Chewing gum compositions and methods of making the same
阅读说明：本技术 咀嚼型胶基糖组合物及其制备方法 (Chewing gum compositions and methods of making the same ) 是由 T·森谷普塔 S·拉贾古派尔 S·王 B·莫达克 B·亚尼 W·希尔特 H·杨 H·泰 于 2018-06-04 设计创作，主要内容包括：本文公开了咀嚼型胶基糖组合物,该咀嚼型胶基糖组合物具有多于α的β’和/或β占优势的脂肪多晶型物。还公开了形成咀嚼型胶基糖组合物的方法,该咀嚼型胶基糖组合物具有占优势的β’和/或β脂肪多晶型物,该咀嚼型胶基糖组合物具有足够的质构特性以被加工成裹包的/包装的咀嚼型胶基糖产品或被包衣成包衣的咀嚼型胶基糖产品。还公开了改进的形成和调理咀嚼型胶基糖以降低成本、减少调理时间和改善胶基糖感官特性的方法。(Disclosed herein are chewing gum compositions having more than alpha beta' and/or a preponderance of beta fat polymorphs. Also disclosed are methods of forming chewing gum compositions having a predominance of beta' and/or beta fat polymorphs, the chewing gum compositions having sufficient texture characteristics to be processed into a coated/packaged chewing gum product or a coated chewing gum product. Improved methods of forming and conditioning chewing gum to reduce cost, reduce conditioning time, and improve gum sensory characteristics are also disclosed.)
1. A chewing gum composition comprising:
about 2% to about 15% by weight fat based on the total weight of the chewing gum composition;
wherein the fat in the chewing gum composition comprises i) a beta 'fat polymorph and/or a beta fat polymorph and ii) an alpha fat polymorph, the fat having a ratio of beta' fat polymorph and/or beta fat polymorph to alpha fat polymorph that predominates.
2. The chewing gum composition of claim 1, wherein the ratio of β' fat polymorphs and/or β fat polymorphs to α fat polymorphs is determined within about 60 (specifically about 45, about 30, or about 15) days from manufacture of the chewing gum composition, or wherein the ratio is determined at a time between completion of a process of conditioning chewing gum and when the chewing gum composition is subjected to a packaging operation, a wrapping operation, or a coating operation.
3. The chewing gum composition of claim 1 or 2, wherein the fat comprises about 50% to about 100% of beta' fat polymorphs and/or beta fat polymorphs, and the remaining alpha fat polymorphs (particularly about 55% to about 95%, about 60% to about 90%, about 65% to about 85%, about 70% to about 80%, or about 65% to about 80%).
4. The chewing gum composition of any preceding claim, wherein the chewing gum composition has a young's modulus of at least 120kPa (in particular at least 130kPa, at least 140kPa, or at least 150kPa, with an upper limit of 200kPa), or a durometer shore a hardness of at least 45duro (in particular at least 46duro, at least 48duro, at least 50duro, or at least 55duro, with an upper limit of 60 duro).
5. The chewing gum composition of any preceding claim, wherein the fat is a mixed triglyceride comprising greater than or equal to 50% C18 saturated fatty acids (specifically greater than or equal to 60% C18 saturated fatty acids; greater than or equal to 70% C18 saturated fatty acids; greater than or equal to 80% C18 saturated fatty acids; or greater than or equal to 90% C18 saturated fatty acids) and less than 50% C16 saturated fatty acids (specifically less than or equal to 40% C16 saturated fatty acids; less than or equal to 30% C16 saturated fatty acids; less than or equal to 20% C16 saturated fatty acids; or less than or equal to 10% C16 saturated fatty acids).
6. The chewing gum composition of any preceding claim, wherein the fat comprises greater than or equal to 25% glyceryl tristearate (specifically greater than or equal to 30% glyceryl tristearate; greater than or equal to 35% glyceryl tristearate; greater than or equal to 40% glyceryl tristearate; greater than or equal to 45% glyceryl tristearate; or greater than or equal to 50% glyceryl tristearate) and less than or equal to 40% glyceryl tripalmitate (specifically less than or equal to 30% glyceryl tripalmitate; less than or equal to 20% tripalmitate; less than or equal to 10% tripalmitate; or less than or equal to 3% tripalmitate).
7. The chewing gum composition of any preceding claim wherein the fat is hydrogenated vegetable oil, hydrogenated cottonseed oil, hydrogenated palm kernel oil, hydrogenated soybean oil, hydrogenated sunflower seed oil, hydrogenated peanut oil, hydrogenated coconut oil, hydrogenated sesame oil, or a combination thereof.
8. The chewing gum composition of any preceding claim, wherein the fat is present in the chewing gum composition at about 3 to about 14 wt.%, specifically about 4 to about 10 wt.%, more specifically about 5 to about 9 wt.%, and still more specifically about 6 to about 8 wt.%, based on the total weight of the chewing gum composition.
9. The chewing gum composition of any preceding claim, further comprising a wax, wherein the weight ratio of fat to wax is about 99:1 to about 9:91 (specifically about 90:10 to about 20: 80; about 80:20 to about 20: 80; about 60:40 to about 40: 60; or about 55:45 to about 45: 55; about 50: 50).
10. The chewing gum composition of claim 9, wherein the wax is microcrystalline wax, paraffin wax, petroleum wax, polyethylene wax, beeswax, vegetable wax, rice bran wax, candelilla wax, carnauba wax, or a combination thereof; in particular microcrystalline waxes.
11. The chewing gum composition of any preceding claim, comprising a bulk sweetener, a gum base and optionally additional chewing gum ingredients, wherein the fat, wax or both can be part of the gum base, added as a separate chewing gum composition ingredient, or both.
12. The chewing gum composition of any preceding claim, comprising a bulk sweetener, wherein the bulk sweetener is a sugar sweetener, a monosaccharide, a disaccharide, a polysaccharide, sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids, high fructose corn syrup, a sugar alcohol, erythritol, galactitol, isomalt, a hydrogenated starch hydrolysate, lactitol, maltitol, mannitol, polyglucitol, sorbitol, xylitol, or a combination thereof; in particular, the bulk sweetener comprises sorbitol.
13. The chewing gum composition of any preceding claim comprising a bulk sweetener and an additional chewing gum ingredient, wherein the additional chewing gum ingredient is a flavorant, a high intensity sweetener, a food acid or salt of the food acid, a sensate, a flavor modulator or flavor enhancer, a colorant, a humectant, a softener, or a combination thereof.
14. The chewing gum composition of any preceding claim, comprising:
about 3% to about 6% by weight fat;
0% to about 6% by weight of a wax;
about 22% to about 28% by weight of a gum base; and
about 40% to about 50% by weight of bulk sweetener,
wherein each weight is based on the total weight of the chewing gum composition.
15. The chewing gum composition of any preceding claim, wherein fat polymorph ratio is determined using differential scanning calorimetry, X-ray diffraction analysis, raman spectroscopy, or a combination thereof.
16. A method of forming chewing gum, the method comprising:
forming an initial chewing gum mass comprising a gum base, a bulk sweetener, and about 2% to about 15% by weight fat based on the total weight of the chewing gum composition, wherein the fat in the initial chewing gum mass has a predominant beta' fat polymorph and/or a ratio of beta fat polymorph to alpha fat polymorph;
heating the initial chewing gum mass to an elevated temperature of about 35 ℃ to about 60 ℃ (specifically about 40 ℃ to about 55 ℃; or about 45 ℃ to about 50 ℃);
maintaining the initial chewing gum mass at the elevated temperature for about 20 minutes to about 6 hours (specifically about 30 minutes to about 5 hours; or about 45 minutes to about 3 hours); and
cooling and conditioning the initial chewing gum mass to obtain a conditioned chewing gum mass, wherein the fat has a β' fat polymorph and/or a ratio of β fat polymorph to a α fat polymorph that predominates in β fat polymorph.
17. The method of claim 16, wherein the fat in the conditioned chewing gum comprises about 50% to about 100% of the β' fat polymorph and/or the β fat polymorph, and the remaining α fat polymorph (specifically about 55% to about 95%, about 60% to about 90%, about 65% to about 85%, about 70% to about 80%, or about 65% to about 80%).
18. The method of any one of claims 16-17, wherein the ratio of β' fat polymorphs and/or β fat polymorphs to α fat polymorphs is determined within about 60 days (specifically about 45 days, about 30 days, or about 15 days) from manufacture of the conditioned chewing gum composition, or wherein the ratio is determined at a time between completion of the operation of conditioning the chewing gum and when the conditioned chewing gum composition is subjected to a packaging operation, a wrapping operation, or a coating operation.
19. The method of any preceding claims 16-18, wherein the conditioned chewing gum composition has a young's modulus of at least 120kPa (specifically at least 130kPa, at least 140kPa, or at least 150kPa, with an upper limit of 200kPa), or a durometer shore a hardness of at least 45duro (specifically at least 46duro, at least 48duro, at least 50duro, or at least 55duro, with an upper limit of 60 duro).
20. The method of any one of claims 16-19, wherein the heating, cooling, and/or conditioning operations are performed at a relative humidity of about 7% to about 45% (specifically about 13% to about 40%, more specifically about 15% to about 35%, yet more specifically about 18% to about 30%, yet more specifically about 24% to about 30%).
21. The method of any one of claims 16-20, wherein the total time of the heating step, the cooling step, and the conditioning step is less than 12 hours (specifically less than 10 hours; less than 8 hours; or less than 6 hours).
22. The method of any of claims 16-21, wherein the fat is a mixed triglyceride comprising greater than or equal to 50% C18 saturated fatty acids (specifically greater than or equal to 60% C18 saturated fatty acids; greater than or equal to 70% C18 saturated fatty acids; greater than or equal to 80% C18 saturated fatty acids; or greater than or equal to 90% C18 saturated fatty acids) and less than 50% C16 saturated fatty acids (specifically less than or equal to 40% C16 saturated fatty acids; less than or equal to 30% C16 saturated fatty acids; less than or equal to 20% C16 saturated fatty acids; or less than or equal to 10% C16 saturated fatty acids).
23. The method of any of claims 16-22, wherein the fat comprises greater than or equal to 25% glyceryl tristearate (specifically greater than or equal to 30% glyceryl tristearate; greater than or equal to 35% glyceryl tristearate; greater than or equal to 40% glyceryl tristearate; greater than or equal to 45% glyceryl tristearate; or greater than or equal to 50% glyceryl tristearate) and less than or equal to 40% glyceryl tripalmitate (specifically less than or equal to 30% glyceryl tripalmitate; less than or equal to 20% glyceryl tripalmitate; less than or equal to 10% tripalmitate; or less than or equal to 3% tripalmitate).
24. The method of any one of claims 16-23, wherein the fat is hydrogenated vegetable oil, hydrogenated cottonseed oil, hydrogenated palm kernel oil, hydrogenated soybean oil, hydrogenated sunflower seed oil, hydrogenated peanut oil, hydrogenated coconut oil, hydrogenated sesame oil, or a combination thereof.
25. The method of any preceding claim 16-24, wherein the fat is present in the chewing gum composition at about 3 wt% to about 14 wt%, specifically about 4 wt% to about 10 wt%, more specifically about 5 wt% to about 9 wt%, and still more specifically about 6 wt% to about 8 wt%, based on the total weight of the chewing gum composition.
26. The method of any of claims 16-25, wherein the chewing gum composition further comprises a wax, wherein the weight ratio of fat to wax is about 99:1 to about 9:91 (specifically about 90:10 to about 20: 80; about 80:20 to about 20: 80; about 60:40 to about 40: 60; or about 55:45 to about 45: 55; about 50: 50).
27. The method of claim 26, wherein the wax is microcrystalline wax, paraffin wax, petroleum wax, polyethylene wax, beeswax, vegetable wax, rice bran wax, candelilla wax, carnauba wax, or a combination thereof; in particular microcrystalline waxes.
28. The method of any of claims 16-27, wherein the gum base comprises an elastomer, a fat, and optionally additional gum base ingredients including waxes, emulsifiers, fillers, antioxidants, or combinations thereof.
29. The method of any one of claims 16-28, wherein the bulk sweetener is sorbitol.
30. The method of any one of claims 16-29, wherein the ratio of fat polymorphs is determined using differential scanning calorimetry, X-ray diffraction analysis, or a combination thereof.
31. The method of any one of claims 16-30, further comprising packaging or coating the conditioned chewing gum mass.
32. The method of any of claims 16-31, wherein the conditioned chewing gum mass is a chewing gum sheet, and the method further comprises forming smaller chewing gum pieces from the sheet; and
packaging or coating the chewing gum pieces.
33. A method of making a confectionery product, the method comprising:
providing a confectionery mass;
maintaining the confectionery mass at a temperature between about 25 ℃ and about 75 ℃ and a relative humidity of less than 80% for a predetermined time; and
cooling the confectionery mass downstream of the holding operation.
34. The method of manufacturing of claim 33, wherein the predetermined time is less than or equal to about 6 hours; or less than or equal to about 30 minutes.
35. The method of manufacturing according to any one of claims 33-34, wherein the confectionery is a chewing gum.
36. The method of manufacturing of any one of claims 33-35, wherein the method is a continuous method.
37. A method of making a confectionery product, the method comprising:
mixing a plurality of ingredients to form a confectionery mass in a mixing station;
forming the confectionery mass into a substantially continuous confectionery sheet having a substantially uniform thickness via a forming station; and
increasing the hardness of the confectionery mass or the confectionery sheet without cooling the confectionery mass or the confectionery sheet below room temperature.
38. A system for continuously manufacturing and packaging chewing gum, the system comprising:
a continuous extruder for mixing chewing gum ingredients;
a processing station for maintaining the chewing gum at an elevated temperature for a predetermined time;
forming a station;
cooling the tunnel; and
the packaging system is used for packaging the food,
the system operates in a manner such that there is a continuous flow of chewing gum material from the mixing operation to the packaging operation.
Background
Traditionally, chewing gum compositions used to prepare both tableted and pelletized chewing gum products are prepared in conventional batch and continuous systems according to a general procedure in which the gum base and other chewing gum ingredients are mixed in a batch mixer or in an extruder in a continuous process to form a chewing gum mixture, which is then rolled and scored by means of a release agent (e.g., mannitol, talc, or a mixture of both), and the chewing gum is then conditioned at a temperature of about 13 ℃ and 24% Relative Humidity (RH) for 24 to 72 hours to harden the chewing gum mass, thereby preparing a tableted gum for efficient packaging in a high speed packaging machine, or hardening the chewing gum mass to prepare a pelletized core for coating in a pan coater.
For each of the tableted and pelletized chewing gums, there is a specified minimum hardness requirement to achieve efficient wrapping/packaging and coating. The minimum hardness of the tableted chewing gum is about 120 kilopascals (kPa) young's modulus (Ym) measured at 20 ℃. The minimum hardness required for the cores to be coated is about 45 durometer shore a.
In addition to the conditioning process, the hardness of the chewing gum may also be affected by the type and amount of ingredients used to prepare the chewing gum composition. While fats and waxes are conventionally used in chewing gums, the effect of fats and waxes on chewing gum hardness, particularly during conditioning, has not been previously known. There remains a need in the art for improved chewing gum compositions and improved methods of forming and conditioning chewing gum to reduce costs, reduce conditioning time, and improve chewing gum sensory characteristics.
Disclosure of Invention
In one embodiment, the chewing gum composition comprises about 2 wt% to about 15 wt% fat, based on the total weight of the chewing gum composition; wherein the fat in the chewing gum composition comprises i) a beta ' fat polymorph and/or a beta fat polymorph and ii) an alpha fat polymorph, the fat having a ratio of beta ' fat polymorph and/or beta fat polymorph to alpha fat polymorph that predominates in the beta ' fat polymorph and/or the beta fat polymorph.
In another embodiment, a method of forming a chewing gum includes forming an initial chewing gum mass including a gum base, a bulk sweetener, and about 2% to about 15% by weight fat based on the total weight of the chewing gum composition, wherein the fat in the initial chewing gum mass has a predominant β' fat polymorph and/or a ratio of β fat polymorph to α fat polymorph; heating the initial chewing gum mass to an elevated temperature of about 35 ℃ to about 60 ℃ (specifically about 40 ℃ to about 55 ℃; or about 45 ℃ to about 50 ℃); maintaining the initial chewing gum mass at the elevated temperature for about 20 minutes to about 6 hours (specifically about 30 minutes to about 5 hours; or about 45 minutes to about 3 hours); and cooling and conditioning the initial chewing gum mass to obtain a conditioned chewing gum mass, wherein the fat has a β' fat polymorph and/or a ratio of β fat polymorph to α fat polymorph that predominates in β fat polymorph.
In another embodiment, a method of making a confectionery comprises providing a confectionery mass; maintaining the confectionery mass at a temperature between about 25 ℃ and about 75 ℃ and a relative humidity of less than 80% for a predetermined time; and cooling the confectionery mass downstream of the holding operation.
In another embodiment, a method of making a confectionery comprises mixing a plurality of ingredients to form a confectionery mass in a mixing station; forming the confectionery mass via a forming station into a substantially continuous confectionery sheet having a substantially uniform thickness; and increasing the hardness of the confectionery mass or sheet without cooling the confectionery mass or sheet below room temperature.
In one embodiment, a system for continuously manufacturing and packaging chewing gum includes a continuous extruder for mixing chewing gum ingredients; a processing station for maintaining the chewing gum at an elevated temperature for a predetermined time; forming a station; cooling the tunnel; and a packaging system that operates in a manner such that there is a continuous flow of chewing gum material from the mixing operation to the packaging operation.
The following detailed description illustrates the above-described features and other features.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification:
figure 1 shows the rheological results of three different heat/hold cycles of hydrogenated cottonseed gum base compared at 25 ℃.
Fig. 2 is a graph showing the crystallization behavior of different blends of hydrogenated cottonseed oil and wax under process conditions.
Figure 3 is a representative DSC trace for a mixture of hydrogenated palm fat and microcrystalline wax.
Figure 4A is an XRD trace of cottonseed fat cooled under three conditions: 25 ℃ (trace a), a heating step/holding step at 45 ℃ (trace B) and a heating step/holding step at 55 ℃ (trace C).
Figure 4B is an XRD trace of sunflower fat cooled under three conditions: 25 ℃ (trace a), a heating step/holding step at 45 ℃ (trace B) and a 1 hour heating step/holding step at 55 ℃ (trace C).
Fig. 5 shows two XRD traces of palm fat chewing gum conditioned at 13 ℃ (top trace) and conditioned after a heating step/holding step at 45 ℃ (bottom trace).
Fig. 6 shows two XRD traces of sunflower seed fat chewing gum conditioned at 13 ℃ (top trace) and conditioned after a heating step/holding step at 45 ℃ (bottom trace).
Fig. 7 shows XRD traces (inset shows traces of beta pattern) of the conditioned sunflower fat chewing gum after a 30 minute heating/holding step at 50 ℃.
Fig. 8 illustrates possible locations of processing stations in the exemplary
Fig. 9 illustrates exemplary elements of a continuous gum manufacturing and packaging line.
FIG. 10 illustrates an exemplary multiple pass processing station.
Detailed Description
Disclosed herein are chewing gum compositions comprising crystalline lipids and more particularly crystalline fats and optionally waxes.
It has been determined that chewing gum compositions having a particular ratio of fat polymorphs achieve the hardness required for packaging, coating or processing while maintaining the desired sensory characteristics. Fats, in particular triglycerides, generally crystallize into three different structures, called polymorphs: α (alpha), β' (beta prime), and β (beta). The β polymorph is the most thermodynamically stable, followed by the β' polymorph, then the α polymorph. However, the activation energy from liquid fat to the alpha polymorph is lowest, followed by beta', and then beta. Thus, when fat has sufficient energy to cross the higher activation barrier, the alpha polymorph forms rapidly at low temperatures, while beta' and beta form only at higher temperatures.
All three fat polymorphs can be formed directly from the melt; alpha can be converted to both beta and beta ', but beta and beta' cannot be converted back to alpha without first melting. The more stable polymorphic form of fat is smaller in size and more compact in envelope, thereby increasing hardness in the fat. In turn, the gum base or chewing gum composition including fat will exhibit increased hardness as the ratio of the β' and β fat polymorphs to the α fat polymorph increases.
In one embodiment, a chewing gum composition includes a fat having a ratio of β 'and/or β polymorph to α polymorph predominating in β' and/or β polymorph. Further, the ratio can be determined within about 60 days, specifically within about 45 days, more specifically within about 30 days, yet more specifically within about 15 days, of the self-manufacturing chewing gum composition. As used herein, the term "β ' and/or β" refers to "β ', β, or a combination of β ' and β".
In one embodiment, the chewing gum composition includes a fat having a ratio of β ' and/or β polymorph to α polymorph predominating in β ' and/or β polymorph when the ratio of β ' and/or β polymorph to α polymorph is determined at a time between completion of the conditioning of the chewing gum and when the chewing gum composition is subjected to a packaging operation, a wrapping operation, or a coating operation. In another embodiment, the ratio is determined prior to packaging, wrapping or coating the chewing gum composition.
The chewing gum composition can include a fat having a ratio of β ' and/or β polymorphs to α polymorphs predominating over β ' and/or β polymorphs, particularly wherein the fat includes about 50% to about 100% β ' and/or β polymorphs and remaining α polymorphs, more particularly about 55% to about 95% β ' and/or β polymorphs and remaining α polymorphs, yet more particularly about 60% to about 90% β ' and/or β polymorphs and remaining α polymorphs, still more particularly about 65% to about 85% β ' and/or β polymorphs and remaining α polymorphs, more particularly about 70% to about 80% β ' and/or β polymorphs and remaining α polymorphs, and still more specifically about 55% to about 85% of the beta' and/or beta polymorphs and the remaining alpha polymorphs.
The ratio of beta and/or beta' fat polymorphs to alpha fat polymorphs in a chewing gum composition or gum base described herein can be determined using a variety of analytical methods, including differential scanning calorimetry, X-ray diffraction analysis, raman spectroscopy, or a combination thereof.
Fats that may be used in the chewing gum composition may be those described in more detail below, and may be a component of the chewing gum base, a separate chewing gum ingredient added separately from the gum base, or both as part of the gum base and as a separate chewing gum ingredient in addition to the gum base. In one embodiment, the fat is hydrogenated vegetable oil, hydrogenated cottonseed oil, hydrogenated palm kernel oil, hydrogenated soybean oil, hydrogenated sunflower seed oil, hydrogenated peanut oil, hydrogenated coconut oil, hydrogenated sesame oil, or a combination thereof.
In one embodiment, the fat is a mixed triglyceride comprising greater than or equal to 50% C18 saturated fatty acids, specifically greater than or equal to 60% C18 saturated fatty acids, more specifically greater than or equal to 70% C18 saturated fatty acids, still more specifically greater than or equal to 80% C18 saturated fatty acids, and yet more specifically greater than or equal to 90% C18 saturated fatty acids. Also in this embodiment, the fat is a mixed triglyceride comprising less than 50% C16 saturated fatty acids, specifically less than or equal to 40% C16 saturated fatty acids, more specifically less than or equal to 30% C16 saturated fatty acids, still more specifically less than or equal to 20% C16 saturated fatty acids, and yet more specifically less than or equal to 10% C16 saturated fatty acids.
In another embodiment, the fat is a mixed triglyceride having predominantly C18 saturated fatty acids and greater than or equal to 25% glyceryl tristearate, specifically greater than or equal to 30% glyceryl tristearate, more specifically greater than or equal to 35% glyceryl tristearate, yet more specifically greater than or equal to 40% glyceryl tristearate, and yet more specifically greater than or equal to 45% glyceryl tristearate, and more specifically greater than or equal to 50% glyceryl tristearate. Also in this embodiment, the fat comprises less than or equal to 40% tripalmitin, specifically less than or equal to 30% tripalmitin, still more specifically less than or equal to 20% tripalmitin, still more specifically less than or equal to 10% tripalmitin, and still more specifically less than or equal to 3% tripalmitin.
Fats having defined amounts of C18 fatty acid triglyceride content, low C16 fatty acid triglyceride content, tristearin content, and low tripalmitin content can be prepared by fractionating, blending, interesterifying, or combinations thereof, through naturally modified or commercially available fats.
In one embodiment, the fat is a mixed triglyceride comprising:
a) more than a predominant triglyceride of diglycerides, specifically greater than or equal to 50% triglycerides, more specifically greater than or equal to 60% triglycerides, still more specifically greater than or equal to 70% triglycerides, still more specifically greater than or equal to 80% triglycerides, and still more specifically greater than or equal to 90% triglycerides, based on total acylglycerol content;
b) a predominant C18 triglyceride, both saturated and unsaturated, greater than C16 triglyceride; specifically greater than or equal to 70% C18, more specifically greater than or equal to 80% C18, still more specifically greater than or equal to 85% C18, and still more specifically greater than or equal to 90% C18; and less than or equal to 30% C16, specifically less than or equal to 20% C16, more specifically less than or equal to 15% C16, and still more specifically less than or equal to 10% C16, based on the total content of C18 and C16;
c) a predominant glyceryl tristearate as triglyceride, specifically greater than or equal to 30% glyceryl tristearate, more specifically greater than or equal to 40% glyceryl tristearate, and still more specifically greater than or equal to 50% glyceryl tristearate, based on total triglyceride;
d) a low content of tripalmitin as triglyceride, in particular less than or equal to 20% tripalmitin, in particular less than or equal to 10% tripalmitin, in particular less than or equal to 7% tripalmitin, in particular less than or equal to 3% tripalmitin, based on total triglyceride; or
e) any combination of one or more of a), b), c) and d).
The chewing gum composition includes a fat in an amount of about 0.5 wt% to about 15 wt%, based on the total weight of the chewing gum composition, specifically about 2 wt% to about 12 wt%, more specifically about 4 wt% to about 10 wt%, and still more specifically about 6 wt% to about 8 wt%, based on the total weight of the chewing gum composition.
In one embodiment, the chewing gum composition can further include a wax, wherein the weight ratio of fat to wax is about 99:1 to about 9:91, specifically about 90:10 to about 20:80, more specifically about 80:20 to about 20:80, still more specifically about 60:40 to about 40:60, still more specifically about 55:45 to about 45: 55; and specifically about 50: 50.
A chewing gum composition comprising a fat having a ratio of β ' polymorph and/or β polymorph to α polymorph of which β ' polymorph and/or β polymorph predominates has a young's modulus of at least 120kPa, particularly at least 130kPa, more particularly at least 140kPa, and yet more particularly at least 150kPa, and an upper limit of about 200 kPa.
A chewing gum composition including a fat having a durometer shore a hardness of at least 45duro, specifically at least 46, more specifically at least 48, yet more specifically at least 50, and yet more specifically at least 55, with an upper limit of about 60duro, the fat having a β' polymorph and/or a β polymorph predominating in β polymorph and/or a ratio of β polymorph to α polymorph.
Generally, chewing gum compositions include a gum base, a bulk sweetener, a fat, optionally a wax, and optionally additional chewing gum ingredients as described herein, such as flavorants, high intensity sweeteners, sensates, colorants, or combinations thereof. The fat can be part of the gum base, or the fat can be a separate chewing gum ingredient added separately from the gum base, or the fat can be both part of the gum base and added as a chewing gum ingredient other than the gum base.
The term "gum base," as used herein, refers to a water-insoluble material and may include, for example, ingredients such as elastomers, vinyl polymers, resins, waxes, elastomer solvents, emulsifiers, plasticizers, extenders/fillers, fats, or combinations thereof. In one embodiment, the gum base includes an elastomer and optionally additional gum base ingredients, wherein the additional gum base ingredients are vinyl polymers, resins, waxes, fats, emulsifiers, fillers, softeners, plasticizers, antioxidants, or combinations thereof.
The amount of gum base employed will vary depending upon various factors such as the type of base used, the desired chewing gum consistency, and the other components used in the composition to prepare the final chewing gum product. Generally, the gum base will be present in an amount of about 5% to about 65% by weight, specifically about 10% to about 55% by weight, more specifically about 15% to about 45% by weight, and still more specifically about 20% to about 35% by weight, based on the total weight of the chewing gum composition.
Exemplary elastomers for use in chewing gum bases include both natural and synthetic elastomers and rubbers, for example, plant derived materials such as chicle, crown gum, sandalwood gum, canary gum, jelutong gum, coumarone gum, nigerl gum, casodera gum, balata gum, gutta percha, oleaceae gum, coumarone pectin, gutta percha, and the like, or combinations thereof. Synthetic elastomers are also useful, such as butadiene-styrene copolymers, polyisobutylene, isobutylene isoprene copolymers, polyethylene, and the like or combinations thereof. The gum base may include a non-toxic vinyl polymer, such as polyvinyl acetate and its partial hydrolysate, polyvinyl alcohol, or a combination thereof. When utilized, the vinyl polymer can have a molecular weight in the range of from about 3,000 up to about 94,000 and including about 94,000. Other useful polymers include crosslinked polyvinylpyrrolidone, polymethylmethacrylate, copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl acetate phthalate, or combinations thereof.
Conventional additives such as plasticizers or softeners may be included in the gum base in effective amounts to provide a wide variety of desirable texture and consistency attributes. Due to the low molecular weight of these components, plasticizers and softeners are able to penetrate the basic structure of the gum base, rendering it plastic and less viscous. Suitable plasticizers and softeners include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglycerides, glycerin, or combinations thereof. Some of these ingredients may be added at the time of gum base formation, or later during the production of the chewing gum composition.
Waxes, such as natural and synthetic waxes, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, beeswax, vegetable waxes, rice bran waxes, candelilla wax, carnauba wax, sorbitan monostearate, tallow, propylene glycol and the like or combinations thereof, may also be incorporated into the gum base to obtain a wide variety of desirable texture and consistency attributes.
The wax may be present in the gum base in an amount of about 0.1 wt% to about 25 wt%, specifically about 3 wt% to about 20 wt%, more specifically about 5 wt% to about 15 wt%, and still more specifically about 8 wt% to about 12 wt%, based on the total weight of the gum base.
The gum base may include a solid or liquid (e.g., oil) lipid material that includes a fat. Exemplary fats include fats and oils of vegetable origin, animal origin, or combinations thereof. Suitable vegetable fats may include soy, cottonseed, corn, apricot, peanut, sunflower, rapeseed, olive, palm kernel, illipe, shea (shea), coconut, cocoa butter, or combinations thereof. The aforementioned vegetable fats can be hydrogenated to varying degrees, as desired, or separated via fractional crystallization. Suitable animal fats include dairy fats such as milk fat and butter. Exemplary lipid materials include triglycerides, fatty alcohols, fatty acids, or combinations thereof. The triglycerides can include medium chain triglycerides, long chain triglycerides, and the like. Specific fats include hydrogenated coconut oil, hydrogenated cottonseed oil, hydrogenated palm kernel oil, hydrogenated peanut oil, hydrogenated sunflower seed oil, hydrogenated soybean oil, or combinations thereof.
The fat may be present in the gum base in an amount of about 0.5 wt% to about 30 wt%, specifically about 2 wt% to about 25 wt%, more specifically about 5 wt% to about 20 wt%, still more specifically about 10 wt% to about 20 wt%, and still more specifically about 15 wt% to about 18 wt%, based on the total weight of the gum base.
The gum base may optionally contain conventional elastomer solvents, such as resins, e.g., polymers of alpha-pinene or beta-pinene, to assist in softening the elastomer base components; methyl, glycerol or pentaerythritol esters of rosins or modified rosins and gums, such as hydrogenated, dimerized or polymerized rosins, or combinations thereof; pentaerythritol esters of partially hydrogenated wood or gum rosins; pentaerythritol esters of wood or gum rosins; glycerol esters of wood rosin; glycerol esters of partially dimerized wood or gum rosins; glycerol esters of polymerized wood or gum rosin; glycerol ester of tall oil rosin; glycerol esters of wood or gum rosin; partially hydrogenated wood or gum rosin; partially hydrogenated methyl esters of wood or gum rosins; and the like; or a combination thereof. The elastomer solvent can be used in an amount of about 5 wt% to about 75 wt%, specifically about 45 wt% to about 70 wt%, based on the total weight of the gum base.
The gum base may include an effective amount of bulking agents (e.g., mineral adjuvants) that can act as fillers and texturizers. Suitable mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, and the like, or combinations thereof. These fillers or adjuvants may be used in various amounts in the gum base. Specifically, if a filler is used, the filler can be used in an amount of about 5% to about 60%, and more specifically about 20% to about 30%, based on the total weight of the gum base.
Emulsifiers suitable for use in the gum base include distilled monoglycerides, acetates of mono-and diglycerides, citrates of mono-and diglycerides, lactates of mono-and diglycerides, monoglycerides and diglycerides, polyglycerides of fatty acids, ceteareth-20, polyglycerol ricinoleate, propylene glycol esters of fatty acids, polyglycerol laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of mono-and diglycerides, tricaprylic/capric/medium chain triglycerides, glycerol dioleate, glycerol di-and diglycerides, glycerol mono-and diglycerides, and glycerol mono-and diglycerides, Glyceryl oleate, glyceryl lactate of fatty acids, glyceryl lactate palmitate, glyceryl stearate, glyceryl laurate, glyceryl dilaurate, glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium chain triglycerides, caprylic/capric triglyceride, propylene glycol monostearate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80, polysorbate 65, hexyl glyceryl distearate, triglyceryl monostearate, tweens, spans, stearyl lactate, stearyl-2-calcium lactate, sodium stearyl-2-lactate, lecithin, ammonium phospholipid, sucrose esters of fatty acids, glyceryl sucrose esters, sodium stearyl lactate, sodium lauryl lactate, glyceryl monostearate, 1, 2-diol esters of fatty acids, or combinations thereof.
The bulk sweetener of the chewing gum composition may be a sugar-based or sugarless bulk sweetener, especially sugarless. Bulk sugar sweeteners generally include saccharides. Suitable sugar sweeteners include monosaccharides, disaccharides, and polysaccharides such as sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligosaccharide syrups, partially hydrolyzed starch, corn syrup solids such as high fructose corn syrup, or combinations thereof.
Bulk sweeteners may also be sugarless bulk sweeteners, such as sugar alcohols (also known as "sugar alcohols"). The sugar alcohol can be erythritol, galactitol, isomalt, hydrogenated starch hydrolysate, lactitol, maltitol, mannitol, polyglycitol, sorbitol, xylitol, or the like, or combinations thereof. The sugar alcohol may be in the form of a powder (crystalline or amorphous), a molten (molten) form having a low water content (e.g. less than 10% by weight, in particular less than 5% by weight), or a syrup form made with water (also referred to as "solution"). Exemplary sugar alcohol syrups include sorbitol syrup, maltitol syrup, hydrogenated starch hydrolysate syrup, polyglucitol syrup, and the like.
The amount of bulk sweetener in the chewing gum composition can be about 10% to about 85%, specifically about 20% to about 80%, more specifically about 30% to about 75%, more specifically about 40% to about 70%, based on the total weight of the chewing gum composition.
In one embodiment, the chewing gum composition is sugar-free.
The chewing gum composition may further comprise an additional chewing gum ingredient, wherein the additional ingredient is a flavorant, a fat, a high intensity sweetener, a food acid or a salt of a food acid, a sensate, a flavor modulator or flavor enhancer, a colorant, a humectant, a softener, or a combination thereof.
Exemplary flavorants (flavors ) for use in chewing gum compositions can include those artificial or natural flavors known in the art, such as synthetic flavor oils, natural flavor aromatics and/or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, and the like, or combinations thereof. Non-limiting representative flavors include oils such as spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of almond, cassia oil, and citrus oils (including lemon, orange, lime, grapefruit), vanilla, fruit essences (including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and the like), or combinations thereof.
Other types of flavorants include various aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diacetal, dihydrocarvyl acetate, syringyl formate, p-methylanisole, acetaldehyde (apple), benzaldehyde (cherry, apricot), anisic aldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotropin, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spice fruit flavor), butter (butter, cheese), valeraldehyde (butyraldehyde, cheese), citronellal (modified, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), Aldehyde C-9 (citrus fruit), aldehyde C-12 (citrus fruit), 2-ethylbutyraldehyde (berry), hexenal, i.e., trans-2 (berry), tolualdehyde (cherry, apricot), veratraldehyde (vanilla), 2, 6-dimethyl-5-heptenal, i.e., melonal (melon), 2, 6-dimethyloctanal (unripe fruit), and 2-dodecenal (citrus, chinese citrus).
Flavorants can be used in liquid or solid form. Flavorants can be used in free or encapsulated form. When used in solid (dry) form, suitable drying means may be used, such as spray drying of the flavour oil. Alternatively, the flavorant can be encapsulated and absorbed onto a water-soluble material such as cellulose, starch, sugar, maltodextrin, gum arabic, and the like, via means known in the art. In one embodiment, the flavorant can be used in a physical form effective to provide an initial burst of flavor or to provide a prolonged sensation of flavor.
More than one flavorant may be used in the chewing gum composition. The amount and type of flavorant can be selected based on the target release profile and desired flavor intensity. The chewing gum composition typically includes a flavorant in an amount of about 0.001 wt% to about 5 wt%, specifically about 0.01 wt% to about 4 wt%, still more specifically about 0.1 wt% to about 3 wt%, and still more specifically about 1.0 wt% to about 2 wt%, based on the total weight of the chewing gum composition.
The chewing gum composition may also include a high intensity sweetener. As used herein, "high intensity sweetener" means a sweetener that has a sweetness greater than the sweetness of sucrose. In one embodiment, the high intensity sweetener has a sweetness intensity of at least 100 times that of sugar (sucrose) on a per weight basis, specifically at least 500 times that of sugar on a per weight basis. In one embodiment, the high intensity sweetener is at least 1000 times the weight of the sugar on a basis of weight, more specifically at least 5000 times the weight of the sugar on a basis of weight. The high intensity sweetener may be selected from a wide range of substances including water soluble sweeteners, water soluble artificial sweeteners, water soluble sweeteners derived from naturally occurring water soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners. Combinations comprising one or more sweeteners or one or more of the foregoing types of sweeteners may be used. Without being limited to a particular sweetener, representative classes and examples include:
a) water-soluble sweeteners such as dihydrochalcones, monellin, steviosides, rebaudiosides, glycyrrhizin, dihydroriboflavin, monatin, and L-aminodicarboxylic acid aminoalkenoate amides, such as those disclosed in U.S. patent 4,619,834, or combinations thereof;
b) water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, Acesulfame salts, sodium, ammonium or calcium salts such as 3, 4-dihydro-6-methyl-1, 2, 3-oxathiazin-4-one-2, 2-dioxide, potassium salts of 3, 4-dihydro-6-methyl-1, 2, 3-oxathiazin-4-one-2, 2-dioxide (Acesulfame potassium, Acesulfame-K), the free acid form of saccharin, or combinations thereof; dipeptide-based sweeteners, such as L-aspartic acid-derived sweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame) and the substances described in U.S. Pat. No. 3,492,131, methyl esters of L- α -aspartyl-N- (2,2,4, 4-tetramethyl-3-thiotrimethylene) -D-alanine amide hydrate (Alitame), L-aspartyl-L-phenyl glycerol and L-aspartyl-L-2, 5-dihydrophenyl-glycine, L-aspartyl-2, 5-dihydro-L-phenylalanine; L-aspartyl-L- (1-cyclohexene) -alanine, neotame, or a combination thereof;
c) water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as stevioside and stevia-derived compounds (e.g., steviol glycosides, e.g., rebaudiosides, including rebaudioside a, etc.), lo han guo and lo han guo-derived compounds (e.g., isomogroside V, etc.), chlorinated derivatives of common sugars (sucrose), such as chlorodeoxysugar derivatives (e.g., chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives, such as known by the product name sucralose); examples of derivatives of chlorodeoxysucrose and chlorodeoxygalactosucrose include, for example: 1-chloro-1' -deoxy sucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxy galactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructose-furanoside, or 4,1 '-dichloro-4, 1' -dideoxy galactosucrose; 1',6' -dichloro-1 ',6' -dideoxy sucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1, 6-dichloro-1, 6-dideoxy-beta-D-fructofuranoside, or 4,1',6' -trichloro-4, 1',6' -trideoxygalactosucrose; 4, 6-dichloro-4, 6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside, or 4,6,6 '-trichloro-4, 6,6' -trideoxy galactosucrose; 6,1',6' -trichloro-6, 1',6' -trideoxy sucrose; 4, 6-dichloro-4, 6-dideoxy-alpha-D-galacto-pyranosyl-1, 6-dichloro-1, 6-dideoxy-beta-D-fructofuranoside, or 4,6,1',6' -tetrachloro-4, 6,1',6' -tetradeoxygalactosucrose; 4,6,1',6' -tetradeoxysucrose, or a combination thereof;
d) protein-based sweeteners such as thaumaccous danielli (thaumaccous danielli), talin (talin), or combinations thereof; and
e) an amino acid based sweetener.
In addition, high intensity sweeteners may be used in a variety of different physical forms, such as those known in the art, to provide an initial burst of sweetness and/or to provide a prolonged perception of sweetness. These physical forms include, but are not limited to, free forms (e.g., spray-dried forms or powdered forms), beaded forms, encapsulated forms, or combinations thereof.
The chewing gum composition may optionally further comprise a colorant. The colorant(s) (colors, tints) may be used in an amount effective to produce the desired color for the chewing gum. Suitable coloring agents include pigments, which may be incorporated in amounts up to about 6% by weight, based on the total weight of the chewing gum. For example, titanium dioxide can be incorporated in amounts up to about 2 wt%, and specifically less than about 1 wt%, based on the total weight of the chewing gum. Suitable colorants also include natural food colors and dyes suitable for food, pharmaceutical and cosmetic applications.
Suitable lakes include annatto extract (E160b), annatto, norbixin, astaxanthin, dehydrated beet (beet powder), beetroot red/betanin (E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violaxanthin (E161E), rhodoxanthin (E161f), caramellose (E150(a-d)), β -apo-8' -carotenal (E160E), β -carotene (E160a), α -carotene, γ -carotene, ethyl esters of β -apo-8-carotenal (E160f), xanthophyllin (E161a), lutein (E161b), cochineal extract (E120); carmine (E132), acid red/azorubine (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), roasted partially defatted cooked cottonseed flour, ferrous gluconate, ferrous lactate, grape pigment extract, grape pericarp extract (grapyanine), anthocyanin (E163), Haematococcus powder, synthetic iron oxides, iron oxides and hydroxides (E172), fruit juice, vegetable juice, dried algae powder, tagetes (Aztec) marigold powder and extract, carrot oil, corn germ oil, paprika oleoresin, Phaffia rhodozyma, riboflavin (E101), crocin, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), paprika/capsanthin (E160C), lycopene (E160d), FD & C blue No. 1, FD & C blue No. 2, FD & C Green No. 3, FD & C No. 3, FD & C red No. 3, FD & C red No. 40, FD & C yellow No.5 and FD & C yellow No.6, tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), carmine (E124), edible cherry red (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold (E175), pigment rubine/lisolol rubine BK (E180), calcium carbonate (E170), carbon black (E153), black PN/brilliant black BN (E151), green S/acidic brilliant green BS (E142), or combinations thereof. In one embodiment, certified colors may include FD & C aluminum lakes or combinations thereof. A complete description of all FD & C colorants and their corresponding Chemical structures can be found in pages 492 494 of volume 1,4 of Kirk-Othmer Encyclopedia of Chemical Technology (Kirk-Othmer Encyclopedia of Chemical Technology).
Exemplary food acids or salts of food acids for use in chewing gum may include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, gluconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, and alkali metal salts thereof (e.g., sodium citrate dihydrate) or combinations thereof. The food acid or the salt of a food acid may be used in free form or in encapsulated form.
The chewing gum composition may include a sensate. Exemplary sensates include cooling agents, warming agents, tingling agents, effervescent agents, or combinations thereof. The cooling agent is used for cooling in mouth, nasal cavity or skinAdditive with cooling effect. For example, useful cooling agents include menthane, menthone, ketals, menthone glyceroketals, substituted p-menthanes, acyclic carboxamides, monomenthyl glutarate, substituted cyclohexanamides, substituted cyclohexanecarboxamides, substituted ureas and sulfonamides, substituted menthols, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids having 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl salicylate, N,2, 3-trimethyl-2-isopropylbutanamide (WS-23), N-ethyl-2, 2-diisopropylbutanamide, N-ethyl-p-menthane-3-carboxamide (WS-3), N- [ [ 5-methyl-2- (1-methylethyl) cyclohexyl group]Carbonyl radical]Ethyl ester of glycine (WS-5), and N- [ [ 5-methyl-2- (1-methylethyl) cyclohexyl]Carbonyl radical]Substantially pure ethyl esters of glycine (as disclosed in U.S. Pat. No. 7,189,760 to Erman et al, which is incorporated herein by reference in its entirety), isopulegol, menthoxypropanediol, 3- (1-menthoxy) propane-1, 2-diol, 3- (1-menthoxy) -2-methylpropane-1, 2-diol, p-menthane-2, 3-diol, p-menthane-3, 8-diol, 6-isopropyl-9-methyl-1, 4-dioxaspiro [4,5 ]]Decane-2-methanol, menthyl succinate and alkaline earth metal salts thereof, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, N- (4-cyanomethylphenyl) p-menthanecarboxamide (G-180), Japanese mint oil, peppermint oil, 3- (1-menthoxy) ethan-1-ol, 3- (1-menthoxy) propan-1-ol, 3- (1-menthoxy) butan-1-ol, 1-menthylacetic acid N-acetamide, 1-menthyl-4-hydroxyvalerate, 1-menthyl-3-hydroxybutyrate, N,2, 3-trimethyl-2- (1-methylethyl) -butanamide, N-ethylmethyl-5-methylcyclohexanecarboxamide, N- (4-menthyl) butan-1-ol, N-menth, N-ethyl-t-2-c-6 nonadienamide, N-dimethylmenthylsuccinamide, substituted p-menthanes, substituted p-menthane-carboxamides, 2-isopropyl-5-methylcyclohexanol (available from Hisamitsu Pharmaceuticals, hereinafter referred to as "isopregol"); menthone glycerol ketal (FEMA3807, trade name)
wherein B is selected from H, CH3、C2H5、OCH3、OC2H5(ii) a And OH; and is
Wherein A is a moiety of formula-CO-D, wherein D is selected from the following moieties: (i) -NR1R2Wherein R is1And R2Independently selected from H and C1-C8A linear or branched aliphatic radical, an alkoxyalkyl radical, a hydroxyalkyl radical, an araliphatic radical and a cycloalkyl radical, or R1And R2Together with the nitrogen atom to which they are attached form part of an optionally substituted five-or six-membered heterocyclic ring; (ii) -NHCH2COOCH2CH3、-NHCH2CONH2、-NHCH2CH2OCH3、-NHCH2CH2OH、-NHCH2CH(OH)CH2OH and (iii) a moiety selected from:
those disclosed in PCT patent application WO2006/125334 to Bell et al (incorporated herein by reference in its entirety); or a combination thereof. Other compounds include the alpha-ketoenamines disclosed in U.S. Pat. No.6,592,884 to Hofmann et al, which is incorporated herein by reference in its entirety. These and other suitable cooling agents are further described in the following U.S. patents (all of which are incorporated herein by reference in their entirety): U.S. Pat. nos. 4,230,688; us patent 4,032,661; us patent 4,459,425; us patent 4,178,459; U.S. Pat. nos. 4,296,255; U.S. Pat. nos. 4,136,163; us patent 5,009,893; us patent 5,266,592; us patent 5,698,181; us patent 6,277,385; U.S. Pat. nos. 6,627,233; U.S. Pat. No. 7,030,273. Still other suitable cooling agents are further described in the following U.S. published patent applications (which are all incorporated herein by reference in their entirety): U.S. 2005/0222256; 2005/0265930.
The warming agent can be selected from a wide variety of compounds known to provide a warming sensory signal to the user. These compounds provide a perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners, and other organoleptic components. Useful warming agents include vanillyl alcohol n-butyl ether (TK-1000) (supplied by Takasago Perfumray Company Limited, Tokyo, Japan), vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, shogaol, myristyl alcohol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropanol, isoamyl alcohol, benzyl alcohol, glycerol, or combinations thereof.
In one embodiment, tingling agents may be applied to provide a tingling, tingling or numbing sensation to the user. Tingling agents include, but are not limited to: jambu Oleoresin (Jambu Oleoresin) or Jambu (para access) (Spilanthes sp.), wherein the active ingredient is spilanthol; japanese pepper extract (Zanthoxylumpipertum) comprising components known as sanshool-I, sanshool-II and sanshoamide; perillaseed (perillantine); 4- (1-menthoxymethyl) -2-phenyl-1, 3-dioxolane; black pepper extract (pipernigrum) comprising the active ingredients isopiperine and piperine; echinacea purpurea (Echinacea) extract; extract of Zanthoxylum bungeanum (Norhtern Prickly Ash); trans-pellitorin (trans-pellitorin) and paprika oleoresin; or a combination thereof. In one embodiment, alkylamides extracted from materials such as jambu or zanthoxylum piperitum may be included. Additionally, in one embodiment, a sensation is created due to effervescence. Such effervescence is produced by combining a basic substance with an acidic substance, either or both of which may be encapsulated. In one embodiment, the basic substance may include alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, or a combination thereof. In one embodiment, the acidic material may include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or combinations thereof. Examples of "tingling" type sensates include those disclosed in U.S. patent nos. 6,780,443, 6,159,509, 5,545,424, and 5,407,665, each of which is incorporated by reference herein in its entirety.
The chewing gum composition may optionally further comprise a flavor modulator or flavor enhancer. The sweetness may be from flavor modulators or flavor enhancers and/or from flavorants as well as from sweeteners. The flavor enhancer may be composed of a substance that is capable of enhancing, complementing, modifying or enhancing the taste or aroma perception of the original substance without introducing its own characteristic taste or aroma perception. The flavor modulator may impart a property to itself that complements or offsets a property of another component. In one embodiment, flavor modulators or flavor enhancers designed to enhance, complement, modify or enhance the perception of flavor, sweetness, tartness (tartness), umami (umami), kokumi (kokumi), saltiness (salinness), or combinations thereof may be included. Thus, the addition of flavor modulators or flavor enhancers can affect the overall taste of the chewing gum. For example, the flavoring agents can be compounded with additional sweet notes via the inclusion of flavor modifiers or flavor enhancers such as vanilla, vanillin, ethyl maltol, furfural, ethyl propionate, lactones, or combinations thereof.
Exemplary flavor modulators or flavor enhancers include monoammonium glycyrrhizinate, glycyrrhizates of licorice, bitter orange (citrus aurantium), alapyrdaine (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium-3-ol) inner salt, thaumatin, curculin (curculin), starfish (strogin), mabinlin (mabinlin), gymnemic acid (gymnemic acid), cynaropicric acid, glyridaine, pyridinium-betaine compounds, neotame, africantin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcoholic extract), sugarcane leaf essence (alcoholic extract), compounds responsive to G protein coupled receptors (T2R and T1R classes), or combinations thereof. In one embodiment, sugar acids, sodium chloride, potassium chloride, sodium acid sulfate, or combinations thereof are used. In one embodiment, glutamate salts such as monosodium and monopotassium glutamate, hydrolyzed vegetable proteins, hydrolyzed animal proteins, yeast extracts, or combinations thereof are included. Further examples include Adenosine Monophosphate (AMP), glutathione, and nucleotides such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanosine monophosphate, or combinations thereof. Further examples of kokuroda et al flavor enhancer compositions that impart kokumi taste are also included in U.S. patent 5,679,397.
The amounts of flavor modulators, flavor potentiators, and flavorants used herein can be a function of preference, but are subject to factors such as the type of final product composition, the individual flavor, and the strength of the flavor desired. Thus, the amount of flavoring may be varied in order to obtain the desired result in the final product, and such variations are within the ability of those skilled in the art without undue experimentation.
The chewing gum composition may optionally further comprise a humectant. Exemplary humectants include glycerin, propylene glycol, polyethylene glycol, or combinations thereof. The amount of humectant can be controlled to ensure that the final chewing gum product does not excessively absorb moisture from the surrounding environment during manufacture, packaging, storage, and use.
The chewing gum composition may also include softeners, such as those used in the gum base as described herein.
Chewing gum compositions can be prepared using standard techniques and equipment known in the art.
In one exemplary method, the gum base is heated to a temperature high enough to soften the gum base without adversely affecting the physical and chemical make-up of the gum base, which will vary depending on the composition of the gum base used and can be readily determined by one skilled in the art without undue experimentation. For example, the gum base may be conventionally melted to about 40 ℃ to about 160 ℃ or to about 150 ℃ to about 175 ℃ for a period of time sufficient to melt the base, e.g., about thirty minutes, followed by incrementally mixing in the remaining ingredients of the gum base (if any) such as plasticizers, fillers, and softeners to plasticize the blend and adjust the hardness, viscoelasticity, and formability of the base. The chewing gum ingredients are then blended with the molten gum base. The mixing operation is continued until a uniform or homogeneous mixture of chewing gum mass is obtained. The chewing gum mass may then be conditioned using conventional conditioning techniques or subjected to a heating/holding step as described herein as a means of promoting the formation of beta' and/or beta polymorph fat crystals in the chewing gum, and then cooled and conditioned to form the chewing gum composition.
In another exemplary method, the chewing gum ingredients are mixed with the gum base without prior melting of the gum base or gum base ingredients. The mixing operation is continued until a uniform or homogeneous mixture of chewing gum compositions is obtained. Within this embodiment, the gum base may be in the form of a pellet gum base that may soften at 40 to 50 ℃ rather than melting at higher temperatures.
In another embodiment, a combination of melted gum base and pellet gum base may be used.
The formation of a chewing gum product from a chewing gum composition may be formed using a co-extrusion process, a lamination process, a compression process, a roll-in-engraving process, a chain-molding process, a transfer-molding process, or a cut-and-package process, or a combination of these processes. The composition for preparing the chewing gum product may be formed using a batch process or a continuous process.
In one embodiment, the Chewing Gum composition is prepared using a continuous process as described in international patent application publication WO2013158291 "System and Method for Manufacturing Chewing Gum" (incorporated herein by reference in its entirety), filed 2013, 3, 15.
Suitable methods of making chewing gum and chewing gum products include those found in U.S. patent nos. 6,254,373 and 8,226,401, filed on 22/12/2016, and international application No. pct/US2016/068317, both of which are incorporated herein in their entirety.
In one embodiment, a method of forming chewing gum includes forming an initial chewing gum mass including a gum base, a bulk sweetener, and a fat, wherein the fat in the initial chewing gum mass has a β' polymorph fat and/or a ratio of β polymorph fat to α polymorph fat predominating; heating the initial chewing gum mass to an elevated temperature just above the crystallization temperature of the fat, specifically just above the alpha polymorph transition temperature of the fat, for example, from about 35 to about 60 ℃, more specifically from about 40 to about 55 ℃, still more specifically from about 45 to about 50 ℃; maintaining the initial chewing gum mass at the elevated temperature for about 20 minutes to about 6 hours, specifically about 30 minutes to about 5 hours, and more specifically about 45 minutes to about 3 hours (this is alternatively referred to as a "maintaining step"); and cooling and conditioning the initial chewing gum mass to obtain a conditioned chewing gum mass having a ratio of beta 'polymorph fat and/or beta polymorph fat to alpha polymorph fat predominating in beta' polymorph and/or beta polymorph. In this embodiment, the fat in the conditioned chewing gum comprises about 50% to about 100% of the β' and/or β polymorphs and the balance is the α polymorph, specifically about 55% to about 95%, more specifically about 60% to about 90%, still more specifically about 65% to about 85%, still more specifically about 70% to about 80%, and specifically about 55% to about 85%. In this embodiment, any one or more of the heating step, holding step, cooling step, and/or conditioning step can be conducted at a relative humidity of about 7% to about 45%, specifically about 13% to about 40%, more specifically about 15% to about 35%, yet more specifically about 18% to about 30%, yet more specifically about 24% to about 30%.
The ratio of fat polymorphs can be determined within about 60 days, specifically within about 45 days, more specifically within about 30 days, still more specifically within about 15 days from the manufacture of the conditioned chewing gum composition. In another embodiment, the ratio is determined at a time between completion of the conditioning of the chewing gum and the packaging, wrapping, or coating operation of the conditioned chewing gum composition.
The conditioning step can be performed at a temperature below ambient temperature, specifically at 20 ℃ or below, more specifically at 18 ℃ or below, yet more specifically at 15 ℃ or below, and yet more specifically at 13 ℃ or below.
The conditioned chewing gum has a young's modulus of at least 120kPa, specifically at least 130kPa, more specifically at least 140kPa, and yet more specifically at least 150kPa, with an upper limit of about 200 kPa.
The conditioned chewing gum has a durometer shore a hardness of at least 45, specifically at least 46, more specifically at least 48, still more specifically at least 50, and still more specifically at least 55, with an upper limit of about 60.
By "initial chewing gum hardness" is meant the hardness of the chewing gum composition immediately after formation and prior to the heating/holding step or conditioning.
By "conditioning chewing gum hardness" is meant the hardness of the chewing gum composition after the conditioning process and before wrapping, packaging, or coating the chewing gum.
The method of forming the conditioned chewing gum as disclosed herein may be performed once in a shorter time scale than conventional conditioning methods. In one embodiment, the total time of the heating/holding, cooling, and conditioning steps is less than 24 hours, specifically less than 18 hours, more specifically less than 12 hours, still more specifically less than 10 hours, yet more specifically less than 8 hours, yet more specifically less than 6 hours, specifically less than 4 hours, and yet more specifically less than or equal to 2 hours.
The chewing gum composition may be prepared as discrete units in the form of tablets, sticks, pellets, cubes, and the like. A chain die process or roll imprinting process may be used to form the plurality of discrete units.
The discrete units of chewing gum composition may be wrapped and packaged. Alternatively, the discrete units of the chewing gum composition may be coated with a hard or soft canning coating or other coating methods known in the art.
Also disclosed is a method of making a confectionery comprising providing a confectionery mass, holding at between about 25 ℃ and about 75 ℃, specifically between about 30 ℃ and about 65 ℃, and at a relative humidity of less than 80% for a predetermined time, and cooling the confectionery mass downstream of the holding operation.
Confections/confectioneries as used herein include chewing gum, chewing gum bases, chewing gum, caramel, nougat, nut paste, chocolate, fudge, fat-based candy, and combinations thereof. In one embodiment, the confection/confectionery is a chewing gum.
According to one embodiment, there is provided a system for making a confectionery, the system comprising a mixing station for mixing a plurality of ingredients to form a confectionery mass or sheet, and a processing station for holding one of the confectionery mass and the confectionery sheet for a predetermined time at: a temperature between about 25 ℃ and about 75 ℃, specifically a temperature of about 30 ℃ to about 65 ℃; a relative humidity of less than 80%, specifically about 5% to 80%, more specifically about 20% to about 70%, and still more specifically about 30% to about 60%. The processing station is arranged upstream of the cooling tunnel. The predetermined time can be less than or equal to about 6 hours, specifically about 5 minutes to about 5 hours, more specifically about 10 minutes to about 3 hours, yet more specifically about 15 minutes to about 1 hour, and yet more specifically about 20 minutes to about 30 minutes.
In the exemplary
The location of the
In conventional confectionery manufacturing systems, all previous treatments to achieve the desired hardness occurred in a cold room at about 10 ℃. However, it has been found that conditioning or holding the gum at elevated temperatures provides a higher hardness than that achieved with cold conditioning alone. Furthermore, the hardness may be sufficient so that cold conditioning and accompanying interruptions can be eliminated and a completely in-line operation from the mixing operation to the packaging operation can be achieved.
In the exemplary
It should be understood that although the
Fig. 9 illustrates exemplary elements of a continuous gum manufacturing and packaging line including a mixing
Referring now to fig. 10, an example of a
These features and advantages will be more fully demonstrated by the following examples, which are provided for purposes of illustration and are not to be construed as limiting the invention in any way.
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