CA1179884A - Sugar-containing chewing gum having smooth texture and long-lasting sweetness - Google Patents
Sugar-containing chewing gum having smooth texture and long-lasting sweetnessInfo
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- CA1179884A CA1179884A CA000375207A CA375207A CA1179884A CA 1179884 A CA1179884 A CA 1179884A CA 000375207 A CA000375207 A CA 000375207A CA 375207 A CA375207 A CA 375207A CA 1179884 A CA1179884 A CA 1179884A
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- recrystallized
- chewing gum
- syrup
- sweeteners
- mixture
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Abstract
Abstract SUGAR-CONTAINING CHEWING GUM HAVING
SMOOTH TEXTURE AND LONG-LASTING SWEETNESS
An improved sugar-containing chewing gum is provided which has long-lasting sweetness, soft and smooth consistency, an amorphous bite through and enhanced flavor and is non-sticky, and is formed of gum base, a premixed recrystallized combination of liquid and solid sweeteners which preferably include high fructose syrup alone or together with liquid glucose, corn syrup, sorbitol syrup and/or invert sugar in combination with sucrose or sorbitol and water, and flavors, softeners, and other conventional chewing gum ingredients.
The above chewing gum formulation will have a short nougat-like or fondant-like structure and is particularly suitable as a non-stick bubble gum which does not stick to its wrapper.
SMOOTH TEXTURE AND LONG-LASTING SWEETNESS
An improved sugar-containing chewing gum is provided which has long-lasting sweetness, soft and smooth consistency, an amorphous bite through and enhanced flavor and is non-sticky, and is formed of gum base, a premixed recrystallized combination of liquid and solid sweeteners which preferably include high fructose syrup alone or together with liquid glucose, corn syrup, sorbitol syrup and/or invert sugar in combination with sucrose or sorbitol and water, and flavors, softeners, and other conventional chewing gum ingredients.
The above chewing gum formulation will have a short nougat-like or fondant-like structure and is particularly suitable as a non-stick bubble gum which does not stick to its wrapper.
Description
1.~79~ YA35 SUGAR-CONTAINING CHEWING GUM HAVING
. .
SMOOTH TEXTURE AND LONG-LASTING SWEETNESS
The present invention relates to a lony-lasting sugar-containing chewing gum, .including sugar-containing bubble gum, which has a soft non-sticky short nougat-like or fondant-like structure formed of gum base and a premixed combination of liquid and solid sweeteners which preferably include a recrystalli.zed mixture of fructose and sucrose, and to a method Por forming such chewing gum.
One type of soft bubble gum contains a relatively large amount of water to give the gum a juicy taste and sot consistency and is packaged in a unique manner 2U so that the water is retained in the bubble gum even during storage.
~nother type of soft bubble gum makes use of a relatively large amount of a polyisobutylene gum base in place of a natural rubber or styrene-butadiene rubber,and sugar, corn syrup and corn syrup ' 3 179~1 YA35 solids and is free of binders such as dextrins to provide an initial soft discontinuous structure which upon chewi.ng converts to a continuous structure suitable for blowing bubbles. However, such gum has been ~ound to stick to its wrap especially during the warm seasons.
In accordance with the present invention, there is provided an improved sugar-containiny chewing gum which is non-sti.cky, has a short . nougat-like or Eondant-like structure, a lona-lasting sweetness, a so~t and smooth cons.istency, an . amorphous bite through and enhanced ~lavor, and is lS formed of gum base, a premixed recrystallized combination o~ at least two sweeteners, including ~ solid and liquid sweeteners,which pre~erably include sucrose and/or sorbitol and/or hydrogf.~nated . 20 starch h~drolysate, and high Eructose syrup alone or together with liquid ylucose, hydro-genated starch hydrolysate syrup, corn syrup, sorb~itol syrup and/or invert sugar, in the recrystallized mixture, and flavors, softeners and other conventional chewing gum ingredients. Th-above chewing gum is particularly suitable as a . bubble gum.
It is essential that the liquid and solid sweeteners mentioned above comprise a preformed combination of a particulate solid sweetener particles of whlch are coated with a syrup sweetener ~ YA35 _3-and which mixture ha~ been heated, dried to a homogeneous mass, and then cooled to recrystallize the mass into an amorphous solid. The recrysta:l-lized sweeteners impart a soft smooth consistency and texture to the chewing gum, similar to that found in nougat-type or fondanl:-type candies and non-stick properties as well.
Furthermore, -the above premixed combination of sweeteners may comprise a so-called "dry fondant"
mix formecl of ~he above mentioned sweeteners which is reconstituted with water and then added to the gum base and other chewing gum ingredients to form the chewing gum of the invention.
In acldition, it has also been Eound ~lat the sweetening power of each of fructose alone and sucrose alone is enhanced ~y employing one in preformed combination with the other.
The preferred chewing gum of the invention comprises a sugar-containing ch~wing gum which includes gum base in an amount ~!7ithin the range of from about 12 to about 40% a.~e preferably from about 15 to about 35% by weight of the chewiny gum, which includes a preformed recrystallized combination of liquid and solid sweeteners comprising from about 40 to about 85~, and preferably from about 60 to about 80% by weight o the chewing gum.
