EP0125313A1 - Anhydrous chewing gum - Google Patents
Anhydrous chewing gumInfo
- Publication number
- EP0125313A1 EP0125313A1 EP84900418A EP84900418A EP0125313A1 EP 0125313 A1 EP0125313 A1 EP 0125313A1 EP 84900418 A EP84900418 A EP 84900418A EP 84900418 A EP84900418 A EP 84900418A EP 0125313 A1 EP0125313 A1 EP 0125313A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- composition
- gum
- moisture
- chewing gum
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 53
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 53
- 239000000203 mixture Substances 0.000 claims abstract description 51
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000004615 ingredient Substances 0.000 claims abstract description 22
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 17
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 239000004067 bulking agent Substances 0.000 claims description 12
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 150000005846 sugar alcohols Chemical group 0.000 claims description 7
- 239000000945 filler Substances 0.000 claims description 6
- 235000021537 Beetroot Nutrition 0.000 claims description 5
- 150000008065 acid anhydrides Chemical class 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 239000003765 sweetening agent Substances 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims 1
- 239000004014 plasticizer Substances 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 description 15
- 108010011485 Aspartame Proteins 0.000 description 13
- 239000000605 aspartame Substances 0.000 description 13
- 235000010357 aspartame Nutrition 0.000 description 13
- 229960003438 aspartame Drugs 0.000 description 13
- 239000000243 solution Substances 0.000 description 7
- 239000003086 colorant Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 4
- 229930195725 Mannitol Natural products 0.000 description 4
- 239000008122 artificial sweetener Substances 0.000 description 4
- 235000021311 artificial sweeteners Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000000594 mannitol Substances 0.000 description 4
- 235000010355 mannitol Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 235000010356 sorbitol Nutrition 0.000 description 3
- 239000000454 talc Substances 0.000 description 3
- 229910052623 talc Inorganic materials 0.000 description 3
- KKEBXNMGHUCPEZ-UHFFFAOYSA-N 4-phenyl-1-(2-sulfanylethyl)imidazolidin-2-one Chemical compound N1C(=O)N(CCS)CC1C1=CC=CC=C1 KKEBXNMGHUCPEZ-UHFFFAOYSA-N 0.000 description 2
- 108010016626 Dipeptides Proteins 0.000 description 2
- 240000004181 Eucalyptus cladocalyx Species 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- 229960002737 fructose Drugs 0.000 description 2
- 238000006722 reduction reaction Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- -1 dried invert sugar Chemical compound 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229960003082 galactose Drugs 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- BXRNXXXXHLBUKK-UHFFFAOYSA-N piperazine-2,5-dione Chemical compound O=C1CNC(=O)CN1 BXRNXXXXHLBUKK-UHFFFAOYSA-N 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Definitions
- This invention relates in general to chewing gum compositions which are substantially anhydrous.
- chewing gum generally comprises chewable gum base, a flavor, a sweet water-soluble bulking agent, a plasticizing agent, and, optionally, an artificial sweetener and a coloring agent.
- the bulking agent includes an aqueous carbohydrate syrup (such as corn syrup) in the case of sugar gum and an aqueous sugar alcohol solution in the case of sugarless gum.
- aqueous solutions typically contain about 15% to 30% water with the result that the moisture level of conventional chewing gum is about 2% to 6% by weight.
- Conventional sugar chewing gum is prepared by adding a plasticizing agent, aqueous carbohydrate syrup and an optional coloring agent color to gum base in a running mixer. Sugar is then added, followed by flavor in a desired amount.
- Conventional sugarless chewing gum is prepared by adding a sugar alcohol to gum base and an optional coloring agent in a running mixer. An aqueous sugar alcohol solution and a plasticizing agent are then incorporated into the gum mass. Lastly, a desired amount of flavor is added. In either case, the gum is then rolled or extruded and cut into the desired shape. After cooling, the gum is .wrapped in a well-known manner. It is generally thought that conventional mois ⁇ ture levels of 2% to 6% are required to maintain a flexible chewing gum texture.
