IE49851B1 - Sugarless coating for comestibles and preparative method therefor - Google Patents

Description

The present invention relates to comestibles having a sugarless coating containing a normally sweet hygroscopic material in crystalline form.

In particular the invention relates to chewing gun and candy having such a sugarless coating, and to a method for applying such a sugarless coating to the above mentioned comestibles.

Candy-coatec chewing gums have long been a favorite among young and old alike. The candy coatings generally employed are sugar-based and thus are not used as coatings for sugarless gums.

Xylitol may be used as a coating for sugarless gums. However, for various reasons, xylitol containing chewing gums have not received =. satisfactory consumer acceptance.

Sorbitol, long used as a plasticizer and sweetener, has been used as a substitute for sugar in forming sugarless candy coatings for sugarless chewing gums. Unfortunately, however, it has been found that when sorbitol is applied in an aqueous coating solution to chewing gum centers, the sorbitol dees not recrystellize to form a thin crystalline coat. Moreover, the chewing gun centers subjected to the sorbitol coating 2> step stick to one another forming undesirable clumps.

The present invention provides a comestible comprising a centre portion selected from the group consisting of chewing gum, candy and pills or tablets for medicinal or therapeutic purposes and having a sugarless coating comprising a hygroscopic sweet material in crystalline form and consisting essentially of sorbitol alone or in admixture with mannitol and/or hydrogenated starch hydrolysate ,the sorbitol being present in an amount within the range of from 45 to 90% by weight of the coating.

The problems associated with the application of sorbitol-containing coatings can be overcome, in accordance with the present invention, to nroduce a unj fρττη sugarless coating, with good appearance and flavour release and having bite-through and chew properties of a soft crystal.

The present invention further provides a method for the preparation of a comestible as defined above, which comprises the steps of applying to a said centre portion a first coating syrup comprising an acueous solution of sweet hygroscopic material, said sweet hygroscopic material comprising from 30 to 70% by weight of the first coating syrup, and applying to said so-treated centre portions a coating dusting mix comprising from 40 to 90% of said sweet hygroscopic material in dry form, at least a portion of said dry hygroscopic material being absorbed on the $0 first cnafci ng syrup applied to said centre portions to form a coating on said centre portion , and allowing the coating syrup to dry.

If desired, in a preferred embodiment, a second coating syrup may be applied to smooth out the coating of the centres and provide a shine thereto, said second coating syrup comprising the sweet hygroscopic material. Preferably the second coating syrup includes ingredients similar to that present in the dusting mix but dispersed in water.

Prior to application of the second coating 'iO syrup, the steps of applying the first coating syrup and dusting nix will be repeated, as many times as necessary, to build up a desired coating weight and thickness on the centers.

In a preferred method of carrying out the ''b nethod of the invention, the first coating syrup, sometimes referred to as the grossing syrup will be formed as an aqueous solution of the a) sweetener (or bulking agent), b) adhesion or binder component, andc) film-forming agent.

The sweetener (or bulking agent) (a) may be present in an amount within the range of from 3050 to 70%, preferably from 40 to 605» by weight of the first coating syrup; the binder (b) may be present in an amount within the range of from 10 to 50%, preferably from 25 to 40% by weight of the first coating syrup; and the film-forming agent (c) may be present in an amount within the range of from 10 to 405« and preferably from 25 to 40% by weight of the first coating syrup. The first coating syrup will also contain from 20 to 705», and preferably from 25 to 65% water.

The first coating syrup or grossing syrup functions as a wet base layer to which later-deposited dry sweetener or bulking agent (present in the dusting mix) may adhere or be absorbed on to form the desired coating.

The adhesion component or binder preferably employed in the first coating syrup aids in initially binding the sweetener to the comestible being coated.

Examples of binders suitable for use herein include gum arabic, xanthan gum, gum tragacanth, tapioca dextrin, or modified food starch, with gum arabic being preferred.

Another important preferred component of the first coating syrup is the film-forming agent which enables the deposition of a substantially uniform layer of the sweetener on the comestible being coated.

Examples of film-forming agents suitable for use herein include gelatin, methyl cellulose, hydroxypropyl cellulose, ethyl cellulose, hydroxyethyl cellulose, and/'oi· e&iboxymethyl cellulose.

