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WO1993012666A1 - Produits a l'oligofructose pour gomme a macher - Google Patents

Produits a l'oligofructose pour gomme a macher Download PDF

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Publication number
WO1993012666A1
WO1993012666A1 PCT/US1992/011115 US9211115W WO9312666A1 WO 1993012666 A1 WO1993012666 A1 WO 1993012666A1 US 9211115 W US9211115 W US 9211115W WO 9312666 A1 WO9312666 A1 WO 9312666A1
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WO
WIPO (PCT)
Prior art keywords
oligofructose
chewing gum
gum
syrup
coating
Prior art date
Application number
PCT/US1992/011115
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
Publication of WO1993012666A1 publication Critical patent/WO1993012666A1/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
    • A23G4/10—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
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/025—Apparatus specially adapted for manufacture or treatment of chewing gum for coating or surface-finishing
    • 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
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
    • A23G4/043—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum
    • 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
    • A23G4/18—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.
  • Nonsugar 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.
  • Oligofructose is oligosugars whose fructose units are bonded to each other, often with a glucose molecule attached at the end.
  • Inulin or oligofructoses belong to the group of fructoses which are naturally occurring in 30,000 different plant species and which is, after starch, the most abundant non-structure (non- cellulosic) carbohydrate.
  • Inulin is the long chain oligofructose found in the plant species. After extraction, inulin may be hydrolyzed enzymatically to lower molecular weight carbohydrates, which are inulin oligosaccharides. Both the inulin and inulin-oligosaccharides are oligofructoses.
  • Oligofructose is similar to a larger group of materials known as fructooligosaccharides (FOS) .
  • FOS fructooligosaccharides
  • oligofructose is based on inulin from plants and includes inulin and inulin broken down or hydrolyzed to smaller oligofructoses.
  • Oligofructose bulking agent is not approved for use in human food products or in chewing gum in the United States, but has a pending GRAS status. In Belgium, Luxembourg, France, the Netherlands, Denmark and Japan, oligofructose is already considered a food stuff. Although a sugar, oligofructose may not contribute significantly to dental caries, contributes to dietary fiber, and does not significantly contribute to calories. Thus, this ingredient's use in chewing gum could be a definite improvement.
  • U.S. Patent No. 3,894,146 discloses a coupling sugar called oligoglucosyl fructose derived from other sugars.
  • Fructosyl oligomers and oligosaccharides are disclosed in U.S. Patent No. 4,978,751, EPO Patent Publication No. 0 301 628 and EPO Patent Publication No. 0 337 889.
  • Fructooligosaccharides are disclosed in U.S. Patent Nos. 4,902,674; 4,987,124; and 5,032,579 as a method and composition for inhibiting the growth of Salmonella. Fructooligosaccharides are also disclosed in EPO Patent Publication No. 0 397 027 as a method for killing pests.
  • Oligofructose type of fructose compounds were first disclosed in U.S. Patent No. 2,782,123.
  • the bulk sweetener is obtained from Jerusalem artichoke tubers which contain significant amounts (5-20%) of inulin. Also disclosed is the inulin treated by acid hydrolysis.
  • PCT Publication No. WO91/13076 discloses branched fructo-oligosaccharides consisting of a chain of mainly fructose units with one or more side chains mainly composed of fructose units. The use of the branched fructo-oligosaccharides in chewing gum is disclosed.
  • EPO Publication No. 0 498 463 discloses a release-sustained composition for application to the oral cavity that includes oligofructose. The composition may also contain a high-intensity sweetener such as aspartame. It is further suggested that the composition may be used in chewing gum.
  • U.S. Patent No. 4,681,771 discloses a low caloric, low cariogenic sweetener comprising oligosaccharides having from 1 to 4 molecules of fructose bound to sucrose. The use of the sweetener in chewing gum is described.
  • the patent is assigned to the Japanese firm of Meiji Seika Kaisha, who have joined forces with Coors Biotech, Inc. to manufacture and market a FOS product under the trade name NutraFlora.
  • Raftiline A lower molecular weight material, called Raftilose, is made by enzymatic hydrolysis of Raftiline.
  • oligofructose is used in a rolling compound applied to the chewing gum product.
  • oligofructose is used in a coating, such as a hard-shell coating, for a pellet gum.
  • oligofructose is used in a centerfill of a chewing gum product.
  • aspartame is used to sweeten the gum composition.
  • the oligofructose 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 oligofructose was not included.
  • Oligofructose is also used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.
  • oligofructose is co-dried from a solution with another sweetener selected from the group consisting of sugar sweeteners, alditol sweeteners and high-intensity sweeteners and used in a gum composition.
  • oligofructose and a plasticizing agent are coevaporated to form a syrup that is used in a gum composition.
  • oligofructose is very similar to sucrose, it is not cariogenic. Also, since it does not cause as great of gastrointestinal disturbances as polyolys, it gives a highly consumer-acceptable chewing gum product.
