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WO1998003077A1 - Nouvelle gomme a macher et procede de fabrication associe - Google Patents

Nouvelle gomme a macher et procede de fabrication associe Download PDF

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Publication number
WO1998003077A1
WO1998003077A1 PCT/US1996/012016 US9612016W WO9803077A1 WO 1998003077 A1 WO1998003077 A1 WO 1998003077A1 US 9612016 W US9612016 W US 9612016W WO 9803077 A1 WO9803077 A1 WO 9803077A1
Authority
WO
WIPO (PCT)
Prior art keywords
chewing gum
weight
gum
approximately
flavor
Prior art date
Application number
PCT/US1996/012016
Other languages
English (en)
Inventor
Ronald L. Ream
Christine L. Corriveau
Tamara Halle
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 AU65914/96A priority Critical patent/AU6591496A/en
Priority to PCT/US1996/012016 priority patent/WO1998003077A1/fr
Publication of WO1998003077A1 publication Critical patent/WO1998003077A1/fr

Links

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
    • A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—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 generally to confectionery products, such as chewing gums. More specifically, the present invention relates to novelty chewing gums. It is, of course, known to provide chewing gums having a variety of different flavors. It is also known to provide novelty chewing gums.
  • Such flavoring agents include: fruit essence; peppermint oil; spearmint oil; clove oil; wintergreen oil; anise; and the like.
  • 08/081,477 entitled: "CHEWING GUM AND CANDY PRODUCTS,” provides a confectionery product that includes either coffee or tea. The product therefore provides the user with a coffee or tea taste flavor. Additionally, it is known to use artificial flavoring agents to provide flavors to chewing gum.
  • confectionery products that, in addition to providing flavor, due to their structure or packaging provide a unique or novelty product.
  • a chewing gum product including a liquid center that upon chewing of the gum expresses the liquid into the mouth of the user.
  • chewing gum in different forms such as bubble gum tape or shredded bubble gum.
  • the present invention provides a novelty chewing gum. To this end, the present invention provides a chewing gum that, when chewed by the consumer, will foam and grow in the mouth of the chewer. This will provide the chewer with a fizzing sensation in the mouth, as well as a sensation that the chewing gum is growing.
  • the present invention provides a chewing gum comprising: a first part having a water insoluble base, water soluble portion, flavor, and a carbonate salt; and a second distinct part having a water insoluble base, water soluble portion, flavor, and a food grade organic acidulant.
  • the carbonate salt comprises approximately 1 to about 12% by weight of the first part.
  • the food grade organic acidulant comprises approximately 1 to about 8% by weight of the second part.
  • the first and second parts have different colors.
  • the water insoluble base is a bubble gum base.
  • the carbonate salt is sodium bicarbonate.
  • the chewing gum has a rectangular shape.
  • the chewing gum has a rope shape.
  • the chewing gum has a square shape.
  • the food grade acidulant is chosen from the group consisting of malic acid, citric acid, and tartaric acid.
  • the present invention provides a method for producing a novelty chewing gum comprising the steps of: providing a two part chewing gum product including a first part having a first component and a second part including a second different component. Upon mastication, the first component and second component are mixed causing the components to react, increasing the size of the chewing gum product in the mouth of the chewer.
  • the present invention provides a chewing gum product comprising a first part including: approximately 1% to about 8% by weight food grade organic acid; approximately 16% to about 24% by weight gum base; and approximately 0.5% to about 7.0% by weight flavor.
  • the gum includes a second distinct part comprising: approximately 1% to about 12% by weight carbonate salts; approximately 15% to about 24% by weight gum base; and approximately 0.5% to about 2.0% by weight flavor.
  • the carbonate salt is a bicarbonate salt.
  • An advantage of the present invention is to provide a new chewing gum product.
  • an advantage of the present invention is to provide a new novelty confectionery product.
  • an advantage of the present invention is to provide a method for making a novelty chewing gum product.
  • an advantage of the present invention is to provide a chewing gum product that is different than commercially available chewing gum products.
  • Figure 1 is a plan view of a chewing gum product of the present invention.
  • Figure 2 is a top elevational view of the chewing gum product of Figure 1.
  • Figure 3 is a plan view of another chewing gum product of the present invention.
  • Figure 4 is a top elevational view of the chewing gum product of Figure 3.
  • the present invention provides improved confectionery products and specifically, chewing gum products.
  • a new novelty chewing gum product is provided as well as methods of making same.
  • the chewing gum product of the present invention comprises two parts. The two parts are mixed when the gum is chewed. Due to the interaction of the components that are contained in each of the separate parts of the chewing gum, this mixing causes the gum to grow and fizz in the consumer's mouth.
  • the present invention provides a two part chewing gum.
  • the first part of the chewing gum includes standard chewing gum components such as a water insoluble base, water soluble portion, and flavor.
  • the first part will also include carbonate salt.
  • a second distinct part having a water insoluble base, a water soluble portion, flavor, and a food grade organic acidulant.
  • the growing action of the gum is initiated by mastication.
  • the two halves are mixed together and saliva solubilizes the bicarbonate salt and acid.
  • the acid and bicarbonate salt react to produce gas making the gum grow and fizz.
  • the reaction is entirely initiated by mastication.
  • the chewing gum 10 preferably includes two parts 12 and 14.
