WO1993017572A1 - Base de chewing gum amelioree exempte de cire et chewing-gums prepares a partir de cette base - Google Patents

Base de chewing gum amelioree exempte de cire et chewing-gums prepares a partir de cette base Download PDF

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Publication number
WO1993017572A1
WO1993017572A1 PCT/US1992/011317 US9211317W WO9317572A1 WO 1993017572 A1 WO1993017572 A1 WO 1993017572A1 US 9211317 W US9211317 W US 9211317W WO 9317572 A1 WO9317572 A1 WO 9317572A1
Authority
WO
WIPO (PCT)
Prior art keywords
per cent
chewing gum
weight per
elastomer
wax
Prior art date
Application number
PCT/US1992/011317
Other languages
English (en)
Inventor
Steven P. Synosky
Michael A. Reed
Gordon N. Mcgrew
Original Assignee
Wm. Wrigley Jr. Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to PCT/US1992/001686 priority Critical patent/WO1993017570A1/fr
Priority to AU22925/92A priority patent/AU2292592A/en
Priority claimed from PCT/US1992/001686 external-priority patent/WO1993017570A1/fr
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to AU34265/93A priority patent/AU3426593A/en
Priority to DE69331413T priority patent/DE69331413T2/de
Priority to PCT/US1993/001904 priority patent/WO1993017575A1/fr
Priority to DE69319126T priority patent/DE69319126T2/de
Priority to ES93907195T priority patent/ES2169039T3/es
Priority to DK93907193.2T priority patent/DK0633729T3/da
Priority to DE69331460T priority patent/DE69331460T2/de
Priority to PCT/US1993/002222 priority patent/WO1993017580A1/fr
Priority to PCT/US1993/001900 priority patent/WO1993017573A1/fr
Priority to EP93907195A priority patent/EP0627886B1/fr
Priority to EP93908275A priority patent/EP0632696A4/fr
Priority to DK93907161T priority patent/DK0652712T3/da
Priority to DK93907424T priority patent/DK0661926T3/da
Priority to EP93908281A priority patent/EP0633730B1/fr
Priority to AU37877/93A priority patent/AU3787793A/en
Priority to CA002130575A priority patent/CA2130575C/fr
Priority to PCT/US1993/001903 priority patent/WO1993017574A1/fr
Priority to DE69310727T priority patent/DE69310727T2/de
Priority to AU37886/93A priority patent/AU673163B2/en
Priority to CA002130569A priority patent/CA2130569C/fr
Priority to AU39152/93A priority patent/AU3915293A/en
Priority to AU38030/93A priority patent/AU3803093A/en
Priority to EP93907424A priority patent/EP0661926B1/fr
Priority to AU37865/93A priority patent/AU3786593A/en
Priority to DK93907195T priority patent/DK0627886T3/da
Priority to EP93907177A priority patent/EP0627885B1/fr
Priority to CA002130571A priority patent/CA2130571A1/fr
Priority to PCT/US1993/001941 priority patent/WO1993017578A1/fr
Priority to DE69330428T priority patent/DE69330428T2/de
Priority to DE69315329T priority patent/DE69315329T2/de
Priority to PCT/US1993/001943 priority patent/WO1993017579A1/fr
Priority to CA002130568A priority patent/CA2130568C/fr
Priority to AT93907193T priority patent/ATE152883T1/de
Priority to CA002130574A priority patent/CA2130574C/fr
Priority to EP93907161A priority patent/EP0652712B1/fr
Priority to AU39153/93A priority patent/AU3915393A/en
Priority to JP5515875A priority patent/JPH08508156A/ja
Priority to DK93908281.4T priority patent/DK0633730T3/da
Priority to PCT/US1993/001940 priority patent/WO1993017577A1/fr
Priority to AU39158/93A priority patent/AU673353B2/en
Priority to CA002130573A priority patent/CA2130573C/fr
Priority to CA002130576A priority patent/CA2130576A1/fr
Priority to AU37884/93A priority patent/AU673666B2/en
Priority to DK93907177T priority patent/DK0627885T3/da
Priority to PCT/US1993/001922 priority patent/WO1993017576A1/fr
Priority to EP93908274A priority patent/EP0632695A4/fr
Priority to CA002130572A priority patent/CA2130572C/fr
Priority to EP93907193A priority patent/EP0633729B1/fr
Publication of WO1993017572A1 publication Critical patent/WO1993017572A1/fr
Priority to FI943831A priority patent/FI943831A/fi
Priority to FI943824A priority patent/FI943824A/fi
Priority to FI943825A priority patent/FI943825A/fi
Priority to FI943826A priority patent/FI943826A/fi
Priority to FI943828A priority patent/FI943828A/fi
Priority to FI943830A priority patent/FI943830A/fi
Priority to FI943829A priority patent/FI943829A/fi
Priority to US08/306,027 priority patent/US5462754A/en
Priority to AU68173/96A priority patent/AU683805B2/en
Priority to AU70286/96A priority patent/AU7028696A/en
Priority to AU70292/96A priority patent/AU684435B2/en
Priority to AU70524/96A priority patent/AU693044B2/en

