WO2018129781A1 - 一种口香糖组合物及其加工方法 - Google Patents

一种口香糖组合物及其加工方法 Download PDF

Info

Publication number
WO2018129781A1
WO2018129781A1 PCT/CN2017/073334 CN2017073334W WO2018129781A1 WO 2018129781 A1 WO2018129781 A1 WO 2018129781A1 CN 2017073334 W CN2017073334 W CN 2017073334W WO 2018129781 A1 WO2018129781 A1 WO 2018129781A1
Authority
WO
WIPO (PCT)
Prior art keywords
chewing gum
gum composition
parts
highly branched
branched polyethylene
Prior art date
Application number
PCT/CN2017/073334
Other languages
English (en)
French (fr)
Inventor
徐涛
傅智盛
吴安洋
Original Assignee
杭州星庐科技有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 杭州星庐科技有限公司 filed Critical 杭州星庐科技有限公司
Publication of WO2018129781A1 publication Critical patent/WO2018129781A1/zh

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
    • 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
    • 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 belongs to the field of foods, and in particular to a chewing gum composition comprising a branched polyethylene, and to a method of processing the chewing gum composition.
  • Chewing gum is not only delicious to eat, but also good for health. It stimulates saliva production, reduces bad breath or "mouth” and relieves digestive disorders in people with ulcers or excessive acidity in the digestive tract. Some studies have shown that chewing gum is even associated with improved memory. Chewing gum is also used as a means of counteracting the stimuli caused by changes in air pressure during air travel.
  • chewing gum bases were mainly made from naturally occurring resins such as suma gum, yoghurt gum, gutta-percha, montmorillon gum and gum gum. Among them, the amount of gum gum in the chewing gum base is considerable. However, because it is a natural resin, it is very scarce and the price is too high. At present, many synthetic polymers have replaced it as a component of chewing gum base.
  • the polymers which can be used in the chewing gum base are styrene-butadiene copolymer, polyisobutylene, polyisoprene, isobutylene-isoprene copolymer, polyvinyl acetate, polyvinyl butyl ester, vinyl ester- A vinyl ether copolymer, an ethylene-vinyl acetate copolymer, a vinyl acetate, a polyvinyl alcohol, a vinyl alcohol copolymer, a vinyl acetate-vinyl laurate copolymer, a wood rosin ester, or the like.
  • the monomer materials for synthesizing these polymers are relatively expensive, resulting in a relatively high production cost of chewing gum.
  • the solution of the present invention is to provide a chewing gum composition
  • a chewing gum composition comprising, according to 100 parts by weight, 20 to 30 parts of highly branched polyethylene, 0.5 to 1.5 parts of a fragrance, and 65 to 70 of a sweetener. Share.
  • a further technical solution is that the degree of branching of the highly branched polyethylene is 70 to 130 Branch chain / 1000 carbon, weight average molecular weight is 66,000 ⁇ 436,000, Mooney viscosity ML (1 + 4) 125 ° C is 6 ⁇ 93.
  • a further technical solution is that when the degree of branching of the highly branched polyethylene is 70 to 130 branches/1000 carbons, the methyl content is 46.8 to 66.5 mol%, and the ethyl content is 7.2 to 18.3 mol%.
  • the propyl content is 4.6 to 8.3 mol%, the butyl content is 3.2 to 6.7 mol%, the pentyl content is 3.2 to 5.2 mol%, and the carbon number ⁇ 6 branching content is 12.1 to 15.3 mol%.
  • the fragrance comprises at least one of peppermint oil, menthol, coffee, and fruit flavor liquid flavor.
  • the sweetener comprises white granulated sugar, glucose, cane sugar, beet sugar, maltose, xylitol, sorbitol, maltitol, mannitol, starch syrup, fructose syrup, maltose syrup, Ansai At least one of honey, cyclamate, saccharin, aspartame, and sucralose.
  • the present invention also provides a method of processing the above chewing gum composition, the processing method comprising the steps of:
  • step (3) The raw material obtained in the step (2) is added to the perfume to be uniformly stirred, cooled, and slit-packed.
  • Highly branched polyethylene is an ethylene homopolymer. It is a high performance polyolefin product with rubber elasticity at room temperature. It has the characteristics of small density, large bending, high temperature resistance, easy processing.
  • the use of highly branched polyethylene to make gum base can greatly reduce the production cost of chewing gum, and highly branched polyethylene contains only C and H elements, and is easy to process, without adding paraffin, stearic acid, etc. Processing aids are more conducive to human health.
  • the processing method of the invention is simple and feasible, and is suitable for industrial production.
  • the highly branched polyethylene used has the characteristics of a branching degree of 70 to 130 branches/1000 carbons, a weight average molecular weight of 66,000 to 436,000, and a Mooney viscosity of ML (1+4) of 125 ° C of 6 to 93.
  • the degree of branching is measured by nuclear magnetic resonance spectroscopy, and the specific gravity of various branches is measured by nuclear magnetic carbon spectroscopy.
  • a chewing gum composition comprising, based on 100 parts by weight, 20 parts of highly branched polyethylene, 0.5 part of menthol, and 65 parts of xylitol.
  • the highly branched polyethylene used is numbered PER-5.
  • a method of processing a chewing gum composition comprising the steps of:
  • step (3) The raw material obtained in the step (2) is added to the perfume to be uniformly stirred, cooled to below -5 ° C, and packaged in a slit.
  • a chewing gum composition comprising, based on 100 parts by weight, 25 parts of highly branched polyethylene, 1 part of menthol, and 68 parts of xylitol.
  • the highly branched polyethylene used is numbered PER-3.
  • a method of processing a chewing gum composition comprising the steps of:
  • step (3) The raw material obtained in the step (2) is added to the perfume to be uniformly stirred, cooled to below -5 ° C, and packaged in a slit.
  • a chewing gum composition comprising, based on 100 parts by weight, 30 parts of highly branched polyethylene, 1.5 parts of menthol, and 70 parts of xylitol.
  • a method of processing a chewing gum composition comprising the steps of:
  • step (3) The raw material obtained in the step (2) is added to the perfume to be uniformly stirred, cooled to below -5 ° C, and packaged in a slit.
  • a chewing gum composition comprising, based on 100 parts by weight, 30 parts of highly branched polyethylene, 1.5 parts of menthol, and 70 parts of xylitol.
  • a method of processing a chewing gum composition comprising the steps of:
  • step (3) The raw material obtained in the step (2) is added to the flavor and stirred uniformly, cooled to below -5 ° C, and packaged into a packet to obtain a chewing gum.