In the method of the invention the dusting nix comprises a dry powder mixture containing a) sweetene (or bulking agent) the same as that employed in the first coating syrup, and preferably also comprising b) moisture absorbing component, c) anti-sticking (or filler) component, and d) dispersing agent. Components b), c) and d) are preferably employed in a weight ratio to sweetener a) of within the range of from 5 to 30 b):l, from 2 to 20 c):l, and from 0 to 5 d):l. The sweetener a) will be employed in an amount within the range of from 40 to 90%, and preferably from 60 to 8% by weight of the dusting mix, the moisture absorbing component b) will preferably be employed in an amount within the range of from 5 to 3θ%, and more preferably from 8 to 20% by weigh of the dusting mix, the anti-sticking component c) will preferably be employed in an amount within the range of from 2 to 20% and more preferably from 5 to 15% by weigh: of the dusting mix, and the dispersing agent will preferably be emoloyed in an amount within the range of from 0 to 5%, and more preferably from 0.5 to 4% by weight of the dusting mix.

Examples of the anti-sticking compound which may also function as a filler employed in the dusting mix include calcium carbonate, talc, or magnesium trisilicate, with calcium carbonate being preferred.

Examples of the dispersing agent which may be employed herein include titanium dioxide, talc or other anti-stick compounds set out above, with titanium dioxide being preferred.

In preferred embodiments, the weight ratio of the solids present in the first coating syrup to the dusting mix will range from 5:1 to 20:1.

Generally, a single deposition of each of the first coating syrup and the dusting nix may not be sufficient to provide the desired amount or thickness of coating deposited on the comestible. Accordingly, it usually will be necessary to apply second, third or more - 7 coats of each of the first coating syrup and dusting nix in order to build up the weight and thickness of the coating to desired levels. However, before applying subsequent layers of first coating syrup, the previously applied layers of first coating syrup are allowed to dry. For example, in coating chewing gum, the applications of first coating syrup and dusting mix are continued until the average gum piece weight reaches 90% of the required coated weight. For exanple, if the coating is to comprise 35% by weight of the coated chewing gum tablet, application of 8 to 9 coats of each of the first coating syrup and dusting mix may be required.

It will be appreciated that the number of applications required will also vary depending upon the amount of solids present in the first coating syrup, the amount of dusting mix employed, and the type of comestible to be coated.

After -a sufficient amount of coating has beer, applied to the pieces of comestible to be coated, the coating on the pieces may he smoothed and otherwise finished by applying a second coating syrup (also referred to as the finishing syrup) to the pieces. The second coating syrup as indicated preferably includes a) sweetener (or bulking agent) preferably as an aqueous solution or syrup, b) moisture absorber, c) anti-sticking (or filler) component, and d) dispersing agent, as in the case of the dusting mix, as well as e) hot water (temperature ranging fron 50 to 75°C). Components a), b), c) and d) in the second coating syrup will preferably be the same as components a), b) , c) and d) in the ducting mix. The sweetener (bulking agent) a) (as a solid) will be present in the second coating syrup in an amount within the range of 40 to 8090, and preferably from 50 to 75% hy weight of the second coating syrup, the moisture absorbing component b) will be employed in an amount within the range of irom 0 to 20%, and preferably from 5 to 17% by weight of the second coating syrup, the anti5 sticking component c) will be employed in an amount within the range of from 0 to 20%, and preferably from 4 to 16% by weight of the second coating syrup, and the dispersing agent will be employed in an amount within the range of from 0 to .8% and preferably from -4_±o 5% by weight of the second coating syrup. The second coating syrup will also contain from 0 to 25% by weight water and preferably from to 2C% by weight water. flavoring in the form of liquid flavor may be added with the first coating syrup and/or second coating syrup, while spray dried flavors may be added with the dusting mix. The flavoring will preferably be applied after an initial first coating syrup-dusting mix has been applied.

In the case where the comestible to be coated is chewing gum, flavoring may be added to the gum base. The flavoring in the gum center will be present in an amount within the range of from -.. - 0.5 to 1.5%, and preferably from 0.7 to 1.2% by weight of the gum center.