Links

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
    • 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
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
    • 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
    • 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

  • the present invention relates to an improved chewing gum base of the type which does not contain wax, and to chewing gum products containing wax-free gum bases.
  • U.S. Patent 3,984,574 issued to Comollo, discloses an abhesive chewing gum base in which the non-tack properties were achieved by eliminating conventional chewing gum base ingredients which were found to contribute to chewing gum tackiness, and by substituting non-tacky ingredients in place of the conventional ingredients. Specifically, it was
  • Comollo eliminated natural and some synthetic elastomert from chewing gum base, and substituted in their place one or more non-tacky synthetic elastomers such as polyisobutylene, polyisoprene, isobutylene-isoprene copolymer and butadiene-styrene copolymer.
  • non-tacky synthetic elastomers such as polyisobutylene, polyisoprene, isobutylene-isoprene copolymer and butadiene-styrene copolymer.
  • Comollo completely excluded waxes from the gum base, but included polyvinyl acetate, fatty acids, and mono and diglycerides of fatty acids.
  • the present invention is directed to a wax-free chewing gum base (i.e. a chewing gum base which is free of hydrocarbon-containing waxes) and chewing gums prepared therefrom.
  • the gum base of the invention includes quantities of synthetic elastomer, elastomer plasticizer, filler and softener, and, like the gum base of Comollo, is substantially free of wax.
  • the gum base of the invention is not limited to use in a non-tack chewing gum and may, therefore, contain optional quantities of natural elastomer and/or natural resins.
  • the gum base of the invention may also contain optional quantities of minor ingredients such as color and antioxidant.
  • a chewing gum base for use in either non-tack or conventional chewing gum, which may be either bubble gum or regular chewing gum.
  • the chewing gum base of the invention contains about 20 to about 60 weight per cent synthetic elastomer, 0 to about 30 weight per cent natural elastomer, about 5 to about 55 weight per cent elastomer plasticizer, about 4 to about 35 weight per cent filler, about 5 to about 35 weight per cent softener, and optional minor amounts (about one per cent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
  • Synthetic elastomers may include, but are not limited to, polyisobutylene with GPC molecular weightof about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer), styrene-butadiene
  • copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having GPC molecular weight of about 2,000 to about 90, 000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
  • Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang,
  • chiquibul crown gum, pendare, venezuelau chicle, leche de vaca, niger gutta, tunu, chilte and combinations thereof.
  • the preferred natural elastomers are
  • the preferred elastomers and elastomer concentrations vary depending on whether the chewing gum in which the base is used is abhesive or conventional, bubble gum or regular gum, as discussed below.
  • Elastomer plasticizers may include, but are not limited to, natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, glycerol ester of tall oil rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; natural terpene resin; and any suitable combinations of the foregoing.
  • natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized ros
  • the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used. For example, use of terpene resin to wholly or partially replace ester gums will cause the gum base to be less tacky.
  • wax-free refers to the exclusion of waxes which contain mineral
  • Natural waxes such as carnauba wax, bees wax, rice bran wax, and candellila wax do not contain mineral hydrocarbons and are therefor acceptable for use in the chewing gum base and chewing gums prepared therefrom.
  • Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, cxay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
  • silicate types such as magnesium and aluminum silicate, cxay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
  • Softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially
  • Hydrogenated vegetable oils cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids), lanolin, diacetin, and combinations thereof. Hydrogenated vegetable oils are generally preferred, either alone or in combination with other softeners.
  • Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, cocoa powder and combinations thereof.
  • the wax-free gum base of the invention may also contain optional ingredients such as antioxidants.
  • Synthetic antioxidants may include butylated
  • Natural antioxidants may include tocopherols, mixed
  • tocopherols eugenol, gum guaiac, thymol, carvacrol, and spice extracts of thyme, oregano, rosemary, nutmeg, ginger and mixtures thereof.
  • the usage level will depend on the antioxidant selected but will generally be at or above the level of maximum effectiveness.
