WO2015028764A1 - Procede de fabrication d'un chewing-gum a durete amelioree contenant du xylitol par mise en oeuvre d'un agent anti-mottant et chewing-gum ainsi obtenu - Google Patents
Procede de fabrication d'un chewing-gum a durete amelioree contenant du xylitol par mise en oeuvre d'un agent anti-mottant et chewing-gum ainsi obtenu Download PDFInfo
- Publication number
- WO2015028764A1 WO2015028764A1 PCT/FR2014/052161 FR2014052161W WO2015028764A1 WO 2015028764 A1 WO2015028764 A1 WO 2015028764A1 FR 2014052161 W FR2014052161 W FR 2014052161W WO 2015028764 A1 WO2015028764 A1 WO 2015028764A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- xylitol
- caking agent
- composition
- gum
- surface area
- Prior art date
Links
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
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
Definitions
- the present invention relates to a process for the production of a chewing gum composition containing xylitol as polyol, said process being characterized by the use of Xylitol as a polyol. in that at least one anti-caking agent is mixed with the other components of the chewing gum composition.
- the hardness of the chewing gums thus obtained is increased, such an increase being desirable for example to prevent the deformation of centers to be coated in the coating turbines or to improve packing rates of sticks.
- the anti-caking agent is premixed with xylitol in powder form.
- the resulting combination of mixing the anti-caking agent and the powdery xylitol composition also forms part of the invention.
- xylitol in powder form or "pulverulent composition of xylitol” designates a composition containing xylitol, characterized in that it has a dry matter content of at least 97%, preferentially at least 98%, very preferably at least 98.5% of its total weight (pulverulent nature), said dry matter being represented at more than 85%, preferably at more than 90%, very preferably at more than 91% by weight of xylitol (xylitol composition).
- the current chewing gum compositions formulated with or without sugar, bubble gum type or not, optionally coated with sugar, contain at least one non-water-soluble base gum, at least one sweetening agent in the form of a powder or liquid, and at least one less an aroma. They may also contain in a non-exhaustive manner dyes, emulsifiers, plasticizers, intense sweeteners, food lubricants, pharmaceutical principles, water, etc.
- the chewing gum compositions When made without sugar, the chewing gum compositions contain for the most part xylitol as a sweetening agent.
- Xylitol is a 5-carbon polyol resulting from the hydrogenation of xylose. It is used as a substitute for sugar and / or as a carrier substance in pharmaceutical preparations and in the food industry, particularly in the form of tablets to be sucked or chewed. In the context of chewing gum compositions, it is generally present in powder form (pulverulent composition of xylitol).
- Hardness is a mechanical characteristic well known to those skilled in the art, which can easily be apprehended through a test of the same name, using a device called a penetrometer or texurometer.
- the principle of the experiment consists in measuring the resistance that opposes a face of a sample to the penetration of a harder body, like a point or a ball.
- this hardness is directly related to sensory characteristics felt during consumption: it is the hardness of the first chews and the resistance in the mouth. Excessive hardness at the first chew is unpleasant. A good hold in the mouth is particularly opposed to the feeling felt in the presence of a dough too soft.
- a means well known to those skilled in the art for adjusting the hardness of the chewing gum composition is to play on the amount of glycerin it contains and / or on the ratio between sweetening agent introduced in liquid form and in form powder; this is particularly reported in WO 201 1/109376.
- these techniques generate by nature significant changes in the composition of the recipe, in terms of quantities of products engaged: such changes are not necessarily desired by the formulator.
- a first object of the invention consists of a method of manufacturing a chewing gum composition, by mixing between:
- At least one anti-caking agent at least one anti-caking agent.
- anti-caking refers to the ability of a compound to avoid / reduce problems of caking of a powder, that is to say the phenomenon of agglomeration of particles individual component said powder, such a phenomenon being particularly related to the presence of moisture.
- the anti-caking agent can be introduced alone, by mixing with the 3 abovementioned compounds (the base gum, the aroma and the pulverulent composition of xylitol) and optionally with other compounds as explained below.
