CA2213409A1 - Improved chewing gum containing polyglycerol esters - Google Patents
Improved chewing gum containing polyglycerol estersInfo
- Publication number
- CA2213409A1 CA2213409A1 CA002213409A CA2213409A CA2213409A1 CA 2213409 A1 CA2213409 A1 CA 2213409A1 CA 002213409 A CA002213409 A CA 002213409A CA 2213409 A CA2213409 A CA 2213409A CA 2213409 A1 CA2213409 A1 CA 2213409A1
- Authority
- CA
- Canada
- Prior art keywords
- chewing gum
- gum
- base
- formulation
- polyglycerol esters
- 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.)
- Abandoned
Links
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 81
- 229920000223 polyglycerol Polymers 0.000 title claims abstract description 81
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 80
- 150000002148 esters Chemical class 0.000 title claims abstract description 79
- 239000000203 mixture Substances 0.000 claims abstract description 63
- 238000009472 formulation Methods 0.000 claims abstract description 60
- 239000004014 plasticizer Substances 0.000 claims abstract description 24
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- -1 softener Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims description 42
- 229920001971 elastomer Polymers 0.000 claims description 41
- 239000000806 elastomer Substances 0.000 claims description 41
- 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 claims description 38
- 235000010445 lecithin Nutrition 0.000 claims description 38
- 239000000787 lecithin Substances 0.000 claims description 38
- 229940067606 lecithin Drugs 0.000 claims description 38
- 235000019634 flavors Nutrition 0.000 claims description 33
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 claims description 28
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 26
- 239000011347 resin Substances 0.000 claims description 17
- 229920005989 resin Polymers 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000013773 glyceryl triacetate Nutrition 0.000 claims description 14
- 229960002622 triacetin Drugs 0.000 claims description 14
- AGNTUZCMJBTHOG-UHFFFAOYSA-N 3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)CO AGNTUZCMJBTHOG-UHFFFAOYSA-N 0.000 claims description 13
- 235000003599 food sweetener Nutrition 0.000 claims description 13
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 claims description 13
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 claims description 13
- 239000003765 sweetening agent Substances 0.000 claims description 13
- 239000003760 tallow Substances 0.000 claims description 9
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims description 6
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical class CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 6
- 235000019868 cocoa butter Nutrition 0.000 claims description 5
- 229940110456 cocoa butter Drugs 0.000 claims description 5
- JXIOOQBPFXJWEE-QKUCXIMESA-N (Z)-octadec-9-enoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O JXIOOQBPFXJWEE-QKUCXIMESA-N 0.000 claims description 3
- CSTSVCHPEZPQLA-UHFFFAOYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O CSTSVCHPEZPQLA-UHFFFAOYSA-N 0.000 claims description 3
- 239000008123 high-intensity sweetener Substances 0.000 claims description 3
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 abstract description 16
- 239000003925 fat Substances 0.000 abstract description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 70
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 34
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- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 26
- 239000010514 hydrogenated cottonseed oil Substances 0.000 description 26
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 26
- 239000008173 hydrogenated soybean oil Substances 0.000 description 23
- 235000011187 glycerol Nutrition 0.000 description 22
- 235000000346 sugar Nutrition 0.000 description 21
- 229920002367 Polyisobutene Polymers 0.000 description 19
- 239000006188 syrup Substances 0.000 description 19
- 235000020357 syrup Nutrition 0.000 description 19
- 229910000019 calcium carbonate Inorganic materials 0.000 description 17
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- 229920003048 styrene butadiene rubber Polymers 0.000 description 17
- 239000000945 filler Substances 0.000 description 16
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- 239000000454 talc Substances 0.000 description 16
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- 239000004615 ingredient Substances 0.000 description 15
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- 235000019482 Palm oil Nutrition 0.000 description 13
- 239000002540 palm oil Substances 0.000 description 13
- 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 11
- 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 11
- 239000000600 sorbitol Substances 0.000 description 11
- VHOQXEIFYTTXJU-UHFFFAOYSA-N Isobutylene-isoprene copolymer Chemical compound CC(C)=C.CC(=C)C=C VHOQXEIFYTTXJU-UHFFFAOYSA-N 0.000 description 10
- 235000014113 dietary fatty acids Nutrition 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 239000000194 fatty acid Substances 0.000 description 10
- 229930195729 fatty acid Natural products 0.000 description 10
- 150000004665 fatty acids Chemical class 0.000 description 10
- 229920003052 natural elastomer Polymers 0.000 description 10
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- 239000001993 wax Substances 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 8
- 235000013355 food flavoring agent Nutrition 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- 150000003505 terpenes Chemical class 0.000 description 8
- 235000007586 terpenes Nutrition 0.000 description 8
- 240000000896 Dyera costulata Species 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 6
- 229920005549 butyl rubber Polymers 0.000 description 6
- 239000003086 colorant Substances 0.000 description 6
- 239000004200 microcrystalline wax Substances 0.000 description 6
- 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 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
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- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 5
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- 239000002174 Styrene-butadiene Substances 0.000 description 5
- 235000010634 bubble gum Nutrition 0.000 description 5
- MTAZNLWOLGHBHU-UHFFFAOYSA-N butadiene-styrene rubber Chemical compound C=CC=C.C=CC1=CC=CC=C1 MTAZNLWOLGHBHU-UHFFFAOYSA-N 0.000 description 5
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- 239000001087 glyceryl triacetate Substances 0.000 description 5
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- 244000299461 Theobroma cacao Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- YKTSYUJCYHOUJP-UHFFFAOYSA-N [O--].[Al+3].[Al+3].[O-][Si]([O-])([O-])[O-] Chemical compound [O--].[Al+3].[Al+3].[O-][Si]([O-])([O-])[O-] YKTSYUJCYHOUJP-UHFFFAOYSA-N 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical class CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Chemical class 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 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 1
- 235000010357 aspartame Nutrition 0.000 description 1
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- 239000002585 base Substances 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229930006722 beta-pinene Natural products 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229940077731 carbohydrate nutrients Drugs 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 229910052570 clay Inorganic materials 0.000 description 1
- 239000010634 clove oil Substances 0.000 description 1
- 238000005354 coacervation Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Chemical class 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 150000005690 diesters Chemical group 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- UXAYDBNWIBJTRO-UHFFFAOYSA-N ethenyl acetate;ethenyl dodecanoate Chemical compound CC(=O)OC=C.CCCCCCCCCCCC(=O)OC=C UXAYDBNWIBJTRO-UHFFFAOYSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- LCWMKIHBLJLORW-UHFFFAOYSA-N gamma-carene Natural products C1CC(=C)CC2C(C)(C)C21 LCWMKIHBLJLORW-UHFFFAOYSA-N 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 description 1
- 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 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- 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 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- 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 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N linoleic acid group Chemical group C(CCCCCCC\C=C/C\C=C/CCCCC)(=O)O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920003008 liquid latex Polymers 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 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
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 150000002889 oleic acids Chemical class 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 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 class 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 Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 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 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005550 wet granulation Methods 0.000 description 1
- 239000009637 wintergreen oil Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- 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
-
- 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
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes polyglycerol esters. Polyglycerol esters can be used in the base and/or gum as a plasticizer, softener, and emulsifier. In an embodiment, polyglycerol esters are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils. and emulsifiers. A variety of base and chewing gum formulations including polyglycerol esters can be created and/or utilized pursuant to the present invention.
Description
W O96/13986 PCTrUS94/12761 S P E C I F I C A T I O N
TITLE
IMPROVED ~n~wlNG GUM CONTAINING
POLYGLYCEROL ESTERS
BACKGROUND OF THE INVENTION
The present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors.
The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. Elastomers can include synthetic elastomers including polyisobutylene, isobutylene-isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate - vinyl laurate copolymers, and combinations thereof. Natural elastomers that can be used include natural rubber.
The gum base can include elastomer plasticizers.
Such elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers.
Additionally, the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum.
Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol CA 022l3409 l997-08-l9 W O96/13986 PCTrUS94/12761 monostearate, glycerol triacetate, lecithin, and combinations thereof.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desirable attributes.
SUMMARY OF THE INVENTION
The present invention provides improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases. Pursuant to the present invention, chewing gum is provided that includes polyglycerol esters (PGEs). The PGEs can be used in the base and/or gum formulations as a plasticizer, softener, and/or emulsifier. In an embodiment, PGEs are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers.
A variety of base and chewing gum formulations including PGEs can be created and/or utilized pursuant to the present invention. The base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non-tacky and/or bubble gum-type bases. The gum formulations can be low or high moisture formulations containing low or high amounts of moisture-containing syrup. PGEs can also be used in low sugar and non-sugar cont~;n;ng gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates. Non-sugar formulations can include low or high moisture sugar-free chewing gums.
-W O96/13986 PCTrUS94/12761 ~ In an embodiment, the PGEs are used as a softener and are combined with other base softeners for use in chewing gum base. Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglycerides, softeners such as glycerol triacetate, waxes such as paraffin and microcrystalline waxes, and emulsifiers such as lecithin.
In an embodiment, the PGEs are used as a softener in chewing gum formulations to replace typical chewing gum softeners. In an embodiment, the PGEs are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations. For example, the PGEs can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di-glycerides.
In an embodiment, the PGE softener is used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, the PGEs can be used alone or combined with an inert material which may be added in a dry form. The PGE softener can also be added to the flavor as a carrier for its use in chewing gum.
The PGE softener, when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though PGEs are similar to other fats and oils in some respects, PGEs have significant softening effects that create a resultant chewing gum product that has a high consumer-acceptability.
W O 96/13986 PCTrUS94/12761 In an embodiment, the present invention provides a gum base comprising an elastomer and at least 0.02% by weight of fully esterified polyglycerol esters.
In an embodiment, the present invention provides a 5chewing gum formulation comprising an insoluble gum base, a water soluble portion, a flavor, and at least 0.01% by weight of fully esterified polyglycerol esters.
It is an advantage of the present invention to provide an improved chewing gum formulation.
10A further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
Another advantage of the present invention is that it provides an improved chewing gum softener.
15Still further, an advantage of the present invention is that it provides an improved chewing gum plasticizer.
Additionally, an advantage of the present invention is that it provides an improved emulsifying agent for chewing gum.
20Moreover, an advantage of the present invention is that it provides an improved method for creating chewing gum.
Furthermore, an advantage of the present invention is that it provides a chewing gum having improved 25texture.
An advantage of the present invention is that it provides a chewing gum having an improved shelf life.
Still further, an advantage of the present invention is that it provides a chewing gum having improved flavor 30quality.
Additional features and advantages of the present invention are described in, and will be apparent from, W O96/13986 PCTrUS94112761 the detailed description of the presently preferred embodiments.
DETAILED DESCRIPTION
OF THE PRESENTLY PREFERRED EMBODIMENTS
The present invention provides improved chewing gum formulations and base formulations. Pursuant to the present invention, polyglycerol esters (PGEs) are used.
The polyglycerol esters can be used in chewing gum formulations and/or bases. Specifically, the polyglycerol esters can be used as softeners, plasticizers, and/or emulsifying agents.
Polyglycerol esters (PGEs) are a group of compounds that contain 2-10 glycerol oligomers esterified with various fatty acids. Polyglycerol esters are made by a two-step process. First, glycerol is polymerized by using heat and an alkaline catalyst with removal of the water that is formed. This is followed by reacting the polyglycerol with fatty acid to obtain the polyglycerol esters. Glycerol is polymerized at each of the end hydroxyl groups leaving only the middle hydroxyl to be esterified. If only one fatty acid is esterified in polyglycerol, this is called a monoester. If two molecules of fatty acid are esterified, then it is a diester, etc. If the end groups at each glycerol polymer were also esterified, this would give a fully esterified polyglycerol ester.
