CN104470367A - 散货包装的未包覆的咀嚼型胶基糖 - Google Patents
散货包装的未包覆的咀嚼型胶基糖 Download PDFInfo
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- CN104470367A CN104470367A CN201380032738.XA CN201380032738A CN104470367A CN 104470367 A CN104470367 A CN 104470367A CN 201380032738 A CN201380032738 A CN 201380032738A CN 104470367 A CN104470367 A CN 104470367A
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- Prior art keywords
- chewing gum
- microscler
- pill
- sugar
- shape
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本文中公开的是未裹包的并且未包覆的咀嚼型胶基糖产品,当被散货包装为松散的单元时,所述未裹包的并且未包覆的咀嚼型胶基糖产品展现优异的稳定性。
Description
技术领域
本公开大体上涉及未裹包的并且未包覆的咀嚼型胶基糖;以及散货包装的(bulkpackaged)未裹包的咀嚼型胶基糖。
背景技术
咀嚼型胶基糖被制造成各种形状,举几例普通的形状来说,所述形状包括胶基糖球、传统的丸和平板(flat slab)。形状的选择可以取决于消费者偏好、加工便利性以及其他因素。
取决于咀嚼型胶基糖成分和周围环境的相对湿度,已知某些咀嚼型胶基糖组合物或者从周围环境获取水分或者失去水分到周围环境。
圆的形状或致密小丸(compact pallet)形状可以方便地用硬滚挂包衣包覆来提供保护以免由于从空气获取水分或者从胶基糖失去水分而受到环境损害。所述硬包衣还防止单个单件(piece)在被散货包装为松散的单元时彼此粘住,并且进一步提供在咀嚼时的硬的初始的松脆感。
由于难以在整个表面上获得平整的包衣,板或其他长形和平坦的样式典型地不被硬包覆。用于板样式的用于防止水分获取或水分失去的一个解决方法是将每个咀嚼型胶基糖的单件单独地单件裹包(piece wrap)。裹包材充当水分屏障并且是用于包装板咀嚼型胶基糖样式的最常见的方式。此外,由于所述单件有彼此粘住的趋势,板咀嚼型胶基糖单件被典型地单独地单件裹包并且包装。然而,单件裹包可以是贵的并且造成在产品的使用时间期间产生的多片废弃裹包物,消费者可能认为这是不符合期望的。
期望在松散的散货包装中而没有围绕每个单个单元的单件裹包物的咀嚼型胶基糖的消费者被限制于硬包覆的咀嚼型胶基糖球或丸或者撒砂的(sanded)方块形产品。然而硬包衣提供初始的硬的松脆感,而不是伴随未包覆的板产品所体验的软的初始咬感。此外,硬包衣或其他包衣样式掩盖或妨碍消费者感知咀嚼型胶基糖芯的视觉性质,比如颜色、设计等。
本领域仍然有对于板或者类似板样式的松散的散货包装的、未包覆的咀嚼型胶基糖的需要,所述咀嚼型胶基糖提供初始软咀嚼感、(在由于重复开启和闭合散货容器而暴露于环境条件之后的)产品稳定性以及所述咀嚼型胶基糖允许所述咀嚼型胶基糖芯的视觉外貌被消费者感知的组合。
发明内容
在一个实施方案中,经包装的多个咀嚼型胶基糖包括
容器;以及
被容纳在所述容器之内的多个长形咀嚼型胶基糖丸,所述长形咀嚼型胶基糖丸具有曲线形表面,并且包括在每个长形咀嚼型胶基糖丸的表面上的撒粉(dusting)组合物;其中每个长形咀嚼型胶基糖丸没有单件裹包物并且没有包衣;并且其中所述撒粉组合物包括甘露糖醇。
在另一个实施方案中,咀嚼型胶基糖产品包括具有曲线形表面的长形咀嚼型胶基糖丸,和在所述长形咀嚼型胶基糖丸的表面上的撒粉组合物;其中所述撒粉组合物包括甘露糖醇;并且其中所述长形咀嚼型胶基糖丸没有单件裹包物并且没有包衣。
上面被描述的特征和其他特征通过下面的附图和详细描述而被举例说明。
附图简要描述
现在参照附图的是示例性实施方案,并且所述示例性实施方案可以按比例绘制或者可以不按比例绘制。
图1图示说明具有扁平的圆柱体形状的长形咀嚼型胶基糖丸的实施方案的3/4视图,所述咀嚼型胶基糖丸在最大的表面具有曲线形状。
图2图示说明具有扁平的圆柱体形状的长形咀嚼型胶基糖丸的实施方案的侧视图,所述咀嚼型胶基糖丸在最大的表面具有曲线形状。
图3图示说明具有扁平的圆柱体形状的长形咀嚼型胶基糖丸的实施方案的端视图,所述咀嚼型胶基糖丸在最大的表面具有曲线形状。
具体描述
本文中公开的是散货包装的、未包覆的咀嚼型胶基糖,所述咀嚼型胶基糖是没有单件裹包物,并且所述咀嚼型胶基糖对于松散的咀嚼型胶基糖单件的不粘着性展现优异的稳定性,而同时向消费者提供软的初始咬感、类似板的样式以及看见咀嚼型胶基糖表面的外观的能力。已经发现低吸湿性撒粉组合物与具有曲线表面形状的长形咀嚼型胶基糖单件的组合允许多个所述咀嚼型胶基糖单件被散货包装而无需单件裹包物,同时在产品的货架期期间以及在包装已经被开启后消费期间产品的典型的寿命周期期间,避免单个单件不可接受的彼此粘住。因为咀嚼型胶基糖单件是未包覆的,所以咀嚼型胶基糖单件的颜色、设计和样式能够被消费者感知。
如本文中所使用的,术语“稳定性”和“稳定的”指在货架期期间和在典型的产品使用期间,长形胶基糖丸单件展现最小的水分获得以及对于单件彼此粘住或粘到容器的抵抗力。
在一个实施方案中,咀嚼型胶基糖产品包括具有曲线形表面的长形咀嚼型胶基糖丸,以及在所述长形咀嚼型胶基糖丸的表面上的撒粉组合物;其中所述撒粉组合物包括甘露糖醇;并且其中所述长形咀嚼型胶基糖丸没有单件裹包物并且没有包衣,所述包衣比如硬滚挂外壳、软滚挂包衣、撒砂包衣或者除了撒粉处理以外的任何其他表面处理。
在另一个实施方案中,经包装的多个咀嚼型胶基糖包括容器;以及
多个长形咀嚼型胶基糖丸,所述长形咀嚼型胶基糖丸具有曲线形表面,并且包括在每个长形咀嚼型胶基糖丸的表面上的撒粉组合物;其中每个长形咀嚼型胶基糖丸没有单件裹包物并且没有包衣;并且其中所述撒粉组合物包括甘露糖醇。当被散货包装而没有单件包衣时,所述长形咀嚼型胶基糖丸形状和撒粉组合物防止在储存和使用期间所述丸在容器中彼此粘附,并且来作为单个单元从容器自由地倾出。
在一个实施方案中,所述经包装的多个咀嚼型胶基糖丸展现稳定性,其中在37℃和每日暴露于80%的相对湿度6个小时下,在所述多个咀嚼型胶基糖在所述容器之内已经相互直接接触至少5天,具体地至少7天,更具体地至少8天,并且再更具体地至少10天之后,初始的35个长形咀嚼型胶基糖丸中有少于7个丸彼此粘住,在上述期间每天从所述容器移除两个丸来模拟使用条件,。
咀嚼型胶基糖单件形状和样式
因为消费者对已知的平板形状熟悉并接受,所以用于用在松散的散货包装中的咀嚼型胶基糖单件形式大体上被形成为类似板的形状。然而,不是平板样式,而是具有曲线的板样式的拉长的咀嚼型胶基糖丸被使用。所述长形咀嚼型胶基糖丸的最大的表面或多个表面的曲线形状防止所述单件之间的实质性接触。虽然不希望受制于理论,但是据建议,当被散货包装而没有单件裹包物时,由于单个单件彼此接触的表面面积量较少,所述长形咀嚼型胶基糖丸形状导致增加的产品稳定性。
所述长形咀嚼型胶基糖丸的单件形状大体上可以是曲线的类似板的样式,所述样式具有使用每个尺寸的最长距离测量的长度>宽度≥厚度的形状。所述长度(最长的尺寸)可以是约18至约45毫米,具体地约21至约42mm,更具体地约24至约39mm,再更具体地约27至约36,并且还再更具体地约30至约33mm。所述宽度可以是约6至约14mm,具体地约7至约12mm,并且更具体地约8至约10mm。所述厚度可以是约2至约10mm,具体地约4至约8mm,并且更具体地约5至约7mm。
在一个实施方案中,所述长形咀嚼型胶基糖丸具有这样的形状,其中所述长度大于或等于所述宽度的2倍,并且所述宽度大于或等于所述厚度的2倍。
在一个实施方案中,所述长形咀嚼型胶基糖丸是具有大体上矩形的形状的类似板的样式,所述样式具有圆的边缘/角和具有最长的尺寸的平面的多个表面的曲线形状。在另一个实施方案中,所述长形咀嚼型胶基糖丸是具有大体上扁平的圆柱体形状的类似板的样式,所述样式有具有最长尺寸的平面的多个表面的曲线形状。在另一个实施方案中,所述长形咀嚼型胶基糖丸具有类似棒的形状。
咀嚼型胶基糖组合物的离散的单件的重量没有限制。在一个实施方案中,每个离散单元是约1.5至约3.0克(g),具体地约1.8至约2.7g,并且更具体地约2.3至约2.5g。