  • FIG. 1 shows test results of aspartame stability for gum made with oligofructose.
  • FIG. 2 shows test results of aspartame stability for gum made with sorbitol liquid and oligofructose.
  • FIG. 3 shows test results of aspartame stability for gum made with Lycasin brand HSH syrup and oligofructose.
  • FIG. 4 shows test results of aspartame stability for gum made with various levels of sorbitol liquid and 15% oligofructose.
  • FIG. 5 shows test results of moisture loss at low relative humidity, for gum made with oligofructose syrup.
  • FIG. 6 shows test results of moisture gain at high relative humidity for gum made with oligofructose syrup.
  • FIG. 7 shows test results of moisture loss at low relative humidity for gum made with oligofructose powder.
  • FIG. 8 shows test results of moisture gain at high relative humidity for gum made with oligofructose powder.
  • chewing gum also includes bubble gum and the like. Unless otherwise specified, all percentages used herein are weight percents.
  • Oligofructose is a mixture of specific fructooligosaccharides composed of two or more fructose molecules linked by a ⁇ -1 , 2 bond. A glucose molecule often occurs at the end of the chain. The "degree of polymerization" or DP gives the total number of molecules that are linked. As disclosed herein, oligofructose is defined as inulin and inulin- oligosaccharides.
  • Raftiline and Raftilose Two oligofructoses or inulin-oligosaccharide materials are commercially available as products called Raftiline and Raftilose from Raffinerie Tirlemontoise SA (Tienon Sugar) .
  • the Tienon Suga /Sudzucker Group is the largest European sugar producer.
  • Raftiline oligofructose is the natural carbohydrate inulin.
  • Raftilose is an inulin hydrolyzate, also called an inulin oligosaccharide, made by enzymatic hydrolysis of inulin.
  • Raftiline available in powder form, is obtained from chicory roots and is a mixture of GF n molecules where:
  • Raftilose being the hydrolysis product from Raftiline, is composed of shorter length molecules of GF n (glucofructosans) and F m (fructosans) where "n" and "m" are about 2 to 9.
  • NutraFloraTM available from ZeaGen (formerly Coors Biotech, Inc.), is a fructooligosaccharide (FOS) that contains mostly GF 2 (1-ketose) and GF 3 (nystose) , with some GF 4 (1,3-fructofuranosyl nystose) .
  • FOS fructooligosaccharide
  • NutraFloraTM is enzymatically prepared by recombining sucrose with fructose, is believed to have a different carbohydrate distribution than inulin oligasaccharides, and is therefore not an oligofructose for purposes of the present invention.
  • Raftilose is available from the supplier in both syrup and powder forms. Four versions of Raftilose are available, Raftilose 30, 60, 85 and 95. The names indicate different levels of hydrolysis. For example, Raftilose 95 contains 95% oligofructose units and 5% sugars (glucose, fructose and sucrose) . A complete hydrolysis product, wherein the inulin is hydrolized to 15% glucose and 85% fructose, is also available called Raftisweet.
  • Raftilose 95 used in most of the examples herein, is most commonly available in its powder form, but is also available as a syrup. Raftilose 30, 60 and 85 are most commonly available as syrups.
  • Raftiline the inulin material, is only available in a powdered form. All of these forms, except Raftisweet, are referred to herein as oligofructose. Oligofructose may be added to chewing gum in its solid or syrup form. Its solubility in water is about 80% for Raftilose, depending on the degree of hydrolysis of the inulin, but only about 12% for Raftiline at room temperature. The solubility of both Raftilose and Raftiline increases with increased temperature.
  • Oligofructose may be used in chewing gum as a texture and flavor modifier, bulking agent, and may improve texture, flavor, and shelf life properties.
  • Oligofructose 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%, oligofructose 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, oligofructose may replace all of the solids in a chewing gum formulation.
  • oligofructose In its powder or liquid form, a sufficient quantity of oligofructose can stabilize aspartame. At levels above 10%, oligofructose 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 oligofructose, especially when the oligofructose is used at a level of 10% or more of the gum.
  • an effective amount of oligofructose 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 oligofructose were not included in the gum composition. Because 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.
  • oligofructose specifically Raftilose
  • Non- sugar ingredients are alditols such as sorbitol, mannitol, xylitol, lactitol, palatinit (hydrogenated isomaltulose) , maltitol, and hydrogenated starch hydrolyzates.
  • alditols are used in a variety of combinations to develop unique sugarless chewing gum formulations.
  • Oligofructose may be used to replace the individual alditols or combinations of alditols.
  • oligofructose can be used at levels of about 0.5-25%. If oligofructose replaces a large amount or most of the alditols, this level may be about 25% to about 90% of the gum formulation.
  • Raftilose oligofructose has properties similar to syrups, sugars, hydrogenated starch hydrolyzates, sorbitol and most other polyols in that it is highly water soluble with a low viscosity in water.
  • Raftiline on the other hand, is a long chain polymer and is less soluble in water and gives a high viscosity. For this reason, Raftiline oligofructose should be used in formulas disclosed herein at about half the level or less than Raftilose would normally be used.