  • the base When the wax-free gum base of the invention is to be used in a regular (non-bubble) gum which has at least some abhesive (reduced tack) characteristics, the base should contain about 10 to about 40 weight per cent synthetic elastomer, about 15 to about 30 weight per cent elastomer plasticizer, about 5 to about 30 weight per cent filler, about 15 to about 35 weight per cent softener, 0 to about 1 weight per cent colorant and 0 to about 0.1 weight per cent antioxidant. Specific embodiments of the wax-free gum base are provided in Examples 1-35 below.
  • the base should contain about 12 to about 30 weight per cent natural elastomer, about 20 to about 40 weight per cent synthetic elastomer, about 4 to about 25 weight per cent elastomer plasticizer, about 5 to about 25 weight per cent filler, about 15 to about 30 weight per cent softener, 0 to about 1 weight per cent colorant and 0 to about 0.1 weight per cent antioxidant.
  • Specific embodiments of the wax-free gum base fitting this description are provided in Examples 36-60 below:
  • the base should contain about 30 to about 60 weight per cent synthetic
  • elastomer plasticizer about 10 to about 35 weight per cent filler, about 5 to about 25 weight per cent softener, 0 to about 1 weight per cent colorant and 0 to about 0.1 weight per cent antioxidant.
  • Specific embodiments of the wax-free base for use in bubble gum are provided in Examples 61-79 below.
  • the wax-free gum base of the invention constitutes about 5-95 weight per cent of the chewing gum, more typically 10-50 weight per cent of the chewing gum, and most commonly 20-35 weight per cent of the chewing gum.
  • the gum base is typically prepared by adding an amount of the elastomer, elastomer plasticizers and filler to a heated sigma blade mixer with a front to rear blade speed ratio of typically 2:1.
  • the initial amounts of ingredients are determined by the working capacity of the mixing kettle in order to attain a proper consistency. After the initial
  • ingredients have massed homogeneously, the balance of the elastomer plasticizer, filler, softeners, etc. are added in a sequential manner until a completely homo geneous molten mass is attained. This can usually be achieved in one to four hours, depending on the
  • the final mass temperature can. be between 60°C and 150°C, more preferably between 80°C and 120°C.
  • the completed molten mass is emptied from the mixing kettle into coated or lined pans, extruded or cast into any desirable shape and allowed to cool and solidify.
  • the rest of the polyisobutylene and filler are added along with the elastomer plasticizer.
  • the remaining ingredients such as glycerol monostearate and antioxidants may be added.
  • Colorant may be added at any time during the mixing process and is preferably added at the start.
  • heat is preferably removed at about 30 minutes to about 90 minutes into the mixing time of the base production process.
  • a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
  • the wax-free gum base of the invention can be used in any typical chewing gum composition.
  • the water soluble portion of the chewing gum may include softeners, bulk sweeteners, high intensity 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.
  • the softeners which are also known as plasticizers or plasticizing agents, generally constitute between about .5-15% by weight of the chewing gum.
  • the softeners may include glycerin, lecithin, glycerol monostearate, hydroxylated lecithin, agar, carrageenan, and
  • Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
  • Bulk sweeteners constitute between 5-95% by weight of the chewing gum, more typically 20-80% by weight of the chewing gum and most commonly 30-60% by weight of the chewing gum. Bulk sweeteners may include both sugar and sugarless sweeteners and components. Sugar sweeteners may include saccharide containing components including but not limited to sucrose, dextrose, maltose, dextrin, dried invert sugar,
  • fructose levulose, galactose, corn syrup solids, high maltose syrup, invert/high fructose syrup, maltotriose, glyceraldehyde, erytrose, xylose, lactose, leucrose, -L sugars, fructooligosaccharide and low calorie bulking agents such as indigestible dextrin, guar gum
  • Sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars.
  • sweeteners include but are not limited to sugar
  • alcohols such as sorbitol, mannitol, xylitol,
  • High intensity sweeteners may also be present and are commonly used with sugarless sweeteners. When used, high intensity sweeteners typically constitute between .001-5% by weight of the chewing gum, preferably between .01-1% by weight of the chewing gum.
  • high intensity sweeteners are at least 20 times sweeter than sucrose. These may include but are not limited to sucralose, aspartame, salts of
  • Sweeteners and other active ingredients can be incorporated into chewing gum after being
  • the active ingredient may be modified in a multiple step process comprising any of the processes noted.
  • Encapsulating agents that can be used include polyvinyl acetate, acrylic polymers and copolymers, carboxyvinyl polymer, polyamides, polystyrene,
  • polyvinyl pyrrolidone natural waxes, zein, shellac, agar, alginates, a wide range of cellulose derivatives including ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose, and hydroxypropylmethyl cellulose and sodium carboxy methyl cellulose, dextrin, gelatin, modified starches, acacia, maltodextrin, gum arabic, xanthan gum, relatin and pectin.
