CN1058515A - Low heat value agent of low hygroscopicity bulking agent compositions and preparation method thereof - Google Patents

Low heat value agent of low hygroscopicity bulking agent compositions and preparation method thereof Download PDF

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CN1058515A
CN1058515A CN91105262A CN91105262A CN1058515A CN 1058515 A CN1058515 A CN 1058515A CN 91105262 A CN91105262 A CN 91105262A CN 91105262 A CN91105262 A CN 91105262A CN 1058515 A CN1058515 A CN 1058515A
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compositions
filler
dextrosan
agent
chewing gum
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CN91105262A
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S·R·卓鲁库里
S·M·浮士德
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Warner Lambert Co LLC
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Warner Lambert Co LLC
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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
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Abstract

The present invention relates to a kind of low heat value, agent of low hygroscopicity bulking agent compositions, said composition contains dextrosan and is selected from second kind of filler of the pure and mild mannitol of isomaltose.This bulking agent compositions can be used in many edible compositions, for example chewing gum, candy etc.The method that the invention still further relates to these low heat values of preparation, agent of low hygroscopicity bulking agent compositions and can use the edible composition of these compositions.

Description

Low heat value agent of low hygroscopicity bulking agent compositions and preparation method thereof
The present invention relates to be used for low heat value, the agent of low hygroscopicity bulking agent compositions of edible composition.More particularly, the present invention relates to bulking agent compositions, said composition contains dextrosan and is selected from second kind of filler of hydroxyl isomaltulose (isomalt) and mannitol.The robustness of this bulking agent compositions is improved, and hygroscopicity reduces, and can be used in the many kinds of edible compositions, for example chewing gum and candy.
Dextrosan is a kind of low-calorie sugared substitute (every gram contains about 1 card heat), and it has a lot of technological properties of sugar, but does not have sweet taste.This no sweet taste filler and high intensity sweetner be combined to can be used to provide low-calorie food.
Dextrosan is a kind of randomly-bonded, highly branched glucose polymer, its preparation method is: use anhydrous melt phase polycondensation, as catalyst, crosslinking agent or polymerization activator, make glucose or maltose polymerization or the two polymerization together with nonvolatile edible organic polycarboxylic acid and polyalcohol.The number-average molecular weight of dextrosan contains (a) about 0.5% to 5%(mole between about 1,500 and 18,000) the polybasic carboxylic acid ester group, wherein acid is selected from citric acid, fumaric acid, tartaric acid, butanedioic acid, adipic acid, itaconic acid and malic acid; (b) about 5% to 20%(weight) eat polyalcohol, be selected from D-sorbite, glycerine, erythrite, xylitol, mannitol and galactitol, polyalcohol and carboxylic acid chemical bonding.
The United States Patent (USP) 3,766,165 and 3,876,794 of authorizing Rennhard discloses the method for making dextrosan.The dextrosan commodity can be buied from chemical company of Pfizer.
Commercially available dextrosan has three kinds of forms: dextrosan A, for a kind of unbodied, slightly be the fusible powder of acid (PH2.5-3.5); Dextrosan N is (PH5-6), the 70% dextrosan A aqueous solution of light color that partly neutralizes with potassium hydroxide; Dextrosan K is (PH5-6) powdery dextrosan A that partly neutralizes with saleratus.
All these dextrosan products all contain some unreacted monomers, for example glucose, D-sorbite and citric acid, 1,6-grape acid anhydride (levoglucosan) and 5 hydroxymethyl furfural.For example, citric acid (or citrate) content among the dextrosan A is about 0.9%(weight).
The dextrosan that the 4th kind of form arranged again recently: improved dextrosan, it is a kind of dextrosan A(PH3-4 that is substantially free of some low molecular weight organic acid).In general, the acid content in the filler is less than about 0.3%(weight).Remove these low molecular weight acid and assist in removing the peculiar smell that dextrosan has.
When the low heat value bulking agent compositions of preparation in the chewing gum, a problem using dextrosan to bring in a large number is, often softness and moisture absorption of dextrosan.For example, in the time of in being used in chewing gum, this low heat value chewing gum chew quality and mouthfeel can not be satisfactory.At lay up period, chewing gum absorbs moisture, and this has further reduced the robustness of chewing gum.
Pfizer center (the Groton of research laboratory, Connecticut) dextrosan research product circular (1981, the 11st page) a kind of chewing gum compositions disclosed, its preparation method is, make the mixture of dextrosan A, sodium acid carbonate, D-sorbite and a kind of strong sweetener form particulate, this levigate mixture is added in the basic glue mixture of fusion, in this mixture, adds peppermint oil and glycerine then in batches.
The United States Patent (USP) 4,382,963 of authorizing Klose etc. and transferring General Foods Corp. discloses a kind of low-calorie sugar-free chewing gum composition, wherein flavouring agent is added in the mixture of softening basic glue and spray-drying dextrosan N filler.
Authorize Cherukuri etc. and transfer the United States Patent (USP) 4 of Warmer-Lambert Co., 765,991 disclose a kind of low-calorie chewing gum compositions, wherein flavouring agent is added in the mixture that the polysaccharide by the non-styrene-butadiene copolymer/polyvinyl acetate ester elastomer continuous gum base glue of high percentage composition and low percentage composition constitutes, above-mentioned polysaccharide is selected from dextrosan, poly-maltose, the dextrosan of modification and their mixture.
The U.S. Patent application 043,793 and 193,961 that transfers Warmer-Lambert Co. discloses the method for purifying dextrosan.
The United States Patent (USP) 4,622,233 of authorizing Torres discloses the purifying dextrosan and has prepared the method that the meal that contains Alitame and dextrosan is used sweetener.
The United States Patent (USP) 4,688,519 of authorizing Dartey etc. and transferring Nabisco Brands company discloses a kind of cooky that contains about 5% to 20% dextrosan.Add dextrosan and replace shortening or fat and sugared, to avoid conglomeration.
The United States Patent (USP) 4,631,196 of authorizing Zeller discloses a kind of low heat value dairy products, wherein contains 5% to 30% sugar, and this sugar is made of the mixture of 10% to 90% dextrosan and 90% to 10% fructose.
The U.S. Patent application 336,678 that April in 1989, Cherukuri on the 12nd etc. submitted to discloses the sugar-free agent of low hygroscopicity chewing gum compositions that contains hydroxyl isomaltulose.
