JPH01101850A - Chewing gum - Google Patents

Abstract

PURPOSE:To obtain chewing gum having excellent spreading and extending properties, viscoelastic properties, flexibility, oxidation stability, fragrance retaining properties and texture, by adding a glycerolysis reaction product of specific fats and oils and an extremely hardened oil to a gum base. CONSTITUTION:Fats and oils consisting essentially of hardened castor oil or hydroxystearic acid are subjected to glycerolysis with 5-30wt.% concentrated glycerin in the presence of an alkali catalyst to give a glycerolysis reaction product having 35-50 deg.C melting point, <=190 saponification value and 100-240 acetylation value. A gum base consisting of 10-30wt.% gum and 40-70wt.% extender is blended with 1-20wt.% of the glycerolysis reaction product or the glycerolysis reaction product and 1-40wt.% extremely hardened oil.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a chewing gum with excellent texture. In particular, the present invention relates to chewing gum for recreational, nutritional, medicinal, etc. use, which is made by blending a modifier into a gum base.

[Conventional technology]

Chewing gum is composed of a water-insoluble gummy substance as a gum base, water-soluble components such as carbohydrates, and small amounts of fragrances, medicinal ingredients, etc. Chicle, which is considered the best choice for gum base, is an elastic natural resin obtained from the sap of the sabodilla tree, and is composed of the main components of rubber and resin, as well as small amounts of inorganic components.

It has been shown that its properties are intermediate between those of gum and resin, and that the component ratio is deeply involved in its suitability for chewing gum. In addition to chicle, techniques have been developed to use natural resins such as jelutong and solver for gum bases, but chicle is still considered the best.

The main component of chicle, which is a natural resin, is less than 60% resin, and the main components are triterpenes such as α and β amyrin, lupeol, and sterols.
Contains in the form of esters, etc. Also, the gum quality is about 15
%, its main components are a mixture of trans and cis polyisoprene polymers, and the others are carbohydrates, mainly polysaccharides, and inorganic components such as calcium carbonate and magnesium. This creates chewing gum characteristics that are suitable for gum and are easy to chew.

[Problem that the invention seeks to solve]

However, chicle grows slowly, cannot be produced until the tree is 40 to 50 years old, and has drawbacks such as unstable supply and easy quality fluctuations and oxidative deterioration. Also, even if chewing gum is based on natural chicle,
Weak retention of flavor and water-soluble ingredients, etc. (When chewing, the base has problems such as lack of hardness, elasticity, and volume, etc.)
Improvements are desired.

Therefore, as an alternative to this, the development and utilization of synthetic gum bases have been widely promoted. Currently, vinyl acetate resin, ester gum, polyisobutylene, polybunan, etc. are being developed for synthetic gum bases. In addition, modifiers such as microcrystal wax, methyl acetyl ricinoleate, dioctyl phthalate, butylphthalyl butyl glycolate, etc. have been used, but these modifying effects are insufficient, resulting in lack of plasticity or elution during the day. Improvements have been awaited, such as the ingredients taste bitter, the gum base material sticking or adhering to dentures and fillings, and many safety issues remaining. .

In view of these circumstances, the present invention improves various properties that were lacking in conventional natural resins and base materials for synthetic gums, and provides appropriate elasticity, flexibility, and flexibility even when chewed for a long time at mouth temperature. We have carried out extensive research to create a gum base that not only has the ability to retain polyume and control the odor, taste, and elution of medicinal ingredients, but also provides a better chewing experience.

As a result, we used natural resins, synthetic gum base materials, etc., researched various modifiers as well as the main components and composition ratios of the gum base, and used hydrogenated castor oil whose main component is hydroxystearic acid. Products consisting of mono-, di-, and tri-compositions obtained from the glycerolysis reaction treatment of the ingredients have excellent effects during modification of the above-mentioned problems of gum base, and also have excellent flavor retention properties. The present invention was completed after obtaining extremely good knowledge.

[Means for solving problems]

The chewing gum of the present invention is characterized by containing a glycerolysis reaction product of hydrogenated castor oil or an oil or fat whose main component is hydroxystearic acid.

Furthermore, the present invention is characterized in that it contains a glycerolysis reaction product of hydrogenated castor oil or an oil containing hydroxystearic acid as a main component, and extremely hydrogenated oil.

