WO1995007623A1

WO1995007623A1 - Chewing gum with stable natural blue color

Info

Publication number: WO1995007623A1
Application number: PCT/US1994/010379
Authority: WO
Inventors: Pamela M. Mazurek
Original assignee: Wm. Wrigley Jr. Company
Priority date: 1993-09-15
Filing date: 1994-09-14
Publication date: 1995-03-23
Also published as: AU7796894A; EP0725568A1

Abstract

A stable blue coloring agent suitable for use in chewing gum is prepared by combining red cabbage coloring agent with a carbonate of sodium and, preferably, polyvinyl pyrrolidone. The blue coloring agent maintains its stability while the chewing gum ingredients are being combined, resulting in a chewing gum product having a pleasant blue color. The blue color also remains stable during subsequent storage of the chewing gum.

Description

CHEWING GUM WITH STABLE NATURAL BLUE COLOR

FIELD OF THE INVENTION

This invention is directed to a method for preparing stable natural blue color, and to chewing gum produced therefrom.

BACKGROUND OF THE INVENTION

Most commercial blue colors have the disadvantage of being artificial and not from natural sources. Also, some of these artificial blue colors are under review by the Food and Drug Administration. Blue colors obtained from natural sources are being sought as replacements, partly due to recent concerns over artificial blue colors and partly due to consumer trends which favor natural ingredients generally. However, there are very few natural sources for blue color.

One natural color, known as red cabbage color, is pH sensitive and changes from red to blue at high pH. Therefore, red cabbage color can be temporarily used to impart blue color in a basic environment. However, many food and snack products, including chewing gum, are somewhat acidic due to the presence of citric acid, tartaric acid, ascorbic acid, and/or other acidic ingredients. If blue color obtained from red cabbage is added to neutral or acidic products, including chewing gum, the blue color typically changes to purple or red.

U.S. Patent 4,999,423, issued to Idaka, discloses various pigments including pigments derived from anthocyanins. Red cabbage is one source of anthocyanins. The reference indicates that anthocyanins are generally red to orange under acidic conditions, purplish red to blue under neutral conditions, and unstable under alkaline conditions.

U.S. Patent 4,400,400 issued to Langston et al., discloses a natural, acid-soluble blue pigment referred to as spirulina blue, obtained from blue- green algae. The pigment, however, has an algae-like taste. Treatment with an absorbent such as charcoal is required in order to remove the algae-like taste.

SUMMARY OF THE INVENTION

The present invention is a method of preparing a natural blue color from red cabbage color which remains blue and stable under acidic conditions and which, in particular, remains blue and stable in chewing gum. The invention also includes a blue- colored chewing gum containing the natural blue pigment of the invention.

In accordance with the invention, standard red cabbage coloring agent is blended with sodium bicarbonate (NaHC0₃) and, optionally, polyvinyl pyrrolidone, to yield a color mixture containing about 20-80 parts by weight coloring agent, about 20-80 parts by weight sodium bicarbonate, and zero to about 40 parts by weight polyvinyl pyrrolidone. The color mixture, which has a pleasant blue color, can then be added into a chewing gum formulation to yield chewing gum having a blue color. In other words, the color of the blue mixture does not significantly change either from the heat of the chewing gum mixer or from exposure to the more acidic chewing gum ingredients, Also, the blue color of the chewing gum remains stable for months.

Alternatively, the red cabbage coloring agent can be blended with sodium carbonate (Na₂C0₃) and, optionally, polyvinyl pyrrolidone, to yield a color mixture containing about 20-80 parts by weight coloring agent, about 13-50 parts by weight sodium carbonate, and zero to about 40 parts by weight polyvinyl pyrrolidone. In fact, any portion of the sodium bicarbonate can be replaced with sodium carbonate provided that each one part by weight sodium carbonate is replaced with about 0.63 parts by weight sodium carbonate, so that the number of sodium (Na) atoms is approximately maintained.

Sodium carbonate may also be used which is in a hydrated form (e.g. Na₂C0₃-H₂0 or Na₂CO₃-10H₂O) . In this situation, the quantity of the carbonate must again be varied in order to account for the water of hydration. In summary, any carbonate of sodium may be used so long as the quantity is adjusted to maintain approximately the same number of sodium atoms represented by the quantity of sodium bicarbonate described above.

With the foregoing in mind, it is a feature and advantage of the invention to provide a method of making a blue color from red cabbage which is stable (i.e. remains blue) in an acidic environment and which, in particular, is stable during and after the manufacture of chewing gum. It is also a feature and advantage of the invention to provide a stable, blue color made according to the foregoing method.

It is also a feature and advantage of the invention to provide a stable, blue colored chewing gum which includes the blue color of the invention, and a corresponding method of making the blue-colored chewing gum.

The foregoing and other features and advantages of the invention will become further apparent from the following detailed description of the presently preferred embodiments, read in conjunction with the accompanying examples. The detailed description and examples are merely illustrative rather than limiting, the scope of the invention being defined by the appended claims and equivalents thereof.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

In accordance with the invention, a stable, blue coloring agent is prepared by mixing about 20-80 parts by weight natural red cabbage color with about 20-80 parts by weight sodium bicarbonate and about 0- 40 parts by weight polyvinyl pyrrolidone. The natural red cabbage color and sodium bicarbonate are preferably in powdered forms, but can be in solution. The polyvinyl pyrrolidone can be in the form of a powder. The components can be mixed using a V- blender or other suitable mixing equipment, at room temperature, until the color becomes blue. A typical mixing time is about 10 minutes.

Preferably, the natural red cabbage is added at about 30-70 parts by weight into the color mixture, most preferably at about 40-60 parts by weight. Preferably, the sodium bicarbonate is added at about 25-60 parts by weight into the color mixture, most preferably at about 30-40 parts by weight. Preferably, polyvinyl pyrrolidone is added at about 5- 30 parts by weight into the color mixture, most preferably at about 10-20 parts by weight. A highly preferred blue coloring agent is prepared using about 50 parts by weight red cabbage color, about 35 parts by weight sodium bicarbonate, and about 15 parts by weight polyvinyl pyrrolidone.

As an alternative to using sodium bicarbonate, some or all of the sodium bicarbonate may be substituted with anhydrous sodium carbonate or any hydrate thereof. Because sodium carbonate is more basic than sodium bicarbonate, a lower quantity of sodium carbonate is generally required to effect a stable blue color to the mixture. As a general rule of thumb, when substituting sodium bicarbonate with a sodium carbonate, the quantity should be varied so that the number of sodium atoms in the color mixture stays about the same. The useful amounts for the common sodium carbonates are shown in the following table.

Table 1. Parts By Weight Of Ingredients Used To Make Stable Blue Coloring Agent

^♦Range Red Cabbage Polyvinyl Carbonate (If Only One Used) Color Pyrrolidone

NaHCO, Na-COj Na_Co_s» Na-CO_j* H_jO lOH-O

General 20-80 040 20-80 13-50 15-59 34-136

Preferred 30-70 5-30 25-60 16-38 18-44 43-102

Most 40-60 10-20 3040 19-25 22-30 51-68 Preferred The above table shows the parts by weight of the carbonates assuming only one carbonate is used. The different carbonates can also be used in combination, in which case the amounts shown in the Table 1 would have to be recalculated for the blend, so that the total number of sodium atoms remains about the same.

The stable blue coloring agent of the invention is highly suitable for use in chewing gum. It is preferable that the stable blue coloring agent be prepared prior to its addition to chewing gum. However, the blue coloring agent may also be prepared by adding the red cabbage color, carbonate of sodium, and polyvinyl pyrrolidone directly to the chewing gum. The stable blue coloring agent should be present in an amount of about 0.01-5.0 weight percent of the chewing gum, preferably about 0.05-3.0 weight percent of the chewing gum, most preferably about 0.1-1.0 weight percent of the chewing gum.

A chewing gum composition generally includes a water soluble bulk portion, a water insoluble chewing gum base portion, and one or more flavoring agents. The water soluble portion dissipates over a period of time during chewing. The gum base portion is retained in the mouth throughout the chewing process.

The insoluble gum base generally includes elastomers, resins, fats, oils, waxes, softeners and inorganic fillers. The elastomers may include polyisobutylene, isobutylene-isoprene copolymer, styrene butadiene rubber and natural latexes such as chicle. The resins may include polyvinyl acetate and terpene resins. Low molecular weight polyvinyl acetate is a preferred resin. Fats and oils may include animal fats such as lard and tallow, vegetable oils such as soybean and cottonseed oils, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include petroleum waxes such as paraffin and microcrystalline wax, natural waxes such as beeswax, candellia, carnauba and polyethylene wax.

The gum base typically also includes a filler component such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like; softeners, including glycerol monostearate and glycerol triacetate; and optional ingredients such as antioxidants, colors and emulsifiers. The gum base constitutes between 5-95% by weight of the chewing gum composition, more typically 10-50% by weight of the chewing gum, and most commonly 20-30% by weight of the chewing gum.

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 0.5-15% by weight of the chewing gum. The softeners may include glycerin, lecithin, and combinations thereof. 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, and the like, alone or in combination. Sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars. Sugarless sweeteners include but are not limited to sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, altitol, and the like, alone or in combination.

High intensity sweeteners may also be present and are commonly used with sugarless sweeteners. When used, high intensity sweeteners typically constitute between 0.001-5% by weight of the chewing gum, preferably between 0.01-1% by weight of the chewing gum. Typically, high intensity sweeteners are at least 20 times sweeter than sucrose. These may include but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.

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 provide additional sweetness such as with aqueous sugar or alditol solutions.

Flavor 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 in the flavor ingredient of the invention. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.

Optional ingredients such as colors, emulsifiers, pharmaceutical agents and additional flavoring agents may also be included in chewing gum.

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, scoring and cutting into sticks. 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. A wide range of changes and modifications to the embodiments of the invention described above will be apparent to persons skilled in the art. The following examples are not to be construed as imposing limitations on the invention, but are included merely to illustrate preferred embodiments.

EXAMPLES 1-15 (COMPARATIVE)

The following examples utilized a known technique for changing red cabbage color to blue. Fifteen weight percent commercial red cabbage powder was added to 85 weight percent distilled water to form a solution. The commercial red cabbage powder, obtained from Warner Jenkinson in St. Louis, Mo., included a blend of dried red cabbage juice, glucose and citric acid. The solution of red cabbage color was then mixed with a solution of concentrated sodium hydroxide (4.47 weight percent sodium hydroxide, 95.53 weight percent water) in the following proportions, to prepare blue color agents:

Table 2: Blue Color Solutions (Comparative)

Example Red Cabbage NaOH Solution

Color Solution (ml)

(ml)

1 24 1

2 23 2

3 22 3

4 22.5 2.5

5 23.5 1.5

Each of the mixtures of Examples 1-5 had a blue color. Each coloring agent remained blue even after storage for one month. However, when the coloring agents were added into chewing gum formulations (both sugar-containing and sugar-free) , the gums became colorless or acquired a dirty gray color immediately in the mixer. Specifically, the following gum formulations were prepared, all of which had unsatisfactory color.

Table 3: Sugar-Containing Gums (Comparative)

Ingredient Amount (% By Weight)

Example Example Example Example Example 6 7 8 9 10

Sugar 57.255 57.255 57.255 57.255 57.255

Gum Base 20.03 20.03 20.03 20.03 20.03

High Maltose Syrup 20.03 20.03 20.03 20.03 20.03

Glycerin 1.435 1.435 1.435 1.435 1.435

Lecithin 0.5 0.5 0.5 0.5 0.5

Flavor 0.25 0.25 0.25 0.25 0.25

Blue Color (Example 1) 0.5 — — — —

Blue Color (Example 2) ... 0.5 — — —

Blue Color (Example 3) _ — 0.5 — —

Blue Color {Example 4) — — — 0.5 —

Blue Color (Example 5) — — — — 0.5

Did gum have blue color? No No No No No

Table 4: Sugar-Free Gums (Comparative)

