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WO1992009208A2 - Chewing-gum contenant de la dextrine non digestible - Google Patents

Chewing-gum contenant de la dextrine non digestible Download PDF

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Publication number
WO1992009208A2
WO1992009208A2 PCT/US1991/007127 US9107127W WO9209208A2 WO 1992009208 A2 WO1992009208 A2 WO 1992009208A2 US 9107127 W US9107127 W US 9107127W WO 9209208 A2 WO9209208 A2 WO 9209208A2
Authority
WO
WIPO (PCT)
Prior art keywords
indigestible dextrin
gum
chewing gum
fibersol
syrup
Prior art date
Application number
PCT/US1991/007127
Other languages
English (en)
Other versions
WO1992009208A3 (fr
Inventor
Robert J. Yatka
David W. Record
Marc A. Meyers
Original Assignee
Wm. Wrigley Jr. Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to PCT/US1991/007127 priority Critical patent/WO1992009208A2/fr
Priority to US07/802,659 priority patent/US5236719A/en
Publication of WO1992009208A2 publication Critical patent/WO1992009208A2/fr
Publication of WO1992009208A3 publication Critical patent/WO1992009208A3/fr
Priority to AU27520/92A priority patent/AU669339B2/en
Priority to EP92921216A priority patent/EP0605632B2/fr
Priority to PCT/US1992/008137 priority patent/WO1993005663A1/fr
Priority to CA002115751A priority patent/CA2115751C/fr
Priority to US08/211,197 priority patent/US5458892A/en
Priority to DE69230586T priority patent/DE69230586T2/de

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G4/06—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

Definitions

  • the present invention relates to improved compositions of chewing gum. More particularly, the invention relates to improving chewing gum by the use of specific bulking agents in sugar and non-sugar chewing gum products to give improved texture, moisture absorption properties, and improved shelf life properties.
  • the improved chewing gum compositions may also be used in a variety of chewing gum products such as confectionery coated chewing gum products.
  • Non-sugar or sugar-free chewing gum which is growing in popularity, uses sugar alcohols or polyols to replace sugar and sugar syrups.
  • the most popular polyols are sorbitol , mannitol, and xylitol .
  • New polyols are being developed using new technology to replace these polyols. New polyols have various unique properties which can improve the taste, texture, and shelf life properties of chewing gum for consumers.
  • the non-sugar polyols have the advantage of not contributing to dental caries of consumers, as well as being able to be consumed by diabetics.
  • all polyols have the disadvantage of causing gastrointestinal disturbances if consumed in too great of a quantity. Therefore it would be a great advantage to be able to use a carbohydrate or carbohydrate-like food ingredient for chewing gum that would act as a bulking agent, but not contribute to dental caries nor cause gastro-intestinal disturbances.
  • indigestible dextrin varieties of which are sold under the tradename of Fibersol.
  • This bulking agent or bulk sweetener has recently attained GRAS (generally recognized as safe) status from the USFDA.
  • GRAS generally recognized as safe
  • the bulk sweetener is also approved for use in Japan.
  • a carbohydrate, indigestible dextrin does not contribute to dental caries, does not cause gastro-intestinal disturbances and does not contribute to calories. Thus, this ingredient's use in chewing gum could be a definite improvement.
  • indigestible dextrin The manufacture of indigestible dextrin is disclosed in EPO Patent Publication No. 0 368 451, and its method of preparation is disclosed in other related patents. These are Japanese Patent Applications Nos. 2100695; 2145169 and 2154664. Other patent documents that mention indigestible dextrin include Japanese Patent Publication Nos. 91-047831 and 91-047832.
  • the product is a low D.E. starch hydrolyzate of
  • the present invention is a method of producing chewing gum with a new bulk sweetener, specifically indigestible dextrin or Fibersol, as well as the chewing gum so produced.
  • the bulk sweetener may be added to sucrose-type gum formulations, replacing a small or large quantity of sucrose or syrup.
  • the formulation may be a low- or high-moisture formulation containing low or high amounts of moisture-containing syrup.
  • the bulk sweetener, indigestible dextrin or Fibersol may also be used in low- or non-sugar gum formulations replacing sorbitol, mannitol, other polyols, or
  • Non-sugar formulations may include low- or high-moisture, sugar-free chewing gums.
  • the bulk sweetener indigestible dextrin
  • the bulk sweetener including but not limited to sucrose, dextrose, fructose, maltose, palatinose, xylose, as well as sugar alcohols including but not limited to sorbitol, mannitol, xylitol, maltitol, lactitol, palatinit, and lycasin.
  • indigestible dextrin may be combined in the gum formulation or co-dried or blended with the other bulk sweeteners prior to use in the gum formulation. Co- drying may be done by various methods of spray drying, fluid bed coating, coacervation, and other granulating or agglomerating techniques.
  • the bulk sweetener, indigestible dextrin may also be combined with high potency sweeteners including, but not limited to, thaumatin, aspartame, acesulfame K, sodium saccharin, glycyrrhizin, alitame, cyclamate, stevioside, and dihydrochalcones.
