WO2020101601A2 - Method for producing chewing gum using propolis in solid resin form - Google Patents
Method for producing chewing gum using propolis in solid resin form Download PDFInfo
- Publication number
- WO2020101601A2 WO2020101601A2 PCT/TR2019/050595 TR2019050595W WO2020101601A2 WO 2020101601 A2 WO2020101601 A2 WO 2020101601A2 TR 2019050595 W TR2019050595 W TR 2019050595W WO 2020101601 A2 WO2020101601 A2 WO 2020101601A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- propolis
- chewing gum
- sugar
- types
- resin
- Prior art date
Links
- 241000241413 Propolis Species 0.000 title claims abstract description 74
- 229940069949 propolis Drugs 0.000 title claims abstract description 74
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 36
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 33
- 239000011347 resin Substances 0.000 title claims abstract description 27
- 229920005989 resin Polymers 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 22
- 239000007787 solid Substances 0.000 title claims description 9
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 5
- 239000003765 sweetening agent Substances 0.000 claims abstract description 5
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 239000000047 product Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 235000019219 chocolate Nutrition 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000013521 mastic Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000013871 bee wax Nutrition 0.000 claims description 3
- 239000012166 beeswax Substances 0.000 claims description 3
- 239000012676 herbal extract Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000013379 molasses Nutrition 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 235000021056 liquid food Nutrition 0.000 claims 1
- 235000021055 solid food Nutrition 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000003217 anti-cancerogenic effect Effects 0.000 abstract description 2
- 230000000843 anti-fungal effect Effects 0.000 abstract description 2
- 230000001929 anti-hepatotoxic effect Effects 0.000 abstract description 2
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 2
- 230000000840 anti-viral effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 230000000975 bioactive effect Effects 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 244000299461 Theobroma cacao Species 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 241000257303 Hymenoptera Species 0.000 description 2
- 239000005456 alcohol based solvent Substances 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 239000013557 residual solvent Substances 0.000 description 2
- 229940109850 royal jelly Drugs 0.000 description 2
- 230000001225 therapeutic effect Effects 0.000 description 2
- JAMYYBIBNWSLEN-UHFFFAOYSA-N 5-hydroxy-2-phenylchromene-3,4-dione Chemical class O=C1C(=O)C=2C(O)=CC=CC=2OC1C1=CC=CC=C1 JAMYYBIBNWSLEN-UHFFFAOYSA-N 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 240000008338 Nigella arvensis Species 0.000 description 1
- 235000007413 Nigella arvensis Nutrition 0.000 description 1
- 235000016698 Nigella sativa Nutrition 0.000 description 1
- 244000063675 Orchis mascula Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000020650 eye health related herbal supplements Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Chemical class O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000018962 mouth sore Diseases 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 208000003265 stomatitis Diseases 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
Definitions
- the present invention relates to a method for producing a novel product, propolis chewing gum, wherein propolis in solid resin form is obtained by the method of precipitating in water which is added after extracting raw propolis with ethanol (60- 100%), which is then added to all types of chewing gum, for the purposes of improving the functional characteristics of chewing gum, making better use of functional ingredients of propolis and allowing it to be readily consumed by people of all ages.
- Propolis is resin-like, sticky substance that bees collect from several plants and barks and mix it with beeswax and enzymes. Bees use propolis on their hives as protection against elements, microorganisms and other pests.
- the chemical composition of propolis was determined through studies carried out in the early 20 th century. There are 150 chemical components identified, namely 38 types of flavonoids, 27 types of hydroxyflavones, 1 1 types of hydroxyflavonones, 22 types of minerals and 24 types of amino acids. Moreover, it also contains honey, resin and pollen. The amounts and distribution of these substances define the nutritional and functional content of the pollen.
- propolis ensures disinfection of the hive and honeycomb cells.
- Various studies have shown the effective antimicrobial activity of propolis.
- Literature review on propolis reveal that propolis offers anticarcinogenic, antibacterial, anti-inflammatory, antioxidant, antihepatotoxic and antifungal activity. Due to such therapeutic effects and pharmacological characteristics, propolis has long been used by humans. Bioactive substances in the composition of propolis have recently shifted the focus on studies for use of propolis in enrichment of food products. Accordingly, selection of the proper food materials is quite important to enable the transfer of bioactive substances in propolis.