在实施方案中,咀嚼型胶基糖单件是单块的(monolithic)、固体咀嚼型胶基糖组合物。
在另一个实施方案中,咀嚼型胶基糖还可以包括中心填充物,所述中心填充物包括液体、半固体、固体(包括粉末)、中心填充物材料。所述中心填充的咀嚼型胶基糖可以通过本领域已知的任何用于形成中心填充的糖食的技术而被形成。所述方法可以大体上包括首先挤出咀嚼型胶基糖组合物的中心填充的料串,并且将所述料串通过包括一系列滑轮型辊构件(member)对的确定尺寸机械装置(mechanism)。所述辊构件为胶基糖材料的料串或料索(strand)“确定尺寸”,从而当所述胶基糖材料的料串或料索离开所述辊系列时,具有对于进入单件形成机械装置来说期望的尺寸和形状。
在再另一个实施方案中,咀嚼型胶基糖单件还可以被样式化为成层结构,所述成层结构具有两个或更多个咀嚼型胶基糖或胶基糖基础剂的层或者交替的咀嚼型胶基糖和非咀嚼型胶基糖糖食的层。在这种实施方案中,咀嚼型胶基糖是这样的成层结构,所述成层结构具有一个或更多个咀嚼型胶基糖或胶基糖基础剂的层,以及一个或更多个非咀嚼型胶基糖糖食的层,具体地,非咀嚼型胶基糖糖食的层夹在两个咀嚼型胶基糖或胶基糖基础剂的层之间。所述非咀嚼型胶基糖糖食的中心层可以暴露于咀嚼型胶基糖单件的一侧两侧、三侧或四侧。示例性的多层样式可以在共同未决美国序列号12/913058(2010年10月27日递交)、12/990096(2009年05月01日递交)、12/990319(2009年05月01日递交)、以及12/990546(2009年05月01日递交)中找到,所述申请中的每个通过引用被并入本文。
咀嚼型胶基糖撒粉组合物
长形咀嚼型胶基糖丸被散货包装为多个松散的、未裹包的单件,所述多个松散的、未裹包的单件已经用展现低吸湿性的粉末撒粉组合物进行了表面处理。
长形咀嚼型胶基糖丸包括撒粉组合物,但是基本上没有(或者更具体地,没有)包衣或外壳,如滚挂包衣(硬或软)、撒砂处理,或者除了撒粉组合物以外的其他表面处理。如在本文中所使用的,“撒粉”和“撒粉的(dusted)”具体地是被排除于术语“包衣”之外的,并且没有任何其他表面处理的撒粉的咀嚼型胶基糖丸不被认为是被包覆的咀嚼型胶基糖丸。如本文中所使用的,当被使用来描述长形咀嚼型胶基糖丸时,“未包覆的”和“没有包衣”意为尽管咀嚼型胶基糖单件包含撒粉组合物,但是所述咀嚼型胶基糖单件上没有包衣。
如本文中所使用的,“表面处理”意为咀嚼型胶基糖的表面已经用包衣(硬、软、撒砂等)或撒粉介质处理。
撒砂处理与撒粉处理的不同之处在于颗粒物的大小以及所述颗粒物如何典型地粘附到基材。撒粉典型地涉及具有小颗粒尺寸的粉末撒粉材料(例如具有小于约150微米的颗粒尺寸的颗粒物)的使用。另外,不使用粘结剂液体来将撒粉材料附着到咀嚼型胶基糖芯。通常,静电力将撒粉组合物附着到咀嚼型胶基糖,而不是使用一些粘结材料。相比之下,撒砂典型地涉及较大尺寸的颗粒物(例如,具有约200至约700微米或更大的颗粒尺寸)的使用,以及粘结剂液体的使用来帮助将颗粒物附着到咀嚼型胶基糖芯。
撒粉组合物至少部分包围长形咀嚼型胶基糖丸芯,具体地,完全包围长形咀嚼型胶基糖丸芯。
如本文中所使用的,术语“包围(surround)”、“包围(surrounding)”、“至少部分包围”等等不限于环绕。这些术语可以指在所有面上的围绕(enclose)或封闭(confine)、环绕(encircle)或包被(envelope),并且不限于匀称的或相同的厚度。
如本文中所使用的,术语“基本上覆盖”以及“基本上包围”指覆盖多于50%的长形咀嚼型胶基糖丸芯的表面面积的撒粉组合物。在其他实施方案中,“基本上覆盖”可以指长形咀嚼型胶基糖丸芯的表面的多于55%、多于60%、多于65%、多于70%、多于75%、多于80%、多于85%、多于90%、多于95%、多于98%,以及多于99%的覆盖范围。
撒粉组合物包括粉末状的甘露糖醇,或者与另一种低吸湿性的粉末材料(如滑石、石灰石、CaCO3、或其组合)组合的粉末状的甘露糖醇。当与甘露糖醇一起使用时,所述另一种低吸湿性粉末材料可以以基于甘露糖醇与另一种低吸湿性粉末材料的总重量的少于80wt%、具体地少于60wt%、更具体地少于40wt%、再更具体地少于20wt%,并且还再更具体地约10wt%或更少的量被使用。在一个实施方案中,撒粉组合物由粉末状的甘露糖醇组成。
撒粉组合物可以以基于在包装之时测量的最终的长形咀嚼型胶基糖丸单件的总重量的从约0.8至约2.0重量百分比(wt%),具体地约0.9至约1.8wt%,再更具体地约1.0至约1.6wt%,并且还再更具体地约1.2至约1.4wt%的量存在于所述最终的长形咀嚼型胶基糖丸单件中。太少的撒粉组合物导致单个咀嚼型胶基糖单件将彼此粘住的可能性。太多的撒粉组合物导致咀嚼型胶基糖单件具有不良的外观,并且使咀嚼型胶基糖产品的表面的视觉外貌模糊不清。太多的撒粉还可以影响初始口味并且不利地影响咀嚼型胶基糖的咀嚼质地。另外,如果使用较少的撒粉组合物,节省成本。
咀嚼型胶基糖组合物
大体上,咀嚼型胶基糖包括胶基糖基础剂和增量甜味料。
咀嚼型胶基糖的增量甜味料可以是基于食糖的或者不含食糖的增量甜味料,具体地是不含食糖的增量甜味料。增量食糖甜味料大体上包括糖化物。合适的食糖甜味料包括单糖化物、二糖化物和多糖化物,比如但不限于,蔗糖(食糖)、右旋糖、麦芽糖、糊精、木糖、核糖、葡萄糖、甘露糖、半乳糖、果糖(左旋糖)、乳糖、转化糖、低聚果糖糖化物糖浆、部分水解淀粉、玉米糖浆固体(比如高果糖玉米糖浆)或其组合。
增量甜味料还可以是比如糖醇的不含食糖的增量甜味料。所述糖醇可以是赤藓糖醇、半乳糖醇、异麦芽酮糖醇、氢化淀粉水解物、乳糖醇、麦芽糖醇、甘露糖醇、氢化葡萄糖、山梨糖醇、木糖醇等或其组合。所述糖醇可以是粉末状的或颗粒物形式的(或者晶体的或者无定形的)或者是具有水的糖浆形式的(也被称作“溶液”)。示例性糖醇糖浆包括山梨糖醇糖浆、麦芽糖醇糖浆、氢化淀粉水解物糖浆、氢化葡萄糖糖浆等等。
在咀嚼型胶基糖组合物中的增量甜味料的量可以是基于咀嚼型胶基糖的总重量的约1至约85wt%,具体地约10至约75wt%,更具体地约20至约65wt%,再更具体地约30至约55wt%,并且再更具体地约40至约45wt%。
咀嚼型胶基糖单件的稳定性可以通过使用具有低程度吸湿性的增量甜味料或增量甜味料共混物来提高。例如,相比于山梨糖醇,甘露糖醇和麦芽糖醇是吸湿性较小的糖醇。
在一个实施方案中,长形咀嚼型胶基糖丸包括具有低吸湿性的增量甜味料,以至于在20℃开始水摄取的相对湿度大于或等于80%。
咀嚼型胶基糖还可以包括额外的成分,其中所述额外的成分是风味料、食品酸度剂或其盐、高强度甜味料、可感觉物质、风味调节剂或增强剂、着色试剂、功能成分、水胶体、湿润剂、或其组合。
用于用在咀嚼型胶基糖中的示例性的风味料(风味物、调味试剂)包括本领域已知的那些人造或天然风味物,例如,合成风味物油,天然调味香料和/或油,油树脂,源自于植物、叶、花、果实等等的提取物,或其组合。非限定性代表性风味物包括油比如留兰香油、肉桂油、冬青的油(水杨酸甲酯)、椒样薄荷油、丁香油、月桂油、茴香油、桉树油、百里香油、雪松叶油、肉豆蔻的油、众香子、鼠尾草的油、肉豆蔻衣、苦杏仁的油、桂皮油以及柑橘油(包括柠檬、橙、酸橙、葡萄柚);香草;水果香精(包括苹果、梨、桃、葡萄、草莓、树莓、黑莓、樱桃、李子、菠萝、杏、香蕉、甜瓜、热带果、芒果、山竹果、石榴、木瓜);柠檬蜜等等,或其组合。具体的风味料是薄荷(比如椒样薄荷)、留兰香、人造香草、肉桂衍生物以及各种水果风味物。
其他类型的风味料包括各种醛和酯类,比如醋酸肉桂酯、肉桂醛、柠檬醛二乙缩醛、醋酸二氢香芹酯、甲酸丁香酚酯、对-甲基茴香醚、乙醛(苹果)、苯甲醛(樱桃,杏仁)、大茴香醛(甘草,大茴香)、肉桂醛(肉桂)、柠檬醛,即α-柠檬醛(柠檬,酸橙)、橙花醛,即β-柠檬醛(柠檬,酸橙)、癸醛(橙,柠檬)、乙基香草醛(香草,乳脂)、香水花,即胡椒醛(香草,乳脂)、香草醛(香草,乳脂)、α-戊基肉桂醛(有香辛味的果味风味物)、丁醛(黄油,干酪)、戊醛(黄油,干酪)、香茅醛(改性产物,多种类型)、癸醛(柑橘属水果)、醛C-8(柑橘属水果)、醛C-9(柑橘属水果)、醛C-12(柑橘属水果)、2-乙基丁醛(浆果类水果)、已烯醛,即反-2-己烯醛(浆果类水果)、甲基苯甲醛(樱桃,杏仁)、藜芦醛(香草)、2,6-二甲基-5-庚烯醛,即甜瓜醛(甜瓜)、2,6-二甲基辛醛(未熟水果)和2-十二烯醛(柑橘属水果,橘)。
