阅读说明：本技术 成型的糖果产品及其制造方法 (Shaped confectionery product and method of making same ) 是由 大卫·R·菲利普斯 刘京萍 凯文·布罗德里克 于 2019-07-26 设计创作，主要内容包括：本发明提供一种制备熔融的沉积的糖果产品如咀嚼胶产品的方法。在制备咀嚼胶产品的方法的实施方案中,在添加胶基和其他成分之前,将一种或多种糖醇共混并熔化。所述方法使得在比以前认为可能的更低的温度下进行沉积,从而简化了安全处理并保护了产品的质量。在将所述产品沉积在作为包装的一部分的模具中的情况下,与将所述糖醇和诸如胶基的其他成分一起熔化时相比,更低的沉积温度使得在包装材料和工艺方面的灵活性更大。本发明还提供了所述方法的产品。(The present invention provides a method of preparing a molten deposited confectionery product, such as a chewing gum product. In an embodiment of the method of preparing a chewing gum product, one or more sugar alcohols are blended and melted prior to adding gum base and other ingredients. The method allows deposition at lower temperatures than previously thought possible, thereby simplifying safe handling and preserving product quality. In case the product is deposited in a mould as part of the packaging, the lower deposition temperature allows for greater flexibility in packaging materials and processes than when the sugar alcohol and other ingredients such as gum base are melted together. The invention also provides the product of the method.)

1. A method of manufacturing a chewing gum product, the method comprising the steps of:

a. melting at least one sugar alcohol at a temperature sufficient to ensure complete melting of the sugar alcohol to form a molten sugar alcohol;

b. melting a gum base into the molten sugar alcohol to form a molten blend;

c. adding an additional chewing gum ingredient to the molten blend, the additional chewing gum ingredient comprising at least one flavoring agent;

d. cooling the molten blend to a lower temperature and maintaining the blend at a selected lower temperature, wherein the blend remains a molten pumpable mixture at the selected lower temperature; and

e. forming the molten chewing gum into a desired shape,

wherein steps b to d are performed in any order.

2. The method of claim 1, wherein said molten sugar alcohol is cooled by adding solid gum base at a temperature below the temperature of said molten sugar alcohol.

3. The process of claim 1 or 2, wherein the molten sugar alcohol comprises less than 4 wt.% water.

4. The method of claim 3, wherein the molten sugar alcohol comprises less than 3 wt.% water.

5. The method of claim 3, wherein the molten sugar alcohol comprises less than 2 wt.% water.

6. The method of claim 3, wherein the molten sugar alcohol comprises less than 1 wt.% water.

7. The method of claim 3, wherein the molten sugar alcohol comprises less than 0.5 wt.% water.

8. The method of any preceding claim wherein the gum base is melted into the molten sugar alcohol at a temperature of 70-110 ℃.

9. The process of any one of the preceding claims, wherein the additional chewing gum ingredient comprising at least a flavoring agent is added after the molten sugar alcohol has been cooled.

10. The method of any one of the preceding claims, wherein no crystalline sugar alcohol is present in the fully melted at least one sugar alcohol.

11. The process of claims 1-9, wherein less than 1 wt.% of crystalline sugar alcohol remains in the fully melted at least one sugar alcohol.

12. The process of claims 1-9, wherein less than 2 wt.% of crystalline sugar alcohol remains in the fully melted at least one sugar alcohol.

13. The process of claims 1-9, wherein less than 10 wt.% of crystalline sugar alcohol remains in the fully melted at least one sugar alcohol.

14. The method of any one of the preceding claims, wherein the sugar alcohol comprises a single sugar alcohol.

15. A process as claimed in any one of claims 1 to 13 wherein the sugar alcohol comprises a blend of two sugar alcohols.

16. A process as claimed in any one of claims 1 to 13 wherein the sugar alcohol comprises a blend of three sugar alcohols.

17. A process as claimed in any one of claims 1 to 13 wherein the sugar alcohol comprises a blend of four or more sugar alcohols.

18. A process according to any one of claims 1 to 13 wherein the sugar alcohol comprises a blend of sorbitol and xylitol.

19. The method of any one of claims 1 to 13, wherein the sugar alcohol comprises a blend of erythritol and xylitol.

20. The method of any one of claims 1-13, wherein the sugar alcohol comprises a blend of erythritol and sorbitol in a ratio of erythritol to sorbitol in the range of 1:2 to 1: 6.

21. The method of any one of claims 1 to 13, wherein the sugar alcohol comprises a blend of sorbitol, xylitol and isomalt.

22. The method of any one of claims 1 to 13, wherein the sugar alcohol comprises a blend of sorbitol, xylitol and erythritol.

23. A process according to any one of claims 1 to 13 wherein the sugar alcohol comprises a blend of isomalt, xylitol and erythritol.