Although a wide variety of polyglycerols, from 2 to 10 glycerol oligomers, can be made, generally, those of triglycerol, hexaglycerol, and decaglycerol are more common. The fatty acids used for esterification may contain short chain (C2-C4) acids, medium chain fatty acids (C6-C12), and long chain fatty acids (C12-Cz2).
W O96113986 PCTrUS94112761 However, the more common polyglycerol esters are made with palmitic, stearic, and oleic acids. Some of these compounds are: triglycerol monostearate; hexaglycerol distearate; decaglycerol hexaoleate; decaglycerol monopalmitate; and octaglycerol monooleate.
These and other polyglycerol esters are available in a line of products from Vanderbergh Foods, Inc. of Lisle, IL under the tradename of Santone~. Also, polyglycerol esters are available in a line of products from Stepan Co. under the tradename of Drewpol~ and in a line of products from Witco Chemical Co. under the tradename of Witconol~. Polyglycerol esters are FDA
approved as food ingredients and covered under FDA 21 C.F.R. 172.854.
Generally, polyglycerol esters are considered emulsifiers that can have a wide variety of emulsifying properties. This is due to three degrees of freedom in building polyglycerol esters. These variables are: l) degree of glycerol polymerization; 2) degree of esterification; and 3) choice of single or combination of fatty acids of varying chain length.
The classic way to characterize polyglycerol esters is by HLB (hydrophilic - lipophilic balance). The HLB
of polyglycerol esters can range from approximately 1 to about 18.
Polyglycerol esters that have a high HLB are more hydrophilic, and those with a low HLB are lipophilic.
Generally, the longer polyglycerol oligomers with few fatty acids and more hydroxyl groups, such as monoesters, are more hydrophilic. Polyglycerol esters that have a low HLB are esterified with more fatty acids. Fully esterified polyglycerol esters (FEPGEs) are the most -W O 96/13986 PCT~US94/12761 lipophilic, although they are still not as lipophilic when compared to fats and oils.
Fully esterified polyglycerol esters are preferred in the present invention. Due to their low HLB and large molecular size, fully esterified polyglycerol esters have good potential for use in chewing gum as fat/lipid substitutes. Some of these materials are: triglycerol pentastearate; triglycerol pentamyristate; triglycerol pentapalmitate; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids; hexaglycerol octastearate; and hexaglycerol octaoleate.
Pursuant to the present invention, polyglycerol esters can be used in base formulations and/or chewing gum formulations. In this regard, the polyglycerol esters can be used as softeners, plasticizers, and/or emulsifying agents. The polyglycerol esters can be used in a variety of different chewing gum and base formulations.
As previously noted, chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. The gum base may or may not include wax. The insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
In an embodiment, the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent -W O96/13986 PCTrUS94/12761 natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer), styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about so,ooo, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 1o,ooo to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof. The preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or W O 96/13986 PCT~US9~/12761 ~ conventional, bubble gum or regular gum, as discussed below. Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing. the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
In an embodiment, in addition to the polyglycerol esters, pursuant to the present invention, softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids), and combinations thereof.
W O96tl3986 PCTrUS94/12761 Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
The base may or may not include wax. An example of a wax-free gum base is disclosed in U.S. Patent No.
5,286,500, the disclosure of which is incorporated herein by reference.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
The softeners, which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum. The softeners may, in addition to including polyglycerol esters, include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80~ by weight, and more commonly, 30 to 60% by weight of the gum.
Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, W O96/13986 PCTrUS94/12761 ! galactose, corn syrup solids, and the like, alone or in combination.
Sorbitol can be used as a sugarless sweetener.
Additionally, sugarless sweeteners can include, but are not limited to, other sugar alcohols such as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
High intensity artificial sweeteners can also be used in combination with the above. Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination. In order to provide longer lasting sweetness and flavor perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
Usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.
Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener -W O96/13986 PCT~US94/12761 may also provide additional sweetness such as with aqueous sugar or alditol solutions.
If a low calorie gum is desired, a low caloric bulking agent can be used. Example of low caloric bulking agents include: polydextrose; Raftilose, Raftilin;Fructooligosaccharides(NutraFlora);Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber); or indigestible dextrin (Fibersol). However, other low calorie bulking agents can be used.
A variety of flavoring agents can be used. The flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5~. Flavoring agents may include 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, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
The present invention, it is believed, can be used with a variety of processes for manufacturing chewing gum.
Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing 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.
-W O ~6/13986 PCTrUS94/12761 Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer.
The gum base may alternatively be melted in the mixer.
Color and emulsifiers can be added at this time.
Polyglycerol esters in its liquid or solid form may be added to chewing gum during manufacture of the base.
Polyglycerol esters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
Polyglycerol esters may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that contain natural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases.
At levels of approximately 0.02% to about 40% by weight of the gum base, polyglycerol esters may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base. Polyglycerol esters may also be blended with the other softeners in the gum base and added during the base manufacturing process. A chewing gum base made with some polyglycerol esters will have greater oxidative stability due to the presence of polyglycerol esters, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
Polyglycerol esters may also be added to a chewing gum formulation in its liquid or solid form or may be mixed with other gum or base softeners and added to a gum 3 0 formulation during processing. Polyglycerol esters may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
W O96/13986 PCTrUS94/12761 Polyglycerol esters can be added to the chewing gum formulation so that they comprise approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, the polyglycerol esters comprise approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Polyglycerol esters may be blended with other softeners such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di-glycerides, or other vegetable oils and fats that may be added to a gum formulation. When a solid softener is used, such as lecithin, polyglycerol esters may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with molten polyglycerol esters may allow for an easier dispersion of lecithin in a gum formulation. This should be contrasted with soy bean oil that is typically used as a carrier for lecithin.
Polyglycerol esters may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Some polyglycerol esters can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
The level of polyglycerol esters mixed with flavors can vary over a wide range from approximately 1% to about 99%
by weight since most gum flavors are oil soluble.
Polyglycerol esters can also act as a carrier for artificial and natural colors such as in FD~C lake dispersions and natural colors like betacarotene. Some polyglycerol esters may eliminate the off-taste associated with fat/oil carriers and allows higher usage of color.
Polyglycerol esters may also be used as a release agent for encapsulated flavors. Polyglycerol esters can W O96/13986 PCTrUS94/12761 be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
Polyglycerol esters, also known as emulsifiers, having various HLB values to have effects as a surface active agent. Thus, polyglycerol esters can be mixed with the flavor and carrier to provide an easier encapsulation of flavors.
By way of example, and not limitation, examples of the present invention will now be given:
EXAMPLES
The following contemplative examples of the invention and comparative examples are provided by way of explanation and illustration.
The formulas listed in Table I comprise various contemplative sugar formulas in which PGE can be added at various levels to gum. Polyglycerol esters may be any polyglycerol ester having a 2-10 glycerol oligomer with one or more fatty acid having short, medium, and long chain length.
(WEIGHT PERCENT) Ex. 1 Ex. 2 Ex. 3 Ex 4 Ex. 5 Ex. 6 Sugar 61.55 61.5 61.35 62.5 62.0 61.0 Base 19.2 19.2 19.2 19.2 19.2 19.2 2S Corn Syrup 16.9 16.9 16.9 16.9 16.9 16.9 Pepper-"- IL
Flavor 0.9 0.9 0.9 0.9 0.9 0.9 Glycerin 1.4 1.4 1.4 0.0 0.0 0.0 - PGE 0.05 0.10 0.25 0.50 1.0 2.0 In Table 2, dextrose monohydrate is added to a sugar formula with various levels of polyglycerol esters.
W O 96/13986 PCTrUS94/12761 Ex. 7Ex. 8Ex. g Ex 10 Ex. 11 Ex. 12 Sugar 55.65 55.6 55.45 56.2 55.7 54.7 Base 19.2 19.2 19.2 19.2 19.2 19.2 Corn Syrup12.9 12.9 12.9 12.9 12.9 12.9 Glycerin 1.4 1.4 1.4 0.4 0.4 0.4 Dextrose Monohydrate 9.9 9.9 9.9 9-9 9 9 9 9 Peppermint Flavor 0.9 0.9 0.09 0.9 0.9 0.9 PGE 0.05 0.10 0.25 0.50 1.0 2.0 Examples 13 - 18 are the same as Examples 7 - 12 except that polyglycerol esters are pre-blended with the peppermint flavor and added to the gum formulation.
The following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which polyglycerol esters, in the form of liquid or solid, can be used.
Examples 19-23 in Table 4 demonstrate the use of PGE
in low-moisture sugar formulations having less than 2%
theoretical moisture:
Ex. 19 Ex. 20 Ex. 21 Ex. 22 Ex. 23 Sugar 58.75 58.6 58.3 52.7 51.9 Gum Base 19.2 19.2 19.2 19.2 19.2 Corn Syrup~ 6.0 6.0 6.0 6.0 6.0 D ext ro s e Monohydrate10.0 10.0 10.0 10.0 10.0 Lactose 0.0 0.0 0.0 5-0 5.0 3 0 Glycerinb 5.0 5.0 5.0 5.0 5.0 Flavor 0.9 o.g o.gd o~gd 0 gd Lecithin' 0.1 0.1 0.1 . 0.2 CA 022l3409 l997-08-l9 W O96/13986 PCT~US94/12761 PGE 0.05 0.2 05d 1.0d 20d ~Corn syrup is evaporated to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
'Lecithin and PGE can be pre-blended.
dFlavor and PGE can be pre-blended.
Examples 24-28 in Table 5 demonstrate the use of polyglycerol esters in medium-moisture sugar formulations having about 2% to about 5~ moisture.
Ex.24 Ex.25 EX.26 Ex.27 Ex.28 Sugar 53.35 53.2 52.9 52.3 51.5 Gum Base 19.2 19.2 19.2 19.2 19.2 Corn Syrup- 15.0 15.0 15.0 15.0 15.0 Dextrose Monohydrate 10.0 10.0 10.0 10.0 10.0 Glycerinb 1.4 1.4 1.4 1.4 1.4 Flavor o gd o.gd o gd 0 gc o 9d Lecithin' 0.1 0.1 o 1 0.2 ---PGE' 0.05d 0.2d o 5a 1 oa 2 oa ~Corn syrup is evaporated to 85% solids, 15% moisture bGlycerin and syrup can be blended and co-evaporated 'PGE and Lecithin can be pre-blended.
dFlavor and PGE can be pre-blended.
Examples 29-33 in Table 6 demonstrate the use of polyglycerol esters in high moisture sugar formulations having more than about 5~ moisture.
Ex.29 Ex.30 Ex 31 Ex.32 Ex.33 - Sugar 50.95 50.7 50.4 48.9 48.0 Gum Base 24.0 24.0 24.0 24.0 24.0 Corn Syrup 24.0 24.0 24.0 24.6 24.6 Glycerin 0.0 0.0 0.0 0.4 0.4 W O96/13986 PCTrUS94/12761 Flavor 1.0 1.0 1.0 1.0 1.0 Lecithin* --- 0.1 0.1 0.1 PGE 0.05 0.2 0.5 1.0 2.0 *Lecithin and PGE can be pre-blended.
Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of polyglycerol esters 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.
o TABLE 7 Ex. 34 Ex. 35 Ex 36 Ex. 37 Ex 38 Base 25.5 25.5 25.5 25.5 25.5 Sorbitol 50.85 50.7 50.5 50.0 48.0 Mannitol 12.0 12.0 12.0 12.0 13.0 Glycerin 10.0 10.0 10.0 10.0 10.0 Flavor 1.5 1.5 1.5 1.5 1.5 Lecithin* 0.1 0.1 PGE 0.05 0.2 0 5 1.0 2.0 *Lecithin and PGE can be pre-blended.
