DE2621617A1 - CHEWING GUM AND PROCESS FOR ITS MANUFACTURING - Google Patents

Description

"Chewing gum and process for its manufacture"

Priority: May 15, 1975, V.St.A., 577 589
May 15, 1975, V.St.A. 577 590
May 4 , 1976, V.St.A.,

The invention relates to a chewing gum with long lasting
Flavor delivery and a method of making it.

Conventional chewing gum generally contains a gum base, water-soluble veggies such as mint (non-sour) or fruity (acidic) sweeteners, and water-soluble sweeteners such as various sugars and / or artificial sweeteners such as the sodium or calcium salt of saccharin, in such chewing gum first a desirable, strong
sweet taste - which decreases rapidly during the first 3 to 5 minutes when chewed to a level of sweetness that can just be perceived. This leaves about 5 minutes after a chewing time

£ 09? / ■ Β? '? ¹ ? ' I ORIGINAL INSPECTED

just an essentially tasteless lump that just gives off little flavor, aroma or sweetness »if Sugar is Torhanden's main sweetener, which can cause tooth decay will.

The object of the invention 'is to provide a chewing gum with long lasting To provide flavor and / or sweetener delivery, which does not involve any risk of tooth decay.

It has been found according to the invention that the release of flavor, including the release of sweeteners and / or acidic or non-acidic flavorings, in chewing gum can be "prolonged" by adding a finely divided, sparingly water-soluble sweetener, for example a sweetener, to the chewing gum base during chewing gum manufacture on a non-sugar basis or an artificial sweetener, and / or a finely divided, sparingly water-soluble acid incorporated for food purposes, the particle size of the sweetener and / or acid for food purposes having an average particle size below 150 μ and preferential prices below about 100 p . The finely divided sweetener and / or the finely divided acid for food purposes are essentially retained in the base material and released slowly and in a controlled manner into the saliva during the eauing process.

The subject matter of the invention is thus a flavoring agent

Holding chewing gum with sustained release of flavor, which is characterized by a content of a chewing gum base and 0.02 to 3.5 percent by weight of a finely divided, slightly water-soluble flavor with a particle size of at most 150 μ that is dispersed in the base.

The term "flavor" means sweeteners, 'acids for Edible purposes or other flavorings and flavorings.

It is known that a fine pulverization of crystals from sparingly soluble materials or from slowly dissolving materials with good solubility per se increases the surface area of these crystals, which increases their dissolution rate
elevated. However, it was surprisingly found that finely divided non-sugar sweeteners or artificial sweeteners, such as finely powdered free saccharic acid, and finely divided acids for food purposes, such as finely divided fumaric acid or
Other sparingly water-soluble acids for food, show exactly the opposite behavior after being incorporated into chewing gum base. The extraction rates of such edible sweeteners and acids from the gum base decrease as the particle size decreases, so that the sweet taste and aroma of the chewing gum last longer. Of the
Reason for this behavior may be that the sweetener and acid are better protected for food by the gum base against the ingress of saliva, the smaller their particle sizes. This gives a controlled

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Release of sweetener and acid for food from the Gum base.

Various embodiments of the invention include For example, a chewing gum without acidic flavors, in which a finely divided, sparingly water-soluble sweetener in the Gum base is dispersed, as well as fruit-flavored chewing gum containing acid or a sour flavor, in which a finely divided, sparingly water-soluble acid for food purposes is dispersed in the gum base. The sour chewing gum can optionally also contain a finely divided, sparingly water-soluble sweetener, for example the saccharin free acid. Furthermore, the chewing gum of the invention can optionally also contain a water-soluble sweetener, like sugar and / or a polyol, a water soluble salt of saccharin or other water-soluble sweeteners, water-soluble Contains acids for food and other flavorings.

In this way, the chewing gum of the invention can do a number of have different flavors. Is the finely divided, sparingly water-soluble sweetener together with water-soluble If sweeteners and other water-soluble flavorings are used, you get a chewing gum with a balanced sweet taste that lasts for a long time. Contains the chewing gum in addition to the finely divided acid for food purposes water-soluble sweeteners and other water-soluble flavors

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substances, it initially has a balanced sweet and sour Taste that gradually turns into a sour taste. If the gum is a mixture of a finely divided, little water-soluble acid for food purposes and a finely divided, slightly water-soluble sweetener and a mixture of water-soluble Contains sweeteners and sour flavors, it has a balanced sweet and sour taste, which lasts for a long time.

