EP0722274A1 - Chewing-gum contenant de faibles taux de maltitol et un edulcorant puissant - Google Patents

Chewing-gum contenant de faibles taux de maltitol et un edulcorant puissant

Info

Publication number
EP0722274A1
EP0722274A1 EP94928115A EP94928115A EP0722274A1 EP 0722274 A1 EP0722274 A1 EP 0722274A1 EP 94928115 A EP94928115 A EP 94928115A EP 94928115 A EP94928115 A EP 94928115A EP 0722274 A1 EP0722274 A1 EP 0722274A1
Authority
EP
European Patent Office
Prior art keywords
gum composition
maltitol
chewing gum
gum
intensity sweetener
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Withdrawn
Application number
EP94928115A
Other languages
German (de)
English (en)
Other versions
EP0722274A4 (fr
Inventor
David L. Witkewitz
Mansukh M. Patel
Lindell C. Richey
Kirsten J. Kapelinski
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WM Wrigley Jr Co
Original Assignee
WM Wrigley Jr Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by WM Wrigley Jr Co filed Critical WM Wrigley Jr Co
Publication of EP0722274A1 publication Critical patent/EP0722274A1/fr
Publication of EP0722274A4 publication Critical patent/EP0722274A4/fr
Withdrawn legal-status Critical Current

Links

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
    • 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
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G4/126—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • 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