The preformed sweetener com~ination will comprise solid sweeteners, such as sucrose, lactose, maltose, sorbitol, fructose, dextrose, arabinose, xylose, ribose, mannose, galactose, hydrogenated starch hydrolysate, or mixtures o two or more of the foregoing, and liquid sweeteners, such as any of the above dissolved in water, such as corn syrup, ~ Y~35 ~3a-sorbitol syrup, fructose syrup, invert syrup, glucose syrup, hydroyenated starch syruDs, and the like. The above syrups will preferably contain from about 50 to about 99% by weight solids and 5 preferably from about 70 to about 90% by weight solids. The solids and liquids will be employed in the preEormed sweetener combination in a weight ratio to each other (solids:liquids) of within the range Pf from about 1:1 to about 30:1 and preferably from about 2:1 to about 19:1. While not wanting to be bound by any ~eory, it is keliev6d that upon pre-nuxin~ of ~he solid sweeteners and liquid sweeteners, the crystals of solid sweetener, such as crystals of sugar, are reduced in size, becoming more round, more smooth and slippery, and thereby contributing to the soft easy bite through and fondant structure of the chewing gum. This is indeed surprising and unexpected inasmuch as this effect is opposite to the usual behavior of powdered crystals added to water wherein there is a~ apparent coarsening effect due to preferential sol~bility of fine crystals.
The finished chewing gu~ containing the small smooth Particles of sweetener coated with liquid sweetener in accordance with the present invention is not only soft and ~asy to break apart, but is non~sticky as well, is easy to package and just as easy to unwrap.
~ YA35 Particularly pre~erred preformed sweetener combinations wherein a solid sweetener is coated with a syrupy sweetener, comprise ~rom about 35 to about 95% sucrose (or sucrose dissolved in water) as the solid sweetener and from about 5 to about 50~ high fructose syxup (containing from about 40 to about 90% fructose), alone or in combina-tion with from about 1 to about 30% liquid glucose, from about 1 to about 30% corn syrup, from a~out 1 to about 25~ invert sugar, all of the above % being based on the weight of the preformed combination of solid and li~uid sweeteners. In such preferred combinations, the solid sweetener will be employed in a weight ratio to the liquld sweetener of within the range of from about 1 1 to about 30:1.
The hydrogenated starch syrup also re~erred to as hydrogenated starch hydrolysates, which may be employed herein may include those disclosed in Reissue Patent No. 26,959 or U. S. Pa-tent No.
3,556 ~lI as well as various hydrogenated glucose syrups and/or powders which contain sorbitol, hydrogenated disaccharides, hydrogenated tri- to hexa-saccharides, and hydrogenated higher poly-saccharides, or mixtures of any two or more ofthe above.
The hydrogenated glucos~ syrups ancl/or powders may be produced by catalytic hydrogenation of standard glucose syrups (acid and/or engyme converted) to the point where all the glucose end groups of the saccharides are reduced to alcohols, that is, dextrose end groups to sorbitol end groups. In the case o~ hydrogenated glucose ~ ~ 79~1 YA35 ._5_ syrups, the total solids are made of from about 4 to about 30% sorbikol, from about 5 to about 65%
hydrogenatecl disaccharides (that is, maltitol~, from about 15 to about 75~ tri-~ to hepta-hydroyenated saccharides, and from about 10 -to about 65~ hydro-genated saccharides higher than hepta.
Exa,mples of particularly suitable hydrogenated starch hydrolysates include from about 6 to about 10 sorbitol, from about 25 to about 55~ hydrogenated disaccharides, from about 20 to about 40% hydrogenated tri- to hepta-saccharides, and from about 15 to about 30% hydrogenated saccharides higher than hepta.
Another example of suitable hydrogenated starch hydrolysates include from about 8 to about 20 sorbitol, from about 5 to about 15% hydrogenated dis~acch~arides,and from about 2 to about 75~ hydro-~ena,~ed tri- tc pe~ta-saccharide~.
Particularly preferred are hydrogenated starah hydrolysates o the following compositions.
20 ' Parts by Wei~ht Sorbitol 10.5 17 15 Hydrogenated disaccharides7.5 13 10 Hydrogenated tri- to penta-saccharides 20 70 Hydrogenated saccharides higher than penta and higher saccharide alcohols 62 Y~35 ~ 6-Par_s by Weight Sorbitol 5-8 6-8 6-8 5-8 Hydrogenated disaccharides 50 58 40-45 25-30 25-58 Hydrogenated tri- to hexa-saccharides 20-2!; 25-30 35-40 20-40 Hydrogenated saccharides higher than hexa 15-20 ~0-25 25-30 15-30 The hydrogena-ted starch hydrolysate as described above may be employed as a subs-titu-te ox corn syrup, fructose syrup or other plasticizer or so~tener, suyax and even sugar alcohols.
The chewing gum will include a relatively water-insoluble, water-impenetrable gum base in an amount ranging from about 8 to about 50%, and preferably from about 15 to 40% by weight of the chewing gum composition.
In general, the gum base is prepared by heating and blending various ingredien-ts, such as, natural gum, synthetic resins, waxes, plastici2ers, etc., in a manner well known in the art. Typical examples of the ingredients found in a chewing gum base are masticatory substances of vegetable origin such as chicle, crown gum, nispero, rosidinha, jelutong, pendare, perillo, niger gutta, tunu, etc., masticatary substances of synthetic origin, such as butadiene-styrene polymer, isobutylene-isoprene copolymer, petroleum wax, polyethylene,polyisobutylene, polyvinylacetate, etc., 1 ~ 7 ~ YA35 plasticizerg, such as lanolin, stearic acid, sodium stearate, potassium stearate, etc., antioxidants, such as, butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate.
