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
• • 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
  • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
• • 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
  • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
  • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
  • A23G4/043—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum
  • A23G4/046—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum with a centre made of chewing gum
• • 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
  • A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
  • A23G4/126—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
• • 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
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P25/00—Drugs for disorders of the nervous system
  • A61P25/30—Drugs for disorders of the nervous system for treating abuse or dependence
  • A61P25/34—Tobacco-abuse

Definitions

• the present invention pertains to the field of manufacturing chewing gum.
• a novel one-step manufacturing process which is generally applicable for chewing gum formulations.
• the present invention provides a method of producing chewing gum containing in the gum base part a degradable or biodegradable polymer.
• a chewing gum base typically comprising a variety of elastomeric and resinous compounds
• a second subsequent step is compounded with various combinations of chewing gum additives such as bulk sweeteners, colouring agents, flavouring agents and other ingredients to obtain the final chewing gum.
• the pre-compounded gum base is softened by heating at a temperature in the range of 100 to 150°C prior to being admixed with the chewing gum additives.
• Conventional chewing gum bases are generally prepared on an industrial scale by heating and mixing the various ingredients such as elastomers, resins, inorganic fillers, waxes, fats, emulsifiers, etc. in an appropriate mixing apparatus such as an open kettle type mixer provided with a heating jacket or other heating means to generate a temperature in the gum base mixture which is the range of 100 to 150°C.
• the gum base mixing period is generally 2-4 hours per ton of materials.
• US patent No. 3,440,060 discloses chewing gum products based on the use therein of certain co- and ter-ethylene vinyl acetate gum base polymers.
• the chewing gum compositions made with these polymers were made in a one-step mixing operation under undefined conditions.
• such products have little or no current commercial utility because they are too brittle, and are difficult to process.
• US patent No. 4,329,369 discloses a one-step process for preparing chewing gum wherein all materials comprising gum base materials including natural resin, vinyl acetate resin, polyisobutylene, ester gum, emulsifier, filler and others on one hand, as well as chewing gum additives including sucrose, glucose, starch hydrolysate, artificial sweetener, flavour, colorant and others on the other hand were charged into a single mixing apparatus and kneaded simultaneously in a single step, however, under elevated pressure in the range of 4 to 10 kg/cm 2 . Using such a process it was possible to carry out the mixing under the pressure at a temperature in the range of 40°C to 60°C and for a period of time in the range of 10 to 15 minutes.
• US patent No. 4,968,511 discloses a chewing gum composition
• a chewing gum composition comprising, as the sole polymeric component, 5 to 25% by weight of various specific vinyl polyester resin compounds, about 4 to 18% by weight of a plasticizer for the vinyl polyester, about 2 to 11% by weight filler, about 30 to 60% by weight of solid bulk sweetener, about 1 to 25%o by weight of liquid bulk sweetener, about 0 to 0.75% by weight of an intense sweetener, about 0.5 to 2.0% by weight of flavouring agent, about 0 to 0.25% by weight of colouring agent and about 0.5 to 5% by weight of emulsifier, and a process for directly preparing a chewing gum product in a one-step mixing process comprising admixing the listed components at a temperature of about 50 to 100°C at atmospheric pressure for 20-45 minutes.
• the degradable polymers disclosed in the above patent preferably have unstable bonds in the polymer chain, which are prone to be broken hydrolytically or under the influence of light. These characteristics, however, render the polymers susceptible to degradation at elevated temperatures such as at their melting temperatures which are typically in the range of about 50°C to about 100°C.
• a major object of the present invention is therefore to provide a generally applicable, cost- effective and gentle process for making chewing gum of a high masticatory quality which is retained for extended periods of time, using a single mixing step performed at atmospheric pressure.
• the invention pertains to a process for preparing a chewing gum, the process comprising charging, in an appropriate order, all of the gum base components and all of the chewing gum additives into a mixing apparatus and operating the apparatus at atmospheric pressure to obtain the chewing gum, subject to the limitation that the gum base does not contain a vinyl polyester as the sole functional chewing gum polymer.
