CA1166963A - Sugarless coating for chewing gum and confections and method - Google Patents
Sugarless coating for chewing gum and confections and methodInfo
- Publication number
- CA1166963A CA1166963A CA000355193A CA355193A CA1166963A CA 1166963 A CA1166963 A CA 1166963A CA 000355193 A CA000355193 A CA 000355193A CA 355193 A CA355193 A CA 355193A CA 1166963 A CA1166963 A CA 1166963A
- Authority
- CA
- Canada
- Prior art keywords
- coating
- sugarless
- syrup
- gum
- agent
- 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
Landscapes
- Confectionery (AREA)
Abstract
Abstract A sugarless coating containing sorbitol in a crystalline form is provided which may be applied to chewing gum pieces, confections, as well as medicinals in the form of pills or tablets.
Description
SUGARLESS COATING FOR C~IEWING GUM
AND_CONFECTIONS AND METHOD
The present invention relates to a sugar-less coating containing sorbitol in crystalline form, -to a chewing gum, confection, and medicinals and therapeutics in the Porm of pills or tablets contai~ing such sugarless coating, and to a method for applying a sugarless coating containing 1~ sorbitol -to any of the above-mentioned comestibles.
Candy-coated chewing gums have long been a - favori~e among young and old alike. ~he candy coatings generally employed are sugar-based and thus are not used as coatings for sugarless gums.
; : 15 Xylitol may be used as a coating for sugarless gums. However, for various reasons, xylitol containing chewing.gums have not received ~: satisfactory consumer acceptance.
:~ :
~, ~ ' ' :
::
~" , :' ~-' -.
~1~69~3 YA30 ~ 2-Sorbitol, long used as a plasticizer and sweetener, has been used ~ as a substitute for sugar in forming sugarless candy coatings for sugarless chewing gums. Unfortunately, however, it has been found that when sorbitol is applied in an aqueous coati.ng solution to chewing gum centers, the sorbitol does not recrystallize to form a thin crystalline coat. Moreover, the chewing gum centers subjected to the sorbitol coating step stick to one another forming undesirable clumps.
Accordingly, a need exists in the market place for a sugarless coating, preferably free - 15 of xylitol~ based on the use of sorbitol.
Descrlption of the Invention In accordance with the present invention, a sugarless candy coatingj preferably including crystalline sorbitol, is pro~ided which may be used in the preparation of candy coated chewing gums and ;~ confections,and may be generally used in the pre-paration of candy coated pills, tablets and o-ther solid shapes. The problems associated with the ?5 application of sorbitol-containing coatings can be overcome,in accordance with the present invention, to produce a uniform sugarless coating, with good appearance, and flavor release and having bite-~hrough and chew properties of a soft crystal.
30 ~ The technique employed in accordance~with Lhe present invention ~or forminq a sugarless coating '' ;' 1~6~3 YA30 on a solid shape to be coated (hereinafter referred to as centers) includes the steps of applying to the centers a first coating syrup which contains a sweetener such as sorbitol and/or other non-sugar sweetener, for example,-mannitol or hydrogenated starch hydrolysate, an adhesion or binder component and a film-Lorming component, to thereby coat the centers with the first coating syrup, and then applying a dusting mix to the centers coated with the first coating syrup, the dusting mix including one or more sweeteners, such as employed in the first coating syrup, in powdered - form, and a moisture absorbing component, an anti-sticking component and a dispersing agent.
If desired, in a preferred embodiment, a second coating syrup may be applied to smooth out the coating of the centers and provide a shine thereto, which second coating syrup generally ; includes ingredients similar to that present in the ~; 20 dusting mix but dispersed in water.
Prior to application of the second coating syrup, the steps of applying the first coating syrup and dusting mix wiIl be repeated, as many times as necessary, to build up a desired coating weight and thickness on the centers.
In carrying out the method of the invention, first coating syrup, sometimes referred to as the grossing syrup will be formed as an aqueous solution ~ of the a) sweetener ~or bulking agent), b) adhesion or binder component, and c) film forming agent.
~ . :
- . ~
~66~63 YA30 The sweetener (or bulking agent) (a~ may be present in an amount within the range of from about 30~
to about 70%, preferably from about 40 to about 60~ by weight of the first coating syrup; the binder (b) may be present in an amount within the range of from about 10 to about 50~, preferably from about 25 to about 40~ by weight of the first coating syrup; and the film forming agent (c) may be present in an amount within the range of from about 10 to about ~0~ and preferably from about to about 40% by weight of the first coating syrup. The first coating syrup will also contain from about 20 to about 70~, and preferably from about 25 to about 65~ water.
The first coating syrup or grossing syrup functions as a wet base layer to which later-deposited dry sweetener or hulking agent (present in the dusting mix) may adhere or be absorbed Oll to~form the desired coa~ng.
Examples of sweeteners or bulking agents suitable for use in the first coating syrup may comprise substantially any known sugarless sweetener such as any of the sugar alcohols such as sorbitol, --xylitol, maltitol, and combinations thereof,~with sorbitol being preferred, as well as maltitol, isomaltitol, hydrogenated starch hydrolysates -- ~
as well as various hydrogenated glucose syrups and/or powders which contain sorbitol, hydrogenated disaccharides, tri- to hexa-hydrogenated saccharides, and hydrogenated higher polysaccharides and;the modif_ed sta~ch hydrolysates.
~ 69~63 YA30 The hydrogenated glucose syrups and/or powders may be produced by catalytic hydrogenation of standard glucose syrups (acid and/or en~yme converted) to the point where all the glucose end groups of the sac-charides are reduced to alcohols, that is, dextrose - to sorbitol. In the case of hydrogenated glucose syrups, the total solids contents will range from about 72 to about 80~ which solids are made of from about 4 to about 20% sorbitcl, from about 20 to about 65~ hydrogenated disacchaxides (that is, maltitol), from about 15 to about 45~ tri- to hepta-hydrogenated saccharides, and from about lO to about 35~ hydrogenated saccharides higher than hepta.
