Note: Descriptions are shown in the official language in which they were submitted.
2095t~7
PATENT
PD-4125-P1-07-CMB (WL1-035B)
24 January 1992
REDUCED-~TO~TE, LO~-MOI8T~RE AB80RBING
BUL~ING AGENT COMP08ITION8
15AND METHOD8 FOR PREPARING 8AME
Field Of The Invention
This invention pertains to reduced-calorie,
low-moisture absorbing bulking agent compositions for use
in edible compositions. More particularly, this
invention pertains to bulking agent compositions which
comprise polydextrose and a second bulking agent selected
from the group consisting of isomalt, mannitol, and
maltitol. The bulking agent compositions have improved
firmness and reduced moisture absorption properties and
may be used in a wide variety of ingestible compositions
such as chewing gums and confections.
- 2 2 095~ 6 7
"~,~,
Description of th- Bac~ground
Polydextrose is a low-calorie sugar substitute
(containing about 1 calorie per gram) which has many of
the technological properties of sugar without the
sweetness. This non-sweet bulking agent is useful when
used in combination with high intensity sweeteners to
provide low-calorie food products.
Polydextrose is a randomly bonded highly
branched glucose polymer prepared by polymerizing glucose
or maltose, or both, by anhydrous melt polymerization
techniques using non-volatile, edible, organic
polycarboxylic acids and polyols as catalysts, cross-
linking agents or polymerization activators.
Polydextrose has a number average molecular weight
between about 1,500 and 18,000 and contains (a) from
abc 0.5 to about 5 mole percent of a polycarboxylic
acid ester group wherein the acid is selected from the
group consisting of citric, fumaric, tartaric, succinic,
adipic, itaconic, and malic acids, and (b) from about 5%
to about 20% by weight of an edible polyol selected from
the group consisting of sorbitol, glycerol, erythritol,
xylitol, mannitol, and galactitol, which is chemically
bonded to the acid.
United States patents nos. 3,766,165 and
3,876,794, issued to Rennhard, disclose procedures for
preparing polydextrose. Polydextrose is commercially
available from Pfizer Chemical Company.
Polydextrose is commercially available in three
forms: polydextrose A, an amorphous, slightly acidic
(pH of 2.5-3.5) fusible powder; polydextrose N, a
potassium hydroxide partially neutralized (pH of 5-6)
light-colored 70% aqueous solution of polydextrose A; and
polydextrose K, a potassium bicarbonate partially
neutralized (pH of 5-6) powder form of polydextrose A.
_ 3 _ 20g~ ~6 7
_
All of these polydextrose products contain
quantities of unreacted monomers, such as glucose,
sorbitol, as well as citric acid, l,6-anhydroglucose
(levoglucosan) and 5-hydroxymethylfurfural. For example,
the amount of citric acid (or citric acid salts) present
in polydextrose A is about 0.9%, by weight.
Polydextrose has recently become available in a
fourth form: improved polydextrose, a form of
polydextrose A which is substantially free of certain low
molecular weight organic acids (pH of 3-4). In general,
the acids are present in the bulking agent in an amount
of less than about 0.3%, by weight. Removal of these low
molecular weight acids helps to eliminate the off-taste
associated with polydextrose.
A problem with using polydextrose in large
amounts to prepare reduced-calorie, bulking agent
compositions in gum is that polydextrose tends to be soft
and hygroscopic. When used in chewing gums, for
instance, the reduced-calorie gums have an unsatisfactory
chew texture and mouth feel. During storage, the gums
absorb moisture which further reduces the firmness of the
gum.
Polydextrose Research Product Bulletin, Pfizer,
Central Research, Groton, Connecticut (1981), p. 11,
discloses that a chewing gum composition can be prepared
by micronizing a mixture of polydextrose A, sodium
bicarbonate, sorbitol and an intense sweetener, adding
the milled mixture to a melted gum base mixture, and then
adding peppermint oil and glycerin to the mixture in
portions.
United States patent no. 4,382,963, issued to
Klose et al. and assigned to General Foods Corporation,
discloses a low-calorie, sugar-free chewing gum
composition wherein a flavoring agent is added to a
~ 4 ~ ~095567
'_
mixture of softened gum base and spray-dried
polydextrose N bulking agent.
United States patent no. 4,765,991, issued to
Cherukuri et al. and assigned to Warner-Lambert Company,
discloses a reduced-calorie chewing gum composition
wherein a flavoring agent is added to a mixture of a high
percentage of a non-styrene-butadiene copolymer/polyvinyl
acetate elastomer chewing gum base and a small percentage
of a polysaccharide selected from the group consisting of
polydextrose, polymaltose, modified polydextrose, and
mixtures thereof.
United States patent no. 4,948,596, issued to
Bunick et al., and United States patent no. 4,956,458,
issued to Luo et al., both of which are assigned to
Warner-Lambert Company, disclose methods for purifying
polydextrose.
United States patent no. 4,622,233, issued to
Torres, discloses methods for purifying polydextrose and
the preparation of a tabletop sweetener which comprises
Alitame and polydextrose.
United States patent no. 4,668,519, issued to
Dartey et al. and assigned to Nabisco Brands, discloses a
cookie which comprises from about 5% to about 20%
polydextrose. Polydextrose is added to replace
shortening or fat and sugar to avoid lumpiness.
United States patent no. 4,631,196, issued to
Zeller, discloses a low calorie dairy product which
contains from 5% to 30% sugars consisting of a mixture of
10% to 90% polydextrose and 90% to 10% fructose.
United States patent no. 4,961,935 discloses
sugarless low moisture absorbing chewing gum compositions
comprising isomalt.
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Other methods for promoting chewing gum
firmness have focused on the preparation of substantially
anhydrous gum compositions such as those disclosed in
United States patent no. 4,514,422, issued to
Yang et al., United States patent no. 4,579,738, issued
to Cherukuri et al., United States patent no. 3,262,784,
issued to Bucher, United States patent no. 4,035,572,
issued to Stubits et al., United States patent
no. 4,150,161, issued to Rudolph et al., and United
States patent no. 4,683,138, issued to Glass et al.
United States patent no. 4,810,516, issued to
Konq-Chan, discloses a reduced calorie chocolate
confection comprising a bulking agent. The bulking agent
may be selected from the group consisting of
polydextrose, lactitol, isomalt, isomaltulose,
polyglucose, polymaltose, carboxy-methylcellulose,
microcrystalline cellulose, and combinations thereof.
Sugar may be replaced by an intense sweetening agent and
a non-caloric carbohydrate bulking agent.
While the above references disclose a variety
of compositions containing polydextrose, none of the
above compositions has overcome the problem of employing
polydextrose in major amounts. Thus it would be
commercially advantageous to provide a polydextrose
containing composition which has satisfactory firmness
and low moisture absorption properties. Such a
composition would have improved organoleptic properties
and would be easier to process and package. The present
invention provides such improved reduced-calorie, low-
moisture absorbing compositions having improved firmness
without the disadvantages characteristic of previously
known products. This invention also pertains to methods
for preparing these bulking agent compositions and the
ingestible compositions in which they may be employed.
