CA1045448A - Chewing gum having flaccid skin and method of making the same - Google Patents

Abstract

ABSTRACT:
The present invention relates to a chewing gum product having improved appearance, chew and shelf life characteristics, and to the method of making the same. It has been found un-expectedly that an improved chewing gum product characterized by a smooth, fine-grained, initially flaccid skin which hardens after a g ing, nougat-like interior, and having improved shelf life characteristics, can be made by providing a gum mixture incorporating from between about 4% to about 8% free water, the mixture consisting essentially of any of a variety of conventional chewing gum bases, the base comprising not less than about 12% by weight of the total composition, sugar, coloring and flavoring, the sugar components thereof being selected in such manner that the composite is fluid, as hereinafter defined, when heated to a temperature range of from about 60°C to about 80°C, and the heated or reheated liquid or flowable mass thereafter poured or extruded into the final desired form, cooled and permitted to age.

Description

1~45448 This application relates to subject matter similar in part to that disclosed in copending Canadian application Serial No. 145,401, entitled CAST CHEWING GUM ARTICLE AND METHOD OF MAKING THE SAME, now patent No.
970,210.
The present invention is in the field of chewing gum products and methods of making the same, and more particularly relates to a method of making an improved chewing gum portion or product and the resultant product.
The present invention relates to a method of making an improved chewing gum product which comprises mixing gum base in an amount not less than about 12% by weight, flavoring, and an added sugar component, said mix-ture being characterized by a total free water content in the range of from about 4 to about 8% by weight and being capable of being melted to a vis-cosity under about one million cps by being heated to a temperature in the range of from about 60C to about 80C, heating said gum mixture to a temperature range of from about 60C to about 80C to reduce the viscoSity of said mixture to a value below about one million cps, thereafter forming said mixture into a desired finished shape while in a liquid phase and, there-after cooling said shaped gum and permitting the same to age, thereby produc-ing a shaped chewing gum having a relatively impervious fine granied yield-able surface skin surrounding a nougat-like interior.
According to the invention, there is also provided a chewing gum comprising gum base, sugar and flavoring, said gum being characterized by a thin flaccid skin surrounding a nougat-like interior, and having improved shelf like characteristics, said article being manufactured in accordance with the method of claim 1.
Conventionally, chewing gums are fabricated from ingredients com-prising sugar components, gum base, corn syrup, coloring and flavoring.
In the course of manufacutre, it is conventional to melt bubble gum or chewing gum base component and mix the remaining ingredients therewith to achieve full blending. The resultant mass is essentially a tacky solid.

The solid may be processed by extruding into various forms, the product being rather porous and homogenous in physical characteristics, i.e., an ,~ - 1 - ~ .
C

1~)45448 increment of gum taken from the surface is essentially identical to a further increment taken from the interior.
While typical formulations are known to become softer in response to heating, they never reach a condition in which they be described as liquid, in the commonly understood sense of that word, such that thye may be poured and will flow into a form, mold or cavity.

- la -1~45448 If an attempt were made to heat such conventional formulations, it will be found that the product becomes progressively softer, reaching a highly tacky or liquid stage.
However, when the product is permitted to cool, the resultantg~m portion has more of the characteristics of a hard candy than those traditionally associated with chewing gum. Accordingly, the product is unacceptable since the time and effort required to render it chewable is inordinately long.
It is suggested in United States Patent No. 3208,405 to provide a chewing gum ~articularly formulated to be liquid, and, hence, pourable at relatively low temperatures, through the use of a high percentage of invert sugar and conse~uently a relatively high moisture content.
While a gum formulated in accordance with the teach-ings of the noted patent may be poured at elevated tempera-tures, the resultant product, after cooling and curing, is essentially shapeless, remaining flowable at ambient tempera-tures. The product is homogeneous and has atexture not dis-similar to a heavy grease.