The flavoring in the coating will be present in an amount within the range of from 0.5 to % and preferably from 1.25 to 4% by weight of the coating. Such flavoring may comprise oils derived from plants, leaves, flowers, fruit, etc. Representative flavor oils of this type include citrus oils such as lemon oil, orange oil, lime oil, grapefruit oil, fruit essences such - 9 as apple essence, pear essence, peach essence, strawberry essence, apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence, as well as the following essential oils: peppermint oil, spearmint oil, mixtures of peppermint oil and spearmint oil·, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, oil of nutmeg, oil of sage, oil of bitter almonds, cassia oil, and methyl10 salicylate (oil of Wintergreen). Various synthetic flavors, such as mixed fruit, may also be incorporated in the chewing gum of the invention with or without conventional preservatives.

Sweeteners suitable for use herein which may be present in the gum center and/or coating may comprise natural or synthetic sugar, substitutes.

Where employed, the synthetic sweeteners may be present in the chewing gum center in an amount within the range of from 0.04 to 2% and pre20 ferably from 0.4 to 0.8% by weight of the chewing gum. Examples of synthetic sweeteners suitable for use herein include free saccharin acid, sodium, calcium or ammonium saccharin, cyclamate salts, dihydrochalcones, glycyrrhizic acid and salts, L-aspartyl-L-pnenylalanine methyl ester and mixtures thereof.

Wnere employed, natural sugars and/or natural sugar substitutes may be present in the chewing gum center in an amount within the range of from 0.05 to 90%, anc preferably from 10 to 85% by weight of the chewing gum. Such natural sweeteners suitable for use herein include sugar alcohols, such as, sorbitol, xylitol, mannitol, isomaltitol, or maltitol. - ΙΟ If desired, suaars such as sucrose, glucose or dextrose may also be employed.

The gum base will be present in an amount within the range of from 10 to 60% and preferably from 15 to 45% by weight.

In general , the gum base is prepared by heating and blending various ingredients, such as natural gums, synthetic resins, waxes, plasticizers etc., in a manner well known in the art. Typical examples of the ingredients found in a chewing gum base are masticatory substances of synthetic origin such as styrene-butadiene copolymer, isobutyleneisoprene copolymer, polyisobutylene, polyethylene, petroleum wax, polyvinyl acetate, as well as masticatory substances of natural origin such as rubber latex solids, chicle, crown gum, riispero, rosidinha, jelutong, pendare, perillo, niger gutta, tunu, etc. The elastomer or masticatory substance will be employed in an amount within the range of to 15%, preferably from g to 12%, and optimally from 9 to by weight of the gum base composition.

The gum base may also include solvents, detackifiers, waxes, softening agents, lubricants, fillers, emulsifiers, colorants, antioxidants, and/or texturizers, bulking agents and other conventional ingredients as will be apparent to those skilled in the art. Examples of typical gum bases suitable for use herein are disclosed in U. S. Patent Nos. 3,052,552 and 2,197,719. Typical ingredients included in gum base compositions are the following: Base I Parts by V Ester gun 58 Chalk . 30 Rubber latex solids 10 Lecithin 2 Base II Ester gum 88 Rubber latex solids 10 Lecithin 2 Base III Chicle 20 Jelutong 40 Gutta soh 8.5 Lecithin 2 Chalk 2 Base IV Partially oxidized chicle 68 Lecithin 2 Chalk 30 Base V • Jelutong (dry) 60 Gutta siak 13 Lecithin 2 Chalk 25 As indicated, in addition to chewing gun, the comestible to be coated may include candy, including hard candies and pressed candies. ., 49851 - 12 A preferred coating, in accordance with the present invention, for a sugarless chewing gum will have the following composition.

Ingredient Sorbitol Mannitol Gum arabic Gelatin Calcium carbonate Titanium dioxide % by weight of coating to 90 2 to 25 0.25 to 3 0-25 to 3 2 to 20 0.1 to 5 - 13 The following'Examples represent preferred embodiments of the present invention.

Examples 1 artd 2 Sugar less-coated sugar less chewing gums having center or core portions as shown in Table I and coatings as shown in Table II below are prepared as follows.

TABLE I Composition of Gum Center or Core (present in all chewing gum Examples) 15 Parts by Weight Ingredient Gum base 24 Sorbitol-powder 49 Sorbitol liquid (68-70% sorbitol) 25 Yelkin 0 20 Flavor 2 TABLE II Composition of Various Coating Mixtures Required for Forming Coating 25 on Gum Centers of Table I Parts by Weight Example No. 1 First Coating Syrup (Grossing Syrup) Gum arabic solution (48%) Gelatin solution (20%) Sorbitol liquid (68-70%) Hydrogenated starch hydrolysate 3.0 - 14 .. 4 3B51 TABLE II (cont.) Example No.