  • indigestible dextrin when used according to the present invention, gives chewing gum an improved texture, an improved shelf life and unique flavor/sweetness quality. Even though indigestible dextrin is a carbohydrate, it is
  • Indigestible dextrin is a carbohydrate bulking agent that has properties similar to a
  • indigestible dextrin is a unique maltodextrin that is prepared by starch
  • the indigestible moiety comprises a dextrin having revoglucosan in part of the reducing end and involving glucoside bond ⁇ -1,4, ⁇ -1,6, and ⁇ -1, 2 , ⁇ -1, 3 , and ⁇ -1, 4 linkages.
  • Fibersol #1 obtained from potato starch
  • Fibersol #2 obtained from corn starch
  • Fibersol is also available as a low density material called Dexflow or Pineflow.
  • An indigestible dextrin is also available called Pinefiber and Pinefiber C. All of these materials have similar properties and are referred to herein generically as indigestible dextrin. Any of these forms may be used in chewing gum.
  • Fibersol #2 brand indigestible dextrin is highly branched, it has similar properties to a maltodextrin. As a result, Fibersol #2 has attained GRAS status from the USA Food and Drug
  • Fibersol #1 has been granted GRAS status as a dextrin.
  • Fibersol is considered a fat-replacer, low calorie bulking agent.
  • the calorie value of Fibersol is 0.8 Kcal/g, compared to 4.0 Kcal/g for glucose. This indigestible dextrin is being marketed in the U.S. by Fibersol
  • Indigestible dextrin may be added to chewing gum in its powder form, or may be first dissolved in water. Indigestible dextrin , s solubility in water is about 80% at room temperature, but increases with increased temperature like other maltodextrins.
  • Indigestible dextrin may be used in chewing gum as a texture and flavor modifier, bulking agent, and may improve texture, flavor, and shelf life properties.
  • Indigestible dextrin may replace solids like sucrose, dextrose, or lactose when used in its powder form, or may replace syrups when used in its liquid or syrup form. At levels of about 0.5% to about 25%,
  • indigestible dextrin may replace part of the solids in sugar gum or as a liquid, all or part of the syrup in sugar gum. At higher levels of about 25% to about 90% of the gum formulation, indigestible dextrin may replace all of the solids in a chewing gum formulation.
  • sweetness intensity allows for use of unique flavor combinations.
  • High intensity sweeteners may be added to increase sweetness to obtain more typical chewing gum formulations.
  • Chewing gum formulations with indigestible dextrin solids would be softer and less hygroscopic than sugar-containing gum formulations, and remain more flexible during its shelf life. If a high level of indigestible dextrin syrup is used in place of conventional syrup, the chewing gum formulations could be less hygroscopic and have less tendency to become wet and sticky.
  • Chewing gum formulations with indigestible dextrin solids would be softer and less hygroscopic than sugar-containing gum formulations, and remain more flexible during its shelf life. If a high level of indigestible dextrin syrup is used in place of conventional syrup, the chewing gum formulations could be less hygroscopic and have less tendency to become wet and sticky. Chewing gum formulations with
  • indigestible dextrin may contain a very low amount of moisture in the gum formulation, i.e., below about 2%, or may contain a medium amount of moisture, about 2-5%, and may even be a soft gum formulation containing 5% moisture or more.
  • indigestible dextrin is a carbohydrate
  • Non-sugar ingredients are alditols such as sorbitol, mannitol, xylitol, lactitol, palatinit (Isomalt), maltitol, and hydrogenated starch hydrolyzates. These alditols are used in a variety of combinations to develop unique sugarless chewing gum formulations.
  • Indigestible dextrin may be used to replace the individual alditols or combinations of alditols.
  • indigestible dextrin can be used at levels of about 0.5-25%. If indigestible dextrin replaces a large amount or most of the alditols, this level may be about 25% to about 90% of the gum formulation.
  • Some sugar-free chewing gum formulations contain high levels of glycerin and are very low in moisture, i.e., less than about 2%. Indigestible dextrin solids or syrup may replace part or all of the glycerin used in these types of formulations. At higher moisture levels (more than 2%) in sugar-free gum, a liquid sorbitol (70% sorbitol, 30% water) is used. Indigestible dextrin solids or indigestible dextrin syrup may replace part or all of the sorbitol liquid.
  • Sugar-free syrups like hydrogenated starch hydrolyzates (HSH), such as Lycasin brand HSH may also be replaced in part or totally by indigestible dextrin solids or syrup.
  • HSH syrups like hydrogenated starch hydrolyzates (HSH), such as Lycasin brand HSH, may also be replaced in part or totally by indigestible dextrin solids or syrup.
  • Recent advances use HSH and glycerin preblended and co-evaporated to reduce moisture in some sugar-free gum formulations.
  • Indigestible dextrin solids and/or syrup may be used to replace part or all of the HSH/glycerin blends in chewing gum formulations.
  • Aqueous indigestible dextrin solids and/or indigestible dextrin syrup may also replace HSH in the preblend with glycerin and be co-evaporated with glycerin to obtain a low moisture, non-crystallizable blend.
  • Combinations of indigestible dextrin solids/syrup with alditols like sorbitol, maltitol, xylitol, lactitol, mannitol in aqueous form may also be blended with glycerin and co-evaporated for use in low-moisture, sugar-free gum.
