DE3542905A1 - FOOD CONTAINING MOISTURE AND STORAGE STABILIZED L-ASPARAGINE ACID DERIVATIVES - Google Patents

Description

Edible products containing moisture and storage-stabilized L-aspartic acid derivatives

The invention relates to edible products that are completely or are partially sweetened with an L-aspartic acid derivative sweetener in the presence of moisture and especially foods in which the L-aspartic acid derivatives are stabilized against decomposition during storage.

Aspartame (L-aspartyl-L-phenylalanine methyl ester) is the preferred L-aspartic acid derivative for the purposes of the present invention and in the description of the Prior art, as well as with regard to the present invention, this connection becomes primary but it should be noted that the

Use of other L-aspartic acid derivatives, such as they are listed below, is within the scope of the present invention.

It is known that aspartame is an intense or concentrated one for different types of edible products Sweeteners, but the use in such products is then considerably restricted, if they contain moisture or if these products are processed in such a way that the aspartame is subjected to an adverse heat treatment.

It is believed that the presence of water in the product and / or the heat treatment leads to rapid Decomposition of the aspartame into its individual components, such as diketopiperazine, results in which are not the desired ones Result in a sweetening effect. This is described, for example, in US Patents 4,122,195, 4,139,639, 4,384 and Food Engineering, B.E. Homier, May 1984, pages to 128.

To overcome this potential degradation problem with the use of aspartame in edible products, Various approaches have already been taken. One of the solutions will be the edible products produced under anhydrous conditions. See, for example, the international patent application WO 84/01693.

This procedure naturally makes strict processing

Conditions required to allow the possibility of moisture reaches the product, to minimize and it is also subject to significant restrictions with regard to the types and shapes of usable raw materials. It uses aqueous forms of materials, such as aqueous Sorbitol solutions used as sweeteners other than aspartame in such edible foods, locked out.

Another solution to the decomposition problem is that you can get aspartame in the presence of moisture used, but in such a way that the aspartame is kept separate from the moisture. This can be achieved by adding either aspartame to the outer part of the edible Product uses, namely as a coating, as described, for example, in US Pat. No. 4,374,858, or by having the aspartame inside or in bulk of the edible product in an encapsulated separated Apply form, or in a mixture, in which it is avoided that aspartame with the moisture comes into contact, or subjected to heat treatment during manufacture and storage of the edible product before it is eaten by the consumer. For this purpose, reference is made to US Patents Re 29,682,3,928,633, 4,122,195, 4,139,639 and 4,384,004 and JP-AS J-58-175470 dated October 14, 1983 (based on Japanese application 57-57680 dated April 7, 1982), as well as to JP-AS J-58-190354, published on Jan. November 1983 (based on Japanese application

30 J-57-71982 of April 28, 1982).

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The latter solution to this problem, of course, involves considerable effort and expense in terms of pretreatment of aspartame is required to prevent the intended long-term separation of aspartame from the To ensure moisture and / or heat treatment of the product. The encapsulants or others Means that are used for the separation must also physically and organoleptically with the formulation and the suitability of the food in which they are used.

Furthermore, it is in many, if not all Cases required to make up for the potential loss of aspartame during storage, by yourself using one or more of the aforementioned prior art solutions to the decomposition problem and therefore it is obvious that one must use aspartame in relatively high concentration levels.

Until the present invention, it was not believed possible to use a freely dispersed aspartame, and especially in relatively small quantities in an edible product with a relatively high moisture content

25 activity that is subjected to heat treatment,

to make available without losing the greatest Part or all of the sweetening effect due to the relatively rapid decomposition of the aspartame during storage of the edible product under the usual storage conditions for such a product notices.

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The present invention provides measures for stabilization of aspartame against decomposition during prolonged storage of an edible product, which Contains moisture and freely dispersed aspartame that has been subjected to heat treatment, which is normally detrimental to aspartame.

It has been found according to the present invention that aspartame, when used in freely dispersed form and in relatively low concentrations in a foodstuff which contains destabilizing amounts of moisture, and optionally during manufacture, at a temperature of 46 to 55 ° C (115 to 130 ⁰ F) has been heated, can be stabilized against decomposition so that at least 70 to 80% and preferably at least 80 to 90% of the originally formulated amount of aspartame is retained, even if the edible food during has been stored for a long time, provided the edible product is stabilized with a stabilizing amount of hydrogenated starch hydrolyzate.

That which can be used in the compositions according to the invention Hydrogenated starch hydrolyzate can contain a hydrogenated corn syrup or a hydrogenated starch hydrolyzate different dextrose equivalents (DE), as they are in the US-PSs Re No. 26 959 3 556 811, 4 279 931 and 4,382,962 and various hydrogenated glucose syrups and / or reconstituted

- 10 -

Be powders containing sorbitol, hydrogenated disaccharides, tri or hexahydrogenated saccharides and hydrogenated higher polysaccharides or mixtures of two or more of the substances mentioned.
5

The hydrogenated glucose syrups or hydrogenated starch hydrolysates and / or the powders thereof can be prepared are made by catalytic hydrogenation of standard glucose syrups (acidic or enzyme converted) to the point in which the glucose end groups of the saccharides are reduced to alcohols, i.e. dextrose to sorbitol. In the event of of hydrogenated glucose syrups, the total solids content is generally about 75 to 80%, with the Solids generally 4 to 70% and preferably

15 about 4 to about 20% sorbitol and about 8 to 65% and

preferably from about 20 to about 65% hydrogenated disaccharides (i.e. maltitol) and 20 to 80% of the higher (- tri- to hepta -) - hydrogenated saccharides. the preferred hydrogenated starch hydrolysates contain from about 8 to about 45%, and preferably from about 15 to 25% tribis heptahydrated saccharides and about 10 to about 35% and preferably about 15 to 25% hydrogenated saccharides, which are higher than hepta.

