CA1278213C - Speckled sugarless chewing-gum and process for its manufacture - Google Patents
Speckled sugarless chewing-gum and process for its manufactureInfo
- Publication number
- CA1278213C CA1278213C CA000498127A CA498127A CA1278213C CA 1278213 C CA1278213 C CA 1278213C CA 000498127 A CA000498127 A CA 000498127A CA 498127 A CA498127 A CA 498127A CA 1278213 C CA1278213 C CA 1278213C
- Authority
- CA
- Canada
- Prior art keywords
- particles
- chewing
- gum
- dye
- coloring
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
-
- 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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Abstract
SPECKLED SUGARLESS CHEWING-GUM AND PROCESS
FOR ITS MANUFACTURE
A B S T R A C T
Sugarless speckled chewing-gum comprising, dis-tributed in the mass, a plurality of colored sweetening particles, possibly flavored and possibly sweetened with artificial sweeteners, the coloring agent being confined in the sweetener particles.
No figure.
FOR ITS MANUFACTURE
A B S T R A C T
Sugarless speckled chewing-gum comprising, dis-tributed in the mass, a plurality of colored sweetening particles, possibly flavored and possibly sweetened with artificial sweeteners, the coloring agent being confined in the sweetener particles.
No figure.
Description
1~78~3 SPECKLED SUGARLESS CHEWING-GUM~ND ~ROC~SS
FOR ITS MANUFACTURE
BACXGROUND OF THE INVENTION
The invention relates to a speckled sugarless chewing-gum.
This chewing-gum arouses the interest of the con-sumer by reason of its original visual appearance.
The invention relates also to a process suitable for its manufacture.
Chewing-gums of the type concerned comprise an aqueous liquid phase.
They comprise :
- about 10 to 40 ~ of a gum base constituted, for exam-ple, from a mixture of natural gum, synthetic resins and waxes, - about 9 to 80 % of a liquid sweetener constituted by a syrup based on hydrogenated sugars, for example by sor-bitol syrup, - about O to 75 % and, more particularly, about 2 to 75 ~
of a solid sweetener constituted, for example, by a crystalline polyol among which are particularly sorbi-tol or mannitol, - various flavouring agents, various preserving agents and various agents modifying the texture of the gum base, like glycerin or lecithin.
The speckled appearance is generally obtained by means of solid sweetening particles, colored and possibly flavored.
The proportion by weight represented by the co-lored particles with respect to the total weight of the chewinq-gum is of the order of 0.5 to 3 %, particularly 1 %.
In practice, the colored particles are constituted essentially of sorbitol colored in the mass. They can be 78;~
flavored by means of conventional flavorin~s ; it will be possible to use in this respect synthetic or any flavo-rings obtained from certain plants ; there may be mention-ed oils of ~int, cinnamon, etc.
The particles concerned can, moreover, be sweeten-ed, particularly by means of artificial sweeteners such as saccharin, aspartam and the like.
Their granulometry is generally from 500 to 1500~m and more particularly from 800 to 1200 ~m.
The abovesaid chewing-gums are generally prepared in the following manner :
- the gum base is softened in a kneading trough by heating and by kneading, - into the soft gum base are introduced successi-vely, and whilst main~aining the abovesaid heating and kneading, sweetener in liquid phase, sweetener in solid phase and then, or as the case may be at the same time, the solid sweetening particles, colored and possibly fla-vored, - the composition thus prepared is subjected, for example, to extrusion, through a die, then to rolling and cutting-up to give it the marketed shape, for example rec-tangular.
At the moment of its manufacture, the chewing-gum so-obtained has at its surface spec~les constituted by colored and possibly flavored sweetener particles, these particles being more or less embedded in the gum base and more or less crushed during the final rolling step.
Now, - when the sweetener particles have been colored in the mass by a water-soluble dye, this dye diffuses very rapidly and integrally into the mass of the chewing-gum, - and even by replacing this type of dye by a water-insoluble dye, or lacquer, the diffusion phenomenon, although slowed down, still exists, particularly with red dyes to the point of becoming detectable after about 10 8;~3 days and to the point that after about 30 days the dye initially concentrated in the mass of each particle is found to be completely diluted throughout the mass of the chewing-gum, so that it is no longer possible to redisco-ver visually the position of the initial colored parti-cles, only more or less blurred and indefinite spots sub-sisting.
GENERAL DESCRIPTION OF T~E INVENTION
tO To overcome this drawback, it has already been envisaged to resort to the encapsulation of the sweetener particles dyed by means of water-insoluble coating products, particularly of the food grade shellac type.
The thus coated products give satisfaction from the point of view of confining the coloring but have the drawback of confining also entirely and with hardly any possibility of release, the flavors and/or artificial sweeteners which can enter into the constitution of the colored particle and whose full effect is then lost.
In addition, this is a solution of high cost price --since it necessitates a separate processing line for the colored sweetener particles--l hardly compatible with the manufacture of a competitive speckled chewing-gum.
