WO1993010666A1 - Methode de fabrication de gomme a macher - Google Patents

Methode de fabrication de gomme a macher Download PDF

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Publication number
WO1993010666A1
WO1993010666A1 PCT/US1992/009706 US9209706W WO9310666A1 WO 1993010666 A1 WO1993010666 A1 WO 1993010666A1 US 9209706 W US9209706 W US 9209706W WO 9310666 A1 WO9310666 A1 WO 9310666A1
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WIPO (PCT)
Prior art keywords
gum base
amount
gum
hfo
base
Prior art date
Application number
PCT/US1992/009706
Other languages
English (en)
Inventor
Ronald T. Grey
Mansukh M. Patel
Charles M. Copper
Original Assignee
Wm. Wrigley Jr. Company
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Filing date
Publication date
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Publication of WO1993010666A1 publication Critical patent/WO1993010666A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base

Definitions

  • Chewing gums utilizing gum base having a nigh fat and/or oil content manifest non-tack properties. See, for example, U.S. Patent No. 3,984,574. However, the texture, stability
  • chewing gums incorporating HFO gum base is somewhat less desirable than that of chewing gums incorporating conventional low fat gum base.
  • the present invention is directed to a novel 30 method of making a chewing gum utilizing an HFO gum base.
  • an amount of HFO gum base having a premix temperature of about 60-80"F, an amount of conventional low fat gum base having a premix temperature of about 200-240°F and an amount of bulking agent are mixed in a first mixing step to yield a gum base blend.
  • the gum base blend is mixed with the flavor and a further amount of bulking agent.
  • the HFO gum base comprises about 5-30 wt% filler, about 10-40 wt% low molecular weight polyvinyl acetate, about 20-40 wt% elastomer, and 20-50 wt% of a component selected from the group consisting of fats, oils and mixtures thereof.
  • the low fat gum base comprises about 10-50 wt% elastomer, about 10-50 wt% resin, about 1-15 wt% wax, about 5-50 wt% filler, and about 1-15 wt% of component selected from the group consisting of fats, oils and mixtures thereof.
  • the bulking agent is select ⁇ ed from the group consisting of sugar sweeteners, sugarless sweeteners and mixtures thereof.
  • other chewing gum ingredients are mixed with the gum base blend subsequent to the first mixing step and prior to the final mixing step.
  • the chewing gum ingredients are preferably selected from the group consisting of softeners such as glycerin, sweeteners, syrups, flavoring agents, colors, emulsifiers, pharmaceutical agents and mixtures thereof.
  • the total bulking agent contemplated for use in the final gum product is added in the first mixing step and mixed about 2-5 minutes.
  • an amount of dextrose monohydrate bulking agent is mixed with the gum base blend in the first mixing step.
  • the gum base blend is mixed for about 0.5-1.5 minutes with a component selected from the group consisting of softeners, sweeteners and mixtures thereof.
  • another 20-40 wt% of the total bulking agent is mixed with the gum base blend for about 1.5-2.5 minutes.
  • the gum base blend is then mixed
  • a non-tack gum base may be used in place of the low fat gum base.
  • the non-tack base comprises about 1-20 wt% high melting wax; terpene resin in an amount up to about 40 wt%, low melting wax in an amount up to about 4 wt%, about 1-15 wt% oil, low molecular weight polyvinyl acetate in an amount up to about 40 wt%, about 0.5-50 wt% inorganic filler, lecithin in an amount up to about 5 wt%, polyisobutylene in an amount up to about 20 wt%, and isoprene-isobutylene copolymer in an amount up to about 20 wt%.
  • Manufacturing a chewing gum according to the present invention results in a reduced mixing time and eliminates the need to thoroughly premix the HFO gum base. Furthermore, the method of the present invention reduces the possibility of the non-incorporation of the HFO base into the final gum product.
  • the invention of application Serial No. 07/568,462 is directed to a novel method of manufac ⁇ turing a chewing gum utilizing HFO gum base.
  • a HFO gum base is cold blended with a conventional low fat gum base.
