DD300068A5 - Chewing gum with a prolonged and controlled aroma substitution - Google Patents

Abstract

A chewing gum having an extended and controlled flavor release upon chewing, said chewing gum consisting of a conventional chewing gum base and a wholly or partially encapsulated flavoring and said capsule material being formed from gelatin and a polyhydroxy sweetening agent, and a method of making said chewing gum. The chewing gum is characterized by a pleasant and balanced taste profile and, compared to a conventional chewing gum, by a more prolonged flavor release. {Controlled release of flavor from chewing gum, encapsulated flavoring; Polyhydroxy sulfonating agents from mono-, di- and polysaccharides}

Description

field of use

The present invention relates to a chewing gum having a sustained-release and controlled flavor release upon chewing, said chewing gum consisting of a conventional chewing gum base and a wholly or partially encapsulated flavor.

Previous knowledge in the field

 A traditional chewing gum contains in addition to the flavorings (flavors) also a basic substance consisting of a gum base, sweetener and optionally additionally added fillers and / or excipients, such as. B. consistency-regulating agents exists.

In the enjoyment of chewing gum of the above-mentioned traditional type, one feels in the first 2-3 minutes of the chewing process an intense aroma-containing and sweet taste, which subsequently decreases. As a rule, this pleasant taste disappears completely after 3-5 minutes of chewing. Accordingly, there is a need for a possible prolongation and control of flavor release upon consumption of the chewing gum.

EP-PS No. 285694 provides polymeric particles for the release of an active ingredient which can be included in several compositions. These particles have a sponge-like, macroporous structure, whereby the carrier to which these particles are added, the structure of a pore network. The method described has the disadvantage that it is rather complicated and consists of .times process steps. In addition, several of the starting materials are not approved for use in foods and therefore can not be readily used.

U.S. Patent No. 4,386,106 provides a method for the preparation of encapsulated solid flavorings for chewing gum which provide sustained release of flavor during chewing. These encapsulated flavorings are prepared from an aqueous emulsion of a flavoring material, which emulsion is dispersed in a mixture of gelatin, natural gum such as e.g. B. Gummiar jbicum, and a plasticizer contains isoeraostillierbare ingredients. Subsequently, the emulsion is dried to produce a uniform, solid matrix. The test matrix is milled to a particle size with a US mesh number of less than 20 (0.84mm clear Monchenweite); the resulting powder is coated with a fine layer of polyvinyl acetate, polyvinyl alcohol, zein, ethyl cellulose or gelatin with a bloom of 100 to 300. When the resulting encapsulated flavor is used in chewing gum, its release begins after 2-3 minutes of chewing and continues for the subsequent period. Since the flavor does not remain in the gum base, it is released effectively so that it is possible to have a chewing gum with a predetermined taste compared to chewing gum with non-encapsulated flavor. Flavor with a small amount of flavor. The use of a dry flavor, d. H. a flavor dried in gum arabic unfortunately leads to a rather hard consistency. In addition, this process is quite complicated because the powder requires a final treatment to achieve the desired release; In addition, the process is difficult to reproduce.

US Pat. No. 2,886,446 provides a method for Ve ^lf .apselung of flavorings with gelatin available. The encapsulation is carried out by the emulsification of the flavorings and the gelatin and subsequent drying, for. B. in the spray process. The dried emulsion is made into a powder having a particle size of 40 to 850 μm, for example by milling. The gelatin may, if desired, be hardened with aldehyde. The sole use of gelatin as a capsule material causes increased release of flavorants, so that these flavors can be used in small quantities. However, such intense release can sometimes lead to undesirable aroma bursts, so that a harmonious persistent taste can not be achieved.

The use of gelatin to control release is also addressed by U.S. Pat. No. 3,903,305, which is the finally recognized EP Patent No. 437,775 and US Pat. No. 4,384,004. Neither US Pat. No. 2,886,446 nor the following publications show how a chewing gum with sustained and controlled flavor release during chewing can be made while improving the flavor profile.

The finally recognized patent EP-No. 278,934 provides a method of controlled release of the flavorings by encapsulation. The capsule material may u. a. Starch, sucrose and lactose. Capsule material without gelatin does not provide sufficient control over the release of flavor over an extended period of time and, accordingly, undesirable aroma cycles may occur.