It was found that a chewing gum according to the invention with a content of saccharin (in the form of the free acid) as the only one Sweetener or with a sugar that prevents the formation of dental plaque. This effect is due to the presence of Saccharin attributed to the growth of Streptococcus mutans bacteria, which are responsible for plaque formation, inhibits.

The chewing gum of the invention is prepared by mixing a melted gum base with a plasticizer at temperatures of about 82 to about 99 ° C and, within the first 5 minutes of this mixing process, the mixture of gum base and plasticizer is given a finely divided, sparingly water-soluble flavor with a particle size of at most 150 u at temperatures of at most about 121 ⁰ C, so

soluble

that the formation of salts is prevented and continuous Mass arises.

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As a plasticizer, for example, a syrupy mass, such as corn syrup, a modified corn syrup or Used sorbitol syrup. If necessary, a flavor oil is added to the mixture of plasticizer and gum base. A sweetener such as saccharin can be used as a finely divided, sparingly water-soluble flavoring substance in the form of the free Acid and / or a finely divided, sparingly water-soluble acid can be added for food purposes. This gives you a continuous gum mass in which the sweetener and / or acid for food in the form of fine particles is thoroughly is dispersed. This mixture can then be mixed with one or more easily extractable, water-soluble sweeteners, water-soluble acids for food and / or other flavorings are added. The resulting mixture is then processed into sticks, coins, bars or the like by conventional methods.

The finely divided sweetener and / or the finely divided acid for Food purposes are not very soluble in water, so that they can be found in the plasticizer (generally an aqueous plasticizer such as starch syrup from sharks) before placing them in the gum base will. Regardless of the solubility of the sweetener and the edible acid, it is essential that the particles of sweetener and / or acid have an average particle size of at most 15Gu.

According to the method described above, the finely divided

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shared sweetener and / or the redistributed acidity for food purposes incorporated into the gum base and retained therein. A controlled release of these substances then occurs in the mouth within a period of up to 30 minutes or more, wherein the sweetener is released in concentrations that are below its bitter threshold, but sufficient to produce a pleasant sweet taste. Accordingly, the acid is released in such concentrations that a A pleasant sour or sweet-sour taste is created while balancing the sweet taste of the sweetener.

According to the invention, a chewing gum with controlled sweetener-'and / or Acid release produced in which it is not necessary to coat, encapsulate or water-insoluble the particles of the sweetener and / or the other flavorings To move polymers such as polyvinyl esters. This is achieved by the fact that the finely divided, little water-soluble Sweetener or acid can be used in the form of very small particles.

Specific examples of slowly or poorly water-soluble sweeteners, which can be used according to the invention are saccharin in the form of the free acid, dihydrochalcones, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester and free cyclamic acid and mixtures of these compounds. Saccharin in the form of the free acid is preferred.

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The finely divided, slowly or sparingly water-soluble sweetener is generally present in the chewing gum of the invention in amounts of from about 0.02 to about 1.0 percent by weight, preferably from about 0.1 to about 0.4 percent by weight, based on the weight of the chewing gum, available. It is essential that the sweetener be in particulate form so that it can be easily mixed with the melted gum base and held in place by the finished mass so that there is a controlled release in the mouth. Accordingly, as mentioned, the finely divided sweetener generally has a particle size of at most 150 μ (0.15 mm) and preferably of at most 100 μ (0.1 mm). The use of saccharin in the form of the free acid of the aforementioned average Particle size in the stated concentration range also reduces the bitter aftertaste that saccharin has. In a preferred embodiment, the free saccharin is prepared by the so-called "Maumee" process so that it is essentially free of o-toluenesulfonamide which has been found to add to the bitter aftertaste of free saccharin.

The finely divided, slowly or sparingly water-soluble acid component, which preferably contains fumaric acid, adipic acid or succinic acid, has a particle size of at most about 150 _x U, preferably at most about 100 μ , so that it can easily be incorporated into the gum base, optionally together with the finely divided, slowly or little water-soluble sweetener dispersed and held by this, after which in the mouth

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a controlled release occurs. In general, the chewing gum of the invention contains from about 0.5 to about 3-5 weight percent, preferably from about 1.5 to about 2.5 weight percent, of the finely divided edible acid, based on the weight of the chewing gum.

