CA2033356C - Alitame stability in chewing gum products using rolling compounds - Google Patents
Alitame stability in chewing gum products using rolling compoundsInfo
- Publication number
- CA2033356C CA2033356C CA002033356A CA2033356A CA2033356C CA 2033356 C CA2033356 C CA 2033356C CA 002033356 A CA002033356 A CA 002033356A CA 2033356 A CA2033356 A CA 2033356A CA 2033356 C CA2033356 C CA 2033356C
- Authority
- CA
- Canada
- Prior art keywords
- alitame
- rolling compound
- gum
- product
- chewing gum
- 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 - Fee Related
Links
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 title claims abstract description 96
- 239000004377 Alitame Substances 0.000 title claims abstract description 96
- 235000019409 alitame Nutrition 0.000 title claims abstract description 96
- 108010009985 alitame Proteins 0.000 title claims abstract description 96
- 150000001875 compounds Chemical class 0.000 title claims abstract description 62
- 238000005096 rolling process Methods 0.000 title claims abstract description 62
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 57
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 55
- 239000000203 mixture Substances 0.000 claims abstract description 48
- 239000004615 ingredient Substances 0.000 claims abstract description 27
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 22
- 230000015556 catabolic process Effects 0.000 claims abstract description 17
- 238000006731 degradation reaction Methods 0.000 claims abstract description 17
- 229920001223 polyethylene glycol Polymers 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 239000000454 talc Substances 0.000 claims description 11
- 229910052623 talc Inorganic materials 0.000 claims description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 239000004067 bulking agent Substances 0.000 claims description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 3
- 235000010216 calcium carbonate Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000012222 talc Nutrition 0.000 claims 2
- 235000003599 food sweetener Nutrition 0.000 description 24
- 239000003765 sweetening agent Substances 0.000 description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 23
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 14
- 229930195725 Mannitol Natural products 0.000 description 14
- 239000000594 mannitol Substances 0.000 description 14
- 235000010355 mannitol Nutrition 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 12
- 238000009472 formulation Methods 0.000 description 10
- 108010011485 Aspartame Proteins 0.000 description 9
- 239000000605 aspartame Substances 0.000 description 9
- 235000010357 aspartame Nutrition 0.000 description 9
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 9
- 229960003438 aspartame Drugs 0.000 description 9
- 235000011187 glycerol Nutrition 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 5
- 239000000306 component Substances 0.000 description 5
- 239000000600 sorbitol Substances 0.000 description 5
- 235000010356 sorbitol Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- 239000011159 matrix material Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000001993 wax Substances 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000013270 controlled release Methods 0.000 description 2
- 238000010410 dusting Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920001971 elastomer Polymers 0.000 description 2
- 239000000806 elastomer Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000008393 encapsulating agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 229920001412 Chicle Polymers 0.000 description 1
- 235000019499 Citrus oil Nutrition 0.000 description 1
- 244000180278 Copernicia prunifera Species 0.000 description 1
- 235000010919 Copernicia prunifera Nutrition 0.000 description 1
- 235000019739 Dicalciumphosphate Nutrition 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 1
- VHOQXEIFYTTXJU-UHFFFAOYSA-N Isobutylene-isoprene copolymer Chemical compound CC(C)=C.CC(=C)C=C VHOQXEIFYTTXJU-UHFFFAOYSA-N 0.000 description 1
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 1
- 240000001794 Manilkara zapota Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000010634 bubble gum Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 239000010634 clove oil Substances 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 229940000425 combination drug Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 1
- 229940038472 dicalcium phosphate Drugs 0.000 description 1
- 229910000390 dicalcium phosphate Inorganic materials 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 235000013773 glyceryl triacetate Nutrition 0.000 description 1
- -1 gum arabic Chemical compound 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000011256 inorganic filler Substances 0.000 description 1
- 229910003475 inorganic filler Inorganic materials 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- HCWCAKKEBCNQJP-UHFFFAOYSA-N magnesium orthosilicate Chemical compound [Mg+2].[Mg+2].[O-][Si]([O-])([O-])[O-] HCWCAKKEBCNQJP-UHFFFAOYSA-N 0.000 description 1
- 239000000391 magnesium silicate Substances 0.000 description 1
- 229910052919 magnesium silicate Inorganic materials 0.000 description 1
- 235000019792 magnesium silicate Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 239000001683 mentha spicata herb oil Substances 0.000 description 1
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000007967 peppermint flavor Substances 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 239000008177 pharmaceutical agent Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 239000011118 polyvinyl acetate Substances 0.000 description 1
- 229920002689 polyvinyl acetate Polymers 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 229920003048 styrene butadiene rubber Polymers 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 229960002622 triacetin Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000009637 wintergreen oil Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Chewing gum products incorporating Alitame in the manner to separate the Alitame from gum ingredients which cause the Alitame to degrade are disclosed. The product comprises a chewing gum composition with a rolling compound applied thereto. The rolling compound comprises about 0.01% to about 20% Alitame. Preferably the rolling compound is substantially free of Alitame degradation ingredients, such as alditols.
Description
- 2~3335~
IMPROVED ALITAME STABILITY
IN CHEWING GUM PRODUCTS USING ROLLING COMPOUNDS
BACKGROUND OF THE INVENTION
The present invention relates to chewing gum products and methods for producing chewing gum products. More particularly the invention relates to producing chewing gum products containing Alitame.
Alitame is a high-potency sweetener with a chemical composition of (L-~-Aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate. This sweetener, which is not yet approved for use in food products and chewing gum, is being considered by the FDA as a food additive. The manufacturer of Alitame is the Pfizer Corporation of Groton, Connecticut.
