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
  • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • 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
  • A23G4/025—Apparatus specially adapted for manufacture or treatment of chewing gum for coating or surface-finishing
• • 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
• • 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
  • A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a process for obtaining a chewing gum and more particularly to the partial or total replacement of talc in such a process.
• the methods for obtaining chewing gums generally comprise five steps (Formulation and production of chewing and bubble gum, edited by Douglas Fritz, Kennedy's Publications Ltd, London, UK).
• the various compounds are mixed by means of a kneader comprising 2 _z-shaped blades.
• the entire cycle of the operation lasts 15 to 20 minutes and the ingredients are added as and when in the mess.
• the temperature of the dough is about 50 ° C.
• the constituent ingredients of chewing gum there are two major groups that are insoluble elements in water and therefore in saliva, such as mainly gum base and water soluble elements giving chewing gum its flavor such as sweeteners in particular.
• the mixing step is followed by a second hot extrusion step to obtain a band of chewing gum more or less wide depending on the device used.
• a rolling step is provided. During this step, the band passes successively between several pairs of decreasing spacers.
• the rolling step is followed by a last step of forming / cutting, which can be a simple step of formatting associated with cutting or pre-cutting the band obtained before packaging.
• the rubber band is extremely sticky.
• a dusting step on both sides of the strip between the extrusion and rolling steps. Many agents are used in dusting powders.
• fluidizing agents or anti-caking agents such as talc, calcium carbonate, tricalcium phosphate, silica or silicates. All these mineral agents are capable of degrading the organoleptic properties of the chewing gums obtained. Indeed, these agents are insoluble, tasteless, even unpleasant in the mouth.
• talc can be contaminated by a chemical product very close and yet very toxic: asbestos.
• asbestos the contaminated talc has been involved in cancer processes, either of the digestive tract following oral absorption, or lung tissue during absorption by the respiratory route, especially during its handling. Talc handling is therefore regulated and respiratory protection equipment is mandatory for production personnel.
• the more widely used powders have a quantity of particles less than 75 ⁇ m of the order of 95 to 75% for an average particle size of 65 to 20 ⁇ m.
• the particle richness of fine particle size has long been considered very favorable in this application both in terms of sandiness and the replacement of talc.
• the talc having a good flow gives the mixture always a mediocre flow but sufficient to allow the dusting of the chewing gum strip.
• the flow reduction of the powder mixture is such that it forces the deposition of a large amount of powder on the chewing gum strip, thereby inducing a significant wastage, a deterioration of the quality of the chewing gums obtained, or a modification of the setting conditions of the apparatus.
• the small particle size of these powders increases the genesis of dust suspended in the air, thus increasing the risks associated with the presence of asbestos in talc for the manipulators.
• the dusting powders do not always make it possible to obtain an even layer of dusting. There is thus the creation of non or insufficiently powdered areas constituting gluing areas of the chewing gum strip on the rolling instruments, responsible for the degradation of the strips and, in fact, the interruption of the manufacturing process.
• the invention relates to a process for obtaining chewing gums comprising a step of mixing the ingredients, a step of extruding the mixture, a dusting step with a dusting powder, a rolling step and a forming / cutting step, wherein the dusting powder comprises a powder composition of crystal agglomerates said powder composition comprising at least one polyol (also called sugar-alcohol).
• the pulverulent composition according to the invention allows a total or partial replacement of the inorganic agents of anti-cellulising or fluidifying types such as talcum during the dusting step of the chewing gum strip, while maintaining an effective process. and retaining the organoleptic qualities of the chewing gum obtained.
• the step of mixing the ingredients concerns the step of mixing the gum base with the flavors and any other ingredient in order to obtain the chewing paste which will be extruded and then sprinkled before being rolled and then cut or formed.
• crystals means a crystalline composition produced by the crystallization of a solution of polyol (a polyol in a solvent) or of a polyol melt (solid melted in the absence of a solvent) .
• the expression crystalline composition also covers the compositions obtained by subsequent grinding in the crystallization step.
• the crystalline composition may be a mixture of crystals of several polyols.
• composition of crystal agglomerates is understood to mean a composition obtained by agglomeration of crystals.
• a composition suitable for carrying out the process according to the invention can be obtained by the wet or dry granulation technique.
