CA1082517A - Long-lasting flavored chewing gum and process for preparing same - Google Patents
Long-lasting flavored chewing gum and process for preparing sameInfo
- Publication number
- CA1082517A CA1082517A CA252,421A CA252421A CA1082517A CA 1082517 A CA1082517 A CA 1082517A CA 252421 A CA252421 A CA 252421A CA 1082517 A CA1082517 A CA 1082517A
- Authority
- CA
- Canada
- Prior art keywords
- chewing gum
- gum
- acid
- saccharin
- flavored chewing
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
Abstract A flavored chewing gum is provided which contians a water-insoluble gum base, and one or more finely divided poorly water-soluble sweetening agents, such as the free acid form of saccharin and/or one or more finely divided poorly water-soluble food acids, such as fumaric acid, succinic acid or adipic acid, dispersed in the gum base.
The finely divided sweetening agent and/or finely divided food acid undergo controlled release from the gum base for relatively long periods, for example, for 30 minutes or more, during which time the chewing gum delivers a balanced sweet and non-sour or sour taste.
The finely divided sweetening agent and/or finely divided food acid undergo controlled release from the gum base for relatively long periods, for example, for 30 minutes or more, during which time the chewing gum delivers a balanced sweet and non-sour or sour taste.
Description
~ S17 YD8a/7&8 The preSent inYention relates to a long l~sting flavored che~lng gum having finely dlvided pooxly water-soluble flavor comprising a sweetening agent and/or food acid dispersed in the gum base portion thereof.
The present invention provides a flavored chewing gum having a prolonged flavor comprising gum base and from 0.02 to 3.5% by weight of a finely divided poorly water-soluble flavor having an average~particle size of less than about 150 microns, dispersed in the gum base.
The present invention further provides process for preparing a flavored chewing gum as defined in claim 1, which comprises admixing melted gum base with a plasti-cizer at a temperature ranging from about 180 to about 210CF to form a gum base plasticizer mix, within the first five minutes of mixing admixing the base plasticizer mix with a finely divided poorly water-soluble flavor having a particle size of less than 150 microns at a temperature be-low about 250F so as to inhibit formation of soluble salts and to form a continuous mass.
Conventional chewing gum generally includes gum base, water-soluble flavoring, such as mint tnon-acid) or fruit (acid) flavors and water-soluble sweeteners, for example, various sugars and/or artificial sweeteners such as sodium or calcium saccharin. Such gum initially pro-vides a desirable strong sweet taste which declines rapidly - during the first three to five minutes of chewing to a very slight perceptible level of sweetness. The result is that after about five minutes of chewing all that remians in the mouth is an essentially tasteless wad which provides little in the way of flavor, aroma or sweetness. Furthermore, where sugar is present as the major sweetener, the problem -', ' . .' ' ' ! ' . "
:,' '~ ' . ' ' ' . ' , ' ' ." '., ' ,, ~, :' ' ' 7 ~D8a/7&8 of dental caries is of pxime concern. Accoxdin~ly, thexe cleaxly is a need and long felt want for a chewing gum which possesses long-lasting flavor and/or sweetness and which does not contribute to dental caries.
It has now been found that the flavor including sweetness and/or sour or other non-sour flavors of chewing gum can be prolonged by incorporating a finely divided poorly water-soluble sweetener, such asa nonffugar or arti-ficial sweetener, and/or a finely divided poorly water-soluble food acid, in the gum base during the preparation of the gum, the sweetener and/or food acid having an aver-age particle size of below about 150 microns (0.150 mm or about 100 mesh) and preferably below about 100 microns. The finely divided sweetener and/or finely divided food acid are substantially retained in the gum base, and during chewing undexgo slow and controlled release into the saliva. The gum base will be poorly water-soluble or a water-impene-trable matrix.
The term "flavor" or "flavors" as employed herein, unless otherwise indicated includes sweeteners or food acids or other flavors.
It is well known the fine pulverization of crystals of poorly soluble materials or slowly dissolving materials of even good solubility increases surface area thereof, which, in turn, increases solubility rate. However, it has been surprisingly and unexpectedly found that finely divided non-sugar or axtificial sweeteners, such as finely powdered free saccharin acid, and finely divided food acids, such as finely divided fumaric acid or other poorly water-soluble food acids, when incorporated into chewing gum base do just the opposite; the extraction rates of such sweeteners and YD8a/7&8 food acids f~om the gum base during chewing are reduced with decreasing particle size so that the sweet taste and flavor of the gum are prolonged. The reason for this effect would seem to be that at the finer particle sizes, thé sweetener and food acid are more completely protected from contact with saliva by the gum base. This results in controlled release of sweetener and food acid from the gum base.
The present invention further provides a non-sour flavored chewing gum including the finely divided poorly water-soluble sweetener dispersed in the gum base and a fruit flavored, acid or sour chewing gum including the finely divided poorly water-soluble food acid dispersed in the gum base; the sour chewing gum also may optionally ~- -include a finely divided poorly water-soluble sweetener (such as the free acid form of saccharin). Furthermore, the chewing gums of the invention may optionally include a water-soluble sweetener such as sugar and/or polyol, a water-soluble saccharin salt or other synthetic water-solu-ble sweetener, water-soluble food acid and other flavorings.
It will be appreciated that the chewing gum of the invention may thus be formulated to provide a variety of different taste sensations. Thus, where the finely divided poorly water-soluble sweetener is employed in conjunction with water-soluble sweeteners and other flavors of the water-soluble type, the chewing gum will have a balanced sweet taste which will last for extended periods of time. Where the chewing gum includes the finely divided food acid em-ployed in conjunction with water-soluble sweeteners and other water-soluble flavors, the chewing gum will have an initially balanced sweet-sour taste which tapers off to a YD8a/7&8 sour taste. Where the chewing gum includes a mixture of finely divided poorly water~soluble food acid and finely divided poorly ~ater-soluble sweetener and a mixture of water-soluble sweeteners and acid flavorings, the chewing gum will have a balanced sweet-sour taste which will last for extended periods of time.
Where a saccharin material (free acid form of salt) is employed as one of the sweeteners, alone or in combina-tion with a sugar, in the chewing gum of the invention, it has been found that chewing of such gum actually inhibits formation of dental plaque. This effect is believed to be attributed to the presence of the saccharin material which has been found to be effective in inhibiting growth of Streptococcus mutans strains of bacteria which are respon-sible for plaque formation.
In yet another aspect of the present invention, a method is provided for forming a long-lasting flavored gum, which method includes the steps of admixing melted gum base with a plasticizer, such as a syrupy substance, for example corn syrup, or a modified starch syrup or sorbitol syrups, at a temperature ranging from about 180 to about 210F, to form a base-syrup mix, optionally adding flavor oil to the mix, during the first five minutes of mixing, admixing the base-syrup mix with a finely divided poorly water-soluble sweetener, such as saccharin in its free acid form, and/or a finely divided poorly water-soluble food acid, at a tem-perature below 250F so as to inhibit formation of soluble salts, to form a continuous gum mass having the fine parti-cles of sweetener and/or food acid intimately dispersed therein, and thereafter admixing the above mix with one or more easily extractable water-soluble sweeteners, water-5~ 7 ~D8a/7&8 soluble food acids and/ox fla~ors. The resulting mix isthen formed into sticks or tablets of chewing gum e~ploying conventional techniques.
In carrying out the above method, the finely divided sweetener and/or finely divided food acid are poorly water-soluble so that the sweetener and/or acid will not dissolve in the plasticizer (which normally will be an aqueous plas-ticizer such as corn syrup) before they are transferred to the gum base. Regardless of the solubility of the sweetener and food acid, it is essential that the particles of sweetener and/or particles of acid have an average particle size of less than 150 microns.
By following the above procedure, the finely divided sweetener and/or finely divided food acid will be incorporated and retained in the gum base and will undergo controlled re-lease in the mouth for periods of up to 30 minutes or more to ~-provide concentrations of the sweetener below the bitter thres-hold thereof, but in sufficient amounts to provide a pleasant sweet taste and/or a pleasant sour taste to balance the sweet taste of the sweetener. It will thus be appreciated that the present invention provides a chewing gum and method for making the same wherein controlled release of sweetness and/or food acid is obtained without the requirement for coating, encap-sulating, and/or integrating water-insoluble polymeric sub-stances such a polyvinyl ester on to the particles of sweetener and/or other flavoring agents. This can be accomplished be-cause of the very small particle sizes of the finely divided poorly water-soluble sweetener or food acid employed herein.
The finely divided slowly or poorly water-soluble sweeteners suitable for use herein include, for example, the free acid form of saccharin, dihydrochalcones, glycyrrhizin, ~ '7 ~D8a/7&8 L-aspartyl-L-phenylalanine ~ethyl este~, and free cyclamic acid or ~ixtures of any two or moxe of the above, with the free acid form of saccharin being preferred.
