CN101502294A

CN101502294A - Chewing gum containing microencapsulated natural sweetening agent

Info

Publication number: CN101502294A
Application number: CNA200810300335XA
Authority: CN
Inventors: 冷博
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-02-04
Filing date: 2008-02-04
Publication date: 2009-08-12

Abstract

The present invention discloses a chewing gum which comprises microencapsulated natural sweetener. The chewing gum also comprises the components of ester gum substrate, spice, interfacial active agent, antioxidant, edible pigment, wetter, etc. The invention is characterized in that the chewing gum comprises the components of tagatose and/or microencapsulated tagatose with the weight percentage not larger than 30%. The tagatose comes from natural material and has the sweet taste same with the sweet taste of sucrose. The generated heat is only one third of the heat of sucrose, so the tagatose is a novel low-energy sweetener. The tagatose and microencapsulated tagatose which is released controllably are simultaneously added in the chewing gum so that the sweet taste can be obtained in different chewing periods of chewing gum.

Description

The chewing gum that contains microencapsulated natural sweetening agent

Technical field

The present invention relates to a kind of chewing gum and manufacture method and manufacturing system that contains microencapsulated natural sweetening agent.

Background technology

Conventional chewing gum (gum) comprises board-like chewing gum, bubble gum and sugar-coat chewing gum, adopts sucrose as sweet ingredient more, heat (calorie) content height, and a large amount of eating has negative effect to health (especially to the diabetes patient).The chewing gum of a kind of sugar-free or low sugar and sweet taste alcohol are just being called in market.

The sweet ingredient of conventional chewing gum through chewing, will discharge totally from matrix slightly very soon, likes chewing wax.Therefore, the chewing gum that provides a kind of slowly-releasing or classification to discharge sweet taste is just necessary.

Summary of the invention

Purpose of the present invention is exactly in order to address the above problem, and a kind of chewing gum that contains microencapsulated natural sweetening agent is provided.

For achieving the above object, the present invention proposes a kind of chewing gum that contains microencapsulated natural sweetening agent, comprise ester gum matrix, spices, interfacial agent, prevent compositions such as oxidant, food coloring and wetting agent, it is characterized in that containing percentage by weight and be no more than 30% Tagatose and/or microencapsulation Tagatose.

The liquiritin, rebaudioside, the xylitol that also comprise liquiritin, rebaudioside, xylitol and/or microencapsulation in the composition of described chewing gum.

The cyst wall of described microencapsulation Tagatose is that coating is polymer, starch or starch derivatives, preferred beta-schardinger dextrin-.

Also comprise coffee, tea, wine, milk, peppermint, lemon or chocolate in the composition of described chewing gum.

Also comprise fruit flavor agents such as mint flavored, strawberry flavor or lemon in the composition of described chewing gum.

The present invention proposes a kind of method of making the microencapsulation Tagatose simultaneously, comprises encystation method in spray drying process, fluidized bed process, colloid coacervation, emulsion phase separation method, aqueous dispersion method, the water, the preferably spray drying method.

It is characterized in that comprising with the water of beta-schardinger dextrin-adding more than one times, being heated to 70-80 ℃ fully dissolves beta-schardinger dextrin-, adding Tagatose and stirring are dispersed evenly in the beta-schardinger dextrin-solution and by beta-schardinger dextrin-Tagatose and coat, send in the heated-air drying tower, spray-drying forms diameter and is about 5 to 500 microns, about 0.1 to the 50 micron micro-spherical particle of wall thickness.

It is characterized in that also comprising micro-spherical particle is sent into the film that fluid bed coats one deck gelatin or gum arabic formation again.

Manufacturing contains the method for the chewing gum of microencapsulation Tagatose, it is characterized in that comprising with ester gum matrix is to stir in the matrix adding thermal agitation machine, temperature is controlled at 40-60 ℃, add the uniform spices of mediation, interfacial agent, prevent oxidant, food coloring and glycerine are as compositions such as wetting agents, fully stir and make it to mix, before discharging, add Tagatose and/or microencapsulation Tagatose and fully stir and make it to mix, after sugar expected stripping and slicing and be cooled to 30-40 ℃, send into the temperature control extruder and be extruded into sugar-tablet, further sugar-tablet is calendered to required shape and size with calender, after 10-20 hours aging, cutting or moulding, optionally wrap up sugar-coat, and be packaged into final products.

The present invention further proposes the system that a kind of manufacturing contains the chewing gum of microencapsulation Tagatose, it is characterized in that comprising array apparatus down: hot water mixing kettle, spray dryer, thermal agitation machine, cooling duct, temperature control extruder, multiple tracks calender, aging chamber, cutting machine or make-up machine, sugar-coat rotation still, exterior and interior packing machine.

