CA1129710A - Preparation of chewing gum - Google Patents
Preparation of chewing gumInfo
- Publication number
- CA1129710A CA1129710A CA316,927A CA316927A CA1129710A CA 1129710 A CA1129710 A CA 1129710A CA 316927 A CA316927 A CA 316927A CA 1129710 A CA1129710 A CA 1129710A
- Authority
- CA
- Canada
- Prior art keywords
- gum
- glucose
- saccharose
- chewing gum
- preparation
- 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
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 20
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 29
- 239000008103 glucose Substances 0.000 claims abstract description 29
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 235000013681 dietary sucrose Nutrition 0.000 claims abstract description 20
- 229960004793 sucrose Drugs 0.000 claims abstract description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 claims abstract description 10
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 claims abstract description 10
- 235000010634 bubble gum Nutrition 0.000 claims abstract description 10
- 239000013078 crystal Substances 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 239000003086 colorant Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 claims description 2
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 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 claims description 2
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 claims description 2
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims 12
- 229960001031 glucose Drugs 0.000 claims 12
- 238000009472 formulation Methods 0.000 abstract description 7
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 5
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 239000011872 intimate mixture Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000000806 elastomer Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000013580 sausages 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
- 239000001993 wax Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
- 8 -PREPARATION OF CHEWING GUMS ABSTRACT Chewing gum and/or bubble gum having a soft, smooth texture without crystals detectable on the tongue is provided by a formulation which includes a mixture of saccharose and glucose as the sweetening agent.
Description
Dd~
PREPARATION OF CHEWING GUMS
Technical Fleld The present invention relates to chewing gums, whether of the classic "chewing-gum" type or the in-flatable type usually called "bubble-gum."
Summary of Invention The invention, therefore, resides in:
- A me-thod for the preparation of chewing gum which consists in mixing with the base gum - general-ly supplemented in known fashion, with coloran-t, flavor and/or plastifier - a concentrated syrup con-stituted essentially of saccharose and glucose.
- By way of new industrial product a chewing gum of the "chewing-gum" or "bubble-gum" type contain-ing, in addition to the base gum - generally sup-plemented in known fashion with colorant, flavor and/or plastifier - saccharose and glucose, and hav-ing a smooth texture without crystals detectable on the tongue, and soft to attack.
The glucose is generally commercial glucose which will be defined below.
Detalled Description Preferably, in -the process according to the in-vention, we mix, slowly and with heat, the con-centrated syrup of saccharose and sugar, the base - gum and, perhaps, the additive such as colorant, flavor and/or plastifier, ue cool partially, conduct a malaxing which insures a more intimate mixture and an aeration of the product, we continue cooling, we extrude the product and complete the cooling, before conditioning.
.- 5 In the process according to the invention, we advantageously apply from about 10% to about 30 base gum and a ratio of saccharose to dry commercial glucose comprised between about 45/55 and about 85/15, the water being comprised between about 2 and about 12%.
Following the mixing, we observe an extremely . fine partial crystallization, not detectable on the tongue of the consumer.
We will now describe, by way of illustration of the invention, which is no way limiting, examples of application of the invention.
EXAMPLE I
E'ORMULATION
Saccharose 54.35 Dry commercial glucose 24.00 Water 6.00 Base gum 15.00 Plastifier 0.25 Flavor 0.40 : 25 In the formulation the ratio of saccharose to dry commercial glucose is about 70/30.
EXAMPLE II
FORMULATION %
Saccharose 39.30 Dry commercial glucose 48.05 7~.~3 Water 2.00 Base gum 10.00 Flavor 0-40 In this formulation, the ratio of saccharose to dry com~ercial glucose is about 45/55.
EXAMPLE III
FORMULATION %
Saccharose 48.75 Dry commercial glucose 8.60 Water 12.00 Base gum 30.00 Plastifier 0.25 Flavor 0.40 In this formulation the ratio of saccharose to dry commercial glucose is about 85/15.