The hydrogenated starch hydrolyzate. . is also referred to in the literature as hydrogenated glucose syrup or by the trade names or trademarks Lycasin polyol or Lonza polyol. The term starch hydrolyzate as used here includes such materials. The hydrogenated starch

30 hydrolyzate is generally commercially available in the form of

aqueous solutions with a moisture content of about

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- 11 -

20 to 35% sold.

The preferred L-aspartic acid derivative used in the inventive Compositions used is, as already mentioned, L-aspartyl-L-phenylalanine methyl ester, known as aspartame. Other L-aspartic acid sweeteners can also be used. Such Derivatives are disclosed, for example, in U.S. Patent 3,955,000 at column 3, line 63 to column 4, line 35 and this disclosure is hereby incorporated. The following description is focused on aspartame, whereby However, it should be noted that other L-aspartic acid sweeteners are used instead of and / or in addition to aspartame can be used. These connections will

15 also referred to as dipeptides.

The foods according to the present invention are sugar-free products that contain only aspartame or that contain aspartame in combination with one or more Contain calorie-free sweeteners. The inventive Compositions contain amounts of water that, if the hydrogenated starch hydrolyzate stabilizer according to the present invention would not exist, a destabilizing effect on the in the Compositions used would have aspartame. These Destabilizing amounts of water vary from product to product depending on the amount of water used Aspartame and also depending on whether a negative heat treatment was applied to the product has been. The foods according to the invention are therefore in contrast to those prepared by the method of

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Prior art were produced, those with a relatively wide moisture content, which is in the range can be from about 0.5 up to about 95% or more. Chewing gum products, for example according to the The present invention can have a moisture content in the range of about 1 to 8% and preferably about 3 to 7% and beverages can contain up to 95% or more water, with the others Foods contain moisture levels between these values.

The food according to the invention can be used as a filler and / or contain calcium carbonate as pigmentation agent. This is used in such amounts that it fulfills its intended function. Such amounts can be from about 1 to about 50 weight percent and preferably about 5 to 25% by weight based on the weight of the total composition. When used as a filler in a chewing gum, the calcium carbonate is preferably used in the resin base, and preferably is in amounts of from 2 to 35% by weight and more preferably from about 3 to 10% by weight, based on the total weight the chewing gum composition.

The foods according to the invention can also be such Include that, in addition to moisture, have undergone negative heat treatment. A negative heat treatment in this case means that there was a heat treatment during manufacture, which alone and /

30 or in combination with moisture the decomposition

of aspartame during food storage

would speed up. Such adverse heat treatments include heating to temperatures of 46 to 55 ^° C (115 to 130 ^° F) or more for at least 10 to 20 minutes.
5

The foods according to the invention can have a pH have - namely the product itself or in the form of an aqueous extract thereof - in the range of about 5.0 to 7.0. Chewing gum products according to the invention as such or in the form of a water extract can have a pH in the range of about 4.9 to 7.4, and more preferably from about 6.4 to 6.9.

The foods according to the invention have aspartame contents in the range of about 0.05 to 1.5, and preferably about 0.1 to 0.3, and even more preferably about 0.20 + ^ 0.05 wt%.

As already mentioned, this is together with the aspartame the stabilizing agent used was the hydrogenated starch hydrolyzate. The stabilizer component in the present invention acts in a stabilizing manner The amount used depends on the amount of aspartame used and the moisture content the composition and the desired storage period. This stabilizing amount is generally in the range in a range of> 0 to about 30 and preferably about 5 to 20 and even more preferably about 7 to 15% by weight, on a moisture basis, of the product in which the stabilizer is used.

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On a dry basis, the amount of stabilizer used will range from > 0 to about 21 and even more preferably in the range of about 3.5 to 18.5 wt.%, Based on the entire composition. The water content of the hydrogenated starch hydrolyzate can be the main source of the in the food according to the invention, e.g., chewing gum products.

The aspartame and the hydrogenated starch hydrolyzate are mixed into the food according to the invention,

without having to separate them from each other or from any other other components in the product during manufacture and / or storage and before consumption by the consumer. 15th

This means that all of the moisture, L-aspartic acid sweetener, hydrogenated starch hydrolyzate and calcium carbonate (if any) are freely dispersed in the bulk of the food. The moisture is generally not added as such, but as a component, for example the hydrogenated starch hydrolyzate or the glycerol or one or more of the other components, in the food. Based on the findings of the inventors of the present application, there is no need to use the moist ^; ability to keep the L-aspartic acid sweetener and the hydrogenated starch hydrolyzate or, if desired, calcium carbonate separate from one another in any form. So there is no need to limit the moisture content of the product to, for example, 1 or 2%, nor is there any need to encapsulate

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or to make any other modification or to take any measures to prevent these components from coming into contact with one another.
5

The amount of L-aspartic acid sweetener formulated is determined by the stabilization according to the invention nothing sacrificed. The total amount of L-aspartic acid sweetener used is taken into account when considering the amount of L-aspartic acid sweetener available according to the teaching of the present invention.

