be incorporated in a more perfect way into the product, giving the user more pleasure, not only during its tasting. , but still from the point of view of its conservation. When it is rejected, its non-sticking power will avoid multiple inconveniences and unpleasant sensations or effects.
This preparation of the chewing paste is characterized by the use of the products mentioned below, in the following proportions:
EMI2.1
<tb> Acetate <SEP> from <SEP> Polyvinyl <SEP> to <SEP> the raw <SEP> state <SEP> or <SEP> of emulsion <SEP> .... 20 <SEP> to <SEP > 45%
<tb>
<tb> Butyl <SEP> <SEP> phthalate .................................... <SEP > 1 <SEP> to <SEP> 6%
<tb>
EMI2.2
Sucrose and Wtosesrediverses, ..., ........... "........ 35 to 65%
EMI2.3
<tb> Starch <SEP> and <SEP> dextrin <SEP> (or <SEP> one <SEP> or <SEP> the other) <SEP> ............. .. <SEP> 1 <SEP> to <SEP> 10%
<tb>
<tb> Water <SEP> ........................................... ........ <SEP> 4 <SEP> to <SEP> 8%
<tb>
<tb> Colorant <SEP> ........................................... ... <SEP> 1%
<tb>
<tb> Perfume <SEP> ........................................... .....
<SEP> 1%
<tb>
The polyvinyl acetate in the crude state or in emulsion will be the binder forming the base of the product and replacing the sapodilla gum, an exotic product.
A plasticizer such as Dutyl phthalate makes the properties of polyvinyl acetate flourish, softening it, making it elastic, in short, the plasticizer and giving it the quality of flexibility sought by users of this type of confectionery. Under its action, the base product swells on contact with saliva and releases the products, perfumes and sugars, contained in the mass.
Sucrose or other similar products, glucose, etc., will enhance plasticity and, moreover, their su-
<Desc / Clms Page number 3>
notches harden the dough and allow it to have a specific presentation.
The water gives the dough its degree of plasticity, homogenizes the whole and makes the foodstuffs used in production interpenetrate.
Since starch is only used as a diluent, dextrin, a gummy substance extracted from starch, can also be used as a binder.
This product is prepared hot by raising the temperature to about 1100.
The qualities and proportions of the products used in the manufacture of the chewing paste may vary, without thereby changing the general concept of the invention which has just been described.
Claims (1)
Publications (1)
Publication Number | Publication Date |
---|---|
BE478273A true BE478273A (en) |
Family
ID=126090
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE478273D BE478273A (en) |
Country Status (1)
Country | Link |
---|---|
BE (1) | BE478273A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2398091A1 (en) * | 1977-07-19 | 1979-02-16 | Inst Orch Khim Ak | PREPARATION PROCESS AND CHEWING GUM DERIVED FROM THE POLYMER BINDER |
-
0
- BE BE478273D patent/BE478273A/fr unknown
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2398091A1 (en) * | 1977-07-19 | 1979-02-16 | Inst Orch Khim Ak | PREPARATION PROCESS AND CHEWING GUM DERIVED FROM THE POLYMER BINDER |
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