WO2000005972A1 - Base de gomme - Google Patents

Base de gomme Download PDF

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Publication number
WO2000005972A1
WO2000005972A1 PCT/NZ1999/000116 NZ9900116W WO0005972A1 WO 2000005972 A1 WO2000005972 A1 WO 2000005972A1 NZ 9900116 W NZ9900116 W NZ 9900116W WO 0005972 A1 WO0005972 A1 WO 0005972A1
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WO
WIPO (PCT)
Prior art keywords
gum base
casein
weight
composition
base composition
Prior art date
Application number
PCT/NZ1999/000116
Other languages
English (en)
Inventor
Lynton Alexander Bridger
Adrian Stewart Denham Kerr
Jean-Pierre Ghislain Dufour
Patrick Joseph Silcock
Stephanie Therese Vincent
Original Assignee
Kiwitech Limited
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 Kiwitech Limited filed Critical Kiwitech Limited
Priority to AU48084/99A priority Critical patent/AU4808499A/en
Publication of WO2000005972A1 publication Critical patent/WO2000005972A1/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
    • 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
    • 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
    • A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins

Definitions

  • This invention relates to new chewable gum base compositions, to products made from such compositions, in particular to chewing gums, and to processes for preparing same.
  • Chewing gum is a popular consumer product, because of its taste and the chewing sensation that it provides.
  • conventional chewing gums when spent, have a strong tendency to stick to surfaces such as carpets and sidewalks, and retain their stickiness for a considerable period of time. They are also non-biodegradable. Accordingly, conventional chewing gums, if disposed of improperly, can cause an unsightly litter problem that is difficult to remove. This has led to restrictions on the sale of conventional chewing gums in some countries.
  • the present invention provides a non-toxic, chewable gum base composition containing casein, a modified casein, or both casein and a modified casein.
  • the gum base composition contains acid casein.
  • the gum base contains both acid casein and fine ground acid casein.
  • the gum base contains both acid casein and acid casein which has been polymerised using transglutaminase, or hydrolysed acid casein which has been polymerised using transglutaminase.
  • the gum base composition of the invention preferably includes an additional component which provides substance and extensibility.
  • this component is provided by polyvinyl acetate. It is particularly preferred that the polyvinyl acetate comprises a blend of polyvinyl acetates having differing molecular weights.
  • the gum base composition preferably includes one or more non-toxic plasticizers and/ or surfactants.
  • the gum base includes mono- and di- glycerides esterified with mono-acetyl and di-acetyl tartaric acid (Datem), acetylated mono- and/ or di-glycerides and polyglycerol polyricinoleate.
  • the gum base composition further includes the additional surfactants lecithin and sodium stearoyl-2-lactylate or calcium stearoyl-2 -lactylate .
  • the gum base composition includes a texturiser, conveniently calcium chloride, which is conveniently combined with the casein or modified casein prior to formulation of the gum base.
  • the gum base composition preferably also includes a filler such as talc.
  • the invention provides a confectionery product containing a chewable gum base composition as defined above.
  • the present invention provides a chewing gum containing a chewable gum base composition as defined above.
  • the chewing gum further comprises glycerol triacetate and stearic acid, in combination with one or more sweeteners and/ or flavouring agents.
  • This invention relates to a non-toxic, chewable gum base composition and to products containing the gum bases, and in particular to chewing gums.
  • the chewable gum bases of the present invention contain casein, a modified casein, or both.
  • a non-toxic, chewable gum base having very good cohesion and chewing properties, can be formulated using casein or a modified casein, or a combination of casein and a modified casein.
  • chewing gums made from such gum base compositions have the advantage that they are sufficiently non stick that they can be easily removed from most surfaces including carpet, clothing and hair.
  • casein or modified casein contributes to the texture and chewing properties of the gum base composition by imparting a degree of "rubberiness", and also bulkiness, to the composition.
  • the gum base compositions of the invention have also been found to be disintegratable and are made of substantially biodegradable components.
  • the chewable gum base formulations of the invention contain casein or a modified casein, or both.
