Note: Descriptions are shown in the official language in which they were submitted.
' WO 93/0566~ . 2 1 1 ~ 9 5 3 PCT/US92/07769
~Nl~ITOLt50RBITO~ RO~G ~:0~0~ B~D
FIE~D OF TH~3 INVENTI~
Thi irlvention relates to a rolling compound
for ducting the surface of chewing gurn, in order to
pre~rent the chewing gum f rom sticking 'co gum f orming
equipment, ~n wrapping equipment and gum wrappers.
BACKGRO~lND Q~IE INVENTION
During the ma~ufactuxe and proce~sing of
chewing gum, a chewing ~un ma88 i5 r~moved from the
mixi2lg equipment a2:1d is cooled, extruded, formed and
wrapped. Upon extrusio~, the ~n ma~s is fo~med into
~tick~, pelle~ or tabs. D~aring fo~ng the gum mas~
tends to stick to the f orming es~uipment .
Af ter f orming, the chewi~g ~am stick~ are
wrapped ofterl using high ~peed wrapping equipm~Ilt.
Cnewi~g gum ha a tendency to ~tick both to the
wrappin~ equipme~t and to the gum wrappers a~ the gum
i~ kept in ~torage. Finally, ch~wing ~n can stick to
the fiIlgers when unwrapped and haDdled.
~ or ma~y yea~s, it has bee~ kDo~m to du~t
chewing gum with various sub~ta~ces ~ h ~c: reduce the
sticki~e33 a~d i~r~roYe the fla~ror. l~e material~ u~ed
~o dust 'che chewing gum~ are refer~ed to as "dusting
ro~ou~ds" or, alte~ati~rely, "rolling ~om~ou~d~n,
becau~e ~che co~pou~d~ are u~ed to m2~ke the ~n more
m~a~eable during proce~ing iIlcludi~g rolling a~d
23heeti~g . For ugar type gum f o~wlations, powdered
~ugar ha~ excelle~t propertie~ for use as a dusting
W093/056~2 - PCr/U~g2/077
--2--
agent or rolling compound~ Freshly ground powdered
sugar i8 very free flowing and handles easily in the
processing equipment. If the powdered sugar i8 not
fre hly ground, a ~low agent like ~tarch may be added.
In the case of sugarfree gum, the mo~t.common
rolling compound is powdered mannitol. Prior to the
introduction of higher quality ~ugarfree gum, starch
was used a~ a rolling compound to keep co~ts to a
minimum. Mannitol C09tS more than starch, but gives a
highex quality taste. Therefore, man~itol became
preferred over starch as con~umers of sugarfree gum
became more ~uality conscious.
Powdered ma~nitol, however, i~ not as free
flowing as starch. Therefore, other ingredients ha~e
been combined with p~wdered mannitol to impro~e it~
suitability for u~e i~ proc~ssing eguipment~ U.S.
Patent 4,562,076, i~sued to Arnold et al., disclose~
the use of thaumatin or monellin in combination with
mannitol, sor~itol, ~ucrose, ~arch, calcium carbonate
or talc, a~ a rolling compou~d. U.S. Pa~ent 4,988,518,
is~ued to Patel et al., di~clo3es the use of mannitol
in combination with a ll ~id flavoring agent, as a
rolling compound. U.S. Patent 4~976~972/ is~ued to
Patel et al., disclo~es the u^~e of man~itol in a
rolling compo~nd which is compo~ed primarily of
xyli~ol.
~ mong the mo~t effecti~e of flow age~t for
impr~ing the flow of man~itol i8 D~gne~ium silicate,
commonly ~n~w~ a~ talc. A rolli~g compou~d blend of
93~ by weight ma~nitol powder and 7~ by weight talc has
flow propertie~ ~uitable for use i~ production
eguipme~t, and has bee~ used succeasfully o~ a
produc~io~ ~cale. Howe~er, the use of talc has been
hi~dered and discouraged due to po~ential re~ulatory
problem~. Therefore, there is a ~eed or de~ire in the
chewing gum i~du~try for rolling compound~ which
~11 1!~53
"~ ~ .
-'. W093/~S662 PCT/US92/~7769
--3--
contain man~itol but not talc; and which ha~e flow
properties ~imilar to the blend of 93~ by weight
mannitol and 7~ by weight talc.
SUMM~R~F THE INVENTION
In accoxda~ce with the invention, there i8
provided a rolling compound blend which include~
between about 80~-95~ by weigh~ mannitol and between
about 5-20~ by weight ~orbitol, wherein ~he ~orbitol
particles have been selected or reduced in size such
that the particle size~ of the man~itol and-sor~itol
are at least approximately similar to each other.