Other sweeteners or bulking agents suitable for use in the first coating syrup include, but are not limited to free saccharin acid, sodium, cal-, cium and ammonium saccharin, cyclamate salts, dihydro-chalcones~ glycyrrhizin, L-aspartyl L-phenylalanine mekhyl ester and mixtures thereof.
- The adhesion component or binder employed in the first coating syrup aids in initially binding the sweetener to the comestible being coated.
Examples of binders suitable for use herein include gum arabic, xanthan gum, gum tragacanth, tapioca dextrin, or modified food starch, with gum arabic being preferred.
; :
Another important component of the first coating syrup is the film-forming agent which enables the ~eposition of a substantiall~ uniform layer of the sweetener on the comestible being coated.
Examples of film-forming agents suitable for use ' ~6 ~g6~ YA30 herein include gelatin, methyl cellulose, hydroxy-propyl cellulose, ethyl cellulose, hydroxyethyl cellulose, and/or carboxymethyl cellulose.
The dusting mix comprises a dry powder mixture containing a) sweetener ~or bulking agent) similar to (and preferably the same as) that employed in the first coating syrup, b) moisture absorbing component, c) anti-sticking (or filler) component, and d) dispersing agent. COmpQnentS
: I b), c) and d) axe employed in a weight ratio to sweetener a) of within the range of from about 5 ; to about 30 b).l, from about 2 to about 20 c):l, and from about 0 to about 5 d):l. Thus, the sweetener a) will be employed in an amount within the range of rom about 40 to about 90%, and preferably from about 50 to about 85~ by weight : of the dusting mix, the moisture absorbing component b) will be employed in an ~amount within the range of from about 5 to about 30%, and preferably : ~ from about 8 to about 20% by weight of the dusting mix, the anti-sticking component c) will be employed in an amount within the range of from about 2 to about 20~, and preferably from about to about 15~ by weight of the dusting mix, and : the dispersing agerlt will be employed in an amount ; within the range of from about 0 to about . 5%, and preferably from about 0.5 to about 4~ by weight of the dusting mix.
30: As indicated, the sweetener (bulking agent) present in the dusting mix may include any of those employed in tle f.rst coating syrup and set out ~ " .
~ 6~63 YA30 ~7-above. The preferred sweetener present in the dusting mix will be sorbitol.
The moisture absorbing compound suitable for use herein includes mannitol, or dical-cium phosphate with mannitol beingpreferred e.specially when sorbitol is employed as the sweetener.
Examples of the anti sticking compound which may also function as a filler employed in the dusting mix include calcium carbonate, talc, or magnesium trisilicate, with calcium carbonate being preferred ~
Examples of the dispersing agent whlch may be employed herein include tltanium dioxide~
talc or other anti-stick compounds set out above, with titanium dioxide being preferred.
In preferred embodiments, the weight ratio of the solids present in the Eirst coating syrup to the dusting mix will range from about 5:1 to about 2 n ~
Generally, a single deposition of each of the first coating syrup and the dusting mix may not be sufficient to provide the desired amount or thickness o~ coating deposited on the comestible.
~5 Accordingly, it usually will be necessary to apply second, third or more coats of each of the irst coating syrup and dusting mix in order to build up the weight and thickness of the coating to desired levels. However, before applying subsequent layers of first coating syrup, the previously applied layers of first coating syrup are allowed to dry. For example, in coating chewing gum, the ~6~ 3 YA30 applications of first coating syrup and dusting mix are continued until the average gum piece weight reaches about 90% of the required coated weight. ~or example, if the coating is to comprise about 35% by weight of the coated chewing gum tablet, application of 8 to 9 coats of each of the first coating syrup and dusting mix may be required.
It will be appreciated that the number of ~0 applications required will also vaxy depending upon the amount of solids present in the first coating syrup, the amount of dusting mix employed, and the type of comestible to be coated.
After a sufficient amount of coating has been applied to the pieces of comestibleto be coated, the coating on the pieces may be smoothed and otherwise finished by applying the second coating syrup (also referred to as the finishing syrup) to the pieces. The second coating syrup as indicated includes a) sweetener (or bullcing agent) preferably as an aqueous solution or syrup, b) moisture absorber, c) anti-sticking (or filler) component, and d) dispersing agent,as in the ca5e of the dusting mix,as well as e) hot water (temperature ranging from about 50 to about 75C). Components a), b), c) and d) in the second coating syrup will preferably be the same as components a), b), c) and d) in the dusting mix. The sweetener (bulking agent) a) (as a solid) will be present in the second coating syrup in an amount within the range of about 40 to about 80%, and preferably from about 50 to about 75%
by weight of the second coating syrup, the moisture --` 116~63 YA30 g _ absorbiny component b) wlll be employed in an amount within the ranye of from about 0 to about 20%, and preferably from about 5 to about 17%
by weight of the second coating syrup, the anti-sticking component c) will be employed in anamount within the range of from about 0 -to about 20~, and preferably from about 4 to about 16%
by weight of the second coating syrup, and the dispersing agent will be employed in an amount within the range of from about 0 to about 8%, and preferably from about 1 to about 5% by weight of the second coating syrup. The second coating syrup will also contain from about 0 to abou~ 25% by weight water and preferably from about 5 to about 20% by weight water.
Flavoring in the form of liquid flavor may be added with the first coating syrup and/or second coating syrup, while spray dried flavors may be added with the dusting mix. The flavoring will preferably be applied after an initial first coating syrup-dusting mix has been applied.
In the case where the comestible to be coated is chewing gum, flavoring may be added to the gum base. The flavorlng in the gum center will be present in an amount within the range of from about 0.5 to about 1.5%, and preferably from about 0.7 to about 1.2% by weight of the gum center.
The flavoring in the coating will be present in an amount within the range of from about 0.5 to about ; 30 5% and preferahly from about 1.25 to about 4%
by weight of the coating. Such flavoring may comprise oils derived from plants, leaves, flowers, fruit, etc. Representative flavor oils of this type include citruæ oils such as lemon oil, orange -oil, lime oil, grapefruit oil, fruit essences such ~6~3 Y~30 as apple essence, pear essence, peach essence, strawberry essence, apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence, as well as the following essential oils:
peppermint oil, spearmint oil, mixtures of pepper-mint oil and spearmint oil, clove oil~ bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, oil of nutmeg, oil of sage, oil of bitter almonds, cassia oi], and methyl-salicylate (oil of wintergreen). Various syn-thetic flavors, such as mixed fruit, may also be incorporated in the chewing gum of the invention with or without conventional preservatives.
