WO1998052427A1 - Forme amelioree de lecithine et ses procedes d'utilisation - Google Patents

Forme amelioree de lecithine et ses procedes d'utilisation Download PDF

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Publication number
WO1998052427A1
WO1998052427A1 PCT/US1998/009880 US9809880W WO9852427A1 WO 1998052427 A1 WO1998052427 A1 WO 1998052427A1 US 9809880 W US9809880 W US 9809880W WO 9852427 A1 WO9852427 A1 WO 9852427A1
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Prior art keywords
lecithin
oil
weight
hydrogenated
softener
Prior art date
Application number
PCT/US1998/009880
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English (en)
Inventor
Scott E. Hartman
Original Assignee
Wm. Wrigley Jr. Company
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Filing date
Publication date
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to AU74881/98A priority Critical patent/AU7488198A/en
Publication of WO1998052427A1 publication Critical patent/WO1998052427A1/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
    • 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
    • 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
    • A23G2200/08—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 cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • the present invention relates generally to food grade products. More specifically, the present invention relates to products containing lecithin.
  • lecithin refers to phosphatidyl choline.
  • phosphatidyl choline refers to a brown liquid oil product or a de-oiled, powder product, derived from vegetables (e.g. corn) or beans (e.g. soy) , that includes in addition to phosphatidyl choline: phosphatidyl ethanolamine; phosphatidyl inositol; phosphatidic acid; phosphatidyl serine; glycolipids; and other components.
  • the amount of phosphatides in typically supplied lecithin oil is approximately 35% to about 65% by weight.
  • lecithin in a variety of different products.
  • one ingredient that is used in chewing gum is lecithin.
  • Lecithin can be used as an emulsifier, softener, mouth texturizer, moisture retainer, stabilizer, and flavor enhancer.
  • lecithin allows fats and oils to be added to the base more easily allowing same to be blended into other chewing gum ingredients that may be present therein such as polyvinylacetate . This allows the resultant gum base to be more homogenous.
  • Lecithin can also be used in chewing gum as a mouth texturizer.
  • lecithin can impart a smooth mouth feel in chewing gums made with lecithin containing bases. Flavor sensory perception is also enhanced in chewing gums made with lecithin containing base by providing a pleasant feeling to the mouth and tongue.
  • lecithin in gum base, and in chewing gum made- from a lecithin containing base, can however create certain processing issues. In this regard, lecithin can cause discoloration problems. Lecithin can brown as a function of temperature and time. For example, in lecithin containing gum base browning can occur when the manufacturing and holding temperature of the gum base exceeds 180°F for over an eight (8) hour period.
  • lecithin provides many beneficial characteristics to chewing gum when used in the gum base. Attempts, at replacing lecithin with other ingredients have been tried. However, adverse effects to flavor perception and mouth feel may be noticed. For example, attempting to replace lecithin with fats and oils will result in the chewing gum having a reduced flavor and mouth feel .
  • U.S. Patent No. 5,525,361 discloses a color stable chewing gum base and chewing gums made therefrom.
  • U.S. Patent No. 5,552,163 discloses the use of non-soy and de-oiled based lecithin. Both of these lecithin products offer process handling and final gum sensory advantages over commercially available oil based lecithin products.
  • the present invention provides an improved lecithin containing composition.
  • the composition is a solid pre- blend of lecithin and fat that is easy to handle, use, and process into a food grade product.
  • the present invention provides a lecithin containing composition comprising approximately 1 to about 80% by weight lecithin and approximately 20 to 99% by weight of a softener. Over 75% by weight of the softener comprises at least one hydrogenated fatty acid having a melting point greater than 75°C.
  • the lecithin is an oiled lecithin.
  • the lecithin is a de-oiled lecithin. In an embodiment, lecithin comprises not more than
  • the hydrogenated fatty acids have carbon lengths greater than 12.
  • the softener is chosen from the group consisting of monoglyceride of glycerol monstearate, hydrogenated triglycerides of cottonseed oil, hydrogenated triglycerides of soybean oil, hydrogenated triglycerides of palm oil, hydrogenated triglycerides of coconut oil, hydrogenated triglycerides of safflower oil, hydrogenated triglycerides of tallow oil, and cocoa butter.