  • the present invention relates to improved compositions of chewing gum with an improved taste perception. More particularly, the invention relates to improving the taste of chewing gum compositions that include a high-intensity sweetener by the use of powdered maltitol.
  • Non-sugar or sugar-free chewing gum which is growing in popularity, uses sugar alcohols or polyols to re ⁇ place sugar and sugar syrups.
  • the most popular polyols are sorbitol, mannitol and xylitol.
  • New polyols are being developed using new technology to replace these polyols.
  • New polyols have various unique properties which can improve the taste, texture and shelf life properties of chewing gum for consumers.
  • the non-sugar polyols have the advantage of not contributing to dental caries of consumers, as well as being able to be consumed by diabetics.
  • maltitol One such polyol bulking agent is called maltitol.
  • This polyol bulking agent or bulk sweetener is not approved for use in human food products or in chewing gum in the U.S.
  • a GRAS affirmation petition for maltitol as a human food ingredient is currently being prepared.
  • Maltitol does not contribute to dental caries, and does not significantly contribute to calories. Thus, this ingredient's use in chewing gum could be a definite improvement.
  • Chewing gum claimed to have longer lasting sweetness comprising an intense sweetening agent and about 15% to about 40% of a bulk sweetener such as maltitol is disclosed in U.S. Patent No. 5,110,608.
  • a sweetening composition containing chlorodeox sugars such as sucralose or other high- intensity sweeteners and at least 50% maltitol, and the use of the sweetening composition in chewing gum, are disclosed in U.S. Patent No. 4,959,225.
  • Chewing gum compositions claimed to have improved physical stability containing 28% to 58% maltitol are disclosed in U.S. Patent No. 4,933,188.
  • Foodstuffs including chewing gum, containing maltitol as a sweetener or fat replacement are disclosed in European Patent Publication No. 0 390 299.
  • a method of producing sugarless gum containing 0.5% to 3% maltitol is disclosed in Japanese Patent Publication No. 78-127858.
  • a process for making a sweetener composition containing maltitol and aspartame, used in chewing gum, is disclosed in U.S. Patent No. 4,556,565.
  • Italian Patent No. 1183306 discloses mixtures of maltitol and cyclamates in chewing gum. The mixtures are said to be synergistic. Low calorie candies made with maltitol as the main component are disclosed in U.S. Patent No. 4,623,543.
  • Chewing gum with a coating material made from maltitol is disclosed in U.S. Patent No. 4,840,797.
  • U.S. Patent No. 5,017,400 discloses xylitol and maltitol used in food products, including chewing gum.
  • Maltitol is one of the components of most hydrogenated starch hydrolysates.
  • maltitol comprises about 52% of the solids of Lycasin ® brand hydrogenated starch hydrolysate from Roquette
  • Chewing gum made with a low moisture syrup that includes maltitol is disclosed in U.S. Patent No. 5,120,551.
  • the invention is a chewing gum composition
  • a chewing gum composition comprising about 5% to about 95% gum base; about 5% to about 95% bulking and sweetening agents, of which about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and about 0.002% to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener; and about 0.1% to about 10% flavoring.
  • the invention is a process for producing a chewing gum composition
  • a process for producing a chewing gum composition comprising the steps of providing gum base comprising about 5% to about 95% of the gum composition; providing bulking and sweetening agents comprising about 5% to about 95% of the gum composition, of which about 5% to about 15%, by weight of the gum composition, is comprised of powdered maltitol and about 0.002% to about 2%, by weight of the gum composition, is comprised of a high-intensity sweetener; providing a flavoring comprising about 0.1% to about 10% of the gum composition; and combining the gum base, bulking and sweetening agents and flavoring to form a chewing gum composition.
  • This sweetener when used according ⁇ to the present invention, gives chewing gum an improved taste perception, primarily a smoother sweetness profile, one that is similar to sugar-containing gum. Further, even though maltitol has some properties like sucrose, it is not cariogenic, and does not signifi ⁇ cantly contribute to calories, giving a highly consumer-acceptable chewing gum product. It has also unexpectedly been found that the low levels of maltitol used in the present invention provide a softer initial texture to the gum.
  • Maltitol material is obtained by hydrogenation of maltose.
  • Maltitol is obtained by a two stage process involving hydrolyzing starch (corn or potato) and catalytically hydrogenating the resulting maltose under controlled conditions. It is available in the U.S. from Eni Chem USA of New York, New York.
  • Maltitol is a polyol that has a sweetness level of about 80-90% of that of sucrose.
  • Maltitol is available as a powder, has good storage stability, and has a melting point of about 147°-150°C.
  • Maltitol added to chewing gum in its powdered form, may replace solids like sucrose, dextrose, lactose, sorbitol or mannitol. When used at levels below about 5%, the powdered maltitol has little effect on the taste perception. At levels above about 10%, the powdered maltitol starts to delay the flavor release. At levels over about 15%, the benefit of the taste enhancement is counterbalanced by lessened flavor impact.
  • the maltitol powder will thus comprise about 5% to about 15% of the gum composition.
  • the maltitol will comprise about 5% to about 10% of the gum composition, and most preferably about 7.5% of the gum composition.
  • maltitol must be mixed into the gum composition in its powdered form to have the desired effect. This is due to the fact that syrups of sweeteners tend to produce a different taste perception in chewing gum than when the sweeteners are added as powders. Therefore, when considering the amount of maltitol present in the gum, any maltitol in syrup used in the gum, such as hydrogenated starch hydrolysate syrup, is not considered.
  • the maltitol powder be used in its purest available form.
  • maltitol at times has other polyols mixed with it. It is believed that these polyols will not interfere with the taste enhancement of the powdered maltitol, though they will likely have their own taste impact, especially if present in amounts over a few percent. Therefore preferable the powdered maltitol will comprise at least 98% maltitol.
  • maltitol has properties like sucrose, and since it is a polyol, it may be used in chewing gum formulations containing non-sugar ingredients.
  • Non-sugar ingredients are polyols such as sorbitol, mannitol, xylitol, hydrogenated isomaltulose, lactitol, erythritol and hydrogenated starch hydrolysate. These polyols are used in a variety of combinations to develop unique sugarless chewing gum formulations.
  • a chewing gum composition typi ⁇ cally comprises a water-soluble bulk portion, a water- insoluble chewable gum base portion and typically water-insoluble flavoring agents.
  • the water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing.
  • the gum base portion is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, elastomer solvents, plasticizers, waxes, emulsifiers and inorganic fillers.
  • Plastic polymers such as polyvinyl acetate, which behave somewhat as plasticizers, are also often included.
  • Other plastic polymers that may be used include polyvinyl laurate, polyvinyl alcohol and polyvinyl pyrrolidone.
  • Elastomers may include polyisobutylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle.
  • Elastomer solvents are often resins such as terpene resins.
  • Plasticizers sometimes called softeners, are typically fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba. Low melting point waxes may be considered to be plasticizers. High melting point waxes may be considered as bodying agents or textural modifiers.
  • the gum base typically also includes a filler component.
  • the filler component may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like.
  • the filler may constitute between about 5% and about 60% by weight of the gum base.
  • the filler comprises about 5% to about 50% by weight of the gum base.