  • Combinations of sugar and/or sugarless sweeteners may be used in chewing gum.
  • the sweetener may also function in the chewing gum in whole or in part as a water soluble bulking agent. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
  • Flavoring agents should generally be present in the chewing gum in an amount within the range of about 0.1-15% by weight of the chewing gum, preferably between about 0.2-5% by weight of the chewing gum, most preferably between about 0.5-3% by weight of the chewing gum.
  • Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including but not limited to oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
  • Optional ingredients such as colors, emulsifiers, pharmaceutical agents, vitamins, and additional flavoring agents may also be included in chewing gum.
  • food acidulants such as lactic acid, acetic acid, hydrochloric acid, fumaric acid, phosphoric acid, adipic acid, sulfuric acid, succinic acid, tannic acid and combinations thereof may be used.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets. Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulsifiers can be added at this time.
  • a softener such as glycerin can be added next along with syrup and part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, may be followed.
  • the chewing gum can be dusted with various substances to reduce the stickiness and improve the initial taste of the gum.
  • the material used to dust the chewing gum are referred to as “dusting compounds” or, alternatively “rolling compounds,” because the compounds are used to make to the gum more manageable during processing including rolling and sheeting.
  • the rolling compound used can be selected from the group consisting of sucrose, mannitol, starch, calcium carbonate, talc, lactitol, palatinit (hydrogenated isomaltulose), lactose, and combinations thereof.
  • flavor, gum base, and sweetener can be added to the rolling compound.
  • Chewing gum products contemplated as part of the present invention are generally similar to products using traditional wax-containing bases. Many general types of products can be produced including reduced tack gums, sugarless gums, bubble gums (sugarless or sugar-containing), coated ball or pellet gums (sugarless or sugar-containing), dental health gums, breath freshening gums, novelty gums, low calorie gums and pharmaceutical gums.
  • the products may be of any flavor, and may be processed in a variety of ways in either batch or continuous processes, and formed into any final shape including sticks, tabs, chunks, tapes, coextruded products, molded shapes, etc.
  • ingredient levels are expressed in weight percent.
  • Examples 80-103 illustrate non-tack and reduced-tack chewing gums of the present invention. As can be seen, there is much latitude in the selection of flavors sweeteners and ingredient levels. Examples 80-91 illustrate use of the invention with sugar gums while Examples 92-103 describe sugarless gums.
  • Encapsulated sweeteners are used to extend sweetness and flavor and to protect the artificial sweetener from degradation during storage.
  • Examples 94 and 96 are low moisture products having moisture levels below 2%.
  • the peppermint flavor in Examples 80, 84, 85, 87, 88 and 89 should include an antioxidant or a combination of antioxidants to stabilize the flavor.
  • the antioxidant can be selected from the group
  • antioxidants may be added to the flavor before incorporation into the gum product, or they may be added to the overall gum formula.
  • Examples 104-109 are sugarless products made with the non-reduced-tack bases of the present
  • Examples 110-115 are equivalent sugar products.
  • Examples 116-127 are examples of inventive coated pellet gums made with non-wax bases. The gum products of these examples are formed into pellets or balls for subsequent coating.
  • Examples 116-121 are sugar pellets which could be coated with sugar syrups. Such syrups may contain modified starch (0 to 6.0%), compatable flavors and colors (0 to 0.30%), vegetable gums such as gum arabic and cellulose derivatives such as hydroxypropyl methyl cellulose (0 to 20%) in
  • sucrose or starch hydrolysate in an aqueous solution.
  • Examples 122-127 are sugarless pellets which can be coated with sugar alcohol solutions such as those of sorbitol, xylitol and palatinit. These syrups may also contain the same modifiers listed above for sugar syrups.
  • dry coating agent sucrose or sugar alcohol
  • dry charging- or soft panning a process known as dry charging- or soft panning.
  • Coating may be carried out by any suitable process, most often using a conventional pan, side vented pans, high capacity pans such as those made by Driam or Dumouline, or by continuous panning
  • Inventive bubble gums may be prepared using the bubble gum bases of the present invention such as those listed in Examples 61-79. Illustrative formulations are given as Examples 128-139. Examples 128-133 are sugar bubble gum formulas. Note that Examples 129 and 133 use blends of two inventive bases. This is a technique to optimize processing and texture properties while minimizing the necessity of maintaining different bases for each product and without having additional custom bases compounded. Examples 134-139 are