The finely divided slowly or poorly water-soluble sweetener will be present in the chewing gum in amounts ranging from about 0.02 to about 1.0% by weight of the chew-ing gum, and preferably from about 0.1% to about 0.4% by weight of the chewing gum. Moreover, it is essential that the sweetener be in particulate form so that it may be readily mixed into the melted gum base and retained in the finished gum base to undergo controlled release in the mouth. Accord-ingly, the finely divided sweetener will generally have a particle size below about 150 microns (0.15 mm), and preferably below about 100 microns (0.1 mm). Use of free saccharin acid of the above-mentioned average particle size in the concentra-tion range given above will also reduce the bitter aftertaste associated with such saccharin. Furthermore, in a preferred embodiment, the free saccharin acid employed will be prepared by the so-called "Maumee" process so that it will be substan-tially free of o-toluene sulfonamide (which has been found to add to the bitter taste of free saccharin acid).
The finely divided slowly or poorly water-soluble food acid component will preferably comprise fumaric, adipic or succinic acids having a particle slze of below about 150 microns, preferably below about 100 microns, so that it may be easily dispersed in the gum base, with or without the finely divided slowly or poorly water-soluble sweetener, and be re-tained therein to undergo controlled release in the mouth.
Generally, the chewing gum of the invention will contain from about 0.5% to about 3.5%, and preferably from about 1.5% to about 2.5% of finely divided food acid by weight of the chew-ing gum.
~. ,' .... .
1~82~1'7 ~D8a/7&8 As indicated aboYe~ the chewing gum of the inventionwill also include gum base in an amount ranging fro~ about 10 to about 50%, and preferably ~rom about 15 to 30% by weight of the chewing gum composition.
In general, the gum base is prepared by heating and blending various ingredients such as natural gums, synthetic resins, waxes, plasticizers, etc., in a manner well known in the art. Typical examples of the ingredients found in a chew-ing gum base are masticatory substances of vegetable origin such as chicle, crown gum, nispero, rosidinha, jelutong, pen-dare, perillo, niger gutta, tunu, etc., masticatory substancesof synthetic origin such as butadiene-styrene polymer, iso-buty}ene-isoprene copolymer, petroleum wax, polyethylene, polyisobutylene, polyvinylacetate, etc., plasticizers such as lanolin, stearic acid, sodium stearate, potassium stearate, etc., antioxidants such as, butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate.
The water-insoluble gum base may consist of any of the various bases disclosed, for example, in U. S. Patent Nos. 3,052,552 and 2,197,719. Typical ingredients included in gum base compositions are the following:
Parts by Base I Weight Ester gum 88 Rubber lateX solids 10 Lecithin 2 Base II
-Chicle 30 Jelutong 60 Gutta soh 8.5 Lecithin 2 ., .. . . . . ......... . . . .
, .; - . . ~. . , - .
~, .. ~. .
~ 5~7 ~D8a/7&8 ~ase III
P~rtially oxidized chicle 98 Lecithin 2 Base IV
Jelutong tdry) 8Q
Gutta siak 18 Lecithin 2 The chewing gum of the invention may also include flavoring such as sour or fruit flavoring or non-acid or mint flavoring in an amount ranging from about 0.3 to about
The present invention provides a flavored chewing gum having a prolonged flavor comprising gum base and from 0.02 to 3.5% by weight of a finely divided poorly water-soluble flavor having an average~particle size of less than about 150 microns, dispersed in the gum base.
The present invention further provides process for preparing a flavored chewing gum as defined in claim 1, which comprises admixing melted gum base with a plasti-cizer at a temperature ranging from about 180 to about 210CF to form a gum base plasticizer mix, within the first five minutes of mixing admixing the base plasticizer mix with a finely divided poorly water-soluble flavor having a particle size of less than 150 microns at a temperature be-low about 250F so as to inhibit formation of soluble salts and to form a continuous mass.
Conventional chewing gum generally includes gum base, water-soluble flavoring, such as mint tnon-acid) or fruit (acid) flavors and water-soluble sweeteners, for example, various sugars and/or artificial sweeteners such as sodium or calcium saccharin. Such gum initially pro-vides a desirable strong sweet taste which declines rapidly - during the first three to five minutes of chewing to a very slight perceptible level of sweetness. The result is that after about five minutes of chewing all that remians in the mouth is an essentially tasteless wad which provides little in the way of flavor, aroma or sweetness. Furthermore, where sugar is present as the major sweetener, the problem -', ' . .' ' ' ! ' . "
:,' '~ ' . ' ' ' . ' , ' ' ." '., ' ,, ~, :' ' ' 7 ~D8a/7&8 of dental caries is of pxime concern. Accoxdin~ly, thexe cleaxly is a need and long felt want for a chewing gum which possesses long-lasting flavor and/or sweetness and which does not contribute to dental caries.
It has now been found that the flavor including sweetness and/or sour or other non-sour flavors of chewing gum can be prolonged by incorporating a finely divided poorly water-soluble sweetener, such asa nonffugar or arti-ficial sweetener, and/or a finely divided poorly water-soluble food acid, in the gum base during the preparation of the gum, the sweetener and/or food acid having an aver-age particle size of below about 150 microns (0.150 mm or about 100 mesh) and preferably below about 100 microns. The finely divided sweetener and/or finely divided food acid are substantially retained in the gum base, and during chewing undexgo slow and controlled release into the saliva. The gum base will be poorly water-soluble or a water-impene-trable matrix.
The term "flavor" or "flavors" as employed herein, unless otherwise indicated includes sweeteners or food acids or other flavors.
It is well known the fine pulverization of crystals of poorly soluble materials or slowly dissolving materials of even good solubility increases surface area thereof, which, in turn, increases solubility rate. However, it has been surprisingly and unexpectedly found that finely divided non-sugar or axtificial sweeteners, such as finely powdered free saccharin acid, and finely divided food acids, such as finely divided fumaric acid or other poorly water-soluble food acids, when incorporated into chewing gum base do just the opposite; the extraction rates of such sweeteners and YD8a/7&8 food acids f~om the gum base during chewing are reduced with decreasing particle size so that the sweet taste and flavor of the gum are prolonged. The reason for this effect would seem to be that at the finer particle sizes, thé sweetener and food acid are more completely protected from contact with saliva by the gum base. This results in controlled release of sweetener and food acid from the gum base.
The present invention further provides a non-sour flavored chewing gum including the finely divided poorly water-soluble sweetener dispersed in the gum base and a fruit flavored, acid or sour chewing gum including the finely divided poorly water-soluble food acid dispersed in the gum base; the sour chewing gum also may optionally ~- -include a finely divided poorly water-soluble sweetener (such as the free acid form of saccharin). Furthermore, the chewing gums of the invention may optionally include a water-soluble sweetener such as sugar and/or polyol, a water-soluble saccharin salt or other synthetic water-solu-ble sweetener, water-soluble food acid and other flavorings.
It will be appreciated that the chewing gum of the invention may thus be formulated to provide a variety of different taste sensations. Thus, where the finely divided poorly water-soluble sweetener is employed in conjunction with water-soluble sweeteners and other flavors of the water-soluble type, the chewing gum will have a balanced sweet taste which will last for extended periods of time. Where the chewing gum includes the finely divided food acid em-ployed in conjunction with water-soluble sweeteners and other water-soluble flavors, the chewing gum will have an initially balanced sweet-sour taste which tapers off to a YD8a/7&8 sour taste. Where the chewing gum includes a mixture of finely divided poorly water~soluble food acid and finely divided poorly ~ater-soluble sweetener and a mixture of water-soluble sweeteners and acid flavorings, the chewing gum will have a balanced sweet-sour taste which will last for extended periods of time.
Where a saccharin material (free acid form of salt) is employed as one of the sweeteners, alone or in combina-tion with a sugar, in the chewing gum of the invention, it has been found that chewing of such gum actually inhibits formation of dental plaque. This effect is believed to be attributed to the presence of the saccharin material which has been found to be effective in inhibiting growth of Streptococcus mutans strains of bacteria which are respon-sible for plaque formation.
In yet another aspect of the present invention, a method is provided for forming a long-lasting flavored gum, which method includes the steps of admixing melted gum base with a plasticizer, such as a syrupy substance, for example corn syrup, or a modified starch syrup or sorbitol syrups, at a temperature ranging from about 180 to about 210F, to form a base-syrup mix, optionally adding flavor oil to the mix, during the first five minutes of mixing, admixing the base-syrup mix with a finely divided poorly water-soluble sweetener, such as saccharin in its free acid form, and/or a finely divided poorly water-soluble food acid, at a tem-perature below 250F so as to inhibit formation of soluble salts, to form a continuous gum mass having the fine parti-cles of sweetener and/or food acid intimately dispersed therein, and thereafter admixing the above mix with one or more easily extractable water-soluble sweeteners, water-5~ 7 ~D8a/7&8 soluble food acids and/ox fla~ors. The resulting mix isthen formed into sticks or tablets of chewing gum e~ploying conventional techniques.
