CA2171615C - Chewing gum containing low levels of maltitol and a high-intensity sweetener - Google Patents
Chewing gum containing low levels of maltitol and a high-intensity sweetenerInfo
- Publication number
- CA2171615C CA2171615C CA002171615A CA2171615A CA2171615C CA 2171615 C CA2171615 C CA 2171615C CA 002171615 A CA002171615 A CA 002171615A CA 2171615 A CA2171615 A CA 2171615A CA 2171615 C CA2171615 C CA 2171615C
- Authority
- CA
- Canada
- Prior art keywords
- gum composition
- maltitol
- chewing gum
- gum
- intensity sweetener
- 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 - Lifetime
Links
- 235000010449 maltitol Nutrition 0.000 title claims abstract description 106
- 239000000845 maltitol Substances 0.000 title claims abstract description 100
- 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 title claims abstract description 100
- 229940035436 maltitol Drugs 0.000 title claims abstract description 100
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 65
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 65
- 239000008123 high-intensity sweetener Substances 0.000 title claims abstract description 25
- 235000013615 non-nutritive sweetener Nutrition 0.000 title claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 84
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 35
- 239000003765 sweetening agent Substances 0.000 claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 claims abstract description 31
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 230000014860 sensory perception of taste Effects 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims description 24
- 239000006188 syrup Substances 0.000 claims description 24
- 239000000600 sorbitol Substances 0.000 claims description 20
- 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 claims description 19
- 235000010356 sorbitol Nutrition 0.000 claims description 19
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 108010011485 Aspartame Proteins 0.000 claims description 17
- 239000000605 aspartame Substances 0.000 claims description 17
- 235000010357 aspartame Nutrition 0.000 claims description 17
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical group OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 17
- 229960003438 aspartame Drugs 0.000 claims description 17
- 239000004067 bulking agent Substances 0.000 claims description 17
- 239000007787 solid Substances 0.000 claims description 13
- 244000246386 Mentha pulegium Species 0.000 claims description 9
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 9
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 9
- 235000001050 hortel pimenta Nutrition 0.000 claims description 9
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 8
- 239000000619 acesulfame-K Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000012266 salt solution Substances 0.000 claims description 6
- ILRKKHJEINIICQ-OOFFSTKBSA-N Monoammonium glycyrrhizinate Chemical compound N.O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C(O)=O)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O ILRKKHJEINIICQ-OOFFSTKBSA-N 0.000 claims description 5
- 229940073143 ammoniated glycyrrhizin Drugs 0.000 claims description 5
- 239000008372 bubblegum flavor Substances 0.000 claims description 5
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 claims description 4
- 239000002585 base Substances 0.000 claims description 2
- 235000007297 Gaultheria procumbens Nutrition 0.000 claims 3
- 235000014749 Mentha crispa Nutrition 0.000 claims 3
- 244000078639 Mentha spicata Species 0.000 claims 3
- 241000736246 Pyrola Species 0.000 claims 3
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 8
- 230000008447 perception Effects 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 32
- 235000000346 sugar Nutrition 0.000 description 19
- 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 17
- 235000011187 glycerol Nutrition 0.000 description 16
- 229920005862 polyol Polymers 0.000 description 16
- 150000003077 polyols Chemical class 0.000 description 16
- 238000009472 formulation Methods 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 10
- 240000008042 Zea mays Species 0.000 description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 9
- 235000005822 corn Nutrition 0.000 description 9
- 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 description 8
- 239000004377 Alitame Substances 0.000 description 8
- 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 8
- 229930195725 Mannitol Natural products 0.000 description 8
- 235000019409 alitame Nutrition 0.000 description 8
- 108010009985 alitame Proteins 0.000 description 8
- 239000000594 mannitol Substances 0.000 description 8
- 235000010355 mannitol Nutrition 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 8
- 239000004378 Glycyrrhizin Substances 0.000 description 7
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 7
- 229960004949 glycyrrhizic acid Drugs 0.000 description 7
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 7
- 235000019410 glycyrrhizin Nutrition 0.000 description 7
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 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 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 230000008901 benefit Effects 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 239000004376 Sucralose Substances 0.000 description 5
- 239000004014 plasticizer Substances 0.000 description 5
- 235000019408 sucralose Nutrition 0.000 description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 5
- 239000001993 wax Substances 0.000 description 5
- 239000000811 xylitol Substances 0.000 description 5
- 229960002675 xylitol Drugs 0.000 description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 4
- -1 dihydrochalcones Chemical compound 0.000 description 4
- 229920001971 elastomer Polymers 0.000 description 4
- 239000000806 elastomer Substances 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 4
- 239000000892 thaumatin Substances 0.000 description 4
- 235000010436 thaumatin Nutrition 0.000 description 4
- 235000010447 xylitol Nutrition 0.000 description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 239000008121 dextrose Substances 0.000 description 3
- 229960002737 fructose Drugs 0.000 description 3
- 229960001031 glucose Drugs 0.000 description 3
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol 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-JVCRWLNRSA-N 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000007967 peppermint flavor Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- DSEKYWAQQVUQTP-UHFFFAOYSA-N Cerin Natural products CC12CCC3(C)C4CC(C)(C)CCC4(C)CCC3(C)C2CCC2(C)C1CC(O)C(=O)C2C DSEKYWAQQVUQTP-UHFFFAOYSA-N 0.000 description 2
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- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 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
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000011256 inorganic filler Substances 0.000 description 1
- 229910003475 inorganic filler Inorganic materials 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 229940070765 laurate Drugs 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
- 230000014759 maintenance of location Effects 0.000 description 1
- 229960001855 mannitol 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
- 229940041616 menthol Drugs 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 239000008177 pharmaceutical agent Substances 0.000 description 1
- 229920002689 polyvinyl acetate Polymers 0.000 description 1
- 239000011118 polyvinyl acetate Substances 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 230000035910 sensory benefits Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229920003048 styrene butadiene rubber Polymers 0.000 description 1
- 235000015260 sugar-free gum Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 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
- 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
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000009637 wintergreen oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G4/126—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Seasonings (AREA)
Abstract
Chewing gum compositions with an-improved taste perception comprise about 5 % to about 95 % gum base, about 0.1 % to about 10 % flavoring agent and about 5 % to about 95 % of buildng and sweetening agents, of which about 5 % to about 15 %, by weight of the gum composition, is powdered maltitol and about 0.001 % to about 2 %, by weight of the gum composition, is a high-intensity sweetener. The maltitol provides the gum with as improved sweetener profile as well as improved flavor perception.
Description
.
~'~~16'~5 CHEWING GUM CONTAINING LOW LEVELS OF
MALTITOL AND A HIGH-INTENSITY SWEETENER
The present invention relates to improved compositions of chewing gum with an improved taste perception. More particularly, the invention relates to improving the taste of chewing gum compositions that include a high-intensity sweetener by the use of powdered maltitol.
In recent years, efforts have been devoted to replace sugar and sugar syrups normally found in chew-ing gum with other carbohydrates and noncarbohydrates.
Non-sugar or sugar-free chewing gum, which is growing in popularity, uses sugar alcohols or polyols to re-place sugar and sugar syrups. The most popular polyols are sorbitol, mannitol and xylitol. New polyols are being developed using new technology to replace these polyols. New polyols have various unique properties which can improve the taste, texture and shelf life properties of chewing gum for consumers. The non-sugar polyols have the advantage of not contributing to A
_ v....
WO 95I08927 PCT/US94l10361 dental caries of consumers, as well as being able to be consumed by diabetics.
One such polyol bulking agent is called maltitol. This polyol bulking agent or bulk sweetener is not approved for use in human food products or in chewing gum in the U.S. However, a GRAS affirmation petition for maltitol as a human food ingredient is currently being prepared. Maltitol does not contribute to dental caries, and does not significantly contribute to calories. Thus, this ingredient's use in chewing gum could be a definite improvement.
Chewing gum claimed to have longer lasting sweetness comprising an intense sweetening agent and about 15% to about 40% of a bulk sweetener such as maltitol is disclosed in U.S. Patent No. 5,110,608.
A sweetening composition containing chlorodeoxysugars such as sucralose or other high-intensity sweeteners and at least 50% maltitol, and the use of the sweetening composition in chewing gum, are disclosed in U.S. Patent No. 4,959,225.
Chewing gum compositions claimed to have improved physical stability containing 28% to 580 maltitol are disclosed in U.S. Patent No. 4,933,188.