**Flavor and PGE can be pre-blended.
Ex. 39 Ex. 40 Ex. 41 Ex 42 Ex. 43 Base 25.5 25.5 25.5 25.5 25.5 Sorbitol 50.95 50.8 50.5 51.9 49.8 2 5 Sorbitol Liquid* 10.0 10.0 10.0 10.0 11.0 Mannitol 10.0 10.0 10.0 10.0 10.0 Glycerin 2.0 2.0 2.0 0.0 0.0 Flavor 1.5 1.5 1.5 1.5 1.5 3 0 Lecithin** --- --- --- 0.1 0.2 PGE 0.05 0.2 0.5 1.0 2.0 -W O96/13986 PCTrUS94/12761 *Sorbitol liquid conLc.i.,s 70% sorbitol, 30% water.
**Lecithin and PGE can be pre-blended.
***Flavor and PGE can be pre-blended.
Ex. 44 Ex. 45 Ex. 46Ex. 47 Ex. 48 Base 25.5 25.5 25.5 25.5 25.5 Sorbitol 50.95 50 7 50 4 52.0 51.0 HSH Syrup* 10.0 10.0 10.0 10.0 10.0 Mannitol 8.0 8.0 8.0 8.0 9.0 1 0 Glycerin** 4.0 4.0 4.0 2.0 1.0 Flavor 1.5 1.5 1.5 1.5 1.5 Lecithin*** --- 0.1 0.1 --- ---PGE**** 0.05 0.2 0.5 1.0 2.0 *Lycasin brand hydrogenated starch hydrolyzate syrup.
**Glycerin and HSH syrup may be blended or co-evaporated.
***Lecithin and PGE can be pre-blended.
****Flavor and PGE can be pre-blended.
Table 10 shows sugar chewing gum formulations that can be made with polyglycerol esters and various types of sugars.
Ex. 49Ex. 50 Ex. 51 Ex. 52 Ex. 53 Ex. 54 Gum Base 19.2 19.2 19.2 19.2 19.2 19.2 Sucrose 49.4 48.5 44.4 43.5 34.4 43.5 2 5 Glycerin 1.4 1.4 1.4 1.41.4 1.4 Corn Syrup 14.0 14.0 14.0 14.0 14.0 14.0 Dextrose 5.0 5.0 --- --- 10.0 5.0 Lactose 5.0 5.0 10.0 10.0 --- ---- Fructose 5.0 5.0 10.0 10.0 10.0 5.0 Invert Sugar --- --- --- --- 10.0 10.0 Maltose --- --- ~~~ ~~~
W O96/13986 PCTrUS94112761 Corn Syrup Soiids Peppe", ll Flavor 0.9 0.9 0.90.9 0.9 0.9 PGE 0.1 1.0 0.11.0 0.1 1.0 Ex 55Ex. 56 Ex. 57Ex. 58Ex. 59 Ex. 60 Gum Base 19.219.2 19.219.2 19.2 19.2 Sucrose 34.443.5 34.443.5 42.4 46.5 1 0 Glycerin 1.4 1.4 1.41.4 1.4 1.4 Corn Syrup 14.0 14.0 14.0 14.0 11.0 11.0 Dextrose 10.0 5.0 10.05.0 10.0 5.0 Lactose --- --- -~
Fructose 10.0 5.0 10.05.0 5.0 5.0 Invert Sugar 10.0 10.0 --- --- 5.0 5.0 Maltose --- --- 10.010.0 Corn Syrup Solids -- -- -- - 5.0 5.0 Peppermint Flavor 0.9 0.9 0.90.9 0.9 0.9 PGE 0.1 1.0 0.11.0 0.1 1.0 Ex. 61 Ex. 62 Gum Base 19.219.2 Sucrose 42.436.5 Glycerin 6.4 6.4 Corn Syrup 11.0 11.0 Dextrose 5.0 5.0 Lactose 3 0 Fructose 5.0 5.0 Invert Sugar 5.0 5.0 Maltose --- ---W O96/13986 PCTrUS94/12761 Corn Syrup Solids5.0* 10.0*
Peppermint Flavor 0.9 0.9 PGE 0.1 1.0 *5-25DE maltodextrin can be used.
Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
(WEIGHT PERCENT) Ex. 63Ex. 64Ex. 65 Ex. 66 Ex. 67 Ex 68 Gum Base25.5 25.5 25.5 25.5 25.5 25.5 Glycerin2.0 2.0 2.0 2.0 2.0 2.0 Sorbitol43.9 43.0 43.9 38.0 37.9 39.0 Mannitol--- 10.0 10.0 10.0 10.0 6.0 Sorbitol Liquid 17.0 17.0 -~
Lycasin --- --- 17.0 12.0 8.0 10.0 Maltitol10.0 -- --- 10.0 --- ---Xylitol --- _ _ 15 0 15 0 Lactitol --Palatinit --- --- --- - - ---Flavor 1.5 1.5 1.5 1.5 1.5 1.5 PGE 0.1 1.0 0.1 1.0 0.1 1.0 TABLE 11 (Cont'd) (VVEiGHT PERCENT) Ex. 69Ex. 70Ex. 71 Ex. 72 Ex. 73 Ex. 74 Gum Base25.5 25.5 25.5 25.5 25.5 25.5 3 0 Glycerin8.0 8.0 8.0 2.0 1.0 0.0 SorbHol41.9 36.0 31.9 40.0 26.9 21.0 Mannitol8.0 8.0 8.0 --- - ---W O96/13986 PCTrUS94/12761 Sorbitol Liquid 5.0 Lycasin -- 5.0 5.0 5.0 10.0 10.0 Maltitol -- 5 0 -- --- _-Xylitol --- --- --- 15.0 10.0 20.0 Lactitol 10.0 10.010.0 --- --- ---Palatinit -- --- 10.0 10.0 25.0 21.0 Flavor 1.5 1.5 1.5 1.5 1.5 1.5 PGE 0.1 1.0 0.1 1.0 0.1 1.0 The following examples of the invention are also shown in Table 12 for natural and synthetic gum bases with wax, Table 13 for chewing gum bases that are wax-free and have some reduced tack properties, Table 14 for wax free bubble gum bases and Table 15 for wax-free gum bases having non-tack characteristics. These examples illustrate how polyglycerol esters can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners.
NATURAL AND SYNTHETIC BASES WITH WAX
(WEIGHT PERCENT) Ex. 75 Ex. 76 Ex. 77 Butyl Rubber 11.7 10.0 9.0 Styrene Butadiene Rubber --~
Z5 Polyisobutylene --- ~10.4 5.3 Jelutong Ester Gum 14.8 --- ---Terpene Resin 9.9 6.8 16.7 Low MW Polyvinylacetate 21.2 23.2 24.6 3 0 High MW Polyvinylacetate -- ~ ---Talc --- --- ~~~
Calcium Carbonate 11.2 14.7 20.1 W O 96/13986 PCTrUS94112761 Acetylated Monoglyceride Hydrogenated Cotton Seed Oil --- 10.0 5.3 Hyd,ogendted Soybean Oil 10.0 11.1 3.3 Partially Hydrogenated Soybean and Palm Oil --- 2.3 ---Partially Hydrogenated Cottonseed Oil --- --- ---PGE 5.7 4.3 4.2 Lecithin 2.7 --- 0.8 Glycerol Monostearate 3.8 4.1 2.2 1 0 Triacetin Microcrystalline Wax (MP 180~F) 6.0 3.1 8.5 Para~fin Wax (MP 135~F) 3.0 --- ---1 oo.o 1 oo.o1 oo.o BUBBLE BASES
Ex 78 Ex Z9Ex. 80 Butyl Rubber --- --- 2.5 Styrene Butadiene Rubber10.3 1.6 ---Polyisobutylene -- 9.1 9.0 Jelutong Ester Gum 24.7 22.5 15.0 Terpene Resin --Low MW Polyvinylacetate --- --- --High MW Polyvinylacetate --- 30.0 24.1 Talc -- --- 25.4 Calcium Carbonate 56.8 21.7 ---Acetylated Monoglyceride --- --- 4.0 Hydrogenated Cotton Seed Oil 1.5 --- ---Hydroyell~Led Soybean Oil --- ---Partially Hydrogenated Soybean and Palm Oil --- 2.0 -.-Partially Hydrogenated Cottonseed Oil --- --- ---PGE 1.5 1.5 2.0 W O96/13986 PCTnUS94/12761 Lecithin ~ 1.5 Glycerol Mono:,laardle 1.1 --- 7.1 Triacetin --- 4S 3.2 Microcrystalline Wax (MP 180~F) ~ 1.2 Paraffin Wax (MP 135~F) 4.1 7.1 5.0 100.0 100.0 100.0 Ex. 81 Ex. 82Ex. 83 Butyl Rubber 6.8 6.8 8.8 Styrene Butadiene Rubber --- --- =
Polyisobutylene 3.0 3.2 4.1 Jelutong 21.1 18.2 4.0 Ester Gum 16.7 16.6 Terpene Resin --- --- 17.3 Low MW Polyvinylacetate 16.6 16.1 25.0 High MW Polyvinylacetate --- --- ~
Talc -- -- 18.1 Calcium Carbonate 13.2 19.7 Acetylated Monoglyceride --- -- --Hydrogenated Cotton Seed Oil2.3 --- 4.5 Hydrogenated Soybean Oil --- 3.2 2.7 Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil --- 2.0 --2 5 PGE 3.0 1.8 3.3 Lecithin ---Glycerol Monoslea,dLe 2.1 4.5 4.1 Triacetin --- --- ---Microcrystalline Wax (MP 180~F) 15.2 6.8 6.1 Paraffin Wax (MP 135~F) --- 1.1 2.0 100.0 100.0 100.0 W O96/13986 PCTrUS94/12761 Ex. 84 Bubble Base Ex. 85Ex. 86 Butyl Rubber --- 9.1 9.3 Styrene Butadiene Rubber --- -_ --Polyisobutylene 8.0 3.5 10.5 Jelutong --- 3.1 ---Ester Gum 14.7 1.5 ---Terpene Resin --- 15.0 13.0 Low MW Polyvinylacetate --- 22.8 23.0 High MW Polyvinylacetate34.5 --- ---Talc 28.6 --- -Calcium Carbonate --- 23.0 14.9 Acetylated Monoglyceride2.5 --- ---Hydrogenated Cotton Seed Oil --- 4.6 8.0 Hydrogenated Soybean Oil--- 2 9 5.2 Partially Hydrogenated Soybean and Palm Oil --- --- 3.1 Partially Hydrogenated Cononseed Oil --- ~- 1.5 PGE 0.9 2 4 2.1 Lecithin 0.8 ---Glycerol Monostearate 4.4 2.8 4.5 Triacetin 4.6 --- ---Microcrystalline Wax (MP 180~F) --- 7.0 4.4 Paraffin Wax (MP 135~F) 1.8 1.5 0.5 100.0 100.0100.0 W O96/13986 PCTrUS94112761 Ex. 89 Bubble Ex. 87 Ex. 88 Base Butyl Rubber 6.1 8.1 ---Styrene Butadiene Rubber --- --- 6.0 Polyisobutylene 7.1 5.5 7.5 Jelutong Ester Gum --- 7.1 12.2 Terpene Resin 14.1 7.1 ---Low MW Polyvinylacetate 28.1 22.2 ---High MW Polyvinylacetate --- -- ~ 29.0 Talc --- -- 28.9 Calcium Carbonate 18.9 25.6 ---Acetylated Monoglyceride --- --- 3-7 Hydrogenated Cotton Seed Oil 10.1 13.2 3.7 Hydrogenated Soybean Oil 5.1 5.1 ---Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil --- --- ---2 0 PGE 4. 1 41 1 .3 Lecithin 0.7 ~ 5 ---Glycerol Monostearate 1.5 1.5 2.1 Triacetin --- --- 1.2 Microcrystalline Wax (MP 180~F) 3.1 --- 4.4 Paraffin Wax (MP 135~F) 1.1 --- _---100.0 100.0 100.0 -CA 022l3409 l997-08-l9 W O9G/13986 PCTrUS94/12761 TABLE 13: WAX-FREE GUM BASES FOR USE IN CHEWING GUM
HAVING SOME REDUCED TACK CHARACTERISTICS
(EXAMPLES 90-119) IDENTIFICATION - EXAMPLES #: 90 91 92 93 94 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER5.3 -- 2.1 1.8 --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 8.6 7.9 7.2 _ 8.1 POLYISOBUTYLENE ELASTOMER7.1 -- 7.4 24.83.6 POLWINYL ACETATE 10.5 27.2 15.3 10.127.3 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 2.1 -- 19.0 3.7 --GLYCEROL ESTERS OF PART
HYD ROSIN 4.3 18.2 -- 7.9 --TERPENE RESINS 10.8 -- -- 7.126.8 ** FILLER **
CALCIUM CARBONATE -- 15.9 20.7 17.711.4 TALC 25.5 -- -- -- --** SOFTENER **
- HYDROGENATED COTTONSEED OIL -- 6.0 -- 7.0 --HYDROGENATED SOYBEAN OIL 6.3 -- 7.1 -- --PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 3.3 -- 7.0 -- 9.1 PARTIALLY HYDROGENATED
