CS237698B1 - A method of making a chewing gum with reduced drying and higher plasticity - Google Patents

Abstract

Method for producing chewing gum prepared from common raw materials with the addition of 1 to 20 parts by weight of salts of diacylglycerol phosphoric and bis (diacylglycerol) phosphoric acids prepared by phosphorylation of diacylglycerol of hydrogenated tallow and/or rapeseed oil with a low content of erucic acid. The cation of the above-mentioned salts may be ammonium, sodium, potassium, calcium or magnesium ion. The application of the above-mentioned salts significantly reduces the drying out of chewing gum, prolongs the chewing time, and has a significant inhibitory effect on the formation of microbial plaque on the surface of the teeth and mucous membrane, and thus improves oral hygiene.

Description

The invention relates to a process for the manufacture of chewing gums with reduced drying properties and increased flexibility based on the co-homogenization of the gum base with diacylglycerol salts. phosphoric acid or bis (diacylglycerol) phosphoric acid.

Chewing gums, both sliced and ballooned, are made by homogenizing the gum base, sugar glucose, starch syrup, glycerol, color and aroma at elevated temperature and then shaping the obtained mass.

Traditionally used natural gum, such as chicle gum, contains two basic components - the gutta, which imparts elasticity and gums to the gum, mainly composed of triterpenes and sterols. At present, chewing gums are produced on the basis of synthetic polymers such as isobutylene and in particular thermoplastic polyvinyl acetate because of the lack of natural raw materials.

These chewing bases are susceptible to loss of elasticity after prolonged storage of the final products, which can be maintained to some extent by the addition of plasticizers, such as starch syrup or glycerol. A disadvantage of these additives is their adverse effect on the consistency of the base base and easy solubility in saliva, so that the elasticity of the gums decreases relatively quickly during chewing. In addition, the chewing gums are relatively easy to dry and crumble in use.

We have found that these disadvantages are greatly reduced by the process according to the invention based on homogenization of the chewing base

237 BB8 at temperatures of 40-120 ° C, preferably at 50 ° -70 ° C and with salts of paloylglycerolphosphoric and / or bis (diacylglycerol) phosphoric acids, wherein the acyl groups are residues of saturated or unsaturated fatty acids having 10-24 carbon atoms. 20 and carbon atoms in the molecule. The cation in these salts may be an ammonium, sodium, potassium, calcium or magnesium ion.

and 1 to 20 parts by weight of the targets of the aforementioned diacylglyoerophosphoric acid salts and / or bis (diacylglycerol) phosphoric acid are used per 100 parts by weight of the gum base.

The chewing gums produced by this process retain long-lasting flood characteristics and hard drying. Moreover, the applied salts of diaoylglycerol and / or bis (diaoylglycerol) phosphoric acid, unlike their surfactants, do not cause the softening of the rubber base and have no adverse sensory properties.

Phosphate groups present to moisturize, whereby the bound water are not easily diffuses through a hydrophobic barrier is provided by a chain-fatty acids attached to the glycerol backbone of the above salts ₀

Since these substances are practically insoluble in water, the waxy cheracter / is released only slowly during chewing. Furthermore, this small amount of diacylglycerolphosphoric and / or bis (diacylglycerol) phosphoric salts has been found to have an inhibitory effect on the adhesion of microorganisms to the surface of teeth and mucous membranes.

The effect of these compounds on the adhesion of microorganisms to model surfaces of the oral cavity was tested under in vitro conditions. It has been found that salts of diacylglyoerophosphoric acid and / or bis (diacylglycerol) phosphoric acid significantly inhibited adhesion of the most prominent oral coating microorganisms, streptococci and actinomycetes, to glass and practically completely inhibited the adhesion of microorganisms to the surface of human mucosal exponential cells. The protective film formed from the above fabrics on the model surfaces used has not been attacked by saliva.

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The process and possibilities of application of the invention are apparent from the following examples, which are not intended to limit the scope of the invention in any way.