• Such technologies are described in the literature (Agglomeration Processes, Phenomena, Technologies, Equipment Wolfgang Pietsch Chapter 6 "Agglomeration Technologies” WILEY - VCH, 2002).
• mixer technology can be performed with low or high shear.
• Fluidization technology can be carried out on fluidised air bed granulators or in atomization towers.
• Pressure technology is performed on extruders, graters, grids or perforated plates.
• a continuous mixer-granulator of the SCHUGI FLEXOMIX vertical type marketed by the company HOSOKAWA into which the starting crystals to be agglomerated continuously and via a weigh feeder are introduced.
• a volumetric doser the binder continuously.
• the binder being in the form of a liquid, a powder or a suspension.
• the starting crystals and the binder are intimately mixed in the mixer-granulator equipped with an axis with knives arranged in blades, and a system of spraying liquids by injection nozzles.
• a bi-fluid nozzle in which the binder is put in the form of fine droplets by a fluid under pressure.
• compressed air or water vapor under pressure will be chosen.
• the good dispersion of the constituents and the agglomeration of the starting crystals are carried out by stirring at a high speed, that is to say a value of at least 2000 rpm, preferably at least equal to 3000 rpm.
• the agglomerates formed are discharged by gravity continuously in a dryer. This second stage of drying at the outlet of the mixer-granulator makes it possible to eliminate the solvent coming from the binder and to give the agglomerates solidity.
• the dryer may be for example a fluid bed dryer or a rotary drum dryer.
• the crystal agglomerate composition according to the invention is obtained after cooling and optionally sieving.
• the fine particles can be directly recycled to the granulation head, and the large particles are crushed and recycled to the sieving head or granulation head.
• the process is chosen to carry out the wet granulation of the crystals in an atomization tower.
• the crystals and the binder in the form of fine droplets are then introduced continuously into the atomization tower via a spray nozzle.
• the crystals are injected into the spraying spray of the binder.
• MSD atomization tower Multi-Stage Dryer
• NIRO Multi-Stage Dryer
• the starting crystals are then fed continuously at a flow rate of between approximately 400 and 600 kg / h, the wet granulation being carried out with a solvent such as water as a binding agent, as will be exemplified hereinafter .
• the good spraying of the binder is ensured by a high spray nozzle pressure.
• the agglomerates of crystals obtained are then cooled on a vibrated fluidized bed.
• the Applicant Company found that it was necessary to manage with rigor the monitoring of the operating temperatures of the atomization tower.
• the crystal agglomerates composition comprises a flow note of between 55 and 90, preferably between 60 and 85, and more preferably between 65 and 80.
• Flowability is evaluated using the POWDER TESTER PTE apparatus marketed by HOSOKAWA.
• This apparatus makes it possible to measure, under standardized and reproducible conditions, the flowability of a powder and to calculate a flow note, also called flowability index, based on the work of Ralph Carr (1965).
• the flow note is calculated from the values obtained by the implementation of the following four tests: Compressibility, Angle of repose, Spatula angle, Uniformity (see technical manual of the POWDER TESTER device of the PTE type). For this last test, the particle size used is that obtained by laser granulometry described later.
• the pulverulent composition comprises at least one polyol having a hygroscopicity of between 0.01 and 5%, preferably between 0.05 and 3% and more preferably between 0.08 and 1%.
• said at least one polyol is the majority polyol (more than 50% of the polyols of the pulverulent composition) so that the composition has a hygroscopicity of between 0.01 and 5%, preferably between 0.05 and 3%, and more preferably between 0.08 and 1%.
• the pulverulent composition according to the invention contains less than 60%, preferably from 50% to 0.1%, preferably from 40% to 1%, more preferably from 35% to 2%, and still more preferably from 25% to 5%, particles smaller than 75 ⁇ m in diameter.
• particles less than 75 ⁇ m is meant any particle capable of being detected by means of a LASER diffraction granulometer type LS 230 from BECKMAN-COULTER, with a particle size of 75 ⁇ m at 0.4 ⁇ m.
• the particle size distribution values are determined on a LASER diffraction granulometer type LS 230 from BECKMAN-COULTER, equipped with its powder dispersion module by suction (1400watts aspirator) of the sample (dry route), following the technical manual and the manufacturer's specifications.
