EP0789515A1 - Gomme a macher amelioree contenant des esters de polyglycerol entierement esterifies - Google Patents

Gomme a macher amelioree contenant des esters de polyglycerol entierement esterifies

Info

Publication number
EP0789515A1
EP0789515A1 EP95943570A EP95943570A EP0789515A1 EP 0789515 A1 EP0789515 A1 EP 0789515A1 EP 95943570 A EP95943570 A EP 95943570A EP 95943570 A EP95943570 A EP 95943570A EP 0789515 A1 EP0789515 A1 EP 0789515A1
Authority
EP
European Patent Office
Prior art keywords
chewing gum
gum
triglycerol
base
fully esterified
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Withdrawn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
EP95943570A
Other languages
German (de)
English (en)
Other versions
EP0789515A4 (fr
Inventor
Michael T. Bunczek
Philip W. Urnezis
Philip Mazzone
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 EP0789515A1 publication Critical patent/EP0789515A1/fr
Publication of EP0789515A4 publication Critical patent/EP0789515A4/en
Withdrawn legal-status Critical Current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
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • 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
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base

Definitions

  • the present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
  • Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • Elastomers can include synthetic elastomers including polyisobutylene, isobutylene- isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate - vinyl laurate copolymers, and combinations thereof.
  • Natural elastomers that can be used include natural rubber.
  • the gum base can include elastomer plasticizers. Such elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers. Additionally, the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol onostearate, glycerol triacetate, lecithin, and combinations thereof.
  • a typical chewing gum composition includes a water soluble portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desirable attributes.
  • FEPGE materials include: triglycerol pentastearate; triglycerol pentamyristate,* triglycerol pentapalmitate ; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids,- hexaglycerol octastearate,- and hexaglycerol octaoleate.
  • the base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non-tacky and/or bubble gum-type bases.
  • the gum formulations can be low or high moisture formulations containing low or high amounts of moisture-containing syrup.
  • FEPGEs can also be used in low sugar and non-sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates.
  • Non-sugar formulations can include low or high moisture sugar-free chewing gums.
  • the FEPGEs are used as a softener and are combined with other base softeners for use in chewing gum base.
  • Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglycerides, softeners such as glycerol triacetate, waxes such as paraffin and microcrystalline waxes, and emulsifiers such as lecithin.
  • the FEPGEs are used as a softener in chewing gum formulations to replace typical chewing gum softeners.
  • the FEPGE softener when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though FEPGEs are similar to other fats and oils in some respects, FEPGEs have significant softening effects that create a resultant chewing gum product that has a high consumer-acceptability.
  • the present invention provides a gum base comprising an elastomer and at least 0.02% by weight of fully esterified polyglycerol esters.
  • the present invention provides a chewing gum formulation comprising an insoluble gum base, a water soluble portion, a flavor, and at least 0.01% by weight of fully esterified polyglycerol esters. It is an advantage of the present invention to provide an improved chewing gum formulation.
  • a further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
  • Another advantage of the present invention is that it provides an improved chewing gum softener.
  • an advantage of the present invention is that it provides an improved method for creating chewing gum.
  • an advantage of the present invention is that it provides a chewing gum having improved texture.
  • an advantage of the present invention is that it provides a chewing gum having improved flavor quality.
  • the present invention provides improved chewing gum formulations and base formulations.
  • FEPGEs fully esterified polyglycerol esters
  • the fully esterified polyglycerol esters can be used in chewing gum formulations and/or bases. Specifically, the fully esterified polyglycerol esters can be used as softeners.
  • Polyglycerol esters are a group of compounds that contain 2-10 glycerol oligomers esterified with various fatty acids. Polyglycerol esters are made by a two-step process. First, glycerol is polymerized by using heat and an alkaline catalyst with removal of the water that is formed. This is followed by reacting the polyglycerol with fatty acid to obtain the polyglycerol esters. Glycerol is polymerized at each of the end hydroxyl groups leaving only the middle hydroxyl to be esterified. If only one fatty acid is esterified in polyglycerol, this is called a monoester. If two molecules of fatty acid are esterified, then it is a diester, etc.
