KR20190009441A - Chewing gum including functional sweetener - Google Patents

Abstract

Provided is a chewing gum composition including a functional sweetener and, specifically, a chewing gum composition having long-lasting sweetness and excellent refreshment feeling so that the chewing gum composition provides excellent functionality and outstanding storage stability owing to low hygroscopicity. According to the present invention, the chewing gum composition contains a gum base, allulose, and an emulsifier. The value of hydrophile-lipophile balance (HLB) in the emulsifier is 1 to 8. Moisture absorbed in the chewing gum composition, when the chewing gum composition is stored for 8 hours at a temperature of 30°C with relative humidity of 75%RH, is 0.1-2.3% based on 100% of the weight right after the production.

Description

Chewing gum including functional sweetener {Chewing gum including functional sweetener}

The present invention relates to an alululose-containing chewing gum excellent in sweetness and refreshing sensation, and can be used for providing chewing gum including sugar and alulose as a saccharide, which is superior in sensory properties and storage stability.

Chewing gum refers to a mixture of plasticizer, filler, sweetener and flavoring agent added to a natural or synthetic resin, and may be classified into a plate gum (bubble gum), a bubble gum (bubble gum), a sugar gum Sugar coated gum and sugarless gum are classified as gum made by adding sugar alcohols such as solbitol, mannitol and xylitol, and center filling gum (gum containing syrup, jam and powder in gum). do.

In recent years, consumption of sugar-free gum has been increasing due to obesity or adult diseases, and there has been a demand for a component that imparts sweetness to replace sugar. D-alulose, also called D-psicose, has been studied as a sweet component of chewing gum replacing sugar since it has almost 70% sweetness of sugar and almost no calories. However, when D-allylose is used, there is a problem that the sugar content is somewhat lower than that of sugar and the strength of the chewing gum is hardened.

In general, an emulsifier is used to keep the sweetness and flavor of the chewing gum long. According to a number of previous studies, the use of an emulsifier in chewing gum has resulted in a high value (for example, at least 10) of the hydrophile-liphophile balance It is known that the use of an emulsifier having an effect is effective for maintaining the taste.

It is an object of the present invention to provide a chewing gum composition containing sugar, aluloses and emulsifiers, and a process for producing the same.

It is another object of the present invention to provide a method of providing sugar, aluloses and emulsifiers to impart improved storage stability and sweetness persistence to a chewing gum composition.

The present inventors have developed a chewing gum composition which has a low calorie content and which gives a refreshing sensation to a composition containing the same amount of sugar as a saccharide, at the same time having a superior sweetness and a low hygroscopicity as well as excellent storage stability.

Hereinafter, the present invention will be described in more detail.

One example of the present invention provides a chewing gum composition containing aluloses.

For example, the chewing gum composition of the present invention may be a chewing gum composition comprising a chewing gum base, alulous and an emulsifying agent.

As another example of the present invention, a chewing gum composition containing a chewing gum base, an alulose and an emulsifying agent, wherein the emulsifying agent provides a chewing gum composition having a hydrophile-liphophile balance (HLB) value of 1-8.

Another example of the present invention is a sugar-free chewing gum composition comprising a chewing gum base, alulose, a sugar alcohol and an emulsifier, wherein the emulsifier is selected from the group consisting of sugar-free chewing gum with a hydrophile-liphophile balance (HLB) Lt; / RTI >

The alulose contained in the chewing gum composition of the present invention is a low-calorie monosaccharide also called saccharose, which has an advantage of reducing excessive consumption of sugar and having a good effect for prevention of adult diseases such as diabetes and obesity, . The alulose may be contained in an amount of 1 to 70% by weight, preferably 10 to 40% by weight based on 100% by weight of the total solid content of the chewing gum composition. When the chewing gum composition contains alululose in the above-described range, the chewing gum can be kept in a proper strength without being stained when chewed, and the sweetness can be maintained for a long time. In particular, the chewing gum composition of the present invention including alulose is characterized by excellent sweetness persistence even though an emulsifier having a low HLB value is used.