  • the lecithin is oiled and comprises approximately 50 to about 70% by weight of the composition.
  • the lecithin is de-oiled and comprises approximately 40 to about 60% by weight of the composition.
  • the lecithin includes an oil chosen from the group consisting of soy oil and corn oil.
  • the present invention provides a chewing gum.
  • the chewing gum comprises a water soluble portion, a water insoluble portion, a flavor, and a lecithin containing composition.
  • the lecithin containing composition comprises approximately 1 to about 80% by weight lecithin and approximately 20 to about 99% by weight of a softener.
  • Over 75% of the softener comprises at least one hydrogenated fatty acid having a melting point greater than 75 °C.
  • the present invention provides a method for providing a more usable lecithin product.
  • the method comprising the steps of blending lecithin and a softener that comprises over 75% by weight of at least one hydrogenated fatty acid having a melting point greater than 75°C, and allowing the blend to cool into a solid form.
  • the lecithin is an oiled lecithin.
  • the lecithin is a de-oiled lecithin.
  • the lecithin comprises not more than 70% by weight of the composition.
  • the hydrogenated fatty acids have carbon lengths greater than 12.
  • the softener is chosen from the group consisting of monoglyceride of glycerol monstearate, hydrogenated triglycerides of cottonseed oil, hydrogenated triglycerides of soybean oil, hydrogenated triglycerides of palm oil, hydrogenated triglycerides of coconut oil, hydrogenated triglycerides of safflower oil, hydrogenated triglycerides of tallow oil, and cocoa butter.
  • the lecithin is added in a liquid state to the softener and comprises approximately 50 to about 70% by weight of the composition.
  • the lecithin is added in a powder state to the softener and comprises approximately 40 to about 60% by weight of the composition.
  • the lecithin includes an oil chosen from the group consisting of soy oil and corn oil. Accordingly, it is an advantage of the present invention to provide an improved lecithin product.
  • an advantage of the present invention to provide a solid preblend of lecithin and fat. Further, an advantage of the present invention is to provide an improved lecithin product that can be used in chewing gum.
  • an advantage of the present invention is to provide an improved lecithin containing product can be used in food grade products.
  • Another advantage of the present invention is to provide an improved method for making chewing gum base . Still, an advantage of the present invention is to provide an improved chewing gum product .
  • an advantage of the present invention is to provide an improved method for processing foods, and especially gum base, by adding a preblended lecithin product .
  • Another advantage of the present invention is to provide a lecithin product that does not block filter systems . Further, an advantage of the present invention is to provide a preblended lecithin product that is heat stable and therefore does not discolor.
  • the present invention provides an improved lecithin containing composition.
  • the composition can be used to make food grade products.
  • the lecithin composition of the present invention can be used in a variety of food products. Accordingly, although the present invention sets forth in detail examples of the use of the lecithin containing compositions of the present invention in chewing gum, it should be appreciated that the lecithin composition can be used in other confectionary products as well as any other food and food grade type products or other products that are ingested, e.g., pharmaceuticals.
  • the lecithin product is a solid preblend of lecithin and fat. It provides a more stable product that can be added during the processing of food products. For example, the blend can be flaked into small pieces and added as a solid to a heat processed foods, especially gum and gum base.
  • a chewing gum composition typically comprises a water-soluble bulk portion, a water-insoluble chewable gum base portion and typically water- insoluble flavoring agents.
  • the water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing.
  • the gum base portion is retained in the mouth throughout the chew.
  • chewing gum refers to both a chewing and bubble type gum in its general sense.
  • the insoluble portion of the gum typically may contain any combination of elastomers, vinyl polymers, elastomer plasticizers, fillers, softeners, waxes and other optional ingredients such as colorants and antioxidants .
  • the variety of gum base ingredients typically used provide the ability to modify the chewing characteristics of gums made from the gum base .
  • Elastomers provide the rubbery, cohesive nature to the gum which varies depending on this ingredient's chemical structure and how it may be compounded with other ingredients.
  • Elastomers suitable for use in the gum base and of the present invention may include natural or synthetic types.
