CN1275887A - Chewing gum containing physiological cooling agents - Google Patents
Chewing gum containing physiological cooling agents Download PDFInfo
- Publication number
- CN1275887A CN1275887A CN97182382A CN97182382A CN1275887A CN 1275887 A CN1275887 A CN 1275887A CN 97182382 A CN97182382 A CN 97182382A CN 97182382 A CN97182382 A CN 97182382A CN 1275887 A CN1275887 A CN 1275887A
- Authority
- CN
- China
- Prior art keywords
- chewing gum
- dressing
- cooling agents
- physiological cooling
- flavouring agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Abstract
A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The prefereed inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated.
Description
Background of invention
The present invention relates to the production method of chewing gum compositions and chewing gum.More specifically say, the present invention relates to contain the chewing gum of physiological cooling agents.Preferred compositions is used physiological cooling agents, and perhaps process is handled so that control its release and strengthen shelf-life stability.And physiological cooling agents can add separately, or as the part of refrigerant flavour compositions, perhaps is used for the dressing of chewing gum.
In recent years, be the release characteristics of various batchings in the control chewing gum, people have made a lot of work.These work all are at improving the use of high intensity sweetner in chewing gum formulations, thereby increase the shelf-life stability of batching, promptly avoid sweetener not produce degraded in time.
PCT patent application 89-03170 discloses a kind of method that acesulfame potassium discharges of controlling.In the method, for improving the rate of release in chewing gum, sweetener is wrapped up or the part parcel fully.
Other patent application how to disclose can physical property improvement such as Aspartame sweetener, controlling its release in chewing gum.
For example, US patent 4,597,970 (Sharma etc.) discloses a kind of production method of the sweetener that condenses, and wherein sweetener is dispersed in the main hydrophobic matrix by lecithin, glycerine and aliphatic acid or wax, and said wax has 25-100 ℃ fusing point.Disclosed method uses spraying to congeal step, and the matrix that will contain sweetener is made droplet-like, then by fluid bed coated second layer dressing on the particle that condenses.
US patent 4,515,769 and 4,386,106 (all authorizing Merrit etc.) have been introduced the two-stage process that a kind of preparation is used for the delay release flavouring agent of chewing gum.In the method, flavouring agent is made into the emulsion of hydrophilic matrix.Dry and the pulverizing with emulsion, coated then water permeability material.
US patent 4,230,687 (Sair etc.) discloses a kind of method of sealing active batching, so that reach the gradually release of batching in the goods of for example chewing gum.Described method comprises adds batching in the sticky shape cover material to.Use high shear mixing, batching is dispersed in the matrix, then dry and pulverizing.
US patent 4; 139; 639 (Bahoshy etc.) disclose the method for a kind of " curing " Aspartame; this method by will containing Aspartame solution and such as the encapsulating drug altogether dry (by spray-drying or fluidized bed drying) of gum arabic so that chewing gum at the storage period Aspartame by colloid parcel and protected.
US patent 4,384,004 (Cea etc.) discloses the method for the various encapsulating drug encapsulate of a kind of usefulness Aspartame, and this method is by having used such as spray-dired various encapsulation techniques, so that increase the shelf-life stability of Aspartame.
US patent 4,634,593 (Stroz etc.) discloses a kind of production method that is used for the controlled release sweetener of confectionery, and said confectionery for example are chewing gum.Wherein said method comprises uses insoluble fat material, grinds with sweetener and mixes.
A lot of compound known have the feature that can be characterized as being " refrigerant " sense, and are known as " physiological cooling agents " in the art.Physiological cooling agents has cool or refrigerant sensation when with human body, when particularly contacting with the mucous membrane of oral cavity, nose and larynx.
A lot of work are about improving the use of physiological cooling agents in chewing gum formulations, discharging the local flavor that strengthens chewing gum so that increase flavour compositions and control it.
US patent 5,326,574 discloses a kind of with physiological cooling agents 3-1-menthoxypropane-1, and 2-glycol and edible water-soluble carrier are dry altogether, and the product of gained is mixed in the chewing gum.
Use mentha piperita oil (Perppemint oil) in oral cavity goods such as toothpaste, mouthwash, chewing gum, candy and other food, to produce " refrigerant sense " at present.Mentha piperita oil generally comprises about 45% menthol, about 20% menthones, about 5% menthyl acetate, about 5% Cineole and a lot of other compositions.Mentha piperita oil even can use in non-American mint product is for example in the product of spearmint or Chinese ilex local flavor, so that produce this required cooling effect.Yet, in the product of the non-American mint local flavor of gained, shown the mentha piperita oil feature.
Menthol is also known to have the physiological cooling effect to skin and oral mucosa.As the American mint main body of oil, menthol extensively is used in food, beverage, tooth articles for use, mouthwash, cosmetic product, the washing lotion etc.But using the defective of menthol is to have produced strong mint flavored and acerbity flavor in the composition that it is given.
Therefore, need a kind of composition of refrigerant local flavor, said composition can be given the refrigerant sensation that product continues for a long time, and does not produce in product from the undesirable acerbity flavor or the taste that add menthol.
Provide a kind of chewing gum with high local flavor effect, and this chewing gum not showing the common acerbity flavor that has in some chewing gum, is desired.People also expect to provide a kind of pure, high-quality local flavor chewing gum with good cooling effect.
The invention still further relates to a kind of chewing gum of dressing.Chewing gum is often coated with hard or soft dressing.Dressing provides a chance that changes chewing gum taste, outward appearance, mouthfeel and nutritive value to manufacturer.
For example, some consumers like the burst of dense local flavor, rather than common the sort of slow, the slight local flavor of chewing gum discharges.For favourable local flavor effect is provided, chewing gum manufacturer adds flavouring agent in the dressing of coated chewing gum.These flavouring agents comprise spearmint flavouring agent, American mint flavouring agent, Chinese ilex flavouring agent or fruit flavor agent.In addition, often use very strong flavouring agent,, provide the burst of local flavor as menthol.Yet under the valid density that the prominent method of local flavor is provided, menthol or peppermint flavouring agent also show hardship, hot puckery, Jiao Huweidao (hereinafter referred to as " acerbity flavor ").
Acerbity flavor is obvious especially concerning the Sugarless type chewing gum.In using the chewing gum of sweet tablet, sugar has covered the acerbity flavor (but the menthol of high-load or peppermint flavouring agent still can show acerbity flavor) of a lot of menthols or peppermint flavouring agent.Yet the difficulty that can provide the prominent method of initial stage local flavor not have traditional properties agent acerbity flavor simultaneously has been provided in the work of producing the Sugarless type coated chewing gum recently.
A kind of method that solves Sugarless type coated chewing gum acerbity flavor problem is to use xylitol as the dressing raw material.The sugariness of xylitol equates with sugar, and produces cooling effect owing to it dissolves heat absorption.It can produce pure, high-quality good cooling effect, particularly when using with menthol and peppermint flavouring agent.
The xylitol dressing is described in US patent 4,105,801, US patent 4,127,677, US patent 4,681,766, US patent 4,786,511 and US patent 4,828,845 to some extent.
The shortcoming of xylitol is that it is a kind of batching of costliness.People have done a lot of trials, replace xylitol with more cheap Sugarless type polyalcohol.The most frequently used and the most cheap polyalcohol that is used for chewing gum is a D-sorbite.But because its easy hygroscopicity and be not easy crystallization, the extension sugar of D-sorbite is difficulty very.
Many patents all disclose the various technologies of using the D-sorbite dressing, comprise GB patent 2,1 15,672; US patent 4,317,838; With US patent 4,753,790.Reported successful D-sorbite hard coatings in the US patent 4,423,086, particularly when D-sorbite is at least 99% D-D-sorbite.Yet the quality of its dressing but is not so good as the quality of general xylitol dressing.
Introducing patent that polyalcohol replaces other relevant dressing of xylitol comprises: US patent 4,870,797, this patent disclosure a kind of maltitol coating, need maltitol more than 95% on granular chewing gum, to obtain the dressing of better quality; US patent 5,248,508 and 4,792,453 disclose hydrogenation isomaltulose class dressing; And US patent 5,603,970 disclose erythritol coatings.
Also having some patents to tell about with D-sorbite, lactitol or maltitol comes part to replace xylitol.But they can not be used in same solution, and must apply by different solution.In other words, apply a kind of solution of polyalcohol earlier, and then apply the another kind of solution of another kind of polyalcohol.These patents comprise US patent 5,270,061; US patent 5,376,389; PCT applies for PCT/US93/09354 (publication number is WO95/08925); PCT/US/94/10406 (publication number is WO95/07625); And PCT/US93/08730 (publication number is WO95/07622).
Exercise question be " evaluation of chewing gum-xylitol and the prevention of carious tooth " brochure (1985 is open, Xyrofin) described by with contain xylitol and at the most the solution of 10% D-sorbite hang the sugared dressing of making.US patent 5,536,511 discloses the dressing that comprises the pure and mild antierythrite of crystalline xylose.Being different from the mode of being hung sugar by solution, US patent 4,146,653 discloses the xylitol that is used to form dressing and the melt blended material of D-sorbite.
US patent 5,409,715 disclose and have used various raw materials, comprise that wax class, lipid, aliphatic acid, fat, oil, cellulose derivative, modified starch, dextrin, gelatin, zeins, natural plant gum, protein, edible polymer, edible plastic membrane, maltodextrin, polyalcohol, low-caloricity carbohydrate increase body agent, shellac and combination thereof, the chewing gum of dressing.
People's expectation provides a kind of chewing gum dressing with high local flavor effect, and this chewing gum dressing does not show the acerbity flavor that has usually in some chewing gum.People also expect to provide a kind of pure, high-quality coated chewing gum with good cooling effect, reduce simultaneously or remove at present preferred xylitol in the Sugarless type dressing.
Summary of the invention
The present invention gives the combination of chewing gum admixture physiological cooling agents or physiological cooling agents.A preferred embodiment of the present invention provides a kind of chewing gum with pure, the refrigerant sensation of being given by refrigerant flavour compositions, contains physiological cooling agents in the wherein said refrigerant flavour compositions.Also contain the combination of flavouring agent, physiological cooling agents in another embodiment preferred, wherein the combination of said physiological cooling agents is through handling, so that improve its release property from chewing gum.The result acts synergistically between physiological cooling agents and the flavouring agent, reaches high local flavor effect with the flavouring agent of low concentration.Therefore, according to any one aspect of the present invention, can make to have and long-term continue refrigerant sensation and do not have the chewing gum of the puckery or taste of undesirable suffering.Chewing gum can have high local flavor effect, and pure, the high-quality local flavor with good cooling effect.
In aspect first, the applicant finds to use menthol and menthones and the combination of one or more physiological cooling agents, best refrigerant sense can be provided and not have undesirable taste.Add physiological cooling agents and brought beyond thought high local flavor effect to chewing gum, wherein acerbity flavor is reduced or eliminates.Particularly favourable to the Sugarless type chewing gum, wherein the acerbity flavor of flavouring agent is covered by sugar.
In aspect first, the present invention relates to refrigerant flavour compositions.Said composition provides required " refrigerant " sense but do not have undesirable acerbity flavor and taste.Refrigerant flavour compositions of the present invention can part or all replace the mentha piperita oil that is used for producing " refrigerant " sense at present.Different with mentha piperita oil, because refrigerant flavour compositions has used menthol and menthones, therefore refrigerant flavour compositions does not increase the mentha piperita oil taste of not expecting.
In addition, the refrigerant sensation that provides of physiological cooling agents is similar to the chewing gum of making of xylitol.So the polyalcohol that can use lower cost does not but lose pure, the high-quality refrigerant sensation relevant with xylitol usually as chewing-gum material.
In one embodiment, the present invention is a kind of refrigerant flavour compositions, wherein comprises:
A) the about 80wt% menthol of about 40-;
B) the about 50wt% menthones of about 15-; With
C) at least a physiological cooling agents of the about 25wt% of about 3-, said physiological cooling agents is selected from butanedioic acid menthyl ester, acyclic formamide, menthyl lactate, 3-1-menthoxypropane-1, and that 2-glycol, N-replace is right-menthane carbosamided, menthone glycerol ketals and composition thereof.
In another embodiment, the present invention is a kind of mouth food composition that contains flavouring agent and refrigerant flavour compositions, as chewing gum, wherein comprises:
A) the about 80wt% menthol of about 40-;
B) the about 50wt% menthones of about 15-; With
C) at least a physiological cooling agents of the about 25wt% of about 3-, said physiological cooling agents is selected from butanedioic acid menthyl ester, acyclic formamide, menthyl lactate, 3-1-menthoxypropane-1, and that 2-glycol, N-replace is right-menthane carbosamided, menthone glycerol ketals and composition thereof.
In this embodiment, refrigerant flavour compositions is used in the chewing gum, has improved " refrigerant " sensation of experiencing when chew gum, and has prolonged the duration of " refrigerant " sensation.
In another embodiment of the invention, refrigerant flavour compositions can also be used in other food, even local uses goods, as face cream and washing lotion.
In aspect second, the present invention also comprises the production method of the chewing gum that contains acyclic formamide physiological cooling agents or physiological cooling agents combination, and wherein said physiological cooling agents is through handling the release property with improvement.The physiological cooling agents combination of controlled release is by obtaining freshener encapsulate, partial encapsulation or part dressing, absorption or absorption with water-soluble material or water-insoluble raw material.The process of improvement physiological cooling agents comprises that spray-drying, spraying refrigeration, fluidized bed coating, cohesion, extruding and other condense and the standard encapsulation techniques.Freshener can be improved by the multistep process that comprises above-mentioned any technology.
When improvement freshener of the present invention makes up, obtained a kind of controlled release freshener of chewing gum.Use the freshener of more amount can not produce stronger initial stage freshener effect, but in chewing gum, have the refrigerant release property of delay, become the chewing gum products that more consumer accepts.Some fresheners have release property very slowly, but can improve the fast release that becomes the initial stage effect.
Another embodiment of the invention is spiked into physiological cooling agents in the dressing of coated chewing gum.Embodiment preferred of the present invention provides has chewing gum dressing pure, refrigerant sensation, and wherein xylitol is by more cheap dressing raw material part or all replacements.
Also contain flavouring agent in another embodiment preferred, wherein the synergy between physiological cooling agents and the flavouring agent provides the high local flavor effect with the low concentration flavouring agent.Adding physiological cooling agents provides beyond thought high local flavor effect to chewing gum, and wherein acerbity flavor is reduced or eliminates.This is particularly advantageous to the Sugarless type chewing gum, and wherein the acerbity flavor of flavouring agent is covered by sugar.
In addition, the refrigerant sensation that provides of physiological cooling agents and the xylitol chewing gum of making dressing is similar.So the polyalcohol that can use lower cost is as the chewing gum coating material, and do not lose pure, the high-quality refrigerant sensation relevant usually with xylitol.
In another aspect of the present invention, chewing gum compositions comprises acyclic formamide physiological cooling agents and menthol or another kind of physiological cooling agents, or the both contains.
In another embodiment, chewing gum compositions comprises pungent flavouring agent such as Chinese cassia tree and physiological cooling agents.This embodiment produces breathes salubrious sensation.
By reading the detailed description of the following preferred embodiment of the invention, and in conjunction with the embodiments, aforementioned and other characteristics of the present invention will become apparent.
The accompanying drawing summary
Fig. 1 has shown salubrious breathing impression evaluation in time after chewing contrast chewing gum and gum sample of the present invention.
Fig. 2 has shown the impression evaluation in time of exhaling after chewing contrast chewing gum and gum sample of the present invention.
Fig. 3 has shown the salubrious effect of the breathing evaluation of being experienced in time after chewing contrast chewing gum and gum sample of the present invention.
The detailed description of the preferred embodiment of the invention
In content of the present invention, chewing gum refers to chewing gum, bubble gum etc. And, unless in addition Explanation is arranged, and all percentage number averages are based on percentage by weight. In addition, although some terms are with list Number uses, but should know that these terms can also comprise plural number. Therefore, word " dressing " Refer to one or more layers dressing. At last, all lists of references of mentioning are here all introduced work Be reference.