S The water-insoluble gum base may consist of any of the various bases disclosed for example in U. S. Patents Nos. 3,052,552 and 2,197,719.
Typical ingredients included in gurn base compositions are th.e following:
Base I Parts y Ester gum 88 Rubber latex solids 10 Lecithin 2 Base II
Chicle 30 Jelutong . 60 Gutta soh 8 Lecithin 2 Base III
Partially oxidized chicle98 Leci-thin 2 Base IV
Jelutong (dry) 80 Gutta siak 18 Lecithin 2 The chewing gum may also include flavoring, such as sour or fruit flavoring or non-acid or mint flavoring in an amount ranging from about 0.3 to about 2.0% by weight, and preferably from about ~ ~79~4 YA35 0.5 to about 1.2% by weight of the final gum product.
The flavoring may comprise synthetic flavors and oils derived from plants, leaves, flowers, frui-t, etc. Representative flavor oils of this type include acids such as adipic, succinic and fumaric acid, citrus oils such as lemon oil, orange oil, lime oil, grapefruit oil, fruit essences such as apple essence, pear essence, peach essence, straw-berry essencej apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence, as well as the following essential oils: peppermin-t oil, spearmint oil, mixtures of peppermint oil and spearmint oil, clove oil, ba~r oil/ anise oil, eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, oil of nutmeg, oil of sage, oil of bitter almonds, cassia oil, and methylsalicylate (oil of wintergreen). Various synthetic flavo~s, such as mixed fruit, may also be incorporated in the chewing gum with or without conventional preservatives.
The chewing gum of the invention may also include a natural sugar including any of those set out hereinbefore in the listing of solid sweeteners employed in the preformed combination, as well as a non-sugar or artificial sweetener employed in conjunc-tion with the preformed sweetener combination.
Examples of artificial sweeteners (also referred to as non-sugar sweeteners or sugar substitutes), which may be employed herein include poorly or readily water-soluble sweeteners, such as the free acid form of saccharin, sodium,calcilm or ammonium saccharin salts, dihydrochalcones, glycyrrhizin, dipotassium glycyrrhizin, glycyrrhizic acid ammonium salt, L-aspartyl-L-phenylalanine methyl ester, the sddium salt or potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide (Ace-sulfame-K) as well as Stevia rebaudiana (Stevioside), Richardella dulcifica (Miracle Berry), Dioscoreo-~yllum cumminsii (Serendipity Berry), free cyclamic __ salts, and the like, or mixtures of any two or more of the above.
The chewing gum of the invention may also contain conventional ester gums, polydextrose, fillers, such as calcium carbonate, and texturizers, such as hydrated alumina, plasticizers, softeners or emulsifiers, such as lecithin, fatty acids, glycerin, glyceryl monostearate, hydrogenated vegetable oils, sorbitan monostearate, tallow, isomaltitol, propylene glycol, F.D.~C. coloring agents, and other conventional chewing gum addi-tives as will be apparent to those skilled in the art.
The chewing gum of the invention may be prepared by the following procedure.
The preformed recrystallized sweetener combination i5 first prepared by heating a mixture o the solid sweetener (e.g., powdered sugars or liquid sugars in water) and the liquid sweetener (e.g., hiyh fructose syrup, liquid glucose, corn syrup, invert sugar, or a mixture of two or more of the above) at a temperature within the range of from about 200 to about 260F, and preferably from * Trade Mark .
~ ~7~4 YA35 ~ 10--abou-t 230 to about 250F, with or without stirriny, to form a homogeneous mass, and then cooling the homogeneous mass, for example, by expo.sing to ambient air or a cooled surface. One or more conventional techniques are employed, such as seeding or s-tirring to cause the sweeteners to recrystallize and form an amorphous mass.
As indicated, reconstituted "dry fondant"
mix may also be emplcyed.
The chewiny gum is prepared by mixing melted gum base (heated at, for example, 160-175F) and color, adding about one-third of the preformed sweetener combination and mixing for 1 to 3 minutes, adding a second one-third portion of preformed sweetener combination to the mixture and mixing for 1-2 minutes, adding softener and moisture retaining substance, such as corn syrup solids, and mixing ~or 1-2 minutes, adding softener, such as lecithin, and flavor, and mixing for 1-2 minutes, ancl then adding the remaining portion of preformed sweetener combination with stirring, and then optionally adding spray-dried flavor and mixing the entire mass for 2 to 5 minutes.
If desired, the above may be mixed-with one or more easily extractable water-soluble sweeteners, such as na1:ural sugar, soluble saccharin salts, aspar*ame, Ace~sulfame-R, water-soluble food acid and/or flavo~s. The resulting mix is then formed into sticks or tablets of chewing gum employing conventional techniques.