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une base de chewing-gum qui est dépourvue ou pratiquement dépourvue de cire. La base de la gomme comprend environ 20 à environ 60 % en poids d'élastomère synthétique, de 0 à environ 30 % en poids d'élastomère naturel, d'environ 5 à 55 % en poids d'un plastifiant élastomère, d'environ 4 à environ 35 % en poids d'une charge, d'environ 5 à environ 35 % en poids d'un assouplisseur, et éventuellement des doses minimes d'ingrédients divers tels que des colorants, antioxydants, etc. L'invention concerne également des compositions de chewing-gum qui contiennent une base de gomme exempte de cire.
PCT/US1992/011317 1992-03-03 1992-12-30 Base de chewing gum amelioree exempte de cire et chewing-gums prepares a partir de cette base WO1993017572A1 (fr)

Priority Applications (62)

Application Number Priority Date Filing Date Title
PCT/US1992/001686 WO1993017570A1 (fr) 1992-03-03 1992-03-03 Base de gomme a macher amelioree depourvue de cire
AU22925/92A AU2292592A (en) 1992-03-03 1992-03-03 Improved wax-free chewing gum base
AU34265/93A AU3426593A (en) 1992-03-03 1992-12-30 Improved wax-free chewing gum base and chewing gums prepared therefrom
DE69331413T DE69331413T2 (de) 1992-03-03 1993-03-02 Wachsfreies kaugummi mit verbesserten verarbeitungseigenschaften
PCT/US1993/001904 WO1993017575A1 (fr) 1992-03-03 1993-03-02 Chewing-gums depourvus de cire de petrole a liberation d'arome amelioree
DE69319126T DE69319126T2 (de) 1992-03-03 1993-03-02 Wachsfreie kaugummi-zusammensetzung mit speziellen bindemitteln
ES93907195T ES2169039T3 (es) 1992-03-03 1993-03-02 Un proceso mejorado para fabricar gomas de mascar libres de cera, con tiempos de endurecimiento rapidos.
DK93907193.2T DK0633729T3 (da) 1992-03-03 1993-03-02 Voksfrit tyggegummi med indledende blødt bid
DE69331460T DE69331460T2 (de) 1992-03-03 1993-03-02 Ein verbessertes verfahren zur herstellung von wachsfreien kaugummis mit kurzen härtungszeiten
PCT/US1993/002222 WO1993017580A1 (fr) 1992-03-03 1993-03-02 Gomme a macher exempte de cire et renfermant des liants oligosaccharides speciaux
PCT/US1993/001900 WO1993017573A1 (fr) 1992-03-03 1993-03-02 Chewing-gum ameliore a faible teneur en humidite et depourvu de cire
EP93907195A EP0627886B1 (fr) 1992-03-03 1993-03-02 Procede ameliore de production de gommes a macher exemptes de cire, avec des temps de prise acceleres
EP93908275A EP0632696A4 (fr) 1992-03-03 1993-03-02 Chewing-gums depourvus de cire de petrole a liberation d'arome amelioree.
DK93907161T DK0652712T3 (da) 1992-03-03 1993-03-02 Forbedret voksfrit tyggegummi med lavt fugtindhold
DK93907424T DK0661926T3 (da) 1992-03-03 1993-03-02 Voksfrit tyggegummi omfattende specielle oligosaccharidbindemidler
EP93908281A EP0633730B1 (fr) 1992-03-03 1993-03-02 Gomme a macher amelioree, exempte de cire, a liberation regulee d'agent edulcorant
AU37877/93A AU3787793A (en) 1992-03-03 1993-03-02 Wax-free chewing gum with improved processing properties
CA002130575A CA2130575C (fr) 1992-03-03 1993-03-02 Gomme a macher sans cire a base de petrole possedant un mecanisme ameliore de liberation de saveur
PCT/US1993/001903 WO1993017574A1 (fr) 1992-03-03 1993-03-02 Chewing-gum a teneur faible en calories et forte en base
DE69310727T DE69310727T2 (de) 1992-03-03 1993-03-02 Wachsfreier kaugummi mit am anfang weichem biss
AU37886/93A AU673163B2 (en) 1992-03-03 1993-03-02 An improved process for manufacturing wax-free chewing gums with fast set-up times
CA002130569A CA2130569C (fr) 1992-03-03 1993-03-02 Gomme a macher amelioree sans cire et a faible teneur en eau
AU39152/93A AU3915293A (en) 1992-03-03 1993-03-02 Low calorie, high base chewing gum
AU38030/93A AU3803093A (en) 1992-03-03 1993-03-02 A wax-free chewing gum including special oligosaccharide binders
EP93907424A EP0661926B1 (fr) 1992-03-03 1993-03-02 Gomme a macher exempte de cire et renfermant des liants oligosaccharides speciaux
AU37865/93A AU3786593A (en) 1992-03-03 1993-03-02 Improved wax-free low moisture chewing gum
DK93907195T DK0627886T3 (da) 1992-03-03 1993-03-02 Forbedret fremgangsmåde til fremstilling af voksfrie tyggegummier med hurtige hærdetider
