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
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds

Definitions

• the present invention relates to a method for improving the organoleptic properties of sugar-free chewing gums based on sorbitol, such as hardness of attack, perception of sweetness and aromatic intensity.
• Chewing gum compositions generally comprise a base gum, a powdered sweetener, humectants and a flavoring agent, as well as other optional ingredients such as plasticizers, fillers, colors, etc.
• sorbitol This sorbitol is incorporated in powder form. Sorbitol then plays the role of a sugar-free sweetener and a bulking agent.
• the proposed mixtures of sorbitol powders are likely to contain fines high particles responsible for the manufacture of chewing gum, an increase in the viscosity of the gum and the mixing time of the gum with sorbitol.
• EP 0 725 567 the influence of sorbitol-specific particle size selection on the tenderness or hardness of a chewing gum during processing is discussed.
• commercially available sorbitol powders have been screened so that particles larger than 177 microns have been removed to a large extent.
• a firmer chewing gum, and with a faster stabilization would be achieved, retaining a rubber that remains elastic enough to be laminated.
• the increased firmness would thus contribute to increasing the production efficiency and packaging of soft chewing gums.
• the sorbitol powders described herein being powders with a high content of fine particles, they are also responsible for a high shear mixing time during the preparation of chewing gums.
• WO 88/06845 the release and perception of the sweet taste of a gum formulation can also be modified using these mixtures.
• the smaller particles dissolve faster, develop an immediate sweet taste.
• the release of flavoring agents is also affected by the release of the sweet taste. Nevertheless, a high level of fine particles may also be perceptible in the chewing gum and cause an increase in the firmness of the chewing gum in the mouth, which can be unpleasant.
• the present invention is defined as being a sorbitol powder as well as its use for improving the organoleptic properties of chewing gum, in particular hardness of attack, texture, sweetness and taste.
• aromatic intensity the sorbitol powder having a particle size distribution, preferably determined by particle size analysis, using a Retsch equipment, as follows:
• chewing gum is meant a composition comprising an insoluble part consisting of the gum base and a soluble part comprising at least one polyol or a mixture of polyols including a sorbitol powder according to the invention.
• the chewing gums are obtained by a sequential addition of the different chewing gum ingredients (-15-20 minutes) in a kneader market well known to those skilled in the art, for example a double-shell kneader allowing a fine control of the temperature so as to allow a relaxation of the gum base and a temperature control of the chewing gum mass for example at 50 ° C during the process for obtaining chewing gum.
• chewing gum composition means a composition comprising a gum base and optionally a filler such as a sweetener or a polyol (or alcohol sugar) chosen from sorbitol, maltitol and xylitol, lactitol, erythritol, isomalt or a mixture thereof, at least one plasticizing agent chosen especially from a polyol syrup, glycerine, lecithin or their mixture, and at least one flavoring.
• a filler such as a sweetener or a polyol (or alcohol sugar) chosen from sorbitol, maltitol and xylitol, lactitol, erythritol, isomalt or a mixture thereof, at least one plasticizing agent chosen especially from a polyol syrup, glycerine, lecithin or their mixture, and at least one flavoring.
• builder is meant a sweetener or a polyol, preferably a mixture of polyols such as sorbitol and xylitol, sorbitol and maltitol or sorbitol and mannitol.
• chewing gum is meant a composition comprising a gum base, a bulking agent such as a sweetener or a polyol (or sugar alcohol) for example, chosen from sorbitol, maltitol, xylitol or their mixture, with less an agent plasticizer chosen in particular from a polyol syrup, glycerin, lecithin or a mixture thereof, and at least one flavoring.
• a bulking agent such as a sweetener or a polyol (or sugar alcohol) for example, chosen from sorbitol, maltitol, xylitol or their mixture, with less an agent plasticizer chosen in particular from a polyol syrup, glycerin, lecithin or a mixture thereof, and at least one flavoring.
• the chewing gum comprises a base gum and the sorbitol powder according to the invention.
• the chewing gum is sugar free. It has been demonstrated in the present application that the sorbitol powder according to the invention makes it possible to improve the organoleptic properties of chewing gums.
