Note: Descriptions are shown in the official language in which they were submitted.
1.~79~ YA35
SUGAR-CONTAINING CHEWING GUM HAVING
. .
SMOOTH TEXTURE AND LONG-LASTING SWEETNESS
The present invention relates to a lony-
lasting sugar-containing chewing gum, .including
sugar-containing bubble gum, which has a soft non-sticky
short nougat-like or fondant-like structure formed
of gum base and a premixed combination of liquid
and solid sweeteners which preferably include a
recrystalli.zed mixture of fructose and sucrose, and
to a method Por forming such chewing gum.
One type of
soft bubble gum contains a relatively large
amount of water to give the gum a juicy taste and
sot consistency and is packaged in a unique manner
2U so that the water is retained in the bubble gum
even during storage.
~nother type of soft bubble gum makes use
of a relatively large amount of a polyisobutylene
gum base in place of a natural rubber or styrene-
butadiene rubber,and sugar, corn syrup and corn syrup
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solids and is free of binders such as
dextrins to provide an initial soft discontinuous
structure which upon chewi.ng converts to a continuous
structure suitable for blowing bubbles. However,
such gum has been ~ound to stick to its wrap
especially during the warm seasons.
In accordance with the present invention,
there is provided an improved sugar-containiny
chewing gum which is non-sti.cky, has a short
. nougat-like or Eondant-like structure, a lona-lasting
sweetness, a so~t and smooth cons.istency, an
. amorphous bite through and enhanced ~lavor, and is
lS formed of gum base, a premixed recrystallized
combination o~ at least two sweeteners, including
~ solid and liquid sweeteners,which pre~erably
include sucrose and/or sorbitol and/or hydrogf.~nated
. 20 starch h~drolysate, and high Eructose syrup
alone or together with liquid ylucose, hydro-
genated starch hydrolysate syrup, corn syrup,
sorb~itol syrup and/or invert sugar, in the
recrystallized mixture, and flavors, softeners and
other conventional chewing gum ingredients. Th-
above chewing gum is particularly suitable as a
. bubble gum.
It is essential that the liquid and solid
sweeteners mentioned above comprise a preformed
combination of a particulate solid sweetener
particles of whlch are coated with a syrup sweetener
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and which mixture ha~ been heated, dried to a
homogeneous mass, and then cooled to recrystallize
the mass into an amorphous solid. The recrysta:l-
lized sweeteners impart a soft smooth consistency
and texture to the chewing gum, similar to that
found in nougat-type or fondanl:-type candies and
non-stick properties as well.
Furthermore, -the above premixed combination
of sweeteners may comprise a so-called "dry fondant"
mix formecl of ~he above mentioned sweeteners which
is reconstituted with water and then added to the
gum base and other chewing gum ingredients to form
the chewing gum of the invention.
In acldition, it has also been Eound ~lat the sweetening
power of each of fructose alone and sucrose alone is enhanced ~y
employing one in preformed combination with the other.
The preferred chewing gum of the invention
comprises a sugar-containing ch~wing gum which
includes gum base in an amount ~!7ithin the range
of from about 12 to about 40% a.~e preferably from
about 15 to about 35% by weight of the chewiny gum,
which includes a preformed recrystallized combination
of liquid and solid sweeteners comprising from about
40 to about 85~, and preferably from about 60 to
about 80% by weight o the chewing gum.
The preformed sweetener com~ination will
comprise solid sweeteners, such as sucrose, lactose,
maltose, sorbitol, fructose, dextrose, arabinose,
xylose, ribose, mannose, galactose, hydrogenated
starch hydrolysate, or mixtures o two or more of
the foregoing, and liquid sweeteners, such as any
of the above dissolved in water, such as corn syrup,
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sorbitol syrup, fructose syrup, invert syrup,
glucose syrup, hydroyenated starch syruDs, and the
like. The above syrups will preferably contain
from about 50 to about 99% by weight solids and
5 preferably from about 70 to about 90% by weight
solids. The solids and liquids will be employed
in the preEormed sweetener combination in a weight
ratio to each other (solids:liquids) of within the
range Pf from about 1:1 to about 30:1 and preferably
from about 2:1 to about 19:1. While not wanting to be
bound by any ~eory, it is keliev6d that upon pre-nuxin~ of ~he
solid sweeteners and liquid sweeteners, the crystals
of solid sweetener, such as crystals of sugar, are
reduced in size, becoming more round, more smooth
and slippery, and thereby contributing to the soft
easy bite through and fondant structure of the chewing
gum. This is indeed surprising and unexpected
inasmuch as this effect is opposite to the usual
behavior of powdered crystals added to water
wherein there is a~ apparent coarsening effect due
to preferential sol~bility of fine crystals.