• the operating conditions of screw speed under hopper and vibration intensity of the chute of dispersion are determined so that the optical concentration is between 4% and 12%, ideally 8%.
• the measuring range of the LS 230 type LASER diffraction granulometer is 0.4 ⁇ m to 2000 ⁇ m.
• the results are calculated in% by volume, and expressed in pm.
• the calculation mode used is that according to the theory of FRAUNHOFER.
• the measurement gives access to the lower fines, in particular to 75 .mu.m.
• the particle size distribution curve also makes it possible to determine the value of the average volume diameter (arithmetic mean) D4,3.
• the hygroscopicity test consists of evaluating the weight variation of the measured sample when subjected to different relative humidities (RH) at 20 ° C in equipment manufactured by SURFACE MEASUREMENTS SYSTEMS (London UK). ) and called Dynamic Vapor Sorption Series 1.
• This equipment consists of a microbalance that quantifies the weight change of a sample relative to a reference (here the reference pod of the differential balance is empty) when it is subjected to different climatic conditions.
• the carrier gas is nitrogen, and the weight of the sample is between 10 and 11 mg.
• the programmed HRs are 20, 40, 60 and 80%.
• the stability factor that allows the automatic transition from one HR to the next is the dm / dt ratio which is set at 0.002% for 20 minutes.
• the hygroscopicity expressed is the result of the following calculation: [(m80-m20) / m20] ⁇ 100, where m20 is the weight of the sample at the end of the hold time at 20% RH, and m80 is sample weight at the end of the dwell time at 80% RH
• the pulverulent composition is an agglomerate of crystals containing 50 to 100% of a polyol, preferably 75 to 99%, more preferably 85 to 98.5%, even more preferably 90 to 98%, more preferably 92 to 97% by weight. a polyol.
• the polyol is a hydrogenated monosaccharide, or a hydrogenated disaccharide or a mixture thereof; preferentially chosen from mannitol, isomalt, xylitol, maltitol, erythritol, lactitol, sorbitol or their mixtures.
• the polyol is selected from erythritol, mannitol, isomalt and mixtures thereof.
• the pulverulent composition has a mean diameter (arithmetic mean) D4,3 of between 75pm and 400pm, preferably between 100pm and 350pm and more preferably between 10Opm and 250pm, still more preferably between 125 and 240pm, typically between 150 and 225pm.
• the agglomerates of crystals are obtained by granulation of crystals, said crystals being obtained by simple or fractional crystallization.
• the agglomerates of crystals are obtained by granulation of crystals, said crystals being obtained by crystallization by cooling a melt, by evaporation or evapo-crystallization of a polyol solution or by addition of a diluent.
• the crystallization is simple and is carried out by thermal processes such as by cooling a polyol melt, by evaporation.
• the evaporation can be partial and allow, by the concentration of the polyol solution, a crystallization in the form of crystals which are ideally individualized. It can be complete and allow crystallization in the form of granules of crystals, for example by spraying the polyol solution.
• granules is meant a structure having a spherical shape in scanning microscopy.
• the crystals obtained are in the form of predominantly individualized crystals.
• the evaporation is adiabatic when the vaporization of the solvent causes a temperature reduction, it is called evapo-crystallization.
• the crystallization is simple and is carried out by physicochemical methods.
• the crystallization is carried out by adding a diluent, more particularly an organic solvent such as an alcohol.
• the crystallization is carried out fractionally, that is to say by successive crystallizations, the crystals obtained at each stage are solubilized or dissolved in a solvent or melted and then crystallized again.
• the crystallization step is followed by a step of selecting the particles possibly preceded by grinding the crystals obtained.
• the selection of particles is carried out by sieving or on a pneumatic separator.
• the pulverulent composition comprises a protein or a polysaccharide chosen from starches, maltodextrins, dextrins, gums, pectin and cellulose derivatives or their mixture.
• the proteins are selected from fibrous proteins such as collagen or the product of its partial hydrolysis.
• fibrous proteins such as collagen or the product of its partial hydrolysis.
• the example of a hydrolysis product of collagen is gelatin.