• organoleptic property is meant in the present invention, the set of sensory factors that are taste, aromatization and texture. More particularly, the term hardness of attack, texture, aromatic power (or aromatic intensity), sweetness and refreshing effect.
• hardness of attack is meant the force required for the penetration of the teeth through the chewing gum at the time of mouthing, that is to say during the first seconds of consumption.
• aromatic intensity we mean the sensation of an aroma perceived by the retro-olfactory way. Intensity measures the power or weakness of an aroma while chewing gum is being chewed. A chewing gum with a too strong aromatic power will be considered as “burning the tongue", while a too weak intensity gives a feeling of "lack of aroma”.
• Texture of chewing gum is meant the perception in the mouth of the smooth to grainy chewing gum when chewing gum hydrated by saliva stimulates the sensory receptors located on the tongue.
• the particle size distribution of the powder according to the invention can be measured using a RETSCH sieving machine, model AS200 control 'g' according to the manufacturer's recommendations.
• the use of this Retsch equipment to perform these analyzes is well documented by the manufacturer and in the literature.
• the sorbitol powders can be characterized in the following way: 100 g of each of the powders are added with 1 g of free flowing agent, such as silica (SIPERNAT® 22 S).
• the homogenized mass is sieved by said equipment with an amplitude of oscillation of 1.5mm for 10 minutes.
• the different sieves used (400, 250, 100 and 75 microns) according to this method are certified (ISO 3310-1).
• Each sieve is then weighed in order to measure the weight of each of the particle size fractions and calculate a particle size distribution in percentages.
• the particle size distribution, as determined by particle size analysis, using Retsch equipment is as follows:
• the sorbitol powders that can be used according to the invention are obtained by grinding and / or sieving a crystalline sorbitol material. Grinding and sieving processes are well known to those skilled in the art. More particularly, the sorbitol powder according to the invention can be obtained by grinding and then sieving a crystalline sorbitol powder. The sieving is preferably carried out successively on sieves of 800 and 400 microns. The particles retained on the sieves are again crushed and sieved in order to obtain the desired particle size distribution. The fine particles can be removed by definition generally by fluidized bed. The mill used may be blade, hammer or pin. The sieves used may be centrifugal or vibrating.
• sorbitol powder that can obtain the powder according to the invention by grinding and / or sieving is a powder obtained from a sorbitol syrup by extrusion, atomization or agglomeration.
• Such powders are widely described in the prior art, for example GB 2,046,743 or EP 1,008,602.
• Such a process for grinding and sieving a crystalline sorbitol obtained by extrusion or pan-agglomeration is for example described in the documents EP 0 669 130 and GB 2 046 743.
• the invention further relates to a method for improving the organoleptic properties of a chewing gum or for reducing the flavor content of a chewing gum comprising the steps of:
• the invention also relates to a method of producing a chewing gum comprising the steps of:
• the method of producing a chewing gum further comprises a step of extruding the chewing gum composition, a dusting step, a rolling step and a cutting forming step.
• the invention also relates to a chewing gum obtained by the implementation of the method according to the invention.
• the invention also relates to a chewing gum comprising the sorbitol powder according to the invention, said chewing gum preferably having a reduced flavor content.
• a preferred chewing gum according to the invention comprises 2 to 85% (w / w), preferably 5 to 84%, 10 to 80%, 15 to 75%, 20 to 70%, 25 to 65%, at 60%, 45 to 55% (w / w) of sorbitol powder according to the invention.
• a chewing gum according to the invention may comprise:
• plasticizer 5 to 25% by weight, preferably 10-15%, of plasticizer and
• the gum base may be any gum base commercially available and suitable for the preparation of chewing gum, for example the gum base marketed by CAFOSA GUM S / A under the name GEMINIS-T.
• the chewing gum may comprise, in addition to the sorbitol powder according to the invention, a polyol syrup, preferably a maltitol syrup.
• the chewing gum according to the invention comprises gum base, sorbitol powder according to the invention, a syrup preferably maltitol, optionally a xylitol powder and / or maltitol.
