CN1039951A - 改进了包装性能的无腐口香糖组合物 - Google Patents
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Classifications
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- 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
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- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
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Abstract
本发明提供一种生产具有无腐特性和改进了包装性能的糖基口香糖的方法。该方法包括将约15—35份重量的口香糖基与约50—80份重量的糖、约5—30份重量的玉米糖浆、有效量的香料、任选的着色剂和其它配料进行混合。该方法要求在多于1/2的糖混合到口香糖基之前,将山梨酸与口香糖基混合。
Description
本发明是关于生产无腐口香糖组合物的方法,该口香糖组合物具有很好的包装性能和产品成份。
口香糖一般包含口香糖基,水状软化剂(如玉米糖浆),甜味剂、填充剂和香料,众所周知的还有可任意选择的着色剂和加工辅助配料。
制备口香糖一般通过将口香糖基与水状软化剂混合3~5分钟,然后加入固体甜味剂和香料,口香糖从混合器中移走,辗压并且切成所需形状。
口香糖具有腐化的缺点也为人们所知,当环境相对湿度小于组合物的平衡相对湿度(ERH)时,口香糖失去水份,于是,它就会出现腐化现象而易碎。
为克服这个缺点已经有人提出了各种建议,U·S·4166134(发明人Witzel.等)披露了含有保润剂的口香糖配方,它增加了口香糖的ERH值,Witzel等人披露了用糖醇作保润剂,优选的是山梨醇,其糖醇应占口香糖配方的约2%~50%,而且,该保润剂可以从水状软化剂中有效地分离。同时,还介绍了一种方法,首先将口香糖基和水状软化剂与甜味剂混合,在其中加入山梨醇。事实上,Witzel在实施例8中比较了有相同配料的两组口香糖配方,包括10%山梨醇、17%玉米糖浆和50%糖。实施例8样品的制备是在加糖后加入山梨醇,而在对照样品中山梨醇是在糖加入前进行混合的,据介绍,于100°F下保存72小时后,对照样品已严重缺水,并且相互粘连。但实施例8的样品很容易分离,显示了良好的抗渗水性能。
U·S·3,632,358中,Enchandia等人披露了一种制备口香糖的方法,即在其中加入约占口香糖重量0.1~1%的甘油,甘油是在2/3的糖被混入后再加入的,甘油为液体并且具有保润性能。事实上,甘油吸水的趋势非常强以致它常被认为是干燥剂。
在本发明之前,申请人的代理人正在制造和销售含有口香糖基、玉米糖浆、糖和少量山梨醇(小于1%)的口香糖。山梨醇在糖与口香糖基以及玉米糖浆混合后再被加入到口香糖组合物中。发现少量的山梨醇改进了口香糖的长期柔韧性,尽管它对口香糖的ERH值没有巨大影响。然而,发现由此加工的口香糖过分地柔软,而且在辗压/切片与包装之间,经标准24小时冷却后很难包装。
本发明提供了生产口香糖的一种改进方法,致使口香糖具有良好的包装性能。基本的方法包括,将约15~35份重量的口香糖基与约50~80份重量的糖、约5~30份重量的玉米糖浆、有效量的香料、任选的着色剂和其它配料进行混合的步骤,改进一处包括在混合多于1/2的糖到口香糖组合物之前,将约0.25~2.0份重量的粉状山梨醇与口香糖基混合的步骤,在该改进方法中,首先用山梨醇给口香糖基浸挂。
发现采用此方法生产口香糖中,口香糖在标准24小时冷却后,进行包装前具有足够的坚硬度,使得能够易于包装,不会遇到在加入糖后再混合山梨醇制备口香糖时所遇到的形状不稳定问题,而且还发现,用标准包装物(水渗透性)包装后,采用改进方法生产的口香糖仍显示理想的无腐性质。
本发明适用于主要含有糖和口香糖基的口香糖,不考虑口香糖的类型。这里所采用的口香糖包括橡皮糖和泡泡糖,术语糖一般指蔗糖、但也包括蔗糖与含量最高为50%的葡萄糖以及果糖的混合物。
本发明包括采用许多传统的口香糖配料和工艺步骤,可以应用第一页中描述的基本口香糖的制备工序,也结合这里所列出的附加内容。本发明方法所用的配料量如下:
口香糖基 15~35%
糖 50~80%
玉米糖浆 5~30%
山梨醇 0.25~2%
当然可以加入任选的和有效量的香料、着色剂和加工辅料,以及前批操作残留的修整胶质。
作为本发明的一种成分,山梨醇必须在将多于1/2的糖加入到配方之前加入,较好的是在加入多入1/3的糖之前加入。山梨醇优选用量为大约0.5~1.25%,最好为0.65~0.95%,与糖含量相比,糖对粉状山梨醇的比率较好的是大于约30∶1,最好大于或等于约60∶1。
多早加入山梨醇并没有限制,尽管它通常在口香糖基和玉米糖浆最初混合后加入。
相信当山梨醇在本操作的前期混合时,它能被口香糖基浸挂,因此,口香糖吸水的速率降低,于是,在混合后的头24小时,口香糖不会软化到它不能被处理和包装而无变形的程度。然而,经过一段时间,口香糖达到平衡并且维持了不腐的特性。
由于甘油的强保润性能,本发明口香糖配方中甘油含量不超过2%,超过该用量时,粉状山梨醇的作用将受到掩盖,而且由于较高的甘油含量,口香糖其它特征会被改变,而本发明的优点变得不突出。