Ingredient Amount (% By Weight)

Example Example Example Example Example 11 12 13 14 15

Sorbitol - 45.36 45.36 45.36 45.36 45.36

Gum Base 26.8 26.8 26.8 26.8 26.8

Hydrogenated Starch Hydrolysate 10.4 10.4 10.4 10.4 10.4

Mannitol 8.0 8.0 8.0 8.0 8.0

Glycerin 6.3 6.3 6.3 6.3 6.3

Flavor 1.95 1.95 1.95 1.95 1.95

Encapsulated Aspartame 0.24 0.24 0.24 0.24 0.24

Blue Color (Example 1) 0.5 — — — —

Blue Color (Example 2) — 0.5 — — —

Blue Color (Example 3) — — 0.5 — —

Blue Color (Example 4) — — — 0.5 —

Blue Color (Example 5) — — — — 0.5

Did gum have blue color? No No No No No

EXAMPLES 16-21 (INVENTIVE)

The same commercial red cabbage powder was blended with sodium bicarbonate powder and, in one case, polyvinyl pyrrolidone. Aqueous solutions of the ingredients were not prepared. Instead the ingredients were dry blended using a V-blender, for a time of 10 minutes. The following blends were prepared:

Table 5: Blue Color Agents (Inventive)

Example ff Red Cabbage Color Powder NaHCO, Powder ( By Polyvinyl (% By Weight) Weight) Pyrrolidone

(% By Weight)

16 50 50 -

17 50 35 15

After blending, the coloring agents of both Examples 16 and 17 had a pleasant blue color. The coloring agents were then added into chewing gum formulations (both sugar containing and sugar-free) , and the resulting gums had a pleasant blue color. Specifically, the following gum formulations were prepared.

Table 6: Sugar-Containing Gums (Inventive)

Ingredients Amount (% By Weight)

Example 18 Example 19

Sugar 57.255 57.255

Gum Base 20.03 20.03

High Maltose Syrup 1.435 1.435

Glycerin 0.5 0.5

Flavor 0.25 0.25

Blue Color (Example 16) 0.5

Blue Color (Example 17) 0.5

Did gum have blue color? Yes Yes

Table 7: Sugarless3 Gums (Invent:Lve)

Ingredients Amount (% By Weight)

Example 20 Example 21

Sorbitol 45.31 45.31

Gum Base 26.8 26.8

Hydrogenated Starch 10.4 10.4 Hydrolysate

Mannitol 8.0 8.0

Glycerin 6.3 6.3

Flavor 1.95 1.95

Encapsulated Aspartame 0.24 0.24

Blue Color (Example 16) 0.5

Blue Color (Example 17) 0.5

Did gum have blue color? Yes Yes

The gum samples from Examples 18-21 were placed into a light box to test their color sensitivity to light. The color did not change significantly after 11 days in the light box, and there was no color separation, indicating that the color was stable. Under normal aging conditions, the blue color remained stable for several months.

While the embodiments of the invention disclosed herein are presently considered to be preferred, various improvements and modifications can be made without departing from the spirit and scope of the invention. The scope of the invention is indicated in the appended claims, and all changes that come within the meaning and range of equivalents are intended to be embraced therein.

Claims

I CLAIM:

1. A method of preparing a stable blue coloring agent, comprising the steps of: providing about 20 to 80 parts by weight red cabbage coloring agent; providing about 13 to about 136 parts by weight of a carbonate of sodium; and mixing the red cabbage coloring agent with the carbonate of sodium until a blue mixture is formed.