- propolis is used in the production and composition of widely consumed food materials in daily diet, which translates to a considerable novelty for consumer health.
- the propolis chewing gum disclosed in the present invention also has the potential to provide protection against many diseases including flu, mouth sores, common cold, pharyngitis, tooth decay and stomatitis, and become a chewing gum for the younger generation and adults alike.
- propolis purification extraction methods which results in propolis extract in liquid form.
- This physical property typically limits the scope of use in production of many food materials. Because chewing gum, spreadable products, ice cream, cheese, sweets, chocolate and similar products with high viscosity need to have an amount of water below a certain threshold, addition of propolis in liquid form creates problems in that homogenous distribution is not possible in products and also, propolis is not added to product as liquid propolis remains stuck in the inner wall of food processing machines.
- extraction solvents are typically water, glycerine or alcohol-based substances. If water is used, some bioactive components used in the composition of propolis with therapeutic effects cannot be extracted or could only be insufficiently extracted. In case alcohol-based solvents are used, in addition to the residual solvent’s potential negative effects on human health, manufacturing of goods not complying with religious-based criteria and conditions such as Halal and Kosher also limit the range of application and potential for commercialization. Moreover, if propolis products contain a solvent they are diluted in liquid form, hence more propolis products need to be used to achieve the same effect on health. Patent research has revealed no similar patent, but there are some patents disclosing propolis food materials. One of them is a patent application numbered TR2014/12970.
- the said patent application relates to a special kind of sugar candy with a different flavour composed of granulated sugar, honey, royal jelly, pollen, propolis, ginger, turmeric, galangal, nigella, carob powder, clove, cinnamon, wheat germ, mastic, resin; comprising propolis dissolved without alcohol.
- TR2015/07132 numbered patent application relates to an herbal supplement chocolate and method of production thereof. More specifically, the said patent application relates to a chocolate dough with herb or herbal extract, comprising cocoa butter, cocoa liquor, milk powder, sugar, soya lecithin, propolis, ginseng, royal jelly, pollen, salep and mastic or a combination thereof.
- the main object of the present invention is to provide propolis with more useful components in a form easier to add to a chewing gum, in which raw propolis is filtered and purified after extraction with ethanol (60-100%), then water added, heat treated and precipitated in water to derive propolis in solid resin form.
- the present invention relates to a method for producing a novel product, propolis chewing gum, wherein raw propolis is extracted with ethanol (60-100%), added water and precipitated in water to derive propolis in solid resin form, which is then added to all types of chewing gum for the purposes of improving the functional characteristics of chewing gum, making better use of functional ingredients of propolis and allowing it to be readily consumed by people of all ages.
- Another object of the invention relates to a method for producing propolis chewing gum, in which propolis in resin form is used in the rate of 0.1 % to 5% and added to any type of chewing gum, including stick, sugar-coated, filled and coated sugar, sugar-free, sweetener and natural base (kenger gum, mastic, resin, beeswax, wood resin etc.) chewing gums with all types of different components (honey, lecithin, glycerine, sugar, glucose syrup, molasses, useful herbal extracts, flavour, gelatin, starch, all types of sugar alcohol, all types of antioxidants, all types of chewing gum bases) during any different process and stage of the chewing gum production.
- propolis in resin form is used in the rate of 0.1 % to 5% and added to any type of chewing gum, including stick, sugar-coated, filled and coated sugar, sugar-free, sweetener and natural base (kenger gum, mastic, resin, beeswax, wood resin etc.) chew
- propolis in resin form disclosed in the present invention can be used in the production of all types of confectionery products, chocolate and high viscosity food materials.
- the present invention relates to a method for producing a novel product, propolis chewing gum, wherein propolis in solid resin form is obtained by the method of precipitating in water which is added after extracting raw propolis with ethanol (60- 100%), which is then added to all types of chewing gum, for the purposes of improving the functional characteristics of chewing gum, making better use of functional ingredients of propolis and allowing it to be readily consumed by people of all ages.
- propolis chewing gum production namely sugar, sweetener and sugar- free chewing gum, will be performed within the scope of the present invention according to the process steps listed below:
- Propolis resin obtained from the above process steps is more advantageous than the existing propolis products.
- Propolis produced in this manner shows antioxidant activity and contains 2 to 10 times more phenolic than its ethanol extracted equivalent.