Alitame has been used in chewing gum. Such use has been disclosed in several patents. U.S. Patent No. 4,411,925 discloses simple addition of Alitame in gum. U.S. Patent No. 4,536,396 discloses combinations of Alitame and Acesulfame K in foods including chewing gum.
Alitame has been found to be relatively unstable and susceptible to degradation in chewing gums containing certain ingredients. This result was rather .~
_ -- 2 unexpected since Alitame has been shown to be much more stable in aqueous solutions than aspartame, another dipeptide high-potency sweetener, and therefore, was expected to be much more stable in chewing gums.
Efforts have been directed at perfecting the use of other high-potency sweeteners within the chewing gum formulation, to thereby increase the shelf-life stability of the ingredients, i.e. the protection against degradation of the high-potency sweetener over time.
U.S. Patent No. 4,139,639 to Bahoshy et al.
teaches a process of "fixing" aspartame by co-drying (by spray drying or fluid-bed coating) a solution containing aspartame and an encapsulating agent, such as gum arabic, to thereby surround and protect the aspartame in the gum during storage.
U.S. Patent No. 4,384,004 to Cea et al.
teaches a method of encapsulating aspartame with various solutions of encapsulating agents using various encapsulation techniques, such as spray drying, in order to increase the shelf-stability of the aspartame.
Efforts have also been devoted to controlling release characteristics of various ingredients in chewing gum. Most notably, attempts have been made to delay the release of sweeteners and flavors in various chewing gum formulations to thereby lengthen the satisfactory chewing time of the gum. Delaying the release of sweeteners and flavors can also avoid un-desirable overpowering burst of sweetness or flavor during the initial chewing period. On the other hand, some ingredients have been treated so as to increase their rate of release in chewing gum.
Some patents disclose how a sweetener like aspartame can be physically modified to control the release rate in chewing gum. For example, U.S. Patent No. 4,597,970 to Sharma et al. teaches a process for producing an agglomerated sweetener wherein the ` 2033356 .. .
sweetener is dispersed in a hydrophobic matrix con-sisting essentially of lecithin, a glyceride, and a fatty acid or wax having a melting point between 25C
and 100C. The method disclosed uses a spray-congeal-ing step to form the sweetener-containing matrix into droplets, followed by a fluid-bed second coating on the agglomerated particles.
U.S. Patent Nos. 4,515,769 and 4,386,106, both to Merrit et al., teach a two step process for preparing a delayed release flavorant for chewing gum.
In this process, the flavorant is prepared in an emulsion with a hydrophilic matrix. The emulsion is dried and ground and the particles are then coated with a water-impermeable substance.
U.S. Patent No. 4,230,687 to Sair et al.
teaches a process for encasing an active ingredient to achieve gradual release of the ingredient in a product such as chewing gum. The method described involves adding the ingredient to an encapsulating material in the form of a viscous paste. High-shear mixing is used to achieve a homogeneous dispersion of the ingredient within the matrix, which is subsequently dried and ground.
U.S. Patent No. 4,634,593 to Stroz et al.
teaches a method for producing controlled release sweeteners for confections, such as chewing gum. The method taught therein involves the use of an insoluble fat material which is mix mulled with the sweetener.
Other patents suggest using sweeteners in rolling compounds. EPO Publication No. 0 027 024 and U.S. Patent No. 4,374,858 discloses the use of aspartame, either free or encapsulated, in a rolling compound. EPO Publication No. 0 160 607 discloses an aspartame suspension added to a gum surface. PCT
Publication WO 89/07895 discloses the use of xylitol as a rolling compound. U.S. Patent No. 4,562,076 20333~6 .
discloses the use of thaumatin in a rolling compound to enhance flavor and sweetness.
In light of the problem that Alitame degrades in the presence of some chewing gum ingredients, there presently exists a need to prevent this degradation.
None of the prior art indicated specifically addresses a means to delay the degradation of Alitame in chewing gum. Thus a means to delay the degradation of Alitame would be highly desired.
SUMMARY OF THE INVENTION
The present invention includes chewing gum products and methods of making chewing gum products with Alitame. The chewing gum product of the present invention comprises a chewing gum composition comprising gum base from about 5 to about 95% of the chewing gum composition, a bulking agent from about 10 to about 90% of the chewing gum composition, and a flavoring agent from about 0.1 to about 10% of the chewing gum composition; and Alitame incorporated in a rolling compound applied to the gum composition, the rolling compound comprising from about 0.01% to about 20% Alitame. In preferred embodiments of the invention, the rolling compound is essentially free of ingredients, such as mannitol and sorbitol, that cause Alitame degradation.
An advantage of this invention is that Alitame's instability in chewing gum can be controlled by separating the Alitame from the substances capable of degrading it.
The present invention, together with the attendant objects and advantages, will be best under-stood with reference to the detailed description below.
` 2033356 BRIEF DESCRIPTION OF THE DRAWING
Figure 1 is a graph depicting the results of Alitame degradation in chewing gum using the present invention.
DETAILED DESCRIPTION OF THE
DRAWING AND PREFERRED EMBODIMENTS
In sugarless gums, a high-potency sweetener is usually used with a sugar alcohol. The sugar alcohol provides some sweetness, but is predominantly used as a bulking agent. Suitable sugar alcohols for sugarless gums include sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, as well as combinations thereof. Early tests with sugarless gums containing Alitame showed unexpected Alitame degradation. It was theorized that the sugar alcohols used in the gum had an adverse effect upon Alitame. The results in Tests 1-5 discussed below confirmed this theory. It is also thought that some flavor ingredients, other alditols or some base ingredients may cause Alitame degradation.