Foodstuffs) including chewing gum, containing maltitol as a sweetener or fat replacement are disclosed in European Patent Publication No. 0 390 299.
A method of producing sugarless gum containing 0.5% to 3% maltitol is disclosed in Japanese Patent Publication No. 78-127858.
A process for making a sweetener composition containing maltitol and aspartame, used in chewing gum, is disclosed in U.S. Patent No. 4,556,565.
Italian Patent No. 1183306 discloses mixtures of maltitol and cyclamates in chewing gum. The mixtures are said to be synergistic.
~'~~16'~5 CHEWING GUM CONTAINING LOW LEVELS OF
MALTITOL AND A HIGH-INTENSITY SWEETENER
The present invention relates to improved compositions of chewing gum with an improved taste perception. More particularly, the invention relates to improving the taste of chewing gum compositions that include a high-intensity sweetener by the use of powdered maltitol.
In recent years, efforts have been devoted to replace sugar and sugar syrups normally found in chew-ing gum with other carbohydrates and noncarbohydrates.
Non-sugar or sugar-free chewing gum, which is growing in popularity, uses sugar alcohols or polyols to re-place sugar and sugar syrups. The most popular polyols are sorbitol, mannitol and xylitol. New polyols are being developed using new technology to replace these polyols. New polyols have various unique properties which can improve the taste, texture and shelf life properties of chewing gum for consumers. The non-sugar polyols have the advantage of not contributing to A
_ v....
WO 95I08927 PCT/US94l10361 dental caries of consumers, as well as being able to be consumed by diabetics.
One such polyol bulking agent is called maltitol. This polyol bulking agent or bulk sweetener is not approved for use in human food products or in chewing gum in the U.S. However, a GRAS affirmation petition for maltitol as a human food ingredient is currently being prepared. Maltitol does not contribute to dental caries, and does not significantly contribute to calories. Thus, this ingredient's use in chewing gum could be a definite improvement.
Chewing gum claimed to have longer lasting sweetness comprising an intense sweetening agent and about 15% to about 40% of a bulk sweetener such as maltitol is disclosed in U.S. Patent No. 5,110,608.
A sweetening composition containing chlorodeoxysugars such as sucralose or other high-intensity sweeteners and at least 50% maltitol, and the use of the sweetening composition in chewing gum, are disclosed in U.S. Patent No. 4,959,225.
Chewing gum compositions claimed to have improved physical stability containing 28% to 580 maltitol are disclosed in U.S. Patent No. 4,933,188.
Foodstuffs) including chewing gum, containing maltitol as a sweetener or fat replacement are disclosed in European Patent Publication No. 0 390 299.
A method of producing sugarless gum containing 0.5% to 3% maltitol is disclosed in Japanese Patent Publication No. 78-127858.
A process for making a sweetener composition containing maltitol and aspartame, used in chewing gum, is disclosed in U.S. Patent No. 4,556,565.
Italian Patent No. 1183306 discloses mixtures of maltitol and cyclamates in chewing gum. The mixtures are said to be synergistic.
Low calorie candies made with maltitol as the main component are disclosed in U.S. Patent No.
4,623,543.
~ Anhydrous crystals of maltitol and their use in chewing gum are disclosed in U.S. Patent No.
~ 4,717,765.
Chewing gum with a coating material made from maltitol is disclosed in U.S. Patent No. 4,840,797.
U.S. Patent No. 5,017,400 discloses xylitol and maltitol used in food products, including chewing gum.
Maltitol is one of the components of most hydrogenated starch hydrolysates. For example, maltitol comprises about 52% of the solids of Lycasin~
brand hydrogenated starch hydrolysate from Roquette Freres Company. Numerous patents disclose the use of hydrogenate starch hydrolysates in chewing gum, including U.S. Patents Nos. 4,271,197; 4,382,962;
4,671,961; 4,671,967; 4,728,515; 4,738,854; 4,753,806;
4,774,094; 4,800,095; 4,840,797 and 5,034,231.
Chewing gum made with a low moisture syrup that includes maltitol is disclosed in U.S. Patent No.
~ Anhydrous crystals of maltitol and their use in chewing gum are disclosed in U.S. Patent No.
~ 4,717,765.
Chewing gum with a coating material made from maltitol is disclosed in U.S. Patent No. 4,840,797.
U.S. Patent No. 5,017,400 discloses xylitol and maltitol used in food products, including chewing gum.
Maltitol is one of the components of most hydrogenated starch hydrolysates. For example, maltitol comprises about 52% of the solids of Lycasin~
brand hydrogenated starch hydrolysate from Roquette Freres Company. Numerous patents disclose the use of hydrogenate starch hydrolysates in chewing gum, including U.S. Patents Nos. 4,271,197; 4,382,962;
4,671,961; 4,671,967; 4,728,515; 4,738,854; 4,753,806;
4,774,094; 4,800,095; 4,840,797 and 5,034,231.
Chewing gum made with a low moisture syrup that includes maltitol is disclosed in U.S. Patent No.
5,l20,551.
However, even with a11 of these various references discloses the use of maltitol in various forms in chewing gum, there are still improvements that can be made to gum compositions, particularly by using low levels of powdered maltitol.
SUMMARY OF THE INVENTION
One of the improvements that can be made relates to the discovery that maltitol at levels of V
about 5% to about 15% improves the taste perception of chewing gum that contains a high-intensity sweetener.
~ 35 In a first aspect, the invention is a chewing gum composition comprising about 5% to about 95% gum base; about 5% to about 95% bulking and sweetening agents, of which about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and about 0.002s to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener; and about 0.1s to about 10% flavoring.
In a second aspect, the invention is a process for producing a chewing gum composition comprising the steps of providing gum base comprising about 5% to about 95% of the gum composition; providing bulking and sweetening agents comprising about 5o to about 950 of the gum composition, of which about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and about 0.002o to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener; providing a flavoring comprising about 0.1% to about 10% of the gum composition; and combining the gum base, bulking and sweetening agents and flavoring to form a chewing gum composition.
This sweetener, maltitol, when used according to the present invention, gives chewing gum an improved taste perception, primarily a smoother sweetness profile, one that is similar to sugar-containing gum.
Further, even though maltitol has some properties like sucrose, it is not cariogenic, and does not signifi-cantly contribute to calories, giving a highly consumer-acceptable chewing gum product. It has also unexpectedly been found that the low levels of maltitol used in the present invention provide a softer initial texture to the gum.
DETAILED DESCRIPTION OF
THE PREFERRED EMBODIMENTS
A11 percentages herein are weight percentages unless otherwise specified. The term "chewing gum"
also includes bubble gum and the like.
Maltitol material is obtained by hydrogenation of maltose. Maltitol is obtained by a WO 95/08927 PC"T/US94/10361 two stage process involving hydrolyzing starch (corn or potato) and catalytically hydrogenating the resulting maltose under controlled conditions. It is available ' in the U.S. from Eni Chem USA of New York, New York.
Maltitol is a polyol that has a sweetness level of about 80-90s of that~of sucrose. Maltitol is available as a powder, has good storage stability, and has a melting point of about 147-150C.
Maltitol, added to chewing gum in its powdered form, may replace solids like sucrose, dextrose, lactose, sorbitol or mannitol. When used at levels below about 5%, the powdered maltitol has little effect on the taste perception. At levels above about 10%, the powdered maltitol starts to delay the flavor release. At levels over about 15%, the benefit of the taste enhancement is counterbalanced by lessened flavor impact. The maltitol powder will thus comprise about 5% to about 15% of the gum composition. Preferably, the maltitol will comprise about 5% to about l00 of the gum composition, and most preferably about 7.5% of the gum composition.
It is believed that the maltitol must be mixed into the gum composition in its powdered form to have the desired effect. This is due to the fact that syrups of sweeteners tend to produce a different taste perception in chewing gum than when the sweeteners are added as powders. Therefore, when considering the amount of maltitol present in the gum, any maltitol in syrup used in the gum, such as hydrogenated starch hydrolysate syrup, is not considered.
Also, it is preferable that the maltitol powder be used in its purest available form. However, it is recognized that maltitol at times has other polyols mixed with it. It is believed that these polyols will not interfere with the taste enhancement of the powdered maltitol, though they will likely have their own taste impact, especially if present in ~1'~~~1~
However, even with a11 of these various references discloses the use of maltitol in various forms in chewing gum, there are still improvements that can be made to gum compositions, particularly by using low levels of powdered maltitol.