The composition of chewing gum suppresses the release of its local flavor easily. Although under many circumstances expectation Flavor release slowly, but the burst of the dense local flavor of some consumer preference. Provide to chewing gum A kind of method of high wind flavor effect is to add the flavouring agent of encapsulate to chewing gum. For example, for obtaining Refrigerant and the local flavor of refreshing oneself is with refrigerant flavouring agent for example menthol and/or the peppermint flavouring agent of encapsulate Add in the chewing gum. The combination of this menthol/peppermint can be referring to US patent 4,724,151.
Yet, to chewing gum add improvement local flavor effect that refrigerant flavouring agent obtains what by this The hardship that the high concentration flavouring agent brings, hot puckery, be charred the sense shortcoming and offset. This shortcoming is when being used for Especially obvious during the sugar-free chewing gum colloid, because sugar can cover acerbity flavor.
The present inventor find to add the physiological cooling agents with chewing gum improvement release property combination or The combination of freshener provides favourable local flavor effect. As a result, the present inventor can reduce or disappear Except the acerbity flavor in the high local flavor effect chewing gum in the prior art, even fragrant at the mouth of Sugarless type In the sugar.
By add the combination of physiological cooling agents to the chewing gum of menthol or mint type local flavor, can Obtaining strong refrigerant sense and pure peppermint taste, and need the thin of higher concentration unlike prior art Lotus alcohol or peppermint flavouring agent. In addition, the quick release property encapsulate of physiological cooling agents combination has replenished The peppermint local flavor, thus reach efficient local flavor and the refrigerant property that shows in the common chewing gum. This clear Cool effect is similar to the refrigerant property of menthol, but does not have the bitter taste of menthol.
Concerning sugar-free chewing gum, the chewing gum that contains xylitol is very universal, because xylitol Sugariness approximately equate and to have refrigerant ability owing to dissolving to absorb heat with sugar. Because have sweet Degree, xylitol has covered the acerbity flavor of efficient flavouring agent such as menthol and peppermint flavouring agent. Simultaneously, Its cooling effect has replenished the cooling effect of refrigerant flavouring agent. As a result, xylitol provide pure, High-quality cooling effect. It is high-quality that the combination of xylitol and physiological cooling agents has chewing gum Good refrigerant flavor characteristics. Yet because its costliness, people have done various trials and have used Cheap batching such as another kind of polyalcohol, replaces the xylitol in the dressing.
Provide the another kind of method that has than the chewing gum of high wind flavor effect to coated chewing gum Dressing adds flavouring agent. For example, for obtaining refrigerant and taste that refresh oneself, will such as menthol and/ Or the refrigerant flavouring agent of peppermint flavouring agent adds in the dressing of chewing gum.
But, how much add the obtained improvement local flavor effect of refrigerant flavouring agent to the chewing gum dressing The hardship of being brought by this high concentration flavouring agent, hot puckery, be charred the sense shortcoming and offset. This lacking Point is especially obvious when being used for the sugar-free chewing gum colloid, because sugar can cover acerbity flavor.
The present inventor finds that adding physiological cooling agents to dressing provides favourable local flavor effect. Knot Really, the present inventor can reduce or eliminate in the prior art in the high local flavor effect coated chewing gum Acerbity flavor is even in the coated chewing gum of Sugarless type.
By in the chewing gum dressing of menthol or mint type local flavor, adding physiological cooling agents, can Obtaining the taste of strong refrigerant sense and pure peppermint, and need higher concentration unlike prior art Menthol or peppermint flavouring agent. In addition, physiological cooling agents has replenished the peppermint local flavor, thereby reaches Usually the efficient local flavor and the refrigerant property that show in the coated chewing gum. This cooling effect is similar to thin The refrigerant property of lotus alcohol, but do not have the bitter taste of menthol.
Coated chewing gum of the present invention can be made of various chewing gum compositions. Chewing gum Preparation is as conventional chewing gum, but makes granular or spherical. Then by of the prior art each Plant known method with grain/spherical chewing gum dressing, for example the conventional coated chewing gum of extension sugar method. Dressing generally divides multilayer coated, and wherein the composition of one deck needs not to be the composition of another layer.
Dressing of the present invention contains at least a dressing raw material and physiological cooling agents. Can also contain Other batching is such as flavouring agent, artificial sweetener and dispersant, colouring agent, film forming agent and bonding Agent.
The dressing material composition is the major part of chewing gum dressing. The example of dressing raw material comprises Sugar is such as sucrose, maltose, glucose and glucose syrup; Polyalcohol is such as maltitol, breast Sugar alcohol, xylitol, mannitol, antierythrite, hydrogenation isomaltulose class and hydrogenation are formed sediment The powder hydrolysate; And their combination.
For concerning the sugar-free chewing gum colloid, Xylitol coating is very universal, because wood sugar The sugariness of alcohol is nearly equal with sugar, and has refrigerant ability owing to dissolving heat absorption. Because tool Sugariness is arranged, and xylitol has covered the acerbity flavor of efficient flavouring agent such as menthol and peppermint flavouring agent. Simultaneously, its cooling effect has replenished the cooling effect of refrigerant flavouring agent. As a result, xylitol provides Pure, high-quality cooling effect. When using with physiological cooling agents, xylitol can show Go out collaborative cooling effect. Yet because its costliness, people have done various trials and have come with more cheap Batching, such as another kind of polyalcohol, replace the xylitol in the dressing.
A problem that replaces xylitol with polyalcohol is that they are generally than xylitol or sugared sugariness Low. In the presence of the flavouring agent of high-load, the polyalcohol substitute is given the goods band of dressing usually Come bitter, offending taste. On some degree, can offset with high intensity sweetner Bitter taste is difficult for received taste but also have some. And, some in these polyalcohols Itself just can bring bitter taste.
By containing polyalcohol but not using physiological cooling agents in the dressing of xylitol, dressing shows The refrigerant property similar to the refrigerant sense of xylitol. Therefore, can come coated with the xylitol substitute Colloid and acquisition are similar to the sense of taste of xylitol, and wherein the cost of said substitute is obviously low In xylitol.
Above-mentioned mention much about all having related to chewing gum in the list of references of dressing raw material Dressing adds one or more flavouring agents. Yet, do not have one piece to relate to the interpolation physiological cooling agents Obtain the dressing of similar xylitol cooling sensation.
Thereby by changing containing polyalcohol but not use in the chewing gum of xylitol through processing to have The combination of the physiological cooling agents of good release property, the obtained similar xylitol of cooling effect refrigerant Sense. Therefore can come dressing colloid and acquisition to be similar to xylitol with the xylitol substitute Sense of taste, wherein the cost of said substitute is starkly lower than xylitol.
Physiological cooling agents comprises many any physiological cooling agents. But, in content of the present invention In, term " physiological cooling agents " does not comprise traditional properties agent derivative, such as menthol or peppermint Ketone. Preferred physiological cooling agents does not have the local flavor that they can be felt itself, and only provides clearly Cool effect.
Because physiological cooling agents does not have the local flavor that they can be felt itself, so they can Make with the flavouring agent of other type to be used to provide new and advantage uniqueness, for example make breathing Become refreshing. It is to contain moderate to a large amount of menthols that salubrious confectionery products is breathed in most promotion The mint flavored goods. Menthol is a kind of component in the mentha piperita oil of the refrigerant property of tool, and it can In the oral cavity, provide salubrious sensation to the consumer.
On the contrary, also have some commercially available cinnamon flavor goods, the salubrious sense of its breathing that brings is based on The pungent sense of physiology that is provided by cinnamic acid and other fragrant hot component. In some cases, can with Menthol or mentha piperita oil add in the canellaceous goods, cooling sensation to be provided and to strengthen Breathe salubrious sense. Although some consumers like having mint flavored in the Chinese cassia tree type confectionery, its Other people describe this taste and are " chaos ", " unpurified " and " confusion ", and partially Like the cinnamon flavor of " purely ".
Another embodiment of the invention the has been a kind of admixture confectionery of the pungent flavouring agent of fragrant hot type Goods, preferred chewing gum, these goods are substantially free of menthol and other constituent of peppermint oil, and And include physiological cooling agents, said freshener has been given the improved breathing that does not have mint flavored Salubrious sense and required pungent/refrigerant sense.
Now unexpectedly find,, but like in this goods, adding the physiological cooling agents of non-menthol much from the consumer of inappreciation to cinnamon flavor candy interpolation peppermint flavouring agent.In addition, it is found that goods of the present invention are compared with the cinnamon flavor confectionery that do not contain physiological cooling agents, have the breathing that strengthens greatly and clearly feel.
The confectionery products of the embodiment of the present invention can be the goods of any newtype or known type in this based article.Comprise boiled goods, hard or soft icing goods specifically, chew confectionery or powdery candy.Chewing gum is an embodiment preferred,
The pungent type spice that comprises a kind of natural or non-menthol in the confectionery of the embodiment of the present invention is as Chinese cassia tree, cloves, ginger, black pepper, capsicum and composition thereof.Preferred Chinese cassia tree local flavor material.Be substantially free of menthol and peppermint oil in the flavour compositions." be substantially free of " and be meant the peppermint component that contains in the flavour compositions below following, the preferred 10wt% of about 15wt%.The peppermint component that preferably contains about 0wt%-3wt% in the flavour compositions.Also contain physiological cooling agents in the flavour compositions, its content enough brings realizable refrigerant sense to goods.
Use physiological cooling agents although there is list of references to disclose in chewing gum and other confectionery, what be concerned about is unique combination and controlled release.And, do not have list of references to disclose in the dressing of chewing gum and use physiological cooling agents.Owing to when flavouring agent uses, can bring obvious and unique sensation in chewing gum, the combination of some physiological cooling agents provides unique advantage, and can mix use with various types of flavouring agents or obtain controlled release with various encapsulates and encapsulating method.
All disclose the specific compound and the classes of compounds of physiological cooling agents in a lot of US and the aforesaid list of references, these compounds can be used for the present invention.Some of them disclose and used physiological cooling agents in chewing gums.Said document comprises:
US patent 5,451,404 (combination of ketal and another kind of freshener (menthol or formamide));
US patent 5,372,824 (physiological cooling agents and reduction menthol);
US patent 5,348,750 (menthones ketal);
US patent 5,326,574 (spray-dired 3-1-menthoxypropane-1,2-glycol);
US patent 5,266,592 (menthone glycerol ketals);
US patent 5,165,943 (compound of cyclodextrin and physiological cooling agents);
US patent 5,009,893 (menthol of right-menthane carbosamided physiological cooling agents and low bitter taste);
US patent 4,459,425 (spray-dired 3-1-menthoxypropane-1,2-glycol);
US patent 4,296,093 (Cyclohexamide of replacement);
US patent 4,248,859 and 4,318,900 (alicyclic carboxylic acid, ester or acid amides that alkyl replaces);
US patent 4,157,384 and 4,029,759 (right-terpanes that various 3-replace);
US patent 4,081,480 (α-oxygen base (oxo) mercaptan alkane);
US patent 4,070,449 (sulfoxide and sulfone);
US patent 4,060,091,4,190,643 and 4,136,163 (right-terpane-3-formamides of replacement);
US patent 4,153,679,4,296,255 and 4,230,688 (acyclic formamides);
US patent 4,034,109 (no cyclic sulfonamides and thionyl imide);
US patent 4,033,994 (right-terpane-the 3-carboxylate);
US patent 3,793,446 and 3,644,613 (ketone esters of menthol);
US patent 3,720,762 (spilanthol and menthol or mentha piperita oil);
CA patent 2,101,790 (the not carbonic acid of polar functionalities);
DE patent 2,608,226 (menthyl lactate);
DE patent 2,433,165 (N-acetyl-amino menthyl acetate);
FR patent 2,577,922 (L-menthyl-3-butyric ester);
JP patent 94/065023 (2-isopropenyl-5-methyl cyclohexanol);
GB patent 1,502,680 (menthol of dicyclo acid, ester, acid amides and replacement);
GB patent 1,476,351 (ring-type or do not have cyclic amides, urea and sulfonamide);
GB patent 1,442,998 (cyclohexane carboxamide that trialkyl replaces);
GB patent 1,421,744 and 1,421,743 (new acid amides);
GB patent 1,411,786 (Cyclohexamide);
GB patent 1,404,596 (the acyclic second month in a season and tertiary alkanol);
PCT publication number WO97/07771 (butanedioic acid menthyl ester and carboxylic acid amides);
PCT publication number WO96/28133 (edible cooling composition);
PCT publication number WO96/17524 (cooling composition of right-the menthane carbosamided and menthol that contains that N-replaces);
PCT publication number WO94/010117 (cyclohexanol derivative); With
US patent 3,639,569 (physiological cooling agents).The example of concrete physiological cooling agents comprises:
1) right-terpane of Qu Daiing, the urea of the Cyclohexamide of the right-peppermint formamide of replacement (as N-ethyl-right-terpane-3-formamide (FEMA 3455)), acyclic formamide, replacement, the cyclohexane carboxamide of replacement, replacement and sulfonamide and the menthol (all are all from Wilkinson Sword) that replaces;
2) methylol of right-terpane and hydroxyethyl derivative (from Lever Bros.);
3) butanedioic acid menthyl ester;
4) 2-sulfydryl-ring decanone (from International Flavors and Fragrances);
5) 2-isopropyl-5-methyl cyclohexanol (, below being " isopregol ") from Hisamitsu Pharmaceuticals;
6) hydroxycarboxylic acid of 2-6 carbon atom;
7) (FEMA 3807, trade (brand) name FRESCOLAT for menthone glycerol ketals
TMThe MGA type);
8) 3-1-menthoxypropane-1,2-glycol (from Takasago, FEMA 3784 (following is " TCA "));
9) menthyl lactate is (from Haarman﹠amp; Reimer, FEMA 3748, trade (brand) name FRESCOLAT
TMThe ML type).
Above-mentioned any physiological cooling agents may be used to chewing gum, and the preferred physiological cooling agents of the present invention is:
1) right-peppermint formamide (PMC) of Qu Daiing, as US patent 4,060,091,4,190, disclosed (all authorizing Wilkinson Sword), particularly N-ethyl-right-terpane-3-formamide (being called WS-3) in 643 and 4,136,163;
2) acyclic formamide (AC), for example the US patent 4,296, disclosed (all authorizing Wilkinson Sword), particularly N-2 in 255,4,230,688 and 4,153,679,3-trimethyl-2-isopropyl butyramide (being called WS-23);
3) menthone glycerol ketals (MGK);
4) menthyl lactate (ML);
5) butanedioic acid menthyl ester (MS); With
6) 3-1-menthoxypropane-1,2-glycol (TCA).
The concentration of physiological cooling agents depends on the intensity of physiological cooling agents and required cooling effect.In general, the used concentration of freshener is the about 2wt% of about 0.001-of chewing gum.Preferred freshener concentration is the about 1.0wt% of about 0.01-, more preferably the about 0.5wt% of 0.02-.
The present invention includes can be to two or more physiological cooling agents of flavouring agent interpolation that are used for making chewing gum.In other words, in the manufacture process of making chewing gum products, can add flavouring agent and refrigerant flavouring agent anywhere respectively.
Said flavouring agent comprises the flavouring agent of any edible quality well known in the art, for example essential oil, synthetic flavouring agent and composition thereof.These flavouring agents comprise that (but being not limited thereto) derives from the oil of plant and fruit, as the oil of citrus oil, fruit essence, mentha piperita oil, spearmint oil, eucalyptus oil, other peppermint oil, caryophyllus oil, Chinese ilex, cinnamic acid, anise or the like.Very strong flavouring agent also is applicable to the present invention as the menthol flavouring agent.Preferred flavouring agent comprises refrigerant flavouring agent such as American mint, eucalyptus oil, menthol, Chinese ilex and fruity peppermint; Non-refrigerant flavouring agent is as spearmint and Chinese cassia tree; And their combination.