  • Natural elastomers may include natural rubber such as smoked or liquid latex and guayule, natural gums such as jelutong, lechi caspi perillo, massaranduba balata, massaranduba chocolate, nispero rosidinha, chicle, gutta percha, gutta kataiu, niger gutta, tunu, chilte, chiquibul, gutta hang kang.
  • Synthetic elastomers may include high molecular weight elastomers such as butadiene-styrene copolymers and isobutylene-isoprene copolymers, low to high molecular weight elastomers such as polybutadiene and polyisobutylene, vinyl polymeric elastomers such as polyvinyl acetate, polyethylene, vinyl copolymeric elastomers such as vinyl acetate/vinyl laurate, vinyl acetate/vinyl stearate, ethylene/vinyl acetate, polyvinyl alcohol or mixtures thereof.
  • high molecular weight elastomers such as butadiene-styrene copolymers and isobutylene-isoprene copolymers
  • low to high molecular weight elastomers such as polybutadiene and polyisobutylene
  • vinyl polymeric elastomers such as polyvinyl acetate, polyethylene
  • Butadiene- styrene type elastomers typically are copolymers of from about 20:80 to ' 60:40 styrene : butadiene monomers. The ratio of these monomers effects the elasticity of the SBR as evaluated by mooney viscosity. As the styrene : butadiene ratio decreases, the mooney viscosity decreases.
  • Isobutylene-isoprene type elastomers or butyl as they may be called, have molar percent levels of isoprene ranging from 0.2 to 4.0. Similar to SBR, as the isoprene : isobutylene ratio decreases, so does the elasticity, measured by mooney viscosity.
  • SBR typically consists of straight chain 1, 3 -butadiene copolymerized with phenylethylene (styrene) and provides the non-linear molecular nature of these elastomers.
  • butyl rubber typically consists of branched 2-methyl- 1, 3-butadiene (isoprene) copolymerized with branched 2-methylpropene (isobutylene) , and, as with SBR, this type of structure is non-linear in nature.
  • Polyisobutylene, or PIB as they may be called type elastomers are polymers of 2-methylpropene and as with SBR and butyl, are non- linear in nature.
  • elastomers provide soft chew characteristics to the gum base and still provide the elastic qualities as do the other elastomers.
  • Average molecular weights may range from about 30,000 to 120,000 and the penetration may range from about 4 millimeters to 20 millimeters. The higher the penetration, the softer the PIB.
  • Vinyl polymeric and copolymeric type elastomers provide tack resistance, vary the chew characteristics of gums made from these bases having vinyl polymers and offer hydrophilic properties beneficial to sensory perception of the final gums.
  • the amount of vinyl laurate, vinyl stearate, or ethylene present in the vinyl laurate/vinyl acetate (VL/VA) , vinyl stearate/vinyl acetate (VS/VA) , or ethylene/vinyl acetate (EVA) copolymers respectively typically ranges from about 10 to about 60 percent by weight of the copolymer. Average molecular weights of these polymers may range from about 2000 to about 80000.
  • Polyvinyl acetate having an average molecular weight from about 8000 to about 65000 are preferred for use in the gum base and chewing gum of the present invention. More preferred for gum bases are those of from about 10000 to about 35000 molecular weight and for bubble gum bases, those having from about 30000 to about 60000 molecular weight.
  • Polymers of vinyl acetate are branched in nature.
  • the degree of branching is increased when vinyl acetate monomers are copolymerized with vinyl laurate, vinyl stearate, ethylene and the like.
  • the higher the degree of branching the higher the compatibility when blended or compounded with normal-alkanic and iso-alkanic type waxes .
  • the preferred elastomers for use in a gum base or gum of the present invention are the synthetic elastomers which include butadiene-styrene copolymers and isobutylene-isoprene copolymers, low to high molecular weight elastomers such as polybutadiene and polyisobutylene, vinyl polymeric elastomers such as polyvinyl acetate, polyethylene, vinyl copolymeric elastomers such as vinyl acetate/vinyl laurate, vinyl acetate/vinyl stearate, ethylene/vinyl acetate, polyvinyl alcohol or mixtures thereof.