  • a HFO gum base is cold blended with a non-tack gum base.
  • the invention of application Serial No. 07/568,462 is further directed to a method of manu ⁇ facturing a chewing gum wherein, once the gum bases have been preblended, other chewing gum ingredients are mixed with the gum base blend.
  • the method disclosed in Serial No. 07/568,462 may be improved upon.
  • the mixing time required to make the chewing gum of Serial No. 07/568,462 can last for up to 17 minutes or more.
  • a reduced mixing time would be more condu- . cive to large-scale manufacture.
  • the cold HFO base may not be com ⁇ pletely mixed into the molten conventional low fat gum base or molten non-tack gum base in the preblending step and therefore, the HFO gum base is not completely incorporated into the final chewing gum product.
  • a method of making a chewing gum utilizing HFO gum base is provided.
  • an HFO (i.e. high fat and/or oil) base is high in fat and/or oil, and com- prises about 20-50 wt% of a component selected from the group consisting of fats, oils and mixtures thereof.
  • the method of this invention entails a reduced mixing time.
  • the HFO gum base is more completely incorporated into the final chewing gum product.
  • the resulting chewing gum has non-tack properties and improved tex ⁇ ture, stability and flavor as compared to non-tack chewing gums that do not utilize HFO gum base.
  • an amount of HFO gum base is cold blended with conven ⁇ tional low fat gum base having a premix temperature of about 200-240°F and an amount of the bulking agent.
  • cold blended it is meant that HFO gum base has a tem ⁇ perature of about 60-80°F prior to mixing with the bulking agent and the molten low fat gum base. All temperatures are at one atmosphere of pressure. With ⁇ out being restricted thereto, it is theorized that the fat and oil in the HFO gum base degrades at elevated temperatures.
  • the gum may have a shortened shelf-life, as well as an undesirable rancid taste due to the degradation of the fat or oil in the HFO base.
  • the HFO gum base is in pellet form and may not be sufficiently soft for mixing with the molten low fat gum base. Inadequate blending of the HFO gum base results, of course, in the less than complete incorporation of the HFO base into the final gum product. This results in a gum product which is inferior to one wherein the HFO base is completely incorporated.
  • an amount of HFO gum base having a premix temperature of about 60-80°F, an amount of low fat gum base having a premix temperature of about 200-240°F and a portion of the total bulking agent are mixed in a first mixing step such that the resulting gum base blend comprises a weight ratio of HFO gum base to low fat base of about 1:50-1:1.
  • the weight ratio of HFO gum base to low fat base is about 1:19-2:3.
  • the resulting gum base blend will comprise a weight ratio of HFO gum base to low fat base of about 1:9-3:7.
  • an amount of HFO gum base having a premix temper ⁇ ature of about 60-80°F, an amount of non-tack gum base having a premix temperature of about 200-240°F and a portion of the total bulking agent are mixed in a first mixing step such that the resulting gum base blend comprises a weight ratio of HFO gum base to non-tack base of about 1:50-1:1.
  • the weight ratio of HFO gum base to non-tack base is about 1:19-2:3.
  • the wt. ratio of HFO gum base to non- tack base is about 1:9-3:7.
  • HFO gum base is defined to be a gum base having from about 20% to about 50% of a component selected from the group consisting of fats, oils and mixtures thereof.
  • the HFO gum base may further comprise filler in an amount from about 5% to about 30% and preferably from about 10% to about 20% by weight of the HFO base; low molecular weight polyvinyl acetate (i.e. molecular weight of about 8,000 to about 60,000) from about 10% to about 40% by weight of the HFO base; elastomers in an amount from about 20% to about 40% by weight of the HFO base; and emulsifiers from about 1% to about 10% by weight of the HFO base.
  • filler in an amount from about 5% to about 30% and preferably from about 10% to about 20% by weight of the HFO base
  • low molecular weight polyvinyl acetate i.e. molecular weight of about 8,000 to about 60,000
  • elastomers in an amount from about 20% to about 40% by weight of the HFO base
  • Fillers contemplated for use in the HFO gum base include but are not necessarily limited to calcium carbonate, magnesium carbonate, talc, tricalcium phos ⁇ phate and the like, as well as mixtures thereof.
