WO1997026798A1 - Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise - Google Patents

Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise

Info

Publication number
WO1997026798A1
WO1997026798A1 PCT/US1995/016919 US9516919W WO9726798A1 WO 1997026798 A1 WO1997026798 A1 WO 1997026798A1 US 9516919 W US9516919 W US 9516919W WO 9726798 A1 WO9726798 A1 WO 9726798A1
Authority
WO
WIPO (PCT)
Prior art keywords
chewing gum
spray dried
mannitol
dried mannitol
rolling compound
Prior art date
Application number
PCT/US1995/016919
Other languages
English (en)
Inventor
Mansukh M. Patel
Edward S. Dubina
Henry T. Tyrpin
Jayant C. Dave
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 EP95944786A priority Critical patent/EP0820237A4/fr
Priority to PCT/US1995/016919 priority patent/WO1997026798A1/fr
Priority to AU49622/96A priority patent/AU4962296A/en
Priority to CA002227766A priority patent/CA2227766A1/fr
Publication of WO1997026798A1 publication Critical patent/WO1997026798A1/fr

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G4/062—Products for covering, coating, finishing, decorating
    • 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
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • the present invention relates generally to chewing gum. More specifically, the present invention relates to methods for manufacturing chewing gum.
  • the components that comprise the water insoluble gum base and soluble portion are mixed together in mixers and then typically extruded.
  • the gum is formed into sheets, pellets, or ropes.
  • the gum is then processed and packaged.
  • processing and packaging (wrapping) machines are utilized.
  • the chewing gum form exits the extruder, the gum is sticky. Accordingly, it is known to use agents - dusting agents or rolling compounds - to prevent the gum from sticking to the machinery.
  • the rolling compound also allows sheets of gum to slide easily into high speed wrapping machines that package individual units of chewing gum. Thus, the rolling compound not only prevents the chewing gum from sticking to the machinery, it also provides for ease of handling of chewing gum.
  • powdered sugar is typically used as the rolling compound.
  • the powdered sugar is applied as the gum is extruded and formed into sheets.
  • xylitol and sorbitol are not used in chewing gum production because of their hygroscopic nature and also they have a tendency to make the chewing gum look wet.
  • starch has been used in the past, it provides chewing gum with an off taste. Additionally, starch has an unusual mouth feel.
  • the most common rolling compound for sugarless gum is crystalline powdered mannitol.
  • mannitol is crystallized from a sorbitol/mannitol mixture.
  • the crystalline mannitol is dried to a powder and then ground.
  • fine powders of mannitol are reguired.
  • the crystalline powdered mannitol has a particle size wherein at least 98% of the particles pass through 100 mesh (smaller than 149 microns) .
  • the mannitol crystalline powder is such that substantially all of the crystalline powdered mannitol will pass through a 200 mesh (smaller than 74 microns) . It is important that the crystalline powdered mannitol is sufficiently fine to eliminate any grittiness that might occur when the gum is chewed by the consumer.
  • crystalline powdered mannitol is one of the least hygroscopic polyols
  • crystalline powdered mannitol is higher in cost compared to some other polyols.
  • Crystalline powdered mannitol also does not readily flow through the process equipment used for applying the rolling compound. This is especially a concern with respect to sugar-free gum because sugar-free gum is generally more tender and difficult to process than sugar gum. Thus, sugar-free gum requires more complicated equipment to apply the rolling compound.
  • crystalline powdered mannitol is only a fair rolling compound. Therefore, typically, additional flow agents must be added to the mannitol to give the chewing gum sufficient flow - properties through the processing machinery.
  • One such flow agent is talc.
  • Talc is typically used at levels from about 2 to 10% and preferably, at 7% of the total rolling compound. The use of talc can significantly improve the flow properties of crystalline powdered mannitol. However, this still does not overcome all of the disadvantages of using crystalline powdered mannitol.
  • the present invention provides improved rolling compounds and methods of manufacturing chewing gum. To this end, spray dried mannitol is utilized as a rolling compound.
  • the spray dried mannitol provides a material that is a very free flowing powder and easy to handle.
  • the spray dried mannitol also provides improved chewing gum wrapping efficiency. Because the material appears to have a lower bulk density than crystalline mannitol, it is also believed that the use of spray dried mannitol reduces the amount of rolling compound needed and thereby reduces the cost. Due to the spherical nature of the spray dried mannitol, it provides an improved rolling compound.
  • the mannitol may be spray dried with other fillers, such as talc or calcium carbonate, or with other polyols to reduce costs.
  • the present invention provides a rolling compound for chewing gum comprising spray dried mannitol having spherical particles.
  • the spray dried mannitol has a bulk density of less than 30 lbs/ft 3 .
  • the spray dried mannitol has the following particle size distribution: at least 95% of the particles pass through a 100 mesh sleeve; at least 90% of the particles pass through a 200 mesh sleeve; and at least 50% of the particles pass through a 325 mesh sleeve.
  • a method for manufacturing chewing gum including the step of applying after the chewing gum form exists the mixer, spray dried mannitol to the chewing gum form.
  • the spray dried mannitol is applied with at least one composition chosen from the group consisting of: talc; calcium carbonate; silica; starch; a polyol; or mixtures thereof.
  • the spray dried mannitol is applied immediately after the chewing gum exists the extruder. In an embodiment, the spray dried mannitol is applied immediately before the chewing gum enters a wrapping machine..
  • a chewing gum including an insoluble base portion, a water soluble portion, the water soluble portion and insoluble base portion defining a unit of chewing gum composition.
  • a spray dried mannitol is located on portions of the unit of chewing gum. It is an advantage of the present invention to provide an improved rolling compound for chewing gum.
  • Another advantage of the present invention is to provide an improved method for making chewing gum.
  • an advantage of the present invention is to provide an improved rolling compound that has reduced cost as compared to typical rolling compounds.
  • an advantage of the present invention is to provide a rolling compound that improves the flow of chewing gum through the processing machinery. Additionally, an advantage of the present invention is to provide a rolling compound that reduces the cost of manufacturing chewing gum.
  • an advantage of the present invention is to provide an improved rolling compound for sugar-free gum.
  • Figure 1 illustrates a scanning electron microscope (SEM) photograph of crystalline powdered mannitol.
  • Figure 2 illustrates a SEM photograph of the spray dried mannitol of the present invention.
  • the present invention provides an improved rolling compound for chewing gum, as well as methods of manufacturing chewing gum.
  • spray dried mannitol is used as a rolling compound.
  • Spray dried mannitol is a very free flowing powder that is easily handled.
  • the spray dried mannitol provides improved processing of the chewing gum and reduces the amount of rolling compound necessary, thereby reducing the cost of the manufacturing process.
  • the inventors have found that the spray drying process changes the morphology of mannitol. As illustrated in Figure 1, at 362x magnification, crystalline powdered mannitol has a crystalline agglomerate structure with an uneven surface area.
  • spray dried mannitol has many spherical particles or agglomerated spherical particles. These spherical particles act as ball bearings with one another, have a smooth surface area, and increase the free flowing property of spray dried mannitol. Additionally, the mannitol obtained by spray drying a solution of mannitol is less dense than crystalline powdered mannitol. This will allow less material to be utilized, thus reducing costs.
  • mannitol may be spray dried with other fillers, such as talc, calcium carbonate, silica, or starch or spray dried with other sugars, if used on sugar gum, or sugar alcohols such as sorbitol, lactitol, maltitol, or isomalt, to reduce costs. It has also been found that under some conditions of spray drying, mannitol may have at least as advantageous particle size distribution as ground crystalline mannitol. Additionally, friction tests indicate that with spray dried mannitol applied to the gum, the spray dried mannitol reduced friction and improved processability and wrapping of the chewing gum.
  • the spray dried mannitol has a bulk density of less than 30 lbs./ft 3 .
  • the spray dried mannitol has a particle distribution such that: at least 95% of the particles pass through a 100 mesh sleeve; at least 90% of the particles pass through a 200 mesh sleeve; and at least 50% of the particles pass through a 325 mesh sleeve.
  • the spray dried mannitol rolling compound is used in the manufacture of sugar-free chewing gum.
  • the spray dried mannitol can be used in the manufacturing of any chewing gum.
  • 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-calciu phosphate, cellulose polymers, such as wood, and combinations thereof.
  • softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, medium chain triglycerides, 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.
  • 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 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 mannitol, lactitol, 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 sweeteners 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.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extrusion 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.
  • a variety of 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.
  • 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.
  • a chewing gum softener such as glycerin, can be added next along with syrup and part of the bulking agent. Further, parts of the bulking portion are added, with flavor being added with the final bulk portion.
  • the entire mixing process typically takes from five to fifteen minutes, although longer mixing times use sometimes required.
  • the spray dried mannitol is applied to the chewing gum during the processing of the chewing gum. It should be noted that after the chewing gum exits the mixer, it may be extruded, sheeted,
  • the spray dried mannitol would preferably be applied after one of these steps, though it can be applied at any stage during processing or wrapping.
  • the spray dried mannitol functions as a rolling compound improving processability and wrapping.
  • Example 1 About 740 grams of spray dried mannitol was recovered. This spray dried material (Example 1) was compared to sifted mannitol powder that was made by crystallization (Comparative Example A) , by particle size distribution, bulk density (average of loose and packed bulk density) , and coefficient of friction. Coefficient of friction was determined by using a Friction/Peel Tester Model 225-1 from Thwing-Albert Instrument Co., Philadelphia, PA.
  • the friction tester measures ST (static energy - the amount of energy needed to initiate movement) and KI (kinetic energy needed to maintain movement) . Thus a lower reading indicates lower friction.
  • Three readings were taken for Examples 1, 2, 3, and Example 6A to obtain ST and KI values. Results are shown below:
  • Example 3 0.838 0.652
  • Example A 0.848 0.692

Landscapes

  • 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 un composé antiadhérent et des procédés de fabrication de la gomme à mâcher. A cet effet, on utilise le mannitol séché par pulvérisation comme composé antiadhérent.
PCT/US1995/016919 1995-01-25 1995-01-25 Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise WO1997026798A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
EP95944786A EP0820237A4 (fr) 1995-01-25 1995-01-25 Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise
PCT/US1995/016919 WO1997026798A1 (fr) 1995-01-25 1995-01-25 Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise
AU49622/96A AU4962296A (en) 1995-01-25 1996-01-25 Improved rolling compound and methods of manufacturing chewing gum using same
CA002227766A CA2227766A1 (fr) 1995-01-25 1996-01-25 Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PCT/US1995/016919 WO1997026798A1 (fr) 1995-01-25 1995-01-25 Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise
CA002227766A CA2227766A1 (fr) 1995-01-25 1996-01-25 Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise

Publications (1)

Publication Number Publication Date
WO1997026798A1 true WO1997026798A1 (fr) 1997-07-31

Family

ID=25679994

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1995/016919 WO1997026798A1 (fr) 1995-01-25 1995-01-25 Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise

Country Status (3)

Country Link
EP (1) EP0820237A4 (fr)
CA (1) CA2227766A1 (fr)
WO (1) WO1997026798A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009135126A1 (fr) * 2008-05-02 2009-11-05 Cadbury Adams Usa Llc Confiseries multicouches à base de mannitol sans sucre et leur procédé de fabrication
FR2949296A1 (fr) * 2009-09-01 2011-03-04 Roquette Freres Procede de remplacement total ou partiel du talc dans les chewing-gums
EP2327424A1 (fr) * 2008-08-18 2011-06-01 Mitsubishi Shoji Foodtech Co., Ltd Nouvel excipient pour la fabrication de comprimés de mannitol
US8133475B2 (en) 2006-04-05 2012-03-13 Cadbury Adams Usa, Llc Calcium phosphate complex in acid containing chewing gum
WO2014007936A1 (fr) * 2012-06-19 2014-01-09 Intercontinental Great Brands Llc Gomme à mâcher non enduite, emballée en masse
US8920856B2 (en) 2009-10-08 2014-12-30 Intercontinental Great Brands Llc Co-extruded layered candy and gum apparatus and methods
US9060526B2 (en) 2009-01-22 2015-06-23 Intercontinental Great Brands Llc Confectionery processing
US9247761B2 (en) 2009-10-30 2016-02-02 Intercontinental Great Brands Llc Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery

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US4988518A (en) * 1989-12-28 1991-01-29 Wm. Wrigley Jr. Company Chewing gum with liquid flavor added to the rolling compound and method
US5145696A (en) * 1991-05-15 1992-09-08 Wm. Wrigley Jr. Company Chewing gum with gum base in rolling compound
US5206042A (en) * 1991-09-17 1993-04-27 Wm. Wrigley Jr. Company Mannitol/sorbitol rolling compound blend
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US4582716A (en) * 1984-03-19 1986-04-15 General Foods Corporation Method for fixing acetaldehyde
US4988518A (en) * 1989-12-28 1991-01-29 Wm. Wrigley Jr. Company Chewing gum with liquid flavor added to the rolling compound and method
US5382434A (en) * 1991-03-12 1995-01-17 Akzo N.V. Low steroid dose dry pharmaceutical preparation
US5145696A (en) * 1991-05-15 1992-09-08 Wm. Wrigley Jr. Company Chewing gum with gum base in rolling compound
US5206042A (en) * 1991-09-17 1993-04-27 Wm. Wrigley Jr. Company Mannitol/sorbitol rolling compound blend

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Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8133475B2 (en) 2006-04-05 2012-03-13 Cadbury Adams Usa, Llc Calcium phosphate complex in acid containing chewing gum
US9220284B2 (en) 2008-05-02 2015-12-29 Intercontinental Great Brands Llc Multilayered sugar free mannitol confectionery and methods of making same
US9185924B2 (en) 2008-05-02 2015-11-17 Intercontinental Great Brands Llc Sugar free mannitol confectionery and methods of making same
US9237758B2 (en) 2008-05-02 2016-01-19 Intercontinental Great Brands Llc Multilayered sugar free isomalt confectionery and methods of making same
WO2009135126A1 (fr) * 2008-05-02 2009-11-05 Cadbury Adams Usa Llc Confiseries multicouches à base de mannitol sans sucre et leur procédé de fabrication
EP2944200A1 (fr) * 2008-05-02 2015-11-18 Intercontinental Great Brands LLC Confiserie au mannitol sans sucre et procédés de fabrication associés
EP2484221A1 (fr) * 2008-05-02 2012-08-08 Kraft Foods Global Brands LLC Confiserie au mannitol sans sucre et procédés de fabrication associés
WO2009154887A1 (fr) * 2008-05-02 2009-12-23 Cadbury Adams Usa Llc Confiserie multicouche au polyol sans sucre et procédés d'élaboration
WO2009135100A1 (fr) * 2008-05-02 2009-11-05 Cadbury Adams Usa Llc Produit de confiserie sans sucre au mannitol et son procédé de fabrication
JP2011519563A (ja) * 2008-05-02 2011-07-14 キャドバリー アダムス ユーエスエー エルエルシー 無糖マンニトール菓子およびその製造方法
EP2896297A1 (fr) * 2008-05-02 2015-07-22 Intercontinental Great Brands LLC Confiserie au mannitol sans sucre à plusieurs couches et procédés de fabrication associés
EP2462813A1 (fr) * 2008-05-02 2012-06-13 Kraft Foods Global Brands LLC Confiserie au mannitol sans sucre et procédés de fabrication associés
EP2484220A1 (fr) * 2008-05-02 2012-08-08 Kraft Foods Global Brands LLC Confiserie au mannitol sans sucre et procédés de fabrication associés
EP2327424A1 (fr) * 2008-08-18 2011-06-01 Mitsubishi Shoji Foodtech Co., Ltd Nouvel excipient pour la fabrication de comprimés de mannitol
EP2327424A4 (fr) * 2008-08-18 2014-10-01 Mitsubishi Shoji Foodtech Co Ltd Nouvel excipient pour la fabrication de comprimés de mannitol
US9060526B2 (en) 2009-01-22 2015-06-23 Intercontinental Great Brands Llc Confectionery processing
JP2013503618A (ja) * 2009-09-01 2013-02-04 ロケット・フルーレ チューインガムにおいてタルクを完全にまたは部分的に置き換えるための方法
JP2013503619A (ja) * 2009-09-01 2013-02-04 ロケット・フルーレ タルクを結晶の凝集体に置き換えた、チューインガムを得るための方法
CN102480989A (zh) * 2009-09-01 2012-05-30 罗盖特公司 用于全部或部分替换口香糖中滑石的方法
CN102480988A (zh) * 2009-09-01 2012-05-30 罗盖特公司 用于得到口香糖的方法，其中用晶体的团聚体类来替换滑石
WO2011027061A1 (fr) * 2009-09-01 2011-03-10 Roquette Freres Procede de remplacement total ou partiel du talc dans les chewing-gums
WO2011027062A1 (fr) * 2009-09-01 2011-03-10 Roquette Freres Procede d'obtention de chewing-gums par remplacement du talc par des agglomerats de cristaux
FR2949296A1 (fr) * 2009-09-01 2011-03-04 Roquette Freres Procede de remplacement total ou partiel du talc dans les chewing-gums
US8920856B2 (en) 2009-10-08 2014-12-30 Intercontinental Great Brands Llc Co-extruded layered candy and gum apparatus and methods
US9247761B2 (en) 2009-10-30 2016-02-02 Intercontinental Great Brands Llc Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery
WO2014007936A1 (fr) * 2012-06-19 2014-01-09 Intercontinental Great Brands Llc Gomme à mâcher non enduite, emballée en masse
CN104470367A (zh) * 2012-06-19 2015-03-25 洲际大品牌有限责任公司 散货包装的未包覆的咀嚼型胶基糖
JP2015519919A (ja) * 2012-06-19 2015-07-16 インターコンチネンタル グレート ブランズ エルエルシー バルクパッケージされた非包装チューインガム
EP3443847A1 (fr) * 2012-06-19 2019-02-20 Intercontinental Great Brands LLC Gomme à mâcher non enrobée, emballée en vrac

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EP0820237A1 (fr) 1998-01-28
EP0820237A4 (fr) 1999-01-20
CA2227766A1 (fr) 1997-07-31

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