~. YA35 ~ 11--Preferred chewing gums in accordance with the p.resent invention will have the following composition:
5 In ~ Parts by Weight Gum base 12 to 35 Preormed sweetener comblna-tion A. Solid sweetener 20 to 85 . Powd~red sugar B~ Liquid~;
High fructose syrup (40 - 90~ solids) 0 to 50 Liquid glucose 0 to 50 Invert sugar 0 to 50, Flavor 0.2 to 1.5 Lecithin 0 to 1 Corn syrup solids to 15 Glycerin 0 to 2 l.~79~ YA35 , The following Examples illus-trate preferred embodiments of the present invention without, however, limiting the same thereto. All temperatures are expressed in F.
s Ex~
A chewing gum is prepared from the following ingredients:
. Part ~ Wei~
10 ~um base 16.8 Preformed sweetener combination 70 A. Solids Sucrose 45 B. I.iquid 25 High fructose syrup ( 70% solids) 25 Liquid glucose ( 80% solids) 20 Invert s1~,ar ( 70~ solids) 25 20 Flavor 0.8 Color 0.2 Corn syrup solids 8 Lecithin 0.4 The solids (A) and liquids (B) are mixed together and heated to 240F with constant agitation to form a homogeneous mass.
The homogeneous mass is allowed to cool by exposure to ambient air for 20 minutes to cause the sweetener solids to recrystalli~e and form an amorphous mass.
YA~5 -13- ~79~
The gum base is melted (L60-175F) and placed in a pre-heated standard dough mixer equipped with sigma blades. Color is added and mixed for 3-4 minutes. About one-third of the preformed amorphous sweetener mass is added and mixed for 1-3 minutes. Thereafter, another one-third portion of preformed amorphous sweetener mass is added and mixed for 2-3 minutes. The Maltrin is added and mixed for 1-2 rninutes followed immediately with lecithin and flavor and mixed for about 2~3 minutes. The remaining preformed amorphous sweetener mass is added and the mixture mixed fox 2-5 minutes.
The chewing gum prepared above is found to have a pleasant sweet taste, good softness retention, a smooth texture and amorphous bite~through and enhanced flavor and non-stick properties as well.
Examples 2 and 3 Sugarless chewing gums are prepared from the following ingredients employing the procedure outlined in Example 1.
Parts by Weiyht Ex. 2 Ex. 3 Gum base 20 22 25 Preformed sweetener combination 70 70 A. Solids Sorbitol 45 0 Hydrogenated starch hydrolysate 0 45 B. Liquid Sorbitol syrup 25 Hydrogenated starch hydrolysate syrup 0 25 * Trade Mark ~ ~ 7 9 ~ 35 Parts by Weight Ex. 2 Ex. 3 Flavor 0.8 0.8 Color 0.2 0.2 5 Corn syrup solids 8 8 Lecithin 0.4 0.4 The Examples 2 and 3 chewing gums are found to have a pleasant sweet taste, good softness retention, smooth and amorphous bite through and enhanced flavor, and non-stick properties as well.
. .
SMOOTH TEXTURE AND LONG-LASTING SWEETNESS
The present invention relates to a lony-lasting sugar-containing chewing gum, .including sugar-containing bubble gum, which has a soft non-sticky short nougat-like or fondant-like structure formed of gum base and a premixed combination of liquid and solid sweeteners which preferably include a recrystalli.zed mixture of fructose and sucrose, and to a method Por forming such chewing gum.
One type of soft bubble gum contains a relatively large amount of water to give the gum a juicy taste and sot consistency and is packaged in a unique manner 2U so that the water is retained in the bubble gum even during storage.
~nother type of soft bubble gum makes use of a relatively large amount of a polyisobutylene gum base in place of a natural rubber or styrene-butadiene rubber,and sugar, corn syrup and corn syrup ' 3 179~1 YA35 solids and is free of binders such as dextrins to provide an initial soft discontinuous structure which upon chewi.ng converts to a continuous structure suitable for blowing bubbles. However, such gum has been ~ound to stick to its wrap especially during the warm seasons.
In accordance with the present invention, there is provided an improved sugar-containiny chewing gum which is non-sti.cky, has a short . nougat-like or Eondant-like structure, a lona-lasting sweetness, a so~t and smooth cons.istency, an . amorphous bite through and enhanced ~lavor, and is lS formed of gum base, a premixed recrystallized combination o~ at least two sweeteners, including ~ solid and liquid sweeteners,which pre~erably include sucrose and/or sorbitol and/or hydrogf.~nated . 20 starch h~drolysate, and high Eructose syrup alone or together with liquid ylucose, hydro-genated starch hydrolysate syrup, corn syrup, sorb~itol syrup and/or invert sugar, in the recrystallized mixture, and flavors, softeners and other conventional chewing gum ingredients. Th-above chewing gum is particularly suitable as a . bubble gum.
It is essential that the liquid and solid sweeteners mentioned above comprise a preformed combination of a particulate solid sweetener particles of whlch are coated with a syrup sweetener ~ YA35 _3-and which mixture ha~ been heated, dried to a homogeneous mass, and then cooled to recrystallize the mass into an amorphous solid. The recrysta:l-lized sweeteners impart a soft smooth consistency and texture to the chewing gum, similar to that found in nougat-type or fondanl:-type candies and non-stick properties as well.
Furthermore, -the above premixed combination of sweeteners may comprise a so-called "dry fondant"
mix formecl of ~he above mentioned sweeteners which is reconstituted with water and then added to the gum base and other chewing gum ingredients to form the chewing gum of the invention.
In acldition, it has also been Eound ~lat the sweetening power of each of fructose alone and sucrose alone is enhanced ~y employing one in preformed combination with the other.