Landscapes

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

Abstract

一种口香糖组合物，按重量份100份计，包含：高度支化聚乙烯20-30份，香料0.5-1.5份，甜味剂65-70份。所述高度支化聚乙烯的支化度为70-130个支链/1000个碳，重均分子量为6.6-43.6万，门尼粘度ML（1+4）125℃为6-93。该口香糖组合物的加工方法包括：（1）按配比将高度支化聚乙烯、甜味剂加入混合机，高温熔化，（2）输送到搅拌机进行搅拌，冷却至室温，（3）加入香料搅拌均匀，冷却，分切，包装。

Description

一种口香糖组合物及其加工方法 技术领域
本发明属于食品领域，具体涉及一种包含支化聚乙烯的口香糖组合物，还涉及到该口香糖组合物的加工方法。
背景技术
口香糖不仅吃起来令人愉悦，还有益于健康，它能刺激唾液产生，减少口臭或“口气”以及缓解患有溃疡或消化道内具有过量酸度的人的消化障碍。一些研究表明，口香糖甚至与改善记忆有关。口香糖还被用作在空中旅行期间抵消由气压变化所导致的刺激的手段。
最早，口香糖胶基主要由天然产生的树脂制成，如索马树胶、银菊胶、古塔波胶、山榄胶和糖胶树胶等。其中，糖胶树胶在口香糖胶基中的用量相当可观。不过由于它是天然树脂，非常稀缺、价格也过高，目前很多合成聚合物已经取代它成为口香糖胶基的成分。可用于口香糖胶基的聚合物有苯乙烯-丁二烯共聚物、聚异丁烯、聚异戊二烯、异丁烯-异戊二烯共聚物、聚乙酸乙烯酯、聚乙烯丁基酯、乙烯酯-乙烯醚共聚物、乙烯-乙酸乙烯酯共聚物、乙酸乙烯酯、聚乙烯醇、乙烯醇共聚物、乙酸乙烯酯-月桂酸乙烯酯共聚物、木松香酯等。合成这些聚合物的单体原料都比较贵，造成口香糖的生产成本还比较高。
发明内容
本发明的目的是克服现有技术的不足，提供一种口香糖组合物及其加工方法。
为了解决技术问题，本发明的解决方案是提供一种口香糖组合物，按重量份100份计，其包含：高度支化聚乙烯20～30份，香料0.5～1.5份，甜味剂65～70份。
进一步的技术方案是，所述高度支化聚乙烯的支化度为70～130个 支链/1000个碳，重均分子量为6.6万～43.6万、门尼粘度ML(1+4)125℃为6～93。
进一步的技术方案是，当所述高度支化聚乙烯的支化度70～130个支链/1000个碳时，其甲基含量为46.8～66.5mol％、乙基含量为7.2～18.3mol％、丙基含量为4.6～8.3mol％、丁基含量为3.2～6.7mol％、戊基含量为3.2～5.2mol％、碳数≥6支链含量为12.1～15.3mol％。
进一步的技术方案是，所述香料包含薄荷油、薄荷脑、咖啡、水果味的液态香料中的至少一种。
进一步的技术方案是，所述甜味剂包含白砂糖、葡萄糖、甘蔗糖、甜菜糖、麦芽糖、木糖醇、山梨醇、麦芽糖醇、甘露醇、淀粉糖浆、果葡糖浆、麦芽糖浆、安塞蜜、甜蜜素、糖精、阿斯巴甜、三氯蔗糖中的至少一种。
本发明还提供上述口香糖组合物的加工方法，该加工方法包括以下步骤：
(1)按口香糖组合物的组份配比将高度支化聚乙烯、甜味剂加入混合机，进行高温熔化，
(2)将步骤(1)获得的原料输送到搅拌机进行搅拌，冷却至室温，
