RU2204259C2 - Chewing gum containing trehalose, method of preparation and combination of chewing gum (versions) - Google Patents

Abstract

FIELD: chewing gum containing trehalose and method of its preparation. SUBSTANCE: according to the first version, chewing gum contains approximately from 5 to 90% of base, approximately from 0.1 to 10% of flavoring, and approximately from 15 to 95% of trehalose. Trehasole is used as only sweetener and filler of said chewing gum or its part. According to other versions, for preparation of sweeten ingredients and syrups for chewing gum, trehalose is evaporated with other sweeteners. Trehalose may be used in content of liquid filler in said chewing gum. Besides, presence of trehalose in content of chewing gum influences well on other its ingredients, aspartam, for instance. Introduction of effective quantity of trehalose makes aspartam stable to disintegration into derivatives without sweeten action. EFFECT: improved cariesgenesity. 7 cl, 13 tbl, 129 ex

Description

 The present invention relates to improving the quality of chewing gum compositions. In particular, it relates to the improvement of chewing gums due to the use of specific fillers in chewing gums containing sucrose and not containing it in order to improve the texture of chewing gums, their moisture absorption characteristics and the preservation of chewing gums. Such improved chewing gum compositions can be used in a variety of products of this class, such as candy coated chewing gums.

 Recently, attempts have been made to replace sugar, in particular sucrose and sugar syrups, usually present in chewing gums, with other carbohydrates and non-carbohydrates. In sugarless chewing gums, the popularity of which is growing, sugar alcohols or polyols are used to replace sugar or sugar syrup. The most accessible polyols are sorbitol, mannitol and xylitol. To replace these polyols with the help of modern technology, new polyols have been developed. These polyols have various unique properties that can, in the interests of the consumer, improve the taste, texture and preservation of chewing gum.

 The advantage of these polyols is that they do not contribute to tooth decay among consumers, and they can also be used by diabetics. However, the disadvantage of polyols is that when consumed in very large quantities, the polyols can cause disturbances in the gastrointestinal tract. Therefore, it would be very useful to use a carbohydrate or a carbohydrate-like food ingredient for chewing gum, which could act as a filler, but did not cause tooth decay or disturbances in the gastrointestinal tract.

 Trehalose is one such excipient. This excipient or sweetener is not approved for use in food or chewing gums in the United States or other countries. Although trehalose is a sugar, it contributes neither to caries, nor to disorders in the gastrointestinal tract. Therefore, the use of this ingredient in chewing gum can provide some improvement.

 The production of trehalose is disclosed in several patent documents: European patents EP No. 0677587 and EP No. 0693558; and U.S. Patent No. 5,565,341. The enzymes used to produce trehalose are widely patented by Hayashibara, Japan. Significant patent documents include European patents: EP No 0709461, EP No 0697461, EP No 0695804, EP No 0688866, EP No 0691407, EP No 0688867, EP No 0674005, EP No 0671470, EP No 0628630, EP No 0619951 and EP No 0619951 0606573. Derivatives of trehalose are also described by Hayashibara in EP No 0714905 and EP No 0480640. Neotrehalose, which is a compound similar to trehalose, and is an isomer, is described in US Pat. No. 5604211, as well as in EP No. 0486315 and EP No. 0558213. Another compound similar to trehalose, trehalulose is disclosed in U.S. Patent No. 5,229,276 and European Patent EP No. 0,794,259. High trehalo syrup PS and its use in various food products, including chewing gum, are disclosed in EP No. 0739986.

 Japanese Published Publication No. 94-276997 and U.S. Patent Nos. 5510137 and No. 5026566 disclose the use of trehalose with aspartame in food products. The use of trehalose in chewing gum is disclosed in Japanese Published Application No. 95-203859. Trehalose is known to be effective as a stabilizer in both food and medicine. U.S. Patent No. 4,891,319 discloses trehalose and its use for stabilizing proteins and biological macromolecules. U.S. Patent No. 5,149,653 discloses a method for preserving viruses. EP patent No. 0415567 discloses that the use of trehalose contributes to the stability of organic compounds.

Summary of the present invention
The present invention relates to a method for producing chewing gum with a new sweetener, namely trehalose, as well as the resulting chewing gum. This sweetener can be incorporated into chewing gum formulations containing sucrose, replacing small or significant amounts of sucrose in them. Such a composition may be a composition of low or high humidity, and contain moisture-consuming syrup in small or large quantities. Said sweetening filler, trehalose, can also be used in chewing gum formulations that do not contain sucrose or contain a small amount thereof in order to replace sorbitol, mannitol, other polyols or carbohydrates. Sucrose-free formulations may include sucrose-free chewing gums with low or high humidity.

 When used in chewing gum, said sweetener, trehalose, can be combined with other sweeteners, which include (but are not limited to): sucrose, dextrose, fructose, maltose, maltodextrin, xylose; as well as sugar alcohols, which include (but are not limited to): sorbitol, mannitol, xylitol, maltitol, lactitol, hydrogenated isomaltose and hydrogenated starch hydrolysates of the lycazine type. The specified sweetener filler, trehalose, can be combined, it can be subjected to co-evaporation or mixed with other sweetener fillers before using them in a specific composition of chewing gum. Co-evaporation can be implemented using various methods of spray drying, coating in a fluidized bed, coacervation, or other granulation or agglomeration techniques. Said sweetening filler, trehalose, can also be combined with strong sweeteners, which include (but are not limited to): thaumatin, aspartame, acetylsulfam K, saccharin, glycyrrhizin, alitam, cyclamate, stevioside and dihydrochalcones.