As previously mentioned, the chewing gum of the invention includes one Gum base. In general, the amount of this matrix is from about 10 to about 50 percent by weight, preferably about 15 to about 30 percent by weight, based on the chewing gum composition.

In general, the gum base is prepared by heating and mixing various ingredients, such as natural gums, synthetic resins, waxes and plasticizers, according to conventional methods. Specific examples of ingredients in a chewing gum base are chewing substances of vegetable origin, such as ChicIe gum, Crown gum, Nispero, Rosidinha, Jelutong, Pendare, Perillo, Higer-Gutta and Tunu, and synthetic chewing substances such as butylene-styrene copolymers, isobutylene-isoprene Copolymers, petroleum wax, polyethylene, polyisobutylene and polyvinyl acetate, plasticizers such as lanolin, stearic acid, sodium stearate and potassium stearate, and antioxidants such as butylated. Hydroxyanisole, butylated hydroxytoluene and propyl gallate

The water-insoluble rubber can consist of various basic components, for example in the US-PS 3 052 552

H Π P B k > ® ^ ^ ^ "■■■ '- ■

and 2,197,719. Specific examples of gum base ingredients are as follows:

Base mass I parts by weight

Ester rubber 88 Rubber latex solids 10 Lecithin 2 Base mass II Chicle 30th Jelutong 60 Gutta soh 8.5 Lecithin 2 Base III

Partially oxidized chicle 98

Lecithin "2

Grundraasse IV

Jelutong (dry). 80

Gutta siak 18

Lecithin 2

The chewing gum of the invention may also be flavoring agents such as acid or fruit-like Geschmasksstoffe or non-acidic or Siinzartige flavoring agents, in amounts of from about 0.3 to about 2.0 weight percent, preferably from about O ₅ 5 to about 1.2 weight percent, based on the Rubber end product. For example, oils from plants, leaves, flowers and fruits can be used as flavorings. Special taste-SIg of aiessr type are oils from citrus fruit _s like lemon oil,

. , "'.; ■ · ■ -., 2621817

■ ■■.-.- 11'-

and ·
Orange oil, lime oil / grapefruit oil, 'fruit essences, such as apple, pear., Peach, strawberry, apricot, raspberry,. Cherry, plum and pineapple essence, as well as the following essential oils: peppermint oil, oil τοη spearmint, mixtures of peppermint oil and oil of spearmint, clove oil, laurel oil, anisole, eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, nutmeg oil , Cassia oil and wintergreen oil (methyl / salicylate). Furthermore, various artificial flavors, such as mixed fruit flavors, optionally together with conventional preservatives, can also be incorporated into the chewing gum of the invention.

Liquid flavorings can be added to the gum base mixture and plasticizers such as the finely divided edible acid and the finely divided sweetener, respectively, are added, i. during the first 5 minutes of mixing before a continuous mass is formed. In addition, after mixing of the water-soluble sweetener with the gum base, the aforementioned flavorings in the form of spray-dried products optionally be added together with citric acid.

To achieve an initial sour taste, the Chewing gum of the invention preferably has an easily extractable acid for food, for example a water soluble one Acid, such as citric acid, tartaric acid, or malic acid, in an amount of from about 0.3 to about 2.0 percent by weight, preferably. about 0.5 to about 1.2 percent by weight, based on the rubber

Final product included.

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Preferably, the chewing gum of the invention contains as well as optional Any sparingly water-soluble sweetener present also includes an easily extractable sweetener in an amount of about up to about 0.05 percent by weight, preferably about 86 to about 40 percent by weight and in particular about 85 to about 70 percent by weight, based on the end product. This ensures a strong development of candy at the beginning. examples for such water-soluble sweeteners are various sugars or sugary materials such as monosaccharides, disaccharides and polysaccharides. Specific examples of these sweeteners are:

A. Monosaccharides with 5 or 6 carbon atoms: arabinose, xylose, ribose, glucose, - mannose, galactose, Fructose, dextrose or sorbose and mixtures of 2 or more of these monosaccharides.

B. Disaccharides:

Sucrose, such as sugar from sugar cane or sugar beet, lactose, maltose or cellobiose.

C. Polysaccharides:

Partially hydrolyzed starch, dextrin or pesticides made from corn syrup.