Example 1.

kg of wafer rubber base, preheated to 60 ° C, is mixed in a Z-mixer with 4 kg of a mixture of calcium salts of diacylglycerolphosphoric acid and bis (diacylglycerol) phosphoric acid prepared by phosphorizing the diacylglycerol of hydrogenated tallow heated to 60 ° C. ,

After homogenization for 5 minutes, 176 kg of sugar flour, kg of glucose, 45 kg of starch syrup and 3 kg of aroma are added. The prepared mass is formed and packaged as required.

Example 2.

kg of balloon rubber base preheated to 60 ° C is mixed in a Z-mixer with 6 kg of a mixture consisting of 80 parts by weight of calcium salts of diacylglycerophosphoric acid and bis (diacylglycerol) phosphoric acid prepared by phosphorylation of hydrogenated tallow diacylglycerol and 20 parts by weight of ammonium salts of diacylglycerol and bis (diacylglycerol) phosphoric acid prepared by phosphorylating diacylglycerol of low erucic acid rapeseed oil heated to 60 ° C. 130 kg of flour sugar, kg of glucose, 50 kg of starch syrup, 3 kg of aroma, 1 kg of glycerol are added and the procedure of Example 1 is followed.

Example 3.

Sliced chewing gum was prepared according to the recipe and Example 1. 5 kg of ammonium salts of diacylglycerol phosphoric acid and bis (diacylglycerol) phosphoric acid prepared by phosphorylation of low erucic acid diacylglycerol phosphorylation were added as active ingredient.

Example 4 ·

According to example and recipe 2, a balloon chewing gum was prepared. The active ingredient was the addition of 7 kg of calcium salts of diacylglycerolphosphoric acids and bis (diacylglycerol) phosphoric acids prepared by phosphorylating diacylglycerol of rapeseed oil with a low erucic acid content.

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The chewing gums prepared according to Examples 1 and 3 were compared in their physicochemical properties to a standard which represents the chewing gum produced in the conventional manner without the addition of the active ingredient.

rated character:

appearance - slices of regular rectangular shape on the surface dry with small, shards of powdered sugar and starch color - gray-yellow, characteristic of the product flavor, aroma - balanced, distinctive, pleasantly fruity consistency solid, gummy chewability sample of homogenized well chewable flavor uniform sweet, fruity, pleasant taste sensation slightly sweet, weakly fruity product loses its fruity effect, when only a chummy churacter is applied, it acquires a soft consistency not adhered to it the product adheres ”desiccation of the moisture decrease in% after 20 weeks storage

sample according to example 1 sample according to example 2 standard time (min) time (min) time (min 1 1.5 2 - 2.5 3 3 3.5 5 5 5-6 8-10 8-10; AND 8 -10 45 - 50 and 50 30 -35 60 60 45 -50 5 3 15 Dec

It can be seen from the table that the addition of the active ingredient in the form of the salts of diacylglyccrolphosphoric and / or bis (diacylglycerol) phosphoric acid effectively prevents desiccation, extends the plasticity and thus the chewing time of the chewing gum.

The basic organoleptic properties of the investigated samples showed no significant differences from the standard.

Claims (1)

SUBJECT OF THE INVENTION 237 698 Process for the production of chewing gum with reduced drying and higher plasticity, containing a common recipe! Ingredients such as gum base, sucrose, flavorings, characterized in that in the homogenization phase at 100 to 120 ° C, preferably at 50 to 70 ° C, 100 parts by weight of the rubber base are mixed with 1 to 20 parts by weight, preferably 5 to 10 parts by weight, salts of diacylglycerolphosphoric acids and / or bis-diaglycerol phosphoric acids, wherein the acyl groups are residues of saturated or unsaturated fatty acids having 10 to 24 carbon atoms, preferably 16 to 22 carbon atoms per molecule and cations in the above salts, they are ammonium, sodium, potassium or magnesium.