The alulose contained in the chewing gum composition may be prepared by adding in the form of syrup or powder. When the alululose powder is used, the whole alulosus composition powder, for example, alulose having a purity of 90% or more may be used as the powder. The alulosus syrup may be a solution prepared at various concentrations using aluloses. In the case of the alululose-containing mixed sugar syrup form, the alululose-containing mixed sugar may be alulose-syrup based on 100 parts by weight of the total solids content of the mixed sugar, To 55 parts by weight, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose, and 0.01 to 15 parts by weight of oligosaccharide, and may not include the oligosaccharide. The above-mentioned alulose, fructose and glucose are preferably both D-isomer.

The alulose used in the chewing gum composition of the present invention may be an alulose crystal, and may be, for example, an alu lulose crystal having at least one characteristic selected from the group consisting of the following (1) to (6).

(1) on powder X-ray spectroscopy (a) 15.35, 30.95, 18.83 and 47.15; Or (b) having a powder X-ray spectral spectrum having peaks at 2? Of 15.35, 30.95, 18.83, 47.15 and 25.17 ± 0.2 °,

(2) having a Tm temperature of 125.8 ± 5 ° C according to differential scanning calorimetry (DSC)

(3) having a melting enthalpy (H) of 200 to 220 J / g according to differential scanning calorimetry,

(4) those having an average long diameter of 400 mu m or more,

(5) the ratio of the length (micrometer) of the long diameter to the short diameter of the aluulose crystal (= long diameter / short diameter) is in the range of 1.5 to 6.9, and

(6) The shape of the crystal is a rectangular hexahedron.

Aluloses may be produced by chemical synthesis, or by biological methods using alulose epimerase. Preferably the aluloses can be prepared by biological methods, for example by microbial or enzymatic reactions. For example, the mixed sugar may be at least one selected from the group consisting of an alulose epimerase, a strain of the strain producing the enzyme, a culture of the strain, a lysate of the strain, and an extract of the lysate or the culture Or a mixture thereof, which is prepared by reacting a composition for the production of aluloses with a fructose-containing raw material.

As an example for the production of the alulose of the present invention, an expression system capable of producing an alulose epimerase with high expression ratio and stability, a generically recognized as safe microorganism using the same, and a microorganism and an enzyme using the expression system And the production method of alulose containing it are described in detail in Korean Patent Nos. 10-1318422 and 10-1656063.

The emulsifier contained in the chewing gum composition of the present invention is a substance added to form a stable emulsion of two kinds of liquids which are not mixed with each other, and the hydrophile-lipophile-balance (HLB) Value. That is, the large HLB value means that the hydrophilic ratio is large, and the small HLB value means that the hydrophilic ratio is small.

Conventionally, a component imparting taste and flavor to chewing gum has a large amount of oil-based flavor. To maintain taste and flavor of chewing gum for a long time, an emulsifier having a high HLB value, for example, an HLB value of at least 10 It is known to add an emulsifier.

The emulsifier contained in the chewing gum composition of the present invention may be an emulsifier having an HLB value of 1 to 10, preferably 1 to 8, more preferably 1 to 3. In addition, the chewing gum composition of the present invention may contain the emulsifier in an amount of 0 to 3% by weight, preferably 0.1 to 1% by weight based on 100% by weight of the total solid content of the chewing gum composition.

Examples of specific emulsifiers are monoglycerin fatty acid esters, sorbitan fatty acid esters and polyglycerin polyrenolates, which are HLB 6 or less emulsifiers, which are fatty acids with 10 to 18 carbon atoms, preferably fatty acids with 16 to 18 carbon atoms to be. These emulsifiers specifically include monoglycerides and diglycerides (MD), monostearic acid sorbitan (SMS), tristearic acid sorbitan (STS), polyglycerol ester (PGE), monoglycerides and lactic acid esters of dis- LMD), monoglyceride and diglyceride phosphoric acid ester (PMD), monoglyceride diacetyl stearate (DATEM), sugar ester and lecithin, and the lecithin may be soy lecithin and egg yolk lecithin And preferably is soybean lecithin, the glycerin fatty acid ester is a monoglycerin stearic acid ester, and the sorbitan fatty acid ester may be a sorbitan oleic acid ester and a sorbitan stearic acid ester.