COTTONSEED OIL -- 8.3 -- 8.0 --CA 022l3409 l997-08-l9 PCTrUS94/12761 P G E 7.7 11.3 12.2 7.0 5.2 G LY C E R O L M O N O S T E A R AT E6.2 4.4 2.0 2.5 4.8 LE CIT HIN 2.3 0.8 -- 2.4 3.7 T O T A L P E R C E N T 100.0 100.0 100.0 100.0 100.0 W O96/13986 PCTrUS94/12761 IDENTIFICATION - EXAMPLES ~:95 96 97 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 5.2 2.15.9 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.1 7.2 6.9 POLYISOBUTYLENE ELASTOMER 5.9 7.3 2.0 POLWINYL ACETATE 25.7 15.3 24.8 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 23.5 19.1 8.6 GLYCEROL ESTERS OF PART HYD ROSIN -- -- 8.0 TERPENE RESINS 3.2 -- 1.9 ** FILLER **
CALCIUM CARBONATE 15.1 20.7 9.9 TALC -- -- 7.2 ** SOFTENER **
HYDROGENATED COTTONSEED OIL -- -- 7.0 HYDROGENATED SOYBEAN OIL -- -- --PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 5.5 8.3 5.0 PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 10.6 --PGE 3.7 6.4 10.0 GLYCEROL MONOSTEARATE 5.1 3.0 2.7 LECITHI N -- -- --TOTAL PERCENT 100.0100.0100.0 W O 96/13986 PC~rrUS94/12761 IDENTIFICATION - EXAMPLES #:98 g9 100 101 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 3.9 2.1 -- --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 5.3 6.0 8.9 3.6 POLYISOBUTYLENE ELASTOMER 12.7 8.5 10.0 11.1 POLWINYL ACETATE 14.9 15.3 21.3 21.9 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- 10.1 -- 19.6 GLYCEROL ESTERS OF PART HYD ROSIN -- 8.9 -- 11.2 TERPENE RESINS 21.4 -- 9.7 3.7 ** FILLER **
CALCIUM CARBONATE 13.7 20.9 21.5 6.4 ** SOFTENER **
HYDROGENATED COTTONSEED OIL -- 4.2 -- 5.0 HYDROGENATED SOYBEAN OIL 1.7 -- 5.0 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 5.7 2.0 -- 10 PARTIALLY HYDROGENATED COTTONSEED OIL -- -- 15.0 --PGE 17.0 20.0 3.2 4.2 GLYCEROL MONOSTEARATE -- 2.0 5.4 3.3 4 5 LECITHIN 2.3 -- -- --TOTAL PERCENT 100.0100.0100.0 100.0 ' ' W O96/13986 PCTrUS94/12761 E)CAMPLES 102-106 IDENTIFICATION - EXAMPLES ~: 102 103 104 105 106 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER -- 3.2 4.1 -- --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 7.4 7.3 11.3 10.0 8.3 POLYISOBUTYLENE ELASTOMER 1.9 7.5 7.9 1.9 3.6 POLWINYL ACETATE 24.8 21.1 18.2 27.6 27.5 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- 15.3 -- --GLYCEROL ESTERS OF PART
HYD ROSIN -- 2.4 26.2 -- --TERPENE RESINS 25.8 5.8 1.4 25.3 25.3 ** FILLER **
CALCIUM CARBONATE 18.6 -- 13.6 11.3 11.3 TALC -- 14.8 -- -- ' --** SOFTENER **
HYDROGENATED COTTONSEED OIL 4.0 4.4 3.2 -- 3.0 HYDROGENATED SOYBEAN OIL -- -- -- 2.4 4.0 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 5.0 -- -- 4.2 PARTIALLY HYDROGENATED
COTTONSEED OIL _ 4.0 --PGE 10.3 11.4 7.0 13.0 8.3 W O96/13986 PCTrUS94/12761 GLYCEROL MONOSTEARATE 2.4 1.8 3.2 0.8 1.8 LECITHIN 4.8 -- 3.93.7 2.7 TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 CA 022l3409 l997-08-l9 W O96/13986 PCT~US94/12761 IDENTIFICATION - EXAMPLES #: 107 108 109 110 GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 22.0 25.122.8 17.6 ** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER -- 1.9 2.6 --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.8 2.1 4.1 10.2 POLYISOBUTYLENE ELASTOMER 5.7 4.7 3.2 2.1 POLWINYL ACETATE 16.4 24.816.3 26.9 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN3.8 3.2 6.9 11.3 HYD ROSIN 12.3 12.611.8 4.8 METHYL ESTERS OF ROSIN -- 2.1 1.7 --TERPENE RESINS -- -- -- -** FILLER **
CALCIUM CARBONATE -- 4.4 9.3 --TALC 7.1 -- -- 4.6 ** SOFTENER **
4 0 HYDROGENATED COTTONSEED OIL -- -- 10.0 --HYDROGENATED SOYBEAN OIL . 5.0 -- -- 5.6 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OL 11.0 12.0 3.7 8.0 PARTIALLY HYDROGENATED
COTTONSEED OIL 5.0 -- -- --W O 96/13986 PCTnUS94/12761 PGE 0.80.6 4.5 5.6 GLYCEROL MONOSTEARATE 6.13.8 -- 3.3 LECITHIN -- 2.7 3.1 --TOTAL PERCENT 100.0 100.0 100.0 100.0 W O 96/13986 PCTrUS94112761 IDENTIFICATION - EXAMPLES #: 111 112 113 114 GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 15.7 22.622.2 21.1 ** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 1.9 -~
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.7 5.8 5.7 6.1 POLYISOBUTYLENE ELASTOMER 4.1 3.1 3.1 2.8 POLWINYL ACETATE 26.2 20.422.0 18.0 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- -- 15.7 GLYCEROL ESTERS OF PART
HYD ROSIN 15.3 11 715.2 TERPENE RESINS
** FILLER **
CALCIUM CARBONATE 12.2 11.611.4 TALC -- -- -- 15.4 ** SOFTENER **
- 40 HYDROGENATED COTTONSEED OIL -- 2.0 -- 9.1 HYDROGENATED SOYBEAN OIL3 0 -- 6.2 --PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 15.0 -- 2.0 PARTIALLY HYDROGENATED
COTTONSEED OIL 12.0 -- 6.0 --W O96/13986 PCTrUS94112761 PGE 0.1 0.5 4.9 6.0 GLYCEROL MONOSTEARATE 5.8 3.3 3.3 3.8 LECITHIN -- -- -- --TOTAL PERCENT 100.0 100.0 100.0 100.0 W O 96/13986 PCTrUS94/12761 E)CAMPLES 1 1 5-1 1 9 IDENTIFICATION - EXAMPLES #: 115 116 117 118 119 GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 23.818.7 14.418.2 25.2 ** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER -- -- -- -- --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.16.0 9.16.8 2.4 POLYISOBUTYLENE ELASTOMER 7.7 5.5 3.6 5.4 4.9 POLYVINYL ACETATE 20.514.8 18.115.5 19.9 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- -- 11.9 -- 15.6 GLYCEROL ESTERS OF PART
HYD ROSIN 10.415.5 13.012.7 METHYL ESTERS OF ROSIN 2.0 -- -- 2.6 --TERPENE RESINS 5.1 -- -- -- 2.1 ** FILLER **
CALCIUM CARBONATE -- 18.8 14.115.7 --TALC 5.3 -- -- -- 7.1 ** SOFTENER **
HYDROGENATED COTTONSEED OIL -- 8.5 7~0 -- --HYDROGENATED SOYBEAN OIL 8.9 -- -- 6.0 10.0 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- -- 2.0-- --PARTIALLY HYDROGENATED
COTTONSEED OIL -- -- -- 6.0 2.0 W O96/13986 PCTrUS94112761 PGE 7.9 6.56.8 5.0 8.4 GLYCEROL MONOSTEARATE 5.3 5.7 -- 6.1 2.4 LECITHIN -- -- -- -- --TOTAL PERCENT 100.0100.0100.0 100.0100.0 -W O 96/13986 PCTrUS94/12761 TABLE 14: WAX-FREE GUM BASES FOR USE IN BUBBLE GUM
(EXAMPLES 120-128) IDENTIFICATION - EXAMPLES #: 120 121 122 123 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
POLYISOBUTYLENE ELASTOMER 17.1 11.7 11.6 5.4 POLWINYL ACETATE 24.9 29.4 31.5 34.8 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 6.8 10.7 19.8 16.3 GLYCEROL ESTERS OF PART -- -- -- --HYD ROSIN
** FILLER **
CALCIUM CARBONATE ~ 30.2 TALC 34.7 34.1 21.9 *~ SOFTENER *~
3 0 PGE 1.1 3.4 3.0 2.0 GLYCEROL TRIACETATE 4.6 4.4 5.0 5.3 GLYCEROL MONOSTEARATE 5.8 4.3 4.9 3.9 ACETYLATED MONOGLYCERIDE 5.0 2.0 2.3 2.1 TOTAL PERCENT 100.0100.0100.0100.0 ~ 40 W O 96/13986 PCT~US94/12761 IDENTIFICATION - EXAMPLES ~: 124 125 126 127 128 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 11.6 11.8 POLWINYL ACETATE 34.2 37.134.2 37.8 35.6 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 14.8 GLYCEROL ESTERS OF PART
HYD ROSIN -- 19.814.8 19.8 19.8 ** FILLER **
CALCIUM CARBONATE 29.8 16.529.8 -- --TALC -- -- -- 17.0 19.7 ** SOFTENER **
PGE 1.0 3.5 3.0 2.6 0.8 GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0 GLYCEROL MONOSTEARATE4.0 4.5 3.0 3.2 2.3 ACETYLATED MONOGLYCERIDE 3.0 -- 3.0 5.0 6.0 TOTAL PERCENT 100.0 100.0100.0100.0100.0 W O96/13986 PCTrUS94/12761 TABLE 11;: WAX-FREE GUM BASES FOR USE IN CHEWING GUM
HAVING NON-TACK CHARACTERISTICS (EXAMPLES 129-1 40) IDENTIFICATION - EXAMPLES #: 129 130 131 132 133 134 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER --~ 25.0 9.0 14.1 POLYISOBUTYLENE 35.0 17.0 20.0 --- 16.9 12.1 POLYVINYL ACETATE --- 17.0 30.0 5.0 22.8 20.8 ** FILLER **
CALCIUM CARBONATE 25.0 40.0 5.0 25.0 --- 13.9 TALC --- --- --- --- 12.0 ---2 5 ** SOFTENERS **
HYDROGENATED SOYBEAN OIL 5.0 --- 15.0 --- 14.8 7.7 HYDROGENATED COTTONSEED OIL --- 8.0 --- 15.0 14.0 10.0 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 20.0 2.0 --- 17.0 --- 7.0 PARTIALLY HYDROGENATED COTTON-SEED OIL 3.0 --- 10.0 --- --- 7.7 PGE 5.0 8.0 5.0 10.0 8.8 4 0 GLYCEROL MONOSTEARATE 7.0 --- 5.0 2.0 1.7 2.7 LECITHIN --- 8.0 --- --- --- ---CA 022l3409 l997-08-l9 W O96/13986 PCTrUS94/12761 IDENTIFICATION - EXAMPLES #: 135 136 137 138 139 140 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 16.0 9.9 9.9 10.0 10.0 13.3 POLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 21.2 POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1 ** FILLER **
CALCIUM CARBONATE 5.0 12.9 12.9 13.3 17.7 TALC 10.0 --- --- -- 13.1 ---** SOFTENERS **
HYDROGENATED SOYBEAN OIL --- 14.0 9.0 3.3 13.5 6.1 HYDROGENATED COTTONSEED OIL --- 13.013.0 3.3 13.5 6.1 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 5.0 --- 10.0 --- --- 2.0 PARTIALLY HYDROGENATED COTTON-SEED OIL --- --- ~ 9.8 --- ---PGE 35.0 10.0 5.0 20.0 9.8 3.2 GLYCEROL MONOSTEARATE --- 2.7 1.7 2.7 2.6 1.3 LECITHIN --- --- 1.0 --- --- --- -It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attendant W O96/13986 PCTrUS94/12761 advantages. It is therefore intended that such changes and modifications be covered by the appended claims.