  • Some sugar-free chewing gum formulations contain high levels of glycerin and are very low in moisture, i.e., less than about 2%.
  • Oligofructose 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
  • oligofructose preferably sorbitol liquid may also be used to obtain soft textured gum formulations.
  • Previous high moisture formulations containing sorbitol liquid were not made with aspartame, since the moisture caused degradation of aspartame. However, when sufficient oligofructose (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.
  • Oligofructose may be used to replace part or all of the HSH/glycerin blends in such chewing gum formulations.
  • Aqueous oligofructose solids and/or oligofructose syrup may also replace HSH in the preblend with glycerin and be coevaporated with glycerin to obtain a low moisture, non-crystallizable blend.
  • Combinations of oligofructose solids/syrup with alditols like sorbitol, maltitol, xylitol, lactitol and mannitol in aqueous form may also be blended with glycerin and coevaporated for use in low-moisture, sugar-free gum.
  • Oligofructose may be used in gum formulations with hydrogenated starch hydrolyzates (HSH) without preblending with glycerin and coevaporation.
  • HSH hydrogenated starch hydrolyzates
  • Low levels of moisture are not necessary to prevent degradation of aspartame when oligofructose is used, so HSH syrups at about 20-30% moisture do not need to be modified to reduce moisture to improve aspartame stability.
  • oligofructose solids/ syrup preblended in glycerin and co-evaporated may be used in conventional sugar chewing gum formulations.
  • Oligofructose 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.
  • Oligofructose solids/ syrup may also be mixed with conventional syrup and blended with glycerin and co ⁇ evaporated for use in a sugar chewing gum formulation.
  • Oligofructose 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.
  • Oligofructose 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 oligofructose 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.
  • Oligofructose 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 oligofructose is highly soluble in water as noted earlier, controlling the release of oligofructose 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,
  • Oligofructose may act as an encapsulating or agglomerating agent. Oligofructose may also be used to absorb other ingredients. Oligofructose 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 oligofructose may improve the sweetener's shelf life.
  • Oligofructose may be used with other bulk sweeteners and in combination give unique properties. Oligofructose 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, maltitol, palatinit and hydrogenated starch hydrolyzates for use in sugar and sugar-free chewing gum. Ingredients, including flavors, co-dried, encapsulated, agglomerated or absorbed on oligofructose may show faster release. However, encapsulation of flavors with oligofructose 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 oligofructose 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 oligofructose bulk sweetener from other chewing gum ingredients is to add oligofructose 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 oligofructose 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 oligofructose 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 oligofructose 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.
  • 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 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.
  • Oligofructose may be added in a liquid form to the sucrose coating or any other sugar or alditol coating. Oligofructose can also be added as a powder blended with other powders often used in some types of conventional panning procedures.
  • Using oligofructose sweetener isolates the sweetener from other gum ingredients and modifies its release rate in chewing gum. Levels of use of oligofructose 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.
  • Oligofructose 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 oligofructose bulk sweetener to yield unique product characteristics.
  • the powder coating may include oligofructose, 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.
  • Oligofructose 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. Oligofructose may act as a binder to, and film former for, the sugar or sugar alcohol coating.
  • the previously described oligofructose 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 oligofructose 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 oligofructose will reduce sweetness, thus allowing for its use in non-sweet flavored chewing gums such as snack flavors or 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 onostearate 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 from 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 oligofructose 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.
  • the oligofructose 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 l comprise various sugar-type formulas in which oligofructose can be added to gum after it is dissolved in water and mixed with various aqueous solvents.
  • Aspartame (APM) which is stabilized with oligofructose, may also be added to the formula.
  • APM is added to the gum at a level of about 0.005% to about 1% of the gum composition.
  • Raftilose powder can be added directly to the gum.
  • Raftilose syrup of 70% solids To 140 grams of Raftilose syrup of 70% solids is added 60 grams of propylene glycol giving a 70% Raftilose syrup with 30% propylene glycol and added to gum.