The chewing gum composition is low in hygroscopicity compared to chewing gum containing an emulsifier having a high HLB value by using an emulsifier having a low HLB value and absorbs moisture in the air during storage to prevent the deterioration of physical properties of gum and sticking to packaging paper, Is excellent. For example, the hygroscopicity of the chewing gum composition is low, and when stored at a temperature of 30 ° C and a relative humidity of 75% RH for 8 hours, the hygroscopicity calculated by the following formula 1 is 0.1 to 2.3%, preferably 0.5 to 2.0% .

In particular, when chewing gum is provided commercially, the color, physical properties, and flavor of gum become quality indicators in setting the expiration date. Considering that moisture is an important factor affecting the quality index, The composition has very good advantages in terms of quality maintenance and expansion of the shelf life.

In addition, when an emulsifier having a low HLB value is used in the conventional chewing gum composition, it is known that there is a sensory problem that the sweet taste is not maintained or maintained for a long time. However, the chewing gum composition of the present invention is a saccharide, The sweetness is superior to the composition containing only los or sugar and the prolongation of sweetness is excellent. Thus, the problem of reducing the sweet taste or reducing the persistence of the emulsifier with the use of the emulsifier having a low HLB value can be solved.

The chewing gum composition of the present invention may further comprise at least one saccharide selected from the group consisting of monosaccharides other than aluloses, disaccharides, sugar alcohols, dietary fibers and oligosaccharides.

For example, the monosaccharides and disaccharides may be selected from the group consisting of sugars, aloses, deoxyribose, erythrulose, galactose, idose, mannose, ribose, sorbose, tagatose, erythros, fuculose, gentiobiose, Butanol, mannose, mannose, mannose, lecithin, lecithin, lecithin, lecithin, lecithin, lecithin, lecithin, Which is composed of melezitose, melibiose, melibiose, nigerose, raffinose, lutinose, lutinulose, stachyose, treose, trehalose, trehalulose, turanose, xylobiose, fructose, and glucose Lt; / RTI >

For example, the chewing gum composition may be a mixture of allylose and sugar as a saccharide, which can give a refreshing sensation derived from a saccharide specifically imparted to the allylose, and can be used as a saccharide composition containing only an equivalent amount of sugar or alulose The sweetness of contrast is more excellent and the sweetness is kept longer during chewing. The sugar and alulose contained in the chewing gum composition may be contained in a weight ratio of 99: 1 to 1:99, preferably 99: 1 to 50:50, and more preferably 75:25 to 65 to 35.

The sugar contained in the chewing gum composition may be white sugar, sulfur sugar or the like depending on the degree of refining. The sugar may be white sugar, fine sugar, fine sugar, and minute sugar according to the average particle size. The sugar may be 50 To 90% by weight, preferably 60 to 70% by weight.

Alternatively, the chewing gum composition of the present invention may be a sugar-free or sugarless chewing gum composition that does not contain sugar as a saccharide. The sugar-free chewing gum composition can reduce the possibility of causing an adult disease or a metabolic disease due to sugar, prevent stickiness by adding sugar, and prevent corrosion of the teeth.

The sugar alcohols may be at least one selected from the group consisting of xylitol, maltitol, erythritol, mannitol, lactitol, inositol and sorbitol. The dietary fiber may be a water-soluble dietary fiber, and the water-soluble dietary fiber may be at least one selected from the group consisting of polydextrose, indigestible maltodextrin and pectin. The oligosaccharide may be at least one selected from the group consisting of fructooligosaccharides, isomaltooligosaccharides, maltooligosaccharides, and galactooligosaccharides.