• polysaccharides polymers formed of a number of monosaccharides. Among these polysaccharides, there are homopolysaccharides consisting of the same monosaccharide, and heteropolysaccharides formed of different monosaccharides.
• said polysaccharide has:
• glycoside bonds 1-6 between 15 and 50% of glycoside bonds 1-6, preferably between 22% and 45%, and more preferably between 27 and 34%,
• a pulverulent composition according to the invention comprises polysaccharides or proteins incorporated in liquid form or powder as granulation binder during the granulation of polyol crystals.
• the polysaccharide is chosen from starches, maltodextrins or dextrins or mixtures thereof.
• Maltodextrins are conventionally obtained by acid and / or enzymatic hydrolysis of the starch. They contain a complex mixture of linear or branched saccharides. From the regulatory point of view, maltodextrins have a dextrose equivalent (DE) of 1 to 20.
• DE dextrose equivalent
• Preferred starches and maltodextrins include cereal starches or maltodextrins such as rice, corn, wheat or sorghum, tubers such as potato, cassava, sweet potato or legumes. .
• Legumes means any plant belonging to the families of Césalpiniaceae, Mimosaceae or Papilionaceae, and in particular any plant belonging to the family Papilionaceae, such as, for example, peas, beans, beans, beans, lentils, alfalfa , clover or lupine.
• the dusting powder comprises less than 50%, preferably less than 45%, or even less than 35%, typically from 10 to 0.1% of a silicate or a carbonate.
• the dusting powder is free of talc.
• the silicate is chosen from natural hydrous magnesium silicate or its synthetic equivalent versions of magnesium silicate, magnesium tri-silicate or even calcium silicate.
• magnesium silicate magnesium tri-silicate or even calcium silicate.
• carbonates calcium carbonate is preferred.
• the invention also relates to the chewing gum obtained by implementing the method according to the invention, characterized in that it comprises, on the surface of the chewing gum, a dusting powder comprising a powdery composition of crystal agglomerates. pulverulent composition comprising at least one polyol.
• the chewing gum according to the invention is chewing gum (gum base, flavors ).
• this powder on the surface is necessary to avoid sticking sticks together or sticks to paper.
• the chewing gum is sugar coated a thin layer remains on the surface of the gum base (or chewing paste) despite the dedusting prior to coating. This layer is visible in scanning optical microscopy.
• the first crystallization was conducted to obtain a particle size of 135pm (sample B), the crystals obtained are then milled to obtain a particle size of 67pm (sample A).
• Sample C is obtained by granulation on a vertical SCHUGI FLEXOMIX mixer-granulator continuously fed via a powder metering device, at a rate of 900 kg / h, with a crystal B mannitol (sample B).
• the mixer-granulator is also fed continuously with water at 80 ° C. and at a flow rate of 115 l / h, via a bi-fluid spray nozzle.
• the right spray is provided by air at a pressure 2 bars.
• the rotary knife axis is pre-set at a speed of 3000 rpm.
• the wet granulated powder at the outlet of the mixer-granulator falls continuously, by gravity, into a fluidized air bed drier with 2 compartments. In the first compartment, the granulated product is dried with air at 120 ° C and then cooled to 20 ° C in the second compartment.
• Samples D, E, F, G and I are obtained by carrying out the same process in which the spraying is carried out by steam under pressure (see Table 2).
• sample I the fraction of particles less than 100 ⁇ m is recycled to the top of the granulating mixer.
• Samples J and Q are crystallized maltitol obtained by the implementation of a crystallization process as described in European Patent EP 0 905 138. The powder obtained is then milled in order to obtain a granulometry product. close to 40pm (sample J) and 60pm (sample Q) ⁇
• Samples K and L are obtained by carrying out the method of granulation of the sample J with the SCHUGI granulator according to the steps previously described and under the conditions of flow, pressure and temperature defined in Table 3.
• Sample K is granulated with water and sample L with a maltitol syrup at 50% dry matter with the SCHUGI granulator according to the steps previously described and under the conditions defined in Table 3.
• Samples M and S are obtained by crystallization in water of a xylitol syrup. The crystallization was conducted to obtain a particle size product close to 130 ⁇ m (sample M). The sample M is then milled in order to obtain a powder with a particle size of 72 ⁇ m (sample S).