One method of isolating Alitame sweetener from other chewing gum ingredients is to add Alitame to the rolling compound used on a chewing gum product. A
rolling compound, sometimes called a dusting compound, is applied to the surface of chewing gum composition as it is formed into products. This rolling or dusting compound serves to reduce sticking of the composition to machinery a~s the product is formed, reduces sticking of the product to machinery as it is wrapped, and sticking of the product to its wrapper after it is wrapped and being stored. The rolling compound comprises Alitame sweetener in combination with sucrose, starch, calcium carbonate, talc, other orally acceptable substances or a combination thereof. The rolling compound constitutes from about 0.25% to about 10.0%, but preferably about 1% to about 3% of weight of the chewing gum product. The amount of Alitame 2~33-3~
sweetener added to the rolling compound is about 0.01%
to about 20% of the rolling compound or about 1 ppm to about 2000 ppm of the chewing gum product. This method of using Alitame sweetener in the chewing gum can allow a lower usage level of the sweetener, can give the sweetener a more controlled release rate, and can reduce or eliminate any possible reaction of the sweetener with gum base, flavor components, or alditols, yielding improved shelf stability.
The preferred chewing gum formulation is a sugarless chewing gum. However, the Alitame rolling compound may also be used in sugar chewing gum to reduce or eliminate the degradation of Alitame due to the flavor in the gum. The Alitame rolling compound may be used in either regular chewing gum or bubble gum, both of which are referred to herein and in the claims by the term "chewing gum".
In general, a chewing gum composition typic-ally comprises a water soluble bulk portion, a water-insoluble chewable gum base portion and typically water-insoluble flavoring agents. Additionally, the water soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing, while the gum base is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers, resins, fats and oils, waxes, softeners and inorganic fillers. Elastomers may include polyiso-butylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle. Resins include polyvinylacetate and terpene resins. Fats and oils may also be included in the gum base, including tallow, hydrogenated and partially hyd~ogenated vegetable oils, and cocoa butter. Com-monly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba.
According to the preferred embodiment of the present invention, the insoluble gum base constitutes between about 5 to about 95 percent by weight of the gum. More preferably the insoluble gum base comprises between 10 and 50 percent by weight of the gum and most preferably about 20 to about 35 percent by weight of the gum.
The gum base typically includes a filler com-ponent. The filler component may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like. The filler may constitute between about 5 and about 60 percent by weight of the gum base. Prefer-ably, the filler comprises about 5 to about 50 percent by weight of the gum base.
Gum bases typically also contain softeners, including glycerol monostearate and glycerol tri-acetate. Further, gum bases may also contain optional ingredients such as antioxidants, colors, and emulsi-fiers. The present invention contemplates using any commercially acceptable base.
The water soluble portion of the chewing gum comprises softeners, sweeteners, flavoring agents and combinations *hereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners, also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5 to about 15.0 percent by weight of the chewing gum. Softeners contemplated by the invention include glycerin, lecithin, and combina-tions thereof. Further, aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
A flavoring agent may be present in the chew-ing gum in an amount within the range of from about 0.1 to about 10.0 weight percent of the gum. The flavoring agents may comprise essential oils, synthetic flavors, or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, _ - 8 fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise and the like. Artifi-cial flavoring components are also contemplated for use in gums of the present invention. Those skilled in the art will recognize that natural and-artificial flavoring agents may be combined in any sensorially acceptable blend. All such flavors and flavor blends are contemplated by the present invention.
Optional ingredients such as colors, emulsi-fiers, and pharmaceutical agents may be added to the chewing gum. Also, in addition to the Alitame in the rolling compound, Alitame or other high-intensity sweeteners may be formulated into the gum composition, and may preferably be encapsulated or coated.
In general, chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art.
Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer itself.
Color or emulsifiers may also be added at this time, along with syrup and a portion of the bulking agent.
Further portions of the bulking agent may then be added to the mixer. A flavoring agent is typically added with the final portion of the bulking agent. The entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may sometimes be required.
After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks or casting into pellets. A rolling compound is typically used wherever the fresh gum composition contacts a machinery surface. The rolling compound may be applied to the surface of the gum composition in only one location, or in several locations. If the ` ~ 2033356 , rolling compound is applied at several locations, it is preferred, though not necessary, to use the same composition at each location. For purposes of the present invention, if the rolling compound is applied at more than one location, and does not have the same composition at each location, the Alitame content of the rolling compound~applied to the product will have a weighted average (based on the relative amounts of rolling compound applied at each location) of the Alitame content of the different rolling compounds.
In preliminary tests it was discovered that separation of Alitame from other gum ingredients could be accomplished by mixing Alitame with a rolling compound like mannitol. This separation improved the stability of Alitame slightly. Tests on sugarless chewing gum with Alitame preblended with mannitol at 2 levels and used as a rolling compound were evaluated in an 8-week shelf life test at 85F. The results are shown in Table II below as Examples 2 and 3, with comparative Example 1 being a control where the Alitame was mixed into the gum.
Later, solution tests 1-5 (below) of alditols and Alitame showed that alditols degraded Alitame.
- Tests 1-5 Tests 1-4 and comparative Test 5 were carried out to see the effect of alditols (sugar alcohols and glycerol) found in sugarless gum upon Alitame. A 0.01%
Alitame aqueous solution was divided equally into 5 portions. In Tests 1-3, different sugar alcohols were added to each of the first three portions in proportions of 5 parts sugar alcohol and 95 parts Alitame solution. In Test 4, a 75/25 blend of Lycasin/glycerol was added to the fourth portion in proportion of 5 parts alditol and 95 parts Alitame solution. In comparative Test 5, there was no addition ` 2033356 of sugar alcohol. Next, each test was divided in half and each half adjusted to a pH of either 5 or 7. Each test was further divided in half again and one half was stored at room temperature while the second half was stored at 120F. The Alitame stability results are indicated in the table below.