24. The process as claimed in any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 70 ℃.

25. The process as claimed in any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 80 ℃.

26. The process of any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 90 ℃.

27. The process as claimed in any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 100 ℃.

28. The process as claimed in any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 110 ℃.

29. The process of any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 120 ℃.

30. The process of any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 130 ℃.

31. The process of any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 140 ℃.

32. The process of any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 150 ℃.

33. The process as claimed in any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 160 ℃.

34. The process of any one of the preceding claims, wherein the at least one sugar alcohol is heated to a temperature of at least 190 ℃.

35. The method of any one of the preceding claims, wherein the molten blend is deposited at a temperature of less than 120 ℃.

36. The method of any one of the preceding claims, wherein the molten blend is deposited at a temperature of less than 95 ℃.

37. The method of any one of the preceding claims, wherein the molten blend is deposited at a temperature of less than 90 ℃.

38. The method of any one of the preceding claims, wherein the molten blend is deposited at a temperature of less than 85 ℃.

39. The method of any of the preceding claims, wherein the molten blend is deposited at a temperature of less than 80 ℃.

40. The method of any one of the preceding claims, wherein the molten blend is deposited at a temperature of less than 75 ℃.

41. The method of any one of the preceding claims, wherein the molten blend is deposited at a temperature of less than 70 ℃.

42. The method of any of the preceding claims wherein the additional chewing gum ingredient comprises a flavor and at least one ingredient selected from the group consisting of: physiological cooling agents, warming agents, tingling agents, encapsulated and unencapsulated high intensity sweeteners, humectants, emollients, colors, acidulants, fillers, emulsifiers, water soluble emollients, binders, nutritional supplements and visual effect agents.

43. A method of manufacturing a chewing gum product, the method comprising the steps of:

a. melting at least one sugar alcohol at a temperature sufficient to ensure complete melting;

b. cooling the molten at least one sugar alcohol;

c. mixing gum base and additional chewing gum ingredients including at least a flavoring agent with the at least one sugar alcohol to form a mixture;

d. heating the mixture at a temperature at which the molten chewing gum composition is pumpable and depositable to form a molten chewing gum composition; and

e. forming a chewing gum product by depositing the molten chewing gum composition onto a surface.

44. The method of claim 43 wherein said molten at least one sugar alcohol is cooled to ambient temperature prior to mixing with said gum base.

45. The method of claim 43, wherein said cooled at least one sugar alcohol is ground prior to mixing with said gum base.

46. The method of claim 43, wherein said cooled at least one sugar alcohol is granulated prior to mixing with said gum base.

47. The method of claim 43, wherein said cooled at least one sugar alcohol is remelted prior to mixing with said gum base.

48. A chewing gum product made by the process of any one of the preceding claims.

Technical field and background

The present invention relates to confectionery products, such as chewing gums, formed by shaping the product in a molten state. In certain embodiments, the mold is part of a product package.

Chewing gums have been enjoyed by consumers for over a century because they provide taste and freshness over an extended period of time and satisfy the urge of human chewing. Various forms of chewing gum have been marketed, but chewing gum sticks, chewing gum pieces and coated chewing gum pellets are the most popular. These forms have the advantage of being easy to produce on a commercial scale using high speed forming equipment. However, they can only produce products with limited shape variations. They do not produce complex three-dimensional shapes or shapes with high definition, such as the shape of an animal, face, cartoon character, fruit, or other object.

Consumers are constantly seeking new confectionery experiences. Products having a three-dimensional shape are attractive and offer the opportunity to manufacture products related to seasonal or special events. Attempts have been made in the past to form chewing gum into three-dimensional shapes, but it is known that such efforts have never led to commercially successful products.

One problem with melt gum processing is the high viscosity of the chewing gum, which requires heating the product to very high temperatures (typically in excess of 90 ℃) in order to reduce its viscosity sufficiently to enable it to be pumped through the deposition equipment. This increases the risk of deterioration or volatilization of sensitive ingredients. It also increases the time required to cool the deposited composition for further processing (e.g., to move the deposited product), and may in fact require refrigeration equipment or other means to more quickly cool the deposited glue. On a laboratory or pilot scale, the problem of melting chewing gum may be solvable, but commercial production is difficult.

Furthermore, past efforts to mass produce molten confectionery product formulations have produced inconsistent results. It is believed that this is due to the material being strongly influenced by its thermal history, even small uncontrolled changes in processing conditions leading to large changes in key properties such as melting point.

The novel consumer product may be manufactured by depositing the molten confectionery material onto a pre-formed sheet of packaging film that will act as a mould to shape the deposit. This can be done as a "so-called" blister pack, in which a sheet containing one or more blister moulds is covered with a covering material (e.g. a foil or foil laminate) and then further packed. However, the maximum filling temperature of sheet materials commonly used for blister packaging is in the range of 65-120 ℃, whereby many sheets are prone to deformation if molten material is deposited directly into the blister mould. While certain food approved sheets can withstand sufficiently high melt deposition temperatures, they may lack the clarity, formability, and barrier properties of lower melting point materials. They may also be significantly more expensive. Therefore, it is desirable to deposit molten material at temperatures below 100 ℃ or even below 90 ℃, below 85 ℃, below 80 ℃, below 75 ℃ or below 70 ℃.

Attempts to reformulate confectionery products to optimize low temperature deposition, for example by adding syrups and/or increasing water content, tend to result in products that lack the proper texture or have shelf stability or other problems. This may also lead to product changes as the amount of water present will decrease the longer the composition is held at higher temperatures.

Therefore, there is a need for a method of manufacturing high quality deposited and shaped confectionery products with flexible formulation options.

Disclosure of Invention

In one embodiment, the present invention provides a method of making a confectionery product comprising the steps of:

a. melting at least one sugar alcohol at a temperature sufficient to ensure complete melting;

b. melting gum base into the at least one molten sugar alcohol to form a blend of molten sugar alcohol and gum base;

c. adding an additional chewing gum ingredient to the blend of molten sugar alcohol and gum base to form a molten chewing gum blend, the additional chewing gum ingredient comprising at least one flavoring agent;

d. cooling the molten gum blend to a lower temperature and maintaining the molten chewing gum blend at the lower temperature, wherein the molten chewing gum blend remains a molten pumpable mixture at the lower temperature; and

e. forming a chewing gum product by depositing the molten mixture onto a surface,

wherein steps b to d are performed in any order.

Alternatively, the present invention provides a method of manufacturing a confectionery product, the method comprising the steps of:

a. melting at least one sugar alcohol at a temperature sufficient to ensure complete melting;

b. cooling the molten at least one sugar alcohol until it solidifies;

c. mixing gum base and additional chewing gum ingredients including at least one flavoring agent into the sugar alcohol under heating to form a molten chewing gum composition at a temperature at which the molten chewing gum composition is pumpable and depositable; and

d. a chewing gum product is formed by depositing the molten mixture onto a surface.

In certain embodiments, the molten sugar alcohol is cooled by adding solid (i.e., unmelted) gum base at a temperature below the temperature of the molten sugar alcohol.

In certain embodiments, the molten sugar alcohol composition will contain a minor amount of water, for example less than 4% or less than 3% or less than 2% or less than 1% or less than 0.5% water by weight of the molten sugar alcohol composition.

In certain embodiments, the chewing gum base is melted into the molten sugar alcohol at a temperature of between 70 ℃ and 110 ℃, 80 ℃ and 100 ℃, or 85 ℃ and 95 ℃.

In certain embodiments, additional ingredients comprising at least one flavoring agent are added after the molten sugar alcohol has cooled.

In certain embodiments, no crystalline sugar alcohol is present in the at least one sugar alcohol that is completely molten. In certain embodiments, less than 1%, less than 2%, less than 3%, less than 5%, or less than 10% by weight of the crystalline sugar alcohol remains in the at least one sugar alcohol that is completely molten.

In certain embodiments, the sugar alcohol will comprise a single sugar alcohol or at least one sugar alcohol.

In certain embodiments, the sugar alcohol will comprise two sugar alcohols or a blend of at least two sugar alcohols.

In certain embodiments, the sugar alcohol will comprise three sugar alcohols or a blend of at least three sugar alcohols.

In certain embodiments, the sugar alcohol will comprise four sugar alcohols or a blend of at least four sugar alcohols.

In certain embodiments, the sugar alcohol will comprise five sugar alcohols or a blend of at least five sugar alcohols.

In certain embodiments, the at least one sugar alcohol is heated to a temperature of at least 70 ℃, or at least 80 ℃, or at least 90 ℃, or at least 100 ℃, or at least 110 ℃, or at least 120 ℃, or at least 130 ℃, or at least 140 ℃, or at least 150 ℃, or at least 160 ℃, or at least 170 ℃, or at least 180 ℃, or at least 190 ℃ to melt the sugar alcohol blend.

In certain embodiments, the melt blend is deposited at a temperature of less than 120 ℃, or less than 95 ℃, or less than 90 ℃, or less than 85 ℃, or less than 80 ℃, or less than 75 ℃, or less than 70 ℃.

In certain embodiments, the molten material is deposited on a conveyor belt, which may be moving or stationary during deposition. In certain embodiments, the molten material is deposited into a mold. In certain embodiments, the mold is part of a consumer package. In certain embodiments, the mold is a blister formed in the food packaging film, which is then optionally covered with a cover material and further packaged for retail sale.

In certain embodiments, the additional ingredients comprise a flavoring agent and at least one ingredient selected from the group consisting of: high intensity sweeteners, encapsulated high intensity sweeteners, colors, emulsifiers, softeners, humectants, fillers and nutritional supplements and visual effect agents.

In certain embodiments, the molten sugar alcohol is cooled, for example to ambient conditions, and stored for later use. At storage temperatures, the stored sugar alcohol may be a viscous liquid or may be in the form of a flexible or brittle solid. Sugar alcohols may change form over time when stored at ambient conditions, but are still useful. Depending on the form and details of the manufacturing operation, the stored sugar alcohol may be milled, granulated, remelted, or added as a whole to the manufacturing operation. The confectionery product may be manufactured in an extruder or a stirred tank or in a blender or batch mixer, such as a sigma blade mixer. In certain embodiments, during or after mixing (depending on the details of the operation), the material is completely melted and then deposited on the surface as described elsewhere.

The invention also encompasses products made by any of the above methods as well as non-chewing gum confectionery products (e.g., chewy, soft or hard candies) and methods wherein the appropriate ingredients for the desired confectionery product replace the ingredients specific to chewing gum (e.g., gum base) referred to herein.

Drawings

Figure 1 is a plot of complex viscosity versus temperature for the product of the present invention (example 1) and a conventional chewing gum product (example 5).

FIG. 2 is a photograph of colloidal particles (gum pellet) of a conventional process heated to 85 ℃.

Figure 3 is a photograph of a colloidal particle according to the method of the present invention heated to 85 ℃.

FIG. 4 is a schematic representation of the temperature program of the method of the invention.

FIG. 5 is a plot of complex viscosity versus shear rate for different stages of production for example 2.

FIG. 6 is a plot of complex viscosity versus temperature at various stages of production for example 2.

FIG. 7 is a plot of complex viscosity versus temperature for examples 6, 7, 8, and 9.

Detailed Description

Embodiments of the present invention are based on the following findings: sugar alcohols, and in particular blends of two or more sugar alcohols, can be melted together at temperatures generally near or above the melting point of the highest melting sugar alcohol in the blend, then cooled and mixed with chewing gum base and other chewing gum ingredients to form a chewing gum product. It has been surprisingly found that by pre-melting a blend of one or two or more sugar alcohols (also referred to as polyols or alditols), a chewing gum composition can be pumped and deposited at relatively low temperatures, as compared to other methods in which at least the gum base is melted simultaneously with the one or more sugar alcohols. Such chewing gum compositions may be maintained at relatively low temperatures and then deposited onto a surface (e.g., into a mold) to form a shaped chewing gum piece.

It is believed that prior efforts to melt sugar alcohols and gum bases together have resulted in less complete melting of the sugar alcohols due to limitations in how hot the composition can be heated and maintained on a commercial scale without damaging the gum base. Although the composition may appear and behave as if it were completely molten, the less completely molten sugar alcohol increases (primarily) the viscosity of the molten mixture, thereby requiring higher processing temperatures. This is especially true when higher melting sugar alcohols such as isomalt, maltitol, mannitol and erythritol are used.

However, if the sugar alcohol is fully pre-melted by mixing it at a sufficient temperature for a sufficient time, the molten composition can be significantly cooled while still remaining in a fully molten state. When two or more sugar alcohols are blended together, they are resistant to recrystallization even if the composition is cooled to a solid. As a result, the blend can be maintained at a relatively low holding temperature, or even remelted without resorting to temperatures that might damage other ingredients or serve as packaging materials for the deposition composition mold.

"completely melted" or "completely melted" means that the sugar alcohol is in a completely liquid form or a nearly liquid form. For example, it is desirable for the sugar alcohol to be at least 99.5% amorphous (i.e., lacking crystalline form) or at least 99% amorphous, or at least 98% amorphous, or at least 97% amorphous or at least 96% amorphous.

The sugar alcohol or sugar alcohol blend preferably contains the least amount of water possible, for example less than 0.5% water. This is desirable because it minimizes any change in the product caused by water evaporated from the molten sugar alcohol or molten chewing gum. Low moisture chewing gums also generally have better shelf life properties. In certain embodiments, the water content (by weight) is less than 1% or less than 2% or less than 3% or less than 4%. In some cases, a small amount of water may be added to reduce the amount of heat required to initially melt the sugar alcohol, and then some or all of it may be evaporated by the elevated temperature in the process.

In order for the chewing gum composition to be depositable, i.e., capable of conforming to a shape with fine definition and detail, it should have a complex viscosity of less than about 100 Pa-sec, and preferably not greater than about 90 Pa-sec, such as less than 80, or less than 50 or less than 30 Pa-sec. As shown in fig. 1, a molten chewing gum composition made by the process of the present invention and comprising a sugar alcohol blend of 15% sorbitol, 40% xylitol and 45% isomalt may be deposited at temperatures as low as about 82 ℃. By way of comparison, chewing gum compositions having the same formulation but made by simultaneously melting gum base and sugar alcohol are not depositable below 100 ℃ and only marginally deposit at temperatures up to 120 ℃. By way of comparison, figure 2 shows the crumb of this simultaneous melting process heated to 85 ℃ and figure 3 shows the crumb of the pre-melted sugar alcohol blend of the present invention heated to the same temperature.

Because of the lower processing temperatures of the process, and because the sugar alcohol composition can be freely selected without regard to the melting point of the individual components, high quality molding of the chewing gum composition is possible. The deposited glue has a lower viscosity, making it possible to adapt to complex details in the mould, for example seeds in strawberry moulds. The low temperature prevents softening and melting of the blister film, which could distort the mold and product.

To ensure complete melting, the sugar alcohol can be heated to a temperature of at least the highest melting sugar alcohol in the blend to melt the blend. However, in many cases where blends of sugar alcohols are used, it is not necessary to heat the blend to such high temperatures. As shown in fig. 4, once the selected temperature is reached, the sugar alcohol is maintained at that temperature for a time sufficient to render it a clear, transparent liquid. It may be desirable to hold the composition at said temperature for more than a few minutes, such as at least 5 minutes or at least 10 minutes or at least 15 minutes, to ensure that there are no microscopic domains in the molten sugar alcohol composition.

Whether the sugar alcohol composition is completely melted can be determined by visually inspecting the melted sugar alcohol. The fully melted sugar alcohol will appear transparent, translucent or clear. It may be desirable to continue heating the composition after this state is reached to ensure complete melting has occurred. In practice, small amounts, such as less than 1% or less than 2% or less than 3% or less than 5% or less than 10% by weight of crystalline material may remain.

By molten chewing gum composition or blend is meant that the complete chewing gum with all ingredients added is at a temperature such that it is a flowable liquid with a complex viscosity of less than 120 Pa-sec, preferably less than 100 Pa-sec, and more preferably less than 80 Pa-sec.

Although a single sugar alcohol may be used to practice the invention, blends of at least two sugar alcohols are preferred. Although the present invention is not limited to any particular sugar alcohol or blend of sugar alcohols, recrystallization is delayed when at least two sugar alcohols are used, thereby allowing lower holding/deposition temperatures and longer holding times at those temperatures. Preferred combinations of sugar alcohols include xylitol and erythritol, as well as blends of xylitol and sorbitol. Isomalt may optionally be added to any of these combinations. It should be noted that isomalt is actually a blend of two different sugar alcohols. Maltitol and mannitol may also be used in the present invention. In certain preferred embodiments, the sum of erythritol and mannitol does not exceed 26% by weight of the sugar alcohol blend, while isomalt is at least 32%. In certain embodiments, the sum of erythritol and mannitol does not exceed 20 wt.% of the sugar alcohol blend, while isomalt and/or maltitol is at least 40%. In certain embodiments, the sum of erythritol and mannitol does not exceed 4 wt.% of the sugar alcohol blend.

In certain embodiments, the sugar alcohol will comprise a blend of erythritol and xylitol, for example, in a ratio of erythritol to xylitol (by weight) in the range of 1:1 to 1.6, 1:1 to 1.5, 1:1 to 1:2, 1:2 to 1:6, 1:2 to 1:5, 1:2 to 1:3, or 1:3 to 1: 4. In certain embodiments, the sugar alcohol will comprise a blend of erythritol and sorbitol, for example, in a ratio of erythritol to sorbitol in the range of 1:1 to 1.6, 1:1 to 1.5, 1:1 to 1:2, 1:2 to 1:6, 1:2 to 1:5, 1:2 to 1:3, or 1:3 to 1: 4. In certain embodiments, the sugar alcohol will comprise a blend of xylitol and sorbitol, for example, in a ratio of xylitol to sorbitol in the range of 1:1 to 1.6, 1:1 to 1.5, 1:1 to 1:2, 1:2 to 1:6, 1:2 to 1:5, 1:2 to 1:3, or 1:3 to 1: 4. In certain embodiments, the sugar alcohol will comprise a blend of sorbitol, xylitol and isomalt, for example, in a ratio of sorbitol to xylitol to isomalt in the range of (0.1-0.3): (0.1-0.7), in particular embodiments the ratio of sorbitol to xylitol to isomalt is 0.1:0.7:0.2, 0.1:0.5:0.4, 0.2:0.3:0.5, 0.2:0.4:0.5, 0.1:0.3:0.6, 0.2:0.2:0.6 or 0.3:0.2: 0.6. In certain embodiments, the sugar alcohol will comprise a blend of erythritol, xylitol, and sorbitol, for example, in a ratio of erythritol to xylitol to sorbitol in the range of (0.1-1.5): 0.1-1: 5). In particular embodiments, the ratio of erythritol to xylitol to sorbitol is 0.2:0.3:0.5, 0.5:0.3:0.2, or 1:1: 1. In certain embodiments, the sugar alcohol will comprise a blend of erythritol, maltitol, and sorbitol, for example, in a ratio of erythritol to maltitol to sorbitol in the range of (0.1-1.5): (0.05-1.5): (0.1-1.5). In particular embodiments, the ratio of erythritol to maltitol to sorbitol is 0.2:0.1:0.7, 0.2:0.1:0.6, or 1:1: 1. Other exemplary embodiments include: isomalt to xylitol at 1:6, erythritol to sorbitol at 1:3.5 ratio, mannitol to xylitol at 1:4 ratio, arabitol/xylitol at 1:1.3 ratio, erythritol to arabitol at 1:1.9 ratio and erythritol to ribitol at 1:2.9 ratio.

Examples of sugar alcohols useful in the present invention and their melting points (taken from "Ingredients Handbook Sweeteners 3rd edition" and Xylitol j.n.counsell) are shown in table 1.

The process of the invention can be carried out, for example, as a continuous operation by using a mixing extruder. For example, one or more sugar alcohols can be introduced into a first zone of the extruder set at an elevated temperature to melt the sugar alcohols. The second region can be configured to cool the composition while adding gum base and other chewing gum ingredients. After mixing, the composition is discharged at or near the deposition temperature and transferred to a deposition system.

The basic components of chewing gum are typically a water insoluble gum base portion and a water soluble filler portion. The main component of the gum base is typically an elastomeric polymer, which provides the characteristic chewy texture of the product. Gum bases typically contain other ingredients that modify the chewing properties or aid in processing the product. These ingredients include plasticizers, softeners, fillers, emulsifiers, plastic resins, and colorants and antioxidants. The water soluble portion of chewing gum typically includes fillers as well as minor amounts of minor ingredients such as flavoring agents, high intensity sweeteners, coloring agents, water soluble softeners, latexes, humectants, acidulants and sensates. Typically, the water soluble portion, sensate and flavor dissipate during chewing, while the gum base remains in the mouth throughout the chew.

Chewing gums generally comprise a water-insoluble gum base portion and a water-soluble portion containing sweeteners, flavors, and other ingredients. Any chewing gum base and chewing gum formulation can be used in the methods and chewing gums of the present invention.

The water-insoluble gum base may generally comprise any combination of elastomers, vinyl polymers, elastomer plasticizers, fillers, softeners, waxes, and other optional ingredients (e.g., colorants and antioxidants). The variety of gum base ingredients commonly used provides the ability to alter the chewing characteristics of gums made from the gum base.

Elastomers provide the rubber-like cohesive properties to the gum that vary with the chemical structure of the ingredient and the manner in which it is mixed with other ingredients. Natural elastomers may include: natural rubbers such as smoked or liquid latex and guayule; natural gums such as jelutong (jelutong), lechi caspi (lechi caspi), perrilol (perrilo), masasaron balata (massaranduba balata), masasaron balata (massaranduba chocolates), nissan balata (nispero), ross ghata (rosidinha), erythroca (chicle), gutta percha (gutta percha), gutta katai (gutta katau), nigerta (nigergutta), tara (tenu), gutta (gilte), erythroqueba (chiquigel), gutta hyperthyroid (gutta hang kang). Synthetic elastomers may include high molecular weight elastomers such as butadiene-styrene copolymers and isobutylene-isoprene copolymers. Other polymers sometimes used as elastomers include: polybutadiene and polyisobutylene; vinyl polymers such as polyvinyl acetate, polyethylene, vinyl copolymer elastomers such as vinyl acetate/vinyl laurate, vinyl acetate/vinyl stearate, ethylene/vinyl acetate, polyvinyl alcohol or mixtures thereof. These polymers perform best when used in combination with butadiene-styrene copolymers and isobutylene-isoprene copolymers.

Vinyl polymeric and copolymeric elastomers provide block resistance, modify the chewing characteristics of gums made from these gum bases and provide hydrophilic properties that are beneficial to the sensory perception of the final gum. For copolymerizations, the amount of vinyl laurate, vinyl stearate, or ethylene present in vinyl laurate/vinyl acetate (VLNA), vinyl stearate/vinyl acetate (VSNA), or ethylene/vinyl acetate (EVA) copolymers typically ranges from about 10% to about 60% by weight of the copolymer, respectively. The average molecular weight of these polymers may range from about 2000 to about 80000. The temperature of the ball and ring softening point of these polymers is in the range of about 50 to 120 ℃. Polyvinyl acetates having average molecular weights of about 8000 to about 52000 are preferably used in the gum bases and gums of the present invention. More preferred for chewing gum bases are those having a molecular weight of about 10000 to about 35000, and more preferred for bubble gum bases are those having a molecular weight of about 30000 to about 60000. Vinyl polymers generally release flavor rapidly and the use of isoparaffin waxes exhibiting small crystal structures with these vinyl polymers can prolong flavor release.

The petroleum wax aids in the curing of the finished gum made from the gum base and improves shelf life and texture. The hard wax crystal size also improves flavor release. Those waxes with a high isoparaffin content have a smaller crystallite size than those waxes with a high normal paraffin content (in particular, waxes with normal paraffins having less than 30 carbon atoms). Smaller crystal sizes can slow the release of flavor because there is a greater resistance to flavor escape from such waxes than waxes with larger crystal sizes.

Synthetic waxes are produced by atypical petroleum wax production methods and may include: waxes containing branched paraffins and copolymerized with monomers such as, but not limited to, propylene; as well as polyethylene and Fischer-Tropsch type waxes. Polyethylene waxes are not in the same class as polyethylene (a polymer of ethylene monomers).

