CA1321097C - Reduced calorie chewing gums and method - Google Patents
Reduced calorie chewing gums and methodInfo
- Publication number
- CA1321097C CA1321097C CA000535942A CA535942A CA1321097C CA 1321097 C CA1321097 C CA 1321097C CA 000535942 A CA000535942 A CA 000535942A CA 535942 A CA535942 A CA 535942A CA 1321097 C CA1321097 C CA 1321097C
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- Canada
- Prior art keywords
- composition
- chewing gum
- weight
- agent
- amount
- 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.)
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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
- 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
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- 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
Abstract A highly palatable low calorie chewing gum composition with enhanced mouth-feel and improved chew having from about 5 to about 10% polysaccharide, a high amount of non-SBR/PVA gum base ant a sweetener.
Description
Field of the Inveneion The pcesent invention relates to a highly palatable low calorie chewing gum compo6ition with enhanced mouth-~el and improved chew having high amounts o~ a s non-6tyrene-butadiene copolymer~polyvinyl acetate (non-SaR/PVA) elastomer chewinq gum ba~e, and low amounts of a polysaccharide and as a sweetener one or more sugar, sugar alcohol, artificial 3weetener, and dipeptide based sweetener 3uch that the calorie content of ~he chewing gum com~oeition i~ at mo8t only two-thirds that of conventional ~ugar-containing or ~ugar alcohol containing chewinq gum.
De~criDtion o~ the Prior Art To reduce calorie~ in chewing gum it i~ nece~sary to replace the soluble ~ugar and sugar alcohol bulking agent~ with low caloria alternativa~. The soluble sugar and suqar alcohol bulking agents not only impart nece~sary ~weetnes~ but al~o a di~continuiey to the gum ba~e which rasultB iQ a softer mora plea~ant chew and mouth teel.
Mo~t reduced or light calorie che~inq gum composi-tion~ qenerally contain about 25% by weight of a water in~oluble gum ba~e, inert ~iller~ or texturizing agents in amount~ o~ at lea~t 40~ by weiqht up to 90% or more, a water ~oluble ~lavoring agent and water solubla ~weetener~ ~uch a~ ~ucroco and corn ~yrup or in sugarless - gu~ ~orbitol, ~annitol and artificial ~eetener~. Al~o incor~orated within the gu~ baae ~ay be pla~ticizers or ~oftener~ to improve con~istency and tsxture of the gum.
The qu~ base of reduced or light calorie chewing qum generally contain~ a natural rubber gum base, a ~ynthe~ic cubber gu~ and/or mixturo~ thereof. When synthethic gum ba~e~ are utilized, eha pre~erred elastomer component ha~
been the ~tyrene-butadiene copoly~er (SBR). Gum base i~
non-caloric and insoluble, a chewing gum composition hiqh in qum ba~e content would al~o be reduced in calorie~.
q~
1321~97 Previous attemPt6 to produce such high gum base content low calorie chewing gum composition~ have re~ulted in produc~6 with a hard chew and poor texture.
Reduced caloriefi, low calorie, ant no calorie chewing gum com~ositions are well known. Prior a~tempts to produce a ceduced calorie chewing gum compo~ition have relied on high levels of inert fillers or texturizing aqent~ to replace the sugars and sugar alcohols used a6 both bulking and ~weetening agents in conventional chewing gums.
In U.S. Patent No. 4,~8Z,963, Klose, et al. disclose a sugar-free, low calorie chewing gum utili2ing polydextrose a~ the 801Q solubla bulking agent. From 65%
to 85% by weight polydeYtro~e i~ incorporated into gum base to form a sugar-free, unsweetened, chewing gum with a caloric density of 1e8B than one calorie per gra~.
In U.S. Patent No~. 4,252,830 and 4,357,354 Kehoe.
et al. di3clo~e a substantially calorie-free chewable chewing gum ba~e which include~ gum bas6 containing high levels of inert fillers, such a~ calcium carbonate or talc in a~ount~ of at lea~t about 40S by weight. The chewable gum ba~Q include~ at least 10% air voids entrapped in the gun ba~- matrix which, upon chewing, become~ eilled with ~oisture cau~ing a dramatic increage in bolu~ volu~e.
~ n U.S. Patent No. 4,241,091, Stroz, et al., disclo~e a ~ubstantially calorie-free, non-cariogenic, non-adhesi~e chewing gu~ consi~ting es~entially o~ gum base, a substantially calorie-free ~weetaner, from 1 to 15% by weight alpha-cellulose and from 1 to about 40~ by weight water. The chewing gum of Stroz, et al., has a high bolus volume.
While the prior art compo~ition~ have been effective to make reducat calorie chewing gums, the~e ~ormulation6 have resulted in chewing gums having a hard che~ or off taste or poor texture because of the use of hiqh level6 of ~illers, and texturizing agent~. It ha~ been believed that the u6~ of high level~ of f iller~ and texturizer8 was e66ential to obtain a soft chew product.
It would therefoee be de~irable to develop a reduced calorie chewing gum that of ~er6 a reduction in calo~ic content without the u~e o~ high f~ller contant.
Summary o~ the Invention In accordance with the pre~ent invention, a highly palatable reduced calorie chewing gum having a lo~ level of fillera and a high gum base content is provided which provides lea~ than two-third~ the caloriec of conventional chewing guma and which ha~ a ~outh-feel, ~oft texture and chew 8~mllar to conventional chewing gu~a. The chewing gus of the invention conta~ns a hiqb a~ount ot ~ubatantially calorie-~ree non-SBR/PVA gum ba~e, a low a~ount ot a poly~accharide, one or more 8we~tenera, fl-voes, aoften~r~, wetting agents, lubricant~, th~c~eners, f~ller~ and w~ter.
In particular, in a preferred embodiment, the invention provides a highly palatable reduced calorie chewing gum composition comprising a high amount of a non-SBR/PVA chewing gum base, a low amount of a polysaccharide, cellulose, and a sweetening agent, by weight percent of the composition the non-SBR~/PVA chewing gum base is present in an amount from about 35% to about 94%, by weight percent of the composition the polysaccharide is present in an amount from about 5% to about 10%, and by weight percent of the composition the cellulose is present in an amount up to about 7% and , wherein the polysaccharide is selected from the group con9isting of polydextrose, polymaltose, modified polydextrose and mixtures thereof.
In a second preferred embodiment, the invention provides a method of preparing a reduced calorie chewing gum composition which comprises first, admixing from 35- about 35% to about 94% melted non-SBR/PVA chewing gum base with an emulsifier, about 5% to about 10% of by weight of the composition polysaccharide which is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof, ~,, ~,~, ., 3 ~l -up to about 7~ cell~lose, and a sweetening agent; second, cooling the mix to form a chewing gum and third, ~ecovering the product.
In a third preferred embodiment, the inYention provides a method of preparing a reduced to low calorie chewing gum composition which comprises: (a) admixing from abollt 35% to about 94~ melted non-SBR/PVA chewing gum base with an emulsifier, cellulose in an amount up to about 7% by weight of the composition, about 5% to about lO 10% by weight of the composition of polysaccharide which is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof, a sweetening agent and optionally a flavoring agent to form a uniform mixture; (b) preparing a thickening agent premix which comprises admixing a thickening agent with a wetting agent to form a wetted thickening agent, admixing the wetted thickening agent with water to swell and thicken the agent and produce a homogenous mass; and (c) admixing the ~ixture of (a) with the premix of (b), cooling the resultant mix to form a chewing gum and recovering the product.
Detailed_DescriPtio~
Tho reduced calorie chewing gu~ ca~ ba prepa~ed in ~ugar or ~ugarles~ chewi~g gum co~bination~ which can be made into a variety of product~, e.g. ~tick, slab, chunk, ball~, rope~, tablets and/or center filled gu~ product~.
The pre~ent invention provides a chewing gum which i~ initially ~o~t and chewable, has raduced calorie content and a dosirable ~weetne~ level. The chewing gum o~ the i~v-~tion will havo a calorie content of les~ than two-third~ and ~ceterably less than 50t oS that of conventional ~ugar containing and flugarle~ chewing gums with comparable sweetnes~.
As used in ~he specirication and clai~, the term ~reduced calorie~ ~hall mean having a calorie content two thirds or le~ that of conventional chewing gum, l~light calorie~ ~hall mean le~ than 50% o~ the calories o~
conventional chewing gum and the ter~ ~low caloriel' shall mean having a calorie content of 0.4 calorie or le~ pe~
gra~ of chaving gum. Conventional carbohydrate containlng chewing gu~ contain 3 to ~ calor~es per gram.
1321~9~
While the invention is not to be limited to theoretical con~ideration~, it is believed that when the non-SBR~PVA gum ba6e, which is a chewable hydrophilic media, i8 combined with a water ~oluble polysaccharide, s the water ~oluble polysaccharide imparts a discontinuity to the gum base. It i6 thi~ di~continuity in combination with the hyd~ophilic character of non-SBA/PYA gum ba6es that result~ in chewing gum with a pleasant mouth feel, a nice chew character and a high bolus volume for its weight. Thi~ combination ~urther result~ in the ability to use high amount~ of gum base without producing hard or rubbery chewing gu~ compo6ition~. It i~ the ability to use high gu~ basQ concentration~ in combination with a low caloric polysaccharidQ that result~ in unique reduced calorie co~po~ition~. The further ability to incorporate non-caloric fillers and cellulose permits t~e production of reduced, light or low calorie chewing gum compo~ition~.
The chewing gu~ compo~itions o~ the in~tant invention contain a non-5i3R/PVA gum base. The amount of non-SBR/PVA gu~ ba3e employed will vary greatly depending on various ~actor3 ~uch as the intended calorie content o~ tha final product, the ty~e of base used and other com~onents u~ed to make t~e final product. In general, gu~ base a~oun~ of about 35~ to about 94S by weight o~
the ~inal ch~wing gu~ co~po~ition are acceptable for u6e in retuced calorie chewing gum compositions with prsferred a~ount~ o~ about 35~ to about 85~ and mo6t preferred a~ounts ~rom abou~ 35~ to about 70% by weight.