风味料可以以液体或以固体形式被使用。风味料可以以游离形式或以被包封的形式被使用。当以固体(干的)形式被使用时,合适的干燥手段(比如喷雾干燥所述油)可以被使用。可替换地,风味料可以被包封、通过本领域已知的手段被吸收到水可溶的材料上,所述水可溶的材料例如纤维素、淀粉、食糖、麦芽糖糊精、阿拉伯树胶等等。在实施方案中,风味料可以以有效提供风味物的初始突释或延长的风味感觉的物理形式而被使用。
可以使用多于一种风味料。可以基于期望的目标释放属性和风味物强度来选择风味料的量和类型。咀嚼型胶基糖组合物大体上包括基于所述咀嚼型胶基糖组合物的总重量的约0.001至约5wt%,具体地约0.01至约4wt%,再更具体地约0.1至约3wt%,并且还再更具体地约1.0至约2wt%的量的风味料。
用于用在咀嚼型胶基糖中的示例性的食品酸度剂或其盐可以包括醋酸、己二酸、抗坏血酸、丁酸、柠檬酸、甲酸、富马酸、葡糖酸、乳酸、磷酸、苹果酸、草酸、琥珀酸、酒石酸及其碱金属盐(例如,柠檬酸钠二水合物),或其组合。食品酸度剂或其盐可以以游离形式或以被包封的形式被使用。
咀嚼型胶基糖组合物还可以包含高强度甜味料。如在本文中所使用的“高强度甜味料”意为具有高于蔗糖甜度的甜度的试剂。在实施方案中,高强度甜味料具有在每一重量基础上至少为食糖(蔗糖)的甜度100倍,具体地在每一重量基础上至少为食糖的甜度500倍的甜度。在实施方案中,高强度甜味料在每一重量基础上至少为食糖的甜度1,000倍,更具体地在每一重量基础上至少为食糖的甜度5,000倍。高强度甜味料可以选自于广泛范围的材料,包括水溶性甜味料、水溶性人工甜味料、从天然存在的水溶性甜味料衍生的水溶性甜味料、基于二肽的甜味料以及基于蛋白质的甜味料。包括一种或更多种甜味料,或者一种或更多种上述种类的甜味料的组合可以被使用。不限于特定的甜味料,代表性的类别和例子包括:
水溶性的增甜剂,比如二氢查尔酮、莫内林(monellin)、甜菊苷、莱鲍迪苷(rebaudiocides)、甘草甜素、二氢核黄素、莫那亭(monatin)以及L-氨基二羧酸氨基链烯酸酯酰胺,比如在美国专利No.4,619,834中公开的那些,或其组合;
水溶性人造甜味料,比如可溶的糖精盐,即钠或钙的糖精盐、环磺酸盐、安赛蜜盐,比如3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钠盐、铵盐或钙盐、3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钾盐(乙酰磺胺酸钾,Acesulfame-K)、糖精的游离酸形式或其组合;基于二肽的甜味料,举例来说,从L-天冬氨酸衍生的甜味料,比如L-天冬氨酰-L-苯丙氨酸甲酯(阿斯巴甜),以及美国专利No.3,492,131中描述的材料、L-α-天冬氨酰-N-(2,2,4,4-四甲基-3-硫化三亚甲基)-D-丙氨酰胺水合物(阿力甜)、L-天冬氨酰-L-苯基甘油以及L-天冬氨酰-L-2,5-二氢苯基-甘氨酸的甲酯、L-天冬氨酰-2,5-二氢-L-苯丙氨酸;L-天冬氨酰-L-(1-环己烯)-丙氨酸、纽甜或其组合;
从天然存在的水溶性甜味料衍生的水溶性甜味料,比如甜菊苷和甜菊衍生的化合物(比如(但不限于)甜菊糖苷,如包括莱鲍迪苷A的莱鲍迪苷等等)、罗汉果(lo han quo)和罗汉果衍生的化合物(比如异罗汉果甜苷V等等)、普通食糖(蔗糖)的氯化衍生物,例如氯化脱氧糖衍生物(比如,举例来说,以已知的产品名称Sucralose的氯化脱氧蔗糖或氯化脱氧半乳蔗糖的衍生物);氯化脱氧蔗糖和氯化脱氧半乳蔗糖的衍生物的例子包括(但不限于):1-氯-1'-脱氧蔗糖;4-氯-4-脱氧-α-D-吡喃半乳糖基-α-D-呋喃果糖苷,或4-氯-4-脱氧半乳蔗糖;4-氯-4-脱氧-α-D-吡喃半乳糖基-1-氯-1-脱氧-β-D-果糖-呋喃糖苷,或4,1'-二氯-4,1'-二脱氧半乳蔗糖;1',6'-二氯1',6'-二脱氧蔗糖;4-氯-4-脱氧-α-D-吡喃半乳糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷,或4,1',6'-三氯-4,1',6'-三脱氧半乳蔗糖;4,6-二氯-4,6-二脱氧-α-D-吡喃半乳糖基-6-氯-6-脱氧-β-D-呋喃果糖苷,或4,6,6'-三氯-4,6,6'-三脱氧半乳蔗糖;6,1',6'-三氯-6,1',6'-三脱氧蔗糖;4,6-二氯-4,6-二脱氧-α-D-半乳-吡喃糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷,或4,6,1',6'-四氯4,6,1',6'-四脱氧半乳-蔗糖;4,6,1',6'-四脱氧-蔗糖,或其组合;
基于蛋白质的甜味料,比如非洲竹芋甜素(thaumaoccous danielli)、塔林(talin)或其组合;以及
基于氨基酸的甜味料。
此外,高强度甜味料可以以各种各样有区别的物理形式被使用,例如在本领域中已知来提供甜味的初始突释和/或延长的甜味感觉的那些。不被限制于此,这样的物理形式包括游离形式(例如喷雾干燥的或粉末状的)、珠状形式、被包封的形式或其组合。
咀嚼型胶基糖可以包括可感觉物质。示例性的可感觉物质包括凉味剂、暖味剂、麻刺剂、泡腾剂或其组合。凉味剂是在口腔中、鼻腔中或皮肤上提供清凉或清新效果的添加剂。举例来说,在有用的凉味剂中,包括薄荷烷、薄荷酮、酮缩醇、薄荷酮缩醇、薄荷甘油酮缩醇、取代p薄荷烷、无环羧酰胺、戊二酸单薄荷醇酯、取代的环己酰胺、取代的环己烷羧酰胺、取代的脲和磺胺、取代的薄荷醇、羟甲基p薄荷烷和p薄荷烷的羟甲基衍生物、2巯基环癸酮、具有2-6个碳原子的羟基羧酸、环己酰胺、醋酸薄荷酯、水杨酸薄荷酯、N,2,3三甲基2异丙基丁酰胺(WS-23)、N-乙基-2,2-异丙基丁酰胺、N乙基p薄荷烷3羧酰胺(WS-3)、N-[[5-甲基-2-(l-甲基乙基)环己基]羰基]甘氨酸的乙酯(WS-5)以及如在授予Erman等人的美国专利No.7,189,760中公开的实质上纯的N-[[5-甲基-2-(l-甲基乙基)环己基]羰基]甘氨酸的乙酯(该专利通过引用被整体并入本文)、异蒲勒醇、薄荷氧基丙二醇、3-(1-薄荷氧基)丙-1,2-二醇、3-(1-薄荷氧基)-2-甲基丙-1,2-二醇、p-薄荷烷-2,3-二醇、p-薄荷烷-3,8-二醇、6-异丙基-9-甲基-l,4-二氧杂螺[4,5]癸烷-2-薄荷醇、琥珀酸薄荷酯以及其碱土金属盐、三甲基环己醇、N-乙基-2-异丙基-5-甲基环己烷羧酰胺、N-(4-氰甲基苯基)p-薄荷烷甲酰胺(N-(4-cyanomethylphenyl)p-menthanecarboxamide)(G-180)、日本薄荷油、椒样薄荷油、3-(l-薄荷氧基)乙-l-醇、3-(l-薄荷氧基)丙-l-醇、3-(l-薄荷氧基)丁-l-醇、1-薄荷基醋酸N-乙酰胺、l-薄荷基-4-羟基戊酸酯、1-薄荷基-3-羟基丁酸酯、N,2,3-三甲基-2-(l-甲基乙基)-丁酰胺、n-乙基-t-2-c-6壬二烯酰胺、N,N-二甲基薄荷基琥珀酰胺、取代的p-薄荷烷、取代的p-薄荷烷羧酰胺、2-异丙基-5-甲基环己醇(来自Hisamitsu Pharmaceuticals,此后称为“isopregol”);薄荷甘油缩酮(FEMA 3807,商品名MGA型);3-l-薄荷氧基丙-l,2-二醇(来自Takasago,FEMA 3784);及乳酸薄荷酯(来自Haarman&Reimer,FEMA 3748,商品名ML型)、WS-30、WS-14、桉树提取物(p-薄荷基-3,8-二醇)、薄荷醇(其天然或合成衍生物)、薄荷醇PG碳酸酯、薄荷醇EG碳酸酯、薄荷醇甘油醚、N-叔丁基-p-薄荷烷-3-羧酰胺、P-薄荷烷-3-羧酸甘油酯、甲基-2-异丙基(isopryl)-二环(2.2.1)、庚烷-2-羧酰胺;薄荷醇甲基醚、薄荷基吡咯烷酮羧酸酯;2,5-二甲基-4-(l-吡咯烷基)-3(2氢)-呋喃酮;环状α-酮烯胺、甲基环戊烯醇酮(cyclotene)衍生物,比如环戊烯类,包括3-甲基-2-(1-吡咯烷基)-2-环戊烯-l-酮和5-甲基-2-(l-吡咯烷基)-2-环戊烯-l-酮,具有以下化学式的化合物:
其中B选自H、CH3、C2H5、OCH3,OC2H5;和OH;并且其中A是所述化学式-CO-D的部分,其中D除了别的之外选自下列部分:(i)-NR1R2,其中R1和R2独立地选自H和C1-C8直链或支链的脂肪族、烷氧基烷基、羟基烷基、芳香脂基和环烷基基团,或者R1和R2与它们所连接的氮原子一起形成可选地取代的五或六元杂环的一部分;(ii)-NHCH2COOCH2CH3、-NHCH2CONH2、-NHCH2CH2OCH3、-NHCH2CH2OH、-NHCH2CH(OH)CH2OH以及(iii)选自由下述基团组成的组的部分:
上述基团如在Bell等人的PCT专利申请WO2006/125334中公开的,该PCT专利申请通过引用被整体并入本文;或其组合。其他化合物包括在授予Hofmann等人的美国专利No.6,592,884中公开的α-酮基烯胺,该专利通过引用被整体并入本文。这些以及其他合适的凉味剂在下列美国专利中被进一步描述,所有这些专利通过引用被整体并入本文:美国专利4,230,688、4,032,661、4,459,425、4,178,459、4,296,255、4,136,163、5,009,893、5,266,592、5,698,181、6,277,385、6,627,233、7,030,273。再其他的合适的凉味剂在下列美国公开的专利申请U.S.2005/0222256、2005/0265930中被进一步描述,所有这些专利通过引用被整体并入本文。
暖味剂可以选自广泛种类的已知用来向使用者提供温热的感觉信号的化合物。这些化合物给予感受到的温暖的感觉(特别是在口腔中),并且常常增进风味物、甜味料和其他器官感觉组分的感受。包括在有用的暖味剂中的为香兰醇正丁醚(TK-1000,由日本东京Takasago Perfumary Company Limited供应)、香兰醇正丙醚、香兰醇异丙醚、香兰醇异丁醚、香兰醇-n-氨基醚、香兰醇异戊醚、香兰醇正已醚、香兰醇甲醚、香兰醇乙醚、姜醇、姜烯酚、姜酮酚、姜油酮、辣椒碱、二氢辣椒碱、降二氢辣椒碱、高辣椒碱、高二氢辣椒碱、乙醇、异丙醇、异戊醇、苯甲醇,或其组合。
在实施方案中,麻刺剂可以被用来向使用者提供麻刺、针刺的或麻木的感觉。麻刺剂包括但不限于:金纽扣(jambu)油树脂或金纽扣(para cress)(千日菊属),其中活性成分是千日菊素;日本山椒提取物(Zanthoxylum peperitum),包括已知为如山椒素-I、山椒素-II和山椒酰胺(Sanshoamide)的成分;紫苏葶(perillartine);4-(1-薄荷氧基甲基)-2-苯基-1,3-二氧戊环;黑胡椒提取物(piper nigrum),包括活性成分异胡椒碱和胡椒碱;紫锥菊(Echinacea)提取物;北部花椒(Norhtern Prickly Ash)提取物;反式-墙草碱(trans-pellitorin)和红辣椒油树脂;或其组合。在实施方案中,可以包括从比如金纽扣或山椒的材料提取的烷酰胺。另外,在实施方案中,感觉是由泡腾产生的。这种泡腾是通过组合碱性材料和酸性材料产生的,两者之一或两者都可以被包封。在实施方案中,碱性材料可以包括碱金属碳酸盐、碱金属碳酸氢盐、碱土金属碳酸盐、碱土金属碳酸氢盐或其组合。在实施方案中,酸性材料可以包括醋酸、己二酸、抗坏血酸、丁酸、柠檬酸、甲酸、富马酸、葡糖酸、乳酸、磷酸、苹果酸、草酸、琥珀酸、酒石酸及其组合。“麻刺”类型的可感觉物的例子包括在美国专利Nos.6,780,443、6,159,509、5,545,424和5,407,665中公开的那些,这些专利的每个都通过引用被整体并入本文。
咀嚼型胶基糖可以可选地还包括风味调节剂或增强剂。甜味可以来自风味调节剂或增强剂和/或来自风味料以及来自甜味料。风味增强剂可以由强化、补充、修饰或增进原始材料的口味或芳香感受而不引入所述风味增强剂自身的特征性口味或芳香感受的材料组成。风味调节剂可以赋予所述风味调节剂自身与另一组分的特征互补或抵消的特征。在实施方案中,可以包括设计为强化、补充、修饰或增进风味、甜味、酸味、鲜味(umami)、淳厚味(kokumi)、咸味或其组合的感受的风味调节剂或增强剂。因此,风味调节剂或增强剂的添加可以影响咀嚼型胶基糖的整体口味。举例来说,风味物可以通过包括风味调节剂或增强剂,比如香草、香草醛、乙基麦芽酚、糠醛(furfural)、丙酸乙酯、内酯或其组合,被复合为具有额外的甜味特征。
示例性的风味调节剂或增强剂包括甘草酸单铵盐、甘草的甘草酸盐、枳实提取物、alapyridaine、alapyridaine(N-(1-羧乙基)-6-(羟甲基)吡啶鎓-3-醇)内盐、奇果蛋白、仙茅蛋白、strogin、马槟榔甜蛋白、匙羹藤酸、洋蓟酸、glupyridaine、吡啶鎓-甜菜碱化合物、纽甜、索马甜、新橙皮苷二氢查耳酮、塔格糖、海藻糖、麦芽醇、乙基麦芽醇、香草提取物、香荚兰油树脂、香草醛、甜菜提取物(醇提取物)、甘蔗叶香精(醇提取物)、响应G-蛋白耦合受体(T2Rs和T1Rs)的化合物或其组合。在实施方案中,糖酸、氯化钠、氯化钾、酸式硫酸钠或其组合被使用。在实施方案中,谷氨酸盐(比如谷氨酸单钠盐和谷氨酸单钾盐)、水解植物蛋白、水解动物蛋白、酵母提取物或其组合被包括。更多例子包括腺苷一磷酸(AMP)、谷胱甘肽、以及核苷酸(比如肌苷单磷酸、肌苷酸二钠、黄苷单磷酸、鸟苷单磷酸)或其组合。赋予淳厚味的风味增强剂组合物的更多例子也被包括在授予Kuroda等人的美国专利No.5,679,397中。
本文中使用的风味调节剂、风味增强剂和风味料的量可以是服从于如最终产品组合物的种类、单个的风味物以及期望的风味强度这样的因素的优选的问题。因此,为了在最终产品中得到期望的结果,调味剂的量可以变化,而这样的变化是在本领域技术人员能力之内,无需过量实验。
用于可选的用在咀嚼型胶基糖组合物中的示例性的功能成分包括口气清新剂、牙齿护理组分、活性物、草本剂、泡腾系统、食欲抑制剂、维生素、微量营养剂、口腔湿润组分、咽喉护理组分、体力增进剂(energy boosting agents)、专注力增进剂(concentration boostingagents)或其组合。
咀嚼型胶基糖可以可选地还包括着色试剂。可以以为咀嚼型胶基糖有效产生期望的颜色的量使用着色试剂(色素、着色料、着色物)。适合的着色试剂包括颜料,所述颜料可以以基于咀嚼型胶基糖的总重量的高至约6wt%的量被并入。举例来说,二氧化钛可以以基于咀嚼型胶基糖的总重量的高至约2wt%,且具体地小于约1wt%的量被并入。适合的着色试剂也包括天然食品色素和适合用于食品、药物和化妆品应用的染料。适合的色素包括胭脂树橙提取物(E160b)、胭脂树橙、降胭脂树素、虾青素(astaxanthin)、脱水甜菜(甜菜粉)、甜菜红/甜菜苷(E162)、群青蓝、斑蝥黄(E161g)、隐黄质(E161c)、玉红黄质(E161d)、紫黄质(violanxanthin,E161e)、紫杉紫素(E161f)、焦糖(E150(a-d))、β-阿朴-8'-胡萝卜醛(E160e)、β-胡萝卜素(E160a)、α-胡萝卜素、γ-胡萝卜素、β-阿朴-8-胡萝卜素醛乙酯(E160f)、毛莨黄素(E161a)、黄体素(E161b)、胭脂虫提取物(E120);胭脂红(E132)、酸性淡红/偶氮玉红(E122)、叶绿素铜钠(E141)、叶绿素(E140)、烤制的部分脱脂的熟棉籽粉、葡萄糖酸亚铁、乳酸亚铁、葡萄色提取物(grape color extract)、葡萄果皮提取物(葡萄花青素)、花青素(E163)、血色球菌藻粉、合成铁氧化物、铁氧化物和氢氧化物(E172)、果汁、蔬菜汁、干藻粉、万寿菊(阿兹特克万寿菊)粉和提取物、胡萝卜油、玉米胚乳油、红辣椒、红辣椒油树脂、法夫红酵母、核黄素(E101)、藏红花素、二氧化钛、姜黄(E100)、姜黄油树脂(turmeric oleoresin)、苋菜红(E123)、辣椒红色素/辣椒玉红素(E160c)、番茄红素(E160d)、FD&C蓝1号、FD&C蓝2号、FD&C绿3号、FD&C红3号、FD&C红40号、FD&C黄5号和FD&C黄6号、酒石黄(E102)、喹啉黄(E104)、日落黄(E110)、丽春红(E124)、赤藓红(E127)、专利蓝V(E131)、二氧化钛(E171)、铝(E173)、银(E174)、金(E175)、颜料玉红/利索尔宝红BK(E180)、碳酸钙(E170)、炭黑(E153)、黑PN/亮黑BN(E151)、绿S/酸煌绿BS(E142)或其组合。在实施方案中,认证色素可以包括FD&C铝色淀或其组合。所有FD&C着色料的完整的叙述及它们对应的化学结构可以从Kirk-Othmer Encyclopedia of Chemical Technology(化学工艺百科全书),第四版,第1卷,第492-494页中找到,此文本通过引用被并入本文。