TITLE
IMPROVED ~n~wlNG GUM CONTAINING
POLYGLYCEROL ESTERS
BACKGROUND OF THE INVENTION
The present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors.
The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. Elastomers can include synthetic elastomers including polyisobutylene, isobutylene-isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate - vinyl laurate copolymers, and combinations thereof. Natural elastomers that can be used include natural rubber.
The gum base can include elastomer plasticizers.
Such elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers.
Additionally, the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum.
Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol CA 022l3409 l997-08-l9 W O96/13986 PCTrUS94/12761 monostearate, glycerol triacetate, lecithin, and combinations thereof.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desirable attributes.
SUMMARY OF THE INVENTION
The present invention provides improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases. Pursuant to the present invention, chewing gum is provided that includes polyglycerol esters (PGEs). The PGEs can be used in the base and/or gum formulations as a plasticizer, softener, and/or emulsifier. In an embodiment, PGEs are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers.
A variety of base and chewing gum formulations including PGEs can be created and/or utilized pursuant to the present invention. The base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non-tacky and/or bubble gum-type bases. The gum formulations can be low or high moisture formulations containing low or high amounts of moisture-containing syrup. PGEs can also be used in low sugar and non-sugar cont~;n;ng gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates. Non-sugar formulations can include low or high moisture sugar-free chewing gums.
-W O96/13986 PCTrUS94/12761 ~ In an embodiment, the PGEs are used as a softener and are combined with other base softeners for use in chewing gum base. Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglycerides, softeners such as glycerol triacetate, waxes such as paraffin and microcrystalline waxes, and emulsifiers such as lecithin.
In an embodiment, the PGEs are used as a softener in chewing gum formulations to replace typical chewing gum softeners. In an embodiment, the PGEs are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations. For example, the PGEs can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di-glycerides.
In an embodiment, the PGE softener is used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, the PGEs can be used alone or combined with an inert material which may be added in a dry form. The PGE softener can also be added to the flavor as a carrier for its use in chewing gum.
The PGE softener, when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though PGEs are similar to other fats and oils in some respects, PGEs have significant softening effects that create a resultant chewing gum product that has a high consumer-acceptability.
W O 96/13986 PCTrUS94/12761 In an embodiment, the present invention provides a gum base comprising an elastomer and at least 0.02% by weight of fully esterified polyglycerol esters.
In an embodiment, the present invention provides a 5chewing gum formulation comprising an insoluble gum base, a water soluble portion, a flavor, and at least 0.01% by weight of fully esterified polyglycerol esters.
It is an advantage of the present invention to provide an improved chewing gum formulation.
10A further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
Another advantage of the present invention is that it provides an improved chewing gum softener.
15Still further, an advantage of the present invention is that it provides an improved chewing gum plasticizer.
Additionally, an advantage of the present invention is that it provides an improved emulsifying agent for chewing gum.
20Moreover, an advantage of the present invention is that it provides an improved method for creating chewing gum.
Furthermore, an advantage of the present invention is that it provides a chewing gum having improved 25texture.
An advantage of the present invention is that it provides a chewing gum having an improved shelf life.
Still further, an advantage of the present invention is that it provides a chewing gum having improved flavor 30quality.
Additional features and advantages of the present invention are described in, and will be apparent from, W O96/13986 PCTrUS94112761 the detailed description of the presently preferred embodiments.
DETAILED DESCRIPTION
OF THE PRESENTLY PREFERRED EMBODIMENTS
The present invention provides improved chewing gum formulations and base formulations. Pursuant to the present invention, polyglycerol esters (PGEs) are used.
The polyglycerol esters can be used in chewing gum formulations and/or bases. Specifically, the polyglycerol esters can be used as softeners, plasticizers, and/or emulsifying agents.
Polyglycerol esters (PGEs) are a group of compounds that contain 2-10 glycerol oligomers esterified with various fatty acids. Polyglycerol esters are made by a two-step process. First, glycerol is polymerized by using heat and an alkaline catalyst with removal of the water that is formed. This is followed by reacting the polyglycerol with fatty acid to obtain the polyglycerol esters. Glycerol is polymerized at each of the end hydroxyl groups leaving only the middle hydroxyl to be esterified. If only one fatty acid is esterified in polyglycerol, this is called a monoester. If two molecules of fatty acid are esterified, then it is a diester, etc. If the end groups at each glycerol polymer were also esterified, this would give a fully esterified polyglycerol ester.
Although a wide variety of polyglycerols, from 2 to 10 glycerol oligomers, can be made, generally, those of triglycerol, hexaglycerol, and decaglycerol are more common. The fatty acids used for esterification may contain short chain (C2-C4) acids, medium chain fatty acids (C6-C12), and long chain fatty acids (C12-Cz2).
W O96113986 PCTrUS94112761 However, the more common polyglycerol esters are made with palmitic, stearic, and oleic acids. Some of these compounds are: triglycerol monostearate; hexaglycerol distearate; decaglycerol hexaoleate; decaglycerol monopalmitate; and octaglycerol monooleate.
These and other polyglycerol esters are available in a line of products from Vanderbergh Foods, Inc. of Lisle, IL under the tradename of Santone~. Also, polyglycerol esters are available in a line of products from Stepan Co. under the tradename of Drewpol~ and in a line of products from Witco Chemical Co. under the tradename of Witconol~. Polyglycerol esters are FDA
approved as food ingredients and covered under FDA 21 C.F.R. 172.854.
Generally, polyglycerol esters are considered emulsifiers that can have a wide variety of emulsifying properties. This is due to three degrees of freedom in building polyglycerol esters. These variables are: l) degree of glycerol polymerization; 2) degree of esterification; and 3) choice of single or combination of fatty acids of varying chain length.
The classic way to characterize polyglycerol esters is by HLB (hydrophilic - lipophilic balance). The HLB
of polyglycerol esters can range from approximately 1 to about 18.
Polyglycerol esters that have a high HLB are more hydrophilic, and those with a low HLB are lipophilic.
Generally, the longer polyglycerol oligomers with few fatty acids and more hydroxyl groups, such as monoesters, are more hydrophilic. Polyglycerol esters that have a low HLB are esterified with more fatty acids. Fully esterified polyglycerol esters (FEPGEs) are the most -W O 96/13986 PCT~US94/12761 lipophilic, although they are still not as lipophilic when compared to fats and oils.
Fully esterified polyglycerol esters are preferred in the present invention. Due to their low HLB and large molecular size, fully esterified polyglycerol esters have good potential for use in chewing gum as fat/lipid substitutes. Some of these materials are: triglycerol pentastearate; triglycerol pentamyristate; triglycerol pentapalmitate; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids; hexaglycerol octastearate; and hexaglycerol octaoleate.
Pursuant to the present invention, polyglycerol esters can be used in base formulations and/or chewing gum formulations. In this regard, the polyglycerol esters can be used as softeners, plasticizers, and/or emulsifying agents. The polyglycerol esters can be used in a variety of different chewing gum and base formulations.
As previously noted, chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. The gum base may or may not include wax. The insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
In an embodiment, the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent -W O96/13986 PCTrUS94/12761 natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer), styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about so,ooo, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 1o,ooo to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof. The preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or W O 96/13986 PCT~US9~/12761 ~ conventional, bubble gum or regular gum, as discussed below. Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing. the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
In an embodiment, in addition to the polyglycerol esters, pursuant to the present invention, softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids), and combinations thereof.
W O96tl3986 PCTrUS94/12761 Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
The base may or may not include wax. An example of a wax-free gum base is disclosed in U.S. Patent No.
5,286,500, the disclosure of which is incorporated herein by reference.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
The softeners, which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum. The softeners may, in addition to including polyglycerol esters, include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80~ by weight, and more commonly, 30 to 60% by weight of the gum.
Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, W O96/13986 PCTrUS94/12761 ! galactose, corn syrup solids, and the like, alone or in combination.
Sorbitol can be used as a sugarless sweetener.
Additionally, sugarless sweeteners can include, but are not limited to, other sugar alcohols such as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
High intensity artificial sweeteners can also be used in combination with the above. Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination. In order to provide longer lasting sweetness and flavor perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
Usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.
Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener -W O96/13986 PCT~US94/12761 may also provide additional sweetness such as with aqueous sugar or alditol solutions.
If a low calorie gum is desired, a low caloric bulking agent can be used. Example of low caloric bulking agents include: polydextrose; Raftilose, Raftilin;Fructooligosaccharides(NutraFlora);Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber); or indigestible dextrin (Fibersol). However, other low calorie bulking agents can be used.
A variety of flavoring agents can be used. The flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5~. Flavoring agents may include 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, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
The present invention, it is believed, can be used with a variety of processes for manufacturing chewing gum.
Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing 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.
-W O ~6/13986 PCTrUS94/12761 Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer.
The gum base may alternatively be melted in the mixer.
Color and emulsifiers can be added at this time.
Polyglycerol esters in its liquid or solid form may be added to chewing gum during manufacture of the base.
Polyglycerol esters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
Polyglycerol esters may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that contain natural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases.
At levels of approximately 0.02% to about 40% by weight of the gum base, polyglycerol esters may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base. Polyglycerol esters may also be blended with the other softeners in the gum base and added during the base manufacturing process. A chewing gum base made with some polyglycerol esters will have greater oxidative stability due to the presence of polyglycerol esters, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
Polyglycerol esters may also be added to a chewing gum formulation in its liquid or solid form or may be mixed with other gum or base softeners and added to a gum 3 0 formulation during processing. Polyglycerol esters may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
W O96/13986 PCTrUS94/12761 Polyglycerol esters can be added to the chewing gum formulation so that they comprise approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, the polyglycerol esters comprise approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Polyglycerol esters may be blended with other softeners such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di-glycerides, or other vegetable oils and fats that may be added to a gum formulation. When a solid softener is used, such as lecithin, polyglycerol esters may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with molten polyglycerol esters may allow for an easier dispersion of lecithin in a gum formulation. This should be contrasted with soy bean oil that is typically used as a carrier for lecithin.
Polyglycerol esters may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Some polyglycerol esters can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
The level of polyglycerol esters mixed with flavors can vary over a wide range from approximately 1% to about 99%
by weight since most gum flavors are oil soluble.
Polyglycerol esters can also act as a carrier for artificial and natural colors such as in FD~C lake dispersions and natural colors like betacarotene. Some polyglycerol esters may eliminate the off-taste associated with fat/oil carriers and allows higher usage of color.