According to a preferred embodiment, in addition to sugar, sorbitol is contained as a water-soluble sweetener. The amount of sorbitol is about 2 to about 20 percent by weight, preferably about 5 to about 15 percent by weight and in particular about 8 to

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- 13 about Ί 2 percent by weight, based on the chewing gum mass.

Furthermore, in addition to the finely divided, sparingly water-soluble sweetener, any of the aforementioned natural sweeteners as well water-soluble artificial sweeteners, such as the sodium or potassium salts of saccharin and cyclamate salts. In the preferred embodiments of the invention, corn syrup is used as a plasticizer. It will but also when using sorbitol, sorbitol syrup and modified starches, possibly together with sucrose and / or corn syrup obtained satisfactory results.

In general, for the preparation of a preferred embodiment of the chewing gum of the invention, the sparingly water-soluble free saccharin is used in a weight ratio to the easily extractable (water-soluble) sweetener ύοώ. about 0.00022: 1 to about 20: 1, preferably from about 0.0011: 1 to about 0.01: 1, is used.

Furthermore, the chewing gum of the invention can contain emollients, fillers and texturizers, such as hydrated Aluminum oxide, plasticizers, emulsifiers F.D. & C. Contains dyes and other common additives for chewing gum.

The finely divided, slowly or slightly water-soluble sweetener and / or the finely divided, slowly or slightly water-soluble

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-H- acids for food are included in the chewing gum of the invention

Oil phase or dispersed in the rubber phase itself and result a long-lasting sweet and / or sour taste, while the easily extractable (water-soluble) sweeteners, slightly extractable (water-soluble) acids for food and fruit flavors or other flavors the water-soluble Form part of the chewing gum and cause an initial strong release of sweet, sour and other flavors.

The examples illustrate the invention.

Example i

The following ingredients make a chewing gum with long-lasting Cherry flavor made:

Components parts by weight 20th Gum bases e 50 sugar 16 Corn syrup 10 Dextrose 0.2 Lecithin 0.5 Citric acid 2 Fumaric Acid (Passed
a sieve of the clear
Mesh size 105 ) x ) 0.2 Saccharin in the form of
free acid (happens
a sieve of the clear
Mesh size 105> 0 1 artificial cherry
taste 1.5 with gum arabic over
deep cherry flavor

■ 60984 8/074

The gum base is melted "at 132 ⁰ C and placed in a standard-Pfleiderer kneader. Then, mixing the syrup from maize and the UIID lecithin added for 2 minutes at 93 ⁰ C. As soon as the mixture folds well. Is' free saccharin and powdered fumaric acid was added and mixed for 1 minute at 93 C. Subsequently, sucrose, dextrose, aroma oil, citric acid and dyes may be added. -The resulting mixture is blended for 5 minutes at 71 ⁰ C. the gum is discharged from the mixer and according to conventional methods to give Deformed rubber sticks.

The chewing gum obtained in this way has 30 minutes and ' longer on a pleasant, balanced sweet and sour taste, with the usual bitter aftertaste of free saccharin does not occur.

Examples 2 and 3

According to Example 1, two chewing gum preparations according to the invention with a cherry flavor and a comparative preparation of the following • Compositions made

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Table II Parts by weight Gum base 20th - Example 2 Example 3 Components comparison Sucrose 49.8 preparation A Dextrose 10 20th 20th Corn syrup 16 38.6 38.6 Lecithin 0.2 10 10 Sorbitol
free saccharin (happened
a sieve of the clear
Mesh size 105 ^ μ) - 16 16 artificial cherry flavor 1 • 0.2 ■ 0.2 with gum arabic over- '
deep cherry flavor 1.5 10
0.2 10
0.2 Citric acid 1.5 1 1 Fumaric acid (happened a
V! ■? ^ ¹ N * V \ / -3 r> "Vi T A λ Xn -4— rs Vi TVTn ι—» λ Τ "» ^ \ ·% τ \ 1.5 1.5 1 0.5 1.5 2.0

width 105 μ)

Sucrose, dextrose are used to manufacture these preparations
and sorbitol, if present, added almost simultaneously.

Comparative preparation A, which contains no free saccharin and no fumaric acid, and the preparations according to the invention from Examples 2 and 3 are evaluated by a trained group of taste testers with regard to taste, aroma and overall quality according to the following criteria:
Taste: sensations perceived through the tongue

become how sweet, sour, salty, bitter, metallic, fresh and hot (burning).