- the process according to the invention is characterized in that the anti-caking agent is first mixed with the pulverulent composition of xylitol, before being subsequently mixed with the base gum, the flavoring and optionally other compounds explained below.
- the anti-caking agent is not used as a direct additive, but vectorized through the pulverulent xylitol within the chewing gum composition.
- the premix anti-caking agent / xylitol pulverulent is made from all powder mixing processes (especially in batch or continuous mode) well known to those skilled in the art.
- batch mixers that may be used, mention may be made in particular of the mixers marketed by Turbula, Lodige, Forberg and Gericke; as regards the continuous mixers, mention may be made of the devices marketed by the companies Lodige, Forberg, Gericke.
- the anti-caking agent has a BET specific surface area of at least 200 m 2 / g.
- anti-foaming agents recommended by the Applicant, mention may be made, without limitation, of silicas, and preferentially pyrogenic, colloidal, precipitated and amorphous silicas, silicon oxides, sodium and aluminum silicates, talc, calcium carbonate, magnesium oxide, tricalcium phosphate, dehydrated potato starch (and preferably potato starch dehydrated to less than 12%, preferably less than 8% by weight, preferably 6% by weight of residual water), sodium ferrocyanide, potassium ferrocyanide, iron hexacyanomanganate.
- the anti-caking agent is chosen from pyrogenic, colloidal, precipitated and amorphous silicas, and from those having a BET specific surface area of at least 200 m 2 / g.
- the examples illustrating the present patent application demonstrate the advantage of having a high BET surface area anti-caking agent. Throughout the rest of the application, the expression "compound having a high BET specific surface area” may be used instead of "compound having a BET specific surface area of at least 200 m 2 / g".
- the manufactured chewing gum composition has:
- this composition also has from 0.1% to 20%, preferably 0.1% to 5%, by dry weight of at least one anti-caking agent, this% being measured relative to the dry weight of xylitol.
- the chewing gum composition is therefore that resulting from the mixture of the abovementioned compounds, the said mixture subsequently being subjected to extrusion, rolling, cutting, cooling and then conditioning operations which lead to the final chewing gum.
- This mixing step is obviously distinct from the mixing step between the anti-caking agent and the pulverulent xylitol composition, according to the second variant of the process of the invention.
- the use of the anti-caking agent leads to a final product whose hardness is greatly increased compared with that of a product resulting from the same process but without the use of anti-caking agents. caking. It is verified on the one hand that this hardness is reinforced during the chewing gum manufacturing process by measuring the hardness at 45 ° C, 35 ° C and 20 ° C at the time of manufacture, and secondly that Hardness level is maintained over a storage period at 50% relative humidity and 20 q C up to 15 days.
- the expression "pulverulent composition of xylitol” designates a composition containing xylitol, characterized in that it has a dry matter content of at least 97%, preferably at least 98%, very preferably at least 98.5% of its total weight (pulverulent nature), said dry matter being represented at more than 85%, preferably at more than 90%, very preferably at more than 91% by weight of xylitol (xylitol composition) .
- the method according to the invention therefore comprises at least one step of mixing between the abovementioned compounds: the gum, the powdery composition of xylitol, the flavor and the anti-caking agent in a first variant,
- the Applicant recommends performing this mixture at a temperature between 45 C and q 80 ° C, preferably in an arm kneader Z with a jacket.
- a temperature between 45 ° C and 80 ° C preferably between 45 ° C and 55 ° C, by any means known to those skilled in the art.
- it may be heated in a microwave oven or in an oven.
- the mixture between the aforementioned compounds may furthermore use another polyol as a sweetening agent, in the form of a powder or a liquid, such as, for example, mannitol, maltitol, maltitol, erythritol, lactitol, isomalt, maltitol syrups, sorbitol syrups, hydrogenated glucose syrups.
- Said polyol is then present in a proportion of at most 20% by weight, relative to the total weight of the chewing gum produced.
