CN1063798A - Seal common dry Sucralose to be applied to the method for chewing gum with polyvinyl acetate base ester - Google Patents
Seal common dry Sucralose to be applied to the method for chewing gum with polyvinyl acetate base ester Download PDFInfo
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- CN1063798A CN1063798A CN 91100766 CN91100766A CN1063798A CN 1063798 A CN1063798 A CN 1063798A CN 91100766 CN91100766 CN 91100766 CN 91100766 A CN91100766 A CN 91100766A CN 1063798 A CN1063798 A CN 1063798A
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- Prior art keywords
- sucralose
- chewing gum
- composition
- pvac
- blending
- Prior art date
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- Pending
Links
- 239000004376 Sucralose Substances 0.000 title claims abstract description 98
- 235000019408 sucralose Nutrition 0.000 title claims abstract description 98
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 title claims abstract description 98
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 83
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 83
- 229920002689 polyvinyl acetate Polymers 0.000 title claims abstract description 40
- 150000002148 esters Chemical class 0.000 title claims abstract description 9
- 239000011118 polyvinyl acetate Substances 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title claims description 56
- 239000000203 mixture Substances 0.000 claims abstract description 74
- 239000000463 material Substances 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 206010046996 Varicose vein Diseases 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 30
- 238000004513 sizing Methods 0.000 claims description 15
- 238000001694 spray drying Methods 0.000 claims description 7
- 229920001169 thermoplastic Polymers 0.000 claims description 5
- 239000004416 thermosoftening plastic Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- 238000005227 gel permeation chromatography Methods 0.000 claims description 3
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 239000001863 hydroxypropyl cellulose Substances 0.000 claims description 2
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 2
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims 1
- 238000005469 granulation Methods 0.000 claims 1
- 230000003179 granulation Effects 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000003292 glue Substances 0.000 abstract description 5
- 235000003599 food sweetener Nutrition 0.000 description 19
- 239000003765 sweetening agent Substances 0.000 description 19
- 108010011485 Aspartame Proteins 0.000 description 10
- 239000000605 aspartame Substances 0.000 description 10
- 235000010357 aspartame Nutrition 0.000 description 10
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 10
- 229960003438 aspartame Drugs 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 239000004902 Softening Agent Substances 0.000 description 8
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 8
- 235000019605 sweet taste sensations Nutrition 0.000 description 8
- 230000001055 chewing effect Effects 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 239000008123 high-intensity sweetener Substances 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000011159 matrix material Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000002425 crystallisation Methods 0.000 description 4
- 230000008025 crystallization Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000001993 wax Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- -1 asccharin Chemical compound 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000005538 encapsulation Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000005550 wet granulation Methods 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000008122 artificial sweetener Substances 0.000 description 2
- 235000021311 artificial sweeteners Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 238000013270 controlled release Methods 0.000 description 2
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229920001971 elastomer Polymers 0.000 description 2
- 239000000806 elastomer Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229960002737 fructose Drugs 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000012188 paraffin wax Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 235000019499 Citrus oil Nutrition 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 235000019739 Dicalciumphosphate Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 240000001238 Gaultheria procumbens Species 0.000 description 1
- 235000007297 Gaultheria procumbens Nutrition 0.000 description 1
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 1
- VHOQXEIFYTTXJU-UHFFFAOYSA-N Isobutylene-isoprene copolymer Chemical compound CC(C)=C.CC(=C)C=C VHOQXEIFYTTXJU-UHFFFAOYSA-N 0.000 description 1
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 244000024873 Mentha crispa Species 0.000 description 1
- 235000014749 Mentha crispa Nutrition 0.000 description 1
- 229920002367 Polyisobutene Polymers 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000010634 bubble gum Nutrition 0.000 description 1
- MTAZNLWOLGHBHU-UHFFFAOYSA-N butadiene-styrene rubber Chemical compound C=CC=C.C=CC1=CC=CC=C1 MTAZNLWOLGHBHU-UHFFFAOYSA-N 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 1
- 229940038472 dicalcium phosphate Drugs 0.000 description 1
- 229910000390 dicalcium phosphate Inorganic materials 0.000 description 1
- FPAFDBFIGPHWGO-UHFFFAOYSA-N dioxosilane;oxomagnesium;hydrate Chemical compound O.[Mg]=O.[Mg]=O.[Mg]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O FPAFDBFIGPHWGO-UHFFFAOYSA-N 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000010643 fennel seed oil Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000001087 glyceryl triacetate Substances 0.000 description 1
- 235000013773 glyceryl triacetate Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 208000006278 hypochromic anemia Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 239000001683 mentha spicata herb oil Substances 0.000 description 1
- 235000002648 merrit Nutrition 0.000 description 1
- 244000087976 merrit Species 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 1
- 239000004200 microcrystalline wax Substances 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000002374 sebum Anatomy 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 229960002622 triacetin Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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- Confectionery (AREA)
Abstract
A kind of chewing gum component that contains sucralose, be by the sucralose of the PVAc (polyvinyl acetate base ester) of the thermal softening of about 50-97% (weight) and the common drying of about 3-50% (weight) altogether drying form.Then with this mixture cooling.This composition, chewing-gum glue material, varicosity material and spices that contains sucralose is mixed, make chewing gum compositions.