2095567
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8UMMARY OF THB INVENTION
This invention pertains to a reduced-calorie,
low-moisture absorbing bulking agent composition which
comprises polydextrose and a second bulking agent
selected from the group consisting of isomalt, mannitol,
and maltitol, wherein polydextrose is present in an
amount of at least about 50% and the second bulking agent
is present in an amount from about 20% to about 40%, by
weight of the bulking agent composition. The bulking
agent compositions may be used in a wide variety of
ingestible compositions such as chewing gums,
confections, and the like. This invention also pertains
to methods for preparing these reduced-calorie, low-
moisture absorbing bulking agent compositions and the
ingestible compositions in which they may be employed.
BRIEF DE8~PTPTION OF THE DRA~ING8
FIGURE 1 depicts in graphic format the moisture
absorption over a five week period of chewing gum
compositions containing as the bulking agent, mixtures of
polydextrose and sorbitol, in varying amounts, by weight
of the bulking agent (Examples 1-3).
FIGURE 2 depicts in graphic format the moisture
absorption over a five week period of chewing gum
compositions containing as the bulking agent, mixtures of
70% polydextrose and 30~ of a second bulking agent, by
weight of the bulking agent (Examples 4-9).
FIGURE 3 depicts in graphic format the moisture
absorption over a five week period of chewing gum
compositions containing as the bulking agent, mixtures of
polydextrose and Palatinit, in varying amounts, by weight
of the bulking agent, (Examples 10-13).
_ _ 7 _ 209556 7
FIGURE 4 depicts in graphic format the moisture
absorption over a four week period of chewing gum
compositions containing as the bulking agent, mixtures of
polydextrose and maltitol, in varying amounts, by weight
of the bulking agent (Examples 14-16).
FIGURE 5 depicts in ~raphic format the chewing
texture and mouth feel over time of various chewing gum
compositions containing as the bulking agent,
combinations of 70% polydextrose and 30% of a second
bulking agent, by weight of the bulking agent
(Examples 17-23).
DET~TT~n DE~CRIPTION OF THE INVENTION
Applicants have discovered that when isomalt,
mannitol, or maltitol are admixed as a second bulking
agent into a composition containing at least about 50% by
weight polydextrose, an edible product having reduced
moisture absorption properties is obtained. The texture
of the combination of maltitol and polydextrose is soft,
the texture of the combination of mannitol and
polydextrose is firm, and the texture of the combination
of isomalt and polydextrose is very firm. Because the
inventive edible compositions absorb less moisture during
storage, the compositions retain their firmness for
longer periods. The improved firmness and moisture
absorption properties of the novel compositions provides
the edible products with better mouth feel and
facilitates the processing and packaging of the products.
The bulking agent compositions may be used in a wide
variety of ingestible compositions such as chewing gums,
confections, and the like. This invention also pertains
to methods for preparing these bulking agent compositions
and the ingestible compositions in which they may be
employed.
_ - 8 - ~ ~ 9 5 5 6 ~
Applicants define the terms "ingestible" and
"edible" to include all materials and compositions which
are used by or which perform a function in the body.
These include materials and compositions which are
adsorbed and those which are not absorbed as well as
those which are digestible and non-digestible.
The polydextrose bulking agent component in the
present invention may be any of the commercially
available forms of polydextrose such as polydextrose A,
an amorphous, slightly acidic (pH of 2.5-3.5) fusible
powder, polydextrose N, a potassium hydroxide partially
neutralized (pH of 5-6) light-colored 70% aqueous
solution of polydextrose A, and polydextrose K, a
potassium bicarbonate partially neutralized (pH of 5-6)
powder form of polydextrose A.
The polydextrose bulking agent component may
also be improved polydextrose, a form of polydextrose A
which is substantially free of certain low molecular
weight organic acids (pH of 3-4). In general, the acids
are present in improved polydextrose in an amount of less
than about 0.3%, preferably less than about 0.2%, and
more preferably less than about 0.1%, by weight.
The polydextrose bulking agent component may
also be pulverized improved polydextrose having a
particle size of under about 125 microns in diameter.
Pulverized improved polydextrose may be prepared from
improved polydextrose by (a) admixing improved
polydextrose with an anti-caking agent to form a mixture,
and (b) pulverizing the mixture to form the pulverized
improved polydextrose. Methods for preparing pulverized
improved polydextrose are more fully described in
commonly assigned United States patent nc. 5,066,511.
The polydextrose
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' -
bulking agent component in the present invention is
preferably improved polydextrose.
The second bulking agent component in the
present invention is a bulking agent which will
contribute substantial non-hygroscopic properties (low
moisture absorption), or firmness to the edible product,
or both. The second bulking agent may be selected from
the group consisting of isomalt, mannitol, and maltitol.
Preferably, the second bulking agent is isomalt.
The isomalt second bulking agent component of
the present invention is a sugarless, substantially
anhydrous, non-hygroscopic powdered bulking agent. More
particularly, isomalt comprises a racemic mixture of
alpha-D-glucopyranosyl-1,6-mannitol and alpha-D-
glucopyranosyl-1,6-sorbitol, which has the following
chemical structure:
CH20H CH20H CH20H ICH20H
H C - O H HO-C-H H C _ O H H-C-OH
l/H \¦ HO-C-H l/H \¦ HO-C-H
C C H-C-OH C C H-C-OH
¦\OH H/¦ H-C-OH ¦\OH H/¦ H-C-OH
HO ~ C CH2O ~2 HO C _ C CH2O C~2
H OH H OH
alpha-D-glucopyranosyl- alpha-D-glucopyranosyl-
1,6-mannitol 1,6-sorbitol
In a preferred embodiment, the isomalt bulking
agent component in the present invention comprises the
racemic mixture of alpha-D-glucopyranosyl-1,6-mannitol
and alpha-D-glucopyranosyl-1,6-sorbitol that is the
commercially available non-hygroscopic isomalt bulking
agent manufactured under the trade-mark PALATINIT, by
Suddeutsche Zucker. PALATINIT has a relative sweetness
to sucrose of about 0.50-0.60x, contains 2 calories per
gram, and has a solubility of 28.7g/lOOml water at 25~ C.
The mannitol second bulking agent component of
the present invention is a straight chain hexahydric
alcohol which is derived by hydrogenation of corn sugar
or glucose. Mannitol has the chemical formula:
CH2~H
HOCH
HOCH
HCOH
10HCOH
CH2~H
The maltitol second bulking agent component of
the present invention is a sweet, non-caloric, water-
15soluble sugar alcohol useful as a bulking agent in the
preparation of non-caloric beverages and foodstuffs.
Maltitol is made by the hydrogenation of maltose which is
the most common reducing disaccharide and is found in
starch and other natural products. Starch is prepared
20from corn, wheat, rice, potatoes, and tapioca among other
natural sources by conventional means well known in the
art. High maltose containing starch derivatives are
usually prepared by the enzymatic action of diastase
(usually obtained from malt extract) on starch. Maltitol
25is discussed in detail in United States patent
no. 3,708,396.