着色试剂也可以包括食品级闪光剂,所述食品级闪光剂可以被并入到咀嚼型胶基糖组合物中。可食用闪光剂可以包括食品级着色料和载体,所述载体比如食糖、糖醇、二糖化物、多糖化物、水胶体材料或其组合。示例性的闪光剂包括商业可获得的来自West Haven,CT的Watson Inc.的Edible GlitterTM。
着色试剂可以包括由云母制备的食品级珠光颜料,所述云母可选地被二氧化钛、氧化铁等等包覆。
咀嚼型胶基糖组合物可以可选地还包括水胶体。水胶体材料可以包括天然存在的材料(比如植物分泌物、种子胶以及海藻提取物),或者它们可以是化学改性的材料(比如纤维素、淀粉或者天然树胶衍生物)。此外,水胶体材料可以包括果胶、阿拉伯树胶、阿拉伯胶、海藻酸盐、琼脂、角叉菜胶、瓜尔胶、黄原胶、洋槐豆胶、明胶、结冷胶、半乳甘露聚糖、黄芪胶、刺梧桐胶、可得然胶、魔芋胶、壳聚糖、木葡聚糖、β-葡聚糖、帚叉藻胶、印度树胶、围涎树胶以及细菌胶。改性的天然树胶包括海藻酸丙二醇酯、羧甲基洋槐豆胶、低甲氧基果胶或其组合。可以包括改性纤维素,比如微晶纤维素、羧甲基纤维素(CMC)、甲基纤维素(MC)、羟丙基甲基纤维素(HPCM)、羟丙基纤维素(MPC)或其组合。
咀嚼型胶基糖组合物可以可选地还包括湿润剂。示例性的湿润剂包括甘油、丙二醇、聚乙二醇或其组合。湿润剂的量可以被控制来确保最终的咀嚼型胶基糖产品在生产、包装、储存以及使用期间不从周围环境过度吸收水分。
在一个实施方案中,长形咀嚼型胶基糖丸包括基于所述长形咀嚼型胶基糖丸的总重量的少于10wt%至0wt%,具体地少于7wt%,并且更具体地少于4wt%的湿润剂。
胶基糖基础剂
咀嚼型胶基糖包括咀嚼型胶基糖基础剂。在实施方案中,咀嚼型胶基糖包括胶基糖基础剂,所述胶基糖基础剂包括弹性体和可选地额外的胶基糖基础剂成分,其中所述额外的胶基糖基础剂成分是树脂、脂肪、乳化剂、蜡、填充剂、软化剂、增塑剂、抗氧化剂或其组合。
如本文中使用的,术语“胶基糖基础剂”指的是水不溶性的一种或多种材料并且可以包括(但不限于)弹性体、树脂、蜡、弹性体溶剂、乳化剂、增塑剂、增量剂/填充剂或其组合。
所采用的胶基糖基础剂的量将取决于各种因素变化很大,所述因素比如所使用的基础剂种类、期望的咀嚼型胶基糖稠度以及其他用于组合物中以制成最终咀嚼型胶基糖的组分。大体上,胶基糖基础剂将以基于咀嚼型胶基糖组合物的总重量的约5至约60wt%,具体地约25至约50wt%,更具体地约30至约45wt%,并且再更具体地约35至约40wt%的量存在。在咀嚼型胶基糖组合物中使用较大量的胶基糖基础剂,因为吸湿性成分的数量降低,会造成较小吸湿性的咀嚼型胶基糖制剂。
在咀嚼型胶基糖基础剂中使用的示例性的弹性体包括天然的和合成的弹性体和橡胶两者,举例来说,植物来源的物质,比如糖胶树胶、冠胶、红檀木胶(nispero)、山榄胶、节路顿胶、香豆树胶(perillo)、尼日尔杜仲胶、卡斯德拉胶(tunu)、巴拉塔树胶、杜仲胶、夹竹桃科产胶树胶(lechi capsi)、香豆果胶、古塔胶(gutta kay)等等,或其组合。合成的弹性体也是有用的,所述合成的弹性体比如苯乙烯-丁二烯共聚物、聚异丁烯、异丁烯-异戊二烯共聚物、聚乙烯、其组合等等或其组合。胶基糖基础剂可以包括无毒的乙烯基聚合物,比如聚醋酸乙烯酯及其部分水解物、聚乙烯醇或其组合。当被使用时,乙烯基聚合物的分子量可以是从约3,000直至并包括约94,000的范围。额外的有用的聚合物包括:交联聚乙烯吡咯烷酮,聚甲基丙烯酸甲酯;乳酸的共聚物,聚羟基烷酸酯,增塑乙基纤维素,聚乙烯醋酸邻苯二甲酸酯或其组合。
常规添加剂可以以有效量被包括在胶基糖基础剂中以提供各种符合期望的质地和稠度属性,所述常规添加剂比如增塑剂或软化剂。由于这些成分的低分子量,增塑剂和软化剂能够透入(penetrate)胶基糖基础剂的基础结构,使所述胶基糖基础剂成为可塑的且更不粘滞的。合适的增塑剂和软化剂包括羊毛脂、棕榈酸、油酸、硬脂酸、硬脂酸钠、硬脂酸钾、三醋酸甘油酯、甘油卵磷脂(glyceryl lecithin)、单硬脂酸甘油酯、单硬脂酸丙二醇酯、乙酰化单甘油乙酯、甘油或其组合。这些成分中的一些可以在胶基糖基础剂形成之时被添加,或者在之后的咀嚼型胶基糖组合物的生产期间被添加。
蜡也可以被并入胶基糖基础剂以获得各种符合期望的质地和稠度属性,所述蜡例如天然的和合成的蜡、氢化植物油、石油蜡(比如聚氨酯蜡)、聚乙烯蜡、固体石蜡、微晶蜡、脂肪蜡(fatty wax)、脱水山梨糖醇单硬脂酸酯、牛油、丙二醇等等,或其组合。
当蜡在胶基糖基础剂中存在时,其软化聚合的弹性体混合物并且改善胶基糖基础剂的弹性。所采用的蜡可以具有在约60℃以下的熔点,且具体地在约45℃和约55℃之间。低熔点蜡可以是固体石蜡。蜡可以以基于胶基糖基础剂的总重量的约0.1至约10wt%,并且具体地约3至约7wt%的量存在于胶基糖基础剂中。
除了低熔点蜡,具有更高熔点的蜡可以以基于胶基糖基础剂的总重量的直至约5wt%的量被用在胶基糖基础剂中。这样的高熔点蜡包括蜂蜡、植物蜡、小烛树蜡、巴西棕榈蜡(carnuba wax)、大部分石油蜡等等,或其组合。
咀嚼型胶基糖或胶基糖基础剂可以可选地包含常规的弹性体溶剂以辅助软化弹性体基础剂组分,举例来说,萜品烯树脂(比如α-蒎烯或β-蒎烯的聚合物);松香的甲基、甘油和季戊四醇酯或改性的松香和树胶,比如氢化的、二聚的或聚合的松香,或其组合;部分氢化的木松香或脂松香的季戊四醇酯;木松香或脂松香的季戊四醇酯;木松香的甘油酯;部分二聚的木松香或脂松香的甘油酯;聚合的木松香或脂松香的甘油酯;妥尔油松香的甘油酯;木松香或脂松香的甘油酯;部分氢化的木松香或脂松香;木或松香的部分氢化的甲酯等;或其组合。弹性体溶剂可以以基于胶基糖基础剂总重量的约5至约75wt%,并且具体地约45至约70wt%的量被使用。
胶基糖基础剂可以包括有效量的增量剂,比如可以充当填充剂和质地改进剂(texturalagent)的矿物辅助剂(mineral adjuvant)。适合的矿物辅助剂包括碳酸钙、碳酸镁、氧化铝、氢氧化铝、硅酸铝、滑石、磷酸三钙、磷酸三钙等或其组合。这些填充剂或辅助剂可以以各种量被用于胶基糖基础剂中。具体地,当被使用时,填充剂的量可以以基于胶基糖基础剂总重量的大于约0至约60wt%,且更具体地从约20至约30wt%的量存在。
用于在胶基糖基础剂中使用的适合的乳化剂包括蒸馏单甘酯、单甘酯和双甘酯的乙酸酯、单甘酯和双甘酯的柠檬酸酯、单甘酯和双甘酯的乳酸酯、脂肪酸的单甘酯和双甘酯及聚甘油酯、鲸蜡硬脂醇-20、聚甘油蓖麻醇酯、脂肪酸的丙二醇酯、月桂酸聚甘油酯、椰油酸甘油酯、阿拉伯胶、阿拉伯树胶、脱水山梨糖醇单硬脂酸酯、脱水山梨糖醇三硬脂酸酯、脱水山梨糖醇单月桂酸酯、脱水山梨糖醇单油酸酯、硬脂酰乳酸钠、硬脂酰乳酸钙、单甘酯和双甘酯的二乙酰酒石酸酯、辛癸酸甘油酯/中链三甘油酯、二油酸甘油酯、油酸甘油酯、脂肪酸的甘油乳酯、棕榈酸甘油乳酯、硬脂酸甘油酯、月桂酸甘油酯、二月桂酸甘油酯、单蓖麻油酸甘油酯、单硬脂酸三甘油酯、二硬脂酸六甘油酯、单硬脂酸十甘油酯、二棕榈酸十甘油酯、单油酸十甘油酯、六油酸聚甘油10酯、中链三甘油酯、辛酸/癸酸三甘油酯、单硬脂酸丙二醇酯、聚山梨醇酯20、聚山梨醇酯40、聚山梨醇酯60、聚山梨醇酯80、聚山梨醇酯65、二硬脂酸六甘油酯、单硬脂酸三甘油酯、吐温、司班、硬脂酰乳酸酯、硬脂酰-2-乳酸钙、硬脂酰-2-乳酸钠卵磷脂、磷脂酸铵、脂肪酸的蔗糖酯、蔗糖甘油酯、脂肪酸的丙基-1,2-二醇酯或其组合。
制作咀嚼型胶基糖组合物的方法
可以使用本领域已知的标准技术和设备制备咀嚼型胶基糖组合物。
在一个示例性的过程中,胶基糖基础剂被加热到足够高以软化基础剂,而不会不利地影响基础剂的物理和化学组成的温度,所述温度将取决于所使用的胶基糖基础剂的组成而变化,并且能容易地被本领域技术人员确定,无需过度实验。举例来说,可以恰好在被递增地与胶基糖的剩余成分(比如增塑剂、填充剂和软化剂)混合以塑化共混物并且调节基础剂的硬度、粘弹性和成形性(formability)之前,常规地将胶基糖基础剂熔化至约60℃至约160℃,或熔化至约150℃至约175℃,持续一段足以使所述基础剂熔融的时间,例如,约三十分钟。随后,所述咀嚼型胶基糖成分与熔融的胶基糖基础剂共混。继续混合直至得到咀嚼型胶基糖组合物的均匀或均质的混合物。其后,咀嚼型胶基糖组合物可以被形成为长形咀嚼型胶基糖丸形状。
在另一个示例性的过程中,咀嚼型胶基糖成分与胶基糖基础剂混合而无需预先熔化胶基糖基础剂或胶基糖基础剂成分。继续混合直至得到咀嚼型胶基糖组合物的均匀或均质的混合物。其后,咀嚼型胶基糖组合物可以被形成为长形咀嚼型胶基糖丸形状。在此实施方案内,胶基糖基础剂可以是丸状的胶基糖基础剂的形式,所述胶基糖基础剂可以在40至50℃被软化而不是如在先前的实施方案中的在更高的温度下熔化。
