CN110312433A - 口香糖块和通过3d打印成形口香糖的方法 - Google Patents
口香糖块和通过3d打印成形口香糖的方法 Download PDFInfo
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- CN110312433A CN110312433A CN201780086882.XA CN201780086882A CN110312433A CN 110312433 A CN110312433 A CN 110312433A CN 201780086882 A CN201780086882 A CN 201780086882A CN 110312433 A CN110312433 A CN 110312433A
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- fat
- printing
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Classifications
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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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
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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
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Abstract
本发明涉及口香糖块，以干重计算30‑60wt.％的麦芽糖醇，5‑30wt.％的甘露糖醇、5‑25wt.％的聚乙酸乙烯酯、1‑15wt.％的乙酸乙烯酯‑月桂酸乙烯酯共聚物、0.5‑5wt.％％的胶凝剂、1‑7wt.％的至少一种乳化剂、0.1‑3wt.％的三乙酸甘油酯和1‑10wt.％的脂肪以及相对于口香糖块的总重量4‑15wt.％的水。本发明还涉及打印方法，其中将所述口香糖块在加热的打印头中的材料盒中加热并由此以层打印三维物体。
Description
技术领域
本发明涉及口香糖组合物并且涉及通过增材制造，也称为3D打印来形成口香糖的方法。
背景技术
在3D打印中，通过计算机辅助从二维结构逐层构建三维物体。可食用物质的3D打印/增材制造是已知的。WO2014/190168描述了3D打印机，其中可以使用单个打印组合物从多个可加热材料盒(cartridges)进行打印。US2016/0106142描述了其中可以根据需要单独并且自动生成食物的系统。在“The World of Food ingredients”，CNS Media BV,Arnhem,Netherlands；September 2016 edition，41页中以制表形式描述了食品行业中3D打印的各种概念。在https://3dprint.com/44851/gumjet-3d-printer/中提供了3D打印的口香糖。通过逐层挤出生产物体。其中的缺陷为可见分离成与光学分辨率不良有关的不同的相。
发明内容
本发明的目标为提供特别适合于形成3D打印的口香糖的口香糖组合物。
通过基于干物质含有按重量计5-50wt％的麦芽糖醇，按重量计5-30％的甘露糖醇、按重量计5-25％的聚乙酸乙烯酯、按重量计1-15％的乙酸乙烯酯-月桂酸乙烯酯共聚物、按重量计0.5-5％的胶凝剂、按重量计1-7％的至少一种乳化剂、按重量计0.1-3％的三乙酸甘油酯和按重量计1-10％的脂肪以及基于口香糖组合物总重量的按重量计4-15％的水的口香糖组合物实现了该目标。
当口香糖组合物基于干物质含有按重量计15-30wt％的麦芽糖醇，按重量计10-25％的甘露糖醇、按重量计12-25％的聚乙酸乙烯酯、按重量计3-15％的乙酸乙烯酯-月桂酸乙烯酯共聚物、按重量计2-4％的胶凝剂、按重量计2-6％的至少一种乳化剂、按重量计1-3％的三乙酸甘油酯和按重量计2-8％的脂肪以及基于口香糖组合物总重量的按重量计4-15％的水时是优选的。
