EP0605584A4 - Mannitol/sorbitol rolling compound blend. - Google Patents
Mannitol/sorbitol rolling compound blend.Info
- Publication number
- EP0605584A4 EP0605584A4 EP19920920630 EP92920630A EP0605584A4 EP 0605584 A4 EP0605584 A4 EP 0605584A4 EP 19920920630 EP19920920630 EP 19920920630 EP 92920630 A EP92920630 A EP 92920630A EP 0605584 A4 EP0605584 A4 EP 0605584A4
- Authority
- EP
- European Patent Office
- Prior art keywords
- sorbitol
- mannitol
- per cent
- weight per
- rolling compound
- 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- Withdrawn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
- 238000005096 rolling process Methods 0.000 title claims abstract description 64
- 150000001875 compounds Chemical class 0.000 title claims abstract description 63
- 239000000203 mixture Substances 0.000 title claims abstract description 42
- 229940034008 mannitol / sorbitol Drugs 0.000 title description 4
- 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 claims abstract description 81
- 239000000600 sorbitol Substances 0.000 claims abstract description 81
- 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 claims abstract description 63
- 229930195725 Mannitol Natural products 0.000 claims abstract description 63
- 239000000594 mannitol Substances 0.000 claims abstract description 63
- 235000010355 mannitol Nutrition 0.000 claims abstract description 63
- 235000015218 chewing gum Nutrition 0.000 claims abstract description 59
- 229940112822 chewing gum Drugs 0.000 claims abstract description 59
- 239000002245 particle Substances 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000009826 distribution Methods 0.000 claims abstract description 5
- 230000002093 peripheral effect Effects 0.000 claims description 22
- 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 claims description 11
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000010356 sorbitol Nutrition 0.000 description 53
- 239000000454 talc Substances 0.000 description 22
- 229910052623 talc Inorganic materials 0.000 description 22
- 235000003599 food sweetener Nutrition 0.000 description 11
- 239000003765 sweetening agent Substances 0.000 description 11
- 235000013355 food flavoring agent Nutrition 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 239000008123 high-intensity sweetener Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 4
- 239000011347 resin Substances 0.000 description 4
- 229920005989 resin Polymers 0.000 description 4
- 239000001993 wax Substances 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 3
- 238000010410 dusting Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000015260 sugar-free gum Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 244000024675 Eruca sativa Species 0.000 description 2
- 235000014755 Eruca sativa Nutrition 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
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 description 2
- 108050004114 Monellin Proteins 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-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
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 229920001971 elastomer Polymers 0.000 description 2
- 239000000806 elastomer Substances 0.000 description 2
- 229960002737 fructose Drugs 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920002689 polyvinyl acetate Polymers 0.000 description 2
- 239000011118 polyvinyl acetate Substances 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000000892 thaumatin Substances 0.000 description 2
- 235000010436 thaumatin Nutrition 0.000 description 2
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical class O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 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
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 239000004377 Alitame Chemical class 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 229920001412 Chicle Polymers 0.000 description 1
- 235000019499 Citrus oil Nutrition 0.000 description 1
- 244000180278 Copernicia prunifera Species 0.000 description 1
- 235000010919 Copernicia prunifera Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 235000019739 Dicalciumphosphate Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 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
- 244000068988 Glycine max Species 0.000 description 1
- 239000004378 Glycyrrhizin Chemical class 0.000 description 1
- VHOQXEIFYTTXJU-UHFFFAOYSA-N Isobutylene-isoprene copolymer Chemical compound CC(C)=C.CC(=C)C=C VHOQXEIFYTTXJU-UHFFFAOYSA-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
- 240000001794 Manilkara zapota Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229920002367 Polyisobutene Polymers 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical class CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Chemical class 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
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 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 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax 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
- 239000011230 binding agent Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 239000010634 clove oil Substances 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Chemical class 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 1
- 229940038472 dicalcium phosphate Drugs 0.000 description 1
- 229910000390 dicalcium phosphate Inorganic materials 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229960003082 galactose Drugs 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 235000013773 glyceryl triacetate Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Chemical class C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Chemical class CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical class O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000011256 inorganic filler Substances 0.000 description 1
- 229910003475 inorganic filler Inorganic materials 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- HCWCAKKEBCNQJP-UHFFFAOYSA-N magnesium orthosilicate Chemical compound [Mg+2].[Mg+2].[O-][Si]([O-])([O-])[O-] HCWCAKKEBCNQJP-UHFFFAOYSA-N 0.000 description 1
- 239000000391 magnesium silicate Substances 0.000 description 1
- 229910052919 magnesium silicate Inorganic materials 0.000 description 1
- 235000019792 magnesium silicate Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 1
- 239000004200 microcrystalline wax Substances 0.000 description 1
- 235000019808 microcrystalline wax Nutrition 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 239000012169 petroleum derived wax Substances 0.000 description 1
- 235000019381 petroleum wax Nutrition 0.000 description 1
- 239000008177 pharmaceutical agent Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 239000005297 pyrex Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical class 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 Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229920003048 styrene butadiene rubber Polymers 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229960002622 triacetin Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000009637 wintergreen oil Substances 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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Definitions
- This invention relates to a rolling compound for dusting the surface of chewing gum, in order to prevent the chewing gum from sticking to gum forming equipment, gum wrapping equipment and gum wrappers.
