EP0833567A1 - Chewing-gum ameliore contenant des polyesters de saccharose - Google Patents

Chewing-gum ameliore contenant des polyesters de saccharose

Info

Publication number
EP0833567A1
EP0833567A1 EP95924621A EP95924621A EP0833567A1 EP 0833567 A1 EP0833567 A1 EP 0833567A1 EP 95924621 A EP95924621 A EP 95924621A EP 95924621 A EP95924621 A EP 95924621A EP 0833567 A1 EP0833567 A1 EP 0833567A1
Authority
EP
European Patent Office
Prior art keywords
sucrose
chewing gum
gum
base
formulation
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Withdrawn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
EP95924621A
Other languages
German (de)
English (en)
Other versions
EP0833567A4 (fr
Inventor
Robert J. Yatka
Michael J. Greenberg
Michael T. Bunczek
Roy L. Whistler
David W. Record
Michael A. Reed
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 EP0833567A1 publication Critical patent/EP0833567A1/fr
Publication of EP0833567A4 publication Critical patent/EP0833567A4/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Withdrawn legal-status Critical Current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
    • 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 water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
  • 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.
  • elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers.
  • 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 oil ⁇ , cocoa butter, glycerol monostearate, 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.
  • the present invention provides improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases.
  • chewing gum is provided that includes sucrose polyesters (SPEs) .
  • SPEs sucrose polyesters
  • Sucrose polyesters are used in the base and/or gum formulations as plasticizers, softeners, and/or emulsifiers.
  • sucrose polyesters are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, emulsifiers, and softeners.
  • 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.
  • Sucrose polyesters 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.
  • sucrose polyesters 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.
  • sucrose polyesters are used as a softener in chewing gum formulations to replace typical chewing gum softeners.
  • sucrose polyesters are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations.
  • sucrose polyesters can be used to replace glycerin, lecithin, glycerol triacetate, acetylatedmonoglycerides, and mono- and di-glycerides.
  • sucrose polyesters softeners are used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, the sucrose polyesters can be used alone or combined with an inert material which may be added in a dry form. The sucrose polyesters softener can also be melted and added to the flavor as a carrier for its use in chewing gum.
  • sucrose polyesters softener when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though sucrose polyesters are similar to other fats and oils in some respects, sucrose polyesters 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 sucrose polyesters.
  • 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 sucrose polyesters.
  • 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 chewing gum plasticizer. Additionally, an advantage of the present invention is that it provides an improved emulsifying agent for chewing gum.
  • 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 an improved shelf life.
  • an advantage of the present invention is that it provides a chewing gum having improved flavor quality. Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments.
  • sucrose polyesters are used.
  • the sucrose polyester can be used in chewing gum formulations and/or bases.
  • the sucrose polyesters can be used as a softener, plasticizer, and/or emulsifying agent.
  • Sucrose esters include sucrose polyesters and sucrose fatty acid esters.
  • Sucrose esters are a group of components synthesized by esterification of fatty acids from natural triglycerides and sucrose. The esters have a structure typical of surfactants containing both polar and non-polar groups on the same molecule.
  • sucrose has a total of eight hydroxyl groups, three are primary and five are secondary, compounds ranging from sucrose mono- to octa- fatty acids esters can be produced.
  • fatty acids in the C 8 to C 22 range are suitable to esterify sucrose, long chain fatty acids of C u to C 18 are preferred.
  • Such long chain fatty acids include sucrose laurate, sucrose palmitate, sucrose stearate and sucrose oleate.
  • sucrose esters that have one, two or three fatty acids, or mono, di, and triesters, are referred to as sucrose fatty acid esters (SFAEs) .
  • Sucrose fatty acid esters with toxicological clearance have been approved for specific uses in the United States since 1983.
  • the materials approved for food use are mixtures of * mono-, di-, and triesters of palmitic and stearic acids.
  • FDA and EC (European Community) standards require a minimum of 80% total content of mono-, di-, and triester to be food approved.
  • Sucrose polyesters with four or more fatty acids are not approved for food use in the United States or EC.
  • sucrose fatty acid esters The classic way to characterize sucrose fatty acid esters is by hydrophilic-lipophilic balance (HLB) .
  • the HLB of sucrose fatty acid esters can range from approximately 2 to about 18.
  • Sucrose fatty acid esters that have a high HLB are more hydrophilic, and those with a low HLB are lipophilic.
  • sucrose fatty acid esters with more hydroxyl groups and fewer fatty acids are more hydrophilic such as mono esters.
  • Sucrose fatty acid esters that are esterified with more fatty acids are more lipophilic with a low HLB.
  • Sucrose polyesters with 4 or more fatty acids are very lipophilic with an HLB of about 1.
  • Sucrose polyesters have very similar properties to fats and oils, but are non-digestible.
  • a sucrose polyester called Olestra is currently being developed as a fat substitute by Proctor and Gamble. The inventors believe that the original patent for Olestra is U.S. Patent No. 3,600,186. Olestra contains mostly hexa-, hepta- and octa- esters of fatty acids.
  • Sucrose polyesters are made by the reaction of sucrose octoacetate (SOAC) and the methyl ester of the fatty acid (FAME) to obtain the sucrose octa fatty acid polyester.
  • SOAC sucrose octoacetate
  • FAME methyl ester of the fatty acid
  • Such fatty acids could be sucrose octapalmitable, sucrose octostearate, or sucrose octooleate.