修整胶质用量可高达总组合物的40%,当然修整胶质包含糖,但是,其糖含量在确定山梨醇加入的适宜时间时被忽略,换句话说,如果总组合物中20%为修整胶质,其中含60%的糖,修整胶质在任何山梨醇加入前就加入到混合器中,由修整胶质提供的12%的糖含量不计算在内,需添加直到占新加入总糖量的一半后,再加入山梨醇。修整胶质中的糖含量已经从修整胶质那儿在口香糖基中混合,因此,也不会妨碍新的山梨醇被新的口香糖基浸挂。例1给出了改进方法的优选实施例。
实施例1
常规的口香糖混合器加热到120°F,将20份重量球状口香糖基装入混合器且小球被涂敷。具有45.5波美(Baume)的18份重量的玉米糖浆,在玉米糖浆可流动的温度下,于2分钟内全部加入混合器,再加入0.75份重量的甘油,除玉米糖浆外,所有配料装入混合器时均在室温下进行。这些配料混合3.5分钟,这时20份重量的粉状糖和0.9份重量的山梨醇被加入,继续混合4分钟后,另外20份重量的糖和0.75份重量的薄荷香料加入其中,再继续混合4分钟,此时,加入19.6份重量的糖,在总的混合时间达到17.5分钟后,组合物从混合器中排放,辗压和切片,刻痕后的口香糖放置并且冷却到室温,然后进行包装。口香糖组合物主要包括(以重量计):
15~35% 口香糖
50~80% 糖
0.25~2% 粉状山梨醇
5~30% 玉米糖浆
可任选的香料、着色剂和其它配料。
本发明的口香糖组合物的特征还在于首先使口香糖基浸挂粉状山梨醇,如此保持一段时间,足以使口香糖冷却到室温,分装口香糖食物,该口香糖不会从大气中吸收大量的水份。
下述实施例给出了本发明范围内的另一种组合物,并说明了在本发明方法和组合物中应用少量山梨醇所提供的不腐的特征。
实施例2
制备具有下列配方的试验样品和对照样品:
试验 对照
糖 59.84 60.52
口香糖基 19.82 19.82
玉米糖浆 18.37 18.37
甘油 0.70 0.70
香料 0.59 0.59
山梨醇 0.68 -
按本发明方法生产试验口香糖,其中山梨醇在多于1/2的糖加入后再混合到组合物中。
在35%相对湿度(相当于非常干燥的条件)下保存后,样品在标准Taber试验机上进行试验,它一般用来测定弯曲口香糖到一定程度数量时所需的力,在该例中为15,实施例2中口香糖的保存时间和Taber值列入表1:
表 1 Taber 值
试验 对照
0天 50 50
11天 73 173
14天 80 196
从表1中可以看出,添加少量的山梨醇提供了良好的无腐特性,尤其是所用山梨醇少于2%,而且山梨醇在多于1/2的糖加入后再混合到口香糖组合物中,与Witzel的披露相比,结果是令人吃惊的。
本发明上述详细实施例的改进也可在不违背本发明情况下取得。例如,除玉米糖浆外的水状软化剂,如氢化淀粉水解糖浆只要在组合物最初软化和长期软化方面具有类似的效果就可以采用。其它附加配料亦可使用,包括人造甜味剂、包胶的或喷雾干燥的香料,香料和组织改良剂,着色剂、药剂。混合程序也可以不同,只要能保持所需山梨醇和糖添加的时间选择。
由于可以进行这样或那样的改进,这意味着前述的详细说明被认为是作为例证而不是限制,下面的权利要求,包括等同物,以确定本发明的保护范围。
Claims (18)
1、一种生产口香糖组合物的方法,包括将约15~35份重量的口香糖基与约50~80份重量的糖、约5~30份重量的玉米糖浆,有效量的香料、任选的着色剂和其它配料进行混合,特征在于混合多于1/2的糖之前,将约0.25~2.0份重量的粉状山梨醇混合到口香糖组合物中。
2、根据权利要求1所述的改进方法,其特征在于在混合多于1/3的糖到口香糖组合物之前,将粉状山梨醇与口香糖基混合。
3、根据权利要求1所述的改进方法,其特征在于口香糖组合物包括小于2份重量的甘油。
4、根据权利要求1所述的改进方法,其特征在于玉米糖浆和口香糖基首先混合在一起,在玉米糖浆和口香糖基混合后以及在向混合器中加入任何辅助的糖之前,将1/3的糖和粉状山梨醇混入组合物中。
5、根据权利要求1所述的改进方法,其特征在于粉状山梨醇占口香糖组合物的0.5~1.25%。
6、根据权利要求1所述的改进方法,其特征在于粉状山梨醇占口香糖组合物的0.65~0.95%。
7、具有不腐化和改进了包装性能的口香糖组合物制备方法包括下列步骤:
a)提供口香糖组合物的混合器;
b)在上述混合器中加入15~30份重量的口香糖基;
c)提供0.25~2.0份重量的粉状山梨醇和50~80份重量的糖;
d)在上述混合器中将上述糖和山梨醇与上述口香糖基混合,所有上述山梨醇在多于1/2的糖与上述口香糖基混合之前与上述口香糖基混合;
e)将辅加配料与口香糖基混合以提供口香糖组合物;
f)使口香糖组合物形成各自单独的切片;
g)包装上述切片。
8、根据权利要求7所述的方法,其特征在于所有上述粉状山梨醇在多于1/3上述糖与上述口香糖基混合之前与上述口香糖基混合。
9、根据权利要求7所述的方法,其特征在于口香糖组合物在混合后辗压和切片,冷却至室温后包装。
10、根据权利要求7所述的方法,其特征在于糖与粉状山梨醇的比率大于约30∶1。
11、根据权利要求7所述的方法,其特征在于糖与粉状山梨醇的比率大于或等于约60∶1。
12、根据权利要求7所述的方法,其特征在于可将40%的修整胶质混合到口香糖组合物中。
13、口香糖组合物包括(以重量计):
(a)15~35%口香糖基;
(b)50~80%糖;
(c)0.25~2%粉状山梨醇;
(d)5~30%玉米糖浆;
(e)可任意选择的香料、着色剂和其它配料,其中粉状山梨醇最初被口香糖基包裹。
14、根据权利要求13所述的组合物,其特征在于粉状山梨醇大约占组合物的0.5~1.25%。
15、根据权利要求13所述的组合物,其特征在于粉状山梨醇大约占组合物的0.65~0.95%。