- a chewing gum mass is removed from the mixing equipment and is cooled, extruded, formed and wrapped. Upon extrusion, the gum mass is formed into sticks, pellets or tabs. During forming the gum mass tends to stick to the forming equipment.
- chewing gum sticks are wrapped often using high speed wrapping equipment.
- Chewing gum has a tendency to stick both to the wrapping equipment and to the gum wrappers as the gum is kept in storage. Finally, chewing gum can stick to the fingers when unwrapped and handled.
- powdered sugar has excellent properties for use as a dusting agent or rolling compound. Freshly ground powdered sugar is very free flowing and handles easily in the processing equipment. If the powdered sugar is not freshly ground, a flow agent like starch may be added.
- mannitol In the case of sugarfree gum, the most common rolling compound is powdered mannitol. Prior to the introduction of higher quality sugarfree gum, starch was used as a rolling compound to keep costs to a minimum. Mannitol costs more than starch, but gives a higher quality taste. Therefore, mannitol became preferred over starch as consumers of sugarfree gum became more quality conscious.
- Powdered mannitol is not as free flowing as starch. Therefore, other ingredients have been combined with powdered mannitol to improve its suitability for use in processing equipment.
- U.S. Patent 4,562,076, issued to Arnold et al. discloses the use of thaumatin or monellin in combination with mannitol, sorbitol, sucrose, starch, calcium carbonate or talc, as a rolling compound.
- U.S. Patent 4,988,518, issued to Patel et al. discloses the use of mannitol in combination with a liquid flavoring agent, as a rolling compound.
- U.S. Patent 4,976,972 issued to Patel et al. discloses the use of mannitol in a rolling compound which is composed primarily of xylitol.
- talc magnesium silicate
- a rolling compound blend of 93% by weight mannitol powder and 7% by weight talc has flow properties suitable for use in production equipment, and has been used successfully on a production scale.
- the use of talc has been hindered and discouraged due to potential regulatory problems. Therefore, there is a need or desire in the chewing gum industry for rolling compounds which contain mannitol but not talc; and which have flow properties similar to the blend of 93% by weight mannitol and 7% by weight talc.
- a rolling compound blend which includes between about 80%-95% by weight mannitol and between about 5-20% by weight sorbitol, wherein the sorbitol particles have been selected or reduced in size such that the particle sizes of the mannitol and 'sorbitol are at least approximately similar to each other.
- the sorbitol particles used in the invention are selected or modified such that at least 95% by weight of the sorbitol particles used in the rolling compound blend have at least one peripheral dimension which does not exceed 100 mesh, so that the particles can pass through a 100 mesh screen.
- At least 99% by weight of the sorbitol particles used in the invention have at least one peripheral dimension which does not exceed 100 mesh. Most preferably, at least 99.5% by weight of the sorbitol particles have at least one peripheral dimension which does not exceed 100 mesh.
- sorbitol might not be considered for use as a flow agent. Sorbitol is known to absorb moisture and become sticky and tacky. Furthermore, commercially available crystalline sorbitol generally has much larger particle sizes than mannitol, suggesting that relatively small amounts of sorbitol would contribute little or nothing to improving the flow of relatively larger amounts of mannitol. Accordingly, the present invention contemplates selecting or modifying the sorbitol particle sizes such as to approximate the size of the powdered mannitol particles.
- chewing gum compositions generally sugarfree, which do not stick to forming equipment, wrapping equipment, wrappers or fingers and which are coated with a primarily mannitol-containing, talc free rolling compound.
- Figure 1 shows an apparatus for measuring the angle of repose for a rolling compound blend.
- the angle of repose test is a common technique for comparing the relative flowability (and hence, suitability) of different rolling compounds. Flowability improves as the angle of repose decreases.
- an angle of repose of about 41 degrees or lower is preferred in order to possess the flow characteristics necessary to facilitate effective application and performance of the rolling compound.
- An angle of repose of about 39 degrees or lower is highly preferred.
- FIG. 1 shows an apparatus for measuring the angle of repose of a rolling compound.
- a funnel 10 is mounted to a funnel ring holder 12 which is fastened to a laboratory stand including a vertical arm 14 and a horizontal support platform 16.
- a piece of notebook paper 18 is positioned on the platform 16 beneath the lower opening 11 in the funnel 10.
- the funnel 10 is mounted such that the lower opening 11 is about one inch above the paper 18.
- the funnel 10 can be a standard conical- shaped laboratory funnel without a stem, constructed of Pyrex glass.
- the lower opening 11 in the funnel can have a diameter of about one quarter inch.
- the funnel 10 has a top diameter of 75 mm, or about three inches.
- the • rolling compound is slowly poured into the funnel 10 from a distance of about one-half inch above the funnel.
- the rolling compound can be poured from the jar (not shown) .
- a pipe cleaner (not shown) can be used to obtain and maintain a constant flow from the jar.
- the rolling compound As the rolling compound passes through the lower opening 11 in the funnel 10, it forms a pile 20 on the paper 18.
- the pile 20 resembles an inverted cone having a circular base.
