JPS622781B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a chewing gum having a persistent flavor and a method for producing the same, and more particularly to a new chewing gum having a persistent flavor using a gum that does not contain calcium carbonate as a gum base and a method for producing the same. The novel chewing gum of the present invention includes a gum base that does not contain water-insoluble calcium carbonate, and a gum base containing poorly water-soluble free acid saccharin (hereinafter sometimes simply referred to as free saccharin), if necessary, with slow or poor extractability. Alternatively, it is a chewing gum with a persistent flavor that is made by dispersing and containing a fine particulate food-grade acid having poor water solubility. The present invention provides a flavored chewing gum with sustained sweetness, comprising a gum base substantially free of calcium carbonate and containing about 0.02 to 2.5% by weight of free saccharin dispersed in the gum base. . Traditionally known chewing gums generally include a gum base, a water-soluble flavoring agent, and a water-soluble sweetener, such as various sugars and/or artificial sweeteners, such as saccharin sodium or calcium salts.
It is made to contain. Initially, the produced gum has a pleasant, intense sweet taste, but within the first 3 to 5 minutes of chewing, the sweetness decreases rapidly and the amount of sweetness and flavor perceived thereafter becomes very low. It becomes slightly. As a result, approximately five minutes after chewing the gum, what remains in the mouth is a virtually tasteless mass of gum with no flavor, flavor or sweetness. Conventional chewing gum that uses water-soluble saccharin as a sweetener also exhibits an undesirably strong sweet taste when chewed, with an unpleasant medicinal odor and/or a bitter aftertaste. Therefore, clearly
It has been desired and desired to have a chewing gum that can retain its flavor for an extended period of time without the usual unpleasant medicinal odor and bitter aftertaste associated with chewing gum sweetened with soluble saccharin salts. From the above viewpoint, the present inventors have conducted various studies, and as a result, have found that the flavor persistence of chewing gum can be improved by the following method, and have completed the present invention. That is, when free saccharin and acidity or fruit flavor are desired in a gum base that does not contain calcium carbonate during gum production, if necessary, a poorly extractable or water-soluble fine particulate food grade acid is blended, and the fine particulate food acid is added. The use of solid sweeteners and, optionally, particulate food-grade acids in finely powdered form with an average particle size of less than about 150 microns (or about 100 mesh) produces sweet and non-acid flavors (such as honey flavors). ), the sweetness and flavor of chewing gum with fruity or sour taste can be sustained. Particulate sweeteners and food-grade acids with poor extractability or poor water solubility remain substantially in the chalk-free gum;
During chewing it is released slowly and in a controlled manner into the saliva. It is well known that pulverizing the crystals of a poorly soluble substance or a substance that is more soluble and thus dissolves more slowly results in an increase in its surface area and thus in its rate of dissolution. ing. However, the finely divided artificial sweeteners of the present invention (e.g., finely divided free saccharin (acid))
and finely divided food-grade acids (e.g., finely divided fumaric acid), when incorporated into chewing gum base, surprisingly the opposite occurs, with the sweetener being removed from the gum base during chewing. The rate at which food-grade acids are extracted decreases as the particle size becomes smaller, which has the effect of prolonging the sweetness and flavor of the gum. This was an unexpected fact. The reason for this effect is thought to be that if the sweetener and food acid in the gum base have a fine particle shape, they can be more thoroughly protected from contact with saliva. This results in controlled release of sweeteners and flavorants from the gum base. It has been found that poorly water-soluble saccharin, such as the free acid form, has a fairly bitter taste, and that the bitterness threshold is expressed as a function of salivary concentration. The inventors have also discovered that when saccharin in finely ground form is incorporated into chewing gum, its bitter taste can be reduced. This discovery is contrary to the general expectation that as the particle size becomes smaller, the surface area increases, which increases the dissolution rate and, as a result, increases the concentration of dissolved saccharin.