(3)将步骤(2)获得的原料加入香料搅拌均匀，冷却，分切包装。
与现有技术相比，本发明的有益效果为：
高度支化聚乙烯为乙烯均聚物，是一种高性能聚烯烃产品，在常温下呈橡胶弹性，具有密度小、弯曲大、低温抗冲击性能高、易加工等特点。利用高度支化聚乙烯制作口香糖的胶基，可以大幅度降低口香糖的生产成本，还有高度支化聚乙烯仅含C、H两种元素，而且易加工，不需要添加石蜡、硬脂酸等加工助剂，更有利于人体健康。本发明的加工方法简单易行，适于工业生产。
具体实施方式
下面给出实施例以对本发明做进一步说明，但不是用来限制本发明 的范围，该领域的技术熟练人员根据发明内容对本发明做出的一些非本质的改进和调整仍属于本发明的保护范围。
所用高度支化聚乙烯特征为：支化度为70～130个支链/1000个碳、重均分子量为6.6万～43.6万，门尼粘度ML(1+4)125℃为6～93。其中，支化度通过核磁氢谱测得，各种支链分布比重通过核磁碳谱测得。
具体如下表：
Figure PCTCN2017073334-appb-000001
实施例1：
一种口香糖组合物，按照100份重量份计算，其包含如下原料：高度支化聚乙烯20份、薄荷脑0.5份、木糖醇65份。
其中，采用的高度支化聚乙烯编号为PER-5。
口香糖组合物的加工方法，包括如下步骤：
(1)按口香糖组合物的组份配比将高度支化聚乙烯、甜味剂加入混合机，进行高温熔化，
(2)将步骤(1)获得的原料输送到搅拌机进行搅拌，冷却至室温，
(3)将步骤(2)获得的原料加入香料搅拌均匀，冷却到-5℃以下，分切包装。
实施例2：
一种口香糖组合物，按照100份重量份计算，其包含如下原料：高度支化聚乙烯25份、薄荷脑1份、木糖醇68份。
其中，采用的高度支化聚乙烯编号为PER-3。
口香糖组合物的加工方法，包括如下步骤：
(1)按口香糖组合物的组份配比将高度支化聚乙烯、甜味剂加入混合机，进行高温熔化，
(2)将步骤(1)获得的原料输送到搅拌机进行搅拌，冷却至室温，
(3)将步骤(2)获得的原料加入香料搅拌均匀，冷却到-5℃以下，分切包装。
实施例3：
一种口香糖组合物，按照100份重量份计算，其包含如下原料：高度支化聚乙烯30份、薄荷脑1.5份、木糖醇70份。
其中，采用10份编号为PER-2的高度支化聚乙烯和15份编号为PER-4的高度支化聚乙烯。
口香糖组合物的加工方法，包括如下步骤：
(1)按口香糖组合物的组份配比将高度支化聚乙烯、甜味剂加入混合机，进行高温熔化，
(2)将步骤(1)获得的原料输送到搅拌机进行搅拌，冷却至室温，
(3)将步骤(2)获得的原料加入香料搅拌均匀，冷却到-5℃以下，分切包装。
实施例4：
一种口香糖组合物，按照100份重量份计算，其包含如下原料：高度支化聚乙烯30份、薄荷脑1.5份、木糖醇70份。
其中，采用10份编号为PER-1的高度支化聚乙烯和20份编号为PER-6的高度支化聚乙烯。
口香糖组合物的加工方法，包括如下步骤：
(1)按口香糖组合物的组份配比将高度支化聚乙烯、甜味剂加入混合机，进行高温熔化，
(2)将步骤(1)获得的原料输送到搅拌机进行搅拌，冷却至室温，
(3)将步骤(2)获得的原料加入香料搅拌均匀，冷却到-5℃以下，分切包装，得到口香糖。