TABLE I
Percent of Original Alitame Remaining After 12 Weeks E~ H 7 pH 5 H 7 Test 1 5~ Glycerol 100 64 69 0 Test 2 5% Sorbitol 100 100 75 0 Test 3 5% Mannitol 100 94 80 0 Test 4 5% Lycasin/ 100 94 i7 47 Glycerol blend Test 5 - 97 100 95 79 Analysis of the results showed that, unexpectedly, Alitame degraded at a much quicker rate in solutions of sugar alcohols and glycerol than solutions not containing any alditols, and that glycerol and low molecular weight sugar alcohols seemed to particularly cause alitame degradation.
In light of the results of Tests 1-5, it was concluded that mannitol was not a preferred ingredient in a rolling compound to use with Alitame to give good stability of Alitame. It was thereafter discovered that other materials like talc, which is magnesium silicate, calcium carbonate, starch, sugar, cellulose powder or similar orally acceptable substance could be used as a rolling compound with Alitame to both separate the Alitame from the gum ingredients which cause degradation and avoid degradation caused by alditols in the rolling compound itself.
Tests involving Examples 4-7, discussed below, showed that using Alitame with starch or talc 2û333S6:
increases the stability of Alitame in chewing gum to at least 60% remaining after 8 weeks storage.
Example 1-7:
All of the examples used the following formula, listed by weight percent of the gum composition, except as specifically noted.
%
Base 25.5 Lecithin 0.2 Sorbitol 49.4 Mannitol 8.0 Lycasin 6.8 Glycerol 8.6 Peppermint flavor 1.46 Alitame 0.04 100. 00 Comparative ExamPle 1: The standard gum formulation containing 0.04% Alitame was hand sheeted with straight mannitol as a rolling compound.
ExamPles 2 and 3: A gum formulation similar to Example 1 was made, but without Alitame. The formulation was halved and one half was hand sheeted with a powder blend of 1% Alitame and 99~ mannitol (Example 2). The other half was hand sheeted with a powder blend of 2 Alitame and 98% mannitol (Example 3).
Examples 4 and 5: Another gum formulation similar to Example 1 was made, but without Alitame. The formulation was halved and one half was hand sheeted with a powder blend of 1~ Alitame and 99~ tapioca starch (Example 4). The other half was hand sheeted with a powder blend of 0.4% Alitame and 99.6% tapioca starch (Example 5).
Examples 6 and 7: Another gum formulation similar to Example l was made, but without Alitame. The formulation was halved and one half was hand sheeted with a powder blend of 1% Alitame and 99~ talc (Example 6). The other half was hand sheeted with a powder blend of 0.4% Alitame and 99.6~ talc (Example 7).
Each of the examples was cut into sticks.
The sticks from each example were divided between six sealed pouches and stored at 85F. Immediately a pouch was opened, several of the sticks homogenized, and the composition was analyzed for "Day Zero" percent Alitame by weight of the gum. Thereafter, a pouch was opened at the end of each of 1, 2, 4, 6 and 8 weeks and its contents similarly analyzed for percent Alitame remaining. The percent of Alitame remaining compared to the "Day Zero" amount for that sample was then calculated. The results are shown in Table II. The results for Example 1 and average results for Examples 2 and 3j 4 and 5, and 6 and 7 are shown graphically in Figure 1. ~
~ 1 3 TA~LE 11 Alit~me Degradation in Che~ing Gu~
Percent of Day Zero Amount of Alitame Remaining st ~eek Day Zero Amount 1 2 4 6 8 Example 1 0.030 90.0 70.0 66.6 43.3 33.3 (Control) Example 2 0.013 92.3 84.6 84.6 69.2 46.1 (lX in mannitol) Example 3 0.017 100.0 88.2 76.5 70.6 58.8 (2X in mannitol) Example 4 0.026 76.9 - 80.8 84.6 111.5 (1X in starch) Example 5 0.009 88.9 - 77.8 55.6 77.8 (0.4X in starch) Example 6 0.021 85.7 - 90.5 104.852.4 (1X in talc) Example 7 0.007 100.0 - 71.4 85.7 71.4 (0.4% in talc) Even though the data points from Table II
show some fluctuation, apparently caused by experimental error during hand sheeting of the examples and random errors that were relatively large when detecting the small amounts of Alitame in the homogenized gum masses, the general trends of the data points for the different types of rolling compound ingredients shown in Figure 1 indicates that placing the Alitame in a rolling compound produced more stability than placing it in the gum, even when mannitol was used in the rolling compound. It is theorized that Alitame degrades faster when it is incorporated in the gum because the moisture in the gum facilitates molecular movement necessary for the chemical reactions which degrade the Alitame.
Figure 1 also shows that the Alitame stability can be further improved if the rolling compound uses starch and talc instead of mannitol, with starch being the most preferred major component of the rolling compound. Similar results are expected from other rolling compounds that are substantially free of alditols.
Of course, it should be understood that a wide range of changes and modifications can be made to the preferred embodiment and examples described above. For example, the Alitame in the rolling compound could be encapsulated or coated to further enhance its stability or delay its release. It is therefore intended that the foregoing detailed description be regarded as illustrative rather than limiting, and that it be understood that it is the following claims, including all equivalents, which are intended to define the scope of this invention.
p~
IMPROVED ALITAME STABILITY
IN CHEWING GUM PRODUCTS USING ROLLING COMPOUNDS
BACKGROUND OF THE INVENTION
The present invention relates to chewing gum products and methods for producing chewing gum products. More particularly the invention relates to producing chewing gum products containing Alitame.