2. The method of claim 1, wherein the carbonate of sodium comprises sodium bicarbonate.

3. The method of claim 2, wherein the sodium bicarbonate is provided at about 20 to about 80 parts by weight.

4. The method of claim 2, wherein the sodium bicarbonate is provided at about 25 to about 60 parts by weight.

5. The method of claim 2, wherein the sodium bicarbonate is provided at about 30 to about 40 parts by weight.

6. The method of claim 1, wherein the carbonate of sodium is selected from the group consisting of sodium bicarbonate, sodium carbonate, hydrates of sodium carbonate, and mixtures thereof.

7. The method of claim 1, wherein the red cabbage coloring agent is provided to about 30 to about 70 parts by weight.

8. The method of claim l, wherein the red cabbage coloring agent is provided at about 40 to about 60 parts by weight.

9. The method of claim 1, further comprising the steps of: providing up to about 40 parts by weight of polyvinyl pyrrolidone; and mixing the polyvinyl pyrrolidone together with the red cabbage coloring agent and the carbonate of sodium.

10. The method of claim 9, wherein the polyvinyl pyrrolidone is provided at about 5 to about 30 parts by weight.

11. The method of claim 9, wherein the polyvinyl pyrrolidone is provided at about 10 to about 20 parts by weight.

12. A blue coloring agent prepared according to the method of claim 1.

13. A chewing gum composition, comprising: about 5-95% by weight of a water soluble bulk sweetener portion; about 5-95% by weight of a water insoluble gum base portion; about 0.1-15% by weight of a flavoring agent; and about 0.01-5.0 weight percent of a stable blue coloring agent prepared according to the method of claim 1.

14. A method of preparing a stable blue coloring agent, comprising the steps of: providing a quantity of sodium bicarbonate, along or in combination with another carbonate of sodium in a total amount of about 13 to about 136 parts by weight; providing about 20 to 80 parts by weight red cabbage coloring agent; and mixing the red cabbage coloring agent with the sodium bicarbonate until a blue mixture is formed.

15. The method of claim 14, further comprising the steps of: providing up to about 40 parts by weight of polyvinyl pyrrolidone; and mixing the polyvinyl pyrrolidone together with the red cabbage coloring agent and the sodium bicarbonate.

16. A blue coloring agent prepared according to the method of claim 14.

17. A chewing gum composition, comprising: about 5-95% by weight of a water soluble bulk sweetener portion; about 5-95% by weight of a water insoluble gum base portion; about 0.1-15% by weight of a flavoring agent; and about 0.1-5.0% by weight of a stable blue coloring agent prepared according to the method of claim 14.

18. A chewing gum composition, comprising: about 5-95% by weight of a water soluble bulk sweetener portion; about 5-95% by weight of a water insoluble gum base portion; about 0.1-15% by weight of a flavoring agent; and about 0.1-5.0% by weight of a stable blue coloring agent prepared by combining 13-136 parts by weight of a carbonate of sodium, 20-80 parts by weight red cabbage coloring agent, and 0-40 parts by weight polyvinyl pyrrolidone.

19. The chewing gum composition of claim 18, wherein the ingredients of the blue coloring agent are combined prior to combining the other chewing gum ingredients.

20. The chewing gum composition of claim 18, wherein the ingredients of the blue coloring agent are combined along with the other chewing gum ingredients.

21. The chewing gum composition of claim 18, wherein the carbonate of sodium comprises sodium bicarbonate.

22. The chewing gum composition of claim 21, wherein the sodium bicarbonate is added at 20-80 parts by weight.

23. The chewing gum composition of claim 21, wherein the sodium bicarbonate is added at 25-60 parts by weight.

24. The chewing gum composition of claim 21, wherein the sodium bicarbonate is added at 30-40 parts by weight.

25. The chewing gum composition of claim 18, wherein the red cabbage coloring agent is added at 30- 70 parts by weight.

26. The chewing gum composition of claim 18, wherein the red cabbage coloring agent is added at 40- 60 parts by weight.

27. The chewing gum composition at claim 18, wherein the polyvinyl pyrrolidone is added at 5-30 parts by weight.

28. The chewing gum composition of claim 18, wherein the polyvinyl pyrrolidone is added at 10-20 parts by weight.