In carrying out the above method, the finely divided sweetener and/or finely divided food acid are poorly water-soluble so that the sweetener and/or acid will not dissolve in the plasticizer (which normally will be an aqueous plas-ticizer such as corn syrup) before they are transferred to the gum base. Regardless of the solubility of the sweetener and food acid, it is essential that the particles of sweetener and/or particles of acid have an average particle size of less than 150 microns.
By following the above procedure, the finely divided sweetener and/or finely divided food acid will be incorporated and retained in the gum base and will undergo controlled re-lease in the mouth for periods of up to 30 minutes or more to ~-provide concentrations of the sweetener below the bitter thres-hold thereof, but in sufficient amounts to provide a pleasant sweet taste and/or a pleasant sour taste to balance the sweet taste of the sweetener. It will thus be appreciated that the present invention provides a chewing gum and method for making the same wherein controlled release of sweetness and/or food acid is obtained without the requirement for coating, encap-sulating, and/or integrating water-insoluble polymeric sub-stances such a polyvinyl ester on to the particles of sweetener and/or other flavoring agents. This can be accomplished be-cause of the very small particle sizes of the finely divided poorly water-soluble sweetener or food acid employed herein.
The finely divided slowly or poorly water-soluble sweeteners suitable for use herein include, for example, the free acid form of saccharin, dihydrochalcones, glycyrrhizin, ~ '7 ~D8a/7&8 L-aspartyl-L-phenylalanine ~ethyl este~, and free cyclamic acid or ~ixtures of any two or moxe of the above, with the free acid form of saccharin being preferred.
The finely divided slowly or poorly water-soluble sweetener will be present in the chewing gum in amounts ranging from about 0.02 to about 1.0% by weight of the chew-ing gum, and preferably from about 0.1% to about 0.4% by weight of the chewing gum. Moreover, it is essential that the sweetener be in particulate form so that it may be readily mixed into the melted gum base and retained in the finished gum base to undergo controlled release in the mouth. Accord-ingly, the finely divided sweetener will generally have a particle size below about 150 microns (0.15 mm), and preferably below about 100 microns (0.1 mm). Use of free saccharin acid of the above-mentioned average particle size in the concentra-tion range given above will also reduce the bitter aftertaste associated with such saccharin. Furthermore, in a preferred embodiment, the free saccharin acid employed will be prepared by the so-called "Maumee" process so that it will be substan-tially free of o-toluene sulfonamide (which has been found to add to the bitter taste of free saccharin acid).
The finely divided slowly or poorly water-soluble food acid component will preferably comprise fumaric, adipic or succinic acids having a particle slze of below about 150 microns, preferably below about 100 microns, so that it may be easily dispersed in the gum base, with or without the finely divided slowly or poorly water-soluble sweetener, and be re-tained therein to undergo controlled release in the mouth.
Generally, the chewing gum of the invention will contain from about 0.5% to about 3.5%, and preferably from about 1.5% to about 2.5% of finely divided food acid by weight of the chew-ing gum.
~. ,' .... .
1~82~1'7 ~D8a/7&8 As indicated aboYe~ the chewing gum of the inventionwill also include gum base in an amount ranging fro~ about 10 to about 50%, and preferably ~rom about 15 to 30% by weight of the chewing gum composition.
In general, the gum base is prepared by heating and blending various ingredients such as natural gums, synthetic resins, waxes, plasticizers, etc., in a manner well known in the art. Typical examples of the ingredients found in a chew-ing gum base are masticatory substances of vegetable origin such as chicle, crown gum, nispero, rosidinha, jelutong, pen-dare, perillo, niger gutta, tunu, etc., masticatory substancesof synthetic origin such as butadiene-styrene polymer, iso-buty}ene-isoprene copolymer, petroleum wax, polyethylene, polyisobutylene, polyvinylacetate, etc., plasticizers such as lanolin, stearic acid, sodium stearate, potassium stearate, etc., antioxidants such as, butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate.
The water-insoluble gum base may consist of any of the various bases disclosed, for example, in U. S. Patent Nos. 3,052,552 and 2,197,719. Typical ingredients included in gum base compositions are the following:
Parts by Base I Weight Ester gum 88 Rubber lateX solids 10 Lecithin 2 Base II
-Chicle 30 Jelutong 60 Gutta soh 8.5 Lecithin 2 ., .. . . . . ......... . . . .
, .; - . . ~. . , - .
~, .. ~. .
~ 5~7 ~D8a/7&8 ~ase III
P~rtially oxidized chicle 98 Lecithin 2 Base IV
Jelutong tdry) 8Q
Gutta siak 18 Lecithin 2 The chewing gum of the invention may also include flavoring such as sour or fruit flavoring or non-acid or mint flavoring in an amount ranging from about 0.3 to about
2.0% by weight, and preferably from about 0.5 to about 1.2%
by weight of the final gum product. The flavoring may com-prise oils derived from plants, leaves, flowers, fruit, etc.
Representative flavor oils of this type include citrus oils such as lemon oil, orange oil, lime oil, grapefruit oil, fruit essences such as apple essence, pear essence, peach . .
essence, strawberry essence, apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence, as well as the following essential oils: peppermint oil, ~0 spearmint oil, mixtures of peppermint oil and spearmint oil, c}ove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, oil of nutmeg, oil of sage, oil of bitter almonds, cassia oil, and methylsalicylate (oil of wintergreen). Various synthetic flavors, such as mixed fruit, may also be incorporated in the chewing gum of the invention with or without conventional preservatives.
Where liquid flavors are employed, they may be added to the gum base-plasticizer mix as in the case of the finely divided food acid or finely divided sweetener, that is, during the first five minutes of mixing, before a continuous mass of ~ 25~'7 ~D8a/7&8 the gum base has been formed. Furtherm~re, ~fter the water-soluble sweetener has been mixed in ~ith the gum base, any of the above flavors, in the form of spray dried flavor with or without citric acid may be added.
In order to provide an initial taste or sensation of sourness, the chewing gum of the invention may also pre-ferably contain an easily extractable food acid, for example, a water-soluble food acid such as citric acid, tartaric acid or malic acid, in an amount ranging from about 0.3 to about 2.0% by weight, and preferably from about 0.5 to about 1.2%
by weight of the final gum product.
The chewing gum of the invention will optionally, and preferably, include an easily extractable sweetener in addi-tion to the poorly water-soluble sweetener (where present), the easily extractable sweetener being present in an amount ranging from about 88 to about 0.05%, preferably from about 86 to about 40%, and more preferably from about 85 to about 70% by weight of the final product to provide an initial burst of sweetness. ~Such water-soluble sweeteners may include one or more sugars or sugar containing material, for example, monosaccharides, disaccharides and polysaccharides, some examples of which follow:
A. Monosaccharides of 5 or 6 carbon atoms - arabi-nose, xylose, ribose, glucosè, mannose, galactose, fructose, dextrose, or sorbose or mixtures;of two or more of the fore-going monosaccharides.
B. Disaccharides - sucrose such as cane or beet sugar, lactose, maltose or cellobiose; and C. Polysaccharides ~ partially hydrolyzed starch, dextrin or corn syrup solids.
_g_ .. ..
~5~7 ~D8a/7&8 ~ n a prefex~ed e~bodiment, sorbit~l ~ill be included in comb~n~tion with su~ar as the water~soluble sWeeteneX. In such case, the sorbitol will be present in an amount within the range of from about 2 to about 20% by weight of the chewing gum composition, preferably from about 5 to about 15%, and optimally from about 8 to about 12%.
Furthermore, any of the water-soluble natural sweet-eners set out hereinbefore as well as water-soluble artifi-cial sweeteners such as sodium or calcium saccharin salts, cyclamate salts, and the like may be present together with the finely divided poorly water-soluble sweetener. In each of the preferred embodiments of the chewing gum and method of the invention, corn syrup may be employed as the plasti-cizer. However, satisfactory results may be obtained, for example, by employing sorbitol, sorbitol syrups, modified starches and the like, without the use of and presence of sucrose and/or corn syrup in the chewing gum.
Generally, in forming a preferred embodiment of the chewing gum of the invention, the poorly water-soluble free saccharin acid will be employed in a weight ratio to the 20 easily extractable (water-soluble) sweetener within the range of from about 0.00022:1 to about 20:1 and preferably within the range of from about 0.0011:1 to about 0.01:1.