Alitame is a high-potency sweetener with a chemical composition of (L-~-Aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate. This sweetener, which is not yet approved for use in food products and chewing gum, is being considered by the FDA as a food additive. The manufacturer of Alitame is the Pfizer Corporation of Groton, Connecticut.
Alitame has been used in chewing gum. Such use has been disclosed in several patents. U.S. Patent No. 4,411,925 discloses simple addition of Alitame in gum. U.S. Patent No. 4,536,396 discloses combinations of Alitame and Acesulfame K in foods including chewing gum.
Alitame has been found to be relatively unstable and susceptible to degradation in chewing gums containing certain ingredients. This result was rather .~
_ -- 2 unexpected since Alitame has been shown to be much more stable in aqueous solutions than aspartame, another dipeptide high-potency sweetener, and therefore, was expected to be much more stable in chewing gums.
Efforts have been directed at perfecting the use of other high-potency sweeteners within the chewing gum formulation, to thereby increase the shelf-life stability of the ingredients, i.e. the protection against degradation of the high-potency sweetener over time.
U.S. Patent No. 4,139,639 to Bahoshy et al.
teaches a process of "fixing" aspartame by co-drying (by spray drying or fluid-bed coating) a solution containing aspartame and an encapsulating agent, such as gum arabic, to thereby surround and protect the aspartame in the gum during storage.
U.S. Patent No. 4,384,004 to Cea et al.
teaches a method of encapsulating aspartame with various solutions of encapsulating agents using various encapsulation techniques, such as spray drying, in order to increase the shelf-stability of the aspartame.
Efforts have also been devoted to controlling release characteristics of various ingredients in chewing gum. Most notably, attempts have been made to delay the release of sweeteners and flavors in various chewing gum formulations to thereby lengthen the satisfactory chewing time of the gum. Delaying the release of sweeteners and flavors can also avoid un-desirable overpowering burst of sweetness or flavor during the initial chewing period. On the other hand, some ingredients have been treated so as to increase their rate of release in chewing gum.
Some patents disclose how a sweetener like aspartame can be physically modified to control the release rate in chewing gum. For example, U.S. Patent No. 4,597,970 to Sharma et al. teaches a process for producing an agglomerated sweetener wherein the ` 2033356 .. .
sweetener is dispersed in a hydrophobic matrix con-sisting essentially of lecithin, a glyceride, and a fatty acid or wax having a melting point between 25C
and 100C. The method disclosed uses a spray-congeal-ing step to form the sweetener-containing matrix into droplets, followed by a fluid-bed second coating on the agglomerated particles.
U.S. Patent Nos. 4,515,769 and 4,386,106, both to Merrit et al., teach a two step process for preparing a delayed release flavorant for chewing gum.
In this process, the flavorant is prepared in an emulsion with a hydrophilic matrix. The emulsion is dried and ground and the particles are then coated with a water-impermeable substance.
U.S. Patent No. 4,230,687 to Sair et al.
teaches a process for encasing an active ingredient to achieve gradual release of the ingredient in a product such as chewing gum. The method described involves adding the ingredient to an encapsulating material in the form of a viscous paste. High-shear mixing is used to achieve a homogeneous dispersion of the ingredient within the matrix, which is subsequently dried and ground.
U.S. Patent No. 4,634,593 to Stroz et al.
teaches a method for producing controlled release sweeteners for confections, such as chewing gum. The method taught therein involves the use of an insoluble fat material which is mix mulled with the sweetener.
Other patents suggest using sweeteners in rolling compounds. EPO Publication No. 0 027 024 and U.S. Patent No. 4,374,858 discloses the use of aspartame, either free or encapsulated, in a rolling compound. EPO Publication No. 0 160 607 discloses an aspartame suspension added to a gum surface. PCT
Publication WO 89/07895 discloses the use of xylitol as a rolling compound. U.S. Patent No. 4,562,076 20333~6 .
discloses the use of thaumatin in a rolling compound to enhance flavor and sweetness.
In light of the problem that Alitame degrades in the presence of some chewing gum ingredients, there presently exists a need to prevent this degradation.
None of the prior art indicated specifically addresses a means to delay the degradation of Alitame in chewing gum. Thus a means to delay the degradation of Alitame would be highly desired.
SUMMARY OF THE INVENTION
The present invention includes chewing gum products and methods of making chewing gum products with Alitame. The chewing gum product of the present invention comprises a chewing gum composition comprising gum base from about 5 to about 95% of the chewing gum composition, a bulking agent from about 10 to about 90% of the chewing gum composition, and a flavoring agent from about 0.1 to about 10% of the chewing gum composition; and Alitame incorporated in a rolling compound applied to the gum composition, the rolling compound comprising from about 0.01% to about 20% Alitame. In preferred embodiments of the invention, the rolling compound is essentially free of ingredients, such as mannitol and sorbitol, that cause Alitame degradation.
An advantage of this invention is that Alitame's instability in chewing gum can be controlled by separating the Alitame from the substances capable of degrading it.
The present invention, together with the attendant objects and advantages, will be best under-stood with reference to the detailed description below.
` 2033356 BRIEF DESCRIPTION OF THE DRAWING
Figure 1 is a graph depicting the results of Alitame degradation in chewing gum using the present invention.
DETAILED DESCRIPTION OF THE
DRAWING AND PREFERRED EMBODIMENTS
In sugarless gums, a high-potency sweetener is usually used with a sugar alcohol. The sugar alcohol provides some sweetness, but is predominantly used as a bulking agent. Suitable sugar alcohols for sugarless gums include sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, as well as combinations thereof. Early tests with sugarless gums containing Alitame showed unexpected Alitame degradation. It was theorized that the sugar alcohols used in the gum had an adverse effect upon Alitame. The results in Tests 1-5 discussed below confirmed this theory. It is also thought that some flavor ingredients, other alditols or some base ingredients may cause Alitame degradation.