 This sweetener, trehalose, when used as a filler, gives chewing gum an improved texture, improves its retention and unique qualities of aroma and sweet taste. Despite the fact that trehalose is very similar to sucrose, it has unique physical properties different from those of sucrose, which include the lack of cariogenicity; This provides chewing gum as a product with higher consumer properties.

Detailed Description of Preferred Embodiments of the Present Invention
Trehalose is a carbohydrate filler similar to sucrose. Trehalose is an isomer of sucrose obtained by isomerization of maltose, and the intensity of its sweet taste is approximately 50% of the intensity of the inherent sucrose sweet taste. Like sucrose, trehalose is an unreduced disaccharide, but it has two glucose molecules linked by α, α-1,1 bonds.

 Trehalose was manufactured by Hayashibara Co., Ltd, Japan, and obtained from Hayashibara Inc., Amarillo, Texas, USA under the trade name TREHAOSE. Crystalline trehalose is a dihydrate, but it may be available in anhydrous form or as a liquid syrup. In Japan, trehalose has been firmly introduced for use in food and pharmaceutical products, but it is still not approved for use in food by the US Food and Drug Administration. Both the US and Europe are expected to obtain permission to use trehalose as a new food ingredient.

 Being sugar, trehalose has some unique features that provide it with certain advantages over other sugars. In various tests for cariogenicity, trehalose does not support the growth of mutase and is considered not to have cariogenicity. It is believed that in order to really not have cariogenicity, low concentration trehalose can be used together with sugar. Other characteristics of trehalose show that it is absolutely non-hygroscopic, very resistant to heat and acids, prevents the destruction of starch and prevents protein denaturation. The latter property is a feature of trehalose, and this allows its use in pharmaceuticals and medicine to stabilize pharmaceuticals, vaccines, diagnostic tools and organs intended for transplantation.

In food products, trehalose can be used to improve moisture retention, preserve aroma, taste and texture, as well as to stabilize color. The melting point of trehalose is 97 ^o C, and with a relative humidity of less than 95%, it has high moisture resistance. Any of the crystalline powder forms of trehalose or its syrup can be used in chewing gum, and the terms “trehalose” and “powdered trehalose” / “trehalose syrup” as used herein refer to all of these forms.

 The specific ability of trehalose to retain moisture or aroma and taste gives chewing gum some special advantages. In chewing gum, trehalose can act as an absorbent or as an encapsulating agent in order to retain flavorings and sweeteners in its composition. An aqueous solution of trehalose mixed with a flavoring or sweetener and dried is capable of retaining this flavoring or sweetener in order to reduce the loss of volatile components of the flavoring or to reduce the loss of sweetener caused by its degradation. It is known that trehalose is characterized by a stable glassy state, and when using trehalose in chewing gum and during storage of the gum, aroma, taste and humidity can be preserved. Since trehalose is also capable of stabilizing proteins, stabilization is possible with some intense sweeteners (such as thaumatin and aspartame) together with trehalose in chewing gum.

Trehalose can be introduced into chewing gum in crystalline / solid form or dissolved in water. Its solubility in water at room temperature is approximately 40%, but at 70 ^{° C.} it increases to more than 70%. Trehalose can be used in chewing gum as a modifier of texture and aroma, filler, and it can improve the texture, aroma and preservation of the product. When used in powder form, trehalose can replace solid components such as sucrose, dextrose or lactose; or when used in liquid or syrup form, it may replace syrups. At concentrations from about 0.5% to about 25%, trehalose is able to replace part of the solid components of sugar-containing chewing gum, and in the form of a liquid, part of the syrup or all of the syrup in sugar-containing chewing gum. At higher concentrations (from about 25% to about 90% of the composition of the chewing gum) trehalose can replace all the solid components of the chewing gum. Preferably, the concentration of trehalose is from about 15% to about 50% of the total gum composition, and more preferably from about 15% to about 40%.

 Unique chewing gum formulations can be obtained by substituting powdered trehalose or syrup for all sweetening excipients. A slightly lower intensity of the sweet taste involves the use of unique combinations of aroma and taste. To enhance the sweet taste, high intensity sweeteners can be added in order to produce a sweet, more typical taste for chewing gum formulations. Chewing gum formulations with trehalose may contain a very small amount of moisture (for example, below about 2%), or a moderate amount thereof (about 2-5%), and soft chewing gum compositions may contain about 5% moisture or higher. The very low hygroscopicity of trehalose imparts a very low hygroscopicity to all chewing gums containing it, i.e. makes them very stable during storage.

 Despite the fact that trehalose is identical to sucrose, due to its unique properties, which are manifested in the absence of cariogenicity, it is believed that trehalose can be used in chewing gum formulations containing non-sucrose ingredients. Non-sucrose ingredients are aldites, such as sorbitol, mannitol, xylitol, lactitol, hydrogenated isomaltose, maltitol or hydrogenated starch hydrolysates. These alditols are used in a variety of combinations to develop unique chewing gum formulations. Trehalose can be used to replace individual alditol or a combination thereof. With partial replacement of one or more alditol, trehalose can be used at its concentrations of approximately 15-25%. If trehalose replaces a large number of alditols or most of them, then its concentration can be from about 25% to about 90% of the composition of chewing gum.