For example, the chewing gum composition may further include a sugar alcohol as a saccharide. In the case of a chewing gum composition containing a saccharide alcohol, saccharide is generally used as a saccharide, which has a low hardness, i.e., However, in the case of the chewing gum composition of the present invention, the hardness of the sugar alcohol-containing chewing gum composition is increased by alulose, and the physical properties are complemented.

The chewing gum base included in the chewing gum composition of the present invention may be a synthetic and / or natural elastomer such as polyisoprene, polyvinylacetate, polyisobutylene, ester gum, natural chicle, latex, resin (e.g., , Polyvinyl esters, and alcohols.

For example, 20 to 50% by weight of polyvinyl acetate, 5 to 20% by weight of polyisobutylene, and 3 to 45% by weight of ester gum, based on 100% of the gum base weight. The gum base may be selected from the group consisting of lubricants, waxes (e.g., candelilla wax, carnauba wax, microcrystalline wax, petroleum wax, beeswax and / or refined paraffin wax), emulsifiers, polybutenes, And / or calcium carbonate), a high-sweetening sweetener, an acidifier, a flavoring agent, a functional substance, and a thickening polysaccharide, for example, polyvinyl acetate 20 to 50% by weight of polyisobutylene, 5 to 20% by weight of polyisobutylene, 1 to 20% by weight of waxes, 0.5 to 10% by weight of emulsifier, 10 to 20% by weight of talc, 10 to 20% by weight of calcium carbonate, But are not limited to, by weight, by weight of esters of 20 to 45% by weight, of 1 to 6% by weight of natural sweetener, of 1 to 3% by weight of fragrance and 0.1 to 5% by weight of glycerin.

The chewing gum composition of the present invention may further comprise at least one additive selected from the group consisting of high-sweetness sweeteners, flavors, natural extracts, acidifiers, waxes and fillers, pigments and brighteners (Shellac, etc.).

The high sweetening sweetener contained in the chewing gum base or chewing gum composition is selected from the group consisting of aspartame, acesulfame potassium, sodium cyclamate, sodium saccharin, sucralose, stevia sweetener (for example, steviol glycoside, enzyme treated stevia) (For example, Rebaudioside A, Rebaudioside D, and Rebaudioside M), and monelin, but may be at least one selected from the group consisting of fructose, But is not limited thereto.

The flavoring agent contained in the gum base or chewing gum composition may be one or more selected from the group consisting of single flavor compounds and / or freeze-dried natural plant-derived ingredients, such as essential oils and essences extracted and / or processed from plants have. For example, the single perfuming compound may be selected from the group consisting of menthol, menton, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneol, maltol, ethyl maltol, camfer, methyl anthranilate, But are not limited to, methyl N-methyl anthranilic acid, methyl? -Naphthyl ketone, limonene, linarol, and / or aryl isothiocyanate. In addition, the natural plant-derived component may be selected from the group consisting of coconut, coffee, chocolate, vanilla, grape, orange, lime, mint, licorice, caramel, honey, peanut, walnut, cashew, hazelnut, almond, pineapple, strawberry, Apple, pear, peach, strawberry, apricot, raspberry, cherry, pineapple and plum essence as a fruit essence, including cherries, cinnamon, peppermint, wintergreen, spearmint, eucalyptus and mint; Essential oils may include, but are not limited to, peppermint, spearmint, menthol, eucalyptus, cloves, bayes, anise, thyme, cedar leaf oil,

As another example of the present invention, there is provided a process for producing a chewing gum composition containing sugar and alulose as a saccharide.

The matters relating to the chewing gum composition can be equally applied to the manufacturing method of the chewing gum composition.

The manufacturing method may further include mixing sugar and alulose in a weight ratio of 99: 1 to 1:99, preferably 99: 1 to 50:50. The sugar may be present in an amount of 50 to 90, preferably 60 to 70 wt.%, Based on 100 wt.% Of the total chewing gum composition, wherein the alulose is present in an amount of 1 to 70 wt.% Based on 100 wt.% Of the total chewing gum composition solids, By weight, preferably 10 to 40% by weight.

