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WO1997000619A1 - Improved chewing gum containing sucrose fatty acid esters - Google Patents

Improved chewing gum containing sucrose fatty acid esters Download PDF

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Publication number
WO1997000619A1
WO1997000619A1 PCT/US1995/007830 US9507830W WO9700619A1 WO 1997000619 A1 WO1997000619 A1 WO 1997000619A1 US 9507830 W US9507830 W US 9507830W WO 9700619 A1 WO9700619 A1 WO 9700619A1
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WO
WIPO (PCT)
Prior art keywords
chewing gum
fatty acid
gum
formulation
base
Prior art date
Application number
PCT/US1995/007830
Other languages
French (fr)
Inventor
Robert J. Yatka
Michael J. Greenberg
Michael T. Bunzcek
Gordon N. Mcgrew
David W. Record
Michael A. Reed
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 AU28683/95A priority Critical patent/AU2868395A/en
Priority to PCT/US1995/007830 priority patent/WO1997000619A1/en
Publication of WO1997000619A1 publication Critical patent/WO1997000619A1/en

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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
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base

Definitions

  • the present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
  • Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors. The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resin ⁇ , fats and oils, softeners, and inorganic fillers.
  • Elastomers can include synthetic elastomers including polyisobutylene, isobutylene- isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate - vinyl laurate copolymers, and combinations thereof.
  • Natural elastomers that can be used include natural rubber.
  • the gum base can include elastomer plasticizers.
  • elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers.
  • the gum base can include fillers/texturizers and softeners/emulsifiers.
  • Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum.
  • Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oil ⁇ , cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, and combinations thereof.
  • a typical chewing gum composition includes a water soluble portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, color ⁇ , acidulant ⁇ , fillers, antioxidants, and other components that provide desirable attributes.
  • the present invention provides improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases.
  • chewing gum is provided that includes sucrose fatty acid esters (SFAEs) .
  • the sucrose fatty acid esters can be used in the base and/or gum formulations as a plasticizer, softener, and/or emulsifier.
  • sucrose fatty acid ester ⁇ are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, emulsifiers and softeners.
  • the base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non- tacky and/or bubble gum-type bases.
  • the gum formulations can be low or high moisture formulations containing low or high amounts of moisture-containing syrup.
  • Sucrose fatty acid esters can also be used in low sugar and non- sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates.
  • Non- ⁇ ugar formulation ⁇ can include low or high moisture sugar-free chewing gums.
  • sucrose fatty acid ester ⁇ are used as a softener and are combined with other base softeners for use in chewing gum base.
  • Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglyceride ⁇ , ⁇ oftener ⁇ such a ⁇ glycerol triacetate, waxe ⁇ ⁇ uch a ⁇ paraffin and microcry ⁇ talline waxe ⁇ , and emul ⁇ ifier ⁇ ⁇ uch a ⁇ lecithin.
  • fats and oils such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglyceride ⁇ , ⁇ oftener ⁇ such a ⁇ glycerol triacetate, waxe ⁇ ⁇ uch a ⁇ paraffin and microcry ⁇ talline waxe ⁇ , and emul ⁇ ifier ⁇ ⁇ uch
  • sucrose fatty acid ester ⁇ are used a ⁇ a ⁇ oftener ⁇ in chewing gum formulations to replace typical chewing gum ⁇ oftener ⁇ .
  • the sucrose fatty acid esters are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations.
  • the sucrose fatty acid ester ⁇ can be u ⁇ ed to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di- glyceride ⁇ .
  • sucrose fatty acid esters softener are used in a chewing gum formulation combined with other ⁇ oftener ⁇ , emulsifiers, and plasticizing agents.
  • the sucro ⁇ e fatty acid e ⁇ ter ⁇ can be used alone or combined with an inert material which may be added in a dry form.
  • the sucro ⁇ e fatty acid esters softener can also be melted and added to the flavor as a carrier for its use in chewing gum.
  • the sucro ⁇ e fatty acid e ⁇ ter ⁇ ⁇ oftener when u ⁇ ed according to the pre ⁇ ent invention, afford ⁇ the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though sucro ⁇ e fatty acid - A -
  • sucrose fatty acid esters have significant softening effects that create a resultant chewing gum product that has a high consumer-acceptability.
  • the present invention provides a gum base comprising an elastomer and at least 0.02% by weight of sucrose mono-, di-, or tri- fatty acid ester.
  • the present invention provides a chewing gum formulation comprising an in ⁇ oluble gum ba ⁇ e, a water ⁇ oluble portion, a flavor, and at lea ⁇ t 0.01% by weight of ⁇ ucrose mono-, di-, or tri- fatty acid e ⁇ ter.
  • a further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
  • Another advantage of the present invention is that it provides an improved chewing gum softener.
  • an advantage of the present invention is that it provides an improved chewing gum plasticizer.
  • an advantage of the present invention is that it provides an improved emulsifying agent for chewing gum.
  • an advantage of the present invention is that it provides an improved method for creating chewing gum.
  • an advantage of the present invention is that it provides a chewing gum having improved texture.
  • An advantage of the present invention is that it provides a chewing gum having an improved shelf life.
  • an advantage of the present invention i ⁇ that it provides a chewing gum having improved flavor quality.
  • the present invention provides improved chewing gum formulations and ba ⁇ e formulation ⁇ .
  • ⁇ ucrose fatty acid ester ⁇ (SFAE ⁇ ) are u ⁇ ed.
  • the sucrose fatty acid ester ⁇ can be u ⁇ ed in chewing gum formulations and/or base ⁇ .
  • the ⁇ ucrose fatty acid e ⁇ ters can be used as softener ⁇ , pla ⁇ ticizers, and/or emul ⁇ ifying agents.
  • Sucrose fatty acid esters are a group of compounds synthesized by esterification of fatty acid ⁇ from natural triglycerides and ⁇ ucrose.
  • the esters have a structure typical of ⁇ urfactant ⁇ containing both polar and non ⁇ polar groups in the same molecule. Since sucro ⁇ e ha ⁇ a total of eight hydroxyl group ⁇ , three are primary and five are secondary, compounds ranging from ⁇ ucrose mono- to octa- fatty acids ester ⁇ can be produced.
  • fatty acids in the C 8 to C 22 range are suitable to e ⁇ terify sucrose, long chain fatty acids of C 14 to C 18 are preferred. These long chain fatty acids include sucrose laurate, sucrose palmitate, sucrose stearate and sucro ⁇ e oleate.
  • Sucro ⁇ e fatty acid ester ⁇ with toxcological clearance have been approved for ⁇ pecific u ⁇ e ⁇ in the United State ⁇ ⁇ ince 1983.
  • the material ⁇ approved for food u ⁇ e are mixtures of mono-, di-, and triester ⁇ of palmitic and ⁇ tearic acid ⁇ .
  • FDA and EC (European Community) standards require a minimum of 80% total content of mono-, di-, and triester to be food approved.
  • Sucrose polyesters with four or more fatty acids are not approved for food use in the United States or EC
  • HLB hydrophilic - lipophilic balance
  • Sucrose fatty acid esters that have a high HLB are more hydrophilic, and those with a low HLB are lipophilic.
  • sucrose fatty acid esters with more hydroxyl groups and fewer fatty acids are more hydrophilic, such as monoesters.
  • Sucrose fatty acids that are esterified with more fatty acids are more lipophilic with a low HLB.
  • Sucrose polyester ⁇ with 4 or more fatty acids are very lipophilic with an HLB of about 1.
  • Sucrose polye ⁇ ter ⁇ SPE
  • SPE Sucrose polye ⁇ ter ⁇
  • sucrose fatty acid ester ⁇ (SFAE ⁇ ) having mono-, di-, and trie ⁇ ter ⁇ of ⁇ tearic and palmitic acid, which are food grade, are used.
  • a serie ⁇ of ⁇ ucro ⁇ e fatty acid e ⁇ ter ⁇ called DK E ⁇ ter ⁇ are available from Dai-Ichi Kogyo Seiyaku Co. , Ltd. , of Japan through Montello Co. of Tul ⁇ a, Oklahoma.
  • the ⁇ e material ⁇ have an HLB value from about 2-15 and have a ⁇ ucro ⁇ e mono ⁇ ester content ranging from 10 to 70%.
  • Sucrose fatty acid esters are also available from Mitsubi ⁇ hi Ka ⁇ ei Food Corp. of Tokyo, Japan under the tradename of Ryoto Sugar E ⁇ ter.
  • ⁇ ucrose fatty acid esters can be used in base formulations and/or chewing gum formulations.
  • the sucro ⁇ e fatty acid esters can be used as ⁇ oftener ⁇ , pla ⁇ ticizer ⁇ , and/or emulsifying agents.
  • the sucrose fatty acid esters can be used in a variety of different chewing gum and base formulations.
  • chewing gum generally con ⁇ i ⁇ ts of a water insoluble gum base, a water soluble portion, and flavors.
  • the insoluble gum base generally compri ⁇ e ⁇ elastomers, resin ⁇ , fat ⁇ and oil ⁇ , ⁇ oftener ⁇ , and inorganic filler ⁇ .
  • the gum ba ⁇ e may or may not include wax.
  • the in ⁇ oluble gum ba ⁇ e can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
  • the chewing gum base of the pre ⁇ ent invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
  • Synthetic elastomer ⁇ may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
  • Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically u ⁇ ed in bubble gum ba ⁇ e, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural ela ⁇ tomer ⁇ may include natural rubber ⁇ uch a ⁇ ⁇ moked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, ma ⁇ saranduba balata, mas ⁇ aranduba chocolate, ni ⁇ pero, ro ⁇ indinha, chicle, gutta hang kang, and combination ⁇ thereof.
  • the preferred ⁇ ynthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discu ⁇ ed below.