  • the synthetic elastomers used are butadiene-styrene copolymers and isobutylene-isoprene copolymers, low to high molecular weight elastomers such as polyisobutylene, polyvinyl acetate, polyethylene, or mixtures thereof. These preferred elastomers may be used in large block form or may be reduced in size by shredding or grinding prior to use in the gum base.
  • antioxidants prolong shelf-life and storage of gum base, finished gum or their respective components including softeners and flavor oils.
  • Antioxidants suitable for use in gum base or gum of the present invention include butylated hydroxyanisole (BHA) , butylated hydroxytoluene (BHT) , beta- carotenes', tocopherols, acidulants such as Vitamin C, propyl gallate, other synthetic and natural types or mixtures thereof .
  • the antioxidants used in the gum base are butylated hydroxyanisole (BHA) , butylated hydroxytoluene (BHT), tocopherols, or mixtures thereof.
  • Petroleum waxes aid in the curing of the FG made from the gum base as well as improve shelf-life and texture. Wax crystal size when hard also improves the release of flavor. Those waxes high in iso-alkanes have a small crystal size than those waxes high in normal-alkanes, especially those with .normal-alkanes of carbon numbers less than 30. The smaller crystal size allows slower release of flavor since there is more hindrance of the flavor's escape from this wax versus a wax having larger crystal sizes.
  • the gum base and gum of the present invention may optionally employ petroleum waxes containing little if any normal-alkanes, or straight-chained alkanes as they may be called, and contain predominantly iso-alkanes, or branched chain alkanes, having carbon chain lengths greater than about 30.
  • Formulation of some gum bases of this type may result in these gum bases being more homogeneous and that have ingredients exhibiting more compatibility with each other. Again, this compatibility is the result of the branched nature of iso-alkanes physically interacting, on a molecular level, with the branched nature of the other gum base ingredients.
  • the optional waxes are those of at least 10 mm 2 /s viscosity, greater than 600 average molecular weight and containing predominantly iso-alkanes, or randomly branched alkanes as they may be called, of carbon lengths greater than 30.
  • Those waxes not preferred are those of less than 10 mm 2 /s viscosity, less than 600 average molecular weight, containing predominantly normal-alkanes of carbon lengths less than and greater than 30 and some terminally branched iso-alkanes.
  • Synthetic waxes are produced by means atypical of petroleum wax production and thus are not considered petroleum wax. These synthetic waxes may be used in accordance with the present invention and may be included optionally in the gum base and gum.
  • the synthetic waxes may include waxes containing branched alkanes and copolymerized with monomers such as but not limited to propylene and polyethylene and Fischer-Tropsch type waxes .
  • Polyethylene wax is not in the same category as polyethylene, a polymer of ethylene monomers. Rather, polyethylene wax is a synthetic wax containing alkane units of varying lengths having attached thereto ethylene monomers.
  • the inventive gum and gum base is free of petroleum waxes.
  • Wax free chewing gums are disclosed in, for example, U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.
  • Elastomer plasticizers vary the firmness of the gum base. Their specificity on elastomer inter-molecular chain breaking (plasticizing) along with their varying softening points cause varying degrees of finished gum firmness and compatibility when used in base. This may be important when one wishes to provide more elastomeric chain exposure to the alkanic chains of the waxes.
  • Elastomer plasticizers optionally suitable for use in the present invention include natural rosin esters such as glycerol ester of partially hydrogenated rosin, glycerol ester of polymerized rosin, glycerol ester of partially dimerized rosin, glycerol ester of rosin, glycerol ester of tall oil rosin, pentaerythritol esters of partially hydrogenated rosin, partially hydrogenated methyl esters of rosin, pentaerythritol ester of rosin, synthetic elastomer plasticizers such as terpene resins derived from alpha- pinene, beta-pinene and/or d-limonene and mixtures thereof.
  • the inventive gum and gum base is free of elastomer plasticizer, which may tend to increase gum cud tack to surfaces.
  • the elastomer plasticizers used may be of one type or of combinations of more than one. Typically, the ratios of one to the other are dependent on each respective softening point, on each effect on flavor release, and on each respective degree of tack they cause to the gum.