  • the casein is simply acid casein.
  • the gum base comprises both acid casein and fine ground acid casein (having a particle size less than about 10 microns).
  • the casein can be modified, desirably to increase its hydrophobicity, and thereby the "rubberiness" of the gum base.
  • the gum base includes both acid casein and a modified casein.
  • the modified casein is preferably acid casein which has either been polymerised using the enzyme transglutaminase, or acid casein which has first been hydrolysed using a suitable enzyme, preferably trypsin, and then polymerised using transglutaminase.
  • modified casein includes a casein which has been treated with one or more enzymes and/ or chemicals (such as hexanal or acetic anhydride) to alter its structure, for example to polymerise it and thereby produce a casein with a higher molecular weight.
  • modified caseins suitable for use in the gum base compositions of the present invention include (but are not limited to), polymerised hydrolysed casein, polymerised casein, thiolated casein, hexanal-modified casein and palmitoyl-modified casein.
  • modified casein also includes caseinates such as sodium caseinate and calcium caseinate.
  • casein includes both acid casein and rennet casein.
  • the gum base may include another protein or proteins, in addition to the casein/modified casein.
  • Other proteins which can optionally be included with the casein/modified in the gum base formulation are protein- containing whey derivatives (such as whey protein isolates and whey protein concentrates), wheat gluten and wheat protein isolates.
  • casein, modified casein, or combination of casein and modified casein is present in the gum base in a total amount in the range of from about 5% to about 30%, more preferably, about 12- 16.5%, by weight of the total ingredients included in the gum base formulation.
  • an additional protein such as wheat gluten is included, this is preferably present in an amount of from about 4% to about 13% by weight of the formulation.
  • a texturising agent which interacts with the casein/modified casein is included.
  • the texturising agent is calcium chloride. It is preferred that the calcium chloride is present in an amount of up to about 1.5% by weight of the total ingredients in the gum base formulation, more preferably about 0.4%-0.6% by weight.
  • Other suitable calcium salts and divalent cations will be apparent to those skilled in the art.
  • water can optionally be included with the casein/ modified casein.
  • the casein/ modified casein, calcium chloride and water are preferably mixed and left to hydrate for a period of 0 to 12 hours, prior to formulating the chewable gum base. It is preferred that water is present in no more than up to about 18% by weight of the total ingredients included in the formulation.
  • the chewable gum bases of the present invention will generally include an additional component to help provide both substance and extensibility to the gum base.
  • polyvinyl acetate is used to provide these functions. It is generally preferred that the polyvinyl acetate is present in an amount from about 20% to 65%, more preferably about 35% to about 56%, by weight of the total ingredients included in the formulation. It is also preferred that a combination of polyvinyl acetates having different molecular weights is used. In one particularly preferred embodiment, a combination of four polyvinyl acetates having molecular weight of approximately (1) 12,900, (2) 14,000, (3) 25,000 and (4) 40,000 respectively is used in the gum base.
  • polyvinyl acetates are preferably present in the gum base composition in proportions in the ranges of: (1) up to about 25% by weight; (2) up to about 25% by weight; (3) about 12%-25% by weight; and (4) about 5% to about 18% by weight, respectively.
  • the gum base formulation of the present invention preferably includes one or more emulsifiers and/ or plasticizers.
  • Suitable plasticizers and emulsifiers include mono- and di-glycerides esterified with mono-acetyl and di-acetyl tartaric acid (Datem), polyglycerol polyricinoleate, acetylated mono-and/or di-glycerides, sodium and calcium stearoyl-2-lactylate, lecithin, liquid acetylated monoglycerides, polysorbate 60, mono- and di-glycerides esterified with citric acid and mono- and di-glycerides esterified with lactic acid and sodium deoxycholic acid.
  • the gum base of the present invention contains both polyglycerol polyricinoleate and Datem. It is more particularly preferred that the gum base contains the following combination of emulsifiers and plasticizers: (1) Datem, (2) acetylated mono and/ or di-glycerides, and (3) polyglycerol polyricinoleate, present in amounts of (1) from about 1 to about 24% by weight, more preferably from about 1- about 15% by weight, (2) up to about 24% by weight, more preferably about 1- about 10% by weight, and (3) from about 4.4 to about 20% by weight, more preferably about 6- 11% by weight, respectively, of the total ingredients in the gum base formulation.