In these formulations: - The base gum is the product, insoluble in saliva, constitu-ting the "framework" of the "chewing-gum" or "bubble~gum" com-posed primarily of a mixture of elastomers, resins and waxes, natural or synthetic. - The plastifier is the product making it possible to obtain better sta~
bility for the chewing gum by improving the hardness to attack, such as, for e~ample, a vegetable oil or fat, lecithin, glycerin or similar product.
- Commercial glucose is a mixture of glucose, maltose, maltotriose and tetraose, as well as the higher polymers of glucose such as the dextrins, which can be obtained, for example, by hydrolysis of corn s-tarch.
., . , ,: ,.
: . . .
By way of non-limiting example, we will now describe the steps in the manufacture of a chewing gum according to the invention, obtained by the process according to the invention~
We mix a syrup of commercial glucose (which can be replaced by water and commercial glucose powder), crystallized sugar and water - in particular in the proportions indicated in one of the examples 1 to 3 above - with heat (at about 50 - 60C).
We evaporate this mixture in a large kettle, heated for example by steam, to the final boiling point until reduction to the desired water content is reached.
The concentrated syrup thus obtained is poured into a mixing tank or vessel having at least one agitator, with the base gum, hot or cold, in a pro-portion corresponding in particular to one of the examples ci-ted above.
The mixture is made up slowly for about 5 to 10 minutes, while adding the other ingredients, namely colorant, flavor and/or plastifier.
We pour the paste thus obtained on a cooling table and let it stand until a temperature of about 60C is obtained in the center of the product. The consis-tency of the produc-t is then that of a rela-tively stiff paste.
We cut the paste thus cooled into wide strips which are loaded onto a beater with arms, which is started up to produce an intimate mixture of the different particles, perhaps producing an incipient crystallization of the sugar by mechanical action, and to aerate the product slightly. This beating is carried out for a few minutes, for example 2 to lO
minutes approximately.
- ~
, ""
We then remove the beaten paste from the arm beater and dispose it on a cooling -table on which the crystallization which may have begun, can con-tinue.
From this paste we form a sausage, - either in an extruder if the product has cry-stallized, - or in a rolling mill with fluted cylinders if the product has not crystallized.
AftPr cooling, we package the chewing gum by means of a classic conditioning machine.
It goes without saying, and is clear, moreover, rom the foregoing, that the invention is in no way limited to those of its modes of application and em-bodiment which have been more specially envisaged;
; on the contrary it embraces all variation thereof.
~ .
PREPARATION OF CHEWING GUMS
Technical Fleld The present invention relates to chewing gums, whether of the classic "chewing-gum" type or the in-flatable type usually called "bubble-gum."
Summary of Invention The invention, therefore, resides in:
- A me-thod for the preparation of chewing gum which consists in mixing with the base gum - general-ly supplemented in known fashion, with coloran-t, flavor and/or plastifier - a concentrated syrup con-stituted essentially of saccharose and glucose.
- By way of new industrial product a chewing gum of the "chewing-gum" or "bubble-gum" type contain-ing, in addition to the base gum - generally sup-plemented in known fashion with colorant, flavor and/or plastifier - saccharose and glucose, and hav-ing a smooth texture without crystals detectable on the tongue, and soft to attack.
The glucose is generally commercial glucose which will be defined below.
Detalled Description Preferably, in -the process according to the in-vention, we mix, slowly and with heat, the con-centrated syrup of saccharose and sugar, the base - gum and, perhaps, the additive such as colorant, flavor and/or plastifier, ue cool partially, conduct a malaxing which insures a more intimate mixture and an aeration of the product, we continue cooling, we extrude the product and complete the cooling, before conditioning.
.- 5 In the process according to the invention, we advantageously apply from about 10% to about 30 base gum and a ratio of saccharose to dry commercial glucose comprised between about 45/55 and about 85/15, the water being comprised between about 2 and about 12%.
