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WO1993012665A1 - Produits a base de chewing-gum comportant de la polydextrose - Google Patents

Produits a base de chewing-gum comportant de la polydextrose Download PDF

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Publication number
WO1993012665A1
WO1993012665A1 PCT/US1992/011018 US9211018W WO9312665A1 WO 1993012665 A1 WO1993012665 A1 WO 1993012665A1 US 9211018 W US9211018 W US 9211018W WO 9312665 A1 WO9312665 A1 WO 9312665A1
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WO
WIPO (PCT)
Prior art keywords
polydextrose
chewing gum
gum
syrup
coating
Prior art date
Application number
PCT/US1992/011018
Other languages
English (en)
Inventor
Robert J. Yatka
Lindell C. Richey
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 US08/244,844 priority Critical patent/US5525360A/en
Priority to EP93902667A priority patent/EP0664672A4/fr
Publication of WO1993012665A1 publication Critical patent/WO1993012665A1/fr

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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
    • A23G4/08—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

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 as severe gastrointestinal disturbances.
  • polydextrose This bulking agent or bulk sweetener is approved for use in human food products and in chewing gum in the ⁇ .S. Polydextrose is also approved in countries in Europe and in Japan. Polydextrose is a randomly bonded condensation "recombined" polymer of dextrose containing minor amounts of bound sorbitol and citric acid. Although a carbohydrate, polydextrose does not contribute to dental caries, does not cause as significant gastrointestinal disturbances as polyols, and does not significantly contribute to calories.
  • polydextrose has been disclosed in various food products in EPO Patent Publication No. 0 438 912, U.S. Patent No. 4,802,924, U.S. Patent No. 4,528,206, U.S. Patent No. 5,009,900, U.S. Patent No. 4,626,441, U.S. Patent No. 5,084,298 and U.S. Patent No. 5,098,730.
  • U.S. Patent No. 4,631,195 discloses a sweetening composition using polydextrose to stabilize aspartame against heat degredation.
  • the use of polydextrose has also been disclosed in chewing gum formulations in EPO Patent Publication No. 0 252 874, U.S. Patent No.
  • the polydextrose is used in a rolling compound applied to the chewing gum product.
  • the polydextrose is used in a hard-shell coating for a pellet gum.
  • polydextrose is used in a centerfill of a chewing gum product.
  • aspartame is used to sweeten the gum composition and the poly ⁇ dextrose is provided in an effective amount to stabilize the aspartame such that after eight weeks of storage at 85°F, at least 5% less aspartame decomposes than would have decomposed if the polydextrose was not included.
  • Polydextrose is also used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.
  • polydextrose is co-dried from a solution with another sweetener selected from the group consisting of sugar sweetener, alditol sweeteners and high-intensity sweeteners and used in a gum composition.
  • polydextrose and a plasticizing agent are coevapoarated to form a syrup that is used in a gum composition.
  • This sweetener when used according to the present invention, gives chewing gum an improved texture, an improved shelf life and unique flavor/sweetness quality. Even though polydextrose has properties similar to sucrose, it is not cariogenic, contributes to dietary fiber and does not significantly contribute to calories, giving a highly consumer- acceptable chewing gum product.
  • FIG. 1 shows test results of aspartame stability for gum made with polydextrose.
  • FIG. 2 shows test results of aspartame stability for gum made with sorbitol liquid and polydextrose.
  • FIG. 3 shows test results of aspartame stability for gum made with Lycasin brand HSH syrup and polydextrose.
  • FIG. 4 shows test results of aspartame stability for gum made with sorbitol liquid, with and without polydextrose.
  • FIG. 5 shows test results of aspartame stability for gum made with sorbitol liquid, with and without polydextrose.
  • chewing gum also includes bubble gum and the like. Unless otherwise specified, all percentage used herein are weight percents.
  • Polydextrose is a randomly bonded condensation polymer of dextrose containing minor amounts of bound sorbitol and citric acid. It is partially metabolized, resulting in a caloric utilization of about one calorie per gram. Polydextrose is commercially available from Pfizer, Inc. of New York, NY under the tradename "Litesse.” Litesse is a water soluble, white-to-cream colored amorphous powder. It forms a clear melt above 130°C in a manner similar to sucrose. A 10% solution has a pH of 2.5 to 3.5.
  • Polydextrose may be used in food as a multipurpose food additive in accordance with the US FDA.
  • the regulation defines polydextrose as a partially metabolizable water soluble polymer prepared from D-glucose with small amounts of sorbitol and citric acid.
  • Polydextrose is currently approved in the United States as a food ingredient for: frozen dairy desserts, baked goods and mixes, confections and frostings, salad dressings, gelatins, puddings and pie fillings, hard candy and soft candy, and chewing gum. No maximum use level has been established by the FDA.