- the mixture between the abovementioned compounds may also use, at a rate of at most 5% by weight relative to the total weight of the chewing gum, at least one constituent chosen from the dyes, the intense sweeteners such as aspartame and acesulfame.
- K alitame, neotame, sucralose, saccharin, neohesperidine DC, siteviosides, brazezein, pharmaceutical active ingredients, minerals, plant extracts, antioxidants, and indigestible fibers such as, for example, oligosaccharides such as fructo oligosaccharides, indigestible fibers such as Fibersol TM marketed by the company MATSUTANI, or the NUTRIOSE TM FB marketed by the Applicant, emulsifiers such as lecithin, etc.
- oligosaccharides such as fructo oligosaccharides
- indigestible fibers such as Fibersol TM marketed by the company MATSUTANI, or the NUTRIOSE TM FB marketed by the Applicant
- emulsifiers such as lecithin, etc.
- the basic gum used can be adapted to the type of chewing gum manufactured. It may comprise synthetic and / or natural elastomers such as polyisoprene, polyvinyl acetate, polyisobutylene, latices, resins such as terpene resins, polyvinyl esters and alcohols, fats or waxes, for example lanolin, vegetable oils partially hydrogenated or not, fatty acids, partial esters of glycerol, paraffin, microcrystalline waxes.
- the xylitol used in the aforementioned pulverulent composition preferably has a BET specific surface area of between 0.1 m 2 / g and 10 m 2 / g.
- chewing gum composition In the manufacture of the chewing gum composition, the step of mixing the aforementioned ingredients is followed by the steps of extrusion, rolling, cutting, cooling and conditioning, carried out according to all the techniques well known to those skilled in the art. We can refer to the experimental part illustrating the present application, but also to the document "Chewing gum sugar-based maltitol” supra. Finally, chewing gum is present in one of the forms well known to those skilled in the art, such as tablets, beads, dragees, cubes or tablets.
- Another object of the present invention resides in a pulverulent composition of xylitol containing at least one anti-caking agent.
- This composition additionally contains from 0.1% to 20%, preferably from 0.1% to 5%, by dry weight of said anti-blocking agent relative to the dry weight of xylitol.
- This powdery composition therefore contains, by way of example, at least one of the aforementioned anti-aerosol agents.
- the anti-caking agent has a BET specific surface area of at least 200 m 2 / g.
- the anti-caking agent is chosen from silicas pyrogenic, colloidal, precipitated and amorphous, and have a BET specific surface area of at least 200 m 2 / g.
- Another object of the present invention is the use of the aforementioned powder composition in a chewing gum manufacturing process.
- Another subject of the present invention consists of a chewing gum composition containing, the percentages being indicated by dry weight relative to the total weight of the mixture obtained:
- the anti-caking agent according to the present invention has a BET specific surface area of at least 200 m 2 / g, based on the dry weight of at least one anti-caking agent, this amount being expressed in dry weight relative to the dry weight of xylitol. .
- the anti-caking agent is chosen from pyrogenic, colloidal, precipitated and amorphous silicas, and from those having a BET specific surface area of at least 200 m 2 / g.
- This chewing gum composition also has a hardness of at least 10 N measured at 20 ° C.
- the Applicant indicates that in the present application, the hardness is measured according to the operating procedure as described in the introductory part of the examples, which protocol specifies the thickness of the compositions tested (knowing that the hardness is a function of this thickness).
- the hardness is measured on a texturometer (INSTRON) equipped with a cylindrical punch, whose penetration speed is regulated at 50 mm / minute.
- the hardness corresponds to the maximum force observed while the punch passes completely through the sample (rectangular parallelepiped: 30 x 17 x 5 mm).
- the BET surface area is measured from a Beckman-Coulter SA3100 device.
- the method initially consists in sieving a sufficient quantity of sample on sieves making it possible to recover approximately 3 grams of a particle size cut between 841 and 250 microns. In the case of anti-mottants, this sieving step does not exist.
- a sufficient test sample is introduced to fill the reservoir of the aux cell.