Now, Applicants succeeded after extensive research work in preparing a sugarless speckled chewing-gum no lon-ger presenting the drawbacks of the prior art and compris-ing, dis~ributed in the mass, a plurality of colored sweetening particles, possibly flavored and possibly sweetened with artificial sweeteners, this chewing-gum being characterized by the fact that it comprises at least one of the confining agents selected from the group con-sisting of the food grade fatty acids such as stearates, particularly magnesium stearate, incorporated in the par-ticles in a proportion of about 0.5 to 4 % by weight with respect to the weight of the particles, of the food grade conventional emulsifiers such as the fatty acid esters, 7~ L3 particularly glycerol ester incorporated in the particles in a proportion of about 0.5 to 5 % by weight with respect to the weight of the particles, and of the hydrogenated starch hydrolysates whose glucidic spectrum is as follows, percentages being given with respect to the dry matter :
- maltitol : 25 to 95 ~OI preferaly 25 to 85 ~0, - sorbitol : 0.1 to 19 %, preferably 1 to 17 %, the complement to 100 being constituted by polyols of degree of polymerization (DP) ~ 3, these hydrolysates being incorporated in the liquid phase of the chewing-gum in a proportion of about 5 to 30 % by weight with respect to the total mass of the chewing-gum.
Concerning first th~ above-mentioned food grade f atty acids and the above-mentioned f ood grade conventio-nal emulsifiers, they are incorporated as indicated here-above into the colored sweetened particles.
Surprisingly, the effectiveness of these products who are hydrophobing agents is sensible in the formula-tions utilized at very low concentrations. The organolep-tic properties of the thus obtained chewing-gums are not affected.
A proportion of about 1D~ of magnesium stearate or of food grade emulsifier in the colored sweetener parti-cles enables the coloring to be confined for a period which can reach about 3 months ; beyond 4 ~O the taste of the hydrophobic product can become troublesome.
Concerning then the hydrogenated starch hydroly-sates, they are incorporated into the liquid phase of the chewing-gum.
These products enable the prolongation in crucial proportions of the confinement of the coloring agent in the colored sweetener particle as soon as this sweetener is essentially constituted by sorbitol and this confine-ment can be considered as permanent taking into account the extreme times and conditions of storage encountered in industry and commerce of chewing-gum.
1~78~13 s This result is all the more surprising and unex-pected as the hydrogenated starch hydrolysate employed contains, just like the liquid sorbitol syrup which con-ventionally constitutes the liquid phase of chewing-gum, a 5 considerable amount of water.
Preferably, hydrogenated starch hydrolysate having the following composition is used:
- maltitol from 35 to 75 %
- sorbitol from 5 to 17 ~
- maltotriitol from 10 to 25 ~0, the complement to 100 being constituted by polyols of degree of polymerization or DP ~ 4.
A hydrogenated starch hydrolysate giving a parti-cularly advantageous result is that marketed under the 15 name LYCASI~) 80/55, the dry matter content of which is 70 % and which has the following composition:
- hydrogenated disaccharides from 50 to 55 ~
- sorbitol from 6 to 8 %
- hydrogenated tri- to hexa-saccharides from 20 to 25 %
- hydrogenated saccharides of DP > 6 from 15 to 20 %.
According to another advantageous embodiment, the chewing-gum according to the invention comprises:
- as.constituent, a proportion with respect to the total weight of the chewing-gum of about 5 to about 30 %
by weight of the above-said hydrogenated starch hydroly-sate, - a plurality of colored sweetener particles, pos-30 sibly flavored and comprising optionally an artificial sweetener, these particles being distributed within its constituent mass and comprising from about 0.5 to about 4%
of a hydropho~ant agent of the type of food grade fatty acid salts such as stearates, particularly magnesium stea-35 rate, or of :Erom 0.5 to 5 % of the conventional food grade emulsifier 1:ype such as the fatty acid esters, particula-7~13 ly the glycerol ester.
The process according to the invention for the ma-nufacture of chewing-gum according to the invention is characterized by the fact that :
- at the moment of manufacture of the colored and possibly flavored sweetener particles, these particles are made to include a proportion of about 0.5 to about 4 % of a hydrophobant agent of the food grade fatty acid salt type such as stearates, particularly of magnesium, or of a proportion of about 0.5 ~o 5 % of the conventional food grade emulsifier type such as fatty acids esters, particu-larly the glycerol ester, and/or by the fact that - the liquid phase is made to comprise, by addi-tion at the moment of kneading inside the kneading trough, a proportion from about 5 to 30 % with respect to weight of the chewing-gum of a hydrogenated starch hydrolysate such as defined above.
The invention will be still better understood by means of the examples which follow and which either serve to provide elements of comparison, or relate to advanta-geous embodiments of the invention.
DESCRIPTION OF PARTICULAR EMBODIMENTS
EXAMPLES
By following the manufacturing process indicated at the beginning of the description, various chewing-gums including colored particles were compared.
The exact compositions of the finished chewing-gums as well as the measurements of the diffusion of the dye entering into the constitution of the colored parti-cles, after storage in the ambiant medium, are collected in Table I.