  • Ball and ring softening points of the rosin ester types described above may range from about 45 to about 120 °C.
  • Softening points of the terpene resins may range from about 60 to about 130 °C.
  • both terpene and rosin ester resins may be used in the present invention.
  • the terpene : rosin ester ratios may range from about 1:15 to about 15:1.
  • Fillers used in gum base modify the texture of the gum base and aid in processing.
  • Fillers suitable for use in the gum base and gum of the present invention include carbonate or precipitated carbonated types such as magnesium and calcium carbonate, ground limestone and silicate types such as magnesium and aluminum silicate, clay, alumina, talc, as well as titanium oxide, mono-, di- and tricalcium phosphate, cellulose polymers such as ethyl, methyl and wood or mixtures thereof.
  • Particle size has an effect on cohesiveness, density and processing characteristics of the gum base and its compounding. The smaller the particle size, the more dense and cohesive the final gum base. Also, by selecting fillers based on their particle size distribution, initial mass compounding may be varied, thus allowing alteration of the compounding characteristics of the initial mass during gum base processing and ultimately the final chew characteristics of gums made from these gum bases .
  • Talc filler may be used in the gum base and gum of the present invention that may come in contact with or employ acid flavors or provide an acidic environment needed to prevent degradation of an artificial sweetener by reacting with calcium carbonate type fillers.
  • Mean particle size for calcium carbonate and talc fillers typically range from about 0.1 micron to about 15 microns.
  • the optional fillers used in the gum base and gum of the present invention are calcium carbonate, ground limestone, talc, mono-, di- and tricalcium phosphate, zirconium silicate, or mixtures thereof.
  • the optional fillers used have a mean particle size range from about 0.4 to about 14 microns and are calcium carbonate and talc.
  • Flavorants and colorants impart characteristics or remove or mask undesired characteristics.
  • Colorants may typically include FD&C type lakes, plant extracts, fruit and vegetable extracts and titanium dioxide.
  • Flavorants may typically include cocoa powder, heat-modified amino acids and other vegetable extracts.
  • the optional colorants and flavorants are FD&C lakes and cocoa powder respectively and are present at levels from about 0 percent to about 15 percent by weight.
  • Gum bases are typically prepared by adding an amount of the elastomer, elastomer plasticizer and filler, and on occasion a vinyl polymer, to a heated
  • the initial amounts of ingredients comprising the initial mass may be determined by the working capacity of the mixing kettle in order to attain a proper consistency and by the degree of compounding desired to break down the elastomer and increase chain branching.
  • Compounding typically begins to be effective once the ingredients have massed together. Anywhere from 15 minutes to 90 minutes may be the length of compounding time .
  • the time of compounding is from 20 minutes to about 60 minutes.
  • the amount of added elastomer plasticizer depends on the level of elastomer and filler present. If too much elastomer plasticizer is added, the initial mass becomes over plasticized and not homogeneous .
  • the balance of the base ingredients are added in a sequential manner until a completely homogeneous melted mass is attained.
  • any remainder of elastomer, elastomer plasticizer, vinyl polymer and filler are added within 60 minutes after the initial compounding time.
  • the filler and the elastomer plasticizer would be added within 60 minutes after the initial compounding time.
  • Gum formulas may comprise from about 10 to about 95 weight percent a gum base made in accordance with the present invention in a gum formula typically known to those in the art .
  • the water-soluble portion of the chewing gum may comprise softeners, sweeteners, flavoring agents and combinations thereof.
  • the sweeteners often fill the role of bulking agents in the gum.
  • the bulking agents generally comprise from about 5 percent to about 90 percent, preferably from about 20 percent to about 80 percent.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners typically constitute from about 0.5 percent to about 25.0 percent by weight of the chewing gum. Softeners contemplated for use in the gum include glycerin, the lecithin-softener pre-blend of the invention, and combinations thereof. Further, aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof may be used as softeners and bulking agents in gum. Sugar-free formulations are also typical. Regarding gum base, softeners modify the texture, cause the hydrophobic and hydrophilic components of the base to be miscible, and may further plasticize the synthetic elastomers of the gum base.