This was also something that could not have been predicted. The finer particle size of the saccharin in the gum base, despite its larger surface area, protects it more thoroughly from contact with saliva, resulting in a controlled release of dissolved saccharin below the bitterness threshold. can do. Furthermore, it has been found that the aroma of a wide variety of fruit flavors can be enhanced by the presence of a poorly extractable food grade acid in the gas base together with the poorly extractable saccharin in particulate form as described above. It is important that the chewing gum of the present invention uses a poorly extractable, poorly water-soluble free acid type saccharin, and by using such sacculin, it is not eluted from the gum base, and it is kept for as long as possible. It can be retained in the gum base over time. Therefore,
Operations that would convert free saccharin (acid) to its soluble salts, such as its calcium or sodium salts, should be avoided. However, when conventional gum base compositions, i.e. gum bases containing calcium carbonate (chalk) as a filler and/or texturizer, are used in chewing gum production, the resulting chewing gum is left for several weeks at room temperature. After that, it tends to lose its sweetness retention properties. The chewing gum of the present invention uses a gum base that is substantially free of calcium carbonate (that is, does not contain more than 5% by weight of calcium carbonate or does not contain any calcium carbonate at all), and by using such a gum base, the above-mentioned effects can be achieved. be able to overcome such difficulties. Free saccharin (acid) and optionally present fruit flavors are dispersed in a gum base and incorporated into the soluble layer according to the method of the present invention to produce calcium carbonate-free chewing gum, thereby improving its sweetness and flavor. A chewing gum can be provided that retains its sour taste for a substantially longer period of time than conventional chewing gums, and in some cases can retain its sweet and sour taste for 30 to 60 minutes or more. The calcium carbonate-free gum base used in the chewing gum of the present invention may be present in an amount of about 10-50% by weight, preferably about 15-30% (optimally about 18-23%). Calcium carbonate-free gum bases include one or more elastomers (e.g., styrene-butadiene copolymers), hard waxes (i.e., melting points of about 65
℃ or higher (e.g., candelilla wax, paraffin wax or mixtures thereof), one or more solvents for elastomers (e.g., hydrogenated ester gum), absorb saliva,
One or more hydrophilic detackifying agents (e.g. polyvinyl acetate) that smooth the gum and act in a manner distinct from the elastomer and the elastomer solvent; softeners-lubricants (e.g. hydrogenated with a melting point above about 22°C); (vegetable or animal oil); and one or more emulsifiers to impart hydrophilicity to the gum base and impart smoothness to the gum base when in contact with saliva. Elastomers used in gum bases include, but are not limited to, chewable materials. Chewable substances of synthetic origin, such as styrene-butadiene copolymer, isobutylene-isoprene copolymer,
copolymers, polyisobutylene, polyethylene,
Examples include petroleum-based waxes, polyvinyl acetate, etc., and those originating from natural products, such as solid rubber latex, chicle, crown gum, Nispero, Rossidenha, Zielton, Pendal, Perillo, and Nigar ivy. The elastomer or chewable material may be used in an amount of about 5-15%, preferably about 8-12% (optimally about 9-11%) by weight of the gum base composition. Suitable hard waxes for use in objects should have a lubricant effect and a melting point of about 65° C. or higher, preferably about 75° C. or higher. Examples of waxes include candelilla wax, paraffin wax, carnauba wax, ozokerite,
Examples include oriquily and microcrystalline wax. Hard wax is gum-based 10-50
% by weight, preferably about 17-40% by weight (optimally about
20 to 30% by weight) may be used. Preferred hard waxes are candelilla wax and paraffin wax, which are combined in a gum base with about 2 to 8% by weight of candelilla and about 15% by weight of paraffin wax.
It is used in compositions with a proportion of ~30% by weight.
It has been found that wax can reduce the tackiness of the final gum composition without significantly reducing its cohesiveness. The elastomer solvent should have minimal tackiness and is preferably comprised of hydrogenated ester gums (ie, glycerol esters of hydrogenated rosins and/or dimerized ester gums, etc.). However, other solvents such as pentaerythritol ester gums, polymerized ester gums, ester gums can be used. The solvent is about 10-40% by weight in the gum base, preferably about 18-40% by weight.
It may be used in an amount of 30% by weight (optimally about 20-25% by weight). Hydrophilic detackifiers absorb saliva, make the gum smooth, and do not overlap with elastomers and elastomer solvents. Examples of such substances suitable for use in the present invention include:
Mention may be made of vinyl polymers having a molecular weight of about 2,000 to 10,000 or more, such as polyvinyl acetate, polyvinyl butyl ether, copolymers of vinyl esters and vinyl ethers. The hydrophilic detackifying agent is present in the gum base at about 20-40% by weight, preferably about 25-35% (optimally about 28-35% by weight).