The process may further comprise adding an emulsifier, wherein the emulsifier is mixed to include 0 to 3 wt%, preferably 0.1 to 1 wt%, based on 100 wt% of the total solid weight of the chewing gum composition And the emulsifier may be an emulsifier having a hydrophile-lipophile balance (HLB) value of 1 to 20, preferably 1 to 7, more preferably 1 to 3.

In the production method of the present invention, the alulos may be an alulosic crystal, and may further include a cooling method, for example, a quick or slow cooling of the alulosic solution to induce a supersaturated state to produce crystals. The cooling rate may be maintained at, for example, 0.01 to 20 占 폚 / min, and may include seeds for preparing crystals without increasing the seedling in the preparation of the alulous crystals or increasing the rate / size of crystal formation .

The preparation method may further include mixing at least one selected from the group consisting of saccharides other than sugar and alulose, that is, monosaccharides, disaccharides, sugar alcohols, dietary fibers, and oligosaccharides.

The manufacturing method may further include mixing at least one additive selected from the group consisting of a gum base agent, a flavoring agent, an acidifier, a sweetener, a wax and a filler, a colorant, and a brightener (shellac, etc.).

As yet another example of the present invention, there is provided a method of providing a sweet, an allylose and an emulsifying agent to increase storage stability and / or sweetness persistence in a chewing gum composition.

The matters relating to the chewing gum composition can equally be applied to methods for increasing improved storage stability and / or water stability.

The present invention relates to a chewing gum composition comprising a sugar, an allylose and an emulsifier having a low HLB value as a saccharide. It is an object of the present invention to provide a chewing gum composition which is excellent in sweetness, It is excellent in sensory property and low in hygroscopicity, and is excellent in storage stability.

Fig. 1 is a table showing the hygroscopicity of the chewing gum of Examples 1 to 3 and Comparative Example 1 with time.

The present invention will be described in more detail with reference to the following examples. However, the scope of protection of the present invention is not intended to be limited to the following examples.

Manufacture of Alulos

The high purity alulos syrup containing 96% by weight of alulose was concentrated to a concentration of 81 Bx (%, w / w), and the crystals were grown by cooling to a temperature of 10 ° C at a temperature of 35 in a supersaturated state. At this time, alulose seed crystals were added and slowly stirred at a temperature of 35 ° C to produce a small amount of crystal nuclei. Thereafter, the crystal was grown by decreasing the temperature by 1 ° C per hour. In the crystal growth process, The solution temperature was raised to 30 to 35 ° C to dissolve the fine crystals. The crystal growth process and the microcrystalline melting process were repeated at least once to perform crystallization. The alulous crystals prepared here were removed by centrifugal dehydration and the crystals were washed with cooling water, then dried and recovered. The allylose crystal yield was 61%.

The average particle size of the recovered alu- lose crystals was 853.3 mu m and the average end diameter was about 208.0 mu m. As a result of DSC analysis (Diamond DSC, 30 to 250 ° C, 10 ° C / min temperature rise and N2 gas purge), it was confirmed that Tm (° C) was 125.8 ° C and ΔH was 211.7 J / g. The results of XRD analysis (D / MAX-2200 Ultima / PC) of the above-mentioned aluulose crystals are shown in Table 1 below.

Angle 2-Theta degree Relative Intensity% 15.35 100.0 18.83 4.4 25.17 1.8 30.95 11.7 47.15 2.8

Example  1-3. Chewing gum  Produce

Chewing gum was prepared with the components and compositions shown in Table 2 below, including xylitol, maltitol, or sorbitol as the above-prepared alululose and sugar alcohols. The emulsifier used was S370 with HLB value of 3 and / or S770 (Namyoung Co.) with HLB value of 7. As a concrete mixing step, the composition shown in the following table was kneaded in a gum nib and mixed at a temperature of 40 ° C, and when the formulation was unfolded, it was discharged when the network structure was completed. The gum formulation was pushed to the back and sutured to 1.5 to 2 mm and cut.