  • Elastomers contemplated for use in the HFO gum base include synthetic gums or synthetic elastomers.
  • Illus- trative synthetic elastomers are butadiene-styrene copolymers, polyisobutylene, and isobutylene-isoprene copolymer.
  • polyisobutylene, isobutylene- isoprene copolymer, or mixtures thereof are employed.
  • the HFO gum base utilizes a mixture of isobutylene-isoprene copolymer and polyisobutylene wherein the ratio of isobutylene-isoprene copolymer to polyisobutylene is from about 3:1 to about 1:3 by weight.
  • Fats and oils contemplated for use in the HFO gum base include but are not limited to hydrogenated vegetable oil, hydrogenated cottonseed oil, hydrogenat ⁇ ed soybean oil and the like or mixtures thereof.
  • Emulsifiers contemplated for use in the HFO gum base include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, triglycerides, an the like, as well as mixtures thereof. Glyceryl * monostearate is a particularly preferred emulsifier for
  • the HFO gum base may » contain antioxidants. Suitable antioxidants include butylhydroxide anisole (BHA) and butylhydroxide toluene (BHT) .
  • antioxidant from about 0.01% to about 0.1% by weight, and most prefera ⁇ bly from about 0.02% to about 0.05% by weight of the HFO gum base; hydrogenated cottonseed oil in an amount from about 5% to about 20%, and most preferably from
  • HFO gum base 15 about 10% to about 15% by weight of the HFO gum base; hydrogenated vegetable oil in an amount from about 5% to about 20%, and most preferably from about 6% to about 15% by weight of the HFO gum base; hydrogenated soybean oil in an amount from about 5% to about 20%,
  • HFO gum base 20 and most preferably from about 10% to about 15% by weight of the HFO gum base; glycerol monostearate in an amount from about 0.1% to about 10%, and most prefera ⁇ bly from about 1% to about 5% by weight of the HFO gum base; low molecular weight polyvinyl acetate in an
  • HFO gum base 30 an amount from about 5% to about 30%, and most prefera ⁇ bly from about 10% to about 30% by weight of the HFO gum base; and isoprene-isobutylene copolymer in an amount from about 5% to about 30%, and most preferably from about 5% to about 15% by weight of the HFO gum
  • low fat gum bases typically comprise elastomers, resins, fats and oils, waxes, softeners, and inorganic fillers.
  • Elastomers contemplated for use in the low fat gum base include but are not limited to polyisobutylene, isobutylene-isoprene copolymer, and styrene butadiene rubber, as well as natural latexes such as chicle and natural gums.
  • Elastomers generally comprise from about 15% to about 50% by weight of the low f ⁇ .t gum base.
  • elastomers are employed in an amount from about 20% to about 40% by weight of the low fat base.
  • Resins contemplated for use in the low fat gum base include but are not necessarily limit ⁇ ed to polyvinylacetate, terpene resins, and elastomer solvents such as ester gums and rosin esters. Resins gener?lly comprise from about 10% to about 50% by weight of the low fat gum base. Fats and oils may also be included in the low fat gum base, as for example, tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Conventional low fat gum bases generally comprise from about 1% to about 15% by weight fats and oils.
  • Waxes contemplated for use in the low fat gum base include but are not necessarily limited to candelilla, paraffin, micro ⁇ rystalline, and natural waxes such as beeswax and carnauba. Moreover, waxes contemplated for use in conventional low fat gum base include both those with high melting points of about 70°C or greater and low melting points of about 30°C to about 70°C. Waxes generally comprise from about 1% to about 15% by weight of the low fat gum base. Conventional low fat gum bases may also include filler components such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like. Fillers generally comprise from about 5% to about 50% by weight of the low fat gum base.