The hydrogenation of maltose may be carried
out in the presence of nickel catalysts under basic
conditions according to well known procedures such as
30those disclosed in United States patent nos. 2,968,680,
3,396199, 3,341,609 and 3,691,100.
The amount of the second bulking agent
component present in the reduced-calorie, low-moisture
35absorbing bulking agent composition of the present
invention is an amount sufficient to provide a firm
texture in the edible product and/or to contribute
substantial non-hygroscopic properties to the
composition. The amount of the second bulking agent
- - 11 209~567
component present should not be so high as to contribute
a significant amount of calories to the reduced-calorie
bulking agent composition. In a preferred embodiment,
the bulking agent composition of the present invention
comprises polydextrose and a second bulking agent wherein
the second bulking agent is present in an amount from
about 20% to about 40%, and preferably in an amount of
about 30%, by weight of the hl-lking agent composition.
The reduced-calorie, low-moisture absorbing
bulking agent compositions of the present invention are
prepared by admixing polydextrose and a second bulking
agent selected from the group consisting of isomalt,
mannitol, and maltitol.
Once prepared, the inventive reduced-calorie,
low-moisture absorbing bulking agent composition may be
stored for future use or may be formulated in effective
amounts with conventional additives, such as
pharmaceutically acceptable carriers or confectionery
ingredients to prepare a wide variety of ingestible
compositions, such as foodstuffs, powdered drinks,
jellies, extracts, confectionery products, tabletop
sweeteners, orally administered pharmaceutical
compositions, and hygienic products such as toothpastes
and chewing gums. Non-limiting examples~ of
pharmaceutically acceptable carriers include: flour and
shortening to prepare a cake; flour, eggs, and butter to
prepare a cookie; fruit and flour to prepare a pie; milk
to prepare a pudding; pectin and water to prepare a gum
drop; milk, cream, and water to prepare a frozen dessert;
butter and dry milk to prepare a chocolate bar;
hydrogenated oil and water to prepare a whipped topping
or coffee whitener; cocoa powder and water to prepare a
sauce; shortening and sugar to prepare a frosting; corn
syrup, sugar, and water to prepare a marshmallow; cream
and evaporated milk to prepare a caramel candy; corn oil
and water to prepare imitation mayonnaise; a colloiding
agent to prepare a toothpaste; and gum base to prepare a
2095~67
- 12 -
chewing gum. Thus, the type of pharmaceutically
acceptable carrier may be varied in order to obtain the
result desired in the final product and such variations
are within the capabilities of those skilled in the art
without the need for undue experimentation.
The amount of the inventive reduced-calorie,
low-moisture absorbing bulking agent composition employed
in an edible composition is an effective amount to act as
a satisfactory bulking agent in the edible composition.
The exact amount of the bulking agent composition
employed is a matter of preference, subject to such
factors as the type of carrier employed in the
composition and the other ingredients in the composition;
Thus, the amount of bulking agent composition may be
varied in order to obtain the result desired in the final
product and such variations are within the capabilities
of those skilled in the art without the need for undue
experimentation. In general, the amount of reduced-
calorie, low-moisture absorbing bulking agent composition
normally present in an edible composition will be up to
about 70%, preferably from about 20% to about 60%, and
more preferably from about 35% to about 55%, by weight of
the edible composition.
The present invention extends to methods of
making the ingestible compositions. In such a method, a
composition is made by admixing an effective amount of
the reduced-calorie, low-moisture absorbing bulking agent
composition of the present invention with a
pharmaceutically acceptable carrier or confectionery
material and the other ingredients of the final desired
ingestible composition. Other ingredients will usually
be incorporated into the composition as dictated by the
nature of the desired composition as well known by those
having ordinary skill in the art. The ultimate
ingestible compositions are readily prepared using
methods generally known in the food technology and
pharmaceutical arts.
2095567
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An important aspect of the present invention
includes an improved reduced-calorie chewing gum
composition incorporating the inventive bulking agent
composition and a method for preparing the chewing gum
composition, including both chewing gum and bubble gum
formulations. In general, the improved chewing gum
compositions will contain a gum base, an effective amount
of the inventive reduced-calorie, low-moisture absorbing
bulking agent composition, an intense sweetener and
various additives such as a flavoring agent.
Preferably, the chewing gum compositions will
comprise a gum base present in an amount up to about 55%j
preferably from about 15% to about 40%, and more
preferably from about 20% to about 35%, by weight of the
chewing gum composition. The chewing gum compositions
may also comprise high levels of a chewing gum base
having an enhanced hydrophilic character. These chewing
gums will comprise a gum base present in an amount from
about 50% to about 85%, preferably from about 50% to
about 75%, and more preferably from about 60% to about
70%, by weight of the chewing gum composition.
As used herein, the term "reduced-calorie
compositionH means a composition having a caloric value
one third or less than that of a conventional
composition. The term "tight" or "rubbery" chew refers
to a chewing gum composition which requires a large
amount of muscular chewing effort to masticate or to a
composition which provides a gum bolus with high
elasticity and bounce and which is difficult to deform.
Gum bases having an enhanced hydrophilic
character include polyvinyl acetate gum bases which may
also contain a low melting point wax. Such gum bases do
not require a high level of bulking agent to plasticize
the gum base and render it soft during chewing. These
gum bases may be used at higher than normal levels in
~ - 14 _ 2og556 7
~._
chewing gum compositions in place of a bulking and/or a
bulk sweetening agent to prepare high base-low bulking
agent reduced-calorie gums which do not have rubbery or
tight chew characteristics. These gum bases possess
increased hydrophilic properties over conventional gum
bases and appear to increase in size during chewing
releasing flavoring and sweetening agents which would
normally be entrapped in the gum base while maintaining a
soft chew texture. Reduced-calorie chewing gum
compositions prepared with such gum bases in high levels
are less hygroscopic (have lower moisture-pickup) and are
less prone to becoming stale than conventional reduced-
calorie gum compositions while having comparable firmness
and texture.
The elastomers (rubbers) employed in the gum
base will vary greatly depending upon various factors
such as the type of gum base desired, the consistency of
gum composition desired and the other components used in
the composition to make the final chewing gum product.
The elastomer may be any water-insoluble polymer known in
the art, and includes those gum polymers utilized for
chewing gums and bubble gums. Illustrative examples of
suitable polymers in gum bases include both natural and
synthetic elastomers. For example, those polymers which
are suitable in gum base compositions include, without
limitation, natural substances (of vegetable origin) such
as chicle, natural rubber, crown gum, nispero, rosidinha,
jelutong, perillo, niger gutta, tunu, balata,
guttapercha, lechi capsi, sorva, gutta kay, and the like,
and mixtures thereof. Examples of synthetic elastomers
include, without limitation, styrene-butadiene copolymers
(SBR), polyisobutylene, isobutylene-isoprene copolymers,
polyethylene, and the like, and mixtures thereof.
The amount of elastomer employed in the gum
base will vary greatly depending upon various factors
such as the type of gum base used, the consistency of the
gum composition desired and the other components used in
'~ - 15 - 2~95567
the composition to make the final chewing gum product.