Polyglycerol esters may also be used as a release agent for encapsulated flavors. Polyglycerol esters can W O96/13986 PCTrUS94/12761 be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
Polyglycerol esters, also known as emulsifiers, having various HLB values to have effects as a surface active agent. Thus, polyglycerol esters can be mixed with the flavor and carrier to provide an easier encapsulation of flavors.
By way of example, and not limitation, examples of the present invention will now be given:
EXAMPLES
The following contemplative examples of the invention and comparative examples are provided by way of explanation and illustration.
The formulas listed in Table I comprise various contemplative sugar formulas in which PGE can be added at various levels to gum. Polyglycerol esters may be any polyglycerol ester having a 2-10 glycerol oligomer with one or more fatty acid having short, medium, and long chain length.
(WEIGHT PERCENT) Ex. 1 Ex. 2 Ex. 3 Ex 4 Ex. 5 Ex. 6 Sugar 61.55 61.5 61.35 62.5 62.0 61.0 Base 19.2 19.2 19.2 19.2 19.2 19.2 2S Corn Syrup 16.9 16.9 16.9 16.9 16.9 16.9 Pepper-"- IL
Flavor 0.9 0.9 0.9 0.9 0.9 0.9 Glycerin 1.4 1.4 1.4 0.0 0.0 0.0 - PGE 0.05 0.10 0.25 0.50 1.0 2.0 In Table 2, dextrose monohydrate is added to a sugar formula with various levels of polyglycerol esters.
W O 96/13986 PCTrUS94/12761 Ex. 7Ex. 8Ex. g Ex 10 Ex. 11 Ex. 12 Sugar 55.65 55.6 55.45 56.2 55.7 54.7 Base 19.2 19.2 19.2 19.2 19.2 19.2 Corn Syrup12.9 12.9 12.9 12.9 12.9 12.9 Glycerin 1.4 1.4 1.4 0.4 0.4 0.4 Dextrose Monohydrate 9.9 9.9 9.9 9-9 9 9 9 9 Peppermint Flavor 0.9 0.9 0.09 0.9 0.9 0.9 PGE 0.05 0.10 0.25 0.50 1.0 2.0 Examples 13 - 18 are the same as Examples 7 - 12 except that polyglycerol esters are pre-blended with the peppermint flavor and added to the gum formulation.
The following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which polyglycerol esters, in the form of liquid or solid, can be used.
Examples 19-23 in Table 4 demonstrate the use of PGE
in low-moisture sugar formulations having less than 2%
theoretical moisture:
Ex. 19 Ex. 20 Ex. 21 Ex. 22 Ex. 23 Sugar 58.75 58.6 58.3 52.7 51.9 Gum Base 19.2 19.2 19.2 19.2 19.2 Corn Syrup~ 6.0 6.0 6.0 6.0 6.0 D ext ro s e Monohydrate10.0 10.0 10.0 10.0 10.0 Lactose 0.0 0.0 0.0 5-0 5.0 3 0 Glycerinb 5.0 5.0 5.0 5.0 5.0 Flavor 0.9 o.g o.gd o~gd 0 gd Lecithin' 0.1 0.1 0.1 . 0.2 CA 022l3409 l997-08-l9 W O96/13986 PCT~US94/12761 PGE 0.05 0.2 05d 1.0d 20d ~Corn syrup is evaporated to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
'Lecithin and PGE can be pre-blended.
dFlavor and PGE can be pre-blended.
Examples 24-28 in Table 5 demonstrate the use of polyglycerol esters in medium-moisture sugar formulations having about 2% to about 5~ moisture.
Ex.24 Ex.25 EX.26 Ex.27 Ex.28 Sugar 53.35 53.2 52.9 52.3 51.5 Gum Base 19.2 19.2 19.2 19.2 19.2 Corn Syrup- 15.0 15.0 15.0 15.0 15.0 Dextrose Monohydrate 10.0 10.0 10.0 10.0 10.0 Glycerinb 1.4 1.4 1.4 1.4 1.4 Flavor o gd o.gd o gd 0 gc o 9d Lecithin' 0.1 0.1 o 1 0.2 ---PGE' 0.05d 0.2d o 5a 1 oa 2 oa ~Corn syrup is evaporated to 85% solids, 15% moisture bGlycerin and syrup can be blended and co-evaporated 'PGE and Lecithin can be pre-blended.
dFlavor and PGE can be pre-blended.
Examples 29-33 in Table 6 demonstrate the use of polyglycerol esters in high moisture sugar formulations having more than about 5~ moisture.
Ex.29 Ex.30 Ex 31 Ex.32 Ex.33 - Sugar 50.95 50.7 50.4 48.9 48.0 Gum Base 24.0 24.0 24.0 24.0 24.0 Corn Syrup 24.0 24.0 24.0 24.6 24.6 Glycerin 0.0 0.0 0.0 0.4 0.4 W O96/13986 PCTrUS94/12761 Flavor 1.0 1.0 1.0 1.0 1.0 Lecithin* --- 0.1 0.1 0.1 PGE 0.05 0.2 0.5 1.0 2.0 *Lecithin and PGE can be pre-blended.
Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of polyglycerol esters 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.
o TABLE 7 Ex. 34 Ex. 35 Ex 36 Ex. 37 Ex 38 Base 25.5 25.5 25.5 25.5 25.5 Sorbitol 50.85 50.7 50.5 50.0 48.0 Mannitol 12.0 12.0 12.0 12.0 13.0 Glycerin 10.0 10.0 10.0 10.0 10.0 Flavor 1.5 1.5 1.5 1.5 1.5 Lecithin* 0.1 0.1 PGE 0.05 0.2 0 5 1.0 2.0 *Lecithin and PGE can be pre-blended.
**Flavor and PGE can be pre-blended.
Ex. 39 Ex. 40 Ex. 41 Ex 42 Ex. 43 Base 25.5 25.5 25.5 25.5 25.5 Sorbitol 50.95 50.8 50.5 51.9 49.8 2 5 Sorbitol Liquid* 10.0 10.0 10.0 10.0 11.0 Mannitol 10.0 10.0 10.0 10.0 10.0 Glycerin 2.0 2.0 2.0 0.0 0.0 Flavor 1.5 1.5 1.5 1.5 1.5 3 0 Lecithin** --- --- --- 0.1 0.2 PGE 0.05 0.2 0.5 1.0 2.0 -W O96/13986 PCTrUS94/12761 *Sorbitol liquid conLc.i.,s 70% sorbitol, 30% water.
**Lecithin and PGE can be pre-blended.
***Flavor and PGE can be pre-blended.
Ex. 44 Ex. 45 Ex. 46Ex. 47 Ex. 48 Base 25.5 25.5 25.5 25.5 25.5 Sorbitol 50.95 50 7 50 4 52.0 51.0 HSH Syrup* 10.0 10.0 10.0 10.0 10.0 Mannitol 8.0 8.0 8.0 8.0 9.0 1 0 Glycerin** 4.0 4.0 4.0 2.0 1.0 Flavor 1.5 1.5 1.5 1.5 1.5 Lecithin*** --- 0.1 0.1 --- ---PGE**** 0.05 0.2 0.5 1.0 2.0 *Lycasin brand hydrogenated starch hydrolyzate syrup.
**Glycerin and HSH syrup may be blended or co-evaporated.
***Lecithin and PGE can be pre-blended.
****Flavor and PGE can be pre-blended.
Table 10 shows sugar chewing gum formulations that can be made with polyglycerol esters and various types of sugars.
Ex. 49Ex. 50 Ex. 51 Ex. 52 Ex. 53 Ex. 54 Gum Base 19.2 19.2 19.2 19.2 19.2 19.2 Sucrose 49.4 48.5 44.4 43.5 34.4 43.5 2 5 Glycerin 1.4 1.4 1.4 1.41.4 1.4 Corn Syrup 14.0 14.0 14.0 14.0 14.0 14.0 Dextrose 5.0 5.0 --- --- 10.0 5.0 Lactose 5.0 5.0 10.0 10.0 --- ---- Fructose 5.0 5.0 10.0 10.0 10.0 5.0 Invert Sugar --- --- --- --- 10.0 10.0 Maltose --- --- ~~~ ~~~
W O96/13986 PCTrUS94112761 Corn Syrup Soiids Peppe", ll Flavor 0.9 0.9 0.90.9 0.9 0.9 PGE 0.1 1.0 0.11.0 0.1 1.0 Ex 55Ex. 56 Ex. 57Ex. 58Ex. 59 Ex. 60 Gum Base 19.219.2 19.219.2 19.2 19.2 Sucrose 34.443.5 34.443.5 42.4 46.5 1 0 Glycerin 1.4 1.4 1.41.4 1.4 1.4 Corn Syrup 14.0 14.0 14.0 14.0 11.0 11.0 Dextrose 10.0 5.0 10.05.0 10.0 5.0 Lactose --- --- -~
Fructose 10.0 5.0 10.05.0 5.0 5.0 Invert Sugar 10.0 10.0 --- --- 5.0 5.0 Maltose --- --- 10.010.0 Corn Syrup Solids -- -- -- - 5.0 5.0 Peppermint Flavor 0.9 0.9 0.90.9 0.9 0.9 PGE 0.1 1.0 0.11.0 0.1 1.0 Ex. 61 Ex. 62 Gum Base 19.219.2 Sucrose 42.436.5 Glycerin 6.4 6.4 Corn Syrup 11.0 11.0 Dextrose 5.0 5.0 Lactose 3 0 Fructose 5.0 5.0 Invert Sugar 5.0 5.0 Maltose --- ---W O96/13986 PCTrUS94/12761 Corn Syrup Solids5.0* 10.0*
Peppermint Flavor 0.9 0.9 PGE 0.1 1.0 *5-25DE maltodextrin can be used.
Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
(WEIGHT PERCENT) Ex. 63Ex. 64Ex. 65 Ex. 66 Ex. 67 Ex 68 Gum Base25.5 25.5 25.5 25.5 25.5 25.5 Glycerin2.0 2.0 2.0 2.0 2.0 2.0 Sorbitol43.9 43.0 43.9 38.0 37.9 39.0 Mannitol--- 10.0 10.0 10.0 10.0 6.0 Sorbitol Liquid 17.0 17.0 -~
Lycasin --- --- 17.0 12.0 8.0 10.0 Maltitol10.0 -- --- 10.0 --- ---Xylitol --- _ _ 15 0 15 0 Lactitol --Palatinit --- --- --- - - ---Flavor 1.5 1.5 1.5 1.5 1.5 1.5 PGE 0.1 1.0 0.1 1.0 0.1 1.0 TABLE 11 (Cont'd) (VVEiGHT PERCENT) Ex. 69Ex. 70Ex. 71 Ex. 72 Ex. 73 Ex. 74 Gum Base25.5 25.5 25.5 25.5 25.5 25.5 3 0 Glycerin8.0 8.0 8.0 2.0 1.0 0.0 SorbHol41.9 36.0 31.9 40.0 26.9 21.0 Mannitol8.0 8.0 8.0 --- - ---W O96/13986 PCTrUS94/12761 Sorbitol Liquid 5.0 Lycasin -- 5.0 5.0 5.0 10.0 10.0 Maltitol -- 5 0 -- --- _-Xylitol --- --- --- 15.0 10.0 20.0 Lactitol 10.0 10.010.0 --- --- ---Palatinit -- --- 10.0 10.0 25.0 21.0 Flavor 1.5 1.5 1.5 1.5 1.5 1.5 PGE 0.1 1.0 0.1 1.0 0.1 1.0 The following examples of the invention are also shown in Table 12 for natural and synthetic gum bases with wax, Table 13 for chewing gum bases that are wax-free and have some reduced tack properties, Table 14 for wax free bubble gum bases and Table 15 for wax-free gum bases having non-tack characteristics. These examples illustrate how polyglycerol esters can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners.