The known methods for obtaining a sustained release of flavor from the chewing gum on Kauon have the disadvantage that the compositions introduced into the chewing gum often change its consistency, so that the chewing gum may become hard. Failure to make a very careful selection of particle size may also compromise the desired soft and smooth consistency of the chewing gum in the mouth, as it may detect an unpleasant floury and / or sandy consistency in the mouth.

Furthermore, the known porous or encapsulated taste-determining compounds do not withstand the mechanical and temperature-related influences which occur in the processes usually used for the production of customary chewing gum, such as kneading and rolling.

The known methods also have the problem that the produced chewing gum does not have good storage stability, especially when the encapsulated or otherwise bound flavorants have a higher affinity for chewing gum base in the carrier, whereby the said flavors migrate into the carrier during storage.

Too large a particle diameter in proportion to a too small amount of flavors prevents the production of a homogeneous chewing mass. As a result, it has not been possible to relieve the taste of the so-called taste spikes, d. H. an unpleasant, short-term flavor enhancement, like chewing on a peppercorn.

Explanation of the essence of the invention

Surprisingly, it has been found that this invention solves the above-mentioned problems and can be prepared by the complete or partial encapsulation of the flavors in a particular capsule material and using a special encapsulation process while maintaining the consistency of a chewing gum that is harmonic and significantly elongated Unfolding the taste while maintaining a soft and smooth consistency in the mouth is characterized.

Thus, the invention relates to a chewing gum having a prolonged and controlled flavor release during chewing, said chewing gum consisting of a conventional chewing gum base and a wholly or partially encapsulated flavor. The capsule material typical of the chewing gum of the invention consists of gelatin and a polyhydroxy sweetener containing one or more compounds selected from mono-, di- and polysaccharides and their hydrogenated derivatives.

According to the invention, the flavoring agent is preferably used both in free and in encapsulated form, because this results in a particularly homogeneous unfolding of the taste. A flavoring agent in free form allows the flavor to develop quickly, while an encapsulated flavoring agent provides a prolonged and controlled flavor release. However, the entire amount of the flavoring agent may be present in encapsulated form.

The Polyhydroxy Sweetener Center! know e.g. Sorbitol, mannitol, xylitol, maltitol, Lycasin ™, lactitol, glucose syrup, fructose, sucrose, lactose and dextrose. The polyhydroxy sweetener used in the encapsulation has an exclusively technological function, i. H. a supporting function in controlling the aroma release. The polyhydroxy sweetener is thus of no importance as a sweetener because its amount is negligible compared to the sweeteners contained in the chewing gum.

An enormous advantage of the chewing gum according to the invention lies in the fact that only substances are already involved in the encapsulation of the flavoring substances in the chewing gum which have already been authorized for use in foods. "The invention further relates to a process for the production of the abovementioned chewing gum, this method being characterized by

a) the preparation of an emulsion of a flavoring in a matrix of gelatin and polyhydroxy sweetener,

b) drying the emulsion to obtain a homogeneous solid,

c) the dusting of the particles with a powder and

d) the selection of an optimum sieve fraction by fractional sieving,

so that a flavor preparation in the form of an encapsulated flavoring agent Erhe ¹ ", and then the gum on conventional

Way with conventional equipment manufactured by admixing the aroma preparation kenn. The method according to the invention makes it possible to control the rate of release of the flavor by alteration

of the capsule material. Thus, it is possible to speed up the release by curing the gelatin, preferably by a

Aldehyde, such as. As formaldehyde, to reduce. Likewise, it is possible to increase the release rate through use

a larger amount of polyhydroxy sweetener or a relatively more soluble polyhydroxy sweetener.

The drying carried out in step b) of the process can be carried out in a conventional manner, e.g. B. by Spray drying and / or by drying in a fluidized bed. Further applications of the present invention will become apparent from the following detailed description

seen. It should be understood, however, that the detailed description and explanation of specific examples, which illustrate preferred embodiments of the invention, are given by way of illustration only, as those skilled in the art will appreciate the details thereof

Description various changes and modifications within the meaning and scope of the invention can be seen. The encapsulated material may be incorporated into any type of chewing gum, d. H. both in sugary and in

sugar-free chewing gum, in bubble gum and in soft bubble gum. The chewing gum can be offered both with and without coating and in various forms. When the chewing gum is coated, i. coated, the storage of the