- the cell is then placed at the degassing station. When this is done, the cell is re-weighed to the nearest 0.001 g and placed at the measuring station.
- the device processes the data and expresses a result in m 2 / g.
- Example 1 This example relates to the manufacture of different chewing gum compositions containing xylitol in powder form, optionally mixed with a silica. For each of them, the evolution of the hardness during its cooling during manufacture was followed, after the step of hot mixing of the various constituents.
- a first type of composition consists of, expressed in% by dry weight of each of its constituents in relation to its total weight:
- Aroma mint / vanilla (liquid) 1, 00%
- the chewing gum is made according to the following protocol:
- the pulverulent composition of xylitol when it contains the compound or anti-blocking agent with a high specific surface area BET, has previously been produced by mixing between the two constituents, at ambient temperature.
- This recipe makes it possible to produce different compositions, depending on the xylitol used, the presence or absence of a compound with a high specific surface area, and its quantity used. Seven compositions are thus produced according to Table 1. It is indicated that the xylitol in powder form is the Xylisorb® 90 product marketed by the Applicant. Tixosil® 331 is a micronized silica marketed by the RHODIA group, of BET specific surface area of the order of 250 m 2 / g. Finally, the% indicated in the table correspond to the% by dry weight of silica used relative to the dry weight of xylitol.
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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)
Abstract
Description
Claims
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US14/914,797 US20160213024A1 (en) | 2013-09-02 | 2014-09-02 | Method for producing chewing-gum with improved hardness, containing xylitol, using an anti-caking agent, and chewing-gum thus obtained |
CA2922133A CA2922133A1 (fr) | 2013-09-02 | 2014-09-02 | Procede de fabrication d'un chewing-gum a durete amelioree contenant du xylitol par mise en oeuvre d'un agent anti-mottant et chewing-gum ainsi obtenu |
KR1020167005411A KR20160048799A (ko) | 2013-09-02 | 2014-09-02 | 케이킹 방지제를 사용하여 경도가 개선된, 자일리톨을 함유하는 추잉껌을 생산하는 방법, 및 이렇게 얻은 추잉껌 |
AU2014313988A AU2014313988A1 (en) | 2013-09-02 | 2014-09-02 | Method for producing chewing-gum with improved hardness, containing xylitol, using an anti-caking agent, and chewing-gum thus obtained |
MX2016002725A MX2016002725A (es) | 2013-09-02 | 2014-09-02 | Metodo para producir goma de mascar con dureza mejorada, que contiene xilitol, un agente antiaglomerante, y la goma de mascar asi obtenida. |
JP2016537368A JP2016531573A (ja) | 2013-09-02 | 2014-09-02 | 固結防止剤を用いて、キシリトールを含有する、向上した硬さを有するチューインガムを製造するための方法、およびこのように得られるチューインガム |
EP14787000.0A EP3043654A1 (fr) | 2013-09-02 | 2014-09-02 | Procédé de fabrication d'un chewing-gum a durété améliorée contenant du xylitol par mise en oeuvre d'un agent anti-mottant et chewing-gum ainsi obtenu |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1358382 | 2013-09-02 | ||
FR1358382A FR3009927B1 (fr) | 2013-09-02 | 2013-09-02 | Procede de fabrication d'un chewing-gum a durete amelioree contenant du xylitol par mise en oeuvre d'un agent anti-mottant et chewing-gum ainsi obtenu |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2015028764A1 true WO2015028764A1 (fr) | 2015-03-05 |