  • Polydextrose is also approved by the following European countries: Austria, Belgium, Denmark, Finland, France, Ireland, the Netherlands, Norway, Sweden, Switzerland and the UK.
  • the Litesse brand of polydextrose is recognized as safe by the European Scientific Committee for Foods. In Japan, polydextrose is considered a food and confirmed as safe, and may be used as a dietary fiber. It has also been confirmed that polydextrose has a caloric utilization of one calorie per gram, compared to four calories per gram for conventional sugars and carbohydrates.
  • Polydextrose has been developed by Pfizer, Inc. and several forms have been available.
  • the original polydextrose was called polydextrose A.
  • polydextrose K was developed, where the citric acid was neutralized with potassium bicarbonate.
  • a liquid syrup version of polydextrose K was also available called polydextrose Type N at 70% solids.
  • a further improved version of polydextrose has now been developed by Pfizer, Inc. where citric acid is significantly reduced and taste is improved.
  • This polydextrose has the tradename of Litesse. Currently only polydextrose A, Litesse and a recently improved Litesse called Litesse II are commercially available. All of these materials have similar properties and are referred to herein generically as polydextrose.
  • Polydextrose may be added to chewing gum in its solid form or dissolved in syrup form. Its solubility in water is about 70% at room temperature, but increases with increased temperature. Polydextrose may be used in chewing gum as a texture and flavor modifier, bulking agent, and may improve texture, flavor, and shelf life properties. Polydextrose 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%, polydextrose 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, polydextrose may replace all of the solids in a chewing gum formulation.
  • polydextrose In its powder or liquid form, a sufficient quantity of polydextrose can stabilize aspartame. At levels above 10%, polydextrose may replace significant quantities of sucrose and syrup. Because of the resulting lower sweetness, aspartame may be added. It has been found that aspartame is stabilized with polydextrose, especially when the polydextrose is used at a level of 10% or more of the gum. In preferred embodiments, an effective amount of polydextrose is used in gums with sweetness imparting amounts of aspartame to stabilize the aspartame against decomposition during storage at 85°F for eight weeks whereby at least 5% less aspartame decomposes into non- sweetening derivatives than would have decomposed if the polydextrose was not included in the gum composition.
  • aspartame has such high potency and is used at such low levels, and because of its high cost, even a 5% reduction in degradation is a significant benefit. While the aspartame contemplated will generally be unencapsulated, the term "unencapsulated” as used herein applies to aspartame which, even if treated or partially encapsulated, is still subject to some degradation in the gum formulation.
  • polydextrose has properties like sucrose, its anti-caries properties suggest it may be used in chewing gum formulations containing non-sugar ingredients.
  • Non-sugar ingredients are alditols such as sorbitol, mannitol, xylitol, lactitol, palatinit (hydrogenated isomaltulose) , maltitol and hydrogenated starch hydrolyzates. These alditols are used in a variety of combinations to develop unique sugarless chewing gum formulations.
  • Polydextrose may be used to replace the individual alditols or combinations of alditols. With partial replacement of one or more alditols, polydextrose can be used at levels of about 0.5-25%. If polydextrose 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%.
  • Polydextrose as a powder or liquid may replace part or all of the glycerin used in these types of formulations.
  • a sorbitol liquid 70% sorbitol, 30% water
  • polydextrose preferably sorbitol liquid may also be used to obtain soft textured gram formulations.
  • Previous high moisture formulations containing sorbitol liquid were not made with aspartame, since the moisture caused degradation of aspartame. However, when sufficient polydextrose (generally greater than about 10%) is added to a high moisture gum, aspartame is stabilized, and degradation is reduced or eliminated.
  • HSH hydrogenated starch hydrolyzates
  • glycerin preblended and co-evaporated to reduce moisture in some sugar-free gum formulations.
  • Polydextrose may be used to replace part or all of the HSH/glycerin blends in such chewing gum formulations.
  • Aqueous polydextrose solids and/or polydextrose 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 polydextrose solids/syrup with alditols like sorbitol, maltitol, xylitol, lactitol and mannitol in aqueous form may also be blended with glycerin and co-evaporated for use in low-moisture, sugar-free gum.
  • Polydextrose may be used in gum formulations with hydrogenated starch hydrolyzates (HSH) without preblending with glycerin and coevaporation.
  • HSH hydrogenated starch hydrolyzates
  • polydextrose solids/ syrup preblended in glycerin and co-evaporated may be used in conventional sugar chewing gum formulations.
  • Polydextrose may be combined with other 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.