In general, the elastomer will be present in the gum base
in an amount from about 0.5% to about 20%, and preferably
from about 2.5% to about 15%, by weight of the gum base.
The polyvinyl acetate polymer employed in the
gum base is a polyvinyl acetate polymer having a medium
molecular weight, specifically, having a mean average
molecular weight in the range from about 35,000 to about
55,000. This medium molecular weight polyvinyl acetate
polymer will preferably have a viscosity from about 35
seconds to about 55 seconds (ASTM designation D1200-82
using a Ford cup viscometer procedure). The medium
molecular weight polyvinyl acetate polymer will be
present in the gum base in an amount from about 10% to
about 25%, and preferably from about 12% to about 27%, by
weight of the gum base.
The medium molecular weight polyvinyl acetate
polymer may also be blended with a low molecular weight
polyvinyl acetate polymer. The low molecular weight
polyvinyl acetate polymer will have a mean average
molecular weight in the range from about 12,000 to about
16,000. This low molecular weight polyvinyl acetate
polymer will preferably have a viscosity from about 14
seconds to about 16 seconds (ASTM designation D1200-82
using a Ford cup viscometer procedure). The low
molecular weight polyvinyl acetate polymer will be
present in the gum base in an amount up about 17%, and
preferably from about 12% to about 17%, by weight of the
gum base.
When a low molecular weight polyvinyl acetate
polymer -is blended with a medium molecular weight
polyvinyl acetate polymer, the polymers will be present
in a mole ratio from about 1:0.5 to about 1:1.5,
respectively.
- 16 - 209S~67
.~......
The medium molecular weight polyvinyl acetate
polymer may also be blended with a high molecular weight
polyvinyl acetate polymer. The high molecular weight
polyvinyl acetate polymer will have a mean average
molecular weight in the range from about 65,000 to about
95,000. The high molecular weight polyvinyl acetate
polymer will be present in the gum base in an amount up
to about 5%, by weight of the gum base.
The acetylated monoglycerides, like the
polyvinyl acetate polymer, serve as plasticizing agents.
While the saponification value of the acetylated
monoglycerides is not critical, preferable saponification
values are 278 to 292, 316 to 331, 370 to 380, and 430 to
470. A particularly preferred acetylated monoglyceride
has a saponification value above about 400. Such
acetylated monoglycerides generally have an acetylation
value (percentage acetylated) above about 90 and a
hydroxyl value below about 10 (Food Chemical Codex (FCC)
III/P508 and the revision of AOCS).
The use of acetylated monoglycerides in the
present gum base is preferred over the use of bitter
polyvinyl acetate (PVA) plasticizers, in particular,
triacetin. The acetylated monoglycerides will be present
in the gum base in an amount from about 4.5% to about
10%, and preferably from about 5% to about 9%, by weight
of the gum base.
The wax in the gum base softens the polymeric
elastomer mixture and improves the elasticity of the gum
base. The waxes employed will have a melting point below
about 60~ C., and preferably between about 45~ C. and
about 55~ C. A preferred wax is low melting paraffin
wax. The wax will be present in the gum base in an
amount from about 6% to about 10%, and preferably from
about 7% to about 9.5%, by weight of the gum base.
2035567
. - 17 -
.~
In addition to the low melting point waxes,
waxes having a higher melting point may be used in the
gum base in amounts up to about 5%, by weight of the gum
base. Such high melting waxes include beeswax, vegetable
wax, candelilla wax, carnauba wax, most petroleum waxes,
and the like, and mixtures thereof.
In addition to the components set out above,
the gum base includes a variety of traditional
ingredients, such as a component selected from the group
consisting of elastomer solvents, emulsifiers,
plasticizers, fillers, and mixtures thereof. These
ingredients are present in the gum base in an amount to
bring the total amount of gum base to 100%.
The gum base may contain elastomer solvents to
aid in softening the elastomer component. Such elastomer
solvents may comprise those elastomer solvents known in
the art, for example, terpinene resins such as polymers
of alpha-pinene or beta-pinene, methyl, glycerol and
pentaerythritol esters of rosins and modified rosins and
gums, such as hydrogenated, dimerized and polymerized
rosins, and mixtures thereof. Examples of elastomer
solvents suitable for use herein include the
pentaerythritol ester of partially hydrogenated wood and
gum rosin, the pentaerythritol ester of wood and~ gum
rosin, the glycerol ester of wood rosin, the glycerol
ester of partially dimerized wood and gum rosin, the
glycerol ester of polymerized wood and gum rosin, the
glycerol ester of tall oil rosin, the glycerol ester of
wood and gum rosin and the partially hydrogenated wood
and gum rosin and the partially hydrogenated methyl ester
of wood and rosin, and the like, and mixtures thereof.
The elastomer solvent may be employed in the gum base in
amounts from about 2% to about 15%, and preferably from
about 7% to about 11%, by weight of the gum base.
The gum base may also include emulsifiers which
aid in dispersing the immiscible components into a single
- 18 _ 2095567
.._
stable system. The emulsifiers useful include glyceryl
monostearate, lecithin, fatty acid monoglycerides,
diglycerides, propylene glycol monostearate, and the
like, and mixtures thereof. A preferred emulsifier is
glyceryl monostearate. The emulsifier may be employed in
amounts from about 2% to about 15%, and preferably from
about 7% to about 11%, by weight of the gum base.
The gum base may also include plasticizers or
softeners to provide a variety of desirable textures and
consistency properties. Because of the low molecular
weight of these ingredients, the plasticizers and
softeners are able to penetrate the fundamental structure
of the gum base making it plastic and less viscous;
Useful 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 monoglyceride, glycerine, and
the like, and mixtures thereof. Waxes, for example,
natural and synthetic waxes, hydrogenated vegetable oils,
petroleum waxes such as polyurethane waxes, polyethylene
waxes, paraffin waxes, microcrystalline waxes, fatty
waxes, sorbitan monostearate, tallow, propylene glycol,
mixtures thereof, and the like, may also be incorporated
into the gum base. The plasticizers and softeners are
generally employed in the gum base in amounts up to about
20%, and preferably in amounts from about 9% to about
17%, by weight of the gum base.
Preferred plasticizers are the hydrogenated
vegetable oils and include soybean oil and cottonseed oil
which may be employed alone or in combination. These
plasticizers provide the gum base with good texture and
soft chew characteristics. These plasticizers and
softeners are generally employed in amounts from about 5%
to about 14%, and preferably in amounts from about 5% to
about 13.5%, by weight of the gum base.
'' -19- 2nss~,67
In another preferred embodiment, the softening
agent is anhydrous glycerin, such as the commercially
available United States Pharmacopeia (USP) grade.
Glycerin is a syrupy liquid with a sweet warm taste and
has a sweetness of about 60% of that of cane sugar.
Because glycerin is hygroscopic, it is important that the
anhydrous glycerin be maintained under anhydrous
conditions throughout the preparation of the chewing gum
composition and that the bulking agent in the chewing gum
composition resist moisture absorption.
