CA1109320A - Chewing gum flavour combination - Google Patents
Chewing gum flavour combinationInfo
- Publication number
- CA1109320A CA1109320A CA288,689A CA288689A CA1109320A CA 1109320 A CA1109320 A CA 1109320A CA 288689 A CA288689 A CA 288689A CA 1109320 A CA1109320 A CA 1109320A
- Authority
- CA
- Canada
- Prior art keywords
- gum
- sugar
- chicle
- outer coating
- approximately
- 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.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
An invert sugar flavoured gum center of chicle or the like is coated with a flavoured mixture of sucrose or dextrose. The flavour consisting of a mixture of spearmint and pepsin.
An invert sugar flavoured gum center of chicle or the like is coated with a flavoured mixture of sucrose or dextrose. The flavour consisting of a mixture of spearmint and pepsin.
Description
-BACKGROUND OF THE INVENTION
_ . ....
This invention relates to new and useful improvements in chewing gum candy, particularly chewing gum candy which in-cludes an inner core of gum such as chicle and an outer sugar candy type coating enclosing the core.
Conventionally, flavouring materials are incorporated within the gum center and may be oil of peppermint, spearmint flavours, cinnamon flavour, fruit flavours and the like.
It has been found that a better gum candy is formed if the flavouring is incorporated with the outer candy coating and if it is a combination of a spearmint and pepsin flavour.
SUMMARY OF THE INVENTION
One aspect of the invention is therefore to provide a chewing gum candy comprising a sugar and gum based inner por-tion and a sugar based outer coating enclosing said inner por-tion, said outer coating being flavoured with a mixture of spearmint and pepsin, said outer coating including spearmint flavour and pepsin in the approximate ratio of 1.7:1, the sugar to flavour ratio being approximately 664:1.
~''~i ~
- , - ,. .
-.
This provides an easily formulated attractlvely flavoured sugar coated gum in which the flavour is intensified due to the fact that it is in the outer coa-ting rather than in the inner center, it being understood tha-t it is somewhat dif-ferent to include or incorporate Elavours in the gum coating.
With the foregoing in view, and other advantages as will become apparent to those skilled in the art to which this invention relates as this specification proceeds, my invention consists essentially in the arrangement and construction of parts all as hereinafter more particularly described.
DETAILED DESCRIPTION
Proceeding therefore to describe the invention, the gum candy consists of an outer coating and a gum base with the flavours incorporated in the coating.
The gum coating is preferably made from a sucrose or dextrose sugar flavoured with a mixture of spearmint and pepsin, said flavours being incorporated by the use of oil of spearmint and essence of pepsin.
The gum center consists of a gum base such as chicle together with an invert sugar such as corn syrup, for sweetening purposes and the final coa-ting should incorporate a trace amount of shellac as a final coating to give a polished appearance to ,~
32~
the outer surface and also to assist in preserving the flavours incorporated within the final coatiny.
The method of manufacture is conventional so that it is not believed necessary to describe same in this application.
The preferred proportions used in the formulation of the gum candy are as follows:
The following is based on 1,000 pieces or units of gum weighing approximately 1576.97 grams and having an average weight per unit of 1.5769 grams.
The gum coating formulation, in this example, is as follows:
sucrose or dextrose 1222.65 grams oil of spearmint 1.1663 grams essence of pepsin .6754 grams The gum center is formulated as follows in this ex-ample:
invert sugar eg. corn syrup 35.838 grams gum base (chicle) 316.638 grams '3~
Dlt~3~J!~
Thls ~ives the approximate proportions as ~ollows - but it will of course be appreciated that these can be varied within limits.
The gum center is a comb:ination of chicle and suyar in the proportions of approximately 8.8:1 and the flavours in-cluding spearmint and pepsin are in the ratio of approximately 1.7:1.
The total sugar to flavour ratio is approxima-tely 664:1.
It has been found that this gives an excellent balance of flavours and a very satisfactory gum candy formula-tion.
Since various modifications can be made in my inven-tion as hereinabove described, and many apparently widely dif-ferent embodiments of same made within the spirit and scope of the claims without departing from such spirit and scope, it is intended that all matter contained in the accompanying specifi-cation shall be interpreted as illustrative only and not in a limiting sense.
_ . ....
This invention relates to new and useful improvements in chewing gum candy, particularly chewing gum candy which in-cludes an inner core of gum such as chicle and an outer sugar candy type coating enclosing the core.
Conventionally, flavouring materials are incorporated within the gum center and may be oil of peppermint, spearmint flavours, cinnamon flavour, fruit flavours and the like.
It has been found that a better gum candy is formed if the flavouring is incorporated with the outer candy coating and if it is a combination of a spearmint and pepsin flavour.
SUMMARY OF THE INVENTION
One aspect of the invention is therefore to provide a chewing gum candy comprising a sugar and gum based inner por-tion and a sugar based outer coating enclosing said inner por-tion, said outer coating being flavoured with a mixture of spearmint and pepsin, said outer coating including spearmint flavour and pepsin in the approximate ratio of 1.7:1, the sugar to flavour ratio being approximately 664:1.
~''~i ~
- , - ,. .
-.
This provides an easily formulated attractlvely flavoured sugar coated gum in which the flavour is intensified due to the fact that it is in the outer coa-ting rather than in the inner center, it being understood tha-t it is somewhat dif-ferent to include or incorporate Elavours in the gum coating.