The artificial flavoring agent component also is applicable to the present invention.Those skilled in the art will know that natural and artificial flavoring agent can make up by the acceptable blend of any sense organ.Used these flavouring agents and blend all are applicable to the present invention.
Flavouring agent can by chewing gum is contained have an appointment about 10% flavouring agent of 0.1-, preferably the amount of about 3.0% flavouring agent of about 0.2-, about 2% flavouring agent of first-selected about 0.5-is added in the chewing gum formulations.
For the chewing gum of menthol local flavor, the combination of physiological cooling agents can allow to reduce the total concentration of menthol.Yet, can not be fully without menthol, because menthol has very unique taste and refrigerant sensation.Therefore, in the situation of menthol local flavor, physiological cooling agents only is to have strengthened the bitter taste that refrigerant sense reduces menthol simultaneously.
Thus, the invention still further relates to new refrigerant flavour compositions, wherein comprise and give long-term menthol and the menthones that continues refrigerant sense.This refrigerant flavour compositions can replace the mentha piperita oil in the non-American mint goods, thereby increases refrigerant sense and do not have acerbity flavor or undesirable taste.Certainly, they can also be used for the goods of American mint flavor.
Have now found that menthol can provide the refrigerant sensation that does not have menthol characteristic acerbity flavor when using with menthones.Also find, menthol and menthones are used in combination with refrigerant flavour compositions, can reach the refrigerant sense effect that refrigerant flavour compositions provides the refrigerant and delay of initial stage the best.Only exist wherein a kind of these components to be not enough to the effect that provides required.
The natural menthol that is present in the mentha piperita oil provides the flavouring agent of " refrigerant " sense, but independent menthol is upset the local flavor sense easily.But when using with menthones, the hot adstringency that helps to suppress menthol owing to menthones produces the hot puckery refrigerant sense of nothing.
In one embodiment of the invention, menthol and menthones are used with one or more physiological cooling agents, obtain to bring the refrigerant flavour compositions of best refrigerant sense.Menthol and menthones are separately with its form of separating, or the use of pure form, are different from the form that American mint exists.When so using, menthol and menthones provide the quick release of " refrigerant " sensation, but do not produce the American mint flavor.This refrigerant flavour compositions has the physiological cooling effect, can be used for food, beverage, tooth articles for use, gargarism, cosmetics, washing lotion etc.The preferred suitable physiological cooling agents of this aspect of the present invention institute is butanedioic acid menthyl ester, menthyl lactate, 3-1-menthoxypropane-1, that 2-glycol, menthone glycerol ketals, N-replace is right-menthane carbosamided, acyclic formamide and composition thereof.Preferred freshener is right-menthane carbosamided (WS-3), acyclic formamide (WS-23) and the menthyl lactate that butanedioic acid menthyl ester, N-replace.
The refrigerant flavour compositions that contains menthol, menthones and one or more physiological cooling agents is more effective than independent American mint.As a result, the refrigerant blend that only needs to lack than mentha piperita oil just can reach required refrigerant sense.Thereby the expensive commodity that reduced uncertain supply are the dependence of mentha piperita oil, have saved fund and have saved mentha piperita oil.If desired, also mentha piperita oil can be added in the refrigerant flavour compositions of the present invention.
In another embodiment, the refrigerant flavour compositions that contains menthol, menthones and one or more physiological cooling agents is used for mouthful a food composition such as a chewing gum.The result is that a mouthful food composition has best refrigerant sense and do not have acerbity flavor or undesirable flavor characteristics.In addition, the blend of menthol, menthones and one or more synthetic fresheners can prolong the refrigerant property of the mouth food composition that uses blend.The refrigerant sense that this new blend reaches menthol and menthones discharges fast and the prolongation of physiological cooling agents discharges.
Because refrigerant flavour compositions of the present invention brings undesirable American mint taste can for non-American mint goods, so said composition can be used to increase refrigerant sense to fruit and other flavouring agent.
In the initial stage of chew gum, physiological cooling agents generally slowly discharges from chewing gum, and this is because it is than low aqueous solubility.Yet, discharging quickly as some components of TCA are medium, other discharges more slowly as WS-3, WS-23 are medium, and other discharges very lentamente as menthone glycerol ketals, menthyl lactate and butanedioic acid menthyl ester.
The combination of freshener is not only synergitic, and can reach the gentle slow release of medium release simultaneously and put, thereby obtains the local flavor effect and local flavor prolongs.By physically improved the going back of physiological cooling agents being carried out with another kind of material encapsulate because the improvement of dissolubility or rate of dissolution has improved their release properties in chewing gum.Can use the standard technique of any acquisition part and complete encapsulate physiological cooling agents combination.These technology comprise (but being not limited thereto) spray-drying, spraying refrigeration, fluidized bed coating and cohesion.These encapsulation techniques that obtain partial encapsulation or complete encapsulate can be used independently, perhaps use the combination of any step process or multistep technology.As a rule, the improvement of physiological cooling agents discharges and will obtain by multistep technology, for example with the physiological cooling agents spray-drying of combination, and then with the fluidized powder bed dressing of gained.
Encapsulation techniques described here is a standard coating, and the in various degree dressing of coated composition realization from part to complete dressing that usually can be used according to technology.And coated composition is infiltration water easily, reaches various degree.As a rule, the composition with high organic-dissolvable, good filming and low aqueous solubility can obtain preferably that physiological cooling agents postpones to discharge.This composition comprises acyclic polymers and copolymer, carboxyl vinyl polymer, polyamide, polystyrene, polyvinyl acetate, gathers phthalic acid vinyl acetate, PVP and wax class.Though these raw materials can be used for the encapsulate of physiological cooling agents, should only consider the raw material of food grade.Two kinds of standard food grade dressing raw materials are shellac and zeins, and they are that good film forming agent but is non-water-soluble.Other is water-soluble and raw material that be the good filming agent such as agar, alginates, various cellulose derivative such as ethyl cellulose and hydroxypropyl cellulose, dextrin, gelatin and modified starch easily.These batchings (being proved to be suitable food usually uses) can obtain to discharge faster when being used as the encapsulating drug use of physiological cooling agents.Other encapsulating drug, as acacin or maltodextrin, also can the encapsulate physiological cooling agents, but obtain the faster rate of release of physiological cooling agents.
The amount of dressing that freshener is used or encapsulate raw material is also determining the time length that they discharge from chewing gum.In general, dressing content is high more and amount active freshener is low more, and the release of freshener is slow more when chewing.Discharge for obtaining required freshener, thereby match with the local flavor release of chewing gum, encapsulating drug should minimumly be about 20% of a dressing freshener.Preferably, encapsulating drug should minimumly be the about 30% of dressing freshener, and first-selection should minimumly be about 40% of a dressing freshener.According to the dressing raw material, can select dressing raw material higher or low amount to reach required freshener and discharge.
The another kind of method that obtains physiological cooling agents delay release is coalescent with coagulating agent, with freshener part dressing.This method comprises the step with freshener and coagulating agent and low amounts of water or solvent.Mixture is prepared into has single wet granular and be in contact with one another, thus can the part dressing.Remove anhydrate or solvent after, mixture pulverized and use as the freshener of powdery dressing.
Can be identical as the raw material that uses in the raw material of coagulating agent and the aforementioned encapsulate.Yet because dressing only is that part is coated, the some of them coagulating agent is more effective than other.Some of them coagulating agent preferably are organic polymers, as acrylate copolymer and copolymer, PVP, wax class, shellac and zeins.The effect that other coagulating agent obtains to postpone to discharge is not as polymer, wax class, shellac and zeins, but the delay that can be used for obtaining to a certain degree discharges.Said other coagulating agent comprises (but being not limited thereto) agar, alginates, various cellulose derivative, dextrin, gelatin, modified starch and plant class glue such as guar gum, carob gum and carrageenan.Even the freshener that condenses only is the part dressing, but when the amount of dressing was compared increase with the amount of freshener, release property also can be delayed to the long time during chewing.Condensing, used dressing content is minimum in the goods is about 5%.Preferably, dressing content should minimumly be about 15%, should minimumly be about 20% more preferably.According to the dressing raw material, can select coagulating agent higher or low amount to reach required freshener and discharge.
Physiological cooling agents process or multistep process in two steps is coated.Can condense by aforementioned raw material then with any aforesaid raw material encapsulate physiological cooling agents, obtain the goods of encapsulate/condense, in chewing gum, use to obtain the release that postpones encapsulate.
In another embodiment of the invention, physiological cooling agents can be absorbed on the another kind of composition, and (this composition can be described as carrier usually, is cellular), and be adsorbed in the matrix of porous composition.The conventional raw material that is used to absorb physiological cooling agents comprises (but being not limited thereto) silica; Silicate; The pharmasorb clay; Spongy pearl or microballon; Amorphous carbon hydrochlorate and hydroxide comprise aluminium and calcium color lake; Natural plant gum and other spray-dired raw material.
According to the type of absorbing material and the situation of preparation, the amount that can be loaded into the physiological cooling agents on the absorbent is different.Usually can absorb the about 40wt% of about 10-of absorbent as the material of polymer or spongy pearl or microballon, amorphus sugar and sugar alcohol and amorphous carbon hydrochlorate and hydroxide.Other material such as silica and pharmasorb clay can absorb the about 80wt% of about 20-of absorbent.
The general process that physiological cooling agents is absorbed on the absorbent is as follows.Can be in powder blending machine absorbent be mixed as the silica powder of calcining, and can be with the spray solution of physiological cooling agents on the powder that mixes continuously.Solution can contain about 30% freshener of about 5-, and if use higher temperature can use higher content.In general use water as solvent, if but other solvent be proved to be as alcohol and can be used for food and also should use.Along with powder, with spray liquid on powder.Before the mixture change is wet, stop to spray.The powder that still floats is removed from mixer and drying is removed moisture or other solvent, and be ground into specific grain diameter.
After physiological cooling agents is absorbed in absorbent or is fixed on the absorbent, can pass through encapsulate dressing fixative/freshener.The coated composition used according to this process can use complete dressing or part dressing.Can perhaps can use above-mentioned any raw material to obtain partial encapsulation or dressing by obtaining complete encapsulate with spray-drying, spraying refrigeration, fluidized bed coating, extruding, agglomeration mode with polymer by the fixative that condenses/freshener mixture.
Can handle physiological cooling agents by adsorbing, to improve its release property with extrusion process.The example of this extrusion process is disclosed among US patent 5,128,155 and the PCT publication number WO94/06308.
The improvement that can use four kinds of methods to obtain physiological cooling agents discharges, and (1) obtains encapsulate wholly or in part by spray-drying, fluidized bed coating, spraying refrigeration and agglomeration; (2) condense, obtain partial encapsulation; (3) fixing or absorption, and then obtain partial encapsulation; (4) by extruding absorption.These four kinds of methods with the combination of any useful mode, so that the isolated physiological cooling agents of physical property, improve the release property of its dissolubility or improvement physiological cooling agents, include in the present invention.
Aforesaid refrigerant flavour compositions and encapsulate, condense or the physiological cooling agents that absorbs can easily be spiked in the chewing gum compositions.As a rule, physiological cooling agents is added in the chewing gum, or improve the part of release property combination as physiological cooling agents with the form of refrigerant flavour compositions.Yet same chewing gum formulations can be used in these two aspects of the present invention, and refrigerant flavour compositions itself or its composition separately can be had the processing that improves release property.All the other batchings of chewing gum are not subjected to restriction of the present invention.That is to say, the coated granule of refrigerant flavour compositions and/or physiological cooling agents can be spiked in a usual manner in the conventional chewing gum formulations.Naturally, preferably chewing gum formulations is the Sugarless type prescription.But physiological cooling agents also can be used for sugaring type chewing gum.The physiological cooling agents of refrigerant flavour compositions and dressing can be used for common chewing gum also can be used for bubble gum.
In another embodiment of the invention, be specifically in the dressing of chewing gum, the concentration of physiological cooling agents depends on the intensity of physiological cooling agents and required cooling effect.In general, the used concentration of freshener is the about 1wt% of about 0.01-of dressing.The concentration of preferred freshener is about 0.5% for about 0.01-, and more preferably from about 0.02-about 0.2%.
The present invention includes and add one or more flavouring agents to be used for making dressing syrup, perhaps in dry syrup coat or be coated to after the dressing drying chewing gum sandwich on.In addition, it is following Anywhere that flavouring agent can be coated in coatings, as after dressing such as the 3rd, 12,18 layer.
Said flavouring agent comprises the flavouring agent of any edible quality, comprises the above-mentioned flavouring agent that is used for chewing gum.Flavouring agent can add in the coating syrup, and addition is the flavouring agent that dressing is contained have an appointment the about 1.2wt% of 0.2wt%-, the about 1.0wt% flavouring agent of preferably about 0.7wt%-.
For the dressing of menthol local flavor, the concentration of this physiological cooling agents allows to reduce the total concentration of menthol.Yet, can not be fully without menthol, because menthol has very unique taste and refrigerant sensation.Therefore, in the situation of menthol local flavor, physiological cooling agents only is the bitter taste that reduces menthol when having strengthened refrigerant sense.
The artificial sweetener that can be used for dressing comprises (but being not limited thereto) synthetic, asccharin, thaumati, alitame, saccharin salt, Aspartame, Sucralose and acesulfame potassium.Artificial sweetener can add in the coating syrup, and its amount is for containing dressing to have an appointment the about 0.3wt% of 0.05wt%-, the preferred artificial sweetener of the about 0.15wt% of about 0.10wt%-.
For brightening and prevent to reduce purpose, in syrup coat, add dispersant usually.Available dispersant comprises titanium dioxide, talcum or any other stick resistant compound in the coating syrup of the present invention.Titanium dioxide is present preferred dispersing agent of the present invention.It is dressing to be contained have an appointment the about 1.0wt% of 0.1wt%-, the preferred dispersant of the about 0.6wt% of about 0.3wt%-that dispersant adds amount in the coating syrup to.
Colouring agent preferably directly adds in the syrup, with the form in dyestuff or color lake.The present invention can with colouring agent comprise the edible quality dyestuff.Preferably add to film forming agent in the syrup comprise methylcellulose, gelatin, hydroxypropyl cellulose, ethyl cellulose, hydroxyethylcellulose, carboxymethyl cellulose etc. with and combination.Can add adhesive,, perhaps directly add in the syrup as the sandwich initial dressing of chewing gum.The present invention can with adhesive comprise gum arabic, alginates, cellulose family, natural plant gum or the like.
Conventional extension sugar technology uses sucrose as the dressing raw material usually, but the sugared technology of present improved extension allows to use other carbohydrate place of sucrose.More said compositions comprise (but being not limited thereto) glucose, maltose, antierythrite, xylitol, hydrogenation isomaltulose class, maltitol and other new polyalcohol or its combination.
Coating material can with hang sugared modifying agent blend, said extension sugar modifying agent comprises (but being not limited thereto) gum arabic, maltodextrin, starch syrup, gelatin, cellulose family raw material such as carboxymethyl cellulose or CMC, starch and modified starch, natural plant gum such as alginate, carob gum, guar gum and tragacanth, insoluble carbohydrate such as calcium carbonate or magnesium carbonate and talcum powder.Antitack agent also can be used as hangs sugared modifying agent interpolation, and its allows to use various carbohydrate and sugar alcohol to prepare new extension sugar or coated chewing gum products.
Chewing gum of the present invention is sandwich to be according to general type described below.Can contain physiological cooling agents during these are sandwich as one of batching.
As a rule, chewing gum centre-fill composition or other chewing gum compositions generally contain masticable matrix part, water-soluble body portion and the flavouring agent of increasing, and wherein matrix partly is substantially free of water and is water-insoluble, and flavouring agent is generally water-insoluble.During chewing, water-soluble portion and a part of flavouring agent scatter and disappear in time.Through the whole process of chewing, the matrix part stays in mouth.
Insoluble gum base comprises elastomer, elastomer solvent, plasticizer, wax class, emulsifying agent and inorganic filler usually.Also often contain thermoplastic polymer such as polyvinyl acetate, it plays the plasticizer effect sometimes.Spendable other thermoplastic polymer comprises polyoxyethylene lauryl vinyl acetate, the pure and mild PVP of polyvinyl.