The actual amounts of aspartame and hydrogenated starch hydrolyzate used in the various foods according to the invention depend on the type of product, the amount of moisture it contains, the heat treatment this product has undergone and the desired level of aspartame. The amount of hydrogenated starch hydrolyzate used should preferably be sufficient that at least 70% of the initial amount of aspartame present in the product is available for at least 24 days and preferably at least 35 or more days after manufacture, packaging and storage under accelerated storage conditions. From experience it can be assumed that each day of accelerated storage, which is ^{undertaken at 41 °} C. (105 ^° F.) and 30% relative humidity, corresponds to approximately 7.0 to 7.5, normal days of storage for chewing gum in strip form. These tests thus indicate that the inventive

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Food under normal ambient conditions can be stored for at least 6 and preferably for at least 9 to 12 months.

Based on the experience of the inventors of the present application, it was found that when using the according to the invention. Teaching, especially with chewing gum products, aspartame against decomposition to stabilize decomposition products, such as diketopiperazine, to such an extent during long storage times can that, based on a normal storage time for such a product, about 20 to 50% and preferably about 30 to 40% less aspartame is required than would be required in the absence of the invention Hydrogenated starch hydrolyzate stabilizer. The available amount of aspartame can be analytical can be determined by HPLC. The amount available is when aspartame is in the consumer's mouth Food in which the aspartame is applied

20 was found.

The foods of the present invention include processed foods Products such as chewing gum, including normal chewing gum as well as those of the bubble gum type, hard candies, chewing gum and candy filled with liquid, medicinal products such as cough drops, antacids and Breath fresheners, bakery products such as cookies and other products such as dietary fruits, jams, salad dressings, Syrups, puddings, ketchup, dry gelatin mixes, beverages and dry drink mixes.

Preferred edible products according to the invention are Chewing gum products.

The chewing gum compositions contemplated according to the invention include all types of sugar-free and sugary chewing gums and chewing gum formulations, as are known in the art, including regular chewing gums and bubble gum types. Typical chewing gum compositions consist of one Chewing gum base, a modifier, a Filler or a sweetener and one or more additives, such as flavorings, colorings and Antioxidants. The modifiers are used in order to soften, plasticize or make the components of the chewing gum base mixture compatible to make or for the overall formulation.

A preferred plasticizer for use in chewing gum products according to the present invention

20 is glycerine, by means of which one becomes soft and pliable

Products during a long period of storage. See European patent application 82 670 and international Patent application WO84 / 01693. In contrast to the compositions, as described in the European or international patent application however, the compositions according to the invention cannot be prepared under anhydrous conditions and they may contain moisture in amounts greater than 1 or 2%, the limits as stated in the patent applications mentioned are included. The chewing gum compositions according to the invention can thus be 0 to

30% by weight and preferably 5 to 15% by weight and more preferably about 16 to 24% by weight of glycerin as a softening agent contain. The glycerin itself can contain about 1 to 5 moisture.

The chewing gum products of the present invention can thus have the following formulation:

% By weight of up to 35 Constituent area component wide range to 5.0 more preferred 30th Gum base 15th .05 to 1.5 20 to 3.0 modified gum base
(different from glycerine) 0 until 6 0.3 to 0.3 Aspartame 0 to 90 0.1 to 5.0 Moisture content * 2 , 1 to 0.5 3.5 to 65 additional sweetener 0 , 5 to 2.5 40 to 0.3 dye 0 up to 35 0.15 to 1.2 Flavor 0 up to 35 0.18 to 10 CaCO ₃ (if present) 2 until 30 3 to 30th other fillers 0 up to 30 ** 0 to 15 ** Glycerin 0 100 5 to 25 ** hydrogenated starch hydrolyzate 0 5 to TOTAL 100

Moisture content, mainly from the hydrogenated starch hydrolasate originates

on a wet basis

generally added as part of the gum base

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RUBBER BASE

The composition of the gum base depends on it, depending on od the base in a normal, not bubble-forming or used in a bubble-forming gum. When making a bubble gum or a normal chewing gum product, one can use the following gum base formulation.

% By weight of the component 9-18 100 in the gum base for Rubber product
more preferred
area component Bubble gum product
wider more preferred
Area area 10 -20 Normal
wider
area 9-18 masticating material 8-22 4 -10 8-25 8 -20 Softener for mastizia
rende material 5-35 0 - 8 2-30 10 -25 hydrophilic detackifying
doer 0-30 5 -10 5-35 3 -12 Plasticizer for hydrophi
len detackifier 0-14 3 -10 1-15 8-15 oleaginous material 3-15 0 -10 4-20 3 -10 CaCO ₃ (if present) 2-35 10-30 2-35 0 -10 mineral filler
but not CaCO-. 0-20 0.05-0.09 0-20 3 -10 total filler, ie
CaCO- and others 2-35 2-35 0.03-0.09 Antioxidants 0-0.1 0-0.1 100 TOTAL

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The masticating substances are elastomeric materials of synthetic or natural origin. Masticating Substances of synthetic origin are styrene-eutadiene copolymers, Butyl rubber (i.e. an isobutylene-isoprene copolymer) and isobutylene. The natural masticating substances include liquorice, crown gum, Nispero, Balata, Jelutong, Pendare, Perillo, Niger gutta, Tunu, Leche caspi, Sorva and Gutta hank kang ein.