 Some sucrose-free chewing gum formulations contain high concentrations of glycerin and have a very low moisture level (for example, less than about 2%). Powdered trehalose or its syrup can replace part of the glycerin used in formulations of this type, or all of this glycerin. At higher humidity levels (more than 2%), liquid sorbitol (70% sorbitol, 30% water) is used in sucrose-free chewing gum. Powdered trehalose or its syrup can replace part of the liquid sorbitol or all liquid sorbitol. Newer sucrose-free syrups such as aqueous hydrogenated starch hydrolysates, such as lycazine, can also be partially or completely replaced with powdered trehalose or its syrup. All the advantages, such as improved product safety, its improved texture and improved aspartame stability, which were inherent in a product containing syrups of hydrogenated starch hydrolysates, can also be found in the product when powdered trehalose or its syrup is used in it.

 The sweetener filler from trehalose can also be dried along with various sugars, such as sucrose, dextrose, lactose, fructose, and powdered corn syrup, and used in the sugar-containing chewing gum composition. Trehalose can be dried along with various aldites, such as sorbitol, mannitol, xylitol, maltitol, hydrogenated isomaltose and hydrogenated starch hydrolysates, and used in sugar-free chewing gum formulations. Co-drying refers to co-crystallization and co-precipitation of trehalose with other sugars and alditols, along with co-drying during encapsulation, agglomeration and absorption together with other sugars and alditol.

 Co-drying during encapsulation, agglomeration and absorption may also include the use of encapsulating and agglomerating additives. Prior to co-drying the trehalose when encapsulating or agglomerating it, trehalose can be mixed with other sugars or alditols, or it can be used alone with encapsulating and agglomerating additives. These additives alter the physical properties of the sweetener and control its release from chewing gum. Since, as noted earlier, trehalose is readily soluble in water, the controlled release of trehalose changes the texture, aroma, and taste of chewing gum.

 The physical modification of the sweetening filler by encapsulating it with another substrate should, by reducing the solubility or dissolution rate, reduce its release in chewing gum. Any standard technique can be used to partially or fully encapsulate said sweetener. These methods include (but are not limited to): spray drying, spray freezing, fluidized bed coating, and coacervation. These encapsulation techniques, providing partial or full encapsulation, can be used on their own, or in any combination of a single-stage or multi-stage process. Typically, the sustained release of a sweetening filler is realized in a multi-stage process, such as spray drying the filler and then coating the resulting powder in a fluidized bed.

 The encapsulation techniques described here are standard coating techniques, and typically they provide varying degrees of coverage, from partial to full, depending on the type of formulation used in the coating. In addition, the coating compositions may be, to varying degrees, sensitive to water impregnation. Typically, compositions with high solubility in organic compounds, good film-forming properties, and low solubility in water are more capable of providing sustained release of a sweetening excipient. Such compositions include: acrylic polymers and copolymers, carboxyvinyl polymers, polyamides, polystyrenes, polyvinyl acetate, polyvinyl acetate phthalate, polyvinyl pyrrolidone and waxes. Although all of these materials are suitable for encapsulating a sweetener, only the class of food materials should be considered. Shellac and zein are standard coating materials from the class of food materials, they have good film-forming properties, but are insoluble in water. Other materials have great solubility in water, but also have good film-forming qualities - these are materials such as agar alginates, various cellulose derivatives (such as ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose and hydroxypropyl methyl cellulose), dextrin, gelatin and modified starches. These ingredients, which are typically approved for use in food products, can provide sustained release when used as capsule material. Other materials such as acacia or maltodextrin, in which capsules trehalose can also be enclosed, can increase the release rate of the sweetener.

 The amount of coating substance on the sweetener or the amount of capsule material also controls the duration of release of the sweetener from chewing gum. Typically, the higher the degree of coverage, the slower the release of the sweetening filler during chewing. Usually, the release does not occur instantly; it takes place gradually over an extended period of time.

 Another way to achieve sustained release of the sweetener is by agglomerating it with an agglomerating additive that partially covers said excipient. This method involves the step of mixing a sweetening filler and an agglomerating additive with a small amount of water or solvent. The mixture is prepared in such a way that when wetted particles come into contact with each other, a partial coating can be applied. After removing water or solvent, the resulting mixture is crushed and used as a powder sweetening filler coated with it.

 The substances that can be used as the specified agglomerating additive are the same as in the encapsulation process described above. However, since the coating is only partial encapsulation, and the sweetener is highly soluble in water, some agglomerating additives more effectively than others slow down the release of this sweetener. Organic polymers such as acrylic polymer and copolymers, polyvinyl acetate, polyvinylpyrrolidone, waxes, shellac and zein are the best agglomerating additives. Other agglomerating additives are not as effective as these polymers, waxes, shellac and zein in achieving a sustained release of a sweetener, but can be used to obtain some delayed release. Such agglomerating additives (but are not limited to) include agar agar, alginates, various cellulose derivatives, dextrin, gelatin, modified starches and vegetable resins such as guar gum, locust bean gum and Irish or pearl moss. Although said agglomerated sweetener is only partially coated, if the volume of the coating is increased compared to the amount of sweetener, then the release during chewing can be slowed down for a longer period.