  • indigestible dextrin solids/syrup preblended in glycerin and co-evaporated may be used in conventional sugar chewing gum
  • Indigestible dextrin may be combined with sugars like dextrose, sucrose, lactose, maltose, invert sugar, fructose, and corn syrup solids to form a liquid mix to be blended with glycerin and co-evaporated.
  • Indigestible dextrin solids/syrup may also be mixed with conventional syrup and blended with glycerin and co-evaporated for use in a sugar chewing gum formulation.
  • Indigestible dextrin bulk sweetener may also be co-dried with a variety of sugars such as sucrose, dextrose, lactose, fructose, and corn syrup solids and used in a sugar-containing gum formulation.
  • Indigestible dextrin may be co-dried with a variety of alditols, such as sorbitol, mannitol, xylitol, maltitol, palatinit and hydrogenated starch
  • alditols such as sorbitol, mannitol, xylitol, maltitol, palatinit and hydrogenated starch
  • Co-drying refers to methods of co-crystallization and co-precipitation of indigestible dextrin with sugars and alditols, as well as co-drying by encapsulation, agglomeration, and absorption with sugars and alditols.
  • Co-drying by encapsulation, agglomeration, and absorption can also include the use of encapsulating and agglomerating agents.
  • Indigestible dextrin may be mixed with sugars or alditols prior to being redried by encapsulation or agglomeration, or may be used alone with the encapsulating and agglomerating agents. These agents modify the physical properties of the bulk sweetener and control its release from chewing gum.
  • indigestible dextrin modifies the texture and flavor of the chewing gum.
  • the encapsulation techniques here described are standard coating techniques and generally give varying degrees of coating from partial to full coating, depending on the coating composition used in the process. Also, the coating compositions may be susceptible to water permeation to various degrees. Generally, compositions that have high organic solubility, good film-forming properties and low water solubility give better delayed release of the bulk sweetener.
  • compositions include acrylic polymers and copolymers, carboxyvinyl polymer, polyamides, polystyrene, polyvinyl acetate, polyvinyl acetate phthalate, polyvinyl-pyrrolidone, and waxes. Although all of these materials are possible for encapsulation of the bulk sweetener, only food-grade material should be considered. Two standard food-grade coating materials that are good film formers but not water soluble are shellac and Zein.
  • Others which are more water soluble, but good film formers are materials like agar, alginates, a wide range of cellulose derivatives like ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose, and hydroxypropylmethyl cellulose, dextrin, gelatin, and modified starches. These ingredients, which are generally approved for food use, also give a delayed release when used as an encapsulant. Other encapsulants, like acacia or maltodextrin, can also be used as an encapsulant.
  • the amount of coating or encapsulating material on the bulk sweetener also controls the length of time for its release from chewing gum. Generally, the higher the level of coating the slower the release of the bulk sweetener during mastication. The release rate is generally not instantaneous, but gradual over an extended period of time.
  • Another method of giving a delayed release of the bulk sweetener is agglomeration of the bulk sweetener with an agglomerating agent which partially coats the bulk sweetener. This method includes the step of mixing the bulk sweetener and agglomerating agent with NOT FURNISHED UPON FILING
  • indigestible dextrin may be absorbed onto another component which is porous and become entrapped in the matrix of the porous component.
  • Common materials used for absorbing the bulk sweetener include, but are not limited to, silicas, silicates, pharmasorb clay, spongelike beads or microbeads, amorphous sugars like spray-dried dextrose, sucrose, alditols, amorphous carbonates and hydroxides, including aluminum and calcium lakes, vegetable gums and other spray dried materials.
  • the amount of bulk sweetener that can be loaded onto the absorbent will vary depending on the type of absorbent material and how it is prepared.
  • materials like polymers, spongelike beads or microbeads, amorphous sugars and alditols and amorphous carbonates and hydroxides absorb about 10% to about 40% of the weight of the absorbent.
  • Other materials like silica and pharmasorb clays may be able to absorb about 20% to about 80% of the weight of the absorbent.
  • the general procedure for absorbing the bulk sweetener onto the absorbent is as follows.
  • An absorbent like fumed silica powder can be mixed in a powder blender and an aqueous solution of the bulk sweetener can be sprayed onto the powder as mixing continues.
  • the aqueous solution can be about 30% to 50% solids, and higher solid levels may be used if temperatures up to 90°C are used.
  • water is the solvent, but other solvents like alcohol could also be used if approved for use in food.
  • the powder mixes the liquid is sprayed onto the powder. Spraying is stopped before the mix becomes damp.
  • the still free-flowing powder is removed from the mixer and dried to remove the water or other solvent, and ground to a specific particle size.
  • the fixative/ sweetener can be coated by encapsulation.
  • Either full or partial encapsulation may be used, depending on the coating composition used in the process.
  • Full encapsulation may be obtained by coating with a polymer as in spray drying, spray chilling, fluid-bed coating, coacervation, or any other standard technique.
  • a partial encapsulation or coating can be obtained by agglomeration of the fixative/sweetener mixture using any of the materials discussed above.