Plasticizers for the masticating substances are preferably hydrogenated ester resins, i.e. a glycerol ester of hydrogenated resin and / or dimerized ester resin. However, other resins can also be used, e.g. a pentaerythritol ester resin, polymerized ester resin,

15 polyterpene resin and ester resin.

The hydrophilic detackifier is a material that absorbs saliva and includes vinyl polymers having a molecular weight of at least 2,000 and preferably about 2,000 to 80,000 or more, such as polyvinyl acetate, Polyvinyl butyl ethers and copolymers of vinyl esters and / or vinyl ethers with ethylene.

The plasticizers for the hydrophilic detackifiers include triacetin, acetylated glycerides, and others Flavor adjuvants such as ethyl acetate and triethyl citrate, and others described in U.S. Patent 4,452,820 in Column 4, lines 27-46.

Mineral fillers include, for example, titanium dioxide, Talc, alumina, tricalcium phosphate and

Mixtures thereof. The oleaginous materials include waxes that are primarily used as compatibilizers / plasticizers between the elastomeric and resin phases, if two such phases are used will work. Examples of waxes are petroleum waxes, such as paraffin waxes and microcrystalline waxes, polyethylene waxes and natural waxes derived from vegetable or animal sources, such as Candelilla wax, carnuba wax and beeswax. The oleaginous Materials can also contain hydrogenated vegetable and animal fats, cocoa butter or other plasticizing, emulsifying agents such as phosphatides, e.g., lecithin, and di- and triglycerides of fatty acids.

In addition, the gum base can contain antioxidants such as butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate.

The chewing gum compositions according to the invention can contain sugar contain or be sugar-free. The sugar or the sugar substitute that is used in the compositions according to the invention includes natural and non-sugar sweeteners. The amount of in the final product natural sugar present can range from about 0.5 to about 90 percent by weight. The amount of non-sugar sweetener can be in the range from 0 to about 2% by weight, based on the finished composition.

The term "natural sugar" includes one or more materials containing sugar e.g. monosaccharides with 5 to 6 carbon atoms such as arabinose, xylose

or sorbose or mixtures of two or more of the aforementioned monosaccharides; Disaccharides, such as sucrose, for example cane or beet sugar, including sucrose and dextrose, lactose, maltose or Cellobiose, and polysaccharides, such as edextrin or corn syrup solids, a.

In addition, the dry higher, polyhydric alcohols can be used together with the artificial sweeteners, such as poorly water-soluble or highly water-soluble sweeteners, e.g. the free acid form of saccharin, the sodium, calcium or ammonium salt of saccharin, dihydrochalcones, glycyrrhizin, dipotassium glycyrrhizin, Glycyrrhizinsäure / Ammoniumalz, Talin, Acesulfame K, as well as Ste.via rebaudiana (Stevioside), Richardella dulcifica (Miracle Berry), Dioscoreophylum cumminisi (Serendipity Berry), free cyclamic acid and cyclamate salts and the like or mixtures of one or more thereof can be used. The artificial sweeteners can also be used without any other sweetener.

In addition, the inventive chewing gum also contain common food dyes, as well as natural dyes.

Flavors that are used in the chewing gum compositions according to the invention May be included include peppermint oil, spearmint oil, and mixtures thereof. 30th

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GENERAL MANUFACTURING OF CHEWING GUM PRODUCTS

The chewing gum products according to the invention are produced by first separately formulating a gum base. To prepare then either a sugar-containing or sugarless chewing gum formulation, the gum base for the product at a temperature of about 87-121 ⁰ C (190 to 25O ⁰ F) is melted and then the other components are added to the composition. The composition obtained is then mixed uniformly. With conventional technical approaches, this takes about 3 to 7 minutes for these formulations. Each of the components is generally added separately to the composition to be formulated and mixed in uniformly before the next component is added. All serve mixing operations are carried out at temperatures in the range of about 46-85 ⁰ C (115-185 ⁰ F), and preferably 52-82 ° C (125-180 ⁰ F), wherein the total mixing time in this temperature doors about 10 to 20 minutes amounts to. This processing does not have to take place under anhydrous conditions for the preparation of the composition according to the invention and all amounts of moisture which are normally present in the raw materials do not have to be removed during, before or after the formulation. The only exception to the non-removal of water is when rubber latex is used as the source of the masticating substance. According to the prior art, the moisture content in the latex is removed after the latex has been coagulated.

The chewing gum formulations according to the invention, which are described in have been prepared in the above manner, can then be processed into chewing gum products, whereby one common chewing gum processing measures such as mixing, packaging, etc ..

The following examples describe the invention without limiting it.