SUMMARY OF THE INVENTION
One of the improvements that can be made relates to the discovery that maltitol at levels of V
about 5% to about 15% improves the taste perception of chewing gum that contains a high-intensity sweetener.
~ 35 In a first aspect, the invention is a chewing gum composition comprising about 5% to about 95% gum base; about 5% to about 95% bulking and sweetening agents, of which about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and about 0.002s to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener; and about 0.1s to about 10% flavoring.
In a second aspect, the invention is a process for producing a chewing gum composition comprising the steps of providing gum base comprising about 5% to about 95% of the gum composition; providing bulking and sweetening agents comprising about 5o to about 950 of the gum composition, of which about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and about 0.002o to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener; providing a flavoring comprising about 0.1% to about 10% of the gum composition; and combining the gum base, bulking and sweetening agents and flavoring to form a chewing gum composition.
This sweetener, maltitol, when used according to the present invention, gives chewing gum an improved taste perception, primarily a smoother sweetness profile, one that is similar to sugar-containing gum.
Further, even though maltitol has some properties like sucrose, it is not cariogenic, and does not signifi-cantly contribute to calories, giving a highly consumer-acceptable chewing gum product. It has also unexpectedly been found that the low levels of maltitol used in the present invention provide a softer initial texture to the gum.
DETAILED DESCRIPTION OF
THE PREFERRED EMBODIMENTS
A11 percentages herein are weight percentages unless otherwise specified. The term "chewing gum"
also includes bubble gum and the like.
Maltitol material is obtained by hydrogenation of maltose. Maltitol is obtained by a WO 95/08927 PC"T/US94/10361 two stage process involving hydrolyzing starch (corn or potato) and catalytically hydrogenating the resulting maltose under controlled conditions. It is available ' in the U.S. from Eni Chem USA of New York, New York.
Maltitol is a polyol that has a sweetness level of about 80-90s of that~of sucrose. Maltitol is available as a powder, has good storage stability, and has a melting point of about 147-150C.
Maltitol, added to chewing gum in its powdered form, may replace solids like sucrose, dextrose, lactose, sorbitol or mannitol. When used at levels below about 5%, the powdered maltitol has little effect on the taste perception. At levels above about 10%, the powdered maltitol starts to delay the flavor release. At levels over about 15%, the benefit of the taste enhancement is counterbalanced by lessened flavor impact. The maltitol powder will thus comprise about 5% to about 15% of the gum composition. Preferably, the maltitol will comprise about 5% to about l00 of the gum composition, and most preferably about 7.5% of the gum composition.
It is believed that the maltitol must be mixed into the gum composition in its powdered form to have the desired effect. This is due to the fact that syrups of sweeteners tend to produce a different taste perception in chewing gum than when the sweeteners are added as powders. Therefore, when considering the amount of maltitol present in the gum, any maltitol in syrup used in the gum, such as hydrogenated starch hydrolysate syrup, is not considered.
Also, it is preferable that the maltitol powder be used in its purest available form. However, it is recognized that maltitol at times has other polyols mixed with it. It is believed that these polyols will not interfere with the taste enhancement of the powdered maltitol, though they will likely have their own taste impact, especially if present in ~1'~~~1~
amounts over a few percent. Therefore preferable the powdered maltitol will comprise at least 98% maltitol.
Although maltitol has properties like sucrose, and since it is a polyol, it may be used in chewing gum formulations containing non-sugar ingredients. Non-sugar ingredients are polyols such as sorbitol, mannitol, xylitol, hydrogenated isomaltulose, lactitol, erythritol and hydrogenated starch hydrolysate. These polyols are used in a variety of combinations to develop unique sugarless chewing gum formulations.
In general, a chewing gum composition typi-cally comprises a water-soluble bulk portion, a water-insoluble chewable gum base portion and typically water-insoluble flavoring agents. The water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing. The gum base portion is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers) elastomer solvents, plasticizers, waxes, emulsifiers and inorganic fillers.
Plastic polymers, such as polyvinyl acetate, which behave somewhat as plasticizers, are also often included. Other plastic polymers that may be used include polyvinyl laurate, polyvinyl alcohol and polyvinyl pyrrolidone.
Elastomers may include polyisobutylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle.
Elastomer solvents are often resins such as terpene resins. Plasticizers, sometimes called softeners, are typically fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba. Low melting point waxes may be considered to 7 ~ PCT/US94/10361 ~1'~~~:1~
be plasticizers. High melting point waxes may be considered as bodying agents or textural modifiers.
The gum base typically also includes a filler ' component. The filler component may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like. The filler may constitute between about 5% and about 60o by weight of the gum base. Preferably, the filler comprises about 5% to about 50% by weight of the gum base.
Emulsifiers, which also sometimes have plasticizing properties, include glycerol monostearate, lecithin and glycerol triacetate. Further, gum bases may also contain optional ingredients such as antioxidants, colors and flavors. The present invention contemplates employing any commercially acceptable gum base.
According to the preferred embodiment of the present invention, the insoluble gum base constitutes about 5% to about 95% of the gum. More preferably the insoluble gum base comprises between 10% and 50a of the gum, and most preferably about 20% to about 350 of the gum.
The water-soluble portion of the chewing gum may further comprise softeners, sweeteners, flavoring agents and combinations thereof. The sweeteners often fulfill the role of bulking agents in the gum. The bulking agents typically comprise about 5% to about 95%
of the gum composition. The powdered maltitol will usually comprise a part of the bulk sweeteners used in the gum composition. Preferably sorbitol, at a level of about 30% to about 60%, by weight of the gum composition, will also be used as part of the bulk sweetener. Hydrogenated starch hydrolysate may also be part of the bulk sweetener. In some preferred embodiments, the hydrogenated starch hydrolysate is provided in a syrup form. Preferably the solids portion of such hydrogenated starch hydrolysate syrup will comprise about 4% to about 10% of the gum composition in those embodiments.
The sweetening agents include a high-intensity sweetener. High-intensity sweeteners such as aspartame, acesulfame K, or the salts of acesulfame, cyclamate and its salts, saccharin and its salts, alitame, sucralose, thaumatin, monellin, dihydrochalcones, stevioside, glycyrrhizin, particularly ammoniated glycyrrhizin, and combinations thereof may be used. Depending on the high-intensity sweetener used, the level of high-intensity sweetener in the gum composition will usually range from about 0.002% to about 2%, preferably from about 0.01% to about 0.5%, and most preferably from about 0.1% to about 0.4% where aspartame, acesulfame K, or glycyrrhizin are used.
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% of the chewing gum. Softeners contemplated by the present invention include glycerin, lecithin and combinations thereof. Further, aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysate, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
As mentioned above, the maltitol powder of the present invention will most likely be used in sugar-free gum formulations. However, sugar formulations are also within the scope of the invention. Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose) levulose, galactose, corn syrup solids and the like, alone or in any combination.
_ g _ The maltitol powder of the present invention can also be used in combination with other sugarless sweeteners. Generally sugarless sweeteners include ' components with sweetening characteristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, lactitol, hydrogenated starch hydrolysate, erythritol and the like, alone or in any combination.
A flavoring agent may be present in the chewing gum in an amount within the range of from about 0.1% to about 10%, and preferably from about 0.5% to about 3% 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, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like. Artificial 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.
A11 such flavors and flavor blends are contemplated by the present invention. Sometimes salt is added as a flavor enhancer. When used, the salt will preferably comprise about 0.001% to about 0.02s of the gum composition. Preferably the salt is sodium chloride, provided in a 10% to 30% salt solution.
Optional ingredients such as colors, emulsifiers and pharmaceutical agents may be added to the chewing gum.
In general, chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art.
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 *rB
WO 95l08927 PCT/US94/10361 ~1'~~.~~.~
- io -cutting into sticks, extruding into chunks or casting into pellets.
Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The base may also be melted in the mixer itself. Color or emulsifiers may also be added at this time. A softener such as glycerin may also be added at this time, along with syrup and a portion of the bulking agent/sweetener. Further portions of the bulking agent/sweetener may then be added to the mixer.
A flavoring agent is typically added with the final portion of the bulking agent. The high-intensity sweetener is preferably added after the final portion of bulking agent and flavor have been added.
The entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may sometimes be required. Those skilled in the art will recognize that many variations of the above described procedure may be followed.
Examples Chewing gum was made with six different levels of maltitol to determine the minimum and maximum levels of maltitol necessary for sensory benefit in sugarless peppermint gum. The gum samples contained 0%, 1%, 2.5%, 7.5%, 10% and 15% maltitol. These formulas are provided in Tables 1 and 2 below.
' a..
WO 95I08927 i ~, ~ PCTIU894l10361 ~~~~'b~~
Table 1 ComparativeComparativeComparative Ex.1 Ex.2 Ex.3 Sorbitol 54.49 53.49 51.99 Gum Base 24.6 24.6 24.6 Coevaporated Glycerin/ 9.31 9.31 9.31 Hydrogenated Starch Hydrolysate*
Glycerin 9.31 9.31 9.31 Spray Dried Peppermint 0.25 0.25 0.25 Oil Peppermint Flavor 1.65 1.65 1.65 Encapsulated Aspartame 0.34 0.34 0.34 Salt Solution'''' 0.05 0.05 0.05 Maltitol -- 1.0 2.5 * 25 ~~ glycerin, 67.5 % Lycasin~ brand hydrogenated starch hydrolysate solids and 7.5% water.
* * 30% NaCI and 70% water Table 2 Ex. Ex. 5 Ex. 6 Sorbitol 46.99 44.49 39.49 Gum Base 24.6 24.6 24.6 Coevaporated Glycerin/ 9.31 9.31 9.31 Hydrogenated Starch Hydrolysate*
Glycerin 9.31 9.31 9.31 Spray Dried Peppermint 0i1 0.25 0.25 0.25 Peppermint Flavor 1.65 1.65 1.65 Encapsulated Aspartame 0.34 0.34 0.34 Salt Solution** 0.05 0.05 0.05 ' 35 Maltitol 7.5 10.0 15.0 * 25% glycerin, 67.5% Lycasin~ brand hydrogenated starch hydrolysate solids and 7.5% water.
** 30% NaCl and 70% water ~~.'~1~1~
The gum samples were chewed by trained sensory panelist. The results were that each of the gum samples containing maltitol had a creamier peppermint flavor with less sharpness and menthol character.
However, at the 1.0% and 2.5% levels (Comparative Examples 2 and 3), this difference was slight. At the 10% level, the maltitol caused the peppermint character to be more defined and seemed to show the most benefit for the peppermint character of the gum.
Other Examples of formulas of gum of the present invention that have been made are given below in Table 3.
Table 3 Ex.7 Ex.8 Ex.9 Sorbitol 47.6698 47.231 43.6 Gum Base 25.0 26.0 32.5 Glycerin 13.0 13.0 14.0 Coevaporated Glycerin/6.2 6.2 Hydrogenated Starch Hydrolysate*
Maltitol 5.0 5.0 5.0 Spray Dried Wintergreen2.0 1.55 Flavor Encapsulated Aspartame0.34 0.34 0.12 Ammoniated Glycyrrhizin0.2 0.20 Vegetable Oil 0.375 0.55 0.40 Salt Solution* * 0.08 0. i 0 0.10 Powdered Bubble Gum 2.0 Flavor* * *
Bubble Gum Flavor 1.19 3 0 Acesulfame K 0.04 Encapsulated Acesulfame 0.70 K
Color 0.1352 0.029 0.15 100.0000 100.000 100.00 _ 3 5 * 25 % glycerin, 67.5 % Lycasin~ brand hydrogenated starch hydrolysate solids and 7.5% water.
** 30% NaCI and 70% water 4 0 * * * 50% bubblegum flavor and 50% silica "w WO 95I08927 ~ ~ ~ ~ ~ ~ ~ PCT/US94/10361 As noted earlier, it has unexpectedly been found that the use of about 5% to about 15% maltitol in the gum-has given the gum composition a softer initial ' texture, sometimes referred to as the initial bite.
While the taste perception improvements provided by the maltitol have been confirmed when sorbitol and either aspartame, acesulfame K and/or ammoniated glycyrrhizin have been used in the gum, it is believed that maltitol will also improve the taste perception of gums made with other sweeteners, although it is recognized that each sugar, polyol and high-intensity sweetener has its own flavor, and thus the taste benefits will differ with different sweeteners.
It is believed that the invention will have the greatest benefit when used with high-intensity sweeteners that have the most noticeable off-taste.
The following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which maltitol may be used. The high-intensity sweetener is not specified in the Tables, since the level is different for different sweeteners.
The recommended usage levels for different high.
intensity sweeteners are listed after Tables 4-11.
Examples 10 and il in Table 4 demonstrate the use of maltitol in low-moisture sugar formulations having less than 2% theoretical moisture.
3 0 Ex. 10 Ex. 11 Sugar 53.9 48.9 Gum Base 19.2 19.2 Corn Syrup' 6.0 6.0 Dextrose Monohydrate 10.0 10.0 3 5 Glycerinb 5 . 0 5 . 0 Flavor 0.9 0.9 Maltitol 5.0 l0.0 'Corn syrup is evaporated to 85~s solids, 15~s moisture "Glycerin and syrup may be blended and co-evaporated R'O 95I08927 PCT/US94/10361 Examples 12 and 13 in Table 5 demonstrate the use of maltitol in medium-moisture sugar formulations having about 2% to about 5% moisture.
Ex. 12 Ex. 13 Sugar 48.5 43.5 Gum Base 19.2 19.2 Corn Syrup' 15.0 15.0 Dextrose Monohydrate 10.0 10.0 Glycerinb 1.4 1.4 Flavor 0.9 0.9 Maltitol 5.0 10.0 'Corn syrup is evaporated to 85a solids, 15% moisture bGlycerin and syrup may be blended and co-evaporated Examples 14 and 15 in Table 6 demonstrate the use of maltitol in high-moisture sugar formulations having more than about 5% moisture.
Ex. 14 Ex. 15 Sugar 46.0 41.0 Gum Hase 24.0 24.0 Corn Syrup 24.0 24.0 Flavor 1.0 1.0 Maltitol 5.0 10.0 Examples 16 and 17 in Table 7 and Examples 18-21 in Tables 8 and 9 demonstrate the use of maltitol in low- and high-moisture gums that are sugar-free.
Low moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture.
Ex. l6 Ex. 17 Gum Base 25.5 2S.5 Sorbitol 46.0 41.0 Mannitol 12.0 12.0 Glycerin 10.0 10.0 Flavor 1.5 1.5 Maltitol 5.0 10.0 Ex. 18 Ex. 19 Gum Base 25.5 25.5 Sorbitol 46.0 41.0 Sorbitol Liquid* 10.0 10.0 Mannitol 10.0 10.0 Glycerin 2.0 2.0 Flavor 1.5 1.5 Maltitol 5.0 10.0 'Sorbitol liquid contains 70% sorbitol, 30o water Ex. 20 Ex. 21 Gum Base 25.5 25.5 Sorbitol 46.0 41.0 HSH Syrup* 10.0 10.0 Mannitol 8.0 8.0 Glycerin** 4.0 4.0 Flavor 1.5 1.5 Maltitol 5.0 10.0 * Lycasin hydrogenated starch brand hydrolysate syrup ** Glycerin and HSH syrup may be blended or co-evaporated *Trademark A
WO 95/08927 . ~ PCT/US94/10361 Table 10 shows sugar chewing gum formulations that can be made with maltitol and various types of sugars.
Ex. Ex. Ex. Ex. Ex. Ex.
Gum Base 19.2 19.2 19.2 19.2 19.2 19.2 Sucrose 44.5 39.5 29.5 29.5 29.5 37.5 G1 cerin 1.4 1.4 1_4 1.4 1.4 1.4 Corn Syrup 14.0 14.0 14.0 14.0 14.0 11.0 Dextrose 5.0 -- 10.0 10.0 10.0 10.0 Lactose 5.0 1D.0 -- -- -- --Fructose 5.0 10.0 10.0 10.0 10.0 5.0 Invert Sugar-- -- 10.0 10.0 -- 5.0 Maltose -- -- -- -- 10.0 --Corn Syrup -- -- -- -- -- 5.0 Solids Peppermint 0.9 0.9 0_9 0.9 0.9 0.9 Flavor 2 0 Maltitol 5.0 5.0 5.0 5.0 5.0 5.0 Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar polyols.