Elastomer can comprise polyisobutene, butyl rubber (isobutylene-isoprene copolymer) and SBR styrene butadiene rubbers and natural emulsion such as tunny gum.Elastomer solvent is resin such as terpene resin normally.Plasticizer is called softening agent sometimes, generally is fat and oily, comprises butter, hydrogenation and partially hydrogenated vegetable oil and cocoa butter.Normally used wax class comprises paraffin, microwax and native paraffin such as beeswax and Brazil wax.Microwax, the wax that particularly has a high-crystallinity can be thickening agent or quality modifying agent.
According to a preferred embodiment of the invention, insoluble gum base has constituted the about 95wt% of about 5wt%-of matrix.More preferably insoluble gum base accounts for the 10wt%-50wt% of colloid, and first-selection is about 20wt%-35wt% of colloid.
Generally also comprise the filler composition in the matrix.The filler composition can be calcium carbonate, magnesium carbonate, talcum powder, Dicalcium Phosphate etc.Filler can constitute the about 60wt% of about 5wt%-of matrix.Preferred filler accounts for the about 50wt% of about 5wt%-of matrix.
Matrix generally also contains softening agent, comprises glycerine, monostearate and glycerol triacetate.Can also contain optional member in the matrix, for example antioxidant, colouring agent and emulsifying agent.The present invention relates to use the acceptable matrix of any commerce.
The water-soluble portion of chewing gum can also comprise softening agent, sweetener, flavouring agent, physiological cooling agents and combination thereof.Sweetener often serves as and increases body agent effect in the chewing gum.Increase the about 95wt% of about 5wt%-that the body agent generally accounts for chewing gum compositions.
Adding softening agent to chewing gum is chewiness and mouthfeel in order to optimize chewing gum.Softening agent also known in the art be plasticizer, constitute about 0.5wt%-about 15% of chewing gum usually.The present invention can with softening agent comprise glycerine, lecithin and combination thereof.In addition, edulcorant aqueous solution can be as softening agent and the adhesive in the colloid as the aqueous solution that contains D-sorbite, hydrogenated starch hydrolysate, starch syrup and combination thereof.
As mentioned above, the most suitable Sugarless type chewing gum formulations of physiological cooling agents of refrigerant flavour compositions of the present invention or dressing.But contain the sugar prescription also within the scope of the invention.Sugar type sweetener generally comprises and knownly in the chewing gum field contains sugared composition, comprise (but being not limited thereto) sucrose, glucose, maltose, dextrin, dry invert sugar, fructose, galactolipin, starch syrup solid or the like, they can use separately also and can be used in combination arbitrarily.
The physiological cooling agents of refrigerant flavour compositions of the present invention or dressing can also use with the Sugarless type combinations of sweeteners.Usually, the Sugarless type sweetener comprises having the composition that increases the sugariness energy but lack common known sugars part, comprise (but being not limited thereto) sugar alcohol, as D-sorbite, hydrogenation isomaltulose class, mannitol, xylitol, lactitol, antierythrite, hydrogenated starch hydrolysate, maltitol or the like, they can use separately also and can be used in combination arbitrarily.
According to specific sugariness release characteristic and necessary shelf-life stability, can use the dressing or the high intensity sweetner of dressing not in the sandwich or dressing of chewing gum.High intensity sweetner, preferred Aspartame can use by the amount of the about 3.0wt% of about 0.01wt%-.Compare with the Aspartame of monomer, the Aspartame of encapsulate is the high intensity sweetner with the stability improved and release characteristics.When using Aspartame, can add the Aspartame of monomer, also can add the combination of some monomer Aspartames and encapsulate Aspartame.
Optional member such as colouring agent, emulsifying agent and pharmacy agent also can be used as independent part to be added in the chewing gum compositions, or as the part of matrix.
Can use moisture syrup, as starch syrup and hydrogenated starch syrup, if when particularly their water content is reduced.This preferably can be by moisture syrup and plasticizer such as glycerine or propane diols coevaporation are accomplished, so that water content is less than 10wt%.Preferred composition comprises hydrogenated starch hydrolysate solid and glycerine.Said syrup and preparation method thereof can be in detail referring to US patent 4,671,967.
The preferable methods of making chewing gum of the present invention is that various chewing gum batchings are added in the mixer known in the art of any commercially available acquisition in proper order.To prepare burden then and thoroughly mix, from mixer, take out colloid and machine-shaping is required form, and for example by roll-in in flakes and cut into inch strips, be squeezed into piece, or be cast into the ball shape.
As a rule, the mixing of batching is at first passed through the matrix fusion, and adds in the mixer of running.Matrix also can fusion in mixer.At this moment, increase the body agent, can also add colouring agent and emulsifying agent together along with adding a syrup and a part.Then, the remainder that increases the body agent can be added in the mixer.Flavouring agent is so that increase the body agent and add with back-page.Refrigerant flavour compositions of the present invention preferably adds as the part of flavouring agent adding ingredient.Dressing physiological cooling agents of the present invention preferably adds after increasing body agent and flavouring agent having added last part.Whole mixed process generally needs 5-15 minute, but needs long incorporation time sometimes.Those skilled in the art will know that and much to change according to said process.
When physiological cooling agents uses as the part of the refrigerant flavour compositions that uses menthol and menthones, refrigerant flavour compositions preferably contains the about 80wt% of the 40wt%-that has an appointment, the more preferably from about menthol of the about 70wt% of 50wt%-and the about 50wt% of about 15wt%-, the menthones of the about 40wt% of 20wt%-more preferably from about.In preferred refrigerant flavour compositions, menthol is preferably about 4 with the ratio of menthones: about 16: 3 of 5-.Physiological cooling agents is preferably about 3 with the total menthol and the ratio of menthones: about 1: 4 of 97-.In general, mean cooling composition the about 25wt% of about 3wt%-, more preferably from about the about 15wt% of 4wt%-is one or more physiological cooling agents.Preferred physiological cooling agents is: the butanedioic acid menthyl ester; N-2,3-trimethyl-2-isopropyl butyramide; Menthyl lactate; 3-1-menthoxypropane-1, the 2-glycol; That N-replaces is right-and menthane carbosamided; Menthone glycerol ketals and composition thereof.
If in chewing gum or other mouthful food composition, use another kind of flavouring agent, then except that refrigerant flavour compositions, also above-mentioned refrigerant flavour compositions mixed with other flavouring agent.In addition, some compositions in the refrigerant flavour compositions can be mixed with other flavouring agent, and more said compositions are added in the colloid separately.But preferred before adding colloid to any other flavouring agent and refrigerant flavour compositions premixed.
After making, chewing gum is sandwich can to carry out dressing.Dressing begins to exist with the liquid sugar sirup form that contains the aforementioned dressing batching of about 80wt% of about 30wt%-or 85wt% and about 15wt% or the about 70wt% solvent of 20wt%-(as water).In general, the dressing process is hung in the sugared equipment in routine and is finished.Sandwich being placed on of the Sugarless type sheet colloid for the treatment of dressing can be hung in the sugared equipment, form the material that moves.
To finally form the coating of the raw material of dressing or syrup or be distributed on sandwich of the colloid.Can syrup apply colloid sandwich before, among and add flavouring agent afterwards.Behind the dry formation of dressing crust, can add additional syrup and produce a plurality of dressings or multiple coatings layer.
In hanging sugared process, under about 100 °F-Yue 240 °F, add syrup to sandwich of colloid.Preferably, the syrup syrup temp is about 140 °F-Yue 200 °F.First-selection, syrup temp should keep constant during whole processing, so that prevent the polyalcohol crystallization in the syrup.When syrup can be mixed into by any way well known by persons skilled in the art, is sprayed onto, impouring or add on sandwich of the colloid.
In another embodiment, form the Soft Roll clothing by after liquid coatings, adding the powdery dressing.The powdery dressing can comprise natural carbohydrate natural gum hydrolysate, maltodextrin, gelatin, cellulose derivative, starch, modified starch, sugar, sugar alcohol, natural carbohydrate natural gum and such as the filler of talcum powder and calcium carbonate.
Can be according to each composition of the sandwich dressing of the coated colloid of one or more layers mode.As a rule, multilayer by coating one deck, allow this layer drying and then repeat this process and obtain.The amount of solid that each coated step is added depends primarily on the concentration of coating syrup.Can be to the dressing of sandwich coated any amount layer of colloid.Preferably, be no more than 75 layers dressing to the sandwich parcel of colloid.More preferably, parcel is no more than 60 layers, the about 30-60 layer of first-selected parcel.Which kind of situation no matter, the present invention requires to wrap up the syrup of q.s, so that obtain to contain the chewing gum products of the about 65wt% dressing of the 10wt%-that has an appointment.Preferably, end article contains the about 50wt% dressing of the 20wt%-that has an appointment.
Those skilled in the art will know that to obtaining multiple coatings, can give the scheduled volume aliquot of a plurality of coating syrup of the sandwich coating of chewing gum.Coating can change for the sandwich aliquot deal of syrup of chewing gum in the entire coating process.
Behind the sandwich coated syrup coat of colloid, present invention resides in the syrup of dry wet in the inert media.Preferred drying medium comprises air.Preferably, under about 70 °F-Yue 110 °F, force dry air to contact with wet syrup coat.More preferably, dry air is about 80 °F-Yue 100 °F.The present invention comprises that also dry air has the relative humidity less than about 15%.Preferably, the relative humidity of dry air is less than about 8%.
Dry air can be flowed through also fusion in the colloid of syrup coat is sandwich by any way well known in the art.Preferably, allow dry air blow over the flow velocity (for large operation) of about 2800 cubic feet/min and around the colloid of syrup coat is sandwich.If process less raw material, or use small device, then can use lower flow velocity.If after the syrup coat drying flavor coated dose, as the present invention includes with or without the dry flavouring agent of drying medium.
Embodiment
Following four kinds of batchings are mixed with flavouring agent, and be used for chewing gum formulations.Listed percentage is the percentage of these four kinds batching sums.But, be not at the beginning just together, but they added in the used flavouring agent of chewing gum independently batch mixes.The combination of four kinds of batchings is called refrigerant blend A, B and C.
A B C
Menthol 52.5 60.2 62.5
Menthones 25.8 30.6 31.2
Butanedioic acid menthyl ester 14.5 6.1 4.2
Menthyl lactate 7.2 3.1 2.1 embodiment 1 and 2
Blend A is mixed with cherry flavors, and be used to make the Sugarless type chewing gum formulations of two parts of cherry flavor.Two parts of goods all have slight with cherry-flavored peppermint taste.When using the American mint flavouring agent to substitute the refrigerant blend of comparative formula, mint flavored is too strong.Refrigerant blend provides the goods of the high-quality refrigerant cherry mint flavored of following preparation:
Table 1
Embodiment 1 embodiment 2
D-sorbite 49.51 51.44
Matrix 28.50 25.00
Glycerine 12.00 12.00
Cherry flavors 3.0848 2.8848
Refrigerant blend A 0.1152 0.1152 spray-dired cherry flavors 0.30-
Xylitol 1.50 4.50 fumaric acid, citric acid and adipic acid 2.10 2.10
The sweetener 1.36 1.36 of encapsulate
Salting liquid 0.75-
Colouring agent 0.28 0.30
Lecithin 0.50 0.30
Amount to 100.00 100.00 embodiment 3,4 and 5
According to following prescription, in the chewing gum of Sugarless type Chinese ilex flavor, use refrigerant blend B, acquisition does not have the refrigerant sense of the improvement of mint flavored:
Table 2
Embodiment 3 embodiment 4 embodiment 5 D-sorbites 49.60 50.01 48.76
Matrix 25.10 25.10 25.10
The glycerine 3.50 9.50 of glycerine 14.00 6.00 14.00 maltitols 5.00 7.00 10.00 coevaporations-/Lycasin
*The Chinese ilex wind 0.1625 0.1625 of Chinese ilex flavouring agent 1.1296 1.1296 1.1296 refrigerant blend B 0.4704 0.4704 0.4704 encapsulates-
Sweetener 0.54 0.54 0.54 salting liquid of the menthol 0.0875 0.0875-encapsulate of flavor agent encapsulate
*0.28--
Colouring agent 0.13--
Amount to 100.00 100.00 100.00
*Contain 25% glycerine, 67.5%Lycasin board hydrogenated starch hydrolysate solid and 7.5% water
*Contain 10%NaCl and 90% water.Embodiment 6-10
In the chewing gum that spearmint and the American mint of embodiment 6-10 are distinguished the flavor of, use refrigerant blend C.Obtain the goods that refrigerant sense increase, while bitter taste and acerbity flavor reduce, and obtain the goods of good peppermint taste.Make by following prescription:
Table 3
Embodiment 6 embodiment 7 embodiment 8 embodiment 9 embodiment 10 D-sorbites 47.21 48.60 32.76 48.41 40.60
Matrix 25.00 25.00 37.35 25.00 30.00
Glycerine 9.50 7.67-9.50 3.50/Lycasin of glycerine 6.00 11.40 12.00 8.00 10.00 coevaporations
*Maltitol A/ 10.00
A5.00
A3.07
B5.00
B7.00
BMaltitol B spearmint flavouring agent 1.0908 1.0908---refrigerant blend C 0.2592 0.2592 0.7425 0.7425 0.40 American mint local flavors--1.5075 1.5075 1.60
Agent
Lecithin 0.30 0.30 0.40 0.30 0.30
Sweetener 0.54 0.34 0.34 0.54 0.60 salting liquid of menthol-0.20 1.50 1.00 1.00 encapsulates of calcium carbonate--9.66-5.00 encapsulate
*0.10 0.10 0.67--
Colouring agent-0.04---
Amount to 100.00 100.00 100.00 100.00 100.00
*Contain 25% glycerine, 67.5%Lycasin board hydrogenated starch hydrolysate solid and 7.5% water
*Contain 10%NaCl and 90% water.Embodiment 11-17
Below prescription contains the combination of freshener, and this freshener can reach fast and release property slowly, and can work in coordination with the refrigerant sense of increase when using in same prescription:
Table 4
The Sugarless type chewing gum
Embodiment 11 embodiment 12 embodiment 13 embodiment 14
Matrix 33.10 28.00 30.00 28.00
Calcium carbonate--11.00-
D-sorbite 55.90 54.36 46.08 49.52
The sweetener 0.70 0.24 0.24 0.82 of glycerine 8.00 5.40 0.40 8.30 liquid D-sorbites-6.00 6.20 2.00 encapsulates
Menthol 1.10-0.26 0.30 active ML/TCA
*0.10 0.20 0.12 0.16
Maltitol-3.00 3.00 8.00 American mint flavouring agents 1.10 2.00--gaultherolin flavouring agent--1.90 1.90
Menthol/the flavouring agent of lecithin-0.80 0.80 1.00 encapsulate----
Amount to 100.00 100.00 100.00 100.00
*50/50 combination of ML and TCA
Table 5
The Sugarless type chewing gum
Embodiment 15 embodiment 16 embodiment 17
Matrix 29.00 31.60 33.60
Calcium carbonate 15.00 11.00 13.00
D-sorbite 41.26 44.48 47.73
Glycerine 10.00 0.80 0.75
Liquid D-sorbite-7.20-
The sweetener 0.40 0.66 0.66 of encapsulate
Menthol 0.90 0.30 0.30
Active ML/MGK
*0.14 0.06 0.06
Maltitol---
American mint flavouring agent 1.30 1.40 1.40 gaultherolin flavouring agents---
