CN1043426A - 延迟口香糖香味的乳化剂 - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
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- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
一种具有延迟香味效果和良好质地的口香糖，该口香糖包含有增香量的较好为约0.1～0.7％(重量)的任何乳化剂，该乳化剂亲水亲油平衡值(HLB)大于约7。
Description
本发明涉及具有延迟香味感觉和良好质地的口香糖及其制备方法。
为了给口香糖赋香，制造过程中可采用香精油，合成香料及其混合物，包括从植物和水果中获得的香精油，如柠檬油，薄荷油，留兰香油，水果香精及类似物。不幸的是香味油对口香糖胶基具有强烈的亲合力，致使它们在胶基中无法摆脱而被束缚，从而在咀嚼时香味油不能完全从口香糖胶基中释放出来。
因此在本技术中，减少了与口香糖胶基结合力的含香味油的口香糖的研究取得了进展，该种口香糖很容易为本领域技术人员接受且获得商业上的成功。
本发明的目的之一是提供具有改进了香味释放标准的含香味油的口香糖。
对本领域的技术人员来说，该目的和其它目的通过下述说明书将很明显地看出。然而可以理解，上述目的并不限制本发明和附加的权利要求所描述的范围。
按照本发明，提供了一种口香糖和制造含增香量乳化剂的口香糖的方法。乳化剂的HLB值大于7，优选范围为约10～14。该方法包括将增香量的预想的乳化剂与其它口香糖配料混合。
现已发现，当按本发明所采用的类型和数量的乳化剂加入到口香糖配料中时，将延长口香糖香味的效果。本发明的其它优点还包括香味释放较快。适当时候，还可改进薄荷口香糖的香味质量，即伴随薄荷香味的“凉爽”感增强。本发明的口香糖也显示了改进的质地，特别是该口香糖更为柔软且保持更大的口香糖体积。
这些和其它的优点将在下面的描述中变得更为明显。然而，可以理解，本发明不受讨论或设想的优点及实施例的限制。附加的权利要求和它们的等同物定义了本发明的范围。
按照本发明，设想的增香乳化剂可在制造过程中任何时间内加入到口香糖块中。但较好是在口香糖制造过程初期将乳化剂完全混合到熔化胶基中。另一较好方法是将乳化剂预混到香料里。
本发明采用的乳化剂包括某些改性的磷脂/类磷脂混合物如改性的卵磷脂，聚丙三醇脂肪酸酯，蔗糖的脂肪酸酯，聚山梨酸酯及类似化合物。乳化剂的HLB值应大于7。磷脂/类磷脂乳化剂的HLB值一般小于7。然而，它们可以通过例如乙酰化或羟基化得到改善以提高HLB值。两种或多种乳化剂也可经混合而形成具有自身HLB值的乳化剂混合物。此混合过程包括HLB值小于7的乳化剂，只要混合HLB值大于7的乳化剂即可。较好地，加入口香糖配方的乳化剂由香料和特殊口香糖基本组分来决定。
亲水亲油平衡数值（HLB）代表了乳化剂亲水亲油平衡性能，即代表乳化剂亲水和亲油基因的大小和强度平衡，在40年代后期，HLB系统已为本领域技术人员所知，并被用于选择合适的乳化剂。根据本发明的一个实施例，将HLB值大于7的乳化剂加入到口香糖配料中。确切使用的HLB值依赖于香料和口香糖的基本组份，然而，所用乳化剂的HLB值应大于7，较好为大于9，最好为大于12。
根据本发明，加入增香量的乳化剂。加入到口香糖配料中的乳化剂量较好为约0.1～0.7%，（占口香糖重量百分数）加入乳化剂的准确量依赖于口香糖的特殊香料和基本组份。加入的乳化剂量最好是约0.2～0.3%（占口香糖重量的百分数）。
通常，口香糖组份包括水溶性填充部分，水不溶性可咀嚼胶基部分，以及具代表性地水不溶性香料。咀嚼过程中，水溶性部分与香料部分在一段时间消散，而胶基部合在整个咀嚼过程中留在口中。
不溶性胶基一般由高弹体，树脂，脂肪和油，蜡，柔软剂和无机填料组成。高弹体包括聚异丁烯，异丁烯-异戊二烯共聚物，丁苯橡胶以及天然胶和糖胶树胶。树脂包括聚乙酸乙烯酯，酯胶和萜烯树脂。胶中也可含有脂肪和油包括牛脂，氢化和部分氢化植物油和可可黄油。普通应用的醋包括石蜡，微晶和天然蜡，如蜂蜡和巴西棕蜡，熔点范围为110℃～180℃。不溶性胶基部分占胶基的约5～95%（重量），较好为10%～50%，最好为约20～30%。
胶基一般还包含填充成份，如碳酸钙，碳酸镁，滑石，磷酸二钙及类似物。填充剂构成可为口香糖胶基的大约5%～60%（重量），较好为约5%～50%（重量）。胶基一般还含有柔软剂，包括丙三醇单硬脂酸和丙三醇三酯酸醋，胶基进一步还可含有可选择的组分如抗氧剂，色素和乳化剂。
口香糖水溶性部分可进一步包括柔软剂，甜味剂及其混合物。口香糖中加入柔软剂是为了优化口香糖的可咀嚼性和口感。柔软剂在本技术中也称为增韧剂或增塑剂，一般构成为口香糖的大约0.5～15%（重量）。本发明考虑的柔软剂包括甘油，卵磷脂及其混合物。此外，甜味剂水溶液如包含山梨醇，氢化淀粉水解液，玉米糖浆及其混合物均可用作口香糖中的柔软剂和粘接剂。
口香糖可含高强度甜味剂。此类甜味剂也在本发明中考虑加入到口香糖中。这些甜味剂包括糖和无糖成分。糖甜味剂一般包括在口香糖技术中公知的含糖成份，它们包括但不仅限于蔗糖，葡萄糖，麦芽糖糊精，干的转化糖，果糖，在旋糖（levulose），半乳糖，玉米糖浆固体及类似物，单独或任意混合物。无糖甜味剂包括具有增甜特征的组分但不含公知的糖，包括但不限于糖醇如山梨醇，甘露糖醇，木糖醇，氢化淀粉水解液，麦牙糖醇及类似物，单独或任意混合物，亦可考虑加入口香糖中高强度甜味剂如Aspartame，Sucralose，Acesulfame-K，和糖精。