Dustinc Mix Sorbitol (crystalline powder) 5 Mannitol powder Calcium carbonate powder Titanium dioxide powder Second Coating Svrup (Finishing Syrup) 10 Sorbitol liquid (68-70%) Mannitol powder Calcium carbonate powder Titanium dioxide powder Het water Color (as needed) 2 70 The chewinc gum centers are prepared as follows : Gum base is melted and maintained at a 20 temperature within the range of 150°-175°F (S3-97°C) Softener is added anc then the solid sugar alcohols are added slowly with stirring. Thereafter, liquid flavor is added and the mixture is stirred until homogeneous. Sugar alcohols are slowly added and then artificial and/or natural sweetener (where employed).

Where spray dried flavors are employed, they are added with the artificial sweeteners.

The above mixture is stirred until homo30 aeneous, cooled, rolled and scored and individual pieces or pillows are produced. - 15 a Ο Ο Ο 1 Tho coating mixtures are separately prepared. The first and second coating syrups are prepared by mixing tho various ingredients, under heating if necessary, to form a solution.

The dusting mix is prepared by simply mixing the various ingredients and until a substantially homogeneous mixture is formed.

The gum centers to be coated are placed in a standard revolving coating pan. The gum pieces are dedusted using cool dry air. The first coating syrup mixed and warmed to a temperature of 120°F (6?°C) is applied to the gua pieces. After about 2-3 minutes, the dusting mix is applied to the gum pieces coated with the first coating syrup. The gum pieces are allowed to roll for 2 minutes to absorb the dusting mix. The gum pieces are then dried by contact with gently flowing air.for 2 minutes. · The above coating steps are repeated until the weight of an average gum piece reaches about 90% of the required coated weight. For example, if the required coated weight is 35%, 8 or 9 applications of the first coating syrup and dusting mix is needed to reach an average piece weight of 1.5 g.

After the required coating weight is attained, the coated gum pieces are tray dried and conditioned for 1-3 days.

Thereafter, the coated gum pieces are loaded on the standard revolving coating pan.

The second coating syrup is applied to the gum pieces. After 1-2 minutes, the gum pieces are - 16 air dried for 3-4 minutes. The air is then turned off and additional coating syrup is applied as desired.

If desired, liquid flavor may be pre-mixed with the first coating syrup and/or spray dried flavor may be pre-mixed with the dusting mix to impart desired flavor to the coating.

The so-coated gum pieces may then be polished and otherwise finished employing conventional means to produce sorbitol coated sugarless chewing gum having a soft chew with good sweetness and flavor release properties.

, Examples 3 and 4 Sugarless coated sugarless candy, having a center or core portion as shown in Table III below and a coating as shown in Table II of Example 2, is prepared employing the following procedure.

TABLE III Composition of Candy Center Ingredient Hydrogenated starch hydrolysate syrup (78% solids, including 6% sorbitol and 50% mannitol) Sorbitol syrup Malic acid Cherry Flavor Color Amount (Parts by Weight) 0.25 0.4 - 17 49851 The hydrogensted starch hydrolysate and sorbitol syrups are fed into the top of a mixing kettle and are cooled under constant slow agitation ro 550-555°? (163-16ό°0). The colouring agent is added 2SO-5OO°F (155-1&7°C). The mix is dropped at 25 Hg (0.55 atm.) and held under vacuum for 10 minutes . The hot mix is then transferred to a mixing table where malic acid and flavour are added with mixing. The candy mix is allowed to cool to 160-170°? (89-94°C) and is tabletted.

The costing is applied as described in Examples 1-2 to produce a pleasant tasting sugarless coated sugarless candy.

In a manner similar to that described in Examples 1 and. 2 any type of pill or tablet iray be coated with a sugarless coating in accordance with the present invention.