  • FEPGEs are generally not available commercially, but can be obtained from various polyglycerol ester suppliers such as from Stepan Co. under the tradename of Drewpol ® and Abitec Corporation formerly Karlshamms of Columbus Ohio. Polyglycerol esters are FDA approved as food ingredients and covered under FDA 21 C.F.R. 172.854.
  • polyglycerol esters are considered emulsifiers that can have a wide variety of emulsifying properties. This is due to three degrees of freedom in building polyglycerol esters. These variables are: 1) degree of glycerol polymerization; 2) degree of esterification; and 3) choice of single or combination of fatty acids of varying chain length.
  • HLB hydrophilic/lipophilic balance
  • Fully esterified polyglycercl ester ? ⁇ e to their low HLB and large molecular size car. be used in chewing gum as fat/lipid substitutes. It has been found that fully esterified polyglycerol esters give a softer gum base than corresponding fatty acid triglycerides .
  • the fully esterified polyglycerol esters can be used in base formulations and/or chewing gum formulations. In this regard, the fully esterified polyglycerol esters can be used as softeners. The fully esterified polyglycerol esters can be used in a variety of different chewing gum and base formulations.
  • chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • the gum base may or may not include wax.
  • the insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
  • the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
  • Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
  • Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof.
  • the preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below.
  • Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing.
  • the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
  • Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof .
  • the base may or may not include wax.
  • An example of a wax-free gum base is disclosed in U.S. Patent No.
  • a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • the softeners which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may, in addition to including polyglycerol esters, 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 include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum.
  • Sugar sweeteners generally include saccharide- containing components commonly known in the chewing gum art, 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. Sorbitol can be used as a sugarless sweetener.
  • sugarless sweeteners can include, but are not limited to, other sugar alcohols such as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used in combination with the above.
  • Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
  • usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher. Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
  • a low caloric bulking agent can be used.
  • low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatinose oligosaccharide,- Guar Gum Hydrolysate (Sun Fiber) ,- or indigestible dextrin (Fibersol) .
  • other low calorie bulking agents can be used.
  • flavoring agents can be used.
  • the flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5%.
  • 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, fruit essences, peppermint oil, spearmint oil, other mint oils, 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. The present invention, it is believed, can be used with a variety of processes for manufacturing chewing gum.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing 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 gum base may alternatively be melted in the mixer.
  • Color and emulsifiers can be added at this time.
  • a chewing gum softener such as glycerin can be added next along with 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.
  • Fully esterified polyglycerol esters in its liquid or solid form may be added to chewing gum during manufacture of the base.
  • Fully esterified polyglycerol esters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
  • Fully esterified polyglycerol esters may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that contain natural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases.
  • fully esterified polyglycerol esters may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base. Fully esterified polyglycerol esters may also be blended with the other softeners in the gum base and added during the base manufacturing process.
  • a chewing gum base made with some fully esterified polyglycerol esters will have greater oxidative stability due to the presence of fully esterified polyglycerol esters, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
  • Fully esterified polyglycerol esters may also be added to a chewing gum formulation in its liquid or solid form or may be mixed with other gum or base softeners and added to a gum formulation during processing. Fully esterified polyglycerol esters may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