- Technologic applications are limited by the fact that existing propolis products in the market are in liquid form. It also influences the bioactive component amount solvable from the propolis by the solvent used for extraction, which results in partial appearance of the bioactive components in the extract. Residual solvent in alcohol-based solvents is not in compliance with Halal and Kosher. Physical and sensory properties of such extracts result in their limited use in the composition of food materials. Depending on whether the food material is water- or oil-based, a homogenization problem occurs leading to phase separation and negatively influences product quality.
- the propolis in resin form can be used in a desired amount in various food materials.
- the propolis in resin form obtained by means of the method disclosed in the present invention also has the potential to improve the functional characteristics as well as physical and sensory properties of food materials thanks to its high bioactive content and physical and sensory properties.
- the propolis in resin form obtained by means of the abovementioned process steps is used in the rate of 0.1 % to 5% and added to any type of chewing gum (sugar, sweetener, sugar-free, filled, unfilled, natural, sugar-coated, stick, coated, all flavours) in any form or component during any different process and stage of the chewing gum production to finalize the propolis chewing gum production.
- any type of chewing gum sucgar, sweetener, sugar-free, filled, unfilled, natural, sugar-coated, stick, coated, all flavours
- the order in which components are added during the chewing gum production can vary depending on the product and form of choice.
- the chewable form and texturally similar nature of the obtained resin also makes it easy to use the same resin in chewing gum production.
- Propolis chewing gum produced using the method disclosed herein has mechanical properties similar to conventional chewing gums and also has the potential to deliver the functional components of propolis to people of all ages. In this manner, propolis will reach a very large group of consumers (from kids to the elderly).
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention is related to use of propolis, which is a multifunctional bee product with antiviral, anticarcinogenic, antibacterial, anti-inflammatory, antioxidant, antihepatotoxic and antifungal activity; in producing of sugar, sweetener and sugar-free chewing gum by purifying in resin form with a new method.
Description
METHOD FOR PRODUCING CHEWING GUM USING PROPOLIS IN SOLID RESIN
FORM
Field of the Invention
The present invention relates to a method for producing a novel product, propolis chewing gum, wherein propolis in solid resin form is obtained by the method of precipitating in water which is added after extracting raw propolis with ethanol (60- 100%), which is then added to all types of chewing gum, for the purposes of improving the functional characteristics of chewing gum, making better use of functional ingredients of propolis and allowing it to be readily consumed by people of all ages.
Background of the Invention
Propolis is resin-like, sticky substance that bees collect from several plants and barks and mix it with beeswax and enzymes. Bees use propolis on their hives as protection against elements, microorganisms and other pests. The chemical composition of propolis was determined through studies carried out in the early 20th century. There are 150 chemical components identified, namely 38 types of flavonoids, 27 types of hydroxyflavones, 1 1 types of hydroxyflavonones, 22 types of minerals and 24 types of amino acids. Moreover, it also contains honey, resin and pollen. The amounts and distribution of these substances define the nutritional and functional content of the pollen.
Thanks to its disinfectant effect, propolis ensures disinfection of the hive and honeycomb cells. Various studies have shown the effective antimicrobial activity of propolis. Literature review on propolis reveal that propolis offers anticarcinogenic, antibacterial, anti-inflammatory, antioxidant, antihepatotoxic and antifungal activity. Due to such therapeutic effects and pharmacological characteristics, propolis has long been used by humans. Bioactive substances in the composition of propolis have
recently shifted the focus on studies for use of propolis in enrichment of food products. Accordingly, selection of the proper food materials is quite important to enable the transfer of bioactive substances in propolis.
As a bee product with various bioactive properties, including antimicrobial activity, to support human health and life quality, propolis is used in the production and composition of widely consumed food materials in daily diet, which translates to a considerable novelty for consumer health.
In addition, the propolis chewing gum disclosed in the present invention also has the potential to provide protection against many diseases including flu, mouth sores, common cold, pharyngitis, tooth decay and stomatitis, and become a chewing gum for the younger generation and adults alike.
However, according to the prior art, ethanol, water, glycerine and oil is used in propolis purification extraction methods, which results in propolis extract in liquid form. This physical property typically limits the scope of use in production of many food materials. Because chewing gum, spreadable products, ice cream, cheese, sweets, chocolate and similar products with high viscosity need to have an amount of water below a certain threshold, addition of propolis in liquid form creates problems in that homogenous distribution is not possible in products and also, propolis is not added to product as liquid propolis remains stuck in the inner wall of food processing machines.