Because adopted above scheme,

1, Tagatose is D Tagatose (D-tagatose), be a kind of six-carbon ketone sugar of natural origin, it is the ketose form of galactolipin, it is a kind of epimer of fructose, sugariness is 92% of an equivalent sucrose, and sweet taste alcohol is just similar to sucrose, and the heat that produces only is 1/3rd of a sucrose, so be a kind of good low-yield novel sweetener, and have and suppress hyperglycaemia, improve multiple physiological functions such as gut flora and unlikely carious tooth.

The microencapsulation Tagatose can also discharge Tagatose controlledly except can prolonging storage life (commodity price phase), make chewing gum through still pleasantly sweet overflowing after chewing for a long time.

In chewing gum, add Tagatose and microencapsulation Tagatose simultaneously, make chewing gum can both obtain the sweet taste impression in the different stages of chewing.

2, the interpolation of different sweeteners such as the liquiritin of liquiritin, rebaudioside, xylitol and/or microencapsulation, rebaudioside, xylitol can be enriched the level of sweet taste.Add coffee, tea, wine, milk, peppermint, lemon or chocolate and can make the pattern chewing gum.Add fruit flavor agents such as mint flavored, strawberry flavor or lemon and can make the local flavor chewing gum.

3, the cyst wall of microencapsulation Tagatose is that coating is polymer, starch or starch derivatives, preferred beta-schardinger dextrin-.There are fibers such as Alpha-cyclodextrin to be difficult for molten in the cyclodextrin.Easily molten dextrin, cyclodextrin, branched cyclodextrin, cyclodextrine derivatives (comprising complex compound, huge legendary turtle compound, hydroxypropyl sulphur butyl betadex, bibenziisosehenazoleethane ethane cyclodextrin etc.) such as betadex is cheap and easy to get, instant in moisture and saliva of buccal cavity environment.

4, make the method for microencapsulation Tagatose, comprise encystation method in spray drying process, fluidized bed process, colloid coacervation, emulsion phase separation method, aqueous dispersion method, the water, can not be exhaustive, the preferably spray drying method.Temperature is controlled to be key wherein.Micro-spherical particle is sent into fluid bed coat again after the film that one deck gelatin or gum arabic constitute, form multilayer and coat, further the slowly-releasing Tagatose.

5, make the method for the chewing gum that contains Tagatose and/or microencapsulation Tagatose, its main points are that last procedure before the discharging of sugar material adds Tagatose and/or microencapsulation Tagatose, are not damaged with the sweet ingredient that keeps Tagatose and/or microencapsulation Tagatose.

6, make the system of the chewing gum that contains microencapsulated natural sweetening agent, in response to microencapsulation and wrap up in the needs of sugar-coat, especially dispose devices such as hot water mixing kettle, spray dryer, sugar-coat rotation still, the temperature of other each device all should be controlled within the safe range that is fit to Tagatose and/or microencapsulation Tagatose.

Description of drawings

Do not have.

The specific embodiment

The present invention is described in further detail below by specific embodiment.

Embodiment one, a kind of chewing gum that contains microencapsulated natural sweetening agent, comprise ester gum matrix, spices, interfacial agent, prevent compositions such as oxidant, food coloring and wetting agent, it is characterized in that containing percentage by weight and be no more than 30% Tagatose and/or microencapsulation Tagatose.

The cyst wall of microencapsulation Tagatose is the preferred beta-schardinger dextrin-of coating.Beta-schardinger dextrin-is cheap and easy to get, and is instant in moisture and saliva of buccal cavity environment.

The method preferably spray drying method of microencapsulation Tagatose, comprise the water of beta-schardinger dextrin-adding more than one times, being heated to 70-80 ℃ fully dissolves beta-schardinger dextrin-, adding Tagatose and stirring are dispersed evenly in the beta-schardinger dextrin-solution and by beta-schardinger dextrin-Tagatose and coat, send in the heated-air drying tower, spray-drying forms diameter and is about 5 to 500 microns, about 0.1 to the 50 micron micro-spherical particle of wall thickness.

Manufacturing contains the method for the chewing gum of microencapsulation Tagatose, comprise with ester gum matrix being to stir in the matrix adding thermal agitation machine, temperature is controlled at 40-60 ℃, add the uniform spices of mediation, interfacial agent, prevent oxidant, food coloring and glycerine are as compositions such as wetting agents, fully stir and make it to mix, last procedure before the discharging of sugar material adds Tagatose and/or microencapsulation Tagatose, be not damaged with the sweet ingredient that keeps Tagatose and/or microencapsulation Tagatose, and fully stirring makes it to mix, after sugar expected stripping and slicing and be cooled to 30-40 ℃, send into the temperature control extruder and be extruded into sugar-tablet, further sugar-tablet is calendered to required shape and size with calender, after 10-20 hours aging, cutting or moulding, optionally wrap up sugar-coat, and be packaged into final products.