In this table :
- the chewing-gum denoted by "Ch 1" corresponds to the reference chewing-gum in which the sweetener of the solid phase is constituted by a mixture of powdered soxbi-~.~78;~
tol namely that marketed under the trademark NEOSORB~ P 60by Applicants, of saccharin and of mannitol in powdered condition ; the sweetener of the liquid phase is constitu-ted by a sorbitol syrup with 70 % of dry matter, namely that marketed under the trademark of NEOSOR ~ 70/70 M by Applicants ; the colored particles are constituted by sor-bitol granules of a granulomet:ry comprised between 800 and 1200 ~m and of an average granulometry of 1000 ~m ; they are previously colored in the mass with an insoluble lac-quer for example of the ty]pe ALLURO RED COLOR INDEX CI16035 or of the type FAST GllEEN FCF COLOR INDEX 42053 ;
this type of chewing-gum comprises in addition various additives or texture agents like glycerin, and like mint flavoring LAUTARO~E 29970 (marketed by the company LAUTIER
1~ Grasse, France) ;
- the chewing-gum denoted by UCh 2" corresponds to a chewing-gum identical with Ch 1 with the difference that the colored particle are composed of colored sorbitol grains in which there has been introduced homogenously 1 %
by weight of magnesium stearate, the percentage by weight of magnesiu~ stearate being given with respect to the weight of colored and flavored sorbitol ;
- the chewing-gum denoted by "Ch 3" corresponds to a chewing-gum identical with Ch 1 with the difference that the colored and flavored particles are composed of sorbi-tol grains colored in the mass, previously coated in a dragee-forming apparatus with an insoluble lacquer of the shellac type marketed by the CARL ROTH RG CHEMISCHE FABRI-KEN Company, the proportion of shellac being 2 ~ by weight with respect to the weight of the colored and flavored sorbitols ;
- the chewing-gum denoted by "Ch 4u corresponds to a chewing-gum identical with Ch 1 with the dif~erence that the liquid phase is con~tituted for 50 ~ of a first malti-tol syrup having a dry matter content of 70 % denoted by"maltitol syrup no. 1" and co~prising with respect to the ~"i.
~7~
dry matter 90.5 % maltitol, 2.3 % sorbitol, 6.2 % of mal-totriitol and 0.4 % of products of degree of polymeriza-tion ~ 4 and for 50 % of a hydrogenated glucose syrup of the trademark LYCASI ~ 80/55 ;
- the chewing-gum denoted by "Ch 5" corresponds to a chewing-gum identical with Ch 1 with the difference that the liquid phase constituted solely by hydrogenated syrup LYCASI ~ 80/55, - the chewing-gum denoted by "Ch 6" corresponds to tO a chewing-gum identical with Ch 1 with the difference that the liquid phase constituted for 42.5 % of a second malti-tol syrup with a dry matter content of 70 % denoted by "maltitol syrup no. 2" and comprising wi~h respect to the dry matter 73.1 % by weight of maltitol, 3.2 ~O of sorbi-tol, 14. 8 % of maltotriitol and 8 % of products of DP 3 4 and for 57.5 % of NEOSORB~ 70/70 M sorbitol syrup.
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~ ~p o ~ ~ ~ O O o ~.~'78~13 From the results of Table I, it is deduced that the chewing-gums according to the invention (Ch 2 and Ch 4 to Ch 6) do not show diffusion during the usual storaqe times, which are generally less than 3 months ; further-S more, the flavor is well perceived contrarily to whathappens with chewing-gum Ch 3.
As is self evident ancl as emerges already besides from the foregoing, the invention is in no way limited to those of its types of application and embodiments which have been more especially envisaged ; it encompasses thereof, on the contrary, all modifications.
FOR ITS MANUFACTURE
BACXGROUND OF THE INVENTION
The invention relates to a speckled sugarless chewing-gum.
This chewing-gum arouses the interest of the con-sumer by reason of its original visual appearance.
The invention relates also to a process suitable for its manufacture.
Chewing-gums of the type concerned comprise an aqueous liquid phase.
They comprise :
- about 10 to 40 ~ of a gum base constituted, for exam-ple, from a mixture of natural gum, synthetic resins and waxes, - about 9 to 80 % of a liquid sweetener constituted by a syrup based on hydrogenated sugars, for example by sor-bitol syrup, - about O to 75 % and, more particularly, about 2 to 75 ~
of a solid sweetener constituted, for example, by a crystalline polyol among which are particularly sorbi-tol or mannitol, - various flavouring agents, various preserving agents and various agents modifying the texture of the gum base, like glycerin or lecithin.
The speckled appearance is generally obtained by means of solid sweetening particles, colored and possibly flavored.
The proportion by weight represented by the co-lored particles with respect to the total weight of the chewinq-gum is of the order of 0.5 to 3 %, particularly 1 %.
In practice, the colored particles are constituted essentially of sorbitol colored in the mass. They can be 78;~
flavored by means of conventional flavorin~s ; it will be possible to use in this respect synthetic or any flavo-rings obtained from certain plants ; there may be mention-ed oils of ~int, cinnamon, etc.
The particles concerned can, moreover, be sweeten-ed, particularly by means of artificial sweeteners such as saccharin, aspartam and the like.
Their granulometry is generally from 500 to 1500~m and more particularly from 800 to 1200 ~m.
The abovesaid chewing-gums are generally prepared in the following manner :
- the gum base is softened in a kneading trough by heating and by kneading, - into the soft gum base are introduced successi-vely, and whilst main~aining the abovesaid heating and kneading, sweetener in liquid phase, sweetener in solid phase and then, or as the case may be at the same time, the solid sweetening particles, colored and possibly fla-vored, - the composition thus prepared is subjected, for example, to extrusion, through a die, then to rolling and cutting-up to give it the marketed shape, for example rec-tangular.
At the moment of its manufacture, the chewing-gum so-obtained has at its surface spec~les constituted by colored and possibly flavored sweetener particles, these particles being more or less embedded in the gum base and more or less crushed during the final rolling step.