Family
ID=49911631
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR2014/052161 WO2015028764A1 (fr) | 2013-09-02 | 2014-09-02 | Procede de fabrication d'un chewing-gum a durete amelioree contenant du xylitol par mise en oeuvre d'un agent anti-mottant et chewing-gum ainsi obtenu |
Country Status (9)
Country | Link |
---|---|
US (1) | US20160213024A1 (fr) |
EP (1) | EP3043654A1 (fr) |
JP (1) | JP2016531573A (fr) |
KR (1) | KR20160048799A (fr) |
AU (1) | AU2014313988A1 (fr) |
CA (1) | CA2922133A1 (fr) |
FR (1) | FR3009927B1 (fr) |
MX (1) | MX2016002725A (fr) |
WO (1) | WO2015028764A1 (fr) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018100291A1 (fr) * | 2016-12-01 | 2018-06-07 | Roquette Freres | Procédé de fabrication d'une composition de chewing gum avec pates à mâcher sans cuisson |
Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4065578A (en) * | 1976-08-23 | 1977-12-27 | Life Savers, Inc. | Xylitol chewing gum with hydrophillic colloid binder |
WO1989008989A1 (fr) * | 1988-03-21 | 1989-10-05 | Wm. Wrigley Jr. Company | Compositions de chewing gum stable du point de vue de l'environnement contenant du xylitol |
US4976972A (en) * | 1988-02-24 | 1990-12-11 | Wm. Wrigley Jr. Company | Chewing gum with improved sweetness employing xylitol rolling compound |
US5075118A (en) * | 1990-09-28 | 1991-12-24 | Wm. Wrigley Jr. Company | Method for making sugarless xylitol containing chewing gum |
US5139795A (en) * | 1991-08-09 | 1992-08-18 | Ici Americas Inc. | Melt crystallized xylitol |
US5494685A (en) * | 1994-05-17 | 1996-02-27 | Wm. Wrigley Jr. Company | Chewing gum with a rolling compound containing erythritol |
WO1997004741A1 (fr) * | 1995-07-28 | 1997-02-13 | Tapio Hurme | Preparation destinee a l'hygiene dentaire |
WO2002074099A2 (fr) * | 2001-03-19 | 2002-09-26 | The Procter & Gamble Company | Chewing-gum et confiserie a base de polybutylene |
EP1350434A1 (fr) * | 2002-04-05 | 2003-10-08 | Gum Base Co. S.p.A. | Gomme à macher sous forme de poudre et procédé de préparation |
US20040180110A1 (en) * | 2003-03-14 | 2004-09-16 | Atul Mistry | Chewing gum and confectionery compositions containing an endothermic agent |
WO2007030011A2 (fr) * | 2005-09-05 | 2007-03-15 | Rbv Leaf | Chewing gum de forme determinee et procede de fabrication |
WO2011109376A1 (fr) | 2010-03-01 | 2011-09-09 | Wm. Wrigley Jr. Company | Substance de masse amorphe pour gomme à mâcher |
Family Cites Families (7)
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JPS59205975A (ja) * | 1983-05-10 | 1984-11-21 | Fuji Debuison Kagaku Kk | 精製蒸留酒の製造方法 |
FI110095B (fi) * | 1998-05-18 | 2002-11-29 | Xyrofin Oy | Ksylitolin kiteyttäminen, kiteinen ksylitolituote ja sen käyttö |
US6416744B1 (en) * | 2001-06-21 | 2002-07-09 | Colgate Palmolive Company | Tooth whitening chewing gum |
WO2004040994A1 (fr) * | 2002-11-06 | 2004-05-21 | Firmenich Sa | Composition a base de gomme |
EP1865790A1 (fr) * | 2005-02-25 | 2007-12-19 | Cadbury Adams USA LLC | Préparations comestibles contenant des silicates gélifiants |
FR2929512B1 (fr) * | 2008-04-08 | 2010-12-31 | Roquette Freres | Composition pulverulente de maltitol cristallise de grande fluidite et non mottante |
FR2937040B1 (fr) * | 2008-10-13 | 2012-07-27 | Roquette Freres | Compositions thermoplastiques ou elastomeriques a base d'esters d'une matiere amylacee et procede de preparation de telles compositions |