  • Emulsifiers which also sometimes have plasticizing properties, include glycerol monostearate, lecithin and glycerol triacetate.
  • gum bases may also contain optional ingredients such as antioxidants, colors and flavors. The present invention contemplates employing any commercially acceptable gum base.
  • the insoluble gum base constitutes about 5% to about 95% of the gum. More preferably the insoluble gum base comprises between 10% and 50% of the gum, and most preferably about 20% to about 35% of the gum.
  • the water-soluble portion of the chewing gum may further comprise softeners, sweeteners, flavoring agents and combinations thereof.
  • the sweeteners often fulfill the role of bulking agents in the gum.
  • the bulking agents typically comprise about 5% to about 95% of the gum composition.
  • the powdered maltitol will usually comprise a part of the bulk sweeteners used in the gum composition.
  • sorbitol at a level of about 30% to about 60%, by weight of the gum composition, will also be used as part of the bulk sweetener.
  • Hydrogenated starch hydrolysate may also be part of the bulk sweetener.
  • the hydrogenated starch hydrolysate is provided in a syrup form.
  • the solids portion of such hydrogenated starch hydrolysate syrup will comprise about 4% to about 10% of the gum composition in those embodiments.
  • the sweetening agents include a high- intensity sweetener.
  • High-intensity sweeteners such as aspartame, acesulfame K, or the salts of acesulfame, cyclamate and its salts, saccharin and its salts, alitame, sucralose, thaumatin, monellin, dihydrochalcones, stevioside, glycyrrhizin, particularly ammoniated glycyrrhizin, and combinations thereof may be used.
  • the level of high-intensity sweetener in the gum composition will usually range from about 0.002% to about 2%, preferably from about 0.01% to about 0.5%, and most preferably from about 0.1% to about 0.4% where aspartame, acesulfame K, or glycyrrhizin are used.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • Softeners also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5% to about 15% of the chewing gum.
  • Softeners contemplated by the present invention include glycerin, lecithin and combinations thereof.
  • aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysate, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
  • sugar-free gum formulations are also within the scope of the invention.
  • Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids and the like, alone or in any combination.
  • saccharide-containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids and the like, alone or in any combination.
  • the maltitol powder of the present invention can also be used in combination with other sugarless sweeteners.
  • sugarless sweeteners include components with sweetening characteristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, lactitol, hydrogenated starch hydrolysate, erythritol and the like, alone or in any combination.
  • a flavoring agent may be present in the chewing gum in an amount within the range of from about 0.1% to about 10%, and preferably from about 0.5% to about 3% of the gum.
  • the flavoring agents may comprise essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like. Artificial flavoring components are also contemplated for use in gums of the present invention. Those skilled in the art will recognize that natural and artificial flavoring agents may be combined in any sensorially acceptable blend. All such flavors and flavor blends are contemplated by the present invention. Sometimes salt is added as a flavor enhancer. When used, the salt will preferably comprise about 0.001% to about 0.02% of the gum composition. Preferably the salt is sodium chloride, provided in a 10% to 30% salt solution.
  • Optional ingredients such as colors, emulsifiers and pharmaceutical agents may be added to the chewing gum.
  • chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a 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.
  • the ingredients are mixed by first melting the gum base and adding it to the running mixer.
  • the base may also be melted in the mixer itself.
  • Color or emulsifiers may also be added at this time.
  • a softener such as glycerin may also be added at this time, along with syrup and a portion of the bulking agent/sweetener. Further portions of the bulking agent/sweetener may then be added to the mixer.
  • a flavoring agent is typically added with the final portion of the bulking agent.
  • the high-intensity sweetener is preferably added after the final portion of bulking agent and flavor have been added.
  • the entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may sometimes be required. Those skilled in the art will recognize that many variations of the above described procedure may be followed.
  • Chewing gum was made with six different levels of maltitol to determine the minimum and maximum levels of maltitol necessary for sensory benefit in sugarless peppermint gum.
  • the gum samples contained 0%, 1%, 2.5%, 7.5%, 10% and 15% maltitol. These formulas are provided in Tables 1 and 2 below.
  • maltitol While the taste perception improvements provided by the maltitol have been confirmed when sorbitol and either aspartame, acesulfame K and/or ammoniated glycyrrhizin have been used in the gum, it is believed that maltitol will also improve the taste perception of gums made with other sweeteners, although it is recognized that each sugar, polyol and high- intensity sweetener has its own flavor, and thus the taste benefits will differ with different sweeteners.
  • Examples 10 and 11 in Table 4 demonstrate the use of maltitol in low-moisture sugar formulations having less than 2% theoretical moisture.
  • Examples 14 and 15 in Table 6 demonstrate the use of maltitol in high-moisture sugar formulations having more than about 5% moisture.
  • Flavor 1.0 1.0
  • Examples 16 and 17 in Table 7 and Examples 18-21 in Tables 8 and 9 demonstrate the use of maltitol in low- and high-moisture gums that are sugar-free. Low moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture. TABLE 7
  • Sorbitol liquid contains 70% sorbitol, 30% water
  • Table 10 shows sugar chewing gum formulations that can be made with maltitol and various types of sugars.
  • Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar polyols.
  • Sucralose at a level of 0.07% may be added to any of the formulas in Tables 4 through 11 by replacing 0.07% of the maltitol.
  • Thaumatin at a level of 0.02% may be added to 15 any of the formulas in Tables 4 through 11 by replacing 0.02% of the maltitol.
  • Glycyrrhizin at a level of 0.4% may be added to any of the formulas in Tables 4 through 11 by replacing 0.4% of the maltitol.
  • Aspartame and acesulfame K at a 1:1 ratio may be added to any of the formulas in Tables 4 through 11 at a level of 0.15% by replacing 0.15% of the maltitol.
  • Aspartame and alitame at a ratio of 9:1 25 aspartame: alitame may be added to any of the formulas in Tables 4 through 11 at a level of 0.2% by replacing 0.2% of the maltitol.
  • H. Aspartame and thaumatin at a ratio of 9:1 aspartame:thaumatin can be added to any of the 30 formulas in Tables 4 through 11 at a level of
  • Sucralose and alitame in a ratio of 3:1 sucralose:alitame can be added to any of the formulas in Tables 4 through 11 at a level of 35 0.1% by replacing 0.1% of the maltitol.
  • Alitame and glycyrrhizin in a ratio of 1:12 alitame:glycyrrhizin can be added to any of the formulas in Tables 4 through 11 at a level of 0.1% by replacing 0.1% of the maltitol.
  • Aspartame and glycyrrhizin in a ratio of 1:14 aspartame:glycyrrhizin can be added to any of the formulas in Tables 4 through 11 at a level of 0.3% by replacing 0.3% of the maltitol.
  • the invention may also produce other benefits.
  • the maltitol may increase the moisture retention ability of the gum, therefore improving the shelf life.
  • compositions and methods of the present invention are capable of being exhibited in the form of a variety of embodiments, only a few of which have been illustrated and described above.
  • the invention may be embodied in other forms without departing from its spirit or essential characteristics.
  • the described embodiments are to be considered in all respects only as illustrative and not restrictive, and the scope of the invention, therefore, is indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
  • Seasonings (AREA)