The use suggested for the product in said patent is as a filling to be incorporated within a hard candy shell, such that after consumption of the candy shell, there will remain a chewable mass.
Summary:
The present invention is predicated upon the dis-covery that a chewing gum product having new and desirable characteristics may be fabricated by the use of a conventional chewing gum base, added sugar component and the usual - 1~45448 color and flavor additives, if the following conditions are observed:
a - thefree water content of the formulation, by weight, should be between about 4% to about 8%;
b - the added sugar component should be selected in such manner that when a homogeneous mixture of gum base, sugar component and flavor is heated, the same becomes a pourable liquid having a viscosity of not greater than about 1 million cps. (all viscosity measures signifying "apparent"
centipoises) when heated to the temperature range of from about 60~C to about 80C;
c - the gum base component should equal at least 12% by weight of the total formula.
When a mixture compounded as noted and heated to the range to liquefy the same is thereafter, and while still at a heat sufficient to ma-ntain the same in a liquid phase, poured, extruded, cast or otherwise caused to assume the desired final configuration of the gum portion, or reheated, formed and thereafter cooled while in such desired shape, the gum portion, after aging for a period of about one to two weeks or more, evidences the desirable characteristics herein-above set forth.
A variety of formulations, and particularly a variety of different sugar concentrations and types, have been found to operate satisfactorily provided the remaining enumerated conditions are maintained.
It is anticipated that still other sugars may ad-vantageously be employed in the formulation and will result 1~45448 in the production of a chewing gum portion having the noted desirable characteristics so long as the other essential parameters are observed, notably 12% or more by weight gum base, 4 to 8% free moisture content, and liquidity below about 10 cps. viscosity when heated to the range of about ~0C to 80C, ~he thus processed material being poured, cast, or otherwise formed to its final configuration in a heated, essentially liquefied condition.
Accordingly, it is an object of the invention to provide an improved chewing gum portion and method of making the same.
It is a still further object of the invention to provide an improved chewing gum article characterized by a smooth, fine-grained textured, skin portion, flaccid after initial aging and subsequently hardening, encapsulating a chewy, nougat-like interior, the portion evidencing dramatic-ally superior shelf life characteristics as compared with conventionally processed chewing gum formulations including identical formulations to those processed in accordance with the invention.
In accordance with the invention, satisfactory results may be obtained with any of the chewing gum composi-tions formulated as hereinafter set forth, the percentages in all instances signifying parts by weight.
EXAMPLE I
Sucrose - 20%
Sorbitol - 40%
Corn Syrup: 42DE; 45 Be 25.3%
Gum Base - 14%

Color & Flavor - 0.7%

~45448 EXAMPLE II
Sucrose - 30%
Sorbitol - 30%
Corn Syrup: 42DE;45Be 25.3%
Gum Base - 14%
Color & Flavor - 0.7%
EXAMPLE III
Dextrose - 55%
Starch - 3%
Corn Syrup: 42DE; 45 Be 27.3%
Gum Base - 14%
Color & Flavor - 0.7%
EXAMPLE IV
Sucro~e - 30%
Dextrose - 30%
Corn S~rup: 42DE; 45Be 27.3%
Gum Base - 12%
Color & Flavor - 0.7%
EXAMPLE V
Sucrose _ 30%
Dextrose - 30%
Corn Syrup: 42DE; 4SBe 27.3%
Gum Base - 12%
Color & Flavor - 0.7%
EXAMPLE VI
Sucrose - 30%
Levulose - 30%
Corn Syrup: 42DE; 45Be 25.3%
Gum Base - 14%
Color & Flavor - 0.7%