• the process is one wherein the gum base comprises at least one environmentally degradable or biodegradable polymer such as a polyester, a polycarbonate, a polyester amide, a polypeptide, an amino acid homopolymer or a protein.
• the environmentally degradable or biodegradable polymer such as a polyester, a polycarbonate, a polyester amide, a polypeptide, an amino acid homopolymer or a protein.
• a chewing gum having improved consistence, e.g. socalled volume, softness.
• the overall obtainable low process temperature may spare the vulnerable biodegradable polymer, thereby obtaining increased control of the polymer properties.
• the chewing gum base components which are used herein may include one or more resinous compounds contributing to obtain the desired masticatory properties and acting as plasticizers for the elastomers of the gum base composition.
• useful elastomer plasticizers include, but are not limited to, natural rosin esters, often referred to as ester gums including as examples glycerol esters of partially hydrogenated rosins, glycerol esters of polymerised rosins, glycerol esters of partially dimerised rosins, glycerol esters of tally oil rosins, pentaerythritol esters of partially hydrogenated rosins, methyl esters of rosins, partially hydrogenated methyl esters of rosins and pentaerythritol esters of rosins.
• one or more emulsifiers is/are usually added to the composition, typically in an amount of 0 to 18% by weight, preferably 0 to 12% by weight of the gum base.
• Waxes and fats are conventionally used for the adjustment of the consistency and for softening of the chewing gum base when preparing chewing gum bases.
• any conventionally used and suitable type of wax and fat may be used, such as for instance rice bran wax, polyethylene wax, petroleum wax (refined paraffin and microcrystalline wax), paraffin, bees' wax, carnauba wax, candelilla wax, cocoa butter, degreased cocoa powder and any suitable oil or fat, as e.g. completely or partially hydrogenated vegetable oils or completely or partially hydrogenated animal fats.
• the gum base is wax free.
• the one-step process involves that gum base components as described above are loaded into a mixing apparatus with chewing gum additives.
• the term "chewing gum additive” is used to designate any component, which in a conventional two-step process is added to the separately produced and pre-melted or -heated gum base.
• the major proportion of such conventionally used additives are water soluble, but water-insoluble components, such as e.g. water-insoluble flavouring compounds, can also be included.
• chewing gum additives include bulk sweeteners, high intensity sweeteners, flavouring agents, softeners, emulsifiers, colouring agents, binding agents, acidulants, fillers, antioxidants and other components such as pharmaceutically or biologically active substances, that confer desired properties to the finished chewing gum product.
• High intensity artificial sweetening agents can also be used alone or in combination with the above sweeteners.
• Preferred high intensity 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, sterioside and the like, alone or in combination.
• the usage level of the encapsulated sweetener will be proportionately higher.
• Combinations of sugar and/or non-sugar sweeteners can be used in the chewing gum formulation processed in accordance with the invention. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions. :
• solubilisers are polyoxyethylene stearates, such as for instance polyoxyethylene(8)stearate and polyoxyethylene(40)stearate, the polyoxyethylene sorbitan fatty acid esters sold under the trade name TWEEN, for instance TWEEN 20 (monolaurate), TWEEN 80 (monooleate), TWEEN 40 (monopalmitate), TWEEN 60 (monostearate) or TWEEN 65 (tristearate), mono and diacetyl tartaric acid esters of mono and diglycerides of edible fatty acids, citric acid esters of mono and diglycerides of edible fatty acids, sodium stearoyllactylate, sodium laurylsulfate, polyoxyethylated hydrogenated castor oil, blockcopolymers of ethylene oxide and propyleneoxide and polyoxyethylene fatty alcohol ether.
• the solubiliser may either be a single compound or a combination of several compounds.