  • Raftilose syrup To 140 grams of Raftilose syrup at 70% solids is added 89 grams of corn syrup and blended, giving a mixture of 61% Raftilose syrup and 39% corn syrup.
  • oligofructose can be dissolved in water and emulsifiers can be added to the aqueous solution.
  • Example solutions can be prepared by dissolving 15 grams of oligofructose 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.)
  • Tables 3 through 10 give examples of gum formulations that demonstrate formula variations in which oligofructose, in the form of Raftilose (syrup or powder) , may be used.
  • Raftiline powder may be used in all of the formulations in the following examples at about half the level indicated for Raftilose.
  • Formulas with high levels of oligofructose may also contain aspartame (APM) , which is stabilized with oligofructose.
  • API aspartame
  • Examples 21-25 in Table 3 demonstrate the use of oligofructose in low-moisture sugar formulations showing less than 2% theoretical moisture: a Corn syrup is evaporated to 85% solids, 15% moisture b Glycerin and syrup may be blended and co-evaporated
  • Examples 26-30 in Table 4 demonstrate the use of oligofructose 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 oligofructose 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 oligofructose 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.
  • Sorbitol liquid contains 70% sorbitol, 30% water
  • Table 9 shows sugar chewing gum formulations that can be made with oligofructose and various other types of sugars . TABLE 9
  • Dextrose and Raftilose can be dissolved in water in a 2:1 ratio of dextrose:Raftilose and co-dried or co-precipitated and used in the formulas in Table 9.
  • Raftilose 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.
  • Raftilose, sucrose and dextrose can be dissolved in water in a 1:1:1 ratio and co-dried or co-precipitated and used in the formulas in Table 9.
  • Raftilose, sucrose, dextrose and fructose can be dissolved in water at 25% of each ingredient and co-dried, and used in the formulas in Table 9.
  • Raftilose, dextrose, fructose and lactose can be dissolved in water at 25% of each ingredient and co-dried, and used in the formulas in Table 9.
  • Raftilose, 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 9.
  • Raftilose, 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 9.
  • Raftilose, 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 9.
  • Raftilose, dextrose, fructose and 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 9.
  • Raftilose, dextrose, maltose 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 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.
  • alditols can be combined with oligofructose and co-dried to form unique combinations, such as: EXAMPLE 87
  • Raftilose and sorbitol can be dissolved in water in a ratio of 2:1 sorbitol:Raftilose and co-dried and used in formulas in Table 10.
  • Raftilose, sorbitol and mannitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 10.
  • Raftilose, mannitol and xylitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 10.
  • Raftilose, 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.
  • Raftilose, palatinit and sorbitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 10.
  • Raftilose and palatinit can be dissolved in water at a ratio of 1:1, co-dried, and used in appropriate formulas in Table 10.
  • Raftilose, 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.
  • Raftilose, 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.
  • Raftilose, 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.
  • Raftilose, 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.
  • Raftilose, 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.
  • high-intensity sweeteners such as acesulfame 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 oligofructose 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 oligofructose. 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 oligofructose. Oligofructose 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 Raftilose.
  • 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 Raftilose.
  • 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 Raftilose.
  • 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: EXAMPLE 105
  • 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 Raftilose.
  • 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 Raftilose.
  • 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 Raftilose.
  • 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 Raftilose.
  • 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 Raftilose.
  • Raftilose 30, 60, 85, and 95 clear syrup and 95 powder are available in powder form. These materials may be used as the exclusive sweetener in a variety of chewing gum formulations, as in Tables 11 and 12. The formulas with oligofructose and APM will show improved APM stability.
  • 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.
  • Oligofructose may also be codried 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.
  • Raftilose 95 A 75% solids solution of Raftilose 95 was prepared by mixing 750 grams Raftilose 95 with 250 grams water and used in the following gum formulations: 8 EX. 139 EX. 140 E
  • 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 illustrated and described above.
  • the invention may be embodied in other forms without departing from its spirit or essential characteristics.
  • the described embodiments are to be considered in all respects only as illustrative and not restrictive, and the scope of the invention is therefore indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.