Claims (6)

  1. 一种口香糖组合物，其特征在于，按重量份100份计，所述口香糖组合物的组份包含：高度支化聚乙烯20～30份，香料0.5～1.5份，甜味剂65～70份。
  2. 根据权利要求1所述的口香糖组合物，其特征在于，所述高度支化聚乙烯的支化度为70～130个支链/1000个碳，重均分子量为6.6万～43.6万、门尼粘度ML(1+4)125℃为6～93。
  3. 根据权利要求2所述的口香糖组合物，其特征在于，当所述高度支化聚乙烯的支化度70～130个支链/1000个碳时，其甲基含量为46.8～66.5mol％、乙基含量为7.2～18.3mol％、丙基含量为4.6～8.3mol％、丁基含量为3.2～6.7mol％、戊基含量为3.2～5.2mol％、碳数≥6支链含量为12.1～15.3mol％。
  4. 根据权利要求2所述的口香糖组合物，其特征在于，所述香料包含薄荷油、薄荷脑、咖啡、水果味的液态香料中的至少一种。
  5. 根据权利要求2所述的口香糖组合物，其特征在于，所述甜味剂包含白砂糖、葡萄糖、甘蔗糖、甜菜糖、麦芽糖、木糖醇、山梨醇、麦芽糖醇、甘露醇、淀粉糖浆、果葡糖浆、麦芽糖浆、安塞蜜、甜蜜素、糖精、阿斯巴甜、三氯蔗糖中的至少一种。
  6. 一种包含权利要求1～5中任一所述口香糖组合物的加工方法，其特征在于，所述加工方法包括以下步骤：
    (1)按口香糖组合物的组份配比将高度支化聚乙烯、甜味剂加入混合机，进行高温熔化，
    (2)将步骤(1)获得的原料输送到搅拌机进行搅拌，冷却至室温，
    (3)将步骤(2)获得的原料加入香料搅拌均匀，冷却，分切包装。
PCT/CN2017/073334 2017-01-13 2017-02-13 一种口香糖组合物及其加工方法 WO2018129781A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201710025133.8A CN108294162A (zh) 2017-01-13 2017-01-13 一种口香糖组合物及其加工方法
CN2017100251338 2017-01-13

Publications (1)

Publication Number Publication Date
WO2018129781A1 true WO2018129781A1 (zh) 2018-07-19

Family

ID=62839279

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2017/073334 WO2018129781A1 (zh) 2017-01-13 2017-02-13 一种口香糖组合物及其加工方法