  • Preferred natural elastomer ⁇ include jelutong, chicle, sorva and ma ⁇ saranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin e ⁇ ters, often called e ⁇ tergum ⁇ , ⁇ uch as glycerol e ⁇ ter ⁇ of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol e ⁇ ter ⁇ of partially dimerized ro ⁇ in, glycerol e ⁇ ter ⁇ of rosin, pentaerythritol ester ⁇ of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol e ⁇ ter ⁇ of ro ⁇ in; ⁇ ynthetic ⁇ such a ⁇ terpene re ⁇ in ⁇ derived from alpha-pinene, beta-pinene, and/or d-limonene; and any ⁇ uitable combinations of the foregoing.
  • the preferred elastomer pla ⁇ ticizers will al ⁇ o vary depending on the ⁇ pecific application, and on
  • Fillers/texturizers may include magne ⁇ ium and calcium carbonate, ground lime ⁇ tone, ⁇ ilicate types such as magnesium and aluminum ⁇ ilicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium pho ⁇ phate, cellulo ⁇ e polymer ⁇ , ⁇ uch as wood, and combinations thereof.
  • ⁇ ofteners/emulsifier ⁇ may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids) , and combinations thereof.
  • Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extract ⁇ , titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • Waxes may include synthetic waxes such as microcrystalline or paraffin waxes or natural waxes such a ⁇ carnauba, bee ⁇ wax, candillila, or polyethylene wax.
  • An example of a wax-free gum base is disclosed in U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.
  • a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweetener ⁇ , high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • the softener ⁇ which are also known as pla ⁇ ticizers and pla ⁇ ticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may, in addition to including sucrose fatty acid esters, include glycerin, lecithin, and combinations thereof.
  • Aqueous sweetener solutions such as tho ⁇ e containing ⁇ orbitol, hydrogenated ⁇ tarch hydroly ⁇ ates, corn ⁇ yrup and combinations thereof, may also be used as softener ⁇ and binding agents in chewing gum.
  • Bulk sweetener ⁇ include both ⁇ ugar and ⁇ ugarle ⁇ component ⁇ . Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum.
  • Sugar sweeteners generally include saccharide- containing component ⁇ commonly known in the chewing gum art, including, but not limited to, ⁇ ucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulo ⁇ e, galacto ⁇ e, corn syrup ⁇ olid ⁇ , and the like, alone or in combination.
  • Sorbitol can be u ⁇ ed a ⁇ a ⁇ ugarle ⁇ ⁇ weetener.
  • ⁇ ugarle ⁇ s ⁇ weetener ⁇ can include, but are not limited to, other ⁇ ugar alcohols ⁇ uch as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used in combination with the above.
  • Preferred sweetener ⁇ include, but are not limited to ⁇ ucralose, aspartame, ⁇ alt ⁇ of ace ⁇ ulfame, alitame, ⁇ accharin and it ⁇ ⁇ alt ⁇ , cyclamic acid and it ⁇ ⁇ alts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • it may be de ⁇ irable to encap ⁇ ulate or otherwi ⁇ e control the release of at least a portion of the artificial sweetener.
  • Such technique ⁇ a ⁇ wet granulation, wax granulation, ⁇ pray drying, ⁇ pray chilling, fluid bed coating, coacervation, and fiber extrusion may be u ⁇ ed to achieve the de ⁇ ired relea ⁇ e characteri ⁇ tics.
  • Usage level of the artificial ⁇ weetener will vary greatly and will depend on ⁇ uch factor ⁇ as potency of the sweetener, rate of release, desired ⁇ weetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encap ⁇ ulation are included, the usage level of the encap ⁇ ulated ⁇ weetener will be proportionately higher.
  • Combination ⁇ of ⁇ ugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol ⁇ olutions.
  • a low calorie gum a low caloric bulking agent can be used.
  • Example of low caloric bulking agents include: polydextrose; Raftiiose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatino ⁇ e oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) .
  • other low calorie bulking agents can be used.
  • flavoring agent ⁇ can be u ⁇ ed.
  • the flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5%.
  • Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
  • the present invention can be used with a variety of processes for manufacturing chewing gum.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing gum ma ⁇ is di ⁇ charged from the mixer and ⁇ haped into the de ⁇ ired form, ⁇ uch a ⁇ by rolling into ⁇ heets and cutting into ⁇ tick ⁇ , extruding into chunks, or casting into pellet ⁇ .
  • the ingredients are mixed by fir ⁇ t melting the gum base and adding it to the running mixer.
  • the gum base may alternatively be melted in the mixer.
  • Color and emul ⁇ ifiers can be added at this time.
  • a chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agent ⁇ are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing time ⁇ are ⁇ ometime ⁇ required. Sucro ⁇ e fatty acid esters in its molten or ⁇ olid form may be added to chewing gum during manufacture of the ba ⁇ e. Sucrose fatty acid esters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
  • Sucrose fatty acid e ⁇ ters may be added to conventional ba ⁇ e ⁇ that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resin ⁇ , or ba ⁇ e ⁇ that contain natural gum ⁇ or ⁇ ynthetic ba ⁇ e ⁇ , ba ⁇ e ⁇ that are non-tacky, or are bubble gum ba ⁇ es.
  • sucro ⁇ e fatty acid e ⁇ ter ⁇ may replace ⁇ ome or mo ⁇ t of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base.
  • Sucrose fatty acid ester ⁇ may al ⁇ o be blended with the other ⁇ oftener ⁇ in the gum ba ⁇ e and added during the base manufacturing proces ⁇ .
  • a chewing gum ba ⁇ e made with ⁇ ome ⁇ ucro ⁇ e fatty acid e ⁇ ter ⁇ will have greater oxidative stability due to the presence of sucrose fatty acid ester ⁇ , and will give chewing gum a cleaner ta ⁇ te due to a reduction of off-tasting fats and oils.
  • Sucrose fatty acid ester ⁇ may al ⁇ o be added to a chewing gum formulation in its molten or solid form or may be mixed with other gum or base softener ⁇ and added to a gum formulation during processing. Sucrose fatty acid esters may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
  • Sucro ⁇ e fatty acid e ⁇ ter ⁇ can be added to the chewing gum formulation so that they comprise approximately 0.01% to about 5% by weight of the chewing gum formulation.
  • the sucrose fatty acid ester ⁇ compri ⁇ e approximately 0.02% to about 2% and mo ⁇ t preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation.
  • Sucrose fatty acid esters may be blended with other softeners such as lecithin, glycerol triacetate, acetylatedmonoglyceride ⁇ , mono- and di-glycerides, or other vegetable oil ⁇ and fat ⁇ that may be added to a gum formulation.
  • sucrose fatty acid esters may act as a carrier or solvent for the particulate lecithin.
  • Lecithin when mixed with molten sucrose fatty acid ester ⁇ may allow for an ea ⁇ ier di ⁇ persion of lecithin in a gum formulation. This should be contrasted with ⁇ oy bean oil that i ⁇ typically u ⁇ ed a ⁇ a carrier for lecithin.
  • Sucro ⁇ e fatty acid ester ⁇ may al ⁇ o be blended with a wide range of natural and artificial flavor oil ⁇ and act a ⁇ a carrier for flavor oil ⁇ .
  • Some ⁇ ucro ⁇ e fatty acid e ⁇ ter ⁇ are disper ⁇ ible with flavor ⁇ ⁇ uch a ⁇ spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
  • the level of sucrose fatty acid esters mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight.
  • Sucrose fatty acid e ⁇ ter ⁇ can al ⁇ o act a ⁇ a carrier for artificial and natural color ⁇ ⁇ uch a ⁇ in FD&C lake dispersion ⁇ and natural color ⁇ like betacarotene.
  • Some ⁇ ucro ⁇ e fatty acid e ⁇ ter ⁇ may eliminate the off-ta ⁇ te as ⁇ ociated with fat/oil carrier ⁇ and allow ⁇ higher u ⁇ age of color.
  • Sucro ⁇ e fatty acid e ⁇ ters may al ⁇ o be u ⁇ ed a ⁇ a relea ⁇ e agent for encap ⁇ ulated flavor ⁇ .
  • Sucro ⁇ e fatty acid e ⁇ ter ⁇ can be added to an encap ⁇ ulating media to allow for fa ⁇ ter and ea ⁇ ier di ⁇ olution of the encapsulating media.
  • Sucrose fatty acid ester ⁇ al ⁇ o known as emulsifier ⁇
  • emulsifier ⁇ have higher HLB value ⁇ to have effect ⁇ a ⁇ a ⁇ urface active agent.
  • Thu ⁇ ⁇ ucro ⁇ e fatty acid e ⁇ ters can be mixed with the flavor and carrier to provide an easier encapsulation of flavors.
  • sucrose fatty acid ester ⁇ can be added at variou ⁇ levels to gum.
  • Sucrose fatty acid ester ⁇ may be any sucrose mono-, di-, or triester of palmitic or stearic acid that is greater than 80% combined mono-, di-, and triester.
  • Examples 13-18 are the same as Examples 7-12 except that ⁇ ucro ⁇ e fatty acid e ⁇ ters are pre-blended with the peppermint flavor and added to the gum formulation.
  • Example ⁇ 19-23 in Table 4 demon ⁇ trate the u ⁇ e of SFAE in low-moi ⁇ ture sugar formulations having les ⁇ than 2% theoretical moisture:
  • Glycerin 13 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0
  • Lecithin * 0.1 0.1 0.1 0.2 ...
  • Examples 24-28 in Table 5 demonstrate the use of sucrose fatty acid ester ⁇ in medium-moi ⁇ ture ⁇ ugar formulation ⁇ having about 2% to about 5% moi ⁇ ture.
  • Core syrup is evaporated to 85% solids, 15% moisture.
  • Glycerin and syrup can be blended and co-evaporated.
  • C SFAE and Lecithin can be pre-blended.
  • Flavor and SFAE can be pre-blended.
  • Lecithin* 0.1 0.1 0.1 —
  • Example ⁇ 34-38 in Table 7 and Example ⁇ 39-48 in Tables 8 and 9 demonstrate the use of ⁇ ucro ⁇ e fatty acid esters in low- and high-moisture gums that are sugar- free.
  • Low-moi ⁇ ture gum ⁇ have le ⁇ than about 2% moi ⁇ ture, and high-moi ⁇ ture gum ⁇ have greater than 2% moisture.
  • Table 10 ⁇ how ⁇ ⁇ ugar chewing gum formulation ⁇ that can be made with sucrose fatty acid ester ⁇ and variou ⁇ type ⁇ of sugars.
  • Table 11 show ⁇ chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
  • Table 12 for natural and synthetic gum bases with wax
  • Table 13 for chewing gum bases that are wax- free and have some reduced tack properties
  • Table 14 for wax free bubble gum bases
  • Table 15 for wax-free gum base ⁇ having non-tack characteristic ⁇ .
  • the ⁇ e example ⁇ illu ⁇ trate how ⁇ ucrose fatty acid esters can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softener ⁇ .
  • Microcrystalline Wax (MP 180°F) 6.0 3.1 8.5
  • Microcrystalline Wax (MP 180°F) — ... 1.2 Paraffin Wax (MP 135°F) 4.1 7.1 5.0
  • Microcrystalline Wax (MP 180°F) 15.2 6.8 6.1
  • Microcrystalline Wax (MP 180°F) 3.1 — 4.4 Paraffin Wax (MP 135°F) 1.1 zzz