  • emulsifiers and plasticizers (1) Datem, (2) acetylated mono and/ or di-glycerides, and (3) polyglycerol polyricinoleate, present in amounts of (1) from about 1 to about 24% by weight, more preferably from about 1- about 15% by weight, (2) up to about 24% by weight, more preferably about 1- about 10%
  • a preferred acetylated monoglyceride is that known as MYVACET 7-07TM, which is produced from hydrogenated vegetable oil, has a melting point between 37°C and 40°C with a percent acetylation of between 66.5 and 69.5.
  • the gum base formulation of the present invention includes both lecithin (preferably a lecithin with a relatively high solubility in acetone, such as that known as Emulpure N or Emulgum TM, which are deoiled soybean lecithins having a minimum phospholipid content of 95% and an acetone insoluble content of 95% minimum), present in amounts of up to about 6% by weight (more preferably about 2 to about 4% by weight), and sodium stearoyl-2- lactylate or calcium stearoyl-2-lactylate, present in amounts of up to about 5% by weight (more preferably about 0.5 to about 3% by weight) of the total ingredients in the formulation.
  • lecithin preferably a lecithin with a relatively high solubility in acetone, such as that known as Emulpure N or Emulgum TM, which are deoiled soybean lecithins having a minimum phospholipid content of 95% and an acetone insoluble content of 95% minimum
  • the gum base of the invention includes a filler.
  • suitable fillers include talc, calcium carbonate, magnesium carbonate, alumina, tricalcium phosphate and synthetic or natural clay, and mixtures thereof.
  • a preferred filler is talc.
  • the amount of talc present should be effective to provide a cohesive gum base with good chewing properties. It is generally preferred that the talc is present in an amount of up to about 25% by weight, more preferably about 7- 12% by weight, of the total ingredients in the formulation.
  • polycaprolactone biodegradable polymer
  • locust bean gum at levels up to 0.5% by weight.
  • Polyisobutylene (having a relative molar mass of 40,000) at levels up to 1% by weight.
  • the chewable gum base compositions of the present invention may be prepared by combining the casein and/ or modified casein (and, where present, the additional protein), with the polyvinyl acetate (where present) and the emulsifiers /plasticizers at a sufficient temperature to allow a homogeneous, cohesive mixture to be obtained. Further emulsifiers may then be added, followed by addition of the filler and massaging of the resulting gum base as it cools.
  • a chewable gum base of the invention may be prepared by first mixing acid casein and calcium chloride.
  • Polyvinyl acetate, Datem, distilled acetylated mono-and di-glycerides and sodium stearoyl-2-lactylate are then heated to about 95-140°C and mixed until free of lumps and visually homogenous.
  • the casein and calcium chloride are added to the polyvinyl acetate and emulsifiers at about 110°C and the mixture is then mixed until it is smooth and lump free.
  • the temperature of the base is generally maintained at between about 75°C to 95°C, preferably about 85°C, at this stage.
  • the resulting mass is removed from the heat, the additional emulsifiers, polyglycerol polyricinoleate and lecithin, are then blended and added to the mass with slow mixing, preferably when the temperature of the mass is about 55°C.
  • the filler talc is then added slowiy, preferably when the temperature of the base reaches about 35°C, and the mass mixed until homogenous.
  • the resulting gum base is then massaged, for about two to three minutes until the temperature of the base has decreased to between about 30°C to 35°C.
  • a method of preparing a chewable gum base formulation of the present invention is as follows: A Brabender Plasticorder (W 50 mixer, cam blades) is used with an initial temperature of approximately 100°C, and an initial speed of approximately 60 RPM. The acetylated monoglycerides, sodium or calcium stearoyl-2-lactylate, Datem and paraffin (if used) are added first, followed immediately by the polyvinyl acetates, and the temperature is then reset to approximately 60°C. The casein and calcium chloride are added at approximately 3 minutes. The speed is decreased to approximately 40 RPM just before adding the polyglycerol polyricinoleate and lecithin at approximately 8 minutes. Lastly the filler (eg talc) is added at approximately 9 minutes, and mixing is stopped at approximately 10 minutes.
  • a Brabender Plasticorder W 50 mixer, cam blades