  • Polydextrose solids/syrup may also be mixed with conventional syrup and blended with glycerin and co-evaporated for use in a sugar chewing gum formulation.
  • Polydextrose bulk sweetener may 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.
  • Polydextrose may also be co-dried with a variety of alditols, such as sorbitol, mannitol, xylitol, maltitol, palatinit and hydrogenated starch hydrolyzates, and used in a sugar- free gum formulation.
  • Co-drying refers to methods of co-crystallization and co-precipitation of polydextrose with other sugars and alditols, as well as co-drying by encapsulation, agglomeration and absorption with other sugars and alditols.
  • Co-drying by encapsulation, agglomeration and absorption can also include the use of encapsulating and agglomerating agents.
  • Polydextrose may be mixed with other 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. Since polydextrose is highly soluble in water as noted earlier, controlling the release of polydextrose modifies the texture and flavor of the chewing gum.
  • 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,
  • Polydextrose may act as an encapsulating or agglomerating agent. Polydextrose may also be used to absorb other ingredients. Polydextrose may be able to encapsulate, agglomerate or entrap/absorb flavors and high-intensity sweeteners like aspartame, alitame, cyclamic acid and its salts, saccharin acid and its salts, acesulfame and its salts, sucralose, dihydrochalcones, thaumatin, monellin or combinations thereof. Encapsulation of high-intensity sweeteners with polydextrose may improve the sweetener's shelf life.
  • Polydextrose may be used with other bulk sweeteners and in combination give unique properties. Polydextrose may be co-dried by various delayed release methods noted above with other bulk sweeteners like palatinose, sucrose, dextrose, lactose, maltose, fructose, corn syrup solids, sorbitol, mannitol, xylitol, altitol, palatinit and hydrogenated starch hydrolyzates for use in sugar and sugar-free chewing gum. Ingredients, including flavors, co-dried, encapsulated, agglomerated or absorbed on polydextrose may show faster release. However, encapsulation of flavors with polydextrose may improve the shelf-life of the flavor ingredient like other bulking agents.
  • 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 polydextrose 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.
  • Another method of isolating the polydextrose bulk sweetener from other chewing gum ingredients is to add polydextrose 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.
  • the rolling compound comprises polydextrose bulk sweetener alone or in combination with mannitol, sorbitol, sucrose, starch, calcium carbonate, talc, other orally acceptable substances or a combination thereof.
  • 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.
  • the amount of polydextrose 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 polydextrose 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 polydextrose bulk sweetener is to use it in the coating/panning of a pellet chewing gum to obtain a hard-shell coating.
  • 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 then be sugar coated or panned by conventional panning techniques to make a unique sugar-coated pellet gum.
  • Conventional panning procedures generally apply a liquid coating to a pellet, which is then solidified, usually by drying the coating.
  • the hard-shell coating layer is built up by successive coating and drying steps.
  • the bulk sweetener is very stable and highly water soluble, and can be easily added to a sugar solution prepared for sugar panning.
  • Polydextrose may be added in a liquid form to the sucrose coating or any other sugar or alditol coating. Polydextrose can also be added as a powder blended with other powders often used in some types of conventional panning procedures.
  • Using polydextrose bulk sweetener isolates the sweetener from other gum ingredients and modifies its release rate in chewing gum. Levels of use of polydextrose may be about 1% to about 20% in the coating and about 0.5% to about 10% 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.
  • Polydextrose also acts as a panning modifier with other panning materials to improve product quality.
  • Antitack agents may also be added as panning modifiers, which allow the use of a variety of carbohydrates and sugar alcohols to be used in the development of new panned or coated gum products. Flavors may also be added with the sugar coating and with the polydextrose bulk sweetener to yield unique product characteristics.
  • the powder coating may include polydextrose, maltodextrin, gelatin, cellulose derivatives, starches, modified starches, vegetable gums and fillers like talc and calcium carbonate. This will reduce stickiness and allow a faster build-up of coating.
  • Polydextrose may be added to the liquid syrup and used as a panning modifier with other sugar and sugar alcohol syrups such as dextrose, sucrose, xylitol and palatinit. Polydextrose may act as a binder to, and film former for, the sugar or sugar alcohol coating.
  • the previously described polydextrose bulk sweetener may readily be incorporated into a chewing gum composition.