The method of other raising chewing gum robustness concentrates on the anhydrous basically chewing gum compositions of preparation, for example at the United States Patent (USP) 4,514 of authorizing Yang etc., 422, authorize Cherukuri etc. United States Patent (USP) 4,579,738, authorize the United States Patent (USP) 3 of Bucher, 262,784, authorize Stubits etc. United States Patent (USP) 4,035,572, authorize the United States Patent (USP) 4 of Rudolph etc., 150,161 and authorize disclosed those compositions in the United States Patent (USP) 4,638,138 of Glass etc.
Though above list of references discloses many compositions that contain dextrosan, neither one has overcome the problem that a large amount of use dextrosans are caused in the above-mentioned composition.Therefore, provide a kind of composition that contains dextrosan with gratifying robustness and agent of low hygroscopicity commercial be favourable.This composition should have improved organoleptic attribute, and easier processing and packing.The invention provides this improved low heat value, agent of low hygroscopicity composition, it has improved robustness, does not have the distinctive shortcoming of previously known product.The invention still further relates to these bulking agent compositions of preparation and the method that can use the edible composition of these compositions.
The present invention relates to the bulking agent compositions of a kind of low heat value, agent of low hygroscopicity, said composition contains dextrosan and is selected from second kind of filler of the pure and mild mannitol of isomaltose.This bulking agent compositions can be used for many kinds of edible compositions, for example chewing gum, candies etc.The invention still further relates to the method in the edible composition for preparing these low heat values, agent of low hygroscopicity bulking agent compositions and can use these compositions.
Fig. 1 illustrates the hygroscopic capacity of chewing gum compositions in 5 time-of-weeks, and these chewing gum compositions contain dextrosan and D-sorbite compares the mixture of formation as filler (embodiment 1-3) by Different Weight.
Fig. 2 illustrates the mixture that contains dextrosan and the second kind of filler hygroscopic capacity of chewing gum compositions in 5 time-of-weeks as filler, and dextrosan and second kind of filler respectively account for 70% and 30%(embodiment 4-9 of filler weight).
Fig. 3 illustrate contain dextrosan and Palatinit by Different Weight than chewing gum compositions the hygroscopic capacity (embodiment 10-13) 5 time-of-weeks in of the mixture that constitutes as filler.
Fig. 4 illustrate contain dextrosan and maltitol by Different Weight than chewing gum compositions the hygroscopic capacity (embodiment 14-16) 4 time-of-weeks in of the mixture that constitutes as filler.
What Fig. 5 illustrated various chewing gum compositions chews quality and mouthfeel over time, and these chewing gum compositions contain 70%(weight) dextrosan and 30%(weight) the mixture that constitutes of second kind of filler as filler (embodiment 17-23).
The applicant finds, when being blended in the dextrosan as the second filler, obtains a kind of hygroscopic food that reduced to hydroxyl isomaltulose, mannitol or maltitol. The quality softness of maltitol and dextrosan mixture, the quality of mannitol and dextrosan mixture is firm, and the quality of the pure and mild dextrosan mixture of isomaltose is very firm, therefore, the mixture of dextrosan and hydroxyl isomaltulose or mannitol provides a kind of firm food of chewing quality but also having agent of low hygroscopicity that not only had. Because edible composition of the present invention is less in the lay up period suction, so the longer time of firm property retention of composition. The improved robustness of this new compositions and hygroscopicity make food have better mouthfeel, and are conducive to processing and the packing of product. This bulking agent compositions can be used in the many kinds of edible compositions, such as chewing gum, candy etc. The invention still further relates to these bulking agent compositions of preparation and the method that can use the edible composition of these compositions.
The applicant limits noun and " eats " and comprise all substances and the composition that is utilized by human body or exercise certain function in human body, comprising being absorbed and not being absorbed and can digesting and indigestible material and composition.
Dextrosan filler component among the present invention can be the dextrosan of any commercial form, for example: dextrosan A, it be a kind of unbodied, slightly be the fusible powder of acid (PH2.5-3.5); Dextrosan N, it is a kind of with potassium hydroxide (PH5-6) the light 70% dextrosan A aqueous solution that partly neutralizes; Dextrosan K, it is a kind of with saleratus (PH5-6) the Powdered dextrosan A that partly neutralizes.
Dextrosan filler component also can be improved dextrosan, and it is a kind of dextrosan A(PH3-4 that is substantially free of some low molecular weight organic acid).In general, these sour content are less than about 0.3%(weight in improved dextrosan), preferably be less than approximately 0.2%, most preferably be less than about 0.1%.
Dextrosan filler component also can be the improvement dextrosan of particle diameter in about efflorescence below 125 microns.The improvement dextrosan of efflorescence can prepare by the following method with improved dextrosan: (a) improved dextrosan and a kind of anticaking agent are mixed into mixture; (b) mixture is levigate, the improvement dextrosan of formation efflorescence.Disclose the method for the improvement dextrosan of preparation efflorescence in the U.S. Patent application 354,650 of the common transfer of submitting on May 19th, 1989 in more detail, its disclosure is here quoted as a reference.The preferably improved dextrosan of dextrosan filler component among the present invention.
Second kind of filler component among the present invention is a kind of filler that the non-hygroscopic property (water absorption is low) and the robustness of food are played a major role.This second kind of filler can be selected from the pure and mild mannitol of isomaltose.Preferably make second kind of filler with hydroxyl isomaltulose.
Second kind of filler component hydroxyl isomaltulose of the present invention is a kind of sugar-free, anhydrous non-hygroscopic powdered filler basically.More particularly, hydroxyl isomaltulose contains α-D-glycopyranosyl-1,6-mannitol and α-D-glycopyranosyl-1, and the racemic mixture of 6-D-sorbite, it has following chemical constitution:
Figure 911052623_IMG1
α-D-glycopyranosyl-1, the 6-mannitol
Figure 911052623_IMG2
α-D-glycopyranosyl-1, the 6-D-sorbite
In a preferred embodiment, hydroxyl isomaltulose filler component of the present invention contains α-D-glycopyranosyl-1,6-mannitol and α-D-glycopyranosyl-1, the racemic mixture of 6-D-sorbite, the non-hygroscopic hydroxyl isomaltulose filler that promptly commercially available Suddeutsche Zucker company makes with the trade name of PALATINIT.PALATINIT is about 0.50-0.60 to the relative sweetness of sucrose, every gram heat content 2 cards, and the solubility in the time of 25 ℃ in water is/100 milliliters of 28.7 grams.