Ex. Ex. Ex. fix. Ex. Ex. 33 Gum Base 25.5 25.5 25.5 25.5 25.5 25.5 G1 cerin 2.0 2.0 2.0 2.0 2.0 2.0 Sorbitol 44.0 34.0 34.0 29.0 28.0 31.0 Mannitol -- l0.0 10.0 10.0 10.0 --Sorbitol 17.0 17.0 -- -- -- --3 5 Liquid Lycasin HSH -- -- 17.0 12.0 8.0 5.0 Syrup Lacitol -- -- -- 10.0 -- --Xylitol -- -- -- -- l5.0 15.0 Hydrogenated-- -- -- -- -- 10.0 Isomaltulose Flavor 1.5 1.5 1.5 1.5 1.5 1.5 Maltitol l0.0 10.0 10.0 10_0 10.0 l0.0 The following usage levels A-K show the amount of high-intensity sweeteners to be used in the chewing gum formulations with maltitol in Tables 4-11.
A. Aspartame at a level of 0.2% may be added to any of the formulas in Tables 4 through 11 by replacing 0.2% of the maltitol.
B. Alitame at a level of 0.03% may be added to any of the formulas in Tables 4 through 11 by replacing 0.03% of the maltitol.
C. Sucralose at a level of 0.07% may be added to any of the formulas in Tables 4 through 11 by replacing 0.07% of the maltitol.
D. Thaumatin at a level of 0.02% may be added to any of the formulas in Tables 4 through 11 by replacing 0.02s of the maltitol.
E. Glycyrrhizin at a level of 0.4% may be added to any of the formulas in Tables 4 through 11 by replacing 0.4% of the maltitol.
F. Aspartame and acesulfame K at a 1:1 ratio may be added to any of the formulas in Tables 4 through 11 at a level of 0.15% by replacing 0.15% of the maltitol.
G. Aspartame and alitame at a ratio of 9:1 aspartame: alitame may be added to any of the formulas in Tables 4 through 11 at a level of 0.2s by replacing 0.2% of the maltitol.
H. Aspartame and thaumatin at a ratio of 9:1 aspartame:thaumatin can be added to any of the formulas in Tables 4 through 11 at a level of 0.2% by replacing 0.2% of the maltitol.
I. Sucralose and alitame in a ratio of 3:1 sucralose:alitame can be added to any of the formulas in Tables 4 through 11 at a level of 0.1% by replacing 0.1% of the maltitol.
H. Alitame and glycyrrhizin in a ratio of 1:12 alitame:glycyrrhizin can be added to any of *rB
~~:~~.b~~
- la -the formulas in Tables 4 through 11 at a level of 0.1% by replacing O.lo of the maltitol.
K. Aspartame and glycyrrhizin in a ratio of 1:14 aspartame:glycyrrhizin can be added to any of the formulas in Tables 4 through 11 at a level of 0.3% by replacing 0.3% of the maltitol.
In addition to the taste perception enhancement and initial softness improvement noted earlier, the invention may also produce other benefits.
When used in sugar gum, the maltitol may increase the moisture retention ability of the gum, therefore improving the shelf life.
It will be appreciated that the addition of some other ingredients, process steps, materials or components not specifically included may have an adverse impact on the present invention. The best mode of the invention may therefore exclude ingredients, process steps, materials or components other than those listed above for inclusion or use in the invention.
It should be appreciated that the compositions and methods of the present invention are capable of being exhibited in the form of a variety of embodiments, only a few of which have been illustrated and described above. The invention may be embodied in other forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in a11 respects only as illustrative and not restrictive, and the scope of the invention, therefore, is indicated by the appended claims rather than by the foregoing description. A11 changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
Although maltitol has properties like sucrose, and since it is a polyol, it may be used in chewing gum formulations containing non-sugar ingredients. Non-sugar ingredients are polyols such as sorbitol, mannitol, xylitol, hydrogenated isomaltulose, lactitol, erythritol and hydrogenated starch hydrolysate. These polyols are used in a variety of combinations to develop unique sugarless chewing gum formulations.
In general, a chewing gum composition typi-cally comprises a water-soluble bulk portion, a water-insoluble chewable gum base portion and typically water-insoluble flavoring agents. The water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing. The gum base portion is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers) elastomer solvents, plasticizers, waxes, emulsifiers and inorganic fillers.
Plastic polymers, such as polyvinyl acetate, which behave somewhat as plasticizers, are also often included. Other plastic polymers that may be used include polyvinyl laurate, polyvinyl alcohol and polyvinyl pyrrolidone.
Elastomers may include polyisobutylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle.
Elastomer solvents are often resins such as terpene resins. Plasticizers, sometimes called softeners, are typically fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba. Low melting point waxes may be considered to 7 ~ PCT/US94/10361 ~1'~~~:1~
be plasticizers. High melting point waxes may be considered as bodying agents or textural modifiers.
The gum base typically also includes a filler ' component. The filler component may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like. The filler may constitute between about 5% and about 60o by weight of the gum base. Preferably, the filler comprises about 5% to about 50% by weight of the gum base.
Emulsifiers, which also sometimes have plasticizing properties, include glycerol monostearate, lecithin and glycerol triacetate. Further, gum bases may also contain optional ingredients such as antioxidants, colors and flavors. The present invention contemplates employing any commercially acceptable gum base.
According to the preferred embodiment of the present invention, the insoluble gum base constitutes about 5% to about 95% of the gum. More preferably the insoluble gum base comprises between 10% and 50a of the gum, and most preferably about 20% to about 350 of the gum.
The water-soluble portion of the chewing gum may further comprise softeners, sweeteners, flavoring agents and combinations thereof. The sweeteners often fulfill the role of bulking agents in the gum. The bulking agents typically comprise about 5% to about 95%
of the gum composition. The powdered maltitol will usually comprise a part of the bulk sweeteners used in the gum composition. Preferably sorbitol, at a level of about 30% to about 60%, by weight of the gum composition, will also be used as part of the bulk sweetener. Hydrogenated starch hydrolysate may also be part of the bulk sweetener. In some preferred embodiments, the hydrogenated starch hydrolysate is provided in a syrup form. Preferably the solids portion of such hydrogenated starch hydrolysate syrup will comprise about 4% to about 10% of the gum composition in those embodiments.
The sweetening agents include a high-intensity sweetener. High-intensity sweeteners such as aspartame, acesulfame K, or the salts of acesulfame, cyclamate and its salts, saccharin and its salts, alitame, sucralose, thaumatin, monellin, dihydrochalcones, stevioside, glycyrrhizin, particularly ammoniated glycyrrhizin, and combinations thereof may be used. Depending on the high-intensity sweetener used, the level of high-intensity sweetener in the gum composition will usually range from about 0.002% to about 2%, preferably from about 0.01% to about 0.5%, and most preferably from about 0.1% to about 0.4% where aspartame, acesulfame K, or glycyrrhizin are used.
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% of the chewing gum. Softeners contemplated by the present invention include glycerin, lecithin and combinations thereof. Further, aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysate, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
As mentioned above, the maltitol powder of the present invention will most likely be used in sugar-free gum formulations. However, sugar formulations are also within the scope of the invention. Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose) levulose, galactose, corn syrup solids and the like, alone or in any combination.
_ g _ The maltitol powder of the present invention can also be used in combination with other sugarless sweeteners. Generally sugarless sweeteners include ' components with sweetening characteristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, lactitol, hydrogenated starch hydrolysate, erythritol and the like, alone or in any combination.
A flavoring agent may be present in the chewing gum in an amount within the range of from about 0.1% to about 10%, and preferably from about 0.5% to about 3% 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, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like. Artificial 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.
A11 such flavors and flavor blends are contemplated by the present invention. Sometimes salt is added as a flavor enhancer. When used, the salt will preferably comprise about 0.001% to about 0.02s of the gum composition. Preferably the salt is sodium chloride, provided in a 10% to 30% salt solution.
Optional ingredients such as colors, emulsifiers and pharmaceutical agents may be added to the chewing gum.
In general, chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art.
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 *rB
WO 95l08927 PCT/US94/10361 ~1'~~.~~.~
- io -cutting into sticks, extruding into chunks or casting into pellets.
Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The base may also be melted in the mixer itself. Color or emulsifiers may also be added at this time. A softener such as glycerin may also be added at this time, along with syrup and a portion of the bulking agent/sweetener. Further portions of the bulking agent/sweetener may then be added to the mixer.