Aroma: Combination of taste and smell sensations perceived by the tongue and the olfactory cells. 609848/0 744

Overall quality: This is individually determined by the taste testers judged.

The results are shown in Table III.

Table III

Rating of chewing gum with cherry flavor and a content of free saccharin
Evaluation standard: 1 = very unpleasant

3 = moderately uncomfortable

5 = indifferent

7 = moderately pleasant

9 = .very pleasant

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Comparative Example 2 Example 3

Time (min) taste 10 Aroma 10 Total- preparation A 6.6 6.8 2 15th 15th quality 6 5.6 5.8 6.0 4th 20th 20th 10 5.0 5.0 5.8 30th 30th 15th 4.6 4.8 5.4 2 2 20th 4.6 4.4 5.4 4th 30th 4.8 4.4 5.4 4.8 4.4 5.2 4.6 6.6 6.4 5.4 5.8 6.0 • 5.0 ⁵ ; ° 5.8 4.4 4.8 5.4 4.6 4.8 5.4 4.6 - 4.8 5.4 4.6 4.8 5.4 4.4 7.0 6/8 6.0 6.4 > 6.4 5.8 5 | 6 6.4 5.4 ". 5 ₃ 8 6.0 5.4 5.6 6.0 5.4 5.6 6.0 5.4 5.4 5.8 5.2

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COPY

It turns out that the chewing gum of the invention (Examples 2 and 3) in terms of taste, aroma and overall quality to the comparative preparation A- is clearly superior.

E.g. example 4

According to Example 1, a chewing gum with a long-lasting cherry flavor is produced from the following ingredients. ■

Table IV Parts by weight 20th Gum bases e 48.19 sugar 16 Corn syrup 10 Dextrose 0.2 Lecithin 0.5 Citric acid 2 Fumaric acid (happened a
Sieve of the clear mesh
width 105 μ)

Saccharin in the form of 0.2

free acid (happens a
Sieve with an internal mesh size of 105

artificial cherry oil, 1

Cherry oil coated with gum arabic

The evaluation of this product in comparison to comparative preparation B, since it has a similar composition to the comparative preparation A has and no free saccharin and no fumaric acid ent-.

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COPY

■ through
holds, will be again / a trained group of taste assessors will _ give an evaluation for sweet and sour taste, cherry taste and overall quality ....... The results are summarized in Table Y.

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Table V

Evaluation of a chewing gum according to the invention with a cherry flavor and a content of free saccharin

Time (min) comparison example 4 preparation B

ι ■ 6.8 6.8 3 4.8 5.5 cutie pie 5 .3.0 4.5 (Yes, that's fine 10 1.4 3.8 15th 1.0 ³ , ⁵ 20 " 1.0 2.8 30th 'i, o 2.8 1 7.4 7.4 3 4.4 6.0 acidic taste 5 3.2 4.8 10 2.2 3.5 15th • 1.8. 3.3 20th 1.4 2.8 . 30th 1.4 2.8 1 7.4 7.8 Cherry- 3 4.6 6.0 tastes 5 3.4 5.5 10 2.2 5.5 15th 1.8 4.0 20 " 1.6 3.8 30th 1.4 3.5

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Table V (Ports.)

-Time (Mn) Matching
preparation B Example 4 1
3rd
Total 5 7.0
6.2
5.2 6.8
6.8
6.3 Quality 10 4.0 6.0 15th 3.4 6.0 20th 3.2 5.5 30th 2.8 5.5

Taste rating

1.Sweet taste, freshness, cherry flavor: 1 = imperceptible 3 = moderately perceptible 5 = perceptible 7 = moderately pronounced 9 = very pronounced

2. Overall quality:

1 = very uncomfortable 3 = moderately uncomfortable 5 = neutral 7 = moderately pleasant 9 = very pleasant

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From Table Y it can be seen that the chewing gum of the invention (Example 4) in terms of sweet and sour taste, aroma and overall quality to comparative preparation B, in its gum base no free saccharin and no fumaric acid dispersed is clearly superior.