  • sucrose polyesters are available that may also have 4, 5, 6 or 7 fatty acids esterified on the sucrose molecule or these may be a blend of sucrose polyesters. Some of these sucrose polyesters may be available as DK Esters from Dai-Ichi Kogyo Seiyaku Co., Ltd., of Japan through Montello Co. of Tulsa, Oklahoma. Also some sucrose polyesters may be available from Mitsubishi Kasei Food Corp. of Tokyo, Japan as Ryoto Sugar Esters. These materials although not food approved, would have better emulsifying properties than the sucrose octoesters.
  • sucrose polyesters can be used in base formulations and/or chewing gum formulations.
  • the sucrose polyesters can be used as softeners, plasticizers, and/or emulsifying agents.
  • the sucrose polyesters 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.
  • softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenatedvegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids) , and combinations thereof.
  • Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • Waxes may include synthetic waxes such as microcrystalline or paraffin waxes, or natural waxes such as carnauba, beeswax, candellila, or polyethylene wax.
  • An example of a wax-free gum base is disclosed in U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.
  • 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 sucrose polyesters, 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 extrusion 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. If a low calorie gum is desired, a low caloric bulking agent can be used.
  • Example of 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 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.
  • Sucrose polyesters in its molten or solid form may be added to chewing gum during manufacture of the base.
  • Sucrose polyesters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
  • Sucrose polyesters 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.
  • sucrose polyesters 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. Sucrose polyesters 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 sucrose polyesters will have greater oxidative stability due to the presence of sucrose polyesters, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
  • Sucrose polyesters may also be added to a chewing gum formulation in its molten or solid form or may be mixed with other gum or base softeners and added to a gum formulation during processing. Sucrose polyesters 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. Sucrose polyesters 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. In a preferred embodiment, the sucrose polyesters comprise approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation.
  • Sucrose polyesters 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.
  • sucrose polyesters may act as a carrier or solvent for the particulate lecithin.
  • Lecithin when mixed with molten sucrose polyesters 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.
  • Sucrose polyesters may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils.
  • Some sucrose polyesters are dispersible with/or dissolved in flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
  • the level of sucrose polyesters mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble.
  • Sucrose polyesters can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene. Some sucrose polyesters may eliminate the off-taste associated with fat/oil carriers and allows higher usage of color. Some sucrose polyesters may also be used as a release agent for encapsulated flavors. Some sucrose polyesters can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
  • sucrose polyesters also known as emulsifiers, have higher HLB values and may be effective as a surface active agent.
  • sucrose polyesters can be mixed with the flavor and carrier to provide an easier encapsulation of flavors.
  • sucrose polyester in chewing gum has a unique benefit not found in other types of food products.
  • the chewing gum bolus is not ingested, but discarded, and is generally very lipophilic. Fat, oils, some emulsifiers, and softeners of the gum base remain in the gum bolus and are therefore not ingested, but discarded.
  • sucrose polyesters which are very lipophilic may be used in chewing gum base, remain in the gum bolus, and be discarded with the gum bolus.
  • sucrose polyester is ingested, but because of its structure is not digestible, and therefore causes a problem called "anal leakage.”
  • the gum bolus containing sucrose polyester is discarded and not ingested, and therefore may be used in chewing gum without causing the "anal leakage" problem.
  • sucrose polyesters may be any sucrose ester having 4 or more fatty acid ester units, and preferably 8 fatty acid units such as Olestra.
  • Examples 13-18 are the same as Examples 7-12 except that sucrose polyesters are pre-blended with the peppermint flavor and added to the gum formulation.
  • the following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which sucrose polyesters in a molten form or solid, can be used.
  • Glycerin 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0
  • Corn syrup is evaporated to 85% solids, 15% moisture.
  • Glycerin and syrup can be blended and co-evaporated, lecithin and SPEs can be pre-blended.
  • Flavor and SPEs can be pre-blended.
  • Examples 24-28 in Table 5 demonstrate the use of sucrose polyesters in medium-moisture sugar formulations having about 2% to about 5% moisture.
  • Glycerin and syrup can be blended and co-evaporated.
  • c SPEs and Lecithin can be pre-blended.
  • Frlavor and SPEs can be pre-blended.
  • Examples 29-33 in Table 6 demonstrate the use of sucrose polyesters in high moisture sugar formulations having more than about 5% moisture.
  • Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of sucrose polyesters 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 10 shows sugar chewing gum formulations that can be made with sucrose polyesters 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.
  • SPEs 0.1 1.0 0.1 1.0 0.1 1.0 The following examples of the invention are also shown in 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 and Table 15 for wax-free gum bases having non-tack characteristics. These examples illustrate how sucrose polyesters can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners.
  • Microcrystalline Wax (MP 180°F) 6.0 3.1 8.5
  • Microcrystalline Wax (MP 180°F) ... 7.0 4.4 Paraffin Wax (MP 135°F) 1.8 1.5 0.5