EP93907177A EP0627885B1 (fr) 1992-03-03 1993-03-02 Chewing-gum exempt de cire, presentant une meilleure aptitude au traitement
CA002130571A CA2130571A1 (fr) 1992-03-03 1993-03-02 Gomme a macher hypocalorique a forte teneur en gomme
PCT/US1993/001941 WO1993017578A1 (fr) 1992-03-03 1993-03-02 Gomme a macher exempte de cire, tendre des le depart
DE69330428T DE69330428T2 (de) 1992-03-03 1993-03-02 Verbesserter wachsfreier feuchtigkeitsarmer kaugummi
DE69315329T DE69315329T2 (de) 1992-03-03 1993-03-02 Verbesserte wachsfreie kaugummis mit gesteuerter freisetzung von süssungsmittel
PCT/US1993/001943 WO1993017579A1 (fr) 1992-03-03 1993-03-02 Procede ameliore de production de gommes a macher exemptes de cire, avec des temps de prise acceleres
CA002130568A CA2130568C (fr) 1992-03-03 1993-03-02 Gomme a macher amelioree sans cire a liberation d'edulcorant controlee
AT93907193T ATE152883T1 (de) 1992-03-03 1993-03-02 Wachsfreier kaugummi mit am anfang weichem biss
CA002130574A CA2130574C (fr) 1992-03-03 1993-03-02 Procede ameliore de fabrication de gommes a macher sans cire se solidifiant rapidement
EP93907161A EP0652712B1 (fr) 1992-03-03 1993-03-02 Chewing-gum ameliore a faible teneur en humidite et depourvu de cire
AU39153/93A AU3915393A (en) 1992-03-03 1993-03-02 Petroleum wax-free chewing gums having improved flavor release
JP5515875A JPH08508156A (ja) 1992-03-03 1993-03-02 柔軟な初期噛み心地をもつワックスを含まないチューイングガム
DK93908281.4T DK0633730T3 (da) 1992-03-03 1993-03-02 Forbedrede, voksfrie tyggegummier med styret sødemiddelfrigivelse
PCT/US1993/001940 WO1993017577A1 (fr) 1992-03-03 1993-03-02 Gomme a macher amelioree, exempte de cire, a liberation regulee d'agent edulcorant
AU39158/93A AU673353B2 (en) 1992-03-03 1993-03-02 Improved wax-free chewing gums with controlled sweetener release
CA002130573A CA2130573C (fr) 1992-03-03 1993-03-02 Gomme a macher sans cire de constitution initiale molle
CA002130576A CA2130576A1 (fr) 1992-03-03 1993-03-02 Gomme a macher sans cire comprenant des agents liants a base d'oligosaccharides
AU37884/93A AU673666B2 (en) 1992-03-03 1993-03-02 A wax-free chewing gum with initial soft bite
DK93907177T DK0627885T3 (da) 1992-03-03 1993-03-02 Voksfrit tyggegummi med forbedrede forarbejdningsegenskaber
PCT/US1993/001922 WO1993017576A1 (fr) 1992-03-03 1993-03-02 Chewing-gum exempt de cire, presentant une meilleure aptitude au traitement
EP93908274A EP0632695A4 (fr) 1992-03-03 1993-03-02 Chewing-gum a teneur faible en calories et forte en base.
CA002130572A CA2130572C (fr) 1992-03-03 1993-03-02 Gomme a macher sans cire possedant des caracteristiques de transformation ameliorees
EP93907193A EP0633729B1 (fr) 1992-03-03 1993-03-02 Gomme a macher exempte de cire, tendre des le depart
FI943831A FI943831A (fi) 1992-03-03 1994-08-19 Maaöljypohjainen vahaton purukumi, jolla on parannettu makuaineiden vapautuminen
FI943824A FI943824A (fi) 1992-03-03 1994-08-19 Vahaton purukumi, jossa on oligosakkaridiset erikoissideaineet
FI943825A FI943825A (fi) 1992-03-03 1994-08-19 Parannetut vahattomat purukumit, joissa maketutusaine vapautuu kontrolloidusti
FI943826A FI943826A (fi) 1992-03-03 1994-08-19 Parannettu vahaton purukumi, jolla on alhainen kosteus
FI943828A FI943828A (fi) 1992-03-03 1994-08-19 Vahaton purukumi, jolla on parannetut työstöominaisuudet
FI943830A FI943830A (fi) 1992-03-03 1994-08-19 Parannettu menetelmä sellaisten vahattomien purukumien valmistamiseksi, joilla on nopea valmistumisaika
FI943829A FI943829A (fi) 1992-03-03 1994-08-19 Vahaton, alussa purupehmeä purukumi
US08/306,027 US5462754A (en) 1992-03-03 1994-09-14 Abhesive chewing gum with improved sweetness profile
AU68173/96A AU683805B2 (en) 1992-03-03 1996-10-11 Improved wax-free low moisture chewing gum
AU70286/96A AU7028696A (en) 1992-03-03 1996-10-18 Low calorie, high base chewing gum
AU70292/96A AU684435B2 (en) 1992-03-03 1996-10-18 Petroleum wax-free chewing gums having improved flavor release
AU70524/96A AU693044B2 (en) 1992-03-03 1996-10-31 Wax-free chewing gum with improved processing properties