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  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes sucrose fatty acid esters. Sucrose fatty acid esters can be used in the base and/or gum as a plasticizer, softener, and emulsifier. In an embodiment, sucrose fatty acid esters are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers. A variety of base and chewing gum formulations including sucrose fatty acid esters can be created and/or utilized pursuant to the present invention.

Description

S P E C I F I C A T I O N
TITLE
"IMPROVED CHEWING GUM CONTAINING
SUCROSE PATTY ACID ESTERS" BACKGROUND OF THE INVENTION
The present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors. The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers, resinε, fats and oils, softeners, and inorganic fillers. Elastomers can include synthetic elastomers including polyisobutylene, isobutylene- isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate - vinyl laurate copolymers, and combinations thereof. Natural elastomers that can be used include natural rubber.
The gum base can include elastomer plasticizers. Such elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers. Additionally, the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oilε, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, and combinations thereof.
In addition to a water inεoluble gum base portion, a typical chewing gum composition includes a water soluble portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colorε, acidulantε, fillers, antioxidants, and other components that provide desirable attributes.
SUMMARY OF THE INVENTION The present invention provides improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases. Pursuant to the present invention, chewing gum is provided that includes sucrose fatty acid esters (SFAEs) . The sucrose fatty acid esters can be used in the base and/or gum formulations as a plasticizer, softener, and/or emulsifier. In an embodiment, sucrose fatty acid esterε are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, emulsifiers and softeners.
A variety of base and chewing gum formulations including sucrose fatty acid esters can be created and/or utilized pursuant to the present invention. The base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non- tacky and/or bubble gum-type bases. The gum formulations can be low or high moisture formulations containing low or high amounts of moisture-containing syrup. Sucrose fatty acid esters can also be used in low sugar and non- sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates. Non-εugar formulationε can include low or high moisture sugar-free chewing gums.
In an embodiment, the sucrose fatty acid esterε are used as a softener and are combined with other base softeners for use in chewing gum base. Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglycerideε, εoftenerε such aε glycerol triacetate, waxeε εuch aε paraffin and microcryεtalline waxeε, and emulεifierε εuch aε lecithin.
In an embodiment, the sucrose fatty acid esterε are used aε a εoftenerε in chewing gum formulations to replace typical chewing gum εoftenerε. In an embodiment, the sucrose fatty acid esters are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations. For example, the sucrose fatty acid esterε can be uεed to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di- glycerideε.
In an embodiment, the sucrose fatty acid esters softener are used in a chewing gum formulation combined with other εoftenerε, emulsifiers, and plasticizing agents. If desired, the sucroεe fatty acid eεterε can be used alone or combined with an inert material which may be added in a dry form. The sucroεe fatty acid esters softener can also be melted and added to the flavor as a carrier for its use in chewing gum. The sucroεe fatty acid eεterε εoftener, when uεed according to the preεent invention, affordε the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though sucroεe fatty acid - A -
eεterε are similar to other emulsifiers in some respects, sucrose fatty acid esters have significant softening effects that create a resultant chewing gum product that has a high consumer-acceptability. In an embodiment, the present invention provides a gum base comprising an elastomer and at least 0.02% by weight of sucrose mono-, di-, or tri- fatty acid ester.
In an embodiment, the present invention provides a chewing gum formulation comprising an inεoluble gum baεe, a water εoluble portion, a flavor, and at leaεt 0.01% by weight of εucrose mono-, di-, or tri- fatty acid eεter.
It iε an advantage of the present invention to provide an improved chewing gum formulation.
A further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
Another advantage of the present invention is that it provides an improved chewing gum softener.
Still further, an advantage of the present invention is that it provides an improved chewing gum plasticizer.
Additionally, an advantage of the present invention is that it provides an improved emulsifying agent for chewing gum.
Moreover, an advantage of the present invention is that it provides an improved method for creating chewing gum.
Furthermore, an advantage of the present invention is that it provides a chewing gum having improved texture. An advantage of the present invention is that it provides a chewing gum having an improved shelf life. Still further, an advantage of the present invention iε that it provides a chewing gum having improved flavor quality.
Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments.
DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS
The present invention provides improved chewing gum formulations and baεe formulationε. Purεuant to the preεent invention, εucrose fatty acid esterε (SFAEε) are uεed. The sucrose fatty acid esterε can be uεed in chewing gum formulations and/or baseε. Specifically, the εucrose fatty acid eεters can be used as softenerε, plaεticizers, and/or emulεifying agents.
Sucrose fatty acid esters are a group of compounds synthesized by esterification of fatty acidε from natural triglycerides and εucrose. The esters have a structure typical of εurfactantε containing both polar and non¬ polar groups in the same molecule. Since sucroεe haε a total of eight hydroxyl groupε, three are primary and five are secondary, compounds ranging from εucrose mono- to octa- fatty acids esterε can be produced. Although fatty acids in the C8 to C22 range are suitable to eεterify sucrose, long chain fatty acids of C14 to C18 are preferred. These long chain fatty acids include sucrose laurate, sucrose palmitate, sucrose stearate and sucroεe oleate.
Sucrose esters that have one, two or three fatty acids, or mono-, di-, and triesters, are referred to as sucroεe fatty acid eεterε (SFAEε) . Other sucrose esters that have four or more, up to eight fatty acid esters, are referred to as sucroεe polyeεterε. Sucroεe fatty acid esterε with toxcological clearance have been approved for εpecific uεeε in the United Stateε εince 1983. The materialε approved for food uεe are mixtures of mono-, di-, and triesterε of palmitic and εtearic acidε. FDA and EC (European Community) standards require a minimum of 80% total content of mono-, di-, and triester to be food approved. Sucrose polyesters with four or more fatty acids are not approved for food use in the United States or EC
The classic way to characterize sucroεe fatty acid eεters is by hydrophilic - lipophilic balance (HLB) . The HLB of sucrose fatty acid esters can range from approximately 2 to about 18.
Sucrose fatty acid esters that have a high HLB are more hydrophilic, and those with a low HLB are lipophilic. Generally, sucrose fatty acid esters with more hydroxyl groups and fewer fatty acids are more hydrophilic, such as monoesters. Sucrose fatty acids that are esterified with more fatty acids are more lipophilic with a low HLB. Sucrose polyesterε with 4 or more fatty acids are very lipophilic with an HLB of about 1. Sucrose polyeεterε (SPE) have very similar properties to fatε and oilε, but are non-digeεtible. A sucroεe polyeεter called Oleεtra iε currently being developed aε a fat εubstitute by Proctor and Gamble.
Pursuant to the present invention this application will be limited to sucrose fatty acid esterε (SFAEε) having mono-, di-, and trieεterε of εtearic and palmitic acid, which are food grade, are used. A serieε of εucroεe fatty acid eεterε called DK Eεterε are available from Dai-Ichi Kogyo Seiyaku Co. , Ltd. , of Japan through Montello Co. of Tulεa, Oklahoma. Theεe materialε have an HLB value from about 2-15 and have a εucroεe mono¬ ester content ranging from 10 to 70%. Sucrose fatty acid esters are also available from Mitsubiεhi Kaεei Food Corp. of Tokyo, Japan under the tradename of Ryoto Sugar Eεter.
Purεuant to the present invention, εucrose fatty acid esters can be used in base formulations and/or chewing gum formulations. In this regard, the sucroεe fatty acid esters can be used as εoftenerε, plaεticizerε, and/or emulsifying agents. The sucrose fatty acid esters can be used in a variety of different chewing gum and base formulations.
As previously noted, chewing gum generally conεiεts of a water insoluble gum base, a water soluble portion, and flavors.