32% by weight). The softener and lubricant compositions that can be used in the present invention are hydrogenated vegetable or animal fats and oils with a high melting point (i.e., about 22°C or higher, preferably about 50°C or higher), which are incorporated into the gum base. About 2-15% by weight, preferably about 4-12% (optimally about 5-12% by weight)
10% by weight). The emulsifier has the effect of imparting hydrophilicity to the gum base, absorbing saliva, and thereby making the gum base smooth, and it accounts for about 2 to 12% by weight, preferably about 3 to 8% by weight (optimally) of the gum base. Approximately 5~
7% by weight). Examples of such emulsifiers include glyceryl monostearate,
Mention may be made of phosphatides (eg lecithin, kephalin, etc.), Tweens, Span or mixtures thereof. In addition, the gum base of the present invention contains colorants (titanium dioxide), plasticizers (e.g., lanolin, stearic acid, sodium stearate, potassium stearate, etc.), antioxidants (e.g., butylated) in an amount not exceeding 2000 ppm of the gum base. hydroxyanisole, butylated hydroxytoluene, propyl gallate), etc. The gum base itself is prepared by heating and/or mixing the various ingredients described above in a conventional manner. Another feature of the chewing gum of the present invention is that it contains a poorly extractable or poorly water-soluble particulate sweetener and a particulate food grade acid (optionally present), as well as sugar and/or polyol (e.g. sorbitol), water-soluble Easily extracted sweeteners such as saccharin salts or other synthetic water-soluble sweeteners (e.g., water-soluble sweeteners), water-soluble food grade acids (if present), and flavoring agents are incorporated into the gum base. It consists in containing. Another aspect of the present invention is to provide a method for producing chewing gum with a persistent flavor. This method uses a molten gum base and a plasticizer such as a syrupy substance (e.g. corn syrup, modified starch syrup, sorbitol syrup, etc.) to
A process of preparing a gum base-syrup mixture by mixing at a temperature of 100°C, optionally adding perfume oil to this mixture, mixing the gum base-syrup mixture with poorly water-soluble saccharin, if necessary poorly extractable or poorly water-soluble. A particulate food grade acid of 100% or less is incorporated during the first 5 minutes of mixing at a temperature below 121°C to prevent the formation of soluble salts, in which particulate sweeteners and optionally may be present. producing a continuous mass containing finely divided food-grade acid in a densely dispersed manner;
The method then includes combining this mixture with an easily extractable water-soluble sweetener and an easily extractable water-soluble flavoring agent. By incorporating the finely divided sweetener and, if necessary, the finely divided food-grade acid used in the above method into the gum base, a sufficient amount of pleasant sweetness and associated sub-threshold bitterness can be obtained, and when using the food-grade acid. can release the pleasant acidity of the food-grade acid and the balanced flavor of sourness and sweetness into the mouth for up to 30 to 60 minutes or more. The present invention therefore provides sweetener and/or other flavoring particles coated with a water-insoluble polymeric material such as polyvinyl ester, encapsulated and/or
Alternatively, it is possible to provide a chewing gum and a method for producing the same that can control the release of sweetness and, if necessary, food-grade acid present without fusion. This is achieved because the poorly water-soluble particulate sweetener used in the present invention and, if necessary, the poorly water-soluble food acid used in the present invention have very fine particle shapes. The free saccharin of the present invention is present in the gum base at about
It may be present in an amount of 0.02 to 2.5% by weight, preferably about 0.1 to 1.0% by weight. Moreover, it is important that the sweetener be in particulate form so that it can be easily incorporated into the molten gum base and retained in the final gum base to control its release in the oral cavity. For this purpose, particulate sweeteners generally need to have a particle size of about 150 microns (0.15 mm) or less, preferably about 100 microns (0.1 mm) or less. When free saccharin (acid) having an average particle shape as described above is used in concentrations as described above, the bitter aftertaste associated with saccharin can be reduced. Furthermore, in an embodiment of the present invention, it is preferable to use saccharin produced by the so-called Maumee method as the free saccharin, whereby substantially o.