Claims (10)

CLAIMS:

1. A comestible comprising a centre portion selected from the group consisting of chewing gum, randy and pills or tablets for medicinal or therapeutic purposes, having a sugarless coating comprising

2. A comestible as defined in claim 3, wherein said sugarless coating further includes a filmforming agent and a binder for imparting cohesivity to the coating ingredients. 15 3. A comestible as defined in claim 2, wherein said filn-forming agent is gelatin, methyl cellulose, hydroxy-propyl cellulose, ethyl cellulose, hydroxyethyl cellulose, and/or carboxymethyl cellulose. 20 4. A comestible as defined in claim 2 or 3, wherein said binder for imparting cohesivity to the coating ingredients is gum arabic, xanthan gam, gum tragacanth, tapioca dextrin, or modified food starch. 25 5· A comestible as defined in any one of claims

3. To

4. , wherein said coating further includes one or more anti-sticking agents and dispersing agents.

5. 1 to 8, wherein said centre portion is candy. 11. A comestible as defined in any one of claims 1 to 8, wherein said centre portion is a pill or tablet for medicinal or therapeutic purposes. 12. A comestible as defined in claim 1, having a 10 centre portion which is chewing gum and a coating comprised of sorbitol as a hygroscopic material, gum arabic as a binder, gelatin as a film-forming agent, calcium carbonate as an anti-sticking-diluent compound, titanium dioxide as a dispersing agent and mannitol as a moisture absorbing 15 agent. 15. A comestible as defined in claim 12, wherein said centre portion is sugarless chewing gum. 14. A method for the preparation of a comestible as defined in claim 1, which comprises the steps of applying 20 to a said centre portion a first coating syrup comprising an aqueous solution of sweet hygroscopic material, said sweet hygroscopic material comprising from 30 to 70% by weight of the first coating syrup, applying to said sotreated centre portions a coating dusting mix comprising 25 from 40 to 90% of said sweet hygroscopic material in dry form, at least a portion of said dry hygroscopic material being absorbed on the first coating syrup applied to said centre portions to form a coating on said centre portion, and allowing the coating syrup to dry. 30 15. A method as defined in claim 14, wherein said steps of applying said first coating syrup and then applying scid dusting — j.y app repented* ns ρργ.ρ. to build up a coating of desired thickness on the centre portion. 16. A method as defined in claim 14 or 15, wherein said first coating syrup contains a hinder and a film-forming agent, and said coating dusting 5 mix contains a moisture absorbing agent, an antisticking agent, and a dispersing agent. 17. A method as defined in claim 14 or 15» wherein said first coating syrup comprises liquid sorbitol, gum arabic solution and gelatin solution, and said 10 coating dusting mix comprises sorbitol powder, mannitolpowder, calcium carbonate and titanium dioxide. 18. The method as defined in any one of claims 14 to 17, further comprising ,the step of 15 applying a second coating syrup to said centre portions previously coated with said first coating syrup and said coating dusting mix, said second coating syrup comprising said sweet hygroscopic material and serving to smooth out and provide a 20 shine to the coating of said normally sweet hygroscopic material previously applied to said centre portion. 19. A method as defined in claim 18, wherein said second coating syrup comprises in addition 25 to said sweet hygroscopic material, a moisture absorbing agent, an anti-sticking compound, a dispersing agent and water. 20. The method as defined in claim 19, wherein said second coating syrup is comprised of ?0 liquid sorbitol, mannitol powder, calciun carbonate, titanium dioxide and water. 21. The method as defined ia any one of claims 14 to 20, wherein said centre portion comprises chewing gum, candy, or pill or tablet for medicinal 55 cr therapeutic purposes. - 21 22. The method as defined in any one of claims 14 to 21, wherein said centre portion is sugarless chewing gum. 23. A comestible having a sugarless coating, sub5 stantially as hereinbefore described with reference to any one of the foregoing individual Examples 1 to 4. 24. A method for.the preparation of a comestible as defined in claim 1, substantially 5 a hygroscopic sweet material in crystalline form and consisting essentially of sorbitol alone or in admixture with mannitol and/or hydrogenated starch hydrolysate, the sorbitol being present in an amount within the range of from 45 to 90% by weight of the 30 coating.

6. A comestible as defined in claim 5, comprising as an anti-sticking agent, f.a1--: JO carbonate, talc, or magnesium trisilicate.

7. A comestible as defined in claim 5 or 6, wherein titanium dioxiode is used as the or a dispersing agent.

8. A comestible as defined in any one of claims 35 3 to 7» wherein said sugarless coating includes mannitol.

9. A comestible as defined in any one of claims 1 to S, wherein said centre portion is chewing gum. 10. A comestible as defined in any one of claims

10. As hereinbefore described with reference to any one of the foregoing individual examples 1 to 4.