WO2020101601A2 - Procédé de production de gomme à mâcher à l'aide de propolis sous forme de résine solide - Google Patents

Procédé de production de gomme à mâcher à l'aide de propolis sous forme de résine solide Download PDF

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Publication number
WO2020101601A2
WO2020101601A2 PCT/TR2019/050595 TR2019050595W WO2020101601A2 WO 2020101601 A2 WO2020101601 A2 WO 2020101601A2 TR 2019050595 W TR2019050595 W TR 2019050595W WO 2020101601 A2 WO2020101601 A2 WO 2020101601A2
Authority
WO
WIPO (PCT)
Prior art keywords
propolis
chewing gum
sugar
types
resin
Prior art date
Application number
PCT/TR2019/050595
Other languages
English (en)
Other versions
WO2020101601A3 (fr
Inventor
İbrahim PALABIYIK
Original Assignee
Palabiyik Ibrahim
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 Palabiyik Ibrahim filed Critical Palabiyik Ibrahim
Publication of WO2020101601A2 publication Critical patent/WO2020101601A2/fr
Publication of WO2020101601A3 publication Critical patent/WO2020101601A3/fr

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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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • 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
    • A23V2200/00—Function of food ingredients

Definitions

  • the present invention relates to a method for producing a novel product, propolis chewing gum, wherein propolis in solid resin form is obtained by the method of precipitating in water which is added after extracting raw propolis with ethanol (60- 100%), which is then added to all types of chewing gum, for the purposes of improving the functional characteristics of chewing gum, making better use of functional ingredients of propolis and allowing it to be readily consumed by people of all ages.
  • Propolis is resin-like, sticky substance that bees collect from several plants and barks and mix it with beeswax and enzymes. Bees use propolis on their hives as protection against elements, microorganisms and other pests.
  • the chemical composition of propolis was determined through studies carried out in the early 20 th century. There are 150 chemical components identified, namely 38 types of flavonoids, 27 types of hydroxyflavones, 1 1 types of hydroxyflavonones, 22 types of minerals and 24 types of amino acids. Moreover, it also contains honey, resin and pollen. The amounts and distribution of these substances define the nutritional and functional content of the pollen.
  • propolis ensures disinfection of the hive and honeycomb cells.
  • Various studies have shown the effective antimicrobial activity of propolis.
  • Literature review on propolis reveal that propolis offers anticarcinogenic, antibacterial, anti-inflammatory, antioxidant, antihepatotoxic and antifungal activity. Due to such therapeutic effects and pharmacological characteristics, propolis has long been used by humans. Bioactive substances in the composition of propolis have recently shifted the focus on studies for use of propolis in enrichment of food products. Accordingly, selection of the proper food materials is quite important to enable the transfer of bioactive substances in propolis.
  • propolis is used in the production and composition of widely consumed food materials in daily diet, which translates to a considerable novelty for consumer health.
  • the propolis chewing gum disclosed in the present invention also has the potential to provide protection against many diseases including flu, mouth sores, common cold, pharyngitis, tooth decay and stomatitis, and become a chewing gum for the younger generation and adults alike.
  • propolis purification extraction methods which results in propolis extract in liquid form.
  • This physical property typically limits the scope of use in production of many food materials. Because chewing gum, spreadable products, ice cream, cheese, sweets, chocolate and similar products with high viscosity need to have an amount of water below a certain threshold, addition of propolis in liquid form creates problems in that homogenous distribution is not possible in products and also, propolis is not added to product as liquid propolis remains stuck in the inner wall of food processing machines.
  • extraction solvents are typically water, glycerine or alcohol-based substances. If water is used, some bioactive components used in the composition of propolis with therapeutic effects cannot be extracted or could only be insufficiently extracted. In case alcohol-based solvents are used, in addition to the residual solvent’s potential negative effects on human health, manufacturing of goods not complying with religious-based criteria and conditions such as Halal and Kosher also limit the range of application and potential for commercialization. Moreover, if propolis products contain a solvent they are diluted in liquid form, hence more propolis products need to be used to achieve the same effect on health. Patent research has revealed no similar patent, but there are some patents disclosing propolis food materials. One of them is a patent application numbered TR2014/12970.
  • the said patent application relates to a special kind of sugar candy with a different flavour composed of granulated sugar, honey, royal jelly, pollen, propolis, ginger, turmeric, galangal, nigella, carob powder, clove, cinnamon, wheat germ, mastic, resin; comprising propolis dissolved without alcohol.
  • TR2015/07132 numbered patent application relates to an herbal supplement chocolate and method of production thereof. More specifically, the said patent application relates to a chocolate dough with herb or herbal extract, comprising cocoa butter, cocoa liquor, milk powder, sugar, soya lecithin, propolis, ginseng, royal jelly, pollen, salep and mastic or a combination thereof.
  • the main object of the present invention is to provide propolis with more useful components in a form easier to add to a chewing gum, in which raw propolis is filtered and purified after extraction with ethanol (60-100%), then water added, heat treated and precipitated in water to derive propolis in solid resin form.
  • the present invention relates to a method for producing a novel product, propolis chewing gum, wherein raw propolis is extracted with ethanol (60-100%), added water and precipitated in water to derive propolis in solid resin form, which is then added to all types of chewing gum for the purposes of improving the functional characteristics of chewing gum, making better use of functional ingredients of propolis and allowing it to be readily consumed by people of all ages.
  • Another object of the invention relates to a method for producing propolis chewing gum, in which propolis in resin form is used in the rate of 0.1 % to 5% and added to any type of chewing gum, including stick, sugar-coated, filled and coated sugar, sugar-free, sweetener and natural base (kenger gum, mastic, resin, beeswax, wood resin etc.) chewing gums with all types of different components (honey, lecithin, glycerine, sugar, glucose syrup, molasses, useful herbal extracts, flavour, gelatin, starch, all types of sugar alcohol, all types of antioxidants, all types of chewing gum bases) during any different process and stage of the chewing gum production.
  • propolis in resin form is used in the rate of 0.1 % to 5% and added to any type of chewing gum, including stick, sugar-coated, filled and coated sugar, sugar-free, sweetener and natural base (kenger gum, mastic, resin, beeswax, wood resin etc.) chew
  • propolis in resin form disclosed in the present invention can be used in the production of all types of confectionery products, chocolate and high viscosity food materials.
  • the present invention relates to a method for producing a novel product, propolis chewing gum, wherein propolis in solid resin form is obtained by the method of precipitating in water which is added after extracting raw propolis with ethanol (60- 100%), which is then added to all types of chewing gum, for the purposes of improving the functional characteristics of chewing gum, making better use of functional ingredients of propolis and allowing it to be readily consumed by people of all ages.
  • propolis chewing gum production namely sugar, sweetener and sugar- free chewing gum, will be performed within the scope of the present invention according to the process steps listed below:
  • Propolis resin obtained from the above process steps is more advantageous than the existing propolis products.
  • Propolis produced in this manner shows antioxidant activity and contains 2 to 10 times more phenolic than its ethanol extracted equivalent.
  • Technologic applications are limited by the fact that existing propolis products in the market are in liquid form. It also influences the bioactive component amount solvable from the propolis by the solvent used for extraction, which results in partial appearance of the bioactive components in the extract. Residual solvent in alcohol-based solvents is not in compliance with Halal and Kosher. Physical and sensory properties of such extracts result in their limited use in the composition of food materials. Depending on whether the food material is water- or oil-based, a homogenization problem occurs leading to phase separation and negatively influences product quality.
  • the propolis in resin form can be used in a desired amount in various food materials.
  • the propolis in resin form obtained by means of the method disclosed in the present invention also has the potential to improve the functional characteristics as well as physical and sensory properties of food materials thanks to its high bioactive content and physical and sensory properties.
  • the propolis in resin form obtained by means of the abovementioned process steps is used in the rate of 0.1 % to 5% and added to any type of chewing gum (sugar, sweetener, sugar-free, filled, unfilled, natural, sugar-coated, stick, coated, all flavours) in any form or component during any different process and stage of the chewing gum production to finalize the propolis chewing gum production.
  • any type of chewing gum sucgar, sweetener, sugar-free, filled, unfilled, natural, sugar-coated, stick, coated, all flavours
  • the order in which components are added during the chewing gum production can vary depending on the product and form of choice.
  • the chewable form and texturally similar nature of the obtained resin also makes it easy to use the same resin in chewing gum production.
  • Propolis chewing gum produced using the method disclosed herein has mechanical properties similar to conventional chewing gums and also has the potential to deliver the functional components of propolis to people of all ages. In this manner, propolis will reach a very large group of consumers (from kids to the elderly).