- Typical chewing gum will lose moisture and become stiff and brittle upon storage in a relative humidity below that of the equili ⁇ brium relative humidity of the gum. For this reason, chewing gum is typically wrapped in a moisture-imperme ⁇ able package to prevent loss of moisture content. Moisture may eventually migrate to the surface of the gum, causing the gum to adhere to its wrapper.
- U. S. Patent No. 4,246,286 discloses another chewing gum product which has a water extract pH of between 5.0 and 7.0 and which is free of calcium carbonate and strongly basic constituents in order to prevent the degradation of as ⁇ partame.
- This approach requires the use of a non-basic filler such as talc, which is more costly and less desirable than calcium carbonate.
- the pH of the gum must be controlled to be within a certain range, thereby limiting the ingredients which can be used in the chewing gum.
- red beet color is a dye extracted from beets. Because this dye contains no artificial ingred ⁇ ients, it is commonly used in a variety of food products including chewing gum. This dye is reactive in the presence of moisture with the result that the red color fades with time.
- Acid anhydrides have been shown to enhance some flavors. However, because acid anhydrides are unstable in moist environments, they are not used in conventional chewing gum.
- the present invention provides a flexible and substantially anhydrous chewing gum com ⁇ position comprising chewable gum base, flavor, a sub- stantially anhydrous plasticizing agent selected from the group consisting of glycerol and propylene glycol and constituting more than 10.0% by weight of the composition, and a substantially anhydrous bulking agent, the total moisture content of the composition being less than 1.0% by weight thereof.
- the substantially anhydrous chewing gum compo ⁇ sition has advantageous characteristics of improved flexibility, shelf life and gum texture.
- the gum compo ⁇ sition provides maximum stability for any moisture- sensitive ingredients which may be present in the gum.
- a substantially anhydrous bulking agent is used instead of aqueous carbohydrate syrup or an aqueous sugar alcohol solution used in conventional chewing gum. The addition of moisture during the chewing gum formu- lation process is avoided.
- a substantially anhydrous plasticizing agent is selected from the group consisting of glycerol and propylene glycol, the plas- ticizing agent constituting more than 10% by weight of the gum composition.
- Conventional chewing gum usually contains 1% to 2%, but not more than 5%, glycerol by weight.
- a glycerol content of more than 5% by weight of a chewing gum composition was gener ⁇ ally thought to render the gum too liquid or produce an unacceptably soft or non-cohesive texture. It has been found that the use of a glycerol or propylene glycol plasticizing agent constituting more than 10%, and preferably about 17%, by weight of the chewing gum com ⁇ position provides excellent texture, shelf life and flexibility characteristics when less than 1% by weight moisture is present in the gum.
- the preferred chewing gum does not lose moisture when stored in a dry environment, thereby avoiding the problems of hardness and brittleness encountered upon storage of conventional gum. Unlike typical gum, the preferred chewing gum composition does not tend to stick to its wrapper, and does not require moisture-impervious wrapping, thereby permitting a reduction in packaging costs.
- the preferred chewing gum composition comprises any chewable and substantially water-insoluble gum base in an amount ranging from approximately 18% to 50%, but preferably 25%, by weight of the total chewing gum
- the gum base may contain a calcium carbonate filler instead of a talc filler even where an artificial sweetener comprising a dipeptide such as aspartame (L-aspartyl-L-phenylalanine methyl-ester, originally disclosed in U. S. Patent Nos. 3,492,131 and 3,642,491) is used in the chewing gum.
- the calcium carbonate base has better chewing characteristics and is less expensive than the talc base.
- the chewing gum also includes a substantially anhydrous plasticizing agent consisting of either glycerol or propylene glycol.
- the plasticizing agent constitutes more than 10%, but preferably about 17%, by weight of the chewing gum composition.