-
2013
- 2013-09-02 FR FR1358382A patent/FR3009927B1/fr active Active
-
2014
- 2014-09-02 US US14/914,797 patent/US20160213024A1/en not_active Abandoned
- 2014-09-02 EP EP14787000.0A patent/EP3043654A1/fr not_active Withdrawn
- 2014-09-02 AU AU2014313988A patent/AU2014313988A1/en not_active Abandoned
- 2014-09-02 CA CA2922133A patent/CA2922133A1/fr not_active Abandoned
- 2014-09-02 JP JP2016537368A patent/JP2016531573A/ja active Pending
- 2014-09-02 KR KR1020167005411A patent/KR20160048799A/ko not_active Application Discontinuation
- 2014-09-02 WO PCT/FR2014/052161 patent/WO2015028764A1/fr active Application Filing
- 2014-09-02 MX MX2016002725A patent/MX2016002725A/es unknown
Patent Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4065578A (en) * | 1976-08-23 | 1977-12-27 | Life Savers, Inc. | Xylitol chewing gum with hydrophillic colloid binder |
US4976972A (en) * | 1988-02-24 | 1990-12-11 | Wm. Wrigley Jr. Company | Chewing gum with improved sweetness employing xylitol rolling compound |
WO1989008989A1 (fr) * | 1988-03-21 | 1989-10-05 | Wm. Wrigley Jr. Company | Compositions de chewing gum stable du point de vue de l'environnement contenant du xylitol |
US5075118A (en) * | 1990-09-28 | 1991-12-24 | Wm. Wrigley Jr. Company | Method for making sugarless xylitol containing chewing gum |
US5139795A (en) * | 1991-08-09 | 1992-08-18 | Ici Americas Inc. | Melt crystallized xylitol |
US5494685A (en) * | 1994-05-17 | 1996-02-27 | Wm. Wrigley Jr. Company | Chewing gum with a rolling compound containing erythritol |
WO1997004741A1 (fr) * | 1995-07-28 | 1997-02-13 | Tapio Hurme | Preparation destinee a l'hygiene dentaire |
WO2002074099A2 (fr) * | 2001-03-19 | 2002-09-26 | The Procter & Gamble Company | Chewing-gum et confiserie a base de polybutylene |
EP1350434A1 (fr) * | 2002-04-05 | 2003-10-08 | Gum Base Co. S.p.A. | Gomme à macher sous forme de poudre et procédé de préparation |
US20040180110A1 (en) * | 2003-03-14 | 2004-09-16 | Atul Mistry | Chewing gum and confectionery compositions containing an endothermic agent |
WO2007030011A2 (fr) * | 2005-09-05 | 2007-03-15 | Rbv Leaf | Chewing gum de forme determinee et procede de fabrication |
WO2011109376A1 (fr) | 2010-03-01 | 2011-09-09 | Wm. Wrigley Jr. Company | Substance de masse amorphe pour gomme à mâcher |
Non-Patent Citations (2)
Title |
---|
MARUYAMA T.; TERASAWA M.; TAKIGUCHI T.; SHOKUHIN KÔGYÔ, CHEWING GUM SANS SUCRE À BASE DE MALTITOL, vol. 27, no. 24, 1984, pages 73 - 80 |
See also references of EP3043654A1 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018100291A1 (fr) * | 2016-12-01 | 2018-06-07 | Roquette Freres | Procédé de fabrication d'une composition de chewing gum avec pates à mâcher sans cuisson |
FR3059521A1 (fr) * | 2016-12-01 | 2018-06-08 | Roquette Freres | Procede de fabrication d'une composition de chewing gum avec pates a macher sans cuisson |
Also Published As
Publication number | Publication date |
---|---|
MX2016002725A (es) | 2016-09-21 |
AU2014313988A1 (en) | 2016-03-17 |
FR3009927A1 (fr) | 2015-03-06 |
CA2922133A1 (fr) | 2015-03-05 |
JP2016531573A (ja) | 2016-10-13 |
FR3009927B1 (fr) | 2017-08-11 |
US20160213024A1 (en) | 2016-07-28 |
EP3043654A1 (fr) | 2016-07-20 |
KR20160048799A (ko) | 2016-05-04 |
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