Description
The present invention relates to the manufacturing of chewing gum, more specifically say it is in chewing gum, to use the common dry sucralose(Sucralose of sealing with polyvinyl acetate base ester).
Chewing gum comprises multiple composition, comprising sweetener.The sweetener that is applicable to chewing gum has natural and artificial two classes.Recently, it should be noted that research uses high-intensity sweeteners in chewing gum.
High-intensity sweeteners and natural goods such as sucrose are compared with glucose will sweeter hundreds of times.The high-intensity sweeteners of being noted in recent years has aspartame, acesulfame K, cyclamates, saccharin(asccharin), sucralose.Sucralose is a kind of novel high-intensity sweeteners, and it is a kind of sucrose derivative of three chloros, than the sweeter about 400-800 of sucrose doubly.It is reported that sucralose is more cheap than aspartame, sugariness is at least 3 times of the latter.Compare with other high-intensity sweeteners, the sweet taste of sucralose is more like sucrose.The chemical name of known sucralose is 4,1 ', 6 '-three chloro-4,1 ', 6 '-three deoxidations-galactolipin sucrose, or claim 1,6 '-two chloro-1, the 6-dideoxy-(β)-D-fructofuranose base-4-chloro-4-deoxidation-(α)-the D-galactopyranoside.U.S. food and medicine administrative bureau (FDA) are existing just to be considered sucralose is used as food additives.The manufacturer of sucralose is the Tate ﹠amp of Britain; Lyle, Inc..In the U.S., sucralose is by Mc Neil Specialty Products Co.(Skillman, New Jersey) sell.This thing comprises Orally administered composition as the sweet substance purposes, is indicated in US4343934 and 4389394, as the reference of this paper.Sucralose is used as artificial sweetener also sees GB2065646,2065648,2153651.
In chewing gum, use existing other documents of sucralose to disclose.
US4495170 has disclosed the sweet agent mixture that is applied to food, beverage and medicine, but does not specifically note chewing gum.Described mixture comprises sucralose and aspartame, asccharin, acesulfame K.US4389394 has disclosed and has used artificial sweetener with preventing decayed tooth in chewing gum.The chloro sucrose derivative is indicated in US4435440,4549013,4612373.
GB2154850 has disclosed with sucralose and cyclamate(and other) increase sweet for beverage.
GB2185674 has disclosed thaumatin and sucralose(and other) composition to promote the domestic animal growth.
US4820528 has disclosed the sucralose and the acid asccharin of common drying, to postpone the release of sweet taste.
Chewing gum has a limitation, the very fast disappearance of sweet taste and fragrance when chewing exactly.Therefore, the chewing gum people in the industry constantly how testing time expand, makes the consumer can enjoy fragrance and sweet taste better.
Some Patent publish how will carry out physical modification to be controlled at the rate of release in the chewing gum such as the aspartame sweetener.For example:
US4597970(Sharma etc.) method of the sweetener of reuniting is produced in proposition, and sweetener wherein is to be dispersed in the hydrophobic matrix, and this matrix mainly is made up of by 25-100 ℃ aliphatic acid or wax lecithin, glyceride, fusing point.This method adopts the step of spraying-congeal, and makes the matrix that contains sweetener form droplet, adopts fluidized bed process coating secondary coating on the agglomerated particle then.