• the chewing gum according to the invention may comprise:
• polyol syrup preferably of maltitol syrup
• a powder of xylitol and / or maltitol more particularly 3 to 15% (w / w) of xylitol and / or maltitol powder.
• test chewing gum composition is shown in Table 1:
• Table 1 Compositions of chewing gums.
• Table 2 Particle size distribution of the evaluated samples.
• the analysis of the particle size distribution of the powders is carried out using a RETSCH sieve shaker, model AS200 control 'g' according to the instructions of the manufacturer. More particularly, in the following way: 100 g of each of the powders are added with 1 g of silica (SIPERNAT® 22S). The homogenized mass is sieved by said equipment with an oscillation amplitude of 1.5 mm for 10 minutes. Each sieve is then weighed in order to measure the weight of each of the particle size fractions and calculate a particle size distribution in percentages.
• sieves 1 and 2 allow a reduction in the mixing time of the composition in the chewing gum mixer. This is an advantage of sieves 1 and 2 according to the invention compared to all the powders tested.
• the sensory evaluation of chewing gums was the subject of a strict protocol implemented by a panel specifically trained for tasting chewing gum.
• the chewing gum tasting protocol is documented, it is more particularly described in Douglas Fritz's "Formulation and production of chewing and bubble gum” (Ennedys Books Ltd) - Hardcover (2008). This protocol is organized in 3 phases.
• the initial phase corresponds to the attack in the mouth during the first 10 seconds of tasting; the intermediate phase up to 3 minutes, precisely describes the sensory properties of chewing gum in terms of hydration, texture and aromatic perception because it is during this period that most flavors and sweeteners are extracted from the matrix.
• the final phase beyond 3 minutes characterizes the degree of stability of the properties of chewing gum over time, in terms of consistency and mainly aromatic perception.
• the organoleptic parameters were evaluated by a trained panel, composed of 9 people.
• the evaluation system uses a 5-point system corresponding to five grades or score for each of the descriptors. All the parameters defined above were tested (initial phase, intermediate and final phase). The scores and all the parameters tested are described in the reference above.
• the panel noted that among the set of parameters measured many parameters were maintained by the use of sieves compared to reference powders and that of the market.
• PI corresponds to the initial phase (first 10 seconds), and P2 to the intermediate phase (between 10 seconds and 3 minutes): Score 1 2 3 4 5
• sieves 1 and 2 are particularly advantageous in that the improvement of the aromatic power of chewing gum by the use of these powders makes it possible for the same amount of sorbitol in chewing gum to reduce the amount of flavoring. to obtain an identical aromatic perception.
• the sieves 1 and 2 also make it possible to feel a greater sweetness effect as well as a greater cooling effect than the reference and market sorbitols, which makes it possible to intensify the taste of the chewing gum obtained. It is thus demonstrated for the first time, the effect of the particle size distribution of sorbitol powders on the aromatic perception, the sweetness and the refreshing effect of the chewing gum obtained.
• a very fine difference in particle size of the sorbitol powder leads to detectable effects on the final chewing gum as to the granular character of the chewing gum in the mouth or the aromatic perception the sweetness or the cooling effect (sifted 1 or 2 versus sieved 3).
• the present example demonstrates that the powder according to the invention makes it possible, compared to the market sorbitol powders, i) to reduce mixing times to obtain chewing gums compared to reference products ii) to obtain a chewing gum. gum having improved attack hardness, texture, aromatic power, sweetness, and refreshing effect iii) while maintaining chewing gum characteristics such as cohesion, rate of perception, hydration, texture , sticky effect or consistency.

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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)
• Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Confectionery (AREA)
• Seasonings (AREA)

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• 2013
  • 2013-03-12 FR FR1300549A patent/FR3003135B1/fr not_active Expired - Fee Related
• 2014
  • 2014-03-11 JP JP2015562479A patent/JP6377650B2/ja not_active Expired - Fee Related
  • 2014-03-11 BR BR112015022458A patent/BR112015022458A2/pt not_active Application Discontinuation
  • 2014-03-11 DK DK14713269.0T patent/DK2967114T3/en active
  • 2014-03-11 HU HUE14713269A patent/HUE038473T2/hu unknown
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