• the sample N is obtained by granulation of the sample J by the use of a continuous mixer-granulator type FLEXOMIX vertical HOSOKAWA SCHUGI according to the previously described steps and under the conditions of flow, pressure and temperature defined in FIG. table 3.
• Sample 0 is obtained by crystallization according to the conditions described in patent EP 1 674 475, the crystalline powder obtained is then milled so as to obtain a powder having an average particle size of 51 ⁇ m.
• the sample P is obtained by the implementation of the granulation process with the SCHUGI granulator sample 0 according to the conditions described in Table 3.
• Sample Z is obtained by carrying out the granulation process with the SCHUGI granulator of samples A and Q in a 1/1 ratio according to the conditions described in Table 3.
• Sample R was obtained by granulating sample Q in an MSD atomizing tower.
• the MSD atomization tower used has an evaporation capacity of 350 kg / h and is fed via a powder metering device with crystal maltitol Q (sample Q) at a flow rate of 500 kg / h.
• the granulation is carried out by spraying water at a flow rate of 110 l / h by a nozzle at 50 bar pressure.
• the main drying air enters the tower at 180 ° C, the drying air of the static bed enters the tower at 70 ° C.
• the temperature of the fumes at the outlet is then 90 ° C. (Table 4).
• the product passes over a vibrated fluid bed where it is cooled by air in 3 temperature zones set respectively at 35 ° C, 20 ° C and 20 ° C.
• Sample T was obtained by granulating the sample S in an MSD atomization tower according to the steps described above and the conditions described in Table 4.
• Sample U is obtained by granulation with a 30% aqueous solution of dry matter (MS) branched maltodextrins (MDB) (sold by the applicant under the name NUTRIOSE® FM06).
• MS dry matter
• MDB branched maltodextrins
• 500 g of a 77 ⁇ m xylitol powder are deposited in the bowl of the AEROMATIC type STREA-1 fluidized bed air-bed granulator equipped with an injection nozzle.
• the xylitol powder is suspended at a temperature of 60 ° C.
• the solution of branched maltodextrins is then sprayed at a flow rate of 4 ml / min and at a pressure of 1 bar.
• the granules recovered after 25 to 30 min of residence time are recovered and dried in said granulator for 30 minutes at 60 C.
• the granules are then calibrated on a sieve calibrated between 100-500pm mesh size.
• the pulverulent composition obtained is composed of 95% xylitol and 5% branched maltodextrins.
• Sample V is a granulated co-atomized mixture of starch and mannitol in a ratio (by mass) starch / mannitol of 20/80. It is obtained by atomizing a suspension of mannitol crystals (sample A) and starch ("extra-white" corn starch) in an MSD-type atomization tower (ie Multi Stage Dryer) equipped with a high pressure atomizing nozzle with recycling of fine particles at the top of the tower (MSD 20 tower marketed by NIRO). The suspension is prepared at 20 ° C.
• Sample W is a maltitol powder obtained by wet granulation of a crystalline maltitol with a maltitol syrup according to the following conditions: 25 kg of the Q sample are introduced into a GLATT AGT 400 granulator operating in batch mode (the output of the air classifier is closed). The inlet air flow rate is set at 800 m3 / h with a temperature of 100 ° C (so as to obtain a fluidization air velocity of between 1 and 2 m / s).
• a syrup of dry matter of 27% and a richness of 75% maltitol, consisting of 1.7 kg maltitol MALTISORB® 75/75 type (marketed by the plaintiff) diluted with 3 kg of water is sprayed with a temperature of 40 ° C using a bi-fluid nozzle (air pressure of 4 bar) in "bottom spray" position on maltitol particles moving in the air flow.
• the flow rate of the spray is set so as to obtain a temperature in the moving bed of particles of 31 ° C (air flow 800 m 3 / h, air temperature during spraying 100 ° C).
• the air temperature is increased to 120 ° C. These conditions are maintained until the temperature in the powder bed is 75 ° C.
• the powder is then cooled to 20 ° C. and sieved between 100 and 500 ⁇ m.
• Sample X is obtained by dry granulation of sample A.
• Sample A was compacted on an Alexanderwerk WP120 roller compactor.
• the compaction pressure is set at 40 bar.
