Note: Descriptions are shown in the official language in which they were submitted.
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This application relates to subject matter similar in part to
that disclosed in copending Canadian application Serial No. 145,401, entitled
CAST CHEWING GUM ARTICLE AND METHOD OF MAKING THE SAME, now patent No.
970,210.
The present invention is in the field of chewing gum products and
methods of making the same, and more particularly relates to a method of
making an improved chewing gum portion or product and the resultant product.
The present invention relates to a method of making an improved
chewing gum product which comprises mixing gum base in an amount not less
than about 12% by weight, flavoring, and an added sugar component, said mix-
ture being characterized by a total free water content in the range of from
about 4 to about 8% by weight and being capable of being melted to a vis-
cosity under about one million cps by being heated to a temperature in the
range of from about 60C to about 80C, heating said gum mixture to a
temperature range of from about 60C to about 80C to reduce the viscoSity
of said mixture to a value below about one million cps, thereafter forming
said mixture into a desired finished shape while in a liquid phase and, there-
after cooling said shaped gum and permitting the same to age, thereby produc-
ing a shaped chewing gum having a relatively impervious fine granied yield-
able surface skin surrounding a nougat-like interior.
According to the invention, there is also provided a chewing gum
comprising gum base, sugar and flavoring, said gum being characterized by a
thin flaccid skin surrounding a nougat-like interior, and having improved
shelf like characteristics, said article being manufactured in accordance
with the method of claim 1.
Conventionally, chewing gums are fabricated from ingredients com-
prising sugar components, gum base, corn syrup, coloring and flavoring.
In the course of manufacutre, it is conventional to melt bubble
gum or chewing gum base component and mix the remaining ingredients therewith
to achieve full blending. The resultant mass is essentially a tacky solid.
The solid may be processed by extruding into various forms, the product
being rather porous and homogenous in physical characteristics, i.e., an
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increment of gum taken from the surface is essentially identical to a further
increment taken from the interior.
While typical formulations are known to become softer in response
to heating, they never reach a condition in which they be described as
liquid, in the commonly understood sense of that word, such that thye may be
poured and will flow into a form, mold or cavity.
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If an attempt were made to heat such conventional
formulations, it will be found that the product becomes
progressively softer, reaching a highly tacky or liquid stage.
However, when the product is permitted to cool, the resultantg~m
portion has more of the characteristics of a hard candy than
those traditionally associated with chewing gum. Accordingly,
the product is unacceptable since the time and effort required
to render it chewable is inordinately long.
It is suggested in United States Patent No. 3208,405
to provide a chewing gum ~articularly formulated to be liquid,
and, hence, pourable at relatively low temperatures, through
the use of a high percentage of invert sugar and conse~uently
a relatively high moisture content.
While a gum formulated in accordance with the teach-
ings of the noted patent may be poured at elevated tempera-
tures, the resultant product, after cooling and curing, is
essentially shapeless, remaining flowable at ambient tempera-
tures. The product is homogeneous and has atexture not dis-
similar to a heavy grease.
The use suggested for the product in said patent
is as a filling to be incorporated within a hard candy shell,
such that after consumption of the candy shell, there will
remain a chewable mass.
Summary:
The present invention is predicated upon the dis-
covery that a chewing gum product having new and desirable
characteristics may be fabricated by the use of a conventional
chewing gum base, added sugar component and the usual
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color and flavor additives, if the following conditions are
observed:
a - thefree water content of the formulation, by
weight, should be between about 4% to about 8%;
b - the added sugar component should be selected
in such manner that when a homogeneous mixture of gum base,
sugar component and flavor is heated, the same becomes a
pourable liquid having a viscosity of not greater than about
1 million cps. (all viscosity measures signifying "apparent"
centipoises) when heated to the temperature range of from
about 60~C to about 80C;
c - the gum base component should equal at least
12% by weight of the total formula.
When a mixture compounded as noted and heated to
the range to liquefy the same is thereafter, and while still
at a heat sufficient to ma-ntain the same in a liquid phase,
poured, extruded, cast or otherwise caused to assume the
desired final configuration of the gum portion, or reheated,
formed and thereafter cooled while in such desired shape, the
gum portion, after aging for a period of about one to two
weeks or more, evidences the desirable characteristics herein-
above set forth.
A variety of formulations, and particularly a variety
of different sugar concentrations and types, have been found
to operate satisfactorily provided the remaining enumerated
conditions are maintained.