本领域的技术人员将认识到糖和/或无糖甜味剂的任意混合物可以掺合到口香糖配方中，还可认识到甜味剂在口香糖中能以全部或部分作为水溶性填充剂出现。此外，柔软剂可与一种甜味剂如甜味剂水溶液混用。
香料在口香糖总重量中占约0.1%～10%（重量），如为约0.5%～3.0%（重量）。本发明考虑的香料包括任何食品中均可接受的液体香料。香料包含香精油，合成香料或其类似物。包括但不限于从植物和水果中获得的精油如柠檬油，水果香精，薄荷油，留兰香油，丁香油，冬青油，茴香油及类似物。本发明也可采用人工香料成份。本领域技术人员可以看出天然香料和人工香料可以任何方式混合使用。所有此类香料和混合物均在本发明考虑之列。
色素和药用试剂等附加配料也可加到口香糖中。
现有技术中均通过将各种口香糖配料相继加入到工业上采用的混合器中来制备口香糖。配料完全混合后，口香糖主体从混合器中取出后制成所需形状如通过辗制成薄片再切成细条，剂压成块或铸成球丸。
通常，混合配料首先熔融胶基并将其加入到运转的混合器中。胶基也可在混合器内熔化。此时可加入色素。然后柔软剂如甘油可与糖浆和填充剂部分一起加入混合器中。其它填充剂也可加入混合器中。必须了解，在适当条件下，本发明的乳化剂能在口香糖制造过程中任何时候加入。它们也可在口香糖制造之前的任何时间加入，特别是在胶基制造中添加。
整个混合过程一般需5～15分钟，但有时需要更长的混合时间。本领域技术人员可以认识到上述过程可有所变动。可以理解上述实施方案的等同变化和改善也在本发明考虑范畴。下面的实施例并不限制本发明，而仅为对不同实施方案的说明。
实施例1
将熔化胶基加入到西格马型浆片混合器中，然而加入玉米糖浆和甘油于运转的混合器中来制备口香糖。葡萄糖和糖与存在于最后糖中的香料逐渐加入。所有其它的实施例采用同样的方式制备，应用乳化剂的地方，是在玉米糖浆和甘油之前将其加入到熔化的胶基中。
根据列于表1中“样品1，2，3”的配料制备口香糖样品1，2，3。
比较样品1和2的咀嚼试验，发现样品2的香味释放较快和具有稍长的香味持久性。
比较样品1和3的咀嚼试验，发现样品3具有延长的香味持久性以及较大的香味强度。
表1
样品1 样品2 样品3
胶基 20.67 20.67 20.67
糖 53.18 53.005 53.005
玉米糖浆 14.59 14.59 14.59
葡萄糖 10.14 10.14 10.14
甘油 0.86 0.86 0.86
留兰香油 0.56 0.56 0.56
Santone 3-1 … 0.175 …
-S（HLB7）1
Santone 8-1
-O（HLB13）2… … 0.175
-
100.00 100.00 100.00
Santone 乳化剂为聚丙三醇的脂肪酸酯。
1.3-1-S是三丙三醇单硬脂酸酯。
2.8-1-0是八丙三醇monoleate
实施例2
根据列于表2中“样品4和5”的配料制备口香糖样品4和5。
通过比较样品4和5的咀嚼试验，发现样品5具有较长的持续香料效果以及更大的最大香味持久性和更慢的香味消减速度。
表2
样品4 样品5
胶基 19.30 19.30
糖 55.08 54.93
玉米糖浆 16.75 16.75
葡萄糖 7.28 7.28
甘油 0.87 0.87
天然和人工香料 0.72 0.72
Santone 8-1-0 … 0.15
（HLB13） 100.00 100.00
实施例3
根据列于表3中“样品6和7”的配料制备口香糖样品6和7。
比较样品6和7的咀嚼试验，发现样品7具有较长的持续香味效果。
表3
样品6 样品7
胶基 19.30 19.30
糖 55.23 54.98
玉米糖浆 16.75 16.75
葡萄糖 7.28 7.28
甘油 0.73 0.73
天然和人工香料 0.71 0.71
Centromix CPS1（HLB12）… 0.25
-
100.00 100.00
1.Centromix为卵磷脂和聚山梨酸酯80。
实施例4
根据列于表4中“样品8，9，10”的配料制备口香糖样品8，9，10。
比较样品8，9，10的咀嚼试验，发现样品9具有稍减少的香味效果持久性，香味特征也不理想且粘口。因此认为样品9对特殊口香糖组分有超量的该类乳化剂。样品10具有最快的香味释放，最宽的香味峰值，最大的香味强度，最大的香味持久性和最佳香味。
表4
样品8 样品9 样品10
胶基 20.18 20.18 20.18
糖 54.44 54.14 54.14
玉米糖浆 13.32 13.32 13.32
葡萄糖 9.90 9.90 9.90
甘油 1.29 1.29 1.29
薄荷油 0.87 0.87 0.87
Santone 3-1-S … 0.30 …
（HLB7）
Santone 8-1-0 … … 0.30
（HLB13） 100.00 100.00 100.00
Claims (20)
1、一种由口香糖胶基，香料和增香量的乳化剂组成的口香糖，其中乳化剂HLB值大于约7。
2、如权利要求1所述的口香糖，其中乳化剂是蔗糖脂肪酸酯。