• the expression "solubiliser" is used in the present text
• liquid and powdered flavourings include coconut, coffee, chocolate, vanilla, grape fruit, orange, lime, menthol, liquorice, caramel aroma, honey aroma, peanut, walnut, cashew, hazelnut, almonds, pineapple, strawberry, raspberry, tropical fruits, cherries, cinnamon, peppermint, wintergreen, spearmint, eucalyptus, and mint, fruit essence such as from apple, pear, peach, strawberry, apricot, raspberry, cherry, pineapple, and plum essence.
• the essential oils include peppermint, spearmint, menthol, eucalyptus, clove oil, bay oil, anise, thyme, cedar leaf oil, nutmeg, and oils of the fruits mentioned above.
• the aroma agent may be used in quantities smaller than those conventionally used.
• the aroma agents and/or flavours may be used in an amount of from 0.01 to about 30% by weight of the final product depending on the desired intensity of the aroma and/or flavour used.
• the content of aroma/flavour is in the range of from 0.2 to 3% by weight of the total composition.
• the mixing vessel is provided with heating means such as a heating jacket permitting hot water, oil or steam to be circulated around the mixing space, or heating elements.
• the temperature is set initially at a temperature in the range of 30-80°C, the preferred temperature depending e.g. on the temperature at which the selected elastomeric or resinous polymers become sufficiently soft to be processed.
• a typical initial mixing temperature is in the range of 40 to 65°C such as the range of 45 to 60°C. It is preferred that the temperature does not rise substantially during the mixing operation, e.g. not more than 5-20°C. In preferred embodiments, the temperature does not exceed about 60°C at any point in time during the batch mixing process.
• the invention for manufacturing conventional chewing gum comprising the step of adding softening system together with low molecular weight polymers.
• the processing of these components continues for 1-30 minutes, such as 5-20 including about 8 minutes following which high molecular weight polymers and fillers are added.
• the time period for dosing and subsequent processing is in the range of 1-10 minutes, such as 2 to 8, typically about 5 minutes. All resins and sweetening powder form are added, and the processing continues for 10-60 minutes, such as 20-40 including about 30 minutes.
• flavours and the remaining chewing gum components are typically added to the mixing apparatus still being continuously operated following the addition of sweetener and mixing hereof into the gum base component, and mixing is continued for a further 1 to 30 minutes, such as 10 to 20 minutes, typically about 15 minutes.
• Fig. 1 is a representation of initial phase sensory profile analyses of chewing gum prepared using the one-step process in comparison with chewing gum prepared by a conventional two-step process.
• GB-2 designates a chewing gum made in a two-step process using the gum base designated herein as gum base B
• BDP-l BDP-2 is a chewing prepared using a one-step process with an equal mixture of degradable polymers designated herein as BDP1 and BDP2, respectively
• BDP-2 premelted designates a chewing gum prepared in a two-step process using as the gum base premelted degradable polymer BDP2
• BDP-2 one-step designates a chewing gum prepared in a one-step process according to the invention, using non-melted de- gradable polymer BDP2
• Fig. 2 is a representation of intermediate phase sensory profile analyses of the chewing gums referred to in Fig.l,
• Fig. 3 is a representation of end phase sensory profile analyses of the chewing gums referred to in Fig.1 ,
• Fig. 5 is a representation showing intermediate phase sensory analyses of the chewing gums referred to in Fig. 1 as BDP-2 premelted and BDP-2 one-step, respectively,
• Fig. 6 is a representation showing end phase sensory analyses of the chewing gums referred to in Fig. 1 as BDP-2 premelted and BDP2 one-step, respectively,
• Fig. 7 shows the hardness [N] as measured using an Instron instrument of (i) the chewing gum of Example 7 herein (BDP 2 (one-step)) and (ii) the chewing gum of Example 3 herein (BDP 2 (premelted)), and
• Fig. 8 summarises data describing the rheological properties (storage modulus G', determined by a rheometer, type ARIOOO from AT Instruments of the chewing gums referred to in Fig. 1 as BDP-2 premelted and BDP-2 one-step, respectively, and a chewing gum comprising non-degradable gum base polymers and made by a conventional two-step process wherein the gum base is prepared prior to admixing with chewing gum additives.