在另一个实施方案中,熔化的胶基糖基础剂和丸状的胶基糖基础剂的组合可以被使用。
可以使用批次方法或连续方法或其组合来制备咀嚼型胶基糖组合物。
用来制备咀嚼型胶基糖组合物的加工设备可以被自动监测和/或控制。举例来说,加工设备可以被耦合至容许使用者输入某些和/或全部运行参数的计算机化系统,所述参数包括,例如,成分的进料、混合或加工所述成分、传送所述成分。在实施方案中,所述系统可以被耦合至批次加工设备、连续加工设备或二者(如果两种类型都被使用)。在一个实施方案中,改变用来控制所述加工的输入参数可以产生最终组合物中的变化,例如成分的量和类型等等。举例来说,所述成分和/或加工温度和/或成分的进料速率可以被监测并被反馈至中枢单元,从而操作者可以根据需要调整和/或在所述单元中的所述系统可以自动调整。在所述成分已经被混合之后,形成(formation)(加工成特定形状和/或形式)也可以被监测并且反馈用于操作者输入调整和/或自动调整。当系统检测到问题和/或一个或更多个加工参数的变化时,也可以实施可听和/或可视的警报来给操作者发出信号。
可以使用各种各样的方法来形成咀嚼型胶基糖组合物,所述方法包括挤出方法、共挤出方法、三重挤出方法、层压方法、模制方法、压缩方法、辊制和刻制方法、链模方法或转模方法。
可以使用糖食领域已知的装备和技术来成型咀嚼型胶基糖组合物。举例来说,咀嚼型胶基糖组合物可以手工、用模(mold)和/或模具(die)、刀具(cutter)、拉具(puller)、伸张器(stretcher)、挤出机等被成型。可以被使用的模的非限制性实施例包括柔性的(例如由硅酮制成)、金属、塑料、玻璃等。也可以采用这些的组合。
咀嚼型胶基糖组合物可以被制备成大体上如上面讨论的长形咀嚼型胶基糖丸形状的离散单元。形成为离散单元可以使用链模、辊制和刻制方法,或其他已知的方法来实现。
长形咀嚼型胶基糖丸单件可以被包装为在可再闭合的容器中的多个没有单件裹包物单元。所述容器可以是纸盒、瓶、袋,或者由塑料、硬纸板、纸、金属、箔或其组合制成的类似结构。
在一个实施方案中,经包装的产品包括多个长形咀嚼型胶基糖丸,其中所述包装具有在外表面上的标记,所述标记表明被包含在所述包装中的产品。
在一个实施方案中,经包装的多个咀嚼型胶基糖包括容器;以及
被容纳在所述容器之内的多个长形咀嚼型胶基糖丸,所述长形咀嚼型胶基糖丸具有曲线形表面,并且本质上包括在每个长形咀嚼型胶基糖丸表面上的撒粉组合物;其中每个长形咀嚼型胶基糖丸没有单件裹包物并且没有包衣;并且其中所述撒粉组合物包括甘露糖醇。所述拉长的咀嚼型胶基糖丸不包含外壳。
0088所述特征和优势通过下面的出于解释说明的目的而提供的实施例被更充分地示出,所述实施例在任何方面都不被理解为限制本发明。
实施例
实施例1.撒粉组合物,动态蒸汽吸附分析
对如表1中所列出的9个撒粉组合物进行动态蒸汽吸附(DVS)测量研究。
表1
撒粉组合物 |
Roquette甘露糖醇 |
Cargill甘露糖醇 |
90/10滑石/Roquette甘露糖醇 |
90/10滑石/Cargill甘露糖醇 |
90/10石灰石/Roquette甘露糖醇 |
225等级100%滑石 |
500等级100%滑石 |
实验室等级滑石 |
700等级100%滑石 |
结果表明,直至90%的湿度,被测试的撒粉组合物都是不吸湿的;因而所有样品的水分摄取是非常低的。所述样品中,700等级100%滑石获取水分最快并且是所有9种粉末中最吸湿的。最不吸湿的两个样品是Roquette甘露糖醇粉末和90/10石灰石/Roquette甘露糖醇混合物。
实施例2
对水果风味的不含食糖的咀嚼型胶基糖进行稳定性研究,所述咀嚼型胶基糖被制备成不同形状、用选定的撒粉组合物撒粉并且在塑料容器中被包装为松散的、未裹包的并且未包覆的单元。所述研究被设计来模拟消费者在开启包装后以及每日开启包装并且移除咀嚼型胶基糖单元时将会施加于经包装的产品的条件。所述方法使用产品的“周期”来代表6小时高温和高湿度条件(白天)以及18小时低温和较低的湿度条件(夜间)。通过标准感觉评价咀嚼经过对比这些样品与参照样品来测试稳定性。所述研究评估了撒粉组合物和咀嚼型胶基糖单件形状如何影响产品稳定性,特别是在容器中单个单件彼此粘住的可能性。
在研究中所使用的水果风味的咀嚼型胶基糖配方见于表2。
表2.水果风味的咀嚼型胶基糖
通过使用本领域已知的技术熔化胶基糖基础剂来制备咀嚼型胶基糖。伴随混合加入糖醇增量甜味料和甘油。伴随混合加入风味物、凉味化合物、色料和食品酸度剂,然后加入高强度甜味料,来形成水果风味的咀嚼型胶基糖组合物。咀嚼型胶基糖组合物被形成为多个单件,所述多个单件具有两种形状(或者平板形状或者长形丸形状)中的一种,并且所述多个单件用如表3中所列出的各种撒粉组合物撒粉。
长形丸(“EP”)形状具有26.4mm长度、12.4mm宽度和5.5mm厚度的尺寸,以及所述丸的两个最大的面的整体曲线的形状。平板样式具有约31mm长度、约12mm宽度和约4mm厚度的尺寸,以及整体平坦的表面。
将如表3中所列出的具有各自形状与撒粉组合物组合的35个样品放置于25℃/60%的相对湿度的环境中并且包装在塑料瓶中并且用塑料外裹包材密封。每种形状/撒粉组合制备10瓶,研究中的每天对应一瓶。所述瓶经受从18小时25℃/60%的相对湿度环境到6小时37℃/80%的相对湿度调理室的每日轮转。研究中的每天,每种形状/撒粉组合的一个瓶被移除用于分析。
分析瓶的内容物来确定多少单件粘在一起(>7=失败),并且咀嚼样品来分析在各种感觉属性中的变化。在每个周期之后测试样品的结露、使用、粘着和感觉属性。研究结果被提供在表3中,所述研究结果示出了在五个人记录的多种属性(外观、表面处理质地、发汗、气味、风味、酸味和质地)的平均评分的基础上的整体分数。对比于相同类型的冻结样品(frozen sample),将每个样品分等。评分基于5分制,其中1是与对照样品相同,3是与对照样品有明显偏差,并且5是与对照样品有不可接受的偏差。失败=在5分制评分标准中,具有大于或等于3的评分的单个属性。
作为对比实施例,Ice一种具有木糖醇撒砂包衣的方块形的咀嚼型胶基糖产品也被测试。研究结果被提供在表3中。
表3
数据示出使用甘露糖醇撒粉组合物比使用滑石/甘露糖醇撒粉组合物具有显著更少的失败。数据还示出这样的趋势,即当被散货包装时,长形丸形状比平板样式提供更稳定的产品。值得注意的是没有调节研究中所使用的撒粉组合物的量,并且所观察到的样品上的撒粉是不均匀的。据认为,可以通过确保在咀嚼型胶基糖单件上的撒粉组合物内容物的均一性来提高样品的稳定性。因此,进行了在实施例3中的研究。
实施例3
对实施例2的水果风味的不含食糖的咀嚼型胶基糖以及留兰香风味的咀嚼型胶基糖进行稳定性研究,将每种咀嚼型胶基糖制备成平板和长形丸形状,用选定的撒粉组合物和表5中列出的额外的表面处理撒粉,并且在塑料容器中包装为松散的、未裹包的并且未包覆的单元。所述研究被设计来模拟消费者在开启包装后以及每日开启包装并且移除咀嚼型胶基糖单元时将会施加于经包装的产品的条件。所述研究评估了撒粉组合物和咀嚼型胶基糖单件形状如何影响产品稳定性,特别是在容器中单个单件彼此粘住的可能性。样品用规定量的各种撒粉组合物包覆(观察到使用2.42%的撒粉组合物,其中大约1%保留在样品上)。还加入具有撒砂和蜡包衣的额外的样品作为对比。撒砂的产品用包覆溶液包覆,然后施加粉末状的甘露糖醇。撒砂并且上蜡的样品包含与之前所提及的相同的撒砂包覆步骤,然后是调理步骤,并且随后是蜡包覆步骤。
留兰香风味的咀嚼型胶基糖配方见于表4。
表4
通过使用本领域已知的技术熔化胶基糖基础剂制备咀嚼型胶基糖。伴随混合加入糖醇增量甜味料和甘油。伴随混合加入风味物、凉味化合物和色料,然后加入高强度甜味料,来形成留兰香风味的咀嚼型胶基糖组合物。咀嚼型胶基糖组合物被形成为多个单件,所述多个单件具有或者平板形状或者长形形状,并且所述多个单件用表5中列出的撒粉组合物中的一种撒粉。
留兰香味样品的长形丸形状与实施例2的长形丸水果味样品具有相同的尺寸。平板留兰香味样品具有约43mm长度、约11.8宽度和约3.2厚度的尺寸,并且具有整体平坦的形状。
将如表5中所列出的每种形状与撒粉组合物组合的35个样品分别放置于25℃/60%相对湿度的环境中,并且包装在塑料瓶中并且用塑料外裹包材密封。所述瓶经受从25℃/60%的相对湿度环境到6小时37℃/80%的相对湿度调理室的每日轮转。持续10天每天分析瓶的内容物来确定有多少粘住的单件(>7=失败),并且咀嚼样品来分析各种感觉属性中的变化(如果分数>3=失败)。还通过在研究中的每天从每个瓶(35个单件)移除两个丸来模拟实际使用条件,来了解这种消耗如何影响稳定性。作为对比,Ice一种具有木糖醇撒砂包衣的方块咀嚼型胶基糖产品也被测试。研究结果被提供在表5中。