  • the three methods of use to obtain a delayed release of bulk sweetener are: (1) encapsulation by spray drying, fluid-bed coating, spray chilling and coacervation to give full or partial encapsulation, (2) agglomeration to give partial encapsulation and (3) fixation or entrapment/absorption which also gives partial encapsulation. These three methods, combined in any usable manner which physically isolates the bulk sweetener, reduces its dissolvability or slows down the release of bulk sweetener, are included in this invention.
  • indigestible dextrin may act as an encapsulating or agglomerating agent. Indigestible dextrin may also be used to absorb other ingredients. Indigestible dextrin may be able to encapsulate, agglomerate or
  • intensity sweeteners with indigestible dextrin may improve the shelf life of the sweetener ingredient.
  • Indigestible dextrin may be used with other bulk sweeteners and in combination give unique
  • Indigestible dextrin may be co-dried by the various delayed release methods noted above with other bulk sweeteners like palatinose, sucrose, dextrose, lactose, maltose, fructose, corn syrup solids, sorbitol, mannitol, xylitol, mallitol,
  • ingredients including flavors, co-dried, encapsulated, agglomerated or absorbed on indigestible dextrin may show faster release. However, encapsulation of flavors with indigestible dextrin may improve the shelf life of the flavor ingredient, as does maltodextrin or gum arabic.
  • the bulk sweetener may be added to the liquid inside a liquid center gum product.
  • the center fill of a gum product may comprise one or more carbohydrate syrups, glycerin, thickeners, flavors, acidulants, colors, sugars and sugar alcohols in conventional amounts.
  • the ingredients are combined in a conventional manner.
  • the bulk sweetener is dissolved in the center-fill liquid and the amount of bulk sweetener added to the center-fill liquid may be about 0.1% to about 20% by weight of the entire chewing gum formula.
  • This method of using the bulk sweetener in chewing gum can allow for a lower usage level of the bulk sweetener, can give the bulk sweetener a smooth release rate, and can reduce or eliminate any possible reaction of the bulk sweetener with gum base, flavor components or other components, yielding improved shelf stability.
  • ingredients is to add indigestible dextrin to the dusting compound of a chewing gum.
  • a rolling or dusting compound is applied to the surface of chewing gum as it is formed. This rolling or dusting compound serves to reduce sticking to machinery as it is formed, reduces sticking of the product to machinery as it is wrapped, and sticking to its wrapper after it is wrapped and being stored.
  • indigestible dextrin bulk sweetener alone or in combination with mannitol, sorbitol, sucrose, starch, calcium carbonate, talc, other orally
  • the rolling compound constitutes from about 0.25% to about 10.0%, but preferably about 1% to about 3% of weight of the chewing gum composition.
  • indigestible dextrin bulk sweetener added to the rolling compound is about 0.5% to 100% of the rolling compound, or about 0.005% to about 5% of the chewing gum composition.
  • This method of using indigestible dextrin bulk sweetener in the chewing gum can allow a lower usage level of the bulk sweetener, can give the bulk sweetener a more controlled release rate, and can reduce or eliminate any possible reaction of the bulk sweetener with gum base, flavor components, or other components, yielding improved shelf stability.
  • Another method of isolating indigestible dextrin bulk sweetener is to use it in the
  • Pellet or ball gum is prepared as conventional chewing gum, but formed into pellets that are pillow shaped or into balls.
  • the pellets/balls can be then sugar coated or panned by conventional panning techniques to make a unique sugar-coated pellet gum.
  • the bulk sweetener is very stable and highly water soluble, and can be easily added to a sugar solution prepared for sugar panning.
  • Indigestible dextrin may be combined with sucrose, or used alone in solution as the coating on pellet gum. Indigestible dextrin can also be added as a powder blended with other powders often used in some types of conventional panning procedures.
  • indigestible dextrin sweetener isolates the sweetener from other gum ingredients and modifies its release rate in chewing gum.
  • Levels of use of indigestible dextrin may be about 1% to about 100% in the coating and about 0.5% to about 50% of the weight of the chewing gum product.
  • the weight of the coating may be about 20% to about 50% of the weight of the finished gum product.
  • panning modifiers including, but not limited to, gum arabic, maltodextrins, corn syrup, gelatin, cellulose type materials like carboxymethyl cellulose, or hydroxymethyl cellulose, starch and modified starches, vegetable gums like alginates, locust bean gum, guar gum, and gum tragacanth, insoluble carbonates like calcium carbonate or magnesium carbonate and talc.
  • Indigestible dextrin may also act as a panning modifier with other panning materials to improve product
  • Antitack agents may also be added as panning modifiers which allow the use of a variety of
  • Flavors may also be added with the sugar coating and with the indigestible dextrin bulk sweetener to yield unique product characteristics.
  • the previously described encapsulated, agglomerated, or absorbed indigestible dextrin bulk sweetener may readily be incorporated into a chewing gum composition.
  • the remainder of the chewing gum ingredients are non-critical to the present invention. That is, the coated particles of bulk sweetener can be incorporated into conventional chewing gum formulations in a conventional manner.
  • the indigestible dextrin bulk sweeteners may be used in a sugar-free or sugar chewing gum to modify the sweetness thereof.