Sweeteners suitable for use herein which may be present in the gum center and/or coating may comprise natural or synthetic sugar substitutes.
Where employed, the synthetic sweeteners may be present in the chewing gum center in an am~unt within the range of from about 0.04 to about 2% and pre-ferably from about 0.~ to about 0.8% by weight of ~ the chewing gum. Examples of synthetic sweeteners - suitable for use herein include free saccharin acid, sodium, calcium or ammonium saccharin, cyclamate salts, dihydrochalcones, glycyrrhizic acid and salts, L-aspartyl-L-phenylalanine methyl ester and mixtures thereof.
Where employed, natural sugars and/or natural sugar sub-stitutes ~ay be present in the chewing gum center in an amount within the range of from about 0.05 to about 9Q%, 3~ ana preferably from about 10 to about 85% by weight of the chewing gum. Such natural sweeteners suitable for use herein include sugar alcohols, such as, sorbitol, xylitol, mannitol, isomaltitol, or maltitol.
/
J
11.6~3 YA30 ~11--If d~ired, sugars such as sucrose, glucose or dex-~ros~ may a:lso be employed.
The gum base will be present in an amount within the range of from about 10 to about 60~, and preferably from ~bout 15 to about 45% by wèight.
In general, the gum base is prepared by heatiny and blending various ingredients, such as natural gums, synthetic resins, waxes, plastici~ers, etc., in a manner well known in the art. Typical examples of the ingredients found in a chewing gum base are masticatory substances of synthetic origin such as styrene-butadiene copolymer, isobutylene-isoprene copolymer, polyisobutylene, polyethylene, petroleum wax, polyvinyl acetate, as well as masticatory substances of natural origin such as rubber latex solids, chicle, crown gum, nispero, rosidinhaj jelutong, pendare, pe-rillo, niger gutta, tunu, etc. The elastomer or masticatory substance will be employed in an amount within the range of about 5 to about 15%, preferably from about 8 to about 12%, and optimally from about 9 to about 11%
by weight of the gum base composition.
The gum base may also include solvents, detackifiers, waxes, softening agents, lubricants, fillers, emulsifiers, colorants, antioxidants, and/or texturizers, bulking ayents and other conventional -inyredients as will be apparent to those skilled in the art. Examples of typical gum bases suita~le for use herein are disclosed in U. S. Patent Nos. 3,052,552 and 2,197,719. Typical ingredients included in gum base compositions are the ollow]ng:
, . ~, . ~
~66~3 y~30 Base I Parts by Weight Ester gum 58 Chalk 30 Rubber latex solids 10 5 Lecithin 2 Base II
Ester gum 88 Rubber latex solids 10 10 Lecithin 2 Base III
Chicle 20 Jelutong 40 15 Gutta soh 8.5 Lecithin 2 Chalk 2 , Base IV
. . .
20 Partially oxidized chicle 68 Lecithin 2 Chalk 30 ase V
25 Jeluton~ (dry) 60 Gutta siak 13 Lecithin 2 Chalk 25 As indicated, in addition to chewing gum, the comestible to be coated may include any edible solid, such as candies, including hard candies and .
~6~3 YA30 ^13-pressed candies~ j~lly beans, peanuts, other confections, as well as pills, tablets or other solid dosage forms for medicinal or therapeutic use.
A preferred coating, in accordance with the present invention, for a sugarless chewing gum will have the following composition.
b~ weight Ingredient of coating 10 Sorbitol 45 to 90 Mannitol . 2 to 25 Gum arabic 0.25 to -3 Gelatin 0.25 -to 3 ~alcium carbonate 2 to 20 15 Titanium dioxide 0.1 to 5 .~ .
.
' , ~ .
~,~
~ ~ .
:: :
,- ~ - : '' ' ' ' :
~ ' `-` 1166963 YA30 The following ~xamples represent preferred embodiments of the present invention.
ExampIes l and 2 - 5 Sugarless-coated sugarless chewing gums having center or core portions as shown in Table I
and coatings as shown in Table II below are prepared as follows.
TABLE I
Comp~sition of Gum Center or Core (present in all chewing gum Examples) Parts by Weight 1:5 Inyredient : Gum base 24 ~ Sorbitol-powder 49 :~ Sorbitol liquid (68-70~ sor~i~ol) 25 ~elkin 0.5 20 Flavor 2 , TABLE II
Compositicn of Various Coatinq Mixtures Required for Forming Coating ; 25 : ~ on Gum Centers of Table I
: Parts by Weight Example No. 1 2 : First~Coa~ti~ng Syrup (Grossing:Syrup) - Gum arabic solution (48%) 30 30 :~ : 30 : Gelatin solution (20%) ~ 30 --Sorbitol liquid (68-70%) 40 40 : Hydrogenated starch hydrolysate -- 30 , " ''' ~66~3 YA30 _15-TABLE II (cont.) Example No. _ _ Dusting Mix __ Sorbitol (crystalline powder) 70 70 Mannitol powder 15 15 Calcium carbonate powder lO lO
Titanium dioxide powder 5 5 Second Coating Syrup (Finishing Syrup) Sorbitol liquid (68-70~) 62 62 Mannitol ~owder 8 8 Calcium carbonate powder 8 8 Titanium dioxide powder ~ 4 Hot water 17 17 Color (as needed) , The chewing gum centers are prepared as follows:
; Gum base is melted and maintained at a 20 temperature within the range of 150-175F.
Softener is added and then the solid sugar alcohols are adde-d slowly with stirring. Thereafter, liquid flavor is added and the mixture is stirred until homogeneous. Sugar alcohols are slowly added and 25 then ~artificial and/or natural sweetener (where employed). , Where spray dried flavors are employed, they are added with the artificial sweeteners.