Second kind of filler component mannitol of the present invention is a kind of hexahydric alcohol of straight chain, derived by primverose or glucose hydrogenation.The chemical formula of mannitol is
Figure 911052623_IMG3
The content of second kind of filler component in low heat value of the present invention, agent of low hygroscopicity bulking agent compositions should be enough to make food to have firm quality, and constitutes the nonhygroscopic main contribution of composition.Second kind of filler components contents should high significantly not increase to the calorific value that makes the low heat value bulking agent compositions.In a preferred embodiment, bulking agent compositions of the present invention contains dextrosan and second kind of filler, and wherein the content of second kind of filler is about 20%-40% of bulking agent compositions weight, and preferred about 30%.
Low heat value of the present invention, agent of low hygroscopicity bulking agent compositions are to make by dextrosan is mixed mutually with the second kind of filler that is selected from the pure and mild mannitol of isomaltose.
In case preparation finishes, low heat value of the present invention, agent of low hygroscopicity bulking agent compositions just can be stored standby, also can be with effective quantity and conventional additive, for example pharmaceutical carrier or confectionery composition, be mixed with many kinds of edible compositions together, for example food, powder beverage, jelly, medicinal extract, pan work, meal sweetener, combination of oral medication and hygienic articles (for example toothpaste and chewing gum).
Low heat value of the present invention, the consumption of agent of low hygroscopicity bulking agent compositions in edible composition are effective quantity that can play gratifying filler effect in edible composition.The accurate consumption of bulking agent compositions depends on hobby, is subjected to the influence of factors such as the type of used carrier in the composition and other composition.Therefore, the consumption of bulking agent compositions can change so that make final products reach expected result, and this change is that those skilled in the art can accomplish, need not too much experiment.In general, low heat value, the content of agent of low hygroscopicity bulking agent compositions in edible composition are up to about 70%, preferred about 20% to 60%, more preferably about 35% to 55% of edible composition weight.
The present invention may extend into the method for preparing edible composition.In a kind of like this method, become phase-splitting to mix other of the low heat value of the present invention of effective quantity, agent of low hygroscopicity bulking agent compositions and pharmaceutical carrier or candy material and desired final edible composition, make composition.Usually the essence according to want composition adds other composition, and this is well known to those of ordinary skill in the art.Final edible composition is easy to known method preparation in food technology and the pharmaceutical technology.
An importance of the present invention comprises a kind of method that is mixed with the improved low heat value chewing gum compositions and this chewing gum compositions of preparation of bulking agent compositions of the present invention, comprises two kinds of prescriptions of chewing gum and bubble gum.In general, improved chewing gum compositions contains a kind of basic glue; Low heat value of the present invention, the agent of low hygroscopicity bulking agent compositions of effective quantity; A kind of strong sweetener; And various additives, for example flavouring agent.
Preferably, the content of basic glue is up to the about 55% of chewing gum compositions weight, preferably about 15%-40%, more preferably about 20% to 35% in the chewing gum compositions.Chewing gum compositions also can contain the strongly hydrophilic continuous gum base glue of high-load.Basic glue content is about 50% to 85% of chewing gum compositions weight in these chewing gums, and preferred about 50% to 75%, more preferably about 60% to 70%.
Here " low heat value composition " speech that is adopted refers to that the calorific value of composition is than conventional composition little 1/3rd or lower.Term " difficulty is chewed " or " as the rubber " are chewed when quality is meant the chew gum composition needs very big muscle chew strength, and perhaps chewing gum compositions has formed the blob of viscose with high resiliency and screen resilience, thereby is difficult to distortion.
Strongly hydrophilic base glue comprises polyvinyl acetate ester group glue, and it also can contain low-melting wax.This basic glue does not need the filler of high-load to come plasticising so that its softness when chewing.The consumption of these basic glue can be than the positive usual amounts height in the chewing gum compositions, replaces filler and/or fillibility sweetener, and making high basic glue, low filler, low-calorie chewing gum, this chewing gum does not have as the rubber or difficult chew characteristics of chewing.The hydrophily of these basic glue is more eager to excel in whatever one does than conventional basic glue, and by chew discharge flavouring agent and sweetener during its volume as if increase, keep chewing the quality softness simultaneously.Flavouring agent and sweetener normally are encapsulated in the basic glue.With the low heat value chewing gum compositions hygroscopicity less (water absorption is little) that this basic glue makes with high-load, compare more not variable oldly with the low heat value chewing gum compositions of routine, and robustness and quality are close.
The elastomer that uses in basic glue (rubber) alters a great deal with various factors, the denseness of for example desired basic glue type, desired chewing gum compositions and be used in other component in the composition etc. for making final chewing gum product.This elastomer can be any insoluble polymer known on the technology, comprises those basic xanthan polymers that are used for chewing gum and bubble gum.The illustrative example that is applicable to the polymer of basic glue comprises natural and synthetic elastomer.For example, the polymer that is suitable for use in the basic glue composition includes, but is not limited to natural materials (plant origin), for example tunny gum, natural rubber, hat glue, medlar glue, rosidinha, gelutong, purple perilla glue, soap glue, tuno glue, balata, gutta-percha, lechi capsi, fenugreek gum, gutta Kay etc., and their mixture.The example of synthetic elastomer includes, but is not limited to SB (SBR), polyisobutene, isobutylene-isoprene copolymer, polyethylene etc., and their mixture.
Great changes have taken place with various factors for elastomeric consumption in the base glue, and these factors comprise the denseness of the type of used basic glue, desired chewing gum compositions and for other component of using of the final chewing gum product of preparation etc. in composition.In general, elastomeric content is about 0.5% to 20%, preferred about 2.5 to 15% of basic glue weight in the basic glue.
Used polyvinyl acetate ester polymer is the polyvinyl acetate ester polymer of intermediate molecular weight in the base glue, and specifically, its mean molecule quantity is in about scope of 35,000 to 55,000.The viscosity of the polyvinyl acetate ester polymer of this intermediate molecular weight preferably about 35 seconds to about 55 seconds (ASTM standard D1200-82 is with ford cup viscosity meter method).The content of polyvinyl acetate ester polymer in basic glue of this intermediate molecular weight is about 10% to 25%, preferred about 12% to 27% of basic glue weight.
The polyvinyl acetate ester polymer of this intermediate molecular weight also can with low-molecular-weight polyvinyl acetate mixed with polymers.The mean molecule quantity of low-molecular-weight polyvinyl acetate ester polymer is in about 12,000 to about 16,000 scope.The viscosity of this low-molecular-weight polyvinyl acetate ester polymer preferably about 14 seconds to about 16 seconds (ASTM standard D1200-82 is with ford cup viscosity meter method).The content of low-molecular-weight polyvinyl acetate ester polymer in basic glue is up to about 17%, preferred about 12% to 17% of basic glue weight.
When low-molecular-weight polyvinyl acetate ester polymer mixed with intermediate molecular weight polyvinyl acetate polymer phase, the mol ratio of two kinds of polymer was 1: 0.5 to 1: 1.5.