The chewing gum of the invention may also contain softeners, fillers and texturizers, such as hydrated alumina, plasticizers, emulsifiers, F.D.&C. coloring agents, and other conventional chewing gum additives as will be apparent to those skilled in the art.
It will be appreciated that the finely divided slowly or poorly water-soluble sweetener and/or finely divided slowly or poorly water-soluble food acids will be dispersed in the .
51 7 ~D8a/7&8 oil phase o~ gu~ b~se itself and ~ill proyide lon~ lasting sweetness and~or sourness, whereas the easily extractable twater-soluble) sweeteners, easily extractable twater-solu-ble) food acids and fruit flavors or other flavors, will comprise the water-soluble portion of the chewing gum and will provide the initial burst of sweetness, sourness and flavor.
~L~8~S17 YD8a/7&8 :
The following Examples illustrate preferred em~odiments of the present invention without, however, limiting the same thereto. All temperatures are expressed in F.
ExamPle 1 A long lasting cherry flavor chewing gum is prepared from the following ingredients:
~ .
Inqredients Parts by Weiqht Gum Base 20 Sugar 50 Corn Syrup 16 Dextrose 10 Lecithin 0.2 :~ Citric acid 0,5 Fumaric acid (passes through a U.S.
140 mesh screen) 2 :~ ~ 20 Free saccharin acid (passes through .
a U.S. 140 mesh screen) 0.2 ~rtificial cherry flavor Gum arabic coated cherry flavor 1.5 The gum base is melted (temperature 270) and placed in a standard dough mixer kettle equipped with sigma blades.
The corn syrup and lecithin are added and mixed for 2 minutes at 200. At the time the mix is folding well, powdered free saccharin and powdered fumaric acid are added to the ~--`
YD8a/7&8 base-syrup mix and the mixture is mixed for 1 minute at 200. Thereafter, the sucrose, dextrose, flavor oil, citric acid, and coloring agents are added and blended with the above mixture for 5 minutes at 160. The resulting gum is discharged from the kettle and formed into gum sticks employing conventional techniques.
The chewing gum product obtained is found to have a pleasant balanced sweet-sour taste for up to 30 minutes - and more without the bitter aftertaste normally associated -with free saccharin acid.
Examples 2 and 3 Following the procedure of Example 1, two cherry chewing gum formulations in accordance with the present invention and one control formulation having the following compositions are prepared:
S~7 YD8a/7&8 CHERRY CHEWING GUM
Parts by Weiqht Inqredients Control A Example 2 Example 3 Gum Base 20 20 20 Sucrose 49.8 38.6 38.6 Dextrose 10 10 10 Corn Syrup 16 16 16 Lecithin 0.2 0.2 0.2 . Sorbitol - 10 10 Free Saccha~rin (passes through a U.S. 140 mesh screen) - 0.2 0.2 Artificial cherry flavor : . Gum arabic coated cherry flavor 1.5 1.5 1.5 Citric Acid . 1.5 1 0.5 Fumaric Acid (passes through a U.S. 140 mesh screen) - 1.5 2.0 In prepari.ng the above compositions, the sucrose, dextrose and sorbitol, where present, are added at approxi-mately the same time.
In order to evaluate the control A composition containing no free saccharin and no fumaric acid against the Examples 2 and 3 compositions of the invention, a trained sensory panel tested the above compositions for .
YD8a/7&8 taste, flavor and overall quality as defined below:
Taste: This attribute is used in reference to sweet, sour, salty, bitter, metallic, cool and hot (burning) sensations perceived by the tongue.
Flavor: It refers to a combination of taste and odor sensations as perceived by the tongue and olfactory cells.
Overall quality: The overall desirability or undesirability of the 10 product as judged by the sensory panel members using their own judgment.
The results obtained are set out in Table 3 below:
EVALUATION OF CHERRY FLAVORED CHEWING
GUM CONTAINING FREE SACCHARIN ACID
-Scale: l=dislike extremély 5=neither like nor dislike
by weight of the final gum product. The flavoring may com-prise oils derived from plants, leaves, flowers, fruit, etc.
Representative flavor oils of this type include citrus oils such as lemon oil, orange oil, lime oil, grapefruit oil, fruit essences such as apple essence, pear essence, peach . .
essence, strawberry essence, apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence, as well as the following essential oils: peppermint oil, ~0 spearmint oil, mixtures of peppermint oil and spearmint oil, c}ove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, oil of nutmeg, oil of sage, oil of bitter almonds, cassia oil, and methylsalicylate (oil of wintergreen). Various synthetic flavors, such as mixed fruit, may also be incorporated in the chewing gum of the invention with or without conventional preservatives.
Where liquid flavors are employed, they may be added to the gum base-plasticizer mix as in the case of the finely divided food acid or finely divided sweetener, that is, during the first five minutes of mixing, before a continuous mass of ~ 25~'7 ~D8a/7&8 the gum base has been formed. Furtherm~re, ~fter the water-soluble sweetener has been mixed in ~ith the gum base, any of the above flavors, in the form of spray dried flavor with or without citric acid may be added.
In order to provide an initial taste or sensation of sourness, the chewing gum of the invention may also pre-ferably contain an easily extractable food acid, for example, a water-soluble food acid such as citric acid, tartaric acid or malic acid, in an amount ranging from about 0.3 to about 2.0% by weight, and preferably from about 0.5 to about 1.2%
by weight of the final gum product.
The chewing gum of the invention will optionally, and preferably, include an easily extractable sweetener in addi-tion to the poorly water-soluble sweetener (where present), the easily extractable sweetener being present in an amount ranging from about 88 to about 0.05%, preferably from about 86 to about 40%, and more preferably from about 85 to about 70% by weight of the final product to provide an initial burst of sweetness. ~Such water-soluble sweeteners may include one or more sugars or sugar containing material, for example, monosaccharides, disaccharides and polysaccharides, some examples of which follow:
A. Monosaccharides of 5 or 6 carbon atoms - arabi-nose, xylose, ribose, glucosè, mannose, galactose, fructose, dextrose, or sorbose or mixtures;of two or more of the fore-going monosaccharides.
B. Disaccharides - sucrose such as cane or beet sugar, lactose, maltose or cellobiose; and C. Polysaccharides ~ partially hydrolyzed starch, dextrin or corn syrup solids.
_g_ .. ..
~5~7 ~D8a/7&8 ~ n a prefex~ed e~bodiment, sorbit~l ~ill be included in comb~n~tion with su~ar as the water~soluble sWeeteneX. In such case, the sorbitol will be present in an amount within the range of from about 2 to about 20% by weight of the chewing gum composition, preferably from about 5 to about 15%, and optimally from about 8 to about 12%.
Furthermore, any of the water-soluble natural sweet-eners set out hereinbefore as well as water-soluble artifi-cial sweeteners such as sodium or calcium saccharin salts, cyclamate salts, and the like may be present together with the finely divided poorly water-soluble sweetener. In each of the preferred embodiments of the chewing gum and method of the invention, corn syrup may be employed as the plasti-cizer. However, satisfactory results may be obtained, for example, by employing sorbitol, sorbitol syrups, modified starches and the like, without the use of and presence of sucrose and/or corn syrup in the chewing gum.
Generally, in forming a preferred embodiment of the chewing gum of the invention, the poorly water-soluble free saccharin acid will be employed in a weight ratio to the 20 easily extractable (water-soluble) sweetener within the range of from about 0.00022:1 to about 20:1 and preferably within the range of from about 0.0011:1 to about 0.01:1.
The chewing gum of the invention may also contain softeners, fillers and texturizers, such as hydrated alumina, plasticizers, emulsifiers, F.D.&C. coloring agents, and other conventional chewing gum additives as will be apparent to those skilled in the art.
It will be appreciated that the finely divided slowly or poorly water-soluble sweetener and/or finely divided slowly or poorly water-soluble food acids will be dispersed in the .
51 7 ~D8a/7&8 oil phase o~ gu~ b~se itself and ~ill proyide lon~ lasting sweetness and~or sourness, whereas the easily extractable twater-soluble) sweeteners, easily extractable twater-solu-ble) food acids and fruit flavors or other flavors, will comprise the water-soluble portion of the chewing gum and will provide the initial burst of sweetness, sourness and flavor.
~L~8~S17 YD8a/7&8 :
The following Examples illustrate preferred em~odiments of the present invention without, however, limiting the same thereto. All temperatures are expressed in F.
ExamPle 1 A long lasting cherry flavor chewing gum is prepared from the following ingredients:
~ .
Inqredients Parts by Weiqht Gum Base 20 Sugar 50 Corn Syrup 16 Dextrose 10 Lecithin 0.2 :~ Citric acid 0,5 Fumaric acid (passes through a U.S.