根据本发明的组合物使得可以在限定的条件下使用本身已知的3D打印方法以明显更高的光学分辨率打印三维物体。可以例如通过层厚度定义分辨率。根据本发明的组合物使得可以实现小于1mm的3D打印层厚度。
根据本发明的口香糖组合物优选地含有基于口香糖组合物总重量的按重量计6-12％，特别优选地按重量计8-11％的水。
口香糖组合物可选地还含有异麦芽酮糖(帕拉金糖)、通常用于口香糖的香味剂、酸(例如，柠檬酸、酒石酸、苹果酸)以及食品中允许的着色剂和润湿剂。当根据本发明的口香糖组合物中存在异麦芽酮糖时是优选的。
口香糖组合物优选地不包含其它成分。
优选的是重均分子量Mw为10000至60000，特别优选重均分子量为15000至50000的聚乙酸乙烯酯。
重均分子量Mw通过在40℃，1.2ml/min的流速下，对于四氢呋喃(THF)在的聚苯乙烯标准，通过尺寸排阻色谱(SEC)确定。还可以使用具有不同分子量的聚乙酸乙烯酯的混合物。
月桂酸乙烯酯-乙酸乙烯酯共聚物优选地具有50000至600000，特别优选地100000至400000的重均分子量Mw。月桂酸乙烯酯-乙酸乙烯酯共聚物优选地含有按重量计10％至50％的月桂酸乙烯酯单元和按重量计50％至90％的乙酸乙烯酯单元，特别优选地按重量计15-25％的月桂酸乙烯酯单元和按重量计75％至85％的乙酸乙烯酯单元。还可以使用具有不同共聚物组成和/或不同分子量的多种月桂酸乙烯酯-乙酸乙烯酯共聚物。
糖的替代品的麦芽糖醇是来自多元醇的组的二糖，其通过麦芽糖的氢化获得。其还以通过淀粉水解产物的氢化所产生的高浓度麦芽糖醇糖浆的形式可商购。该产品基于干物质含有50-80wt％的麦芽糖醇。甘露糖醇同样用作糖的替代品(E 421)。其是通过果糖的氢化产生的。
所考虑的脂肪包括动物脂肪，例如牛脂和猪油，以及植物脂肪，例如可可脂、棕榈油、棕榈坚果油、花生油、菜籽油、橄榄油、豆油、棉花子油，其还可以是硬化的。植物油还可以是完全或部分氢化的。
胶凝剂是在水溶胀或结合水的物质。适合的胶凝剂为例如明胶、海藻酸盐、卡拉胶、纤维素衍生物、果胶、改性淀粉。明胶是特别适合的。明胶是调味剂-中性动物蛋白的物质混合物。主要成分为得自多种动物，特别是猪和牛的结缔组织的变性/水解的胶原蛋白。
适合的乳化剂是在食品行业中常用的物质，例如卵磷脂、蔗糖酯、脂肪酸的甘油酯(添加剂：E471)、脂肪酸的乙酰化甘油酯(E472a)、乙酰化甘油单酯，例如单乳酸甘油酯(E472 b)、单柠檬酸甘油酯(E 472 c)、单酒石酸甘油酯(E 472 d)和单二乙酰酒石酸甘油酯(E 472 e)。卵磷脂、脂肪酸的甘油酯(添加剂：E471)，脂肪酸的乙酰化甘油酯(E472a)是特别适合的。
三乙酸甘油酯(triacetin)或甘油三乙酸酯(glycerol triacetate)是允许的食品添加剂(E1518)并且在口香糖中使用或者作为香味剂的载体使用。
异麦芽酮糖通过甜菜糖发酵获得，并以帕拉金糖的名称销售。在口香糖组合物中，优选的是基于干物质按重量计1-45％，特别优选按重量计10-40％的浓度。
适合的润湿剂是甘油、山梨糖醇或其混合物。山梨糖醇是作为结晶固体或者作为高浓度糖浆可获得的。
以煮沸法生产根据本发明的可打印口香糖组合物。通过添加少量水并加热使多元醇溶解。在添加乳化剂和脂肪后，将组合物加热至125-145℃的温度并煮沸。可以通过煮沸温度来调整产品中的最终含水量。然后添加两种聚合物(PVAc、VA-VL共聚物)并均匀混合。聚合物还可以以预混合的形式使用。然后，将组合物冷却至80-110℃，优选地90-100℃。随后搅拌入在水中预溶胀并溶解的胶凝剂。可以混入在糖果行业中常用的香味剂，例如，薄荷和水果香味剂，和可选地食品酸(例如，柠檬酸、酒石酸或苹果酸)以及着色剂、甜味剂(例如，安赛蜜、阿斯巴甜、阿斯巴甜-安赛蜜盐、环磺酸盐、糖精、三氯蔗糖、索马甜、新橙皮甙、纽甜、甜菊苷)和润湿剂(例如，甘油或山梨糖醇)。使用的香味剂可以是油溶性的或者水溶性的。优选地使用油溶性的香味剂。根据需要通过辊轧和切割或者挤出使口香糖成形并包装。
本发明还涉及其中将根据本发明的口香糖组合物在加热打印头中的材料盒中加热并用于以层打印三维物体的打印方法。
为了进行3D打印方法，将根据本发明的组合物填充到适合的材料盒中并打印。适合于3D打印的打印机包括已知可商购的打印机，例如来自Print2Taste GmbH的3D食品打印系统。系统基于来自Printrbot的3D塑料打印机。在该系统中，使材料盒达到限定的温度，优选地50-95℃，并且通过活塞喷出材料盒的内容物。打印台以x、y方向移动，同时可以在其z轴上控制材料盒。因此，逐层构建打印物体。由于高温，材料盒的内容物是液体，并且在打印操作之后固化。