MANUFACTURE OF CHEWING GUM COMPOSITIONS Various chewing gum compositions have been made

makes using various gum bases of the aforementioned type. For the production of the Chewing gum compositions were made in either approaches Pilot plants or used in technical plants using paddle mixers. To make a

20 approach is the previously prepared gum base

Melted at a temperature of up to about 118 ° C + _ 3 ° C (245 ^e F _ + 5 ⁰ F) and mixed with lecithin and dye additive and, if desired, with the hydrogenated starch hydrolyzate, until the temperature rises to about 85 to 87 ⁰ C (185 to 189 ⁰ F) drops. Then one after the other is powdered sorbitol (at a temperature of 82 ° C (180 ⁰ F)), liquid flavorings (e.g. peppermint), liquid sorbitol (if used), glycerine (if used), alone or together with hydrogenated starch hydrolyzate, if the latter has not yet been mixed with the gum base, as well as others

Flavors and finally the aspartame, if desired together with other intensive sweeteners. Each of the components is mixed in with a paddle mixer before the next is added. Each mix stage takes about 0.5 to 5.0 minutes and the total mix time takes about 10 to 13 minutes. The product obtained was then recovered and processed and packaged using conventional chewing gum processing methods.
10

That. hydrogenated starch hydrolyzate, which is used in the Examples mentioned chewing gum compositions is used, has a solids content of 75 + _ 1%, a Monosaccharide content of about 6 to 8%, a disaccharide

15 Ride content of about 50 to 55% and a content of

higher saccharides of about 38 to 48%. The higher saccharides consist of about 20 to 25% polymer products with a degree of polymerization of 3 to 7 (DP = degree of polymerization) and about 18 to 23%

20 a DP area> 7.

The liquid sorbitol used has a solids content of about 70 _ + 1. The solid sorbitol is in a high percentage (^ 80%) in the gamma form and has a F of 99 _ + 2 ⁰ C. The aspartame is in its application in an amount of 0.10 to 0.50 wt.% In general in proportion to about 5 to 25 kg of the formulated amount of the powdered sorbitol before adding it to the mixing kettle. Upon blending and further processing, the aspartame in the compounded product is generally exposed to a heat of about 49 to

60 ^° C (120 to 140 ^° F) exposed for about 20 to 30 minutes.

Unless otherwise stated, the water content * will be that in the following chewing gum formulations of the examples 1 to 12 was reported as the amount calculated based on the water content of the hydrogenated starch hydrolyzate (HSH) and glycerin (if used) in the respective formulations. The actual what-

10 water content in these formulations is about 0.2 to

0.5% higher than the specified calculated values, since such additional amounts of water from other components and from the ambient atmosphere in the product reach. The total amount in% by weight for the respective formulations in these examples is therefore approximately 100% plus the calculated water content specified in each case.

The test formulations were processed into chewing gum products in the aforementioned manner and then ^{subjected to an accelerated aging test at 41 °} C. (105 ^° F.) and 30% relative humidity. The recoverable aspartame content in these test products was periodically determined analytically by HPLC. The tested formulations were tested for recoverable aspartame (APM) for the first time at time zero, that is, within 48 hours after the product was made and before it was subjected to any accelerated aging test, and then at various intervals of 8 to 52 days or more the accelerated aging analyzed.

The test formulations were prepared using batchwise working pilot plants or production plants. Pilot plants were used for the manufacture of the Products according to Examples 1 to 12 and 23 to 28 used and production facilities for the production of the Products in Examples 15-22. The following procedures were used.

The phased pilot procedure used for Examples 1 to 12 was as follows:

Prior to the start of the batch pilot, where glycerin was used in the formulations became two separate glycerin / HSH batches are made, each of which has half of the formulated amounts of glycerin in hydrolyzed starch hydrolyzate, which is part of the product was required according to the example, contained. One of these premixes is then in each of the stages (4) and (7) as indicated below was used.

If glycerine is not used, HSH is divided into two equal parts as indicated below, each in steps (4) and (7) added.

STEP-BY-STEP PILOT PROCEDURE

(1) Melted gum base is added to a preheated sigma paddle mixer. The temperature the gum base is 66 to 93 ° C (150 to

- 30 -

200 ° F) and preferably from 77 to 88 ° C (170 to 190 ⁰ F).

(2) If the blades of the mixer are put into operation and the temperature in the specified

5 is rich, lecithin is added and mixing continues for 1 minute.

(3) Add a third of the sweetener (sorbitol powder) and mix for 2 minutes or

10 until homogeneity is achieved.

(4) Add one of the glycerine / HSH premixes or the first half of the HSH and mix during 2 Minutes or until homogeneous.

(5) Add a third of the sorbitol powder and mix for a further 2 minutes.

(6) Add the liquid flavor and mix for an additional minute.

(7) Add the second glycerin / HSH premix to or the second half of HSH and mix for 2 minutes.

25 ·

(8) Add the remaining third of the sorbitol powder and the aspartame. Before making the batch, the aspartame has been premixed with approximately one third of the sorbitol powder. Mix for a further 2 minutes or until the batch is homogeneous. The final temperature in the gum is approximately 44 ⁰ C (112 ° F).

(9) The rubber is removed from the mixer and conditioned prior to forming at 21 ⁰ G (7O ⁰ F) (ambient moisture content).

(10) The rubber is rolled and cut into strips. Mannitol is applied to the surface of the gum, to prevent the surface from sticking. The rubber is then wrapped in the film and sealed.

For Examples 13 and 14 in the pilot process were same 10 levels as given above, however with the following change: For the control in which no hydrogenated starch hydrolyzate was used, half of the sorbitol solution is added to steps (4) and (7) instead of the glycerine / HSH premix or half of HSH; if hydrogenated starch hydrolyzate is used, it is used in step (7) instead the sorbitol solution, which in stages (4) and (7) of the

20 troll sample was used.