- the rolling compound is poured into the funnel 10 until the pile 20 reaches the opening 11 such that the rolling compound will no longer flow through the opening 11.
- a rolling compound containing 93 weight per cent mannitol power and 7 weight percent talc has an angle of repose of about 39 degrees, indicating very good flow.
- the angle of repose of the mannitol/sorbitol blend is no better than about 41 degrees.
- the angle of repose can be lowered significantly indicating flow characteristics similar to or better than the mannitol/talc blend.
- the mannitol/sorbitol rolling compound blend will contain between 5-20 weight per cent fine powdered sorbitol and between.80-95 weight per cent powdered mannitol.
- the rolling compound will contain about 10 weight per cent sorbitol and about 90 weight per cent mannitol.
- the sorbitol particle size will be selected or adjusted such that at least 95 weight per cent of the sorbitol particles will have at least one peripheral dimension that does not exceed 100 mesh. Preferably, at least 99 weight per cent of the sorbitol particles will have a peripheral dimension not exceeding 100 mesh. Most preferably, at least 99.5 weight per cent of the sorbitol particles will have a peripheral dimension not exceeding 100 mesh. By “at least one peripheral dimension not exceeding 100 mesh”, it is meant that particles fitting this description are able to pass through a 100 mesh screen.
- At least 90 weight per cent of the sorbitol particles will have a peripheral dimension that does not exceed 140 mesh. Even more preferably, about 95 weight per cent of the sorbitol particles will have a peripheral dimension that does not exceed 140 mesh.
- At least 65 weight per cent of the sorbitol particles will have a peripheral dimension that does not exceed 200 mesh. Even more preferably, about 70 weight per cent of the sorbitol particles will pass through a 200 mesh screen.
- At least 33 weight per cent of the sorbitol particles will have at least on peripheral dimension that does not exceed 325 mesh. Even more preferably, about 37.5 weight per cent of the sorbitol particles will pass through a 325 mesh screen.
- Crystalline sorbitol can be obtained from suppliers in a variety of particle sizes. However, commercially available sorbitol is typically characterized by particles which are much too coarse to be used with the invention. Coarse sorbitol typically imparts a sandy texture to chewing gum, resulting in poor mouth feel and taste. Sorbitol crystalline coarse powder is available from Pfizer, Inc. of New York or Roquette Corp. of Gurnee, 111. A standard chewing gum sorbitol is Sorbitol NF/FCC Crystalline Powder, available from Pfizer, Inc.
- a chewing gum composition generally includes a water soluble bulk portion, a water insoluble chewing gum base portion and one or more flavoring agents.
- the water soluble portion dissipates with the flavoring agents over a period of time during chewing.
- the gum base portion is retained in the mouth throughout the chewing process.
- the insoluble gum base generally includes elastomers, resins, fats, oils, waxes, softeners and inorganic fillers.
- the elastomers may include polyisobutylene, isobutylene-isoprene copolymer, styrene butadiene rubber and natural latexes such as chicle.
- the resins may include polyvinyl acetate and terpene resins. Low molecular weight polyvinyl acetate is a preferred resin.
- Fats and oils may include animal fats such as lard and tallow, vegetable oils such as soybean and cottonseed oils, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter.
- waxes include petroleum waxes such as paraffin and microcrystalline wax, natural waxes such as beeswax, candellia, carnauba and polyethylene wax.
- the present invention contemplates the use of any commercially acceptable chewing gum base.
- the gum base typically also includes a filler component such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like; softeners, including glycerol monostearate and glycerol triacetate; and optional ingredients such as antioxidants, colors and emulsifiers.
- the gum base constitutes between 5-95% by weight of the chewing gum composition, more typically 10-50% by weight of the chewing gum, and most commonly 20-30% by weight of the chewing gum.
- the water soluble"portion of the chewing gum may include softeners, bulk sweeteners, high intensity sweeteners, flavoring agents and combinations thereof.
- Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
- the softeners which are also known as plasticizers or plasticizing agents, generally constitute between about 0.5-15% by weight of the chewing gum.
- the softeners may include glycerin, lecithin, and combinations thereof.
- Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
- Bulk sweeteners constitute between 5-95% by weight of the chewing gum, more typically 20-80% by weight of the chewing gum and most commonly 30-60% by weight of the chewing gum. Bulk sweeteners may include both sugar and sugarless sweeteners and components.
- Sugar sweeteners may include saccharide containing components including but not limited to sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
- Sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars.
- Sugarless sweeteners include but are not limited to sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
- High intensity sweeteners may also be present and are commonly used with sugarless sweeteners. When used, high intensity sweeteners typically constitute between 0.001-5% by weight of the chewing gum, preferably between 0.01-1% by weight of the chewing gum. Typically, high intensity sweeteners are at least 20 times sweeter than sucrose. These may include but are not limited to sucralose, aspartame, salts of acesulfame, alitame, glycyrrhizin, saccharin and its salts, cyclamic acid and its salts, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
- Combinations of sugar and/or sugarless sweeteners may be used in chewing gum.
- the sweetener may also function in the chewing gum in whole or in part as a water soluble bulking agent. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
- Flavoring agents should generally be present in the chewing gum in an amount within the range of about 0.1-10% by weight of the chewing gum, preferably between about 0.2-5% by weight of the chewing gum, most preferably between about 0.5-3% by weight of the chewing gum.
- Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including but not limited to oils derived from plants and fruits such as citrus oils and fruit essences, or clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
- Optional ingredients such as colors, emulsifiers, pharmaceutical agents and additional flavoring agents may also be included in chewing gum.
- Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets. Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulsifiers can be added at this time.
- a softener such as glycerin can be added next • along with syrup and part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, may be followed.
- the rolling compound of the invention can be applied on a laboratory scale by sprinkling the rolling compound onto the chewing gum surface prior to rolling out the gum sample.
- spreading equipment is used to apply and spread the rolling compound onto the gum surface as the gum is sheeted. It is important that the rolling compound have good flow characteristics in order to prevent plugging of the feed lines to the spreader and blocking of the feed holes. Good flow characteristics also allow the rolling compound to be more easily spread over the surface of the extruded gum sheets.
- Sorbitol Crystalline Coarse Powder NF/FCC and a sample of sorbitol fine powder were obtained from Pfizer, Inc.
- a quantity of Mannitol F (powdered mannitol) was obtained from the Roquette Corp.
- the size distributions of the sorbitol coarse powder, sorbitol fine powder and mannitol were measured using screens.
- the particle size distribution of the sorbitol fine powder was similar to that of powdered mannitol, and much smaller than that of crystalline sorbitol coarse powder. For both the mannitol and fine sorbitol powders, greater than 95 weight per cent of the particles were able to pass through both a 100 mesh screen and a 140 mesh screen.
- the sample nos. 1, 7 and 8 from Example 2 were selected for evaluation as chewing gum rolling compounds. Initially, the following sugarfree chewing gum composition was prepared:
- the above composition was prepared in three separate batches to allow individual evaluation of the rolling compounds from Samples 1, 7 and 8 of Example 2.
- the rolling compounds were applied to the gum batches by hand sprinkling and spreading the rolling compound onto the gum. Following application of the rolling compound, each respective chewing gum batch was rolled, extruded into sheet and cut into slices.
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Abstract
A rolling compound containing about 80-95 weight percent mannitol and about 5-20 weight percent sorbitol has improved flow and results in improved chewing gum quality. Initially, the sorbitol has been prepared into a fine powder that has a particle size distribution similar to that of mannitol. Chewing gum compositions which have been dusted with the rolling compound process well and possess excellent flavor and appearance.
Description
MANNITOL/SORBITOL ROLLING COMPOUND BLEND
FIELD OF THE INVENTION
This invention relates to a rolling compound for dusting the surface of chewing gum, in order to prevent the chewing gum from sticking to gum forming equipment, gum wrapping equipment and gum wrappers.
BACKGROUND OF THE INVENTION
During the manufacture and processing of chewing gum, a chewing gum mass is removed from the mixing equipment and is cooled, extruded, formed and wrapped. Upon extrusion, the gum mass is formed into sticks, pellets or tabs. During forming the gum mass tends to stick to the forming equipment.
After forming, the chewing gum sticks are wrapped often using high speed wrapping equipment. Chewing gum has a tendency to stick both to the wrapping equipment and to the gum wrappers as the gum is kept in storage. Finally, chewing gum can stick to the fingers when unwrapped and handled.
For many years, it has been known to dust chewing gum with various substances both to reduce the stickiness and improve the flavor. The materials used to dust the chewing gum are referred to as "dusting compounds" or, alternatively, "rolling compounds", because the compounds are used to make the gum more manageable during processing including rolling and sheeting. For sugar type gum formulations, powdered sugar has excellent properties for use as a dusting
agent or rolling compound. Freshly ground powdered sugar is very free flowing and handles easily in the processing equipment. If the powdered sugar is not freshly ground, a flow agent like starch may be added.
In the case of sugarfree gum, the most common rolling compound is powdered mannitol. Prior to the introduction of higher quality sugarfree gum, starch was used as a rolling compound to keep costs to a minimum. Mannitol costs more than starch, but gives a higher quality taste. Therefore, mannitol became preferred over starch as consumers of sugarfree gum became more quality conscious.
Powdered mannitol, however, is not as free flowing as starch. Therefore, other ingredients have been combined with powdered mannitol to improve its suitability for use in processing equipment. U.S. Patent 4,562,076, issued to Arnold et al., discloses the use of thaumatin or monellin in combination with mannitol, sorbitol, sucrose, starch, calcium carbonate or talc, as a rolling compound. U.S. Patent 4,988,518, issued to Patel et al., discloses the use of mannitol in combination with a liquid flavoring agent, as a rolling compound. U.S. Patent 4,976,972, issued to Patel et al., discloses the use of mannitol in a rolling compound which is composed primarily of xylitol.
Among the most effective of flow agents for improving the flow of mannitol is magnesium silicate, commonly known as talc. A rolling compound blend of 93% by weight mannitol powder and 7% by weight talc has flow properties suitable for use in production equipment, and has been used successfully on a production scale. However, the use of talc has been hindered and discouraged due to potential regulatory problems. Therefore, there is a need or desire in the chewing gum industry for rolling compounds which
contain mannitol but not talc; and which have flow properties similar to the blend of 93% by weight mannitol and 7% by weight talc.