People's such as Merrit US4515769 and 4386106 proposes to be ready for use on two-step method making the delay release spices of chewing gum.This method is to prepare spices with hydrophilic matrix in emulsion.This emulsion is dry and grind, then particle is coated with waterproof material.
The method that active component is sealed in people's such as Sair US4230687 proposition discharges these compositions gradually in products such as chewing gum.This method is these compositions to be joined sticking paste seal in the material.Adopt high shear mixing, this composition is evenly disperseed in matrix, dry then and grind.
The method that people's such as Bahoshy US4139639 proposition " is fixed aspartame "; be the solution " dry altogether " (adopting the coating of spray-drying or fluid bed) that will contain aspartame and encapsulation agent (as Arabic gum), make and aspartame is protected in glue at lay up period.
People's such as Cea US4384004 proposes to seal with the various different solutions of encapsulation agent the method for aspartame, can adopt various wrapper technologies such as spray-drying to promote the bin stability of aspartame.
People's such as Stroz US4634593 proposes to produce the method for the controlled release sweetener that is used for candy such as chewing gum.This method is to use insoluble fat and sweetener ground and mixed.
PCT WO 90/07859 has disclosed serial of methods, comprises wrapper technology, makes sucralose postpone to discharge in chewing gum.In the example 18 of the document, sucralose is mixed with polyvinyl acetate base ester, and join compound in other chewing-gum glue material compositions and add in the chewing gum finished product.
Be known that by means of using high-load high-intensity sweeteners such as aspartame can make sweet taste and fragrance time expand of chewing gum.But, the release characteristics that the character of these sweeteners time expands is subject to chewing gum when being chewed.One of purpose of the present invention just provides the chewing gum that tool improves sugariness and fragrance time expand.
With the sucralose modification and join after the chewing gum, can obtain the chewing gum of controlled release sweetener by the present invention.Can use the sweetener of high-load more and do not cause initial sugariness to feel too strong, but make the release time expand of sweetener, make it more to get consumer reception.
The present invention includes the chewing gum component and the method for making thereof that contain sucralose.This method comprises about 50-97%(weight) thermoplastic polyvinyl acetate base ester (PVAc) and about 3-50%(weight) the sucralose of common drying evenly mix.With this uniform homogeneous blend cooling, stay the blending composition that contains sucralose then.
The present invention also comprises chewing gum compositions and the method for making thereof that contains the composition that comprises sucralose.This chewing gum method for making comprises by above-mentioned this composition that comprises sucralose that provides, and then it is mixed with chewing-gum glue material, varicosity material and spices, makes chewing gum compositions.
Have found that the composition of using the sucralose of containing of the present invention joins after the chewing gum, this sucralose outwards discharges very slow from sizing material.Therefore the present invention simply effectively postpones method for releasing for sucralose provides.
" chewing gum " speech comprises chewing gum, bubble gum and similar products herein, and under unspecified situation, all percent contents are weight basis.
The first step that the present invention's preparation contains the sucralose composition is that sucralose and a kind of drier are altogether carried out common drying." altogether dry " is a generic noun, is meant a kind of active component and a kind of carrier or drier dissolving or be suspended in a kind of liquid-carrier altogether, the latter is evaporated after, generate a kind of intimately mixed dried composition.Carry out dry altogether detailed process and comprise known spray-drying, freeze-drying and wet granulation.US-A-06/921753 and 06/921754 and US4863745 in the wet granulation process has been described, the latter and as the reference of this paper.
Can adopt any drying means altogether, serve as preferred with spray-drying and wet granulation.If adopt some common drier, also available desivac.
Most preferred drier altogether is a maltodextrin.Other preferably are total to drier hydroxypropyl methylcellulose, Arabic gum, hydroxypropyl cellulose.Sucralose is about 20 to 80% scopes to the suitable ratio of drier altogether in desciccate altogether, is preferably approximately 35 to 65%, most preferably is about 50%.