The insoluble gum base generally compriεeε elastomers, resinε, fatε and oilε, εoftenerε, and inorganic fillerε. The gum baεe may or may not include wax. The inεoluble gum baεe can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum. In an embodiment, the chewing gum base of the preεent invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc. Synthetic elastomerε may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically uεed in bubble gum baεe, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent. Natural elaεtomerε may include natural rubber εuch aε εmoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, maεsaranduba balata, masεaranduba chocolate, niεpero, roεindinha, chicle, gutta hang kang, and combinationε thereof. The preferred εynthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discuεεed below. Preferred natural elastomerε include jelutong, chicle, sorva and maεsaranduba balata.
Elastomer plasticizers may include, but are not limited to, natural rosin eεters, often called eεtergumε, εuch as glycerol eεterε of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol eεterε of partially dimerized roεin, glycerol eεterε of rosin, pentaerythritol esterε of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol eεterε of roεin; εyntheticε such aε terpene reεinε derived from alpha-pinene, beta-pinene, and/or d-limonene; and any εuitable combinations of the foregoing. the preferred elastomer plaεticizers will alεo vary depending on the εpecific application, and on the type of elastomer which iε used.
Fillers/texturizers may include magneεium and calcium carbonate, ground limeεtone, εilicate types such as magnesium and aluminum εilicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phoεphate, celluloεe polymerε, εuch as wood, and combinations thereof.
In an embodiment, in addition to the sucroεe fatty acid eεterε, pursuant to the present invention, εofteners/emulsifierε may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids) , and combinations thereof.
Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extractε, titanium dioxide, and combinations thereof.
The base may or may not include wax. Waxes may include synthetic waxes such as microcrystalline or paraffin waxes or natural waxes such aε carnauba, beeεwax, candillila, or polyethylene wax. An example of a wax-free gum base is disclosed in U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents. The water soluble portion can include bulk sweetenerε, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes. The softenerε, which are also known as plaεticizers and plaεticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum. The softeners may, in addition to including sucrose fatty acid esters, include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as thoεe containing εorbitol, hydrogenated εtarch hydrolyεates, corn εyrup and combinations thereof, may also be used as softenerε and binding agents in chewing gum. Bulk sweetenerε include both εugar and εugarleεε componentε. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum. Sugar sweeteners generally include saccharide- containing componentε commonly known in the chewing gum art, including, but not limited to, εucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levuloεe, galactoεe, corn syrup εolidε, and the like, alone or in combination.
Sorbitol can be uεed aε a εugarleεε εweetener. Additionally, εugarleεs εweetenerε can include, but are not limited to, other εugar alcohols εuch as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
High intensity artificial sweeteners can also be used in combination with the above. Preferred sweetenerε include, but are not limited to εucralose, aspartame, εaltε of aceεulfame, alitame, εaccharin and itε εaltε, cyclamic acid and itε εalts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination. In order to provide longer lasting sweetneεε and flavor perception, it may be deεirable to encapεulate or otherwiεe control the release of at least a portion of the artificial sweetener. Such techniqueε aε wet granulation, wax granulation, εpray drying, εpray chilling, fluid bed coating, coacervation, and fiber extrusion may be uεed to achieve the deεired releaεe characteriεtics.
Usage level of the artificial εweetener will vary greatly and will depend on εuch factorε as potency of the sweetener, rate of release, desired εweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapεulation are included, the usage level of the encapεulated εweetener will be proportionately higher.
Combinationε of εugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol εolutions. If a low calorie gum is desired, a low caloric bulking agent can be used. Example of low caloric bulking agents include: polydextrose; Raftiiose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatinoεe oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) . However, other low calorie bulking agents can be used.
A variety of flavoring agentε can be uεed. The flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5%. Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
The present invention, it is believed, can be used with a variety of processes for manufacturing chewing gum.
Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing gum maεε is diεcharged from the mixer and εhaped into the deεired form, εuch aε by rolling into εheets and cutting into εtickε, extruding into chunks, or casting into pelletε.
Generally, the ingredients are mixed by firεt melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulεifiers can be added at this time.
A chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agentε are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing timeε are εometimeε required. Sucroεe fatty acid esters in its molten or εolid form may be added to chewing gum during manufacture of the baεe. Sucrose fatty acid esters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener. Sucrose fatty acid eεters may be added to conventional baεeε that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resinε, or baεeε that contain natural gumε or εynthetic baεeε, baεeε that are non-tacky, or are bubble gum baεes.
At levels of approximately 0.02% to about 40% by weight of the gum base, sucroεe fatty acid eεterε may replace εome or moεt of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base. Sucrose fatty acid esterε may alεo be blended with the other εoftenerε in the gum baεe and added during the base manufacturing procesε. A chewing gum baεe made with εome εucroεe fatty acid eεterε will have greater oxidative stability due to the presence of sucrose fatty acid esterε, and will give chewing gum a cleaner taεte due to a reduction of off-tasting fats and oils.
Sucrose fatty acid esterε may alεo be added to a chewing gum formulation in its molten or solid form or may be mixed with other gum or base softenerε and added to a gum formulation during processing. Sucrose fatty acid esters may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
Sucroεe fatty acid eεterε can be added to the chewing gum formulation so that they comprise approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, the sucrose fatty acid esterε compriεe approximately 0.02% to about 2% and moεt preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Sucrose fatty acid esters may be blended with other softeners such as lecithin, glycerol triacetate, acetylatedmonoglycerideε, mono- and di-glycerides, or other vegetable oilε and fatε that may be added to a gum formulation. When a molten softener is uεed, εuch aε lecithin, sucrose fatty acid esters may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with molten sucrose fatty acid esterε may allow for an eaεier diεpersion of lecithin in a gum formulation. This should be contrasted with εoy bean oil that iε typically uεed aε a carrier for lecithin.
Sucroεe fatty acid esterε may alεo be blended with a wide range of natural and artificial flavor oilε and act aε a carrier for flavor oilε. Some εucroεe fatty acid eεterε are disperεible with flavorε εuch aε spearmint, peppermint, cinnamon, wintergreen, and fruit flavors. The level of sucrose fatty acid esters mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight.
Sucrose fatty acid eεterε can alεo act aε a carrier for artificial and natural colorε εuch aε in FD&C lake dispersionε and natural colorε like betacarotene. Some εucroεe fatty acid eεterε may eliminate the off-taεte asεociated with fat/oil carrierε and allowε higher uεage of color.
Sucroεe fatty acid eεters may alεo be uεed aε a releaεe agent for encapεulated flavorε. Sucroεe fatty acid eεterε can be added to an encapεulating media to allow for faεter and eaεier diεεolution of the encapsulating media.
Sucrose fatty acid esterε, alεo known as emulsifierε, have higher HLB valueε to have effectε aε a εurface active agent. Thuε, εucroεe fatty acid eεters can be mixed with the flavor and carrier to provide an easier encapsulation of flavors.
By way of example, and not limitation, examples of the present invention will now be given: EXAMPLES
The following contemplative examples of the invention and comparative examples are provided by way of explanation and illustration and not limitation.
The formulas listed in Table I comprise various contemplative sugar formulas in which sucrose fatty acid esterε can be added at variouε levels to gum. Sucrose fatty acid esterε (SFAE) may be any sucrose mono-, di-, or triester of palmitic or stearic acid that is greater than 80% combined mono-, di-, and triester. TABLE 1
(WEIGHT PERCENT)
Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6
Sugar 61.55 61.5 61.35 62.5 62.0 61.0
Base 19.2 19.2 19.2 19.2 19.2 19.2
Corn Syrup 16.9 16.9 16.9 16.9 16.9 16.9
Peppermint
Flavor 0.9 0.9 0.9 0.9 0.9 0.9 Glycerin 1.4 1.4 1.4 0.0 0.0 0.0
SFAE 0.05 0.10 0.25 0.50 1.0 2.0
In Table 2, dextrose monohydrate is added to a sugar formula with various levels of sucroεe fatty acid esters.
TABLE2
Ex. 7 Ex. 8 Ex. 9 Ex. 10 Ex. 11 Ex. 12
Sugar 55.65 55.6 55.45 56.2 55.7 54.7
Base 19.2 19.2 19.2 19.2 19.2 19.2
Corn Syrup 12.9 12.9 12.9 12.9 12.9 12.9