Now, - when the sweetener particles have been colored in the mass by a water-soluble dye, this dye diffuses very rapidly and integrally into the mass of the chewing-gum, - and even by replacing this type of dye by a water-insoluble dye, or lacquer, the diffusion phenomenon, although slowed down, still exists, particularly with red dyes to the point of becoming detectable after about 10 8;~3 days and to the point that after about 30 days the dye initially concentrated in the mass of each particle is found to be completely diluted throughout the mass of the chewing-gum, so that it is no longer possible to redisco-ver visually the position of the initial colored parti-cles, only more or less blurred and indefinite spots sub-sisting.
GENERAL DESCRIPTION OF T~E INVENTION
tO To overcome this drawback, it has already been envisaged to resort to the encapsulation of the sweetener particles dyed by means of water-insoluble coating products, particularly of the food grade shellac type.
The thus coated products give satisfaction from the point of view of confining the coloring but have the drawback of confining also entirely and with hardly any possibility of release, the flavors and/or artificial sweeteners which can enter into the constitution of the colored particle and whose full effect is then lost.
In addition, this is a solution of high cost price --since it necessitates a separate processing line for the colored sweetener particles--l hardly compatible with the manufacture of a competitive speckled chewing-gum.
Now, Applicants succeeded after extensive research work in preparing a sugarless speckled chewing-gum no lon-ger presenting the drawbacks of the prior art and compris-ing, dis~ributed in the mass, a plurality of colored sweetening particles, possibly flavored and possibly sweetened with artificial sweeteners, this chewing-gum being characterized by the fact that it comprises at least one of the confining agents selected from the group con-sisting of the food grade fatty acids such as stearates, particularly magnesium stearate, incorporated in the par-ticles in a proportion of about 0.5 to 4 % by weight with respect to the weight of the particles, of the food grade conventional emulsifiers such as the fatty acid esters, 7~ L3 particularly glycerol ester incorporated in the particles in a proportion of about 0.5 to 5 % by weight with respect to the weight of the particles, and of the hydrogenated starch hydrolysates whose glucidic spectrum is as follows, percentages being given with respect to the dry matter :
- maltitol : 25 to 95 ~OI preferaly 25 to 85 ~0, - sorbitol : 0.1 to 19 %, preferably 1 to 17 %, the complement to 100 being constituted by polyols of degree of polymerization (DP) ~ 3, these hydrolysates being incorporated in the liquid phase of the chewing-gum in a proportion of about 5 to 30 % by weight with respect to the total mass of the chewing-gum.
Concerning first th~ above-mentioned food grade f atty acids and the above-mentioned f ood grade conventio-nal emulsifiers, they are incorporated as indicated here-above into the colored sweetened particles.
Surprisingly, the effectiveness of these products who are hydrophobing agents is sensible in the formula-tions utilized at very low concentrations. The organolep-tic properties of the thus obtained chewing-gums are not affected.
A proportion of about 1D~ of magnesium stearate or of food grade emulsifier in the colored sweetener parti-cles enables the coloring to be confined for a period which can reach about 3 months ; beyond 4 ~O the taste of the hydrophobic product can become troublesome.
Concerning then the hydrogenated starch hydroly-sates, they are incorporated into the liquid phase of the chewing-gum.
These products enable the prolongation in crucial proportions of the confinement of the coloring agent in the colored sweetener particle as soon as this sweetener is essentially constituted by sorbitol and this confine-ment can be considered as permanent taking into account the extreme times and conditions of storage encountered in industry and commerce of chewing-gum.
1~78~13 s This result is all the more surprising and unex-pected as the hydrogenated starch hydrolysate employed contains, just like the liquid sorbitol syrup which con-ventionally constitutes the liquid phase of chewing-gum, a 5 considerable amount of water.
Preferably, hydrogenated starch hydrolysate having the following composition is used:
- maltitol from 35 to 75 %
- sorbitol from 5 to 17 ~
- maltotriitol from 10 to 25 ~0, the complement to 100 being constituted by polyols of degree of polymerization or DP ~ 4.
A hydrogenated starch hydrolysate giving a parti-cularly advantageous result is that marketed under the 15 name LYCASI~) 80/55, the dry matter content of which is 70 % and which has the following composition:
- hydrogenated disaccharides from 50 to 55 ~
- sorbitol from 6 to 8 %
- hydrogenated tri- to hexa-saccharides from 20 to 25 %
- hydrogenated saccharides of DP > 6 from 15 to 20 %.
According to another advantageous embodiment, the chewing-gum according to the invention comprises:
- as.constituent, a proportion with respect to the total weight of the chewing-gum of about 5 to about 30 %
by weight of the above-said hydrogenated starch hydroly-sate, - a plurality of colored sweetener particles, pos-30 sibly flavored and comprising optionally an artificial sweetener, these particles being distributed within its constituent mass and comprising from about 0.5 to about 4%
of a hydropho~ant agent of the type of food grade fatty acid salts such as stearates, particularly magnesium stea-35 rate, or of :Erom 0.5 to 5 % of the conventional food grade emulsifier 1:ype such as the fatty acid esters, particula-7~13 ly the glycerol ester.