The above mixture is stixred until homo-30 geneous, cooled, rolled and scored and individual piec~s Dr pillows are produced.
.
, ,~ .
,,~ . :
- , -': ~ :
.
Y~30 The coating mixtures are separately prepared.
'L'he ~irst and second coating syrups are prepared by mixing the various ingredients, under heating if necessary, to form a solution.
The dusting mix is prepared by simply mixing the various ingredients and until a sub-stantially homogeneous mixture is formed.
The gum centers to be coated are placed in a standard revolving coating pan. The gum pieces are dedusted using cool dry air. The first coating syrup mixed and warmed to a temperature of 120F is applied to the gum pieces. After about 2-3 minutes, the dusting mix is applied to the gum pieces coated with the first coating syrup. The gum pieces are allowed to roll for
AND_CONFECTIONS AND METHOD
The present invention relates to a sugar-less coating containing sorbitol in crystalline form, -to a chewing gum, confection, and medicinals and therapeutics in the Porm of pills or tablets contai~ing such sugarless coating, and to a method for applying a sugarless coating containing 1~ sorbitol -to any of the above-mentioned comestibles.
Candy-coated chewing gums have long been a - favori~e among young and old alike. ~he candy coatings generally employed are sugar-based and thus are not used as coatings for sugarless gums.
; : 15 Xylitol may be used as a coating for sugarless gums. However, for various reasons, xylitol containing chewing.gums have not received ~: satisfactory consumer acceptance.
:~ :
~, ~ ' ' :
::
~" , :' ~-' -.
~1~69~3 YA30 ~ 2-Sorbitol, long used as a plasticizer and sweetener, has been used ~ as a substitute for sugar in forming sugarless candy coatings for sugarless chewing gums. Unfortunately, however, it has been found that when sorbitol is applied in an aqueous coati.ng solution to chewing gum centers, the sorbitol does not recrystallize to form a thin crystalline coat. Moreover, the chewing gum centers subjected to the sorbitol coating step stick to one another forming undesirable clumps.
Accordingly, a need exists in the market place for a sugarless coating, preferably free - 15 of xylitol~ based on the use of sorbitol.
Descrlption of the Invention In accordance with the present invention, a sugarless candy coatingj preferably including crystalline sorbitol, is pro~ided which may be used in the preparation of candy coated chewing gums and ;~ confections,and may be generally used in the pre-paration of candy coated pills, tablets and o-ther solid shapes. The problems associated with the ?5 application of sorbitol-containing coatings can be overcome,in accordance with the present invention, to produce a uniform sugarless coating, with good appearance, and flavor release and having bite-~hrough and chew properties of a soft crystal.
30 ~ The technique employed in accordance~with Lhe present invention ~or forminq a sugarless coating '' ;' 1~6~3 YA30 on a solid shape to be coated (hereinafter referred to as centers) includes the steps of applying to the centers a first coating syrup which contains a sweetener such as sorbitol and/or other non-sugar sweetener, for example,-mannitol or hydrogenated starch hydrolysate, an adhesion or binder component and a film-Lorming component, to thereby coat the centers with the first coating syrup, and then applying a dusting mix to the centers coated with the first coating syrup, the dusting mix including one or more sweeteners, such as employed in the first coating syrup, in powdered - form, and a moisture absorbing component, an anti-sticking component and a dispersing agent.
If desired, in a preferred embodiment, a second coating syrup may be applied to smooth out the coating of the centers and provide a shine thereto, which second coating syrup generally ; includes ingredients similar to that present in the ~; 20 dusting mix but dispersed in water.
Prior to application of the second coating syrup, the steps of applying the first coating syrup and dusting mix wiIl be repeated, as many times as necessary, to build up a desired coating weight and thickness on the centers.
In carrying out the method of the invention, first coating syrup, sometimes referred to as the grossing syrup will be formed as an aqueous solution ~ of the a) sweetener ~or bulking agent), b) adhesion or binder component, and c) film forming agent.
~ . :
- . ~
~66~63 YA30 The sweetener (or bulking agent) (a~ may be present in an amount within the range of from about 30~
to about 70%, preferably from about 40 to about 60~ by weight of the first coating syrup; the binder (b) may be present in an amount within the range of from about 10 to about 50~, preferably from about 25 to about 40~ by weight of the first coating syrup; and the film forming agent (c) may be present in an amount within the range of from about 10 to about ~0~ and preferably from about to about 40% by weight of the first coating syrup. The first coating syrup will also contain from about 20 to about 70~, and preferably from about 25 to about 65~ water.
The first coating syrup or grossing syrup functions as a wet base layer to which later-deposited dry sweetener or hulking agent (present in the dusting mix) may adhere or be absorbed Oll to~form the desired coa~ng.
Examples of sweeteners or bulking agents suitable for use in the first coating syrup may comprise substantially any known sugarless sweetener such as any of the sugar alcohols such as sorbitol, --xylitol, maltitol, and combinations thereof,~with sorbitol being preferred, as well as maltitol, isomaltitol, hydrogenated starch hydrolysates -- ~
as well as various hydrogenated glucose syrups and/or powders which contain sorbitol, hydrogenated disaccharides, tri- to hexa-hydrogenated saccharides, and hydrogenated higher polysaccharides and;the modif_ed sta~ch hydrolysates.
~ 69~63 YA30 The hydrogenated glucose syrups and/or powders may be produced by catalytic hydrogenation of standard glucose syrups (acid and/or en~yme converted) to the point where all the glucose end groups of the sac-charides are reduced to alcohols, that is, dextrose - to sorbitol. In the case of hydrogenated glucose syrups, the total solids contents will range from about 72 to about 80~ which solids are made of from about 4 to about 20% sorbitcl, from about 20 to about 65~ hydrogenated disacchaxides (that is, maltitol), from about 15 to about 45~ tri- to hepta-hydrogenated saccharides, and from about lO to about 35~ hydrogenated saccharides higher than hepta.
Other sweeteners or bulking agents suitable for use in the first coating syrup include, but are not limited to free saccharin acid, sodium, cal-, cium and ammonium saccharin, cyclamate salts, dihydro-chalcones~ glycyrrhizin, L-aspartyl L-phenylalanine mekhyl ester and mixtures thereof.