  • Conventional low fat gum bases typically also contain softeners r includ ⁇ ing glycerol monostearate and glycerol triacetate. Further, conventional low fat gum base may optionally contain ingredients such as antioxidants, colors, and emulsifiers. Suitable antioxidants include BHA, BHT and the like. Emulsifiers include glycerol mono- stearate, lecithin, fatty acid monoglycerides, di- glycerides, triglycerides and the like.
  • the HFO gum base is cold blended with a non-tack chewing gum base and a portion of the total bulking agent. All non-tack chewing gum bases known by those skilled in the art are contemplated for use in the novel method of the present invention.
  • Non-tack gum bases typically comprise waxes such as paraffin wax and microcrystalline wax; terpene resins; oils such as hydrogenated cottonseed oil, hydrogenated soybean oil, and hydrogenated vegetable oil; glycerol monostearate; low molecular weight polyvinyl acetate; inorganic fillers such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate, and the like; lecithin; polyisobutylene; and isoprene-isobutylene copolymer.
  • waxes such as paraffin wax and microcrystalline wax
  • terpene resins oils such as hydrogenated cottonseed oil, hydrogenated soybean oil, and hydrogenated vegetable oil
  • glycerol monostearate such as low molecular weight polyvinyl acetate
  • inorganic fillers such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate, and the like
  • lecithin polyisobutylene
  • the non-tack gum base contempla ⁇ ted for use in the present invention comprises a high melting wax and a low melting wax.
  • high melting wax it is meant a wax with a melting point of about 70°C or greater.
  • High melting waxes include candelilla wax, paraffin wax, carnauba wax, microcrystalline wax, and the like.
  • low melting point wax it is meant a wax with a melting point of about 50°C or less.
  • a pre ⁇ ferred low melting wax for use in the present invention is a low melting paraffin wax (m.p. about 46°C) avail ⁇ able from Boler Petroleum Co. under the name "1397 wax".
  • the preferred non-tack gum base contemplated for use in the present invention comprises microcrys- talline wax having a melting point of about 82°C in an amount from about 1% to about 20%, and most preferably from about 4% to about 15% by weight of the non-tack base; terpene resin having a melting point of about 85°C in an amount of up to about 40%, and most prefera ⁇ bly between about 15% and about 30% by weight of the non-tack base; paraffin wax having a melting point of about 46°C in an amount of up to about 4%, and most preferably between about 1% and about 2% by weight of the non-tack base; hydrogenated cottonseed, hydrogenat ⁇ ed soybean, and/or hydrogenated vegetable oil in an amount from about 1% to about 15%, and most preferably ' from about 2% to about 10% by weight of the non-tack base; glycerol monostearate in an amount from about 0.1% to about 10%, and most preferably from about 3% to about 7% by weight of the non
  • no ⁇ -tack base 30% by weight of the no ⁇ -tack base; inorganic filler in an amount from about 0.5% to about 50%, and most pref ⁇ erably from about 10% to about 15% by weight of the non-tack base; lecithin in an amount up to about 5%, and most preferably between about 1% and 2% by weight of the non-tack base; polyisobutylene in an amount up to about 20% and most preferably between about 2% and about 15% by weight of the non-tack base; and isoprene- isobutylene copolymer in an amount up to about 20%, and most preferably from about 2% to about 15% by weight of the non-tack base.
  • a chewing gum contains a water soluble bulk portion.
  • the water-soluble bulk portion may comprise softeners, sweeteners, flavoring agents and combinations thereof.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • Softeners also known in the art as plasticizers or plasticizing agents, gener- ally comprise between about 0.5% to about 15.0% by weight of the chewing gum.
  • Softeners contemplated by the present invention include glycerin, lecithin, and combinations thereof.
  • aqueous sweetener solutions such as those containing sorbitol, hydro ⁇ genated starch hydrolysates, corn syrup, and combina ⁇ tions thereof may be used as softeners and binding agents in gum.
  • the method of the present invention is con ⁇ templated for use in the manufacture of either sugar- containing or sugarless gum formulations.
  • the sweeten ⁇ ing ingredients are what are herein referred to as "bulking agents.”