- Sacchulin free of toluenesulfonamide, which is known to be responsible for the bitter aftertaste of free saccharin (acid), can be used. The food-grade acid component having slow or poor extractability, which is optionally included in the chewing gum of the present invention, is preferably finely divided fumaric acid, adipic acid or succinic acid having a particle size of about 100 microns or less; This allows it to be easily dispersed and retained in the gum base with finely divided slow or poorly extractable sweeteners or poorly water soluble sweeteners to control release into the mouth when chewed. be able to. The chewing gum of the present invention generally contains from about 0.5 to 3.5% by weight, preferably from about 1.5 to 2.5% by weight, of particulate food grade acid. As mentioned above, the chewing gum of the present invention contains a calcium carbonate-free gum base in the composition in an amount ranging from about 10 to 50% by weight, preferably from about 15 to 30% by weight. The chewing gum of the present invention includes a plant body, its leaves,
Flavoring agents derived from flowers, fruits, etc. from about 0.3 to 2.0% by weight of the final gum product, preferably from about 0.5 to 1.2%
It may be contained in an amount of % by weight. Typical perfume oils of this type include citrus oil (for example, lemon oil,
essential oils such as orange oil, lime oil, grapefruit oil), fruit extracts (e.g. apple, pear,
Extracts of peach, strawberry, apricot, raspberry, cherry, plum, pineapple, etc.), peppermint oil, spearmint oil, mixture of peppermint and spearmint oil, clove oil, bay oil, anise oil, eucalyptus oil, lime oil, cedar leaf Examples include cinnamon oil, nutmeg oil, sage oil, bitter almond oil, nightshade oil, and methyl salicylate (wintergreen oil). Various synthetic pepper, mixed fruit or fruit flavors can also be incorporated into the chewing gum of the present invention with or without conventional preservatives. When using a liquid perfume oil, it is added to the gum base-syrup mixture in the same manner as free saccharin (acid). That is, the liquid perfume oil is incorporated into the gum base-syrup mixture during the first five minutes of the mixing operation prior to forming a continuous mass of gum base. Also, after adding the sugar to the gum base, flavoring agents can be added in spray-dried form, with or without citric acid. The chewing gum of the present invention is preferably finished with an easily extractable food grade acid such as a water soluble food grade acid (e.g. citric acid, tartaric acid, malic acid) to impart an initial acid taste or sensation when chewed. About 0.3-2.0% by weight of the gum product, preferably
It can be contained in an amount of 0.5 to 1.2% by weight. In addition to the poorly extractable sweetener, an easily extractable water-soluble sweetener is optionally added to the chewing gum of the present invention. The water-soluble sweetener is about 90-0.05% by weight of the final gum product, preferably about
It is present in an amount of 90-40% by weight, which gives the gum a strong initial sweet taste when chewed. The above water-soluble sweeteners include sugars, sugar alcohols,
Sugar-containing substances such as monosaccharides, disaccharides, polysaccharides, etc. can be included. Examples of these sweeteners are shown below. A Monosaccharides with 5 to 6 carbon atoms - arabinol, xylose, ribose, glucose, mannose,
Galactose, fructose, dextrose, sorbose or a mixture of any one or more of these monosaccharides. B. Disaccharides - sucrose, lactose, maltose or cellobiose, such as cane sugar or beet sugar. C. Polysaccharides - partially hydrolyzed starch, dextrin or corn syrup solids. Sugar alcohols include sorbitol, xylitol or mannitol. As a water-soluble sweetener in a preferred embodiment, sorbitol is used in combination with sugar. In such cases, the sorbitol comprises about 2 to 20% by weight of the chewing gum composition, preferably about 5% by weight of the chewing gum composition.
It is present in an amount of ~15% by weight (optimally about 8-12% by weight). Also known water-soluble artificial or natural sweeteners such as soluble saccharin salts, soluble cyclamates,
Any of soluble chalcones, soluble glycyrrhetinate or sugar alcohols can be present with the poorly extractable particulate sweetener.
In a preferred embodiment of the chewing gum and method for producing the same of the present invention, corn syrup can be used as a plasticizer. However, without the presence of corn syrup in the chewing gum, sorbitol syrup, modified starch, etc. can be used with satisfactory results. In a preferred embodiment of the chewing gum of the present invention, the weight ratio of slowly or poorly extractable (poorly water soluble) particulate saccharin to easily extractable (water soluble) particulate sweetener is generally about
0.00022-20:1, preferably about 0.0011-0.025:
It can be used at a ratio of 1:1. The chewing gum of the present invention also contains softeners, non-carbonate calcium fillers, texture forming agents (e.g. alumina hydrate), plasticizers, emulsifiers, FD&C. Additives may be included.
Free saccharin and, optionally, the presence of slow or poorly extractable food acids can be incorporated into the oil layer or the gum base itself to maintain sweetness and sourness, while being easily extractable (water-soluble). It is necessary to include sweeteners, readily extractable (water-soluble) food-grade acids, fruit flavors or other water-soluble flavoring agents to form the water-soluble portion of the chewing gum. It is intended to detect the initial strong sweet taste when chewing, the sourness that may be present, and the flavor. Next, specific examples of manufacturing preferred chewing gum of the present invention will be described in detail with reference to Examples. The technical scope of the present invention is not limited to the scope described in the examples. In the examples, parts represent parts by weight unless otherwise specified. Example 1 Manufacture of chewing gum base not containing calcium carbonate: - A chewing gum base having the following composition was manufactured according to a conventional gum base manufacturing method. Composition: 30 parts of polyvinyl acetate, 18 parts of paraffin wax, 22 parts of ester gum, 5 parts of natural wax, 1000 ppm of butylated hydroxytoluene, 10 parts of elastomer
1 part, 6 parts glyceryl monostearate, 7 parts hydrogenated vegetable oil. Example 2 Preparation of chewing gum with persistent peppermint flavor: - Composition: 22 parts of calcium carbonate-free chewing gum base (as described in Example 1), 17 parts of corn syrup (44°Be'), free saccharin (acid) ) powder (fine powder passed through a US standard 140 mesh sieve) 0.2 parts, powdered sugar (sucrose) 49 parts, sorbitol 10 parts, ester gum 0.2 parts, peppermint oil 0.8 parts, peppermint (spray-dried product) 1 part
parts, 0.2 parts of lecithin. The above gum base is melted at 132.2°C, cooled to 82.2°C and placed in a standard dough kettle equipped with a sigma blade. Add the above corn syrup and lecithin and stir at 93.3°C for 2 minutes. Add peppermint oil and mix into the base. When the mixture is well blended, add the free saccharin powder and mix the mixture.