16、根据权利要求13所述的组合物,其特征在于在足够的冷却时间和分装口香糖之前,山梨醇的浸挂防止了山梨醇作为保润剂从大气中获取大量的水份。
17、根据权利要求1的方法所生产的口香糖组合物。
18、根据权利要求7的方法所生产的包装了的口香糖产品。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US196,129 | 1988-05-19 | ||
US07/196,129 US4824680A (en) | 1988-05-19 | 1988-05-19 | Non-staling gum composition with improved wrappability |
Publications (1)
Publication Number | Publication Date |
---|---|
CN1039951A true CN1039951A (zh) | 1990-02-28 |
Family
ID=22724203
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN89104604.6A Pending CN1039951A (zh) | 1988-05-19 | 1989-05-18 | 改进了包装性能的无腐口香糖组合物 |
Country Status (10)
Country | Link |
---|---|
US (1) | US4824680A (zh) |
EP (1) | EP0378614A4 (zh) |
JP (1) | JPH02504343A (zh) |
CN (1) | CN1039951A (zh) |
AU (1) | AU610045B2 (zh) |
ES (1) | ES2010952A6 (zh) |
FI (1) | FI900304A0 (zh) |
NZ (1) | NZ228434A (zh) |
PH (1) | PH25554A (zh) |
WO (1) | WO1989011225A1 (zh) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4824680A (en) * | 1988-05-19 | 1989-04-25 | Wm. Wrigley, Jr. Company | Non-staling gum composition with improved wrappability |
DK167553B1 (da) * | 1989-09-22 | 1993-11-22 | Vecata As | Fremgangsmaade til fremstilling af gummibase til tyggegummi |
AU8922191A (en) * | 1990-12-21 | 1992-04-15 | Wm. Wrigley Jr. Company | Chewing gum with improved taste perception employing invert sugar humectant |
AU1254592A (en) * | 1991-02-01 | 1992-06-11 | Wm. Wrigley Jr. Company | Methods of producing chewing gum using molten sorbitol and gum produced thereby |
US5223282A (en) * | 1991-02-01 | 1993-06-29 | Wm. Wrigley Jr. Company | Methods of producing chewing gum using molten sorbitol and gum produced thereby |
US5286502A (en) * | 1992-04-21 | 1994-02-15 | Wm. Wrigley Jr. Company | Use of edible film to prolong chewing gum shelf life |
US5773053A (en) * | 1993-09-24 | 1998-06-30 | Wm. Wrigley Jr. Company | Chewing gum base manufacturing process using plurality of softening agents inlets |
US6004589A (en) * | 1993-09-24 | 1999-12-21 | Wm. Wrigley Jr. Company | Chewing gum base manufacturing process using plurality of filler feed inlet locations |
US6086925A (en) * | 1993-09-24 | 2000-07-11 | Wm. Wrigley Jr. Company | Chewing gum base manufacturing process using plurality of lubricating agents feed inlets |
US5976581A (en) * | 1995-09-12 | 1999-11-02 | Wm. Wrigley Jr. Company | Continuous chewing gum manufacturing process using rework gum |