Intermediate molecular weight polyvinyl acetate ester polymer also can mix with the high-molecular-weight poly vinyl acetate polymer.The mean molecule quantity of HMW polyvinyl acetate is in about 65,000 to about 95,000 scope.The content of high-molecular-weight poly vinyl acetate polymer in basic glue is up to about 5% of basic glue weight.
Acetylizad monoglyceride can be used as plasticizer and uses as the polyvinyl acetate ester polymer.Though the saponification number of acetylation monoglyceride is also non-key, saponification number preferred 278 to 292,316 to 331,370 to 380,430 to 470.A kind of saponification number of particularly preferred acetylation monoglyceride is about more than 400.The acetylation number of this class acetylation monoglyceride (acetylation percentage) is usually about more than 90, and hydroxyl value is lower than (revised edition of edible chemical code (FCC) III/P508 and AOCS American Oil Chemists'Society) about 10.
In basic glue of the present invention, adopt the acetylation monoglyceride to be better than adopting bitter polyvinyl acetate (PVA) plasticizer, particularly glycerol triacetate.The content of acetylation monoglyceride in basic glue is about 4.5% to 10%, preferred about 5% to 9% of basic glue weight.
Wax in the base glue softens the polymer elastomer mixture and improved the elasticity of basic glue.The fusing point of used wax should be lower than about 60 ℃, preferred about 45 ℃-55 ℃.A kind of preferred wax is low-melting paraffin.The content of wax in basic glue is about 6% to 10%, preferred about 7% to 9.5% of basic glue weight.
Except low melt wax, in basic glue, can use the higher wax of fusing point that is up to basic glue weight about 5%.This class high melting-point wax comprises beeswax, vegetable wax, candelila wax, Brazil wax, most of pertroleum waxes etc., and their mixture.
Except that said components, also comprise many traditional compositions in the basic glue, for example be selected from certain component of elastomer solvent, emulsifying agent, plasticizer, filler and their mixture.The content of these compositions in basic glue makes basic glue total amount reach 100%.
Base glue can contain elastomer solvent to promote the softening of elastomeric component.This class elastomer solvent can comprise those known on technology elastomer solvents, for example: and terpene resin, as the polymer of australene or nopinene; The methyl esters of rosin and modified rosin, glyceride and pentaerythritol ester; Natural gum, as hydrogenation, dimerization and rosin polymerization, and their mixture.The example that is applicable to elastomer solvent of the present invention comprises the pentaerythritol ester of partially hydrogenated wood rosin and rosin; The pentaerythritol ester of wood rosin and rosin; Wood rosin glyceride; The wood rosin of part dimerization and the glyceride of rosin; The wood rosin of polymerization and the glyceride of rosin; The glyceride of Starex; The glyceride of wood rosin and rosin and partially hydrogenated wood rosin and rosin; Partially hydrogenated wood rosin and abalyn; And their mixture.The consumption of elastomer solvent is about 2% to 15%, preferred about 7% to 11% of a basic glue weight in the base glue.
Can also contain emulsifying agent in the base glue, be dispersed into single stabilising system to promote immiscible component.Available emulsifying agent comprises glycerin monostearate, lecithin, fatty mono glyceride, diglyceride, propylene glycolmonostearate etc., and their mixture.A kind of preferred solvent is a glycerin monostearate.The consumption of emulsifying agent can be about 2% to 15%, preferred about 7% to 11% of a basic glue weight.
Can also contain plasticizer or softening agent in the base glue so that various desirable quality and denseness character to be provided.Because the molecular weight of these compositions is low, plasticizer and softening agent can see through the basic structure of basic glue, make it have plasticity and viscosity reduces.Available plasticizer and softening agent comprise lanolin, palmitic acid, oleic acid, stearic acid, odium stearate, potassium stearate, glyceryl triacetate, glycerine lecithin, glycerin monostearate, propylene glycolmonostearate, acetylation monoglyceride, glycerine etc., and their mixture.Wax, for example native paraffin and synthetic wax, hydrogenated vegetable oil, pertroleum wax (as polyurethane wax), Tissuemat E, paraffin, microwax, fatty wax, mono stearic acid dehydration sorbitol ester, tallow, propane diols and their mixture etc. also can be admixed in the basic glue.The consumption of plasticizer and softening agent generally is up to about 20%, preferred about 9% to 17% of basic glue weight in the base glue.
Preferred plasticizer is a hydrogenated vegetable oil, comprises soybean oil and cottonseed oil, and they can use or mix use separately.These plasticizer make basic glue have good quality and soft chew characteristics.The consumption of these plasticizer and softening agent generally is about 5% to 14%, preferred about 5% to 13.5% of a basic glue weight.
In another preferred embodiment, softening agent is an anhydrous glycerol, for example commercially available American Pharmacopeia (USP) level anhydrous glycerol, and glycerine is the paste liquid that has intense sweetness, its sugariness is about 60% of sucrose.Because the glycerine suction, importantly in the whole process of making chewing gum compositions, to keep anhydrous glycerol to be under the anhydrous condition, and the filler in the chewing gum compositions has resistance to water soak.
Can also comprise the inorganic assistant of effective quantity in the base glue, they play filler and thickener.Available inorganic assistant comprises calcium carbonate, magnesium carbonate, aluminium oxide, aluminium hydroxide, alumina silicate, talcum, tricalcium phosphate, Dicalcium Phosphate etc., and their mixture.These fillers or the auxiliary agent content in basic glue composition can be different.When using filler, its consumption is preferably about 15% to 40%, preferred about 20% to 30% of basic glue weight.
Various traditional composition that can optionally add effective quantity in basic glue is such as colouring agent, antioxidant, anticorrisive agent, flavouring agent etc.For example, can use titanium dioxide and be called F.D.﹠amp; Other dyestuff that is applicable to food, medicine and cosmetics of C dyestuff.Can also contain a kind of antioxidant, for example butylated hydroxytoluene (BHT), fourth hydroxyanisol (BHA), propyl gallate and their mixture.The conventional chewing gum additive of other that those of ordinary skill is understood in the chewing gum field also can be used in the basic glue.
The hybrid mode of each component and non-key can be mixed with standard technique and the device that those skilled in the art understood in the base glue.In a kind of typical method, with elastomer and elastomer solvent and/or plasticizer and/or emulsifier and stirred 1 to 30 minute.After mixing finishes, the polyvinyl acetate component is sneaked in the mixture.The polyvinyl acetate of intermediate molecular weight preferably add have or the low-molecular-weight polyvinyl acetate that do not have before sneak into, to prevent formation polyvinyl acetate cave in elastomer blends.Then all the other compositions (for example low melt wax) are added by the gross or gradually, simultaneously basic glue mixture was mixed 1 to 30 minute again.