  • the coated bulk sweetener may be used in either regular chewing gum or bubble gum.
  • a chewing gum composition typically comprises a water-soluble bulk portion, a water- insoluble chewable gum base portion and typically water-insoluble flavoring agents.
  • the water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing.
  • the gum base portion is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, waxes, softeners and inorganic fillers.
  • Elastomers may include polyisobutylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle.
  • Resins include polyvinylacetate and terpene resins.
  • Fats and oils may also be included in the gum base, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba.
  • the insoluble gum base constitutes between about 5 to about 95% by weight of the gum. More preferably the insoluble gum base comprises between 10 and 50 percent by weight of the gum and most preferably about 20 to about 35% by weight of the gum.
  • the gum base typically also includes a filler component.
  • the filler component may be calcium
  • the filler may constitute between about 5 and about 60% by weight of the gum base.
  • the filler comprises about 5 to about 50% by weight of the gum base.
  • Gum bases typically also contain softeners, including glycerol monostearate and glycerol
  • gum bases may also contain optional ingredients such as antioxidants, colors, and emulsifiers.
  • the present invention contemplates employing any commercially acceptable gum base.
  • the water-soluble portion of the chewing gum may further comprise softeners, sweeteners, flavoring agents and combinations thereof.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • Softeners also known in the art as plasticizers or plasticizing agents,
  • Softeners contemplated by the present invention include glycerin, lecithin, and combinations thereof. Further, aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
  • the indigestible dextrin solids/syrup bulk sweetener of the present invention will most likely be used in sugar gum formulations.
  • Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids and the like, alone or in any combination.
  • the indigestible dextrin solids/syrup bulk sweetener of the present invention can also be used in combination with other sugarless sweeteners.
  • sugarless sweeteners include components with sweetening characteristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol and the like, alone or in any combination.
  • the indigestible dextrin solid/syrup bulk sweeteners of the present invention can also be used in combination with coated or uncoated high-potency sweeteners or with high- potency sweeteners coated with other materials and by other techniques.
  • a flavoring agent may be present in the chewing gum in an amount within the range of from about 0.1 to about 10.0 weight percent and preferably from about 0.5 to about 3.0 weight percent of the gum.
  • the flavoring agents may comprise essential oils, synthetic flavors, or mixture thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like.
  • Natural flavoring components are also contemplated for use in gums of the present invention. Those skilled in the art will recognize that natural and artificial flavoring agents may be combined in any sensorially acceptable blend. All such flavors and flavor blends are contemplated by the present invention. Optional ingredients such as colors, emulsifiers and pharmaceutical agents may be added to the chewing gum.
  • chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks or casting into pellets.
  • the ingredients are mixed by first melting the gum base and adding it to the running mixer.
  • the base may also be melted in the mixer itself.
  • Color or emulsifiers may also be added at this time.
  • a softener such as glycerin may also be added at this time, along with syrup and a portion of the bulking agent/sweetener. Further portions of the bulking agent/sweetener may then be added to the mixer.
  • a flavoring agent is typically added with the final portion of the bulking agent.
  • a high-intensity sweetener is preferably added after the final portion of bulking agent and flavor have been added.
  • Table 1 The formulas listed in Table 1 comprise various sugar-type formulas in which indigestible dextrin can be added to gum after it is dissolved in
  • Fibersol #2 powder can be added directly to the
  • Fibersol #2 An 80 gram portion of Fibersol #2 can be dissolved in 120 grams of water at 40°C making a 40% solution and added to gum.
  • Fibersol #2 syrup at 70% solids can be added directly to the gum.
  • Fibersol #2 syrup of 70% solids To 140 grams of Fibersol #2 syrup of 70% solids is added 60 grams of propylene glycol giving a 70% Fibersol #2 syrup with 30% glycerin and added to gum.
  • Fibersol #2 syrup At 70% solids is added 89 grams of corn syrup and blended giving a mixture of 61% Fibersol #2 syrup and 39% corn syrup.
  • indigestible dextrin can be dissolved in water and emulsifiers can be added to the aqueous solution.
  • Example solutions can be prepared by dissolving 15 grams of Fibersol #2 in 70 grams water and adding 15 grams of emulsifiers of various hydrophilic-lipophilic balance (HLB) values to the solution. The mixtures can then be used in the following formulas.
  • HLB hydrophilic-lipophilic balance
  • Indigestible dextrin bulk sweetener can also be blended into various base ingredients.
  • a typical base formula is as follows:
  • indigestible dextrin can be added and mixed, and then the pre-softened base/bulk sweetener blend can be added to make the finished base.
  • indigestible dextrin can be mixed first with one of the base ingredients, and the mixed ingredient can then be used in making a base. The ingredients blended with indigestible dextrin can then be used at the levels indicated in the typical base formula above.
  • the terpene resin used to make the base is 80% polyterpene resin and 20% Fibersol #2.
  • the polyvinyl acetate used to make the base is 80% low M.W. polyvinyl acetate and 20% Fibersol #2.
  • Indigestible dextrin may also be added to an otherwise complete gum base.
  • Fibersol #2 can be mixed with 95% of a gum base having the above listed typical formula.