Mix for an additional 2 minutes at 93.3°C. Then about 1/2 amount of sucrose is added and the mixture is mixed for 2 minutes. Add the remaining sorbitol and sucrose and mix for 1 minute, add the spray dried flavor (peppermint) and stir the mixture for 1 minute. This gum was taken out from the kettle and cut into pieces of 11.34Kg, 32.2~48.9kg.
Cool to ℃. This was rolled out on a standard Gimpel machine into a plate 0.178 cm thick, 7.26 cm wide and 7.26 cm long.
Make a notch in a strip shape with a size of 41.9 cm,
Chilled for 12-18 hours, a chewing gum with a persistent peppermint flavor was produced. The resulting chewing gum had a pleasant sweet taste for 60 minutes or more without the bitter aftertaste normally associated with free saccharin (acid). Example 3 Production of Chewing Gum with a Persistent Peppermint Flavor: - A chewing gum with a persistent peppermint flavor consisting of the following ingredients was produced in the same manner as in Example 2. Ingredients: 22 parts of calcium carbonate-free gum base (as described in Example 1), 0.2 parts of free saccharin (acid) powder (140 mesh), 67 parts of powdered sugar (sucrose), 1 part of modified edible starch,
Sorbitol 9 parts, lecithin 0.2 parts, peppermint oil 0.7 parts, ester gum 0.3 parts. This composition is similar to Example 1 except that it contains modified edible starch in place of corn syrup. Example 4 Production of Chewing Gum Having a Persistent Spearmint Flavor: - A chewing gum having a persistent spearmint flavor consisting of the following ingredients was produced in the same manner as in Example 2. Ingredients: 22 parts of calcium carbonate-free gum base (as described in Example 1), 17 parts of corn syrup (44°Be'), 0.2 parts of free saccharin (acid) powder (140 mesh), 49 parts of powdered sugar (sucrose). , Sorbitol 10 parts, Lecithin
0.2 parts, peppermint oil 0.2 parts, spearmint oil 0.6
0.2 parts ester gum, 0.5 parts spearmint (spray-dried). Example 5 Production of Chewing Gum with a Persistent Spearmint Flavor: - Chewing Gum with a Persistent Spearmint Flavor consisting of the following ingredients was produced in the same manner as in Example 2. Ingredients: 22 parts calcium carbonate-free gum base (as described in Example 1), 67 parts powdered sugar (sucrose), free saccharin (acid)
Powder (140 mesh) 0.2 parts, sorbitol 9 parts,
Lecithin 0.2 parts, peppermint oil 0.2 parts, spearmint oil 0.6 parts, ester gum, spearmint (spray-dried) 0.5 parts, improved edible starch 1 part. The above composition contains modified edible starch in place of corn syrup, and the other ingredients are the same as in Example 4. Example 6 Chewing gum of the present invention containing free saccharin (acid) dispersed in a calcium carbonate-free gum base and a well-known commercially available chewing gum (Life Savers)
To compare and evaluate the gums obtained in Examples 2 and 4 of the present invention and the gums obtained in Examples 2 and 4 of the present invention and the gums obtained in Examples 2 and 4 of the present invention and the gums obtained in Examples 2 and 4 of the present invention, Wrigley gum was tested for sweetness and overall flavor. Two samples were tested twice per day, in the morning and in the afternoon, for their highest values as described below. This test
Tests were conducted as follows according to the method specified in the ASTM standard sensory testing method. Five inspectors selected from an experienced monosensory panel and previously associated with this test plan were the inspectors for all tests. Give each examiner two coded gum samples. The examiner chews each sample separately for 5 minutes each. After chewing for 5 minutes, place the gum into a paper cup. After chewing the two pieces of gum again for the same amount of time (5 minutes), the examiner washes his mouth and eats a cracker to eliminate any residual flavor in the mouth. 5
After a minute's rest, the inspector compared the two pieces of gum and
Ratings are based on a 9-point comfort display scale. Continue this motion until you have chewed the gum for 10-15 minutes and then 20 minutes. Each inspector evaluates the gum for the following attributes:
Sweet taste: Sweet taste sensed in the oral cavity; Comprehensive flavor: A comprehensive flavor that combines taste and aroma sensed in the oral cavity and by the sense of smell. The comfort display scale is shown below. 0: not detected,
2: Slightly sensed, 4: Clearly sensed.