Next procedure is that the sucralose that PVAc is dry together evenly mixes.The used PVAc of the present invention should be a kind of food grade polymer.Its molecular weight is very unimportant for the present invention, but believes that some molecular weight may be easy to make this blending composition, and other may more can prolong sucralose release time.Specifically, low-molecular-weight PVAc is easy to mix, and also is easy to cleaning equipment, but has some evidences to show that higher molecular weight can make release slower.
The molecular weight that is applicable to PVAc of the present invention is about 7000-100000(MWU), be preferably about 10000-50000, most preferably be about 15000-32000.(aforementioned values for molecular weight is by gel permeation chromatography institute lining average molecular weight, and surveying method institute value with other can be significantly different).
Sucralose content can great changes have taken place to be used for PVAc blend common dry.Its upper limit is exactly to be lower than the sucralose content that after drying PVAc no longer can form film.Usable range is about 3-50% in the final blend, is preferably about 15-35%, most preferably is about 20-30%.Concrete consumption depends on to plan to use how many these compositions in the chewing gum finished product.
Prepare sucralose blend of the present invention several different methods is arranged.Can use reference US-A-07/418662 and the 07/340384 described fibre spinning method of this paper.The blending of PVAc and sucralose can mix in the glue machine at conventional sigma scraper plate to be carried out.Also can use the mixer of any other type that is suitable for this task.Usually need heating with softening PVAc, make to be beneficial to mixing.Preferred temperature is 100-212 °F during mixing.
In mixed process, PVAc can soften earlier before the dry sucralose mixing together.Another way can be mixed the dry together sucralose of PVAc after together and be heated.After the mixed process, the blending composition should cool off.After drying, preferably this material is adjusted its granularity, normally through grinding and (or) screening and obtain desired granularity.Its granularity should reach and make it for a short time to be difficult for being perceived in the finished product chewing gum.The advantage that the meticulous possible loss again of granularity discharges at a slow speed, but this problem is also not serious in practice.Preferred granularity is less than about 420 microns.Usually adopt about 80-400 micron.
This is sealed composition use amount in chewing gum and depends on sucralose content in this encapsulation object.Generally, its use amount is to contain desirable active sucralose amount in the chewing gum through calculating, making.Therefore, this use amount of sealing composition is about 0.02-20%.Because the rate of release of this blending composition is slower, actual preferable amount can be higher than the theoretical permission amount of calculating.Depend on other sweeteners that exist in desired sweetness level and the chewing gum, active sucralose content can be in about 0.01-0.50% scope or more.
Generally, chewing gum compositions generally comprises a water-soluble main part, and a water-insoluble is chewed the sizing material part, and generally is water-insoluble spices.Chewing in a period of time, water-soluble portion and a part of spices leave.Chew in the process whole, sizing material is partly stayed in the mouth.
Insoluble sizing material generally contains elastomer, resin, fat and oil, wax, softening agent and inorganic fillings.Elastomer can comprise polyisobutene, isobutylene-isoprene copolymer and butadiene-styrene rubber, and Heveatex such as tunny gum.Resin comprises polyvinyl acetate base ester (PVAc) and terpene resin.In sizing material, also fat and oil be can contain, sebum, hydrogenation and partially hydrogenated vegetable oil, cocoa butter comprised.The general wax that uses comprises paraffin, microwax and native paraffin such as beeswax and Ka Naba wax.By preferred version of the present invention, this insoluble sizing material accounts for about 5-80% of chewing gum weight, is preferably 10-50%, most preferably is about 20-35%.
Generally also contain inserts in the sizing material.They can be calcium carbonate, magnesium carbonate, talcum powder, Dicalcium Phosphate or the like.Inserts can account for about 5-60% of sizing material, is preferably about 5-50%.
Generally also contain softening agent in the sizing material, comprise glycerin monostearate and glyceryl triacetate.Also can contain the composition that adds of choosing such as antioxidant, colorant, emulsifying agent in addition.The present invention can adopt any industrial available sizing material.