  • the Fibersol #2 can be added near the end of the process, after all the other ingredients are added.
  • indigestible dextrin syrup may be used.
  • FIBERSOL #2 1.0 5.0 10.0 25.0 50.0 a Corn Syrup is evaporated to 85% solids, 15% moisture
  • bGlycerin and syrup may be blended and co-evaporated
  • Examples 29-33 in Table 5 demonstrate the use of indigestible dextrin in medium-moisture sugar formulations having about 2% to about 5% moisture.
  • FIBERSOL #2 1.0 5.0 10.0 25.0 50.0 aCom Syrup is evaporated to 85% solids, 15% moisture
  • bGlycerin and syrup may be blended and co-evaporated
  • FIBERSOL #2 1.0 5.0 10.0 25.0 50.0
  • Examples 39-43 in Table 7 and Examples 44-53 in Tables 8 and 9 demonstrate the use of indigestible dextrin in low- and high-moisture gums that are sugar-free. Low-moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture. TABLE 7
  • FIBERSOL #2 1.0 5.0 10.0 25.0 50.0
  • FIBERSOL #2 1.0 5.0 10.0 25.0 50.0
  • FIBERSOL #2 1.0 5.0 10.0 25.0 50.0
  • EX. 54 EX. 55 EX. 56 EX. 57 EX. 58 EX.59
  • EX. 60 EX. 61 EX. 62 EX. 63 EX.64 EX. 65
  • sugars may be combined with indigestible dextrin and co-dried to form unique
  • Dextrose and Fibersol #2 can be dissolved in water in a 2:1 ratio dextrose: Fibersol #2 and co-dried or co-precipitated and used in the formulas in
  • Fibersol #2 and sucrose can be dissolved in water in a 1:1 ratio and co-dried or co-precipitated and used in the formulas in Table 10.
  • Fibersol #2, sucrose, and dextrose can be
  • Fibersol #2, sucrose, dextrose, and fructose can be dissolved in water at 25% of each ingredient and co-dried, and used in the formulas in Table 10.
  • Fibersol #2, dextrose, fructose, and lactose can be dissolved in water at 25% of each ingredient and co-dried, and used in the formulas in Table 10.
  • Fibersol #2, dextrose, maltose, and corn syrup solids can be dissolved in water at 25% of each ingredient and co-dried, and used in the formulas in Table 10.
  • Fibersol #2, sucrose, dextrose, maltose and fructose can be dissolved in water at 20% of each ingredient and co-dried, and used in the formulas in Table 10.
  • Fibersol #2, corn syrup and glycerin can be dissolved in water at a ratio of 1:1:1, evaporated to a thick syrup and used in the formulas in Table 10.
  • Fibersol #2, dextrose, fructose, invert syrup may be dissolved in water at 25% of each ingredient and evaporated to a thick syrup and used in the formulas in Table 10.
  • Fibersol #2, dextrose, malotose, and corn syrup solids may be dissolved in water at 25% of each component and evaporated to a thick syrup and used in the formulas in Table 10.
  • Glycerin is added to Example 74 at a ratio of 4:1 syrup to glycerin and evaporated to a thick syrup, and used in the formulas in Table 10.
  • Glycerin is added to Example 75 at a ratio of 2:1 syrup to glycerin and evaporated to a thick syrup, and used in the formulas in Table 10.
  • indigestible dextrin and one or more sugars can also be made by melting a sugar at about 130°C, blending with indigestible dextrin, cooling, and grinding to form powder blends such as:
  • Dextrose is melted at 130°C and blended at a ratio of 1:1 with Fibersol #2, cooled, ground, and used in formulas in Table 10.
  • Dextrose and fructose at a ratio of 1:1 are blended and melted at 130°C.
  • the melted blend is then mixed with Fibersol #2 at a 2:1 ratio, cooled, ground, and used in formulas in Table 10.
  • Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols. TABLE 11
  • Fibersol #2 and sorbitol can be dissolved in water in a ratio of 2:1 sorbitol:Fibersol 2 and co-dried and used in formulas in Table 11.
  • Fibersol #2, sorbitol, and mannitol can be
  • Fibersol #2, mannitol and xylitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 11.
  • Fibersol #2, sorbitol, and lactitol can be
  • Fibersol #2, palatinit, and sorbitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 11.
  • Fibersol #2 and palatinit can be dissolved in water at a ratio of 1:1, co-dried, and used in appropriate formulas in Table 11.
  • Fibersol #2, sorbitol, maltitol, and xylitol may be blended at 25% of each ingredient and dissolved in water, co-dried, and used in appropriate formulas in Table 11.
  • Fibersol #2, sorbitol, maltitol, and Lycasin HSH syrup may be dissolved in water at 25% of each ingredient, evaporated to a thick syrup and used in the appropriate formulas in Table 11.
  • Fibersol #2, xylitol, sorbitol, and Lycasin HSH syrup can be dissolved in water at 25% of each ingredient, evaporated to a thick syrup, and used in the formulas in Table 11.
  • Fibersol #2, sorbitol, lactitol, and Lycasin HSH syrup can be dissolved in water at 25% of each ingredient, evaporated to a thick syrup, and used in the formulas in Table 11.