Example5

The following ingredients make a chewing gum with long-lasting Peppermint flavor made:

Parts by weight gum base 20

Corn syrup, 17

44 ° Be '

powdered free

Saccharin (passed through a sieve

the clear mesh size 105 ^ O 0.2

powdered sugar 50 (sucrose)

Dextrose 10

Peppermint oil 1

Lecithin 0.2

The gum base is melted at 132 ⁰ C and placed in a standard-Pfleiderer mixer. Compartment addition of corn syrup and lecithin is ^{mixed at 93 0} C for 2 minutes. Once the mixture folds well, which is powdered free saccharin was added and the mixture is further 3 micro ■ 'utes mixed at 93 ⁰ C. Subsequently, sucrose, dextrose

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and flavor oil added and mixed for 5 minutes. After being discharged from the mixer, the gum mass is cut into 11.3 kg loaves and cooled to 32 to 49 ° C. This is followed by a standard gimp machine to a thickness of 0.178 cm. rolled out. After scoring strips 1.26 cm wide and 41.9 cm long, cool for 12 to 18 hours. The chewing gum obtained in this way has a pleasant, sweet taste for 30 minutes or more without the usual bitter aftertaste of free saccharin occurring.

Examplesö to 9

According to Example 5, four peppermint chewing gum preparations and one comparative preparation are made of the following compositions manufactured.

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- 25 - 1 Parts by weight at
game At-
7 game At-
8 game 9 Table I. at
game 6 20th 20th 20th 20th 25.5 25.6 - 25.55 Peppermint chewing gum 50.6 25th -. - Components - 10 10 10 Basic mass Comparison
preparation C 10 . 25th 25th Sucrose 18th
0.2 18th
0.2 18th
0.2 Dextrose 20th 18th
0.2 1 1 1 Sorbitol 60.8 1 anhydrous
Dextrose - - Starch syrup from 18
Corn
Lecithin 0.2 peppermint oil

free saccharin (passes through a sieve with a mesh size of 105 p.

0.2 0.3

0.2

0 _; 25th

If available, sucrose, dextrose, anhydrous dextrose and sorbitol are added at about the same time.

The products are made by a trained group of tasters examined for taste, aroma and overall quality .

Table VI

Rating of chewing gum with peppermint flavor and a content of free saccharin

Evaluation standard: 1 = very unpleasant

3 = moderately uncomfortable

5 = neutral

7 = moderately pleasant

9 = very pleasant

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Time Comparative
preparation C 7.2 example
6th example
7th example
8th example
9 2 (min) 5.6 4th 5.2
4.2 7.2 .6.2 7.2 7.2 6th
IO 3.6 - 6.4 5.6 6.8 6.6 taste 15th 3.6 5.8
5.4 5.0
4.8 6.4
5.8 6.2
5.6 20th 3.2 ⁵ > ² . 4.8 5.4 5.4 30th 7.2 5.2 5.0 5.6 5.4 2 6.0
5.4 5.0. 5.0 5.2 5.2 4th
6th 4.4 7 _t 2 6.0 7.2 7.2 Aroma 10 3.6 6.4
6.0 5.8
5.6 6.8
6.2 7; o
6j8 15th 3.6 5.8 5.0. 6.2 6.0 20th 3.4 5.8 5.2 5.8 5.4 30th 7.4 5.6 5.4 5.8 5.2 2 6.4
5.8
⁴ > 6 5.4 5.4 5.2 5.2 4th
6th
10 4.4 7.4 6.4 7.0 7.2 total
quality 15th 4.4 7.0
6.4
5.8 6.0
5.6
5.2 6.8
6.4
6.2 7.0
7.0
6.6 20th 4.0 5.8 5.2 5.8 6.0 30th 5.8 5.4 6.0 6.0 5.6 5.2 5.8 5.8

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From this table it can be seen that the invention Chewing gum (Examples 6 to 9) with regard to taste, aroma and overall quality to the same preparation C, in its gum base no free saccharin is dispersed are clearly superior.

Example 10

A chewing gum with a long lasting spearmint flavor is made from the following ingredients:

Parts by weight Gum base
Sugar (sucrose) 20th
52 Corn syrup
44 Be ' 17th Dextrose 10 Lecithin 0.2 free saccharin (ge
powdered, one happens
Sieve of the clear mesh
width 105 μ) 0.2

Spearmint oil 0.6

The gum base is melted at 132 ⁰ C and placed in a standard-Pfleiderer mixer. Each addition of corn syrup and lecithin is mixed for 2 minutes at 93 ° C. As soon as the mixture folds well, powdered free saccharin and aromatic oil are mixed in for 1 minute at 93 ° C. Subsequently, sucrose, dextrose and dyes are added and compared with the above mixture at 71 ⁰ C 5 .Minuten

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mingles. The chewing gum mass obtained is processed into sticks according to Example 1.