可替换地，可以以颗粒形式或者作为丝使用口香糖组合物。然后，在挤出机中使根据本发明的组合物液化。
根据本发明的口香糖组合物的优选打印温度为60-95℃，优选地80-90℃。
通过Repetier软件控制3D打印机，Repetier软件是作为例如固件可获得的并且通常用于控制特征为“熔融沉积成型”的打印机。在该FDM方法中，作为来自塑料丝的熔融层逐层构建物体。用于打印机控制的替代软件包是Simply3D。将其中准备了打印对象的几何参数的所谓的STL文件用作目标模板。
具体实施方式
以下实施例进一步阐明了本发明：
实施例1：可打印口香糖组合物的生产
将300g的麦芽糖醇糖浆(Maltidex M16311,Cargill；干物质75％，干物质中74.9％的麦芽糖醇)与85g甘露糖醇、40g水、10g甘油、30g棕榈油和3g乙酰化单甘油酯(Acetem,Danisco)混合并加热至沸腾。由于混合物经历浓缩，在进一步加热时沸点温度增加。
在136℃的温度下，添加90g聚乙酸乙烯酯(平均分子量Mw＝15000)和30g乙酸乙烯酯-月桂酸乙烯酯(B 500/20 VL,Wacker Chemie AG；20％月桂酸乙烯酯和80％乙酸乙烯酯的共聚物)并将混合物在135-140℃的温度下搅拌直至获得均匀混合物。随后，添加5g三乙酸甘油酯、5g柠檬酸、7g柠檬香味剂和13g明胶(牛肉，140布鲁姆(bloom))在20g热水(85℃)中的溶液并混合。将仍为液体的组合物填充到材料盒中。
实施例2：可打印口香糖组合物的生产
将150g麦芽糖醇糖浆(Maltidex M16311,Cargill；干物质75％，干物质中74.9％的麦芽糖醇)与120g甘露糖醇、50g水、10g甘油、35g椰子油和3g乙酰化单甘油酯(Acetem,Danisco)、2g卵磷脂和4g三乙酸甘油酯混合并加热至沸腾。由于混合物经受浓缩，在进一步加热时沸点温度增加。
在140℃的温度下，添加75g聚乙酸乙烯酯(平均分子量Mw＝25000)和45g乙酸乙烯酯-月桂酸乙烯酯(B 500/20 VL,Wacker Chemie AG；20％月桂酸乙烯酯和80％乙酸乙烯酯的共聚物)并将混合物在140℃的温度下搅拌直至获得均匀混合物。将组合物冷却至95℃。随后，添加6g苹果酸、6g橙香味剂、1.6g日落黄FCF(E110)和10g明胶(牛肉，140布鲁姆)在16g热水(85℃)中的溶液并混合。将仍为液体的组合物填充到材料盒中。
实施例3：可打印口香糖组合物的生产
将175g麦芽糖醇糖浆(Maltidex M16311,Cargill；干物质75％，干物质中74.9％的麦芽糖醇)与100g甘露糖醇、50g水、8g山梨糖醇、38g部分氢化的菜籽油、2.5g乙酰化单甘油酯(Acetem,Danisco)、2.5g卵磷脂混合并加热至沸腾。由于混合物经受浓缩，在进一步加热时沸点温度增加。
在142℃的温度下，添加75g聚乙酸乙烯酯(平均分子量Mw＝25000)和45g乙酸乙烯酯-月桂酸乙烯酯(B 500/20 VL,Wacker Chemie AG；20％月桂酸乙烯酯和80％乙酸乙烯酯的共聚物)并将混合物在140℃的温度下搅拌直至获得均匀混合物。将组合物冷却至90℃。随后，添加5g薄荷油、4.5g三乙酸甘油酯和8g明胶(猪肉，200布鲁姆)在12g热水(80℃)中的溶液并混合。将仍为液体的组合物填充到材料盒中。
实施例4：使用本发明的口香糖组合物打印三维口香糖
将填充有来自实施例1的口香糖组合物的材料盒安装到来自Print2Taste的3D食品打印系统中并加热至85℃30分钟。
使用“Repetier Host”软件通过计算机控制打印机。使用的测试物体为高度约5cm的双曲体。因此STL文件可以得自例如www.thingiverse.com。可以以0.5mm的层高打印物体并且获得的打印物体具有吸引人的形状并且易于咀嚼。
实施例5：生产和打印优选的包含帕拉金糖的口香糖组合物
将80g麦芽糖醇糖浆(Maltidex M16311,Cargill；干物质75％，干物质中74.9％的麦芽糖醇)、65g甘露糖醇、215g帕拉金糖(Beneo)、26g棕榈油、5g ACETEM、15g甘油、3g卵磷脂和35g水的混合物加热至沸腾，并且沸腾直至混合物的温度为142℃。然后，添加100g聚乙酸乙烯酯(平均分子量Mw＝15000)和20g乙酸乙烯酯-月桂酸乙烯酯(B500/40VL,Wacker Chemie AG；40％月桂酸乙烯酯和60％乙酸乙烯酯的共聚物)并将组合物均化。