Menthol/the flavouring agent 2.00 2.00 2.00 of lecithin-0.50 0.50 encapsulate
Amount to 100.00 100.00 100.00
*50/50 combination of ML and MGK
That N-replaces is right-and menthane carbosamided, for example N-ethyl-right-terpane-3-formamide (WS-3) when making up with menthones ketal such as menthone glycerol ketals, can produce in chewing gum and work in coordination with cooling effect.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.For example, can be by following formulation chewing gum:
Table 6
Embodiment 18 embodiment 19
Matrix 25.00 30.00
Sugar 57.11 58.46 starch syrups 15.00 9.00
Glycerine 2.00 1.50 spearmint oil 0.70-mentha piperita oils-0.90
WS-3 0.08 0.06 menthone glycerol ketals 0.11 0.08
Amount to 100.0 100.00
In some following embodiment, can also add additional freshener:
Table 7
Embodiment 20 embodiment 21 embodiment 22 embodiment 23 embodiment 24 embodiment 25
Matrix 48.00 35.00 30.00 25.00 22.00 30.00
D-sorbite 34.05 49.05 53.07 60.69 59.54 51.12
Hydrogenated starch---7.5 14.00 10.00
Hydrolysate syrup 70% sorbitol solution 10.00 8.00----
The Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates
Gaultherolin 0.50---0.70-
Mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
WS-3 0.30 0.10 0.08 0.11 0.13 0.04 menthone glycerol ketals 0.05 0.10 0.20 0.35 0.05 0.04
WS-23 - 0.05 0.05 - - -
Menthyl lactate 0.30-0.20--0.10
Butanedioic acid menthyl ester---0.20 0.08 0.10
100.00 100.00 100.00 100.00 100.00 100.00
Acyclic formamide, N-2 for example, 3-trimethyl-2-isopropyl butyramide (WS-23) is when can produce collaborative cooling effect during with menthones ketal such as menthone glycerol ketals combination in chewing gum.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 8
Embodiment 26 embodiment 27
Matrix 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00%
Glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oils-0.90%
WS-23 0.08% 0.06% menthone glycerol ketals 0.11% 0.08%
Amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 9
Embodiment 28 embodiment 29 embodiment 30 embodiment 31 embodiment 32 embodiment 33
Matrix 48.00 35.00 30.00 25.00 22.00 30.00 D-sorbite 34.05 48.90 53.07 60.69 59.54 50.87 hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
WS-23 0.30 0.10 0.08 0.11 0.13 0.04 menthone glycerol ketals 0.05 0.10 0.20 0.35 0.05 0.04
WS-3-0.05 0.05---menthyl lactate 0.30-0.20--0.10 butanedioic acid menthyl ester---0.20 0.08 0.10
Menthol-0.15---0.25
100.00 100.00 100.00 100.00 100.00 100.00
Acyclic formamide, N-2 for example, 3-trimethyl-2-isopropyl butyramide (WS-23) can produce collaborative cooling effect when making up with menthol in chewing gum.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 10
Embodiment 34 embodiment 35 matrixs 25.00% 30.00%
Sugar 56.76% 58.29% starch syrups 15.00% 9.00% glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oil-0.90% WS-23 0.04% 0.06% menthols 0.50% 0.25% amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 11
Embodiment 36 embodiment 37 embodiment 38 embodiment 39 embodiment 40 embodiment 41
Matrix 48.00 35.00 30.00 25.00 22.00 30.00 D-sorbite 33.85 48.60 53.12 60.69 59.54 50.46 hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
WS-23 0.30 0.10 0.08 0.11 0.13 0.04
Menthol 0.25 0.40 0.15 0.35 0.05 0.45
WS-3-0.05 0.05---menthyl lactate 0.30-0.20--0.10 butanedioic acid menthyl ester---0.20 0.08 0.10 menthone glycerol ketals-0.15---0.25
100.00 100.00 100.00 100.00 100.00 100.00
The butanedioic acid menthyl ester, when in chewing gum with acyclic formamide N-2 for example, can produce collaborative cooling effect during 3-trimethyl-2-isopropyl butyramide (WS-23) combination.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 12
Embodiment 42 embodiment 43 matrixs 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00% glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oil-0.90% WS-23 0.08% 0.06% butanedioic acid menthyl ester 0.11% 0.08%
Amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 13
Embodiment 44 embodiment 45 embodiment 46 embodiment 47 embodiment 48 embodiment 49
Matrix 48.00 35.00 30.00 25.00 22.00 30.00 D-sorbite 34.05 48.85 52.57 60.69 59.24 51.12 hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20 spearmint oils 0.20 0.80 0.80---
WS-3--0.08 0.16--menthone glycerol ketals----0.05 0.04
WS-23 0.30 0.05 0.05 0.20 0.13 0.04 menthyl lactate 0.30 0.10 0.20 0.10-0.10 butanedioic acid menthyl ester 0.05 0.10 0.20 0.20 0.08 0.10
Menthol-0.20 0.50-0.30-
100.00 100.00 100.00 100.00 100.00 100.00
The butanedioic acid menthyl ester is worked in coordination with cooling effect when producing during with the combination of BOHE TONG ketal such as menthone glycerol ketals in chewing gum in chewing gum.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 14
Embodiment 50 embodiment 51
Matrix 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00%
Glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oil-0.90% butanedioic acid menthyl ester 0.08% 0.06% menthone glycerol ketals 0.11% 0.08%
Amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 15
Embodiment 52 embodiment 53 embodiment 54 embodiment 55 embodiment 56 embodiment 57
Matrix 48.00 35 00 30.00 25.00 22.00 30.00
D-sorbite 34.05 48.85 52.57 60.69 59.24 51.12
Hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
WS-3---0.05 0.08-menthone glycerol ketals 0.05 0.10 0.20 0.35 0.10 0.07
WS-23-0.05 0.05---menthyl lactate 0.30-0.20--0.10 butanedioic acid menthyl ester 0.30 0.10 0.08 0.26 0.08 0.11
Menthol-0.20 0.50-0.30-
100.00 100.00 100.00 100.00 100.00 100.00
The butanedioic acid menthyl ester can produce collaborative cooling effect in chewing gum when making up with menthyl lactate in chewing gum.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 16
Embodiment 58 embodiment 59
Matrix 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00%
Glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oil-0.90% menthyl lactates 0.08% 0.06% butanedioic acid menthyl ester 0.11% 0.08%
Amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 17
Embodiment 60 embodiment 61 embodiment 62 embodiment 63 embodiment 64 embodiment 65
Matrix 48.00 35.00 30.00 25.00 22.00 30.00 D-sorbite 34.05 48.85 52.57 60.69 59.24 51.12 hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
WS-3 0.10-0.08--0.04 menthone glycerol ketals 0.05--0.11 0.05 0.04
WS-23-0.05 0.05---menthyl lactate 0.30 0.10 0.25 0.35 0.13 0.10 butanedioic acid menthyl ester 0.20 0.10 0.15 0.20 0.08 0.10
Menthol-0.20 0.50-0.30-
100.00 100.00 100.00 100.00 100.00 100.00
The butanedioic acid menthyl ester can produce in chewing gum when right-the menthane carbosamided as N-ethyl-right-terpane that replaces with N-in chewing gum-3-formamide (WS-3) combination and work in coordination with cooling effect.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 18
Embodiment 66 embodiment 67
Matrix 25.00% 30.00%
Sugar 57.11% 58.46%
Starch syrup 15.00% 9.00%
Glycerine 2.00% 1.50%
Spearmint oil 0.70%-
Mentha piperita oil-0.90%
WS-3 0.08% 0.06% butanedioic acid menthyl ester 0.11% 0.08%
Amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 19
Embodiment 68 embodiment 69 embodiment 70 embodiment 71 embodiment 72 embodiment 73
Matrix 48.00 35.00 30.00 25.00 22.00 30.00
D-sorbite 34.05 48.85 52.57 60.69 59.24 51.12
Hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0 20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
WS-3 0.30 0.10 0.08 0.25 0.13 0.04 menthone glycerol ketals---0.05 0.05 0.04
WS-23-0.05 0.05 0.06--menthyl lactate 0.30-0.20 0.10-0.10 butanedioic acid menthyl ester 0.05 0.10 0.20 0.20 0.08 0.10
Menthol-0.20 0.50-0.30-
100.00 100.00 100.00 100.00 100.00 100.00
That N-replaces is right-and menthane carbosamided, N-ethyl-right-terpane-3-formamide (WS-3) for example, when in chewing gum with acyclic formamide such as N-2, can in chewing gum, produce during the combination of 3-trimethyl-2-isopropyl-butyramide (WS-23) and work in coordination with cooling effect.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 20
Embodiment 74 embodiment 75
Matrix 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00%
Glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oils-0.90%
WS-3 0.08％ 0.06％
WS-23 0.11％ 0.08％
Amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 21
Embodiment 76 embodiment 77 embodiment 78 embodiment 79 embodiment 80 embodiment 81
Matrix 48.00 35.00 30.00 25.00 22.00 30.00 D-sorbite 34.05 48.85 52.57 60.69 59.24 51.08 hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
WS-3 0.30 0.10 0.08 0.21 0.13 0.04 menthone glycerol ketals---0.10 0.05 0.04
WS-23 0.05 0.15 0.25 0.10 0.04 0.10 menthyl lactate 0.30-0.20 0.05-0.07 butanedioic acid menthyl ester---0.20 0.04 0.07
Menthol-0.20 0.05-0.30-
100.00 100.00 100.00 100.00 100.00 100.00
Gaultherolin (Chinese ilex) when in chewing gum with acyclic formamide such as N-2, can in chewing gum, produce during the combination of 3-trimethyl-2-isopropyl-butyramide (WS-23) and work in coordination with cooling effect.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 22
Embodiment 82 embodiment 83 matrixs 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00% glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oil-0.90% WS-23 0.08% 0.06% gaultherolins 0.11% 0.08% amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 23
Embodiment 84 embodiment 85 embodiment 86 embodiment 87 embodiment 88 embodiment 89
Matrix 48.00 35.00 30.00 25.00 22.00 30.00
D-sorbite 34.05 48.40 51.77 60.74 59.24 51.02
Hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.70 0.80 1.20 0.70 0.90 1.00 mentha piperita oil 1.00 0.40-0.20 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates--
Spearmint oil 0.10-0.40--0.30
WS-3 0.20 0.50 0.08--0.04 menthone glycerol ketals 0.05 0.10 0.20 0.35 0.05 0.04
WS-23 0.30 0.10 0.05 0.11 0.13 0.08 menthyl lactate 0.30-0.20--0.06 butanedioic acid menthyl ester---0.20 0.08 0.06
Menthol-0.20 0.50-0.30-
100.00 100.00 100.00 100.00 100.00 100.00
Menthyl salicylate (Chinese ilex) can produce in chewing gum when right-the menthane carbosamided as N-ethyl-right-terpane that replaces with N-in chewing gum-3-formamide (WS-3) combination and work in coordination with cooling effect.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 24
Embodiment 90 embodiment 91 matrixs 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00%
Glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oil-0.90% WS-3 0.08% 0.06% gaultherolins 0.11% 0.08%
Amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 25
Embodiment 92 embodiment 93 embodiment 94 embodiment 95 embodiment 96 embodiment 97
Matrix 48.00 35.00 30.00 25.00 22.00 30.00 D-sorbite 34.05 48.85 51.77 59.75 58.94 51.02 hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.85 0.80 1.20 0.70 0.90 1.00 mentha piperita oil 1.00 0.40-1.20 0.20-spearmint oils 0.15-0.40--0.30 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates
WS-3 0.25 0.20 0.08 0.20 0.13 0.04 menthone glycerol ketals--0.10 0.25 0.05 0.04
WS-23 0.10 0.05 0.05-0.10-menthyl lactate 0.30-0.20--0.10 butanedioic acid menthyl ester--0.10 0.20 0.08 0.10
Menthol-0.2 0.50-0.30-
100.00 100.00 100.00 100.00 100.00 100.00
From the freshener 3-1-menthoxypropane-1 of Takasago, 2-glycol (TCA) is worked in coordination with cooling effect when producing during with the combination of menthones ketal such as menthone glycerol ketals in chewing gum in chewing gum.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 26
Embodiment 98 embodiment 99
Matrix 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00%
Glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oils-0.90%
TCA 0.08% 0.06% menthone glycerol ketals 0.11% 0.08%
Amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 27
Embodiment 100 embodiment 101 embodiment 102 embodiment 103 embodiment 104 embodiment 105
Matrix 48.00 35.00 30.00 25.00 22.00 30.00
D-sorbite 34.05 48.90 53.07 60.69 59.54 50.87
Hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
TCA 0.30 0.10 0.08 0.11 0.13 0.04 menthone glycerol ketals 0.05 0.10 0.20 0.35 0.05 0.04
WS-3-0.05 0.05---menthyl lactate 0.30-0.20--0.10 butanedioic acid menthyl ester---0.20 0.08 0.10
Menthol-0.15---0.25
100.00 100.00 100.00 100.00 100.00 100.00
The freshener of Takasago (TCA) can produce collaborative cooling effect in chewing gum when making up with menthol in chewing gum.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 28
Embodiment 106 embodiment 107 matrixs 25.00% 30.00% sugar 56.76% 58.29% starch syrups 15.00% 9.00% glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oil-0.90% TCA 0.04% 0.06% menthols 0.50% 0.25% amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 29
Embodiment 108 embodiment 109 embodiment 110 embodiment 111 embodiment 112 embodiment 113
Matrix 48.00 35.00 30.00 25.00 22.00 30.00
D-sorbite 33.85 48.60 53.12 60.69 59.54 50.46
Hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
TCA 0.30 0.10 0.08 0.11 0.13 0.04
Menthol 0.25 0.40 0.15 0.35 0.05 0.45
WS-3-0.05 0.05---menthyl lactate 0.30-0.20--0.10 butanedioic acid menthyl ester---0.20 0.08 0.10 menthone glycerol ketals-0.15---0.25
100.00 100.00 100.00 100.00 100.00 100.00
Freshener 3-1-menthoxypropane-1,2-glycol (TCA) when in chewing gum with acyclic formamide such as N-2, can in chewing gum, produce during the combination of 3-trimethyl-2-isopropyl butyramide (WS-23) and work in coordination with cooling effect.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 30
Embodiment 114 embodiment 115 matrixs 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00% glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oil-0.90% WS-23 0.08% 0.06% TCA 0.11% 0.08% amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 31
Embodiment 116 embodiment 117 embodiment 118 embodiment 119 embodiment 120 embodiment 121
Matrix 48.00 35.00 30.00 25.00 22.00 30.00
D-sorbite 34.05 48.85 52.57 60.69 59.24 51.12
Hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20
Spearmint oil 0.20 0.80 0.80---
WS-3--0.08 0.16--menthone glycerol ketals----0.05 0.04
WS-23 0.30 0.05 0.05 0.20 0.13 0.04 menthyl lactate 0.30 0.10 0.20 0.10-0.10
TCA 0.05 0.10 0.20 0.20 0.08 0.10
Menthol-0.20 0.50-0.30-
100.00 100.00 100.00 100.00 100.00 100.00
Freshener 3-1-menthoxypropane-1,2-glycol (TCA) can produce in chewing gum when right-the menthane carbosamided as N-ethyl-right-terpane that replaces with N-in chewing gum-3-formamide (WS-3) combination and work in coordination with cooling effect.The advantage of the different rates of release of two kinds of fresheners be can also produce, thereby the quick release and the long-term refrigerant sense that continues of refrigerant sense in same goods, obtained.And, can reach the reduction bitter taste by the content of optimizing these fresheners.For example, can be by following formulation chewing gum:
Table 32
Embodiment 122 embodiment 123 matrixs 25.00% 30.00%
Sugar 57.11% 58.46% starch syrups 15.00% 9.00% glycerine 2.00% 1.50% spearmint oil 0.70%-mentha piperita oil-0.90% WS-3 0.08% 0.06% TCA 0.11% 0.08% amount to 100.00 100.00
In some following embodiment, can also add additional freshener:
Table 33
Embodiment 124 embodiment 125 embodiment 126 embodiment 127 embodiment 128 embodiment 129
Matrix 48.00 35.00 30.00 25.00 22.00 30.00
D-sorbite 34.05 48.85 52.57 60.69 59.24 51.12
Hydrogenated starch---7.50 14.00 10.00 hydrolysate syrup 70% sorbitol solution 10.00 8.00----
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 gaultherolin 0.50 of glycerine 5.00 6.00 15.00 5.00 3.00 7.00 encapsulates---0.70-mentha piperita oil 1.30 0.40-0.95 0.20 1.20 spearmint oils 0.20 0.80 0.80---
WS-3 0.30 0.10 0.08 0.25 0.13 0.04 menthone glycerol ketals---0.05 0.05 0.04
WS-23-0.05 0.05 0.06--menthyl lactate 0.30-0.20 0.10-0.10
TCA 0.05 0.10 0.20 0.20 0.08 0.10
Menthol-0.20 0.50-0.30-
100.00 100.00 100.00 100.00 100.00 100.00
Last table has shown the prescription of the chewing gum of American mint local flavor, spearmint local flavor or Chinese ilex local flavor.Also can make other chewing gum products with other flavouring agent.Menthol and/or physiological cooling agents can strengthen the local flavor of these types, for example menthol-eucalyptus oil, spearmint-menthol, Chinese cassia tree-menthol even fruity peppermint-menthol.