Moreover, extraction solvents are typically water, glycerine or alcohol-based substances. If water is used, some bioactive components used in the composition of propolis with therapeutic effects cannot be extracted or could only be insufficiently extracted. In case alcohol-based solvents are used, in addition to the residual solvent’s potential negative effects on human health, manufacturing of goods not complying with religious-based criteria and conditions such as Halal and Kosher also limit the range of application and potential for commercialization. Moreover, if propolis products contain a solvent they are diluted in liquid form, hence more propolis products need to be used to achieve the same effect on health.
Patent research has revealed no similar patent, but there are some patents disclosing propolis food materials. One of them is a patent application numbered TR2014/12970. The said patent application relates to a special kind of sugar candy with a different flavour composed of granulated sugar, honey, royal jelly, pollen, propolis, ginger, turmeric, galangal, nigella, carob powder, clove, cinnamon, wheat germ, mastic, resin; comprising propolis dissolved without alcohol.
TR2015/07132 numbered patent application relates to an herbal supplement chocolate and method of production thereof. More specifically, the said patent application relates to a chocolate dough with herb or herbal extract, comprising cocoa butter, cocoa liquor, milk powder, sugar, soya lecithin, propolis, ginseng, royal jelly, pollen, salep and mastic or a combination thereof.
Object of the Invention
The main object of the present invention is to provide propolis with more useful components in a form easier to add to a chewing gum, in which raw propolis is filtered and purified after extraction with ethanol (60-100%), then water added, heat treated and precipitated in water to derive propolis in solid resin form.
The present invention relates to a method for producing a novel product, propolis chewing gum, wherein raw propolis is extracted with ethanol (60-100%), added water and precipitated in water to derive propolis in solid resin form, which is then added to all types of chewing gum for the purposes of improving the functional characteristics of chewing gum, making better use of functional ingredients of propolis and allowing it to be readily consumed by people of all ages.
Another object of the invention relates to a method for producing propolis chewing gum, in which propolis in resin form is used in the rate of 0.1 % to 5% and added to any type of chewing gum, including stick, sugar-coated, filled and coated sugar, sugar-free, sweetener and natural base (kenger gum, mastic, resin, beeswax, wood resin etc.)
chewing gums with all types of different components (honey, lecithin, glycerine, sugar, glucose syrup, molasses, useful herbal extracts, flavour, gelatin, starch, all types of sugar alcohol, all types of antioxidants, all types of chewing gum bases) during any different process and stage of the chewing gum production.
In addition to chewing gum production, propolis in resin form disclosed in the present invention can be used in the production of all types of confectionery products, chocolate and high viscosity food materials.
Detailed Description of the Invention
The present invention relates to a method for producing a novel product, propolis chewing gum, wherein propolis in solid resin form is obtained by the method of precipitating in water which is added after extracting raw propolis with ethanol (60- 100%), which is then added to all types of chewing gum, for the purposes of improving the functional characteristics of chewing gum, making better use of functional ingredients of propolis and allowing it to be readily consumed by people of all ages.
Three types of propolis chewing gum production, namely sugar, sweetener and sugar- free chewing gum, will be performed within the scope of the present invention according to the process steps listed below:
i.) Production Steps for Propolis in Resin Form
- Cutting raw propolis to smaller parts or grinding to powder (average particle size 0.001 mm - 100.0 mm),
- Addition of ethanol (60-100%) to reduced particle sized or powdered propolis in any rate between 4 to 15 times,
- Dissolve of propolis in ethanol by mixing for 1 -24 hours at a temperature of between 0-80°C,
- Removal of impurities by filtration,
- Addition of distilled water to the obtained filtrate in a volume between 0.1 to 4 times,
- Removal of ethanol from the mixture at a temperature of between 0-80°C by
means of a rotary evaporator or any device used for this purpose,
- Separation of propolis resin precipitated in pure solid form from water or water-glycerine mixture by any method.
Propolis resin obtained from the above process steps is more advantageous than the existing propolis products. Propolis produced in this manner shows antioxidant activity and contains 2 to 10 times more phenolic than its ethanol extracted equivalent. Technologic applications are limited by the fact that existing propolis products in the market are in liquid form. It also influences the bioactive component amount solvable from the propolis by the solvent used for extraction, which results in partial appearance of the bioactive components in the extract. Residual solvent in alcohol-based solvents is not in compliance with Halal and Kosher. Physical and sensory properties of such extracts result in their limited use in the composition of food materials. Depending on whether the food material is water- or oil-based, a homogenization problem occurs leading to phase separation and negatively influences product quality.