  • Fibersol #2, Lycasin HSH syrup and glycerin can be dissolved in water at a ratio of 1:1:1, evaporated to a thick syrup and used in the formulas in Table 11.
  • Glycerin is added to Example 99 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup, and used in the formulas in Table 11.
  • Glycerin is added to Example 100 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup, and used in the formulas in Table 11.
  • Glycerin is added to Example 101 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup, and used in formulas in Table 11.
  • Sorbitol is melted at 130°C, blended with Fibersol #2, cooled, ground and used in formulas in Table 11.
  • Sorbitol and xylitol are blended at a 1:1 ratio and melted at 130°C.
  • the blend is mixed with Fibersol #2 at a 2:1 ratio, cooled, ground and used in formulas in Table 11.
  • High-intensity sweeteners such as aspartame, acesulfame K, or the salts of acesulfame, cyclamate and its salts, saccharin and its salts, alitame, sucralose, thaumatin, monellin, dihydrochalcone, stevioside, glycyrrhizin, and combinations thereof may be used in any of the Examples listed in Tables 4, 5, 6, 7, 8, 9, 10 and 11. Since indigestible dextrin has less
  • a high-intensity sweetener may be needed to obtain the proper level of sweetness.
  • High-intensity sweeteners may also be used.
  • Sweetener combinations may also be included in the gum
  • Aspartame at a level of 0.2% may be added to any of the formulas in Tables 4 through 11 by
  • Alitame at a level of 0.03% may be added to any of the formulas in Tables 4 through 11 by replacing 0.03% of the Fibersol #2.
  • Sucralose at a level of 0.07% may be added to any of the formulas in Tables 4 through 11 by
  • Thaumatin at a level of 0.02% may be added to any of the formulas in Tables 4 through 11 by
  • Glycyrrhizin at a level of 0.4% may be added to any of the formulas in Tables 4 through 11 by replacing 0.4% of the Fibersol #2.
  • High-intensity sweeteners may also be used.
  • Aspartame and acesulfame K at a 1:1 ratio may be added to any of the formulas in Tables 4 through 11 at a level of 0.15% by replacing 0.15% of the Fibersol #2.
  • Aspartame and alitame at a ratio of 9:1 aspartame: alitame may be added to any of the formulas in Tables 4 through 11 at a level of 0.1% by
  • aspartame:thaumatin can be added to any of the formulas in Tables 4 through 11 at a level of 0.1% by replacing 0.1% of the Fibersol #2.
  • Sucralose and alitame in a ratio of 3:1 sucralose: alitame can be added to any of the formulas in Tables 4 through 11 at a level of 0.5% by
  • Alitame and glycyrrhizin in a ratio of 1:12 alitame:glycyrrhizin can be added to any of the formulas in Tables 4 through 11 at a level of 0.1% by replacing 0.1% of the Fibersol #2.
  • Aspartame and glycyrrhizin in a ratio of 1:14 aspartame:glycyrrhizin can be added to any of the formulas in Tables 4 through 11 at a level of 0.3% by replacing 0.3% of the Fibersol #2.
  • indigestible dextrin ingredients that are available are Fibersol #1, Fibersol #2, Fibersol #1 or #2 in syrup form, Dexflow, Pinefiber, or Pinefiber C. All of these ingredients are considered indigestible dextrins.
  • EX. 119 EX. 120 EX. 121 EX. 122 EX. 123
  • *Fibersol syrup may also be preblended with glycerin and co-evaporated to reduce moisture.
  • Tables 12 and 13 do not contain other sugars or alditols. These formulations will give unique texture and flavor attributes. These formulations may also contain high-intensity,
  • artificial sweeteners from about 0.02% to about 0.1% for sweeteners like alitame, thaumatin, and
  • Indigestible dextrin may also be co-dried with high-intensity artificial sweeteners by spray drying, fluid bed coating, spray congealing, or agglomeration and used in the formulation in Tables 12 and 13 at active levels of the various high-intensity sweeteners noted above.
  • compositions and methods of the present invention are capable of being incorporated in the form of a variety of embodiments, only a few of which have been

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Abstract

On décrit des chewing-gums contenant de la dextrine non-digestible et des procédés de fabrication de ceux-ci. Selon un mode de réalisation, la gomme comprend environ 5 % à 95 % de base de gomme, environ 0,1 % à 10 % d'agent de sapidité et environ 0,5 % à 90 % de dextrine non-digestible. Celle-ci confère à la gomme des propriétés uniques, et de plus la gomme n'est pas cariogène. Selon d'autres modes de réalisation, on procède au séchage de la dextrine non digestible mélangée avec d'autres édulcorants ou à son évaporation lorsqu'elle est contenue dans un sirop fluidifiant de façon à obtenir des ingrédients édulcorants et des sirops uniques destinés à être incorporés à la gomme. La dextrine non digestible peut aussi se présenter sous forme d'un composé à soupoudrer sur la gomme, ou utilisée de manière à former une couche dure pour une gomme à pastille enrobée.