140 mesh screen) 2 :~ ~ 20 Free saccharin acid (passes through .
a U.S. 140 mesh screen) 0.2 ~rtificial cherry flavor Gum arabic coated cherry flavor 1.5 The gum base is melted (temperature 270) and placed in a standard dough mixer kettle equipped with sigma blades.
The corn syrup and lecithin are added and mixed for 2 minutes at 200. At the time the mix is folding well, powdered free saccharin and powdered fumaric acid are added to the ~--`
YD8a/7&8 base-syrup mix and the mixture is mixed for 1 minute at 200. Thereafter, the sucrose, dextrose, flavor oil, citric acid, and coloring agents are added and blended with the above mixture for 5 minutes at 160. The resulting gum is discharged from the kettle and formed into gum sticks employing conventional techniques.
The chewing gum product obtained is found to have a pleasant balanced sweet-sour taste for up to 30 minutes - and more without the bitter aftertaste normally associated -with free saccharin acid.
Examples 2 and 3 Following the procedure of Example 1, two cherry chewing gum formulations in accordance with the present invention and one control formulation having the following compositions are prepared:
S~7 YD8a/7&8 CHERRY CHEWING GUM
Parts by Weiqht Inqredients Control A Example 2 Example 3 Gum Base 20 20 20 Sucrose 49.8 38.6 38.6 Dextrose 10 10 10 Corn Syrup 16 16 16 Lecithin 0.2 0.2 0.2 . Sorbitol - 10 10 Free Saccha~rin (passes through a U.S. 140 mesh screen) - 0.2 0.2 Artificial cherry flavor : . Gum arabic coated cherry flavor 1.5 1.5 1.5 Citric Acid . 1.5 1 0.5 Fumaric Acid (passes through a U.S. 140 mesh screen) - 1.5 2.0 In prepari.ng the above compositions, the sucrose, dextrose and sorbitol, where present, are added at approxi-mately the same time.
In order to evaluate the control A composition containing no free saccharin and no fumaric acid against the Examples 2 and 3 compositions of the invention, a trained sensory panel tested the above compositions for .
YD8a/7&8 taste, flavor and overall quality as defined below:
Taste: This attribute is used in reference to sweet, sour, salty, bitter, metallic, cool and hot (burning) sensations perceived by the tongue.
Flavor: It refers to a combination of taste and odor sensations as perceived by the tongue and olfactory cells.
Overall quality: The overall desirability or undesirability of the 10 product as judged by the sensory panel members using their own judgment.
The results obtained are set out in Table 3 below:
EVALUATION OF CHERRY FLAVORED CHEWING
GUM CONTAINING FREE SACCHARIN ACID
-Scale: l=dislike extremély 5=neither like nor dislike
3=dislike moderately 7=like moderately 9=like extremely ' .
1~8;~5~7 YD8a/7&8 SENSORY SCORE
ExamPle No. Control A ExamPle 2 Exam~le 3 Attribute Time (min.) 2 5.6 6.6 6.8
1~8;~5~7 YD8a/7&8 SENSORY SCORE
ExamPle No. Control A ExamPle 2 Exam~le 3 Attribute Time (min.) 2 5.6 6.6 6.8
4 5.0 5.8 6.0 T 6 4.6 5.0 5.8 S 10 4.6 4.8 5.4 E 15 4.8 4.4 5.4 4.8 4.4 5.4 4.6 4.4 5.2 _, .
2 5.4 6.6 6.4 4 5.0 5.8 6.0 F 6 4.4 5.0 5.8 A 10 4.6 4.8 5.4 O 15 4.6 4.8 5.4 4.6 4.8 5.4 4.4 4.8 5.4 20 - 2 6.0 7.0 6.8 4 5.8 6.4 6.4 O Q 6 5.4 5.6 6.4 E A 10 5.4 5.8 6.0 A I 15 5.4 5.6 6.0 L Y 20 5.4 5.6 6.0
2 5.4 6.6 6.4 4 5.0 5.8 6.0 F 6 4.4 5.0 5.8 A 10 4.6 4.8 5.4 O 15 4.6 4.8 5.4 4.6 4.8 5.4 4.4 4.8 5.4 20 - 2 6.0 7.0 6.8 4 5.8 6.4 6.4 O Q 6 5.4 5.6 6.4 E A 10 5.4 5.8 6.0 A I 15 5.4 5.6 6.0 L Y 20 5.4 5.6 6.0
5.2 5.4 5.8 , ' ' "
.~.YD8a/7&8 The results set out in Table 3 clearly demonstrate that the taste, flavor and overall quality of the chewing gum of the invention (Examples 2 and 3) are materially and significantly superior to the control A formulation which does not include the free saccharin acid and fumaric acid dispersed in the gum base.
..
- Example 4 A long lasting cherry flavor chewing gum is 10 prepared from the following ingredients employing a .-procedure similar to that described in Example 1.
.
Parts bY Weiqht Gum base 20 Sugar 48.19 Corn syrup 16 : Dextrose 10 Lecithin 0.2 Citric acid 0.5 Fumaric acid (passes through a U.S. 140 mesh screen) 2 Free-acid saccharin (passes through a U.S. 140 mesh screen) 0.2 Artificial cherry oil Gum arabic coated cherry oil 1.50 s~
YD8a/7~8 In order to evaluate the control B composition having a similar composition as Control A and containing no free saccharin and no fumaric acid against the Example 4 composition of the invention, a trained sensory panel tested the above compositionsfor sweetness, sourness, cherry aroma and overall quality. The results obtained are set out in Table 5 below.
. . .
f :
. . . . .
.. , ~ ' ~ , .
10~;~5~7 ~ YD8a/7&8 ~ TABLE 5 EVALUATION OF CHERRY FLAVORED GUM
. -. :
Attribute Time (min.) Control B Example 4 1 ` 6.8 6.8 3 4.8 5.5 10S 5 3.0 4.5 W
E 10 1.4 3.8 E
T 15 1.0 3.5 N
E 20 1.0 2.8 S 30 1.0 2.8 1 7.4 7.4 S 3 4.4 6.0 U 5 3.2 4.8 R
N 10 2.2 3.5 E
20S 15 1.8 3.3 ~ S
- 20 1.4 2.8 ~ 30 1.4 2.8 :
~ : --- - - -1 7.4 7.8 C A 3 4.6 6.0 H R
; E O 5 3.4 5.5 R M
R A 10 2.2 5.5 y 1.8 4.0 1.6 3.8 1.4 3.5 :
!
~V~17 YD8a/7&8 TABLE 5 (cont.) Attribute Time (min.) Control s Example 4 1 7.0 6.8 O Q 3 6.2 6.8 V U
E A 5 5.2 6.3 R L
A I 10 4.0 6.0 L T
L Y 15 3.4 6.0 3.2 5.5 2.8 5.5 ~ ' 1. Sweetness, coolness, cherry aroma:
1 = imperceptible, 3 = moderately perceptible 5 = perceptible 7 = moderately pronounced 9 = very pronounced 2. Overall Quality:
1 = very undesirable 3 = moderately undesirable 5 = neutral 7 = moderately desirable 9 = very desirable The results set out in Table 5 clearly demonstrate that the sweetness, sourness, aroma, and overall quality of the chewing gum of the invention (Example 4) are materially and significantly superior to the control B formulation which does not include the free saccharin acid and fumaric acid dispersed in the gum base.
5~7 YD8a/7&8 Example 5 A long-lasting peppermint flavor chewing gum is prepared from the following ingredients: .
Parts bY Weiqht Gum base 20 Corn Syrup, 44 Be' 17 Powdered free saccharin acid (pulverized to pass through a U.S.
140 mesh screen) 0.2 Powdered Sugar (sucrose) 50 Dextrose 10 Peppermint oil Lecithin 0.2 ~ .
The gum base is melted (temperature 270) and placed in a stan- .
dard dough mixer kettle equipped with sigma blades. The corn syrup and lecithin are added and mixed for 2 minutes at 200.
At the time the mix is folding well, powdered free saccharin is . added and the mixture is mixed another 3 minutes at 200. There-after, the.sucrose, dextrose and flavor oil are added during . which time the mixture is mixed for 5 minutes. The gum is then ~20 dis.charged from the kettle, cut into 25 lb. loaves and allowed to cool to 90-120F. It is then rolled to a thickness of 0.178 cm on a standard Gimpel machine and scored into strips 7.26 cm wide and 41.9 cm long, and cooled for 12-18 hours.
The chewing gum product obtained is found to have a pleasant sweet taste for up to 30 minutes and more without the bitter aftertaste normally associated with free saccharin acid.