SUMMARY OF THE INVENTION
In accordance with the invention, there is provided a rolling compound blend which includes between about 80%-95% by weight mannitol and between about 5-20% by weight sorbitol, wherein the sorbitol particles have been selected or reduced in size such that the particle sizes of the mannitol and 'sorbitol are at least approximately similar to each other. Specifically, the sorbitol particles used in the invention are selected or modified such that at least 95% by weight of the sorbitol particles used in the rolling compound blend have at least one peripheral dimension which does not exceed 100 mesh, so that the particles can pass through a 100 mesh screen.
Preferably, at least 99% by weight of the sorbitol particles used in the invention have at least one peripheral dimension which does not exceed 100 mesh. Most preferably, at least 99.5% by weight of the sorbitol particles have at least one peripheral dimension which does not exceed 100 mesh.
Ordinarily, sorbitol might not be considered for use as a flow agent. Sorbitol is known to absorb moisture and become sticky and tacky. Furthermore, commercially available crystalline sorbitol generally has much larger particle sizes than mannitol, suggesting that relatively small amounts of sorbitol would contribute little or nothing to improving the flow of relatively larger amounts of mannitol. Accordingly, the present invention contemplates selecting or modifying the sorbitol particle sizes such as to approximate the size of the powdered mannitol particles. When this is done, it has been found that a
blend of fine powdered sorbitol and powdered mannitol, in the invention concentrations, has flow properties which are similar to or better than the blend of 93% by weight mannitol and 7% by weight talc. By using fine powdered sorbitol instead of talc as the flow agent, the flavor of the chewing gum can also be improved.
With the foregoing in mind, it is a feature and advantage of the invention to provide a primarily • mannitol-containing rolling compound which has equal or better flow than the blend of 93% mannitol and 7% talc, but which does not contain talc.
It is also a feature and advantage of the invention to provide a primarily mannitol-containing rolling compound which contributes better flavor to chewing gum than the blend of 93% mannitol and 7% talc.
It is also a feature and advantage of the invention to provide chewing gum compositions, generally sugarfree, which do not stick to forming equipment, wrapping equipment, wrappers or fingers and which are coated with a primarily mannitol-containing, talc free rolling compound.
The foregoing and other features and advantages will become further apparent from the following detailed description of the presently preferred embodiments and the accompanying examples. It should be understandably that the detailed description and examples are illustrative rather than limitative, the scope of the invention being defined by the appended claims and equivalents thereof.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 shows an apparatus for measuring the angle of repose for a rolling compound blend.
DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS
The angle of repose test is a common technique for comparing the relative flowability (and hence, suitability) of different rolling compounds. Flowability improves as the angle of repose decreases. For a chewing gum rolling compound, an angle of repose of about 41 degrees or lower is preferred in order to possess the flow characteristics necessary to facilitate effective application and performance of the rolling compound. An angle of repose of about 39 degrees or lower is highly preferred.
Figure 1 shows an apparatus for measuring the angle of repose of a rolling compound. A funnel 10 is mounted to a funnel ring holder 12 which is fastened to a laboratory stand including a vertical arm 14 and a horizontal support platform 16. A piece of notebook paper 18 is positioned on the platform 16 beneath the lower opening 11 in the funnel 10. The funnel 10 is mounted such that the lower opening 11 is about one inch above the paper 18.
The funnel 10 can be a standard conical- shaped laboratory funnel without a stem, constructed of Pyrex glass. The lower opening 11 in the funnel can have a diameter of about one quarter inch. The funnel 10 has a top diameter of 75 mm, or about three inches.
In order to measure the angle of repose, the •rolling compound is slowly poured into the funnel 10 from a distance of about one-half inch above the funnel. The rolling compound can be poured from the jar (not shown) . A pipe cleaner (not shown) can be used to obtain and maintain a constant flow from the jar.
As the rolling compound passes through the lower opening 11 in the funnel 10, it forms a pile 20 on the paper 18. The pile 20 resembles an inverted
cone having a circular base. The rolling compound is poured into the funnel 10 until the pile 20 reaches the opening 11 such that the rolling compound will no longer flow through the opening 11.
Whe the rolling compound will no longer flow through the opening 11, a sharp pencil is used to trace the outline of the base of the pile 20. The rolling compound is removed from the paper, and the diameter of the traced outline is measured three times to obtain an average reading. The angle of repose, theta, is obtained from the following equation.
tan(tΛeta)=— r
where h. = 1 inch - the height of the conical pile, and r = the radius of the conical pile.
A rolling compound containing 93 weight per cent mannitol power and 7 weight percent talc has an angle of repose of about 39 degrees, indicating very good flow. When coarse powdered sorbitol crystal, unadjusted for particle size, is substituted in place of the talc in similar concentrations, the angle of repose of the mannitol/sorbitol blend is no better than about 41 degrees. When the sorbitol particle size is lowered to approximate the mannitol particle size, such as through selection or grinding, the angle of repose can be lowered significantly indicating flow characteristics similar to or better than the mannitol/talc blend.
In order to achieve the improved flow characteristics contemplated by the invention, the mannitol/sorbitol rolling compound blend will contain between 5-20 weight per cent fine powdered sorbitol and between.80-95 weight per cent powdered mannitol.