The no~-SBR/PVA gu~ base provides a hydrophilic chew character to the chewing gum. This results in a plea~ant moist chew.
The gum base used in thi~ invention may be any non-SBR water-in~oluble gum base havinq polyvinyl acetate (PVA) as an e~sential ingredient. Such gum ba~es are 1321~97 known in the art and are not the subject of this invention. An example of such a non-S~RtPVA containing gum base i8 found in U.S. Patent No. 4,490,395.
Illu~trative examples ot ~uitable polymer~ in gu~ ba~es include, without limitation, ~ubstances of vegetable origin such a~ chicle, jelutong, gutta percha and crown qum and 6ynthetic ela~tomers 3uch as isobutylene-isoprene copolymers, polyethylene, polyisobutylene and polyvinylacetate and mixtures thereof are particularly useful.
The gum ba~e composition contain~ ela~tomer ~olvents to aid in softening the polymer component. Such elastomer 301vonts ~ay compri6e methyl, glyc~rol or pentaerythritol e~ters of ro~ins or modified rosins, such as hydrogenated, dimerized or poly~erized ro~in~ or mixtures thereof.
Examples ot elastomer ~olvonts ~uitable for u~e herein include the pentaerythritol a~ter of partially hydrogen-ated wood ro~in, pentaerythritol ester of wood ro~in, glycerol ester ot partially dimerizet ro~in, glycarol e~er of polymerized rosin, glycerol ester of tall oil ro~in, glycerol ester ot wood ro~in and partially hydrogenated wood rosin and partially hydrogenated methyl ester of ro~in terpene re~ins including polyterpene and polym-rs ot alpha-pin-ne or beta-pinene and mixtures thereof. Th- ela~to~er solvent ~ay be employet in an amounc ranging from about 3~ to about 55~ and preferably about 8~ to about 38% by weight of the gum base. A~ounts b-low about 3~ cause the chew characteri~tic to be hard and re~ult in inconsistent flavor relea~e. Amount3 above 55~ cause a soft product to be formed which de~troy~ the chew characteristic.
Vinyl polymer~, and in particular polyviDyl acetate ' ~PVA) is an essential ingredient. The pre~erred PVA has a molecular weight of at least 2,000. Such materials are commercially available in various molecular weights which can be 6ucce66fully u~ed The polyvinyl acetate is employed in amounts of about 5% to about 45% by weight and preferably 7% to 35% by weight The6e materials when u~ed in 6uch high amount~ aid in extending the ela6tomer mixture while ~aintaining product integcity Amounts below about 5% cau~e the base to be unstable Amounts above q5t cau~e ~egregation of gu~ con~tituent~ to occur ~ t i~ es~ential to e~ploy glyceryl ~onostearate a6 an e~ul~i~ier When absent the for~ulation has poor stability and lack~ acco-ptable texture It i~ believed that the glyceryl ~onostearate aids in bringing the noraally i~aiscible con~tituents together in such a way that they foc~ a single finely di~per~ed stable ~y~te~
Thi~ e~ul~ifier also ~iaplities the incorporation of flavoes into the final ba~- and aids in retaining finely divided solid~ within the gua base co~plex The glyceryl ~ono~tearate i~ e~ployed in amount~ o~ about 1% to about 15t and pr-terably about 3% to about 9% Additional e~ulsifiers x-y also be included, notably lecithin, ~atty acid and ~onoglyceride~, diglycecide~ ant, triglyceride, propylene glycol ~ono~tearate and ixtures thoreoS Such uat-eial~ a y b- u~ed in th- aaount of about 1% to about 25% by w ight Th- qu- ba~- tor-ulation ~ust e~loy a wax aat-rial Th- wax-~ bav- b--n found to ~otten tho polya-r l--to--r aixtur- and i-prov- ela~ticity of the ¢h-v ch-ract-r Sh- wax-- -ploy-d are preterably aicrocry~tallin- wax, parattin wax, and ixtures thec-ot, U--ful a-ountr 2r- ~roa about 2% to about 25t O by w-ight and pr-t-rably tro- about 2 5t to about 20% by weight ot th- gu- base coapo~ition Preferably the6e waX-~ are u~-d in coabination in a~ount~ ot about St to about ZOt ~icrocrystallin- wax and about 3% to about l5t paraffi~ wax A variety ot traditional ingredient~ ~uch a~
plasticizers or ffofteners may optionally be added Such ' '' , materials ace optional and not e6sential in the present formulation. Such materials include hydrogenated vegetable oil~, lanolin, ~tearic acid, 60dium 6tearate.
potas~ium stearate, glyceryl triacetate, teiacecin, glycerin and the like and mixture~ thereof. Such materials when incorporated into the gum ba6e obtain a variety of de~irable texture~ and consi~tency propertiefi.
These individual materials are generally employed in amounts o~ up to about 30~, preferably about lt to about 25% by weight and most preferably in amounts of from about 1.5~ to aboùt 12% by weight of the gum ba~e compo~ition. Becausa of the low molecular weight of the~Q compounds, they are able to penetrats the fundamental ~tructure o~ the baso making it pla~tic and 1988 viscou8.
The polysaccharide used herein i8 a water-soluble.
low calorie, non-cariogenic bulking agent which contribute~ the bulk and texture normally obtained ~ith sugars and ~ugar alcohols. In a preferred e~bodiment, the water soluble poly~accharide i8 ~elected from the group consisting of polydsxtro~e, polymaltose, modified po~ydextrose and mixtures thereof. The poly~accharide i6 prasent in a~ amount ~ro~ about 5% to about 10~ by weiqht of the chewing gum CompOsitioQ and pre~erably about 6 to about 9~. Poly~accharide contenC of less than 5% will not pro~ide ~u~ficient discontlnuity of the gum base.
Polycaccharide content of greater than 10% result~ in an o~ tasto. ~e preferred polysaccharide i~ polydextrose.
Polydoxtro~e id a water-~oluble, rando~ly bonded polymer o~ glucose containing minor amoun~s o~ sorbitol end groups and bound citric acid and has an average molecular ~eight of about 1500, ranging from about 162 to about 20,000. Polydextro~e is a bland tasting material having about one caloriQ per gram.
Cellulo~e is employed as a no calorie filling, texturizing agent and i~ employed to further reduce the :
8 1321~97 calocie content o~ the chewing gum. The cellulose used herein is water insoluble and may be pre~ent in the invention in amount~ up to about 7% preferably 1 to 6%
and mo~t preferably 3 tO 6% by weight. Without being limited tO pa~ticular cellulo6e~, representative illu~trations encompa~: alpha cellulo6e, microcrystal-line cellulose, ~owder cellulo~e which is compo6ed of 90 beta-l, 4-glucan and 10~ galactan hydroxypropyl methylcellulose, cellulo~s flour and the like. While not essential, the avarage particle ~ize of the cellulo6e may range ~rom about 3 microns to about 50 mic~on~, pre~er-ably about 5 microns to about 30 microns and mo~t preferably about 5 microns to about 20 micron~.
Optionally, bulking agents ~uch as fillers may also be employsd. ~llu~trativQ fillers may include calcium carbonate, talc, aluminum ~ydroxide, alumina, aluminum silicates, calciu~ pho~phates (anhydrous and dihydrate) and combinations thereo~. Pref~rably the amount of ~iller when used ~ill vary u~ to about 10% by weight of the che~ing gum composition.
A thickening aqent may be used as a binder ~or ~he chewinq gUm matri~. The thickening agant used herein may be water solubla or water sw~llable. A thickening agent will atsorb and tightly hold ~ater, dQcreasing it8 mobility and rato o~ vaporization. In the chewing gum com~osition the tnickening agent prevents segregation of the gum components. Ths thickening agent can comprise a gum, mixtures o~ gum, bulking agents, mixture~ o~ bulking agents, or combinations o~ gums and bulkinq agent6.
Representative illustration~ o~ thickening agent~
encompass: alginates, carrageenan, xanthan gum, gelaein, guar, gum arabic, carob, tragcanth, locust bean gum, karaya, pectin, agar, msthylcellulose, sodium carboxymethylcellulose, carboxymethylcellulose, hydroxypropylc~llulo~e, and similar compound~ and mixtures th~reo~. Ths pre~rred thickening agent i6 ~odium carboxymethylcellulofie.
The thickening aqent is present in the cheving gum focmulation in an amount from about O.olt to about 5%, preferably about O.ol~ to about 2% and mo6t preferably about 0.01 to about .1~ by weight.
The thickening agent may be added directly to the chewing gum during proce~sing. Prefeeably the thickening agent i8 added as a premix comprising as weight percent of the premix:
about 40% to about 89.9% of a wetting agent, about 10 10 tO about 59% water and about 0.1 to about S~ thicken-inq agent.
T~e thickeninq agent premix i~ present in the chsw-ing gum in an amount up to about 8%, preferably about Zt to about 7~ and most preerably abaut 4~ to about 7~.
Wettin~ agents are polar compounds which àre hydrophilic and impart hydrophilic propertie~ to the ~urface of ~olids they are in contact with. When solid6 to be wetted are wa~er soluble or water ~wellable, the proce~ of solubili2ing or ~welling i3 greatly acceler-ated by the wetting ag~nt.
The wetting agent is utilized to facilitate water contact with tnhe ehic~ening agent thereby causing }t to di~olve or ~ell rapidly. ~etting agents of the present invention are mono and poly alcohols ~uch a~ eehanol, glycerin, ~orbitol, propylene glycol, polyethyle~e glycol and ~he like and mixtures thsreof. The preferred wetting agents are glycerin and 80 bitol.
The premix i8 preferably prepaead with an optional sweetening agent. When a sweetening agent i5 present in the premix, the pre~ix compri~e~ as weight percent of the pra~iY about 40% to abou~ 60% of a wettiQg agent, about 24% to about 45t sweetening agent, about 10 to about 35 water and about 0.1% to about 5% thickening agsnt.
Adding sweetening agent to t~e premix increases the total weight o~ the premix and re~ults in the thickening i321~97 aqent being le66 concentrated in the premix. The lacgec weight, less concent~ated premix, when added to the gum ba6e mo~e readily form~ a uniform mixture with the gum base. The sWeQteninq agent employed in the p~emix i5 the same a~ tho~e utilized in the chewing gum compo~ition as described below.
The thickening agent premix i~ prepared by f ir8t admixing the thickening agent with a wetting agent to form a uni~orm mixture. A wetting agent i~ added to the thickening agent prio~ to addition of water in order to facilitate rapid swelling of the thickening aqent with water. With continued mixing, the water and optional sweeteni~g agent are added. The sweeteninq agen~ may be predispel~ed or dissolved in the water before addition to lS the wetted thickening aga~t. Mixing i8 continu~d until the thickening agent ~well8 and thicken~. Ths premix i8 then added to the chewing gum composition as indicated in the process foL it~ preparation.
The chewing gum co~po~ition~ employinq tha in~tant gum ba~e~ qenerally contain sweetening agent~. The sweeteninq agent ~ay be selected from a wide range of material~ including water-soluble agent3, water-soluble arti~icial sweetener~, and dipeptide based sweeteners.
including mixture~ thereof. Without being limited to ~articular s~eetonor~, repre~entative illu~tration~
encompa~s:
A. Water-soluble sweetening agent~ ~uch as ~onosaccharide~, di~accharides, and poly~accharides ~uch a~ xylose, ribose, glucose, mannose, galactose, fructo~e, deYtrose, sucro~e, maltose, partially hydrolyzed starch or corn syrup ~olids and suqar alcohols such a~ sorbitol, xylitol, mannitol and mixtures thereo~.
B. ~ater-soluble arti~icial sweetener~ such as the soluble saccharine ~alt~, i.e., sodium or ll 1321~97 calcium ~accha~in ~alts, cyclamate salts, ace~ulfame-K*and the like, and the frea acid ~orm o~
6accharin.
C. Dipeptide based sweeteners such a~
L-a~partyl-L-phenylalanine methyl ester and material de~cribed in U.S. Patent No. 3,492,131 and the like.
In genecal, the amount of ~weetener will vary with the desired amount o~ ~weeteners selec~ed for a particular chewing gum compo~it~on. Thi~ amount will normally be 0.005 to about 35% by weight when u~ing an ea~ily extractable ~weeeener. The water-~oluble ~weetener~ described in cateqory A above, are pre~erably u6ed in amount~ of about 5~ to about 35~ by weight, and mo~t pre~erably ~rom about 10~ to about 35% by weight of the final chewing gum compo~ition. $n contrast, t~e arti~icial sweetener~ de~cribed in categorie3 B and C are used in amounts o~ about 0.005% to about 5.0% and moet preferably about O.OSt to about 2.5% by weight of the final chewing gum compoflition. The~e amount~ are ordinarily nece~sary to achieve a de~ired level of ~weet-ne~s independent from tho flavo~ level achieved from flavor oils.
The chewing gu~ compo~ition of thi~ invention may additionally include the conventional additive~ of ¢oloring age~t~ auch as titanium dixoide: emulsi~ier~
~uch aa lecithin and glyceryl mono~tearate: and fillers such a~ dicalcium phosphate, aluminu~ hydroxide, alumina, aluminum ~ilicates, talc, calcium carbonate, and combina-tions t~ereot. The ~otal amount o~ fillers pre~ent i~
generally up to about 10% by weight.
The colorants useful in the pre~ent invention, include the pigments that may be incorporated in amounts of up to about 6% by weight, and preferably up to about 1% by weight. A preferred pigment i~ titanium dioxide, al~o the colorant~ may include other dyes suitable for * trade-mark ~7 .
-- . . .
, 1321~97 food, drug ~nd co6metic application6, and known as F.D.
C dyes and the like. The materials acceptabl'e for the foregoing spectrum of use are preferably watec-soluble.
Illustrative examples include the indigo dye, known as S F.D. ~ C. ~lue No. 2, which is the disodium salt of 5,5-indigotindisulfonic acid. Similarly, the dye known a3 F.D. & C. Green No. 1, comprise~ a triphenylmethane dye and is the mono~odium salt of 4-~4-N-ethyl-p-~ulfobenzylamino)diphenylmethylene~ (N-ethyl-N-p-~ulfoniumbenzyl)-2,5-cyclohexadienimine]. A full recitation of all F.D. ~ C. and D. ~ C. colorants and their corre~pondinq chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technoloqy, 3rd Ed~tion, in Volume 6, at pages 561-595.
Flavoring agenes well known to the chewing gum art may be added to the chewing gum compo~ition~ of the instant invention. Tha~e ~lavoring agents may be cho6en from synthetic flavor oils and/or oil6 derived from plant~, leave~, ~lowers, fruits and ~o forth, and combina-tions thereof. Reure~entative flavor oils include:
spearmint oil, cinnamon oil, oil o~ win~ergeeen (methylsalicylate) and peppermint oils. Al~o uueful are arti~icial, natural or ~ynthetic f~uit flavors BUCh as Z5 citrus oil including lemon, orange, grape, lime and gra~efruit, and fruit e~sences including apple, stLaw-berry, cherry, pineapple and 80 forth. The flavoring agsnt may be a liguid, ~pray dried, encap~ulated, sorbed on a carrier and mixtures thereo~.
The amount o~ ~lavorinq agent e~ployet is normally a ma~ter cf pre~erence sub~ect to ~uch factors as ~lavor type, base type and strength de~ired. In general, amount~ of about 0. 05t to about 5 . 0% by weight o~ the final chewing gum composltion are useable with amounts of 35 about 0.3% to about 4. 5t being pre~erred and about 0.7t to about 3.5t being most preferced.
1321~97 The method ~or forming the reduced calorie chewing gum of the invention include~ melting the gum base and mixing the gum ba~e in a kettle with liquid softener and/or an emulsifier until a uniform mixture is formed.
The soluble polysaccha~ide is added and mixed. The optional cellulose is added with the soluble polysaccharide when a lower calocie product i8 de6ired.
The ~wseteninq agent and flavor are added next with continued mixing. The optional thickening agent premiY
10 i5 added next and the mixing continued un~il a homogen-eous ma~ is formed. The product is recovered from the kettle, ant shaped to for~ stick, slab, chunk, balls, rope~, ~hredded, tablet and~or center filled gum product~.
An illuatrative proce~s involve~ first melting the lS qum base at a temperature from about 70C to about 120C
and mixing the gum base in a kettle with a lig~id ~oftener and/or a emulsifier for 2 to 8 minutes. The solubla poly~accharids iB addad with continued mixing.
The optional cellulose i~ added with the solublQ
polysaccharide when a lower calorie product is desired.
To this mixture, 2/3 to 3/4 of the sweetening inqredients, optional filler~ and colorant~ are added and mixing is continued for 1 to 4 ~iAutes. To this mixture, tha remaining sweet0ning ingredient~ are added and while mixing i8 conti~ued, the flavo~ing agent is added ~lowly. Tho optional thickening agent premix is added next and tho mixinq continued until a homoqeneous ma6s is for~ed. The gum is di~charged from the kettle and formed into its desired ~hape such as stick6, slabs, chunks.
balls, rope~, ~hredded, tablets and~or center filled.
The followi~g examples serve to provide further ap~reciation o~ the invention but are not meant in any way to restrict the s~fective scope of the invention.
All percentage~ throughout the specification are by weight percent of the final composition unless otherwise indicated.
EXAMPLE I
Thi6 example demonstrate6 the formation of chewing gum compo~itions according to the invention.
S The gum base i~ meltad in a kettle with sigma blade6 at a temperature of 70C to ~0C. To the qum ba6e, lecithin i6 added with mixing for 2 minute6. Polydex-trose and cellulo~ are added and mixed. The carbohy-drate sweetener, glycerin, optional filler and 1/2 of the flavor are added to the mix and mixed throughly for 3 minutes. The thic~ener pramix and remaining flavor are added and mixed to produce a homogeneou~ mase. The product i~ removed ~rom the k~ttle rolled and ~cored.
1321~97 1 ~ N O ~ O O O In ~
o o o o o ~ ,I r o I I . I I I.......... . I .
U7 U"l O ~ ~ N O N .
N ,_~
~` 0 0 0 0 ~ O U~
C~ ~ ~ O O O ~O ~ O ~ O O
. I I I.. I..... ......
1~1 " u~ I o o ~
C~
u' a, ~1 Ul r` 31 0 0 0 0 N
D ~ O O O ~ 0 0 N
. . . I I I . . I . . 1, . .
u~ o O o~
~ ~ ~1 Ul Ul 1~ u7 O O O
I~ O ~ ~O O
.
r~ * .r~ ~
c ~c a ~ .
* U ~U (V 4 ~ ~ 1 w a o C 4 0 0 t~ ~ 4 1~ 4 .. ~1 ~ J I C C ~
.,.~ U~ 4 ~ O .r~ rl ~ e ,~ ~ ~ v ~ e ~ , 4 C 4 ~
4 C ~ ~ ~ ~
4 ~ O 1~ ~11 0 U ~ U O
~ E3 ~ ~ u X C ~ 3 o ~ I C ~4 C r~
I t~ U
s~
,i .
..... A~ . .
1321~97 The chewing gum compo~ition~ of thi6 example ace found to have a nice chew cha~acter and a high bolus volume fo~ th~lr weight.
132~097 COMPARATIVE RUNS E TO H
This example demon~trates the formation of non-inventive chewing qum compositions having no polysaccharide o~ too much poly~accharide or too much cellulo3e .
The gum base i~ melted in a kettle with sigma blades at a temperature of 70 to 80C. To the gum base, lecithin i~ added with ~ixing for 2 minute6. Polydextco~e and cellulose are added and mixed. The carbohydrate ~weetener, qlycerin and 1/2 of the flavor are added to the miY and nixed throughly ~or 3 minutes. The remain-inq fla~or i~ added and mixed to produce a homogeneou~
ma~. The product is remov~d ~ro~ the kettle rolled and scored.
1321~97 TABLE II
Wei~ht %
EXAMPLE: E F G H
Inaredient Gum base 59.31 40.21 48.00 40.4 Sweetener Sorbitol 25.00 25.00 28.40 21.00 ~annitol Sodium Saccharin 0.04 0.04 0.045 Polydextro~e - 11.00 12.5 10.00Cellulose 4.00 7.00 9.00 15.00 Glycerin 9.00 14.00 Lecithin 0.5 0.6 0.605 0.60 sdatQr Inert Filler Flavor 2.15 2.15 2.35 4.0 ThickeneL premix Comment~ ~oo Rubbery Gum is too Too hard Pasty-~oft does initial like not hold chew. chew.
it~ own body, slightly rubbery chew.
132iO97 E~AMPLE 3 INVENTIVE RUN I
Thi6 example demonstrate~ the for~ation of a chewing gum composition according to the invention. The chewing gum i8 prepared by the procedure o~ Example 1.
E~AMæLE: I
Inqredient Gum ba~e go, Sweet~ner Sorbitol Mannitol A~partame 0.25 Sodium Saccharin AcesulfamQ ~ . 0.25 Polydextrose 5.00 Cellulose - Glycerin Lecithin 0.70 Water Inert Filler Flavor 1.75 Thickener ~remix 2.00 Calorie~ per gra~ 0.3 Tho chewing gum compo~i~io~ o~ this example exhibits a nice chew character and a high bolu3 volume.
Thi~ invention being ehu~ describad, it will be obviou~ that tho same may be var1ed in many way~. Su~h variation~ are not to be regarded as a departure from the spirit and ~cope o~ the invQntion and all such modifica-tions are intended to be included within the scope of the ~ollowing claim~.
De~criDtion o~ the Prior Art To reduce calorie~ in chewing gum it i~ nece~sary to replace the soluble ~ugar and sugar alcohol bulking agent~ with low caloria alternativa~. The soluble sugar and suqar alcohol bulking agents not only impart nece~sary ~weetnes~ but al~o a di~continuiey to the gum ba~e which rasultB iQ a softer mora plea~ant chew and mouth teel.
Mo~t reduced or light calorie che~inq gum composi-tion~ qenerally contain about 25% by weight of a water in~oluble gum ba~e, inert ~iller~ or texturizing agents in amount~ o~ at lea~t 40~ by weiqht up to 90% or more, a water ~oluble ~lavoring agent and water solubla ~weetener~ ~uch a~ ~ucroco and corn ~yrup or in sugarless - gu~ ~orbitol, ~annitol and artificial ~eetener~. Al~o incor~orated within the gu~ baae ~ay be pla~ticizers or ~oftener~ to improve con~istency and tsxture of the gum.
The qu~ base of reduced or light calorie chewing qum generally contain~ a natural rubber gum base, a ~ynthe~ic cubber gu~ and/or mixturo~ thereof. When synthethic gum ba~e~ are utilized, eha pre~erred elastomer component ha~
been the ~tyrene-butadiene copoly~er (SBR). Gum base i~
non-caloric and insoluble, a chewing gum composition hiqh in qum ba~e content would al~o be reduced in calorie~.
q~
1321~97 Previous attemPt6 to produce such high gum base content low calorie chewing gum composition~ have re~ulted in produc~6 with a hard chew and poor texture.
Reduced caloriefi, low calorie, ant no calorie chewing gum com~ositions are well known. Prior a~tempts to produce a ceduced calorie chewing gum compo~ition have relied on high levels of inert fillers or texturizing aqent~ to replace the sugars and sugar alcohols used a6 both bulking and ~weetening agents in conventional chewing gums.
In U.S. Patent No. 4,~8Z,963, Klose, et al. disclose a sugar-free, low calorie chewing gum utili2ing polydextrose a~ the 801Q solubla bulking agent. From 65%
to 85% by weight polydeYtro~e i~ incorporated into gum base to form a sugar-free, unsweetened, chewing gum with a caloric density of 1e8B than one calorie per gra~.
In U.S. Patent No~. 4,252,830 and 4,357,354 Kehoe.
et al. di3clo~e a substantially calorie-free chewable chewing gum ba~e which include~ gum bas6 containing high levels of inert fillers, such a~ calcium carbonate or talc in a~ount~ of at lea~t about 40S by weight. The chewable gum ba~Q include~ at least 10% air voids entrapped in the gun ba~- matrix which, upon chewing, become~ eilled with ~oisture cau~ing a dramatic increage in bolu~ volu~e.
~ n U.S. Patent No. 4,241,091, Stroz, et al., disclo~e a ~ubstantially calorie-free, non-cariogenic, non-adhesi~e chewing gu~ consi~ting es~entially o~ gum base, a substantially calorie-free ~weetaner, from 1 to 15% by weight alpha-cellulose and from 1 to about 40~ by weight water. The chewing gum of Stroz, et al., has a high bolus volume.
While the prior art compo~ition~ have been effective to make reducat calorie chewing gums, the~e ~ormulation6 have resulted in chewing gums having a hard che~ or off taste or poor texture because of the use of hiqh level6 of ~illers, and texturizing agent~. It ha~ been believed that the u6~ of high level~ of f iller~ and texturizer8 was e66ential to obtain a soft chew product.
It would therefoee be de~irable to develop a reduced calorie chewing gum that of ~er6 a reduction in calo~ic content without the u~e o~ high f~ller contant.
Summary o~ the Invention In accordance with the pre~ent invention, a highly palatable reduced calorie chewing gum having a lo~ level of fillera and a high gum base content is provided which provides lea~ than two-third~ the caloriec of conventional chewing guma and which ha~ a ~outh-feel, ~oft texture and chew 8~mllar to conventional chewing gu~a. The chewing gus of the invention conta~ns a hiqb a~ount ot ~ubatantially calorie-~ree non-SBR/PVA gum ba~e, a low a~ount ot a poly~accharide, one or more 8we~tenera, fl-voes, aoften~r~, wetting agents, lubricant~, th~c~eners, f~ller~ and w~ter.
In particular, in a preferred embodiment, the invention provides a highly palatable reduced calorie chewing gum composition comprising a high amount of a non-SBR/PVA chewing gum base, a low amount of a polysaccharide, cellulose, and a sweetening agent, by weight percent of the composition the non-SBR~/PVA chewing gum base is present in an amount from about 35% to about 94%, by weight percent of the composition the polysaccharide is present in an amount from about 5% to about 10%, and by weight percent of the composition the cellulose is present in an amount up to about 7% and , wherein the polysaccharide is selected from the group con9isting of polydextrose, polymaltose, modified polydextrose and mixtures thereof.
In a second preferred embodiment, the invention provides a method of preparing a reduced calorie chewing gum composition which comprises first, admixing from 35- about 35% to about 94% melted non-SBR/PVA chewing gum base with an emulsifier, about 5% to about 10% of by weight of the composition polysaccharide which is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof, ~,, ~,~, ., 3 ~l -up to about 7~ cell~lose, and a sweetening agent; second, cooling the mix to form a chewing gum and third, ~ecovering the product.
In a third preferred embodiment, the inYention provides a method of preparing a reduced to low calorie chewing gum composition which comprises: (a) admixing from abollt 35% to about 94~ melted non-SBR/PVA chewing gum base with an emulsifier, cellulose in an amount up to about 7% by weight of the composition, about 5% to about lO 10% by weight of the composition of polysaccharide which is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof, a sweetening agent and optionally a flavoring agent to form a uniform mixture; (b) preparing a thickening agent premix which comprises admixing a thickening agent with a wetting agent to form a wetted thickening agent, admixing the wetted thickening agent with water to swell and thicken the agent and produce a homogenous mass; and (c) admixing the ~ixture of (a) with the premix of (b), cooling the resultant mix to form a chewing gum and recovering the product.
Detailed_DescriPtio~
Tho reduced calorie chewing gu~ ca~ ba prepa~ed in ~ugar or ~ugarles~ chewi~g gum co~bination~ which can be made into a variety of product~, e.g. ~tick, slab, chunk, ball~, rope~, tablets and/or center filled gu~ product~.
The pre~ent invention provides a chewing gum which i~ initially ~o~t and chewable, has raduced calorie content and a dosirable ~weetne~ level. The chewing gum o~ the i~v-~tion will havo a calorie content of les~ than two-third~ and ~ceterably less than 50t oS that of conventional ~ugar containing and flugarle~ chewing gums with comparable sweetnes~.
As used in ~he specirication and clai~, the term ~reduced calorie~ ~hall mean having a calorie content two thirds or le~ that of conventional chewing gum, l~light calorie~ ~hall mean le~ than 50% o~ the calories o~
conventional chewing gum and the ter~ ~low caloriel' shall mean having a calorie content of 0.4 calorie or le~ pe~
gra~ of chaving gum. Conventional carbohydrate containlng chewing gu~ contain 3 to ~ calor~es per gram.
1321~9~
While the invention is not to be limited to theoretical con~ideration~, it is believed that when the non-SBR~PVA gum ba6e, which is a chewable hydrophilic media, i8 combined with a water ~oluble polysaccharide, s the water ~oluble polysaccharide imparts a discontinuity to the gum base. It i6 thi~ di~continuity in combination with the hyd~ophilic character of non-SBA/PYA gum ba6es that result~ in chewing gum with a pleasant mouth feel, a nice chew character and a high bolus volume for its weight. Thi~ combination ~urther result~ in the ability to use high amount~ of gum base without producing hard or rubbery chewing gu~ compo6ition~. It i~ the ability to use high gu~ basQ concentration~ in combination with a low caloric polysaccharidQ that result~ in unique reduced calorie co~po~ition~. The further ability to incorporate non-caloric fillers and cellulose permits t~e production of reduced, light or low calorie chewing gum compo~ition~.
The chewing gu~ compo~itions o~ the in~tant invention contain a non-5i3R/PVA gum base. The amount of non-SBR/PVA gu~ ba3e employed will vary greatly depending on various ~actor3 ~uch as the intended calorie content o~ tha final product, the ty~e of base used and other com~onents u~ed to make t~e final product. In general, gu~ base a~oun~ of about 35~ to about 94S by weight o~
the ~inal ch~wing gu~ co~po~ition are acceptable for u6e in retuced calorie chewing gum compositions with prsferred a~ount~ o~ about 35~ to about 85~ and mo6t preferred a~ounts ~rom abou~ 35~ to about 70% by weight.
The no~-SBR/PVA gu~ base provides a hydrophilic chew character to the chewing gum. This results in a plea~ant moist chew.
The gum base used in thi~ invention may be any non-SBR water-in~oluble gum base havinq polyvinyl acetate (PVA) as an e~sential ingredient. Such gum ba~es are 1321~97 known in the art and are not the subject of this invention. An example of such a non-S~RtPVA containing gum base i8 found in U.S. Patent No. 4,490,395.
Illu~trative examples ot ~uitable polymer~ in gu~ ba~es include, without limitation, ~ubstances of vegetable origin such a~ chicle, jelutong, gutta percha and crown qum and 6ynthetic ela~tomers 3uch as isobutylene-isoprene copolymers, polyethylene, polyisobutylene and polyvinylacetate and mixtures thereof are particularly useful.
The gum ba~e composition contain~ ela~tomer ~olvents to aid in softening the polymer component. Such elastomer 301vonts ~ay compri6e methyl, glyc~rol or pentaerythritol e~ters of ro~ins or modified rosins, such as hydrogenated, dimerized or poly~erized ro~in~ or mixtures thereof.
Examples ot elastomer ~olvonts ~uitable for u~e herein include the pentaerythritol a~ter of partially hydrogen-ated wood ro~in, pentaerythritol ester of wood ro~in, glycerol ester ot partially dimerizet ro~in, glycarol e~er of polymerized rosin, glycerol ester of tall oil ro~in, glycerol ester ot wood ro~in and partially hydrogenated wood rosin and partially hydrogenated methyl ester of ro~in terpene re~ins including polyterpene and polym-rs ot alpha-pin-ne or beta-pinene and mixtures thereof. Th- ela~to~er solvent ~ay be employet in an amounc ranging from about 3~ to about 55~ and preferably about 8~ to about 38% by weight of the gum base. A~ounts b-low about 3~ cause the chew characteri~tic to be hard and re~ult in inconsistent flavor relea~e. Amount3 above 55~ cause a soft product to be formed which de~troy~ the chew characteristic.
Vinyl polymer~, and in particular polyviDyl acetate ' ~PVA) is an essential ingredient. The pre~erred PVA has a molecular weight of at least 2,000. Such materials are commercially available in various molecular weights which can be 6ucce66fully u~ed The polyvinyl acetate is employed in amounts of about 5% to about 45% by weight and preferably 7% to 35% by weight The6e materials when u~ed in 6uch high amount~ aid in extending the ela6tomer mixture while ~aintaining product integcity Amounts below about 5% cau~e the base to be unstable Amounts above q5t cau~e ~egregation of gu~ con~tituent~ to occur ~ t i~ es~ential to e~ploy glyceryl ~onostearate a6 an e~ul~i~ier When absent the for~ulation has poor stability and lack~ acco-ptable texture It i~ believed that the glyceryl ~onostearate aids in bringing the noraally i~aiscible con~tituents together in such a way that they foc~ a single finely di~per~ed stable ~y~te~
Thi~ e~ul~ifier also ~iaplities the incorporation of flavoes into the final ba~- and aids in retaining finely divided solid~ within the gua base co~plex The glyceryl ~ono~tearate i~ e~ployed in amount~ o~ about 1% to about 15t and pr-terably about 3% to about 9% Additional e~ulsifiers x-y also be included, notably lecithin, ~atty acid and ~onoglyceride~, diglycecide~ ant, triglyceride, propylene glycol ~ono~tearate and ixtures thoreoS Such uat-eial~ a y b- u~ed in th- aaount of about 1% to about 25% by w ight Th- qu- ba~- tor-ulation ~ust e~loy a wax aat-rial Th- wax-~ bav- b--n found to ~otten tho polya-r l--to--r aixtur- and i-prov- ela~ticity of the ¢h-v ch-ract-r Sh- wax-- -ploy-d are preterably aicrocry~tallin- wax, parattin wax, and ixtures thec-ot, U--ful a-ountr 2r- ~roa about 2% to about 25t O by w-ight and pr-t-rably tro- about 2 5t to about 20% by weight ot th- gu- base coapo~ition Preferably the6e waX-~ are u~-d in coabination in a~ount~ ot about St to about ZOt ~icrocrystallin- wax and about 3% to about l5t paraffi~ wax A variety ot traditional ingredient~ ~uch a~
plasticizers or ffofteners may optionally be added Such ' '' , materials ace optional and not e6sential in the present formulation. Such materials include hydrogenated vegetable oil~, lanolin, ~tearic acid, 60dium 6tearate.
potas~ium stearate, glyceryl triacetate, teiacecin, glycerin and the like and mixture~ thereof. Such materials when incorporated into the gum ba6e obtain a variety of de~irable texture~ and consi~tency propertiefi.
These individual materials are generally employed in amounts o~ up to about 30~, preferably about lt to about 25% by weight and most preferably in amounts of from about 1.5~ to aboùt 12% by weight of the gum ba~e compo~ition. Becausa of the low molecular weight of the~Q compounds, they are able to penetrats the fundamental ~tructure o~ the baso making it pla~tic and 1988 viscou8.
The polysaccharide used herein i8 a water-soluble.
low calorie, non-cariogenic bulking agent which contribute~ the bulk and texture normally obtained ~ith sugars and ~ugar alcohols. In a preferred e~bodiment, the water soluble poly~accharide i8 ~elected from the group consisting of polydsxtro~e, polymaltose, modified po~ydextrose and mixtures thereof. The poly~accharide i6 prasent in a~ amount ~ro~ about 5% to about 10~ by weiqht of the chewing gum CompOsitioQ and pre~erably about 6 to about 9~. Poly~accharide contenC of less than 5% will not pro~ide ~u~ficient discontlnuity of the gum base.
Polycaccharide content of greater than 10% result~ in an o~ tasto. ~e preferred polysaccharide i~ polydextrose.
Polydoxtro~e id a water-~oluble, rando~ly bonded polymer o~ glucose containing minor amoun~s o~ sorbitol end groups and bound citric acid and has an average molecular ~eight of about 1500, ranging from about 162 to about 20,000. Polydextro~e is a bland tasting material having about one caloriQ per gram.
Cellulo~e is employed as a no calorie filling, texturizing agent and i~ employed to further reduce the :
8 1321~97 calocie content o~ the chewing gum. The cellulose used herein is water insoluble and may be pre~ent in the invention in amount~ up to about 7% preferably 1 to 6%
and mo~t preferably 3 tO 6% by weight. Without being limited tO pa~ticular cellulo6e~, representative illu~trations encompa~: alpha cellulo6e, microcrystal-line cellulose, ~owder cellulo~e which is compo6ed of 90 beta-l, 4-glucan and 10~ galactan hydroxypropyl methylcellulose, cellulo~s flour and the like. While not essential, the avarage particle ~ize of the cellulo6e may range ~rom about 3 microns to about 50 mic~on~, pre~er-ably about 5 microns to about 30 microns and mo~t preferably about 5 microns to about 20 micron~.
Optionally, bulking agents ~uch as fillers may also be employsd. ~llu~trativQ fillers may include calcium carbonate, talc, aluminum ~ydroxide, alumina, aluminum silicates, calciu~ pho~phates (anhydrous and dihydrate) and combinations thereo~. Pref~rably the amount of ~iller when used ~ill vary u~ to about 10% by weight of the che~ing gum composition.
A thickening aqent may be used as a binder ~or ~he chewinq gUm matri~. The thickening agant used herein may be water solubla or water sw~llable. A thickening agent will atsorb and tightly hold ~ater, dQcreasing it8 mobility and rato o~ vaporization. In the chewing gum com~osition the tnickening agent prevents segregation of the gum components. Ths thickening agent can comprise a gum, mixtures o~ gum, bulking agents, mixture~ o~ bulking agents, or combinations o~ gums and bulkinq agent6.
Representative illustration~ o~ thickening agent~
encompass: alginates, carrageenan, xanthan gum, gelaein, guar, gum arabic, carob, tragcanth, locust bean gum, karaya, pectin, agar, msthylcellulose, sodium carboxymethylcellulose, carboxymethylcellulose, hydroxypropylc~llulo~e, and similar compound~ and mixtures th~reo~. Ths pre~rred thickening agent i6 ~odium carboxymethylcellulofie.
The thickening aqent is present in the cheving gum focmulation in an amount from about O.olt to about 5%, preferably about O.ol~ to about 2% and mo6t preferably about 0.01 to about .1~ by weight.