  • the remainder of the chewing gum ingredients are noncritical to the present invention. That is, the untreated or coated particles of bulk sweetener can be incorporated into conventional chewing gum formulations in a conventional manner.
  • the polydextrose bulk sweeteners may be used in a sugar- free or sugar chewing gum to modify the sweetness thereof.
  • the bulk sweetener may be used in either regular chewing gum or bubble gum. Higher levels of polydextrose will reduce sweetness, thus allowing for its use in non-sweet flavored chewing gums such as snack flavors and savory flavors.
  • 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 carbonate, magnesium carbonate, talc, dicalcium phosphate or the like.
  • 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 triacetate. Further, 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.
  • the sweeteners often fill the role of bulking agents in the gum.
  • the bulking agents generally comprise from about 5% to 90%, preferably from about 20% to about 80%, and most preferably about 30% to about 60% of the gum.
  • 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, generally constitute between about 0.5 to about 15.0% by weight of the chewing gum.
  • Softeners contemplated by the present invention include glycerin, lecithin and combinations thereof.
  • aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolyzates, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
  • 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 polydextrose solids/syrup bulk sweetener of the present invention can also be used in combination with 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 hydrolyzates, maltitol and the like, alone or in any combination.
  • polydextrose solid/syrup bulk sweeteners of the present invention can also be used in combination with coated or uncoated high-intensity sweeteners or with high-intensity 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.
  • Artificial 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 sensorally 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.
  • the formulas listed in Table 1 comprise various sugar-type formulas in which polydextrose can be added to gum after it is dissolved in water and mixed with various aqueous solvents. Aspartame (APM) , which is stabilized with polydextrose, may also be added to the formula. Generally, APM is added to the gum at a level of about 0.005% to about 1% of the gum composition.
  • a 100 gram portion of Litesse can be dissolved in
  • a blend of 80 grams of Litesse and 120 grams of water is mixed at 40°C. To this is added 100 grams of glycerin to give a mixture of 27% Litesse, 40% water and 33% glycerin, and added to gum.
  • polydextrose can be dissolved in water and emulsifiers can be added to the aqueous solution.
  • Example solutions can be prepared by dissolving 15 grams of polydextrose 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. (Note: the solution of Example 9 does not contain any emulsifier.) T BLE 2
  • Tables 3 through 10 give examples of gum formulations that demonstrate formula variations in which polydextrose, in the form of polydextrose A, polydextrose K, polydextrose N 70% syrup and Litesse brand polydextrose, may be used.
  • Formulas with high levels of polydextrose may also contain aspartame (APM) , which is stabilized with polydextrose.
  • API aspartame
  • ⁇ orn syrup is evaporated to 85% solids, 15% moisture Glycerin and syrup may be blended and co-evaporated
  • Examples 26-30 in Table 4 demonstrate the use of polydextrose in medium-moisture sugar formulations having about 2% to about 5% moisture.
  • a Corn syrup is evaporated to 85% solids, 15% moisture Glycerin and syrup may be blended and co-evaporated Examples 31-35 in Table 5 demonstrate the use of polydextrose in high-moisture sugar formulations having more than about 5% moisture.
  • Examples 36-40 in Table 6 and Examples 41-50 in Tables 7 and 8 demonstrate the use of polydextrose 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 9 shows sugar chewing gum formulations that can be made with polydextrose and various other types of sugars .
  • sugars may be combined with polydextrose and co-dried to form unique combinations such as:
  • Dextrose and Litesse can be dissolved in water in a 2:1 ratio of dextrose:Litesse and co-dried or co-precipitated and used in the formulas in Table 9.
  • Litesse 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 9.
  • Example 71 is added to Example 71 at a ratio of 4:1 syrup to glycerin and evaporated to a thick syrup, and used in the formulas in Table 9.
  • EXAMPLE 74 is added to Example 71 at a ratio of 4:1 syrup to glycerin and evaporated to a thick syrup, and used in the formulas in Table 9.
  • Glycerin is added to Example 72 at a ratio of 2:1 syrup to glycerin and evaporated to a thick syrup, and used in the formulas in Table 9.
  • Table 10 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols. TABLE 10
  • alditols can be combined with polydextrose and co-dried to form unique combinations, such as: EXAMPLE 87
  • Litesse and sorbitol can be dissolved in water in a ratio of 2:1 sorbitol:Litesse and co-dried and used in formulas in Table 10.
  • Litesse, sorbitol and lactitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 10.