The gum base may also include effective amounts
of mineral adjuvants which may serve as fillers and
textural agents. Useful mineral adjuvants include
calcium carbonate, magnesium carbonate, alumina, aluminum
hydroxide, aluminum silicate, talc, tricalcium phosphate,
dicalcium phosphate, and the like, and mixtures thereof.
These fillers or adjuvants may be used in the gum base
compositions in various amounts. Preferably the amount
of filler, when used, will be present in an amount from
about 15% to about 40%, and preferably from about 20% to
about 30%, by weight of the gum base.
A variety of traditional ingredients may be
optionally included in the gum base in effective amounts
such as coloring agents, antioxidants, preservatives,
flavoring agents, and the like. For example, titanium
dioxide and other dyes suitable for food, drug and
cosmetic applications, known as F. D. & C. dyes, may be
utilized. An anti-oxidant such as butylated
hydroxytoluene (BHT), butylated hydroxyanisole (BHA),
propyl gallate, and mixtures thereof, may also be
included. Other conventional chewing gum additives known
to one having ordinary skill in the chewing gum art may
also be used in the gum base.
The manner in which the gum base components are
admixed is not critical and is performed using standard
techniques and apparatus known to those skilled in the
- 20 - 2 ~
~_ art. In a typical method, an elastomer is admixed with
an elastomer solvent and/or a plasticizer and/or an
emulsifier and agitated for a period of from 1 to 30
minutes. After blending is complete, the polyvinyl
acetate component is admixed into the mixture. The
medium molecular weight polyvinyl acetate is preferably
admixed prior to addition of the optional low molecular
weight polyvinyl acetate to prevent the creation of
pockets of polyvinyl acetate within the elastomer
mixture. The remaining ingredients, such as the low
melting point wax, are then admixed, either in bulk or
incrementally, while the gum base mixture is blended
again for 1 to 30 minutes.
In one embodiment, the gum base having an
enhanced hydrophilic character comprises (a) an elastomer
present in an amount from about 0.5% to about 20%, by
weight of the gum base, (b) a medium molecular weight
polyvinyl acetate polymer having a molecular weight from
about 35,000 to about 55,000 present in an amount from
about 10% to about 25%, by weight of the gum base, (c) an
acetylated monoglyceride present in an amount from about
4.5% to about 10%, by weight of the gum base, (d) a wax
having a melting point below about 60~ C. present in an
amount from about 6% to about 10%, by weight of the gum
base, and (e) a material selected from the group
consisting of elastomer solvents, emulsifiers,
plasticizers, fillers, and mixtures thereof, present in
an amount to bring the total amount of gum base to 100%,
by weight of the gum base.
Chewing gum compositions employing a high level
of a chewing gum base having an enhanced hydrophilic
character are more fully described in United States
patent no. 4,872,884, filed December 10, 1986-
Other gum bases having an enhanced hydrophilic
nature and suitable for use in chewing gum compositions
:-j
. ~
~ 21 ~ 2 ~ 7
~ in high levels may also be employed in the present
invention. In general, these gum bases may be employed
in amounts up to 99%, preferably from about 40% to about
85%, and more preferably from about 40% to about 75%, by
weight of the chewing gum composition. Suitable gum
bases having an enhanced hydrophilic nature include, for
example, those disclosed in United States patent
no. 4,698,223.
The amount of gum base employed in the chewing
gum composition will vary depending on such factors as
the type of gum base used, the consistency desired, and
the other components used to make the final chewing gum
product. In general, the gum base having an enhanced
hydrophilic character will be present in the chewing gum
composition in an amount from about 50% to about 85%,
preferably from about 50% to about 75%, and more
preferably from about 60% to about 70%, by weight of the
chewing gum composition.
In a preferred embodiment, the invention
pertains to a chewing gum composition which contains
lower amounts of a chewing gum base. In general, the gum
base in these chewing gum compositions will be present in
an amount up to about 55%, preferably from about 15% to
about 40%, and more preferably from about 20% to about
35%, by weight of the chewing gum composition. In this
embodiment, the gum base will comprise an elastomer and a
variety of traditional ingredients such as an elastomer
solvent, waxes, emulsifiers, plasticizers or softeners,
mineral adjuvants which may serve as fillers and textural
agents, coloring agents, antioxidants, preservatives,
flavoring agents, and the like, and mixtures thereof.
Illustrative examples of these gum base components have
been set out above.
Once prepared, the gum base may be formulated
with the reduced-calorie, low-moisture absorbing bulking
~ - 22 - 2095567
agent composition of the present invention and effective
amounts of conventional additives to prepare a wide
variety of chewing gum compositions. The conventional
additives may be selected from the group consisting of
plasticizers, softeners, emulsifiers, waxes, fillers,
mineral adjuvants, flavoring agents (flavors,
flavorings), coloring agents (colorants, colorings),
antioxidants, acidulants, thickening agents, and the
like, and mixtures thereof. These ingredients are
present in the chewing gum composition in an amount to
bring the total amount of chewing gum composition to
100%. Some of these additives may serve more than one
purpose. For example, in sugarless gum compositions, a
sweetener, such as sorbitol or other sugar alcohol, may
also function as a bulking agent.
The plasticizers, softening agents, mineral
adjuvants, waxes and antioxidants discussed above, as
being suitable for use in the gum base, may also be used
in the chewing gum composition. Examples of other
conventional additives which may be used include
emulsifiers, such as lecithin and glyceryl monostearate,
thickening agents, used alone or in combination with
other softeners, such as methyl cellulose, alginates,
carrageenan, xanthan gum, gelatin, carob, tragacanth, and
locust bean, acidulants such as malic acid, adipic acid,
citric acid, tartaric acid, fumaric acid, and mixtures
thereof, and fillers, such as those discussed above under
the category of mineral adjuvants.
The flavoring agents which may be used include
those flavors known to the skilled artisan, such as
natural and artificial flavors. These flavorings may be
chosen from synthetic flavor oils and flavoring aromatics
and/or oils, oleoresins and extracts derived from plants,
leaves, flowers, fruits, and so forth, and combinations
thereof. Nonlimiting representative flavor oils include
spearmint oil, cinnamon oil, oil of wintergreen (methyl
salicylate), peppermint oil, clove oil, bay oil, anise
~ - 23 - 20~S567
oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of
nutmeg, allspice, oil of sage, mace, oil of bitter
almonds, and cassia oil. Also useful flavorings are
artificial, natural and synthetic fruit flavors such as
vanilla, and citrus oils including lemon, orange, lime,
grapefruit, and fruit essences including apple, pear,
peach, grape, strawberry, raspberry, cherry, plum,
pineapple, apricot and so forth. These flavoring agents
may be used in liquid or solid form and may be used
individually or in admixture. Commonly used flavors
include mints such as peppermint, menthol, artificial
vanilla, cinnamon derivatives, and various fruit flavors,
whether employed individually or in admixture.
Other useful flavorings include aldehydes and
esters such as cinnamyl acetate, cinnamaldehyde, citral
diethylacetal, dihydrocarvyl acetate, eugenyl formate,
p-methylamisol, and so forth may be used. Generally any
flavoring or food additive such as those described in
Chemicals Used in Food Processing, publication 1274,
pages 63-258, by the National Academy of Sciences, may be
used.