 The coating on said sweetener filler may be applied in a two- or multi-stage process. The sweetening filler can be encapsulated with any of the substances described above. Then, the resulting encapsulated sweetener can be agglomerated as described above to obtain an encapsulated / agglomerated sweetener that can be used in chewing gum to provide a delayed release of the filler.

 In another embodiment of the present invention, a sweetener filler from trehalose can be absorbed on the surface of another porous component and thus linger in the matrix of this porous component. Common substances used to absorb the sweetener include, but are not limited to: silicas, silicates, clay, sponge granules or microgranules, amorphous carbonates and hydroxides, including aluminum and calcium pigments, plant gums and other spray dried substances.

 Depending on the type of absorbent material used and the method for its preparation, the amount of sweetening filler that can be loaded onto the surface of the absorbent will change. Typically, materials such as polymers or spongy granules, or microgranules, amorphous sugars and alditols, as well as amorphous carbonates and hydroxides, absorb from about 10% to about 40% by weight of the absorbent itself. Other substances such as silicas and clays may be able to absorb from about 20% to about 80% by weight of the absorbent.

In general, the process of absorption of sweetening filler on the surface of the absorbent is as follows. The absorbent (such as fuming silica powder) can be mixed in a powder mixer, and an aqueous solution of a sweetener can be sprayed over the surface of the powder as mixing continues. The resulting aqueous solution may contain about 5-30% solids, and higher concentrations of solids can be used at temperatures up to 90 ^o C. Usually, the solvent is water, but other solvents such as alcohol can also be used if their use in food products is allowed. As the specified powder is mixed, liquid is sprayed on its surface. Spraying is stopped before this mixture is wetted. Continuing the movement of the powder is removed from the mixer and dried, in order to remove water or other solvent, and then crushed to particles of a certain size.

 After the absorption of said sweetening filler on the surface of the absorbent or its attachment to it, this fixing / sweetening additive may be coated by encapsulation. Depending on the composition of the coating used in this process, either full or partial encapsulation is possible. Full encapsulation can be achieved by applying a polymer coating as it does with spray drying, spray freezing, fluidized bed coating, coacervation or any other standard technology. Partial encapsulation or partial coating can be accomplished by agglomerating a fixative / sweetener mixture, using any of the substances described above.

 Another form of encapsulation is to delay the ingredient by extruding the fiber or forming the polymer from the fiber. Polymers that can be used for extrusion are: polyvinyl acetate, hydroxypropyl cellulose, polyethylene and other types of plastic polymers. A patent for encapsulating fiber extrusion methods is disclosed in U.S. Patent No. 4,978,537, to which reference is made. A water-insoluble polymer may be mixed with said sweetener prior to fiber extrusion, or this polymer may be added after melting. As the extrudate is extruded, small fibers are formed that cool and grind. This type of encapsulation / capture usually provides a very long and slow release of the active ingredient.

 Four basic methods are used to obtain the adjusted release of the sweetener: (1) encapsulation by spray drying, fluidized bed coating, spray freezing and coacervation in order to obtain full or partial encapsulation; (2) agglomeration in order to obtain partial encapsulation; (3) fixation or absorption, which also give partial encapsulation; and (4) capture by extrudable compound. These four methods, if combined, by any suitable route that provides a physical modification of the release of said sweetener or its solubility, are included in the present invention.

 Said trehalose sweetener may be combined with any other ingredients within an encapsulated, agglomerated, absorbed or retention matrix. Other ingredients (such as strong sweeteners, flavors, pharmaceuticals, pharmaceutical agents or other excipients) can be combined with the indicated trehalose additive so that they are released along with this sweetener. In some cases, the indicated trehalose sweetener may also have a stabilizing effect on any of the above ingredients. For example, if a strong protein sweetener such as aspartame is combined with trehalose before encapsulation, then trehalose can improve the stability of aspartame during its processing or when an encapsulated matrix is introduced into chewing gum.

 May have some effect on the rate of release of the sweetener and the effect of the sweetener on the aroma, taste and texture of chewing gum, and other methods of processing the sweetener trehalose used to physically separate this sweetener from other chewing gum ingredients. This sweetener filler may be added to the liquid inside the liquid core of the chewing gum. This chewing gum core may contain appropriate amounts of one or more carbohydrate syrup, glycerin, thickeners, flavorings, acidifiers, colorants, sugar and sugar alcohols. These ingredients are combined in the usual way. The sweetener filler is dissolved in the liquid filling the core of the chewing gum, and the amount of sweetener added to this liquid, which fills the core of the chewing gum, can comprise from about 0.1% to about 20% by weight of the total weight of the chewing gum composition. Such a method of using a sweetening filler in chewing gum, which can allow a decrease in the concentration of this filler, is able to give the indicated sweetener a smooth release rate, and it can also eliminate or reduce any possible interactions of this filler with the base of chewing gum, its flavoring or other components, moreover the result is improved safety.

 The previously described encapsulated, agglomerated or absorbed sweetener from trehalose can be immediately incorporated into chewing gum. The remaining chewing gum ingredients of the present invention are not important. That is, coated coated sweetener particles of trehalose can be incorporated into standard chewing gum formulations in a conventional manner. The specified sweetener filler from trehalose can be used in chewing gum containing sucrose, or in a gum not containing it, to improve the sweet taste. A sweetened trehalose filler having a coating can be used both in ordinary chewing gum and in "inflated" chewing gum.