Preferably, the rolling compound will contain about 10 weight per cent sorbitol and about 90 weight per cent mannitol.
The sorbitol particle size will be selected or adjusted such that at least 95 weight per cent of the sorbitol particles will have at least one peripheral dimension that does not exceed 100 mesh. Preferably, at least 99 weight per cent of the sorbitol particles will have a peripheral dimension not exceeding 100 mesh. Most preferably, at least 99.5 weight per cent of the sorbitol particles will have a peripheral dimension not exceeding 100 mesh. By "at least one peripheral dimension not exceeding 100 mesh", it is meant that particles fitting this description are able to pass through a 100 mesh screen.
In a highly preferred embodiment of the invention, at least 90 weight per cent of the sorbitol particles will have a peripheral dimension that does not exceed 140 mesh. Even more preferably, about 95 weight per cent of the sorbitol particles will have a peripheral dimension that does not exceed 140 mesh.
In a highly preferred embodiment of the invention, at least 65 weight per cent of the sorbitol particles will have a peripheral dimension that does not exceed 200 mesh. Even more preferably, about 70 weight per cent of the sorbitol particles will pass through a 200 mesh screen.
In a highly preferred embodiment, at least 33 weight per cent of the sorbitol particles will have at least on peripheral dimension that does not exceed 325 mesh. Even more preferably, about 37.5 weight per cent of the sorbitol particles will pass through a 325 mesh screen.
Crystalline sorbitol can be obtained from suppliers in a variety of particle sizes. However, commercially available sorbitol is typically
characterized by particles which are much too coarse to be used with the invention. Coarse sorbitol typically imparts a sandy texture to chewing gum, resulting in poor mouth feel and taste. Sorbitol crystalline coarse powder is available from Pfizer, Inc. of New York or Roquette Corp. of Gurnee, 111. A standard chewing gum sorbitol is Sorbitol NF/FCC Crystalline Powder, available from Pfizer, Inc.
A chewing gum composition generally includes a water soluble bulk portion, a water insoluble chewing gum base portion and one or more flavoring agents. The water soluble portion dissipates with the flavoring agents over a period of time during chewing. The gum base portion is retained in the mouth throughout the chewing process.
The insoluble gum base generally includes elastomers, resins, fats, oils, waxes, softeners and inorganic fillers. The elastomers may include polyisobutylene, isobutylene-isoprene copolymer, styrene butadiene rubber and natural latexes such as chicle. The resins may include polyvinyl acetate and terpene resins. Low molecular weight polyvinyl acetate is a preferred resin. Fats and oils may include animal fats such as lard and tallow, vegetable oils such as soybean and cottonseed oils, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include petroleum waxes such as paraffin and microcrystalline wax, natural waxes such as beeswax, candellia, carnauba and polyethylene wax. The present invention contemplates the use of any commercially acceptable chewing gum base.
The gum base typically also includes a filler component such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like; softeners, including glycerol monostearate and glycerol triacetate; and optional ingredients such as
antioxidants, colors and emulsifiers. The gum base constitutes between 5-95% by weight of the chewing gum composition, more typically 10-50% by weight of the chewing gum, and most commonly 20-30% by weight of the chewing gum.
The water soluble"portion of the chewing gum. may include softeners, bulk sweeteners, high intensity sweeteners, flavoring agents and combinations thereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. The softeners, which are also known as plasticizers or plasticizing agents, generally constitute between about 0.5-15% by weight of the chewing gum. The softeners may include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
Bulk sweeteners constitute between 5-95% by weight of the chewing gum, more typically 20-80% by weight of the chewing gum and most commonly 30-60% by weight of the chewing gum. Bulk sweeteners may include both sugar and sugarless sweeteners and components. Sugar sweeteners may include saccharide containing components including but not limited to sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination. Sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars. Sugarless sweeteners include but are not limited to sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
High intensity sweeteners may also be present and are commonly used with sugarless sweeteners. When
used, high intensity sweeteners typically constitute between 0.001-5% by weight of the chewing gum, preferably between 0.01-1% by weight of the chewing gum. Typically, high intensity sweeteners are at least 20 times sweeter than sucrose. These may include but are not limited to sucralose, aspartame, salts of acesulfame, alitame, glycyrrhizin, saccharin and its salts, cyclamic acid and its salts, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. The sweetener may also function in the chewing gum in whole or in part as a water soluble bulking agent. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
Flavoring agents should generally be present in the chewing gum in an amount within the range of about 0.1-10% by weight of the chewing gum, preferably between about 0.2-5% by weight of the chewing gum, most preferably between about 0.5-3% by weight of the chewing gum. * Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including but not limited to oils derived from plants and fruits such as citrus oils and fruit essences, or clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
Optional ingredients such as colors, emulsifiers, pharmaceutical agents and additional flavoring agents may also be included in chewing gum.
Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the
gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets. Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulsifiers can be added at this time.
A softener such as glycerin can be added next • along with syrup and part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, may be followed.