Following the mixing, we observe an extremely . fine partial crystallization, not detectable on the tongue of the consumer.
We will now describe, by way of illustration of the invention, which is no way limiting, examples of application of the invention.
EXAMPLE I
E'ORMULATION
Saccharose 54.35 Dry commercial glucose 24.00 Water 6.00 Base gum 15.00 Plastifier 0.25 Flavor 0.40 : 25 In the formulation the ratio of saccharose to dry commercial glucose is about 70/30.
EXAMPLE II
FORMULATION %
Saccharose 39.30 Dry commercial glucose 48.05 7~.~3 Water 2.00 Base gum 10.00 Flavor 0-40 In this formulation, the ratio of saccharose to dry com~ercial glucose is about 45/55.
EXAMPLE III
FORMULATION %
Saccharose 48.75 Dry commercial glucose 8.60 Water 12.00 Base gum 30.00 Plastifier 0.25 Flavor 0.40 In this formulation the ratio of saccharose to dry commercial glucose is about 85/15.
In these formulations: - The base gum is the product, insoluble in saliva, constitu-ting the "framework" of the "chewing-gum" or "bubble~gum" com-posed primarily of a mixture of elastomers, resins and waxes, natural or synthetic. - The plastifier is the product making it possible to obtain better sta~
bility for the chewing gum by improving the hardness to attack, such as, for e~ample, a vegetable oil or fat, lecithin, glycerin or similar product.
- Commercial glucose is a mixture of glucose, maltose, maltotriose and tetraose, as well as the higher polymers of glucose such as the dextrins, which can be obtained, for example, by hydrolysis of corn s-tarch.
., . , ,: ,.
: . . .
By way of non-limiting example, we will now describe the steps in the manufacture of a chewing gum according to the invention, obtained by the process according to the invention~
We mix a syrup of commercial glucose (which can be replaced by water and commercial glucose powder), crystallized sugar and water - in particular in the proportions indicated in one of the examples 1 to 3 above - with heat (at about 50 - 60C).
We evaporate this mixture in a large kettle, heated for example by steam, to the final boiling point until reduction to the desired water content is reached.
The concentrated syrup thus obtained is poured into a mixing tank or vessel having at least one agitator, with the base gum, hot or cold, in a pro-portion corresponding in particular to one of the examples ci-ted above.
The mixture is made up slowly for about 5 to 10 minutes, while adding the other ingredients, namely colorant, flavor and/or plastifier.
We pour the paste thus obtained on a cooling table and let it stand until a temperature of about 60C is obtained in the center of the product. The consis-tency of the produc-t is then that of a rela-tively stiff paste.
We cut the paste thus cooled into wide strips which are loaded onto a beater with arms, which is started up to produce an intimate mixture of the different particles, perhaps producing an incipient crystallization of the sugar by mechanical action, and to aerate the product slightly. This beating is carried out for a few minutes, for example 2 to lO
minutes approximately.
- ~
, ""
We then remove the beaten paste from the arm beater and dispose it on a cooling -table on which the crystallization which may have begun, can con-tinue.
From this paste we form a sausage, - either in an extruder if the product has cry-stallized, - or in a rolling mill with fluted cylinders if the product has not crystallized.
AftPr cooling, we package the chewing gum by means of a classic conditioning machine.
It goes without saying, and is clear, moreover, rom the foregoing, that the invention is in no way limited to those of its modes of application and em-bodiment which have been more specially envisaged;
; on the contrary it embraces all variation thereof.
~ .
Claims (8)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Method for the preparation of chewing gum or bubble gum comprising intimately mixing with base gum supplemented with members of the group colorants, flavorants and plastifiers, a concentrated syrup comprising saccharose and glucose.