3、如权利要求1所述的口香糖，其中乳化剂是聚山梨酸酯。
4、如权利要求1所述的口香糖，其中乳化剂是改性的磷脂/类磷脂混合物。
5、如权利要求1所述的口香糖，其中乳化剂是聚丙三醇脂肪酸酯。
6、如权利要求1所述的口香糖，其中乳化剂是改性的卵磷脂。
7、如权利要求1所述的口香糖，其中乳化剂由乳化剂的混合物组成。
8、如权利要求1所述的口香糖，包括大约0.1%～0.7%（重量）的乳化剂。
9、一种由口香糖胶基，香糖和增香量的乳化剂组成的口香糖，其中乳化剂HLB值在约10～14之间。
10、如权利要求9所述的口香糖，其中乳化剂是蔗糖脂肪酸酯。
11、如权利要求9所述的口香糖，其中乳化剂是聚山梨酸酯。
12、如权利要求9所述的口香糖，其中乳化剂是改性的磷脂/类磷脂混合物。
13、如权利要求9所述的口香糖，其中乳化剂是聚丙三醇脂肪酸酯。
14、如权利要求9所述的口香糖，其中乳化剂是改性的卵磷脂。
15、如权利要求9所述的口香糖，其中乳化剂为乳化剂的混合物。
16、如权利要求9所述的口香糖，其中包含约0.1～0.7%（重量）的乳化剂。
17、一种制造口香糖的方法包括混合口香糖胶基，香料和增香量的乳化剂，该乳化剂HLB值大于约7。
18、如权利要求17所述的方法，其中乳化剂含量占口香糖总重量的0.1%～0.7%。
19、一种制造口香糖的方法包括混合口香糖胶基，香料和增香量的乳化剂，其中乳化剂HLB值大约10～14。
20、如权利要求19所述的方法，其中乳化剂含量为口香糖总重量的0.1%～0.7%。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US26754088A | 1988-11-04 | 1988-11-04 | |
| US267,540 | 1988-11-04 |
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|---|---|
| CN1043426A true CN1043426A (zh) | 1990-07-04 |
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| CN 89109193 Pending CN1043426A (zh) | 1988-11-04 | 1989-11-04 | 延迟口香糖香味的乳化剂 |
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| Country | Link |
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| EP (1) | EP0407498B1 (zh) |
| JP (1) | JPH03502166A (zh) |
| CN (1) | CN1043426A (zh) |
| AU (1) | AU626939B2 (zh) |
| CA (1) | CA1332533C (zh) |
| DE (1) | DE68915163T2 (zh) |
| ES (1) | ES2018937A6 (zh) |
| FI (1) | FI96476C (zh) |
| NZ (1) | NZ231213A (zh) |
| WO (1) | WO1990004926A1 (zh) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5100678A (en) * | 1990-11-15 | 1992-03-31 | Wm. Wrigley Jr. Company | Chewing gum with prolonged flavor release incorporating unsaturated, purified monoglycerides |
| US5334396A (en) * | 1992-10-19 | 1994-08-02 | Wm. Wrigley Jr. Company | Chewing gum sweetened with alitame and having a high level of lecithin |
| FR2715538B1 (fr) | 1994-02-01 | 1996-04-26 | Roquette Freres | Composition de chewing-gum présentant une qualité organoleptique améliorée et procédé permettant de préparer un tel chewing-gum. |
| US5601858A (en) * | 1994-12-29 | 1997-02-11 | Warner-Lambert Company | Non-stick chewing gum |
| WO1998003075A1 (en) * | 1995-05-05 | 1998-01-29 | Wm. Wrigley Jr. Company | Improved gum base in chewing gum having improved compatibility and flavor |