  • Sugar sweeten3rs generally include saccharide containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids and the like, alone or in any combination.
  • Sugarless sweeteners generally include comnonents with sweetening characteristics, but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol and the like, alone or in any combination. Additionally, high potency sweeteners may be utilized in sugar-containing, as well as sugarless gum formulations.
  • a flavoring agent may be present in the chew- ing gum in an amount from about 0.1% to about 10% by weight, and preferably from about 0.5% to about 3% by weight of the chewing gum.
  • Flavoring agents may com ⁇ prise essential oils, synthetic oils, or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like.
  • Artificial flavor ⁇ ing components may also be used in chewing gums. Those skilled in the art will recognize that natural and artificial flavoring agents may be combined in any reasonably acceptable blend. All such flavors and flavor blends are contemplated by the present inven ⁇ tion.
  • Optional ingredients such as colors, emul ⁇ sifiers and pharmaceutical agents may be added to the chewing gum as well.
  • the HFO gum base and either the non-tack or conventional low fat gum base depending on the base one desires to use may be blended according to any method known by those skilled in the art, provided the blending occurs at temperatures between about 80°F and about 170°F.
  • either molten non-tack or molten low fat gum base having a premix temperature of about 200-250°F is added to a running mixer.
  • the HFO base, maintained at room temperature (about 60-80°F) is then mixed with the molten non-tack or conventional low fat b-»se causing the temperature of the resulting base blend to drop to about 140-160 ⁇ F within two minutes.
  • the base blend comprising HFO base and either no ⁇ -tack base or conven- tional low fat base is subject to continued mixing for a period of from about 2 to about 10 minutes. Colors, emulsifiers, glycerin, and a portion of the bulking agent is then added to the base blend. Further por ⁇ tions of the bulking agent are added, and flavor added with the final portion. This mixing procedure takes about 7 to 17 minutes, but may take longer as those skilled in the art will recognize. Furthermore, those skilled in the art will recognize that variations to the above-described procedure may be followed.
  • a first mixing step in a first mixing step either non-tack or conventional low fat gum base — depending on the base one desires to use — having a premix temperature of about 200-250°F is added to a mixer.
  • the HFO gum base having a premix temperature of about 60-80°F and a portion of the bulking agent, are added and the two bases and bulking agent are mixed for about 2-5 minutes to yield a gum base blend.
  • about 30-60 wt% of the total amount of bulking agent contemplated for use in the final gum product is added in the first mixing step. More preferably, about 35-55 wt% of the bulking agent is added in the first mixing step.
  • the bulking agent may be sugar or more preferably a combination of sugar and dextrose monohydrate (about 3:2 wt% ratio of sugar to dextrose monohydrate).
  • the bulking agent may comprise sugar alcohols as, for example, mannitol or sorbitol.
  • the HFO base and the bulking agent when the HFO base and the bulking agent is mixed with the molten non-tack or conventional low fat base in the first mixing step it causes the temperature of the resulting base blend to drop to about 140-160°F within two minutes.
  • the additional chewing g m ingredients such as glycerin and corn syrup, may be added and mixed for an additional period of time.
  • the flavor and the remaining bulking agent are then added.
  • the resulting mix time is about 9-14 minutes. This procedure eliminates the need to thoroughly premix the gum base components and further eliminates any possible non-incorporation of cold base ingredient.
  • either the non-tack or conventional low fat gum base — depending on the base one desires to use — having a premixing temperature of about 200-240°F is mixed in a first mixing step with the HFO base having a premix temperature of about 60-80°F and about one-third of the sugar bulking agent.
  • the bases and the sugar bulking agent are mixed for about 1.5-2.5 minutes.
  • dextrose monohydrate is added to the base blend and mixed for about 2.5-3.5 minutes.
  • syrup and glycerin are then added to the base blend and mixed for about 0.5-1.5 minutes.
  • another one-third of the sugar bulking agent is added to the base blend and mixed for about 1.5-2.5 minutes.