- This plasti ⁇ cizing agent containing less than 1% by weight moisture, provides flexibility and texture characteristics better than or equal to conventional sugar gums and much better than conventional sugarless gums.
- the gum contains a high-quality glycerine comprising at least 99% glycerol with the remainder being moisture.
- Propylene glycol tends to impart a bitter taste to the gum.
- the preferred composition also comprises a sweet and water-soluble bulking agent which is substan ⁇ tially anhydrous.
- the bulking agent may consist of dextrose, sucrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose or corn syrup solids or combinations thereof.
- the bulking agent may comprise a sugar alcohol such as sorbitol, mannitol, xylitol or combinations thereof.
- the bulking agent is present in an amount ranging from 30% to 65% by weight of the entire chewing gum composition.
- an artificial sweetener such as saccharin, cyclamate, thaumatin, acesulfame K or, preferably, a di ⁇ peptide sweetener such as aspartame, or a combination of such sweeteners, may be included.
- Aqueous bulking agents such as carbohydrate solutions and sugar alcohol solutions are avoided. More-
- the total moisture content of the chewing gum composition of the present invention is less than 1% by weight of the composition and prefer- ably less than 0.5%.
- the chewing gum also comprises a well-known flavor such as an essential oil or synthetic flavor in an amount determined by preference, but generally about 1% of the chewing gum composition.
- the chewing gum optionally comprises a coloring agent in a conventional amount of about 0.1% to about 2% by weight of the gum composition. If the coloring agent comprises a moisture-sensitive red beet dye, the low moisture content of the chewing gum will prevent fading of the red color over time.
- the chewing gum can be manufactured in a conventional manner. First, the base is heated and placed in a mixer. If color is desired, it may be added at this point followed by the bulking agent, artificial sweeteners (if desired) , the plasticizing agent, and flavor, in that order. The mixture is rolled or extruded, cut into individual pieces and cooled. The gum is then wrapped in a well-known manner. To further reduce its moisture level, the gum may be stored in a low-humidity environment prior to being wrapped.
- the preferred chewing gum composition promotes maximum stability for moisture- sensitive ingredients which may be included in the chewing gum composition. It has been found the aspartame has desirable sweetness characteristics and is ideal for inclusion as a sweetener in chewing gum. Because of its low moisture content, the composition promotes storage stability of aspartame in chewing gum without requiring encapsulation of the aspartame, control of the pH of the gum-or the use of non-basic gum ingredients.
- the composition promotes the stability of such ingredients when applied to the surface of the gum due to the fact that the gum will not "sweat" during prolonged storage.
- the low moisture content of the composition also permits the use of a food grade acidulan to provide tartness, even where the gum contains a calcium carbonate filler; the low moisture content will minimize reaction between the acidulant and the . basic filler.
- Food grade acid anhydrides which are moisture sensitive, may also be used to provide tartness or enhance the gum flavor.
- the acidulant or acid anhydride typically con ⁇ stitutes about 0.1 to 1% by weight of the gum composition.
- a sugarless chewing gum containing aspartame was manufactured according to the following formulation:
- the glycerine plasticizing agent comprises at least 99% glycerol with the remainder being moisture.
- the glycerine comprises at least 99% glycerol.