The finished chewing gu~ containing the small
smooth Particles of sweetener coated with liquid
sweetener in accordance with the present invention
is not only soft and ~asy to break apart, but is
non~sticky as well, is easy to package and just
as easy to unwrap.
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Particularly pre~erred preformed sweetener
combinations wherein a solid sweetener is coated
with a syrupy sweetener, comprise ~rom about 35
to about 95% sucrose (or sucrose dissolved in
water) as the solid sweetener and from about 5
to about 50~ high fructose syxup (containing from
about 40 to about 90% fructose), alone or in combina-
tion with from about 1 to about 30% liquid
glucose, from about 1 to about 30% corn syrup,
from a~out 1 to about 25~ invert sugar, all of
the above % being based on the weight of the preformed
combination of solid and li~uid sweeteners. In
such preferred combinations, the solid sweetener
will be employed in a weight ratio to the liquld
sweetener of within the range of from about 1 1
to about 30:1.
The hydrogenated starch syrup also re~erred
to as hydrogenated starch hydrolysates, which may
be employed herein may include those disclosed in
Reissue Patent No. 26,959 or U. S. Pa-tent No.
3,556 ~lI as well as various hydrogenated glucose
syrups and/or powders which contain sorbitol,
hydrogenated disaccharides, hydrogenated tri- to
hexa-saccharides, and hydrogenated higher poly-
saccharides, or mixtures of any two or more ofthe above.
The hydrogenated glucos~ syrups ancl/or
powders may be produced by catalytic hydrogenation
of standard glucose syrups (acid and/or engyme
converted) to the point where all the glucose
end groups of the saccharides are reduced to
alcohols, that is, dextrose end groups to sorbitol
end groups. In the case o~ hydrogenated glucose
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._5_
syrups, the total solids are made of from about 4
to about 30% sorbikol, from about 5 to about 65%
hydrogenatecl disaccharides (that is, maltitol~,
from about 15 to about 75~ tri-~ to hepta-hydroyenated
saccharides, and from about 10 -to about 65~ hydro-
genated saccharides higher than hepta.
Exa,mples of particularly suitable hydrogenated
starch hydrolysates include from about 6 to about 10
sorbitol, from about 25 to about 55~ hydrogenated
disaccharides, from about 20 to about 40% hydrogenated
tri- to hepta-saccharides, and from about 15 to about
30% hydrogenated saccharides higher than hepta.
Another example of suitable hydrogenated
starch hydrolysates include from about 8 to about 20
sorbitol, from about 5 to about 15% hydrogenated
dis~acch~arides,and from about 2 to about 75~ hydro-
~ena,~ed tri- tc pe~ta-saccharide~.
Particularly preferred are hydrogenated
starah hydrolysates o the following compositions.
20 ' Parts by Wei~ht
1 2 3
Sorbitol 10.5 17 15
Hydrogenated disaccharides7.5 13 10
Hydrogenated tri- to penta-
saccharides 20 70
Hydrogenated saccharides higher
than penta and higher
saccharide alcohols 62
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Par_s by Weight
4 5 6 7
Sorbitol 5-8 6-8 6-8 5-8
Hydrogenated
disaccharides 50 58 40-45 25-30 25-58
Hydrogenated tri- to
hexa-saccharides 20-2!; 25-30 35-40 20-40
Hydrogenated saccharides
higher than hexa 15-20 ~0-25 25-30 15-30
The hydrogena-ted starch hydrolysate as
described above may be employed as a subs-titu-te
ox corn syrup, fructose syrup or other plasticizer
or so~tener, suyax and even sugar alcohols.
The chewing gum will include a relatively
water-insoluble, water-impenetrable gum base in an
amount ranging from about 8 to about 50%, and
preferably from about 15 to 40% by weight of the
chewing gum composition.