Glycerin 1.4 1.4 1.4 0.4 0.4 0.4
Dextrose
Monohydrate 9.9 9.9 9.9 9.9 9.9 9.9
Peppermint
Flavor 0.9 0.9 0.09 0.9 0.9 0.9
SFAE 0.05 0.10 0.25 0.50 1.0 2.0
Examples 13-18 are the same as Examples 7-12 except that εucroεe fatty acid eεters are pre-blended with the peppermint flavor and added to the gum formulation.
The following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which εucroεe fatty acid eεterε, in a molten form or εolid, can be uεed.
Exampleε 19-23 in Table 4 demonεtrate the uεe of SFAE in low-moiεture sugar formulations having lesε than 2% theoretical moisture:
TABLE4
Ex. 19 Ex. 20 Ex. 21 Ex. 22 Ex. 23
Sugar 58.75 58.6 58.3 52.7 51.9
Gum Base 19.2 19.2 19.2 19.2 19.2
Com Syrup" 6.0 6.0 6.0 6.0 6.0
D e x t r o s e
Monohydrate 10.0 10.0 10.0 10.0 10.0 Lactose 0.0 0.0 0.0 5.0 5.0
Glycerin13 5.0 5.0 5.0 5.0 5.0
Flavor 0.9 0.9 0.9d 0.9d 0.9'
Lecithin"* 0.1 0.1 0.1 0.2 ...
SFAEC 0.05 0.2 0.5d 1.0d 2.0'
"Corn syrup is evaporated to 85% solids, 15% moisture. bGlycerin and syrup can be blended and co-evaporated. cLecithin and SFAE can be pre-blended. dFlavor and SFAE can be pre-blended.
Examples 24-28 in Table 5 demonstrate the use of sucrose fatty acid esterε in medium-moiεture εugar formulationε having about 2% to about 5% moiεture.
TABLE 5
Ex. 24 Ex. 25 Ex. 26 Ex. 27 Ex. 28
Sugar 53.35 53.2 52.9 52.3 51.5
Gum Base 19.2 19.2 19.2 19.2 19.2
Corn Syrup" 15.0 15.0 15.0 15.0 15.0
Dextrose
Monohydrate 10.0 10.0 10.0 10.0 10.0
Glycerin13 1.4 1.4 1.4 1.4 1.4
Flavor 0.9d 0.9d 0.9d 0.9d 0.9d
Lecithin** 0.1 0.1 0.1 0.2
SFAEC 0.05d 0.2d 0.5d 1.0d 2.0d
"Corn syrup is evaporated to 85% solids, 15% moisture. "Glycerin and syrup can be blended and co-evaporated. CSFAE and Lecithin can be pre-blended. dFlavor and SFAE can be pre-blended.
Examples 29-33 in Table 6 demonstrate the use of sucrose fatty acid esters in high moisture εugar formulationε having more than about 5% moiεture. TABLE 6
EX. 29 Ex. 30 Ex. 31 Ex. 32 Ex. 33
Sugar 50.95 50.7 50.4 48.9 48.0
Gum Base 24.0 24.0 24.0 24.0 24.0
Corn Syrup 24.0 24.0 24.0 24.6 24.6
Glycerin 0.0 0.0 0.0 0.4 0.4
Flavor 1.0 1.0 1.0 1.0 1.0
Lecithin* — 0.1 0.1 0.1 —
SFAE 0.05 0.2 0.5 1.0 2.0
*l o ithin anH S FΔF an
Figure imgf000020_0001
Exampleε 34-38 in Table 7 and Exampleε 39-48 in Tables 8 and 9 demonstrate the use of εucroεe fatty acid esters in low- and high-moisture gums that are sugar- free. Low-moiεture gumε have leεε than about 2% moiεture, and high-moiεture gumε have greater than 2% moisture.
TABLE 7
Ex. 34 Ex. 35 Ex. 36 Ex. 37 Ex. 38
Base 25.5 25.5 25.5 25.5 25.5
Sorbitol 50.85 50.7 50.5 50.0 48.0
Mannitol 12.0 12.0 12.0 12.0 13.0
Glycerin 10.0 10.0 10.0 10.0 10.0
Flavor 1.5 1.5 1.5 1.5 1.5
Lecithin* 0.1 0.1 — — —
SFAE 0.05 0.2 0.5 1.0 2.0
*Lecithin and SFAE can be pre-blended. **Flavor and SFAE can be pre-blended.
TABLE 8 Ex. 39 Ex. 40 Ex. 41 Ex. 42 Ex. 43 Base 25.5 25.5 25.5 25.5 25.5
Sorbitol 50.95 50.8 50.5 51.9 49.8 Liquid* 10.0 10.0 10.0 10.0 11.0
Mannitol 10.0 10.0 10.0 10.0 10.0
Glycerin 2.0 2.0 2.0 0.0 0.0
Flavor 1.5 1.5 1.5 1.5 1.5
Lecithin** — — — 0.1 0.2
SFAE 0.05 0.2 0.5 1.0 2.0
*Sorbitol liquid contains 70% sorbitol, 30% water. **Lecithin and SFAE can be pre-blended.
***Flavor and SFAE can be pre- •blended.
TABLE 9
Ex. 44 Ex. 45 Ex. 46 Ex. 47 Ex. 48
Base 25.5 25.5 25.5 25.5 25.5
Sorbitol 50.95 50.7 50.4 52.0 51.0
HSH Syrup* 10.0 10.0 10.0 10.0 10.0
Mannitol 8.0 8.0 8.0 8.0 9.0
Glycerin** 4.0 4.0 4.0 2.0 1.0
Flavor 1.5 1.5 1.5 1.5 1.5
Lecithin*** — 0.1 0.1 — —
SFAE**** 0.05 0.2 0.5 1.0 2.0
*Lycasin brand hydrogenated starch hydrolyzate syrup. **Glycerin and HSH syrup may be blended or co-evaporated. ***Lecithin and SFAE can be pre-blended. ****Flavor and SFAE can be pre-blended.
Table 10 εhowε εugar chewing gum formulationε that can be made with sucrose fatty acid esterε and variouε typeε of sugars.
TABLE 10
Ex. 49 Ex. 50 Ex.51 Ex. 52 Ex. 53 Ex. 54
Gum Base 19.2 19.2 19.2 19.2 19.2 19.2
Sucrose 49.4 48.5 44.4 43.5 34.4 43.5
Glycerin 1.4 1.4 1.4 1.4 1.4 1.4 Corn Syrup 14.0 14.0 14.0 14.0 14.0 14.0
Dextrose 5.0 5.0 — ... 10.0 5.0
Lactose 5.0 5.0 10.0 10.0 ... —
Fructose 5.0 5.0 10.0 10.0 10.0 5.0
Invert Sugar — — — ... 10.0 10.0
Maltose — ... ... — ... —
Corn Syrup
Solids — ... — ... ... —
Peppermint
Flavor 0.9 0.9 0.9 0.9 0.9 0.9
SFAE 0.1 1.0 0.1 1.0 0.1 1.0
Ex. 55 Ex. 56 Ex. 57 Ex. 58 Ex. 59 Ex. 60
Gum Base 19.2 19.2 19.2 19.2 19.2 19.2
Sucrose 34.4 43.5 34.4 43.5 42.4 46.5
Glycerin 1.4 1.4 1.4 1.4 1.4 1.4
Corn Syrup 14.0 14.0 14.0 14.0 11.0 11.0
Dextrose 10.0 5.0 10.0 5.0 10.0 5.0
Lactose ... — — — ... ...
Fructose 10.0 5.0 10.0 5.0 5.0 5.0
Invert Sugar 10.0 10.0 ... ... 5.0 5.0
Maltose ... ... 10.0 10.0 ... ...
Corn Syrup
Solids — — ... ... 5.0 5.0
Peppermint
Flavor 0.9 0.9 0.9 0.9 0.9 0.9
SFAE 0.1 1.0 0.1 1.0 0.1 1.0
Ex. 61 Ex. 62
Gum Base 19.2 19.2
Sucrose 42.4 36.5
Glycerin 6.4 6.4 Corn Syrup 11.0 11.0
Dextrose 5.0 5.0
Lactose
Fructose 5.0 5.0
Invert Sugar 5.0 5.0
Maltose ... —
Corn Syrup
Solids 5.0* 10.0
Peppermint
Flavor 0.9 0.9
SFAE 0.1 1.0
*5-25DE maltodextrin can be used.
Table 11 showε chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
TABLE 11 (WEIGHT PERCENT)
Ex. 63 Ex. 64 Ex. 65 Ex. 66 Ex. 67 Ex. 68
Gum Base 25.5 25.5 25.5 25.5 25.5 25.5
Glycerin 2.0 2.0 2.0 2.0 2.0 2.0
Sorbitol 43.9 43.0 43.9 38.0 37.9 39.0
Mannitol ... 10.0 10.0 10.0 10.0 6.0
Sorbitol
Liquid 17.0 17.0 ... — ... ...
Lycasin ... ... 17.0 12.0 8.0 10.0
Maltitol 10.0 ... — 10.0 ... ...
Xylitol ... ... ... ... 15.0 15.0
Lactitol ... — ... ... ... ...
Palatinit — — — ... — ...
Flavor 1.5 1.5 1.5 1.5 1.5 1.5
SFAE 0.1 1.0 0.1 1.0 0.1 1.0 TABLE 11 (Cont'd)
(WEIGHT PERCENT)
Ex. 69 Ex. 70 Ex. 71 Ex. 72 Ex. 73 Ex. 74
Gum Base 25.5 25.5 25.5 25.5 25.5 25.5
Glycerin 8.0 8.0 8.0 2.0 1.0 0.0
Sorbitol 41.9 36.0 31.9 40.0 26.9 21.0
Mannitol 8.0 8.0 8.0 ... — ...
Sorbitol
Liquid 5.0 ... ... ... ... ...
Lycasin ... 5.0 5.0 5.0 10.0 10.0
Maltitol ... 5.0 ... ... — —
Xylitol ... — — 15.0 10.0 20.0
Lactitol 10.0 10.0 10.0 ... ... ...
Palatinit ... ... 10.0 10.0 25.0 21.0
Flavor 1.5 1.5 1.5 1.5 1.5 1.5
SFAE 0.1 1.0 0.1 1.0 0.1 1.0
The following examples of the invention are also shown in Table 12 for natural and synthetic gum bases with wax, Table 13 for chewing gum bases that are wax- free and have some reduced tack properties. Table 14 for wax free bubble gum bases and Table 15 for wax-free gum baseε having non-tack characteristicε. Theεe exampleε illuεtrate how εucrose fatty acid esters can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softenerε.
TABLE 12
NATURAL AND SYNTHETIC BASES WITH WAX
Λ/VEIGHT PERCENT)
Ex. 75 Ex. 76 Ex. 77
Butyl Rubber 11.7 10.0 9.0
Styrene Butadiene Rubber Polyisobutylene ... 10.4 5.3
Jelutong ... ... ...
Ester Gum 14.8 ... —
Terpene Resin 9.9 6.8 16.7
Low MW Polyvinylacetate 21.2 23.2 24.6
High MW Polyvinylacetate ... ... —
Talc — — —
Calcium Carbonate 11.2 14.7 20.1
Acetylated Monoglyceride ... ... ...
Hydrogenated Cotton Seed Oil ... 10.0 5.3
Hydrogenated Soybean Oil 10.0 11.1 3.3
Partially Hydrogenated Soybean and
Palm Oil ... 2.3 —
Partially Hydrogenated Cottonseed Oil ... ... —
SFAE 5.7 4.3 4.2
Lecithin 2.7 — 0.8
Glycerol Monostearate 3.8 4.1 2.2
Triacetin ... ... ...
Microcrystalline Wax (MP 180°F) 6.0 3.1 8.5
Paraffin Wax (MP 135°F) 3.0 — —
100.0 100.0 100.0
BUBBLE BASES
Ex. 78 Ex. 79 Ex. 80
Butyl Rubber — ... 2.5
Styrene Butadiene Rubber 10.3 1.6
Polyisobutylene — 9.1 9.0
Jelutong ... ...
Ester Gum 24.7 22.5 15.0
Terpene Resin ... ...
Low MW Polyvinylacetate ... ...
High MW Polyvinylacetate ... 30.0 24.1
Talc 25.4 Calcium Carbonate 56.8 21.7
Acetylated Monoglyceride — — 4.0
Hydrogenated Cotton Seed Oil 1.5
Hydrogenated Soybean Oil Partially Hydrogenated Soybean and
Palm Oil — 2.0
Partially Hydrogenated Cottonseed Oil SFAE 1.5 1.5 2.0 Lecithin ... ... 1.5 Glycerol Monostearate 1.1 — 7.1
Triacetin ... 4.5 3.2
Microcrystalline Wax (MP 180°F) — ... 1.2 Paraffin Wax (MP 135°F) 4.1 7.1 5.0
100.0 100.0 100.0
Ex.81 Ex.82 Ex.83
Butyl Rubber 6.8 6.8 8.8
Styrene Butadiene Rubber
Polyisobutylene 3.0 3.2 4.1
Jelutong 21.1 18.2 4.0 Ester Gum 16.7 16.6 ...
Terpene Resin — ... 17.3 Low MW Polyvinylacetate 16.6 16.1 25.0 High MW Polyvinylacetate
Talc — — 18.1 Calcium Carbonate 13.2 19.7
Acetylated Monoglyceride
Hydrogenated Cotton Seed Oil 2.3 — 4.5
Hydrogenated Soybean Oil — 3.2 2.7
Partially Hydrogenated Soybean and Palm Oil
Partially Hydrogenated Cottonseed Oil — 2.0
SFAE 3.0 1.8 3.3 Lecithin ... ... ...
Glycerol Monostearate 2.1 4.5 4.1
Triacetin ... ... —
Microcrystalline Wax (MP 180°F) 15.2 6.8 6.1
Paraffin Wax (MP 135°F) 1.1 2.0
100.0 100.0 100.0
Ex. 84
Bubble
Base Ex. 85 Ex. 86
Butyl Rubber ... 9.1 9.3
Styrene Butadiene Rubber ... ... ...
Polyisobutylene 8.0 3.5 10.5
Jelutong ... 3.1 ...
Ester Gum 14.7 1.5 —
Terpene Resin ... 15.0 13.0
Low MW Polyvinylacetate ... 22.8 23.0
High MW Polyvinylacetate 34.5 ... ...
Talc 28.6 — .
Calcium Carbonate — 23.0 14.9 Acetylated Monoglyceride 2.5
Hydrogenated Cotton Seed Oil — 4.6 8.0
Hydrogenated Soybean Oil — 2.9 5.2
Partially Hydrogenated Soybean and Palm Oil — — 3.1 Partially Hydrogenated Cottonseed Oil ... ... 1.5
SFAE 0.9 2.4 2.1
Lecithin — 0.8 ...
Glycerol Monostearate 4.4 2.8 4.5
Triacetin 4.6 ... ... Microcrystalline Wax (MP 180°F) ... 7.0 4.4
Paraffin Wax (MP 135°F) 1.8 1.5 0.5
100.0 100.0 100.0 Ex. 89
Bubble
Ex. 87 Ex. 88 Base
Butyl Rubber 6.1 8.1 — Styrene Butadiene Rubber — ... 6.0
Polyisobutylene 7.1 5.5 7.5
Jelutong
Ester Gum — 7.1 12.2
Terpene Resin 14.1 7.1 ... Low MW Polyvinylacetate 28.1 22.2 ...
High MW Polyvinylacetate ... ... 29.0
Talc — ... 28.9
Calcium Carbonate 18.9 25.6 —
Acetylated Monoglyceride ... ... 3.7 Hydrogenated Cotton Seed Oil 10.1 13.2 3.7
Hydrogenated Soybean Oil 5.1 5.1