• the two successive granulators are successively equipped with grids of 1600 ⁇ m and then 600 ⁇ m.
• Sample Y is made using a MIXOMAT A14 flip mixer (FUSCHS / Switzerland). The powders to be mixed are introduced into a MIXOMAT A14 flip mixer (FUSCHS / Switzerland). The powders to be mixed are introduced into a MIXOMAT A14 flip mixer (FUSCHS / Switzerland). The powders to be mixed are introduced into a MIXOMAT A14 flip mixer (FUSCHS / Switzerland). The powders to be mixed are introduced into a MIXOMAT A14 flip mixer (FUSCHS / Switzerland). The powders to be mixed are introduced into a MIXOMAT A14 flip mixer (FUSCHS / Switzerland). The powders to be mixed are introduced into a MIXOMAT A14 flip mixer (FUSCHS / Switzerland). The powders to be mixed are introduced into a MIXOMAT A14 flip mixer (FUSCHS / Switzerland). The powders to be mixed are introduced into a MIXOMAT A14 flip mixer (FUSCHS / Switzerland). The powders to be mixed are introduced into a MIXO
• Samples A, J, O and Q (Tables 6 and 7) have a high particle content of less than 75 ⁇ m, respectively 65.9%, 84.4%, 78.2% and 71.1%. They moreover have a poor flow translated by a low flow note respectively, 41.5; 47; 49; and 47. Other samples, although with a lower
• the samples C to I, K, L1, N, P, R, T to X and Z contain both a good flow, namely greater than 55, and a good granulometric profile with a percentage. of powder having a particle size less than 75 ⁇ m less than 60%.
• powders of mannitol, maltitol, xylitol or isomalt or Mixture of Xylitol / MDB, Mannitol / starch with a very good flow rating and a small amount of fine particle size could be obtained.
• Sorbitol powder (NEOSORB® P60W): 49%
• Flavor mint flavor 2.1%
• Aroma mint powder 0.5%
• the mixing step is carried out in a TOGUM GT120 z-arm mixer with a capacity of approximately 60 kg. The mixing is carried out continuously.
• the gum base previously heated overnight at 50 ° C. and half the sorbitol powder, is introduced into the kneader.
• the mixture is stopped and the dough discharged.
• the temperature of the dough is then about 55 ° C. This is divided into loaves of about 2 kg which are stored for 1 hour at 20 ° C, 50% relative humidity, which will bring the temperature of the dough to 47 ° C before extrusion.
• the extrusion step is performed on a piece of equipment
• the dusting step and the rolling step are carried out on a TOGUM TO-W191 rolling mill. It is equipped in the first place with two dusting stations, one located on the top of the extruded chewing gum strip and one above a conveyor belt located below the chewing gum strip, and whose role is to bring the dusting powder on the underside of the chewing gum.
• the chewing gum strip is sprinkled on both sides before the first rolling station.
• It is then equipped with 4 pairs of rolling rolls, with, between the second and third pairs, a dust collection system consisting of a pair of brushes, one located on the bottom and the other on the top of the band of chewing gum. This system is used to remove excess powder on both sides of the chewing gum strip. It is finally equipped with two pairs of rollers for forming and cutting to give the chewing gum the desired final shape, in this case, the pads.
• the reference powders A to Z of Example 1 were tested by dusting.
• the dusting powder consisted solely of these samples: no talc was added except for sample Y which is a mixture of agglomerated mannitol and talc.
• control of the amount of powder deposited relative to the desired amount corresponds to the possibility of adjusting the amount of deposit.
• the “amount of powder lost” is the ratio of the amount of powder deposited on the strip of chewing gum vis-à-vis that recovered after dedusting the chewing gum strip.
• the formation of dust suspended in the air corresponds to a visual comparison of the powder density passed in the air during the implementation of the process.
• the appearance of chewing gum after dedusting corresponds to a visual observation of a non-uniformity of the powder layer after dusting and dedusting.
• the chewing gums were tested by a panel of 15 panelists to determine if the increase in particle size of the dusting powder gives the chewing gum a sandy texture.
• the tests are carried out according to standard AFNOR V 09-014 (April 1982) on samples A to Z in groups of 5 or 6 samples per test. The 5 or 6 samples were presented simultaneously, imposing a different tasting order for each member of the jury.