Aroma substance inside the chewing gum. The encapsulated material can be used in both medical and semi-medical Chewing gum can be used. The encapsulated material has a high pressure stability - a property that is usually measured when a product

is tested for its suitability as part of a compound to be compressed into tablets. The high pressure stability implies that it is not affected by the mechanical effects of manufacture or by chewing. The product will have a good shelf life, with the flavorings not entering the chewing gum base

Carrier migrate, although the flavors mentioned usually by a higher affinity for Outline chewing gum base. Compared to the direct embedding of the flavorings in the chewing gum carrier substance in this case is usually a

larger amount of flavor needed. This proves that the desired sustained release has actually been achieved because the available amount of flavoring is released during chewing over a comparatively long period of time

An essential aspect of the invention is that the flavoring preparation with an adequate particle size

is prepared, preferably in the range of 150 to 2 ΙΟμιη. Compliance with this range and the use of the appropriate amount of flavors ensures excellent flavor release and a pleasant, continuous flavor without the aforementioned flavors.

In addition, according to the invention, a suitable ratio of gelatin to polyhydroxy sweeteners must be taken into account. It is

however, it is not possible to indicate the specific ratio since this depends on the hydrophilic / hydrophobic properties of the particular flavor and the desired intensity of release. However, the optimum ratio can easily be determined by a person skilled in the art using an empirical approximation method.

It is also important that the aroma preparation has a chewing process and saliva adequate consistency, so that the

encapsulated flavors are not initially released in a "flavor explosion", but that a harmonious and pleasant extension of the flavor is achieved.

Short description of the drawing

The taste profile according to the invention compared to the taste profile of a conventional chewing gum is shown in the attached drawing, wherein

Figure 1 shows the flavor profile of a chewing gum prepared according to the invention according to Example 1, and Figure 2 shows the flavor profile of a conventional and comparable chewing gum with the same flavorings.

Optimum implementation of the invention Example A Production of Goischmacksstoffe

Gelatin and polyhydroxy sweetener are dissolved in water by heating. While stirring, the flavor is then added. The mixture is treated in a homogenizer until the droplet size is below 150pm. After optional pulping, the emulsion is spray dried and immediately subjected to a final treatment (flash bed drying) with a powdering agent containing corn starch and tricalcium phosphate. The oversc. Liquid powder is blown off and sieved off; Subsequently, particles with a size of 150μΐϊΐ-210μηι be obtained by fractional sieving.

In this way, the aroma preparations I, II, III, IV, V and VI are prepared with the following composition:

Aromaprfiparatl 23% mass fractions flavoring 20% mass shares powder 24% mass shares gelatin 33% mass fractions glucose syrup AromaprSpciratll 20% mass shares flavoring 21% mass fractions powder 39% by weight gelatin 20% mass shares sorbitol Aromapra ¹ ready III 15% mass shares flavoring 10% mass shares powder 25% Masseanteilo gelatin 60% mass shares glucose syrup Aromatic preparation IV 10% mass shares flavoring 15% mass shares powder 50% mass shares gelatin 25% mass shares glucose syrup Aromatic preparation V 15% mass shares flavoring 10% mass shares powder 65% mass fractions gelatin 10% mass shares sorbitol Aromatic preparation Vl 10% mass shares flavoring 15% mass shares powder 70% mass fractions gelatin 5% mass fractions sorbitol

Production of the chewing gum

The following is a general description of the production of chewing gum. All ingredients except for possible coating are mixed in kneading jars with strong, horizontally arranged and Z-shaped arms which knead the starting materials and produce a homogeneous gum mass.

The mixing takes place as follows: The kneading vessels are heated to a temperature of 30-80 ° C, usually 45 ⁰ C. The mixing process starts with kneading a certain amount of gum base for 1-20 minutes, usually for 10 minutes. In powder or liquid form, one or more sweeteners are added. The addition of the sweetener and the subsequent kneading take 1-20 minutes, usually 7 minutes.

The remaining ingredients are added, kneading is continued for 1-10 minutes, usually for 3 minutes. The flavorings and the aroma preparation may also be added at the beginning of the kneading, i. H. before adding the sweetener (s). However, the flavorings may also be added at two or more rates during kneading.

After the kneading process, the kneading vessel is tilted and the gum mass in mobile troughs, bowls o.a. given.

In the next work step, the chewing gum is formed; but first he has to cool down. When leaving the kneading vessel, the chewing gum mass has a temperature of 50-65 ° C. Shaping can not be done until the chewing gum has cooled to 30-45 ° C. The cooling of the chewing gum either by a time-based storage in mobile troughs, in trays or on shelves or by the transport of a thin layer through a cooling tunnel.