The preferred chewing gum of the invention comprises a sugar-containing ch~wing gum which includes gum base in an amount ~!7ithin the range of from about 12 to about 40% a.~e preferably from about 15 to about 35% by weight of the chewiny gum, which includes a preformed recrystallized combination of liquid and solid sweeteners comprising from about 40 to about 85~, and preferably from about 60 to about 80% by weight o the chewing gum.
The preformed sweetener com~ination will comprise solid sweeteners, such as sucrose, lactose, maltose, sorbitol, fructose, dextrose, arabinose, xylose, ribose, mannose, galactose, hydrogenated starch hydrolysate, or mixtures o two or more of the foregoing, and liquid sweeteners, such as any of the above dissolved in water, such as corn syrup, ~ Y~35 ~3a-sorbitol syrup, fructose syrup, invert syrup, glucose syrup, hydroyenated starch syruDs, and the like. The above syrups will preferably contain from about 50 to about 99% by weight solids and 5 preferably from about 70 to about 90% by weight solids. The solids and liquids will be employed in the preEormed sweetener combination in a weight ratio to each other (solids:liquids) of within the range Pf from about 1:1 to about 30:1 and preferably from about 2:1 to about 19:1. While not wanting to be bound by any ~eory, it is keliev6d that upon pre-nuxin~ of ~he solid sweeteners and liquid sweeteners, the crystals of solid sweetener, such as crystals of sugar, are reduced in size, becoming more round, more smooth and slippery, and thereby contributing to the soft easy bite through and fondant structure of the chewing gum. This is indeed surprising and unexpected inasmuch as this effect is opposite to the usual behavior of powdered crystals added to water wherein there is a~ apparent coarsening effect due to preferential sol~bility of fine crystals.
The finished chewing gu~ containing the small smooth Particles of sweetener coated with liquid sweetener in accordance with the present invention is not only soft and ~asy to break apart, but is non~sticky as well, is easy to package and just as easy to unwrap.
~ YA35 Particularly pre~erred preformed sweetener combinations wherein a solid sweetener is coated with a syrupy sweetener, comprise ~rom about 35 to about 95% sucrose (or sucrose dissolved in water) as the solid sweetener and from about 5 to about 50~ high fructose syxup (containing from about 40 to about 90% fructose), alone or in combina-tion with from about 1 to about 30% liquid glucose, from about 1 to about 30% corn syrup, from a~out 1 to about 25~ invert sugar, all of the above % being based on the weight of the preformed combination of solid and li~uid sweeteners. In such preferred combinations, the solid sweetener will be employed in a weight ratio to the liquld sweetener of within the range of from about 1 1 to about 30:1.
The hydrogenated starch syrup also re~erred to as hydrogenated starch hydrolysates, which may be employed herein may include those disclosed in Reissue Patent No. 26,959 or U. S. Pa-tent No.
3,556 ~lI as well as various hydrogenated glucose syrups and/or powders which contain sorbitol, hydrogenated disaccharides, hydrogenated tri- to hexa-saccharides, and hydrogenated higher poly-saccharides, or mixtures of any two or more ofthe above.
The hydrogenated glucos~ syrups ancl/or powders may be produced by catalytic hydrogenation of standard glucose syrups (acid and/or engyme converted) to the point where all the glucose end groups of the saccharides are reduced to alcohols, that is, dextrose end groups to sorbitol end groups. In the case o~ hydrogenated glucose ~ ~ 79~1 YA35 ._5_ syrups, the total solids are made of from about 4 to about 30% sorbikol, from about 5 to about 65%
hydrogenatecl disaccharides (that is, maltitol~, from about 15 to about 75~ tri-~ to hepta-hydroyenated saccharides, and from about 10 -to about 65~ hydro-genated saccharides higher than hepta.
Exa,mples of particularly suitable hydrogenated starch hydrolysates include from about 6 to about 10 sorbitol, from about 25 to about 55~ hydrogenated disaccharides, from about 20 to about 40% hydrogenated tri- to hepta-saccharides, and from about 15 to about 30% hydrogenated saccharides higher than hepta.
Another example of suitable hydrogenated starch hydrolysates include from about 8 to about 20 sorbitol, from about 5 to about 15% hydrogenated dis~acch~arides,and from about 2 to about 75~ hydro-~ena,~ed tri- tc pe~ta-saccharide~.
Particularly preferred are hydrogenated starah hydrolysates o the following compositions.
20 ' Parts by Wei~ht Sorbitol 10.5 17 15 Hydrogenated disaccharides7.5 13 10 Hydrogenated tri- to penta-saccharides 20 70 Hydrogenated saccharides higher than penta and higher saccharide alcohols 62 Y~35 ~ 6-Par_s by Weight Sorbitol 5-8 6-8 6-8 5-8 Hydrogenated disaccharides 50 58 40-45 25-30 25-58 Hydrogenated tri- to hexa-saccharides 20-2!; 25-30 35-40 20-40 Hydrogenated saccharides higher than hexa 15-20 ~0-25 25-30 15-30 The hydrogena-ted starch hydrolysate as described above may be employed as a subs-titu-te ox corn syrup, fructose syrup or other plasticizer or so~tener, suyax and even sugar alcohols.
The chewing gum will include a relatively water-insoluble, water-impenetrable gum base in an amount ranging from about 8 to about 50%, and preferably from about 15 to 40% by weight of the chewing gum composition.