- The adhesion component or binder employed in the first coating syrup aids in initially binding the sweetener to the comestible being coated.
Examples of binders suitable for use herein include gum arabic, xanthan gum, gum tragacanth, tapioca dextrin, or modified food starch, with gum arabic being preferred.
; :
Another important component of the first coating syrup is the film-forming agent which enables the ~eposition of a substantiall~ uniform layer of the sweetener on the comestible being coated.
Examples of film-forming agents suitable for use ' ~6 ~g6~ YA30 herein include gelatin, methyl cellulose, hydroxy-propyl cellulose, ethyl cellulose, hydroxyethyl cellulose, and/or carboxymethyl cellulose.
The dusting mix comprises a dry powder mixture containing a) sweetener ~or bulking agent) similar to (and preferably the same as) that employed in the first coating syrup, b) moisture absorbing component, c) anti-sticking (or filler) component, and d) dispersing agent. COmpQnentS
: I b), c) and d) axe employed in a weight ratio to sweetener a) of within the range of from about 5 ; to about 30 b).l, from about 2 to about 20 c):l, and from about 0 to about 5 d):l. Thus, the sweetener a) will be employed in an amount within the range of rom about 40 to about 90%, and preferably from about 50 to about 85~ by weight : of the dusting mix, the moisture absorbing component b) will be employed in an ~amount within the range of from about 5 to about 30%, and preferably : ~ from about 8 to about 20% by weight of the dusting mix, the anti-sticking component c) will be employed in an amount within the range of from about 2 to about 20~, and preferably from about to about 15~ by weight of the dusting mix, and : the dispersing agerlt will be employed in an amount ; within the range of from about 0 to about . 5%, and preferably from about 0.5 to about 4~ by weight of the dusting mix.
30: As indicated, the sweetener (bulking agent) present in the dusting mix may include any of those employed in tle f.rst coating syrup and set out ~ " .
~ 6~63 YA30 ~7-above. The preferred sweetener present in the dusting mix will be sorbitol.
The moisture absorbing compound suitable for use herein includes mannitol, or dical-cium phosphate with mannitol beingpreferred e.specially when sorbitol is employed as the sweetener.
Examples of the anti sticking compound which may also function as a filler employed in the dusting mix include calcium carbonate, talc, or magnesium trisilicate, with calcium carbonate being preferred ~
Examples of the dispersing agent whlch may be employed herein include tltanium dioxide~
talc or other anti-stick compounds set out above, with titanium dioxide being preferred.
In preferred embodiments, the weight ratio of the solids present in the Eirst coating syrup to the dusting mix will range from about 5:1 to about 2 n ~
Generally, a single deposition of each of the first coating syrup and the dusting mix may not be sufficient to provide the desired amount or thickness o~ coating deposited on the comestible.
~5 Accordingly, it usually will be necessary to apply second, third or more coats of each of the irst coating syrup and dusting mix in order to build up the weight and thickness of the coating to desired levels. However, before applying subsequent layers of first coating syrup, the previously applied layers of first coating syrup are allowed to dry. For example, in coating chewing gum, the ~6~ 3 YA30 applications of first coating syrup and dusting mix are continued until the average gum piece weight reaches about 90% of the required coated weight. ~or example, if the coating is to comprise about 35% by weight of the coated chewing gum tablet, application of 8 to 9 coats of each of the first coating syrup and dusting mix may be required.
It will be appreciated that the number of ~0 applications required will also vaxy depending upon the amount of solids present in the first coating syrup, the amount of dusting mix employed, and the type of comestible to be coated.
After a sufficient amount of coating has been applied to the pieces of comestibleto be coated, the coating on the pieces may be smoothed and otherwise finished by applying the second coating syrup (also referred to as the finishing syrup) to the pieces. The second coating syrup as indicated includes a) sweetener (or bullcing agent) preferably as an aqueous solution or syrup, b) moisture absorber, c) anti-sticking (or filler) component, and d) dispersing agent,as in the ca5e of the dusting mix,as well as e) hot water (temperature ranging from about 50 to about 75C). Components a), b), c) and d) in the second coating syrup will preferably be the same as components a), b), c) and d) in the dusting mix. The sweetener (bulking agent) a) (as a solid) will be present in the second coating syrup in an amount within the range of about 40 to about 80%, and preferably from about 50 to about 75%
by weight of the second coating syrup, the moisture --` 116~63 YA30 g _ absorbiny component b) wlll be employed in an amount within the ranye of from about 0 to about 20%, and preferably from about 5 to about 17%
by weight of the second coating syrup, the anti-sticking component c) will be employed in anamount within the range of from about 0 -to about 20~, and preferably from about 4 to about 16%
by weight of the second coating syrup, and the dispersing agent will be employed in an amount within the range of from about 0 to about 8%, and preferably from about 1 to about 5% by weight of the second coating syrup. The second coating syrup will also contain from about 0 to abou~ 25% by weight water and preferably from about 5 to about 20% by weight water.
Flavoring in the form of liquid flavor may be added with the first coating syrup and/or second coating syrup, while spray dried flavors may be added with the dusting mix. The flavoring will preferably be applied after an initial first coating syrup-dusting mix has been applied.
In the case where the comestible to be coated is chewing gum, flavoring may be added to the gum base. The flavorlng in the gum center will be present in an amount within the range of from about 0.5 to about 1.5%, and preferably from about 0.7 to about 1.2% by weight of the gum center.
The flavoring in the coating will be present in an amount within the range of from about 0.5 to about ; 30 5% and preferahly from about 1.25 to about 4%
by weight of the coating. Such flavoring may comprise oils derived from plants, leaves, flowers, fruit, etc. Representative flavor oils of this type include citruæ oils such as lemon oil, orange -oil, lime oil, grapefruit oil, fruit essences such ~6~3 Y~30 as apple essence, pear essence, peach essence, strawberry essence, apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence, as well as the following essential oils:
peppermint oil, spearmint oil, mixtures of pepper-mint oil and spearmint oil, clove oil~ bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, oil of nutmeg, oil of sage, oil of bitter almonds, cassia oi], and methyl-salicylate (oil of wintergreen). Various syn-thetic flavors, such as mixed fruit, may also be incorporated in the chewing gum of the invention with or without conventional preservatives.