 In general, chewing gum formulations typically contain a water-soluble portion, a chewing water-insoluble portion of the gum base, and typically water-insoluble flavors. The specified water-soluble part over time is consumed along with part of the flavor in the chewing process. The part that is the basis of the gum is stored in the mouth during the entire chewing process.

 The insoluble gum base usually contains elastomers, resins, fats and oils, waxes, softeners and inorganic fillers. Of the elastomers, polyisobutylene, a copolymer of isoprene and isobutylene, styrene butadiene rubber, as well as natural latexes of the type of cycle can be included. Resins typically include polyvinyl acetate and terpene resin. Fats and oils, which may also be included in chewing gum, include tall oil, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include: paraffin, microcrystalline and natural waxes such as beeswax and carnuba wax. According to a preferred embodiment of the present invention, the insoluble chewing gum base comprises, by weight, from about 5% to about 95% of its total weight. More preferably, if the insoluble base of the resin is by weight from 10% to 50% of its total weight, and most preferably from about 20% to 35% of the total weight.

 The gum base usually also contains a filler as one of its components. This filler may be calcium carbonate, magnesium carbonate, talc, calcium phosphate, or the like. Such a filler may comprise, by weight, from about 5% to about 60% by weight of the gum base. Preferably, the filler comprises, by weight, about 5% to 50% by weight of the gum base.

 Chewing gum bases usually also contain emollients, including glycerol monostearate and glycerol triacetate. Gum bases may also contain optional ingredients such as antioxidants, dyes, and emulsifiers. The present invention contemplates the use of any commercially acceptable gum base.

 In addition, the water-soluble portion of the chewing gum may contain softeners, sweeteners, flavors, and combinations thereof. As used herein, the term “fillers and sweeteners” typically includes: sugars, sugar alcohols and their syrups. Softeners are added to the chewing gum in order to optimize its ability to chew and improve the sensation that this chewing gum gives in the mouth. Softeners, also known in the art as plasticizing agents, typically comprise from about 0.5% to about 15.0% by weight of the entire chewing gum. Softeners proposed by the present invention include: glycerin, lecithin, and combinations thereof. In addition, aqueous solutions of sweeteners such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup, and combinations thereof can be used as softeners and binders in chewing gum.

 As noted above, the sweetening excipient of the present invention, powdered trehalose / trehalose syrup, is most likely to be used in chewing gum formulations containing sucrose or other sugars. However, sucrose-free formulations are also included within the scope of the present invention. Sugar-containing sweeteners typically contain saccharide components known in the chewing gum technology, which include (but are not limited to) sucrose, dextrose, malt sugar, dextrin, dried invert sugar, fructose, galactose, powdered corn syrup and the like, in pure form or in any combination.

 The sweetening excipient of the present invention, powdered trehalose / trehalose syrup, can also be used in combination with sugarless sweeteners. Typically, non-sugar sweeteners contain components with sweetening properties, from which well-known sugars are excluded; these include (but are not limited to): sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated hydrolysates of starch, maltitol and the like in their pure form or in any combination.

 Depending on the release characteristics of the sweet taste and the desired preservation, the sweetening filler of the present invention, powdered trehalose / trehalose syrup, can also be used in combination with strong sweeteners (coated or uncoated) or with strong sweeteners coated with other substances or coated applied by a different technique.

 In the chewing gum, the presence of flavoring in an amount of from about 0.1% to about 10.0% by weight, and preferably from about 0.5% to about 3.0% by weight of the total chewing gum, is possible. These flavors may include essential oils, synthetic flavors, or mixtures thereof, which include (but are not limited to): derived from plants and fruits, such as citrus oils, fruit essences, peppermint oil, curly peppermint oil, clove oil, chamomile oil, anise and the like. The present invention also provides for the use of synthetic flavors in chewing gum. For people skilled in this technology, it is clear that natural and synthetic flavors can be combined into any mixture perceived by taste buds. All such flavors and blends of flavors are contemplated by the present invention.

 Optional ingredients such as colorants, emulsifiers, and pharmaceutical additives may also be added to the chewing gum composition.

 Typically, chewing gum is prepared by sequentially introducing various chewing gum ingredients into any commercially available mixer known in the art. After completely mixing these ingredients, the mass of chewing gum is removed from the mixer and given the desired shape, for example, rolling it into plates and cutting into small pieces, turning it into large pieces by extrusion or molding into round tablets.

 Typically, the ingredients are first blended by melting the base of this gum and introducing it into the remelting mixer. The specified basis can also be melted directly in the mixer. At the same time, you can add dye or emulsifiers. Then, other portions of the filler can be introduced into the mixer. A softener, such as glycerin, can also be added at this time, along with syrup and a portion of a filler / sweetener. Then, other batches of filler / sweetener may be added to the mixer. The flavor is usually added with the last portion of the filler. A strong sweetener is preferably added after the last portion of the filler has been added and after the flavor has been added.

 The entire mixing process usually takes 5 to 15 minutes, but sometimes longer mixing may be required. People skilled in this technology should recognize that numerous variations of the techniques described above are possible.

Examples
The following examples of the present invention and comparative examples are for purposes of explanation and illustration.

 The compositions shown in Table 1 include different types of sugar chewing gum, in which trehalose can be added to chewing gum after it is dissolved in water and after mixing with various aqueous solvents.

 Example 1

 Trehalose powder can be added directly to chewing gum.

 Example 2

An 80-gram portion of trehalose can be dissolved in 120 g of water at 40 ^o C, and the resulting 40% solution is then added to chewing gum.