The process according to the invention for the ma-nufacture of chewing-gum according to the invention is characterized by the fact that :
- at the moment of manufacture of the colored and possibly flavored sweetener particles, these particles are made to include a proportion of about 0.5 to about 4 % of a hydrophobant agent of the food grade fatty acid salt type such as stearates, particularly of magnesium, or of a proportion of about 0.5 ~o 5 % of the conventional food grade emulsifier type such as fatty acids esters, particu-larly the glycerol ester, and/or by the fact that - the liquid phase is made to comprise, by addi-tion at the moment of kneading inside the kneading trough, a proportion from about 5 to 30 % with respect to weight of the chewing-gum of a hydrogenated starch hydrolysate such as defined above.
The invention will be still better understood by means of the examples which follow and which either serve to provide elements of comparison, or relate to advanta-geous embodiments of the invention.
DESCRIPTION OF PARTICULAR EMBODIMENTS
EXAMPLES
By following the manufacturing process indicated at the beginning of the description, various chewing-gums including colored particles were compared.
The exact compositions of the finished chewing-gums as well as the measurements of the diffusion of the dye entering into the constitution of the colored parti-cles, after storage in the ambiant medium, are collected in Table I.
In this table :
- the chewing-gum denoted by "Ch 1" corresponds to the reference chewing-gum in which the sweetener of the solid phase is constituted by a mixture of powdered soxbi-~.~78;~
tol namely that marketed under the trademark NEOSORB~ P 60by Applicants, of saccharin and of mannitol in powdered condition ; the sweetener of the liquid phase is constitu-ted by a sorbitol syrup with 70 % of dry matter, namely that marketed under the trademark of NEOSOR ~ 70/70 M by Applicants ; the colored particles are constituted by sor-bitol granules of a granulomet:ry comprised between 800 and 1200 ~m and of an average granulometry of 1000 ~m ; they are previously colored in the mass with an insoluble lac-quer for example of the ty]pe ALLURO RED COLOR INDEX CI16035 or of the type FAST GllEEN FCF COLOR INDEX 42053 ;
this type of chewing-gum comprises in addition various additives or texture agents like glycerin, and like mint flavoring LAUTARO~E 29970 (marketed by the company LAUTIER
1~ Grasse, France) ;
- the chewing-gum denoted by UCh 2" corresponds to a chewing-gum identical with Ch 1 with the difference that the colored particle are composed of colored sorbitol grains in which there has been introduced homogenously 1 %
by weight of magnesium stearate, the percentage by weight of magnesiu~ stearate being given with respect to the weight of colored and flavored sorbitol ;
- the chewing-gum denoted by "Ch 3" corresponds to a chewing-gum identical with Ch 1 with the difference that the colored and flavored particles are composed of sorbi-tol grains colored in the mass, previously coated in a dragee-forming apparatus with an insoluble lacquer of the shellac type marketed by the CARL ROTH RG CHEMISCHE FABRI-KEN Company, the proportion of shellac being 2 ~ by weight with respect to the weight of the colored and flavored sorbitols ;
- the chewing-gum denoted by "Ch 4u corresponds to a chewing-gum identical with Ch 1 with the dif~erence that the liquid phase is con~tituted for 50 ~ of a first malti-tol syrup having a dry matter content of 70 % denoted by"maltitol syrup no. 1" and co~prising with respect to the ~"i.
~7~
dry matter 90.5 % maltitol, 2.3 % sorbitol, 6.2 % of mal-totriitol and 0.4 % of products of degree of polymeriza-tion ~ 4 and for 50 % of a hydrogenated glucose syrup of the trademark LYCASI ~ 80/55 ;
- the chewing-gum denoted by "Ch 5" corresponds to a chewing-gum identical with Ch 1 with the difference that the liquid phase constituted solely by hydrogenated syrup LYCASI ~ 80/55, - the chewing-gum denoted by "Ch 6" corresponds to tO a chewing-gum identical with Ch 1 with the difference that the liquid phase constituted for 42.5 % of a second malti-tol syrup with a dry matter content of 70 % denoted by "maltitol syrup no. 2" and comprising wi~h respect to the dry matter 73.1 % by weight of maltitol, 3.2 ~O of sorbi-tol, 14. 8 % of maltotriitol and 8 % of products of DP 3 4 and for 57.5 % of NEOSORB~ 70/70 M sorbitol syrup.
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_ C C C
3 .~ ~ ~ v ~ ~ _ ~ c o o o e _ ~ 3 ~ g ~ O c ~ u~
~ ~p o ~ ~ ~ O O o ~.~'78~13 From the results of Table I, it is deduced that the chewing-gums according to the invention (Ch 2 and Ch 4 to Ch 6) do not show diffusion during the usual storaqe times, which are generally less than 3 months ; further-S more, the flavor is well perceived contrarily to whathappens with chewing-gum Ch 3.
As is self evident ancl as emerges already besides from the foregoing, the invention is in no way limited to those of its types of application and embodiments which have been more especially envisaged ; it encompasses thereof, on the contrary, all modifications.