表5
数据示出水果味和留兰香味长形丸两者在这些天中的任何一天都没有粘住。在该研究中,风味类型不影响产品稳定性。水果风味的胶基糖样品代表具有高食品酸度剂水平的咀嚼型胶基糖,并且留兰香风味的胶基糖样品代表薄荷胶基糖。甘露糖醇的来源似乎也不显著影响产品的稳定性。约1%的撒粉组合物的量不影响胶基糖的咀嚼质地。
实施例4
使用用甘露糖醇撒粉组合物(1%)、撒砂处理或者撒砂并上蜡处理包覆的两种样式形状(平板和长形丸)的Trident Layers草莓柑橘味配方(两个咀嚼型胶基糖外层将糖果中心层夹在中间)进行稳定性研究。目前销售的Trident Layers草莓柑橘味配方被用作对照样品。
长形丸形状具有如实施例2中所描述的尺寸。
将如在表6中所列出的每种形状和表面处理的30个样品分别包装在塑料瓶中,并且以6小时37℃和80%的相对湿度然后18小时在室温室中25℃/60%的相对湿度为周期进行调理,所述调理持续10天。在每个周期之后对样品粘着和感觉属性测试。研究结果被提供在表6中,研究结果示出在由不少于4个人记录的多种属性(外观、包衣质地、发汗、气味、风味、酸味和质地(板对照样品、板撒粉的样品以及长形丸样品没有包衣))的平均评分的基础上的整体分数。对比于相同类型的冻结样品,将每个样品分等。评分基于5分制,其中1是与对照样品相同,3是与对照样品有明显偏差,并且5是与对照样品有不可接受的偏差。失败=>7/30个粘住的单件以及在5分制评分标准中具有大于或等于3的评分的单个属性。
表6
*在摇动程序之前粘在一起的那些样品用下划线表示,而在摇动程序之前和之后都粘在一起的那些样品用粗体表示。
数据示出了在所有样品中都观察到酸味、质地软化和粘性的增加的趋势。每个周期之后,撒粉的平板产品中心层开始更多从单件泄露出来。撒粉的和撒砂+上蜡的平板样品还导致更多发汗,表现为样品的顶部和底部上的湿斑。仅有的明显的属性失败是平板对照样品的外观在第8天是湿的。在将样品调理5个周期之后,大部分样品不能通过粘着测试。因此,为了更准确地分析结果,加入摇动程序。在没有摇动程序的情况下,确定被粘附的单件的数量涉及翻转瓶并且计数容器中的剩余的单件来得到粘住的单件的数量。摇动程序涉及翻转瓶并且大力摇动瓶来模拟消费者使用并且随后计数容器中剩余的单件的数量。
如在之前的实施例中所见,样品的形状对单件的粘住有影响。当不使用摇动程序时,平均来说,长形丸在所有天中都比平板样式表现好。在使用摇动程序之后,观察到长形丸表现非常类似或者更好。
所研究的表面处理中,没有摇动程序时,撒粉样品整体表现最好,并且撒砂的和撒砂+上蜡的样品表现彼此类似。
进行使用测试来模拟每日产品使用的作用。每天每个瓶的内容物被清空来确定彼此粘住的样品的量。样品以30个单件开始并且每天移除2个单件直至第10天。失败以大于23.3%的剩余的样品为基础,其中23.3%来自失败率为7/30的原始值。在使用测试期间粘住的单件的量被提供在表7中。粗体和下划线所突出的值表示大于23.3%的剩余样品被粘住。撒粉的EP、撒砂的EP和撒砂+上蜡的EP都表现没有失败,而每种类型的表面处理的一个样品失败。
表7
研究结果示出撒粉的长形丸形状样品是最稳定的,在第一次测试中只有一个失败(参见表6)而第二稳定的产品是撒砂+上蜡的长形丸样品(失败5次)。另外,撒粉的长形丸样品经过10天得到最好的整体评分,并且在10天中的6天基于感觉测试表现最好。在使用测试期间长形丸形状样品在任何时间不失败,并且在粘着测试中整体比平板样式样品表现更好。不希望受制于理论,但是据建议长形丸形状样品由于更少的单件之间接触的表面面积而表现更好,并且相比于平板形状样品,在长形丸样品中有更少的暴露的中心层。
如本文所使用的,术语“包括(comprising)”(还有“包括(comprises)”等)、“具有(having)”和“包括(including)”是包括性(开放式)的,并且不排除额外的、未陈述的要素或方法步骤。除非在上下文中另外清楚地指明,单数形式“a”、“an”和“the”包括复数形式的指示物。指向相同的特征或组分的所有范围的端点可独立地组合,并且包括所陈述的端点在内。术语“其组合(a combination thereof)”包括列表的两种或更多种组分。术语“均质的(homogenous)”是指组分的均匀的共混物。
尽管已经参照示例的实施方案描述了本发明,将被本领域技术人员理解的是,可以进行各种改变并且等同物可以替代其要素而不偏离本发明的范围。此外,对本发明的教导可以进行很多修改以适应特定的情况或材料而不偏离本发明的本质范围。因此,没有意图将本发明限制于作为预期实现本发明的最好方式而公开的特定的实施方案,而是意指本发明将包括落入所附的权利要求书的范围之内的所有实施方案。
Claims (29)
1.经包装的多个咀嚼型胶基糖,包括:
容器;以及
被容纳在所述容器之内的多个长形咀嚼型胶基糖丸,所述长形咀嚼型胶基糖丸具有曲线形表面,并且包括在每个长形咀嚼型胶基糖丸的表面上的撒粉组合物;
其中每个长形咀嚼型胶基糖丸没有咀嚼型胶基糖丸单件的裹包物并且没有包衣;并且
其中所述撒粉组合物包括甘露糖醇。
2.如权利要求1所述的经包装的多个咀嚼型胶基糖,其中所述撒粉组合物由甘露糖醇组成。
3.如权利要求1所述的经包装的多个咀嚼型胶基糖,其中所述撒粉组合物由
甘露糖醇,以及
滑石、石灰石、CaCO3或其组合组成。
4.如权利要求1-3中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述撒粉组合物以基于最终的长形咀嚼型胶基糖丸单件的总重量的约0.8至约2.0wt%的量存在,所述量是在所述容器中包装所述多个咀嚼型胶基糖之时被测量的。
5.如权利要求1-3中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述撒粉组合物以基于最终的长形咀嚼型胶基糖丸单件的总重量的约1.0至约1.8wt%的量存在,所述量是在所述容器中包装所述多个咀嚼型胶基糖之时被测量的。
6.如权利要求1-3中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述撒粉组合物以基于最终的长形咀嚼型胶基糖丸单件的总重量的约1.2至约1.6wt%的量存在,所述量是在所述容器中包装所述多个咀嚼型胶基糖之时被测量的。
7.如权利要求1-6中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸的形状和所述撒粉组合物防止多个所述丸在所述容器中彼此粘住,并且来作为单个单元从所述容器自由地倾出。
8.如权利要求1-6中的任一项所述的经包装的多个咀嚼型胶基糖,其中在37℃和每日暴露于80%的相对湿度下,在所述多个咀嚼型胶基糖的多个单个单元在所述容器之内已经相互直接接触至少10天之后,35个长形咀嚼型胶基糖丸中有少于7个彼此粘住,在所述至少10天期间每天从所述容器移除两个丸来模拟使用条件。
9.如权利要求1-8中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸具有长度>宽度≥厚度的形状。
10.如权利要求1-8中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸具有这样的形状,其中所述长度大于或等于所述宽度的2倍,并且所述宽度大于或等于所述厚度的2倍。
11.如权利要求1-8中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸具有这样的形状,所述形状具有约18至约45mm的长度,约6至约14mm的宽度,和约2至约10mm的厚度。
12.如权利要求1-8中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸具有这样的形状,所述形状具有约21至约42mm的长度,约7至约12mm的宽度,和约4至约8mm的厚度。
13.如权利要求1-8中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸具有这样的形状,所述形状具有22至约40mm的长度,约10至约15mm的宽度,和约4至约7mm的厚度。