 Example 3

Trehalose syrup with a 60% solids concentration at 60 ^{° C.} can be directly added to chewing gum.

 Example 4

A mixture of 80 g of trehalose and 120 g of water is stirred at 40 ^o C. Then add 100 g of glycerol to obtain a mixture that contains 27% trehalose, 40% water and 33% glycerol. This mixture is added to chewing gum.

 Example 5

60 g of glycerol are added to 140 g of trehalose syrup with a 70% concentration of solid particles to obtain a 70% trehalose syrup with 30% glycerol and added to chewing gum
Example 6

60 g of propylene glycol are added to 140 g of trehalose syrup with a 70% concentration of solid particles to obtain a 70% trehalose syrup with 30% glycerol and added to chewing gum
Example 7

 To 140 g of trehalose syrup with a 70% solids concentration, 89 g of corn syrup is added and mixed to obtain a mixture of 61% trehalose syrup and 39% corn syrup.

 Example 8

To 200 g of corn syrup add 100 g of glycerin. To this mixture was added 75 g of trehalose and stirred at 50 ^° C. The resulting mixture was added to chewing gum.

 In the following examples of sugar-containing chewing gum compositions, trehalose can be dissolved in water and emulsifiers can be added to the resulting aqueous solution. Sample solutions can be prepared by dissolving 15 g of trehalose in 70 g of water, and in examples 10-14, adding 15 g of emulsifiers to this solution with different hydrophilic-lipophilic balance (HLB) values. The resulting mixture can then be used in the following compositions (see table 2).

Examples 15-20
The same compositions as those presented in examples 9-14, respectively, except that the flavor can be mixed with an aqueous solution of a sweetening filler and with an emulsifier before this mixture was introduced into the mass of chewing gum.

The sweetener filler from trehalose can also be mixed to produce various chewing gum base ingredients. Typical base composition, wt.%:
Polyvinyl Acetate - 27
Synthetic Rubber - 13
Paraffin Wax - 13
Fats - 3
Glycerol monohydrate - 5
Terpene Resin - 27
Filler - calcium carbonate - 12 - 100%
The individual components of the chewing gum base can be softened prior to their introduction into the process of obtaining the chewing gum base. Trehalose can be added to the pre-softened chewing gum base component and mixed. Then you can add a mixture of "pre-softened base of chewing gum / sweetener filler" to obtain the finished base of chewing gum. In the examples below, trehalose can be mixed first with one of the gum base ingredients, and this ingredient can then be used to make the chewing gum base. The ingredients mixed with trehalose can then be used at the concentrations indicated above in a typical chewing gum base formulation.

Example 21
The terpene resin used to prepare this base is 80% polyterpene resin and 20% trehalose.

Example 22
The polyvinyl acetate used to prepare this base is 80% low molecular weight polyvinyl acetate and 20% trehalose.

 Trehalose can also be added to chewing gum formulated in some other way.

Example 23
5% trehalose can be mixed with 95% of a gum base having the above typical composition. Trehalose can be added almost at the end of the process, after all other ingredients have been added.

Samples of the chewing gum base prepared with trehalose added to various components of the gum base can then be evaluated in a sugar-containing chewing gum, the composition of which is given below, wt.%:
(for examples 21, 22 and 23)
Sucrose - 55.2
Gum base - 19.2
Corn Syrup - 13.4
Glycerin - 1.4
Dextrose Monohydrate - 9.9
Peppermint flavoring - 0.9 - 100%
In the finished chewing gum, the theoretical concentration of the sweetener filler from trehalose is 1%.

 Tables 3-10 below provide examples of chewing gum formulations that show those variations in which trehalose or its syrup can be used.

 Examples 24-28 of Table 3 show the use of trehalose in formulations with a low humidity sucrose content of less than 2% of the theoretical value.

 Examples 29-33 of table 4 show the use of trehalose in formulations with sucrose content with an average moisture content of about 2% to about 5% moisture.

 In Examples 34-38, Table 5 shows the use of trehalose in formulations with a high humidity sucrose content of more than about 5% moisture.

 Examples 39-43 of Table 6 and Examples 44-53 of Tables 7 and 8 show the use of trehalose in sucrose-free chewing gums with low and high humidity. Gum with low humidity has a moisture content of less than about 2%, and gum with high humidity is characterized by a moisture content above 2%.

 Table 9 shows the chewing gum formulations that can be prepared with some other types of sugars.

With trehalose, you can combine and jointly dry any of these sugars in order to obtain unique compositions, such as:
Example 66
Dextrose and trehalose can be dissolved in water at a ratio of 2: 1, respectively, subjected to co-drying or co-precipitation and used in the compositions of table 9.

Example 67
Trehalose and sucrose can be dissolved in water at a ratio of 1: 1, respectively, subjected to co-drying or co-precipitation, and used in the compositions of table 9.

Example 68
Trehalose, sucrose and dextrose can be dissolved in water at a ratio of 1: 1: 1, respectively, subjected to co-drying or co-precipitation, and used in the compositions of table 9.

Example 69
Trehalose, sucrose, dextrose and fructose can be dissolved in water at a 25% concentration of each ingredient, subjected to joint drying and used in the compositions of table 9.

Example 70
Trehalose, sucrose, fructose and lactose can be dissolved in water at a 25% concentration of each ingredient, subjected to joint drying and used in the compositions of table 9.