1~45448 Several satisfactory gum base formulations are set forth in the above mentioned copending Canadian application, although the invention is by no means to be considered as restricted to such compositions.
The ingredients of any of the noted examples are processed in the manner hereinafter set forth.
In a steam jacketed sigma type mixer there is added the gum base, the latter being molten and at a tem-perature of about 85 to 90C. The remaining ingredients, excepting the color and flavor componentS are added while continuously mixing, the corn syrup being desirably but not necessarily added second.
After complete distribution is attained, involving a mixing period of about five minutes, the color and flavor components are added and mixing is continued until these components also are intimately distributed throughout the mass. The temperature in the course of the procedure does not exceed about 50C.
After mixing, the tacky gum mass is removed from the mixer and preferably stored for subsequent processing, although such storage is not necessary. In order to form individual gum portions, the mixed gum mass is slowly heated , preferably in a water or steam jack~ ed vessel to a tempera-ture within the range of from about 60C to about 80C. It will be recognized that, dependent upon the formulation used, the temperature at which the mass assumes the desired liquid phase may vary within the noted range of 60 to 80C, the variation depending principally upon the type and proportion and moi~ture content of sugars selected.

1~45448 Experimentally, it has been determined that the mass reaches a sufficient liquidity when it achieves a viscosity of below about one million centipoise (cps). When the mass reaches approximately this viscosity, it is in condition in which it may be shaped into its final configuration.
The importance of the viscosity of the heated mass is not so much that the process is viscosity dependent but, rather, is believed to reside in the presence of a suitably low viscosity as an index for determining whether the mass has reached or will reach within the noted temperature range a stage in which the desired product will be formed after cooling. By way of illustration and without limitation, the following viscosity measurements have been observed, measure-ments having been derived using a Brookfield H. A. Viscosometer utilizing a #6 spindle at a speed of 10 r. p. m.
A) Utilizing the formulation of Example V measured at a temperature of 60C, a viscosity of approximately 200,000 apparent centipoises.
B) Utilizing the formulation of Example II measured at a temperature of 60C, a viscosity of approximately 75,000 apparent centipoises.
The liquid mass may be extruded, poured, cast or otherwise placed in the desired finished configuration.
While the manner in which the mass is caused to assume the finished shape is unimportant, it is imperative that the material be in the liquid phase, or heated or reheated to at least the tacky phase when it is placed in its final shape or configuration.

