WO1997000619A1 - Chewing-gum ameliore contenant des esters d'acides gras et du saccharose - Google Patents

Chewing-gum ameliore contenant des esters d'acides gras et du saccharose Download PDF

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Publication number
WO1997000619A1
WO1997000619A1 PCT/US1995/007830 US9507830W WO9700619A1 WO 1997000619 A1 WO1997000619 A1 WO 1997000619A1 US 9507830 W US9507830 W US 9507830W WO 9700619 A1 WO9700619 A1 WO 9700619A1
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WIPO (PCT)
Prior art keywords
chewing gum
fatty acid
gum
formulation
base
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Application number
PCT/US1995/007830
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English (en)
Inventor
Robert J. Yatka
Michael J. Greenberg
Michael T. Bunzcek
Gordon N. Mcgrew
David W. Record
Michael A. Reed
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 AU28683/95A priority Critical patent/AU2868395A/en
Priority to PCT/US1995/007830 priority patent/WO1997000619A1/fr
Publication of WO1997000619A1 publication Critical patent/WO1997000619A1/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, resin ⁇ , 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 oil ⁇ , 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, color ⁇ , acidulant ⁇ , 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 sucrose fatty acid esters (SFAEs) .
  • the sucrose fatty acid esters can be used in the base and/or gum formulations as a plasticizer, softener, and/or emulsifier.
  • sucrose fatty acid ester ⁇ are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, emulsifiers and softeners.
  • 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.
  • Sucrose fatty acid esters can also be used in low sugar and non- sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates.
  • Non- ⁇ ugar formulation ⁇ can include low or high moisture sugar-free chewing gums.
  • sucrose fatty acid ester ⁇ 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-glycerides, acetylated monoglyceride ⁇ , ⁇ oftener ⁇ such a ⁇ glycerol triacetate, waxe ⁇ ⁇ uch a ⁇ paraffin and microcry ⁇ talline waxe ⁇ , and emul ⁇ ifier ⁇ ⁇ uch a ⁇ lecithin.
  • fats and oils such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglyceride ⁇ , ⁇ oftener ⁇ such a ⁇ glycerol triacetate, waxe ⁇ ⁇ uch a ⁇ paraffin and microcry ⁇ talline waxe ⁇ , and emul ⁇ ifier ⁇ ⁇ uch
  • sucrose fatty acid ester ⁇ are used a ⁇ a ⁇ oftener ⁇ in chewing gum formulations to replace typical chewing gum ⁇ oftener ⁇ .
  • the sucrose fatty acid esters are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations.
  • the sucrose fatty acid ester ⁇ can be u ⁇ ed to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di- glyceride ⁇ .
  • sucrose fatty acid esters softener are used in a chewing gum formulation combined with other ⁇ oftener ⁇ , emulsifiers, and plasticizing agents.
  • the sucro ⁇ e fatty acid e ⁇ ter ⁇ can be used alone or combined with an inert material which may be added in a dry form.
  • the sucro ⁇ e fatty acid esters softener can also be melted and added to the flavor as a carrier for its use in chewing gum.
  • the sucro ⁇ e fatty acid e ⁇ ter ⁇ ⁇ oftener when u ⁇ ed according to the pre ⁇ ent invention, afford ⁇ the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though sucro ⁇ e fatty acid - A -
  • sucrose fatty acid esters have significant softening effects that create a resultant chewing gum product that has a high consumer-acceptability.
  • the present invention provides a gum base comprising an elastomer and at least 0.02% by weight of sucrose mono-, di-, or tri- fatty acid ester.
  • the present invention provides a chewing gum formulation comprising an in ⁇ oluble gum ba ⁇ e, a water ⁇ oluble portion, a flavor, and at lea ⁇ t 0.01% by weight of ⁇ ucrose mono-, di-, or tri- fatty acid e ⁇ ter.
  • 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 i ⁇ that it provides a chewing gum having improved flavor quality.
  • the present invention provides improved chewing gum formulations and ba ⁇ e formulation ⁇ .
  • ⁇ ucrose fatty acid ester ⁇ (SFAE ⁇ ) are u ⁇ ed.
  • the sucrose fatty acid ester ⁇ can be u ⁇ ed in chewing gum formulations and/or base ⁇ .
  • the ⁇ ucrose fatty acid e ⁇ ters can be used as softener ⁇ , pla ⁇ ticizers, and/or emul ⁇ ifying agents.
  • Sucrose fatty acid esters are a group of compounds synthesized by esterification of fatty acid ⁇ from natural triglycerides and ⁇ ucrose.