In general, chewing gum consists of a base of 20-30% gum and 60-70% water-soluble ingredients, mainly carbohydrates.
In addition, it is composed of 0.5 to 2% of flavoring agents, nutritional ingredients, etc. In addition, gum bases made mainly of synthetic resins are used as chewing base agents in order to approximate the performance possessed by natural chicle, vinyl acetate resin has the ability to maintain hardness, polyisobutylene gum etc. have the ability to impart elasticity, Ester gums are required to be modified and improved in their resin feel.

Furthermore, inorganic components such as calcium carbonate and talc are used as fillers for the purpose of preventing the gum base from sagging and softening. However, chewing base materials, fillers, etc. as a base lack compatibility, and the performance of flexibility, elasticity, and resin feel is also insufficient, so modifiers are also used to improve the plasticity during chewing. is essential.

In view of this background, the present invention uses hydrogenated castor oil or hydroxystearic acid as a modifier to compensate for the defects in the performance of gum bases that are lacking in formulated compositions consisting of chewing base materials, fillers, etc. The aim is to improve the quality of chewing gum by adding to chewing gum a glycerolysis reaction product produced by glycerolysis treatment of component oils and fats.

The range of use of modifiers such as glycerolysis reactants varies depending on the combination of gum base materials, composition ratio, etc. The optimal range based on the usual base material is 10 to 30% by weight of gums such as natural gum and polyisobutylene, and 40 to 70% by weight of fillers such as vinyl acetate resin, ester gum, calcium carbonate, talc, etc. On the other hand, the amount of the glycerolysis reactant as a modifier is 1 to 20% in the gum base.
! ! Preferably it is 1%. If it is less than 1% by weight, a sufficient modifying effect cannot be obtained, and if it is more than 20% by weight,
Chewing performance such as elasticity and resin feel deteriorates. It should be noted that if the content of gum in the chewing base material exceeds 30%, the base will have excessive elasticity, which is inappropriate.

In the present invention, the hydrogenated castor oil or fat containing hydroxystearic acid as a main component is a high melting point oil with an iodine value of 5 or less and a melting point of 80°C or more obtained from the selective hydrogenation reaction of castor oil, and which contains at least hydroxystearic acid. 50%
Glycerides and the like having similar compositions, physical properties, etc. obtained by esterification treatment etc. consisting of extremely hardened oils containing the above and/or higher saturated fatty acids mainly composed of hydroxystearic acid etc. are used.

The glycerolysis reaction product used in the present invention is made from hydrogenated castor oil or fats and oils containing hydroxystearic acid as a main component, and has an oil-light resistance of, for example, 5 to 5%.
It is a mono-, di-, and tri-glyceride of hydroxystearic acid obtained by adding 30% concentrated glycerin and performing a glycerolysis reaction in the presence of an alkali catalyst.

The glycerolysis reaction product is a white ointment-like non-crystalline lipid with almost no taste and odor, and has extremely high oxidative stability. For example, when the oxidative stability is evaluated by AOM value, stability of 600 (h) or more is obtained. In addition, the melting point of the product is 35-50℃
The chemical property values are a saponification value (SV) of 190 or less and an acetyl value of 100 to 240.

In addition, an example of the glyceride composition ratio is monoglyceride (MG) 10-40%, diglyceride (DG) 30-5%.
0%, triglycerides (TG) range from 20 to 45%.

Further, in the present invention, extremely hardened oil is used in combination with the glycerolysis reactant as a modifier.

The amount of glycerolysis reactant and highly hydrogenated oil in the gum base is preferably 1 to 40% by weight.

If it is less than 1% by weight, a sufficient modifying effect cannot be obtained, and if it is more than 40% by weight, flexibility increases and chewability properties such as elasticity and resin retention deteriorate.

In this case, the ratio of the glycerolysis reactant to the extremely hardened oil is preferably 2:1 to 1:10 by weight.

The extremely hardened oil used in the present invention is an extremely hardened oil having an iodine value of 5 or less, a saponification value of 200 or less, and a melting point of 50°C or more, such as palm oil, corn oil, rapeseed oil, soybean oil, rice bran oil, beef tallow, When combined with highly hydrogenated oil such as pork fat,
The flexibility, elasticity, spreadability, etc. of the gum base, as well as the lubricity, etc. are significantly improved.