  • Softeners suitable for use in the gum base and gum of the present invention include triglycerides of non- hydrogenated, partially hydrogenated and fully hydrogenated cottonseed, soybean, palm, palm kernel, coconut, safflower, tallow, cocoa butter, medium chained triglycerides and the like.
  • the softeners for use are those independent of the present invention, they may be optionally added to the gum base.
  • adding an amount of the inventive pre-blend may provide a suitable amount of softeners to the product via the pre-blend and an additional amount of softeners is not needed.
  • the preferred softeners include unsaturated, partially saturated or fully saturated oils that contain, as one or more of their constituent groups, fatty acids of carbon chain length of from 6 to 18, determined from the fatty acid methyl ester distribution by gas chromatography .
  • the selection of softeners has an influence on the softness of the base and copolymer.
  • the caproic, caprylic, capric, myristic, lauric and palmitic fatty acids of the triglycerides tend to plasticize the synthetic elastomers more than triglycerides containing predominantly stearic fatty acid.
  • triglycerides high in saturated lauric fatty acid more effectively plasticize the vinyl laurate/vinyl acetate copolymer, and those high in saturated palmitic fatty acid more effectively plasticize the poly (vinyl acetate) polymer, increasing the branching.
  • Monoglycerides, diglycerides, acetylated monoglycerides, distilled mono- and diglycerides and lecithin may, from their manufacturing processing, contain triglyceride levels less than 2 percent by weight. Though these ingredients are softeners, they would not be considered as being of the same family as the above mentioned softeners oils and would be in a family of their own, if optionally used in the present invention.
  • the melting point of the softener should be above 75°F and be comprised of greater than 75% hydrogenated fatty acids.
  • the softener comprises predominantly fully hydrogenated fatty acids greater than 12 carbons and has a melting point greater than 120 °F.
  • the softener is a fully hydrogenated triglyceride of cottonseed, soybean, palm, palm kernel, coconut, safflower, tallow, cocoa butter or is a glycerol monstearate, or contains both tri- and monoglyceride softener.
  • lecithin is added to the softener.
  • lecithin Preferably from 1 percent to about 70 percent de-oiled lecithin, by weight of the blend, can be added to softener.
  • the softener is first melted and then from 40 to 60 weight percent de-oiled lecithin is added.
  • de-oiled refers to powdered lecithin that does not contain soy oil or any other suspension oil, such as vegetable oil.
  • oiled lecithin in another embodiment, from 1 to about 80 percent oiled lecithin, by weight of the blend, can be added to melted softener.
  • the softener is first melted and then from 40 to 70 weight percent de-oiled lecithin is added.
  • oiled lecithin means that the lecithin includes soy oil, vegetable oil, or a suspension oil.
  • Sugar sweeteners generally include saccharide- containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids and the like, alone or in any combination.
  • the sweetener for use in the present invention can also be used in combination with sugarless sweeteners.
  • sugarless sweeteners include components with sweetening characteristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol and the like, alone or in any combination.
  • bulk sweeteners of the present invention can also be used in combination with coated or uncoated high-intensity sweeteners or with high-intensity sweeteners coated with other materials and by other techniques.
  • High-intensity sweeteners typically may include, but are not limited to, alitame, thaumatin, aspartame, sucralose, acesulfame, saccharin and dihydrochalcones .
  • the range of these sweetener types in gum typically may range from about 0.02 to 0.10 weight percent for sweeteners such as alitame, thaumatin and dihydrochalcones, and from about 0.1 to about 0.3 weight percent for sweeteners like aspartame, sucralose, acesulfame and saccharin.
  • a flavoring agent may be present in the chewing gum in an amount within the range of from about 0.1 to about 10.0 weight percent and preferably from about 0.5 to about 3.0 weight . percent of the gum.
  • the flavoring agents may comprise 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, clove oil, oil of wintergreen, anise and the like.
  • Natural flavoring components are also contemplated for use in gums of the present invention. Those skilled in the art will recognize that natural and artificial flavoring agents may be combined in any sensory acceptable blend. All such flavors and flavor blends are contemplated for use in gums of the present invention. Optional ingredients such as colors, emulsifiers and pharmaceutical agents may be added to the chewing gum.