随后，添加7g橙香味剂、5g三乙酸甘油酯和15g明胶(猪肉，240布鲁姆)在28g热水(85℃)中的溶液并混合。将仍为液体的组合物填充到材料盒中。
如实施例4中描述的打印三维物体。打印的物体的特征在于甚至更好的光学分辨率。
比较例1：使用市售口香糖组合物打印三维口香糖
将适合于系统的材料盒中填充可商购的薄荷味无糖条形口香糖(Wrigleys Orbit Spearmint)。将材料盒加热至85℃30分钟。不能通过食品打印机打印三维物体。打印的组合物在多层构造时不形成尺寸稳定的制品，流动并显示出相分离。使用含糖口香糖和含糖泡泡糖的测试也是失败的。在后两种情况下，组合物在80-100℃下粘度过大，从而不能从材料盒中喷出。
比较例2：使用来自US2016-0120205的实施例5的口香糖组合物打印三维口香糖
将60g甘露糖醇和270g麦芽糖醇糖浆(干物质：70％)的混合物煮沸至140℃。将35g聚乙酸乙烯酯(B 1.5 sp，平均摩尔分子量：15000)、42g乙酸乙烯酯-月桂酸乙烯酯共聚物(B 500/20 VL,Wacker Chemie AG；20％月桂酸乙烯酯和80％乙酸乙烯酯的共聚物)和10g微晶蜡混合为热组合物并在130℃下搅拌15分钟。随后，添加50g棕榈油和5g AECTEM并搅拌直至形成均匀组合物。然后伴随搅拌，在115℃下添加8g三乙酸甘油酯、5g单硬脂酸甘油酯和3g卵磷脂。在进一步冷却至95℃之后，添加6g明胶(牛肉，布鲁姆140)在12g水中的溶液。最终，混合5g橙香味剂、4.5g柠檬酸和0.3g阿斯巴甜并将组合物填充到材料盒中。将材料盒安装到系统中并加热至90℃。在该温度下组合物显示出分离，脂肪相上升至顶部。因此使用3D打印机的打印是不可能的。实验不得不终止。
Claims (9)
1.一种口香糖组合物，其基于干物质含有按重量计5-50％的麦芽糖醇，按重量计5-30％的甘露糖醇、按重量计5-25％的聚乙酸乙烯酯、按重量计1-15％的乙酸乙烯酯-月桂酸乙烯酯共聚物、按重量计0.5-5％的胶凝剂、按重量计1-7％的至少一种乳化剂、按重量计0.1-3％和按重量计1-10％的脂肪，以及基于所述口香糖组合物的总重量按重量计4-15％的水。
2.根据权利要求1所述的口香糖组合物，其特征在于，其基于干物质含有按重量计15-30％的麦芽糖醇，按重量计10-25％的甘露糖醇、按重量计12-25％的聚乙酸乙烯酯、按重量计3-15％的乙酸乙烯酯-月桂酸乙烯酯共聚物、按重量计2-4％的胶凝剂、按重量计2-6％的至少一种乳化剂、按重量计1-3％的三乙酸甘油酯和按重量计2-8％的脂肪，以及基于所述口香糖组合物的总重量按重量计4-15％的水。
3.根据权利要求1或2所述的口香糖组合物，其特征在于，所述聚乙酸乙烯酯具有10,000至60,000，优选地15,000至50,000的重均分子量Mw。
4.根据权利要求1、2或3所述的口香糖组合物，其特征在于，所述月桂酸乙烯酯-乙酸乙烯酯共聚物具有50,000至600,000，特别优选地100,000至400,000的重均分子量Mw。
5.根据权利要求1至4中一项或多项所述的口香糖组合物，其特征在于，所述脂肪是动物脂肪或植物脂肪或植物油。
6.根据权利要求1至5中一项或多项所述的口香糖组合物，其特征在于，所述胶凝剂选自明胶、海藻酸盐、卡拉胶、纤维素衍生物、果胶和改性淀粉的组。
7.根据权利要求1至6中一项或多项所述的口香糖组合物，其特征在于，其基于干物质含有按重量计1-45％的异麦芽酮糖。
8.一种用于产生权利要求1-7中任一项所述的打印组合物的方法，其特征在于，通过添加水并加热使多元醇溶解并且在添加乳化剂和脂肪之后形成组合物，将所述组合物加热至125-145℃的温度并煮沸，随后添加PVAc和VA-VL共聚物并均匀混合，将由此所获得的组合物冷却至80-110℃，搅拌入在水中预溶胀和溶解的胶凝剂，并且可选地混合入在糖果行业中常用的香味剂和可选地混合入食品酸和着色剂、甜味剂和润湿剂。
9.一种打印方法，其中将权利要求1-7所述的口香糖组合物在加热的打印头中的材料盒中加热并用于以层打印三维物体。