In general, the gum base is prepared by heating and blending various ingredien-ts, such as, natural gum, synthetic resins, waxes, plastici2ers, etc., in a manner well known in the art. Typical examples of the ingredients found in a chewing gum base are masticatory substances of vegetable origin such as chicle, crown gum, nispero, rosidinha, jelutong, pendare, perillo, niger gutta, tunu, etc., masticatary substances of synthetic origin, such as butadiene-styrene polymer, isobutylene-isoprene copolymer, petroleum wax, polyethylene,polyisobutylene, polyvinylacetate, etc., 1 ~ 7 ~ YA35 plasticizerg, such as lanolin, stearic acid, sodium stearate, potassium stearate, etc., antioxidants, such as, butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate.
S The water-insoluble gum base may consist of any of the various bases disclosed for example in U. S. Patents Nos. 3,052,552 and 2,197,719.
Typical ingredients included in gurn base compositions are th.e following:
Base I Parts y Ester gum 88 Rubber latex solids 10 Lecithin 2 Base II
Chicle 30 Jelutong . 60 Gutta soh 8 Lecithin 2 Base III
Partially oxidized chicle98 Leci-thin 2 Base IV
Jelutong (dry) 80 Gutta siak 18 Lecithin 2 The chewing gum may also include flavoring, such as sour or fruit flavoring or non-acid or mint flavoring in an amount ranging from about 0.3 to about 2.0% by weight, and preferably from about ~ ~79~4 YA35 0.5 to about 1.2% by weight of the final gum product.
The flavoring may comprise synthetic flavors and oils derived from plants, leaves, flowers, frui-t, etc. Representative flavor oils of this type include acids such as adipic, succinic and fumaric acid, citrus oils such as lemon oil, orange oil, lime oil, grapefruit oil, fruit essences such as apple essence, pear essence, peach essence, straw-berry essencej apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence, as well as the following essential oils: peppermin-t oil, spearmint oil, mixtures of peppermint oil and spearmint oil, clove oil, ba~r oil/ anise oil, eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, oil of nutmeg, oil of sage, oil of bitter almonds, cassia oil, and methylsalicylate (oil of wintergreen). Various synthetic flavo~s, such as mixed fruit, may also be incorporated in the chewing gum with or without conventional preservatives.
The chewing gum of the invention may also include a natural sugar including any of those set out hereinbefore in the listing of solid sweeteners employed in the preformed combination, as well as a non-sugar or artificial sweetener employed in conjunc-tion with the preformed sweetener combination.
Examples of artificial sweeteners (also referred to as non-sugar sweeteners or sugar substitutes), which may be employed herein include poorly or readily water-soluble sweeteners, such as the free acid form of saccharin, sodium,calcilm or ammonium saccharin salts, dihydrochalcones, glycyrrhizin, dipotassium glycyrrhizin, glycyrrhizic acid ammonium salt, L-aspartyl-L-phenylalanine methyl ester, the sddium salt or potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide (Ace-sulfame-K) as well as Stevia rebaudiana (Stevioside), Richardella dulcifica (Miracle Berry), Dioscoreo-~yllum cumminsii (Serendipity Berry), free cyclamic __ salts, and the like, or mixtures of any two or more of the above.
The chewing gum of the invention may also contain conventional ester gums, polydextrose, fillers, such as calcium carbonate, and texturizers, such as hydrated alumina, plasticizers, softeners or emulsifiers, such as lecithin, fatty acids, glycerin, glyceryl monostearate, hydrogenated vegetable oils, sorbitan monostearate, tallow, isomaltitol, propylene glycol, F.D.~C. coloring agents, and other conventional chewing gum addi-tives as will be apparent to those skilled in the art.
The chewing gum of the invention may be prepared by the following procedure.
The preformed recrystallized sweetener combination i5 first prepared by heating a mixture o the solid sweetener (e.g., powdered sugars or liquid sugars in water) and the liquid sweetener (e.g., hiyh fructose syrup, liquid glucose, corn syrup, invert sugar, or a mixture of two or more of the above) at a temperature within the range of from about 200 to about 260F, and preferably from * Trade Mark .
~ ~7~4 YA35 ~ 10--abou-t 230 to about 250F, with or without stirriny, to form a homogeneous mass, and then cooling the homogeneous mass, for example, by expo.sing to ambient air or a cooled surface. One or more conventional techniques are employed, such as seeding or s-tirring to cause the sweeteners to recrystallize and form an amorphous mass.
As indicated, reconstituted "dry fondant"
mix may also be emplcyed.
The chewiny gum is prepared by mixing melted gum base (heated at, for example, 160-175F) and color, adding about one-third of the preformed sweetener combination and mixing for 1 to 3 minutes, adding a second one-third portion of preformed sweetener combination to the mixture and mixing for 1-2 minutes, adding softener and moisture retaining substance, such as corn syrup solids, and mixing ~or 1-2 minutes, adding softener, such as lecithin, and flavor, and mixing for 1-2 minutes, ancl then adding the remaining portion of preformed sweetener combination with stirring, and then optionally adding spray-dried flavor and mixing the entire mass for 2 to 5 minutes.
If desired, the above may be mixed-with one or more easily extractable water-soluble sweeteners, such as na1:ural sugar, soluble saccharin salts, aspar*ame, Ace~sulfame-R, water-soluble food acid and/or flavo~s. The resulting mix is then formed into sticks or tablets of chewing gum employing conventional techniques.