Spe~ifically, the sorbitol particle~ u~ed in the
invention are ~elected or modifi~d such ~hat at least
95~ by weight of the sorbitol particles used in the
rolling compou~d blend have at least one peripheral
di~en~ion which does not exceed 100 mesh, ~o that th2
particleR can pa~s through a 100 ~e~h screen.
Preferably, at least 99~ by weight of the
sorbitol particles u ed in the inYention have at leaRt
one peripheral dime~sion which doe~ ~ot exceed 100
mesh. Mo t preferably, at least 9~.5~ by weight of the
sorbitol par~i~le~ have at least one peripheral
dimen~ion ~hich does not exceed 100 mesh.
Ordi~arily, ~or~itol might ~ot be con idered
for u~e a~ a flow age~t. Sorbitol i~ kn~wn to ab~orb
moisture and become ~ticky and tacky. Furthermoret
co~mercially aYailable cry~talli~e ~vrbitol ge~erally
ha~ much larger particle izes tha~ mannitol,
8ugge8ti~g that relatively ~mall amou~t~ o~ ~orbitol
would contribute little or nothing to improYing the
flow of relati~ely larger amounts of ma~nitol.
Accordi~gly, the present i~ve~tion co~templates
~electing or modifying the sorbitol particle ~izes such
a~ to approximate the size of the powdered man~itol
particle~. When this i8 done, it ha~ bee~ found that a
2 ~ 5 ~
W093/05662 rCT/US92/077
blend of fine powdered sorbitol and powdered ma~nitol,
in the i~ention concentratio~s, has flow properties
which are ~imilar to or better than the blend of 93~ by
weight mannitol and 7~ by weigh~ talc. By u~ing fine
powdered ~orbitol instead of talc as ~he flow agent,
the flavor of the chewi~g gum can also be impro~ed.
With the foregoing in mind, it i~ a feature
and advantage of the in~ention to provide a primarily
mannitol-containing rolli~g compound which ha~ equal or
better flow than the blend of 93~ mannitol and 7~ talc,
but which does not contai~ talc.
It is al80 a feature ~nd ad~antage of the
invention to pro~ide a primarily mannitol-containing
rolling ompound which con~ributes better fla~or to
~hewing gum than the blend of 93~ mannitol and 7~ talc.
It is al~o a feature and advantage of the
in~ention ~o provide chewing gum compositions,
generally sugarfree, which do not stick to forming
e~uipme~t, wrapping equipme~t, wrapper or fi~ger~ and
whi~h are roated with a primarily mannitol-contai~ing,
talc free rolling compound.
The foregoi~g and other features and
ad~antages will ~ecome further apparent from the
following deta}led de~cription of the pre~ently
prefPrred embodime~ts a~d the accompanyi~g examples.
I~ ~hould be understa~dably that the detailed
de~cription and examples are illustrative rather than
limitati~e, the ~cope of the i~e~tion being defi~ed by
the appended claims a~d equi~alent~ ~hereof.
.
Figure 1 ~how~ an apparatus for measuring the
angle of repo~e $or a rolling compound ble~d.
:
21 ~ ~53
3/os662 PCT/USg2/07769
--5--
DETAILED DESCRIPTION OF THE
PRESENILY P~EE~D_EM30DI~MENTS
The a~gle of repose test i8 a common
techni~ue for comparing the relative flowability (and
hence, ~uitability) of different rolling compound~.
Flowability impro~e~ a~ the angle of repo~e decreases.
For a chewing ~um rolling compound, an angle of repose
of a~out ~1 degree~ or lower i~ preferred in order to
pos3e~ the flow characteristics neces~ary ~o
facilitate effec~i~e application and performance of the
rolling compou~d. An angle of repo~e of about ~9
degrees or lower i 8 highly preferred.
Figure 1 ~hows an apparatus for measuring the
angle of repo~e of a rolling compound. A funnel 10 is
mounted to a funnel ring hold~r 12 which is fa tened to
a laboratory ~ta~d including a vertical arm 14 and a
hoxizo~tal suppor~ platform 16. A piece o~ no~ebook
paper 18 i8 positioned on the platform 16 beneath the
lower openi~g 11 in the funnel 10. The funnel 10 i~
mou~ted Ruch that the lower opening 11 i8 about o~e
inch above the paper 18.
The f ~ el 10 can be a sta~dard a~ical-
shaped laboratory fu~el without a ~tem, constructed of
Pyrex gla~s. The lower opening 11 in ~he fun~el can
have a diameter of about one quarter inch. The funnel
10 ha~ a top diameter of 75 mm, or about three inches.