Example 71
Trehalose, dextrose, maltose, and powdered corn syrup can be dissolved in water at a 25% concentration of each ingredient, co-dried, and used in Table 9.

Example 72
Trehalose, sucrose, dextrose, maltose and fructose can be dissolved in water at a 20% concentration of each ingredient, subjected to joint drying and used in the compositions of table 9.

In solution, many combinations of trehalose with other sugars can be made to form liquid concentrates that do not need to be dried together, they are as follows:
Example 73
Trehalose, corn syrup and glycerin can be dissolved in water at a ratio of 1: 1: 1, respectively, evaporated to a viscous syrup and used in the compositions of table 9.

Example 74
Trehalose, dextrose, fructose and invert syrup can be dissolved in water at a concentration of each ingredient of 25%, evaporated to a viscous syrup and used in the compositions of table 9.

Example 75
Trehalose, dextrose, maltose and powdered corn syrup can be dissolved in water at a concentration of each component of 25%, evaporated to a viscous syrup and used in the compositions of table 9.

Example 76
To the composition of example 74 add glycerin in the ratio of syrup to glycerol 4: 1, respectively, evaporated to a viscous syrup and used in the compositions of table 9.

Example 77
To the composition of example 75 glycerol is added at a syrup to glycerin ratio of 4: 1, respectively, evaporated to a viscous syrup and used in the compositions of table 9.

Many combinations of sugars and combinations of two or three sugars can also be obtained by co-melting these sugars at a temperature of about 110 ^o C, cooling and grinding to obtain powder mixtures, such as:
Example 78
Trehalose and dextrose are mixed at a ratio of 1: 1 and melted at 110 ^o C. The resulting mixture is cooled, ground and used in the compositions of table 9.

Example 79
Trehalose, dextrose and fructose are mixed at a ratio of 1: 1: 1 and melted at 110 ^o C. The resulting mixture is cooled, ground and used in the compositions of table 9.

 Table 10 shows sucrose-free chewing gum formulations. In these formulations, the use of non-sugar alditol is possible.

Any of these alditol can be combined with trehalose and subjected to joint drying in order to obtain unique compositions, such as:
Example 92
Trehalose and sorbitol can be dissolved in water at a ratio of sorbitol and trehalose of 2: 1, respectively, subjected to joint drying and used in the compositions of table 10.

Example 93
Trehalose, sorbitol and mannitol can be dissolved in water at a ratio of 1: 1: 1, respectively, subjected to joint drying and used in the corresponding compositions of table 10.

Example 94
Trehalose, mannitol and xylitol can be dissolved in water at a ratio of 1: 1: 1, respectively, subjected to joint drying and used in the corresponding compositions of table 10.

Example 95
Trehalose, sorbitol and lactitol can be dissolved in water at a ratio of 1: 1: 1, respectively, subjected to joint drying and used in the corresponding compositions of table 10.

Example 96
Trehalose, hydrogenated isomaltose and sorbitol can be dissolved in water at a ratio of 1: 1: 1, respectively, subjected to joint drying and used in the corresponding compositions of table 10.

Example 97
Trehalose and hydrogenated isomaltose can be dissolved in water at a ratio of 1: 1, respectively, subjected to joint drying and used in the corresponding compositions of table 10.

Example 98
Trehalose, sorbitol, maltitol and xylitol can be mixed at a 25% concentration of each ingredient, dissolved in water, subjected to joint drying and used in the corresponding compositions of table 10.

In solution, you can get many combinations of trehalose with various alditols with the formation of liquid concentrates that do not need to be dried together, they are as follows:
Example 99
Trehalose, sorbitol, maltitol, and hydrogenated starch hydrolysates of the lycazine type can be dissolved in water at a concentration of each ingredient of 25%, evaporated to a viscous syrup, and used in the corresponding formulations of Table 10.

Example 100
Trehalose, xylitol, sorbitol and licasin can be dissolved in water at a concentration of each ingredient of 25%, evaporated to a viscous syrup and used in the corresponding compositions of table 10.

Example 101
Trehalose, sorbitol, lactitol and likazin can be dissolved in water at a concentration of each ingredient of 25%, evaporated to a viscous syrup and used in the corresponding compositions of table 10.

Example 102
Trehalose, lycazine and glycerin can be dissolved in water at a ratio of 1: 1: 1, evaporated to a viscous syrup and used in the corresponding compositions of table 10.

Example 103
To the composition of Example 99, glycerol was added at a syrup to glycerol ratio of 4: 1, evaporated to a viscous syrup and used in the corresponding compositions of Table 10.

Example 104
To the composition of Example 100, glycerin was added at a syrup to glycerol ratio of 4: 1, evaporated to a viscous syrup and used in the corresponding compositions of Table 10.

Example 105
To the composition of Example 101, glycerin was added at a syrup to glycerol ratio of 4: 1, evaporated to a viscous syrup and used in the corresponding compositions of Table 10.

With the joint melting of trehalose and alditol at a temperature of about 110 ^o C, cooling and grinding, you can get many combinations of one or two, or alditol with trehalose in order to prepare powder mixtures, such as:
Example 106
Trehalose and sorbitol are mixed at a ratio of 1: 1 and melted at 110 ^o C. The resulting mixture is cooled, ground and used in the compositions of table 10.

Example 107
Trehalose, sorbitol and xylitol are mixed at a ratio of 1: 1: 1 and melted at 110 ^o C. The resulting mixture is cooled, crushed and used in the compositions of table 10.