Sweeteners suitable for use herein which may be present in the gum center and/or coating may comprise natural or synthetic sugar substitutes.
Where employed, the synthetic sweeteners may be present in the chewing gum center in an am~unt within the range of from about 0.04 to about 2% and pre-ferably from about 0.~ to about 0.8% by weight of ~ the chewing gum. Examples of synthetic sweeteners - suitable for use herein include free saccharin acid, sodium, calcium or ammonium saccharin, cyclamate salts, dihydrochalcones, glycyrrhizic acid and salts, L-aspartyl-L-phenylalanine methyl ester and mixtures thereof.
Where employed, natural sugars and/or natural sugar sub-stitutes ~ay be present in the chewing gum center in an amount within the range of from about 0.05 to about 9Q%, 3~ ana preferably from about 10 to about 85% by weight of the chewing gum. Such natural sweeteners suitable for use herein include sugar alcohols, such as, sorbitol, xylitol, mannitol, isomaltitol, or maltitol.
/
J
11.6~3 YA30 ~11--If d~ired, sugars such as sucrose, glucose or dex-~ros~ may a:lso be employed.
The gum base will be present in an amount within the range of from about 10 to about 60~, and preferably from ~bout 15 to about 45% by wèight.
In general, the gum base is prepared by heatiny and blending various ingredients, such as natural gums, synthetic resins, waxes, plastici~ers, etc., in a manner well known in the art. Typical examples of the ingredients found in a chewing gum base are masticatory substances of synthetic origin such as styrene-butadiene copolymer, isobutylene-isoprene copolymer, polyisobutylene, polyethylene, petroleum wax, polyvinyl acetate, as well as masticatory substances of natural origin such as rubber latex solids, chicle, crown gum, nispero, rosidinhaj jelutong, pendare, pe-rillo, niger gutta, tunu, etc. The elastomer or masticatory substance will be employed in an amount within the range of about 5 to about 15%, preferably from about 8 to about 12%, and optimally from about 9 to about 11%
by weight of the gum base composition.
The gum base may also include solvents, detackifiers, waxes, softening agents, lubricants, fillers, emulsifiers, colorants, antioxidants, and/or texturizers, bulking ayents and other conventional -inyredients as will be apparent to those skilled in the art. Examples of typical gum bases suita~le for use herein are disclosed in U. S. Patent Nos. 3,052,552 and 2,197,719. Typical ingredients included in gum base compositions are the ollow]ng:
, . ~, . ~
~66~3 y~30 Base I Parts by Weight Ester gum 58 Chalk 30 Rubber latex solids 10 5 Lecithin 2 Base II
Ester gum 88 Rubber latex solids 10 10 Lecithin 2 Base III
Chicle 20 Jelutong 40 15 Gutta soh 8.5 Lecithin 2 Chalk 2 , Base IV
. . .
20 Partially oxidized chicle 68 Lecithin 2 Chalk 30 ase V
25 Jeluton~ (dry) 60 Gutta siak 13 Lecithin 2 Chalk 25 As indicated, in addition to chewing gum, the comestible to be coated may include any edible solid, such as candies, including hard candies and .
~6~3 YA30 ^13-pressed candies~ j~lly beans, peanuts, other confections, as well as pills, tablets or other solid dosage forms for medicinal or therapeutic use.
A preferred coating, in accordance with the present invention, for a sugarless chewing gum will have the following composition.
b~ weight Ingredient of coating 10 Sorbitol 45 to 90 Mannitol . 2 to 25 Gum arabic 0.25 to -3 Gelatin 0.25 -to 3 ~alcium carbonate 2 to 20 15 Titanium dioxide 0.1 to 5 .~ .
.
' , ~ .
~,~
~ ~ .
:: :
,- ~ - : '' ' ' ' :
~ ' `-` 1166963 YA30 The following ~xamples represent preferred embodiments of the present invention.
ExampIes l and 2 - 5 Sugarless-coated sugarless chewing gums having center or core portions as shown in Table I
and coatings as shown in Table II below are prepared as follows.
TABLE I
Comp~sition of Gum Center or Core (present in all chewing gum Examples) Parts by Weight 1:5 Inyredient : Gum base 24 ~ Sorbitol-powder 49 :~ Sorbitol liquid (68-70~ sor~i~ol) 25 ~elkin 0.5 20 Flavor 2 , TABLE II
Compositicn of Various Coatinq Mixtures Required for Forming Coating ; 25 : ~ on Gum Centers of Table I
: Parts by Weight Example No. 1 2 : First~Coa~ti~ng Syrup (Grossing:Syrup) - Gum arabic solution (48%) 30 30 :~ : 30 : Gelatin solution (20%) ~ 30 --Sorbitol liquid (68-70%) 40 40 : Hydrogenated starch hydrolysate -- 30 , " ''' ~66~3 YA30 _15-TABLE II (cont.) Example No. _ _ Dusting Mix __ Sorbitol (crystalline powder) 70 70 Mannitol powder 15 15 Calcium carbonate powder lO lO
Titanium dioxide powder 5 5 Second Coating Syrup (Finishing Syrup) Sorbitol liquid (68-70~) 62 62 Mannitol ~owder 8 8 Calcium carbonate powder 8 8 Titanium dioxide powder ~ 4 Hot water 17 17 Color (as needed) , The chewing gum centers are prepared as follows:
; Gum base is melted and maintained at a 20 temperature within the range of 150-175F.
Softener is added and then the solid sugar alcohols are adde-d slowly with stirring. Thereafter, liquid flavor is added and the mixture is stirred until homogeneous. Sugar alcohols are slowly added and 25 then ~artificial and/or natural sweetener (where employed). , Where spray dried flavors are employed, they are added with the artificial sweeteners.
The above mixture is stixred until homo-30 geneous, cooled, rolled and scored and individual piec~s Dr pillows are produced.
.