With the foregoing in view, and other advantages as will become apparent to those skilled in the art to which this invention relates as this specification proceeds, my invention consists essentially in the arrangement and construction of parts all as hereinafter more particularly described.
DETAILED DESCRIPTION
Proceeding therefore to describe the invention, the gum candy consists of an outer coating and a gum base with the flavours incorporated in the coating.
The gum coating is preferably made from a sucrose or dextrose sugar flavoured with a mixture of spearmint and pepsin, said flavours being incorporated by the use of oil of spearmint and essence of pepsin.
The gum center consists of a gum base such as chicle together with an invert sugar such as corn syrup, for sweetening purposes and the final coa-ting should incorporate a trace amount of shellac as a final coating to give a polished appearance to ,~
32~
the outer surface and also to assist in preserving the flavours incorporated within the final coatiny.
The method of manufacture is conventional so that it is not believed necessary to describe same in this application.
The preferred proportions used in the formulation of the gum candy are as follows:
The following is based on 1,000 pieces or units of gum weighing approximately 1576.97 grams and having an average weight per unit of 1.5769 grams.
The gum coating formulation, in this example, is as follows:
sucrose or dextrose 1222.65 grams oil of spearmint 1.1663 grams essence of pepsin .6754 grams The gum center is formulated as follows in this ex-ample:
invert sugar eg. corn syrup 35.838 grams gum base (chicle) 316.638 grams '3~
Dlt~3~J!~
Thls ~ives the approximate proportions as ~ollows - but it will of course be appreciated that these can be varied within limits.
The gum center is a comb:ination of chicle and suyar in the proportions of approximately 8.8:1 and the flavours in-cluding spearmint and pepsin are in the ratio of approximately 1.7:1.
The total sugar to flavour ratio is approxima-tely 664:1.
It has been found that this gives an excellent balance of flavours and a very satisfactory gum candy formula-tion.
Since various modifications can be made in my inven-tion as hereinabove described, and many apparently widely dif-ferent embodiments of same made within the spirit and scope of the claims without departing from such spirit and scope, it is intended that all matter contained in the accompanying specifi-cation shall be interpreted as illustrative only and not in a limiting sense.
Claims
WHAT I CLAIM AS MY INVENTION:
(1) A chewing gum candy comprising a sugar and gum based inner portion and a sugar based outer coating enclosing said inner portion, said outer coating being flavoured with a mixture of spearmint and pepsin, said outer coating including spearmint flavour and pepsin in the approximate ratio of 1.7:1, the sugar to flavour ratio being approximately 664:1.
(2) The gum candy according to Claim 1 in which the outer coating includes a trace amount of shellac in a final coat to provide a polished outer surface and to preserve the flavouring of the outer coating.
(3) The gum candy according to Claim 1 in which the inner portion is formed from chicle and an invert sugar and the outer coating is formed from a sugar selected from the group containing sucrose and dextrose.
(4) The gum candy according to Claim 2 in which the inner portion is formed from chicle and an invert sugar and the outer coating is formed from a sugar selected from the group containing sucrose and dextrose.
(5) The gum candy according to Claim 1 in which the gum center includes chicle and sugar in the proportion of approximately 8.8:1.
(6) The gum candy according to Claim 2 in which the gum center includes chicle and sugar in the proportion of approximately 8.8:1.
(7) The gum candy according to Claim 3 in which the gum center includes chicle and sugar in the proportion of approximately 8.8:1.
(8) The gum candy according to Claim 4 in which the gum center includes chicle and sugar in the proportion of approximately 8.8:1.
(1) A chewing gum candy comprising a sugar and gum based inner portion and a sugar based outer coating enclosing said inner portion, said outer coating being flavoured with a mixture of spearmint and pepsin, said outer coating including spearmint flavour and pepsin in the approximate ratio of 1.7:1, the sugar to flavour ratio being approximately 664:1.
(2) The gum candy according to Claim 1 in which the outer coating includes a trace amount of shellac in a final coat to provide a polished outer surface and to preserve the flavouring of the outer coating.
(3) The gum candy according to Claim 1 in which the inner portion is formed from chicle and an invert sugar and the outer coating is formed from a sugar selected from the group containing sucrose and dextrose.
(4) The gum candy according to Claim 2 in which the inner portion is formed from chicle and an invert sugar and the outer coating is formed from a sugar selected from the group containing sucrose and dextrose.
(5) The gum candy according to Claim 1 in which the gum center includes chicle and sugar in the proportion of approximately 8.8:1.
(6) The gum candy according to Claim 2 in which the gum center includes chicle and sugar in the proportion of approximately 8.8:1.
(7) The gum candy according to Claim 3 in which the gum center includes chicle and sugar in the proportion of approximately 8.8:1.
(8) The gum candy according to Claim 4 in which the gum center includes chicle and sugar in the proportion of approximately 8.8:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA288,689A CA1109320A (en) | 1977-10-12 | 1977-10-12 | Chewing gum flavour combination |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA288,689A CA1109320A (en) | 1977-10-12 | 1977-10-12 | Chewing gum flavour combination |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1109320A true CA1109320A (en) | 1981-09-22 |
Family
ID=4109762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA288,689A Expired CA1109320A (en) | 1977-10-12 | 1977-10-12 | Chewing gum flavour combination |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1109320A (en) |
-
1977
- 1977-10-12 CA CA288,689A patent/CA1109320A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |