Novel candy with improved crispness
阅读说明：本技术 具有改良酥脆性的新颖糖果 (Novel candy with improved crispness ) 是由 安托万·巴尔 多米尼克·奥尔蒂德萨拉特 帕特里斯·德默勒梅斯特 于 2014-04-04 设计创作，主要内容包括：本发明涉及一种具有改良酥脆性的新颖糖果。本发明还涉及用于非生龋的糖果或药物产品的新颖组合物,该产品是通过硬质包糖衣方法获得,并且相对于现有技术产品具有改良的脆性。本发明还涉及在一种非生龋包糖衣口香糖的生产中实施所述组合物的方法,其特征在于该方法有助于大幅减少生产所述产品所耗费的时间。(The present invention relates to a novel confectionery having improved crispness. The invention also relates to novel compositions for non-cariogenic confectionery or pharmaceutical products, which are obtained by a hard-panned process and have an improved friability compared to prior art products. The invention also relates to a method for implementing said composition in the production of a non-cariogenic sugar-coated chewing gum, characterized in that it contributes substantially to reducing the time taken to produce said product.)
1. A non-cariogenic chewing gum composition with improved crispness, characterized in that it comprises a base gum, flavouring and non-cariogenic carbohydrate in powder form having an average particle size of more than 300 μm, and a sugarless coating.
2. Composition according to claim 1, characterized in that the mean particle size of the non-cariogenic carbohydrate particles is from 500 μ ι η to 800 μ ι η and preferably from 650 μ ι η to 750 μ ι η.
3. Composition according to either of claims 1 and 2, characterized in that it comprises between 5% and 20% and preferably between 8% and 13% of non-cariogenic carbohydrate powder with a mean particle size greater than 300 μ ι η, preferably from 500 μ ι η to 800 μ ι η and more preferably from 650 μ ι η to 750 μ ι η.
4. Composition according to claim 1, characterized in that the carbohydrate is chosen from polyols, but also from non-fermentable sugars, said sugars being chosen from the group consisting of: isomaltulose, xylose, xylulose, psicose, arabinose, leucrose, tagatose, trehalulose, and raffinose.
5. Composition according to claim 1, characterized in that the carbohydrate is chosen from polyols.
6. Composition according to the preceding claim, characterized in that the polyol is selected from the group comprising sorbitol, xylitol, erythritol, maltitol, isomalt, lactitol, α -D-glucopyranosyl-1, 6-sorbitol (═ 1,6-GPS), α -D-glucopyranosyl-1, 1-mannitol (═ 1,1-GPM), α -D-glucopyranosyl-1, 1-sorbitol (═ 1,1-GPS) and any mixture thereof.
7. Composition according to claim 5, characterized in that the polyol is selected from maltitol, xylitol, sorbitol 20/60 type, isomalt type M, erythritol and any mixture thereof.
8. Composition according to claim 5, characterized in that the polyol powder is a crystalline maltitol powder, having a maltitol richness greater than 99.5% by weight, preferably greater than or equal to 99.7% by weight and more preferably greater than 99.8% by weight, having:
-a volume-based particle size distribution, as determined by laser particle size analysis, having:
less than 20%, preferably less than 15%, more preferably less than 10%, and even more preferably less than 5% of particles having a size of less than 200 μm,
less than 6% of particles having a size of less than 100 μm,
less than 2% of particles having a size of less than 40 μm, and
-a flow value of less than or equal to 10 seconds, preferably less than or equal to 5 seconds,
-an aerated density of greater than 0.85g/ml, preferably between 0.88 and 1.00g/ml, a tap density of greater than 0.97g/ml, preferably between 0.98 and 1.05g/ml, and a compressibility of less than 17%, preferably less than 10%, and even more preferably less than 5%.
9. The composition according to claim 1, characterized in that it comprises:
-15% to 40% of a base gum,
-from 65% to 80% of a polyol in powder and/or liquid form, at least 5% to 20% of which is in the form of a polyol powder having a mean particle size of more than 300 μm,
-0.2% to 3% of a flavouring agent,
and characterized in that the composition is coated with a sugar coating.
10. A process for making a non-cariogenic sugar coated chewing gum, characterized in that the process comprises the steps of:
-manufacturing a chewing gum composition by mixing at least one base gum, a flavoring and a non-cariogenic carbohydrate in powder form having an average particle size of more than 300 μm,
-extruding the aforementioned mixture,
-rolling of the sheet,
-cutting the material to be cut,
-cooling, and
-sugar coating the thus obtained cores.
11. Process according to the preceding claim, characterized in that the panning step comprises one or more cycles, each cycle comprising a syrup (containing one or more polyols, but occasionally also a binder such as acacia or gelatin, such as TiO) to be panned, typically by spraying2Coloring agent, intense sweetener, etc.) to the core, a rotation phase for distributing said syrup on the core, also known as waiting time, and a phase of drying each new syrup layer, carried out by blowing hot dry air.
12. Method according to claim 10, characterized in that the average particle size of the non-cariogenic carbohydrate particles is from 500 μm to 800 μm and preferably from 650 μm to 750 μm.
13. Method according to claim 10, characterized in that the chewing gum composition comprises between 5% and 20% and preferably between 8% and 13% non-cariogenic carbohydrate powder having a mean particle size of more than 300 μ ι η, preferably from 500 μ ι η to 800 μ ι η and even more preferably from 650 μ ι η to 750 μ ι η.
14. Process according to claim 10, characterized in that the carbohydrate is selected from polyols, but also from non-fermentable sugars, said sugars being selected from the group consisting of: isomaltulose, xylose, xylulose, psicose, arabinose, leucrose, tagatose, trehalulose, and raffinose.
15. The method according to claim 10, characterized in that the carbohydrate is a polyol selected from the group consisting of sorbitol, xylitol, erythritol, maltitol, isomalt, lactitol, α -D-glucopyranosyl-1, 6-sorbitol (═ 1,6-GPS), α -D-glucopyranosyl-1, 1-mannitol (═ 1,1-GPM), α -D-glucopyranosyl-1, 1-sorbitol (═ 1,1-GPS) and any mixture thereof.
16. Process according to claim 10, characterized in that the sugar-coating step is carried out until an increase of between 25% and 40%, preferably between 25% and 31% and more preferably between 25% and 28% is obtained.
Technical Field
The present invention relates to a novel composition for non-cariogenic pharmaceutical or confectionery products, which are obtained by a hard-panned process and have an improved friability compared to prior art products. The invention also relates to a process for preparing said composition in the manufacture of sugar-coated non-cariogenic chewing gum, characterized in that it allows to substantially reduce the manufacturing time of said product.
Background
As long as chewing gum has emerged, humans have long understood chewing. In fact, prehistoric humans have become accustomed to chewing pine pulp, leaves, plant secretions and roots. In mexico, mayans are accustomed to chewing olive pulp, a latex called "chicle", more than 3000 years ago. In 400 b.c. the greeks were used to chew resin and amazon indians chewed tobacco balls or pieces of coca extracted from the peru bush cola.
However, the contemporary known chewing gums do not appear until the nineteenth century.
In 1869, the dentist William finnishes simple sample applied for chewing gum patents, who believed that chewing gum would be beneficial to the teeth, but did not sell his invention. Approximately 1870, Thomas Adams in new york thought to use machines to produce chewing gum. He manufactured and sold the first batch of chewing gum in 1872 by mixing sugar gum, resin and syrup.
Now, france has become the second largest consumer of chewing gum in the world, second only to the united states. The chewing gum may be consumed at any time of the day. Chewing gum is a desirable product when a person wants to eat a pleasant item or wants to eat a sweet. In addition, regardless of flavor, chewing gum freshens breath and has a hygienic and social effect. 53% of people chew gum to freshen breath. Chewing gum is gradually becoming a substitute for toothpaste. 39% of people chew gum to clean their teeth when they are unable to brush their teeth. People eat chewing gum especially after meals because it can help digestion by promoting salivation and the work of the stomach. Many consumers use chewing gum as an anti-stress agent or as a means of reducing nerve tension and relaxation. 30% of people like to chew chewing gum while angry, and 27% become calm while chewing gum. Chewing gum is also considered an effective substitute for smoking. In an era of a significant increase in legal measures aimed at reducing tobacco consumption, chewing gums still have a bright development prospect.