ingredient Example 1
(weight%) Example 2
(weight%) Example 3
(weight%) Comparative Example 1
(weight%) Alurus (Samyang) 10.24 10.24 10.24 10.24 Xylitol (Samyang) 59.52 0 0 59.59 Maltitol (Samyang) 0 59.18 0 0 Sorbitol (Samyang) 0 0 59.52 0 Sugar ester (S370) 0.2 0.7 0.2 0 Sugar ester (S770) 0.02 0.02 0.02 0 Sugar ester (S1670) 0 0 0 0.2 Maltitol syrup C 3.29 3.27 3.29 3.26 Gum base preparation (loose) 25.17 25.04 25.17 25.15 L-menthol (Tagasako) 0.1 0.1 0.1 0.1 Citric acid (Samyangsan) 0.4 0.4 0.4 0.4 Sucralose (Samyang) 0.02 0.02 0.02 0.02 Ascethamine potassium 0.04 0.04 0.04 0.04 Spices One 0.99 One One sum 100 100 100 100

As a comparative example to Examples 1 to 6, chewing gum was prepared in the same manner, and the emulsifier was prepared with the composition shown in the following Table 2 including S1670 (Namyoung Co.) having an HLB value of 16.

Examples 4 and 6: Production of chewing gum

Chewing gum containing allylose and sugar as a saccharide in different contents was prepared in the same manner as in the production methods of Examples 1 to 3 by the composition shown in Table 3 below. As a comparative example, chewing gum was prepared with a composition containing only sugar, glucose and syrup without containing alulose.

ingredient Example 4
(weight%) Example 5
(weight%) Example 6
(weight%) Comparative Example 2
(weight%) Alurus (Samyang) 52.53 10 20 0 Bundang (Samyang) 0 42.53 32.53 52.55 Glucose (Samyang) 15.57 15.57 15.57 15.57 Syrup (Samyang) 5.84 5.84 5.84 5.84 Sugar ester (HLB 7) 0.02 0.02 0.02 0 Gum base preparation (loose) 24.52 24.52 24.52 24.52 L-menthol (Tagasako) 0.1 0.1 0.1 0.1 Citric acid (Samyangsan) 0.39 0.39 0.39 0.39 Sucralose (Samyang) 0.02 0.02 0.02 0.02 Acesulfame potassium (Samyang) 0.04 0.04 0.04 0.04 Spices 0.97 0.97 0.97 0.97 sum 100 100 100 100

Example  7 to 9: Chewing gum  Produce

The chewing gums were prepared in the same manner as in the production methods of Examples 1 to 3, except that the saccharides were allylose, sugar, glucose and starch syrup, (Comparative Example 3), or a composition containing only an emulsifier having an HLB value of 16 (Comparative Example 4).

ingredient Example 7
(weight%) Example 8
(weight%) Example 9
(weight%) Comparative Example 3
(weight%) Comparative Example 4
(weight%) Alurus (Samyang) 20 20 20 20 20 Bundang (Samyang) 32.44 32.44 32.51 32.55 32.44 Glucose (Samyang) 15.54 15.54 15.55 15.57 15.54 Syrup (Samyang) 5.83 5.83 5.83 5.84 5.83 Sugar ester (HLB 1) - 0.2 0.09 - - Sugar ester (HLB 7) 0.2 - - - - Sugar ester (HLB 16) - - - - 0.2 Gum base preparation (loose) 24.47 24.47 24.5 24.52 24.47 L-menthol (wt%) 0.1 0.1 0.1 0.1 0.1 Citric acid (% by weight) 0.39 0.39 0.39 0.39 0.39 Sucralose (% by weight) 0.02 0.02 0.02 0.02 0.02 Acesulfame potassium (% by weight) 0.04 0.04 0.04 0.04 0.04 Perfume (% by weight) 0.97 0.97 0.97 0.97 0.97 Total weight (% by weight) 100 100 100 100 100