STEP-BY-STEP MANUFACTURING IN A TECHNICAL PLANT

(1) Into a preheated sigma paddle mixer in which the stirrer is operating in the forward direction the required amounts of melted gum base are entered. After adding the

30 gum base is finished, and the temperature of the

Gum base 82 ⁰ C (180 ⁰ F) or less, are

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lecithin is added. Then mix for another 7 minutes.

(2) Aspartame is mixed with 50 § sorbitol powder and stored separately until needed.

(3) The entire amount of the sorbitol powder is added to the mixer. Mix for 2 minutes.

(4) After mixing for 30 minutes, add flavor and mix for another 2 minutes.

(5) The entire amount of HSH is added to the mixer and mixed for an additional 3 minutes.

(6) The aspartame / sorbitol powder is added to the mixer and mixed for 2 minutes.

(7) The entire rubber batch is then transferred to kettles and transported to an extruder, where the rubber is kneaded, rolled into strips to the correct thickness and processed into individual strips. The strips are then conditioned for up to 3 days at 21 ^° C. (70 ^° F.) / 55% relative humidity before they are divided into pieces. The pieces are dusted with mannitol during rolling to prevent the surface from sticking. The pieces of gum are then individually wrapped and packaged in the usual way for chewing gum.

For the production of control products an aqueous solution of sorbitol (68 to 69% solids content) is used instead used by HSH.

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EXAMPLES 1 TO 4

A set of four sugar-free normal (non-bubble gum) Chewing gums were made according to the aforementioned pilot process, using a gum base made of styrene-butadiene rubber. The formulations for these examples were as follows, with the respective Details are given in% by weight:

TABLE 1

1 example
2 10 3 7th 4th Gum base
Sorbitol powder
HSH
Mannitol **
Glycerin
Lecithin
Flavor
Aspartame
calculated * what
water content 28.00-
46.73-
21, 07
2.00-
0
1.00-
1.00-
0.20-
5.26 10 13th 14.12 , 53 , 17th 6.95 2 , 53 1 , 90 3.53 , 63 , 79

** Pollinants

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In the accelerated aging test, the test formulations produced in Examples 1 to 4 showed the following levels of APM.

TABLE 2

example % APM recovered after the on
given number of days of the be
accelerated aging tests 7th 21 35 Days 0 90 81 83 1 95 87 78 71 2 87 85 76 68 3 90 86 74 66 4th 85

These experimental results show that high amounts of APM remain present and also after longer periods of time are available in the products according to the invention. On the other hand, with normal chewing gum that was manufactured under comparable conditions, as in Examples 1 to 4 and a content of 0.1 to 0.3% APM and a water content of 2 to 8%

30 has, but in which no hydrogenated starch hydrolyzate

was present, not more than 55% of the originally admitted

Amount of APM still present after going under the conditions of the accelerated aging test 33 days had aged.

EXAMPLES 5 TO

A range of four bubble gum sugar-free chewing gum products was manufactured according to the pilot plant process, a polyisobutylene rubber was used as the rubber base. The wordings for this Products were as follows in terms of weight percent.

TABLE 3

Gum Base Softener Sorbitol Powder HSH Glycerin Lecithin Flavor artificial Color aspartame

calculated * water content

example
6th

5.65

oc π η

_ j, UV / —— ■ "" - —— '-

47.50—

22.60 16.95 11.30 7.46

0 5.65 11.30 15.14

ι UU "-""-

/ TO "" ~~ "■" ™ "—— - ——_- - - -

0, 20

4.24 2.82 1.87

35Α2905

- 36 -

In the accelerated aging test, the test formulations showed of Examples 5 to 8 the following amounts of APM still present.

TABLE 4

example % APM recovered after the on
given number of days of the be
accelerated aging tests 35 Days 0 21 84 3 108 * 92 84 6th 101 * 91 89 7th 103 * 94 89 8th 103 * 94

* The HPLC analytical test results for APM show a tolerance of up to + 8%.

These test results show that high levels of APM even after longer periods of time with the inventive Products are available. Bubble gum chewing gum products which, under conditions comparable to those of the Gum base of Examples 5 to 8 and containing 0.1 to 0.3% APM and had a water content of about 2 to 8% and which had no hydrogenated starch hydrolyzate

- 37 -

no more than about 80% of the formulated amount of APM after 21 days under the stated conditions of the accelerated Aging tests. This clearly shows that APM is less easily broken down in bubble gum formulations, which have been flavored with artificial and natural, mixed fruit flavors.

10 EXAMPLES 9 TO 12

A number of sugar-free normal chewing gum products were made in a pilot plant following that previously indicated Procedure produced, with a styrene-butadiene elastomer with a content of approximately as the rubber base 22 to 30% polyvinyl acetate was used.

The products of Examples 9-11 contained 0.48% TiO ₂ and the product of Example 12 contained 0.6% 20

These formulations had the following compositions in terms of weight%.

TABLE 5

Examples 9 10 11th 11th 24.00 24.00 24.00 28.00 Gum base 59.90 52.90 44.90 54.75 Sorbitol powder 7.00 14.00 22.00 15.00 HSH 7.00 7.00 7.00 0.00 Glycerin 1.00 1.00 1.00 1.00 Flavor 0.10 0.10 0.10 0.25 Aspartame 1.00 1.00 1.00 1.00 Lecithin 2.1 3.5 5.2. 3.75 calculated * r Water content 5.6 5.6 5.9 —— pH +

- 39 -

After the accelerated aging test has been carried out on the formulations of Examples 9-12 the following recoverable amounts of APM could be determined.