The water-soluble portion of chewing gum also can contain softening agent, sweetener, spices and their composition.The purpose that adds softening agent in the chewing gum is to make the chewiness of sizing material and mouthfeel reach the optimum degree.Softening agent also is called plasticizer, generally accounts for about 0.5-15.0%(weight of chewing gum).Be suitable for softening agent of the present invention comprise glycerine, lecithin with and composition.In addition, can be with edulcorant aqueous solution, as contain D-sorbite, hydrogenated starch hydrolysate, corn syrup with and composition be used as the softening agent and the binding agent of chewing gum.
The sucralose of containing composition majority of the present invention is used for not containing the chewing gum formulations of sugar.But, the prescription that contains sugar also is included in the scope of the present invention, sugar sweetener generally comprise become known for the chewing gum industry contain the saccharide component, include but not limited to: sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactolipin, corn syrup solids or the like.Generally, non-sugar sweetener comprises the component that has sweet taste characteristic but do not have general known sugar, includes but not limited to: sugar alcohol such as D-sorbite, mannitol, xylitol, hydrogenated starch hydrolysate, maltitol or the like and their composition.
These sugar and non-sugared sweet taste material are usually also as the varicosity material of chewing gum.This varicosity material generally accounts for about 5-80% of chewing gum compositions.
According to required sweet taste release rule and bin stability, the sucralose of containing composition of the present invention can also share with uncoated intense sweetener, also can with share with the intense sweetener of unclassified stores with additive method coating.For example, the treated sucralose that US-A-07/376037 describes is to increase the situation of its rate of release, and as the reference of this paper, and this material can share with of the present invention.
Contained spices is about 0.1-10.0%(weight in chewing gum), be preferably about 0.25-5%(weight), by chewing gum.Spices can contain essential oil, synthetic perfume or its mixture, includes but not limited to: by the oil of plant and fruit refinement, as citrus oils, fruit oils, peppermint oil, spearmint oil, cloves oil, wintergreen, fennel oil or the like.Artificial perfume also is applicable to chewing gum of the present invention.Those skilled in the art will understand that natural and artificial perfume can be grouped together in the receptible mode of any sense organ.All these spices or its mixture all can be used for the present invention.
Optional ingredients such as colorant, emulsifying agent and medicine also can be added in the chewing gum.
Generally, the manufacture process of chewing gum is according to the order of sequence various chewing gum components to be added in commercially available batch mixer known in the art.After each composition fully mixes, the chewing gum material is emitted from batch mixer, and be configured as the shape of wanting, for example be rolled into sheet stock and cut into inch strips, be squeezed into piece or grain is made in casting.
Generally, the mixing of each composition is earlier with the sizing material fusing and join in the batch mixer in the running.Also can in batch mixer, melt this sizing material.At this moment can add colorant and emulsifying agent.At this moment also can add softening agent such as glycerine, and the part of a part of syrup and varicosity material.Can add mixer to the remainder of varicosity material then.Spices is normally along with last part varicosity material adds.
Whole batch mixing process was generally 5-15 minute, needed the long period batch mixing sometimes.Those skilled in the art will understand that said procedure can have many flexible modes.
The composition that contains sucralose of blending can any step adding in above-mentioned manufacture process.Optimal way is to add with first body sweetener.PVAc too early adds in the base-material of heat and is not suitable for, because can soften or melt.
Example 1
800 gram sucralose and 800 gram maltodextrins are dissolved in the 2400 gram distilled water.Add 10% citric acid solution its pH is adjusted to 5.9.With this solution heat to 95 and send into the Niro spray dryer.195 ℃ of inlet temperatures, 80 ℃ of outlet temperatures.Nozzle is in countercurrent direction.Operation has continued 27 minutes.
Gained spray-drying sucralose is used to prepare the blend with PVAc.With molecular weight be 15000 grind PVAc by 80: 20(PVAc: the spray-drying product) mix with spray-dired sucralose is dried.This do is mixed thing be added to sigma scraper plate mixer and be mixed to homogeneous in 130 °F, need 10 minutes approximately.Mixture cooling back grinds in the Fitzmill grater with 0.109 inch sieve, collects the component between standard screen 40 made in U.S.A and 325 orders then.This product contains sucralose 10%(weight).
Example 2
Press the mode of example 1, difference is PVAc: dry sucralose mixing rate changes 70: 30 into altogether.Product contains 15%(weight) sucralose.
Example 3
Press the mode of example 1, difference is PVAc: dry sucralose mixing rate changes 60: 40 into altogether.This product contains 20%(weight) sucralose.
Example 4,5,6(chewing gum)
Make chewing gum (%, weight) by following prescription:
Example 4 is implemented 5 examples 6
Sugar 53.455 53.555 53.605
Sizing material 22.255 22.255 22.255
Corn syrup 5.130 5.130 5.130
Glycerine 2.000 2.000 2.000
Calcium carbonate 2.000 2.000 2.000
10% salting liquid 0.100 0.100 0.100
Dextrorotation (grape) sugar 13.410 13.410 13.410
Spearmint spices 1.350 1.350 1.350
The composition 0.300 of example 1--
The composition of example 2--0.150
100.000 100.000 100.000
Active sweetener 0.0300 0.0300 0.0300
Rate of release is analyzed
By counting the chewing gum that the people chews example 4,5,6, the time is 0,2,5,10,20 minute.Its remaining levels of sweetener is regained and analyzed to the chewing gum of chewing.The result is as follows:
Table 1 chewing test result
The chewing gum of example 4 (10% content):
%, content account for the % of commercial weight
Theoretical amount (0 minute) 0.0300-
Amount of analysis, 0 minute 0.0190 100
2 minutes 0.0127 67
5 minutes 0.0088 46
10 minutes 0.00060 32
20 minutes 0.00029 15
The chewing gum of example 5 (content 15%):
%, content account for the % of commercial weight
Theoretical amount (0 minute) 0.0300-
Amount of analysis, 0 minute 0.0184 100
2 minutes 0.0129 70
5 minutes 0.0090 49
10 minutes 0.0062 34
20 minutes 0.0031 17
The chewing gum of example 6 (content 20%)
%, content account for the % of commercial weight
Theoretical amount (0 minute) 0.0300-
Amount of analysis, 0 minute 0.0169 100
2 minutes 0.0137 81
5 minutes 0.0105 62
10 minutes 0.0065 38
20 minutes 0.0038 22
In above-listed test, under the similar condition of chewing gum formulations, employing crystallization sucralose directly sneaks into the mode (disclosed as US-A-07/376037) in the chewing gum, and sucralose amount left after chewing 20 minutes is about 20% of original amount.The ethanol of sucralose and the aqueous solution are directly sneaked in the chewing gum, and left sucralose is less than original 10% after chewing 20 minutes.Therefore, from relatively learning of table 1, after the sucralose that the present invention utilizes PVAc will be total to drying seals, compare with the situation of crystallization sucralose directly being sneaked into chewing gum, the former can significantly postpone the release from chewing gum.Yet this contains sucralose composition itself than the more excellent bin stability of doing of crystallization sucralose tool.
The present invention also has other advantages except that the rate of release of the sucralose that can slow down when the chewing-gum chewing.Because the varicosity effect of PVAc makes institute add the volume increase of material, makes it easier and evenly mixes with the chewing gum material.Dry sucralose is very stable altogether, can be before mixing system with PVAc that sucralose is long time stored with this form.These are different with pure crystallization sucralose, and the latter has some unstability.PVAc/sucralose blending composition also is stable after storing and making chewing gum.
Should understand that the compositions and methods of the invention can have multiple different embodiments, only describe wherein sub-fraction herein.The present invention can otherwise implement under the condition that does not deviate from its spirit or inner characteristic.The scheme of having stated is said the property illustrated just from all aspects but not determinate.Therefore, scope of the present invention is by claims defined, rather than by the narration defined of front.In the implication of claims and all the variation schemes in the equivalents scope, all within its scope.