| US5525361A (en) * | 1995-03-16 | 1996-06-11 | Wm. Wrigley Jr. Company | Color stable chewing gum bases and chewing gums made therefrom |
| AU726040B2 (en) * | 1995-06-20 | 2000-10-26 | Wm. Wrigley Jr. Company | Improved chewing gum containing sucrose polyesters |
| US7588793B1 (en) | 1998-06-05 | 2009-09-15 | Cadbury Adams Usa, Llc | Enhanced flavoring compositions containing N-ethyl-p-menthane-3-carboxamide and method of making and using same |
| AU1031500A (en) * | 1998-11-03 | 2000-05-22 | Dandy A/S | Sucrose fatty acid esters for use as increased release of active ingredients |
| US9271904B2 (en) | 2003-11-21 | 2016-03-01 | Intercontinental Great Brands Llc | Controlled release oral delivery systems |
| US20060263474A1 (en) * | 2005-05-23 | 2006-11-23 | Cadbury Adams Usa Llc. | Enhanced flavor-release comestible compositions and methods for same |
| EP1761132B1 (en) * | 2004-06-30 | 2011-11-23 | Cadbury Holdings Limited | Chewing gum comprising flavor emulsion |
| WO2006020686A1 (en) | 2004-08-11 | 2006-02-23 | Cadbury Adams Usa Llc | Warming compositions and delivery systems therefor |
| US7727565B2 (en) | 2004-08-25 | 2010-06-01 | Cadbury Adams Usa Llc | Liquid-filled chewing gum composition |
| US9198448B2 (en) | 2005-02-07 | 2015-12-01 | Intercontinental Great Brands Llc | Stable tooth whitening gum with reactive ingredients |
| EP1973422B1 (en) | 2005-12-23 | 2014-06-11 | Intercontinental Great Brands LLC | Compositions providing a heating sensation for oral or dermal delivery |
| US9011946B2 (en) | 2011-04-29 | 2015-04-21 | Intercontinental Great Brands Llc | Encapsulated acid, method for the preparation thereof, and chewing gum comprising same |
| US20170223983A1 (en) * | 2014-08-14 | 2017-08-10 | Intercontinental Great Brands Llc | Improved chewing gum compositions and methods of manufacture therefor |
| JP6509528B2 (ja) * | 2014-11-11 | 2019-05-08 | 江崎グリコ株式会社 | ガムベース及びその製造方法並びにチューインガム組成物 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3930026A (en) * | 1974-08-28 | 1975-12-30 | Squibb & Sons Inc | Chewing gum having enhanced flavor |
| JPS5939099B2 (ja) * | 1977-11-22 | 1984-09-20 | 株式会社ロツテ | センタ−入りチユ−インガムの保香味性増強法 |
| US4233288A (en) * | 1979-03-12 | 1980-11-11 | Cornell John A | Gum emulsified liquid package for delivering and preserving liquid content in the mouth |