Further examples of aldehyde flavorings include
but are not limited to acetaldehyde (apple), benzaldehyde
(cherry, almond), anisic aldehyde (licorice, anise),
cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral
(lemon, lime), neral, i.e., beta-citral (lemon, lime),
decanal (orange, lemon), ethyl vanillin (vanilla, cream),
heliotrope, i.e., piperonal (vanilla, cream), vanillin
(vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity
flavors), butyraldehyde (butter, cheese), valeraldehyde
(butter, cheese), citronellal (modifies, many types),
decanal (citrus fruits), aldehyde C-8 (citrus fruits),
aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus
fruits), 2-ethyl butyraldehyde (berry fruits), hexenal,
i.e., trans-2 (berry fruits), tolyl aldehyde (cherry,
almond), veratraldehyde (vanilla), 2,6-dimethyl-5-
heptenal, i.e., melonal (melon), 2,6-dimethyloctanal
- - 24 - 2~95S67
'_
(green fruit), and 2-dodecenal (citrus, mandarin),
cherry, grape, strawberry shortcake, mixtures thereof and
the like.
S The flavoring agent may be employed in either
liquid form and/or dried form. When employed in the
latter form, suitable drying means such as spray drying
the oil may be used. Alternatively, the flavoring agent
may be absorbed onto water soluble materials, such as
cellulose, starch, sugar, maltodextrin, gum arabic and so
forth or may be encapsulated. The actual techniques for
preparing such dried forms are well known and do not
constitute a part of this invention.
The flavoring agents of the present invention
may be used in many distinct physical forms well known in
the art to provide an initial burst of flavor and/or a
prolonged sensation of flavor. Without being limited
thereto, such physical forms include free forms, such as
spray dried, powdered, and beaded forms, and encapsulated
forms, and mixtures thereof.
Encapsulated delivery systems for flavoring
agents or sweetening agents comprise a hydrophobic matrix
of fat or wax surrounding a sweetening agent or flavoring
agent core. The fats may be selected from any number of
conventional materials such as fatty acids, glycerides or
polyglycerol esters, sorbitol esters, and mixtures
thereof. Examples of fatty acids include hydrogenated
and partially hydrogenated vegetable oils such as palm
oil, palm kernel oil, peanut oil, rApesee~ oil, rice bran
oil, soybean oil, cottonseed oil, sunflower oil,
safflower oil, and mixtures thereof. Glycerides which
are useful include monoglycerides, diglycerides, and
triglycerides.
Waxes useful may be chosen from the group
consisting of natural and synthetic waxes, and mixtures
thereof. Non-limiting examples include paraffin wax,
~ 25 - 2 Q ~ ~ ~ fi ~
~_ petrolatum, carbowax, microcrystalline wax, beeswax,
carnauba wax, candellila wax, lanolin, bayberry wax,
sugarcane wax, spermaceti wax, rice bran wax, and
mixtures thereof.
The fats and waxes may be use individually or
in combination in amounts varying from about 10 to about
70%, and preferably in amounts from about 40 to about
58%, by weight of the encapsulated system. When used in
combination, the fat and wax are preferably present in a
ratio from about 70:10 to 85:15, respectively.
Typical encapsulated flavoring agent or
sweetening agent delivery systems are disclosed in United
States patents no. 4,597,970 and 4,722,845
The amount of flavoring agent employed herein
is normally a matter of preference subject to such
factors as the type of final chewing gum composition, the
individual flavor, the gum base employed, and the
strength of flavor desired. Thus, the amount of
flavoring may be varied in order to obtain the result
desired in the final product and such variations are
within the capabilities of those skilled in the art
without the need for undue experimentation. In~ gum
compositions, the flavoring agent is generally present in
amounts from about 0.02% to about 5%, and preferably from
about 0.1% to about 2%, and more preferably, from about
0.8% to about 1.8%, by weight of the chewing gum
composition.
The coloring agents useful in the present
invention are used in amounts effective to produce the
desired color. These coloring agents include pigments
which may be incorporated in amounts up to about 6%, by
weight of the gum composition. A preferred pigment,
titanium dioxide, may be incorporated in amounts up to
about 2%, and preferably less than about 1%, by weight of
.
- 26 -
-
the gum composition. The colorants may also include
natural food colors and dyes suitable for food, drug and
cosmetic applications. These colorants are known as
F.D.& C. dyes and lakes. The materials acceptable for
the foregoing uses are preferably water-soluble.
Illustrative nonlimiting examples include the indigoid
dye known as F.D.& C. Blue No.2, which is the disodium
salt of 5,5-indigotindisulfonic acid. Similarly, the dye
known as F.D.& C. Green No.1 comprises a triphenylmethane
dye and is the monosodium salt of 4-~4-(N-ethyl-~-
sulfoniumbenzylamino) diphenylmethylene]-[1-(N-ethyl -N-
~-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine]. A
full recitation of all F.D.& C. colorants and their
corresponding chemical structures may be found in the
Kirk-Othmer Encyclopedia of Chemical Technology, 3rd
Edition, in volume 5 at pages 857-884.
Suitable oils and fats usable in gum
compositions include partially hydrogenated vegetable or
animal fats, such as coconut oil, palm kernel oil, beef
tallow, lard, and the like. These ingredients when used
are generally present in amounts up to about 7%, and
preferably up to about 3.5%, by weight of the gum
composition.
In accordance with this invention, effective
amounts of the reduced-calorie, low-moisture absorbing
bulking agent composition of the present invention may be
admixed into the chewing gum composition. The exact
amount of bulking agent composition employed is normally
a matter of preference subject to the particular type of
gum composition being prepared. Thus, the amount of
bulking agent composition may be varied in order to
obtain the result desired in the final product and such
variations are within the capabilities of those skilled
in the art without the need for undue experimentation.
In general, the amount of reduced-calorie, low-moisture
absorbing bulking agent composition normally present in a
- 27 - 2095567
chewing gum composition will be up to about 70%,
preferably from about 20% to about 60%, and more
preferably from about 35% to about 55%, by weight of the
chewing gum composition.
The present invention also includes a method
for preparing the improved chewing gum compositions,
including both chewing gum and bubble gum formulations.
The chewing gum compositions may be prepared using
stA~Ard techniques and equipment known to those skilled
in the art. The apparatus useful in accordance with the
present invention comprises mixing and heating apparatus
well known in the chewing gum manufacturing arts, and
therefore the selection of the specific apparatus will be
apparent to the artisan.
In such a method, a chewing gum composition is
made by admixing the gum base with the reduced-calorie,
low-moisture absorbing bulking agent composition and the
other ingredients of the final desired chewing gum
composition. Other ingredients will usually be
incorporated into the composition as dictated by the
nature of the desired composition as well known by those
having ordinary skill in the art. The ultimate chewing
gum compositions are readily prepared using methods
generally known in the food technology and chewing gum
arts.