Partially Hydrogenated Soybean and Palm Oil
Partially Hydrogenated Cottonseed Oil SFAE 4.1 4.1 1.3
Lecithin 0.7 0.5 ...
Glycerol Monostearate 1.5 1.5 2.1
Triacetin ... ... 1.2
Microcrystalline Wax (MP 180°F) 3.1 — 4.4 Paraffin Wax (MP 135°F) 1.1 zzz
100.0 100.0 100.C TABLE 13: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING SOME REDUCED TACK CHARACTERISTICS (EXAMPLES 90-119)
EXAMPLES 90-94
IDENTIFICATION - EXAMPLES #: 90 91 92 93 94 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 5.3 — 2.1 1.8 —
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 8.6 7.9 7.2 - 8.1
POLYISOBUTYLENE ELASTOMER 7.1 — 7.4 24.8 3.6
POLYVINYL ACETATE 10.5 27.2 15.3 10.1 27.3
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 2.1 — 19.0 3.7 —
GLYCEROL ESTERS OF PART HYD ROSIN 4.3 18.2 - 7.9 -
TERPENE RESINS 10.8 — — 7.1 26.8
** FILLER **
CALCIUM CARBONATE — 15.9 20.7 17.7 11.4
TALC 25.5 — — — —
** SOFTENER **
HYDROGENATED COTTONSEED OIL — 6.0 — 7.0 —
HYDROGENATED SOYBEAN OIL 6.3 — 7.1 — —
PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 3.3 3.0 7.0 2.0 9.1
PARTIALLY HYDROGENATED COTTONSEED OIL 5.0 8.3 2.0 8.0 3.0 SFAE 7.7 11.3 12.2 7.0 5.2
GLYCEROL MONOSTEARATE 1.2 1.4 — 0.5 1.8
LECITHIN 2.3 0.8 ~ 2.4 3.7
TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0
EXAMPLES 95-97
IDENTIFICATION - EXAMPLES #: 95 96 97 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 5.2 2.1 5.9
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.1 7.2 6.9
POLYISOBUTYLENE ELASTOMER 5.9 7.3 2.0
POLYVINYL ACETATE 25.7 15.3 24.8
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 23.5 19.1 8.6
GLYCEROL ESTERS OF PART HYD ROSIN — — 8.0
TERPENE RESINS 3.2 — 1.9
** FILLER **
CALCIUM CARBONATE 15.1 20.7 9.9
TALC — — 7.2
** SOFTENER **
HYDROGENATED COTTONSEED OIL — — 7.0
HYDROGENATED SOYBEAN OIL — — —
PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.5 8.3 5.0
PARTIALLY HYDROGENATED COTTONSEED OIL 6.0 10.6 2.0
SFAE 3.7 6.4 10.0
GLYCEROL MONOSTEARATE 2.1 3.0 0.7
LECITHIN — — —
TOTAL PERCENT 100.0 100.0 100.0 EXAMPLES 98-101
IDENTIFICATION - EXAMPLES #: 98 99 100 101 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 3.9 2.1 — —
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 5.3 6.0 8.9 3.6
POLYISOBUTYLENE ELASTOMER 12.7 8.5 10.0 11.1
POLYVINYL ACETATE 14.9 15.3 21.3 21.9
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN — 10.1 — 19.6
GLYCEROL ESTERS OF PART HYD ROSIN — 8.9 — 11.2
TERPENE RESINS 21.4 ~ 9.7 3.7
** FILLER **
CALCIUM CARBONATE 13.7 20.9 21.5 6.4
TALC 1.4 ~ — —
** SOFTENER **
HYDROGENATED COTTONSEED OIL ~ 4.2 — 5.0
HYDROGENATED SOYBEAN OIL 1.7 ~ 5.0 —
PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.7 2.0 ~ 10
PARTIALLY HYDROGENATED COTTONSEED OIL — — 15.0 —
SFAE 17.0 20.0 3.2 4.2
GLYCEROL MONOSTEARATE — 2.0 5.4 3.3
LECITHIN 2.3 — — —
TOTAL PERCENT 100.0 100.0 100.0 100.0 EXAMPLES 102-106
IDENTIFICATION - EXAMPLES #: 102 103 104 105 106 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER " 3.2 4.1 — —
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 7.4 7.3 11.3 10.0 8.3
POLYISOBUTYLENE ELASTOMER 1.9 7.5 7.9 1.9 3.6
POLYVINYL ACETATE 24.8 21.1 18.2 27.6 27.5
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN — 15.3 — — —
GLYCEROL. ESTERS OF PART HYD ROSIN - 2.4 26.2 - -
TERPENE RESINS 25.8 5.8 1.4 25.3 25.3
** FILLER **
CALCIUM CARBONATE 18.6 — 13.6 11.3 11.3
TALC — 14.8 -- — —
** SOFTENER **
HYDROGENATED COTTONSEED OIL 4.0 4.4 5.2 — 3.0
HYDROGENATED SOYBEAN OIL ~ ~ — 2.4 4.0
PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - 5.0 - - 4.2
PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 - - 6.0 -
SFAE 10.3 11.4 7.0 13.0 8.3 GLYCEROL MONOSTEARATE 2.4 1.8 1.2 0.8 1.8
LECITHIN 1.8 — 3.9 1.7 2.7
TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0
EXAMPLES 107-110
IDENTIFICATION - EXAMPLES #: 107 108 109 110 GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 22.0 25.1 22.8 17.6
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER ~ 1.9 2.6 —
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.8 2.1 4.1 10.2
POLYISOBUTYLENE ELASTOMER 5.7 4.7 3.2 2.1
POLYVINYL ACETATE 16.4 24.8 16.3 26.9
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 3.8 3.2 6.9 11.3
GLYCEROL ESTERS OF PART HYD ROSIN 12.3 12.6 11.8 4.8
METHYL ESTERS OF ROSIN — 2.1 1.7 —
TERPENE RESINS — -- — —
** FILLER **
CALCIUM CARBONATE — 4.4 9.3 —
TALC 7.1 — — 4.6
** SOFTENER **
HYDROGENATED COTTONSEED OIL — — 10.0 —
HYDROGENATED SOYBEAN OIL 5.0 — — 5.6
PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 11.0 12.0 3.7 8.0
PARTIALLY HYDROGENATED COTTONSEED OIL 5.0 SFAE 0.8 0.6 4.5 5.6
GLYCEROL MONOSTEARATE 6.1 3.8 — 3.3
LECITHIN — 2.7 3.1 —
TOTAL PERCENT 100.0 100.0 100.0 100.0
EXAMPLES 111-114
IDENTIFICATION - EXAMPLES #: 111 112 113 114 GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 15.7 22.6 22.2 21.1
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 1.9 — ~ —
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.7 5.8 5.7 6.1
POLYISOBUTYLENE ELASTOMER 4.1 3.1 3.1 2.8
POLYVINYL ACETATE 26.2 20.4 22.0 18.0
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN — -- — 15.7
GLYCEROL ESTERS OF PART HYD ROSIN 15.3 11.7 15.2 ~
METHYL ESTERS OF ROSIN — 4.0 — —
TERPENE RESINS — — ~ —
** FILLER **
CALCIUM CARBONATE 12.2 11.6 11.4 —
TALC — — — 15.4
** SOFTENER **
HYDROGENATED COTTONSEED OIL ~ 2.0 — 9.1
HYDROGENATED SOYBEAN OIL 3.0 — 6.2 —
PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - 15.0 - 2.0
PARTIALLY HYDROGENATED
COTTONSEED OIL 12.0 -- 6.0 SFAE 0.1 0.5 4.9 6.0
GLYCEROL MONOSTEARATE 5.8 3.3 3.3 3.8
LECITHIN — ~ ~ —
TOTAL PERCENT 100.0 100.0 100.0 100.0
EXAMPLES 115-119
IDENTIFICATION - EXAMPLES #: 115 116 117 118 119 GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 23.8 18.7 14.4 18.2 25.2
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER — — — — —
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.1 6.0 9.1 6.8 2.4
POLYISOBUTYLENE ELASTOMER 7.7 5.5 3.6 5.4 4.9
POLYVINYL ACETATE 20.5 14.8 18.1 15.5 19.9
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN — — 11.9 — 15.6
GLYCEROL ESTERS OF PART HYD ROSIN 10.4 15.5 13.0 12.7 ~
METHYL ESTERS OF ROSIN 2.0 ~ ~ 2.6 —
TERPENE RESINS 5.1 ~ — ~ 2.1
** FILLER **
CALCIUM CARBONATE — 18.8 14.1 15.7 —
TALC 5.3 — — — 7.1
** SOFTENER **
HYDROGENATED COTTONSEED OIL — 8.5 7.0 — —
HYDROGENATED SOYBEAN OIL 8.9 — — 6.0 10.0
PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - ~ 2.0 - -
PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 1.0 9.0 2.0 SFAE 7.9 6.5 6.8 5.0 8.4
GLYCEROL MONOSTEARATE 2.3 4.7 — 3.1 2.4
LECITHIN ~ — — —
TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0
TABLE 14: WAX-FREE GUM BASES FOR USE IN BUBBLE GUM (EXAMPLES 120-128)
EXAMPLES 120-123
IDENTIFICATION - EXAMPLES #: 120 121 122 123 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
POLYISOBUTYLENE ELASTOMER 17.1 11.7 11.6 5.4
POLYVINYL ACETATE 24.9 29.4 31.5 34.8
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 6.8 10.7 19.8 16.3
GLYCEROL ESTERS OF PART HYD ROSIN
** FILLER **
CALCIUM CARBONATE -- — — 30.2
TALC 34.7 34.1 21.9 —
** SOFTENER **
SFAE 1.1 3.4 3.0 2.0
GLYCEROL TRIACETATE 4.6 4.4 5.0 5.3
GLYCEROL MONOSTEARATE 5.8 4.3 4.9 3.9
ACETYLATED MONOGLYCERIDE 5.0 2.0 2.3 2.1
TOTAL PERCENT 100.0 100.0 100.0 100.0 EXAMPLES 124-128
IDENTIFICATION - EXAMPLES #: 124 125 126 127 128 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 11.6 11.8
POLYVINYL ACETATE 34.2 37.1 34.2 37.8 35.6
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 14.8 — — — —
GLYCEROL ESTERS OF PART HYD ROSIN - 19.8 14.8 19.8 19.8
** FILLER **
CALCIUM CARBONATE 29.8 16.5 29.8 — —
TALC ~ — — 17.0 19.7
** SOFTENER **
SFAE 1.0 3.5 3.0 2.6 0.8
GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0
GLYCEROL MONOSTEARATE 4.0 4.5 3.0 3.2 2.3
ACETYLATED MONOGLYCERIDE 3.0 — 3.0 5.0 6.0
TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0
TABLE 15: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING NON-TACK CHARACTERISTICS (EXAMPLES 129- 140)
EXAMPLES 129-134
IDENTIFICATION - EXAMPLES #: 129 130 131 132 133 134 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER — — 25.0 9.0 14.1
POLYISOBUTYLENE 35.0 17.0 20.0 — 16.9 12.1
POLYVINYL ACETATE 17.0 30.0 5.0 22.8 20.8
** FILLER **
CALCIUM CARBONATE 25.0 40.0 5.0 25.0 — 13.9
TALC — — — 12.0 —
** SOFTENERS **
HYDROGENATED SOYBEAN OIL 5.0 — 15.0 — 14.8 7.7
HYDROGENATED COTTONSEED OIL - 8.0 — 15.0 14.0 10.0
PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 20.0 2.0 — 17.0 ... 7.0
PARTIALLY HYDROGENATED COTTON¬ SEED OIL 3.0 4.0 12.0 ... ... 7.7
SFAE 5.0 8.0 5.0 10.0 8.8 4.0
GLYCEROL MONOSTEARATE 7.0 — 3.0 2.0 1.7 2.7
LECITHIN 4.0 — — — EXAMPLES 135-140
IDENTIFICATION - EXAMPLES #: 135 136 137 138 139 140 GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 16.0 9.9 9.9 10.0 10.0 13.3
POLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 21.2
POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1
** FILLER **
CALCIUM CARBONATE 5.0 12.9 12.9 13.3 — 17.7
TALC 10.0 — — — 13.1 —
** SOFTENERS **
HYDROGENATED SOYBEAN OIL — 14.0 9.0 3.3 13.5 6.1
HYDROGENATED COTTONSEED OIL — 13.0 13.0 3.3 13.5 6.1
PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.0 ... 10.0 ... ... 2.0
PARTIALLY HYDROGENATED COTTON¬ SEED OIL — ... ... 9.8 ... ...
SFAE 35.0 10.0 5.0 20.0 9.8 3.2
GLYCEROL MONOSTEARATE — 2.7 1.7 2.7 2.6 1.3
LECITHIN — — 1.0 — — —
It εhould be underεtood that variouε changeε and modificationε to the preεently preferred embodimentε deεcribed herein will be apparent to thoεe εkilled in the art. Such changeε and modificationε can be made without departing from the εpirit and εcope of the preεent invention and without diminiεhing its attendant advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