, ;251~
YD8a/7&8 Examples 6 to 9 Following the procedure of Example 5, four peppermint chewing gum formulations in accordance with the present invention and one control formulation having the following compositions are prepared:
PEPPERMINT CHEWING GUM
_ Parts by Weight 10 Example No. Control C 6 7 8 9 Inqredients Base 20 2020 20 20 Sucrose 60.8 50.6 25.5 25.6 25.55 Dextrose - - 25 Sorbitol - 1010 10 10 Anhydrous Dextrose - - - 25 25 Corn Syrup 18 1818 18 18 Lecithin 0.2 0.2 0.2 0.2 0.2 20 Peppermint Oil Free Saccharin Acid (micronized -passes through a U.S. 140 screen) - 0.2 0.3 0.2 0.25 In preparing the above compositions, the sucrose, dextrose, anhydrous dextrose and sorbitol (where present) are added at approximately the same time.
iZ517 YD8a/7&8 In order to evaluate the control C composition containing no free saccharin against the Examples 6-9 composition of the invention, a trained sensory panel tested the above compositions for taste, flavor and overall quality, as defined hereinbefore.
EVALUATION OF PEPPERMINT FLAVORED CHEWING
GUM CONTAINING FREE-SACCHARIN
SCALE: 1 = dislike extremely.
3 = dislike moderately.
5 = neither like nor dislike.
7 = like moderately.
9 = like extremely.
: .
YD8a/7&8 SENSORY SCORE~
.
ExamPle No. Control C 6 7 8 9 Attri-bute Time (minutes) 2 7.2 7.2 6.2 7.2 7.2 4 5.6 6.4 5.6 6.8 6.6 T 6 5.2 5.8 5.0 6.4 6.2 S 10 4.2 5.4 4.8 5.8 5.6 T
E 15 3.6 5.2 4.8 5.4 5.4 3.6 5.2 5.0 5.6 5.4 3.2 5.0 5.0 5.2 5.2 .. _ .__ .. ..
2 7.2 7.2 6.0 7.2 7.2 4 6.0 6.4 5.8 6.8 7.0 F 6 5.4 6.0 5.6 6.2 6.8 L
A 10 4.4 5.8 5.0 , 6.2 6.0 V
o 15 3.6 5.8 5.2 5.8 5.4 R
3.6 5.6 5.4 5.8 5.2 3.4 5.4 5.4 5.2 5.2 . .
2 7.4 7.4 6.4 7.0 7.2 4 6.4 7.0 6.0 6.8 7.0 O Q 6 5.8 6.4 5.6 6.4 7.0 V U
E A 10 4.6 5.8 5.2 6.2 6.6 R L
A I 15 4.4 5.8 5.2 5.8 6.0 L T
L Y~ 20 4.4 5.8 5.4 6.0 6.0 4.0 5.6 5.2 5.8 5.8 _ ~ 1'7 YD8a/7&8 The results set out in Table 6 clearly demonstrate that the taste, flavor and overall quality of the chewing gum of the invention (Examples 6 to 9) are materially and significantly superior to the control C formulation which does not include the free saccha~in acid dispersed in the gum base.
Example 10 A long-lasting spearmint flavor chewing gum is prepared from the following ingredients:
.
Parts by Weiqht Gum Base 20 Sugar tsucrose) 52 Corn Syrup 44 Be' 17 Dextrose 10 - Lecithin 0.2 Free saccharin (powdered - passes through a 140 U.S. mesh screen) 0.2 Spearmint oil 0.6 ~ 517 YD8a/7&8 The gum base is melted (temperature 270) and placed in a standard dough mixer kettle equipped with sigma blades. The corn syrup and lecithin are added and mixed for 2 minutes at 200. At the time the mix is folding well, powdered free saccharin and flavor oil are mixed for 1 minute at 200. Thereafter, the sucrose, dextrose and coloring agents are added and blended with the above mixture for 5 minutes at 160. The resulting gum is discharged from the kettle and formed into gum sticks as described in Example l.
The chewing gum product obtained is found to have a pleasant sweet taste for up to 30 minutes and more without the bitter aftertaste normally associated with free saccharin acid.
.
32S~7 YD8a/7&8 ExamPlell Following the procedure of Example 10, a spearmint chewing gum formulation in accordance with the present invention and one control formulation having the following composition are prepared:
SPEARMINT CHEWING GUM
Parts by weiqht 10 ExamPle No. Control D
Inqredients Gum Base 20 20 Sucrose 38 38 Dextrose 10 10.
Corn Syrup 17 17 Lecithin 0.2 0.2 Sorbitol 10 10 Free Saccharin Acid (passed through a ~ -140 U.S. mesh screen) - 0.2 20 Spearmint oil 0.6 0.6 .
In preparing the above compos:itions, the sucrose, dextrose and sorbitol are added at approximately the same time.
In order to evaluate the control D composition containing no free saccharin against the Example 7 composition of the invention, a trained sensory panel tested the above compositions for : ,: , , , , , . . , . ~ :
Sl'7 YD8a/7&8 swee-tness, coolness, spearmint aroma, and overall quality.
The results obtained are set out in Table 8 below .TABLE 8 EVALUATION OF SPEARMINT FLAVORED CHEWING
GUM CONTAINING INSOLUBLE FORM OF SACCHARIN
. Sensory Score Example No. Control D
Time Attributes (Min.) 1 6.0 6.4 3 4.2 4.2 - 5 2.4 3.0 Sweetnessl 10 1.0 2.4 lS 1.0 2.2 1.0 1.8 1.0 1.8 ' . , 1 4.6 4.6 3 3.4 3.4 205 2.4 ` 2.6 Coolnessl10 1.2 2.4 1.2 2.6 1.2 2.6 1.2 2.2 -- .
.. . . .
:. . :
Si~7 YD8a/7&8 TABLE 8 (cont._~ -SensorY Score Example No. Control D 11 Time Attributes (Min.) 1 5.2 6.2 3 3.8 4.4 2.6 3.6 Spearmintl 10 1.8 3.2 Aroma 15 . 1.4 3.0 1.2 2.6 1.2 2.6 1 6.6 7.2 3 5.8 6.2 5.2 5.6 Overall210 4.0 5.2 Quality 4.0 5.4 3.4 5.4 . 3.4 5.4 ~20 . :
Sensory Scales 1. Sweetness, coolness, 2. Overall Quality:
spearmint aroma: 1 = very undesirable 1 = imperceptible, 3 = moderately 3 = moderately perceptible undesirable 5 = perceptible 5 = neutral 7 = moderately pronounced 7 = moderately 9 = very pronounced desirable 9 = very desirable -29- .
.
~ 517 YD8a/7&8 The results set out in Table 8 clearly demonstrate that the sweetness, coolness, aroma and overall quality of the chewing gum of the invention (Example ll) are materially and significantly superior to the control D
formulation which does not include the free saccharin acid dispersed in the gum base.
.
' , ~ . . . ,. :
: . . .: . .. . : : - :.
. ,. ~: . . : : :.
.~.YD8a/7&8 The results set out in Table 3 clearly demonstrate that the taste, flavor and overall quality of the chewing gum of the invention (Examples 2 and 3) are materially and significantly superior to the control A formulation which does not include the free saccharin acid and fumaric acid dispersed in the gum base.
..
- Example 4 A long lasting cherry flavor chewing gum is 10 prepared from the following ingredients employing a .-procedure similar to that described in Example 1.
.
Parts bY Weiqht Gum base 20 Sugar 48.19 Corn syrup 16 : Dextrose 10 Lecithin 0.2 Citric acid 0.5 Fumaric acid (passes through a U.S. 140 mesh screen) 2 Free-acid saccharin (passes through a U.S. 140 mesh screen) 0.2 Artificial cherry oil Gum arabic coated cherry oil 1.50 s~
YD8a/7~8 In order to evaluate the control B composition having a similar composition as Control A and containing no free saccharin and no fumaric acid against the Example 4 composition of the invention, a trained sensory panel tested the above compositionsfor sweetness, sourness, cherry aroma and overall quality. The results obtained are set out in Table 5 below.
. . .
f :
. . . . .
.. , ~ ' ~ , .
10~;~5~7 ~ YD8a/7&8 ~ TABLE 5 EVALUATION OF CHERRY FLAVORED GUM
. -. :
Attribute Time (min.) Control B Example 4 1 ` 6.8 6.8 3 4.8 5.5 10S 5 3.0 4.5 W
E 10 1.4 3.8 E
T 15 1.0 3.5 N
E 20 1.0 2.8 S 30 1.0 2.8 1 7.4 7.4 S 3 4.4 6.0 U 5 3.2 4.8 R
N 10 2.2 3.5 E
20S 15 1.8 3.3 ~ S
- 20 1.4 2.8 ~ 30 1.4 2.8 :
~ : --- - - -1 7.4 7.8 C A 3 4.6 6.0 H R
; E O 5 3.4 5.5 R M
R A 10 2.2 5.5 y 1.8 4.0 1.6 3.8 1.4 3.5 :
!