For example, the gum base is heated to a
temperature sufficiently high to soften the base without
adversely effecting the physical and chemical make up of
the base. The optimal temperatures utilized may vary
depending upon the composition of the gum base used, but
such temperatures are readily determined by those skilled
in the art without undue experimentation.
The gum base is conventionally melted at
temperatures that range from about 60~ C. to about
120~ C. for a period of time sufficient to render the
209~567
_ - 28 -
base molten. For example, the gum base may be heated
under these conditions for a period of about thirty
minutes just prior to being admixed incrementally with
the remaining ingredients of the gum composition such as
the bulking agent, an intense sweetener, plasticizer, the
softener, and/or fillers, coloring agents and flavoring
agents to plasticize the blend as well as to modulate the
hardness, viscoelasticity and formability of the base.
Mixing is continued until a uniform mixture of gum
composition is obtained. Thereafter the gum composition
mixture may be formed into desirable chewing gum ch~r~s.
Another important aspect of the present
invention includes a confectionery composition
incorporating the inventive reduced-calorie, low-moisture
absorbing bulking agent composition and a method for
preparing the confectionery compositions. The
preparation of confectionery formulations is historically
well known and has changed little through the years. The
reduced-calorie, low-moisture absorbing bulking agent
compositions of the present invention can be incorporated
into the confections by admixing the inventive
composition into the conventional confections.
Soft confectionery may be processed and
formulated by conventional means. The preparation of
soft confections, such as nougat, involves conventional
methods, such as the combination of two primary
components, namely (1) a high boiling syrup such as a
corn syrup, or the like, and (2) a relatively light
textured frappe, generally prepared from egg albumin,
gelatin, vegetable proteins, such as soy derived
compounds, sugarless milk derived compounds such as milk
proteins, and mixtures thereof. The frappe is generally
relatively light, and may, for example, range in density
from about 0.5 to about 0.7 grams/cc.
The high boiling syrup, or "bob syrup" of the
soft confectionery is relatively viscous and has a higher
29 ~
density than the frappe component, and frequently
contains a substantial amount of carbohydrate bulking
agent such as a polydextrose. Conventionally, the final
nougat composition is prepared by the addition of the
"bob syrup" to the frappe under agitation, to form the
basic nougat mixture. Further ingredients such as
flavoring, additional carbohydrate bulking agent,
colorants, preservatives, medicaments, mixtures thereof
and the like may be added thereafter also under
agitation. A general discussion of the composition and
preparation of nougat confections may be found in B.W.
Minifie, Chocolate, Cocoa and ConfectionerY: Science and
Technology, 2nd edition, AVI Publishing Co., Inc.,
Westport, Conn. (1980), at pages 424-425-
The procedure for preparing the soft
confectionery involves known procedures. In general, the
frappe component is prepared first and thereafter the
syrup component is slowly added under agitation at a
temperature of at least about 65~ C., and preferably at
least about 100~ C. The mixture of components iscontinued to be mixed to form a uniform mixture, after
which the mixture is cooled to a temperature below
80~ C., at which point, the flavor may be added. The
mixture is further mixed for an additional period until
it is ready to be removed and formed into suitable
confectionery shapes.
In accordance with this invention, effective
amounts of the reduced-calorie, low-moisture absorbing
bulking agent compositions of the present invention may
be admixed into the confections. The exact amount of
bulking agent composition may be varied in order to
obtain the result desired in the final product and such
variations are within the capabilities of those skilled
in the art without the need for undue experimentation.
The exact amount of bulking agent composition employed is
normally a matter of preference subject to the particular
- 30 - 2~95~67
type of confection being prepared. Thus, the amount of
blllk;ng agent composition may be varied in order to
obtain the result desired in the final product and such
variations are within the capabilities of those skilled
in the art without the need for undue experimentation.
In general, the amount of reduced-calorie, low-moisture
absorbing bulking agent composition normally present in a
confection will be up to about 100%, preferably from
about 50~ to about 98%, and more preferably from about
60% to about 85%, by weight of the confection.
The present invention extends to methods of
making the improved confections. The reduced-calorie,
low-moisture absorbing bulking agent compositions may be
incorporated into an otherwise conventional confection
composition using standard techniques and equipment known
to those skilled in the art. The apparatus useful in
accordance with the present invention comprises mixing
and heating apparatus well known in the confectionery
manufacturing arts, and therefore the selection of the
specific apparatus will be apparent to the artisan.
In such a method, a composition is made by
admixing the inventive reduced-calorie, low-moisture
absorbing bulking agent composition into the
confectionery composition along with the other
ingredients of the final desired composition. Other
ingredients will usually be incorporated into the
compo~ition as dictated by the nature of the desired
composition as well known by those having ordinary skill
in the art. The ultimate confectionery compositions are
readily prepared using methods generally known in the
food technology and pharmaceutical arts. Thereafter the
confectionery mixture may be formed into desirable
confectionery shapes.
The reduced-calorie, low-moisture absorbing
bulking agent compositions may be formulated with
conventional ingredients which offer a variety of
- 31 -
textures to suit particular applications. Such
ingredients may be in the form of confections, tablets,
toffee, nougat, chewy candy, chewing gum and so forth,
both sugar and sugarless. The acceptable ingredients may
be selected from a wide range of materials. Without
being limited thereto, such materials include diluents,
binders and adhesives, lubricants, disintegrants, other
bulking agents, humectants and buffers and adsorbents.
The preparation of such confections and chewing gum
products is well known.
The present invention is further illustrated by
the following examples which are not intended to limit
the effective scope of the claims. All parts and
percentages in the examples and throughout the
specification and claims are by weight of the final
composition unless otherwise specified.
EXANPLES 1-3
These examples demonstrate the moisture
absorption over a five week period of chewing gum
compositions containing as the bulking agent, mixtures of
polydextrose and sorbitol, in varying amounts, by weight
of the bulking agent.
Polydextrose was incorporated into a
conventional sorbitol based chewing gum in varying
amounts. In Example 1, the bulking agent comprised 25%
polydextrose and 75% sorbitol. In Example 2, the bulking
agent comprised 50% polydextrose and 50% sorbitol. In
Example 3, the bulking agent comprised 75% polydextrose
and 25% sorbitol. The total amount of bulking agent
comprised 55% of the chewing gum composition, by weight.
JJ:sg
~Q~7
The amount of moisture absorbed by the chewing
gums of Examples 1-3 was measured over a period of five
weeks at a temperature of 27~ C. (80~ F.) and a relative
humidity (RH) of 80%. The measurements, in percentage
moisture absorbed versus weeks of storage, are set out in
FIGURE 1.
FIGURE 1 shows that after a period of five
lo weeks, the chewing gums of Examples 1-3 absorbed
significant moisture. The chewing gum~ of Examples 2-3,
which contained 50% and 75% of polydextrose,
respectively, initially contained more moisture and, on
storage, absorbed more moisture than the chewing gum of
Example 1, which contained 25% polydextrose.
EXAMPL~8 4-9
These Examples demonstrate the moisture
absorption over a five week period of chewing gum
compositions containing as the bulking agent, mixtures of
70% polydextrose and 30% of a second bulking agent, by
weight of the bulking agent.