In an embodiment, strongly hydrophilic base glue contains about elastomer of 0.5% to 20% that (a) content is basic glue weight; (b) molecular weight is about 35,000 to 55,000 intermediate molecular weight polyvinyl acetate ester polymer, and its content is about 10% to 25% of basic glue weight; (c) content is about 4.5% to 10% acetylation monoglyceride of basic glue weight; (d) fusing point is lower than about 60 ℃ wax, and its content is about 6% to 10% of basic glue weight; (e) be selected from a kind of material of elastomer solvent, emulsifying agent, plasticizer, filler and their mixture, its weight content in basic glue makes basic glue total amount reach 100%.
In the United States Patent (USP) of submitting on December 10th, 1,986 4,872,884 chewing gum compositions that uses high-load strongly hydrophilic base glue is had more detailed description, its disclosure is here quoted as a reference.
Other strongly hydrophilic base glue that is fit to be used for high-load chewing gum compositions also can be used for the present invention.In general, the consumption of these basic glue reaches as high as 99% of chewing gum compositions weight, and preferred about 40% to 85%, more preferably about 40% to 75%.Suitable strongly hydrophilic base glue is included in United States Patent (USP) 4,698, disclosed strongly hydrophilic base glue in 223, and the disclosure of this patent is here quoted as a reference.
The consumption of base glue in chewing gum compositions becomes with the type of used basic glue, desired denseness, the used factors such as other component of the final chewing gum product of manufacturing.In general, the content of strongly hydrophilic base glue in chewing gum compositions is about 50% to 85%, preferred about 50% to 75%, more preferably about 60% to 70% of chewing gum compositions weight.
In a preferred embodiment, the present invention relates to the lower chewing gum compositions of a kind of basic glue content.In general, the basic glue content in these chewing gum compositions is up to about 55%, preferred about 15% to 40%, more preferably about 20% to 35% of chewing gum compositions weight.In this embodiment, base glue contains a kind of elastomer and many traditional compositions, for example elastomer solvent, wax, emulsifying agent, plasticizer or softening agent, the inorganic assistant that can play filler and thickener effect, colouring agent, antioxidant, anticorrisive agent, flavouring agent etc., and their mixture.The illustrative example of these basic glue components is mentioned in front.
In case preparation finishes, basic glue can be prepared with the conventional additives of low heat value of the present invention, agent of low hygroscopicity bulking agent compositions and effective quantity, prepare multiple chewing gum compositions.Conventional additives can be selected from plasticizer, softening agent, emulsifying agent, wax, filler, inorganic assistant, flavouring agent, colouring agent, antioxidant, acidulant, thickener etc., and their mixture.The content of these compositions in chewing gum compositions makes the total amount of chewing gum compositions reach 100%.There are some may have more than one function in these additives.For example, in the sugar-free chewing gum composition, sweetener (for example D-sorbite or other sugar alcohol) also can play filler.
Above-mentioned be applicable to plasticizer, softening agent, inorganic assistant, wax and antioxidant in the basic glue also can be used in the chewing gum compositions.The example of operable other conventional additives comprises emulsifying agent, for example lecithin and glycerin monostearate; Thickener, for example methylcellulose, alginates, carrageenan, xanthans, gelatin, tragon, bassora gum and locust bean gum can use separately or mix use with other softening agent; Acidulant, for example malic acid, adipic acid, citric acid, tartaric acid, fumaric acid and their mixture; Filler, for example filler in the inorganic assistant category, discussed of front.
Operable flavouring agent comprises those flavouring agents that the technical staff understands, for example natural and artificial flavouring agent.Oil, oleo-resins and extract that these flavouring agents can be selected from synthetic essential oil and local flavor aromatic substance and/or obtain from plant, leaf, flower, fruit etc., and their mixture.The limiting examples of essential oil comprises spearmint oil, cinnamon oil, wintergreen (gaultherolin), peppermint oil, cloves oil, oreodaphene, fennel oil, eucalyptus oil, thyme linaloe oil, cedar leaves oil, nutmeg oil, allspice oil, sage oil, nutmeg, almond oil and cassia oil.Artificial, natural and synthetic fruit flavor agent also is available flavouring agent, for example vanilla and citrus oils, comprise lemon, tangerine, bitter orange and grape-fruit seed oil, and fruit essence, comprise apple, pears, peach, grape, strawberry, raspberry, cherry, Lee, pineapple, apricot etc.These flavouring agents can use with the liquid or solid form, can use or mix use separately.Flavouring agent commonly used comprises peppermint, for example peppermint, menthol, artificial vanilla, cinnamon derivative, and various fruit flavor agent, use or mixing use separately.
Other available flavouring agent comprises aldehydes and ester class, for example cinnamyl acetate, cinnamic acid, citral, diethyl acetal, dihydrocarvyl acetate, eugenyl formate, p-Tolyl methyl ether etc.In general, any flavouring agent or the food additives of mentioning in " chemical substance that is used for food processing " (NAS, Publication 1274) book 63-258 page or leaf all can use.
Other example of aldehydes flavouring agent includes, but is not limited to acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (Radix Glycyrrhizae, fennel), cinnamic acid (Chinese cassia tree), citral is α-citral (lemon, bitter orange), neral is a neral (lemon, bitter orange), capraldehyde (tangerine, lemon), Ethyl vanillin (vanilla, missible oil), methylene dioxo group benzaldehyde is a piperonal (vanilla, missible oil), vanillic aldehyde (vanilla, missible oil), jasminal (pungent fruit flavor), butyraldehyde (cream, milk is cruel), valeral (cream, cheese), citronellal (modification, a variety of), capraldehyde (citrus fruit), octanal (citrus fruit), aldehyde C-9 (citrus fruit), lauric aldehyde (citrus fruit), 2-ethyl butyraldehyde (berry), hexenoic aldehyde is a trans 2-hexenoic aldehyde (berry), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal is melonal (muskmelon), 2,6-dimethyl octanal (blue or green fruit), 2-laurylene aldehyde (citrus, mandarin orange), cherry, grape, Strawberry Shortcakes, their mixture etc.
Flavouring agent can use with liquid form and/or dry form.When a form is used afterwards, can adopt suitable dry means, for example with oily spray-drying.Also flavouring agent can be absorbed on the water-soluble substances, for example cellulose, starch, sugar, maltodextrin, gum arabic etc., or flavouring agent sealed.The actual techniques for preparing this dried forms is known, does not constitute a part of the present invention.