2. Method for the preparation of chewing gum or bubble gum comprising intimately mixing with base gum supple-mented with members of the group colorants, flavorants and plastifiers, a concentrated syrup comprising saccharose and glucose having a ratio of saccharose to glucose between about 45/55 and about 85/15.
3. Method for the preparation of chewing gum or bubble gum comprising intimately mixing with base gum supplemen-ted with members of the group colorants, flavorants and plast-ifiers, a concentrated syrup comprising water, saccharose and glucose, the ratio of saccharose to glucose being between about 45/55 and about 85/15.
4. Method for the preparation of chewing gum or bubble gum comprising mixing with from about 10% to about 30%
base gum, a concentrated syrup comprising saccharose and glu-cose having a ratio of saccharose to glucose between about 45/55 and about 85/15, and from about 2% to about 12% water.
base gum, a concentrated syrup comprising saccharose and glu-cose having a ratio of saccharose to glucose between about 45/55 and about 85/15, and from about 2% to about 12% water.
5. Method according to claim 4, further including members of the group colorants, flavorants and plastifiers.
6. A chewing gum or bubble gum having a soft, smooth texture and without crystals which are detectable on the tongue, and comprising a base gum supplemented with members of the group colorants, flavorants and plastifiers having intimately mixed therewith a concentrated syrup of saccharose and glucose having a ratio of saccharose to glucose of about 45/55 to about 85/15.
7. A chewing gum or bubble gum according to claim 6, containing from about 10% to about 30% base gum and from about 2% to about 12% water.
8. A chewing gum or bubble gum according to claim 6 or 7 wherein the glucose is a commercial glucose comprising a mixture of glucose, maltose, maltotriose and tetraose.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR77/36099 | 1977-11-30 | ||
| FR7736099A FR2410439A1 (en) | 1977-11-30 | 1977-11-30 | NEW PROCESS FOR THE PREPARATION OF CHEWING-GUM OR BUBBLE-GUM TYPE GUMS, AND CHEWING GUMS SO OBTAINED |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1129710A true CA1129710A (en) | 1982-08-17 |
Family
ID=9198295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA316,927A Expired CA1129710A (en) | 1977-11-30 | 1978-11-27 | Preparation of chewing gum |
Country Status (7)
| Country | Link |
|---|---|
| BE (1) | BE872379A (en) |
| CA (1) | CA1129710A (en) |
| DE (1) | DE2848686A1 (en) |
| FR (1) | FR2410439A1 (en) |
| GB (1) | GB2011240A (en) |
| IT (1) | IT1111084B (en) |
| NL (1) | NL7811408A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3010836C2 (en) * | 1980-03-21 | 1982-10-28 | Barnängen Deutschland GmbH, 5020 Frechen | Chewing gum and its manufacture |
| FR2520981B1 (en) * | 1982-02-10 | 1985-06-21 | Continental Sweets Cy | FLUID PASTA CHEWING GUM |
-
1977
- 1977-11-30 FR FR7736099A patent/FR2410439A1/en not_active Withdrawn
-
1978
- 1978-11-09 DE DE19782848686 patent/DE2848686A1/en not_active Withdrawn
- 1978-11-20 NL NL7811408A patent/NL7811408A/en not_active Application Discontinuation
- 1978-11-20 GB GB7845185A patent/GB2011240A/en not_active Withdrawn
- 1978-11-27 CA CA316,927A patent/CA1129710A/en not_active Expired
- 1978-11-28 IT IT52093/78A patent/IT1111084B/en active
- 1978-11-29 BE BE192023A patent/BE872379A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DE2848686A1 (en) | 1979-06-07 |
| GB2011240A (en) | 1979-07-11 |
| BE872379A (en) | 1979-03-16 |
| FR2410439A1 (en) | 1979-06-29 |
| IT1111084B (en) | 1986-01-13 |
| NL7811408A (en) | 1979-06-01 |
| IT7852093A0 (en) | 1978-11-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 19990817 |