~. YA35 ~ 11--Preferred chewing gums in accordance with the p.resent invention will have the following composition:
5 In ~ Parts by Weight Gum base 12 to 35 Preormed sweetener comblna-tion A. Solid sweetener 20 to 85 . Powd~red sugar B~ Liquid~;
High fructose syrup (40 - 90~ solids) 0 to 50 Liquid glucose 0 to 50 Invert sugar 0 to 50, Flavor 0.2 to 1.5 Lecithin 0 to 1 Corn syrup solids to 15 Glycerin 0 to 2 l.~79~ YA35 , The following Examples illus-trate preferred embodiments of the present invention without, however, limiting the same thereto. All temperatures are expressed in F.
s Ex~
A chewing gum is prepared from the following ingredients:
. Part ~ Wei~
10 ~um base 16.8 Preformed sweetener combination 70 A. Solids Sucrose 45 B. I.iquid 25 High fructose syrup ( 70% solids) 25 Liquid glucose ( 80% solids) 20 Invert s1~,ar ( 70~ solids) 25 20 Flavor 0.8 Color 0.2 Corn syrup solids 8 Lecithin 0.4 The solids (A) and liquids (B) are mixed together and heated to 240F with constant agitation to form a homogeneous mass.
The homogeneous mass is allowed to cool by exposure to ambient air for 20 minutes to cause the sweetener solids to recrystalli~e and form an amorphous mass.
YA~5 -13- ~79~
The gum base is melted (L60-175F) and placed in a pre-heated standard dough mixer equipped with sigma blades. Color is added and mixed for 3-4 minutes. About one-third of the preformed amorphous sweetener mass is added and mixed for 1-3 minutes. Thereafter, another one-third portion of preformed amorphous sweetener mass is added and mixed for 2-3 minutes. The Maltrin is added and mixed for 1-2 rninutes followed immediately with lecithin and flavor and mixed for about 2~3 minutes. The remaining preformed amorphous sweetener mass is added and the mixture mixed fox 2-5 minutes.
The chewing gum prepared above is found to have a pleasant sweet taste, good softness retention, a smooth texture and amorphous bite~through and enhanced flavor and non-stick properties as well.
Examples 2 and 3 Sugarless chewing gums are prepared from the following ingredients employing the procedure outlined in Example 1.
Parts by Weiyht Ex. 2 Ex. 3 Gum base 20 22 25 Preformed sweetener combination 70 70 A. Solids Sorbitol 45 0 Hydrogenated starch hydrolysate 0 45 B. Liquid Sorbitol syrup 25 Hydrogenated starch hydrolysate syrup 0 25 * Trade Mark ~ ~ 7 9 ~ 35 Parts by Weight Ex. 2 Ex. 3 Flavor 0.8 0.8 Color 0.2 0.2 5 Corn syrup solids 8 8 Lecithin 0.4 0.4 The Examples 2 and 3 chewing gums are found to have a pleasant sweet taste, good softness retention, smooth and amorphous bite through and enhanced flavor, and non-stick properties as well.
Claims (30)
1. A chewing gum having long-lasting sweetness, a soft and smooth consistency, an amorphous bite through, and non-stick properties, which comprises gum base and a pre-formed recrystallized sweetener combination comprising at least one solid natural sweetener and at least one liquid natural sweetener in a weight ratio of solid to liquid with-in the range of about 1:1 to about 30:1 said combination having been recrystallized as a mixture and dispersed in said gum base as a mixture, and one or more flavors dis-persed in said gum base.
2. The chewing gum as defined in Claim 1 wherein at least one of said sweeteners in said recrystallized mix-ture is sucrose.
3. The chewing gum as defined in Claim 1 wherein at least one of said sweeteners in the recrystallized mix-ture is high fructose syrup or fructose dispersed in water.
4. The chewing gum as defined in Claim 3 wherein said recrystallized mixture further includes liquid glu-cose, corn syrup, invert syrup or mixtures of two or more of such sweeteners.
5. The chewing gum as defined in Claim 1 wherein said recrystallized mixture comprises sucrose, and high fructose syrup.
6. The chewing gum as defined in Claim 5 wherein said recrystallized mixture further includes liquid glu-cose, corn syrup, hydrogenate starch hydrolysate, invert sugar, sorbitol syrup, or mixtures of two or more of such sweeteners.
7. The chewing gum as defined in Claim 1 wherein said recrystallized mixture comprises from about 40 to about 85% by weight of said chewing gum.
8. The chewing gum as defined in Claim 1 having a short fondant or nougat structure.
9. The chewing gum as defined in Claim 1 wherein said recrystallized mixture comprises a mixture of one or more solid sweeteners and one or more liquid sweeteners which coat said solid sweeteners.
10. The chewing gum as defined in Claim 9 wherein said solid sweetener comprises sucrose or sorbitol and said liquid sweetener comprises high fructose syrup, sor-bitol syrup, hydrogenated starch hydrolysate, corn syrup, invert sugar or mixtures of two or more thereof.
11. The chewing gum as defined in Claim 1 wherein said recrystallized mixture comprises recrystallized sor-bitol and sorbitol syrup or hydrogenated starch hydroly-sate.
12. The chewing gum as defined in Claim 1 wherein said recrystallized mixture comprises from about 35 to about 95% by weight sucrose, from about 5 to about 50% by weight high fructose syrup, from about 1 to about 30% by weight liquid glucose, from about 1 to about 30% by weight corn syrup, and from about 1 to about 25% by weight invert sugar, all of said percents being based on the weight of the recrystallized mixture.