  • the remaining one-third of the sugar bulking agent and the flavor are added to the base blend and mixed for about 4-5 minutes.
  • a chewing gum having the formulation provided below was prepared by presoftening both the HFO base- and the non-tack base at about 140°F.
  • HFO base had the following formulation: BHA (0.04%); Hydrogenated cottonseed oil (13.3%); Hydrogenated vegetable oil (9.9%); Hydrogenated soybean oil (13.3%); Glycerolmonostearate (2.7%) ; Lowmolecularweight polyvinyl acetate (21.7%); Calciumcarbonate (13.26%); Polyisobutylene (15.9%); and Isoprene- Isobutylene copolymer (9.9%).
  • the formulation provided above can be prepared by pre ⁇ softening both the HFO base and the non-tack base at about 250°F. Upon presoftening, the two bases can then be blended in a lab scale mixer for about 2 minutes at 5 a temperature of about 250°F. Whereupon the remaining chewing gum ingredients can be added and mixed for a period of about 11 minutes. The resulting chewing gum will manifest a strong rancid, oily off-taste, which is likely attributable to the heat degradation of the HFO 10 base.
  • Chewing gum A having the formulation provided below was prepared. 15
  • Example 25 The non-tack base and HFO base formulations as used in Example I were used in this Example as well.
  • the non- tack gum base was added to the mixer in molten form — i.e. at a temperature of about 240°F.
  • the HFO gum base, having a temperature of about 68°F was then added
  • Chewing gum B was prepared by presoftening
  • both the HFO base and the non-tack base at about 240°F.
  • the two bases were mixed in a pilot plant scale mixer for about 1 minute at a temperature of about 240°F.
  • Calcium carbonate was then added and mixed for about 2 minutes.
  • the syrup, gly- cerin and first portions of sugar and dextrose mono ⁇ hydrate were then added to the base blend. With the final portion of the sugar, flavor was added. The batch mix time was about 9 minutes.
  • a chewing gum having the formulation provided below was prepared:
  • the HFO base used in this Example had the same formulation as in Examples 2 and 3, however, the batch used in this Example was older than in the pre ⁇ vious examples. In fact, the HFO base used in this Example had started to manifest signs of deterioration.
  • the non-tack base having a temperature of about 240°F was added to the mixer.
  • the HFO base and calcium carbonate having a temperature of about 68°F were then added to the mixer; the resulting blend was mixed for about 2 to about 5 minutes at a temperature of about
  • a chewing gum having the formulation provided below was prepared in accordance with the present invention.
  • the molten low fat base was added to the mixer at a temperature of about 217°F.
  • the HFO gum base and the 10% salt solution, both having temperatures of about 72°F, were then added to the mixer.
  • One-third of the total sugar, having a temperature of about 89°F was then added.
  • the ingredients were mixed for about 2
  • the molten low fat base had the followin formulation: microcrystalline wax (82°C melting point (9.9%); Paraffin Wax (46°C melting point) (0.7%); terpen resin (85°C softening point) (18.6); natural gums (4.9%) rosin esters (2.0%); glycerol monostearate (3.6%) hydrogenated cottonseed oil (1.9%) ; hydrogenated soybean oi (0.4%); lecithin (1.1%); low molecular weight polyviny acetate (24.2%); polyisobutylene (2.2%); isoprene isobutylene copolymer (8.3%); calcium carbonate (20.75%) cocoa powder (0.43%); BHT (0.02%).
  • Example 5 The same HFO base formulation used in Example 1. minutes and had a resulting temperature of about 157°F.
  • the dextrose monohydrate, having a temperature of about 72°F was then added and mixed for about 3 minutes, causing the temperature of the mixture to lower to about 130°F.
  • the 43 Be Baume corn syrup, having a temperature of about 104°F, and the glycerin, having a temperature of about 72°F, were then added and mixed for about 1 minute.
  • Another one-third of the total sugar, having a temperature of about 89°F, and the encapsulated Aspartame, having a temperature of about 72°F were then added and mixed for about 2 minutes, causing the temperature of the mixture to lower to about 120°F.