14.如权利要求1-13中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸包括具有低吸湿性的增量甜味料,以至于在20℃开始水摄取的相对湿度大于或等于80%。
15.如权利要求1-13中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸包括基于所述长形咀嚼型胶基糖丸的总重量的约25至约50wt%的量的胶基糖基础剂。
16.如权利要求1-13中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸包括基于所述长形咀嚼型胶基糖丸的总重量的少于10wt%的湿润剂。
17.一种咀嚼型胶基糖产品,包括:
具有曲线形表面的长形咀嚼型胶基糖丸,以及
在所述长形咀嚼型胶基糖丸表面上的撒粉组合物;
其中所述撒粉组合物包括甘露糖醇;并且
其中所述长形咀嚼型胶基糖丸没有咀嚼型胶基糖丸单件的裹包物并且没有包衣。
18.如权利要求17所述的咀嚼型胶基糖产品,其中所述撒粉组合物由甘露糖醇组成。
19.如权利要求17所述的咀嚼型胶基糖产品,其中所述撒粉组合物由
甘露糖醇,以及
滑石、石灰石、CaCO3或其组合组成。
20.如权利要求17-19中的任一项所述的咀嚼型胶基糖产品,其中所述撒粉组合物以基于最终的长形咀嚼型胶基糖丸单件的总重量的约0.8至约2.0wt%的量存在。
21.如权利要求17-20中的任一项所述的咀嚼型胶基糖产品,其中在37℃和每日暴露于80%的相对湿度下,在多个单个单元在容器之内已经相互直接接触至少10天之后,35个长形咀嚼型胶基糖丸中有少于7个彼此粘住,在所述至少10天期间每天从所述容器移除两个丸来模拟使用条件。
22.如权利要求17-21中的任一项所述的咀嚼型胶基糖产品,其中所述长形咀嚼型胶基糖丸具有长度>宽度≥厚度的形状。
23.如权利要求17-22中的任一项所述的咀嚼型胶基糖产品,其中所述长形咀嚼型胶基糖丸具有这样的形状,其中所述长度大于或等于所述宽度的2倍,并且所述宽度大于或等于所述厚度的2倍。
24.如权利要求17-22中的任一项所述的咀嚼型胶基糖产品,其中所述长形咀嚼型胶基糖丸具有这样的形状,所述形状具有约18至约45mm的长度,约6至约14mm的宽度,和约2至约10mm的厚度。
25.如权利要求17-22中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸具有这样的形状,所述形状具有约21至约42mm的长度,约7至约12mm的宽度,和约4至约8mm的厚度。
26.如权利要求17-22中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸具有这样的形状,所述形状具有约22至约40mm的长度,约10至约15mm的宽度,和约4至约7mm的厚度。
27.如权利要求17-26中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸包括具有低吸湿性的增量甜味料,以至于在20℃开始水摄取的相对湿度大于或等于80%。
28.如权利要求17-27中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸包括基于所述长形咀嚼型胶基糖丸的总重量的约25至约50wt%的量的胶基糖基础剂。
29.如权利要求17-28中的任一项所述的经包装的多个咀嚼型胶基糖,其中所述长形咀嚼型胶基糖丸包括基于所述长形咀嚼型胶基糖丸的总重量的少于10wt%的湿润剂。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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US201261661545P | 2012-06-19 | 2012-06-19 | |
US61/661,545 | 2012-06-19 | ||
PCT/US2013/044443 WO2014007936A1 (en) | 2012-06-19 | 2013-06-06 | Bulk packaged, uncoated chewing gum |
Publications (1)
Publication Number | Publication Date |
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CN104470367A true CN104470367A (zh) | 2015-03-25 |
Family
ID=49486647
Family Applications (1)
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CN201380032738.XA Pending CN104470367A (zh) | 2012-06-19 | 2013-06-06 | 散货包装的未包覆的咀嚼型胶基糖 |
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US (1) | US20150201642A1 (zh) |
EP (2) | EP2861083B1 (zh) |
JP (1) | JP2015519919A (zh) |
CN (1) | CN104470367A (zh) |
BR (1) | BR112014032148B1 (zh) |
ES (1) | ES2710513T3 (zh) |
MX (2) | MX363748B (zh) |
PL (1) | PL2861083T3 (zh) |
RU (1) | RU2596133C2 (zh) |
WO (1) | WO2014007936A1 (zh) |
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ITUB20150047A1 (it) | 2015-04-14 | 2016-10-14 | Perfetti Van Melle Spa | Confettature dure trasparenti e stabili in condizioni ambientali |
WO2017205300A1 (en) * | 2016-05-23 | 2017-11-30 | Steve Kanzer | Compositions and methods for the treatment of sugar addiction |
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- 2013-06-06 BR BR112014032148-5A patent/BR112014032148B1/pt active IP Right Grant
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Also Published As
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MX2019003662A (es) | 2019-06-17 |
WO2014007936A1 (en) | 2014-01-09 |
EP3443847A1 (en) | 2019-02-20 |
EP2861083A1 (en) | 2015-04-22 |
RU2014150948A (ru) | 2016-08-10 |
EP2861083B1 (en) | 2018-11-28 |
MX2014015765A (es) | 2015-04-10 |
RU2596133C2 (ru) | 2016-08-27 |
MX363748B (es) | 2019-04-01 |
JP2015519919A (ja) | 2015-07-16 |
WO2014007936A9 (en) | 2014-03-13 |
PL2861083T3 (pl) | 2019-04-30 |
BR112014032148B1 (pt) | 2020-10-20 |
ES2710513T3 (es) | 2019-04-25 |
BR112014032148A2 (pt) | 2017-06-27 |
US20150201642A1 (en) | 2015-07-23 |
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