Claims (14)
1. In a sugarless speckled chewing-gum com-prising a gum base, a sweetener in liquid phase, a sweetener in solid phase and a plurality of sweetening particles comprising a coloring or dye, the improve-ment comprising confining the coloring or dye inside the sweetening particles by incorporating at least one confining agent selected from the group consisting of the edible stearates, edible fatty acid esters and hydrogenatred starch hydrolysates whose glucidic spectrum is as follows, percentages being given with respect to the dry matter:
maltitol: 25 to 95%, sorbitol: 0.1 to 19%, the complement to 100 being constituted by polyols of degree of polymerization (DP) ? 3, wherein the stearates are incorporated, in the sweetening particles in a proportion of about 0.5 to 4% by weight with respect to the weight of the particles, wherein the fatty acid esters are incorporated, in the sweetening particles in a proportion of about 0.5 to 5% by weight with respect to the weight of the particles, and/or wherein the hydrogenated starch hydrolysates are incorporated, in the sweetener in liquid phase in a proportion of about 5 to 30% by weight with respect to the total mass of the chewing-gum.
maltitol: 25 to 95%, sorbitol: 0.1 to 19%, the complement to 100 being constituted by polyols of degree of polymerization (DP) ? 3, wherein the stearates are incorporated, in the sweetening particles in a proportion of about 0.5 to 4% by weight with respect to the weight of the particles, wherein the fatty acid esters are incorporated, in the sweetening particles in a proportion of about 0.5 to 5% by weight with respect to the weight of the particles, and/or wherein the hydrogenated starch hydrolysates are incorporated, in the sweetener in liquid phase in a proportion of about 5 to 30% by weight with respect to the total mass of the chewing-gum.
2. Sugarless speckled chewing-gum according to Claim 1, wherein the sweetening particles compris-ing a coloring or dye are flavored.
3. Sugarless speckled chewing-gum according to Claim 1, wherein the sweetening particles compris-ing a coloring or dye are flavored and comprise an artificial sweetener.
4. Sugarless speckled chewing-gum according to Claim 1, wherein the stearate is magnesium stea-rate.
5. Sugarless speckled chewing-gum according to Claim 1, wherein the fatty acid ester is glycerol ester.
6. Sugarless speckled chewing-gum according to Claim 1, wherein the hydrogenated starch hydroly-sate comprises from 25 to 85% of maltitol and from 1 to 17% of sorbitol with respect to the dry matter.
7. Sugarless speckled chewing-gum according to Claim 1, wherein the hydrogenated starch hydroly-sate has the following compositon:
maltitol from 35 to 75%, sorbitol from 5 to 17%, maltotriitol from 10 to 25%, the complement to 100 being constituted by polyols of degree of polymerization or DP ? 4.
maltitol from 35 to 75%, sorbitol from 5 to 17%, maltotriitol from 10 to 25%, the complement to 100 being constituted by polyols of degree of polymerization or DP ? 4.
8. Sugarless speckled chewing-gum according to Claim 1, wherein the hydrogenated starch hydroly-sate has the following compositon:
hydrogenated disaccharides from 50 to 55%, sorbitol from 6 to 8%, hydrogenated tri- to hexa-saccharides from 20 to 25%, hydrogenated saccharides of DP > 6 from 15 to 20%.
hydrogenated disaccharides from 50 to 55%, sorbitol from 6 to 8%, hydrogenated tri- to hexa-saccharides from 20 to 25%, hydrogenated saccharides of DP > 6 from 15 to 20%.
9. In the process for the preparation of the chewing-gum according to Claim 1, comprising:
softening of the gum base by heating and kneading, continuing the said heating and kneading and intro-ducing in the soft gum base successively the sweetener in liquid phase, the sweetener in solid phase and then or at the same time, the solid sweetening particles comprising a coloring or dye, subjecting the resulting composition to extrusion, through a die, then to rolling and cutting-up to give it the marketed shape, the improvement comprising supplementing the solid sweetening particles comprising a coloring or dye with a proportion of about 0.5 to about 4% with respect to the weight of the particles of an edible stearate, whereby the coloring or dye is confined inside the said particles.
softening of the gum base by heating and kneading, continuing the said heating and kneading and intro-ducing in the soft gum base successively the sweetener in liquid phase, the sweetener in solid phase and then or at the same time, the solid sweetening particles comprising a coloring or dye, subjecting the resulting composition to extrusion, through a die, then to rolling and cutting-up to give it the marketed shape, the improvement comprising supplementing the solid sweetening particles comprising a coloring or dye with a proportion of about 0.5 to about 4% with respect to the weight of the particles of an edible stearate, whereby the coloring or dye is confined inside the said particles.
10. Process according to Claim 9, compris-ing supplementing the solid sweetening particles com-prising a coloring or dye with a proportion of about 0.5 to about 4% with respect to the weight of the particles of magnesium stearate, whereby the coloring or dye is confined inside the said particles.
11. Process according to Claim 9, compris-ing supplementing the solid sweetening particles com-prising a coloring or dye with a proportion of about 0.5 to 5% with respect to the weight of the particles of an edible fatty acids ester, whereby the coloring or dye is confined inside the said particles.
12. Process according to Claim 9, compris-ing supplementing the solid sweetening particles com-prising a coloring or dye with a proportion of about 0.5 to 5% with respect to the weight of the particles of glycerol ester, whereby the coloring or dye is confined inside the said particles.