 Strong sweeteners such as aspartame, acesulfame K or acesulfame salts, cyclamate and its salts, saccharin and its salts, alitam, thaumatin, monellin, dihydrochalcon, stevioside, glycyrrhizin and their combinations can be used in any of the examples shown in tables 4, 5 , 6, 7, 8, 9, 10, and 11. Since trehalose has a less intense sweet taste than some of the other sugars used in conventional sugar-containing chewing gum formulations, and some aldites used in sugar-free gum, to achieve the desired level For a sweet taste, it may be necessary to add an intense sweetener.

 Intensive sweeteners can also be modified to control their release in chewing gum formulations containing trehalose. This control can be implemented by various methods of encapsulating, agglomerating, absorbing, or combining these methods so that a quick or slow release of the sweetener is obtained. Combinations of sweeteners, some of which may be synergistic, can also be included in chewing gum formulations containing trehalose.

 The following examples show the use of intense sweeteners in chewing gum formulations with trehalose.

Example 108
0.2% aspartame can be added to any of the composition of tables 3-10, replacing 0.2% trehalose.

Example 109
0.03% alitam can be added to any composition from Tables 3-10, replacing 0.03% trehalose.

Example 110
0.07% sucralose can be added to any composition from tables 3-10, replacing 0.07% trehalose.

Example 111
0.02% thaumatin can be added to any composition from tables 3-10, replacing 0.02% trehalose.

Example 112
0.4% glycyrrhizin can be added to any composition from tables 3-10, replacing 0.4% trehalose.

Intensive sweeteners can also be combined with other intense sweeteners when encapsulated, agglomerated, absorbed or absent, and used in chewing gum. Examples of this are:
Example 113
Aspartame and Acesulfame K with their ratio of 1: 1 and a total amount of 0.15% can be added to any composition from Tables 3-10, replacing 0.15% trehalose.

Example 114
Aspartame and alitam with their ratio of 9: 1 respectively and the total amount of 0.1% can be added to any composition from tables 3-10, replacing 0.1% trehalose.

Example 115
Aspartame and thaumatin with their ratio of 9: 1, respectively, and a total amount of 0.1% can be added to any composition from tables 3-10, replacing 0.1% trehalose.

Example 116
Sucralose and alitam with their ratio of 3: 1, respectively, and a total amount of 0.5% can be added to any composition from tables 3-10, replacing 0.5% trehalose.

Example 117
Alitam and glycyrridine, with a ratio of 1:12, respectively, and a total amount of 0.1%, can be added to any composition from Tables 3-10, replacing 0.1% trehalose.

Example 118
Aspartame and glycyrridine with a ratio of 1:14 and a total amount of 0.3% can be added to any composition from Tables 3-10, replacing 0.3% trehalose.

 As indicated above, trehalose in the form of crystalline trehalose and trehalose syrup is suitable as an ingredient. These substances can only be used in those chewing gum formulations that are listed in tables 11 and 12.

 The compositions shown in tables 11 and 12 do not contain other sugars or alditol. These compounds should have a unique texture and taste characteristics. These compositions may also contain intense artificial sweeteners, for sweeteners such as alitam, thaumatin and dihydrochalcone in amounts from about 0.02% to about 0.1%, and for sweeteners such as aspartame, sucralose, acetylsulfam and saccharin, from about 0.1% up to about 0.3%. The compositions shown in tables 11 and 12, which do not contain other types of sugars and alditol, should also not have cariogenicity.

 It should be noted that the compositions and methods of the present invention, included in the form of various embodiments, are only some of the illustrated and described here. The present invention can, without departing from its essence or basic characteristics, be embodied in other forms. The described embodiments should be considered in all their aspects as illustrative, and not restrictive, and the boundaries of the present invention, thus, are determined to a greater extent by the patent claims than the previous description. All changes that fall within the meaning and range of equivalence of the patent claims should be included within their scope.

Claims (7)

 1. A chewing gum composition comprising: a) from about 5 to about 95% gum base, b) from about 0.1 to about 10% flavor, and c) from about 15 to about 95% trehalose, said trehalose being It’s the only filler and sweetener of this chewing gum.  2. The chewing gum composition according to claim 1, characterized in that said trehalose is in a form selected from the group including crystalline trehalose, trehalose syrup and mixtures thereof.  3. A chewing gum composition sweetened, at least in part, with aspartame, said chewing gum composition containing an effective amount of trehalose in order to make said aspartame resistant to decomposition into non-sweetening derivatives.  4. A method of preparing chewing gum comprising the steps of: a) coevaporating a solution containing trehalose and another sweetener selected from the group consisting of sugar sweeteners, alditic sweeteners and intense sweeteners, and b) mixing together the evaporated trehalose / sweetener with a chewing gum base and with flavors to obtain a chewing gum composition.  5. Ready-made chewing gum with a liquid filler, characterized in that said liquid filler contains trehalose.  6. A chewing gum composition comprising: a) from about 5 to about 95% of the gum base, b) from about 0.1 to about 10% of a flavor, and c) from about 15 to about 95% of fillers and sweeteners, said fillers and sweeteners contain trehalose, and the moisture content of this chewing gum is less than 2%.  7. The chewing gum composition according to claim 6, characterized in that said trehalose comprises from about 15 to about 50% of the total chewing gum composition.

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