A flavoring agent is typically added with the final portion of the bulking agent. The high-intensity sweetener is preferably added after the final portion of bulking agent and flavor have been added.
The entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may sometimes be required. Those skilled in the art will recognize that many variations of the above described procedure may be followed.
Examples Chewing gum was made with six different levels of maltitol to determine the minimum and maximum levels of maltitol necessary for sensory benefit in sugarless peppermint gum. The gum samples contained 0%, 1%, 2.5%, 7.5%, 10% and 15% maltitol. These formulas are provided in Tables 1 and 2 below.
' a..
WO 95I08927 i ~, ~ PCTIU894l10361 ~~~~'b~~
Table 1 ComparativeComparativeComparative Ex.1 Ex.2 Ex.3 Sorbitol 54.49 53.49 51.99 Gum Base 24.6 24.6 24.6 Coevaporated Glycerin/ 9.31 9.31 9.31 Hydrogenated Starch Hydrolysate*
Glycerin 9.31 9.31 9.31 Spray Dried Peppermint 0.25 0.25 0.25 Oil Peppermint Flavor 1.65 1.65 1.65 Encapsulated Aspartame 0.34 0.34 0.34 Salt Solution'''' 0.05 0.05 0.05 Maltitol -- 1.0 2.5 * 25 ~~ glycerin, 67.5 % Lycasin~ brand hydrogenated starch hydrolysate solids and 7.5% water.
* * 30% NaCI and 70% water Table 2 Ex. Ex. 5 Ex. 6 Sorbitol 46.99 44.49 39.49 Gum Base 24.6 24.6 24.6 Coevaporated Glycerin/ 9.31 9.31 9.31 Hydrogenated Starch Hydrolysate*
Glycerin 9.31 9.31 9.31 Spray Dried Peppermint 0i1 0.25 0.25 0.25 Peppermint Flavor 1.65 1.65 1.65 Encapsulated Aspartame 0.34 0.34 0.34 Salt Solution** 0.05 0.05 0.05 ' 35 Maltitol 7.5 10.0 15.0 * 25% glycerin, 67.5% Lycasin~ brand hydrogenated starch hydrolysate solids and 7.5% water.
** 30% NaCl and 70% water ~~.'~1~1~
The gum samples were chewed by trained sensory panelist. The results were that each of the gum samples containing maltitol had a creamier peppermint flavor with less sharpness and menthol character.
However, at the 1.0% and 2.5% levels (Comparative Examples 2 and 3), this difference was slight. At the 10% level, the maltitol caused the peppermint character to be more defined and seemed to show the most benefit for the peppermint character of the gum.
Other Examples of formulas of gum of the present invention that have been made are given below in Table 3.
Table 3 Ex.7 Ex.8 Ex.9 Sorbitol 47.6698 47.231 43.6 Gum Base 25.0 26.0 32.5 Glycerin 13.0 13.0 14.0 Coevaporated Glycerin/6.2 6.2 Hydrogenated Starch Hydrolysate*
Maltitol 5.0 5.0 5.0 Spray Dried Wintergreen2.0 1.55 Flavor Encapsulated Aspartame0.34 0.34 0.12 Ammoniated Glycyrrhizin0.2 0.20 Vegetable Oil 0.375 0.55 0.40 Salt Solution* * 0.08 0. i 0 0.10 Powdered Bubble Gum 2.0 Flavor* * *
Bubble Gum Flavor 1.19 3 0 Acesulfame K 0.04 Encapsulated Acesulfame 0.70 K
Color 0.1352 0.029 0.15 100.0000 100.000 100.00 _ 3 5 * 25 % glycerin, 67.5 % Lycasin~ brand hydrogenated starch hydrolysate solids and 7.5% water.
** 30% NaCI and 70% water 4 0 * * * 50% bubblegum flavor and 50% silica "w WO 95I08927 ~ ~ ~ ~ ~ ~ ~ PCT/US94/10361 As noted earlier, it has unexpectedly been found that the use of about 5% to about 15% maltitol in the gum-has given the gum composition a softer initial ' texture, sometimes referred to as the initial bite.
While the taste perception improvements provided by the maltitol have been confirmed when sorbitol and either aspartame, acesulfame K and/or ammoniated glycyrrhizin have been used in the gum, it is believed that maltitol will also improve the taste perception of gums made with other sweeteners, although it is recognized that each sugar, polyol and high-intensity sweetener has its own flavor, and thus the taste benefits will differ with different sweeteners.
It is believed that the invention will have the greatest benefit when used with high-intensity sweeteners that have the most noticeable off-taste.
The following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which maltitol may be used. The high-intensity sweetener is not specified in the Tables, since the level is different for different sweeteners.
The recommended usage levels for different high.
intensity sweeteners are listed after Tables 4-11.
Examples 10 and il in Table 4 demonstrate the use of maltitol in low-moisture sugar formulations having less than 2% theoretical moisture.
3 0 Ex. 10 Ex. 11 Sugar 53.9 48.9 Gum Base 19.2 19.2 Corn Syrup' 6.0 6.0 Dextrose Monohydrate 10.0 10.0 3 5 Glycerinb 5 . 0 5 . 0 Flavor 0.9 0.9 Maltitol 5.0 l0.0 'Corn syrup is evaporated to 85~s solids, 15~s moisture "Glycerin and syrup may be blended and co-evaporated R'O 95I08927 PCT/US94/10361 Examples 12 and 13 in Table 5 demonstrate the use of maltitol in medium-moisture sugar formulations having about 2% to about 5% moisture.
Ex. 12 Ex. 13 Sugar 48.5 43.5 Gum Base 19.2 19.2 Corn Syrup' 15.0 15.0 Dextrose Monohydrate 10.0 10.0 Glycerinb 1.4 1.4 Flavor 0.9 0.9 Maltitol 5.0 10.0 'Corn syrup is evaporated to 85a solids, 15% moisture bGlycerin and syrup may be blended and co-evaporated Examples 14 and 15 in Table 6 demonstrate the use of maltitol in high-moisture sugar formulations having more than about 5% moisture.
Ex. 14 Ex. 15 Sugar 46.0 41.0 Gum Hase 24.0 24.0 Corn Syrup 24.0 24.0 Flavor 1.0 1.0 Maltitol 5.0 10.0 Examples 16 and 17 in Table 7 and Examples 18-21 in Tables 8 and 9 demonstrate the use of maltitol in low- and high-moisture gums that are sugar-free.
Low moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture.
Ex. l6 Ex. 17 Gum Base 25.5 2S.5 Sorbitol 46.0 41.0 Mannitol 12.0 12.0 Glycerin 10.0 10.0 Flavor 1.5 1.5 Maltitol 5.0 10.0 Ex. 18 Ex. 19 Gum Base 25.5 25.5 Sorbitol 46.0 41.0 Sorbitol Liquid* 10.0 10.0 Mannitol 10.0 10.0 Glycerin 2.0 2.0 Flavor 1.5 1.5 Maltitol 5.0 10.0 'Sorbitol liquid contains 70% sorbitol, 30o water Ex. 20 Ex. 21 Gum Base 25.5 25.5 Sorbitol 46.0 41.0 HSH Syrup* 10.0 10.0 Mannitol 8.0 8.0 Glycerin** 4.0 4.0 Flavor 1.5 1.5 Maltitol 5.0 10.0 * Lycasin hydrogenated starch brand hydrolysate syrup ** Glycerin and HSH syrup may be blended or co-evaporated *Trademark A
WO 95/08927 . ~ PCT/US94/10361 Table 10 shows sugar chewing gum formulations that can be made with maltitol and various types of sugars.
Ex. Ex. Ex. Ex. Ex. Ex.
Gum Base 19.2 19.2 19.2 19.2 19.2 19.2 Sucrose 44.5 39.5 29.5 29.5 29.5 37.5 G1 cerin 1.4 1.4 1_4 1.4 1.4 1.4 Corn Syrup 14.0 14.0 14.0 14.0 14.0 11.0 Dextrose 5.0 -- 10.0 10.0 10.0 10.0 Lactose 5.0 1D.0 -- -- -- --Fructose 5.0 10.0 10.0 10.0 10.0 5.0 Invert Sugar-- -- 10.0 10.0 -- 5.0 Maltose -- -- -- -- 10.0 --Corn Syrup -- -- -- -- -- 5.0 Solids Peppermint 0.9 0.9 0_9 0.9 0.9 0.9 Flavor 2 0 Maltitol 5.0 5.0 5.0 5.0 5.0 5.0 Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar polyols.