The bulking agent in the chewing gum of
Example 4 was 70% polydextrose and 30% sorbitol. ~ The
bulking agent in the chewing gum of Example 5 was 70%
polydextrose and 30% Palatinit. The bulking agent in the
chewing gum of Example 6 was 70% polydextrose and 30%
maltitol. The bulking agent in the chewing gum of
Example 7 was 70% polydextrose and 30% mannitol. The
bulking agent in the chewing gum of Example 8 was 70%
polydextrose and 30% fructose. The bulking agent in the
chewing gum of Example 9 was 70% polydextrose and 30%
xylitol. The total amount of bulking agent comprised 55%
of the chewing gum composition, by weight.
The amount of moisture absorbed by the chewing
gums of Examples 4 through 9 was measured over a period
*Trade-mark
20~5~67
- 33 -
of five weeks at a temperature of 27~ C. (80~ F.) and a
relative humidity of 80%. The measurements, in
percentage moisture absorbed versus weeks of storage, are
set out in Table 1 and FIGURE 2.
T~bl- 1
Moisture Ab~orption
Example 4 5 6 7 8 9
Weeks
1 13.66 11.34 7.25 10.24 15.6716.26
2 18.06 15.46 14.49 13.66 19.3521.67
3 21.59 18.04 16.91 16.1 21.2 25.62
4 21.59 18.04 17.87 16.1 22.1227.09
22.91 20.62 19.81 18.05 23.5 ---
Table 1 and FIGURE 2 show that after a period
of five weeks, the chewing gums of Example 5 (70%
polydextrose and 30%- Palatinit), Example 6 (70%
polydextrose and 30% maltitol), and Example 7 (70%
polydextrose and 30% mannitol) absorbed less moisture
than the chewing gums of Example 4 (70% polydextrose and
30% sorbitol), Example 8 (70% polydextrose and' 30%
fructose), and Example 9 (70% polydextrose and 30%
xylitol). Because of the lower moisture absorption, the
chewing gums of Examples 5-7 were less sticky and tacky
than the chewing gums of Examples 4, 8 and 9.
EXAMPLE~ 10-13
These Examples demonstrate the moisture
absorption over a five week period of chewing gum
compositions containing as the bulking agent, mixtures of
polydextrose and Palatinit, in varying amounts, by weight
of the bulking agent.
_ 34 - 2~95~7
The bulking agent in the chewing gum of
Example 10 was 90% polydextrose and 10% Palatinit. The
hlllking agent in the chewing gum of Example 11 was 80%
polydextrose and 20% Palatinit. The bulking agent in the
chewing gum of Example 12 was 50% polydextrose and 50%
Palatinit. The hlllking agent in the chewing gum of
Example 13 was 25% polydextrose and 75% Palatinit. The
total amount of bulking agent comprised 55% of the
chewing gum composition, by weight.
The amount of moisture absorbed by the chewing
gums of Examples 10 through 13 was measured over a period
of five weeks at a temperature of 27~ C. (80~ F.) and a
relative humidity of 80%. The measurements, in
lS percentage moisture absorbed versus weeks of storage, are
set out in FIGURE 3.
FIGURE 3 shows that the amount of moisture
absorbed by the chewing gums of Example 10-13 decreased
with increasing amounts of the Palatinit bulking agent
component in the polydextrose bulking agent composition.
EXA~P~E8 14-16
These Examples demonstrate the moisture
absorption over a four week period of chewing~ gum
compositions containing as the bulking agent, mixtures of
polydextrose and maltitol, in varying amounts, by weight
of the bulking agent.
The bulking agent in the chewing gum of
Example 14 was 75% polydextrose and 25% maltitol. The
bulking agent in the chewing gum of Example 15 was 50%
polydextrose and 50% maltitol. The bulking agent in the
chewing gum of Example 16 was 25% polydextrose and 75%
maltitol. The total amount of bulking agent comprised
55% of the chewing gum composition, by weight.
_ 35 _ ~0~567
The amount of moisture absorbed by the chewing
gums of Examples 14 through 16 was measured over a period
of five weeks at a temperature of 27~ C. (80~ F.) and a
relative humidity of 80%. The measurements, in
percentage moisture absorbed versus weeks of storage, are
set out in FIGURE 4.
FIGURE 4 shows that the amount of moisture
absorbed by the chewing gums of Example 14-16 decreased
with increasing amounts of the maltitol bulking agent
component in the polydextrose bulking agent composition.
EXAMPLE8 17-23
These Examples demonstrate the chewing texture
and mouth feel over time of various chewing gum
compositions containing as the bulking agent,
combinations of 70% polydextrose and 30% of a second
bulking agent, by weight of the bulking agent.
The bulking agent in the chewing gum of
Example 17 was sorbitol (control). The bulking agent in
the chewing gum of Example 18 was 70% polydextrose and
30% Palatinit. The bulking agent in the chewing gum of
Example 19 was 70% polydextrose and 30% maltitol. The
bulking agent in the chewing gum of Example 20 was 70%
polydextrose and 30% sucrose. The bulking agent in the
chewing gum of Example 21 was 70% polydextrose and 30%
sorbitol. The bulking agent in the chewing gum of
Example 22 was 70% polydextrose and 30% mannitol.
Example 23 was 70% polydextrose and 30% fructose. The
total amount of bulking agent comprised 55% of the
chewing gum composition, by weight.
A panel expert in evaluating the organoleptic
properties and texture of chewing gum compositions judged
the relative firmness of Examples 17-23 at 30 second, two
minutes and six minutes, on a scale of 0-100, 0 being
soft and 100 being hard, in random order, and the
- 36 - 2~9S~67
,...
findings were pooled and averaged. The results of the
expert panel evaluation are shown in Table 2 and
FIGURE 5.
T~bl- 2
Chew Texture
Example 17 18 19 20 21 22 23
Minutes
0.5 65 70 60 60 50 65 45
2 60 65 60 65 60 65 50
6 60 65 55 60 55 65 45-
Table 2 and FIGURE 5 show that the chewing gum
of Example 18 which contained 70% polydextrose and 30%
Palatinit had the most firm chew initially and during the
entire chew-out time period. The chewing gums of
Examples 17, 19-21, and 23 containing sorbitol, maltitol,
sugar, sorbitol, and fructose, respectively, all had a
sticky and tacky texture. The chewing gum of Example 22,
containing mannitol, was not as soft as the chewing gums
of Examples 17, 19-21, and 23 but was not as firm as the
chewing gum of Example 18.
The moisture absorption measurements and
firmness evaluation studies show that chewing gum
compositions containing a bulking agent comprising
polydextrose and Palatinit have significantly reduced
moisture absorption properties and improved firmness
resulting in gum compositions having improved
organoleptic properties.
The invention being thus described, it will be
obvious that the same may be varied in many ways. Such
variations are not to be regarded as a departure from the
spirit and scope of the invention and all such
_ 37 _ 2ng-~ 56 7
modifications are intended to be included within the
scope of the following claims.