6: Strongly sensed, 8: Very strongly sensed. The dates and dates of the above inspections are as follows. (1) Comparison of the gum of Example 2 and Life Savers Peppermint gum: October 30th, (2) Comparison of the gum of Example 2 and Wringley Doublemint gum: October
30 days, (3) the gum of Example 4 and Life Savers
Comparison of spearmint gum: October 31, (4) Example 4
Comparison of Gum and Wringley Spearmint Gum:
November 6th. The obtained scores are shown in Tables 1 and 2.

【table】

[Table] As is clear from the above results, the peppermint and spearmint gums of the present invention are significantly superior to the control products (Life Saver and Ring Ray gum). Example 7 Chewing gum of the present invention (Example 2) in which free saccharin (acid) was dispersed and contained in a gum base that did not contain calcium carbonate and free saccharin (acid) was dispersed and contained in a gum base containing calcium carbonate. Chewing gum (the same gum as in Example 2 containing 18% calcium carbonate (control product X)) and its free saccharin (acid)
In order to compare and evaluate control product The percentage of sacculin remaining was determined. Saccharin was extracted from chewed gum, and this solution and an appropriate diluted solution were subjected to ultraviolet absorption spectroscopy, and the absorption at 203 mμ was measured and compared with a standard absorption curve. The results obtained are expressed as % of saccharin remaining in the gum after chewing and are shown in Table 3.

[Table] As is clear from the above measurement results, the chewing gum of the present invention that contains free saccharin (acid) and does not contain calcium carbonate has a high concentration of sweetener remaining in the gum after being chewed. Furthermore, from the above results, when free saccharin (acid) is used in a base containing calcium carbonate, the property of sustaining sweetness is significantly improved compared to when saccharin salt is used. It is clear that the sweetness persistence can be further significantly improved by using (acid) and using a calcium carbonate-free base instead of a calcium carbonate-containing base. In general, the sweetness of saccharin is about 300 times the sweetness of sugar.
It is known that twice as much. Considering this fact, the above measurement results prove that the sucrose sweetness remaining in the gum after chewing: Contains free saccharin (acid) and does not contain calcium carbonate in the base. Residual sucrose content in the gum after chewing the gum (chewing gum of Example 2) for 30 minutes: 15%. Residual sucrose content in the gum after chewing the gum containing free saccharin (acid) and calcium carbonate in the base (control product X) for 20 minutes: 12
%. Residual sucrose content in the gum after chewing the gum containing saccharin sodium salt (control product Y) for 10 minutes: 9%. Residual sucrose content in the gum after chewing the gum containing saccharin calcium salt (control product Z) for 10 minutes: 0.6%. In addition, residual sucrose and total sugars were extracted and analyzed by gas chromatography, and all gums gave the same extraction rate.
The results are shown below. Amount (%) of corn syrup and sucrose remaining in the gum mass after chewing:

[Table] As is clear from the above data, compared to the sweetness retention of gum sweetened with ordinary water-soluble sweeteners,
Gums made according to the invention have greater sweetness retention. Example 8 Preparation of chewing gum with persistent cherry flavor: - 22 parts of calcium carbonate-free gum base (as described in Example 1), corn syrup (44°
Be') 15 parts, free saccharin (acid) powder (US standard 140 mesh sieve fine powder) 0.3 parts, citric acid
0.7 parts, fumaric acid 2 parts, powdered sugar (sucrose) 46 parts, sorbitol 10 parts, ester gum 0.2
part, 0.8 parts of cherries oil, 0.8 parts of cherries (spray-dried product)
2 parts, 0.2 parts lecithin. The above gum base is melted at 132.2°C, cooled to 82.2°C and placed in a standard dough kettle equipped with a sigma blade. Add the above corn syrup and lecithin and stir at 93.3°C for 2 minutes. Add the flavored oil and mix into the base. When the mixture is well mixed,
Free saccharin powder and fumaric acid are added and the mixture is mixed for an additional 2 minutes at 93.3°C. Approximately 1/2 amount of sucrose is then added and the mixture is mixed for 1.5 minutes. Add the sorbitol and remaining sucrose and mix for 1 minute, add the citric acid and spray dried flavor and mix the mixture for 1 minute. Take out the gum from the kettle and cut it into 11.34Kg pieces, 32.2~
Cool to 48.9℃. This is measured using a standard Gimpel machine.