WE CLAIM;
1. A gum base compriεing: an elaεtomer; and at leaεt 0.02% by weight εucrose fatty acid eεters.
2. The gum base of Claim 1 wherein the base is wax-free.
3. The gum baεe of Claim 1 wherein the base iε non-tacky.
4. The gum base of Claim 1 wherein the base is a bubble gum-type base.
5. The gum base of Claim 1 including at least one resin.
6. The gum base of Claim 1 including at least one softener chosen from the group consisting of: tallow; hydrogenated tallow; hydrogenated and partially hydrogenated vegetable oils; cocoa butter; glycerol monostearate; glycerol triacetate; and lecithin.
7. The gum base of Claim 1 wherein the sucrose fatty acid esters comprise not more than 40% by weight of the base.
8. A chewing gum formulation comprising: an insoluble gum base; a water soluble portion; a flavor; and at least 0.01% by weight sucrose fatty acid esters.
9. The chewing gum formulation of Claim 8 including at least one εoftener chosen from the group consisting of: tallow; hydrogenated tallow; hydrogenated and partially hydrogenated vegetable oils; cocoa butter; glycerol monostearate; glycerol triacetate; and lecithin.
10. The chewing gum formulation of Claim 8 wherein the sucrose fatty acid esterε comprise not more than 5% by weight of the chewing gum formulation.
11. The chewing gum formulation of Claim 8 wherein the formulation includes a bulk sweetener.
12. The chewing gum formulation of Claim 8 wherein the formulation includeε a high intensity sweetener.
13. The chewing gum formulation of Claim 8 wherein the formulation includes an emulsifier.
14. The chewing gum formulation of Claim 8 wherein the formulation includes an elastomer plasticizer.
15. The chewing gum formulation of Claim 8 wherein the formulation includeε an elaεtomer.
16. The chewing gum formulation of Claim 8 wherein the formulation includeε lecithin.
17. A method for creating chewing gum comprising the εtep of substituting for a typical plasticizer, softener, or emulsifier in a chewing gum formulation sucrose fatty acid esters.
18. The method of Claim 17 wherein the sucrose fatty acid esters compriεe approximately 0.01% to about 5% by weight of the chewing gum formulation.
PCT/US1995/007830 1995-06-20 1995-06-20 Improved chewing gum containing sucrose fatty acid esters WO1997000619A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU28683/95A AU2868395A (en) 1995-06-20 1995-06-20 Improved chewing gum containing sucrose fatty acid esters
PCT/US1995/007830 WO1997000619A1 (en) 1995-06-20 1995-06-20 Improved chewing gum containing sucrose fatty acid esters