The chewing gum of the present invention contains, in addition to the gum base containing the modifier, carbohydrates, oils and fats, wax, calcium carbonate,
Ordinary chewing gum materials such as fragrances can be optionally blended.

〔Effect of the invention〕

To summarize the modifying effects and effects on chewing gum of the present invention, (1) The compatibility of the chewing base material is improved, the miscibility with the filler is improved, and the gum base of the mixture is improved in spreadability, viscoelasticity, and flexibility. Improving sex, etc.

(2) The modifier is completely harmless to the human body since it is free of toxicity and odor and has extremely excellent oxidation stability, and also improves the flavor retention of the gum base. Furthermore, the miscibility and compatibility of flavor components are improved.

(3) IJ! It improves the retention power of water-soluble components such as quality, etc., and particularly improves the ability to maintain desirable textures such as chewability, elasticity of gum base, and resin feel.

(4) Use of the present modifier particularly improves the toothing phenomenon in which gum sticks or adheres to dentures, fillings, etc.

〔Example〕

Example 1 A nickel catalyst of 0.2% by weight relative to the oil was added to 10 kg of purified castor oil, and selective hydrogenation was performed at 145°C under a pressure of 6 to 8 kg/cn+'' to give an iodine value of 1.4 and OHU. 15B
, 2. Hardened castor oil with a melting point of 82.1°C was obtained. Next, 10% by weight of concentrated glycerin was added to 500g of hydrogenated castor oil, and after dehydration treatment, 0.5% by weight of sodium methylate relative to the oil was added, and a glycerolysis reaction was carried out at 150 to 180°C for 3 hours. The reaction oil was cooled to 50°C, treated by adding a saturated solution of adipic acid to neutralize the catalyst, washed with water, dehydrated, and subjected to vacuum steam deodorization at 180°C or lower. The obtained reaction product had an acid value of 1.0, an iodine value of 1.3, and a saponification value of 179.
．． 2, acetyl value 125.9, melting point 41.2°C, and
After the acetylation treatment, the glyceride composition was analyzed by high-temperature gas chromatography, and the results showed that monoglyceride (MG) was 35%, diglyceride (DG) was 44%, and triglyceride (TG) was 2%.
It showed a composition value of 1%.

In addition, it was an extremely viscous ointment-like fat with an AOM value of 700 (h) and had excellent affinity with the chewing base material.

Example 2 (1), (2), (
The gum bases of 3) and (4) were blended and kneaded in a kneader at 110°C to 120°C for about 40 to 50 minutes to produce a gum base. Next, (1), (2), (3), (
For each 300 g of each gum base obtained in 4), powder I
L'500g, starch syrup 180g.

20 g of vanilla oil was added thereto, and the mixture was uniformly mixed for about 20 minutes using a kneader, then rolled into a plate shape using a rolling roll and cut into strips each measuring 20 x 75 x 2 mm to obtain chewing gum. (In addition, low molecule PIB1 in the table
is low molecular weight polyisobutylene).

Table 1 (Blend composition of gum base) The results of the chewing test of the prototype chewing gum obtained from Example 2 are shown in Table 2.

Table 2: Chew test evaluation comparative example Each of the gum bases (11, (2), and (3)) was blended with the following formulation and a chew test was conducted.The results are shown in Table 3.The prototype The method and blending of powdered sugar, starch syrup, and vanilla oil were carried out in the same manner as in Example 2.

Table 3: Formulation and chewing test evaluation

Claims (4)

[Claims] (1) A chewing gum characterized by containing a glycerolysis reaction product of hydrogenated castor oil or an oil or fat whose main component is hydroxystearic acid. (2) The amount of glycerolysis reactants in the gum base is 1 to 1.
Chewing gum according to claim 1, which is 20% by weight. (3) A chewing gum characterized by containing a glycerolysis reaction product of hydrogenated castor oil or an oil whose main component is hydroxystearic acid, and a highly hydrogenated oil. (4) The chewing gum according to claim 3, wherein the amount of the glycerolysis reactant and the extremely hardened oil is 1 to 40% by weight in the gum base.