Elastomer solvents (sometimes referred to as elastomer plasticizers) alter the hardness of the gum base. When used in gum bases, their specificity for the intermolecular chain cleavage (plasticization) of the elastomer and their varying softening points can lead to varying degrees of hardness in the finished gum. This is also important when one wishes to provide more alkyl chain exposure of the elastomeric chain to the wax. The elastomer solvent includes: natural rosin esters such as glycerol ester of partially hydrogenated rosin, glycerol ester of polymerized rosin, glycerol ester of partially dimerized rosin, glycerol ester of tall oil rosin, pentaerythritol ester of partially hydrogenated rosin, partially hydrogenated methyl ester of rosin, pentaerythritol ester of rosin; synthetic elastomer plasticizers such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; and mixtures thereof. The elastomer solvent used may be one or may be a combination of one or more. In general, the ratio of one to the other depends on the respective softening point, the respective effect on the release of the flavoring agent and the respective degree of tackiness they cause to the glue. The rosin ester type of ball ring softening point described above can be in the range of about 60 to about 120 ℃. The terpene resin may have a softening point in the range of about 60 to about 130 ℃ and an average molecular weight in the range of about 500 to 2000. Sometimes, both terpenes and rosin ester resins can be used together.

Softeners modify the texture, make the hydrophobic and hydrophilic components of the gum base miscible, and may further plasticize the synthetic elastomer of the gum base. The softening agent comprises: fully hydrogenated oils such as cottonseed oil, soybean oil, palm kernel, coconut oil, safflower oil, and the like; and monoglycerides, diglycerides, acetylated monoglycerides, distilled monoglycerides and diglycerides, and de-oiled or "powdered" lecithin. Glycerides and lecithins are sometimes referred to as emulsifiers.

Fillers used in gum bases modify the texture of the gum base and aid in processing. The filler comprises: carbonates or precipitated carbonate types such as magnesium and calcium carbonates; ground limestone and silicates of the type such as magnesium and aluminium silicates; clay, alumina, talc; and titanium oxide, monocalcium phosphate, dicalcium phosphate and tricalcium phosphate; cellulose polymers such as ethyl cellulose, methyl cellulose and wood cellulose; or mixtures thereof.

Other optional ingredients such as antioxidants and colorants may also be used in the gum base. Antioxidants can extend the shelf life and storage of the gum base, finished gum, or their respective components, including fats and flavor oils. Antioxidants suitable for use in the gum base or gum of the present invention include: butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), beta-carotene, tocopherols, acidulants such as vitamin C, propyl gallate, other synthetic and natural types or mixtures thereof in free-flowing ground or comminuted form.

The soluble portion of the chewing gum is comprised of: flavoring agents (including sensates such as physiological cooling agents, warming agents, and tingling agents), bulking agents (also known as bulk sweeteners), encapsulated and unencapsulated high intensity sweeteners, colors, acidulants, fillers, emulsifiers, softeners (e.g., acetylated monoglycerides and triacetin), water soluble softeners, humectants (e.g., glycerin), binders, nutritional supplements, and visual effects agents. Visual effect agents include additives that alter the appearance of the product, such as sprinkles, beads, pieces of fruit or other vegetables; glitter, pearlescent particles, and the like.

High intensity artificial sweeteners can also be used alone or in combination with the above. Preferred sweeteners include, but are not limited to, sucralose, aspartame, N-substituted APM derivatives such as neotame, salts of acesulfame, amikacin, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, stevia and the like, alone or in combination. In order to provide a more lasting sweetness and taste perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. Techniques such as wet granulation, wax granulation, spray drying, spray cooling, fluid bed coating, coacervation, and fiber extrusion may be used to achieve the desired release characteristics.

Multiple flavoring agents can also be used if desired. Flavoring agents can be used in amounts of about 0.1 to about 15% by weight of the gum, preferably about 0.2% to about 5% by weight. Flavoring agents may include essential oils, synthetic flavors, or mixtures thereof, including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise, and the like. Artificial flavors and ingredients may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion. General categories of flavoring agents include: a sensate; chemicals that impart a physiological sensation in the oral cavity such as cooling agents, warming agents and stinging agents. Examples of cooling agents include: menthol, WS-23, WS-3, WS-5, isopulegol; esters of menthol such as menthyl succinate, menthyl lactate, and menthyl glutarate, and the like. Warming and stinging agents include capsaicin, piperine, jambu, and spilanthol.

In some cases, a flavoring agent may be encapsulated, spray dried, or otherwise combined with another material to control its release (faster or slower) and/or to prevent degradation or volatilization of the flavoring agent due to heat or reactive chemicals in the process.

The chewing gum formulations used in the present invention are preferably low in moisture, e.g., containing less than 4% or less than 3% or less than 2% or less than 1% or less than 0.5% water by weight of the chewing gum composition. The moisture includes: the syrup water, the water normally present in the ingredients, and any water added directly to the mixing device.