The thickening agent may be added directly to the chewing gum during proce~sing. Prefeeably the thickening agent i8 added as a premix comprising as weight percent of the premix:
about 40% to about 89.9% of a wetting agent, about 10 10 tO about 59% water and about 0.1 to about S~ thicken-inq agent.
T~e thickeninq agent premix i~ present in the chsw-ing gum in an amount up to about 8%, preferably about Zt to about 7~ and most preerably abaut 4~ to about 7~.
Wettin~ agents are polar compounds which àre hydrophilic and impart hydrophilic propertie~ to the ~urface of ~olids they are in contact with. When solid6 to be wetted are wa~er soluble or water ~wellable, the proce~ of solubili2ing or ~welling i3 greatly acceler-ated by the wetting ag~nt.
The wetting agent is utilized to facilitate water contact with tnhe ehic~ening agent thereby causing }t to di~olve or ~ell rapidly. ~etting agents of the present invention are mono and poly alcohols ~uch a~ eehanol, glycerin, ~orbitol, propylene glycol, polyethyle~e glycol and ~he like and mixtures thsreof. The preferred wetting agents are glycerin and 80 bitol.
The premix i8 preferably prepaead with an optional sweetening agent. When a sweetening agent i5 present in the premix, the pre~ix compri~e~ as weight percent of the pra~iY about 40% to abou~ 60% of a wettiQg agent, about 24% to about 45t sweetening agent, about 10 to about 35 water and about 0.1% to about 5% thickening agsnt.
Adding sweetening agent to t~e premix increases the total weight o~ the premix and re~ults in the thickening i321~97 aqent being le66 concentrated in the premix. The lacgec weight, less concent~ated premix, when added to the gum ba6e mo~e readily form~ a uniform mixture with the gum base. The sWeQteninq agent employed in the p~emix i5 the same a~ tho~e utilized in the chewing gum compo~ition as described below.
The thickening agent premix i~ prepared by f ir8t admixing the thickening agent with a wetting agent to form a uni~orm mixture. A wetting agent i~ added to the thickening agent prio~ to addition of water in order to facilitate rapid swelling of the thickening aqent with water. With continued mixing, the water and optional sweeteni~g agent are added. The sweeteninq agen~ may be predispel~ed or dissolved in the water before addition to lS the wetted thickening aga~t. Mixing i8 continu~d until the thickening agent ~well8 and thicken~. Ths premix i8 then added to the chewing gum composition as indicated in the process foL it~ preparation.
The chewing gum co~po~ition~ employinq tha in~tant gum ba~e~ qenerally contain sweetening agent~. The sweeteninq agent ~ay be selected from a wide range of material~ including water-soluble agent3, water-soluble arti~icial sweetener~, and dipeptide based sweeteners.
including mixture~ thereof. Without being limited to ~articular s~eetonor~, repre~entative illu~tration~
encompa~s:
A. Water-soluble sweetening agent~ ~uch as ~onosaccharide~, di~accharides, and poly~accharides ~uch a~ xylose, ribose, glucose, mannose, galactose, fructo~e, deYtrose, sucro~e, maltose, partially hydrolyzed starch or corn syrup ~olids and suqar alcohols such a~ sorbitol, xylitol, mannitol and mixtures thereo~.
B. ~ater-soluble arti~icial sweetener~ such as the soluble saccharine ~alt~, i.e., sodium or ll 1321~97 calcium ~accha~in ~alts, cyclamate salts, ace~ulfame-K*and the like, and the frea acid ~orm o~
6accharin.
C. Dipeptide based sweeteners such a~
L-a~partyl-L-phenylalanine methyl ester and material de~cribed in U.S. Patent No. 3,492,131 and the like.
In genecal, the amount of ~weetener will vary with the desired amount o~ ~weeteners selec~ed for a particular chewing gum compo~it~on. Thi~ amount will normally be 0.005 to about 35% by weight when u~ing an ea~ily extractable ~weeeener. The water-~oluble ~weetener~ described in cateqory A above, are pre~erably u6ed in amount~ of about 5~ to about 35~ by weight, and mo~t pre~erably ~rom about 10~ to about 35% by weight of the final chewing gum compo~ition. $n contrast, t~e arti~icial sweetener~ de~cribed in categorie3 B and C are used in amounts o~ about 0.005% to about 5.0% and moet preferably about O.OSt to about 2.5% by weight of the final chewing gum compoflition. The~e amount~ are ordinarily nece~sary to achieve a de~ired level of ~weet-ne~s independent from tho flavo~ level achieved from flavor oils.
The chewing gu~ compo~ition of thi~ invention may additionally include the conventional additive~ of ¢oloring age~t~ auch as titanium dixoide: emulsi~ier~
~uch aa lecithin and glyceryl mono~tearate: and fillers such a~ dicalcium phosphate, aluminu~ hydroxide, alumina, aluminum ~ilicates, talc, calcium carbonate, and combina-tions t~ereot. The ~otal amount o~ fillers pre~ent i~
generally up to about 10% by weight.
The colorants useful in the pre~ent invention, include the pigments that may be incorporated in amounts of up to about 6% by weight, and preferably up to about 1% by weight. A preferred pigment i~ titanium dioxide, al~o the colorant~ may include other dyes suitable for * trade-mark ~7 .
-- . . .
, 1321~97 food, drug ~nd co6metic application6, and known as F.D.
C dyes and the like. The materials acceptabl'e for the foregoing spectrum of use are preferably watec-soluble.
Illustrative examples include the indigo dye, known as S F.D. ~ C. ~lue No. 2, which is the disodium salt of 5,5-indigotindisulfonic acid. Similarly, the dye known a3 F.D. & C. Green No. 1, comprise~ a triphenylmethane dye and is the mono~odium salt of 4-~4-N-ethyl-p-~ulfobenzylamino)diphenylmethylene~ (N-ethyl-N-p-~ulfoniumbenzyl)-2,5-cyclohexadienimine]. A full recitation of all F.D. ~ C. and D. ~ C. colorants and their corre~pondinq chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technoloqy, 3rd Ed~tion, in Volume 6, at pages 561-595.
Flavoring agenes well known to the chewing gum art may be added to the chewing gum compo~ition~ of the instant invention. Tha~e ~lavoring agents may be cho6en from synthetic flavor oils and/or oil6 derived from plant~, leave~, ~lowers, fruits and ~o forth, and combina-tions thereof. Reure~entative flavor oils include:
spearmint oil, cinnamon oil, oil o~ win~ergeeen (methylsalicylate) and peppermint oils. Al~o uueful are arti~icial, natural or ~ynthetic f~uit flavors BUCh as Z5 citrus oil including lemon, orange, grape, lime and gra~efruit, and fruit e~sences including apple, stLaw-berry, cherry, pineapple and 80 forth. The flavoring agsnt may be a liguid, ~pray dried, encap~ulated, sorbed on a carrier and mixtures thereo~.
The amount o~ ~lavorinq agent e~ployet is normally a ma~ter cf pre~erence sub~ect to ~uch factors as ~lavor type, base type and strength de~ired. In general, amount~ of about 0. 05t to about 5 . 0% by weight o~ the final chewing gum composltion are useable with amounts of 35 about 0.3% to about 4. 5t being pre~erred and about 0.7t to about 3.5t being most preferced.
1321~97 The method ~or forming the reduced calorie chewing gum of the invention include~ melting the gum base and mixing the gum ba~e in a kettle with liquid softener and/or an emulsifier until a uniform mixture is formed.
The soluble polysaccha~ide is added and mixed. The optional cellulose is added with the soluble polysaccharide when a lower calocie product i8 de6ired.
The ~wseteninq agent and flavor are added next with continued mixing. The optional thickening agent premiY
10 i5 added next and the mixing continued un~il a homogen-eous ma~ is formed. The product is recovered from the kettle, ant shaped to for~ stick, slab, chunk, balls, rope~, ~hredded, tablet and~or center filled gum product~.
An illuatrative proce~s involve~ first melting the lS qum base at a temperature from about 70C to about 120C
and mixing the gum base in a kettle with a lig~id ~oftener and/or a emulsifier for 2 to 8 minutes. The solubla poly~accharids iB addad with continued mixing.
The optional cellulose i~ added with the solublQ
polysaccharide when a lower calorie product is desired.
To this mixture, 2/3 to 3/4 of the sweetening inqredients, optional filler~ and colorant~ are added and mixing is continued for 1 to 4 ~iAutes. To this mixture, tha remaining sweet0ning ingredient~ are added and while mixing i8 conti~ued, the flavo~ing agent is added ~lowly. Tho optional thickening agent premix is added next and tho mixinq continued until a homoqeneous ma6s is for~ed. The gum is di~charged from the kettle and formed into its desired ~hape such as stick6, slabs, chunks.
balls, rope~, ~hredded, tablets and~or center filled.
The followi~g examples serve to provide further ap~reciation o~ the invention but are not meant in any way to restrict the s~fective scope of the invention.
All percentage~ throughout the specification are by weight percent of the final composition unless otherwise indicated.
EXAMPLE I
Thi6 example demonstrate6 the formation of chewing gum compo~itions according to the invention.
S The gum base i~ meltad in a kettle with sigma blade6 at a temperature of 70C to ~0C. To the qum ba6e, lecithin i6 added with mixing for 2 minute6. Polydex-trose and cellulo~ are added and mixed. The carbohy-drate sweetener, glycerin, optional filler and 1/2 of the flavor are added to the mix and mixed throughly for 3 minutes. The thic~ener pramix and remaining flavor are added and mixed to produce a homogeneou~ mase. The product i~ removed ~rom the k~ttle rolled and ~cored.
1321~97 1 ~ N O ~ O O O In ~
o o o o o ~ ,I r o I I . I I I.......... . I .
U7 U"l O ~ ~ N O N .