It was rolled out into a 0.178 cm plate, scored into strips with a width of 7.26 cm and a length of 41.9 cm, and chilled for 12 to 18 hours to obtain chewing gum with a persistent cherry flavor. The chewing gum was found to retain a pleasant sweet taste for up to 60 minutes or longer without the bitter aftertaste normally associated with free saccharin (acid). Example 9 Preparation of chewing gum with persistent cherry flavor: 22 parts of calcium carbonate-free gum base (as described in Example 1), 0.2 parts of free saccharin (acid) powder (140 mesh), 62 parts of powdered sugar (sucrose) 1 part improved edible starch, 9 parts sorbitol
part, citric acid 0.8 parts, fumaric acid 2 parts, lecithin 0.2 parts
1 part, 0.8 parts of cherries oil, 0.2 parts of ester gum, 2 parts of thierries (spray-dried product). Using each of the above ingredients, the process was carried out in the same manner as in Example 8 (this composition uses improved edible starch in place of corn syrup in Example 8, but otherwise the same as in Example 8) to produce a persistent cherry flavor. A chewing gum having the following properties was obtained. Example 10 Comparative evaluation of chewing gum of the present invention with free saccharin (acid) dispersed in a calcium carbonate-free gum base and well-known commercially available chewing gums (Life Savers Thierry Gum and Adams Sauer Thierry Gum) Therefore, the taste, flavor, and overall quality of the gums obtained in Examples 8 and 9 of the present invention, as well as the Life Savers Cheeri Gum and Adams Sauchieri Gum, were tested by a trained sensory panel. Ta. For all tests, testing was performed by a minimum of 8 and a maximum of 10 testers selected from a panel of experts. A maximum of two samples per day were tested twice, once in the morning and once in the afternoon. Half of the inspectors on the panel tested the present invention each time in the morning and afternoon (Examples 8 and 9)
The remaining half of the examiners received one of the control samples (Life Savers Cheeri Gum or Adams Sauer Cheeri Gum) and conducted the examination. The samples were randomly numbered using two-digit Arabic random numbers, so the inspector could not know the type of sample prior to testing. Chuwing Gum is rated based on a 1-9 point comfort rating scale for the following flavor attributes: Sweet taste: Sweet sensation sensed in the oral cavity, Sour taste: A sour sensation sensed in the oral cavity, Thierry flavor: Thierry flavor sensed in the oral cavity and by olfactory cells. The evaluation scale for flavored chewing gum is shown below. 1: Not detected, 3: Sensed.
5: Clearly sensed, 7: Strongly sensed.
9: Very strongly sensed. Table 4 shows the number of inspectors who conducted the inspection.

[Table] The average score obtained from the above panel test is
Shown in the table.

[Table] Analysis of the above data regarding the four Thierry gum samples tested is as follows. There was no significant difference in residual sweetness after chewing the gums between Examples 8 and 9, both of which were sweeter than the Life Savers and Adams gums. The average scores for the sweetness remaining in the four samples are as follows. Gum of the invention (Example 8) 3.5 Gum of the invention (Example 9) 3.3 Control product (Life Savers) 2.8 Control product (Adams) 2.9 LSD at 95% significance level: 0.4. The gum of Example 8 was significantly sweeter than both of the two controls, and the gum of Example 9 was significantly sweeter than Adams Gum and significantly sweeter than Life Savers Wild Cheery Gum. The sweetness level was high. There is a significant difference in sourness between Examples 8 and 9, and the sourness retention is superior to the gum containing corn syrup. The gum sample containing corn syrup was better than both of the two controls.

Claims (1)

Claims: 1. A chewing gum having a persistent sweet flavor comprising a gum base substantially free of calcium carbonate and about 0.02-2.5% by weight of free saccharin dispersed in the gum base. 2. Chuwing gum having the flavor of item 1, wherein the free saccharin has an average particle size of about 150 microns or less. 3. The flavored chewing gum according to item 1, wherein the free saccharin has a water solubility of 0.5 g/100 parts of water or less at 25°C. 4. A flavored chewing gum according to claim 1, wherein free saccharin is present in an amount ranging from about 0.1 to 1.0% by weight and is substantially free of o-toluenesulfonamide. 5. Chewing gum having a flavor according to item 1, wherein the saccharin is in the form of finely ground particles having a particle size of about 150 microns or less. 6. Chewing gum having a flavor according to item 1, wherein the saccharin is in the form of finely ground particles having a particle size of about 100 microns or less. 7. The chewing gum having the flavor according to item 1, further comprising a flavoring ingredient. 8. The chewing gum having the flavor according to item 7, wherein the flavor component is composed of natural essential oil or synthetic oil. 9. Chewing gum having a flavor according to item 1, further comprising about 0.5 to 3.5% by weight of a finely powdered food grade acid having slow or poor extractability in the gum base. 10 No. 9 where the food-grade acid with slow or poor extractability consists of a poorly water-soluble food-grade acid
Chewing gum having the flavor described in Section 1. 11. Chewing gum having a flavor according to item 10, wherein the poorly water-soluble food acid is selected from fumaric acid, adipic acid, or succinic acid. 12. The flavored chewing gum according to item 1, wherein the particulate food grade acid having slow or poor extractability has a particle size of about 150 microns. 13. A flavored chewing gum according to paragraph 1 further comprising from about 0.05 to 90% by weight of one or more readily extractable water-soluble sweeteners and a filler. 14 Free saccharin to water-soluble sweeteners
Chewing gum having a flavor according to item 13, used in a range of 0.00022 to 20:1. 15. A flavored chewing gum according to claim 13, wherein the easily extracted sweetener is selected from sugar, water-soluble saccharin salts, dipeptide-based sweeteners, cyclamates. 16. No. 13, wherein the water-soluble sweetener consists of sorbitol, xylitol or mannitol.