Flavouring agent of the present invention can use with the multiple different physical form of knowing on the technology, sends out/or lasting flavor perception so that gushing at first of local flavor to be provided.These physical form include, but is not limited to free form (for example spray-dired, powdery with granular) and encapsulated form, and their mixed form.
The delivery systme of sealing of flavouring agent or sweetener comprises that the hydrophobic matrix of fat or wax is round sweetener or flavouring agent core.Fat can be selected from any conventional substances, for example aliphatic acid, glyceride or polyglycerol ester, sorbitol ester and their mixture.The example of aliphatic acid comprises hydrogenation and partially hydrogenated vegetable oil, for example palm oil, palm-kernel oil, peanut oil, rapeseed oil, rice chaff oil, soybean oil, cottonseed oil, sunflower oil, safflower oil and their mixture.Operable glyceride comprises monoglyceride, diglyceride and triglycerides.
The wax that is suitable for can be selected from native paraffin, synthetic wax and their mixture.Non-limiting instance comprises paraffin, vaseline, polyethylene glycol, microwax, beeswax, Brazil wax, candelila wax, lanolin, bayberry wax, cane suger, spermaceti, rice chaff wax and their mixture.
Fat and wax can use or mix use respectively, and its consumption does not wait from accounting for about 10% to 70% of encapsulation system weight, and preferred about 40% to 58%.When mixing use, preferably about 70: 1 to 85: 15 of the ratio of fat and wax.
At United States Patent (USP) 4,597, disclose in 970 and 4,722,845 and typically sealed flavouring agent or sweetener delivery system, the disclosure of this patent is here quoted as a reference.
Here, the consumption of flavouring agent generally depends on hobby, is subjected to the influence of various factors, the type of for example final chewing gum compositions, different flavouring agents, used basic glue and desirable flavor intensity etc.Therefore, the consumption of flavouring agent can change so that reach desired result in final products, and this change is that those skilled in the art can accomplish, need not to do too much experiment.The content of flavouring agent in chewing gum compositions is generally about 0.02% to 5%, preferred about 0.1% to 2%, more preferably about 0.8% to 1.8% of chewing gum compositions weight.
The colouring agent that can be used among the present invention uses with the consumption that can produce the color that required.These colouring agents comprise pigment, and their addition content reaches as high as about 6% of chewing gum compositions weight.A kind of addition of preferred pigmentary titanium dioxide reaches as high as the about 2% of chewing gum compositions weight, preferably is less than about 1%.Colouring agent also can comprise natural edible dyestuff and the pigment that is applicable to food, medicine and cosmetics.These colouring agents are called F.D.﹠amp; C dyestuff and lake.The material that can use in such use is preferably water miscible.Nonrestrictive illustrative example comprises and is called FD﹠amp; The bipseudoindoxyl dye of C2 indigo plant, it is 5, the disodium salt of 5-indigo disulfonic acid.Similarly, be called FD﹠amp; C1 number green dyestuff contains a kind of triphenylmenthane type dye, and it is that the 4-[4-(N-ethyl is to sulfonium benzyl amino) diphenyl methylene]-[1-(N-ethyl-N-is to the sulfonium benzyl)-δ-2, single sodium salt of 5-cyclohexadiene imines.Roll up the 857-884 page or leaf relevant for all FD﹠amp in " Kirk-Othmer chemical encyclopedia " third edition the 5th; The all-side introduction of C colouring agent and corresponding chemical structure thereof, this partial content is here quoted as a reference.
The suitable oil ﹠ fat that can be used in the chewing gum compositions comprises partially hydrogenated vegetable oil or animal tallow, for example coconut oil, palm-kernel oil, tallow, lard etc.The consumption of these compositions generally reaches as high as the about 7% of chewing gum compositions weight, preferably is not more than about 3.5%.
According to the present invention, low heat value of the present invention, the agent of low hygroscopicity bulking agent compositions of effective quantity can be mixed in the chewing gum compositions.The accurate consumption of bulking agent compositions depends on hobby usually, is subjected to the influence of the particular type of prepared chewing gum compositions.Therefore, the consumption of bulking agent compositions can change so that reach desired result in final products, and this change is that those skilled in the art can accomplish, need not to do too much experiment.In general, low heat value, the content of agent of low hygroscopicity bulking agent compositions in chewing gum compositions are up to about 70%, preferred about 20% to 60%, more preferably about 35% to 55% of chewing gum compositions weight usually.
The invention still further relates to a kind of method for preparing improved chewing gum compositions, comprise two kinds of prescriptions of chewing gum and bubble gum.This chewing gum compositions can prepare with standard technique well known by persons skilled in the art and equipment.The equipment that can be used among the present invention is included in known mixing and firing equipment in the chewing gum manufacturing process, and therefore the selection of concrete device is apparent to a skilled reader.
In a kind of like this method, other composition of basic glue and low heat value, agent of low hygroscopicity bulking agent compositions and desired final chewing gum compositions is mixed, make chewing gum compositions.Other composition is added in the composition according to the essence of want composition usually, and this is well known to those of ordinary skill in the art.Final chewing gum compositions is easy to known method preparation in food technology and the chewing gum technology.
For example, basic glue is heated to certain height must be enough to make basic gum softening, but the temperature that has no adverse effect for the physics and the chemical constitution of basic glue.The optimum temperature that is adopted may become with the composition of used basic glue, and is definite but this temperature is easy to by those skilled in the art, need not too much experiment.
Base glue is enough to make the general time of basic glue fusing in about 60 ℃ to 120 ℃ heating with conventional method.For example, can basic glue be heated about 30 minutes under these conditions, immediately sneak into all the other compositions of chewing gum compositions gradually, for example filler, strong sweetener, plasticizer, softening agent and/or filler, colouring agent and flavouring agent, so that mixture plasticizing, and hardness, viscoplasticity and the formability of regulating basic glue.Continue to mix, up to the homogeneous mixture that forms chewing gum compositions.Then the chewing gum compositions mixture is made desirable chewing gum shape.
Another importance of the present invention comprises a kind of confectionery composition that is mixed with low heat value of the present invention, agent of low hygroscopicity bulking agent compositions, and the method for preparing this confectionery composition.The preparation of confectionery formulations is long ago just known, changes very little for many years.Low heat value of the present invention, agent of low hygroscopicity bulking agent compositions can be admixed in the candy by the present composition is blended in the conventional candy.