  • the gum can include a number of parts as long as it provides means for separating the bicarbonate salt and organic acidulant. It should also be noted that the two parts can be provided as a single unit of gum or as two or more separate individual units of gum.
  • the first part 12 includes a water insoluble base, water soluble portion, flavor, and carbonate salt.
  • the carbonate salt e.g., sodium bicarbonate
  • the carbonate salt comprises preferably approximately 1 to about 12% by weight of the first part 12 of the gum composition.
  • the remaining portion of the first part 12 is approximately 15 to 24% by weight gum base, 0.5 to 2.0% by weight flavor, and color.
  • sodium bicarbonate other carbonate salts can be used.
  • Such salts include potassium bicarbonate, ammonium carbonate and calcium carbonate.
  • other appropriate food grade bases can be utilized.
  • the second part 14 of the chewing gum 10 includes a water insoluble base, a water soluble portion, flavor, and a food grade organic acidulant.
  • the second part 14 includes approximately 1 to 8% by weight organic acid, approximately 16 to about 24% by weight gum base, and approximately 0.5 to 2.0% by weight flavor and color.
  • Any organic acidulant that will react with carbonate salt to produce carbon dioxide can be utilized in the present invention.
  • organic food grade acidulants include: citric acid; malic acid; and tartaric acid.
  • the first and second parts 12 and 14 are constructed from two different colors.
  • the two parts 12 and 14 of the chewing gum 10 can be constructed from red and blue and accordingly, when chewed, the product creates a purple growing gum.
  • other colors can be used such as, e.g., yellow and red to make an orange growing gum. If desired, however, the two parts 12 and 14 can be constructed from the same color.
  • each of the parts of the chewing gum can include different flavors to provide a difficult taste to the consumer.
  • the two parts of the chewing gum can include the same flavors.
  • the chewing gum 10 illustrated in Figures 1 and 2 has a square shape.
  • the chewing gum can be of any shape.
  • the gum 20 can be extruded in an elongated stick form.
  • the stick 20 includes a first part 22 and a second part 24 that includes an organic acidulant and carbonate salt, respectively.
  • the gum can be extruded from two separate extruders into a rope shape. Two rope shaped pieces of gum can then be pressed together to make a biformula elongated rope chewing gum. If desired, the gum can be co-extruded.
  • the chewing gum formulations that can comprise the two parts of the chewing gum product, aside from the carbonate salt and food grade organic acidulant, may be a variety of different chewing gum formulations that are known.
  • the chewing gums can be low or high moisture, sugar or sugarless, wax containing or wax free, low calorie (via high base or low calorie bulking agents) , and/or may contain dental agents.
  • Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
  • the water soluble portion dissipates with a portion of the flavor 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, softeners, and inorganic fillers.
  • the gum base may or may not include wax.
  • the insoluble gum base 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 present 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 elastomers may include, but are not limited to, polyisobutylene with GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , styrene-butadiene copolymers having ⁇ tyrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having 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 used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof.
  • the preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is abhesive or conventional, bubble gum or regular gum, as discussed below.
  • Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d- limonene; and any suitable combinations of the foregoing, the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
  • natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, gly
  • Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
  • Softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol onostearate, 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 extracts, titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • An example of a wax-free gum base is disclosed in U.S. Patent Application Serial No. 08/098,706, 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 sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • the softeners which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may include glycerin, lecithin, and combinations thereof.
  • Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
  • Bulk sweeteners include both sugar and sugarless components. 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 components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
  • Sugarless sweeteners include, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like f alone or in combination.
  • High intensity artificial sweeteners can also be used, alone or in combination with the above.
  • Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfa e, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin. dihydrochalcone ⁇ , thaumatin, monellin, and the like, alone or in combination.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
  • Usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness 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 encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.
  • Combinations of sugar 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 solutions.
  • a low caloric bulking agent can be used.
  • low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) .
  • other low calorie bulking agents can be used.
  • a variety of flavoring agents can be used, if desired. The flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, 0.2 to 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 chewing gum of the present invention can be manufactured by a variety of methods.
  • the ingredients are mixed by first melting the gum base and adding it to a running mixer.
  • the gum base may alternatively be melted in the mixer. Additional chewing gum ingredients are then added to the mixer and the base.
  • the chewing gum includes two parts, an acid half and a base half.
  • the parts have the following composition:

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

Abstract

L'invention concerne une gomme à mâcher présentant une première ainsi qu'une seconde partie. La première partie comprend une base insoluble, une portion hydrosoluble, un arôme et un sel de carbonate. La seconde partie, distincte de la première, comprend une base insoluble dans l'eau, une portion hydrosoluble, un arôme ainsi qu'un acide organique de catégorie alimentaire. La première et la seconde partie peuvent avoir des couleurs différentes, et le produit à base de gomme peut être carré ou rectangulaire.
PCT/US1996/012016 1996-07-19 1996-07-19 Nouvelle gomme a macher et procede de fabrication associe WO1998003077A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU65914/96A AU6591496A (en) 1996-07-19 1996-07-19 Novelty chewing gum and method of manufacturing same
PCT/US1996/012016 WO1998003077A1 (fr) 1996-07-19 1996-07-19 Nouvelle gomme a macher et procede de fabrication associe

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US1996/012016 WO1998003077A1 (fr) 1996-07-19 1996-07-19 Nouvelle gomme a macher et procede de fabrication associe

Publications (1)

Publication Number Publication Date
WO1998003077A1 true WO1998003077A1 (fr) 1998-01-29

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PCT/US1996/012016 WO1998003077A1 (fr) 1996-07-19 1996-07-19 Nouvelle gomme a macher et procede de fabrication associe

Country Status (2)

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AU (1) AU6591496A (fr)
WO (1) WO1998003077A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6479085B1 (en) 2000-06-19 2002-11-12 Nestec S.A. Effervescent candy bar

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4150161A (en) * 1977-03-15 1979-04-17 General Foods Corporation Carbonated chewing gum
US4254149A (en) * 1979-04-16 1981-03-03 General Foods Corporation Carbonated chewing gum
US4269860A (en) * 1979-09-21 1981-05-26 Lotte Co. Ltd. Process for preparing a gas-developing chewing gum
US4639368A (en) * 1984-08-23 1987-01-27 Farmacon Research Corporation Chewing gum containing a medicament and taste maskers
US4656039A (en) * 1985-07-11 1987-04-07 Nabisco Brands, Inc. Layered chewing gum with moisture impervious outer layer
US4822621A (en) * 1987-07-30 1989-04-18 Warner-Lambert Company Method and product for increased aspartame stability in chewing gum
US4847090A (en) * 1986-11-07 1989-07-11 Warner-Lambert Company Confection product and method for making same

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4150161A (en) * 1977-03-15 1979-04-17 General Foods Corporation Carbonated chewing gum
US4254149A (en) * 1979-04-16 1981-03-03 General Foods Corporation Carbonated chewing gum
US4269860A (en) * 1979-09-21 1981-05-26 Lotte Co. Ltd. Process for preparing a gas-developing chewing gum
US4639368A (en) * 1984-08-23 1987-01-27 Farmacon Research Corporation Chewing gum containing a medicament and taste maskers
US4656039A (en) * 1985-07-11 1987-04-07 Nabisco Brands, Inc. Layered chewing gum with moisture impervious outer layer
US4847090A (en) * 1986-11-07 1989-07-11 Warner-Lambert Company Confection product and method for making same
US4822621A (en) * 1987-07-30 1989-04-18 Warner-Lambert Company Method and product for increased aspartame stability in chewing gum

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6479085B1 (en) 2000-06-19 2002-11-12 Nestec S.A. Effervescent candy bar

Also Published As

Publication number Publication date
AU6591496A (en) 1998-02-10

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