Based on the method developed in the present invention, a significant portion of bioactive components available in propolis is maintained, thus the propolis in resin form can be used in a desired amount in various food materials. The propolis in resin form obtained by means of the method disclosed in the present invention also has the potential to improve the functional characteristics as well as physical and sensory properties of food materials thanks to its high bioactive content and physical and sensory properties.
The propolis in resin form obtained by means of the abovementioned process steps is used in the rate of 0.1 % to 5% and added to any type of chewing gum (sugar, sweetener, sugar-free, filled, unfilled, natural, sugar-coated, stick, coated, all flavours) in any form or component during any different process and stage of the chewing gum production to finalize the propolis chewing gum production.
The order in which components are added during the chewing gum production can vary depending on the product and form of choice.
The chewable form and texturally similar nature of the obtained resin also makes it easy to use the same resin in chewing gum production.
Propolis chewing gum produced using the method disclosed herein has mechanical properties similar to conventional chewing gums and also has the potential to deliver the functional components of propolis to people of all ages. In this manner, propolis will reach a very large group of consumers (from kids to the elderly).
Claims
1. A method for producing propolis in resin form by extracting raw propolis with ethanol (60-100%), characterised by comprising the following process steps:
- addition of ethanol (60-100%) to propolis in a rate between 4 to 15 times,
- dissolve of the obtained mixture by mixing for 1 -24 hours at a temperature of between 0-80°C,
- removal of impurities by filtration,
- addition of water or water-glycerine mixture to the obtained filtrate in a volume between 0.1 to 4 times,
- removal of ethanol from the mixture at a temperature of between 0-80°C by means of a rotary evaporator or any device used for this purpose,
- separation of propolis resin precipitated in pure solid form from water or water-glycerine mixture by any method.
2. The method according to Claim 1 , wherein before addition of ethanol to propolis, raw propolis is reduced to smaller parts by any method or ground to powder to reach an average particle size of 0.001 mm - 100 mm.
3. The method according to Claim 1 , wherein the propolis in resin form obtained by means of the method disclosed in Claim 1 is used in the rate of 0.1 % to 5% and added to any type of chewing gum, including stick, sugar-coated, filled and coated sugar, sugar-free, sweetener and natural base (kenger gum, mastic, resin, beeswax, wood resin etc.) chewing gums with all types of different components (honey, lecithin, glycerine, sugar, glucose syrup, molasses, useful herbal extracts, flavour, gelatin, starch, all types of sugar alcohol, all types of antioxidants, all types of chewing gum bases) during any different process and stage of the chewing gum production to produce propolis chewing gum.
4. The method according to Claim 1 , wherein the propolis in solid resin form
obtained by means of the method disclosed in Claim 1 can be used in the production of all types of confectionery products, chocolate and high viscosity liquid or solid food materials.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR201817283 | 2018-11-15 | ||
| TR2018/17283 | 2018-11-15 |
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| Publication Number | Publication Date |
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| WO2020101601A2 true WO2020101601A2 (en) | 2020-05-22 |
| WO2020101601A3 WO2020101601A3 (en) | 2021-01-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TR2019/050595 WO2020101601A2 (en) | 2018-11-15 | 2019-07-18 | Method for producing chewing gum using propolis in solid resin form |
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| WO (1) | WO2020101601A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022074419A1 (en) * | 2020-10-07 | 2022-04-14 | Yildiz Teknik Üniversitesi | Low-temperature production of food products including a natural elasthomer |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930003817B1 (en) * | 1990-11-13 | 1993-05-13 | 롯데제과 주식회사 | Sweet stuff |
| CN1081831A (en) * | 1993-05-20 | 1994-02-16 | 李前远 | A kind of health-care chewing gum and preparation method thereof |
| CN104920772A (en) * | 2015-05-27 | 2015-09-23 | 闭炳春 | Tooth decay preventing chewing gum and a preparation method thereof |
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2019
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022074419A1 (en) * | 2020-10-07 | 2022-04-14 | Yildiz Teknik Üniversitesi | Low-temperature production of food products including a natural elasthomer |
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