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
PCT/US1992/001686 WO1993017570A1 (fr) 1992-03-03 1992-03-03 Base de gomme a macher amelioree depourvue de cire
USPCT/US92/01686 1992-03-03
USPCT/US92/09615 1992-11-06
US9209615 1992-11-06

Publications (1)

Publication Number Publication Date
WO1993017572A1 true WO1993017572A1 (fr) 1993-09-16

Family

ID=26784658

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1992/011317 WO1993017572A1 (fr) 1992-03-03 1992-12-30 Base de chewing gum amelioree exempte de cire et chewing-gums prepares a partir de cette base

Country Status (1)

Country Link
WO (1) WO1993017572A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6599542B1 (en) 1998-08-11 2003-07-29 Warner-Lambert Company Non-stick chewing gum base

Citations (4)

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US3984574A (en) * 1975-04-11 1976-10-05 Wm. Wrigley Jr. Company Non-tack chewing gum composition
US4357355A (en) * 1981-06-03 1982-11-02 Warner-Lambert Company Non-stick bubble gum base composition
US4387108A (en) * 1981-06-12 1983-06-07 Warner-Lambert Company Non-stick chewing gum composition and method of preparation
US4737366A (en) * 1984-12-27 1988-04-12 Gerhard Gergely Chewing gum and production method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3984574A (en) * 1975-04-11 1976-10-05 Wm. Wrigley Jr. Company Non-tack chewing gum composition
US4357355A (en) * 1981-06-03 1982-11-02 Warner-Lambert Company Non-stick bubble gum base composition
US4387108A (en) * 1981-06-12 1983-06-07 Warner-Lambert Company Non-stick chewing gum composition and method of preparation
US4737366A (en) * 1984-12-27 1988-04-12 Gerhard Gergely Chewing gum and production method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6599542B1 (en) 1998-08-11 2003-07-29 Warner-Lambert Company Non-stick chewing gum base

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