  • the esters have a structure typical of ⁇ urfactant ⁇ containing both polar and non ⁇ polar groups in the same molecule. Since sucro ⁇ e ha ⁇ a total of eight hydroxyl group ⁇ , three are primary and five are secondary, compounds ranging from ⁇ ucrose mono- to octa- fatty acids ester ⁇ can be produced.
  • fatty acids in the C 8 to C 22 range are suitable to e ⁇ terify sucrose, long chain fatty acids of C 14 to C 18 are preferred. These long chain fatty acids include sucrose laurate, sucrose palmitate, sucrose stearate and sucro ⁇ e oleate.
  • Sucro ⁇ e fatty acid ester ⁇ with toxcological clearance have been approved for ⁇ pecific u ⁇ e ⁇ in the United State ⁇ ⁇ ince 1983.
  • the material ⁇ approved for food u ⁇ e are mixtures of mono-, di-, and triester ⁇ of palmitic and ⁇ tearic acid ⁇ .
  • FDA and EC (European Community) standards require a minimum of 80% total content of mono-, di-, and triester to be food approved.
  • Sucrose polyesters with four or more fatty acids are not approved for food use in the United States or EC
  • HLB hydrophilic - lipophilic balance
  • Sucrose fatty acid esters that have a high HLB are more hydrophilic, and those with a low HLB are lipophilic.
  • sucrose fatty acid esters with more hydroxyl groups and fewer fatty acids are more hydrophilic, such as monoesters.
  • Sucrose fatty acids that are esterified with more fatty acids are more lipophilic with a low HLB.
  • Sucrose polyester ⁇ with 4 or more fatty acids are very lipophilic with an HLB of about 1.
  • Sucrose polye ⁇ ter ⁇ SPE
  • SPE Sucrose polye ⁇ ter ⁇
  • sucrose fatty acid ester ⁇ (SFAE ⁇ ) having mono-, di-, and trie ⁇ ter ⁇ of ⁇ tearic and palmitic acid, which are food grade, are used.
  • a serie ⁇ of ⁇ ucro ⁇ e fatty acid e ⁇ ter ⁇ called DK E ⁇ ter ⁇ are available from Dai-Ichi Kogyo Seiyaku Co. , Ltd. , of Japan through Montello Co. of Tul ⁇ a, Oklahoma.
  • the ⁇ e material ⁇ have an HLB value from about 2-15 and have a ⁇ ucro ⁇ e mono ⁇ ester content ranging from 10 to 70%.
  • Sucrose fatty acid esters are also available from Mitsubi ⁇ hi Ka ⁇ ei Food Corp. of Tokyo, Japan under the tradename of Ryoto Sugar E ⁇ ter.
  • ⁇ ucrose fatty acid esters can be used in base formulations and/or chewing gum formulations.
  • the sucro ⁇ e fatty acid esters can be used as ⁇ oftener ⁇ , pla ⁇ ticizer ⁇ , and/or emulsifying agents.
  • the sucrose fatty acid esters can be used in a variety of different chewing gum and base formulations.
  • chewing gum generally con ⁇ i ⁇ ts of a water insoluble gum base, a water soluble portion, and flavors.
  • the insoluble gum base generally compri ⁇ e ⁇ elastomers, resin ⁇ , fat ⁇ and oil ⁇ , ⁇ oftener ⁇ , and inorganic filler ⁇ .
  • the gum ba ⁇ e may or may not include wax.
  • the in ⁇ oluble gum ba ⁇ e 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 pre ⁇ ent 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 elastomer ⁇ 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 u ⁇ ed in bubble gum ba ⁇ e, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural ela ⁇ tomer ⁇ may include natural rubber ⁇ uch a ⁇ ⁇ moked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, ma ⁇ saranduba balata, mas ⁇ aranduba chocolate, ni ⁇ pero, ro ⁇ indinha, chicle, gutta hang kang, and combination ⁇ thereof.
  • the preferred ⁇ ynthetic 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 discu ⁇ ed below.
  • Preferred natural elastomer ⁇ include jelutong, chicle, sorva and ma ⁇ saranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin e ⁇ ters, often called e ⁇ tergum ⁇ , ⁇ uch as glycerol e ⁇ ter ⁇ of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol e ⁇ ter ⁇ of partially dimerized ro ⁇ in, glycerol e ⁇ ter ⁇ of rosin, pentaerythritol ester ⁇ of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol e ⁇ ter ⁇ of ro ⁇ in; ⁇ ynthetic ⁇ such a ⁇ terpene re ⁇ in ⁇ derived from alpha-pinene, beta-pinene, and/or d-limonene; and any ⁇ uitable combinations of the foregoing.
  • the preferred elastomer pla ⁇ ticizers will al ⁇ o vary depending on the ⁇ pecific application, and on
  • Fillers/texturizers may include magne ⁇ ium and calcium carbonate, ground lime ⁇ tone, ⁇ ilicate types such as magnesium and aluminum ⁇ ilicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium pho ⁇ phate, cellulo ⁇ e polymer ⁇ , ⁇ uch as wood, and combinations thereof.
  • ⁇ ofteners/emulsifier ⁇ 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 extract ⁇ , titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • Waxes may include synthetic waxes such as microcrystalline or paraffin waxes or natural waxes such a ⁇ carnauba, bee ⁇ wax, candillila, or polyethylene 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 sweetener ⁇ , high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • the softener ⁇ which are also known as pla ⁇ ticizers and pla ⁇ ticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may, in addition to including sucrose fatty acid esters, include glycerin, lecithin, and combinations thereof.
  • Aqueous sweetener solutions such as tho ⁇ e containing ⁇ orbitol, hydrogenated ⁇ tarch hydroly ⁇ ates, corn ⁇ yrup and combinations thereof, may also be used as softener ⁇ and binding agents in chewing gum.
  • Bulk sweetener ⁇ include both ⁇ ugar and ⁇ ugarle ⁇ component ⁇ . Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum.
  • Sugar sweeteners generally include saccharide- containing component ⁇ commonly known in the chewing gum art, including, but not limited to, ⁇ ucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulo ⁇ e, galacto ⁇ e, corn syrup ⁇ olid ⁇ , and the like, alone or in combination.
  • Sorbitol can be u ⁇ ed a ⁇ a ⁇ ugarle ⁇ ⁇ weetener.
  • ⁇ ugarle ⁇ s ⁇ weetener ⁇ can include, but are not limited to, other ⁇ ugar alcohols ⁇ uch as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used in combination with the above.
  • Preferred sweetener ⁇ include, but are not limited to ⁇ ucralose, aspartame, ⁇ alt ⁇ of ace ⁇ ulfame, alitame, ⁇ accharin and it ⁇ ⁇ alt ⁇ , cyclamic acid and it ⁇ ⁇ alts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • it may be de ⁇ irable to encap ⁇ ulate or otherwi ⁇ e control the release of at least a portion of the artificial sweetener.
  • Such technique ⁇ a ⁇ wet granulation, wax granulation, ⁇ pray drying, ⁇ pray chilling, fluid bed coating, coacervation, and fiber extrusion may be u ⁇ ed to achieve the de ⁇ ired relea ⁇ e characteri ⁇ tics.
  • Usage level of the artificial ⁇ weetener will vary greatly and will depend on ⁇ uch factor ⁇ as potency of the sweetener, rate of release, desired ⁇ weetness 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 encap ⁇ ulation are included, the usage level of the encap ⁇ ulated ⁇ weetener will be proportionately higher.
  • Combination ⁇ of ⁇ ugar 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 ⁇ olutions.
  • a low calorie gum a low caloric bulking agent can be used.
  • Example of low caloric bulking agents include: polydextrose; Raftiiose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatino ⁇ e oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) .
  • other low calorie bulking agents can be used.
  • flavoring agent ⁇ can be u ⁇ ed.
  • 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 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 ma ⁇ is di ⁇ charged from the mixer and ⁇ haped into the de ⁇ ired form, ⁇ uch a ⁇ by rolling into ⁇ heets and cutting into ⁇ tick ⁇ , extruding into chunks, or casting into pellet ⁇ .
  • the ingredients are mixed by fir ⁇ t melting the gum base and adding it to the running mixer.
  • the gum base may alternatively be melted in the mixer.
  • Color and emul ⁇ ifiers can be added at this time.
  • a chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agent ⁇ 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 time ⁇ are ⁇ ometime ⁇ required. Sucro ⁇ e fatty acid esters in its molten or ⁇ olid form may be added to chewing gum during manufacture of the ba ⁇ e. Sucrose fatty acid esters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
  • Sucrose fatty acid e ⁇ ters may be added to conventional ba ⁇ e ⁇ that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resin ⁇ , or ba ⁇ e ⁇ that contain natural gum ⁇ or ⁇ ynthetic ba ⁇ e ⁇ , ba ⁇ e ⁇ that are non-tacky, or are bubble gum ba ⁇ es.
  • sucro ⁇ e fatty acid e ⁇ ter ⁇ may replace ⁇ ome or mo ⁇ t of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base.
  • Sucrose fatty acid ester ⁇ may al ⁇ o be blended with the other ⁇ oftener ⁇ in the gum ba ⁇ e and added during the base manufacturing proces ⁇ .
  • a chewing gum ba ⁇ e made with ⁇ ome ⁇ ucro ⁇ e fatty acid e ⁇ ter ⁇ will have greater oxidative stability due to the presence of sucrose fatty acid ester ⁇ , and will give chewing gum a cleaner ta ⁇ te due to a reduction of off-tasting fats and oils.
  • Sucrose fatty acid ester ⁇ may al ⁇ o be added to a chewing gum formulation in its molten or solid form or may be mixed with other gum or base softener ⁇ and added to a gum formulation during processing. Sucrose fatty acid esters may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
  • Sucro ⁇ e fatty acid e ⁇ ter ⁇ 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.
  • the sucrose fatty acid ester ⁇ compri ⁇ e approximately 0.02% to about 2% and mo ⁇ t preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation.
  • Sucrose fatty acid esters may be blended with other softeners such as lecithin, glycerol triacetate, acetylatedmonoglyceride ⁇ , mono- and di-glycerides, or other vegetable oil ⁇ and fat ⁇ that may be added to a gum formulation.
  • sucrose fatty acid esters may act as a carrier or solvent for the particulate lecithin.
  • Lecithin when mixed with molten sucrose fatty acid ester ⁇ may allow for an ea ⁇ ier di ⁇ persion of lecithin in a gum formulation. This should be contrasted with ⁇ oy bean oil that i ⁇ typically u ⁇ ed a ⁇ a carrier for lecithin.
  • Sucro ⁇ e fatty acid ester ⁇ may al ⁇ o be blended with a wide range of natural and artificial flavor oil ⁇ and act a ⁇ a carrier for flavor oil ⁇ .
  • Some ⁇ ucro ⁇ e fatty acid e ⁇ ter ⁇ are disper ⁇ ible with flavor ⁇ ⁇ uch a ⁇ spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
  • the level of sucrose fatty acid esters mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight.
  • Sucrose fatty acid e ⁇ ter ⁇ can al ⁇ o act a ⁇ a carrier for artificial and natural color ⁇ ⁇ uch a ⁇ in FD&C lake dispersion ⁇ and natural color ⁇ like betacarotene.
  • Some ⁇ ucro ⁇ e fatty acid e ⁇ ter ⁇ may eliminate the off-ta ⁇ te as ⁇ ociated with fat/oil carrier ⁇ and allow ⁇ higher u ⁇ age of color.
  • Sucro ⁇ e fatty acid e ⁇ ters may al ⁇ o be u ⁇ ed a ⁇ a relea ⁇ e agent for encap ⁇ ulated flavor ⁇ .
  • Sucro ⁇ e fatty acid e ⁇ ter ⁇ can be added to an encap ⁇ ulating media to allow for fa ⁇ ter and ea ⁇ ier di ⁇ olution of the encapsulating media.
  • Sucrose fatty acid ester ⁇ al ⁇ o known as emulsifier ⁇
  • emulsifier ⁇ have higher HLB value ⁇ to have effect ⁇ a ⁇ a ⁇ urface active agent.
  • Thu ⁇ ⁇ ucro ⁇ e fatty acid e ⁇ ters can be mixed with the flavor and carrier to provide an easier encapsulation of flavors.
  • sucrose fatty acid ester ⁇ can be added at variou ⁇ levels to gum.
  • Sucrose fatty acid ester ⁇ may be any sucrose mono-, di-, or triester of palmitic or stearic acid that is greater than 80% combined mono-, di-, and triester.
  • Examples 13-18 are the same as Examples 7-12 except that ⁇ ucro ⁇ e fatty acid e ⁇ ters are pre-blended with the peppermint flavor and added to the gum formulation.
  • Example ⁇ 19-23 in Table 4 demon ⁇ trate the u ⁇ e of SFAE in low-moi ⁇ ture sugar formulations having les ⁇ than 2% theoretical moisture:
  • Glycerin 13 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0
  • Lecithin * 0.1 0.1 0.1 0.2 ...
  • Examples 24-28 in Table 5 demonstrate the use of sucrose fatty acid ester ⁇ in medium-moi ⁇ ture ⁇ ugar formulation ⁇ having about 2% to about 5% moi ⁇ ture.
  • Core syrup is evaporated to 85% solids, 15% moisture.
  • Glycerin and syrup can be blended and co-evaporated.
  • C SFAE and Lecithin can be pre-blended.
  • Flavor and SFAE can be pre-blended.
  • Lecithin* 0.1 0.1 0.1 —
  • Example ⁇ 34-38 in Table 7 and Example ⁇ 39-48 in Tables 8 and 9 demonstrate the use of ⁇ ucro ⁇ e fatty acid esters in low- and high-moisture gums that are sugar- free.
  • Low-moi ⁇ ture gum ⁇ have le ⁇ than about 2% moi ⁇ ture, and high-moi ⁇ ture gum ⁇ have greater than 2% moisture.
  • Table 10 ⁇ how ⁇ ⁇ ugar chewing gum formulation ⁇ that can be made with sucrose fatty acid ester ⁇ and variou ⁇ type ⁇ of sugars.
  • Table 11 show ⁇ chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
  • 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
  • Table 15 for wax-free gum base ⁇ having non-tack characteristic ⁇ .
  • the ⁇ e example ⁇ illu ⁇ trate how ⁇ ucrose fatty acid esters 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
  • Microcrystalline Wax (MP 180°F) — ... 1.2 Paraffin Wax (MP 135°F) 4.1 7.1 5.0
  • Microcrystalline Wax (MP 180°F) 15.2 6.8 6.1
  • Microcrystalline Wax (MP 180°F) 3.1 — 4.4 Paraffin Wax (MP 135°F) 1.1 zzz

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

Abstract

L'invention concerne des formulations améliorées pour des chewing-gums et pour des bases, ainsi que des procédés pour produire des chewing-gums et des bases. Le chewing-gum comprend des esters d'acides gras et du saccharose. Les esters d'acides gras et du saccharose peuvent être utilisés dans la base et/ou le chewing-gum comme plastifiants, assouplissants et émulsifiants. Dans une forme d'exécution, les esters d'acides gras et du saccharose sont ajoutés à des formulations contenant du saccharose, pour remplacer une petite ou une grande proportion de matières grasses, d'huiles et d'émulsifiants. On peut utiliser les esters d'acides gras et du saccharose de la présente invention pour créer et/ou développer toute une variété de bases et de chewing-gums.
PCT/US1995/007830 1995-06-20 1995-06-20 Chewing-gum ameliore contenant des esters d'acides gras et du saccharose WO1997000619A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU28683/95A AU2868395A (en) 1995-06-20 1995-06-20 Improved chewing gum containing sucrose fatty acid esters
PCT/US1995/007830 WO1997000619A1 (fr) 1995-06-20 1995-06-20 Chewing-gum ameliore contenant des esters d'acides gras et du saccharose

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US1995/007830 WO1997000619A1 (fr) 1995-06-20 1995-06-20 Chewing-gum ameliore contenant des esters d'acides gras et du saccharose

Publications (1)

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WO1997000619A1 true WO1997000619A1 (fr) 1997-01-09

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PCT/US1995/007830 WO1997000619A1 (fr) 1995-06-20 1995-06-20 Chewing-gum ameliore contenant des esters d'acides gras et du saccharose

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AU (1) AU2868395A (fr)
WO (1) WO1997000619A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000025598A1 (fr) * 1998-11-03 2000-05-11 Dandy A/S Esters d'acide gras de saccharose prevus pour augmenter la liberation d'ingredients actifs
EP1496753A1 (fr) * 2002-04-19 2005-01-19 Wm. Wrigley Jr. Company Base de chewing-gum et chewing-gum contenant du polyvinylacetate de poids moleculaire ultra-eleve
WO2016136250A1 (fr) * 2015-02-27 2016-09-01 株式会社ロッテ Chewing-gum

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4465694A (en) * 1980-12-10 1984-08-14 Ajinomoto Company, Incorporated Dipeptide sweetening composition
US5156866A (en) * 1990-06-01 1992-10-20 Lotte Company Limited Flavor and taste composition for a chewing gum

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4465694A (en) * 1980-12-10 1984-08-14 Ajinomoto Company, Incorporated Dipeptide sweetening composition
US5156866A (en) * 1990-06-01 1992-10-20 Lotte Company Limited Flavor and taste composition for a chewing gum

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000025598A1 (fr) * 1998-11-03 2000-05-11 Dandy A/S Esters d'acide gras de saccharose prevus pour augmenter la liberation d'ingredients actifs
EP1496753A1 (fr) * 2002-04-19 2005-01-19 Wm. Wrigley Jr. Company Base de chewing-gum et chewing-gum contenant du polyvinylacetate de poids moleculaire ultra-eleve
EP1496753A4 (fr) * 2002-04-19 2005-10-12 Wrigley W M Jun Co Base de chewing-gum et chewing-gum contenant du polyvinylacetate de poids moleculaire ultra-eleve
WO2016136250A1 (fr) * 2015-02-27 2016-09-01 株式会社ロッテ Chewing-gum

Also Published As

Publication number Publication date
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