TABLE 6

at
game Days 0 % APM recovered after the on
given number of days of the be
accelerated aging tests 15 20 + 3 25 + ^ 1 34 83.5 9 + 2 93 87 9 95.5 95 87.8 80 81 10 95.1 89 89.8 86 82 11th 94 89 90 93 12th 95

These test results show that the inventive Products can detect high levels of APM even after prolonged periods of time. With a normal Bubble gum product under comparable conditions with the gum bases of Examples 9 to 12 and with 0.1 to 0.3% APM and which had a water content of about 2 to 8%

30 but no hydrogenated starch hydrolyzate was present,

were not more than 70% of the formulated amount

- 40 -

only 21 days of the accelerated aging test available .

EXAMPLES 13 AND 14

A series of two sugar-free normal (non-bubble gum), Calcium carbonate-containing chewing gum products were made in the pilot plant in the manner previously indicated produced using a rubber base based on styrene-butadiene rubber, which Contained 22% polyvinyl acetate. The product of Examples 13 and 14 contained 6.488% calcium carbonate as part the gum base. Example 13 is a control sample. Example 13 gave a product according to the present invention Invention. The two products had the following composition, expressed in% by weight.

TABLE 7

Hi S ■ O * «ί-%

35Α2905

10

15th

13th example 14th 28.00 28.00 Gum base 46.83 52.75 Sorbitol powder 21.07 0 Sorbitol solution 0 15th HSH 1.00 1.00 Lecithin 2.00 2.00 Mannitol 1, 00 1.00 Flavor 0.1 0.25 Aspartame 100.00 100.00 TOTAL calculated * 6.63 3.75 Water content

When the accelerated aging test was carried out, the products of the formulations of Examples 13 and 14 gave 14 the following available amounts of APM.

25th

TABLE 8

30th

example

% APM, 'recovered after the specified number of days of the expedited Aging tests

Days

1 2

0 1 11th 12th , 2 17th 19th , 7 33 38 103, - 79 - 69 55 - 98 94 90 83

- 42 -

These test results show that one can have high levels of recoverable APM for a long period of time in the products according to the invention, as shown in Example 14. With a regular Chewing gum product made under comparable conditions to the gum base of Example 14 was, in which, however, no HSH stabilizer according to the The present invention (product of Example 13) could be accelerated after only 33 days Aging tests only about 55% of the formulated amount of APM can still be found.

The analytical results for HPLC analyzes have normal tolerances of up to about + _ 8%.

The 38 days of the accelerated aging test of Example 13 correspond to about 266 to 285 days or about 9 to 10 months when stored under ambient conditions .

EXAMPLES 15-22

A range of eight sugar-free regular chewing gum products was produced in a production plant of the type mentioned above, using the gum base a styrene-butadiene rubber was used.

3 0 The formulations for the products, expressed in% by weight, are shown below.

TABLE 9

■ 5 6th 28 7th example 8th 9 20th 21 22nd 28.00 28.00 46 , 00 28.00 25.00 25j00 25.00 25.00 Gum base 46.90 46.80 21 , 70 46.80 5ß, 75 58.85 58.75 53.75 Sorbitol powder 21.00 21.00 0 , 00 21.00 0.00 0.00 0.00 0.00 Sorbitol solution 0.00 0.00 0 , 00 0.00 16.00 11.00 5.00 16.00 HSH 0.00 0.00 2 , 00 0.00 0.00 5.00 11.00 5.00 Glycerin 2.00 2.00 1 , 00 2.00 2.00 2j00 2.00 2 _? 00 Mannitol ** 1.00 1.00 1 , 00 1.00 1.00 1.00 I ₇ OO 1.00 Lecithin 1.00 1.00 0 , 00 1.00 1.00 1.00 1.00 1.00 Flavor 0.10 0.10 0 , 20 0.20 0.15 0 _? 15th 0.15 0.15 Aspartame 0.00 0.10 6th , 10 0.00 0.10 0.00 0.10 0.10 Sodium saccharin 6.63 6.63 , 63 6.63 4.00 2.75 1.25 4.00 calculated *
Water content

** Pollinants

"» * »· Ι Itit · *

- 44 -

In the accelerated aging test, the formulations of Examples 15-22 gave the following levels with recoverable APM.

TABLE 10

example % APM recovered after the on
given number of days of the be
accelerated aging tests 13th 20.0 ^ 2 28 Days 0 69 56.1 44 15th 97 54 47.8 30th 16 86 63 52.6 - 17th 87 - 51.2 38 18th 84.6 - 72.1 63 19th 90.3 - 74.4 62 20th 96.6 - 68.1 56 21 89.3 —— 71, 8 61 22nd 94.6

TABLE 11

example Days: 0 % APM recovered after the on
given number of days of the be
accelerated aging tests at 22 ⁰ C
and 50% relative humidity 57 97 105 142 72 142+ 97 76 90 80 64 64 75 165/56 15th 86 74 81 54 53 68 165/48 16 87 64 72 - 60 72 240/49 17th 85 68 77 57 217/43 18th 90 - - 19th 97 - - 20th 89 - - 21 95 22nd

The test results of Examples 15 to 22 in Tables 10 and 11 show that by using HSH the Storage stability of APM is greatly improved if one uses HSH as a stabilizer for it. 5

The 142+ days in Examples 15-22 show the final test for recoverable APM on these Samples are stored on the 165th, 165th, 240th and 217th day, respectively was done under ambient conditions and gave APM levels of 56, 48, 49 and 43%, respectively.