PCT/US1991/007127 1991-09-27 1991-09-27 Chewing-gum contenant de la dextrine non digestible WO1992009208A2 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
PCT/US1991/007127 WO1992009208A2 (fr) 1991-09-27 1991-09-27 Chewing-gum contenant de la dextrine non digestible
US07/802,659 US5236719A (en) 1991-09-27 1991-12-03 Chewing gum and other comestibles containing purified indigestible dextrin
AU27520/92A AU669339B2 (en) 1991-09-27 1992-09-25 Chewing gum and other comestibles containing indigestible dextrin
EP92921216A EP0605632B2 (fr) 1991-09-27 1992-09-25 Gomme a macher renfermant de la dextrine non-digestible.
PCT/US1992/008137 WO1993005663A1 (fr) 1991-09-27 1992-09-25 Gomme a macher et autres denrees comestibles renfermant de la dextrine indigeste
CA002115751A CA2115751C (fr) 1991-09-27 1992-09-25 Gomme a macher et autres produits comestibles contenant de la dextrine indigeste
US08/211,197 US5458892A (en) 1991-09-27 1992-09-25 Chewing gum and other comestibles containing indigestible dextrin
DE69230586T DE69230586T2 (de) 1991-09-27 1992-09-25 Kaugummi und andere lebensmittel, die unverdauliches dextrin enthalten

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US1991/007127 WO1992009208A2 (fr) 1991-09-27 1991-09-27 Chewing-gum contenant de la dextrine non digestible

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WO1992009208A2 true WO1992009208A2 (fr) 1992-06-11
WO1992009208A3 WO1992009208A3 (fr) 1992-08-20

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5236719A (en) * 1991-09-27 1993-08-17 Wm. Wrigley Jr. Company Chewing gum and other comestibles containing purified indigestible dextrin
EP0582518A3 (en) * 1992-08-07 1994-05-25 Matsutani Kagaku Kogyo Kk Food and sugar preparation containing indigestable dextrin
US5466471A (en) * 1994-07-18 1995-11-14 Wm. Wrigley Jr. Company Chewing gum containing aspartame and maltodextrin or purified maltodextrin
US5518739A (en) * 1994-07-20 1996-05-21 The Wm. Wrigley Jr. Company Chewing gum containing low levels of maltodextrin
EP0673208A4 (fr) * 1993-09-30 1997-03-05 Wrigley W M Jun Co Chewing-gum contenant du maltitol.
EP2680707A4 (fr) * 2011-03-04 2016-03-09 Wrigley W M Jun Co Agents gonflants alternatifs de la gomme à mâcher

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US4241091A (en) * 1978-12-21 1980-12-23 Life Savers, Inc. Calorie-free non-adhesive chewing gums and method
US4581234A (en) * 1984-08-27 1986-04-08 Warner-Lambert Company Non-staling, substantially moistureless chewing gum compositions and improved method of preparation
US4579738A (en) * 1984-08-27 1986-04-01 Warner-Lambert Company Non-staling chewing gum compositions and improved method of preparation
US4695463A (en) * 1985-05-24 1987-09-22 Warner-Lambert Company Delivery system for active ingredients and preparation thereof
US4740376A (en) * 1986-01-07 1988-04-26 Warner-Lambert Company Encapsulation composition for use with chewing gum and edible products
US4711784A (en) * 1986-01-07 1987-12-08 Warner-Lambert Company Encapsulation composition for use with chewing gum and edible products
US4857125A (en) * 1986-12-22 1989-08-15 General Electric Company Method for reinforcing conical shaped object
US4803082A (en) * 1987-10-28 1989-02-07 Warner-Lambert Company Flavor and sweetness enhancement delivery systems and method of preparation
EP0368451B1 (fr) * 1988-10-07 1994-04-06 Matsutani Chemical Industries Co. Ltd. Procédé pour la préparation de produits alimentaires fibreux contenant de la dextrine

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5236719A (en) * 1991-09-27 1993-08-17 Wm. Wrigley Jr. Company Chewing gum and other comestibles containing purified indigestible dextrin
US5458892A (en) * 1991-09-27 1995-10-17 Wm. Wrigley Jr. Company Chewing gum and other comestibles containing indigestible dextrin
EP0582518A3 (en) * 1992-08-07 1994-05-25 Matsutani Kagaku Kogyo Kk Food and sugar preparation containing indigestable dextrin
US5505981A (en) * 1992-08-07 1996-04-09 Matsutani Chemical Industries Co., Ltd. Method for imparting ability of preventing obesity and impaired glucose tolerance to foods and foods and sugar preparations exhibiting such preventive effects
EP0673208A4 (fr) * 1993-09-30 1997-03-05 Wrigley W M Jun Co Chewing-gum contenant du maltitol.
US5466471A (en) * 1994-07-18 1995-11-14 Wm. Wrigley Jr. Company Chewing gum containing aspartame and maltodextrin or purified maltodextrin
US5518739A (en) * 1994-07-20 1996-05-21 The Wm. Wrigley Jr. Company Chewing gum containing low levels of maltodextrin
EP2680707A4 (fr) * 2011-03-04 2016-03-09 Wrigley W M Jun Co Agents gonflants alternatifs de la gomme à mâcher

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