NATURAL AND SYNTHETIC BASES WITH WAX
(WEIGHT PERCENT) Ex. 75 Ex. 76 Ex. 77 Butyl Rubber 11.7 10.0 9.0 Styrene Butadiene Rubber --~
Z5 Polyisobutylene --- ~10.4 5.3 Jelutong Ester Gum 14.8 --- ---Terpene Resin 9.9 6.8 16.7 Low MW Polyvinylacetate 21.2 23.2 24.6 3 0 High MW Polyvinylacetate -- ~ ---Talc --- --- ~~~
Calcium Carbonate 11.2 14.7 20.1 W O 96/13986 PCTrUS94112761 Acetylated Monoglyceride Hydrogenated Cotton Seed Oil --- 10.0 5.3 Hyd,ogendted Soybean Oil 10.0 11.1 3.3 Partially Hydrogenated Soybean and Palm Oil --- 2.3 ---Partially Hydrogenated Cottonseed Oil --- --- ---PGE 5.7 4.3 4.2 Lecithin 2.7 --- 0.8 Glycerol Monostearate 3.8 4.1 2.2 1 0 Triacetin Microcrystalline Wax (MP 180~F) 6.0 3.1 8.5 Para~fin Wax (MP 135~F) 3.0 --- ---1 oo.o 1 oo.o1 oo.o BUBBLE BASES
Ex 78 Ex Z9Ex. 80 Butyl Rubber --- --- 2.5 Styrene Butadiene Rubber10.3 1.6 ---Polyisobutylene -- 9.1 9.0 Jelutong Ester Gum 24.7 22.5 15.0 Terpene Resin --Low MW Polyvinylacetate --- --- --High MW Polyvinylacetate --- 30.0 24.1 Talc -- --- 25.4 Calcium Carbonate 56.8 21.7 ---Acetylated Monoglyceride --- --- 4.0 Hydrogenated Cotton Seed Oil 1.5 --- ---Hydroyell~Led Soybean Oil --- ---Partially Hydrogenated Soybean and Palm Oil --- 2.0 -.-Partially Hydrogenated Cottonseed Oil --- --- ---PGE 1.5 1.5 2.0 W O96/13986 PCTnUS94/12761 Lecithin ~ 1.5 Glycerol Mono:,laardle 1.1 --- 7.1 Triacetin --- 4S 3.2 Microcrystalline Wax (MP 180~F) ~ 1.2 Paraffin Wax (MP 135~F) 4.1 7.1 5.0 100.0 100.0 100.0 Ex. 81 Ex. 82Ex. 83 Butyl Rubber 6.8 6.8 8.8 Styrene Butadiene Rubber --- --- =
Polyisobutylene 3.0 3.2 4.1 Jelutong 21.1 18.2 4.0 Ester Gum 16.7 16.6 Terpene Resin --- --- 17.3 Low MW Polyvinylacetate 16.6 16.1 25.0 High MW Polyvinylacetate --- --- ~
Talc -- -- 18.1 Calcium Carbonate 13.2 19.7 Acetylated Monoglyceride --- -- --Hydrogenated Cotton Seed Oil2.3 --- 4.5 Hydrogenated Soybean Oil --- 3.2 2.7 Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil --- 2.0 --2 5 PGE 3.0 1.8 3.3 Lecithin ---Glycerol Monoslea,dLe 2.1 4.5 4.1 Triacetin --- --- ---Microcrystalline Wax (MP 180~F) 15.2 6.8 6.1 Paraffin Wax (MP 135~F) --- 1.1 2.0 100.0 100.0 100.0 W O96/13986 PCTrUS94/12761 Ex. 84 Bubble Base Ex. 85Ex. 86 Butyl Rubber --- 9.1 9.3 Styrene Butadiene Rubber --- -_ --Polyisobutylene 8.0 3.5 10.5 Jelutong --- 3.1 ---Ester Gum 14.7 1.5 ---Terpene Resin --- 15.0 13.0 Low MW Polyvinylacetate --- 22.8 23.0 High MW Polyvinylacetate34.5 --- ---Talc 28.6 --- -Calcium Carbonate --- 23.0 14.9 Acetylated Monoglyceride2.5 --- ---Hydrogenated Cotton Seed Oil --- 4.6 8.0 Hydrogenated Soybean Oil--- 2 9 5.2 Partially Hydrogenated Soybean and Palm Oil --- --- 3.1 Partially Hydrogenated Cononseed Oil --- ~- 1.5 PGE 0.9 2 4 2.1 Lecithin 0.8 ---Glycerol Monostearate 4.4 2.8 4.5 Triacetin 4.6 --- ---Microcrystalline Wax (MP 180~F) --- 7.0 4.4 Paraffin Wax (MP 135~F) 1.8 1.5 0.5 100.0 100.0100.0 W O96/13986 PCTrUS94112761 Ex. 89 Bubble Ex. 87 Ex. 88 Base Butyl Rubber 6.1 8.1 ---Styrene Butadiene Rubber --- --- 6.0 Polyisobutylene 7.1 5.5 7.5 Jelutong Ester Gum --- 7.1 12.2 Terpene Resin 14.1 7.1 ---Low MW Polyvinylacetate 28.1 22.2 ---High MW Polyvinylacetate --- -- ~ 29.0 Talc --- -- 28.9 Calcium Carbonate 18.9 25.6 ---Acetylated Monoglyceride --- --- 3-7 Hydrogenated Cotton Seed Oil 10.1 13.2 3.7 Hydrogenated Soybean Oil 5.1 5.1 ---Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil --- --- ---2 0 PGE 4. 1 41 1 .3 Lecithin 0.7 ~ 5 ---Glycerol Monostearate 1.5 1.5 2.1 Triacetin --- --- 1.2 Microcrystalline Wax (MP 180~F) 3.1 --- 4.4 Paraffin Wax (MP 135~F) 1.1 --- _---100.0 100.0 100.0 -CA 022l3409 l997-08-l9 W O9G/13986 PCTrUS94/12761 TABLE 13: WAX-FREE GUM BASES FOR USE IN CHEWING GUM
HAVING SOME REDUCED TACK CHARACTERISTICS
(EXAMPLES 90-119) IDENTIFICATION - EXAMPLES #: 90 91 92 93 94 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER5.3 -- 2.1 1.8 --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 8.6 7.9 7.2 _ 8.1 POLYISOBUTYLENE ELASTOMER7.1 -- 7.4 24.83.6 POLWINYL ACETATE 10.5 27.2 15.3 10.127.3 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 2.1 -- 19.0 3.7 --GLYCEROL ESTERS OF PART
HYD ROSIN 4.3 18.2 -- 7.9 --TERPENE RESINS 10.8 -- -- 7.126.8 ** FILLER **
CALCIUM CARBONATE -- 15.9 20.7 17.711.4 TALC 25.5 -- -- -- --** SOFTENER **
- HYDROGENATED COTTONSEED OIL -- 6.0 -- 7.0 --HYDROGENATED SOYBEAN OIL 6.3 -- 7.1 -- --PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 3.3 -- 7.0 -- 9.1 PARTIALLY HYDROGENATED
COTTONSEED OIL -- 8.3 -- 8.0 --CA 022l3409 l997-08-l9 PCTrUS94/12761 P G E 7.7 11.3 12.2 7.0 5.2 G LY C E R O L M O N O S T E A R AT E6.2 4.4 2.0 2.5 4.8 LE CIT HIN 2.3 0.8 -- 2.4 3.7 T O T A L P E R C E N T 100.0 100.0 100.0 100.0 100.0 W O96/13986 PCTrUS94/12761 IDENTIFICATION - EXAMPLES ~:95 96 97 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 5.2 2.15.9 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.1 7.2 6.9 POLYISOBUTYLENE ELASTOMER 5.9 7.3 2.0 POLWINYL ACETATE 25.7 15.3 24.8 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 23.5 19.1 8.6 GLYCEROL ESTERS OF PART HYD ROSIN -- -- 8.0 TERPENE RESINS 3.2 -- 1.9 ** FILLER **
CALCIUM CARBONATE 15.1 20.7 9.9 TALC -- -- 7.2 ** SOFTENER **
HYDROGENATED COTTONSEED OIL -- -- 7.0 HYDROGENATED SOYBEAN OIL -- -- --PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 5.5 8.3 5.0 PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 10.6 --PGE 3.7 6.4 10.0 GLYCEROL MONOSTEARATE 5.1 3.0 2.7 LECITHI N -- -- --TOTAL PERCENT 100.0100.0100.0 W O 96/13986 PC~rrUS94/12761 IDENTIFICATION - EXAMPLES #:98 g9 100 101 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 3.9 2.1 -- --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 5.3 6.0 8.9 3.6 POLYISOBUTYLENE ELASTOMER 12.7 8.5 10.0 11.1 POLWINYL ACETATE 14.9 15.3 21.3 21.9 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- 10.1 -- 19.6 GLYCEROL ESTERS OF PART HYD ROSIN -- 8.9 -- 11.2 TERPENE RESINS 21.4 -- 9.7 3.7 ** FILLER **
CALCIUM CARBONATE 13.7 20.9 21.5 6.4 ** SOFTENER **
HYDROGENATED COTTONSEED OIL -- 4.2 -- 5.0 HYDROGENATED SOYBEAN OIL 1.7 -- 5.0 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 5.7 2.0 -- 10 PARTIALLY HYDROGENATED COTTONSEED OIL -- -- 15.0 --PGE 17.0 20.0 3.2 4.2 GLYCEROL MONOSTEARATE -- 2.0 5.4 3.3 4 5 LECITHIN 2.3 -- -- --TOTAL PERCENT 100.0100.0100.0 100.0 ' ' W O96/13986 PCTrUS94/12761 E)CAMPLES 102-106 IDENTIFICATION - EXAMPLES ~: 102 103 104 105 106 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER -- 3.2 4.1 -- --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 7.4 7.3 11.3 10.0 8.3 POLYISOBUTYLENE ELASTOMER 1.9 7.5 7.9 1.9 3.6 POLWINYL ACETATE 24.8 21.1 18.2 27.6 27.5 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- 15.3 -- --GLYCEROL ESTERS OF PART
HYD ROSIN -- 2.4 26.2 -- --TERPENE RESINS 25.8 5.8 1.4 25.3 25.3 ** FILLER **
CALCIUM CARBONATE 18.6 -- 13.6 11.3 11.3 TALC -- 14.8 -- -- ' --** SOFTENER **
HYDROGENATED COTTONSEED OIL 4.0 4.4 3.2 -- 3.0 HYDROGENATED SOYBEAN OIL -- -- -- 2.4 4.0 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 5.0 -- -- 4.2 PARTIALLY HYDROGENATED
COTTONSEED OIL _ 4.0 --PGE 10.3 11.4 7.0 13.0 8.3 W O96/13986 PCTrUS94/12761 GLYCEROL MONOSTEARATE 2.4 1.8 3.2 0.8 1.8 LECITHIN 4.8 -- 3.93.7 2.7 TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 CA 022l3409 l997-08-l9 W O96/13986 PCT~US94/12761 IDENTIFICATION - EXAMPLES #: 107 108 109 110 GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 22.0 25.122.8 17.6 ** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER -- 1.9 2.6 --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.8 2.1 4.1 10.2 POLYISOBUTYLENE ELASTOMER 5.7 4.7 3.2 2.1 POLWINYL ACETATE 16.4 24.816.3 26.9 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN3.8 3.2 6.9 11.3 HYD ROSIN 12.3 12.611.8 4.8 METHYL ESTERS OF ROSIN -- 2.1 1.7 --TERPENE RESINS -- -- -- -** FILLER **
CALCIUM CARBONATE -- 4.4 9.3 --TALC 7.1 -- -- 4.6 ** SOFTENER **
4 0 HYDROGENATED COTTONSEED OIL -- -- 10.0 --HYDROGENATED SOYBEAN OIL . 5.0 -- -- 5.6 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OL 11.0 12.0 3.7 8.0 PARTIALLY HYDROGENATED
COTTONSEED OIL 5.0 -- -- --W O 96/13986 PCTnUS94/12761 PGE 0.80.6 4.5 5.6 GLYCEROL MONOSTEARATE 6.13.8 -- 3.3 LECITHIN -- 2.7 3.1 --TOTAL PERCENT 100.0 100.0 100.0 100.0 W O 96/13986 PCTrUS94112761 IDENTIFICATION - EXAMPLES #: 111 112 113 114 GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 15.7 22.622.2 21.1 ** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 1.9 -~
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.7 5.8 5.7 6.1 POLYISOBUTYLENE ELASTOMER 4.1 3.1 3.1 2.8 POLWINYL ACETATE 26.2 20.422.0 18.0 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- -- 15.7 GLYCEROL ESTERS OF PART
HYD ROSIN 15.3 11 715.2 TERPENE RESINS
** FILLER **
CALCIUM CARBONATE 12.2 11.611.4 TALC -- -- -- 15.4 ** SOFTENER **
- 40 HYDROGENATED COTTONSEED OIL -- 2.0 -- 9.1 HYDROGENATED SOYBEAN OIL3 0 -- 6.2 --PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 15.0 -- 2.0 PARTIALLY HYDROGENATED