This chewing gum has a pleasantly sweet taste for 30 minutes and longer, with the usual bitter aftertaste of saccharin does not occur.

Example 11

According to Example 10, a chewing gum preparation according to the invention with a taste of spearmint and a comparative preparation manufactured.

Table VII

chewing gum with taste 20th , 2 like spearmint 38 Parts by weight Components of comparator preparation D 10 Example 11 Basic rubber dimensions 17th
O ₁ 20th Sucrose 10 38 Dextrose 10 Corn syrup
Corn
Lecithin 17th
0.2 Sorbitol 10 free saccharin 0.2

(passes through a sieve of
clear mesh size 105 u)

Peppermint oil 0.6 0.6

Sucrose, dextrose and sorbitol are added at about the same time.

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- 50 -

The product according to the invention and the corresponding comparative preparation D, which contains no free saccharin, is with regard to Sweetness, freshness, spearmint taste and overall quality assessed by a group of experienced taste testers. The results are shown in Table YIII.

Table YIII

Rating of spearmint-flavored chewing gum with insoluble saccharin content

Time (min Comparison
preparation D 6.0 Example 11 1 ) 4.2 3 2.4
1.0 6.4 5
10 ¹ J ⁰ 4.2 Sweet ¹ 15th 1.0 3.0
2.4 20th 1.0 .2.2 30th 4.6 1.8 ' 1 3.4 1.8 3 2.4- 4, .6 5 1.2 3.4 ■ Freshness 10 1.2 2.6 15th 1.2 '2.4 20th 1.2 2.6 30th 2.6 2.2

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TaTDelie YIII (cont.)

taste * valuation (min) Comparison
preparation D Example 11 Time after 1 Spearmint 3 5.2 6.2 5 • 3.8 4.4 10 2.6 .3.6 15th 1.8 3.2 20th 1.4 3.0 Total-
ρ
quality 30th 1.2 · 2.6 1 1.2 2.6 3 6.6 7.2 5 5.8 6.2 10 5.2 5.6 15th 4.0. 5.2 20th 4.0 5.4 3 0 3.4 5.4 • 3.4 5.4

Sweetness, freshness, taste after Spearmint:

1 = imperceptible 3 = moderately perceptible 5 = perceptible 7 = moderately pronounced 9 = very pronounced

2. Overall quality:

1 = very uncomfortable 3 = moderately uncomfortable 5 = neutral
7 = moderately pleasant 9 '= very pleasant

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-.32 -

The results in the table above show that the inventive Chewing gum (example 11) with regard to sweetness, freshness, taste and overall quality compared to comparative preparation D, in the gum base of which no free saccharin is dispersed is clearly superior.

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Claims (32)