Test Example  One. Moisture absorption  evaluation

The hygroscopicity of the chewing gum containing aluloses of Examples 1 to 3, Examples 8 and 9 and Comparative Examples 1 to 4 was evaluated with the lapse of time. Specifically, the weight of the chewing gum prepared in the tray was measured, and the weight of the chewing gum was measured after 0, 2, 4, 6, and 8 hours under constant temperature (30 ° C.) and humidity (75% RH) The calculated increased weight is calculated as a ratio with time, and is shown in Tables 5, 6, and 1 below.

[Equation 1]

Storage Time Example 1 (%) Example 2 (%) Example 3 (%) Comparative Example 1 (%) 0h 0.00 0.00 0.00 0.00 2h 0.58 0.00 0.77 1.49 4h 0.72 0.17 1.29 1.93 6h 0.92 0.26 1.55 2.28 8h 1.00 0.43 1.81 2.37

Storage Time Example 8 (%) Example 9 (%) Comparative Example 2 (%) Comparative Example 3 (%) Comparative Example 4 (%) 0h 0 0 0 0 0 2h 0.36 0.48 0.42 0.55 0.65 4h 1.29 1.61 1.43 1.56 1.59 6h 1.77 1.87 1.98 2.07 2.12 8h 2.12 2.3 2.39 2.43 2.62

As can be seen from the above results, it was confirmed that when the same saccharide was used, the lower the hygroscopicity was, the lower the HLB value of the emulsifier was used, regardless of the type of the saccharide except the allylose. In particular, in the case of Example 1 or 8 using an emulsifier having an HLB value of 1, the hygroscopicity of the emulsifier of Comparative Example 1 or 4 containing an emulsifier having an HLB value of 16 is significantly lower than that of chewing gum of HLB value of about 16, It was confirmed that even when an emulsifier is contained in a small amount (Example 9), it is possible to maintain a low hygroscopicity as compared with the case of using an emulsifier having an HLB of 16.

Test example 2. Hardness evaluation

The hardness of the prepared chewing gums of Examples 1 to 3 and Comparative Example 1 was measured five times at a rate of 1 mm / s using a probe having a diameter of 5 mm as a Puncture Test (Measure Force in Compression) Respectively.

The results of the measurement are shown in the following table, and it was confirmed that the hardnesses of Examples 1 to 6 (HLB 1 or 7), particularly Examples 3 to 6 (HLB 1) using an emulsifier having a low HLB value were high.

Example 1 Example 2 Example 3 Comparative Example 1 Hardness (g) 3.4 2.7 3.8 2.7

In Comparative Example 1 containing an emulsifier (HLB 16) having a high HLB value as an emulsifying agent for xylitol as a sugar alcohol, it is expected that the hardness is low and the physical properties are lost and the chewiness is poor. On the other hand, an emulsifier (HLB 3) It was confirmed that the hardness of Example 1 including the sugar alcohols was high, so that it was possible to impart a hardness of at least a certain level even though sugar alcohol was included.

Test Example 3. Sensory Evaluation

The chewing gums of Examples 4 to 6 and Comparative Example 2 thus prepared were subjected to sensory evaluation. The sweetness intensity, sweet taste, strength, and strength preference were evaluated on a 5-point scale while the sample was placed in the mouth and evaluated during chewing. The results are shown in Table 8.

The evaluation criteria of the above items are as follows, and the results are shown in the table below.