Chewing gum (or chicle) is a gum used for chewing, to which flavors and food essences are added. All chewing gums are manufactured from a base gum to which flavors and sugar and/or sweeteners are added to create taste. Chewing gum is a two-phase mixture: a liquid phase (syrup, dilute sugar solution and/or sweetener) and a solid phase consisting of a base gum and crystalline sugar and/or sweetener.
Nowadays, chicanes, i.e. natural bases obtained from the trunks of the olive tree, have been replaced by synthetic products (bases) which are composed of the following components, due to the rarity of such trees and the high production and transport costs:
1 or 2 elastomers, which determine the elasticity,
waxes, which lower the softening point and have anti-adhesive and plasticizing properties,
mineral fillers, which improve the mechanical quality,
antioxidants, which protect the quality of the gum and prevent its aging during manufacture,
-a resin binding the starting materials of the gum together.
The dosage of these 5 ingredients determines the type of gum (chewing gum or bubble gum). The formulation is generally kept secret because the formulation is not constant. It varies with the price of the starting material. The constituents of the base glue are water-insoluble. On the other hand, most of the constituents of the chewing gum, except for the base gum, are soluble in water (i.e. saliva in this case). After 3 to 4 minutes of chewing, the compound is extracted (dissolved) by saliva, causing the chewing gum to lose its taste. The base gum and several water insoluble flavors remain in the mouth.
The base glue is a complex product to manufacture: the ingredients were dosed strictly to obtain a gum with more or less elasticity. The ingredients are blended in a kneader operated similarly to a bread kneader for 90 minutes to 2 hours. Kneading and heating the colloid. Which eventually reaches a temperature of 95 to 98 c. The elastomer used (instead of the carbohydrate gum) was a food grade isobutylene-isoprene (butyl) copolymer.
Flavorings, sweeteners or sugars, as well as various additives and manufacturing aids (colorants, gelatin, emulsifiers, stabilizers, gelling agents, bicarbonate, carnauba wax) are added to this matrix. These ingredients are mixed with the base gum in a kneader for 15 to 20 minutes. At the end of kneading, the paste reached a temperature of about 50 ℃. The gum paste was placed in an extruder. After appropriate pressing, it forms a nearly thick bar. These strands are then passed through rollers and cut into tablets or cores, also known as cores. After cooling, the tablets or cores are maintained under controlled temperature and humidity for 6 to 48 hours. This stage needs to be carefully controlled since the quality of the chewing gum is dependent on this stage.
These tablets were enclosed in aluminum wrapper to preserve all their taste. It was then placed in a small bag. These cores are sugar coated and then packaged in cardboard paper or plastic containers.
The present invention relates only to the coating of chewing gum sweetening compositions, that is to say those obtained after sugar coating of the core.
The present invention also relates only to non-cariogenic chewing gum compositions that are sugar coated with a polyol.
Sugar-free chewing gum is now the highest volume product sold and accounts for 90% of the market share in most european countries. Due to the polyols, the chewing gum is non-cariogenic, low in calories and has an excellent taste.
The trend towards healthier foods is still evolving and is significantly changing the pattern of consumption and buying habits. An ever-increasing number of consumers respond to a variety of nutritional recommendations and desire to eat less sugar while continuing to indulge themselves. For the manufacture of low energy foods, non-cariogenic foods and sugar-free foods, and for the production of diet products, the use of sugar substitutes instead of sugar is justified.
A very strong intention also appears from the viewpoint of the candy entrepreneur. Those intended to make non-cariogenic, that is, not cariogenic, candies, because the products contained in the candy do not produce acid and are not metabolized by the oral bacterial community.
Entrepreneurs are seeking to obtain confectioneries that meet the extremely strict specifications of the swedish society of sympadental subjisse to be able to display well-known and accepted logos on their confectioneries. This mark is a small person in the form of a tooth against an umbrella created by the motion of the Sengstop (Action sympient) to represent a tooth-friendly product and thus serve as an indicator of the serving Action to protect the teeth. These products must be neither cariogenic nor erosive. Many types of sugars are cariogenic, meaning that they can cause caries. However, the detrimental corrosion potential depends on the acid content of one product.
Products with the Sengston mark must first pass a scientific test called "measuring pH by telemetry". This test is performed by a separate test center. It is a standardized procedure in which the pH of plaque is measured in experimental individuals by placing plaque-covered electrodes in the interdental spaces. The measurement was made during consumption of the candy to be tested and at 30 minutes after its consumption. If the pH is not below the critical threshold of 5.7, the candy is considered non-cariogenic. The erosion potential was determined using plaque-free electrodes placed in saliva. Products that expose teeth to less than 40 μmol of acid during consumption are considered non-corrosive.
The smiling teeth under the umbrella are a symbol that can be understood throughout the world. This symbol can be understood without further explanation. Products with this symbol are tooth friendly. This pictogram and standardized indications of nutritional value help to respect healthy foods for teeth. Consumers are rather enticed to purchase candy having this brand.
Regardless of the age of the consumer, there is always a desire to purchase a premium product. The quality of chewing gum is measured by several parameters, including the texture (somewhat hard or, on the other hand, somewhat soft, long-lasting crispness of the coating during chewing) and the taste (sweetness, freshness effect or persistence of flavor during chewing) of the chewing gum. In particular, consumers very often complain of crispness and a too rapid disappearance of the taste during chewing.
Several companies have conducted several studies on the persistence of taste. The applicant has also worked for this subject and can mention in this connection patent EP 0664960B, in which the applicant has verified that it is possible to improve the organoleptic quality of chewing gum, and in particular the impact and duration of taste and flavor, by incorporating therein maltitol as pulverulent phase, wherein the maltitol is more than 95% pure and has a particle size such that 50% of the maltitol particles in the chewing gum are smaller than 90 microns in size.
Further improvements to the prior art are desired and in particular it is desired to meet the expectations of increasing consumer demand, so that the applicant has set itself the task of obtaining a novel non-cariogenic chewing gum with an improved crunchiness, that is to say a crunchiness which lasts longer during chewing than conventional chewing gums of the prior art.
Disclosure of Invention
After several studies, the applicant has surprisingly and unexpectedly found that it is possible to obtain chewing gums having a long-lasting crunchiness during chewing.
The present invention relates to a non-cariogenic chewing gum composition with improved crispness, characterized in that it comprises a base gum, a flavor and a non-cariogenic carbohydrate in the form of a powder having an average particle size of more than 300 μm, preferably from 500 μm to 800 μm and even more preferably from 650 μm to 750 μm, and a sugarless coating.
According to the invention, the composition is characterized in that it comprises between 5% and 20% and preferably between 8% and 13% of a non-cariogenic carbohydrate powder, the mean particle size of which is greater than 300 μm.
According to the invention, said composition is characterized in that the carbohydrate is selected from polyols, but may also be selected from non-fermentable sugars, said sugars being selected from the group consisting of: isomaltulose, xylose, xylulose, psicose, arabinose, leucrose, tagatose, trehalulose, and raffinose.
According to a preferred mode of the invention, the composition is characterized in that the carbohydrate is selected from polyols.
According to another preferred mode of the invention, it is characterized in that the polyol is selected from the group comprising sorbitol, xylitol, erythritol, maltitol, isomalt (isomalt), isomalt (isomaltitol), lactitol, α -D-glucopyranosyl-1, 6-sorbitol (═ 1,6-GPS), α -D-glucopyranosyl-1, 1-mannitol (═ 1,1-GPM), α -D-glucopyranosyl-1, 1-sorbitol (═ 1,1-GPS) and any mixture thereof, and is preferably selected from maltitol, xylitol, sorbitol 20/60 type, isomalt M type isomalt or erythritol and any mixture thereof.
According to a preferred mode, said composition is characterized in that the polyol powder is a crystalline maltitol powder, having a maltitol richness greater than 99.5% by weight, preferably greater than or equal to 99.7% by weight, and more preferably greater than 99.8% by weight, having:
-a volume-based particle size distribution, as determined by laser particle size analysis, having:
less than 20%, preferably less than 15%, more preferably less than 10%, and even more preferably less than 5% of particles having a size of less than 200 μm,
less than 6% of particles having a size of less than 100 μm,
less than 2% of particles having a size of less than 40 μm, and
-a flow value of less than or equal to 10 seconds, preferably less than or equal to 5 seconds,
-an aerated density of greater than 0.85g/ml, preferably between 0.88 and 1.00g/ml, a tap density of greater than 0.97g/ml, preferably between 0.98 and 1.05g/ml and a compressibility of less than 17%, preferably less than 10%, and even more preferably less than 5%.
Another embodiment of the present invention relates to a non-cariogenic chewing gum composition having improved crunchiness, characterized in that it comprises:
-15% to 40% of a base gum,
-from 65% to 80% of a polyol in powder and/or liquid form, at least 5% to 20% of which is in the form of a polyol powder having a mean particle size of more than 300 μm,
-0.2% to 3% of a flavouring agent,
and is characterized in that it is sugar coated.
The invention also relates to a process for manufacturing a non-cariogenic sugar-coated chewing gum, characterized in that it comprises the following steps:
-manufacturing a chewing gum composition by mixing at least one base gum, a flavoring and a non-cariogenic carbohydrate in powder form having an average particle size of more than 300 μm,
-extruding the aforementioned mixture,
-rolling of the sheet,
-cutting the material to be cut,
-cooling, and
-sugar coating the thus obtained core.
According to the invention, the process is characterised in that the sugar-coating step comprises one or more cycles, each cycle comprising a syrup (containing one or more polyols, but occasionally also a binder such as acacia or gelatin, such as TiO) to be sugar-coated, typically by spraying2Coloring agent, intense sweetener, etc.) onto the cores, a rotation phase (also called waiting time) for distributing the syrup throughout the cores, and a phase of drying each new syrup layer, carried out by blowing hot dry air.
According to the invention, the process is characterized in that the non-cariogenic carbohydrate particles have an average particle size of more than 300 μm, preferably from 500 to 800 μm and more preferably from 650 to 750 μm.
According to the invention, the process is characterized in that the chewing gum composition comprises between 5% and 20% and preferably between 8% and 13% of a non-cariogenic carbohydrate powder having a mean particle size greater than 300 μm.
The process of the invention is characterized in that the carbohydrate is selected from polyols, but also from non-fermentable sugars, said sugars being selected from the group consisting of: isomaltulose, xylose, xylulose, psicose, arabinose, leucrose, tagatose, trehalulose, and raffinose.
According to a preferred mode of the invention, the process is characterized in that the carbohydrate is a polyol selected from the group comprising sorbitol, xylitol, erythritol, maltitol, isomalt, lactitol, α -D-glucopyranosyl-1, 6-sorbitol (═ 1,6-GPS), α -D-glucopyranosyl-1, 1-mannitol (═ 1,1-GPM), α -D-glucopyranosyl-1, 1-sorbitol (═ 1,1-GPS) and any mixture thereof.
According to another preferred embodiment, the process is characterized in that the sugar-coating step is carried out until an increase of between 25% and 40% and preferably between 25% and 31% is obtained.
Finally, the present invention also relates to the use of a chewing gum composition comprising a base gum, a flavoring and a non-cariogenic carbohydrate in the form of a powder having an average particle size of more than 300 μm, preferably from 500 μm to 800 μm and even more preferably from 650 μm to 750 μm, in a process for manufacturing the above-mentioned sugar-coated non-cariogenic chewing gum.
Detailed Description
The present invention relates to a novel non-cariogenic chewing gum composition having an improved crunchiness during chewing, characterized in that said chewing gum composition comprises crunchy particles of at least one non-cariogenic carbohydrate.
More precisely, the present invention relates to a novel non-cariogenic chewing gum composition with improved crispness during chewing, characterized in that it comprises a base gum, a flavor and a non-cariogenic carbohydrate in powder form having an average particle size of more than 300 μm and a sugarless coating.
In the present invention, the term "non-cariogenic" means that the chewing gum composition does not cause caries when consumed.
More precisely, the chewing gum composition of the present invention causes less acidification by oral bacteria than chewing gum compositions containing standard sugars (e.g. sucrose, glucose or fructose).
In fact, the non-cariogenic effect is due to the presence in the oral cavity of a large number of various bacteria, in particular cariogenic bacteria (in particular, mutant streptococci), which colonize the dental plaque (or pellicle) and metabolize and ferment the sugars in the food, resulting in the production of acids, in particular lactic acid. These acids lower the pH around the teeth to a critical pH below 5.7, thereby dissolving hydroxyapatite in the enamel and creating a cavity therein. Tooth brittleness is then caused by demineralization (dissolution) of enamel due to high acidity. Caries then progresses into the tooth and reaches the pulp, causing pain.
In particular, repeated consumption of foods rich in fermentable carbohydrates (containing sugar or sucrose, fructose, starch, etc.) and their long residence time in the mouth form a morphology that favors the development of caries.
In the present invention, the term "non-cariogenic carbohydrate" means all non-fermentable carbohydrates or non-acid forming carbohydrates.
According to the invention, the chewing gum composition is characterized in that the carbohydrate is selected from polyols, but also from non-fermentable sugars, said sugars being selected from the group consisting of: isomaltulose, xylose, xylulose, psicose, arabinose, leucrose, tagatose, trehalulose, and raffinose. In particular, these carbohydrates cannot be converted to acids by fermentation and therefore do not participate in the formation of caries. These non-fermentable carbohydrates are not metabolized by bacteria in the oral cavity and do not lead to acid production. Thus, the pH in the mouth does not drop below the critical value of 5.7 and there is no risk of cariogenicity and erosion.
Thus, the chewing gum composition of the present invention meets the Senton designation.
In a preferred mode of the invention, the non-cariogenic carbohydrate is also sugar-free.
In an even more preferred mode, the non-cariogenic and sugar-free carbohydrate is selected from polyols.
Throughout the present invention it is to be understood that all percentages expressed are expressed relative to the total weight of the chewing gum composition prepared, unless other meanings are explicitly mentioned.
In the present invention, the term "chewing gum" is used to refer to chewing gum and bubble gum without preference. In this regard, the difference between the two types is not significant. Traditionally, chewing gum is chewed, while bubble gum is intended for blowing bubbles, and is therefore traditionally consumed by young consumers.
Most chewing gums, whether they contain sugar or not, and are sugar coated or otherwise, substantially comprise a water insoluble base gum, a water soluble sweetener provided in liquid and/or powdered form, and flavoring agents. It typically contains other ingredients such as colorants, emulsifiers, plasticizers, intense sweeteners, water, and the like.
The base gum is a component that distinguishes chewing gum from other confectionery products. This elastic substance has the property of being chewed for several hours without inducing any significant change in its texture. It also does not split during chewing. This base glue is a very important ingredient in the manufacture of the core. It varies with the finished product (chewing gum or bubble gum), in the form of a stick or tablet, with or without sugar, etc. The base adhesives are now indeed very different from those used in the past. It contains synthetic elastomers, plasticizers, softeners or softening agents, texturizers and emulsifiers, as well as a variety of special ingredients that give the product specific properties that vary depending on the end use application.
The base gum constituting the chewing gum composition of the present invention is preferably a conventional base gum and is similar to those commonly used. Depending on whether it is a chewable tablet, bubble gum, sugar coated core or low calorie chewing gum, it may comprise from about 15% to about 50% of the composition of the present invention. The properties of which are also adjusted according to the type of chewing gum being manufactured. It may also comprise synthetic and/or natural elastomers, such as polyisoprene, polyvinyl acetate, polyisobutylene, latex, resins (e.g. terpene resins), polyvinyl alcohols and esters, fatty substances or waxes (e.g. lanolin), partially hydrogenated or non-hydrogenated vegetable oils, fatty acids, partial glycerides, paraffins, microcrystalline waxes, fillers (e.g. talc, calcium carbonate), elastomer plasticizers (e.g. triacetin or glycerol monostearate), rosin derivatives, emulsifiers (e.g. lecithin), sorbitol esters, colorants or brighteners, antioxidants and detackifiers (e.g. mannitol).
According to a preferred mode, the chewing gum composition of the invention has a base gum content comprised between 15% and 40%.
According to a preferred mode, the chewing gum composition of the invention has a base gum content comprised between 25% and 35%.
The manufacture of sugarless chewing gum or bubble gum cores (also known as tablets) requires the mixing of a base gum as previously described with a polyol used as a bulk sweetener. Typically, the base gum comprises between 25% and 35% of the core and the polyol between 65% and 80%, the remainder possibly consisting of flavors and/or intense sweeteners, such as aspartame (aspatame) or acesulfame-K (acesulfame-K).
In a second embodiment of the present invention, the bulk sweetener is comprised of non-fermentable sugars which may be selected from the group consisting of: isomaltulose, xylose, xylulose, psicose, arabinose, leucrose, tagatose, trehalulose, and raffinose.
In another second embodiment, the bulk sweetener consists of a mixture of non-fermentable sugars and polyols, said sugars may be selected from the group consisting of: isomaltulose, xylose, xylulose, psicose, arabinose, leucrose, tagatose, trehalulose, and raffinose.
In a preferred embodiment of the present invention, the bulk sweetener consists only of polyols.
Thus, the chewing gum composition of the present invention contains between 65% and 80% of the polyol in powdered and/or liquid form.
Polyols have a key role in the manufacture of sugar-free chewing gum cores, that is to say in the final quality of the obtained product (sweetness impact and "long-lasting" effect, impact on flavor and "long-lasting" effect, crispness, hardness, chewiness), as well as in the process of preparing said cores. Typically, the primary polyols used in the production of sugarless chewing gum or bubble gum are maltitol, sorbitol, isomalt, mannitol and xylitol. These polyols are used in the formulation of these cores in both powdered crystalline and liquid forms.
The choice of the particle size of the polyol powder is very important. To avoid obtaining an unpleasant sandy texture in the mouth, it is known practice to use the following particle sizes: sorbitol powder with a diameter of 200 μm, mannitol powder with a diameter of 60 μm, xylitol powder with a diameter of 90 μm and maltitol powder with a diameter of 35 μm. As the sugar crystals, maltitol, mannitol and xylitol crystals have a roughly cubic form. Therefore, to avoid a gritty texture on the tongue during chewing, these crystals must have a small particle size. The sorbitol particles have a dendritic microstructure, i.e. are in the form of intertwined needles. This particular structure makes it possible to use sorbitol powder with an average particle size of 200 μm without giving a gritty texture in the mouth.
Among the bulk sweeteners or bulk sweeteners that are polyols, the following may prove advantageous in particular: mannitol is used to prolong sweetness, erythritol and xylitol are used to provide a certain freshness due to their "cooling effect" nature, powdered sorbitol or maltitol powder with less than 95% purity is used to adjust texture and make it firmer. When maltitol powder with a purity of between 82% and 94% is added, for example for this purpose, it can optionally be added as a premix with powdered maltitol with a purity of greater than 95% in any ratio, or alternatively with another ingredient in the composition of the invention. Such compositions may also comprise intense sweeteners, such as aspartame, alitame, acesulfame or sucralose in free and/or encapsulated form.
During the first stage of production of the chewing gum core, consisting of kneading all the ingredients included in the composition at a temperature between 50 ℃ and 80 ℃, the liquid phase and the gum base coat the crystalline sweetener and dissolve it to the saturation point of the liquid phase. However, during the cooling process, as the temperature decreases, the solubility of the polyol also decreases and the dissolved crystalline phase partially recrystallizes, which will cause the chewing gum to harden. The liquid phase thus serves to control the recrystallization of the crystalline sweetener to prevent excessive brittleness or hardening of the chewing gum during production as well as during storage. If the anti-crystallization syrup contains a large amount of dissolved polyols that are similar to the crystalline phase, crystallization will occur during the manufacturing process or during storage and result in the chewing gum being too brittle or too hard.
The water in the chewing gum may be provided in the form of free water or by other ingredients.
The chewing gum composition of the present invention may comprise a binder at a concentration of 0.1% to 30%. It may preferably be selected from water, glycerol, hydrogenated or non-hydrogenated mono-, di-, oligo-or polysaccharide syrups, and syrups of low calorie bulking agents and any mixtures thereof.
The mono-, di-, oligo-or polysaccharide syrup can be, for example, xylitol, sorbitol, maltitol, lactitol, isomaltulose, hydrogenated isomaltulose, erythrose or erythritol syrup, preferably hydrogenated syrups obtained from the hydrolysis of starch or inulin, which contain oligosaccharides and/or polysaccharides. For low calorie bulking agent syrups, polydextrose or dextrin syrups are particularly preferred.
According to a preferred embodiment, the chewing gum composition may contain up to 20% maltitol syrup.
By way of example, mention may be made of the trade marks made by the Applicant
The chewing gum composition of the present invention also contains a flavoring agent. Such agents may comprise natural and/or synthetic compounds. It may in particular be a mint, cinnamon, citrus, lemon or lime (lime) flavour, or a flavour corresponding to other fruits or plants, such as an apple, strawberry, banana or cherry flavour or a mixture of fruits.
The flavoring agent is used in an appropriate amount which can be readily determined by a person skilled in the art by simple routine tests, taking into account the nature of the base gum, the amount of base gum, the type of chewing gum and the characteristics of such flavoring agent. Typically, it will be used at levels between about 0.2% and about 3%. Preferably, especially for hydrophobic flavors, an amount sufficient to plasticize the base gum without excessively softening it will be selected. For this purpose, a flavour level of between 0.7% and 2.5% will rather be selected, ideally a level of between 1% and 2%.
The dosage of flavouring agent will also depend on the richness of the flavouring compound therein, i.e. the richness of the compound which does have an olfactive effect on braking. Furthermore, this dosage will vary with the physical properties of the flavoring agent. For example, for encapsulated forms, the dosage is generally lower.
The flavoring agent may be in the form of a single product or in two or more different physical forms comprising substantially the same flavoring compound. Several flavourings having different properties and the same or different physical states may also be utilized.
Food acids may also be added to the present compositions in small amounts, for example as enhancers, especially when fruit flavors are employed.
These ingredients are mixed with the base gum in a kneader for 15 to 20 minutes. At the end of kneading, the paste reached a temperature of about 50 ℃. The chewy paste was then poured into an extruder. Once it is sufficiently compressed, it forms a nearly thick strip. These strands are then passed through rollers and cut into tablets or cores. After cooling, the tablets or cores for sugar coating are maintained at the correct temperature and humidity for 6 to 48 hours. This stage is tightly controlled because the quality of the chewing gum is dependent on this stage.
Thus, the present invention relates to a novel sugar-free chewing gum composition having improved crispness when chewed, characterized in that said chewing gum composition has crispy particles of non-cariogenic carbohydrate, and preferably a polyol, having an average particle size of more than 300 μm, and a sugar-free coating.
In particular, the applicant has found, after long-term research, that the organoleptic quality, and more particularly the crispness, of chewing gum can be improved by providing in its core crispy particles of non-cariogenic carbohydrate, and preferably a polyol, having a certain particle size.
In the present invention, non-cariogenic carbohydrate particles are added directly to the base gum during core preparation. The particles having an average particle size of more than 300 μm, and preferably between 500 and 800 μm, are in particular blended with a base gum in a kneader and are thereby intimately mixed and bound to the base gum to finally form a single homogeneous body. The obtained core is thus homogeneous and not composed of several layers as known in the art.
Even more precisely, the carbohydrate particles are added directly to the kneader together with the gum, without being subjected to a specific pretreatment which gives them the desired crunchiness. In particular, the carbohydrate particles are added directly and "just as is" to the base gum, and their specific particle size directly gives the core a crunchy texture.
Furthermore, the applicant has also verified that by coating said composition with a sugarless coating obtained by a sugarless hard-panning process, the obtained confectionery is characterized by two levels of crispness. The first level is provided by the hard-panned process and the second level is provided by the crispy particles of carbohydrate, and preferably polyol, present in the confectionery center.
Thus, the obtained candy is double crunchy and provides the consumer with a "long lasting" crunchy effect, i.e. an effect which lasts over time during chewing.
In the present invention, the expression "improvement of organoleptic quality" will be understood to mean improving the texture of the chewing gum and more particularly its crunchiness.
The crunchiness of a sugar coated product is a complex subjective concept in which several factors have to be evaluated, such as the characteristics of the core, the thickness of the coating, the amount of coating binder, the water content, the hardness and the crunchiness of the coating, etc.
More practically, crunchiness is defined as a crunchy sensation under the teeth that lasts for a longer or shorter length of time during chewing. Heretofore, the crunchiness of chewing gum has been obtained only by the outer layer, which breaks into small fragments that are still crunchy, as opposed to the core of a sugar-coated product. An ideal sugar coated product would be slightly resistant under the teeth, crunchy, and then mixed in small pieces with the soft center of the chewing gum to form a combination with a contrasting texture. The challenge for chewing gum manufacturers is to propose sugar-coated products which are not only at the time of purchase, but also during consumption, sometimes after a long time, when these chewing gums have been subjected to the influence of moisture or even tropical conditions or exposed thereto.
The present invention therefore relates to a novel sugar-free chewing gum composition with improved crispness when chewed, characterized in that it comprises a base gum, a flavouring and a non cariogenic carbohydrate in powder form having an average particle size of more than 300 μm, and a preferably sugar-free coating.
The crunchiness of the chewing gum composition of the present invention is imparted not only by the outer layer but also by the core of the sugar coated product, which incorporates non-cariogenic carbohydrate particles, the particle size of which contributes to the crunchiness.
In a preferred mode of the invention, the chewing gum composition is characterised in that the non-cariogenic carbohydrate particles present in the core have an average particle size of 500 to 800 μm.
In an even more preferred mode, the composition of the invention is characterized in that the non-cariogenic carbohydrate particles present in the core have an average particle size of 650 to 750 μm.
In fact, the applicant has found that this very specific particle size range of the carbohydrate particles is particularly advantageous, since it provides a significant degree of satisfaction from the crunchiness point of view. When the particle size of the carbohydrate particles is not in this preferred range of 650 μm to 750 μm, the crunching effect is still present, but not as pronounced as in this range. Therefore, the particle size has a threshold effect. Below or above this range, the crispy effect is less pronounced.
For the purposes of the present invention, the term "average particle diameter" means the average particle diameter. These values were determined with a laser scattering particle size analyzer model LS 230 from Beckman-Coulter (Beckman-Coulter) equipped with its powder dispersion module (dry process), according to the manufacturer's technical manual and instructions. The operating conditions of the screw rotation speed under the hopper and the vibration intensity of the dispersion chute are determined so that the optical density is between 4 ° and 12 °, ideally 8 °. The measurement range of the LS 230 type laser scattering particle size analyzer is 0.04 μm to 2000. mu.m. The results were calculated as volume percent and expressed in μm. The particle size distribution curve also makes it possible to determine the value of the volume mean diameter (arithmetic mean) D4.3.
In a preferred mode, the chewing gum composition is characterized in that it comprises between 5% and 20%, preferably between 8% and 13%, of a non-cariogenic carbohydrate powder having a mean particle size greater than 300 μm.
In fact, the various tests carried out by the applicant made it possible to verify that this very specific percentage of carbohydrate powder in the chewing gum composition makes it possible to obtain particularly advantageous results in terms of crunchiness.
In a particular embodiment, the chewing gum composition comprises between 8% and 13% non-cariogenic carbohydrate powder having a mean particle size between 650 and 750 μm.
The amount of non-cariogenic carbohydrate powder with a particle size of more than 300 μm in each formula is adjusted with the desired final level of crispness to be obtained. The greater the crispness desired, the higher the level of non-cariogenic carbohydrate crispy particles used. This content is also adjusted with respect to the nature of the base gum used. The person skilled in the art is fully enabled to determine the amount of non-cariogenic carbohydrate particles to be incorporated in the manufacture of chewing gum cores to be coated, depending on the hardness and elasticity properties of the base gum.
In a preferred embodiment of the invention, the non-cariogenic carbohydrate is selected from polyols.
In the present invention, the term "polyol" denotes the product obtained by catalytic hydrogenation of: simple reducing sugars, thus DP equal to 1(DP ═ degree of polymerization); and more complex reducing sugars consisting of higher homologues of these simple sugars with a DP greater than or equal to 2, such as disaccharides, oligosaccharides and polysaccharides, and mixtures thereof. Generally, the simple reducing sugars intended for catalytic hydrogenation to obtain polyol compositions of this type (e.g. the compositions of the invention) are glucose, xylose, fructose and mannose. The polyols obtained are then sorbitol, xylitol and mannitol. Disaccharides are typically maltose, maltulose, isomaltulose and lactose, which by hydrogenation yield maltitol, isomalt and lactitol. Oligo-and polysaccharides are higher molecular weight products, which are generally obtained by acid and/or enzymatic hydrolysis of tuber and/or non-tuber starch, xylan or fructan (e.g. inulin), but also by acid and/or enzymatic recombination of mono-or disaccharides, such as those mentioned above.
Thus, in the present invention, the term "polyol" denotes a polyol selected in particular from the group comprising sorbitol, xylitol, erythritol, maltitol, isomalt, lactitol, α -D-glucopyranosyl-1, 6-sorbitol (═ 1,6-GPS), α -D-glucopyranosyl-1, 1-mannitol (═ 1,1-GPM), α -D-glucopyranosyl-1, 1-sorbitol (═ 1,1-GPS) and mixtures thereof.
In a preferred mode of the invention, the chewing gum composition is characterized in that it comprises a polyol powder for providing crispy particles, the polyol powder being selected from maltitol, xylitol, sorbitol 20/60 type, isomalt, M type isomalt or erythritol and any mixtures thereof.
In a more preferred mode, the chewing gum composition is characterized in that the polyol powder used is a crystalline maltitol powder having a maltitol richness greater than 99.5% by weight, preferably greater than or equal to 99.7% by weight, and more preferably greater than 99.8% by weight, said powder being characterized in that:
-a volume-based particle size distribution, as determined by laser particle size analysis, having:
less than 20%, preferably less than 15%, more preferably less than 10%, and even more preferably less than 5% of particles having a size of less than 200 μm,
less than 6% of particles having a size of less than 100 μm,
less than 2% of particles having a size of less than 40 μm, and
-a flow value of less than or equal to 10 seconds, preferably less than or equal to 5 seconds,
-an aerated density of greater than 0.85g/ml, preferably between 0.88 and 1.00g/ml, a tap density of greater than 0.97g/ml, preferably between 0.98 and 1.05g/ml and a compressibility of less than 17%, preferably less than 10%, and even more preferably less than 5%.
The crystalline maltitol powder of this preferred mode of the invention is characterized in particular by a low content of small-size particles.
By way of example, mention may be made of maltitol powders developed by the Applicant, which are by the nameP700 is sold and protected in patent application EP 2249870.
In a particular embodiment, the chewing gum composition comprises between 8% and 13% maltitol powder having an average particle size between 650 and 750 μm. According to another embodiment example, the chewing gum composition comprises between 8% and 13% isomalt powder having an average particle size between 650 and 750 μm.
It has long been known to add polyols to the base gum in powder form or in liquid form or both. However, it is known practice to use only polyol powders having a low or fine particle size, as previously described in this application, to overcome gritty or gridlike texture in the mouth.
Thus, applicants have overcome the real technical prejudice by incorporating into the gum core a polyol powder having a coarser particle size than the chewing gum compositions described hitherto in the prior art, without obtaining an unpleasant texture in the mouth. In contrast, the organoleptic qualities of the finished product are significantly better than the products manufactured to date in terms of crispness.
According to a preferred mode, the present invention relates to a non-cariogenic chewing gum composition of improved crispness, characterized in that it comprises:
-15% to 40% of a base gum,
-from 65% to 80% of a polyol in powder and/or liquid form, wherein from 5% to 20% are in the form of a polyol powder having a mean particle size of more than 300 μm,
-0.2% to 3% of a flavouring agent,
and is characterized in that it is sugar coated.
In particular, the applicant has not only found that the "long-lasting" effect of crunchiness of sugar-coated sugarless chewing gums can be improved by incorporating therein carbohydrate particles having a coarse particle size, and preferably polyols, in the core, but has also demonstrated that by such incorporation it is entirely possible to obtain sugar-coated confectionery which are crunchy on the outside and have a significantly reduced coating time with respect to the processes known in the prior art.
In particular, the applicant has verified that the incorporation of carbohydrate particles having a coarse particle size, and preferably polyols, in the core makes it possible to perform fewer and therefore shorter sugar coating cycles, to achieve a better end result in terms of organoleptic aspects.
In another embodiment of the present invention, applicants have also found that the crunchy feel of the core can also be provided by another type of inclusion.
Thus, and in a non-limiting manner, the crispy particles contained in the core may also consist of: ground boiled sugar, ground tablets, ground caramel or any other grindable candy, ground dried fruit, ground biscuits, ground corn chips or other cereals, or any other foodstuff that, when ground, provides crispiness to the gum center.
In this very specific case, the content of inclusions other than carbohydrate particles will be adjusted by the person skilled in the art to maintain a certain cohesion in the base glue during its admixture with these inclusions.
The novel composition makes it possible to obtain a chewing gum having a double crunchy texture, namely a first crunchy texture provided by the coating which will break under the teeth into small fragments and a crunchy texture provided by the particles comprised in the core, which particles will also enhance the crunchy texture of the chewing gum. The long-lasting effect of such crispness is defined in the present application as "long-lasting" crispness.
Thus, this double crunchiness effect makes it possible to significantly reduce the enrobing time and thus makes it possible to very significantly save the dragee manufacturer's money without compromising the final quality of the enrobed product, but rather improving the organoleptic quality.
It has long been known that sugar coated chewing gums have a crunchy effect. In addition, many consumers of this type of candy seek out this aspect.
The applicant has carried out numerous studies in the past and has successfully demonstrated that, in addition to its non-cariogenic aspect, the polyol makes it possible to obtain a product having a long-lasting crispy and sweet taste in the mouth, in line with the effect provided by traditional sugar-coated confections. Technically, this can be explained by the marked resistance of sugar-coated products to water absorption and the excellent stability over time. These studies have been essentially directed to polyols used in sugar coating syrups. The applicant has demonstrated in past studies that, depending on the polyol used, a more or less crispy sugar-coated product can be obtained. The level of crispiness depends not only on the polyol used but also on the thickness of the coating. The greater the roughness, i.e. the greater the thickness of the crispy layer, the more pronounced the crispy effect.
The coarseness, also called the final proportion of coating, is defined by the weight gain of the product. It is calculated by the weight ratio of the finished product (coated) to the weight of the core or cores before coating.
Now, the present invention again violates this established and long-standing prejudice. At a lesser degree of roughness, but due to the presence of the large-particle-size polyol particles in the core, it is entirely possible to obtain sugar-coated chewing gums with a long-lasting crispy effect.
Hard panned coatings are aimed at obtaining sweet, crispy layers that are always very popular with consumers.
Hard-panned coatings are unit operations employed in a variety of fields and particularly in confectionery or pharmaceutical. It may also relate to the additive industry, such as flavours, sweeteners, vitamins, enzymes, acids and vegetable products. This operation consists in producing a hard coating on the surface of solid or powdered products, in order to protect these products for various reasons or to make them more visually or gustatorily attractive.
The coating of the cores is carried out in a rotating tank called a coating drum, inside which a plurality of cores are moved to form a mass, on the surface of which the material constituting the future encapsulation is distributed in liquid form.
Hard panned coatings invariably require the use of syrups containing crystallizable materials. A hard crystalline coating is obtained by applying this syrup and evaporating off the water supplied therein. This drying step is performed by blowing warm air whose temperature is adjusted according to the hardness of the core.
The term "hard panned" as used in the present invention is intended to encompass very similar techniques, namely glazing and blooming. Glazing consists of one or two applications or fillings of a crystallizable syrup that is dilute relative to that used in hard panned glazes. The goal is generally to finish the surface appearance of a sugar coated product. Glazing is usually performed after hard panning. Blooming is also directed to improving the appearance of the product, but also to separating it from atmospheric moisture. This technique is similar to hard panned coatings in terms of the use of crystalline syrups. The basic difference lies in the fact that: the number of panning cycles performed is only one, two or three.
Sugar coating is a time consuming and laborious process comprising a large number of sequential steps. Each of these steps, also referred to as a panning cycle, typically involves applying a panning syrup (containing one or more sugar substances), typically by sprayingPolyols, but occasionally also binders such as acacia or gelatin, e.g. TiO2Coloring agent, intense sweetener, etc.) to the core, a rotation phase for distributing said syrup on the core (also called waiting time), and a phase of drying each new syrup layer, carried out by blowing hot dry air. These successive cycles must be repeated many times, about 10 to 80 times, to achieve the desired degree of increase.
The thickness or degree of increase of the coating is chosen in particular according to the core to be coated or the desired effect. Today, a major prejudice for chewing gum manufacturers is to obtain chewing gums with a crunchy hard layer while reducing the coating time.
It is well understood from the prior art that a sugar coated chewing gum with good crunchiness must have an increase of at least 30% and preferably at least 40%.
The invention makes it possible to obtain a chewing gum having an excellent crunchiness and an increase of only 25%, which means a reduction of the increase by at least 20% with respect to the sugar coated chewing gums of the prior art. Thereby significantly reducing manufacturing time.
Sugar-free hard pannings have long been known and many studies have been carried out to reduce panning time while allowing the production of quality products. For example, a method aimed at improving the level of the process, and in particular for obtaining sugar-coated products with excellent quality with a relatively short sugar-coating time, shorter than the processes known in the prior art, is described in patent application EP 1481597, the applicant of which is the owner. This process makes it possible to obtain a hard, crispy coating on the surface of a core and comprises at least one coating cycle comprising a step of applying a coating syrup with an abundance of more than 80% (the abundance being the amount of polyol involved relative to the solids content of the coating syrup) followed by a step of drying the core, and is characterized in that the cycle does not comprise a waiting time between the step of applying the coating syrup and the step of drying the core.
Application EP 2108264, the applicant of which is also the owner, also describes a sugar-free hard-coating process for producing a hard coating on the surface of a core in less than two hours using a specific process.
In all processes described so far in the prior art, it is always sought to reduce the panning time. The degree of increase of the product obtained is between 30% and 40% each time, and more particularly about 35%.
The present invention relates to a hard-panned sugar-coating process for obtaining a product with an organoleptic quality superior to that of the products of the prior art and characterized in that the degree of increase is reduced by at least 20% with respect to that described in the prior art process. The manufacturing time is therefore also significantly shortened. Another significant advantage is that the amount of product used for sugar coating is significantly reduced. The capital advantage is thus doubled: the cost of starting materials is reduced and the process time is also reduced.
Accordingly, the present invention relates to a process for manufacturing a non-cariogenic sugar coated chewing gum, characterized in that it comprises the following steps:
-manufacturing a chewing gum composition by mixing at least one base gum, a flavoring and a non-cariogenic carbohydrate in powder form having an average particle size of more than 300 μm,
-extruding the aforementioned mixture,
-rolling of the sheet,
-cutting the material to be cut,
-cooling down the molten metal,
-sugar coating the thus obtained core.
More precisely, said process for the manufacture of sugar coated chewing gum according to the invention is characterized in that the chewing gum composition is obtained by: the gum base, flavor and non-cariogenic carbohydrate in powder form are blended in a kneader to obtain an intimate mixture (which may also be described as a single homogeneous mass). The non-cariogenic carbohydrate particles are thus thoroughly mixed with the base gum at the end of this admixing step. The obtained core is thus homogeneous and not composed of multiple layers.
According to a preferred mode, the process is characterized in that the sugar-coating step comprises one or more cycles, each cycle comprising the step of bringing into association, typically by spraying,but occasionally also contain a binder such as acacia or gelatin, e.g. TiO2Coloring agent, intense sweetener, etc.) to the core, a rotation phase for spreading the syrup on the core (also called waiting time), and a phase of drying each new syrup layer, carried out by blowing hot dry air.
The solids content of the sugar coating syrup is between 60% and 90%, more preferably between 70% and 85%, and even more preferably greater than or equal to 76% and less than 80%.
The syrup used was brought to a temperature below 100 ℃ before application. In an advantageous embodiment, the syrup temperature is between 50 ℃ and 95 ℃, and even more advantageously between 70 ℃ and 80 ℃.
In a preferred embodiment of the invention, the sugar-coating step is carried out until an increase of between 25% and 40%, preferably between 25% and 31%, and even more preferably between 25% and 28% is obtained.
In a preferred mode, the process makes it possible to obtain a good product with an increase reduced by at least 20% with respect to the increase described in the prior art.
In a preferred mode of the invention, the process for making a non-cariogenic sugar coated chewing gum is characterized in that the non-cariogenic carbohydrate particles have an average particle size of 500 to 800 μm.
In an even more preferred mode, the process of the invention is characterized in that the non-cariogenic carbohydrate particles have an average particle size of 650 to 750 μm.
In an advantageous embodiment of the invention, the process is characterized in that the chewing gum composition comprises between 5% and 20% and preferably between 8% and 13% of a non-cariogenic carbohydrate powder having a mean particle size of more than 300 μm.
In another embodiment of the invention, the process is characterized in that the carbohydrate is selected from polyols, but also from non-fermentable sugars, said sugars being selected from the group consisting of: isomaltulose, xylose, xylulose, psicose, arabinose, leucrose, tagatose, trehalulose, and raffinose.
In another preferred embodiment of the invention, the process is characterized in that the carbohydrate is selected from polyols.
In another preferred mode, the process is characterized in that the polyol is selected from the group consisting of sorbitol, xylitol, erythritol, maltitol, isomalt, lactitol, α -D-glucopyranosyl-1, 6-sorbitol (═ 1,6-GPS), α -D-glucopyranosyl-1, 1-mannitol (═ 1,1-GPM), α -D-glucopyranosyl-1, 1-sorbitol (═ 1,1-GPS) and any mixture thereof.
In an even more preferred mode, the process is characterized in that the polyol is chosen from maltitol, xylitol, sorbitol 20/60 type, isomalt type M and erythritol.
In many sugar coating processes, the sugar coating syrup can become sticky when it is applied to the core and when it begins to dry. To reduce stickiness, a polyol powder (also known as a bulking agent) may be applied after the stage of applying/spraying the sugar coating syrup onto the cores to accelerate drying of the coating before it becomes too sticky. It should be noted that the nature of the polyol present primarily in the sugar coating syrup may be different from or the same as the polyol present primarily in the bulking agent. Other fillers may also be used, such as talc or calcium carbonate (CaCO)3)。
The sugar-coated syrup can be prepared from all polyols (trade mark: polyol) in powder form
Another object of the present invention consists of the use of the above mentioned coating-free chewing gum composition in a process for manufacturing a coated non-cariogenic chewing gum.
The implementation of the present invention as described above makes it possible to obtain dragee products with excellent quality and to significantly reduce the dragee time, which is shorter than the processes described in the prior art.
Thus, the applicants have demonstrated that the "long-lasting" effect of crispness of sugar-coated non-cariogenic chewing gums can be improved by incorporating therein coarse-sized non-cariogenic carbohydrate particles in the core, but their studies have also demonstrated that the effect on crispness can also be improved by varying the water activity of the core.
The present invention therefore relates to a non-cariogenic chewing gum composition with improved crunchiness, characterized in that it comprises a base gum, a flavor and a carbohydrate in powder form having an average particle size of more than 300 μm and a sugarless coating, said coating having a reduced degree of augmentation. In particular, the degree of increase of the composition of the invention may be between 25% and 40%, preferably between 25% and 31%, and more preferably between 25% and 28%.
The invention will be more clearly understood by reference to the following examples, which are intended to be illustrative and not limiting.
Example 1
This example relates to the manufacture of a chewing gum composition of the invention comprising a base gum, a flavor and a polyol in powder form having an average particle size of greater than 300 μm and a sugarless coating.
A control was prepared with a chewing gum composition that did not contain coarse sized polyol particles.
All percentages are expressed relative to the total weight of the chewing gum composition used.
The cores thus obtained are then sugar-coated.
1.Preparation of chewing gum compositions
Ingredients for chewing gum compositions
Procedure for preparing control chewing gum compositions and chewing gum compositions of the invention
-mixing: procedure over a few minutes-carried out at 45 ℃ in a Z-arm kneader-60 kg cores were produced batchwise
0 min: the molten base gum (warm-baked overnight at 50 ℃) and half were introduced
3 min: adding85/55。
5 min: adding the other half
9 min: glycerol was added.
10 min: adding herba Menthae/herba Vanillae Planifoliae powder flavoring.
12 min: adding mint/vanilla liquid flavor.
14 min: adding
15 min: the kneader (paste about 50 ℃) is unloaded. A cake of about 2kg was formed and stored at 50% RH and 20 ℃ for 1 hour. For extrusion, these cakes must be at about 48 ℃.
-Extrusion (Togum TO-E82 machine)
-nominal body temperature 36 ℃.
-nominal head temperature 39 ℃.
-4 post roll Pre-cut-2 post (Togum TO-W191 machine)
-spraying sticks of chewing gum with 90/10 mannitol/talc mixture.
-Maturation of the plant
-storing the pre-cut pieces of each tablet at about 15-50% RH for about 24 hours before sugar coating them.
2.Sugar-coating
In this example, the sugar coating step is performed with maltitol and mint flavors.
The equipment used was: driacoater 1200 coating drum, containing 50kg chewing gum slabs.
1. Sugar-coated syrup composition: (76% solids-90 ℃ C.)
2. Coating parameters and sequence (50kg chewing gum)
Stage 1 dust removal and preheating
Mint flavors are added to the surface of the core during stages 5 and 7.
This process was performed to obtain a 25% increase.
Example 2
This example relates to the evaluation of the organoleptic quality of the chewing gum obtained according to example 1 by a panel of 15 persons who had trained taste and rating of the chewing gum.
The chewing gum of the present invention contains 9% maltitol
The panel was asked to rate the crispness of the gum on a scale of 0 to 5 every 20 seconds for 3 minutes, with 5 being the maximum crispness and 0 corresponding to no crispness at all (after complete consumption of the coating and retention of the base gum only).
The products are presented in a random order and encoded with 3-digit numbers so that the panelists are not affected by knowledge of the products or their encoding. Tasting was performed in a sensory analysis laboratory.
At T +0, the gum is placed in the mouth and a chronograph is started simultaneously. Chewing then begins. The crispness was recorded every 20 seconds until the total crispness had disappeared and only the base gum remained in the mouth.
The crunchiness corresponds to a high level of fragmentation of the product. Chipping is a mechanical texture property that is related to cohesion and hardness and also to the force required to corrode or break the product. It is evaluated by applying a sudden force to the product placed between the teeth (standard NF EN ISO5492-2009, 11 months). The squeaking sound produced by chewing gum when chewed reveals the crispness of the product.
The data were processed by statistical processing (ANOVA and mean comparison tests were performed on the mean values obtained at each time interval).
It is seen that:
-the crunchiness of both gums is the same and maximum at T ═ 0; and is minimal after more than 120 seconds.
A significant difference was observed between 40 and 60 seconds. The inventive chewing gum was still rated as very crunchy (between grade 4 and grade 3), whereas the control chewing gum had lost more than half of the crunchy at 40 seconds (the average rating was assigned to grade 1.5).
At 80 seconds, the control gum had lost all crunchiness (the grade was assigned to grade 0), while the inventive gum was still rated as grade 1.5 or even grade 2.
The loss of total crispness of the chewing gum of the invention takes 120 seconds.
This example shows that the chewing gum obtained according to the invention does present a long lasting crunchiness effect.
Example 3
This example relates to the manufacture of a chewing gum composition of the present invention comprising a base gum, flavor and polyol in the form of a variable particle size powder and a sugarless coating.
The control was prepared with a chewing gum composition that did not contain any coarse particle size polyol particles.
The polyol powder was tested for 3 particle sizes: 450 μm, 700 μm and 800 μm.
All percentages are expressed relative to the total weight of the chewing gum composition used.
The cores thus obtained are then sugar-coated.
1.Preparation of chewing gum compositions
Ingredients for chewing gum compositions
The procedure used to prepare the control chewing gum composition and the chewing gum composition of the invention was the same as described in example 1.
Similarly, after obtaining the cores, the same panning procedure as described in example 1 was applied.
The panning process was performed to obtain a 25% increase in the final 4-gum.
2.4 evaluation of the organoleptic quality of chewing Gum
The chewing gum of the present invention contains 9% maltitol with particle sizes of 450 μm, 700 μm and 800 μm, respectively.
The control chewing gum did not contain any maltitol at all.
A 15-person panel trained in chewing gum taste and rating was asked to rate the crispness of the gum to a scale of 0 to 5 every 20 seconds within 3 minutes, with 5 being the maximum crispness and 0 corresponding to no crispness at all (especially for the control, after the coating was completely consumed and only the base gum remained).
The products are presented in a random order and encoded with 3-digit numbers so that the panelists are not affected by knowledge of the products or their encoding. Tasting was performed in a sensory analysis laboratory.
At T +0, the gum is placed in the mouth and a chronograph is started simultaneously. Chewing then begins. The crispness was rated every 20 seconds until the total crispness had disappeared and only the base gum remained in the mouth.
The crunchiness corresponds to a high level of fragmentation of the product. Chipping is a mechanical texture property that is related to cohesion and hardness and also to the force required to corrode or break the product. It is evaluated by applying a sudden force to the product placed between the teeth (standard NF EN ISO5492-2009, 11 months). The squeaking sound produced by chewing gum when chewed reveals the crispness of the product.
The data were processed by statistical processing (ANOVA and mean comparison tests were performed on the mean values obtained at each time interval).
It is seen that:
the crispness of these 4 gums is the same and maximum at T ═ 0; and is minimal after more than 120 seconds.
A significant difference was observed between 40 and 60 seconds. The inventive chewing gum was still rated as very crunchy (between grade 4 and grade 3), whereas the control chewing gum had lost more than half of the crunchy at 40 seconds (the average rating was assigned to grade 1.5).
For the chewing gum of the invention, between 40 and 60 seconds, the chewing gum of test 2 is rated 4, while the chewing gums of tests 1 and 3 are rated 2.5 and 3, respectively. It has lost its crispness.
At 80 seconds, the control gum has lost all crunchiness (the scale is assigned to a scale of 0), while the inventive gums of tests 1 and 3 are still rated as crunchiness grades 1 and 1.5, respectively, and test 2 is rated as grade 2.
The loss of total crispness of the chewing gum of the invention takes 120 seconds.
This example shows that on the one hand the chewing gum obtained according to the invention does present a long-lasting crunchy effect, but above all the chewing gum prepared with a maltitol powder having a particle size of 700 μm is the chewing gum with the greatest crunchiness and the longest long-lasting effect of such crunchiness.
Thus, the particle size of the polyol powder used does have a direct effect on crispness.
Example 4
This example relates to the manufacture of chewing gum compositions of the present invention comprising a base gum, flavoring and polyol in the form of a variable particle size powder: 500 μm and 700 μm and passed the test for two different polyols, as well as a sugarless coating.
Two different polyols were thus tested for two polyol powders with particle sizes of 500 μm and 700 μm: maltitol and isomalt.
All percentages are expressed relative to the total weight of the chewing gum composition used.
The cores thus obtained are then sugar-coated.
1.Preparation of chewing gum compositions
Ingredients for chewing gum compositions
P35 is a crystalline maltitol powder sold by the applicant, having an extremely fine particle size of about 35 μm.
The procedure used to prepare the chewing gum composition of the present invention was the same as described in example 1.
Similarly, after obtaining the cores, the same panning procedure as described in example 1 was applied.
The panning process was performed to finally obtain a 25% increase on the 4 chewing gums of the present invention.
2.4 evaluation of the organoleptic quality of chewing Gum
The chewing gum of the present invention contains 9% maltitol and isomalt having particle sizes of 500 μm and 700 μm and 500 μm and 700 μm, respectively.
The same test for assessing sensory quality as described in examples 2 and 3 was used by a panel of 15 people who had trained taste and rating of chewing gum.
It is seen that:
the crispness of these 4 gums is the same and maximum at T ═ 0; and is minimal after more than 120 seconds.
Differences have been observed between 40 and 60 seconds. The chewing gum of test 2 was still rated very crunchy (rating 4), whereas the chewing gums of tests 1, 3 and 4 had lost some crunchiness. Which are rated as class 3, class 2.5 and class 2.5, respectively.
At 80 seconds, the same difference in crispness was recorded. Test 2 was still perceived as the most crispy (grade 2.5 or even grade 3), while the other three tests were rated 1.5, 1.5 and 2, respectively.
The loss of total crispness of the chewing gum of the invention takes 120 seconds.
This example shows that not only is the nature of the polyol important, but the particle size also has an effect on the crispness of the product.
During the first 60 seconds, the chewing gum prepared with maltitol was more brittle than the chewing gum prepared with isomalt, and in addition, the chewing gum prepared with 700 μm maltitol was better than the chewing gum prepared with 500 μm maltitol.
At 80 seconds of chewing, it appears that the particle size of the polyol powder influences the perceived crunchy sensation. In particular, two tests 2 and 4 carried out with polyol powders with a diameter of 700 μm were rated as the most crispy, and in addition, the chewing gum containing 700 μm maltitol outperformed the chewing gum containing 700 μm isomalt.
Thus, the particle size of the polyol powder used and the nature of the polyol used do have a direct influence on the final crunchiness of the chewing gum obtained. The most crispy gums are those having a maltitol powder with a particle size of 700 μm.
Example 5
This example relates to a study of the stability of the chewing gum composition of the present invention over time.
The chewing gum compositions tested were those prepared in the foregoing example 4.
This was compared to a control chewing gum composition which did not contain any coarse particle size polyol particles.
All chewing gums were placed in an open drug cabinet at about 20 ℃ ambient temperature. Samples were taken at T ═ 0 and then every month for 6 months.
A 15-person panel of trained chewing gum tasting and ratings was asked to rate the crunchiness of the gum on a scale of 0 to 5 during the first 10 seconds of chewing, with 5 being the maximum crunchiness and 0 corresponding to no crunchiness at all. The products are presented in a random order and encoded with 3-digit numbers so that the panelists are not affected by knowledge of the products or their encoding. Tasting was performed in a sensory analysis laboratory.
At T +0, the gum is placed in the mouth and a chronograph is started simultaneously. Chewing then begins. The crispness was rated after 10 seconds of chewing. This test makes it possible to observe whether, just from the point of being placed in the mouth and starting chewing, crispness has been lost.
The crunchiness corresponds to a high level of fragmentation of the product. Chipping is a mechanical texture property that is related to cohesion and hardness and also to the force required to corrode or break the product. It is evaluated by applying a sudden force to the product placed between the teeth (standard NF EN ISO5492-2009, 11 months). The squeaking sound produced by chewing gum when chewed reveals the crispness of the product.
Data processing was performed by statistical processing (ANOVA and mean comparison tests were performed on the mean values obtained at each time interval).
It is seen that:
the crispness of the 4 chewing gums of the invention and the control chewing gum was the same and maximal at day T ═ 0. After chewing for 10 seconds, the control had lost its crunchiness (grade 4), while the other 4 inventive gums were still rated 4.5 or even grade 5.
After one and two months, the crunchiness of the control chewing gum was judged as grade 3.5, while the crunchiness of the 4 tests was still rated 4.5 or even 5.
After 3 months, the control chewing gum was rated 3. Two tests containing isomalt were rated 4 and two tests containing maltitol rated 4.5.
At 4 months, no change from the 3 months was recorded with regard to crispness.
At 5 and 6 months, the control had lost its crispiness because it was rated class 2. Since both isomalt-containing tests and similarly those containing maltitol were rated 4 and 4.5, respectively, it had not lost its crunchiness and still had a level of crunchiness above the satisfactory level, regardless of the particle size of the powder used.
Thus, the chewing gum composition of the present invention is more stable over time than a control composition that does not contain particles of a certain size.
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