  • Chewing gums according to the invention can be prepared from the chewable gum bases described herein using conventional processes known in the art. These generally involve adding one or more sweeteners and/ or flavouring agents to the gum base.
  • the chewable gum base formulations of the present invention are suitable for making into either sugarless chewing gums or sugar-containing chewing gums.
  • the chewing gums of the invention preferably contain the gum base in an amount from about 15% to about 90% by weight, more preferably about 20% to about 50% by weight and still more preferably about 24% to 35% by weight of the chewing gum.
  • a chewing gum of the invention is prepared by melting the gum base with a liquid sweetener, conveniently glucose syrup, at a temperature of from about 45°C to 65°C, accompanied by mixing. This is followed by the incremental addition of small amounts of a further sweetener in solid form, conveniently glucose powder or powdered sucrose, and flavouring agents. If desired, maltodextrin (having a dextrose equivalent of between 20 and 25) may be substituted for glucose syrup at a rate of from about 9% to 18%. The reduced moisture content has been found to reduce stickiness and improve the chewing properties of the resulting gum.
  • a liquid sweetener conveniently glucose syrup
  • the chewing gum of the invention may be prepared by incorporating the sweeteners and flavourings in the gum base using a suitable mixer.
  • a suitable mixer for example, a Brabender Plasticorder, fitted with a W 50 mixer (cam blades) and operated at a temperature of about 45°C and a speed of 50 RPM can be used to produce a chewing gum according to the following steps:
  • the additional components glycerol triacetate preferably in an amount of from about 0.5 to 4%, more preferably about 0.75% to 2.5% by weight of the final chewing gum
  • stearic acid preferably in an amount of from 0.5% to 1.5% by weight of the chewing gum
  • the combination of glycerol triacetate and stearic acid has been found to improve the cohesion properties of the resulting chewing gum. Where glycerol triacetate and/ or stearic acid are included, these are preferably added in step 1 of the above method.
  • Polyvinyl acetate (10.65g), Datem (4.14g), acetylated mono-glycerides (2.76g) and sodium stearoyl-2-lactylate (0.75g) were heated to 1 10°C with mixing.
  • Acid casein (4.14g), wheat gluten (3.6 g) and calcium chloride (0. 18g) were mixed into the first mixture until homogenous.
  • Polyglycerol polyricinoleate (2.67g) and lecithin (1. 1 lg) were combined and added to the mixture (50 ⁇ C ⁇ 10°C). The mixture was cooled to 18°C-20°C and stored in an air tight container.
  • Chewing gum having the following formulation was prepared from the gum base:
  • Glucose syrup (84% solids) (5.0g) was heated to 60°C. Gum base (8.8g) was added and combined into the glucose syrup. Powdered sugar (l l.Og) was added slowly to the mixture and mixed until homogenous. Flavour (0.25g) was mixed in gently. The gum was rolled into balls and stored in an air tight container.
  • a gum base was prepared having the above formulation using the following method: A Brabender Plasticorder (W 50 mixer, cam blades) was used, with an initial temperature of 100°C, and • an initial speed of 60 RPM. The acetylated monoglycerides, sodium stearoyl-2-lactylate and datem were added, followed immediately by the polyvinyl acetate. The temperature was then reset to 60°C. The casein and calcium chloride were added at 3 minutes. The speed was decreased to 40 RPM just before adding the polyglycerol polyricinoleate and lecithin at 8 minutes. The talc was added at 9 minutes and mixing stopped at 10 minutes.
  • a Brabender Plasticorder W 50 mixer, cam blades
  • Chewing gum having a similar formulation to that of Example 1 above was prepared from the gum base using the following method:
  • a Brabender Plasticorder, fitted with a W 50 mixer (cam blades) and operated at a temperature of 45°C and a speed of 50 RPM was used as follows:
  • the gum mass was removed from the mixer and rolled to a thickness of 2- 3mm.
  • a chewing gum was then prepared having the formulation shown below, using the method described in Example 2, with the exception that the glycerol triacetate and stearic acid were also added in step 1.
  • Gum bases having the following formulations were prepared, using the same preparative method as that described above for Example 2, with the exceptions that, where antioxidant, paraffin and/ or stearic acid were included in the formulation, these were added together with the Datem, acetylated monoglycerides and calcium stearoyl-2-lactylate. Where carrageenan was present, this was added together with the casein and/ or polymerised casein (when present).
  • Chewing gums having the following formulations were prepared from the above gum bases.