The chewing gum is shaped by means of extrusion through a specially shaped nozzle or subsequently by rolling, punching, calibrating disks and the like.

The chewing gum can be found in cores, strips, balls, cubes, large ingots, cylinders and the like. v. a. m. be formed. To prevent sticking of the chewing gum to the rollers or other tools, it is dusted with a powder,

the icing sugar, talc, cornstarch and others besides other ingredients contains. The shaped chewing gum can in one

Cooling tunnel immediately cooled to room temperature and packaged (especially bubble gum and soft bubble gum). A

Another possibility is to chew the gum during intermediate storage at a controlled temperature and

Moisture in bowls to cool. Before packing, the chewing gum kernels are often further treated by coating or polishing. The gumball kernels

are coated in inclined, round coating pans, which rotate throughout the process. The coating pans can be made of copper, stainless steel or glass fiber reinforced polyester and are often equipped with a conduit system for feeding or extracting air as well as for adding the panning suspension.

The coating is as follows: The chewing gum kernels are kept in motion in the rotating coating pans. Then the coating suspension in

small portions are added, whereby it is uniformly distributed on the surface of the cores. Subsequently, the

Bubble gum seeds air-dried. This process is repeated up to 70 times until the chewing gum cores are completely coated

and have reached the desired size and mass.

Flavoring agents are often added once or several times between the feed of the coating suspension so that the Chewing gum kernels quickly develop flavor when chewed. To support the chewing gum, the temperature of the suspension to 75 ⁰ C and the air to 4O ⁰ C.

held. The coated product (called "candied confectionery" or "dragee") is stored for 1-2 days and then subjected to the next step, polishing. It should be noted that the term "candied confectionery" both the

Products with sugar-containing coating and d> μ detected with sugar-free coating. The purpose of the poliorens is the kandie. to give them a nice glazed surface, which is the Appearance rier confectionery and their flow properties improved. The latter has for the subsequent success Sorting and packaging meaning. The polishing also takes place in rotating coating pans, in which the Polishing suspension is applied to the confectionery in one or more steps. Often contains the polishing suspension Wax, emulsifiers, gum arabic, water or similar It is possible to omit the coating step for producing a candied confectionery and the same products mentioned

to polish.

The following examples of newly developed chewing gums describe their preparation on the basis of the above Process.

example 1 % Mass shares Sugary chewing gum (Chewing Gum) sugar-coated 70.9 sugar 18.0 rubber Base 8.0 glucose syrup 0.8 flavorings 0.7 Aromatic preparation I 0.4 gelatin 0.3 Sorbitol, liquid, 70% 0.3 lecithin 0.2 glycerol 0.2 dyes 0.2 polish Example 2 % Mass Sugary Chewing Gum (Chowlng Gum) 61.0 sugar 19.0 rubber Base 16.0 glucose syrup 1.5 Aromatic preparation III 1.0 Sorbitol, liquid, 70% 0.8 flavorings 0.5 Lecitihin 0.2 glycerol Example 3 % Mass shares Sugary Soft Bubble Gum 41.6 sugar 25.0 rubber Base 16.6 glucose syrup 15.0 dextrose 0.7 flavorings 0.4 Aromatic preparation IV 0.4 Sorbitol, liquid, 70% 0.2 lecithin 0.1 triacetin

Example 4 Sugary Bubble Gum

% Massoantelle

sugar 66.4 rubber Base 16.6 glucose syrup 16.3 flavorings 0.5 Aromatic preparation III 0.1 glycerol 0.1 Example 5 Sugar-free chewing gum (Chewing Gum) coated in sugar % Mass shares sorbitol 56.3 rubber Base 30.0 Lycasin ™ 4, xylitol 4.0 Aromatic preparation Il 3.0 flavorings 1.5 aspartame 0.4 dyes 0.4 Gum arabic 0.3 polish 0.1 Example 6 Sugar-free chewing gum (chewing gum) strips % Mass shares sorbitol 51.18 rubber Base 28.0 Sorbitol, liquid, 70% 10.2 AromapräparatV 5.0 mannitol 3.0 flavorings 1.3 glycerol 1.3 Kristallose 0.02 Example 7 Sugar-free chewing gum (Chewing Gum) coated in sugar % Mass shares rubber Base 62.6 sorbitol 25.0 Aromatic preparation Vl 9.8 flavorings 2.0 aspartame 0.4 Acesulfame-K 0.2 Example 8 Sugar-free chewing gum (Chewing Gum) % Mass shares coated with xylitol xylitol 56.4 rubber Base 34.1 Aromatic preparation Vl 3.0 flavorings 1.3 Gum arabic 4.2 gelatin 0.8 polish 0.2 Example 9 Sugar Free Bubble Gum % Mass shares