, ,~ .
,,~ . :
- , -': ~ :
.
Y~30 The coating mixtures are separately prepared.
'L'he ~irst and second coating syrups are prepared by mixing the various ingredients, under heating if necessary, to form a solution.
The dusting mix is prepared by simply mixing the various ingredients and until a sub-stantially homogeneous mixture is formed.
The gum centers to be coated are placed in a standard revolving coating pan. The gum pieces are dedusted using cool dry air. The first coating syrup mixed and warmed to a temperature of 120F is applied to the gum pieces. After about 2-3 minutes, the dusting mix is applied to the gum pieces coated with the first coating syrup. The gum pieces are allowed to roll for
2 minutes to absorb the dusting mix. The gum pieces are then dried by contact with gently flowing air for 2 minutes.
The abo~e coating steps are repeated until the weight of an average gum piece reaches about 90%~of the required coated weight. For example, ~if the required coated weight is 35%, 8 or 9 applications of the first coating syrup and dusting mix is needed to reach an average piece 25 weight of 1. 5 g.
After the required coating weight is attained, the coated gum pieces are tray dried and conditioned ~or 1-3 days.
.
Thereafter, the coated gum pieces are loaded on the standard revolving coating pan.
The second coating syrup is applied to the gum pieces. After l-2 minutes, the gum pieces are ~ ' .
,,' .
. .
~ 66~3 YA30 air dried for 3-4 minutes. The air is then turned off and additional coating syrup is applied as desired.
If desired, liquid flavor may be pre-mixed with the ~irst coating syrup and/or spray dried flavor may be pre-mixed with the dusting mix to impart desired flavor to the coating.
The so-coated gum pieces may then be polished and otherwise finished employing conventional means to produce sorbitol coated sugarless chewing gum having a soft chew with good sweetness and flavor release properties.
Examples 3 and 4 Sugarless coated sugarless candy, ~aving a center or core portion as shown in Table III
below and a coating as shown in Table II of Example 2, is prepared employing the ollowing procedure.
TABLE III
~n ~ a~:dy Center Amount Ingredient (Parts by Weight~
Hydrogenated starch hydrolysate syrup (78% solids, including 6~ sorbitol and 50% mannitol) 97 Sorbitol syrup 2 Malic acid Cherry Flavor 0.25 Color 0-4 , ., - . .
_18-The hydrogenated starch hydrolysate and sorbitol syrups are fed into the top of a mixiny kettle and are cooled under constant slow agitation to 330-335F. The coloring agent is added at 280-300F. The mix is dropped at 25" Hg and held under vacuum for 10 minutes. The hot mix is then transferred to a mixing table where malic acld and flavor are added with mixing. The candy mix is allowed to cool to 160-170F and is tablet~ed.
The coating is applied as described in Examples 1-2 to produce a pleasant tasting sugar-less coated sugarless canay.
In a manner similar to that described in Examples 1 and 2 any type pill or tablet or other solid shape may be coated with a sugarless coating in accordance with the present invention.
, '
The abo~e coating steps are repeated until the weight of an average gum piece reaches about 90%~of the required coated weight. For example, ~if the required coated weight is 35%, 8 or 9 applications of the first coating syrup and dusting mix is needed to reach an average piece 25 weight of 1. 5 g.
After the required coating weight is attained, the coated gum pieces are tray dried and conditioned ~or 1-3 days.
.
Thereafter, the coated gum pieces are loaded on the standard revolving coating pan.
The second coating syrup is applied to the gum pieces. After l-2 minutes, the gum pieces are ~ ' .
,,' .
. .
~ 66~3 YA30 air dried for 3-4 minutes. The air is then turned off and additional coating syrup is applied as desired.
If desired, liquid flavor may be pre-mixed with the ~irst coating syrup and/or spray dried flavor may be pre-mixed with the dusting mix to impart desired flavor to the coating.
The so-coated gum pieces may then be polished and otherwise finished employing conventional means to produce sorbitol coated sugarless chewing gum having a soft chew with good sweetness and flavor release properties.
Examples 3 and 4 Sugarless coated sugarless candy, ~aving a center or core portion as shown in Table III
below and a coating as shown in Table II of Example 2, is prepared employing the ollowing procedure.
TABLE III
~n ~ a~:dy Center Amount Ingredient (Parts by Weight~
Hydrogenated starch hydrolysate syrup (78% solids, including 6~ sorbitol and 50% mannitol) 97 Sorbitol syrup 2 Malic acid Cherry Flavor 0.25 Color 0-4 , ., - . .
_18-The hydrogenated starch hydrolysate and sorbitol syrups are fed into the top of a mixiny kettle and are cooled under constant slow agitation to 330-335F. The coloring agent is added at 280-300F. The mix is dropped at 25" Hg and held under vacuum for 10 minutes. The hot mix is then transferred to a mixing table where malic acld and flavor are added with mixing. The candy mix is allowed to cool to 160-170F and is tablet~ed.
The coating is applied as described in Examples 1-2 to produce a pleasant tasting sugar-less coated sugarless canay.
In a manner similar to that described in Examples 1 and 2 any type pill or tablet or other solid shape may be coated with a sugarless coating in accordance with the present invention.
, '
Claims (22)
1. A sugarless coated comestible comprising a center portion coated with a sugarless coating comprising a normally sweet hygroscopic material in crystalline form selected from the group consisting of sorbitol, mannitol, or hydrogenated starch hydrolysate, the sorbitol being present in an amount within the range of about 45 to about 90% by weight of the coating.
2. The sugarless coated comestible as defined in claim 1 wherein said sugarless coating further includes a film-form-ing agent and a binder for imparting cohesivity to the coating ingredients.
3. The sugarless coated comestible as defined in claim 2 wherein said coating further includes one or more anti-sticking agents and dispersing agents.
4. The sugarless coated comestible as defined in claim 1 wherein said sugarless coating also includes mannitol.
5. The sugarless coated comestible as defined in claim 2 wherein said film-forming agent is gelatin, methyl cellulose, hydroxy-propyl cellulose, ethyl cellulose, hydroxyethyl cellu-lose, and/or carboxymethyl cellulose.