Soft sweets can and be prepared with conventional method processing.The preparation of soft sweets (for example nougat) relates to conventional method, for example two solvents is mixed mutually, and these two components are: (1) a kind of higher boiling syrup, for example corn syrup etc.; (2) the lighter Fu Labei of a kind of quality is made by ovalbumin, gelatin, vegetable protein (for example soy-derived compound), no sugar-milk derived compounds (for example milk proem) and their mixture usually.Fu Labei is lighter usually, and for example its density can be about 0.5 to 0.7 gram/cubic centimetre.
The higher boiling syrup of soft sweets or " Bao Bu (bob) syrup " are more sticking, and density is bigger than Fu Labei component, usually contains a large amount of carbohydrate fillers, for example dextrosan.Usually, when preparing final nougat composition, " Bao Bu (bob) syrup " under agitation is added to the basic mixture that forms nougat among the Fu Labei.Still under agitation add other composition subsequently, for example flavouring agent, other carbohydrate filler, colouring agent, anticorrisive agent, medicine and their mixture etc.Can be about the generality discussion of the composition of nougat and preparation in second edition (the AVI publishing company of " chocolate, cocoa and candy: science and technology " book of B.W.Minifie, Westport, Conn, 1980) the 424-425 page or leaf finds, and this partial content is here quoted as a reference.
The step of preparation soft sweets relates to known steps.In general, preparation Fu Labei component under agitation slowly adds the syrup component then earlier, and temperature is at least about 65 ℃, preferably at least about 100 ℃.The mixture of each component is continued to mix the uniform mixture of formation, mixture is cooled at this moment can add flavouring agent below 80 ℃ then.Mixture is mixed a period of time again, make suitable candy shape up to taking out.
According to the present invention, low heat value of the present invention, the agent of low hygroscopicity filler mixture of effective quantity can be mixed in the candy.The definite consumption of bulking agent compositions can change so that reach desired result in final products, and this change is that those skilled in the art can accomplish, need not to do too much experiment.The definite consumption of bulking agent compositions depends on hobby usually, is subjected to the influence of the particular type of prepared candy.Therefore, the consumption of bulking agent compositions can change so that reach desired result in final products, and this change is that those skilled in the art can accomplish, need not too much experiment.In general, low heat value, the consumption of agent of low hygroscopicity bulking agent compositions in candy are up to about 100%, preferred about 50% to 98%, more preferably about 60% to 85% of candy weight usually.
The present invention expands to the method for making improved candy.Low heat value, agent of low hygroscopicity filled compositions can be admixed in others with standard technique well known by persons skilled in the art and equipment and all belong in the conventional confectionery composition, the equipment that can be used among the present invention comprises mixing and the firing equipment of knowing in the confectioner skill, therefore, the selection of concrete equipment is apparent to a skilled reader.
In a kind of like this method, other composition of low heat value of the present invention, agent of low hygroscopicity bulking agent compositions and desired final composition is mixed together in the confectionery composition, make composition.Other composition normally joins in the composition according to the essence of want composition, and this is that those of ordinary skill in the art is known.Final confectionery composition is easy to known method preparation in food technology and the pharmaceutical technology.Confectionary mixt can be made desired candy shape subsequently.
This low heat value, agent of low hygroscopicity bulking agent compositions can be prepared with the conventional ingredient that various quality can be provided, to be fit to specific application.These compositions can be taked forms such as candy, sugar-tablet, taffy, nougat, chewing gum, chewing gum, can contain sugar or sugar-free.Available composition can be selected from a very big class material.These materials include, but is not limited to: diluent, adhesive and binding agent, lubricant, disintegrant, other filler, wetting agent, buffer and adsorbent.The preparation method of this class candy and chewing gum product is known.
Once various publications had been mentioned in this application.The disclosure of these publications is quoted as a reference in this application, so that the state of the art more fully is described.
Following examples are further made an explanation to the present invention, and these embodiment are not to be restriction to claims effective range.Except as otherwise noted, all umbers in embodiment and whole specification and claims and percentage composition are all by the weight of final composition.
Embodiment 1-3
These embodiment have illustrated the chewing gum compositions of the mixture of the dextrosan that contains varying number and D-sorbite as filler, the water absorption of representing with filler weight in 5 time-of-weeks.
Dextrosan is added in the conventional chewing gum based on D-sorbite by varying number.In embodiment 1, filler contains 25% dextrosan and 75% D-sorbite.In embodiment 2, filler contains 50% dextrosan and 50% D-sorbite.In embodiment 3, filler contains 75% dextrosan and 25% D-sorbite.The total amount of filler constitutes 55% of chewing gum compositions weight.
The water absorption of the chewing gum of embodiment 1-3 is that the relative humidity (RH) at 27 ℃ (80) and 80% is measured down in 5 time-of-weeks.Fig. 1 has drawn suction percentage with storing the measurement result that all numbers change.
Fig. 1 shows that after 5 weeks, the chewing gum of embodiment 1-3 has absorbed large quantity of moisture.The chewing gum of embodiment 2-3 contains 50% and 75% dextrosan respectively, compares with embodiment 1 chewing gum that contains 25% dextrosan, and they are initial moisture more, and absorbs more moisture when storing.
Embodiment 4-9
These embodiment have illustrated the mixture that contains 70% dextrosan and the 30% the second filler chewing gum compositions as filler, the water absorption of representing with filler weight in 5 time-of-weeks.Filler in embodiment 4 chewing gums is 70% dextrosan and 30% D-sorbite.Filler in embodiment 5 chewing gums is 70% dextrosan and 30%Palatinit.Filler in embodiment 6 chewing gums is 70% dextrosan and 30% maltitol.Filler in embodiment 7 chewing gums is 70% dextrosan and 30% mannitol.Filler in embodiment 8 chewing gums is 70% dextrosan and 30% fructose.Filler in embodiment 9 chewing gums is 70% dextrosan and 30% xylitol.The total amount of filler constitutes 55% of chewing gum compositions weight.
In the time in 5 weeks, under the relative humidity of 27 ℃ (80) and 80%, measure the water absorption of embodiment 4-9 chewing gum compositions.Fig. 2 has drawn suction percentage with storing the measurement result that all numbers change.
Fig. 2 shows, after 5 weeks, embodiment 5(70% dextrosan and 30%Palatinit), embodiment 6(70% dextrosan and 30% maltitol) and embodiment 7(70% dextrosan and 30% mannitol) the moisture that absorbs of chewing gum than embodiment 4(70% dextrosan and 30% D-sorbite), embodiment 8(70% dextrosan and 30% fructose) and embodiment 9(70% dextrosan and 30% xylitol) chewing gum lack.Because water absorption is little, the chewing gum of embodiment 5-7 does not resemble and is clamminess the chewing gum of embodiment 4,8 and 9.