1~45448 The shaping device may comprise a coated paper or plastic form in which the end product is to be `sold or the item may be extruded in any of the usual configurations such as bar shapes, rods, etc. The gum portion is permitted to cool and preferably, before sale, to age for a period of about two weeks or more. The portion, when subsequently examined, exhibits a fine textured, initially flaccid skin encompassing a nougat-like interior. The texture of the skin i8 finer grained than conventionally processed chewing gum formula-tions. Whereas the same formulation conventionally processed will, over a relatively short period of time, evidence a hardening throughout the body of the gum when exposed to atmospheric conditions, the gum portion in accordance with the invention will undergo only a hardening of the skin while maintaining the softness of the interior of the gum. Likewise, where conventional gum will in time undergo significant flavor loss under admospheric exposure, the gum portion of the present invention will retain its flavor characteristics over a sub-stantially longer period.
The initial chew characteristics of the skin of the fresh gum in accordance with the invention are slightly more resistant than a fresh portion of a gum of the same formulation conventionally processed, the interior portions, on the other hand, being softer than conventional gum. After hydration in the mouth, the chew characteristics of the gum of the invention and conventional gum of the same formulation are identical.
The full explanation for the superior characteristics of the gum in accordance with the invention has not yet been arrived at. Without limitation and by way of theory only, it has been suggested that by processing the gum in the manner 1~4544l~ ~-set forth, e.g. heating or reheating until it becomes liquid and shaping to the final configuration while in the heated condition, there is formed, upon cooling and aging, a thin skin portion, which skin portion contains a recrystallization structure of the sugar components of an extremely fine grain or nature which form a protective and relatively non-porous blanket or envelope about the interior. It is believed that the non-porosity of the external skin accounts for the substantially improved shelf life of the resultant chewing gum portion.
As previously noted, the chemical or physical phenomena which result in the production of the skin are as yet not understood. It is however noted that such phenomena do not occur unless in the course of fabrication the gum has been heated to a temperature sufficiently high, e.g. within the range of 60C to 80C to render the same a liquid with a viscosity below about one million cps.
It is further noted that in order to permit the formulation to assume the noted viscosity within the tempera-ture range of about 60C to 80C~ the sugar formulation incor-porated in the composition must be especially selected to provide this result. Additionally, it has been determinedthat unless the moisture content is retained within the range of about 4 to about 8% free moisture (exclusive of water of crystallization) the desired end characteristics are not achieved, formulations having greater water content remaining soft and not developing any significant surface skin and formulations having less moisture not being susceptible to fluidization within thetemperature ranges noted.
The desired phenomenon is exhibited so long as the percentage of gum base exceeds about 12% and satisfactory 45448 -/ o results have been achieved using base concentrations ex-ceeding 60%.
While there is hereinabove set forth a series of formulations differing principally in the sugar components and proportions thereof, the formulations are not to be taken in a limitative sense. It is anticipated that variations may be developed in the proportions of the sugar specifically set forth and/or that other sugars may, in combination with the sugars set forth or alone, be found to operate s~tisfactorily.
Accordingly, the invention is not to be deemed as restricted to any special sugar or combination of sugars but, rather, in its broadest sense should be interpreted to cover the concepts of processing a gum formulation including a gum base in an amount by weight of 12 or more percent, a moisture content of from 4 to 8% and a combination of sugars, the combination selected being susceptible of permittin~ the composite formula to be melted or perhaps, more accurately, to be rendered fluid and pourable (viscosity under about one million cps) in the temperature range of from about 60 to about 80~C. It is recognized that certain sugars will not, within the parameters discussed, provide a formulation sus-ceptible of being fluid in the noted temperature range. For example, a formulation wherein the sugar employed is sucrose may be heated to the range noted or somewhat higher and achieve the desired pourable condition. However, the resultant product, on cooling, will exhibit a hard, almost unchewable characteristic. Additionally, certain sugars will, after heating above the range, become liquid and pourable but upon recooling assume an unacceptably hard characteristic, rendering the same unchewable within a reasonable time span.

1~45448 Thus, the invention is considered to reside not in the selection of any particular sugar ingredient or combina-tion but, rather, in the discovery that following the other parameters, notably moisture content, range of heat to liquefy, pouring or forming while hot, etc., a wide variation of sugars may be selected which will provide satisfactory results.
Accordingly, the invention is to be broadly construed within the scope of the appended claims.

Claims (4)

The embodiments of the invention in which an exclusive privilege or property is claimed are defined as follows:

1 - The method of making an improved chewing gum product which comprises mixing gum base in an amount not less than about 12% by weight, flavoring, and an added sugar component, said mixture being characterized by a total free water content in the range of from about 4 to about 8% by weight and being capable of being melted to a viscosity under about one million cps by being heated to a temperature in the range of from about 60°C to about 80°C, heating said gum mixture to a temperature range of from about 60°C to about 80°C to reduce the viscosity of said mixture to a value below about one million cps, there-after forming said mixture into a desired finished shape while in a liquid phase and, thereafter cooling said shaped gum and permitting the same to age, thereby producing a shaped chewing gum having a relatively impervious fine grained yieldable surface skin surrounding a nougat-like interior.

2 - The method in accordance with claim 1 wherein at least about 50% of the sugar component of said composition is comprised of one or more of the sugars selected from the group which includes dextrose, sorbitol, and levulose.

3 - The method in accordance with claim 2 wherein said composition also includes corn syrup.

4 - A chewing gum comprising gum base, sugar and flavoring, said gum being characterized by a thin flaccid skin surrounding a nougat-like interior, and having improved shelf life characteristics, said article being manufactured in accordance with the method of claim 1.