EXAMPLES 23 TO 28 15

A set of six sugar-free normal (non-bubble gum) Chewing gum products was manufactured in the pilot plant according to the procedure previously described under Use of a rubber base made from styrene-butadiene rubber. The formulations in these examples, expressed in percent by weight, are shown in Table 12.

TABLE 12

21 22nd example 23 24 25th 26th 28.00 28.00 28.00 28.00 28.00 28.00 Gum base 41, 80 37.80 46.80 46.80 46.80 41.80 Sorbitol powder 18.00 16.00 13.00 21.00 Sorbitol solution HSH 15.00 25.00 Glycerin 11.00 5.00 3.00 5.00 8.00 5.00 Mannitol 2.00 2.00 2.00 2.00 2.00 2.00 Lecithin 1, 00 1, 00 1.00 1.00 1, 00 1.00 Flavor 1, 00 1, 00 1, 00 1.00 1, 00 1.00 Aspartame 0.20 0.20 0.20 0.20 0.20 0.20 calculated * water salary 3.75 6.25 5.7 5.0 4.1 6.6

CD CD CT!

- 48 -

In the accelerated aging test, the formulations of Examples 23-28 showed the following levels on still existing APM.

TABLE 13

example % APM recovered after the on
given number of days of the be
accelerated aging tests 28 Days 0 7 79 23 96 92 75 24 89.5 89 49.3 25th 85.5 79 52 26th 97 85 56.8 27 97 87 45.8 28 95 82.5

The test results of Examples 23 and 24 show that one can obtain high levels of recoverable and residual, respectively APM over long periods of time with the inventive Products containing HSH. On the other hand, Examples 25 to 28 show that the use of Liquid sorbitol instead of HSH does not result in compositions in which APM over a long period of time

30 is stable.

Claims (11)

NABISCO BRANDS, INC., PARSIPANNY, N.J. / USA Edible products containing moisture and storage-stabilized L-aspartic acid derivatives. PATENT CLAIMS 10 1. Edible: product containing at least 0.5% moisture and an L-aspartic acid sweetener derivative, characterized in that the L-aspartic acid sweetener derivative is stabilized with a stabilizing amount of a hydrogenated starch hydrolyzate, in such a way that that the composition can be stored for at least 24 days at 30 ° relative humidity at 41 ⁰ C (105 ⁰ F) and then at least 70% of the formulated amount of the L-aspartic acid sweetener derivative is still present as such and wherein the formulated ARABELLA STREET 4. D-SOOO MÖNCHEN 81 ■ TELEPHONE © 110 B7 ■ TELEX 3-29519 TELECOPER 9183 SQ 3512905 Amount of L-aspartic acid sweetener derivative is about 20 to 50% less than the amount of L-aspartic acid sweetener, which one would have to formulate into the composition in the absence of the stabilizer in order to obtain the mentioned amount of L-aspartic acid sweetener under the mentioned storage conditions still to be found, with the moisture, the L-aspartic acid sweetener and the Stabilizer can be freely mixed into the composition and the percentages are percentages by weight and based on the total weight of the edible product. 2. Edible product according to claim 1, characterized in that that it is a chewing gum composition. 3. Edible product according to claims 1 or 2, characterized in that the L-aspartic acid sweetener derivative Aspartame is. 4. Edible product according to one of claims 1 to 3, characterized in that the moisture is present in such an amount that that the L-aspartic acid derivative in the absence of a stabilizer for this derivative due to moisture would be harmed. 5. Edible product according to any one of claims 1 to 4, characterized in that it has ^{been heated to at least 46 0} C (115 ° F) for at least 10 minutes. 6. Edible product according to one of claims 1 to 5, characterized in that the moisture content is about 2 to 8%, the aspartame content about 0.1 to 0.3% and the content of hydrogen 5 system starch hydrolyzate is> 0 to about 30%. 7. Edible product according to one of claims 1 to 6, characterized in that it contains> 0 to 30% glycerine. 8. Edible product according to one of claims 1 to 7, characterized in that it also contains calcium carbonate. 9. Edible product according to one of claims 1 to 8, characterized in that it contains the following additional components: 15 to 35% gum base 0 to 5% gum base modification middle 0 to 90% additional sweetener 0.1 to 0.5% colorant 0.5 to 2.5% flavor 0 to 35% filler (different from calcium carbonate). 10. Edible product according to claims 8 or 9, characterized characterized in that it contains at least 2% calcium carbonate. {. r ■> It · I 4 - 11. Method of making and storing an edible Composition at least in part with at least one L-aspartic acid sweetener derivative, which is freely dispersed in the composition, is sweetened and in which the composition has a moisture content and / or has undergone a heat treatment which, if no stabilization takes place, under normal storage conditions the composition accelerates would cause the decomposition of the L-aspartic acid derivative into decomposition products, whereby the sweetening properties would be disturbed, characterized in that one in the composition as a stabilizer for the L-aspartic acid derivative, which is freely dispersed in the composition is, hydrogenated starch hydrolyzate in such an amount is added to the L-aspartic acid derivative to stabilize to such an extent that in · the composition at least 70% of the formulated Amount of L-aspartic acid derivative after storage of the composition for at least six Months. Are still available.