N ,_~
~` 0 0 0 0 ~ O U~
C~ ~ ~ O O O ~O ~ O ~ O O
. I I I.. I..... ......
1~1 " u~ I o o ~
C~
u' a, ~1 Ul r` 31 0 0 0 0 N
D ~ O O O ~ 0 0 N
. . . I I I . . I . . 1, . .
u~ o O o~
~ ~ ~1 Ul Ul 1~ u7 O O O
I~ O ~ ~O O
.
r~ * .r~ ~
c ~c a ~ .
* U ~U (V 4 ~ ~ 1 w a o C 4 0 0 t~ ~ 4 1~ 4 .. ~1 ~ J I C C ~
.,.~ U~ 4 ~ O .r~ rl ~ e ,~ ~ ~ v ~ e ~ , 4 C 4 ~
4 C ~ ~ ~ ~
4 ~ O 1~ ~11 0 U ~ U O
~ E3 ~ ~ u X C ~ 3 o ~ I C ~4 C r~
I t~ U
s~
,i .
..... A~ . .
1321~97 The chewing gum compo~ition~ of thi6 example ace found to have a nice chew cha~acter and a high bolus volume fo~ th~lr weight.
132~097 COMPARATIVE RUNS E TO H
This example demon~trates the formation of non-inventive chewing qum compositions having no polysaccharide o~ too much poly~accharide or too much cellulo3e .
The gum base i~ melted in a kettle with sigma blades at a temperature of 70 to 80C. To the gum base, lecithin i~ added with ~ixing for 2 minute6. Polydextco~e and cellulose are added and mixed. The carbohydrate ~weetener, qlycerin and 1/2 of the flavor are added to the miY and nixed throughly ~or 3 minutes. The remain-inq fla~or i~ added and mixed to produce a homogeneou~
ma~. The product is remov~d ~ro~ the kettle rolled and scored.
1321~97 TABLE II
Wei~ht %
EXAMPLE: E F G H
Inaredient Gum base 59.31 40.21 48.00 40.4 Sweetener Sorbitol 25.00 25.00 28.40 21.00 ~annitol Sodium Saccharin 0.04 0.04 0.045 Polydextro~e - 11.00 12.5 10.00Cellulose 4.00 7.00 9.00 15.00 Glycerin 9.00 14.00 Lecithin 0.5 0.6 0.605 0.60 sdatQr Inert Filler Flavor 2.15 2.15 2.35 4.0 ThickeneL premix Comment~ ~oo Rubbery Gum is too Too hard Pasty-~oft does initial like not hold chew. chew.
it~ own body, slightly rubbery chew.
132iO97 E~AMPLE 3 INVENTIVE RUN I
Thi6 example demonstrate~ the for~ation of a chewing gum composition according to the invention. The chewing gum i8 prepared by the procedure o~ Example 1.
E~AMæLE: I
Inqredient Gum ba~e go, Sweet~ner Sorbitol Mannitol A~partame 0.25 Sodium Saccharin AcesulfamQ ~ . 0.25 Polydextrose 5.00 Cellulose - Glycerin Lecithin 0.70 Water Inert Filler Flavor 1.75 Thickener ~remix 2.00 Calorie~ per gra~ 0.3 Tho chewing gum compo~i~io~ o~ this example exhibits a nice chew character and a high bolu3 volume.
Thi~ invention being ehu~ describad, it will be obviou~ that tho same may be var1ed in many way~. Su~h variation~ are not to be regarded as a departure from the spirit and ~cope o~ the invQntion and all such modifica-tions are intended to be included within the scope of the ~ollowing claim~.
Claims (14)
1. A highly palatable reduced calorie chewing gum composition comprising a high amount of a non-SBR/PVA chewing gum base, a low amount of a polysaccharide, cellulose, and a sweetening agent, by weight percent of the composition the non-SBR/PVA chewing gum base is present in an amount from about 35%
to about 94%, by weight percent of the composition the polysaccharide is present in an amount from about 5% to about 10%, and by weight percent of the composition the cellulose is present in an amount up to about 7% and wherein the polysaccharide is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof.
to about 94%, by weight percent of the composition the polysaccharide is present in an amount from about 5% to about 10%, and by weight percent of the composition the cellulose is present in an amount up to about 7% and wherein the polysaccharide is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof.
2. The composition of claim 1 wherein the polysaccharide is polydextrose.
3. The composition of claim 1 wherein the sweetening agent is present in an amount from about 0.005% to about 35% by weight of the composition.
4. The composition of claim 1 further including from about 0.01% to about 2% thickening agent selected from the group consisting of methylcellulose, alginates, carrageenan, xanthan gum, karaya, agar, gelatin, carob, tragacanth, locust bean gum, guar, gum arabic, pectin, carboxymethylcellulose, hydroxypropylcellulose, sodium carboxymethylcellulose and mixtures thereof.
5. The composition of claim 1 wherein the chewing gum base is present in an amount from about 35% to about 70% by weight of the composition.
6. The composition of claim 1 further including up to about 10% filler by weight of the composition.
7. The composition of claim 1 further including up to about 8% by weight of the composition of a thickening agent premix, wherein the thickening agent premix comprises by weight percent of the premix from about 40% to about 60% wetting agent, from about 12% to about 18% water, from about 22% to about 48%
sweetener and from about 0.1 to about 5% thickening agent.
sweetener and from about 0.1 to about 5% thickening agent.
8. A method of preparing a reduced calorie chewing gum composition which comprises:
(1) admixing from about 35% to about 94% melted non-SBR/PVA chewing gum base with an emulsifier, about 5% to about 10% of by weight of the composition polysaccharide which is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof, up to about 7%
cellulose, and a sweetening agent;
(2) cooling the mix to form a chewing gum; and (3) recovering the product.
(1) admixing from about 35% to about 94% melted non-SBR/PVA chewing gum base with an emulsifier, about 5% to about 10% of by weight of the composition polysaccharide which is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof, up to about 7%
cellulose, and a sweetening agent;
(2) cooling the mix to form a chewing gum; and (3) recovering the product.
9. The method of claim 8 wherein the polysaccharide is polydextrose.
10, The method of claim 8 further admixing a thickening agent with the melted chewing gum base.
11. A method of preparing a reduced to low calorie chewing gum composition which comprises:
(a) admixing from about 35% to about 94% melted non-SBR/PVA chewing gum base with an emulsifier, cellulose in an amount up to about 7% by weight of the composition, about 5% to about 10% by weight of the composition of polysaccharide which is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof, a sweetening agent and optionally a flavoring agent to form a uniform mixture, (b) preparing a thickening agent premix which comprises admixing a thickening agent with a wetting agent to form a wetted thickening agent, admixing the wetted thickening agent with water to swell and thicken the agent and produce a homogenous mass, (c) admixing the mixture of (a) with the premix of (b), cooling the resultant mix to form a chewing gum and recovering the product.
(a) admixing from about 35% to about 94% melted non-SBR/PVA chewing gum base with an emulsifier, cellulose in an amount up to about 7% by weight of the composition, about 5% to about 10% by weight of the composition of polysaccharide which is selected from the group consisting of polydextrose, polymaltose, modified polydextrose and mixtures thereof, a sweetening agent and optionally a flavoring agent to form a uniform mixture, (b) preparing a thickening agent premix which comprises admixing a thickening agent with a wetting agent to form a wetted thickening agent, admixing the wetted thickening agent with water to swell and thicken the agent and produce a homogenous mass, (c) admixing the mixture of (a) with the premix of (b), cooling the resultant mix to form a chewing gum and recovering the product.