In table 34 and 35, will see the prescription of the chewing gum products of various local flavors.Equally, freshener can (embodiment 130-136) be or can be encapsulate that this depends on that it is required whether improveing release property.
Table 34
The Sugarless type chewing gum of various local flavors
Embodiment 130 embodiment 131 embodiment 132 embodiment 133
Matrix 30.00 30.00 30.00 30.00 calcium carbonate 5.00 5.00 5.00 5.00 D-sorbites 54.60 53.68 53.80 55.05
Sweetener 0.50 0.50 0.50 0.50 flavouring agent 1.00 of glycerine 8.00 8.00 8.00 7.00 encapsulates
A1.50
B1.40
B1.60
CMenthol 0.20 0.12 0.30 0.20 active ML/PMC
D0.10 the menthol-0.40 0.30 of 0.20 0.10 0.05 lecithin, 0.60 0.60 0.60 0.60 encapsulate-
Amount to 100.00 100.00 100.00 100.00
AThe spearmint flavouring agent
BMenthol-eucalyptus oil flavouring agent
CChinese cassia tree-menthol flavouring agent
D50/50 blend of ML and PMC compound
Table 35
The Sugarless type chewing gum of various local flavors
Embodiment 134 embodiment 135 embodiment 136
Matrix 30.00 30.00 30.00
Calcium carbonate 5.00 5.00 5.00
D-sorbite 53.90 52.30 52.30
Glycerine 8.00 10.00 10.00
The sweetener 0.50 0.60 0.60 of encapsulate
Flavouring agent 1.60
C1.20
D1.20
D
The menthol acyclic formamide of 0.20 0.20 0.10 active ML/ (AC)
*0.20 0.10 0.20
Lecithin 0.60 0.60 0.60
The menthol of encapsulate---
Amount to 100.00 100.00 100.00
*50/50 blend of ML and acyclic formamide (AC)
CChinese cassia tree-menthol flavouring agent
DFruity peppermint-menthol flavouring agent
The combination of physiological cooling agents can be used for various sugar-frees and sugar-containing type chewing gum formulations.Can be with foregoing various controlled release technology with freshener encapsulate or absorption.Table 36-42 has provided the chewing gum formulations that uses these raw materials.These prescriptions can also be with the physiological cooling agents manufacturing of non-encapsulate.The physiological cooling agents that among the embodiment behind table discussion be can be used for the controlled release of the example technique of these prescriptions and gained.
Table 36
Common viscosity Sugarless type chewing gum
Embodiment 137 embodiment 138 embodiment 139 embodiment 140 embodiment 141 D-sorbites 50.00 50.00 50.00 50.00 50.00
Matrix 24.70 24.70 24.70 24.70 24.70
Lecithin 0.20 0.20 0.18 0.18 0.18
The effective content 0.20 0.20 0.20 0.15 0.15 of glycerine 2.00 2.00 2.00 5.00 8.00 Lycasin 14.40 12.00 12.00 9.00 6.00 mannitols 7.10 9.50 9.48 9.53 9.53 American mint flavouring agents 1.40 1.40 1.44 1.44 1.44 fresheners
Amount to 100.00 100.00 100.00 100.00 100.00
Table 37
Common viscosity Sugarless type chewing gum
Embodiment 142 embodiment 143 embodiment 144 embodiment 145 embodiment 146
D-sorbite 49.35 49.35 49.35 49.35 49.35
Matrix 25.50 25.50 25.50 25.50 25.50
Lecithin 0.20 0.20 0.20 0.20 0.20
Glycerine 8.50 8.50 8.50 8.60 8.50 liquid D-sorbites 6 80 6.80 6.80 6.80 6.90
The effective content 0.20 0.20 0.20 0.10 0.10 American mint flavouring agent 1.45 1.45 1.45 1.45 1.45 of mannitol 8.00 8.00 8.00 8.00 8.00 fresheners
Amount to 100.00 100.00 100.00 100.00 100.00
Table 38
Be convenient to the Sugarless type ball shape chewing gum of dressing
Embodiment 147 embodiment 148 embodiment 149 embodiment 150 embodiment 151 D-sorbites 51.16 43.87 45.92 43.81 46.33
Matrix 31.01 33.00 32.71 33.03 30.97
The effective content 0.42 0.23 0.35 0.25 0.34 of glycerine 6.14 8.00 7.50 7.98 7.82 Aspartames 0.06-0.10-0.08 freshener
Calcium carbonate 10.01 13.00 12.16 12.93 13.04 American mint flavouring agents-1.20 0.17-1.01
Menthol-0.50--0.21 fruit flavor agent---1.50-lemon flavouring agent--menthol-0.20--0.20 spearmint flavouring agent 1.20-1.09 of-0.50-encapsulate--
Amount to 100.00 100.00 100.00 100.00 100.00
Table 39
The Sugarless type bubble gum
Embodiment 152 embodiment 153 embodiment 154 embodiment 155
D-sorbite 56.65 56.09 50.42 48.63
Matrix 24.00 24.59 28.00 30.10
Lecithin 1.00 0.91 0.89 0.86 fruit flavor agents 1.20 1.41--the Lycasin/ glycerine of grape flavouring agent--1.71-strawberry flavouring agent---1.41 evaporation
*-6.79 9.61 10.41
The effective content 0.11 0.21 0.31 0.21 of Aspartame 0.04-0.06 0.17 freshener of glycerine 17.00 10.00 9.00 8.21 monomers
Amount to 100.00 100.00 100.00 100.00
*Contain 25% glycerine, 67.5%Lycasin board hydrogenated starch hydrolysate solid and 7.5% water
Table 40
The sugar-containing type chewing gum
Embodiment 156 embodiment 157 embodiment 158 embodiment 159 embodiment 160
Sugar 58.29 59.26 62.49 59.97 56.61
Matrix 22.38 20.60 20.08 23.17 26.80 starch syrups 17.20 18.50 15.40 14.70 13.88
The effective content 0.10 0.20 0.15 0.25 0.20 of glycerine 1.09 0.83 1.00 1.00 1.30 fresheners
Lecithin 0.05 0.03 0.02--American mint flavouring agent 0.89 0.58 0.86 0.91 1.21
Amount to 100.00 100.00 100.00 100.00 100.00
Table 41
The sugar-containing type chewing gum
Embodiment 161 embodiment 162 embodiment 163 embodiment 164 embodiment 165
Sugar 54.30 45.30 49.30 40.30 45.30
Matrix 19.20 19.20 19.20 19.20 19.20
Glycerine 1.40 1.40 1.40 1.40 1.40 starch syrups 19.00 23.00 19.00 19.00 23.00
Glucose-5.00---
Lactose 5.00----
Fructose-5.00---
Invert sugar--10.00--
Maltose---10.00-
The effective content 0.20 0.20 0.20 0.20 0.20 of crust sugar----10.00 spearmint flavouring agent 0.90 0.90 0.90 9.90 0.90 fresheners
Amount to 100.00 100.00 100.00 100.00 100.00
Table 42
The Sugarless type chewing gum
EXAMPLE Example EXAMPLE Example EXAMPLE Example EXAMPLE Example
166 167 168 169 170 171 172 173
Matrix 25.50 25.50 25.50 25.50 25.50 25.50 25.50 25.50 D-sorbites 53.80 46.80 41.80 41.80 41.80 41.80 36.80 37.80 D-sorbite liquid 17.00 14.00 6.00-5.00--11.00A/Lycasin mannitol-10.00 8.00 8.00 8.00 8.00 8.00 8.00 maltitols---5.00--5.00-xylitol--15.00 10.00--5.00,10.00 lactitols---few bud-----15.00 10.00-of the different wheat of 10.00---hydrogenation
Carbohydrate
0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 effective content of glycerine 2.00 2.00 2.00 8.00 8.00 8.00 8.00 6.00 flavouring agents 1.50 1.50 1.50 1.50 1.50 1.50 1.50 1.50 fresheners
Amount to 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00
A Lycasin board hydrogenated starch hydrolysate syrups; All use 70% D-sorbite liquid.
The freshener of encapsulate can be made by embodiment 174-226, adds to then in any prescription of providing of table 36-42.To obtain the quick release of freshener with water-soluble polymer such as HPMC or maltose encapsulate.To obtain slowly to discharge with shellac zeins or PVAC encapsulate.Embodiment 174
Present embodiment comprises coolant compositions, and said composition contains the PMC of 25% butanedioic acid menthyl ester and the absorption of 75% polyvinyl acetate.Embodiment 175
Present embodiment comprises coolant compositions, and said composition contains the PMC that 50% butanedioic acid menthyl ester and 50% hydroxypropyl methylcellulose condense.Embodiment 176
Present embodiment comprises coolant compositions, and said composition contains the PMC of 75% butanedioic acid menthyl ester and 25% zeins dressing.Embodiment 177
Present embodiment comprises coolant compositions, and said composition contains 25% menthyl lactate and 75% MGK that absorbs on the silica.Embodiment 178
Present embodiment comprises coolant compositions, and said composition contains the MGK of 50% butanedioic acid menthyl ester and 50% shellac dressing.Embodiment 179
Present embodiment comprises coolant compositions, and said composition contains 25% butanedioic acid menthyl ester and 75% and the 3-1-menthoxypropane-1 of polyvinyl acetate extruding, 2-glycol (TCA).Embodiment 180
Present embodiment comprises coolant compositions, and said composition contains the 3-1-menthoxypropane-1 of 50% butanedioic acid menthyl ester and 50% shellac dressing, 2-glycol (TCA).Embodiment 181
Present embodiment comprises coolant compositions, and said composition contains the 3-1-menthoxypropane-1 of 75% butanedioic acid menthyl ester and 25% zeins dressing, 2-glycol (TCA).Embodiment 182
Present embodiment comprises coolant compositions, and said composition contains 25% butanedioic acid menthyl ester and 75% and the MGK of polyvinyl acetate extruding.Embodiment 183
Present embodiment comprises coolant compositions, and said composition contains the MGK of 50% butanedioic acid menthyl ester and 50% zeins dressing.Embodiment 184
Present embodiment comprises coolant compositions, and said composition contains the MGK that 75% butanedioic acid menthyl ester and 25% hydroxypropyl methylcellulose condense.Embodiment 185
Present embodiment comprises coolant compositions, and said composition contains the acyclic formamide (AC) of 25% butanedioic acid menthyl ester and 75% zeins dressing.Embodiment 186
Present embodiment comprises coolant compositions, and said composition contains the acyclic formamide (AC) of 50% butanedioic acid menthyl ester and 50% hydroxypropyl methylcellulose dressing.Embodiment 187
Present embodiment comprises coolant compositions, and said composition contains 75% butanedioic acid menthyl ester and 25% and absorbs acyclic formamide (AC) on the silica.Embodiment 188
Present embodiment comprises coolant compositions, and said composition contains the 3-1-menthoxypropane-1 that 25%ML and 75% gelatin condense, 2-glycol (TCA).Embodiment 189
Present embodiment comprises coolant compositions, and said composition contains 50%ML and 50% and absorbs 3-1-menthoxypropane-1 on the silica, 2-glycol (TCA).Embodiment 190
Present embodiment comprises coolant compositions, and said composition contains the 3-1-menthoxypropane-1 of 75%ML and 25% shellac dressing, 2-glycol (TCA).Embodiment 191
Present embodiment comprises coolant compositions, and said composition contains the acyclic formamide (AC) that 50%ML and 50% zeins condense.Embodiment 192
Present embodiment comprises coolant compositions, and said composition contains the acyclic formamide (AC) that 25%ML and 75% hydroxypropyl methylcellulose condense.Embodiment 193
Present embodiment comprises coolant compositions, and said composition contains the acyclic formamide (AC) of 75%ML and 25% shellac dressing.Embodiment 194
Present embodiment comprises coolant compositions, and said composition contains right-menthane carbosamided (PMC) of 50% menthyl lactate and 50% maltodextrin dressing.Embodiment 195
Present embodiment comprises coolant compositions, and said composition contains 25%3-1-menthoxypropane-1, the acyclic formamide (AC) of 2-two pure and mild 75% and polyvinyl acetate extruding.Embodiment 196
Present embodiment comprises coolant compositions, and said composition contains 50%3-1-menthoxypropane-1, right-menthane carbosamided (PMC) that 2-two pure and mild 50% zeins condense.Embodiment 197
By the solution of spray-drying alcohol/shellac/butanedioic acid menthyl ester and menthyl lactate, obtain the mixture of powders of 80% shellac, 20% active freshener.Embodiment 198
By the alcohol/shellac/butanedioic acid menthyl ester of spray-drying suitable proportion and the solution of menthyl lactate, obtain the mixture of powders of 50% shellac, 50% active freshener.Embodiment 199
By the solution of spray-drying alcohol/shellac/butanedioic acid menthyl ester and menthyl lactate, obtain the mixture of powders of 70% zeins, 30% active freshener.Embodiment 200
By alcohol/shellac solution fluidized bed coating menthyl lactate and the MGK that is absorbed on the silica, obtain the mixture of powders of shellac/silica/active freshener with 20% solid content.Embodiment 201
By the alcohol/shellac solution fluidized bed coating butanedioic acid menthyl ester and the 3-1-menthoxypropane-1 that is absorbed on the silica with 20% solid content, 2-glycol (TCA), the mixture of powders of acquisition shellac/silica/active freshener.Embodiment 202
By alcohol/zein solution fluidized bed coating butanedioic acid menthyl ester and the menthyl lactate that is absorbed on the silica, obtain the mixture of powders of zeins/silica/active freshener with 25% solid content.Embodiment 203
By the mixture of spraying refrigeration molten wax and freshener, obtain the mixture of powders of 85% wax, 15% active PMC and AC.Embodiment 204
By the mixture of spraying refrigeration molten wax and freshener, obtain the mixture of powders of 70% wax, 30% active PMC and AC.Embodiment 205
By the freshener and the aqueous mixture that is dispersed in the zeins in high pH (pH=11.6-12.0) water-bearing media of spray-drying 15% solid content, obtain the mixture of powders of 70% zeins, 30% active butanedioic acid menthyl ester and right-menthane carbosamided (PMC).Embodiment 206
By high pH (pH=11.6-12.0) zeins aqueous dispersion fluidized bed coating freshener, obtain the mixture of powders of zeins/active butanedioic acid menthyl ester and right-menthane carbosamided (PMC) with 15% solid content.Embodiment 207
By spray-drying alcohol/shellac/freshener mixture, spray-dired goods of fluidized bed coating then, so that with the pure and mild zeins dressing second time, obtain the mixture of powders of 20% zeins, 20% shellac, 60% active butanedioic acid menthyl ester and AC.
Embodiment 197-207 has all reached almost encapsulate completely, and will postpone the release of freshener when being used for showing the chewing gum formulations of 36-42.It is longer than the dressing of lower content that the freshener that the higher dressing of content reaches postpones release time.