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Abstract

L'invention concerne des produits pour gomme à mâcher contenant de l'oligofructose ainsi que des méthodes de fabrication de ces produits. Dans un premier mode de réalisation, l'oligofructose est appliqué par roulage à la gomme à mâcher. Dans un deuxième mode de réalisation, l'oligofructose est contenu dans le revêtement, par exemple un enrobage dur, d'une gomme à mâcher se présentant sous forme de dragée. Dans un troisième mode de réalisation, l'oligofructose est placé au c÷ur d'une gomme à mâcher. Dans un quatrième mode de réalisation, on utilise de l'aspartame pour sucrer la gomme et on ajoute de l'oligofructose, de préférence en quantité efficace, pour stabiliser l'aspartame, de sorte qu'après huit semaines de stockage à 85 °F, le taux de décomposition de l'aspartame est inférieur d'au moins 5 % à ce qu'il aurait été sans oligofructose. L'oligofructose est également séché en même temps que d'autres édulcorants et concentré par évaporation pour donner des sirops et est utilisé comme agent d'enrobage pour les édulcorants et arômes intenses utilisés dans des compositions de gomme à mâcher.
PCT/US1992/011115 1991-12-20 1992-12-18 Produits a l'oligofructose pour gomme a macher WO1993012666A1 (fr)

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PCT/US1991/009632 WO1992008371A2 (fr) 1991-12-20 1991-12-20 Chewing-gum contenant de l'oligofructose
ATPCT/US91/09632 1991-12-20

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US5425961A (en) * 1991-09-30 1995-06-20 Wm. Wrigley Jr. Company Chewing gum products using fructooligosaccharides
US5431929A (en) * 1994-07-28 1995-07-11 Wm. Wrigley Jr. Company Chewing gum products using oligofructose
EP0673208A1 (fr) * 1993-09-30 1995-09-27 Wm. Wrigley Jr. Company Chewing-gum contenant du maltitol
US6949264B1 (en) * 1996-11-27 2005-09-27 Wm. Wrigley Jr. Company Nutraceuticals or nutritional supplements and method of making

Families Citing this family (3)

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BE1006905A3 (fr) * 1993-03-03 1995-01-24 Raffinerie Tirlemontoise Sa Composition agglomeree, procede pour son obtention et produits alimentaires contenant ladite composition.
CA2621027A1 (fr) * 2005-09-01 2007-03-08 Meiji Seika Kaisha, Ltd. Chewing-gum comprenant du 1-kestose
JP2010508829A (ja) * 2006-11-09 2010-03-25 トムス グルッペン アクティーゼルスカブ 甘い菓子類製品

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US3894146A (en) * 1973-06-01 1975-07-08 Hayashibara Biochem Lab Method for preventing occurrence of dental caries
US4681771A (en) * 1980-03-31 1987-07-21 Meiji Seika Kaisha Ltd. Sweetener
US4722844A (en) * 1982-08-17 1988-02-02 Ajinomoto Co., Inc. Process of stabilizing aspartame sweetness in water-containing foods
US4728515A (en) * 1985-10-16 1988-03-01 Wm. Wrigley Jr. Company Low moisture chewing gum compositions and methods of preparation
US4724136A (en) * 1985-12-20 1988-02-09 Konsumex Kulkereskedelmi Vallalat Preparations, mainly confectionery preparations reducing the incidence of dental caries and methods of preparing said preparations
US5095106A (en) * 1989-07-25 1992-03-10 Colgate-Palmolive Olgiosaccharide inhibition of Streptococcus pyogenes adhesion

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5425961A (en) * 1991-09-30 1995-06-20 Wm. Wrigley Jr. Company Chewing gum products using fructooligosaccharides
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.
US5431929A (en) * 1994-07-28 1995-07-11 Wm. Wrigley Jr. Company Chewing gum products using oligofructose
US6949264B1 (en) * 1996-11-27 2005-09-27 Wm. Wrigley Jr. Company Nutraceuticals or nutritional supplements and method of making

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AU3467393A (en) 1993-07-28
AU684437B2 (en) 1997-12-11
AU7194896A (en) 1997-02-06
CA2126193C (fr) 1998-02-03
EP0674481A1 (fr) 1995-10-04
WO1992008371A3 (fr) 1992-07-23
EP0674481A4 (fr) 1997-06-11
CA2126193A1 (fr) 1993-07-08
WO1992008371A2 (fr) 1992-05-29

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