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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

L'invention concerne des formulations améliorées pour des chewing-gums et pour des bases, ainsi que des procédés pour produire ces chewing-gums et ces bases. Le chewing-gum comprend des polyesters du saccharose. Les polyesters du saccharose peuvent être utilisés dans la base et/ou le chewing-gum comme plastifiants, assouplissants et émulsifiants. Dans une forme d'exécution, les polyesters du saccharose sont ajoutés à des formulations contenant du saccharose, pour remplacer une petite ou une grande proportion des matières grasses, d'huiles et d'émulsifiants. On peut utiliser les polyesters du saccharose de la présente invention pour créer et/ou développer toute une variété de bases et de chewing-gums.
EP95924621A 1995-06-20 1995-06-20 Chewing-gum ameliore contenant des polyesters de saccharose Withdrawn EP0833567A4 (fr)

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PCT/US1995/007826 WO1997000618A1 (fr) 1995-06-20 1995-06-20 Chewing-gum ameliore contenant des polyesters de saccharose

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EP0833567A1 true EP0833567A1 (fr) 1998-04-08
EP0833567A4 EP0833567A4 (fr) 1999-01-20

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AU (1) AU726040B2 (fr)
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GB0022297D0 (en) * 2000-09-12 2000-10-25 Procter & Gamble Oral compositions
US9951295B2 (en) * 2015-02-19 2018-04-24 The Procter & Gamble Company Compositions for deposition on biological surfaces

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JPS6083539A (ja) * 1983-10-08 1985-05-11 Lotte Co Ltd チヨコレ−トチユ−インガム
WO1990004926A1 (fr) * 1988-11-04 1990-05-17 Wm. Wrigley Jr. Company Emulsifiants de prolongation du gout de chewing gum
EP0392798A2 (fr) * 1989-04-11 1990-10-17 Nabisco Brands, Inc. Esters de sucrose partiellement digestibles comme succédanés de graisse à faible teneur en calories

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US4933190A (en) * 1986-12-23 1990-06-12 Warner-Lambert Co. Multiple encapsulated sweetener delivery system
US5057328A (en) * 1988-11-14 1991-10-15 Warner-Lambert Company Food acid delivery systems containing polyvinyl acetate
US4983404A (en) * 1989-06-05 1991-01-08 Warner-Lambert Company Controlled release flavor system and method of preparation

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Publication number Priority date Publication date Assignee Title
JPS6083539A (ja) * 1983-10-08 1985-05-11 Lotte Co Ltd チヨコレ−トチユ−インガム
WO1990004926A1 (fr) * 1988-11-04 1990-05-17 Wm. Wrigley Jr. Company Emulsifiants de prolongation du gout de chewing gum
EP0392798A2 (fr) * 1989-04-11 1990-10-17 Nabisco Brands, Inc. Esters de sucrose partiellement digestibles comme succédanés de graisse à faible teneur en calories

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Title
PATENT ABSTRACTS OF JAPAN vol. 9, no. 222 (C-302), 9 September 1985 & JP 60 083539 A (SATOU YOSHINAGA), 11 May 1985 *
See also references of WO9700618A1 *

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WO1997000618A1 (fr) 1997-01-09
AU726040B2 (en) 2000-10-26
CA2225170A1 (fr) 1997-01-09
AU2905295A (en) 1997-01-22
EP0833567A4 (fr) 1999-01-20

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