  • Litesse, 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 10.
  • Litesse, sorbitol, maltitol and Lycasin brand 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 10.
  • Litesse, xylitol, sorbitol and Lycasin brand HSH syrup can be dissolved in water at 25% of each ingredient, evaporated to a thick syrup and used in the formulas in Table 10.
  • Litesse, sorbitol, lactitol and Lycasin brand HSH syrup can be dissolved in water at 25% of each ingredient, evaporated to a thick syrup and used in the formulas in Table 10.
  • Litesse, Lycasin brand 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 10.
  • Glycerin is added to Example 94 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup and used in formulas in Table 10.
  • Glycerin is added to Example 95 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup and used in the formulas in Table 10.
  • Glycerin is added to Example 96 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup and used in formulas in Table 10.
  • Other high-intensity sweeteners such as acesulfa e K, or the salts of acesulfame, cyclamate and its salts, saccharin and its salts, alitame, sucralose, thaumatin, monellin, dihydrochalcones, stevioside, glycyrrhizin, and combinations thereof may be used in any of the Examples listed in Tables 3, 4, 5, 6, 7, 8, 9 and 10. Since polydextrose has less sweetness than some of the sugars used in sugar gum, and some of the alditols in sugar-free gum, a high-intensity sweetener may be need to obtain the proper level of sweetness.
  • High-intensity sweeteners may also be modified to control their release in chewing gum formulations containing polydextrose. This can be controlled by various methods of encapsulation, agglomeration, absorption, or a combination of methods to obtain either a fast or slow release of the sweetener. Sweetener combinations, some of which may be synergistic, may also be included in the gum formulations containing polydextrose. Polydextrose may also be used to encapsulate, agglomerate, absorb or entrap any high intensity sweetener to control its release.
  • Sucralose at a level of 0.07% may be added to any of the formulas in Tables 3 through 10 by replacing 0.07% of the Litesse.
  • Thaumatin at a level of 0.02% may be added to any of the formulas in Tables 3 through 10 by replacing 0.02% of the Litesse.
  • Glycyrrhizin at a level of 0.4% may be added to any of the formulas in Tables 3 through 10 by replacing 0.4% of the Litesse.
  • High-intensity sweeteners may also be combined with other high-intensity sweeteners, with or without encapsulation, agglomeration or absorption, and used in chewing gums of the present invention. Examples are:
  • Aspartame and acesulfame K at a 1:1 ratio may be added to any of the formulas in Tables 3 through 10 at a level of 0.15% by replacing 0.15% of the Litesse.
  • Aspartame and alitame at a ratio of 9:1 aspartame: alitame may be added to any of the formulas in Tables 3 through 10 at a level of 0.1% by replacing 0.1% of the Litesse.
  • Aspartame and thaumatin at a ratio of 9:1 aspartame:thaumatin can be added to any of the formulas in Tables 3 through 10 at a level of 0.1% by replacing 0.1% of the Litesse.
  • Sucralose and alitame in a ratio of 3:1 sucralose: alitame can be added to any of the formulas in Tables 3 through 10 at a level of 0.05% by replacing 0.05% of the Litesse.
  • Alitame and glycyrrhizin in a ratio of 1:12 alitame:glycyrrhizin can be added to any of the formulas in Tables 3 through 10 at a level of 0.1% by replacing 0.1% of the Litesse.
  • Aspartame and glycyrrhizin in a ratio of 1:14 aspartame:glycyrrhizin can be added to any of the formulas in Tables 3 through 10 at a level of 0.3% by replacing 0.3% of the Litesse.
  • polydextrose A As discussed above, the various types of polydextrose ingredients that are available are polydextrose A, polydextrose K, polydextrose N 70% syrup and Litesse brand polydextrose. These materials may be used as the exclusive bulk sweetener in a variety of chewing gum formulations, as in Tables 11 and 12. The formulas with polydextrose and APM will show improved APM stability.
  • Litesse powder or syrup may also be preblended with glycerin and coevaporated to reduce moisture.
  • the formulations in Tables 11 and 12 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 dihydrochalcones, and from about 0.1% to about 0.3% for sweeteners like aspartame, sucralose, acesulfame and saccharin.
  • the formulations in Tables 11 and 12, without the other types of sugars and alditols, will also have good non-cariogenic and low caloric properties.
  • Polydextrose may also be co-dried with high intensity, artificial sweeteners by spray drying, fluid bed coating, spray congealing or agglomeration, and used in the formulations in Tables 11 and 12 at active levels of the various high intensity sweeteners noted above.
  • This formulation was made in a 25 gallon standard gum mixer and sheeted as rectangular pellets for coating tests.
  • Solution A was tacky like other types of coatings which contain gum arabic, maltodextrins or modified starches, but it is anticipated that polydextrose will give good shelf life protection.
  • the final coated product had a hard, crunchy shell that was off-white in color.
  • the flavor had a creamy character, comparable to typical sugar coated pellet gum.