US20140303260A1 (en) * | 2011-10-19 | 2014-10-09 | Nad Life Pty Ltd | Pharmaceutical compositions of resveratrol |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3632358A (en) * | 1968-04-18 | 1972-01-04 | Philip Morris Inc | Chewing gum with freeze-dried food particles |
US4045581A (en) * | 1975-05-15 | 1977-08-30 | Life Savers, Inc. | Long-lasting mint-flavored chewing gum |
US4166134A (en) * | 1977-06-08 | 1979-08-28 | Life Savers, Inc. | Method for improving flexibility retention of chewing gum |
US4217368A (en) * | 1977-07-08 | 1980-08-12 | Life Savers, Inc. | Long-lasting chewing gum and method |
US4187320A (en) * | 1978-05-01 | 1980-02-05 | Warner-Lambert Company | Process for preparing chewing gum base using solid elastomer |
US4208431A (en) * | 1978-05-05 | 1980-06-17 | Life Savers, Inc. | Long-lasting chewing gum having good processibility and method |
US4238475A (en) * | 1979-08-01 | 1980-12-09 | Life Savers Inc. | Chewing cum capable of releasing finely divided water-insoluble materials therefrom |
US4388328A (en) * | 1981-10-15 | 1983-06-14 | Warner-Lambert Company | Sorbitol containing mixture encapsulated flavor |
US4824680A (en) * | 1988-05-19 | 1989-04-25 | Wm. Wrigley, Jr. Company | Non-staling gum composition with improved wrappability |
-
1988
- 1988-05-19 US US07/196,129 patent/US4824680A/en not_active Expired - Lifetime
-
1989
- 1989-03-17 WO PCT/US1989/001107 patent/WO1989011225A1/en not_active Application Discontinuation
- 1989-03-17 JP JP1505803A patent/JPH02504343A/ja active Pending
- 1989-03-17 EP EP19890906511 patent/EP0378614A4/en not_active Withdrawn
- 1989-03-17 AU AU36997/89A patent/AU610045B2/en not_active Ceased
- 1989-03-21 NZ NZ228434A patent/NZ228434A/en unknown
- 1989-05-03 ES ES8901524A patent/ES2010952A6/es not_active Expired
- 1989-05-05 PH PH38619A patent/PH25554A/en unknown
- 1989-05-18 CN CN89104604.6A patent/CN1039951A/zh active Pending
-
1990
- 1990-01-18 FI FI900304A patent/FI900304A0/fi not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
ES2010952A6 (es) | 1989-12-01 |
WO1989011225A1 (en) | 1989-11-30 |
AU610045B2 (en) | 1991-05-09 |
AU3699789A (en) | 1989-12-12 |
NZ228434A (en) | 1990-04-26 |
JPH02504343A (ja) | 1990-12-13 |
EP0378614A4 (en) | 1990-09-26 |
EP0378614A1 (en) | 1990-07-25 |
PH25554A (en) | 1991-08-08 |
FI900304A0 (fi) | 1990-01-18 |
US4824680A (en) | 1989-04-25 |
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