13. A method for preparing the chewing gum as de-fined in Claim 1 which comprises treating and agitating a mixture of at least one solid natural sweetener and at least one liquid natural sweetener in a weight ratio of solid to liquid within the range of about 1:1 to about 30:1 and then cooling said mass -to cause said sweeteners to recrystallize as a homogeneous mixture and form an amorphous mass, and dispersing said amorphous mass through-out said gum base to form a sweetened chewing gum.
14. The method as defined in Claim 13 wherein a portion of said recrystallized sweetener mixture is added to said gum base, and softener and flavor are then added to said gum base, and the remainder of said recrystallized mixture is added to said gum base.
The method as defined in Claim 14 wherein said recrystallized mixture comprises sucrose and high fructose syrup, corn syrup, glucose syrup and invert syrup.
16. The method as defined in Claim 14 wherein said recrystallized mixture comprises sorbitol, hydrogenated starch hydrolysate, and sorbitol syrup.
17. A chewing gum having long-lasting sweetness, a soft and smooth consistency, an amorphous bite through, and non-stick properties, which comprises from about 8 to about 50% by weight gum base; and from about 40 to about 85% by weight of a preformed recrystallized sweetener com-bination formed of one or more solid sweeteners and one or more liquid sweeteners which coat said solid sweeteners, said combination comprising at least two natural sweeteners which have been recrystallized as a mixture, and dispersed as said recrystallized mixture in said gum base; and one or more flavors dispersed in said gum base; whereby crystals of solid sweetener in said preformed recrystallized sweet-ener combination are reduced in size, becoming more round, more smooth and slippery, due to the interaction with said liquid sweeteners present in said combination, thereby con-tributing to soft easy bite through and imparting a fondant-like structure to the chewing gum.
18. The chewing gum as definecl in Claim 17 wherein at least one of said sweeteners in said recrystallized mix-ture is sucrose.
19. The chewing gum as defined in Claim 17 wherein at least one of said sweeteners in the recrystallized mix-ture is high fructose syrup or fructose dispersed in water.
20. The chewing gum as defined in Claim 19 wherein said recrystallized mixture further includes liquid glu-cose, corn syrup, invert syrup or mixtùres of two or more of such sweeteners.
21. The chewing gum as defined in Claim 17 wherein said recrystallized mixture comprises sucrose, and high fructose syrup.
22. The chewing gum as defined in Claim 21 wherein said recrystallized mixture further includes liquid glucose, corn syrup, hydrogenate starch hydrolysate, invert sugar, sorbitol syrup, or mixtures of two or more of such sweeteners.
23. The chewing gum as defined in Claim 17 having a short fondant or nougat structure.
24. The chewing gum as defined in Claim 17 wherein said solid sweetener comprises sucrose or sorbitol and said liquid sweetener comprises high fructose syrup, sorbitol syrup, hydrogenated starch hydrolysate, corn syrup, invert sugar or mixtures of two or more thereof.
25. The chewing gum as defined in Claim 17 wherein said recrystallized mixture comprises recrystallized sor-bitol and sorbitol syrup or hydrogenated starch hydrolysate.
26. The chewing gum as defined in Claim 17 wherein said recrystallized mixture comprises from about 35 to about 95% by weight sucrose, from about 5 to about 50%
by weight high fructose syrup, from about 1 to about 30%
by weight liquid glucose, from about 1 to about 30% by weight corn syrup, and from about 1 to about 25% by weight invert sugar, all of said percents being based on the weight of the recrystallized mixture.
by weight high fructose syrup, from about 1 to about 30%
by weight liquid glucose, from about 1 to about 30% by weight corn syrup, and from about 1 to about 25% by weight invert sugar, all of said percents being based on the weight of the recrystallized mixture.
27. A method for preparing the chewing gum as de-fined in Claim 17 which comprises heating and agitating a mixture of said at least two sweeteners, one of which contains water to form a homogeneous mass, and then cool-ing said mass to cause said sweeteners to recrystallize as a homogeneous mixture and form an amorphous mass, and dispersing said amorphous mass throughout said gum base to form a sweetened chewing gum.
28. The method as defined in Claim 27 wherein a portion of said recrystallized sweetener mixture is added to said gum base, and softener and flavor are then added to said gum base, and the remainder of said recrystallized mixture is added to said gum base.
29. The method as defined in Claim 28 wherein said recrystallized mixture comprises sucrose and high fructose syrup, corn syrup, glucose syrup and invert syrup.
30. The method as defined in Claim 28 wherein said recrystallized mixture comprises sorbitol, hydrogenated starch hydrolysate, and sorbitol syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000375207A CA1179884A (en) | 1981-04-10 | 1981-04-10 | Sugar-containing chewing gum having smooth texture and long-lasting sweetness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000375207A CA1179884A (en) | 1981-04-10 | 1981-04-10 | Sugar-containing chewing gum having smooth texture and long-lasting sweetness |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1179884A true CA1179884A (en) | 1984-12-27 |
Family
ID=4119706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000375207A Expired CA1179884A (en) | 1981-04-10 | 1981-04-10 | Sugar-containing chewing gum having smooth texture and long-lasting sweetness |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1179884A (en) |
-
1981
- 1981-04-10 CA CA000375207A patent/CA1179884A/en not_active Expired
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