  • Fully esterified polyglycerol esters can be added to the chewing gum formulation so that they comprise approximately 0.01% to about 5% by weight of the chewing gum formulation.
  • the fully esterified polyglycerol esters comprise approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation.
  • Fully esterified polyglycerol esters may be blended with other softeners such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di-glycerides, or other vegetable oils and fats that may be added to a gum formulation.
  • Fully esterified polyglycerol esters may act as a carrier or solvent for the particulate lecithin.
  • Lecithin when mixed with molten fully esterified polyglycerol esters may allow for an easier dispersion of lecithin in a gum formulation. This should be contrasted with soy bean oil that is typically used as a carrier for lecithin.
  • Fully esterified polyglycerol esters may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Some fully esterified polyglycerol esters can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
  • the level of fully esterified polyglycerol esters mixed with flavors can vary over a wide range from approximately 1% to about
  • Fully esterified polyglycerol esters can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene . Some fully esterified polyglycerol esters may eliminate the off-taste associated with fat/oil carriers and allows higher usage of color. Fully esterified polyglycerol esters may also be used as a release agent for encapsulated flavors. Fully esterified polyglycerol esters can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
  • a base concentrate was prepared to evaluate the effects of fully esterified polyglycerol esters and to compare formulas with standard bases.
  • the base concentrate formula was:
  • the base concentrate was made at a temperature of 115°C and allowed to cool and solidify. The concentrate was portioned and remelted to add softeners. The base was then allowed to cool and again solidify. At room temperature, Instron Hardness was measured on the bases to obtain an Instron Yield value. Gum base of comparative Example A which contains hydrogenated cottonseed oil, which is mostly triglycerides of palmitic and stearic acid, had a high yield of 435, whereas the base of Example C with triglycerol pentapalmitate was much softer with a Yield of 212.
  • Example B When medium chain triglycerides (MCTs) were used, which are triglycerides of capric and caprylic fatty acids, the yield for comparative Example B was typically much lower than Example A at 95.7. However, the fully esterified polyglycerol ester of triglycerol penta MCTs of Example D was still lower at a yield of 61.3. This demonstrates that the fully esterified polyglycerol ester gives a softer gum base than the same fatty acid triglycerides when used at the same levels.
  • Fully esterified polyglycerol esters may be any fully esterified polyglycerol ester having a 2-10 glycerol oligomer with fatty acids having short, medium, and long chain length.
  • Examples 13-18 are the same as Examples 7-12 except that fully esterified polyglycerol esters are pre-blended with the peppermint flavor and added to the gum formulation.
  • Glycerin 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0
  • Examples 24-28 in Table 5 demonstrate the use of fully esterified polyglycerol esters in medium-moisture sugar formulations having about 2% to about 5% moisture.
  • FEPGE 0 0.05 d 0.2 d 0.5 1.0 d 2.0 d ⁇ Corn syrup is evaporated to 85% solids, 15% moisture. "Glycerin and syrup can be blended and co-evaporated. °FEPGE and Lecithin can be pre-blended. "Flavor and FEPGE can be pre-blended.
  • Examples 29-33 in Table 6 demonstrate the use of fully esterified polyglycerol esters in high moisture sugar formulations having more than about 5% moisture.
  • Flavor 1 0 1.0 1.0 1 0 1.0
  • Tables 8 and 9 demonstrate the use of fully esterified polyglycerol esters 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.
  • Lecithin and FEPGE can be pre-blended. "Flavor and FEPGE can be pre-blended.
  • 'Sorbitol liquid contains 70% sorbitol, 30% water
  • Flavor and FEPGE can be pre-blended.
  • Table 10 shows sugar chewing gum formulations that can be made with fully esterified polyglycerol esters 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 alditols.
  • Sorbitol 41 9 360 319 400 26 9 21 0
  • Table 12 for natural and synthetic gum bases with wax
  • Table 13 for chewing gum bases that are wax- free and have some reduced tack properties
  • Table 14 for wax free bubble gum bases
  • Table 15 for wax-free gum bases having non-tack characteristics.
  • Microcrystal ne Wax (MP 180°F) 6.0 3 1 8.5
  • Palm Oil 2.0 —
  • Microcrystalline Wax (MP 180°F) 15 2 6 8 6 1 Paraffin Wax (MP 135°F) -l ⁇ 1 1 2 0
  • Lecithin 0.8 —
  • Paraffin Wax (MP 135°F) 1.1 100.0 ⁇ oo.o ⁇ OO.O TABLE 13: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING SOME REDUCED TACK CHARACTERISTICS (EXAMPLES 90-119)