One method of isolating Alitame sweetener from other chewing gum ingredients is to add Alitame to the rolling compound used on a chewing gum product. A
rolling compound, sometimes called a dusting compound, is applied to the surface of chewing gum composition as it is formed into products. This rolling or dusting compound serves to reduce sticking of the composition to machinery a~s the product is formed, reduces sticking of the product to machinery as it is wrapped, and sticking of the product to its wrapper after it is wrapped and being stored. The rolling compound comprises Alitame sweetener in combination with sucrose, starch, calcium carbonate, talc, other orally acceptable substances or a combination thereof. The rolling compound constitutes from about 0.25% to about 10.0%, but preferably about 1% to about 3% of weight of the chewing gum product. The amount of Alitame 2~33-3~
sweetener added to the rolling compound is about 0.01%
to about 20% of the rolling compound or about 1 ppm to about 2000 ppm of the chewing gum product. This method of using Alitame sweetener in the chewing gum can allow a lower usage level of the sweetener, can give the sweetener a more controlled release rate, and can reduce or eliminate any possible reaction of the sweetener with gum base, flavor components, or alditols, yielding improved shelf stability.
The preferred chewing gum formulation is a sugarless chewing gum. However, the Alitame rolling compound may also be used in sugar chewing gum to reduce or eliminate the degradation of Alitame due to the flavor in the gum. The Alitame rolling compound may be used in either regular chewing gum or bubble gum, both of which are referred to herein and in the claims by the term "chewing gum".
In general, a chewing gum composition typic-ally comprises a water soluble bulk portion, a water-insoluble chewable gum base portion and typically water-insoluble flavoring agents. Additionally, the water soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing, while the gum base is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers, resins, fats and oils, waxes, softeners and inorganic fillers. Elastomers may include polyiso-butylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle. Resins include polyvinylacetate and terpene resins. Fats and oils may also be included in the gum base, including tallow, hydrogenated and partially hyd~ogenated vegetable oils, and cocoa butter. Com-monly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba.
According to the preferred embodiment of the present invention, the insoluble gum base constitutes between about 5 to about 95 percent by weight of the gum. More preferably the insoluble gum base comprises between 10 and 50 percent by weight of the gum and most preferably about 20 to about 35 percent by weight of the gum.
The gum base typically includes a filler com-ponent. The filler component may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like. The filler may constitute between about 5 and about 60 percent by weight of the gum base. Prefer-ably, the filler comprises about 5 to about 50 percent by weight of the gum base.
Gum bases typically also contain softeners, including glycerol monostearate and glycerol tri-acetate. Further, gum bases may also contain optional ingredients such as antioxidants, colors, and emulsi-fiers. The present invention contemplates using any commercially acceptable base.
The water soluble portion of the chewing gum comprises softeners, sweeteners, flavoring agents and combinations *hereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners, also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5 to about 15.0 percent by weight of the chewing gum. Softeners contemplated by the invention include glycerin, lecithin, and combina-tions thereof. Further, aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
A flavoring agent may be present in the chew-ing gum in an amount within the range of from about 0.1 to about 10.0 weight percent of the gum. The flavoring agents may comprise essential oils, synthetic flavors, or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, _ - 8 fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise and the like. Artifi-cial flavoring components are also contemplated for use in gums of the present invention. Those skilled in the art will recognize that natural and-artificial flavoring agents may be combined in any sensorially acceptable blend. All such flavors and flavor blends are contemplated by the present invention.
Optional ingredients such as colors, emulsi-fiers, and pharmaceutical agents may be added to the chewing gum. Also, in addition to the Alitame in the rolling compound, Alitame or other high-intensity sweeteners may be formulated into the gum composition, and may preferably be encapsulated or coated.
In general, chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art.
Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer itself.
Color or emulsifiers may also be added at this time, along with syrup and a portion of the bulking agent.
Further portions of the bulking agent may then be added to the mixer. A flavoring agent is typically added with the final portion of the bulking agent. The entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may sometimes be required.
After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks or casting into pellets. A rolling compound is typically used wherever the fresh gum composition contacts a machinery surface. The rolling compound may be applied to the surface of the gum composition in only one location, or in several locations. If the ` ~ 2033356 , rolling compound is applied at several locations, it is preferred, though not necessary, to use the same composition at each location. For purposes of the present invention, if the rolling compound is applied at more than one location, and does not have the same composition at each location, the Alitame content of the rolling compound~applied to the product will have a weighted average (based on the relative amounts of rolling compound applied at each location) of the Alitame content of the different rolling compounds.
In preliminary tests it was discovered that separation of Alitame from other gum ingredients could be accomplished by mixing Alitame with a rolling compound like mannitol. This separation improved the stability of Alitame slightly. Tests on sugarless chewing gum with Alitame preblended with mannitol at 2 levels and used as a rolling compound were evaluated in an 8-week shelf life test at 85F. The results are shown in Table II below as Examples 2 and 3, with comparative Example 1 being a control where the Alitame was mixed into the gum.
Later, solution tests 1-5 (below) of alditols and Alitame showed that alditols degraded Alitame.