- 33 claims 1. Chewing gum containing flavors with sustained release of flavor, characterized by
a chewing gum base content and 0.02 to 3.5
Percentage by weight of a finely divided, sparingly water-soluble flavoring agent dispersed in the base material and having a particle size of at most about 150 μ. 2. chewing gum according to claim 1, characterized in that that it contains a finely divided, sparingly water-soluble, artificial sweetener as a flavoring agent. 3. chewing gum according to claim 2, characterized in that it contains the finely divided, little water-soluble, contains artificial sweetener in an amount of 0.02 to 1.0 percent by weight based on the chewing gum. 4. chewing gum according to claim 3, characterized in that it is a little water-soluble, artificial Contains sweetener saccharin in a form that is not very soluble in water. 5. chewing gum according to claim 4, characterized in that it contains saccharin in the form of the free acid
contains. 6. chewing gum according to claim 5, characterized in that it contains saccharin in an amount of 0.1 to 609848 / t744 Contains 0.3 percent by weight. 7. chewing gum according to claim 2, characterized in that that it also contains essential or synthetic oils as a flavoring substance. 8. chewing gum according to claim 4, characterized in that the saccharin is in the form of finely ground particles with a particle size of at most 100 μ . 9. chewing gum according to claim 3, characterized in that it further comprises 0.05 "to 88 percent by weight contains a water-soluble, natural or artificial sweetener. 10. chewing gum according to claim 2, characterized in that that it also contains a finely divided, sparingly water-soluble acid that is dispersed in the gum base Food purposes with an average particle size of not more than 150 ^. contains. 11. chewing gum according to claim 10, characterized noticeable that it is a finely divided, sparingly water-soluble, contains artificial sweetener saccharin in a form that is not very soluble in water. 12. Chewing gum according to claim H _5, characterized in that it contains saccharin in the form of the free acid 609848/0744 - contains 35. 13 · chewing gum according to claim 12, characterized in that it contains free saccharin in an amount of
Contains 0.1 "to 0.3 percent by weight. 14. chewing gum according to claim 10, characterized in that it is a finely divided, sparingly water-soluble acid for food purposes fumaric acid, adipic acid or
Contains succinic acid. 15. Chewing gum according to claim 10, characterized in that it further- a water-soluble acid for
Contains food purposes. 16. Chewing gum according to claim 15 »characterized in that that he as a water-soluble acid for food purposes citric acid, tartaric acid or malic acid if necessary together with a natural or synthetic fruit flavor. 17. Chewing gum according to claim 15> characterized in that it further comprises 0.05 "to 88 percent by weight
contains a water-soluble, natural or artificial sweetener. 18. chewing gum according to claim 17, characterized in 609848/0744 - 56 - draws' that it is sugar, a water-soluble salt, as a water-soluble, natural or artificial sweetener of saccharin, a sweetener based on a dipeptide or a cyclamate. 19. Chewing gum according to claim 1, characterized in that that as a flavoring substance it is a finely divided, contains little water-soluble acid for food purposes. 20. Chewing gum according to claim 19, characterized in that it is a finely divided, little water-soluble Edible acid contains fumaric acid, adipic acid or succinic acid. 21. Chewing gum according to claim 19, characterized in that it is the finely divided, little water-soluble Acid for food in an amount of 0.5 to 3.5 percent by weight, based on the chewing gum. 22. Chewing gum according to claim 19, characterized in that it further comprises 0.05 to 88 percent by weight contains a water-soluble natural or artificial sweetener. 23. Chewing gum according to claim 22, characterized in that that as a water-soluble sweetener it is a sugar, a sugar alcohol, a water-soluble salt of 609848 / Q7U Saccharin, a sweetener based on dipeptides or contains a cyelamate salt. , ' 24. Chewing gum according to claim 19, characterized in that it further comprises an easily extractable Contains acid for food. 25. Chewing gum according to claim 24, characterized in that it is used as a water-soluble acid for food purposes Citric acid, tartaric acid or malic acid, optionally together with a natural or artificial fruit flavor contains. 26. A method for producing chewing gum according to claim 1, dadurc.h characterized in that a molten chewing gum base is ^{mixed with a plasticizer at temperatures of about 82 to about 99 0} G and the mixture of gum base and plasticizer is added to the mixture of gum base and plasticizer within the first 5 minutes of this mixing process finely divided, sparingly water-soluble flavoring substance with a particle size of at most 150 ^ u at temperatures of at most about 121 G.
mixes so that the formation of / salts is prevented and one continuous mass is created. 27. The method according to claim 26, characterized in that a finely divided, sparingly water-soluble acid is used as the sparingly water-soluble flavoring substance 609848/0 74 Used for food purposes. 28. The method according to claim 26, characterized in that a finely divided, little water-soluble, artificial flavor is used as the sparingly water-soluble flavoring substance Used sweetener. 29. The method according to claim 28, characterized in that that you use a sparingly water-soluble flavor, which also has a finely divided, little Contains water-soluble acid for food. 30. The method according to claim 26, characterized in that that the mixture of gum base, plasticizer and finely divided, sparingly water-soluble flavoring substance then mixed with one or more water-soluble sweeteners. 31. The method according to claim 30, characterized in that that soluble salts of saccharin, sucrose, sorbitol or mixtures are used as the water-soluble sweetener these compounds are used. 32. The method according to claim 26, characterized in that the mixture of gum base, Plasticizer and finely divided, sparingly water-soluble flavor st off a meseriösliehe acid for food purposes, if necessary Ausamnien with a natural or artificial Fruit aroma adds. 609848/0744