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| PCT/EP2017/060499 WO2018202287A1 (de) | 2017-05-03 | 2017-05-03 | Kaugummimasse und verfahren zum ausformen von kaugummi im 3d-druck |
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| CN112006146A (zh) * | 2020-07-14 | 2020-12-01 | 杭州盼打科技有限公司 | 一种可用于3d打印的翻糖及其制备方法 |
| CN112825955A (zh) * | 2021-01-18 | 2021-05-25 | 蔡伟 | 一种可食用泡泡糖及其制备方法 |
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| DE102011082981A1 (de) * | 2011-09-19 | 2013-03-21 | Wacker Chemie Ag | Nicht klebende Kaugummigrundmasse, daraus hergestellte Kaugummizubereitung und Verfahren zu ihrer Herstellung |
| DE102012208131A1 (de) * | 2012-05-15 | 2013-11-21 | Wacker Chemie Ag | Kaugummigrundmasse, daraus hergestellte Kaugummizubereitung und Verfahren zu ihrer Herstellung |
| WO2014190217A1 (en) | 2013-05-22 | 2014-11-27 | Systems And Materials Research Corporation | Additive Manufacturing for Producing Edible Compositions |
| KR20160009067A (ko) | 2013-05-24 | 2016-01-25 | 내츄럴 머신즈 인코포레이티드 | 적층가공 3차원 인쇄기술을 사용하여 식품을 가공하기 위한 장치, 방법 및 시스템 |
| DE102014222198A1 (de) * | 2014-10-30 | 2016-05-04 | Wacker Chemie Ag | Verfahren zur Herstellung eines Candy-Gums |
| EP3285594B1 (en) * | 2015-04-24 | 2021-03-17 | International Flavors & Fragrances Inc. | Delivery systems and methods of preparing the same |
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| CN112006146A (zh) * | 2020-07-14 | 2020-12-01 | 杭州盼打科技有限公司 | 一种可用于3d打印的翻糖及其制备方法 |
| CN112006146B (zh) * | 2020-07-14 | 2023-02-28 | 杭州盼打科技有限公司 | 一种可用于3d打印的翻糖及其制备方法 |
| CN112825955A (zh) * | 2021-01-18 | 2021-05-25 | 蔡伟 | 一种可食用泡泡糖及其制备方法 |
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| MX2019006452A (es) | 2019-08-01 |
| BR112019011135A2 (pt) | 2019-12-31 |
| WO2018202287A1 (de) | 2018-11-08 |
| JP2020503005A (ja) | 2020-01-30 |
| WO2018202287A8 (de) | 2019-05-31 |
| US20190313663A1 (en) | 2019-10-17 |
| EP3528638A1 (de) | 2019-08-28 |
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