After the chewing gum mass has been thoroughly mixed, the rolling compound of the invention can be applied on a laboratory scale by sprinkling the rolling compound onto the chewing gum surface prior to rolling out the gum sample. During production, spreading equipment is used to apply and spread the rolling compound onto the gum surface as the gum is sheeted. It is important that the rolling compound have good flow characteristics in order to prevent plugging of the feed lines to the spreader and blocking of the feed holes. Good flow characteristics also allow the rolling compound to be more easily spread over the surface of the extruded gum sheets.
A wide range of changes modifications of the embodiments of the invention described above will be apparent to persons skilled in the art. The following examples are not to be construed as imposing
limitations on the invention, but are included merely . to illustrate preferred embodiments. EXAMPLE 1 (Particle Sizes)
Sorbitol Crystalline Coarse Powder NF/FCC and a sample of sorbitol fine powder were obtained from Pfizer, Inc. A quantity of Mannitol F (powdered mannitol) was obtained from the Roquette Corp. The size distributions of the sorbitol coarse powder, sorbitol fine powder and mannitol were measured using screens.
The size distributions of the mannitol, sorbitol fine powder and sorbitol coarse powder are given below in Table 1.
Table 1
Through 325 mesh 33.6% 37.5% 2.0%
The particle size distribution of the sorbitol fine powder was similar to that of powdered mannitol, and much smaller than that of crystalline sorbitol coarse powder. For both the mannitol and fine sorbitol powders, greater than 95 weight per cent of the particles were able to pass through both a 100 mesh screen and a 140 mesh screen.
EXAMPLE 2 fAnσels Of Repose)
Various rolling compound blends were prepared using the powdered mannitol, sorbitol fine powder and sorbitol coarse powder of Example 1. A blend of 93 weight per cent powdered mannitol and 7 weight per cent talc was used for comparison. The angles of repose for each of the prepared samples were measured using the procedure set forth hereinbefore in the specification. The specific compositions of the samples, and. the angles of repose, are set forth below in Table 2.
Table 2
Angles Of Repose Com osition % B W i h
Sample Powdered No. Mannitol Talc
None of the blends of powdered mannitol with sorbitol coarse powder had an angle of repose as low as the blend of 93% mannitol with 7% talc. However, the angles of repose improved when the fine powdered sorbitol was used. The blend of 90% mannitol with 10% fine powdered sorbitol had a lower angle of repose than the blend of 93% mannitol with 7% talc.
EXAMPLE 3 (Use With Chewing Gum)
The sample nos. 1, 7 and 8 from Example 2 were selected for evaluation as chewing gum rolling compounds. Initially, the following sugarfree chewing gum composition was prepared:
The above composition was prepared in three separate batches to allow individual evaluation of the rolling compounds from Samples 1, 7 and 8 of Example 2. The rolling compounds were applied to the gum batches by hand sprinkling and spreading the rolling compound onto the gum. Following application of the rolling compound, each respective chewing gum batch was rolled, extruded into sheet and cut into slices.
During processing the gum batches coated with the rolling compounds of Samples 1, 7 and 8 all were easily handled with no significant differences. Sensory evaluations of the chewing gum samples using a trained panel of 24 persons indicated no statistically significant differences in product quality. However, in another test an expert panel of five persons noted that the sweetness and flavor quality of the chewing gum samples was higher for the chewing gum batches coated with the mannitol/fine sorbitol powder blends than for the chewing gum batch coated with the mannitol/talc blend. This indicates that fine sorbitol powder can be successfully used in place of talc in primarily mannitol-containing rolling compound blends.
While the embodiments of the invention disclosed herein are presently considered to be preferred, various changes and modifications can be made without departing from the spirit and scope of the
invention. The scope of the invention is indicated in • the appended claims, and all changes that are within the meaning and range of equivalency are intended to be embraced therein.
Claims
WE CLAIM:
1. A rolling compound comprising about 5-20 weight per cent sorbitol and about 80-95 weight per cent mannitol, wherein the sorbitol and mannitol have similar particle size distributions.
2. The rolling compound of claim 1 comprising about 10 weight per cent sorbitol.
3. A chewing gum which has been dusted with the rolling compound of claim 1.
4. A rolling compound comprising a blend of powdered mannitol and between 5-20 weight per cent powdered sorbitol, wherein at least 95 weight per cent of the sorbitol consists of particles having at least one peripheral dimension that does not exceed 100 mesh.
5. The rolling compound of Claim 4 wherein at least 99 weight per cent of the sorbitol consists of particles having at least one peripheral dimension that does not exceed 100 mesh.
6. The rolling compound of claim 5 wherein at least 99.5 weight per cent of the sorbitol consists of particles having at least one peripheral dimension that does not exceed 100 mesh.
7. The rolling compound of claim 4 wherein at least 90 weight per cent of the sorbitol consists of particles having a peripheral dimension that does not exceed 140 mesh.
8. The rolling compound of claim 7 wherein about 95 weight per cent of the sorbitol consists of particles having a peripheral dimension that does not exceed 140 mesh.
9. The rolling compound of claim 4 wherein at least 65 weight percent of the sorbitol consists of particles having a peripheral dimension that does not exceed 200 mesh.
10. The rolling compound of claim 9 wherein about 70 weight per cent of the sorbitol consists of particles having a peripheral dimension that does not exceed 200 mesh.