Claims (22)
1, a kind of method of producing chewing gum may further comprise the steps:
(a) provide composition a kind of blending, that contain sucralose in the following manner:
(i) sucralose and a kind of drier are altogether carried out common drying;
(ii) the PVAc (polyvinyl acetate base ester) with about 50 to 97 weight portion thermal softenings evenly mixes with the sucralose that about 3 to 50 weight portions are total to drying;
(iii) the gained uniform homogeneous blend is cooled off;
(b) following each component is mixed, to make this chewing gum compositions:
(i) account for this chewing gum about 0.02 to 20% (weight) this blending contain the sucralose composition;
(ii) account for a kind of sizing material of about 5 to 80% (weight) of this chewing gum;
(iii) account for a kind of varicosity material of about 5 to 80% (weight) of this chewing gum;
(iv) account for a kind of spices of about 0.25 to 5% (weight) of this chewing gum.
2, by the process of claim 1 wherein that described PVAc is through thermoplastic before the sucralose with described common drying mixes.
3, by the process of claim 1 wherein that described PVAc is carrying out thermoplastic with the described sucralose of drying altogether after mixing.
4, by the method for claim 1, also comprise following step: the sucralose composition that contains that is about to described blending is made certain grain graininess, and this grain should be enough little, makes to mix to be difficult for being perceived after chewing gum compositions.
5, contain by what the process of claim 1 wherein described blending that sucralose content is about 3 to 50% in the sucralose composition.
6, contain by what the process of claim 1 wherein described blending that sucralose content is about 15 to 35% in the sucralose composition.
7, contain by what the process of claim 1 wherein described blending that sucralose content is about 20 to 30% in the sucralose composition
8, by the process of claim 1 wherein described PVAc mean molecule quantity by gel permeation chromatography record about 7000 and about 100000(MWU) between.
9, by the process of claim 1 wherein described PVAc mean molecule quantity by gel permeation chromatography record about 10000 and about 50000(MWU) between.
10, by the process of claim 1 wherein that the common drier of described sucralose and this carries out common drying by spray drying process.
11, by the process of claim 1 wherein that the common drier of described sucralose and this carries out common drying by comminution granulation.
12, by the process of claim 1 wherein that the common drier of described sucralose and this carries out common drying by desivac.
13, by the method for claim 4, the granularity that contains the sucralose composition of wherein said blending is less than about 420 microns.
14, by the method for claim 4, the granularity that contains the sucralose composition of wherein said blending is between about 80 to 400 microns.
15, by the process of claim 1 wherein that the content of this sucralose in chewing gum is between about 0.01 to 0.5%.
16, by the process of claim 1 wherein that described drier altogether is to be selected from: maltodextrin, hydroxypropyl methylcellulose, Arabic gum, converted starch, hydroxypropyl cellulose.
17, by the process of claim 1 wherein that the content of sucralose in being total to dry sucralose is between about 20 to about 80%.
18, a kind of manufacturing is used for the method for the composition that contains sucralose of chewing gum, may further comprise the steps:
(a) sucralose and a kind of drier are altogether carried out common drying;
(b) with the PVAc(polyvinyl acetate base ester of about 50 to 97 weight portion thermal softenings) evenly mix with the common dry sucralose of about 3 to 50 weight portions;
(c) with gained uniform homogeneous blend cooling, what stay blending contains the sucralose composition.
19, by the method for claim 18, also comprise such step, the composition that is about to this blending is made certain grain graininess, and this grain should be enough little, makes to mix to be difficult for being perceived after chewing gum compositions.
20, by the method for claim 18, wherein said PVAc is carrying out thermoplastic before the dry sucralose mixing together.
21, by the method for claim 18, wherein said PVAc is carrying out thermoplastic after the dry sucralose mixing together.
22, a kind of made chewing gum compositions of method by claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91100766 CN1063798A (en) | 1991-02-02 | 1991-02-02 | Seal common dry Sucralose to be applied to the method for chewing gum with polyvinyl acetate base ester |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91100766 CN1063798A (en) | 1991-02-02 | 1991-02-02 | Seal common dry Sucralose to be applied to the method for chewing gum with polyvinyl acetate base ester |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1063798A true CN1063798A (en) | 1992-08-26 |
Family
ID=4904802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 91100766 Pending CN1063798A (en) | 1991-02-02 | 1991-02-02 | Seal common dry Sucralose to be applied to the method for chewing gum with polyvinyl acetate base ester |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1063798A (en) |
-
1991
- 1991-02-02 CN CN 91100766 patent/CN1063798A/en active Pending
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