In the case of non-chewing gum confectionery products, any of the ingredients typically used in those products may be used in the methods and products of the present invention.

Detailed Description

Example 1

Melt chewing gum was made by mixing the ingredients according to the times and temperatures listed in table 2. The mixing was performed in an electrically heated small sigma blade mixer, with cooling provided by compressed air.

After mixing, the chewing gum was melt extruded according to table 4. The molten product was discharged and visually inspected and found to be a well-mixed and in the deposition viscosity range.

Example 2

By the process of the present invention, a second melt chewing gum was made according to the same formulation as in example 1, but on a larger scale. Mixing is carried out in a stirred tank which is first heated with oil, then cooled by the gum base which is fed, and then heated with water. Table 3 summarizes the process.

After mixing, the molten product was discharged and visually inspected and found to be well blended and found to be within the deposition viscosity range.

The chewing gum of example 2 was then melted in an extruder and deposited in the molds summarized in table 4. Note that for example 2, the extruder was run at a lower temperature setting since it was not necessary to heat the material to as high a temperature as in example 1. Therefore, the samples were deposited at a temperature 18 ℃ lower.

In addition, the complex viscosity of the chewing gum of example 2 with respect to shear force and temperature was measured at various stages of manufacture, and the results are shown in fig. 5 and 6. After melting the gum base into the sugar alcohol blend, the product was tested as a sugar alcohol blend after adding flavor and acetylated monoglycerides and finally making a complete chewing gum.

Example 3

A batch of 2kg of molten sugar alcohol blend was prepared according to table 5. A sigma blade mixer fitted with an oil heater was used. Several batches of this blend were prepared to provide sufficient material for example 4.

The cooled sugar alcohol blend is a flexible solid mass at room temperature.

Example 4

The pre-melted sugar alcohol blend of example 3 was introduced in solid form at room temperature into a sigma blade mixer at 55 ℃ to prepare the chewing gum of example 4 in a conventional gum mixing operation. Table 6 describes the compositions and methods.

After mixing, the molten product is pressed like a conventional gum into sheets and granulated for easy handling in further processing. The pelletized glue was then loaded into an extruder set at 85 ℃ for extrusion and deposition.

Comparative examples 5 to 7

According to the prior art method, a molten gum was prepared by mixing the ingredients shown in table 7 in a sigma blade mixer at 55 ℃ using standard (non-molten) gum manufacturing techniques. The gum base was preheated in an oven at 70 ℃ and the sugar alcohol was added as a crystalline powder. After mixing, the product is pressed into sheets and formed into pellets. Then, the pellets were melted in a twin-screw extruder under the conditions shown in table 8 and deposited into a die.

The complex viscosities of the chewing gums of examples 1 and 5 were measured using a viscometer, and the results are shown in fig. 1. It can be seen that the chewing gum of the present invention exhibits a lower viscosity at all temperatures not exceeding 120 ℃. The complex viscosity of the inventive glue of example 1 drops to a level below the critical 100 Pa-sec at about 83 ℃, while comparative example 5 is still above 100 Pa-sec at 120 ℃. This shows that the process of the present invention allows the product to be deposited at 83 ℃, whereas the comparative process would require heating the gum to over 120 ℃.

Examples 8 and 9

Using the same formulations as in comparative examples 6 and 7, molten chewing gums were prepared according to the present invention (examples 8 and 9). In step 1, the sugar alcohols are pre-melted together in an oven at 115 ℃ with stirring until they are clear and free flowing. The molten sugar alcohol is then cooled to room temperature, but remains as a viscous, clear liquid. Subsequently, chewing gum was prepared according to table 9 using the sugar alcohol blend in a sigma blade mixer at 55 ℃. The gum base was preheated as in examples 5-7.

After mixing, the chewing gum was poured into an aluminum pan because it was too soft to be pressed into a sheet as in examples 5-7. The composition was then melt extruded in a twin screw extruder set to the conditions shown in table 10 and deposited in blisters formed in the packaging film.

The complex viscosity of the gums of examples 1 and 5 was measured as a function of temperature and the results are shown in figure 1. The complex viscosity of the gums of examples 6, 7, 8 and 9 was measured as a function of temperature and the results are shown in fig. 7.

Examples 10 to 12

Molten sugar alcohol blends were prepared according to table 11. A sigma blade mixer with a heater mounted is used.

As shown in table 11, the ratio of erythritol to sorbitol affects the melt processing temperature. Gum samples comprising the molten sugar alcohol blend of example 10 exhibited suitable complex viscosities, allowing deposition in the range of 75 ℃ to 85 ℃. In addition, example 10 produced an initial crunchy (but not brittle texture) and then dissipated after 5-10 seconds, compared to the taffy-like texture (chewy and soft) exhibited by the gum of example 4. Example 10 also demonstrates a faster time to form stable crystals (about one week versus about one month for the glue of example 4) under conventional tempering conditions (22 ℃, 35% relative humidity).