~V~17 YD8a/7&8 TABLE 5 (cont.) Attribute Time (min.) Control s Example 4 1 7.0 6.8 O Q 3 6.2 6.8 V U
E A 5 5.2 6.3 R L
A I 10 4.0 6.0 L T
L Y 15 3.4 6.0 3.2 5.5 2.8 5.5 ~ ' 1. Sweetness, coolness, cherry aroma:
1 = imperceptible, 3 = moderately perceptible 5 = perceptible 7 = moderately pronounced 9 = very pronounced 2. Overall Quality:
1 = very undesirable 3 = moderately undesirable 5 = neutral 7 = moderately desirable 9 = very desirable The results set out in Table 5 clearly demonstrate that the sweetness, sourness, aroma, and overall quality of the chewing gum of the invention (Example 4) are materially and significantly superior to the control B formulation which does not include the free saccharin acid and fumaric acid dispersed in the gum base.
5~7 YD8a/7&8 Example 5 A long-lasting peppermint flavor chewing gum is prepared from the following ingredients: .
Parts bY Weiqht Gum base 20 Corn Syrup, 44 Be' 17 Powdered free saccharin acid (pulverized to pass through a U.S.
140 mesh screen) 0.2 Powdered Sugar (sucrose) 50 Dextrose 10 Peppermint oil Lecithin 0.2 ~ .
The gum base is melted (temperature 270) and placed in a stan- .
dard dough mixer kettle equipped with sigma blades. The corn syrup and lecithin are added and mixed for 2 minutes at 200.
At the time the mix is folding well, powdered free saccharin is . added and the mixture is mixed another 3 minutes at 200. There-after, the.sucrose, dextrose and flavor oil are added during . which time the mixture is mixed for 5 minutes. The gum is then ~20 dis.charged from the kettle, cut into 25 lb. loaves and allowed to cool to 90-120F. It is then rolled to a thickness of 0.178 cm on a standard Gimpel machine and scored into strips 7.26 cm wide and 41.9 cm long, and cooled for 12-18 hours.
The chewing gum product obtained is found to have a pleasant sweet taste for up to 30 minutes and more without the bitter aftertaste normally associated with free saccharin acid.
, ;251~
YD8a/7&8 Examples 6 to 9 Following the procedure of Example 5, four peppermint chewing gum formulations in accordance with the present invention and one control formulation having the following compositions are prepared:
PEPPERMINT CHEWING GUM
_ Parts by Weight 10 Example No. Control C 6 7 8 9 Inqredients Base 20 2020 20 20 Sucrose 60.8 50.6 25.5 25.6 25.55 Dextrose - - 25 Sorbitol - 1010 10 10 Anhydrous Dextrose - - - 25 25 Corn Syrup 18 1818 18 18 Lecithin 0.2 0.2 0.2 0.2 0.2 20 Peppermint Oil Free Saccharin Acid (micronized -passes through a U.S. 140 screen) - 0.2 0.3 0.2 0.25 In preparing the above compositions, the sucrose, dextrose, anhydrous dextrose and sorbitol (where present) are added at approximately the same time.
iZ517 YD8a/7&8 In order to evaluate the control C composition containing no free saccharin against the Examples 6-9 composition of the invention, a trained sensory panel tested the above compositions for taste, flavor and overall quality, as defined hereinbefore.
EVALUATION OF PEPPERMINT FLAVORED CHEWING
GUM CONTAINING FREE-SACCHARIN
SCALE: 1 = dislike extremely.
3 = dislike moderately.
5 = neither like nor dislike.
7 = like moderately.
9 = like extremely.
: .
YD8a/7&8 SENSORY SCORE~
.
ExamPle No. Control C 6 7 8 9 Attri-bute Time (minutes) 2 7.2 7.2 6.2 7.2 7.2 4 5.6 6.4 5.6 6.8 6.6 T 6 5.2 5.8 5.0 6.4 6.2 S 10 4.2 5.4 4.8 5.8 5.6 T
E 15 3.6 5.2 4.8 5.4 5.4 3.6 5.2 5.0 5.6 5.4 3.2 5.0 5.0 5.2 5.2 .. _ .__ .. ..
2 7.2 7.2 6.0 7.2 7.2 4 6.0 6.4 5.8 6.8 7.0 F 6 5.4 6.0 5.6 6.2 6.8 L
A 10 4.4 5.8 5.0 , 6.2 6.0 V
o 15 3.6 5.8 5.2 5.8 5.4 R
3.6 5.6 5.4 5.8 5.2 3.4 5.4 5.4 5.2 5.2 . .
2 7.4 7.4 6.4 7.0 7.2 4 6.4 7.0 6.0 6.8 7.0 O Q 6 5.8 6.4 5.6 6.4 7.0 V U
E A 10 4.6 5.8 5.2 6.2 6.6 R L
A I 15 4.4 5.8 5.2 5.8 6.0 L T
L Y~ 20 4.4 5.8 5.4 6.0 6.0 4.0 5.6 5.2 5.8 5.8 _ ~ 1'7 YD8a/7&8 The results set out in Table 6 clearly demonstrate that the taste, flavor and overall quality of the chewing gum of the invention (Examples 6 to 9) are materially and significantly superior to the control C formulation which does not include the free saccha~in acid dispersed in the gum base.
Example 10 A long-lasting spearmint flavor chewing gum is prepared from the following ingredients:
.
Parts by Weiqht Gum Base 20 Sugar tsucrose) 52 Corn Syrup 44 Be' 17 Dextrose 10 - Lecithin 0.2 Free saccharin (powdered - passes through a 140 U.S. mesh screen) 0.2 Spearmint oil 0.6 ~ 517 YD8a/7&8 The gum base is melted (temperature 270) and placed in a standard dough mixer kettle equipped with sigma blades. The corn syrup and lecithin are added and mixed for 2 minutes at 200. At the time the mix is folding well, powdered free saccharin and flavor oil are mixed for 1 minute at 200. Thereafter, the sucrose, dextrose and coloring agents are added and blended with the above mixture for 5 minutes at 160. The resulting gum is discharged from the kettle and formed into gum sticks as described in Example l.
The chewing gum product obtained is found to have a pleasant sweet taste for up to 30 minutes and more without the bitter aftertaste normally associated with free saccharin acid.
.
32S~7 YD8a/7&8 ExamPlell Following the procedure of Example 10, a spearmint chewing gum formulation in accordance with the present invention and one control formulation having the following composition are prepared:
SPEARMINT CHEWING GUM
Parts by weiqht 10 ExamPle No. Control D
Inqredients Gum Base 20 20 Sucrose 38 38 Dextrose 10 10.
Corn Syrup 17 17 Lecithin 0.2 0.2 Sorbitol 10 10 Free Saccharin Acid (passed through a ~ -140 U.S. mesh screen) - 0.2 20 Spearmint oil 0.6 0.6 .
In preparing the above compos:itions, the sucrose, dextrose and sorbitol are added at approximately the same time.
In order to evaluate the control D composition containing no free saccharin against the Example 7 composition of the invention, a trained sensory panel tested the above compositions for : ,: , , , , , . . , . ~ :
Sl'7 YD8a/7&8 swee-tness, coolness, spearmint aroma, and overall quality.
The results obtained are set out in Table 8 below .TABLE 8 EVALUATION OF SPEARMINT FLAVORED CHEWING
GUM CONTAINING INSOLUBLE FORM OF SACCHARIN
. Sensory Score Example No. Control D
Time Attributes (Min.) 1 6.0 6.4 3 4.2 4.2 - 5 2.4 3.0 Sweetnessl 10 1.0 2.4 lS 1.0 2.2 1.0 1.8 1.0 1.8 ' . , 1 4.6 4.6 3 3.4 3.4 205 2.4 ` 2.6 Coolnessl10 1.2 2.4 1.2 2.6 1.2 2.6 1.2 2.2 -- .
.. . . .
:. . :
Si~7 YD8a/7&8 TABLE 8 (cont._~ -SensorY Score Example No. Control D 11 Time Attributes (Min.) 1 5.2 6.2 3 3.8 4.4 2.6 3.6 Spearmintl 10 1.8 3.2 Aroma 15 . 1.4 3.0 1.2 2.6 1.2 2.6 1 6.6 7.2 3 5.8 6.2 5.2 5.6 Overall210 4.0 5.2 Quality 4.0 5.4 3.4 5.4 . 3.4 5.4 ~20 . :
Sensory Scales 1. Sweetness, coolness, 2. Overall Quality:
spearmint aroma: 1 = very undesirable 1 = imperceptible, 3 = moderately 3 = moderately perceptible undesirable 5 = perceptible 5 = neutral 7 = moderately pronounced 7 = moderately 9 = very pronounced desirable 9 = very desirable -29- .