Abstract

L'invention se rapporte à des compositions de chewing-gum au goût amélioré, qui comprennent environ 5 % à environ 95 % d'une base de gomme, environ 0,1 % à environ 10 % d'un agent aromatique et environ 5 % à environ 95 % d'agents gonflants et d'agents édulcorants, et où environ 5 % à environ 15 % en poids de la composition de la gomme est du maltitol réduit en poudre, et environ 0,001 % à environ 2 % en poids de la composition de la gomme est un édulcorant puissant. Le maltitol confère au chewing-gum un goût plus sucré ainsi qu'un arôme plus perceptible.
EP94928115A 1993-09-30 1994-09-13 Chewing-gum contenant de faibles taux de maltitol et un edulcorant puissant Withdrawn EP0722274A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
WOPCT/US93/09352 1993-09-30
PCT/US1993/009352 WO1995008924A1 (fr) 1993-09-30 1993-09-30 Chewing-gum contenant du maltitol
PCT/US1994/010361 WO1995008927A1 (fr) 1993-09-30 1994-09-13 Chewing-gum contenant de faibles taux de maltitol et un edulcorant puissant

Publications (2)

Publication Number Publication Date
EP0722274A1 true EP0722274A1 (fr) 1996-07-24
EP0722274A4 EP0722274A4 (fr) 1997-03-05

Family

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Family Applications (2)

Application Number Title Priority Date Filing Date
EP93924283A Withdrawn EP0673208A4 (fr) 1993-09-30 1993-09-30 Chewing-gum contenant du maltitol.
EP94928115A Withdrawn EP0722274A4 (fr) 1993-09-30 1994-09-13 Chewing-gum contenant de faibles taux de maltitol et un edulcorant puissant

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP93924283A Withdrawn EP0673208A4 (fr) 1993-09-30 1993-09-30 Chewing-gum contenant du maltitol.

Country Status (4)

Country Link
EP (2) EP0673208A4 (fr)
AU (1) AU694138B2 (fr)
CA (1) CA2171615C (fr)
WO (3) WO1995008924A1 (fr)

Families Citing this family (14)

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US5637334A (en) * 1993-09-30 1997-06-10 Wm. Wrigley Jr. Company Chewing gum containing maltitol
US5651936A (en) * 1993-12-29 1997-07-29 Wm. Wrigley Jr. Company Syrups containing sorbitol, a plasticizing agent and an anticrystallization agent and their use in chewing gum and other products
DE69532593T3 (de) † 1995-07-05 2015-06-11 Wm. Wrigley Jr. Co. Sirups zur verwendung in sorbitol-enthaltendem kaugummi, ein weichmacher und ein antikristallisationsmittel
FR2778317B1 (fr) 1998-05-07 2000-07-21 Roquette Freres Composition edulcorante et ses utilisations
FR2786407B1 (fr) † 1998-11-27 2001-02-16 Roquette Freres Composition de polyols concentree
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AU7727794A (en) 1995-04-18
EP0673208A4 (fr) 1997-03-05
AU694138B2 (en) 1998-07-16
WO1997001962A1 (fr) 1997-01-23
EP0673208A1 (fr) 1995-09-27
CA2171615C (fr) 1999-07-13
WO1995008924A1 (fr) 1995-04-06
CA2171615A1 (fr) 1995-04-06
WO1995008927A1 (fr) 1995-04-06
EP0722274A4 (fr) 1997-03-05

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