  • the chewing gums were prepared using the same method as that described above in Examples 2 and 3.
  • Gum bases having the following formulations were prepared, using the same preparative method as that described above for Examples 4-6. Where polymerised casein or hydrolysed polymerised casein was included, this was added together with the casein. % (weight/ weight)
  • polymerised casein referred to in Examples 4- 12 is acid casein which has been modified using the enzyme transglutaminase. This was prepared using the following method:
  • glycerol 0.1% glycerol was prepared. Acid casein (7.5% weight /volume) and Guinea pig liver transglutaminase (0.015 units/mg casein, Sigma) were added to the buffer. The solution was stirred and incubated at 37°C until just prior to gelation. The reaction was terminated in a microwave oven by heating the solution to 90°C (Heating was preferable to inactivation using an EDTA solution since it was thought some residual activity may persist during dialysis). The solution was dialysed in running water for 2 days followed by distilled water for 1 day (with 3 changes of water) then freeze dried.
  • hydrolysed polymerised casein referred to in Examples 7- 12 is acid casein which has been enzymatically hydrolysed and then repolymerised using the enzyme transglutaminase .
  • the method of preparation of the enzymatically hydrolysed and polymerised casein was as follows: An enzymatically hydrolysed casein, which had been hydrolysed using porcine pancreatic trypsin, with a degree of hydrolysis of approximately 4% of the total number of the peptide bonds, was selected as the starting material. A 0.1M Tris-HCl buffer (pH 8.0) containing 5mM CaCl 2 , lOmM dithiothreitol and 0.1% glycerol was prepared. Hydrolysed casein (7.5% weight/ volume) and Guinea pig liver transglutaminase (0.015 units/mg casein, Sigma) were added to the buffer. The solution was stirred and incubated at 37°C for 5 hours. The reaction was terminated in a microwave oven by heating the solution to 90°C. The solution was dialysed in running water for 2 days followed by distilled water for 1 day (with 3 changes of water) then freeze dried.
  • Chewing gums having the following formulations were prepared from the gum bases:
  • the gum bases numbered FI, F2 and F3 above were made into chewing gums having formulation A.
  • the gum bases F2, F3, F4, F5 and F6 were made into chewing gums having formulation B. These chewing gums are all sugar-free.
  • the sugar-free chewing gum was produced from the gum base formulations of Examples 7- 12 using a Brabender Plasticorder fitted with a W50 mixer (cam blades) . Temperature set at 45°C and mixer speed at 50 RPM.
  • the chewing gum was produced in 3 steps:
  • compositions of samples A and B are shown below:
  • the adhesiveness of a chewing gum of the present invention and conventional, commercially available chewing gums were analysed by the degree of difficulty required removing the sample from a heated brick. For this test, 3-4 g of gum was chewed for 5 minutes, and then firmly pressed onto a brick preheated to 20°C, 30°C, 55°C or 70°C and then held at that temperature for 48 hours at a relative humidity of 50%.
  • A chewing gum according to the present invention, having the same formulation as that described in Example 3, with the exception that glycerol triacetate was not included.
  • the two gums have substantially different adhesion properties.
  • the gum of the invention has very low or no adhesion to a brick surface across a range of temperatures.
  • the conventional gum has a high adhesion to brick, which makes the gums difficult to remove across the temperature range sampled.
  • chewing gums according to the present invention prepared from a chewable gum base containing casein and/ or a modified casein will find widespread acceptance with consumers.
  • Chewing gums according to the invention have a combination of desirable properties.
  • the gums when freshly chewed have been found to be sufficiently non-sticky that they can easily be removed from most surfaces including carpet. If allowed to dry on a surface the gu will easily flake off.
  • chewing gums of the invention have been found to be disintegrable and are made substantially of biodegradable components.
  • the gums of the present invention exhibit good chewing properties, including good cohesion during chewing and good "bubble blowing" properties. On chewing the gums have been found to possess an excellent initial chew; the gum does not break into pieces on chewing but remains as one piece. The gums exhibit minimal change in firmness on chewing for 15 to 20 minutes with no tooth tack or face tack.
  • the chewing gums of the present invention possess good flexibility and a desirable appearance.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)