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  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

On décrit des formulations et bases améliorées destinées à de la gomme à mâcher, ainsi que des procédés permettant de produire cette gomme à mâcher et ces bases. La gomme à mâcher comprend des esters de polyglycérol entièrement estérifiés, lesquels peuvent s'utiliser dans la base et/ou la gomme en guise de ramollissant. Selon l'invention, on peut créer et/ou utiliser diverses formulations de bases et de gomme à mâcher qui comprennent ces esters de polyglycérol entièrement estérifiés.
EP95943570A 1994-11-08 1995-11-03 Gomme a macher amelioree contenant des esters de polyglycerol entierement esterifies Withdrawn EP0789515A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
PCT/US1994/012761 WO1996013986A1 (fr) 1994-11-08 1994-11-08 Gomme a macher amelioree contenant des esters de polyglycerol
WOPCT/US94/12761 1994-11-08
PCT/US1995/014185 WO1996013987A1 (fr) 1994-11-08 1995-11-03 Gomme a macher amelioree contenant des esters de polyglycerol entierement esterifies

Publications (2)

Publication Number Publication Date
EP0789515A1 true EP0789515A1 (fr) 1997-08-20
EP0789515A4 EP0789515A4 (fr) 1997-10-01

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EP95902452A Withdrawn EP0788315A4 (fr) 1994-11-08 1994-11-08 Gomme a macher amelioree contenant des esters de polyglycerol
EP95943570A Withdrawn EP0789515A1 (fr) 1994-11-08 1995-11-03 Gomme a macher amelioree contenant des esters de polyglycerol entierement esterifies

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EP95902452A Withdrawn EP0788315A4 (fr) 1994-11-08 1994-11-08 Gomme a macher amelioree contenant des esters de polyglycerol

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EP (2) EP0788315A4 (fr)
AU (2) AU1172095A (fr)
CA (1) CA2213406A1 (fr)
WO (2) WO1996013986A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6369021B1 (en) 1999-05-07 2002-04-09 Ecolab Inc. Detergent composition and method for removing soil

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Publication number Priority date Publication date Assignee Title
GB2351430A (en) * 1999-05-26 2001-01-03 Danisco Gum delivery system
CN106572679A (zh) * 2014-08-14 2017-04-19 洲际大品牌有限责任公司 改善的咀嚼型胶基糖组合物及其制备方法
RU2751226C2 (ru) * 2016-09-30 2021-07-12 Вм. Ригли Джр. Компани Основы жевательной резинки, включающие полимеры, полученные из кок-сагыза

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Publication number Priority date Publication date Assignee Title
US4379169A (en) * 1981-11-09 1983-04-05 Nabisco Brands, Inc. New gum base and chewing gum containing same
US4378374A (en) * 1981-12-21 1983-03-29 Nabisco Brands, Inc. Chewing gum having improved softness
US4954353A (en) * 1988-12-29 1990-09-04 Warner-Lambert Company Anhydrous chewing gum with improved stability

Non-Patent Citations (2)

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Title
No further relevant documents disclosed *
See also references of WO9613987A1 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6369021B1 (en) 1999-05-07 2002-04-09 Ecolab Inc. Detergent composition and method for removing soil

Also Published As

Publication number Publication date
EP0788315A1 (fr) 1997-08-13
CA2213406A1 (fr) 1996-05-17
WO1996013986A1 (fr) 1996-05-17
AU1172095A (en) 1996-05-31
WO1996013987A1 (fr) 1996-05-17
EP0789515A4 (fr) 1997-10-01
AU4500996A (en) 1996-05-31
EP0788315A4 (fr) 1997-10-15

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