- Tests 1-5 Tests 1-4 and comparative Test 5 were carried out to see the effect of alditols (sugar alcohols and glycerol) found in sugarless gum upon Alitame. A 0.01%
Alitame aqueous solution was divided equally into 5 portions. In Tests 1-3, different sugar alcohols were added to each of the first three portions in proportions of 5 parts sugar alcohol and 95 parts Alitame solution. In Test 4, a 75/25 blend of Lycasin/glycerol was added to the fourth portion in proportion of 5 parts alditol and 95 parts Alitame solution. In comparative Test 5, there was no addition ` 2033356 of sugar alcohol. Next, each test was divided in half and each half adjusted to a pH of either 5 or 7. Each test was further divided in half again and one half was stored at room temperature while the second half was stored at 120F. The Alitame stability results are indicated in the table below.
TABLE I
Percent of Original Alitame Remaining After 12 Weeks E~ H 7 pH 5 H 7 Test 1 5~ Glycerol 100 64 69 0 Test 2 5% Sorbitol 100 100 75 0 Test 3 5% Mannitol 100 94 80 0 Test 4 5% Lycasin/ 100 94 i7 47 Glycerol blend Test 5 - 97 100 95 79 Analysis of the results showed that, unexpectedly, Alitame degraded at a much quicker rate in solutions of sugar alcohols and glycerol than solutions not containing any alditols, and that glycerol and low molecular weight sugar alcohols seemed to particularly cause alitame degradation.
In light of the results of Tests 1-5, it was concluded that mannitol was not a preferred ingredient in a rolling compound to use with Alitame to give good stability of Alitame. It was thereafter discovered that other materials like talc, which is magnesium silicate, calcium carbonate, starch, sugar, cellulose powder or similar orally acceptable substance could be used as a rolling compound with Alitame to both separate the Alitame from the gum ingredients which cause degradation and avoid degradation caused by alditols in the rolling compound itself.
Tests involving Examples 4-7, discussed below, showed that using Alitame with starch or talc 2û333S6:
increases the stability of Alitame in chewing gum to at least 60% remaining after 8 weeks storage.
Example 1-7:
All of the examples used the following formula, listed by weight percent of the gum composition, except as specifically noted.
%
Base 25.5 Lecithin 0.2 Sorbitol 49.4 Mannitol 8.0 Lycasin 6.8 Glycerol 8.6 Peppermint flavor 1.46 Alitame 0.04 100. 00 Comparative ExamPle 1: The standard gum formulation containing 0.04% Alitame was hand sheeted with straight mannitol as a rolling compound.
ExamPles 2 and 3: A gum formulation similar to Example 1 was made, but without Alitame. The formulation was halved and one half was hand sheeted with a powder blend of 1% Alitame and 99~ mannitol (Example 2). The other half was hand sheeted with a powder blend of 2 Alitame and 98% mannitol (Example 3).
Examples 4 and 5: Another gum formulation similar to Example 1 was made, but without Alitame. The formulation was halved and one half was hand sheeted with a powder blend of 1~ Alitame and 99~ tapioca starch (Example 4). The other half was hand sheeted with a powder blend of 0.4% Alitame and 99.6% tapioca starch (Example 5).
Examples 6 and 7: Another gum formulation similar to Example l was made, but without Alitame. The formulation was halved and one half was hand sheeted with a powder blend of 1% Alitame and 99~ talc (Example 6). The other half was hand sheeted with a powder blend of 0.4% Alitame and 99.6~ talc (Example 7).
Each of the examples was cut into sticks.
The sticks from each example were divided between six sealed pouches and stored at 85F. Immediately a pouch was opened, several of the sticks homogenized, and the composition was analyzed for "Day Zero" percent Alitame by weight of the gum. Thereafter, a pouch was opened at the end of each of 1, 2, 4, 6 and 8 weeks and its contents similarly analyzed for percent Alitame remaining. The percent of Alitame remaining compared to the "Day Zero" amount for that sample was then calculated. The results are shown in Table II. The results for Example 1 and average results for Examples 2 and 3j 4 and 5, and 6 and 7 are shown graphically in Figure 1. ~
~ 1 3 TA~LE 11 Alit~me Degradation in Che~ing Gu~
Percent of Day Zero Amount of Alitame Remaining st ~eek Day Zero Amount 1 2 4 6 8 Example 1 0.030 90.0 70.0 66.6 43.3 33.3 (Control) Example 2 0.013 92.3 84.6 84.6 69.2 46.1 (lX in mannitol) Example 3 0.017 100.0 88.2 76.5 70.6 58.8 (2X in mannitol) Example 4 0.026 76.9 - 80.8 84.6 111.5 (1X in starch) Example 5 0.009 88.9 - 77.8 55.6 77.8 (0.4X in starch) Example 6 0.021 85.7 - 90.5 104.852.4 (1X in talc) Example 7 0.007 100.0 - 71.4 85.7 71.4 (0.4% in talc) Even though the data points from Table II
show some fluctuation, apparently caused by experimental error during hand sheeting of the examples and random errors that were relatively large when detecting the small amounts of Alitame in the homogenized gum masses, the general trends of the data points for the different types of rolling compound ingredients shown in Figure 1 indicates that placing the Alitame in a rolling compound produced more stability than placing it in the gum, even when mannitol was used in the rolling compound. It is theorized that Alitame degrades faster when it is incorporated in the gum because the moisture in the gum facilitates molecular movement necessary for the chemical reactions which degrade the Alitame.
Figure 1 also shows that the Alitame stability can be further improved if the rolling compound uses starch and talc instead of mannitol, with starch being the most preferred major component of the rolling compound. Similar results are expected from other rolling compounds that are substantially free of alditols.