Other polymer more water-soluble and that can use in dressing is relatively poor to the delay releasing effect of freshener.Embodiment 208
By the emulsion of spray-drying gelatin/TCA and PMC compound, obtain the mixture of powders of 80% gelatin, 20% active PMC and TCA compound.Embodiment 209
By HPMC aqueous solution fluidisation bed dressing butanedioic acid menthyl ester and PMC compound, obtain the mixture of powders of 50% hydroxypropyl methylcellulose (HPMC), 50% active butanedioic acid menthyl ester and PMC compound with 10% solid content.Embodiment 210
By ethyl cellulose aqueous solution fluidisation bed dressing butanedioic acid menthyl ester and PMC compound, obtain the mixture of powders of 30% ethyl cellulose, 70% active butanedioic acid menthyl ester and PMC compound with 10% solid content.Embodiment 211
By the TCA of spray-drying 40% solid content and the aqueous emulsion of AC compound and maltodextrin, obtain the mixture of powders of 50% maltodextrin, 50% active TCA and AC compound.Embodiment 212
Be absorbed in TCA and AC compound on the silica by Arabic gum aqueous solution fluidized bed coating, obtain the mixture of powders of 50% gum arabic, 50% active TCA and AC compound with 40% solid content.
The TCA and the PMC compound of the dressing that embodiment 208 obtains, and the butanedioic acid menthyl ester and the PMC compound of embodiment 209 and 210 dressings that obtain when being used to show the chewing gum formulations of 36-42, will reach the medium quick release of freshener.With the product of maltodextrin and gum arabic dressing, when being used to show the chewing gum formulations of 36-42, reach the quick release of freshener among the embodiment 211 and 212.
Freshener can also be used for colloid through after condensing, so that these fresheners obtain the release property of improvement.Embodiment 213
By blend TCA and PMC compound and the HPMC together that condense, add entry simultaneously, and the product dried of gained is also pulverized, obtain the mixture of powders of 15% hydroxypropyl methylcellulose (HPMC), 85% active TCA and PMC compound.Embodiment 214
By blend TCA and PMC compound and the gelatin together that condense, add entry simultaneously, and the product dried of gained is also pulverized, obtain the mixture of powders of 15% gelatin, 85% active TCA and PMC compound.Embodiment 215
By condense with the aqueous solution that contains zeins TCA and AC compound, and dry and pulverize the goods of gained, make the mixture of powders of 10% zeins, 90% active TCA and AC compound.Embodiment 216
By condense with the alcoholic solution that contains 25% shellac TCA and AC compound, and dry and pulverize the goods of gained, make the mixture of powders of 15% shellac, 85% active TCA and AC compound.
To describe the embodiment that multistep is handled below: embodiment 217
Maltodextrin spray-drying with butanedioic acid menthyl ester and TCA and 30% solid content is prepared into powder.Use hydroxypropyl methylcellulose (HPMC) with the ratio of 85/15 powder/HPMC powder to be condensed then, water is moistening and dry.To contain have an appointment 68% active freshener, 17% maltodextrin and 15%HPMC after the pulverizing of gained powder.Embodiment 218
With HPMC with the ratio of 85/15 freshener/HPMC condense butanedioic acid menthyl ester and ML.Dry and pulverize after, with the powder of the shellac alcoholic solution fluidized bed coating gained of about 25% solid content, acquisition contains the final products of have an appointment 60% active freshener, 10%HPMC and about 30% shellac.Embodiment 219
With HPMC with the ratio of 85/15 freshener/HPMC condense butanedioic acid menthyl ester and ML.Dry and pulverize after, with the condense powder of gained of the high pH corn alcohol soup-dissolving protein solution of about 15% solid content, acquisition contains the final products of have an appointment 60% active freshener, 10%HPMC and 30% zeins.Embodiment 220
Gelatin emulsion spray-drying with menthyl lactate and TCA and 25%.With the high pH corn alcohol soup-dissolving protein solution of the about 15% solid content spray-dired product that condenses, final products contain have an appointment 50% active freshener, 20% gelatin and 30% zeins then.Embodiment 221
With the wax of fusion with the ratio of 85/15 freshener/wax condense butanedioic acid menthyl ester and AC.After the mixture cooling and pulverizing, the corn alcohol soup-dissolving protein solution fluidized bed coating with about 10%, acquisition contains the final products of 60% active freshener, 10% wax and 30% zeins.Embodiment 222
The mixture of MGK and TCA is sprayed onto on the precipitated silica.Dry and the pulverizing with mixture.Final products contain the 50% active freshener of having an appointment.Embodiment 223
The mixture of MGK and TCA is sprayed onto on the pharmasorb clay.Dry and the pulverizing with mixture, acquisition contains the final products of have an appointment 80% clay and 20% active freshener.Embodiment 224
The mixture of MGK and TCA is sprayed onto on the microcrystalline cellulose powder.Dry and the pulverizing with mixture, acquisition contains the final products of have an appointment 70% microcrystalline cellulose and 30% active freshener.Embodiment 225
The mixture of MGK and TCA is sprayed onto on the high-absorbable starch.Dry and the pulverizing with mixture, acquisition contains the final products of have an appointment 80% starch and 20% active freshener.Embodiment 226
The mixture of MGK and TCA is sprayed onto on the calcium carbonate powder.Dry and the pulverizing with mixture, acquisition contains the final products of have an appointment 90% calcium carbonate and 10% active freshener.
Cited a lot of embodiment are a one-step process.Yet, by with encapsulate, the various processes combination condensing, absorb and adsorb can obtain longer freshener and postpone to discharge.Above-mentioned any prepared product all can be for further processing with encapsulated products by fluidized bed coating, spraying refrigeration or coacervation process, and can condense with various multistep process with various raw materials and technology.
As disclosed in a lot of patents, can add physiological cooling agents in the chewing gum formulations.These chewing gums can be as the sandwich of coated chewing gum or the bag heart.Table 43 is for example understood the prescription of sugaring type chewing gum, and what this prescription can be as the sugared type coated chewing gum that contains physiological cooling agents is sandwich.
Table 43
Sugaring type chewing gum is sandwich
Embodiment 227 embodiment 228 embodiment 229
Matrix 28.0% 30.0% 30.0%
Sugar 52.9% 50.7% 46.6% starch syrups 18.0% 18.0% 12.0%
Glycerine 0.5% 0.5% 0.5% spearmint flavouring agents 0.6%--green pepper sample flavouring agent-0.8% 0.9% Dextrose monohydrate--10.0%
The chewing gum that table 43 is formed is squeezed into ball, it is shaped to the bolster of square or rectangle and is the coated formula dressing of base-material in order to sugar, in the wherein said dressing, it is dissolved in the flavouring agent when in the coating syrup that freshener and menthol is mixed into table 44.
Table 44
Be used for the sandwich dressing of sugaring type chewing gum
Embodiment 230 embodiment 231 embodiment 232
Sugar 96.56 96.06 95.71 modified starches 3.0 3.0 3.0 spearmint flavouring agents 0.3--green pepper sample flavouring agent 0.6 0.8
Menthol-0.2 0.3 Brazil wax 0.04 0.04 0.04 freshener
*0.1 0.1 0.15
*Can use any said freshener, as PMC, AC, ML, MS, MGK, TCA or its combination.
In embodiment 230, physiological cooling agents given menthol pure, the refrigerant spearmint taste that can not give.Embodiment 231 and 232 needs the menthol of high level usually, and the result contains acerbity flavor.Add physiological cooling agents to embodiment 231 and 232, produced dense, pure, refrigerant mint flavored product.
As previously mentioned, non-sugar or Sugarless type dressing generally contain lower sugariness, produce stronger acerbity flavor thus when adding peppermint flavouring agent and/or menthol in the dressing.Physiological cooling agents is particularly suitable for the Sugarless type dressing.Polyalcohol such as D-sorbite, xylitol, maltitol, lactitol and hydrogenation isomaltulose class can be used for the ball shape Sugarless type chewing gum of dressing.Sugar-free chewing gum embodiment sandwich or bag heart prescription sees embodiment 45 and 46.
Table 45
The Sugarless type chewing gum is sandwich
Embodiment 233 embodiment 234 embodiment 235 embodiment 236
Matrix 33.1 30.0 30.0 33.0
Calcium carbonate 15.0 11.0 11.0 13.0
D-sorbite 40.94 46.36 46.08 49.52
The sweetener 0.7 0.24 0.24 0.82 Chinese ilex flavouring agents 1.1 of glycerine 8.0 0.4 0.4 0.4 liquid D-sorbite-6.2 6.2-encapsulates---
Menthol 1.1-0.26 0.3
Freshener
*0.06-0.12 0.06
Mannitol-3.0 3.0-American mint flavouring agent-2.0 1.9 1.9
The menthol of lecithin-0.8 0.8 1.0 encapsulate----
*Can use any said freshener, as PMC, AC, ML, MS, MGK, TCA or its combination.
Table 46
The Sugarless type chewing gum is sandwich
Embodiment 237 embodiment 238 embodiment 239
Matrix 32.0 31.6 33.6 calcium carbonate 15.0 11.0 13.0 D-sorbites 41.26 45.98 49.23
The sweetener 0.40 0.66 0.66 Chinese ilex flavouring agent of glycerine 7.0 0.8 0.75 liquid D-sorbite-7.2-encapsulates---
Menthol 0.9 0.3 0.3
Freshener
*0.14 0.06 0.06
Mannitol---American mint flavouring agent 1.3 1.9 1.9
The menthol 2.0 of lecithin-0.5 0.5 encapsulate--
*Can use any said freshener, as PMC, AC, ML, MS, MGK, TCA or its combination.
Sandwich in the table 45 and 46 can be with comprising xylitol, maltitol, hydrogenation isomaltulose class or D-sorbite; Various flavouring agents; The optional member menthol; Carry out dressing with the coated formula of sorb freshener.The embodiment of Sugarless type coated chewing gum sees Table 47 and 48.
Table 47
The chewing gum of Sugarless type dressing
Embodiment 240 embodiment 241 embodiment 242 embodiment 243 embodiment 244
Sandwich embodiment 233 embodiment 234 embodiment 234 embodiment 235 embodiment 236
Xylitol 88.83 88.83---gum arabic 8.8 8.8 2.8 2.8 3.1 titanium dioxide 0.9 0.9 0.9 0.9 1.3 hydrogenation isomaltuloses--95.0 94.84 93.66
Maltitol-----Chinese ilex flavouring agent 0.9----American mint flavouring agent-0.9 0.7 0.7 0.75
Menthol 0.4 0.4 0.3 0.5 0.75 Brazil waxs 0.1 0.1 0.1 0.1 0.1
Freshener
*0.07 0.07 0.1 0.06 0.14
Sweetener--0.1 0.1 0.2
*The freshener of using among the embodiment can comprise ML, MS, MGK, AC, PMC, TCA or its combination.
Table 48
The chewing gum of Sugarless type dressing
Embodiment 245 embodiment 246 embodiment 247 embodiment 248
Sandwich embodiment 236 embodiment 237 embodiment 238 embodiment 239
Xylitol----gum arabic 3.1 3.1 3.1 3.1
Titanium dioxide 1.3 1.3 1.3 1.3 hydrogenation isomaltuloses--93.59 93.56
Maltitol 93.66 93.33--the Chinese ilex flavouring agent----American mint flavouring agent 0.75 1.0 0.9 0.9
Menthol 0.75 1.0 0.3 0.3
Brazil wax 0.1 0.1 0.1 0.1
Freshener
*0.14 0.02 0.11 0.14
Sweetener 0.2 0.15 0.6 0.6
*The freshener of using among the embodiment can comprise ML, MS, MGK, AC, PMC, TCA or its combination.
In the embodiment of table 47 and 48, menthol is dissolved in the flavouring agent with physiological cooling agents.Half of this mixture is respectively applied for the 8th layer and 14 layers of coating.Dressing finish and place spend the night after, the brushing Brazil wax.To using the situation of hydrogenation isomaltulose and maltitol, can be with gum arabic with hydrogenation isomaltulose and maltitol pre-coated, perhaps sprinkle the hydrogenation isomaltulose and the maltitol of powdery, use the solution dressing of hydrogenation isomaltulose and maltitol then.
Can also make other dressing colloid product with other flavouring agent.Menthol and/or physiological cooling agents can strengthen these all kinds flavouring agents, as menthol-eucalyptus oil, spearmint-menthol, Chinese cassia tree-menthol even fruity peppermint-menthol.The sandwich prescription of various local flavors sees Table 49 and 50.
Table 49
Various local flavors sandwich
Embodiment 249 embodiment 250 embodiment 251 embodiment 252
Matrix 30.0 30.0 30.0 30.0 calcium carbonate 11.0 11.0 11.0 11.0 D-sorbites 51.6 50.6 50.8 52.05
Sweetener 0.5 0.5 0.5 0.5 flavouring agents 1.0 of glycerine 5.0 5.0 5.0 4.0 encapsulates
A1.5
B1.4
B1.6
CMenthol 0.2 0.4 0.3 0.2 fresheners
*0.1 the menthol-0.4 0.3 of-0.1 0.05 lecithin 0.6 0.6 0.6 0.6 encapsulates-
A spearmint flavouring agent
B menthol-eucalyptus oil flavouring agent
C Chinese cassia tree-menthol flavouring agent
*The freshener of using among the embodiment can comprise ML, MS, MGK, AC, PMC, TCA or its combination.
Table 50
Various local flavors sandwich
Sweetener 0.5 0.6 0.6 flavouring agents 1.6 of embodiment 253 embodiment 254 embodiment 255 matrixs 30.0 30.0 30.0 calcium carbonate 11.0 11.0 11.0 D-sorbites 51.9 49.3 49.3 glycerine 4.0 7.0 7.0 encapsulatesC1.2
D1.2
DMenthol 0.2 0.2 0.1 fresheners
*0.2 the menthol of 0.1 0.2 lecithin, 0.6 0.6 0.6 encapsulates---
CChinese cassia tree-menthol flavouring agent
DFruity peppermint-menthol flavouring agent
*The freshener of using among the embodiment can comprise ML, MS, MGK, AC, PMC, TCA or its combination.
The sandwich prescription of various local flavors can be used the polyalcohol dressing such as xylitol, maltitol, lactitol, hydrogenation isomaltulose class or D-sorbite, and contains the physiological cooling agents that adds in the dressing.Embodiment with coated chewing gum of various local flavors sees Table 51 and 52.
Table 51
The coated chewing gum of various local flavors
Embodiment 256 embodiment 257 embodiment 258 embodiment 259
Sandwich embodiment 249 embodiment 250 embodiment 251 embodiment 252
Xylitol 89.7 89.1-89.2
Gum arabic 8.8 8.8 2.8 8.8
Titanium dioxide 0.8 0.8 0.8 0.8 hydrogenation isomaltuloses--95.0-
Maltitol----
Flavouring agent 0.4
A0.6
B0.6
B0.8
C
Menthol 0.1 0.4 0.3 0.2
Brazil wax 0.1 0.1 0.1 0.1
Freshener
*0.1 0.2 0.2 0.1
Sweetener--0.2-
AThe spearmint flavouring agent
BMenthol-eucalyptus oil flavouring agent
CChinese cassia tree-menthol flavouring agent
*The freshener of using among the embodiment can comprise ML, MS, MGK, AC, PMC, TCA or its combination.