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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)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)

Abstract

On décrit des produits de base de chewing-gum contenant de la polydextrose et des procédés de fabrication de ces produits. Dans un mode de réalisation, la polydextrose est utilisée dans un composé d'enrobage appliqué sur le produit à base de chewing-gum. Dans un second mode de réalisation, la polydextrose est utilisée dans un enrobage à couche dure de gomme en pastille. Dans un troisième mode de réalisation, la polydextrose est utilisée dans la partie centrale constituant le chewing-gum. Dans un quatrième mode de réalisation, on utilise l'aspartame pour adoucir la composition à base de gomme et on prévoit une quantité efficace de polydextrose pour stabiliser l'aspartame de telle manière qu'au bout de huit semaines de stockage à 85 °F, il y aura au moins 5 % d'aspartame de moins qui se sera décomposé, alors qu'il y en aurait eu davantage si on n'avait pas incorporé la polydextrose. La polydextrose est aussi co-séchée avec d'autres adoucisseurs, et co-évaporée pour faire des sirops et utilisée comme agent d'encapsulation pour des adoucisseurs ou des parfums de haute intensité utilisés dans les compositions à base de gomme.
PCT/US1992/011018 1991-12-20 1992-12-18 Produits a base de chewing-gum comportant de la polydextrose WO1993012665A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US08/244,844 US5525360A (en) 1992-12-18 1992-12-18 Chewing gum products using polydextrose
EP93902667A EP0664672A4 (fr) 1991-12-20 1992-12-18 Produits a base de chewing-gum comportant de la polydextrose.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
USPCT/US91/09631 1991-12-20
PCT/US1991/009631 WO1992008370A2 (fr) 1991-12-20 1991-12-20 Gomme a macher contenant du polydextrose

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PCT/US1992/011018 WO1993012665A1 (fr) 1991-12-20 1992-12-18 Produits a base de chewing-gum comportant de la polydextrose

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AU (1) AU3416093A (fr)
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WO (2) WO1992008370A2 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0673208A1 (fr) * 1993-09-30 1995-09-27 Wm. Wrigley Jr. Company Chewing-gum contenant du maltitol
WO1995026645A1 (fr) * 1994-03-30 1995-10-12 'worlée Sweet' E.H. Worlée & Co. Gmbh Edulcorant sous forme cristallisee
US5525360A (en) * 1992-12-18 1996-06-11 Wm. Wrigley Jr. Company Chewing gum products using polydextrose
WO2009124067A1 (fr) * 2008-03-31 2009-10-08 Wm. Wrigley Jr. Company Agents gonflant de gomme à mâcher
US9848619B2 (en) 2012-08-10 2017-12-26 Wm. Wrigley Jr. Company Chewing gums and gum bases comprising block copolymers having crystallizable hard blocks
US9980502B2 (en) 2010-07-08 2018-05-29 Wm. Wrigley Jr. Company Chewing gum containing a cross-linked gelatin matrix gum base
US10390547B2 (en) 2010-12-30 2019-08-27 Wm. Wrigley Jr. Company Hard candy with reduced sugar
US10736333B2 (en) 2012-01-09 2020-08-11 Wm. Wrigley Jr. Company Gelled confection with reduced sugar