• the descriptor imposed namely the sandy character in the mouth is evaluated on a 9-point scale graduated as follows: absence, very low, low, sharp, pronounced, very pronounced.
• the analysis of variance discriminates the samples on their sandy characters (p ⁇ 0.05). The values obtained are shown in Table 8.
• Samples I, N, U and W having a very high average diameter respectively of 343, 341, 290 and 265 pm and a very low level of particles less than 75 pm, respectively 3.8; 2.4; 2.2 and 4.5% give the chewing gum strip after dedusting a non-uniform layer of powder insufficient to ensure an effective dusting
• Sample K which has a mean diameter of 89 ⁇ m, generated a little more airborne particles than other granulated products
• Samples A, B, J, M, O, Q and S which have a high level of internal particles at 75 ⁇ m show poor flow, which makes it difficult to adjust the dusting equipment and thus the quantity deposited. is difficult to master. As a result, the loss rate is important. Moreover, by the presence of fines, the rate of particles suspended in the air is high.
• Sample F has an improved, but perfectible, flow and its particle count below 75 pm (56.2%) is the cause of dust.
• talc added to the sample F (sample Y) improves the homogeneity of the deposit, the constancy of it during the process as well as the organoleptic qualities (sandy sensation in the mouth) but does not reduce the particles present in the air.
• the small amount of particles in suspension is an advantage for the cleanliness of the premises and the health of the operators.
• the increase in the average diameter of the powders has no negative impact on the organoleptic qualities of the chewing gum obtained: the tasting in the mouth revealed no, sandy sensation in the mouth, the particle size being compensated by the high solubility of agglomerates of polyols.
• a caking test is performed in the laboratory. This test makes it possible to simulate the caking that appears in the big-bags (bags containing 500 to 1500 kg of powder) of the powders or along the storage areas of the chewing gum production line.
• a quantity of 1300 grams of product is placed in a polyethylene bag 100 ⁇ m thick (32.4 cm by 20.9 cm flat dimension). This bag is then sealed after having expelled as much as possible of occluded air. It is then placed in a perforated cylinder 22 cm high and 13 cm of diameter, pierced with holes of 8mm in diameter, arranged in staggered rows with a distance of 12 mm between the centers of the neighboring holes. A metal disk of diameter just below the cylinder is placed on the bag. On this disc is laid a weight of 6.6 kg, equivalent to a pressure of 580kg / m 2 , the same pressure as the powder located at the bottom of a big-bag.
• the assembly is then placed in a climate chamber set to undergo 15 cycles of 6 hours (3 hours at a temperature of 15 ° C and a relative humidity of 85%, followed by 3 hours at a temperature of 30 ° C and a relative humidity of 85%).
• the bag is gently removed from the cylinder and cut.
• a first observation of the powder is made.
• the entire powder is then introduced into a 5-liter keg (6 liters of total volume with an opening diameter greater than the diameter of the perforated cylinder), which is rotated for one minute in a MIXOMAT A14 inversion mixer ( FUSCHS / Switzerland).
• the whole of the powder is then poured on a sieve whose meshes have square openings of approximately 8mm by 8mm.
• the product rate is calculated by dividing the weight of these clods by the initial sample weight used (1300 grams). Board
• Samples A, J, M, Q and S show a very high rate of product production (from 29 to 85%) and very hard blocks. They are unsuitable for delivery in big-bags since it is very difficult or impossible to remove such hard blocks of big-bags.
• the equipment used to convey and sprinkle the powder during the production of the chewing gum is provided for a powder without very hard agglomerates which risk at any moment to block and stop the dusting, which results in an almost immediate stop of the line, the sticky chewing gum strip all over the facility.
• grinding and sieving will be essential.
• Sample B (see Table 9) has a high product rate (20%), which indicates that the powder located at the bottom of the big bags will acquire cohesion very quickly after filling and that these big-bags will become very difficult to empty. This conditioning is therefore not recommended for this sample. At least this storage will have to be very limited in time. For samples F, G, H and T which have a caking rate of 11% to 17%, this conditioning is possible because the blocks observed are friable and can be destroyed by simple sieving.

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