13 13. In the process for the preparation of the chewing-gum according to Claim 1, comprising:
softening of the gum base by heating and kneading, continuing the said heating and kneading and intro-ducing in the soft gum base successively the sweetener in liquid phase, the sweetener in solid phase and then or at the same time, the solid sweetening particles comprising a coloring or dye, subjecting the resulting composition to extrusion, through a die, then to rolling and cutting-up to give it the marketed shape, the improvement comprising supplementing the sweetener in liquid phase at the moment of keading with a pro-portion of about 5 to 30% with respect to the total weight of the chewing-gum of a hydrogenated starch hydrolysate whose glucid spectrum is as follows, the percentages being given with respect to dry matter;
maltitol: from 25 to 95%, sorbitol: from 0.1 to 19%, the complement to 100 being constituted by polyols of degree of polymerization 3, whereby the coloring or dye is confined inside the said particles.
softening of the gum base by heating and kneading, continuing the said heating and kneading and intro-ducing in the soft gum base successively the sweetener in liquid phase, the sweetener in solid phase and then or at the same time, the solid sweetening particles comprising a coloring or dye, subjecting the resulting composition to extrusion, through a die, then to rolling and cutting-up to give it the marketed shape, the improvement comprising supplementing the sweetener in liquid phase at the moment of keading with a pro-portion of about 5 to 30% with respect to the total weight of the chewing-gum of a hydrogenated starch hydrolysate whose glucid spectrum is as follows, the percentages being given with respect to dry matter;
maltitol: from 25 to 95%, sorbitol: from 0.1 to 19%, the complement to 100 being constituted by polyols of degree of polymerization 3, whereby the coloring or dye is confined inside the said particles.
14
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8419740 | 1984-12-21 | ||
| FR8419740A FR2575038B1 (en) | 1984-12-21 | 1984-12-21 | SUGAR-FREE CHEWING GUM AND MANUFACTURING METHOD THEREOF |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1278213C true CA1278213C (en) | 1990-12-27 |
Family
ID=9310934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000498127A Expired - Fee Related CA1278213C (en) | 1984-12-21 | 1985-12-19 | Speckled sugarless chewing-gum and process for its manufacture |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US4744991A (en) |
| EP (1) | EP0192007B1 (en) |
| JP (1) | JPH0683637B2 (en) |
| CA (1) | CA1278213C (en) |
| DE (1) | DE3582063D1 (en) |
| DK (1) | DK597385A (en) |
| ES (1) | ES8800581A1 (en) |
| FR (1) | FR2575038B1 (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4959226A (en) * | 1987-03-16 | 1990-09-25 | Wm. Wrigley Jr. Company | Method of optimizing texture and processability of chewing gums and compositions made therefrom |
| US4803083A (en) * | 1987-03-16 | 1989-02-07 | Wm. Wrigley Jr. Company | Method of optimizing texture and processability of chewing gums and compositions made therefrom |
| US5139787A (en) * | 1989-01-19 | 1992-08-18 | Wm. Wrigley Jr. Company | Gum composition containing dispersed porous beads containing active chewing gum ingredients and method |
| US5154927A (en) * | 1989-01-19 | 1992-10-13 | Wm. Wrigley Jr. Company | Gum composition containing dispersed porous beads containing active chewing gum ingredients and method |
| US4963369A (en) * | 1989-01-19 | 1990-10-16 | Wm. Wrigley Jr. Co. | Gum composition containing dispersed porous beads containing active chewing gum ingredients and method |
| US5154938A (en) * | 1990-12-20 | 1992-10-13 | Wm. Wrigley Jr. Company | Gum composition having dispersed porous beads containing plasticizers |
| FR2748902B1 (en) * | 1996-05-24 | 1998-07-17 | Kraft Jacobs Suchard France | SNAP GUM WITH A CRISP EFFECT SPREAD OVER TIME |
| US5958472A (en) | 1997-02-26 | 1999-09-28 | Warner-Lambert Company | Crunchy chewing gum and process for making |
| US6808728B2 (en) | 1999-04-21 | 2004-10-26 | Conagra Grocery Products Company | Method for reducing color migration in multi-layered and colored gel-based dessert products and the products so produced |
| US6294213B1 (en) | 1999-04-21 | 2001-09-25 | Conagra Grocery Products Company | Method for reducing color migration in multi-layered, caramel colored, gel-based dessert products and the products so produced |
| DE19943491B4 (en) * | 1999-09-10 | 2010-04-01 | Südzucker AG Mannheim/Ochsenfurt | Improved compressed |
| US6488975B1 (en) | 2000-09-25 | 2002-12-03 | Conagra Grocery Product Company | Cocoa powder for use in multi-layered gel-based dessert products and method for making same |
| US8244712B2 (en) * | 2003-03-18 | 2012-08-14 | Apple Inc. | Localized viewing of file system names |