  • Example 5 A chewing gum having the formulation as in
  • Example 4 was prepared in accordance with the present invention.
  • the molten low fat base was added to the mixer at a temperature of about 228 ⁇ F.
  • the HFO gum base having a temperature of 72°F was then added to the mixer.
  • Two-thirds of the sugar (about 52% of the total bulking agent) having a temperature of about 94 ⁇ F was then added to the mixer and mixed for 4 minutes. No temperature was taken, but seemed to be about 100- 160 ⁇ F.
  • 43 Be corn syrup having a temperature of about 98°F, glycerin, dextrose monohydrate, and encapsulated Aspartame, all having a temperature of about 72°F and mixed for 1 minute. No gum temperature was taken.
  • the final one-third sugar and flavor was then added and mixed for 5 minutes with the 10% salt solution added 2 minutes into the final 5 minute mix.
  • the final gum temperature was 122°F and had a total mix time of 10 minutes.
  • the chewing gum was free of unincorporated HFO cold base and gave a chewing gum with good texture, stability and flavor.

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Abstract

Méthode de fabrication d'une gomme à mâcher consistant dans une première étape à mélanger, jusqu'à ce qu'elle soit homogène, une certaine quantité d'une gomme-base à faible teneur lipidique ou d'une gomme-base non adhésive dont la température de pré-mélange est portée à une valeur comprise entre 200 et 240 °F, une certaine quantité de gomme-base à forte teneur en graisse ou en huile dont la température est comprise entre 60 et 80 °F et une partie des agents de volume. Dans une étape finale, le mélange de gomme-base obtenu est mélangé avec une certaine quantité d'arôme et le reste des agents de volume.
PCT/US1992/009706 1991-11-27 1992-11-05 Methode de fabrication de gomme a macher WO1993010666A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US80056091A 1991-11-27 1991-11-27
US07/800,560 1991-11-27

Publications (1)

Publication Number Publication Date
WO1993010666A1 true WO1993010666A1 (fr) 1993-06-10

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1992/009706 WO1993010666A1 (fr) 1991-11-27 1992-11-05 Methode de fabrication de gomme a macher

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AU (1) AU3072592A (fr)
WO (1) WO1993010666A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4387108A (en) * 1981-06-12 1983-06-07 Warner-Lambert Company Non-stick chewing gum composition and method of preparation
US4415593A (en) * 1982-04-28 1983-11-15 Warner Lambert Company Chewing gum base
US4452820A (en) * 1981-06-05 1984-06-05 Nabisco Brands, Inc. Gum base and chewing gum containing same
US4518615A (en) * 1983-08-23 1985-05-21 Warner-Lambert Company Non-adhesive chewing gum base composition
US4794003A (en) * 1986-04-01 1988-12-27 Warner-Lambert Company Polyvinylacetate bubble gum base composition
US4808418A (en) * 1987-06-30 1989-02-28 Warner-Lambert Company Heterogenous chewing gum composition and method of preparation
US5085872A (en) * 1990-08-16 1992-02-04 Wm. Wrigley Jr. Company Method of manufacturing a chewing gum base

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4452820A (en) * 1981-06-05 1984-06-05 Nabisco Brands, Inc. Gum base and chewing gum containing same
US4387108A (en) * 1981-06-12 1983-06-07 Warner-Lambert Company Non-stick chewing gum composition and method of preparation
US4415593A (en) * 1982-04-28 1983-11-15 Warner Lambert Company Chewing gum base
US4518615A (en) * 1983-08-23 1985-05-21 Warner-Lambert Company Non-adhesive chewing gum base composition
US4794003A (en) * 1986-04-01 1988-12-27 Warner-Lambert Company Polyvinylacetate bubble gum base composition
US4808418A (en) * 1987-06-30 1989-02-28 Warner-Lambert Company Heterogenous chewing gum composition and method of preparation
US5085872A (en) * 1990-08-16 1992-02-04 Wm. Wrigley Jr. Company Method of manufacturing a chewing gum base

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