WO1995032634A1 - Chewing-gum ameliore contenant des triglycerides a longueur de chaine moyenne - Google Patents

Chewing-gum ameliore contenant des triglycerides a longueur de chaine moyenne Download PDF

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Publication number
WO1995032634A1
WO1995032634A1 PCT/US1994/005771 US9405771W WO9532634A1 WO 1995032634 A1 WO1995032634 A1 WO 1995032634A1 US 9405771 W US9405771 W US 9405771W WO 9532634 A1 WO9532634 A1 WO 9532634A1
Authority
WO
WIPO (PCT)
Prior art keywords
chewing gum
gum
formulation
base
mcts
Prior art date
Application number
PCT/US1994/005771
Other languages
English (en)
Inventor
Robert J. Yatka
Gordon Mcgrew
Michael J. Greenberg
Philip W. Uvrezis
Philip Mazzone
Pamela Mazurek
Michael T. Bunzcek
Mansukh Patel
Edward S. Dubina
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
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to AU74705/94A priority Critical patent/AU7470594A/en
Priority to PCT/US1994/005771 priority patent/WO1995032634A1/fr
Priority to EP95920645A priority patent/EP0760606B1/fr
Priority to ES95920643T priority patent/ES2215174T3/es
Priority to DK95920645T priority patent/DK0760606T3/da
Priority to ES95920645T priority patent/ES2162636T3/es
Priority to AU26031/95A priority patent/AU703363B2/en
Priority to CA002190093A priority patent/CA2190093C/fr
Priority to DE69521892T priority patent/DE69521892T2/de
Priority to PCT/US1995/006579 priority patent/WO1995032635A1/fr
Priority to RU96124380/13A priority patent/RU2178650C2/ru
Priority to PL95317400A priority patent/PL317400A1/xx
Priority to DK95920643T priority patent/DK0763980T3/da
Priority to DE69532806T priority patent/DE69532806T2/de
Priority to AU26481/95A priority patent/AU2648195A/en
Priority to RU96124381/13A priority patent/RU2201688C2/ru
Priority to PCT/US1995/006581 priority patent/WO1995032636A1/fr
Priority to PL95317370A priority patent/PL317370A1/xx
Priority to CA002190095A priority patent/CA2190095C/fr
Priority to EP95920643A priority patent/EP0763980B1/fr
Priority to PCT/US1995/006583 priority patent/WO1995032637A1/fr
Priority to AU26029/95A priority patent/AU2602995A/en
Publication of WO1995032634A1 publication Critical patent/WO1995032634A1/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
    • 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 generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
  • Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors. The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • Elastomers can include synthetic elastomers including polyisobutylene, isobutylene- isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate - vinyl laurate copolymers, and combinations thereof.
  • Natural elastomers that can be used include natural rubber.
  • the gum base can include elastomer plasticizers.
  • elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers.
  • the gum base can include fillers/texturizers and softeners/emulsifiers.
  • Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum.
  • Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, and combinations thereof.
  • a typical chewing gum composition includes a water soluble portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desirable attributes.
  • the present invention provides improved chewing gum formulations and bases, as well as methods .of producing chewing gum and bases.
  • chewing gum is provided that includes medium chain triglycerides (MCTs) .
  • MCTs can be used in the base and/or gum formulations as a plasticizer, softener, and/or emulsifier.
  • MCTs are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers.
  • the base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non-tacky and/or bubble gum-type bases.
  • the gum formulations can be low or high moisture formulations containing low or high amounts of moisture-containing syrup.
  • MCTs can also be used in low sugar and non-sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates.
  • Non-sugar formulations can include low or high moisture sugar-free chewing gums.
  • the MCTs are used as a softener and are combined with other base softeners for use in chewing gum base.
  • Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glyceride ⁇ , acetylated monoglyceride ⁇ , softeners such as glycerol triacetate, waxes such as paraffin and microcrystalline waxes, and emulsifiers such as lecithin.
  • the MCTs are used as a softener in chewing gum formulations to replace typical chewing gum softeners.
  • the MCTs are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations.
  • the MCTs can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di-glycerides.
  • the MCT softener is used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If ' desired, the MCTs can be used alone or combined with an inert material which may be added in a dry form. The MCT softener can also be added to the flavor as a carrier for its use in chewing gum. The MCT softener, when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though MCTs are similar to other fats and oils in some respects, MCTs are easily digested and provide other health attributes that create a resultant chewing gum product that has a high consumer-acceptability.
  • a further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
  • Another advantage of the present invention is that it provides an improved chewing gum softener.
  • an advantage of the present invention is that it provides an improved chewing gum plasticizer.
  • an advantage of the present invention is that it provides an improved emulsifying agent for chewing gum.
  • an advantage of the present invention is that it provides an improved method for creating chewing gum.
  • an advantage of the present invention is that it provides a chewing gum having improved texture.
  • An advantage of the present invention is that it provides a chewing gum having an improved shelf life.
  • an advantage of the present invention is that it provides a chewing gum having improved flavor quality.
  • the present invention provides improved chewing gum formulations and base formulations.
  • MCTs medium chain triglycerides
  • the MCTs can be used in chewing gum formulations and/or bases.
  • the MCTs can be used as softeners, plasticizers, and/or emulsifying agents.
  • MCTs Medium chain triglycerides
  • MCTs are fat/oil substances that can be obtained from the fractionation of coconut oil.
  • MCTs are made up of a mixture of medium chain fatty acids (MCFA) ranging from caproic to lauric (C 6 -C 12 ) in its triglyceride form.
  • MCFA medium chain fatty acids
  • Fractionated coconut oil is generally about 95% caproic (C ⁇ :0) and caprylic (C 10 :0) .
  • the triglycerides of coconut oil are heat hydrolyzed to form free fatty acid and glycerol, and to methyl esters of fatty acids.
  • the esters are fractionally distilled to separate the medium chain fatty acids and reesterified with glycerol to form MCTs.
  • MCTs are a clear, tasteless, odorless product that has a low viscosity and good spreadability. MCTs are somewhat more soluble in water than long chain triglycerides. Due to MCTs tasteless and odorless properties MCTs provide a good flavor carrier and solvent and can be used in candy as a release agent.
  • the United States Food & Drug Administration is now considering MCTs under a GRAS Affirmation petition. Currently, its unique easy digestibility as a vegetable oil makes it useful as a component in medical foods.
  • MCTs Medium chain triglycerides
  • MCTs can be used in base formulations and/or chewing gum formulations.
  • the MCTs can be used as softeners, plasticizers, and/or emulsifying agents.
  • the MCTs can be used in a variety of different chewing gum and base formulations.
  • chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • the gum base may or may not include wax.
  • the insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
  • the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
  • Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of 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 a GPC weight average 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 weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average 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, and combinations thereof.
  • the preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below.
  • Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of 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; and any suitable combinations of the foregoing.
  • the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
  • Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, 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) , and combinations thereof.
  • Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • An example of a wax-free gum base is disclosed in U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.
  • a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • the softeners which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may, in addition to including MCTs, 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 include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically,
  • Sugar sweeteners generally include saccharide- containing components commonly known in the chewing gum art, 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.
  • Sorbitol can be used as a sugarless sweetener.
  • sugarless sweeteners can include, but are not limited to, other sugar alcohols such as annitol, xylitol, hydrogenated starch hydrolysates, altitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used in combination with the above.
  • Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of ace ⁇ ulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
  • usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher. Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
  • a low caloric bulking agent can be used.
  • low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) .
  • other low calorie bulking agents can be used.
  • flavoring agents can be used.
  • the flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5%.
  • 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. The present invention, it is believed, can be used with a variety of processes for manufacturing chewing gum.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing 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.
  • 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.
  • MCTs in its typical liquid form may be added to chewing gum during manufacture of the base.
  • MCTs may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
  • MCTs may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that contain natural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases.
  • MCTs may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glyceride ⁇ , acetylated monoglycerides, or other softeners used in the gum base. MCTs may also be blended with the other softeners in the gum ba ⁇ e and added during the base manufacturing proces ⁇ .
  • a chewing gum base made with MCTs will have greater oxidative stability due to the presence of MCTs, and will give chewing gum a cleaner taste due to a reduction of off- tasting fats and oils.
  • MCTs may also be added to a chewing gum formulation in its liquid form or may be mixed with other gum or base softeners and added to a gum formulation during proces ⁇ ing. MCTs may be added during the gum manufacturing at any time during proces ⁇ ing, but preferably, early in the batch to allow thorough mixing with the gum base.
  • MCTs can be added to the chewing gum formulation so that they comprise approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, the MCTs comprise approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. MCTs may be blended with other softener ⁇ such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di- glycerides, or other vegetable oils and fats that may be added to a gum formulation. When a solid softener is used, such as lecithin, MCTs may act as a carrier or solvent for the particulate lecithin.
  • softener ⁇ such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di- glycerides, or other vegetable oils and fats that may be added to a gum formulation.
  • MCTs may act as a carrier or
  • MCTs may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils.
  • the clean, tasteless, and odorless properties of MCTs makes it an excellent carrier for flavor ⁇ such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
  • the level of MCTs mixed with fruit flavor ⁇ can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble.
  • MCTs can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural esters like betacarotene and MCTs eliminates the off-taste a ⁇ sociated with fat/oil carriers and allows higher usage of color.
  • MCTs may also be used as a release agent for encapsulated flavors.
  • MCTs can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
  • MCTs may also have some effect as an emulsifier since MCTs have a slight water solubility unlike concentrated fats and oils.
  • MCTs can be mixed with the flavor and carrier to provide an easier encapsulation of flavors.
  • Neobee M-5 0.05 0.10 0.25 0.50 1.0 2.0
  • Neobee M-5 0.05 0.10 0.25 0.50 1.0 2.0
  • Example ⁇ 13-18 are the same as Examples 7-12 except that Neobee M-5 is pre-blended with the peppermint flavor and added to the gum formulation.
  • Glycerin b 5.0 5.0 5.0 5.0 5.0 5.0 5.0
  • Neobee M-5 C 0.05 0.2 0.5 d 1.0 d 2.0 d
  • 'Corn syrup is evaporated to 85% solids, 15% moisture.
  • b Glycerin and syrup can be blended and co-evaporated.
  • c Lecithin and Neobee M-5 can be pre-blended.
  • d Flavor and Neobee M-5 can be pre-blended.
  • Examples 24-28 in Table 5 demonstrate the use of MCT in medium-moisture sugar formulations having about 2% to about 5% moisture.
  • Neobee M-5 C 0.05 d 0.2 d 0.5 d 1.0 d 2.0 d
  • Neobee M-5 and Lecithin can be pre-blended.
  • Flavor and Neobee M-5 can be pre-blended.
  • Examples 29-33 in Table 6 demonstrate the use of MCTs in high moisture sugar formulations having more than about 5% moisture.
  • Lecithin* 0.1 0.1 0.1 —
  • Neobee M-5 0.05 0.2 0.5 1.0 2.0 *Lecithin and Neobee M-5 can be pre-blended.
  • Tables 8 and 9 demonstrate the use of MCTs in low- and high-moisture gums that are sugar-free. Low-moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture.
  • Neobee M-5 0.05 0.2 0.5 ' 1.0 2.0
  • Neobee M-5 0.05 0.2 0.5 1.0 2.0
  • Table 10 shows sugar chewing gum formulations that can be made with MCTs and various types of sugars. TABLE 10
  • Neobee M-5 0.1 1.0 0.1 1.0 0.1 1.0
  • Neobee M-5 0.1 1.0 0.1 1.0 0.1 1.0 Ex. 61 Ex. 62
  • Neobee M-5 0.1 1.0
  • Neobee M-5 0.1 1.0 0.1 1.0 0.1 1.0
  • Neobee M-5 0.1 1.0 0.1 1.0 0.1 1.0
  • Table 12 for natural and synthetic gum bases with wax
  • Table 13 for chewing gum bases that are wax- free and have some reduced tack properties
  • Table 14 for wax free bubble gum bases.
  • the ⁇ e examples illustrate how MCTs can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softener ⁇ .
  • Microcrystalline Wax (MP 180°F) 6.0 3.1 8.5
  • Neobee M-5 1 1..55 1 1..55 2 2..00
  • Microcrystalline Wax (MP 180°F) . . . . 1 1..22
  • Neobee M-5 3.0 1.8 3.3
  • Microcrystalline Wax (MP 180°F) 15.2 6.8 6.1
  • Neobee M-5 0.9 2.4 2.1

Abstract

L'invention à trait à des bases améliorées pour chewing-gum et à des formulations améliorées de chewing-gum, ainsi qu'à des procédés de fabrication de ces bases et de ces formulations. Elle concerne plus particulièrement l'utilisation de triglycérides à longueur de chaîne moyenne (TCM). Ces TCM peuvent être utilisés dans la base et/ou dans le chewing-gum comme plastifiants, assouplissants et émulsifiants. Dans une forme d'exécution, ces TCM sont ajoutés à des formulations contenant du saccharose en remplacement de petites quantités ou de quantités plus importantes d'autres matières grasses, huiles ou émulsifiants. La présente invention faisant appel à l'utilisation de ces TCM peut être utilisée pour réaliser et/ou créer toute une gamme de bases et de chewing-gums.
PCT/US1994/005771 1994-05-27 1994-05-27 Chewing-gum ameliore contenant des triglycerides a longueur de chaine moyenne WO1995032634A1 (fr)

Priority Applications (22)

Application Number Priority Date Filing Date Title
AU74705/94A AU7470594A (en) 1994-05-27 1994-05-27 Improved chewing gum containing medium chain triglycerides
PCT/US1994/005771 WO1995032634A1 (fr) 1994-05-27 1994-05-27 Chewing-gum ameliore contenant des triglycerides a longueur de chaine moyenne
EP95920645A EP0760606B1 (fr) 1994-05-27 1995-05-24 Chewing-gum a texture amelioree contenant des triglycerides a chaine moyenne
ES95920643T ES2215174T3 (es) 1994-05-27 1995-05-24 Uso de trigliceridos de cadena media para mejorar las propiedades de la goma de mascar.
DK95920645T DK0760606T3 (da) 1994-05-27 1995-05-24 Tyggegummi, der har forbedret tekstur og indeholder triglycerider med middellang kædelængde
ES95920645T ES2162636T3 (es) 1994-05-27 1995-05-24 Goma de mascar con textura mejorada y que contiene trigliceridos de cadena media.
AU26031/95A AU703363B2 (en) 1994-05-27 1995-05-24 Chewing gum having improved texture and containing medium chain triglycerides
CA002190093A CA2190093C (fr) 1994-05-27 1995-05-24 Chewing gum ayant des proprietes ameliorees et contenant des triglycerides a chaine moyenne
DE69521892T DE69521892T2 (de) 1994-05-27 1995-05-24 Kaugummi mit verbesserter beschaffenheit, der mittelkettige triglyzeride enthält
PCT/US1995/006579 WO1995032635A1 (fr) 1994-05-27 1995-05-24 Chewing gum ayant des proprietes ameliorees et contenant des triglycerides a chaine moyenne
RU96124380/13A RU2178650C2 (ru) 1994-05-27 1995-05-24 Композиция жевательной резинки для изготовления продукта жевательной резинки, обладающей пониженной липкостью, способ производства жевательной резинки, способ изготовления жевательной резинки в форме гранулы, способ улучшения стабильности отдушки при хранении
PL95317400A PL317400A1 (en) 1994-05-27 1995-05-24 Chewing gum of improved properties, containing triglycerides of medium chain length
DK95920643T DK0763980T3 (da) 1994-05-27 1995-05-24 Tyggegummi, der har forbedrede egenskaber og indeholder triglycerider med middellang kædelængde
DE69532806T DE69532806T2 (de) 1994-05-27 1995-05-24 Verwendung von Mittellange-Ketten-Triglyceride zur Verbesserung der Eigenschaften von Kaugummi
AU26481/95A AU2648195A (en) 1994-05-27 1995-05-24 Improved chewing gum containing medium chain triglycerides
RU96124381/13A RU2201688C2 (ru) 1994-05-27 1995-05-24 Основа жевательной резинки, содержащая триглицериды, имеющие среднюю длину цепи, и способ получения основы жевательной резинки (варианты)
PCT/US1995/006581 WO1995032636A1 (fr) 1994-05-27 1995-05-24 Chewing gum ameliore contenant des triglycerides a chaine moyenne
PL95317370A PL317370A1 (en) 1994-05-27 1995-05-24 Chewing gum of improved consistency, containing triglycerides of medium chain length
CA002190095A CA2190095C (fr) 1994-05-27 1995-05-24 Chewing-gum a texture amelioree contenant des triglycerides a chaine moyenne
EP95920643A EP0763980B1 (fr) 1994-05-27 1995-05-24 Utilisation de triglycérides à chaîne moyenne pour améliorer les propriétés du chewing gum
PCT/US1995/006583 WO1995032637A1 (fr) 1994-05-27 1995-05-24 Chewing-gum a texture amelioree contenant des triglycerides a chaine moyenne
AU26029/95A AU2602995A (en) 1994-05-27 1995-05-24 Chewing gum having improved properties and containing medium chain triglycerides

Applications Claiming Priority (1)

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PCT/US1994/005771 WO1995032634A1 (fr) 1994-05-27 1994-05-27 Chewing-gum ameliore contenant des triglycerides a longueur de chaine moyenne

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WO1995032634A1 true WO1995032634A1 (fr) 1995-12-07

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AU (1) AU7470594A (fr)
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Cited By (2)

* 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
CN105163606A (zh) * 2013-04-24 2015-12-16 博费蒂·迈·麦勒有限公司 涂层咀嚼胶及其生产方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4378374A (en) * 1981-12-21 1983-03-29 Nabisco Brands, Inc. Chewing gum having improved softness
JPS58146241A (ja) * 1982-02-26 1983-08-31 Nippon Oil & Fats Co Ltd チユ−インガム
US4446157A (en) * 1982-09-30 1984-05-01 International Flavors & Fragrances Inc. Prenyl methyl carbonate and organoleptic uses thereof
US4452820A (en) * 1981-06-05 1984-06-05 Nabisco Brands, Inc. Gum base and chewing gum containing same
US5156866A (en) * 1990-06-01 1992-10-20 Lotte Company Limited Flavor and taste composition for a chewing gum

Patent Citations (5)

* 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
US4378374A (en) * 1981-12-21 1983-03-29 Nabisco Brands, Inc. Chewing gum having improved softness
JPS58146241A (ja) * 1982-02-26 1983-08-31 Nippon Oil & Fats Co Ltd チユ−インガム
US4446157A (en) * 1982-09-30 1984-05-01 International Flavors & Fragrances Inc. Prenyl methyl carbonate and organoleptic uses thereof
US5156866A (en) * 1990-06-01 1992-10-20 Lotte Company Limited Flavor and taste composition for a chewing gum

Cited By (2)

* 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
CN105163606A (zh) * 2013-04-24 2015-12-16 博费蒂·迈·麦勒有限公司 涂层咀嚼胶及其生产方法

Also Published As

Publication number Publication date
RU2178650C2 (ru) 2002-01-27
RU2201688C2 (ru) 2003-04-10
AU7470594A (en) 1995-12-21

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