| US4379169A (en) * | 1981-11-09 | 1983-04-05 | Nabisco Brands, Inc. | New gum base and chewing gum containing same |
| US4378374A (en) * | 1981-12-21 | 1983-03-29 | Nabisco Brands, Inc. | Chewing gum having improved softness |
| JPS60186249A (ja) * | 1984-03-07 | 1985-09-21 | Lotte Co Ltd | 流動性チユ−インガム組成物 |
| JPS60224449A (ja) * | 1984-04-24 | 1985-11-08 | Kanebo Shokuhin Kk | 流動性チユ−インガム |
| US4604287A (en) * | 1985-06-07 | 1986-08-05 | Warner-Lambert Company | Multiple textured chewing gum |
| CA1295874C (en) * | 1986-06-19 | 1992-02-18 | Zdravko Dokuzovic | Flavor emulsions and chewing gum compositions containing the same |
| US4816265A (en) * | 1986-12-23 | 1989-03-28 | Warner-Lambert Company | Sweetener delivery systems containing polyvinyl acetate |
| US4786491A (en) * | 1987-08-05 | 1988-11-22 | Wm. Wrigley Jr. Company | Sweet emulsion for chewing gum |
-
1989
- 1989-09-26 CA CA 613121 patent/CA1332533C/en not_active Expired - Fee Related
- 1989-10-27 AU AU45003/89A patent/AU626939B2/en not_active Ceased
- 1989-10-27 DE DE68915163T patent/DE68915163T2/de not_active Expired - Fee Related
- 1989-10-27 WO PCT/US1989/004834 patent/WO1990004926A1/en active IP Right Grant
- 1989-10-27 JP JP51133089A patent/JPH03502166A/ja active Pending
- 1989-10-27 EP EP89912184A patent/EP0407498B1/en not_active Expired - Lifetime
- 1989-10-31 NZ NZ23121389A patent/NZ231213A/xx unknown
- 1989-11-03 ES ES8903730A patent/ES2018937A6/es not_active Expired - Lifetime
- 1989-11-04 CN CN 89109193 patent/CN1043426A/zh active Pending
-
1990
- 1990-06-19 FI FI903093A patent/FI96476C/fi not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| ES2018937A6 (es) | 1991-05-16 |
| EP0407498A4 (en) | 1991-04-24 |
| WO1990004926A1 (en) | 1990-05-17 |
| AU4500389A (en) | 1990-05-28 |
| EP0407498B1 (en) | 1994-05-04 |
| FI96476C (fi) | 1996-07-10 |
| FI903093A0 (fi) | 1990-06-19 |
| EP0407498A1 (en) | 1991-01-16 |
| FI96476B (fi) | 1996-03-29 |
| NZ231213A (en) | 1991-02-26 |
| CA1332533C (en) | 1994-10-18 |
| JPH03502166A (ja) | 1991-05-23 |
| AU626939B2 (en) | 1992-08-13 |
| DE68915163D1 (de) | 1994-06-09 |
| DE68915163T2 (de) | 1994-12-01 |
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