| CN102958379B (en) * | 2010-04-30 | 2015-07-22 | 洲际大品牌有限责任公司 | Chewing gum with pretreated polyols |
| JP2016518127A (en) * | 2013-04-30 | 2016-06-23 | インターコンチネンタル グレート ブランズ エルエルシー | Colored wax composition |
| JP6446062B2 (en) * | 2014-05-15 | 2018-12-26 | インターコンチネンタル グレート ブランズ エルエルシー | Chewing gum having a plurality of textures and method for producing the same |
| FR3023128B1 (en) | 2014-07-01 | 2017-11-10 | Roquette Freres | NEW SWEETENING COMPOSITION |
| GB2535989A (en) * | 2015-02-26 | 2016-09-07 | Dr Heff's Products Ltd | Dental product, use of a dental product and methods of use of a dental product |
| CA3138823A1 (en) | 2019-05-08 | 2020-11-12 | Basf Se | Aqueous polymer latex |
Family Cites Families (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2190180A (en) * | 1936-06-11 | 1940-02-13 | Sweets Lab Inc | Chewing gum material |
| US2444080A (en) * | 1944-10-27 | 1948-06-29 | Raytheon Mfg Co | Electron discharge device of the magnetron type |
| FR1228510A (en) * | 1958-12-08 | 1960-08-31 | Gen Foods Corp | Flavoring composition, such as chewing gum |
| US3205075A (en) * | 1961-09-08 | 1965-09-07 | Warner Lambert Pharmaceutical | Multi-flavor slab chewing gum |
| US3962463A (en) * | 1972-04-03 | 1976-06-08 | Life Savers, Inc. | Chewing gum having surface impregnated, microencapsulated flavor particles |
| IN140132B (en) * | 1972-08-28 | 1976-09-18 | Colgate Palmolive Co | |
| US3930026A (en) * | 1974-08-28 | 1975-12-30 | Squibb & Sons Inc | Chewing gum having enhanced flavor |
| US4100301A (en) * | 1976-09-16 | 1978-07-11 | Life Savers, Inc. | Chewing gum containing non-dusting colors and method |
| US4217368A (en) * | 1977-07-08 | 1980-08-12 | Life Savers, Inc. | Long-lasting chewing gum and method |
| US4208431A (en) * | 1978-05-05 | 1980-06-17 | Life Savers, Inc. | Long-lasting chewing gum having good processibility and method |
| FR2444080A1 (en) * | 1978-12-11 | 1980-07-11 | Roquette Freres | NON-CARIOGENIC HYDROGENIC STARCH HYDROLYSATE FOR CONFECTIONERY AND PROCESS FOR PREPARING THIS HYDROLYSATE |
| US4248895A (en) * | 1978-12-21 | 1981-02-03 | Life Savers, Inc. | Dehydrated higher polyalcohols, comestibles and chewing gum containing same and method |
| FR2445839A1 (en) * | 1979-01-08 | 1980-08-01 | Roquette Freres | HYDROLYSATE OF POSSIBLE HYDROGEN STARCH, PROCESS FOR THE PREPARATION THEREOF AND APPLICATIONS THEREOF |
| FR2459002A1 (en) * | 1979-06-15 | 1981-01-09 | Roquette Freres | CHEWING-GUM IMPROVES TYPE SUGAR FREE |
| US4238475A (en) * | 1979-08-01 | 1980-12-09 | Life Savers Inc. | Chewing cum capable of releasing finely divided water-insoluble materials therefrom |
| GB2079129B (en) * | 1979-09-24 | 1984-08-30 | Life Savers Inc | Sugarless coating for comestibles and method |
| FR2502495B1 (en) * | 1981-03-27 | 1987-04-30 | Nabisco Brands Inc | HYDROGEN STARCH HYDROLYSAT COMPOSITION IN COMBINATION WITH NATURAL SUGAR FOR INHIBITING OR PREVENTING DECAY |
| US4353927A (en) * | 1981-05-18 | 1982-10-12 | Lovercheck Susan L | Frozen dessert product |
| US4514423A (en) * | 1981-05-22 | 1985-04-30 | Lotte Co., Ltd. | Process of preparing an improved bubble chewing gum |
| US4388328A (en) * | 1981-10-15 | 1983-06-14 | Warner-Lambert Company | Sorbitol containing mixture encapsulated flavor |
| EP0136315B1 (en) * | 1983-02-18 | 1989-07-26 | Wm. Wrigley Jr. Company | Shellac encapsulant for active ingredients in chewing gum |
| US4556565A (en) * | 1983-11-04 | 1985-12-03 | Tetsuo Arima | Sweetener composition, process for making the same, and comestibles comprising said sweetener composition |
| US4588592A (en) * | 1984-07-18 | 1986-05-13 | Fleer Corporation | Chewing gum product and composition and process for the preparation thereof |
-
1984
- 1984-12-21 FR FR8419740A patent/FR2575038B1/en not_active Expired - Fee Related
-
1985
- 1985-12-19 JP JP60284485A patent/JPH0683637B2/en not_active Expired - Lifetime
- 1985-12-19 CA CA000498127A patent/CA1278213C/en not_active Expired - Fee Related
- 1985-12-20 DE DE8585402586T patent/DE3582063D1/en not_active Expired - Fee Related
- 1985-12-20 US US06/811,762 patent/US4744991A/en not_active Expired - Fee Related
- 1985-12-20 ES ES551056A patent/ES8800581A1/en not_active Expired
- 1985-12-20 DK DK597385A patent/DK597385A/en not_active Application Discontinuation
- 1985-12-20 EP EP85402586A patent/EP0192007B1/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| ES551056A0 (en) | 1987-12-01 |
| JPH0683637B2 (en) | 1994-10-26 |
| FR2575038A1 (en) | 1986-06-27 |
| FR2575038B1 (en) | 1990-03-16 |
| ES8800581A1 (en) | 1987-12-01 |
| DK597385A (en) | 1986-06-22 |
| DK597385D0 (en) | 1985-12-20 |
| JPS61181341A (en) | 1986-08-14 |
| US4744991A (en) | 1988-05-17 |
| EP0192007B1 (en) | 1991-03-06 |
| EP0192007A1 (en) | 1986-08-27 |
| DE3582063D1 (en) | 1991-04-11 |
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