.
~ 517 YD8a/7&8 The results set out in Table 8 clearly demonstrate that the sweetness, coolness, aroma and overall quality of the chewing gum of the invention (Example ll) are materially and significantly superior to the control D
formulation which does not include the free saccharin acid dispersed in the gum base.
.
' , ~ . . . ,. :
: . . .: . .. . : : - :.
. ,. ~: . . : : :.
Claims (15)
1. A flavored chewing gum having a prolonged sweet taste comprising gum; and from about 0.02 to about 1.0% by weight of a particulate artificial sweetener having an average particle size below about 150 microns dispersed in said gum base, said sweetener being the free acid form of saccharin.
2. The flavored chewing gum as defined in claim 1 wherein said sweetener is in the form of particles having a particle size of below about 100 microns.
3. A flavored chewing gum as defined in claim 1 having a prolonged sweet taste comprising gum base; from about 0.02 to about 1.0% by weight of the free acid form of saccharin dispersed in said gum base; and other flavoring.
4. The flavored chewing gum as defined in claim 3 further including from about 0.05 to about 88% by weight of one or more additional sweetening agents.
5. A flavored chewing gum having a prolonged sweet taste comprising gum base, from about 0.01 to about 1.0% by weight of a particulate artificial sweetener having an average-particle size below about 150 microns, and sweetener being the free acid form of saccharin and further being dispersed in said gum base, and other flavoring.
6. The flavored chewing gum as defined in claim 5 further including from about 0.05 to about 88% by weight of one or more additional sweetening agents.
7. The flavored chewing gum as defined in claim 6 wherein said additional sweetening agents comprises sorbitol.
8. The flavored chewing gum as defined in claim 7 wherein said additional sweetening agents further includes sucrose.
9. The flavored chewing gum as defined in claim 5 comprising gum base, free saccharin acid as the particulate artificial sweetener present in an amount ranging from about 0.1 to about 0.3% by weight, sorbitol, dextrose and corn sy-rup.
10. The flavored chewing gum as defined in claim 8 wherein the saccharin is employed in a weight ratio to the additional sweetener within the range of from about 0.00022:1 to about 20:1.
11. The flavored chewing gum as defined in claim 5 wherein said saccharin has a solubility in water of less than 0.5g/100 pts of H2O at 77°F.
12. The flavored chewing gum as defined in claim 3 wherein said free acid form of saccharin is present in an amount within the range of from about 0.1 to about 0.3% by weight.
13. The flavored chewing gum as defined in claim 5 further including a food acid having an average particle size of less than about 150 microns.
14. The flavored chewing gum as defined in claim 1 further including from about 0.5 to about 3.5% by weight of a food acid having an average particle size of less than about 150 microns.
15. The flavored chewing gum as defined in claim 13 comprising gum base, free saccharin acid as the particulate artificial sweetener present in an amount ranging from about 0.1 to about 0.3% by weight, particulate food acid selected from the group consisting of fumaric acid, succinic acid and adipic acid, and further including sorbitol, dextrose and corn syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA338,913A CA1091974A (en) | 1975-05-15 | 1979-10-31 | Long-lasting flavored chewing gum and process for preparing same |
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US57758975A | 1975-05-15 | 1975-05-15 | |
| US57759075A | 1975-05-15 | 1975-05-15 | |
| US577,590 | 1975-05-15 | ||
| US577,589 | 1975-05-15 | ||
| US683,107 | 1976-05-04 | ||
| US05/683,107 US4085227A (en) | 1975-05-15 | 1976-05-04 | Long-lasting flavored chewing gum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1082517A true CA1082517A (en) | 1980-07-29 |
Family
ID=27416274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA252,421A Expired CA1082517A (en) | 1975-05-15 | 1976-05-13 | Long-lasting flavored chewing gum and process for preparing same |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS586453B2 (en) |
| AU (1) | AU498073B2 (en) |
| CA (1) | CA1082517A (en) |
| DE (1) | DE2621617C2 (en) |
| FR (1) | FR2310705A1 (en) |
| GB (1) | GB1534046A (en) |
| IE (1) | IE43469B1 (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1087905A (en) * | 1976-02-02 | 1980-10-21 | Donald A.M. Mackay | Long-lasting flavored chewing gum including chalk- free gum base |
| CA1110907A (en) * | 1977-07-08 | 1981-10-20 | Frank Witzel | Long-lasting chewing gum having good processibility and method |
| ZA783520B (en) * | 1977-07-08 | 1979-06-27 | Life Savers Inc | Long-lasting chewing gum having good processibility and method |
| US4151270A (en) * | 1977-09-26 | 1979-04-24 | Wm. Wrigley Jr. Company | Chewing gum composition |
| DE3036203A1 (en) * | 1980-09-25 | 1982-05-06 | Life-Savers, Inc., 10019 New York, N.Y. | Long-lasting flavoured chewing gum prodn. - by mixing filler-coated sweetener with gum base |
| US4485118A (en) * | 1983-04-21 | 1984-11-27 | Warner-Lambert Company | Gum composition with plural time releasing flavors and method of preparation |
| ZA871658B (en) * | 1986-03-27 | 1987-08-28 | Warner-Lambert Company | Chewing gum and confectionery compositions containing a soy flavor enhancer |
| US4724151A (en) * | 1986-10-24 | 1988-02-09 | Warner-Lambert Company | Chewing gum compositions having prolonged breath-freshening |
| JPH079966B2 (en) * | 1990-07-31 | 1995-02-01 | 三洋電機株式会社 | Method for manufacturing hybrid integrated circuit |
| WO2007100055A1 (en) * | 2006-03-02 | 2007-09-07 | Meiji Seika Kaisha, Ltd. | Long-lasting flavored chewing gum and method for producing the same |
| KR101285368B1 (en) * | 2011-10-19 | 2013-07-11 | 롯데제과주식회사 | Chewing gum composition continued taste or flavor |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1228510A (en) * | 1958-12-08 | 1960-08-31 | Gen Foods Corp | Flavoring composition, such as chewing gum |
| GB875763A (en) * | 1959-05-01 | 1961-08-23 | Gen Foods Corp | Chewing gum having controlled flavour release |
| US3205075A (en) * | 1961-09-08 | 1965-09-07 | Warner Lambert Pharmaceutical | Multi-flavor slab chewing gum |
| US3352689A (en) * | 1966-02-14 | 1967-11-14 | Warner Lambert Pharmaceutical | Sugarless gum |
| US3795744A (en) * | 1970-10-21 | 1974-03-05 | Lotte Co Ltd | Flavor variable chewing gum and methods of preparing the same |
| FR2148743A5 (en) * | 1971-08-02 | 1973-03-23 | Soreat Sa | Aromatic chewing gum - contg gum arabic to give better retention of aromatics |
| US3943258A (en) * | 1972-10-05 | 1976-03-09 | General Foods Corporation | Chewing gums of longer lasting sweetness and flavor |
| US3930026A (en) * | 1974-08-28 | 1975-12-30 | Squibb & Sons Inc | Chewing gum having enhanced flavor |
| CA1087905A (en) * | 1976-02-02 | 1980-10-21 | Donald A.M. Mackay | Long-lasting flavored chewing gum including chalk- free gum base |
-
1976
- 1976-05-13 GB GB19793/76A patent/GB1534046A/en not_active Expired
- 1976-05-13 CA CA252,421A patent/CA1082517A/en not_active Expired
- 1976-05-13 AU AU13899/76A patent/AU498073B2/en not_active Expired
- 1976-05-14 DE DE2621617A patent/DE2621617C2/en not_active Expired
- 1976-05-14 IE IE1036/76A patent/IE43469B1/en unknown
- 1976-05-14 FR FR7614602A patent/FR2310705A1/en active Granted
- 1976-05-15 JP JP51055978A patent/JPS586453B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| AU498073B2 (en) | 1979-02-08 |
| FR2310705B1 (en) | 1981-09-25 |
| AU1389976A (en) | 1977-11-17 |
| FR2310705A1 (en) | 1976-12-10 |
| IE43469B1 (en) | 1981-03-11 |
| JPS5210453A (en) | 1977-01-26 |
| DE2621617A1 (en) | 1976-11-25 |
| GB1534046A (en) | 1978-11-29 |
| IE43469L (en) | 1976-11-15 |
| DE2621617C2 (en) | 1985-08-14 |
| JPS586453B2 (en) | 1983-02-04 |
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| MKEX | Expiry | ||
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Effective date: 19970729 |