Embodiment 10-13
These embodiment have illustrated the chewing gum compositions of the mixture of the dextrosan that contains varying number and Palatinit as filler, the water absorption of representing with filler weight in 5 time-of-weeks.
Filler in embodiment 10 chewing gums is 90% dextrosan and 10%Palatinit.Filler in embodiment 11 chewing gums is 80% dextrosan and 20%Palatinit.Filler in embodiment 12 chewing gums is 50% dextrosan and 50%Palatinit.Filler in embodiment 13 chewing gums is 25% dextrosan and 75%Palatinit.The total amount of filler constitutes 55% of chewing gum compositions weight.
In the time in 5 weeks, under the relative humidity of 27 ℃ (80) and 80%, measured the water absorption of embodiment 10-13 chewing gum.Fig. 3 has drawn suction percentage with storing the measurement result that all numbers change.
Fig. 3 shows that the water absorption of embodiment 10-13 chewing gum reduces with the increase of Palatinit filler amounts of components in the dextrosan bulking agent compositions.
Embodiment 14-16
These embodiment have illustrated the chewing gum compositions of the mixture of the dextrosan that contains varying number and maltitol as filler, the water absorption of representing with filler weight in 4 time-of-weeks.
Filler in embodiment 14 chewing gums is 75% dextrosan and 25% maltitol.Filler in embodiment 15 chewing gums is 50% dextrosan and 50% maltitol.Filler in embodiment 16 chewing gums is 25% dextrosan and 75% maltitol.The total amount of filler constitutes 55% of chewing gum compositions weight.
In 5 time-of-weeks, under the relative humidity of 27 ℃ (80) and 80%, measured the water absorption of embodiment 14-16 chewing gum.Fig. 4 measurement result that suction percentage changed with storage cycle of having drawn.
Fig. 4 shows that the water absorption of embodiment 14-16 chewing gum reduces with the increase of maltitol filler constituent content in the dextrosan bulking agent compositions.
Embodiment 17-23
What these embodiment had illustrated various chewing gum compositions chews quality and mouthfeel over time, and the filler that contains in the composition is second kind of mixture that filler constitutes by the dextrosan that accounts for filler weight 70% and 30%.
Filler in embodiment 17 chewing gums is D-sorbite (contrast).Filler in embodiment 18 chewing gums is 70% dextrosan and 30%Palatinit.Filler in embodiment 19 chewing gums is 70% dextrosan and 30% maltitol.Filler in embodiment 20 chewing gums is 70% dextrosan and 30% sucrose.Filler in embodiment 21 chewing gums is 70% dextrosan and 30% D-sorbite.Filler in embodiment 22 chewing gums is 70% dextrosan and 30% mannitol.Embodiment 23 is 70% dextrosan and 30% fructose.The total amount of filler constitutes 55% of chewing gum compositions weight.
The flavor group of commenting of the organoleptic attribute of estimating chewing gum compositions and quality marked by the 0-100 scoring method with the relative robustness of 6 timesharing chewing to embodiment 17-23 in 30 seconds, 2 minutes, 0 is soft, 100 is hard, by random order sampling, appraisal result is concentrated also average.Comment the evaluation result of flavor group to be shown in Fig. 5.
Fig. 5 shows that embodiment 18 chewing gums that contain 70% dextrosan and 30%Palatinit all have the firmest chewiness during starting stage and whole chewing.Embodiment 17, the 19-21 and 23 chewing gums that contain D-sorbite, maltitol, sucrose, D-sorbite and fructose respectively all show adhesivity and the quality that is clamminess.Embodiment 22 chewing gums that contain mannitol do not resemble embodiment 17,19-21 and 23 chewing gums soft, but do not resemble embodiment 18 chewing gums hard yet.
Water absorption is measured and the robustness evaluation results shows, contains the chewing gum compositions of the filler of being made up of dextrosan and Palatinit, and its hygroscopicity significantly reduces and robustness is improved, and has formed the chewing gum compositions with improved organoleptic attribute.
Below the invention has been described, obviously, can change the present invention in a lot of modes.These changes do not think that all these changes all will be included within the scope of following claims to the departing from of main idea of the present invention and scope.

Claims (6)

1, a kind of method for preparing low heat value, agent of low hygroscopicity bulking agent compositions, this method comprise mixes dextrosan mutually with the second kind of filler that is selected from the pure and mild mannitol of isomaltose.
2, according to the process of claim 1 wherein that second kind of filler is hydroxyl isomaltulose.
3, a kind of method for preparing edible composition, this method comprises mixes the low heat value of effective quantity, agent of low hygroscopicity bulking agent compositions mutually with a kind of pharmaceutical carrier, and wherein bulking agent compositions contains dextrosan and the second kind of filler that is selected from the pure and mild mannitol of isomaltose.
4, according to the method for claim 3, wherein second kind of filler is hydroxyl isomaltulose.
5, a kind of method for preparing chewing gum compositions, this method comprises:
(A) prepare following composition:
(a) a kind of basic glue;
(b) a kind of low heat value of effective quantity, agent of low hygroscopicity bulking agent compositions wherein contain dextrosan and the second kind of filler that is selected from the pure and mild mannitol of isomaltose;
(c) a kind of strong sweetener;
(d) a kind of flavouring agent;
(B) with basic glue fusing;
(C) bulking agent compositions, strong sweetener, flavouring agent are mixed mutually with the basic glue of fusing;
(D) mixture of step (C) is made suitable chewing gum shape.
6, according to the method for claim 5, wherein second kind of filler is hydroxyl isomaltulose.
CN91105262A 1990-08-03 1991-08-02 Low heat value agent of low hygroscopicity bulking agent compositions and preparation method thereof Pending CN1058515A (en)

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CN108347961A (en) * 2015-11-30 2018-07-31 雀巢产品技术援助有限公司 Sugar substitute in bulk
CN108347962A (en) * 2015-11-30 2018-07-31 雀巢产品技术援助有限公司 For reducing amorphous porous particle sugared in food
US11213043B2 (en) 2015-11-30 2022-01-04 Societe Des Produits Nestle S.A. Amorphous porous particles for reducing sugar in food
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CN108347961B (en) * 2015-11-30 2022-08-02 雀巢产品有限公司 Bulk sugar substitute
US11730175B2 (en) 2015-11-30 2023-08-22 Societe Des Produits Nestle S.A. Bulk sugar replacer

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PT98555B (en) 1999-01-29
WO1992002149A1 (en) 1992-02-20
PT98555A (en) 1992-07-31
ZA916113B (en) 1992-05-27

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