Ex. Ex. Ex. fix. Ex. Ex. 33 Gum Base 25.5 25.5 25.5 25.5 25.5 25.5 G1 cerin 2.0 2.0 2.0 2.0 2.0 2.0 Sorbitol 44.0 34.0 34.0 29.0 28.0 31.0 Mannitol -- l0.0 10.0 10.0 10.0 --Sorbitol 17.0 17.0 -- -- -- --3 5 Liquid Lycasin HSH -- -- 17.0 12.0 8.0 5.0 Syrup Lacitol -- -- -- 10.0 -- --Xylitol -- -- -- -- l5.0 15.0 Hydrogenated-- -- -- -- -- 10.0 Isomaltulose Flavor 1.5 1.5 1.5 1.5 1.5 1.5 Maltitol l0.0 10.0 10.0 10_0 10.0 l0.0 The following usage levels A-K show the amount of high-intensity sweeteners to be used in the chewing gum formulations with maltitol in Tables 4-11.
A. Aspartame at a level of 0.2% may be added to any of the formulas in Tables 4 through 11 by replacing 0.2% of the maltitol.
B. Alitame at a level of 0.03% may be added to any of the formulas in Tables 4 through 11 by replacing 0.03% of the maltitol.
C. Sucralose at a level of 0.07% may be added to any of the formulas in Tables 4 through 11 by replacing 0.07% of the maltitol.
D. Thaumatin at a level of 0.02% may be added to any of the formulas in Tables 4 through 11 by replacing 0.02s of the maltitol.
E. Glycyrrhizin at a level of 0.4% may be added to any of the formulas in Tables 4 through 11 by replacing 0.4% of the maltitol.
F. Aspartame and acesulfame K at a 1:1 ratio may be added to any of the formulas in Tables 4 through 11 at a level of 0.15% by replacing 0.15% of the maltitol.
G. Aspartame and alitame at a ratio of 9:1 aspartame: alitame may be added to any of the formulas in Tables 4 through 11 at a level of 0.2s by replacing 0.2% of the maltitol.
H. Aspartame and thaumatin at a ratio of 9:1 aspartame:thaumatin can be added to any of the formulas in Tables 4 through 11 at a level of 0.2% by replacing 0.2% of the maltitol.
I. Sucralose and alitame in a ratio of 3:1 sucralose:alitame can be added to any of the formulas in Tables 4 through 11 at a level of 0.1% by replacing 0.1% of the maltitol.
H. Alitame and glycyrrhizin in a ratio of 1:12 alitame:glycyrrhizin can be added to any of *rB
~~:~~.b~~
- la -the formulas in Tables 4 through 11 at a level of 0.1% by replacing O.lo of the maltitol.
K. Aspartame and glycyrrhizin in a ratio of 1:14 aspartame:glycyrrhizin can be added to any of the formulas in Tables 4 through 11 at a level of 0.3% by replacing 0.3% of the maltitol.
In addition to the taste perception enhancement and initial softness improvement noted earlier, the invention may also produce other benefits.
When used in sugar gum, the maltitol may increase the moisture retention ability of the gum, therefore improving the shelf life.
It will be appreciated that the addition of some other ingredients, process steps, materials or components not specifically included may have an adverse impact on the present invention. The best mode of the invention may therefore exclude ingredients, process steps, materials or components other than those listed above for inclusion or use in the invention.
It should be appreciated that the compositions and methods of the present invention are capable of being exhibited in the form of a variety of embodiments, only a few of which have been illustrated and described above. The invention may be embodied in other forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in a11 respects only as illustrative and not restrictive, and the scope of the invention, therefore, is indicated by the appended claims rather than by the foregoing description. A11 changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
Claims (20)
1. A chewing gum composition comprising:
a) about 5% to about 95% gum base;
b) about 5% to about 95% bulking and sweetening agents, of which:
i) about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and ii) about 0.002% to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener; and c) about 0.1% to about 10% flavoring, whereby the maltitol provides the chewing gum composition with an improved taste perception of a smooth sweetness profile.
a) about 5% to about 95% gum base;
b) about 5% to about 95% bulking and sweetening agents, of which:
i) about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and ii) about 0.002% to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener; and c) about 0.1% to about 10% flavoring, whereby the maltitol provides the chewing gum composition with an improved taste perception of a smooth sweetness profile.
2. The chewing gum composition of Claim 1 wherein the high-intensity sweetener is selected from the group consisting of aspartame, ammoniated glycyrrhizin, acesulfame K and combinations thereof.
3. The chewing gum composition of Claim 1 wherein the flavoring comprises a flavor selected from the group consisting of peppermint, wintergreen, spearmint and bubblegum flavor.
4. The chewing gum composition of Claim 1 wherein the powdered maltitol comprises about 5% to about 10% of the gum composition.
5. The chewing gum composition of Claim 1 wherein the bulking and sweetening agents comprise about 4% to about 10%, by weight of the gum composition, of hydrogenated starch hydrolysate solids.
6. The chewing gum composition of Claim 1 further comprising about 0.001% to about 0.02% salt.
7. The chewing gum composition of Claim 1 wherein the maltitol powder comprises about 7.5% of the gum composition.
8. The chewing gum composition of Claim 1 wherein the bulking and sweetening agents comprise about 30% to about 60%, by weight of the gum composition, of powdered sorbitol.
9. The chewing gum composition of Claim 2 wherein the high-intensity sweetener comprises about 0.1% to about 0.4% of the gum composition.
10. A process for producing a chewing gum composition comprising the steps of:
a) providing gum base comprising about 5%
to about 95% of the gum composition;
b) providing bulking and sweetening agents comprising about 5% to about 95% of the gum composition, of which:
i) about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and ii) about 0.002% to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener;
c) providing a flavoring comprising about 0.1% to about 10% of the gum composition; and d) combining the gum base, bulking and sweetening agents and flavoring to form a chewing gum composition, whereby the maltitol provides the chewing gum composition with an improved taste perception of a smooth sweetness profile.
a) providing gum base comprising about 5%
to about 95% of the gum composition;
b) providing bulking and sweetening agents comprising about 5% to about 95% of the gum composition, of which:
i) about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and ii) about 0.002% to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener;
c) providing a flavoring comprising about 0.1% to about 10% of the gum composition; and d) combining the gum base, bulking and sweetening agents and flavoring to form a chewing gum composition, whereby the maltitol provides the chewing gum composition with an improved taste perception of a smooth sweetness profile.
11. The process of Claim 10 wherein the method further comprises providing a salt solution and combining the salt solution to provide about 0.001% to about 0.02% salt in the chewing gum composition.
12. The process of Claim 10 wherein the step of providing bulking and sweetening agents comprises providing hydrogenated starch hydrolysate solids in the form of a syrup and combining the syrup to provide about 4% to about 10% hydrogenated starch hydrolysate solids in the chewing gum composition.
13. The process of Claim 10 wherein the high-intensity sweetener is selected from the group consisting of aspartame, ammoniated glycyrrhizin, acesulfame K and combinations thereof.
14. The process of Claim 10 wherein the flavoring comprises a flavor selected from the group consisting of peppermint, wintergreen, spearmint and bubblegum flavor .
15. The process of Claim 10 wherein the powdered maltitol comprises about 5% to about 10% of the gum composition.
16. The process of Claim 10 wherein the powdered maltitol is provided in a form where the powder comprises at least 98% maltitol.
17. The process of Claim 13 wherein the high-intensity sweetener is provided at a level of about 0.1% to about 0.4% of the gum composition.
18. A chewing gum composition comprising:
a) about 10% to about 50% gum base;
b) about 30% to about 60% powdered sorbitol;
c) about 0.01% to about 0.5% high-intensity sweetener;
d) about 5% to about 10% powdered maltitol;
and e) about 0.5% to about 3% flavor, whereby the maltitol provides the chewing gum composition with an improved taste perception of a smooth sweetness profile.
a) about 10% to about 50% gum base;
b) about 30% to about 60% powdered sorbitol;
c) about 0.01% to about 0.5% high-intensity sweetener;
d) about 5% to about 10% powdered maltitol;
and e) about 0.5% to about 3% flavor, whereby the maltitol provides the chewing gum composition with an improved taste perception of a smooth sweetness profile.