sorbitol

rubber Base

Lycasin ™

mannitol

flavorings

AromapräparatV

lecithin

glycerol

saccharin

55.08

25.6

11.0

4.0

1.5

1.0

1.0

0.8

0.02

Example 10 VerglelehsprOfung

The flavor profile of a chewing gum prepared in accordance with Example 1 was compared with the taste profile of a conventional, comparable chewing gum having the same composition as the chewing gum of Example 1, but with the entire amount of flavor added in an unencapsulated form. The comparison was made by specialists who tested the two chewing gums without seeing them. In this comparative test, the specialists rated the taste qualities listed below according to a scale ranging from 0 to 9.

A: taste intensity after 2.5 minutes

B: freshness

C: Sweetie

D. Sweetness of licorice

E: maximum licorice flavor

F: taste intensity after 5 minutes.

The average values were plotted in a semicircle diagram in which the value 0 lies in the middle of the circle and the value 9 lies on the periphery of the semicircle. Thus, a graphical representation of all the factors is achieved, with the solid area of the graph being a measure of taste intensity. The obtained values are shown in FIG. 1 and FIG. 2, the taste profile of a chewing gum prepared according to Example 1 being shown in FIG. 1 and the taste profile of the conventional, comparable chewing gum in FIG. The graphs clearly show that, compared to the conventional chewing gum, the chewing gum according to the invention has a prolonged flavor release and a more harmonious and pleasant taste profile. The prolongation of the taste is indicated by the parameters F (intensity of taste after 5 minutes) and E (maximum values of lacquer taste), whereas the harmonious, pleasant and balanced taste is represented by the parameter D (sweetness of liquorice). From the invention thus described, it will be apparent that this invention can be modified in many ways. Such variations are not to be regarded as a departure from the spirit and scope of the invention. One skilled in the art will recognize that all such modifications are within the scope of the following claims.

Claims (10)

Chewing gum having a prolonged and controlled flavor release upon chewing, said chewing gum consisting of a conventional chewing gum base and a wholly or partially encapsulated flavoring agent, characterized in that said encapsulated material contains gelatin and a polyhydroxy sweetener, said polyhydroxy sweetener being derived from a or more selected from the mono-, di- and polysaccharides and their hydrogenated derivatives compounds. 2. Chewing gum according to claim 1, characterized in that the polyhydroxy sweetener is selected from sorbitol, mannitol, xylitol, maltitol, lycasin ^T , lactitol, glucose syrup, dextrose, fructose, sucrose and lactose. 3. Chewing gum according to claim 2, characterized in that the polyhydroxy sweetener is a saccharide. 4. Chewing gum according to claim 3, characterized in that the polyhydroxy sweetener is glucose syrup. 5. Chewing gum according to one of the preceding claims, characterized in that the encapsulated flavoring in the form of particles having a particle size of 150-210 pm is present. 6. A method for Heisteilung of chewing gum according to one of the preceding claims, characterized by a) the preparation of an emulsion of a flavoring in a matrix of gelatin and polyhydroxy sweetener, b) drying the emulsion to obtain a homogeneous solid, c) the dusting of the particles with a powder and d) the selection of an optimum sieve fraction by fractional sieving, so as to obtain an aroma preparation in the form of an encapsulated flavor, and then the chewing gum can be prepared in a conventional manner with conventional equipment by admixing the flavor preparation. 7. The method according to claim 6, characterized in that the gelatin has been cured, preferably by an aldehyde. 8. The method according to claim 6, characterized in that the emulsion undergoes a spray drying and / or drying in a fluidized bed. 9. Aromaprr wat, characterized in that it contains one or more flavoring agents, which have been enclosed with a Kt ^ selmaterial consisting of gelatin and a polyhydroxy sweetener, which consists of one or more of the mono-, di- and polysaccharides and whose hydrogenated derivatives are selected compounds. A method of using a flavoring agent according to claim 9 in chewing gum production. For this 1 page drawings,