Country Status (2)

Country Link
CN (1) CN108294162A (zh)
WO (1) WO2018129781A1 (zh)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1040732A (zh) * 1988-09-02 1990-03-28 箭牌糖类有限公司 应用可可粉增强合成的口香糖基料的香味
WO2008145120A1 (en) * 2007-05-31 2008-12-04 Gumlink A/S Environmental chewing gum
CN102770031A (zh) * 2010-02-26 2012-11-07 Wm.雷格利Jr.公司 与环境表面的粘附降低的胶基
CN104023550A (zh) * 2011-12-16 2014-09-03 Wm.雷格利Jr.公司 低密度口香糖及其制造方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102595922A (zh) * 2009-09-10 2012-07-18 Wm.雷格利Jr.公司 基于拉伸流动性质提高可清除性的口香糖
CN103980596B (zh) * 2014-05-13 2016-05-11 浙江大学 一种聚乙烯橡胶及其加工方法
CN105018183A (zh) * 2015-06-30 2015-11-04 浙江大学 润滑油粘度指数改进剂
WO2017004401A1 (en) * 2015-07-02 2017-01-05 Wm. Wrigley Jr. Company Gum bases from renewable sources

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1040732A (zh) * 1988-09-02 1990-03-28 箭牌糖类有限公司 应用可可粉增强合成的口香糖基料的香味
WO2008145120A1 (en) * 2007-05-31 2008-12-04 Gumlink A/S Environmental chewing gum
CN102770031A (zh) * 2010-02-26 2012-11-07 Wm.雷格利Jr.公司 与环境表面的粘附降低的胶基
CN104023550A (zh) * 2011-12-16 2014-09-03 Wm.雷格利Jr.公司 低密度口香糖及其制造方法

Also Published As

Publication number Publication date
CN108294162A (zh) 2018-07-20

Similar Documents

Publication Publication Date Title
WO2014169563A1 (zh) 治疗口腔溃疡的果蔬食品及其制备方法
KR20080023873A (ko) 경구용 소모성 필름
KR101693361B1 (ko) 꾸지뽕 추출물을 함유하는 꾸지뽕 음료 및 이의 제조방법
CN102742752A (zh) 一种无糖果冻及其制备方法
WO2018129781A1 (zh) 一种口香糖组合物及其加工方法
TWI744971B (zh) 毛木耳萃取物用於製備誘導未極化的免疫細胞分化成抗發炎型免疫細胞之組成物的用途
CN86101752A (zh) 新型甜味甘氨酸及β-氨基丙酸衍生物的制造方法和甜化各类制品的方法
KR102135801B1 (ko) 항산화능이 향상된 상황버섯 추출물을 포함하는 젤리 및 그의 제조방법
WO2019113736A1 (zh) 一种袋装风味发酵乳
KR20190057727A (ko) 기호성이 향상된 기관지 건강 약리 조성물
CN107094995A (zh) 玉米籽粒发酵饲料的制作方法
KR20160025774A (ko) 곤약 코팅 쌀의 제조 방법
CN104957346B (zh) 一种可降解环保型口香糖及其制备方法
JP2014135909A (ja) 咀嚼・嚥下困難者用即席乾燥粥状食品の製造法
CN113598251A (zh) 一种添加透明质酸钠的果茶饮料及其制备方法
CN110373351A (zh) 一种冻干保护剂及其在制备乳酸菌冻干粉中应用
CN1830429A (zh) 用于解热止痛的药物咀嚼片及其制备方法
CN110693918A (zh) 短双歧杆菌饮液及其制备方法
CN116458640B (zh) 一种保护胃黏膜的组合物、功能饮料及其制备方法
CN104814240B (zh) 一种杜仲胶口香糖胶基的制备方法
JP3226115U (ja) 活性成分を有するゼリー
CN106699255A (zh) 一种提高红薯产量的基肥及其制备方法
CN106858060A (zh) 玉米果穗发酵饲料的制作方法
KR100908142B1 (ko) 비열처리 사과잼의 제조방법
CN114081071A (zh) 一种牛奶燕窝罐头及其制作方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 17891065

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 17891065

Country of ref document: EP

Kind code of ref document: A1