19. The chewing gum composition of Claim 18 wherein the high-intensity sweetener comprises about 0.1% to about 0.4% of the gum compositions and is selected from the group consisting of aspartame, ammoniated glycyrrhizin, acesulfame K and combinations thereof.
20. The chewing gum composition of Claim 19 wherein the flavoring comprises a flavor selected from the group consisting of peppermint, wintergreen, spearmint and bubblegum flavor.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/US1993/009352 WO1995008924A1 (en) | 1993-09-30 | 1993-09-30 | Chewing gum containing maltitol |
USPCT/US93/09352 | 1993-09-30 | ||
PCT/US1994/010361 WO1995008927A1 (en) | 1993-09-30 | 1994-09-13 | Chewing gum containing low levels of maltitol and a high-intensity sweetener |
Publications (2)
Publication Number | Publication Date |
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CA2171615A1 CA2171615A1 (en) | 1995-04-06 |
CA2171615C true CA2171615C (en) | 1999-07-13 |
Family
ID=22237026
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002171615A Expired - Lifetime CA2171615C (en) | 1993-09-30 | 1994-09-13 | Chewing gum containing low levels of maltitol and a high-intensity sweetener |
Country Status (4)
Country | Link |
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EP (2) | EP0673208A4 (en) |
AU (1) | AU694138B2 (en) |
CA (1) | CA2171615C (en) |
WO (3) | WO1995008924A1 (en) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5637334A (en) * | 1993-09-30 | 1997-06-10 | Wm. Wrigley Jr. Company | Chewing gum containing maltitol |
US5651936A (en) * | 1993-12-29 | 1997-07-29 | Wm. Wrigley Jr. Company | Syrups containing sorbitol, a plasticizing agent and an anticrystallization agent and their use in chewing gum and other products |
MX9800202A (en) † | 1995-07-05 | 1998-04-30 | Wrigley W M Jun Co | Syrups for use in chewing gum containing sorbitol, a plasticizing agent and an anticrystallization agent. |
FR2778317B1 (en) * | 1998-05-07 | 2000-07-21 | Roquette Freres | SWEETENING COMPOSITION AND USES THEREOF |
FR2786407B1 (en) † | 1998-11-27 | 2001-02-16 | Roquette Freres | CONCENTRATED POLYOL COMPOSITION |
US20030021864A1 (en) * | 2001-05-22 | 2003-01-30 | Richey Lindell C. | Coated chewing gum products and methods for making same |
DK1587373T3 (en) * | 2003-01-27 | 2009-01-26 | Wrigley W M Jun Co | Sugar-free syrups and their use in chewing gum and other confectionery |
AU2003217449A1 (en) * | 2003-03-25 | 2004-10-18 | Council Of Scientific And Industrial Research | A synergistic sugar-free syrup composition and a process for preparing the same |
KR20060130497A (en) * | 2005-06-14 | 2006-12-19 | 가부시키가이샤 우에노 세이야꾸 오요 겡뀨조 | Method for providing coated product |
CN101394750B (en) | 2005-12-29 | 2012-02-22 | Wm.雷格利Jr.公司 | Chewing gum containing styrene-diene block copolymers |
CA2642467A1 (en) | 2006-02-15 | 2007-08-23 | Wm. Wrigley Jr. Company | Non-crystallizing syrups containing sorbitol and their use in chewing gum |
WO2009056166A1 (en) * | 2007-10-29 | 2009-05-07 | Syral Belgium Nv | Cereal-based bar composition of the chewy type and method for preparing such a cereal-based bar composition |
EP2542099B1 (en) * | 2010-03-01 | 2018-06-06 | Wm. Wrigley Jr. Company | Amorphous chewing gum bulk material |
CA2952080A1 (en) * | 2014-06-12 | 2015-12-30 | The Additive Advantage Llc | Method of applying flavor to chewing gum and other edible substrates |
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US3857965A (en) * | 1973-10-11 | 1974-12-31 | Wrigley W Co | Method for making a chewing-gum composition |
FR2459002A1 (en) * | 1979-06-15 | 1981-01-09 | Roquette Freres | CHEWING-GUM IMPROVES TYPE SUGAR FREE |
US4671961A (en) * | 1984-05-18 | 1987-06-09 | Wm. Wrigley Jr. Company | Chewing gum compositions and methods of preparation |
US4671967A (en) * | 1984-05-18 | 1987-06-09 | Wm. Wrigley Jr. Company | Carbohydrate syrups and methods of preparation |
US4933188B1 (en) * | 1987-12-31 | 1997-07-15 | Warner Lambert Co | Chewing gum composition with improved physical stability |
US5017400A (en) * | 1988-06-10 | 1991-05-21 | Suomen Xyrofin Oy | Non-cariogenic sweetener |
US4959225A (en) * | 1988-10-28 | 1990-09-25 | Warner-Lambert Company | Synergistic sweetening compositions containing chlorodeoxysugars and maltitol and methods for preparing same |
WO1989003170A2 (en) * | 1988-12-09 | 1989-04-20 | Wm. Wrigley Jr. Company | Method of controlling release of acesulfame k in chewing gum and gum produced thereby |
US5110608A (en) * | 1988-12-29 | 1992-05-05 | Warner-Lambert Company | Chewing gums having longer lasting sweetness |
US4933189A (en) * | 1988-12-29 | 1990-06-12 | Warner-Lambert Company | Chewing gum having longer lasting sweetness |
WO1990007864A2 (en) * | 1990-04-25 | 1990-07-26 | Wm. Wrigley Jr. Company | Method of controlling release of clycyrrhizin in chewing gum and gum produced thereby |
WO1990013994A2 (en) * | 1990-07-17 | 1990-11-29 | Wm. Wrigley Jr. Company | Controlled release of dihydrochalcones in chewing gum |
US5120551A (en) * | 1990-12-21 | 1992-06-09 | Wm. Wrigley Jr. Company | Low moisture sugarless syrups with maltitol for chewing gum |
WO1991015941A1 (en) * | 1991-06-19 | 1991-10-31 | Wm. Wrigley Jr. Company | Chewing gum containing palatinose |
WO1992009208A2 (en) * | 1991-09-27 | 1992-06-11 | Wm. Wrigley Jr. Company | Chewing gum containing indigestible dextrin |
US5236719A (en) * | 1991-09-27 | 1993-08-17 | Wm. Wrigley Jr. Company | Chewing gum and other comestibles containing purified indigestible dextrin |
WO1992008368A1 (en) * | 1991-09-30 | 1992-05-29 | Wm. Wrigley Jr. Company | Chewing gum containing fructooligosaccharides |
WO1992008370A2 (en) * | 1991-12-20 | 1992-05-29 | Wm. Wrigley Jr. Company | Chewing gum containing polydextrose |
WO1992008371A2 (en) * | 1991-12-20 | 1992-05-29 | Wm. Wrigley Jr. Company | Chewing gum containing oligofructrose |
US5320854A (en) * | 1992-12-16 | 1994-06-14 | Wm. Wrigley Jr. Company | Chewing gum containing stabilized hygroscopic ingredients |
-
1993
- 1993-09-30 WO PCT/US1993/009352 patent/WO1995008924A1/en not_active Application Discontinuation
- 1993-09-30 EP EP93924283A patent/EP0673208A4/en not_active Withdrawn
-
1994
- 1994-09-13 CA CA002171615A patent/CA2171615C/en not_active Expired - Lifetime
- 1994-09-13 AU AU77277/94A patent/AU694138B2/en not_active Ceased
- 1994-09-13 EP EP94928115A patent/EP0722274A4/en not_active Withdrawn
- 1994-09-13 WO PCT/US1994/010361 patent/WO1995008927A1/en not_active Application Discontinuation
-
1995
- 1995-07-05 WO PCT/US1995/008392 patent/WO1997001962A1/en active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
WO1995008927A1 (en) | 1995-04-06 |
EP0722274A1 (en) | 1996-07-24 |
EP0673208A1 (en) | 1995-09-27 |
WO1995008924A1 (en) | 1995-04-06 |
AU7727794A (en) | 1995-04-18 |
AU694138B2 (en) | 1998-07-16 |
WO1997001962A1 (en) | 1997-01-23 |
EP0722274A4 (en) | 1997-03-05 |
EP0673208A4 (en) | 1997-03-05 |
CA2171615A1 (en) | 1995-04-06 |
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