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

La présente invention concerne l'utilisation de propolis, qui est un produit multifonctionnel fabriqué par les abeilles ayant une activité antivirale, anticarcinogène, antibactérienne, anti-inflammatoire, antioxydante, anti-hépatotoxique et antifongique ; pour produire du sucre, un édulcorant et de la gomme à mâcher sans sucre par purification sous forme de résine avec un nouveau procédé.
PCT/TR2019/050595 2018-11-15 2019-07-18 Procédé de production de gomme à mâcher à l'aide de propolis sous forme de résine solide WO2020101601A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2018/17283 2018-11-15
TR201817283 2018-11-15

Publications (2)

Publication Number Publication Date
WO2020101601A2 true WO2020101601A2 (fr) 2020-05-22
WO2020101601A3 WO2020101601A3 (fr) 2021-01-14

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2019/050595 WO2020101601A2 (fr) 2018-11-15 2019-07-18 Procédé de production de gomme à mâcher à l'aide de propolis sous forme de résine solide

Country Status (1)

Country Link
WO (1) WO2020101601A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022074419A1 (fr) * 2020-10-07 2022-04-14 Yildiz Teknik Üniversitesi Production à basse température de produits alimentaires comprenant un elasthomère naturel

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930003817B1 (ko) * 1990-11-13 1993-05-13 롯데제과 주식회사 프로폴리스 추출물이 배합된 과자
CN1081831A (zh) * 1993-05-20 1994-02-16 李前远 一种保健口香糖及其制备方法
CN104920772A (zh) * 2015-05-27 2015-09-23 闭炳春 一种防蛀牙口香糖及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022074419A1 (fr) * 2020-10-07 2022-04-14 Yildiz Teknik Üniversitesi Production à basse température de produits alimentaires comprenant un elasthomère naturel

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