Abstract

Cette invention se rapporte à des compositions de base de gommes à mâcher et à des gommes à mâcher contenant de telles compositions. Ces compositions de base de gommes renferment de la caséine, une caséine modifiée ou à la fois de la caséine et une caséine modifiée. Dans des modes de réalisation préférés, ces compositions de base de gommes contiennent également du polyvinylacétate, du polyglycérol polyricinoléate, des mono et des di-glycérides estérifiés avec de l'acide mono-acétyl et di-acétyltartarique, des monoglycérides acétylés, de la lécithine et du stéaroyl-2-lactylate de sodium ou de calcium. Les gommes à mâcher de cette invention contiennent une base de gomme à mâcher telle qu'elle est décrite ci-dessus, en association avec un ou plusieurs édulcorants et/ou aromatisants, et de préférence également du glycérol triacétate et de l'acide stéarique.
PCT/NZ1999/000116 1998-07-27 1999-07-27 Base de gomme WO2000005972A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU48084/99A AU4808499A (en) 1998-07-27 1999-07-27 Gum base

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
NZ33111298 1998-07-27
NZ331112 1998-07-27
NZ335074 1999-04-08
NZ33507499 1999-04-08

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WO2000005972A1 true WO2000005972A1 (fr) 2000-02-10

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001054512A1 (fr) * 2000-01-27 2001-08-02 Fonterra Tech Limited Base de gomme
WO2003011043A1 (fr) * 2001-08-01 2003-02-13 Fonterra Tech Limited Perfectionnements apportes a des compositions de chewing-gum
EP1567184A1 (fr) * 2002-10-18 2005-08-31 Patrick Joseph Silcock Preparations a base de phosphoproteines pour l'apport d'ions metaux bioactifs et remineralisation des dents
US7226590B2 (en) 2002-02-22 2007-06-05 Blis Technologies Limited Antimicrobial composition

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JPS55165755A (en) * 1979-06-09 1980-12-24 Lotte Co Ltd Method of increasing flavor retention of chewing gum stuffed with flavor liquid as center ingredient
US4479969A (en) * 1983-03-07 1984-10-30 Corning Glass Works Use of lactose-hydrolyzed whey in chewing gum
JPS61158751A (ja) * 1984-12-28 1986-07-18 Kanebo Shokuhin Kk 装飾性風船ガム
EP0425081A2 (fr) * 1989-09-01 1991-05-02 Wm. Wrigley Jr. Company Chewing gum contenant des protéines macrocolloidales
WO1996028041A1 (fr) * 1993-12-27 1996-09-19 Wm. Wrigley Jr. Company Compositions de gomme a macher ecologiques contenant des polymeres elastiques protidiques
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Publication number Priority date Publication date Assignee Title
JPS52120168A (en) * 1976-03-30 1977-10-08 Kuraray Co Chewing gummlike food and method of producing same
JPS55165755A (en) * 1979-06-09 1980-12-24 Lotte Co Ltd Method of increasing flavor retention of chewing gum stuffed with flavor liquid as center ingredient
US4479969A (en) * 1983-03-07 1984-10-30 Corning Glass Works Use of lactose-hydrolyzed whey in chewing gum
JPS61158751A (ja) * 1984-12-28 1986-07-18 Kanebo Shokuhin Kk 装飾性風船ガム
EP0425081A2 (fr) * 1989-09-01 1991-05-02 Wm. Wrigley Jr. Company Chewing gum contenant des protéines macrocolloidales
WO1996028041A1 (fr) * 1993-12-27 1996-09-19 Wm. Wrigley Jr. Company Compositions de gomme a macher ecologiques contenant des polymeres elastiques protidiques
WO1998015189A1 (fr) * 1996-10-07 1998-04-16 Warner-Lambert Company Procede pour la formation de materiaux proteiniques plastifies, et compositions contenant ces materiaux

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Title
DATABASE WPI Derwent World Patents Index; Class A97, AN 1981-14795D/09 *
DATABASE WPI Derwent World Patents Index; Class D13, AN 1977-82201Y/46 *
DATABASE WPI Derwent World Patents Index; Class D13, AN 1986-228861/25 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001054512A1 (fr) * 2000-01-27 2001-08-02 Fonterra Tech Limited Base de gomme
US7056542B1 (en) 2000-01-27 2006-06-06 Fonferra Tech Limited Gum base
WO2003011043A1 (fr) * 2001-08-01 2003-02-13 Fonterra Tech Limited Perfectionnements apportes a des compositions de chewing-gum
US7226590B2 (en) 2002-02-22 2007-06-05 Blis Technologies Limited Antimicrobial composition
EP1567184A1 (fr) * 2002-10-18 2005-08-31 Patrick Joseph Silcock Preparations a base de phosphoproteines pour l'apport d'ions metaux bioactifs et remineralisation des dents
JP2006506981A (ja) * 2002-10-18 2006-03-02 ジョセフ シルコック，パトリック 可食性リンタンパク質フィルム
EP1567184A4 (fr) * 2002-10-18 2006-06-21 Patrick Joseph Silcock Preparations a base de phosphoproteines pour l'apport d'ions metaux bioactifs et remineralisation des dents
AU2003278635B2 (en) * 2002-10-18 2009-11-05 Lynton Alexander Bridger Phosphoprotein preparations for bioactive metal ion delivery and teeth remineralisation
AU2003278635B8 (en) * 2002-10-18 2010-04-22 Lynton Alexander Bridger Phosphoprotein preparations for bioactive metal ion delivery and teeth remineralisation

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