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US5759551A (en) * 1993-04-27 1998-06-02 United Biomedical, Inc. Immunogenic LHRH peptide constructs and synthetic universal immune stimulators for vaccines
EP0758849B1 (fr) * 1994-05-06 2007-03-07 Wm. Wrigley Jr. Company Procede de fabrication de chewing-gum contenant un melange de sorbitol liquide/mannitol/glycerine
WO1999017618A1 (fr) * 1997-10-07 1999-04-15 Wm. Wrigley Jr. Company Chewing-gum contenant de l'arabinogalactane
FI121325B (fi) * 2003-02-26 2010-10-15 Danisco Polydekstroosin uusi käyttö syötävissä tuotteissa, polydekstroosia sisältävät syötävät tuotteet ja menetelmät polydekstroosin sisällyttämiseksi syötäviin tuotteisiin
EP2114171A1 (fr) * 2007-02-12 2009-11-11 Wm. Wrigley Jr. Company Produits de confiserie revêtus

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US4382963A (en) * 1981-11-09 1983-05-10 General Foods Corporation Low-calorie, sugar-free chewing gum containing polydextrose
US4765991A (en) * 1986-05-02 1988-08-23 Warner-Lambert Company Reduced calorie chewing gums and method
US5066511A (en) * 1989-05-19 1991-11-19 Warner-Lambert Company Method for preparing pulverized polydextrose which is substantially free of acids and compositions containing same
US4988518A (en) * 1989-12-28 1991-01-29 Wm. Wrigley Jr. Company Chewing gum with liquid flavor added to the rolling compound and method
US5064658A (en) * 1990-10-31 1991-11-12 Warner-Lamber Company Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-K and methods for preparing same

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5525360A (en) * 1992-12-18 1996-06-11 Wm. Wrigley Jr. Company Chewing gum products using polydextrose
EP0673208A1 (fr) * 1993-09-30 1995-09-27 Wm. Wrigley Jr. Company Chewing-gum contenant du maltitol
EP0673208A4 (fr) * 1993-09-30 1997-03-05 Wrigley W M Jun Co Chewing-gum contenant du maltitol.
WO1995026645A1 (fr) * 1994-03-30 1995-10-12 'worlée Sweet' E.H. Worlée & Co. Gmbh Edulcorant sous forme cristallisee
WO2009124067A1 (fr) * 2008-03-31 2009-10-08 Wm. Wrigley Jr. Company Agents gonflant de gomme à mâcher
RU2497369C2 (ru) * 2008-03-31 2013-11-10 Вм. Ригли Дж. Компани Композиция жевательной резинки (варианты) и ее наполнитель
US9980502B2 (en) 2010-07-08 2018-05-29 Wm. Wrigley Jr. Company Chewing gum containing a cross-linked gelatin matrix gum base
US10390547B2 (en) 2010-12-30 2019-08-27 Wm. Wrigley Jr. Company Hard candy with reduced sugar
US10736333B2 (en) 2012-01-09 2020-08-11 Wm. Wrigley Jr. Company Gelled confection with reduced sugar
US9848619B2 (en) 2012-08-10 2017-12-26 Wm. Wrigley Jr. Company Chewing gums and gum bases comprising block copolymers having crystallizable hard blocks

Also Published As

Publication number Publication date
AU3416093A (en) 1993-07-28
CA2126192C (fr) 1997-11-11
WO1992008370A3 (fr) 1992-06-25
WO1992008370A2 (fr) 1992-05-29
CA2126192A1 (fr) 1993-07-08
EP0664672A1 (fr) 1995-08-02
EP0664672A4 (fr) 1997-02-05

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