6. The sugarless coated comestible as defined in claim 2 wherein said binder for imparting cohesivity to the coating ingredients is gum arabic, xanthan gum, gum tragacanth, tapioca dextrin, or modified food starch.
7. The sugarless coated comestible as defined in claim 3 wherein said anti-sticking agent is calcium carbonate, talc, or magnesium trisilicate.
8. The sugarless coated comestible as defined in claim 3 wherein said dispersing agent is titanium dioxide.
9. The sugarless coated comestible as defined in claim 1 wherein said center portion is chewing gum.
10. The sugarless coated comestible as defined in claim 1 wherein said center portion is candy.
11. The sugarless coated comestible as defined in claim 1 wherein said center portion is a pill or tablet for medici-nal or therapeutic purposes.
12. The sugarless coated comestible as defined in claim 1 wherein said center portion is chewing gum and said coating is comprised of sorbitol as said hygroscopic material, gum arabic as a binder, gelatin as a film-forming agent, calcium carbonate as an anti-sticking-diluent compound, titanium di-oxide as a dispersing agent and mannitol as a moisture absorb-ing agent.
13. The sugarless coated comestible as defined in claim 12 wherein said center portion is sugarless chewing gum.
14. A method for the preparation of a sugarless coated comestible as defined in claim 1 which comprises the steps of applying to said center portions a first coating syrup compris-ing an aqueous solution of normally sweet hygroscopic material and applying to said so-treated center portions a coating dust-ing mix comprising said normally sweet hygroscopic material in dry form, at least a portion of said dry hygroscopic material being absorbed on the first coating syrup applied -to said center portions to form a coating on said center portions.
15. The method as defined in claim 14 wherein said steps of applying said first coating syrup and then applying said coating dusting mix are repeated, as necessary, to build up a coating of desired thickness on the center portions.
16. The method as defined in claim 14 further includ-ing the step of applying a second coating syrup to said center portions previously coated with said first coating syrup and said coating dusting mix, said second coating syrup comprising said normally sweet hygroscopic material and serving to smooth out and providing a shine to the coating of said normally sweet hygroscopic material previously applied to said center portions.
17. The method as defined in claim 14 wherein said first coating syrup contains a binder and a film-forming agent, and said coating dusting mix contains a moisture absorbing agent, an anti-sticking agent, and a dispersing agent.
18. The method as defined in claim 14 wherein said first coating syrup comprises liquid sorbitol, gum arabic solu-tion and gelatin solution, and said coating dusting mix com-prises sorbitol powder, mannitol powder, calcium carbonate and titanium dioxide.
19. The method as defined in claim 16 wherein said second coating syrup comprises in addition to said normally sweet hygroscopic material, a moisture absorbing agent, an anti-sticking compound, a dispersing agent and water.
20. The method as defined in claim 19 wherein said second coating syrup is comprised of liquid sorbitol, manni-tol powder, calcium carbonate, titanium dioxide and water.
21. The method as defined in claim 14 wherein said center portion comprises chewing gum, candy, or pills or tab-lets for medicinal or therapeutic purposes.
22. The method as defined in claim 14 wherein said center portion is sugarless chewing gum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000355193A CA1166963A (en) | 1980-07-02 | 1980-07-02 | Sugarless coating for chewing gum and confections and method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000355193A CA1166963A (en) | 1980-07-02 | 1980-07-02 | Sugarless coating for chewing gum and confections and method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1166963A true CA1166963A (en) | 1984-05-08 |
Family
ID=4117317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000355193A Expired CA1166963A (en) | 1980-07-02 | 1980-07-02 | Sugarless coating for chewing gum and confections and method |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1166963A (en) |
-
1980
- 1980-07-02 CA CA000355193A patent/CA1166963A/en not_active Expired
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4238510A (en) | Sugarless coating for chewing gum and confections and method | |
| US4317838A (en) | Method for applying sugarless coating to chewing gum and confections | |
| US4250195A (en) | Method for applying soft flexible sugar coating to fresh chewing gum and coated chewing gum product | |
| US4753790A (en) | Sorbitol coated comestible and method of preparation | |
| GB2079129A (en) | Sugarless coating for comestibles and method | |
| US4828845A (en) | Xylitol coated comestible and method of preparation | |
| US4786511A (en) | Coatings for chewing gums containing gum arabic and a soluble calcium salt | |
| AU772873B2 (en) | Comestible coating process using hydrogenated isomaltulose mixture | |
| CA2270992C (en) | Coated confectionary products and methods of manufacturing same | |
| EP0415656B1 (en) | Production of sorbitol coated comestible | |
| EP0228999A2 (en) | Coatings for chewing gums containing gum arabic and a soluble calcium salt | |
| GB2115672A (en) | Method for applying sugarless coating to chewing gum, confections, pills or tablets | |
| WO2003007727A1 (en) | Use of powdered gum in making a coating for a confection | |
| JPH09502615A (en) | Chewing gum pellets with hard coating containing erythritol | |
| AU730280B2 (en) | Syrups and comestible coatings made therefrom containing an emulsion | |
| WO1991009989A1 (en) | A method for applying a hard coating on cores of adible or chewable material and coated material obtained by the method | |
| EP0229594A2 (en) | Polyvinylprolidone-containing coating for comestibles | |
| CA1166963A (en) | Sugarless coating for chewing gum and confections and method | |
| CA1186548A (en) | Method for applying sugarless coating to chewing gum and confections | |
| IE49851B1 (en) | Sugarless coating for comestibles and preparative method therefor | |
| IE53364B1 (en) | Improved method for applying sugarless coating to chewing gum and confections | |
| JPH0218048B2 (en) | ||
| FR2522250A1 (en) | Applying sugar-free coating to chewing gum and sweets - by coating with aq. soln. of sweet hygroscopic cpd. and then with powder of the cpd. | |
| AU772815B2 (en) | Coated confectionary products and methods of manufacturing same | |
| BE892322A (en) | Applying sugar-free coating to chewing gum and sweets - by coating with aq. soln. of sweet hygroscopic cpd. and then with powder of the cpd. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 20010508 |