It is anticipated that still other sugars may ad-
vantageously be employed in the formulation and will result
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in the production of a chewing gum portion having the noted
desirable characteristics so long as the other essential
parameters are observed, notably 12% or more by weight
gum base, 4 to 8% free moisture content, and liquidity below
about 10 cps. viscosity when heated to the range of about
~0C to 80C, ~he thus processed material being poured,
cast, or otherwise formed to its final configuration in a
heated, essentially liquefied condition.
Accordingly, it is an object of the invention to
provide an improved chewing gum portion and method of making
the same.
It is a still further object of the invention to
provide an improved chewing gum article characterized by a
smooth, fine-grained textured, skin portion, flaccid after
initial aging and subsequently hardening, encapsulating a
chewy, nougat-like interior, the portion evidencing dramatic-
ally superior shelf life characteristics as compared with
conventionally processed chewing gum formulations including
identical formulations to those processed in accordance with
the invention.
In accordance with the invention, satisfactory
results may be obtained with any of the chewing gum composi-
tions formulated as hereinafter set forth, the percentages
in all instances signifying parts by weight.
EXAMPLE I
Sucrose - 20%
Sorbitol - 40%
Corn Syrup: 42DE; 45 Be 25.3%
Gum Base - 14%
Color & Flavor - 0.7%
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EXAMPLE II
Sucrose - 30%
Sorbitol - 30%
Corn Syrup: 42DE;45Be 25.3%
Gum Base - 14%
Color & Flavor - 0.7%
EXAMPLE III
Dextrose - 55%
Starch - 3%
Corn Syrup: 42DE; 45 Be 27.3%
Gum Base - 14%
Color & Flavor - 0.7%
EXAMPLE IV
Sucro~e - 30%
Dextrose - 30%
Corn S~rup: 42DE; 45Be 27.3%
Gum Base - 12%
Color & Flavor - 0.7%
EXAMPLE V
Sucrose _ 30%
Dextrose - 30%
Corn Syrup: 42DE; 4SBe 27.3%
Gum Base - 12%
Color & Flavor - 0.7%
EXAMPLE VI
Sucrose - 30%
Levulose - 30%
Corn Syrup: 42DE; 45Be 25.3%
Gum Base - 14%
Color & Flavor - 0.7%
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Several satisfactory gum base formulations are set
forth in the above mentioned copending Canadian application,
although the invention is by no means to be considered as
restricted to such compositions.
The ingredients of any of the noted examples are
processed in the manner hereinafter set forth.
In a steam jacketed sigma type mixer there is
added the gum base, the latter being molten and at a tem-
perature of about 85 to 90C. The remaining ingredients,
excepting the color and flavor componentS are added while
continuously mixing, the corn syrup being desirably but
not necessarily added second.
After complete distribution is attained, involving
a mixing period of about five minutes, the color and flavor
components are added and mixing is continued until these
components also are intimately distributed throughout the
mass. The temperature in the course of the procedure does
not exceed about 50C.
After mixing, the tacky gum mass is removed from
the mixer and preferably stored for subsequent processing,
although such storage is not necessary. In order to form
individual gum portions, the mixed gum mass is slowly heated ,
preferably in a water or steam jack~ ed vessel to a tempera-
ture within the range of from about 60C to about 80C. It
will be recognized that, dependent upon the formulation used,
the temperature at which the mass assumes the desired liquid
phase may vary within the noted range of 60 to 80C, the
variation depending principally upon the type and proportion
and moi~ture content of sugars selected.
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Experimentally, it has been determined that the
mass reaches a sufficient liquidity when it achieves a
viscosity of below about one million centipoise (cps). When
the mass reaches approximately this viscosity, it is in
condition in which it may be shaped into its final configuration.
The importance of the viscosity of the heated mass
is not so much that the process is viscosity dependent but,
rather, is believed to reside in the presence of a suitably
low viscosity as an index for determining whether the mass
has reached or will reach within the noted temperature range
a stage in which the desired product will be formed after
cooling. By way of illustration and without limitation, the
following viscosity measurements have been observed, measure-
ments having been derived using a Brookfield H. A. Viscosometer
utilizing a #6 spindle at a speed of 10 r. p. m.
A) Utilizing the formulation of Example V measured
at a temperature of 60C, a viscosity of approximately 200,000
apparent centipoises.
B) Utilizing the formulation of Example II measured
at a temperature of 60C, a viscosity of approximately 75,000
apparent centipoises.
The liquid mass may be extruded, poured, cast or
otherwise placed in the desired finished configuration.
While the manner in which the mass is caused to assume the
finished shape is unimportant, it is imperative that the
material be in the liquid phase, or heated or reheated to at
least the tacky phase when it is placed in its final
shape or configuration.
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The shaping device may comprise a coated paper or
plastic form in which the end product is to be `sold or the
item may be extruded in any of the usual configurations such
as bar shapes, rods, etc. The gum portion is permitted to
cool and preferably, before sale, to age for a period of
about two weeks or more. The portion, when subsequently
examined, exhibits a fine textured, initially flaccid skin
encompassing a nougat-like interior. The texture of the skin i8
finer grained than conventionally processed chewing gum formula-
tions. Whereas the same formulation conventionally processed
will, over a relatively short period of time, evidence a
hardening throughout the body of the gum when exposed to
atmospheric conditions, the gum portion in accordance with
the invention will undergo only a hardening of the skin while
maintaining the softness of the interior of the gum. Likewise,
where conventional gum will in time undergo significant flavor
loss under admospheric exposure, the gum portion of the present
invention will retain its flavor characteristics over a sub-
stantially longer period.
The initial chew characteristics of the skin of the
fresh gum in accordance with the invention are slightly more
resistant than a fresh portion of a gum of the same formulation
conventionally processed, the interior portions, on the other
hand, being softer than conventional gum. After hydration in the
mouth, the chew characteristics of the gum of the invention
and conventional gum of the same formulation are identical.
The full explanation for the superior characteristics
of the gum in accordance with the invention has not yet been
arrived at. Without limitation and by way of theory only, it
has been suggested that by processing the gum in the manner
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set forth, e.g. heating or reheating until it becomes liquid and
shaping to the final configuration while in the heated condition,
there is formed, upon cooling and aging, a thin skin portion,
which skin portion contains a recrystallization structure of
the sugar components of an extremely fine grain or nature
which form a protective and relatively non-porous blanket or
envelope about the interior. It is believed that the non-
porosity of the external skin accounts for the substantially
improved shelf life of the resultant chewing gum portion.
As previously noted, the chemical or physical
phenomena which result in the production of the skin are as
yet not understood. It is however noted that such phenomena do
not occur unless in the course of fabrication the gum has been
heated to a temperature sufficiently high, e.g. within the range
of 60C to 80C to render the same a liquid with a viscosity
below about one million cps.
It is further noted that in order to permit the
formulation to assume the noted viscosity within the tempera-
ture range of about 60C to 80C~ the sugar formulation incor-
porated in the composition must be especially selected to
provide this result. Additionally, it has been determinedthat unless the moisture content is retained within the range
of about 4 to about 8% free moisture (exclusive of water of
crystallization) the desired end characteristics are not
achieved, formulations having greater water content remaining
soft and not developing any significant surface skin and
formulations having less moisture not being susceptible to
fluidization within thetemperature ranges noted.
The desired phenomenon is exhibited so long as the
percentage of gum base exceeds about 12% and satisfactory
45448 -/ o
results have been achieved using base concentrations ex-
ceeding 60%.
While there is hereinabove set forth a series of
formulations differing principally in the sugar components
and proportions thereof, the formulations are not to be taken
in a limitative sense. It is anticipated that variations may
be developed in the proportions of the sugar specifically set
forth and/or that other sugars may, in combination with the
sugars set forth or alone, be found to operate s~tisfactorily.
Accordingly, the invention is not to be deemed as
restricted to any special sugar or combination of sugars
but, rather, in its broadest sense should be interpreted to
cover the concepts of processing a gum formulation including
a gum base in an amount by weight of 12 or more percent, a
moisture content of from 4 to 8% and a combination of sugars,
the combination selected being susceptible of permittin~ the
composite formula to be melted or perhaps, more accurately, to
be rendered fluid and pourable (viscosity under about one
million cps) in the temperature range of from about 60 to
about 80~C. It is recognized that certain sugars will not,
within the parameters discussed, provide a formulation sus-
ceptible of being fluid in the noted temperature range. For
example, a formulation wherein the sugar employed is sucrose
may be heated to the range noted or somewhat higher and
achieve the desired pourable condition. However, the resultant
product, on cooling, will exhibit a hard, almost unchewable
characteristic. Additionally, certain sugars will, after
heating above the range, become liquid and pourable but upon
recooling assume an unacceptably hard characteristic, rendering
the same unchewable within a reasonable time span.
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Thus, the invention is considered to reside not in
the selection of any particular sugar ingredient or combina-
tion but, rather, in the discovery that following the other
parameters, notably moisture content, range of heat to
liquefy, pouring or forming while hot, etc., a wide variation
of sugars may be selected which will provide satisfactory
results.
Accordingly, the invention is to be broadly construed
within the scope of the appended claims.
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