Table 52
The coated chewing gum of various local flavors
Embodiment 260 embodiment 261 embodiment 262
Sandwich embodiment 253 embodiment 254 embodiment 255
Xylitol-89.7-gum arabic 2.8 8.8 2.8
Titanium dioxide 0.8 0.8 0.8 hydrogenation isomaltuloses 94.9--
Maltitol--95.6
Flavouring agent 0.8
C0.3
D0.3
D
Menthol 0.2 0.1 0.1 Brazil waxs 0.1 0.1 0.1
Freshener
*0.2 0.2 0.1
Sweetener 0.2-0.2
CChinese cassia tree-menthol flavouring agent
DFruity peppermint-menthol flavouring agent
*The freshener of using among the embodiment can comprise ML, MS, MGK, AC, PMC, TCA or its combination.Breathe salubrious effect embodiment
For estimating the salubrious effect of breathing of the chewing gum of making of Chinese cassia tree flavouring agent and low content peppermint flavouring agent and of physiological cooling agents, make following examples:
Table 53
Embodiment 263 embodiment 264 embodiment 265 embodiment 266
(comparative example)
Matrix 19.46% 19.46% 19.46% 19.46%
Chinese cassia tree flavouring agent 1.29% 1.29% 1.29% 1.39% American mint flavouring agents 0.10% 0.10% 0.10%-
WS-3-0.10% 0.10% 0.10% menthone glycerol ketals--0.20%-
Sugar 62.24% 62.14% 61.94% 62.14%
Starch syrup 15.57% 15.57% 15.57% 15.57%
Glycerine 0.67% 0.67% 0.67% 0.67%
Colouring agent 0.67% 0.67% 0.67% 0.67%
Amount to 100.00 100.00 100.00 100.00
Informal evaluation embodiment 263,264 and 265 sample have pure Chinese cassia tree taste, have slight mint flavored.But embodiment 264,265 and 266 has obviously stronger refrigerant sense.
Allow eight tasters' the panel of expert of undergoing training eat up the biscuit that scribbles garlic/onion cheese.Then, allow them chew embodiment 263 (contrast) and 264 (the present invention's) chewing gum, and in the time of 0.5,1,2,3,4,5,6,7,9,11,13 and 15 minute, estimate " salubrious respiratory ", " smell " and " breathing salubrious effect ".Discard colloid, and afterwards the 5th minute and 10 minutes estimated (P5, P10) again.As what seen by the Fig. 1-3 that shows result of the test, three assess performances of the present composition all have obviously score value preferably.
In Fig. 1, chewing gum of the present invention as can be seen (embodiment 264) obtain on the whole salubrious respiratory than high score.Fig. 2 has estimated the smell of breathing, and embodiment 264 chewing gum comparisons of the present invention obtain lower smell evaluation than chewing gum (embodiment 263).Fig. 3 shown and breathed salubrious effect, and chewing gum of the present invention (embodiment 264) is thought the effect height of comparison than chewing gum (embodiment 263) on the whole.
Below prescription is also for example understood the present invention.
Table 54
Embodiment 267 embodiment 268 embodiment 269
Matrix 24.00% 24.00% 24.00% D-sorbites 55.10% 55.00% 55.00% mannitols 7.00% 7.00% 7.00% hydrogenated starch 6.50% 6.50% 6.50% hydrolysate syrup
Glycerine 5.00% 5.00% 5.00% Chinese cassia tree flavouring agents 1.30% 1.30% 1.30%
The Aspartame of WS-3-0.10% 0.20% menthone glycerol ketals 0.20% 0.20% 0.10% red stains 0.50% 0.50% 0.50% Aspartames 0.15% 0.15% 0.15% encapsulates 0.25% 0.25% 0.25%
Amount to 100.00 100.00 100.00
These samples have the salubrious property of breathing of pure cinnamon flavor and enhancing.
Table 55
Embodiment 270 embodiment 271 embodiment 272
Matrix 24.00% 24.00% 24.00%
D-sorbite 55.00% 55.00% 54.90%
Mannitol 7.00% 7.00% 7.00%
Hydrogenated starch 6.50% 6.50% 6.50%
The hydrolysate syrup
Glycerine 5.00% 5.00% 5.00%
Chinese cassia tree flavouring agent 1.30% 1.30% 1.30%
WS-23 - 0.10％ 0.20％
Menthyl lactate 0.20% 0.20% 0.10%
Red stain 0.50% 0.50% 0.50%
The Aspartame of Aspartame 0.15% 0.15% 0.15% encapsulates 0.25% 0.25% 0.25% butanedioic acid menthyl ester 0.10%-0.10%
Amount to 100.00 100.00 100.00
These samples have the salubrious property of breathing of pure cinnamon flavor and enhancing.
Will be appreciated that method and composition of the present invention can comprise the form of various embodiments, above-mentioned only is to illustrate and described several embodiments.The present invention can other form that does not deviate from its essence or fundamental characteristics implement.Those skilled in the art can figure out some above-mentioned other batchings not to be covered of interpolation, procedure of processing, raw material or composition will produce adverse influence to the present invention.Therefore, best way of the present invention do not comprise except that above-mentioned the present invention comprise or use batching, procedure of processing, raw material and composition.Yet the embodiment described in will be understood that it only is illustrative in all respects, and the present invention is not produced restriction, and therefore, protection scope of the present invention is limited by the description of following claim book rather than front.The implication and all changes in the scope that are equal in claim all belong to protection domain of the present invention.
Claims (52)
1. production method that contains the chewing gum of physiological cooling agents, this method may further comprise the steps:
A) at least two kinds of physiological cooling agents and release property improvement raw material are mixed;
B) handle freshener, so that the release property of improvement to be provided; And
C) freshener with a certain amount of improvement release property adds in the chewing gum compositions, makes that freshener content is the about 2wt% of about 0.001wt%-in the chewing gum.
2. the process of claim 1 wherein that physiological cooling agents is selected from right-menthane carbosamided, acyclic formamide, menthyl lactate, menthone glycerol ketals, 3-1-menthoxypropane-1 that N-replaces, 2-glycol, butanedioic acid menthyl ester and combination thereof.
3. the process of claim 1 wherein that freshener passes through the encapsulate PROCESS FOR TREATMENT.
4. the method for claim 3, wherein freshener is by the drying process with atomizing encapsulate.
5. the method for claim 3, wherein freshener is by fluidized bed coating technology encapsulate.
6. the process of claim 1 wherein that freshener handles by being adsorbed in extrusion process.
7. chewing gum of making according to claim 1 method.
8. refrigerant flavour compositions, said composition bring the physiological cooling effect for a mouth food composition that uses it, but do not bring the American mint taste, wherein comprise:
The about 80wt% menthol of about 40wt%-;
The about 50wt% menthones of about 15wt%-; With
At least a physiological cooling agents of the about 25wt% of about 3wt%-, said physiological cooling agents is selected from butanedioic acid menthyl ester, menthyl lactate, 3-1-menthoxypropane-1, right-menthane carbosamided, acyclic formamide that 2-glycol, N-replace, menthone glycerol ketals and composition thereof.
9. the refrigerant flavour compositions of claim 8, wherein composition comprises at least two kinds of physiological cooling agents, said physiological cooling agents is selected from butanedioic acid menthyl ester, menthyl lactate, 3-1-menthoxypropane-1, right-menthane carbosamided, acyclic formamide that 2-glycol, N-replace, menthone glycerol ketals and composition thereof.
10. the refrigerant flavour compositions of claim 9, wherein said at least two kinds of physiological cooling agents comprise refrigerant flavour compositions weight
A) about 10% menthyl lactate of about 1wt%-and
B) the about 15% butanedioic acid menthyl ester of about 2wt%-.
11. chewing gum that contains flavouring agent and the described refrigerant flavour compositions of claim 8.
12. the chewing gum of a dressing wherein contains in the dressing:
A) dressing raw material; With
B) physiological cooling agents.
13. the coated chewing gum of claim 12, wherein physiological cooling agents is selected from right-menthane carbosamided, the Cyclohexamide that replaces of right-terpane, the replacement of replacement, the cyclohexane carboxamide of replacement, the urea of replacement, the sulfonamide of replacement, menthol, butanedioic acid menthyl ester and the combination thereof of replacement.
14. the coated chewing gum of claim 12, wherein physiological cooling agents is selected from N-ethyl-right-terpane-3-formamide, acyclic formamide, menthyl lactate, butanedioic acid menthyl ester, 3-1-menthoxypropane-1,2-glycol and combination thereof.
15. the coated chewing gum of claim 12 wherein contains the physiological cooling agents of the about 1.0wt% of about 0.01wt%-in the dressing.
16. the coated chewing gum of claim 12 wherein contains the physiological cooling agents of the about 0.5wt% of about 0.01wt%-in the dressing.
17. the coated chewing gum of claim 12 wherein contains the physiological cooling agents of the about 0.2wt% of about 0.02wt%-in the dressing.
18. the coated chewing gum of claim 12 wherein also contains flavouring agent in the dressing.
19. the coated chewing gum of claim 18, wherein flavouring agent is selected from spearmint, American mint, Chinese cassia tree, eucalyptus oil, fruity peppermint, menthol, Chinese ilex and combination thereof.
20. the coated chewing gum of claim 12, wherein dressing is soft dressing.
21. the chewing gum of a dressing wherein contains in the dressing:
A) dressing raw material;
B) physiological cooling agents; With
C) refrigerant flavouring agent.
22. the coated chewing gum of claim 21 wherein contains about 1.0wt% physiological cooling agents of the 0.001wt%-that has an appointment and the refrigerant flavouring agent of the about 1.0wt% of about 0.1wt%-in the dressing.
23. the coated chewing gum of claim 21 wherein contains the physiological cooling agents of the about 0.2wt% of 0.02wt%-that has an appointment in the dressing.
24. the coated chewing gum of claim 21, wherein refrigerant flavouring agent is selected from American mint, eucalyptus oil, fruity peppermint, menthol, Chinese ilex and combination thereof.
25. the chewing gum of a dressing wherein contains in the dressing:
A) comprise polyalcohol the dressing raw material and
B) physiological cooling agents.
26. the coated chewing gum of claim 25, wherein polyalcohol is selected from xylitol, maltitol, lactitol, antierythrite, D-sorbite, hydrogenation isomaltulose class and combination thereof.
27. the coated chewing gum of claim 25, wherein polyalcohol is selected from maltitol, lactitol, antierythrite, D-sorbite, hydrogenation isomaltulose class and combination thereof.
28. a method that improves the local flavor effect of coated chewing gum, this method comprise the step of adding physiological cooling agents to dressing.
29. the method for claim 28 also comprises the step of adding refrigerant flavouring agent to dressing.
30. the method for claim 28, wherein physiological cooling agents is selected from right-menthane carbosamided, the Cyclohexamide that replaces of right-terpane, the replacement of replacement, acyclic formamide, the cyclohexane carboxamide of replacement, the urea of replacement, the sulfonamide of replacement, menthol, butanedioic acid menthyl ester and the combination thereof of replacement.
31. the method for claim 28 also comprises the step of adding the raw material that is selected from maltitol, lactitol, antierythrite, D-sorbite, hydrogenation isomaltulose class and combination thereof to dressing.
32. the method for claim 29, wherein refrigerant flavouring agent is selected from American mint, eucalyptus oil, fruity peppermint, menthol Chinese ilex and combination thereof.
33. the method for claim 28, wherein physiological cooling agents is selected from N-ethyl-right-terpane-3-formamide, acyclic formamide, menthyl lactate, butanedioic acid menthyl ester, 3-1-menthoxypropane-1,2-glycol and combination thereof.
34. the coating method of a chewing gum, this method may further comprise the steps:
A) provide chewing gum sandwich; And
B) with the dressing that contains following composition to the sandwich dressing that carries out:
I) the dressing raw material and
Ii) physiological cooling agents.
35. the method for claim 34, wherein the dressing raw material is polyalcohol rather than xylitol.
36. the coated chewing gum with pure refrigerant sensation wherein comprises:
A) chewing gum is sandwich; With
B) dressing, wherein contain:
I) dressing raw material; With
Ii) physiological cooling agents.
37. the coated chewing gum of claim 36, wherein the dressing raw material is polyalcohol rather than xylitol.
38. a method that replaces the xylitol in the Sugarless type coated chewing gum, this method may further comprise the steps:
A) use than at least some xylitols in the cheap polyalcohol replacement dressing of xylitol; With
B) add physiological cooling agents to dressing.
39. the coated chewing gum of a high local flavor effect wherein comprises:
A) chewing gum is sandwich; With
B) dressing, wherein contain:
I) dressing raw material;
Ii) physiological cooling agents; With
Iii) refrigerant flavouring agent.
40. the coated chewing gum of claim 39, wherein the conventional concentration of the concentration ratio of refrigerant flavouring agent is low, to reduce or eliminate acerbity flavor basically.
41. a chewing gum compositions wherein comprises:
A) matrix of the about 95wt% of about 5wt%-;
B) the about 95wt%'s of about 5wt%-increases body agent and sweetener; With
C) flavouring agent of the about 10wt% of about 0.1wt%-, wherein flavouring agent comprises acyclic formamide and one or more other physiological cooling agents.
42. the chewing gum compositions of claim 41, wherein acyclic formamide comprises N ,-2, and 3-trimethyl-2-isopropyl butyramide.
43. the chewing gum compositions of claim 42, wherein one or more other physiological cooling agents comprise the butanedioic acid menthyl ester.
44. a chewing gum compositions wherein comprises:
A) matrix of the about 95wt% of about 5wt%-
B) the about 95wt% of about 5wt%-increase body agent and sweetener and
C) flavouring agent of the about 10wt% of about 0.1wt%-, wherein flavouring agent comprises acyclic formamide and menthol.
45. the chewing gum compositions of claim 44, wherein acyclic formamide comprises N ,-2, and 3-trimethyl-2-isopropyl butyramide.
46. the chewing gum compositions of claim 45, wherein flavouring agent also comprises the butanedioic acid menthyl ester.
47. a production method that contains the chewing gum of physiological cooling agents, this method may further comprise the steps:
A) will comprise that the physiological cooling agents of acyclic formamide and release property improvement raw material mix;
B) handle freshener, so that the release property of improvement to be provided; And
C) freshener with a certain amount of improvement release property adds in the chewing gum compositions, makes that freshener content is the about 1wt% of about 0.001wt%-in the chewing gum.
48. the method for claim 47, wherein acyclic formamide comprises N ,-2, and 3-trimethyl-2-isopropyl butyramide.
49. a chewing gum compositions wherein comprises:
A) matrix of the about 95wt% of about 5wt%-
B) the about 95wt% of about 5wt%-increase body agent and sweetener and
C) flavouring agent of the about 10wt% of about 0.1wt%-, wherein flavouring agent comprises physiological cooling agents and the pungent flavouring agent of fragrant hot type, but is substantially free of menthol and other peppermint oil composition.
50. the chewing gum compositions of claim 49, the pungent flavouring agent of wherein fragrant hot type is selected from Chinese cassia tree, cloves, ginger, black pepper, capsicum and combination thereof.
51. the chewing gum compositions of claim 49, wherein flavouring agent contains and is less than 10% peppermint composition.
52. the chewing gum compositions of claim 49, the pungent flavouring agent of wherein fragrant hot type comprises Chinese cassia tree, and physiological cooling agents is selected from right-menthane carbosamided, the acyclic formamide and the combination thereof of terpane glycerol ketals, menthyl lactate, butanedioic acid menthyl ester, N-replacement.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97182382A CN1116808C (en) | 1997-09-18 | 1997-09-18 | Chewing gum containing physiological cooling agents |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97182382A CN1116808C (en) | 1997-09-18 | 1997-09-18 | Chewing gum containing physiological cooling agents |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1275887A true CN1275887A (en) | 2000-12-06 |
| CN1116808C CN1116808C (en) | 2003-08-06 |
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|---|---|---|---|
| CN97182382A Expired - Lifetime CN1116808C (en) | 1997-09-18 | 1997-09-18 | Chewing gum containing physiological cooling agents |
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| US4724151A (en) * | 1986-10-24 | 1988-02-09 | Warner-Lambert Company | Chewing gum compositions having prolonged breath-freshening |
| CA2125558C (en) * | 1991-12-13 | 1996-06-25 | Albert H. Chapdelaine | Chewing gum utilizing codried 3-1-menthoxypropane-1, 2-diol |
| US5372824A (en) * | 1993-03-25 | 1994-12-13 | The Wm. Wrigley Jr. Company | Mint flavored chewing gum having reduced bitterness and methods for making same |
| PT793420E (en) * | 1994-12-09 | 2000-06-30 | Warner Lambert Co | HALITO REFRESHING FOOD QUALITY COMPOSITIONS COMPOSING MENTOL AND AN N-SUBSTITUTE-P-MENTANO CARBOXAMIDE AND PROCESSES FOR THEIR PREPARATION |
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