In general, the gum base is prepared by
heating and blending various ingredien-ts, such as,
natural gum, synthetic resins, waxes, plastici2ers,
etc., in a manner well known in the art. Typical
examples of the ingredients found in a chewing gum
base are masticatory substances of vegetable origin
such as chicle, crown gum, nispero, rosidinha,
jelutong, pendare, perillo, niger gutta, tunu,
etc., masticatary substances of synthetic origin,
such as butadiene-styrene polymer, isobutylene-
isoprene copolymer, petroleum wax, polyethylene,polyisobutylene, polyvinylacetate, etc.,
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plasticizerg, such as lanolin, stearic acid, sodium
stearate, potassium stearate, etc., antioxidants,
such as, butylated hydroxyanisole, butylated
hydroxytoluene, and propyl gallate.
S The water-insoluble gum base may consist
of any of the various bases disclosed for example
in U. S. Patents Nos. 3,052,552 and 2,197,719.
Typical ingredients included in gurn base compositions
are th.e following:
Base I Parts y
Ester gum 88
Rubber latex solids 10
Lecithin 2
Base II
Chicle 30
Jelutong . 60
Gutta soh 8
Lecithin 2
Base III
Partially oxidized chicle98
Leci-thin 2
Base IV
Jelutong (dry) 80
Gutta siak 18
Lecithin 2
The chewing gum may also include flavoring,
such as sour or fruit flavoring or non-acid or
mint flavoring in an amount ranging from about 0.3
to about 2.0% by weight, and preferably from about
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0.5 to about 1.2% by weight of the final gum product.
The flavoring may comprise synthetic flavors and
oils derived from plants, leaves, flowers, frui-t,
etc. Representative flavor oils of this type
include acids such as adipic, succinic and fumaric
acid, citrus oils such as lemon oil, orange oil,
lime oil, grapefruit oil, fruit essences such as
apple essence, pear essence, peach essence, straw-
berry essencej apricot essence, raspberry essence,
cherry essence, plum essence, pineapple essence,
as well as the following essential oils: peppermin-t
oil, spearmint oil, mixtures of peppermint oil and
spearmint oil, clove oil, ba~r oil/ anise oil,
eucalyptus oil, thyme oil, cedar leaf oil,
cinnamon oil, oil of nutmeg, oil of sage, oil of
bitter almonds, cassia oil, and methylsalicylate
(oil of wintergreen). Various synthetic flavo~s,
such as mixed fruit, may also be incorporated in
the chewing gum with or without conventional
preservatives.
The chewing gum of the invention may also
include a natural sugar including any of those set
out hereinbefore in the listing of solid sweeteners
employed in the preformed combination, as well as a
non-sugar or artificial sweetener employed in conjunc-
tion with the preformed sweetener combination.
Examples of artificial sweeteners (also referred
to as non-sugar sweeteners or sugar substitutes),
which may be employed herein include poorly or readily
water-soluble sweeteners, such as the free acid form
of saccharin, sodium,calcilm or ammonium saccharin
salts, dihydrochalcones, glycyrrhizin, dipotassium
glycyrrhizin, glycyrrhizic acid ammonium salt,
L-aspartyl-L-phenylalanine methyl ester, the sddium
salt or potassium salt of 3,4-dihydro-6-methyl-
1,2,3-oxathiazine-4-one-2,2-dioxide (Ace-sulfame-K)
as well as Stevia rebaudiana (Stevioside),
Richardella dulcifica (Miracle Berry), Dioscoreo-
~yllum cumminsii (Serendipity Berry), free cyclamic
__
salts, and the like, or mixtures of any two or more
of the above.
The chewing gum of the invention may also
contain conventional ester gums, polydextrose,
fillers, such as calcium carbonate, and texturizers,
such as hydrated alumina, plasticizers, softeners
or emulsifiers, such as lecithin, fatty acids,
glycerin, glyceryl monostearate, hydrogenated
vegetable oils, sorbitan monostearate, tallow,
isomaltitol, propylene glycol, F.D.~C. coloring agents,
and other conventional chewing gum addi-tives as will
be apparent to those skilled in the art.
The chewing gum of the invention may be
prepared by the following procedure.
The preformed recrystallized sweetener
combination i5 first prepared by heating a mixture
o the solid sweetener (e.g., powdered sugars or
liquid sugars in water) and the liquid sweetener
(e.g., hiyh fructose syrup, liquid glucose, corn
syrup, invert sugar, or a mixture of two or more
of the above) at a temperature within the range of
from about 200 to about 260F, and preferably from
* Trade Mark
.
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abou-t 230 to about 250F, with or without stirriny,
to form a homogeneous mass, and then cooling the
homogeneous mass, for example, by expo.sing to
ambient air or a cooled surface. One or more
conventional techniques are employed, such as
seeding or s-tirring to cause the sweeteners to
recrystallize and form an amorphous mass.
As indicated, reconstituted "dry fondant"
mix may also be emplcyed.
The chewiny gum is prepared by mixing
melted gum base (heated at, for example, 160-175F)
and color, adding about one-third of the preformed
sweetener combination and mixing for 1 to 3 minutes,
adding a second one-third portion of preformed
sweetener combination to the mixture and mixing
for 1-2 minutes, adding softener and moisture
retaining substance, such as corn syrup solids,
and mixing ~or 1-2 minutes, adding
softener, such as lecithin, and flavor, and mixing
for 1-2 minutes, ancl then adding the remaining
portion of preformed sweetener combination with
stirring, and then optionally adding spray-dried
flavor and mixing the entire mass for 2 to 5 minutes.
If desired, the above may be mixed-with
one or more easily extractable water-soluble
sweeteners, such as na1:ural sugar, soluble saccharin
salts, aspar*ame, Ace~sulfame-R, water-soluble
food acid and/or flavo~s. The resulting mix is
then formed into sticks or tablets of chewing gum
employing conventional techniques.
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~ 11--
Preferred chewing gums in accordance with
the p.resent invention will have the following
composition:
5 In ~ Parts by Weight
Gum base 12 to 35
Preormed sweetener comblna-tion
A. Solid sweetener 20 to 85
. Powd~red sugar
B~ Liquid~;
High fructose syrup
(40 - 90~ solids) 0 to 50
Liquid glucose 0 to 50
Invert sugar 0 to 50,
Flavor 0.2 to 1.5
Lecithin 0 to 1
Corn syrup solids to 15
Glycerin 0 to 2
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,
The following Examples illus-trate preferred
embodiments of the present invention without,
however, limiting the same thereto. All temperatures
are expressed in F.
s
Ex~
A chewing gum is prepared from the following
ingredients:
. Part ~ Wei~
10 ~um base 16.8
Preformed sweetener combination 70
A. Solids
Sucrose 45
B. I.iquid 25
High fructose syrup
( 70% solids) 25
Liquid glucose ( 80% solids) 20
Invert s1~,ar ( 70~ solids) 25
20 Flavor 0.8
Color 0.2
Corn syrup solids 8
Lecithin 0.4
The solids (A) and liquids (B) are mixed
together and heated to 240F with constant
agitation to form a homogeneous mass.
The homogeneous mass is allowed to cool by exposure
to ambient air for 20 minutes to cause the sweetener
solids to recrystalli~e and form an amorphous mass.
YA~5
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The gum base is melted (L60-175F) and
placed in a pre-heated standard dough mixer equipped
with sigma blades. Color is added and mixed for
3-4 minutes. About one-third of the preformed
amorphous sweetener mass is added and mixed for
1-3 minutes. Thereafter, another one-third
portion of preformed amorphous sweetener mass is
added and mixed for 2-3 minutes. The Maltrin is
added and mixed for 1-2 rninutes followed immediately
with lecithin and flavor and mixed for about 2~3
minutes. The remaining preformed amorphous sweetener
mass is added and the mixture mixed fox 2-5 minutes.
The chewing gum prepared above is found to
have a pleasant sweet taste, good softness retention,
a smooth texture and amorphous bite~through and
enhanced flavor and non-stick properties as well.
Examples 2 and 3
Sugarless chewing gums are prepared from
the following ingredients employing the procedure
outlined in Example 1.
Parts by Weiyht
Ex. 2 Ex. 3
Gum base 20 22
25 Preformed sweetener combination 70 70
A. Solids
Sorbitol 45 0
Hydrogenated starch
hydrolysate 0 45
B. Liquid
Sorbitol syrup 25
Hydrogenated starch
hydrolysate syrup 0 25
* Trade Mark
~ ~ 7 9 ~ 35
Parts by Weight
Ex. 2 Ex. 3
Flavor 0.8 0.8
Color 0.2 0.2
5 Corn syrup solids 8 8
Lecithin 0.4 0.4
The Examples 2 and 3 chewing gums are found
to have a pleasant sweet taste, good softness
retention, smooth and amorphous bite through and
enhanced flavor, and non-stick properties as well.