12. The method of claim 11 wherein the polysaccharide is polydextrose.
13. The method of claim 11 further admixing a sweetening agent with the thickening agent premix.
14. The method of claim 11 wherein the polysaccharide is present in an amount from about 5% to about 10% by weight of the composition, the cellulose is present in an amount of up to about 7%, and the sweetening agent is present in an amount from about 0.005% to about 35% by weight of the composition.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/859,108 US4765991A (en) | 1986-05-02 | 1986-05-02 | Reduced calorie chewing gums and method |
| US859,108 | 1986-05-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1321097C true CA1321097C (en) | 1993-08-10 |
Family
ID=25330054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000535942A Expired - Lifetime CA1321097C (en) | 1986-05-02 | 1987-04-29 | Reduced calorie chewing gums and method |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US4765991A (en) |
| EP (1) | EP0252874B1 (en) |
| JP (1) | JPS62289149A (en) |
| AU (1) | AU576447B2 (en) |
| CA (1) | CA1321097C (en) |
| DE (1) | DE3773772D1 (en) |
| ES (1) | ES2026566T3 (en) |
| GR (1) | GR3002910T3 (en) |
| HK (1) | HK115194A (en) |
| PT (1) | PT84797B (en) |
| ZA (1) | ZA872856B (en) |
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| US5387431A (en) * | 1991-10-25 | 1995-02-07 | Fuisz Technologies Ltd. | Saccharide-based matrix |
| US5516537A (en) * | 1987-04-20 | 1996-05-14 | Fuisz Technologies Ltd. | Frozen comestibles |
| US5110608A (en) * | 1988-12-29 | 1992-05-05 | Warner-Lambert Company | Chewing gums having longer lasting sweetness |
| US4933189A (en) * | 1988-12-29 | 1990-06-12 | Warner-Lambert Company | Chewing gum having longer lasting sweetness |
| US5204129A (en) * | 1989-05-19 | 1993-04-20 | Warner-Lambert Company | Method for preparing pulverized polydextrose which is substantially free of acids and compositions containing same |
| US5066511A (en) * | 1989-05-19 | 1991-11-19 | Warner-Lambert Company | Method for preparing pulverized polydextrose which is substantially free of acids and compositions containing same |
| US5030459A (en) * | 1989-11-07 | 1991-07-09 | Warner-Lambert Company | High impact mint flavor for high base chewing gum |
| DE69007068T2 (en) * | 1990-01-23 | 1994-07-07 | Warner Lambert Co | Polydextrose and encapsulated flavored non-cariogenic edible compositions with reduced calories and methods of making the same. |
| WO1992002149A1 (en) * | 1990-08-03 | 1992-02-20 | Warner-Lambert Company | Reduced-calorie, low-moisture absorbing bulking agent compositions and methods for preparing same |
| DK0584228T3 (en) * | 1991-05-17 | 2000-09-18 | Biovail Tech Ltd | Process for making thermoplastic polymer material |
| US5399365A (en) * | 1991-06-19 | 1995-03-21 | Wm. Wrigley Jr. Company | Chewing gum containing palatinose and/or palatinose oligosaccharide |
| US5296244A (en) * | 1991-06-19 | 1994-03-22 | Wm. Wrigley Jr. Company | Chewing gum containing aspartame and palatinose oligosaccharide |
| US5298263A (en) * | 1991-06-19 | 1994-03-29 | Wm. Wrigley Jr. Company | Chewing gum coated with palatinose or palatinose oligosaccharide |
| US5576042A (en) * | 1991-10-25 | 1996-11-19 | Fuisz Technologies Ltd. | High intensity particulate polysaccharide based liquids |
| JP3802555B2 (en) * | 1991-12-17 | 2006-07-26 | フイズ テクノロジーズ リミテッド | Ulcer prevention and treatment composition and method |
| WO1992008370A2 (en) * | 1991-12-20 | 1992-05-29 | Wm. Wrigley Jr. Company | Chewing gum containing polydextrose |
| US5342631A (en) * | 1992-12-29 | 1994-08-30 | Wm. Wrigley Jr. Company | Wax-free chewing gum including special oligosaccharide binders |
| US5462754A (en) * | 1992-03-03 | 1995-10-31 | Wm. Wrigley Jr. Company | Abhesive chewing gum with improved sweetness profile |
| US5437877A (en) * | 1992-03-03 | 1995-08-01 | Wm. Wrigley Jr. Company | Wax-free chewing gum with initial soft bite |
| US5654003A (en) * | 1992-03-05 | 1997-08-05 | Fuisz Technologies Ltd. | Process and apparatus for making tablets and tablets made therefrom |
| CA2095567C (en) * | 1992-05-06 | 1999-02-23 | Subraman Rao Cherukuri | Reduced-calorie, low-moisture absorbing bulking agent compositions and methods for preparing same |
| US5525360A (en) * | 1992-12-18 | 1996-06-11 | Wm. Wrigley Jr. Company | Chewing gum products using polydextrose |
| US5437875A (en) * | 1993-03-02 | 1995-08-01 | Wm. Wrigley, Jr. Company | Wax-free low moisture chewing gum |
| US5436013A (en) * | 1993-03-02 | 1995-07-25 | Wm. Wrigley Jr. Company | Process for manufacturing wax-free chewing gums with fast set-up times |
| US5441750A (en) * | 1993-03-02 | 1995-08-15 | Wm. Wrigley Jr. Company | Wax-free chewing gum with improved processing properties |
| US5437876A (en) * | 1993-03-02 | 1995-08-01 | Wm. Wrigley Jr. Company | Wax-free chewing gums with controlled sweetener release |
| US5346377A (en) * | 1993-10-07 | 1994-09-13 | Fuisz Technologies Ltd. | Apparatus for flash flow processing having feed rate control |
| US5445769A (en) * | 1994-06-27 | 1995-08-29 | Fuisz Technologies Ltd. | Spinner head for flash flow processing |
| US5582855A (en) * | 1994-07-01 | 1996-12-10 | Fuisz Technologies Ltd. | Flash flow formed solloid delivery systems |
| US5518739A (en) * | 1994-07-20 | 1996-05-21 | The Wm. Wrigley Jr. Company | Chewing gum containing low levels of maltodextrin |
| US5466471A (en) * | 1994-07-18 | 1995-11-14 | Wm. Wrigley Jr. Company | Chewing gum containing aspartame and maltodextrin or purified maltodextrin |
| US5556652A (en) * | 1994-08-05 | 1996-09-17 | Fuisz Technologies Ltd. | Comestibles containing stabilized highly odorous flavor component delivery systems |
| US5587198A (en) * | 1995-05-31 | 1996-12-24 | Fuisz Technologies Ltd. | Positive hydration method of preparing confectionery and product therefrom |
| AU1429197A (en) * | 1996-12-23 | 1998-07-17 | Wm. Wrigley Jr. Company | Process of increasing flavor release of chewing gum using hydroxypropyl cellulose and product thereof |
| US6479082B1 (en) * | 1996-12-23 | 2002-11-12 | Wm. Wrigley, Jr. Co. | Process of increasing flavor release from chewing gum using hydroxypropyl cellulose and product thereof |
| US6238711B1 (en) * | 1998-11-25 | 2001-05-29 | Wm. Wrigley Jr. Company | Chewing gum with increased flavor release using an aliginate material and method of making |
| DE60037799D1 (en) | 1999-04-01 | 2008-03-06 | Wrigley W M Jun Co | STRUCTURES WITH LONG-LASTING FLAVOR FOR CHEESE |
| CA2378306C (en) * | 1999-08-04 | 2006-01-03 | Wm. Wrigley Jr. Company | Ingestible chewing gum for animals |
| US6803061B1 (en) | 1999-08-04 | 2004-10-12 | Wm. Wrigley Jr. Company | Ingestible chewing gum for animals |
| GB0006555D0 (en) * | 2000-03-17 | 2000-05-10 | Nestle Sa | Edible chewing gum |
| AU2006330576B2 (en) | 2005-12-29 | 2010-04-08 | Wm. Wrigley Jr. Company | Chewing gum containing styrene-diene block copolymers |
| EP2566344B1 (en) * | 2010-05-03 | 2016-03-23 | Intercontinental Great Brands LLC | Natural chewing gum including cellulose materials |
| JP2015050967A (en) * | 2013-09-09 | 2015-03-19 | 江崎グリコ株式会社 | Chewing gum |
| WO2024003682A1 (en) * | 2022-06-27 | 2024-01-04 | Perfetti Van Melle S.P.A. | Process for the preparation of chewing gum and the products obtained |
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|---|---|---|---|---|
| US3766165A (en) * | 1966-08-17 | 1973-10-16 | Pfizer | Polysaccharides and their preparation |
| US3971857A (en) * | 1973-11-21 | 1976-07-27 | General Foods Corporation | Multifunctional sweetening composition |
| US4065578A (en) * | 1976-08-23 | 1977-12-27 | Life Savers, Inc. | Xylitol chewing gum with hydrophillic colloid binder |
| US4241090A (en) * | 1978-12-21 | 1980-12-23 | Life Savers, Inc. | Non-adhesive chewing gums and method |
| US4241091A (en) * | 1978-12-21 | 1980-12-23 | Life Savers, Inc. | Calorie-free non-adhesive chewing gums and method |
| US4252830A (en) * | 1979-06-18 | 1981-02-24 | Life Savers, Inc. | Chewable calorie-free chewing gum base |
| US4357354A (en) * | 1980-11-25 | 1982-11-02 | Nabisco Brands, Inc. | Reduced calorie chewing gum |
| US4382963A (en) * | 1981-11-09 | 1983-05-10 | General Foods Corporation | Low-calorie, sugar-free chewing gum containing polydextrose |
| US4500547A (en) * | 1982-08-30 | 1985-02-19 | Nabisco Brands, Inc. | Reduced-shrink bubble gum |
| US4490395A (en) * | 1983-04-18 | 1984-12-25 | Warner-Lambert Company | Chewing gum with improved stability |
| DE3374519D1 (en) * | 1983-04-27 | 1987-12-23 | Gen Foods Corp | Low-calorie, sugar-free chewing gum containing polydextrose |
-
1986
- 1986-05-02 US US06/859,108 patent/US4765991A/en not_active Expired - Lifetime
-
1987
- 1987-04-22 ZA ZA872856A patent/ZA872856B/en unknown
- 1987-04-23 AU AU71879/87A patent/AU576447B2/en not_active Ceased
- 1987-04-28 DE DE8787810267T patent/DE3773772D1/en not_active Expired - Lifetime
- 1987-04-28 ES ES198787810267T patent/ES2026566T3/en not_active Expired - Lifetime
- 1987-04-28 EP EP87810267A patent/EP0252874B1/en not_active Expired - Lifetime
- 1987-04-29 CA CA000535942A patent/CA1321097C/en not_active Expired - Lifetime
- 1987-04-30 PT PT84797A patent/PT84797B/en not_active IP Right Cessation
- 1987-05-01 JP JP62106469A patent/JPS62289149A/en active Granted
-
1991
- 1991-10-17 GR GR91401418T patent/GR3002910T3/en unknown
-
1994
- 1994-10-20 HK HK115194A patent/HK115194A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| PT84797B (en) | 1989-12-29 |
| JPS62289149A (en) | 1987-12-16 |
| AU7187987A (en) | 1987-11-05 |
| HK115194A (en) | 1994-10-27 |
| GR3002910T3 (en) | 1993-01-25 |
| DE3773772D1 (en) | 1991-11-21 |
| EP0252874B1 (en) | 1991-10-16 |
| PT84797A (en) | 1987-05-01 |
| EP0252874A2 (en) | 1988-01-13 |
| JPH0433427B2 (en) | 1992-06-03 |
| AU576447B2 (en) | 1988-08-25 |
| ZA872856B (en) | 1987-11-25 |
| US4765991A (en) | 1988-08-23 |
| ES2026566T3 (en) | 1992-05-01 |
| EP0252874A3 (en) | 1988-08-03 |
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| MKLA | Lapsed | ||
| MKEC | Expiry (correction) |
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