11. The rolling compound of claim 4 wherein at least 33 weight per cent of the sorbitol consists of particles having a peripheral dimension that does not exceed 325 mesh.
12. The rolling compound of claim 11 wherein about 37.5 weight per cent of the sorbitol consists of particles having a peripheral dimension that does not exceed 325 mesh.
13. The rolling compound of claim 4 applied to a chewing gum composition.
14. A chewing gum composition which has been dusted with a blend of mannitol and sorbitol powders, the mannitol and sorbitol powders having particle size ranges such that greater than 95 weight per cent of the mannitol particles and greater than 95 weight per cent of the sorbitol particles have at least one peripheral dimension that does not exceed 100 mesh.
15. The chewing gum composition of claim 14 wherein the mannitol and sorbitol powders have particle size ranges, such that greater than 95 weight per cent of the mannitol particles and greater than 95 weight per cent of the sorbitol particles have at least one peripheral dimension that does not exceed 140 mesh.
16. The chewing gum composition of claim 14 wherein the blend of mannitol and sorbitol powders comprises about 80-95 weight per cent mannitol and about 5-20 weight per cent sorbitol.
17. The chewing gum composition of claim 16 wherein the blend of mannitol and sorbitol powders comprises about 10 weight per cent sorbitol.
18. A method of preparing a rolling compound for a chewing gum composition, comprising the steps of: providing quantities of mannitol and sorbitol wherein at least 95 weight per cent of the mannitol and at least 95 weight per cent of the sorbitol can pass through a 100 mesh screen; and blending 80-95 weight per cent of the mannitol with 5-20 weight per cent of the sorbitol.
19. The method of claim 18 wherein about 90
- weight per cent of the mannitol is blended with about 10 weight per cent of the sorbitol.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US76127891A | 1991-09-17 | 1991-09-17 | |
US761278 | 1991-09-17 | ||
PCT/US1992/007769 WO1993005662A1 (en) | 1991-09-17 | 1992-09-14 | Mannitol/sorbitol rolling compound blend |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0605584A4 true EP0605584A4 (en) | 1994-04-14 |
EP0605584A1 EP0605584A1 (en) | 1994-07-13 |
Family
ID=25061752
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP92920630A Withdrawn EP0605584A1 (en) | 1991-09-17 | 1992-09-14 | Mannitol/sorbitol rolling compound blend |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP0605584A1 (en) |
AU (1) | AU2652192A (en) |
CA (1) | CA2114953A1 (en) |
WO (1) | WO1993005662A1 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5236719A (en) * | 1991-09-27 | 1993-08-17 | Wm. Wrigley Jr. Company | Chewing gum and other comestibles containing purified indigestible dextrin |
FR2949296B1 (en) * | 2009-09-01 | 2011-11-18 | Roquette Freres | PROCESS FOR TOTAL OR PARTIAL REPLACEMENT OF TALC IN CHEWING-GUMS |
US20150201642A1 (en) * | 2012-06-19 | 2015-07-23 | Intercontinental Great Brands Llc | Bulk packaged, uncoated chewing gum |
FR3003135B1 (en) * | 2013-03-12 | 2020-10-02 | Syral Belgium Nv | PROCESS FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF SUGAR-FREE CHEWING GUM BASED ON SORBITOL |
CN114144070A (en) * | 2019-07-26 | 2022-03-04 | Wm.雷格利 Jr.公司 | Chewing gum base containing polyols |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1988006845A1 (en) * | 1987-03-16 | 1988-09-22 | Wm. Wrigley Jr. Company | Method of optimizing texture and processability of chewing gums and compositions made therefrom |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4238510A (en) * | 1979-02-21 | 1980-12-09 | Life Savers, Inc. | Sugarless coating for chewing gum and confections and method |
US4379171A (en) * | 1981-10-07 | 1983-04-05 | General Mills, Inc. | Method for preparing food products with sweet fructose coatings |
US4562076A (en) * | 1982-12-27 | 1985-12-31 | Wm. Wrigley Jr. Company | Chewing gum with coating of thaumatin or monellin and method |
US4976972A (en) * | 1988-02-24 | 1990-12-11 | Wm. Wrigley Jr. Company | Chewing gum with improved sweetness employing xylitol rolling compound |
-
1992
- 1992-09-14 EP EP92920630A patent/EP0605584A1/en not_active Withdrawn
- 1992-09-14 AU AU26521/92A patent/AU2652192A/en not_active Abandoned
- 1992-09-14 CA CA 2114953 patent/CA2114953A1/en not_active Abandoned
- 1992-09-14 WO PCT/US1992/007769 patent/WO1993005662A1/en not_active Application Discontinuation
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1988006845A1 (en) * | 1987-03-16 | 1988-09-22 | Wm. Wrigley Jr. Company | Method of optimizing texture and processability of chewing gums and compositions made therefrom |
Non-Patent Citations (1)
Title |
---|
See also references of WO9305662A1 * |
Also Published As
Publication number | Publication date |
---|---|
WO1993005662A1 (en) | 1993-04-01 |
EP0605584A1 (en) | 1994-07-13 |
CA2114953A1 (en) | 1993-04-01 |
AU2652192A (en) | 1993-04-27 |
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