Chewing gum having the flavor described in Section 1. 17 The 13th water-soluble sweetener is sucrose
Chewing gum having the flavor described in Section 1. 18 Easily extractable acids selected from citric acid, tartaric acid or malic acid alone or in combination with natural or synthetic fruit flavors
Chewing gum having the flavor according to item 1, containing 0.05 to 90% by weight. 19 gum base, free saccharin (acid) in an amount of about 0.1-1.0% by weight, having a particle size of about 150 microns;
A flavor according to claim 13, comprising as water-soluble sweeteners sorbitol, sucrose and corn syrup, optionally a slowly or poorly extractable particulate food grade acid selected from fumaric acid, adipic acid or succinic acid. Chuwingam with. 20 Sorbitol is about 2 ~
20% by weight, sucrose in an amount of about 40-90% by weight, and corn syrup in an amount of about 1-25% by weight.
Chewing gum having the flavor described in item 9. 21. A chewing gum having a flavor according to item 1, wherein the chewing gum contains about 10 to 50% by weight of a gum base that does not contain calcium carbonate. 22. A calcium carbonate-free gum base having about 10 to 40% by weight of one or more elastomers in the gum base and a melting point of about 65° C. or higher.
About 10-50% by weight of one or more hard waxes, about one or more elastomer solvents
10-40% by weight, about 20-40% by weight of one or more hydrophilic detackifiers, about 2-15% by weight of one or more softeners, about 2-15% by weight of one or more emulsifiers. % by weight, and the gum base contains 0 to 1% by weight.
A chewing gum having a flavor according to claim 1, which contains % by weight of calcium carbonate. 23 The elastomer consists of a styrene-butadiene copolymer, the hard wax consists of paraffin wax and candelilla wax, the solvent consists of hydrogenated ester gum and/or dimeric ester gum, and the hydrophilic detackifying agent consists of polyacetic acid. Made of vinyl, the softener is made of hydrogenated vegetable oil,
23. A flavored chewing gum according to claim 22, wherein the emulsifier consists of glyceryl monostearate. 24 Substantially free of calcium carbonate,
Free saccharin is dispersed and contained therein,
In addition, a chewing gum base containing a poorly extractable food-grade acid. 25 Melted gum base substantially free of calcium carbonate and plasticizer or syrupy material from about 82 to
Mix at 100°C to obtain a gum base-syrup mixture and add free saccharin to the gum base-syrup mixture at about 121°C to prevent the formation of soluble salts.
a substantially calcium carbonate-free gum base that is blended within the first five minutes of a mixing operation to form a continuous mass; and about 0.02 to 2.5 weight percent free saccharin dispersed in the gum base A method for producing chewing gum having a persistent sweet flavor consisting of: 26. The method of claim 25, wherein the free saccharin has an average particle size of about 150 microns or less. 27. The method of claim 25, comprising the step of mixing the continuous mass with one or more water-soluble sweeteners. 28. The method of claim 27, wherein the water-soluble sweetener is sucrose and further comprising the step of adding sorbitol to the mixture after adding a portion of the sucrose to the mixture. 29. The method of claim 28, further comprising adding a spray-dried flavoring agent to the final mixture. 30. The method of claim 25 comprising mixing the gum base-syrup mixture and the poorly water soluble particulate food grade acid during the first 5 minutes of mixing. 31. The method of claim 25, comprising the step of adding free saccharin after adding the perfume oil to the gum base-syrup mixture. 32. The method of claim 25, comprising the step of combining the continuous mass with one or more water-soluble flavoring agents. 33. The method according to item 25, wherein the saccharin has an average particle size of 150 microns or less.