- the chewing gum was rolled into sheets and a rolling compound consisting of 89% mannitol, 9% calcium carbonate and 2% aspartame was applied to the surface of the chewing gum. The gum was then wrapped in a conventional manner.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US43975082A | 1982-11-08 | 1982-11-08 | |
US439750 | 1982-11-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
EP0125313A1 true EP0125313A1 (en) | 1984-11-21 |
Family
ID=23745992
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP84900418A Withdrawn EP0125313A1 (en) | 1982-11-08 | 1983-10-25 | Anhydrous chewing gum |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP0125313A1 (it) |
KR (1) | KR840006601A (it) |
IT (1) | IT8349293A0 (it) |
WO (1) | WO1984001693A1 (it) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0296845A1 (en) * | 1987-06-23 | 1988-12-28 | The University of Nottingham | Drug emulsion |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4671967A (en) * | 1984-05-18 | 1987-06-09 | Wm. Wrigley Jr. Company | Carbohydrate syrups and methods of preparation |
US4671961A (en) * | 1984-05-18 | 1987-06-09 | Wm. Wrigley Jr. Company | Chewing gum compositions and methods of preparation |
GB2167640A (en) * | 1984-12-04 | 1986-06-04 | Nabisco Brands Inc | Moisture stable chewing gum |
US4780324A (en) * | 1987-06-23 | 1988-10-25 | Warner-Lambert Company | Chewing gum with long lasting softness |
US4900563A (en) * | 1988-12-29 | 1990-02-13 | Warner-Lambert Company | Fructose sweetened chewing gum compositions |
FI913526A (fi) * | 1990-08-23 | 1992-02-24 | Wrigley W M Jun Co | Tuggummi med laog fukthalt. |
WO2004028265A1 (en) † | 2002-09-24 | 2004-04-08 | Gumlink A/S | Low moisture chewing gum |
US10456366B2 (en) * | 2017-11-29 | 2019-10-29 | Chiou Consulting, Inc. | Composition and methods for tissue regeneration |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2586675A (en) * | 1948-02-21 | 1952-02-19 | Wolfgang J Lutz | Chewing gum and method of making the same |
US2635964A (en) * | 1951-01-23 | 1953-04-21 | American Chicle Co | Chewing gum base material |
US3075884A (en) * | 1961-02-13 | 1963-01-29 | American Chicle Co | Slab chewing gums containing active ingredients and method of preparing same |
US3262784A (en) * | 1963-12-02 | 1966-07-26 | Frank H Fleer Corp | Chewing gum product and method of making same |
US3422184A (en) * | 1965-10-22 | 1969-01-14 | Colgate Palmolive Co | Chewable product for cleaning the teeth |
US3352689A (en) * | 1966-02-14 | 1967-11-14 | Warner Lambert Pharmaceutical | Sugarless gum |
US3336141A (en) * | 1966-10-19 | 1967-08-15 | Joseph L Frisina | Natural pigment containing coloring emulsions and methods of making |
US3857965A (en) * | 1973-10-11 | 1974-12-31 | Wrigley W Co | Method for making a chewing-gum composition |
US4000320A (en) * | 1975-12-29 | 1976-12-28 | General Foods Corporation | Chewing gum with improved storage qualities |
US4132793A (en) * | 1977-08-15 | 1979-01-02 | International Flavors & Fragrances Inc. | Stable red beet color composition |
FR2459002A1 (fr) * | 1979-06-15 | 1981-01-09 | Roquette Freres | Chewing-gum perfectionne du type sans sucre |
US4371549A (en) * | 1981-06-01 | 1983-02-01 | Nabisco Brands, Inc. | Stable liquid red beet color and chewing gum containing same |
US4514422A (en) * | 1981-12-22 | 1985-04-30 | Warner-Lambert Company | Non-staling gum composition and method of preparation |
-
1983
- 1983-10-25 WO PCT/US1983/001651 patent/WO1984001693A1/en unknown
- 1983-10-25 EP EP84900418A patent/EP0125313A1/en not_active Withdrawn
- 1983-11-07 KR KR1019830005265A patent/KR840006601A/ko not_active Application Discontinuation
- 1983-11-08 IT IT8349293A patent/IT8349293A0/it unknown
Non-Patent Citations (1)
Title |
---|
See references of WO8401693A1 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0296845A1 (en) * | 1987-06-23 | 1988-12-28 | The University of Nottingham | Drug emulsion |
Also Published As
Publication number | Publication date |
---|---|
WO1984001693A1 (en) | 1984-05-10 |
IT8349293A0 (it) | 1983-11-08 |
KR840006601A (ko) | 1984-12-01 |
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