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US1995/007830 WO1997000619A1 (en) 1995-06-20 1995-06-20 Improved chewing gum containing sucrose fatty acid esters

Publications (1)

Publication Number Publication Date
WO1997000619A1 true WO1997000619A1 (en) 1997-01-09

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PCT/US1995/007830 WO1997000619A1 (en) 1995-06-20 1995-06-20 Improved chewing gum containing sucrose fatty acid esters

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AU (1) AU2868395A (en)
WO (1) WO1997000619A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000025598A1 (en) * 1998-11-03 2000-05-11 Dandy A/S Sucrose fatty acid esters for use as increased release of active ingredients
EP1496753A4 (en) * 2002-04-19 2005-10-12 Wrigley W M Jun Co Chewing gum base and chewing gum with ultra high molecular weight polyvinylacetate
WO2016136250A1 (en) * 2015-02-27 2016-09-01 株式会社ロッテ Chewing gum

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4465694A (en) * 1980-12-10 1984-08-14 Ajinomoto Company, Incorporated Dipeptide sweetening composition
US5156866A (en) * 1990-06-01 1992-10-20 Lotte Company Limited Flavor and taste composition for a chewing gum

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4465694A (en) * 1980-12-10 1984-08-14 Ajinomoto Company, Incorporated Dipeptide sweetening composition
US5156866A (en) * 1990-06-01 1992-10-20 Lotte Company Limited Flavor and taste composition for a chewing gum

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000025598A1 (en) * 1998-11-03 2000-05-11 Dandy A/S Sucrose fatty acid esters for use as increased release of active ingredients
EP1496753A4 (en) * 2002-04-19 2005-10-12 Wrigley W M Jun Co Chewing gum base and chewing gum with ultra high molecular weight polyvinylacetate
WO2016136250A1 (en) * 2015-02-27 2016-09-01 株式会社ロッテ Chewing gum
JPWO2016136250A1 (en) * 2015-02-27 2017-12-07 株式会社ロッテ Chewing gum

Also Published As

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