Of course, it should be understood that a wide range of changes and modifications can be made to the preferred embodiment and examples described above. For example, the Alitame in the rolling compound could be encapsulated or coated to further enhance its stability or delay its release. It is therefore intended that the foregoing detailed description be regarded as illustrative rather than limiting, and that it be understood that it is the following claims, including all equivalents, which are intended to define the scope of this invention.
p~
Claims (18)
1. A chewing gum product comprising:
a) a gum composition comprising about 5% to about 95% of a gum base; about 10% to about 90% of a bulking agent and about 0.1% to about 10% of a flavoring agent; wherein at least one of said gum base ingredients, bulking agents or flavoring agents is an Alitame degradation agent; and b) a rolling compound on the surface of the composition, the rolling compound comprising from about 0.01% to about 20% Alitame.
a) a gum composition comprising about 5% to about 95% of a gum base; about 10% to about 90% of a bulking agent and about 0.1% to about 10% of a flavoring agent; wherein at least one of said gum base ingredients, bulking agents or flavoring agents is an Alitame degradation agent; and b) a rolling compound on the surface of the composition, the rolling compound comprising from about 0.01% to about 20% Alitame.
2. The product of claim 1 wherein the rolling compound is substantially free of alditols.
3. The product of claim 1 wherein the rolling compound consists essentially of about 0.01% to about 20%
Alitame and about 80% to about 99.99% of one or more ingredients selected from the group consisting of starch, talc, sugar, calcium carbonate and cellulose powder.
Alitame and about 80% to about 99.99% of one or more ingredients selected from the group consisting of starch, talc, sugar, calcium carbonate and cellulose powder.
4. The product of claim 1 wherein the rolling compound comprises from about 0.25% to about 10% of the total product.
5. The product of claim 1 wherein the rolling compound comprises from about 1% to about 3% of the product.
6. The product of claim 1 wherein the Alitame in the rolling compound constitutes from about 1 ppm to about 2000 ppm of the product.
7. The product of claim 1 wherein the composition is formulated and the rolling compound is applied such that at least 60% of the original amount of Alitame remains after 8 weeks of storage at 85°F.
8. The product of claim 1 wherein the chewing gum composition is a sugarless chewing gum.
9. The product of claim 1 wherein the rolling compound comprises about 0.4% to about 1% Alitame and about 99% to about 99.6% starch.
10. A method of making a chewing gum with Alitame comprising the steps of:
a) formulating a chewing gum composition comprising from about 5% to about 95% gum base, about 10% to about 90% of a bulking agent and about 0.1% to about 10% of a flavoring agent; wherein at least one of said gum base ingredients, bulking agents or flavoring agents is an Alitame degradation agent; and b) providing a rolling compound comprising from about 0.01% to about 20% Alitame; and c) applying the rolling compound to the surface of the gum composition to make a gum product.
a) formulating a chewing gum composition comprising from about 5% to about 95% gum base, about 10% to about 90% of a bulking agent and about 0.1% to about 10% of a flavoring agent; wherein at least one of said gum base ingredients, bulking agents or flavoring agents is an Alitame degradation agent; and b) providing a rolling compound comprising from about 0.01% to about 20% Alitame; and c) applying the rolling compound to the surface of the gum composition to make a gum product.
11. The method of claim 10 wherein the rolling compound is substantially free of alditols.
12. The method of claim 10 wherein the rolling compound consists essentially of about 0.01% to about 20%
Alitame and about 80% to about 99.99% of one or more ingredients selected from the group consisting of starch, talc, sugar, calcium carbonate and cellulose powder.
Alitame and about 80% to about 99.99% of one or more ingredients selected from the group consisting of starch, talc, sugar, calcium carbonate and cellulose powder.
13. The method of claim 10 wherein the rolling compound is applied so as to constitute from about 0.25% to about 10% of the product.
14. The method of claim 10 wherein the rolling compound is applied so as to constitute from about 1% to about 3% of the product.
15. The method of claim 10 wherein the rolling compound is applied so that the Alitame in the rolling compound constitutes from about 1 ppm to about 2000 ppm of the product.
16. The method of claim 10 wherein the composition is formulated and the rolling compound is applied such that at least 60% of the original amount of Alitame in the product remains after 8 weeks of storage at 85°F.
17. The method of claim 10 wherein the gum composition is a sugarless gum composition.
18. The method of claim 10 wherein the rolling compound comprises about 0.4% to about 1% Alitame and about 99% to about 99.6% starch.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US07/458,989 US4997659A (en) | 1989-03-28 | 1989-12-29 | Alitame stability in chewing gum by encapsulation |
USC.I.P.07/458,989 | 1989-12-29 | ||
USC.I.P.07/608,566 | 1990-11-02 | ||
US07/608,566 US5094858A (en) | 1989-12-29 | 1990-11-02 | Alitame stability in chewing gum products using rolling compounds |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2033356A1 CA2033356A1 (en) | 1991-06-30 |
CA2033356C true CA2033356C (en) | 1997-04-22 |
Family
ID=27039189
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002033356A Expired - Fee Related CA2033356C (en) | 1989-12-29 | 1990-12-28 | Alitame stability in chewing gum products using rolling compounds |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU627135B2 (en) |
CA (1) | CA2033356C (en) |
FI (1) | FI906416A (en) |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE69009464T2 (en) * | 1989-03-28 | 1994-11-10 | Wm. Wrigley Jr. Co., Chicago, Ill. | IMPROVED ALITAM STABILITY IN CHEWING GUM BY ENCLOSURE. |
-
1990
- 1990-12-27 FI FI906416A patent/FI906416A/en not_active IP Right Cessation
- 1990-12-28 AU AU68553/90A patent/AU627135B2/en not_active Ceased
- 1990-12-28 CA CA002033356A patent/CA2033356C/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
AU6855390A (en) | 1991-07-18 |
FI906416A (en) | 1991-06-30 |
CA2033356A1 (en) | 1991-06-30 |
FI906416A0 (en) | 1990-12-27 |
AU627135B2 (en) | 1992-08-13 |
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