<Evaluation Criteria>

Sweetness: 5 if strong sweetness intensity, 1 if weak

Sweetness degree: If the sweetness preference is excellent, 5 points lower

Hardness: 1 point if hardness is strong, 5 points if weakness

Hardness: If the preference is good according to the preference degree of hardness, if it is 5 points, it is 1 point

Example 4 Example 5 Example 6 Comparative Example 2 Sweet (early) 3.2 3.5 3.4 3.4 Sweet symbol (early) 3.0 3.7 3.6 3.8 Strength (Initial) 3.1 3.2 3.2 3.1 Intensity sign (initial) 3.1 3.7 3.6 3.7 Sweet (after 3 minutes) 2.1 3.1 3.2 2.5 Sweet symbol (after 3 minutes) 2.5 3.7 3.4 3.4 Strength (after 3 minutes) 3.8 2.8 2.8 3.2 Strength sign (after 3 minutes) 3.1 3.6 3.7 3.6 Cooling sensation 3.4 3.3 3.2 3.2 Overall satisfaction 2.5 3.5 3.4 3.5

As can be seen from the above results, in comparison with the chewing gum of Comparative Example 2 which does not contain aluloses, in the case of the chewing gum of the present invention, which was prepared with a composition containing about 53% by weight of alululose, 6 chewing gum was not only low in sweetness but also confirmed that the strength of chewing gum became strong after a lapse of time.

In particular, in the case of Examples 5 and 6 in which the sugar and the alulose were contained at a weight ratio of about 42:10 and 33:20, the sweetness felt more strongly than the case of Comparative Example 2 containing a large amount of sugar, And the sweetness preference degree was high. It was also confirmed that, in the case of the comparative example containing only sugar or alulose, the sweet taste was maintained at a high level for a long time in Examples 5 and 6.

Claims (14)

A chewing gum composition containing a chewing gum base, alululose and an emulsifier,
Wherein the emulsifier has a hydrophile-liphophile balance (HLB) value of 1-8. 2. Chewing gum composition according to claim 1, wherein the chewing gum composition has a moisture absorbed upon storage for 8 hours at a temperature of 30 DEG C and a relative humidity of 75% RH of from 0.1 to 2.3%, based on 100% by weight immediately after preparation. 2. Chewing gum composition according to claim 1, wherein the emulsifier is present in an amount of 0.1 to 1% by weight based on 100% by weight of the total solid of the chewing gum composition. The emulsion according to claim 1, wherein the emulsifier is selected from the group consisting of monoglyceride and diglyceride (MD), monostearic acid sorbitan (SMS), tristearic acid sorbitan (STS), polyglycerol ester (PGE), monoglyceride and dis- At least one selected from the group consisting of lactic acid ester (LMD), monoglyceride and phosphoric acid ester (PMD) of diglycerides, diacetyl stearate (DATEM) of monoglyceride, sugar ester and lecithin. 2. Chewing gum composition according to claim 1, wherein the alulous is comprised between 10 and 40% by weight based on 100% by weight of the total chewing gum composition solids. The chewing gum composition of claim 1, wherein the chewing gum composition further comprises at least one saccharide selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, dietary fibers, and oligosaccharides except for aluloses. The chewing gum composition according to claim 6, wherein the sugar alcohol is at least one selected from the group consisting of xylitol, maltitol, erythritol, mannitol, lactitol, inositol and sorbitol. 7. Chewing gum composition according to claim 6, wherein said further saccharide is sugar and said alululose and sugar are added so as to comprise from 1:99 to 99: 1 by weight of solids. The chewing gum composition of claim 1, wherein the chewing gum base comprises from 20 to 50 wt% based on 100 wt% of the total chewing gum composition solids weight. The chewing gum composition according to claim 1, wherein the gum base comprises at least one selected from the group consisting of natural gum, polyvinyl acetate, polyisobutylene, waxes, polybutene, emulsifier, filler and ester gum . Sugar-free chewing gum composition containing a chewing gum base, alululose, sugar alcohol and an emulsifier. 12. The composition of claim 11, wherein the emulsifier has a hydrophile-liphophile balance (HLB) value of 1-8. 12. The method of claim 1 or 11, wherein the allylose is (a) 15.35, 30.95, 18.83, and 47.15 on a powder X-ray spectroscopy spectrum; Or (b) 15.05, 30.95, 18.83, 47.15, and 25.17 of ± 0.2 °. An alcohol, an emulsifier, and a gum base.

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