  • chewing • gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art. After the initial ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruded into chunks or casting into pellets .
  • the ingredients are mixed by first melting the gum base and adding it to the running mixer.
  • the base may also be melted in the mixer itself.
  • Color or emulsifiers may also be added at this time.
  • a softener such as glycerin may also be added at this time, along with syrup and a portion of the bulking agent/sweetener . Further portions of the bulking agent/sweetener may then be added to the mixer.
  • a flavoring agent is typically added with the final portion of the bulking agent/sweetener .
  • a high- intensity sweetener is preferably added after the final portion of bulking agent and flavor have been added.
  • the vessel containing the softener was heated to 150 °F. After the softener was melted, the lecithin was added and the blend agitated for 34 to 2 minutes, then removed from the vessel. After cooling, the pre-blend was solid and brittle enough to be reduced in size.
  • Samples (A) - (D) were poured thin enough for size reduction into flakes for possible storage in bags or containers.
  • Samples (E) - (H) were poured into pans to prepare solid blocks for use.

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Abstract

L'invention concerne une composition contenant de la lécithine comprenant environ entre 1 et 80 % en poids de lécithine et environ entre 20 et 99 % en poids d'un ramollissant. Plus de 75 % en poids du ramollissant comprend au moins un acide gras hydrogéné à point de fusion supérieur à 75 °C. L'invention concerne également des chewing-gums et des procédés de production et d'utilisation de la composition.
PCT/US1998/009880 1997-05-22 1998-05-14 Forme amelioree de lecithine et ses procedes d'utilisation WO1998052427A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU74881/98A AU7488198A (en) 1997-05-22 1998-05-14 Improved lecithin form and methods for using same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US86186297A 1997-05-22 1997-05-22
US08/861,862 1997-05-22

Publications (1)

Publication Number Publication Date
WO1998052427A1 true WO1998052427A1 (fr) 1998-11-26

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021225836A1 (fr) * 2020-05-04 2021-11-11 Wm. Wrigley Jr. Company Matrice à mâcher et son utilisation pour la collecte d'échantillons salivaires et la détection d'infections

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2494771A (en) * 1947-01-30 1950-01-17 Cargill Inc Phosphatide composition and shortening and methods for making same
US2559481A (en) * 1949-01-18 1951-07-03 Don Parsons Baker's grease
US2796363A (en) * 1950-07-31 1957-06-18 Murray J Lalone Coating cooking vessels and method of coating
US4023912A (en) * 1974-12-30 1977-05-17 Blue Cross Laboratories, Inc. Solid stick pan lubricant
US4597970A (en) * 1984-10-05 1986-07-01 Warner-Lambert Company Chewing gum compositions containing novel sweetener delivery systems and method of preparation
US4804548A (en) * 1984-10-05 1989-02-14 Warner-Lambert Company Novel sweetener delivery systems
US5587009A (en) * 1995-06-12 1996-12-24 Ecolab Inc. Adhesive release agent applied to surface for improved cleaning

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2494771A (en) * 1947-01-30 1950-01-17 Cargill Inc Phosphatide composition and shortening and methods for making same
US2559481A (en) * 1949-01-18 1951-07-03 Don Parsons Baker's grease
US2796363A (en) * 1950-07-31 1957-06-18 Murray J Lalone Coating cooking vessels and method of coating
US4023912A (en) * 1974-12-30 1977-05-17 Blue Cross Laboratories, Inc. Solid stick pan lubricant
US4597970A (en) * 1984-10-05 1986-07-01 Warner-Lambert Company Chewing gum compositions containing novel sweetener delivery systems and method of preparation
US4804548A (en) * 1984-10-05 1989-02-14 Warner-Lambert Company Novel sweetener delivery systems
US5587009A (en) * 1995-06-12 1996-12-24 Ecolab Inc. Adhesive release agent applied to surface for improved cleaning

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021225836A1 (fr) * 2020-05-04 2021-11-11 Wm. Wrigley Jr. Company Matrice à mâcher et son utilisation pour la collecte d'échantillons salivaires et la détection d'infections

Also Published As

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