COTTONSEED OIL 12.0 -- 6.0 --W O96/13986 PCTrUS94112761 PGE 0.1 0.5 4.9 6.0 GLYCEROL MONOSTEARATE 5.8 3.3 3.3 3.8 LECITHIN -- -- -- --TOTAL PERCENT 100.0 100.0 100.0 100.0 W O 96/13986 PCTrUS94/12761 E)CAMPLES 1 1 5-1 1 9 IDENTIFICATION - EXAMPLES #: 115 116 117 118 119 GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 23.818.7 14.418.2 25.2 ** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER -- -- -- -- --BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.16.0 9.16.8 2.4 POLYISOBUTYLENE ELASTOMER 7.7 5.5 3.6 5.4 4.9 POLYVINYL ACETATE 20.514.8 18.115.5 19.9 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- -- 11.9 -- 15.6 GLYCEROL ESTERS OF PART
HYD ROSIN 10.415.5 13.012.7 METHYL ESTERS OF ROSIN 2.0 -- -- 2.6 --TERPENE RESINS 5.1 -- -- -- 2.1 ** FILLER **
CALCIUM CARBONATE -- 18.8 14.115.7 --TALC 5.3 -- -- -- 7.1 ** SOFTENER **
HYDROGENATED COTTONSEED OIL -- 8.5 7~0 -- --HYDROGENATED SOYBEAN OIL 8.9 -- -- 6.0 10.0 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- -- 2.0-- --PARTIALLY HYDROGENATED
COTTONSEED OIL -- -- -- 6.0 2.0 W O96/13986 PCTrUS94112761 PGE 7.9 6.56.8 5.0 8.4 GLYCEROL MONOSTEARATE 5.3 5.7 -- 6.1 2.4 LECITHIN -- -- -- -- --TOTAL PERCENT 100.0100.0100.0 100.0100.0 -W O 96/13986 PCTrUS94/12761 TABLE 14: WAX-FREE GUM BASES FOR USE IN BUBBLE GUM
(EXAMPLES 120-128) IDENTIFICATION - EXAMPLES #: 120 121 122 123 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
POLYISOBUTYLENE ELASTOMER 17.1 11.7 11.6 5.4 POLWINYL ACETATE 24.9 29.4 31.5 34.8 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 6.8 10.7 19.8 16.3 GLYCEROL ESTERS OF PART -- -- -- --HYD ROSIN
** FILLER **
CALCIUM CARBONATE ~ 30.2 TALC 34.7 34.1 21.9 *~ SOFTENER *~
3 0 PGE 1.1 3.4 3.0 2.0 GLYCEROL TRIACETATE 4.6 4.4 5.0 5.3 GLYCEROL MONOSTEARATE 5.8 4.3 4.9 3.9 ACETYLATED MONOGLYCERIDE 5.0 2.0 2.3 2.1 TOTAL PERCENT 100.0100.0100.0100.0 ~ 40 W O 96/13986 PCT~US94/12761 IDENTIFICATION - EXAMPLES ~: 124 125 126 127 128 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 11.6 11.8 POLWINYL ACETATE 34.2 37.134.2 37.8 35.6 ** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 14.8 GLYCEROL ESTERS OF PART
HYD ROSIN -- 19.814.8 19.8 19.8 ** FILLER **
CALCIUM CARBONATE 29.8 16.529.8 -- --TALC -- -- -- 17.0 19.7 ** SOFTENER **
PGE 1.0 3.5 3.0 2.6 0.8 GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0 GLYCEROL MONOSTEARATE4.0 4.5 3.0 3.2 2.3 ACETYLATED MONOGLYCERIDE 3.0 -- 3.0 5.0 6.0 TOTAL PERCENT 100.0 100.0100.0100.0100.0 W O96/13986 PCTrUS94/12761 TABLE 11;: WAX-FREE GUM BASES FOR USE IN CHEWING GUM
HAVING NON-TACK CHARACTERISTICS (EXAMPLES 129-1 40) IDENTIFICATION - EXAMPLES #: 129 130 131 132 133 134 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER --~ 25.0 9.0 14.1 POLYISOBUTYLENE 35.0 17.0 20.0 --- 16.9 12.1 POLYVINYL ACETATE --- 17.0 30.0 5.0 22.8 20.8 ** FILLER **
CALCIUM CARBONATE 25.0 40.0 5.0 25.0 --- 13.9 TALC --- --- --- --- 12.0 ---2 5 ** SOFTENERS **
HYDROGENATED SOYBEAN OIL 5.0 --- 15.0 --- 14.8 7.7 HYDROGENATED COTTONSEED OIL --- 8.0 --- 15.0 14.0 10.0 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 20.0 2.0 --- 17.0 --- 7.0 PARTIALLY HYDROGENATED COTTON-SEED OIL 3.0 --- 10.0 --- --- 7.7 PGE 5.0 8.0 5.0 10.0 8.8 4 0 GLYCEROL MONOSTEARATE 7.0 --- 5.0 2.0 1.7 2.7 LECITHIN --- 8.0 --- --- --- ---CA 022l3409 l997-08-l9 W O96/13986 PCTrUS94/12761 IDENTIFICATION - EXAMPLES #: 135 136 137 138 139 140 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 16.0 9.9 9.9 10.0 10.0 13.3 POLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 21.2 POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1 ** FILLER **
CALCIUM CARBONATE 5.0 12.9 12.9 13.3 17.7 TALC 10.0 --- --- -- 13.1 ---** SOFTENERS **
HYDROGENATED SOYBEAN OIL --- 14.0 9.0 3.3 13.5 6.1 HYDROGENATED COTTONSEED OIL --- 13.013.0 3.3 13.5 6.1 PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 5.0 --- 10.0 --- --- 2.0 PARTIALLY HYDROGENATED COTTON-SEED OIL --- --- ~ 9.8 --- ---PGE 35.0 10.0 5.0 20.0 9.8 3.2 GLYCEROL MONOSTEARATE --- 2.7 1.7 2.7 2.6 1.3 LECITHIN --- --- 1.0 --- --- --- -It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attendant W O96/13986 PCTrUS94/12761 advantages. It is therefore intended that such changes and modifications be covered by the appended claims.
Claims (22)
1. A gum base comprising:
an elastomer; and at least 0.02% by weight polyglycerol esters.
an elastomer; and at least 0.02% by weight polyglycerol esters.
2. The gum base of Claim 1 wherein the base is wax-free.
3. The gum base of Claim 1 wherein the base is non-tacky.
4. The gum base of Claim l wherein the base is a bubble gum-type base.
5. The gum base of Claim 1 including at least one resin.
6. The gum base of Claim 1 including at least one softener chosen from the group consisting of: tallow;
hydrogenated tallow; hydrogenated and partially hydrogenated vegetable oils; cocoa butter; glycerol monostearate; glycerol triacetate; and lecithin.
hydrogenated tallow; hydrogenated and partially hydrogenated vegetable oils; cocoa butter; glycerol monostearate; glycerol triacetate; and lecithin.
7. The gum base of Claim l wherein the polyglycerol esters comprise not more than 40% by weight of the base.
8. A chewing gum formulation comprising:
an insoluble gum base;
a water soluble portion;
a flavor; and at least 0.01% by weight polyglycerol esters.
an insoluble gum base;
a water soluble portion;
a flavor; and at least 0.01% by weight polyglycerol esters.
9. The chewing gum formulation of Claim 8 including at least one softener chosen from the group consisting of: tallow; hydrogenated tallow; hydrogenated and partially hydrogenated vegetable oils; cocoa butter;
glycerol monostearate; glycerol triacetate; and lecithin.
glycerol monostearate; glycerol triacetate; and lecithin.
10. The chewing gum formulation of Claim 8 wherein the polyglycerol esters comprise not more than 5% by weight of the chewing gum formulation.
11. The chewing gum formulation of Claim 8 wherein the formulation includes a bulk sweetener.
12. The chewing gum formulation of Claim 8 wherein the formulation includes a high intensity sweetener.
13. The chewing gum formulation of Claim 8 wherein the formulation includes an emulsifier.
14. The chewing gum formulation of Claim 8 wherein the formulation includes an elastomer plasticizer.
15. The chewing gum formulation of Claim 8 wherein the formulation includes an elastomer.
16. The chewing gum formulation of Claim 8 wherein the formulation includes lecithin.
17. A method for creating chewing gum comprising the step of substituting for a typical plasticizer, softener, or emulsifier in a chewing gum formulation polyglycerol esters.
18. The method of Claim 17 wherein the polyglycerol esters comprise approximately 0.01% to about 5% by weight of the chewing gum formulation.
19. A gum base comprising:
an elastomer; and at least 0.02% by weight of fully esterified polyglycerol esters.
an elastomer; and at least 0.02% by weight of fully esterified polyglycerol esters.
20. The gum base of Claim 19 wherein the fully esterified polyglycerol ester is chosen from the group consisting of: triglycerol pentastearate; triglycerol pentamyristate; triglycerol pentapalmitate; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids; hexaglycerol octa stearate; and hexaglycerol octaoleate.
21. A chewing gum formulation comprising:
an insoluble gum base;
a water soluble portion;
a flavor; and at least 0.01% by weight of fully esterified polyglycerol esters.
an insoluble gum base;
a water soluble portion;
a flavor; and at least 0.01% by weight of fully esterified polyglycerol esters.
22. The chewing gum formulation of Claim 21 wherein the fully esterified polyglycerol ester is chosen from the group consisting of: triglycerol pentastearate;
triglycerol pentamyristate; triglycerol pentapalmitate;
triglycerol pentaesters of capric/caprylic acids;
hexaglycerol octaesters of capric/caprylic acids;
hexaglycerol octa stearate; and hexaglycerol octaoleate.
triglycerol pentamyristate; triglycerol pentapalmitate;
triglycerol pentaesters of capric/caprylic acids;
hexaglycerol octaesters of capric/caprylic acids;
hexaglycerol octa stearate; and hexaglycerol octaoleate.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA002213409A CA2213409A1 (en) | 1994-11-08 | 1994-11-08 | Improved chewing gum containing polyglycerol esters |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA002213409A CA2213409A1 (en) | 1994-11-08 | 1994-11-08 | Improved chewing gum containing polyglycerol esters |
Publications (1)
Publication Number | Publication Date |
---|---|
CA2213409A1 true CA2213409A1 (en) | 1996-05-17 |
Family
ID=4161290
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002213409A Abandoned CA2213409A1 (en) | 1994-11-08 | 1994-11-08 | Improved chewing gum containing polyglycerol esters |
Country Status (1)
Country | Link |
---|---|
CA (1) | CA2213409A1 (en) |
-
1994
- 1994-11-08 CA CA002213409A patent/CA2213409A1/en not_active Abandoned
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