• storage modulus G' determined by a rheometer, type ARIOOO from AT Instruments of the chewing gums referred to in Fig. 1 as BDP-2 premelted and BDP-2 one-step, respectively
• a chewing gum comprising non-degradable gum base polymers and made by a conventional two-step process wherein the gum base is prepared prior to admixing with chewing gum additives.
• Fig. 9 and 10 summarises data describing the rheological properties (linear viscoelastic region (LVR)) showing storage modulus G', determined by a rheometer, type ARIOOO from AT Instruments of different conventional chewing gums made by an one-step process and for comparison made by a conventional two-step process, wherein the different gum bases are prepared prior to admixing with chewing gum additives.
• LVR linear viscoelastic region
• Fig. 11 is a representation showing initial phase sensory analyses of a conventional chewing gum referred to as sample (standard two-step process) and one-step, respectively,
• Fig. 12 is a representation showing intermediate phase sensory analyses of a chewing gum referred to as sample (standard two-step process) and one-step, respectively,
• Fig. 13 is a representation showing end phase sensory analyses of a chewing gum referred to as sample (standard two-step process) and one-step, respectively,
• Fig. 14 is a representation showing in vivo release of nicotine.
• the graph includes nicotine chewing gums prepared as a conventional two-step process and one-step, respectively.
• the polymer is designated as BDP1.
• the gum base polymer Prior to mixing with the chewing additives as listed below, the gum base polymer was softened/melted in a 100 °C water bath for 30 minutes.
• a chewing gum was prepared essentially as described in Example 1, however, with the modification that a different pre-melted degradable polymer, designated BDP2.
• the composition and the mixing conditions were as listed in the below Table 2:
• the step of pre-melting the gum base was omitted implying that a conventional gum base designated Gum base A was added directly, i.e. without pre- melting, to the mixing apparatus used in Examples 1-2 and mixed with the chewing gum additives as listed in the below Table 3 at the indicated points in time.
• Example 4 The one-step process used in this test was essentially as in Example 4 with the modification, however, that the gum base part was the environmentally degradable polyester polymer designated BDPl as used in Example 1.
• the composition and the mixing conditions were as listed in the below Table 5:
• the mixing time required and the final chewing gum mass temperature were essentially as those obtained for degradable polymer BDPl when used in a one-step process.
• the gum base part consisted of both a mixture of non-degradable polymers, i.e. polyisobutylene, polyvinyl acetate having low molecular weight and an ester gum, and degradable polymer BDPl.
• non-degradable polymers i.e. polyisobutylene, polyvinyl acetate having low molecular weight and an ester gum, and degradable polymer BDPl.
• Chewing gums prepared by a one-step process according to the invention showed a significantly higher softness than corresponding chewing gums prepared in a conventional two-step process, i.e. including a pre-melting step of the gum base. Chewing gum prepared using a one-step according to the invention had a significantly larger volume than corresponding chewing gum prepared in a conventional two-step process.
• test chewing gums in the intermediate testing phase were the following:
• Chewing gums prepared using the one-step process of the invention showed significantly less tacking to teeth, were significantly softer and had a significantly larger volume than gums prepared in a conventional two-step process.
• the following chewing gums were tested by a sensory panel of 5 panellists extensively trained in sensory testings of chewing gum: the chewing gum of Example 13, i.e. a chewing gum made in a one-step process designated herein as CG 1 , and the same chewing gum formulation prepared in a conventional two-step process designated as CG 7.

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• 2002
  • 2002-03-25 ES ES02716644T patent/ES2295328T3/es not_active Expired - Lifetime
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