Manufacturing contains the system of the chewing gum of microencapsulation Tagatose, it is characterized in that comprising array apparatus down: hot water mixing kettle, spray dryer, thermal agitation machine, cooling duct, temperature control extruder, multiple tracks calender, aging chamber, cutting machine or make-up machine, sugar-coat rotation still, exterior and interior packing machine.

Tagatose is D Tagatose (D-tagatose), be a kind of six-carbon ketone sugar of natural origin, it is the ketose form of galactolipin, it is a kind of epimer of fructose, sugariness is 92% of an equivalent sucrose, and sweet taste alcohol is just similar to sucrose, and the heat that produces only is 1/3rd of a sucrose, so be a kind of good low-yield novel sweetener, and have and suppress hyperglycaemia, improve multiple physiological functions such as gut flora and unlikely carious tooth.The microencapsulation Tagatose can also discharge Tagatose controlledly except can prolonging storage life (commodity price phase), make chewing gum through still pleasantly sweet overflowing after chewing for a long time.In chewing gum, add Tagatose and microencapsulation Tagatose simultaneously, make chewing gum can both obtain the sweet taste impression in the different stages of chewing.

Claims

[claim 1] a kind of chewing gum that contains microencapsulated natural sweetening agent, comprise ester gum matrix, spices, interfacial agent, prevent compositions such as oxidant, food coloring and wetting agent, it is characterized in that: contain percentage by weight and be no more than 30% Tagatose and/or microencapsulation Tagatose.
[claim 2] chewing gum that contains microencapsulated natural sweetening agent as claimed in claim 1 is characterized in that: the liquiritin, rebaudioside, the xylitol that also comprise liquiritin, rebaudioside, xylitol and/or microencapsulation in the composition of described chewing gum.
[claim 3] chewing gum that contains microencapsulated natural sweetening agent as claimed in claim 1 is characterized in that: the cyst wall of described microencapsulation Tagatose is that coating is polymer, starch or starch derivatives, preferred beta-schardinger dextrin-.
[claim 4] chewing gum that contains microencapsulated natural sweetening agent as claimed in claim 1 is characterized in that: also comprise coffee, tea, wine, milk, peppermint, lemon or chocolate in the composition of described chewing gum.
[claim 5] chewing gum that contains microencapsulated natural sweetening agent as claimed in claim 1 is characterized in that: also comprise fruit flavor agents such as mint flavored, strawberry flavor or lemon in the composition of described chewing gum.
[claim 6] makes the method for microencapsulation Tagatose as claimed in claim 1, comprises encystation method in spray drying process, fluidized bed process, colloid coacervation, emulsion phase separation method, aqueous dispersion method, the water, the preferably spray drying method.
[claim 7] makes the method that contains the chewing gum of microencapsulation Tagatose as claimed in claim 1, it is characterized in that comprising the following steps: with ester gum matrix is to stir in the matrix adding thermal agitation machine, temperature is controlled at 40-60 ℃, add the uniform spices of mediation, interfacial agent, prevent oxidant, food coloring and glycerine are as compositions such as wetting agents, fully stir and make it to mix, before discharging, add Tagatose and/or microencapsulation Tagatose and fully stir and make it to mix, after sugar expected stripping and slicing and be cooled to 30-40 ℃, send into the temperature control extruder and be extruded into sugar-tablet, further sugar-tablet is calendered to required shape and size with calender, after 10-20 hours aging, cutting or moulding, optionally wrap up sugar-coat, and be packaged into final products.
[claim 8] makes the system that contains the chewing gum of microencapsulation Tagatose as claimed in claim 1, it is characterized in that comprising array apparatus down: hot water mixing kettle, spray dryer, thermal agitation machine, cooling duct, temperature control extruder, multiple tracks calender, aging chamber, cutting machine or make-up machine, sugar-coat rotation still, exterior and interior packing machine.
The method of [claim 9] manufacturing microencapsulation as claimed in claim 6 Tagatose, with the spray drying process is example, it is characterized in that comprising the following steps: with the water of beta-schardinger dextrin-adding more than one times, being heated to 70-80 ℃ fully dissolves beta-schardinger dextrin-, adding Tagatose and stirring are dispersed evenly in the beta-schardinger dextrin-solution and by beta-schardinger dextrin-Tagatose and coat, send in the heated-air drying tower, spray-drying forms diameter and is about 5 to 500 microns, about 0.1 to the 50 micron micro-spherical particle of wall thickness.
The method of [claim 10] manufacturing microencapsulation as claimed in claim 6 Tagatose is characterized in that also comprising the following steps: micro-spherical particle is sent into the film that fluid bed coats one deck gelatin or gum arabic formation again.