I~ order to measure the angle of repo~e, the
rolling cQmp~u~d i~ ~lowly poured i~to the fu~el 10
from a di tance o$ about one-half inch above the
f~nnel. The rolling comp~und can be poured fr~m the
jar (~ot shown). A pipe cle~ner (~ot shown) can be
used to obtain and maintain a constant flow fro~ the
jar.
A~ the rolling compou~d pasRe through the
lower ope~ing 11 in the fuDnel 10, it fonm~ a pile 20
o~ the paper 18. The pile 20 resembles a~ in~erted
2~1~9~3
W093/~5662 PCT~U~92tO77
--6-
cone ha~ing a circular base. The rolling compound i5
poured into the funne1 10 until the pile 20 reaches the
opening 11 such that the rolling compound will no
longer flow through the opening 11.
When the rolling ~rompound will no longer flow
thraugh the opening 11, a ~harp pencil is used to trace
the outline of the base of the pile 20. The rolling
compound i~ removed from the paper, a~d the diame~er of
the traced outline is measured three time~ to obtain an
a~erage reading. The angle of repose, theta, i~
obtained from the following e~uation.
taxl ttheta) = h
where h = 1 inch = the height of t~e conical pile, and
r = the radius of the conical pile.
A rolling c~mpound co~aining 93 weight per
cent manni~ol power and 7 weigh~ percent talc has an
angle of repo~e of about 39 degrees, indicating ~ery
good flow. Whe~ coars powdered ~orbi~ol cry~tal,
unadjusted for particle size, i8 ~ub~tituted in place
of the talc i~ ~imilar concentration , the angle of
repo e of the ma~nitol~sorbitol ble~d iP ~0 better than
about 41 degrees. When the sorbitol particle ~ize is
lowexed to approximate the mannitol particle size, such
a~ through ~election or gri~di~g, ~he angle of repo~e
can be lowered significantly indicating flow
characteri tics ~imllar to or better than he
~anni~ol~talc blend.
In order to ~chie~e the i~proved flow
characteri~tics contemplated by the in~e~tion, the
maD~itol/sorbitol rolling compound blead will con~ain
between 5-20 weight per cent fine powdered ~orbitol and
between 80-95 weight per c~nt powdered mannitol.
211~53
W093/0566~ P~T/U~2/07769
--7--
Preferably, the rolling c~mpound will co~tai~ about 10
weight per ce~t sorbitol and about 90 weight per cent
mannitol.
The ~orbitol parti~le size will be ~elected
or adju~ted such that at least 95 weight per cen~ of
the ~orbitol particle3 will have at leas~ one
peripheral dimen~ion that does not exceed 100 mesh.
Preferably, at lea~t 99 weight per cent of the sorbi~ol
particle~ will have a peripheral dimension ~ot
exceeding 100 meRh. Mo t preferably, at least 99.5
weight per cent of the ~orbitol particle~ will ha~e a
peripheral dimension not exceedi~g 100 mesh. By "at
least one peripheral dimension not exceeding 100 mesh",
it i meant that particles fitting this description are
able to pa~s through a 100 mesh screen.
In a highly preferred em~odiment of the
i~ve~tion, a~ least 9Q weight per cent of the sorbitol
particle~ will hav~ a peripheral dime~sion that doe~
not exceed 140 me~h. Eve~ more preferably, about 95
weight per cen~ of the sorbitol particle~ will haYe a
peripheral dimencion that doe~ ~ot exceed 140 me~h.
I~ a highly preferred embodiment of the
inven~ion, at least 65 weight per ~ent of the ~orbitol
particle~ will ha~e a peripheral dimension that does
~ot exceed 200 mesh. Even more prefer~bly, about 70
weight per cent of the sorbitol particle~ will pass
through a ~00 me~h ~cree~.
In a highly preferred embod~me~t, at lea t 33
weight per cent of the 30r~itol particle~ will ha~e at
least o~ p~ripheral dimension that does ~ot exceed 325~
me~h. Bven more preferably, about 37.5 weight per ce~t
of the orbitol particle~ will pas~ through a 325 mesh
s~ree~.
Crystalline orbitol can be obtained from
suppliers i~ a variety of particle ~izes. However,
commercially available 30rbitol i~ typically
W093/056~ PCT/~Sg2/077~
.
characterized by particles whi~h are mNch too coar~e tQ
be used with the invention. Coar~e sorbitol ~ypically
impart~ a ~a~dy tex~ure to chewing gum, resulti~g in
poor mouth feel a~d taste. Sorbi~ol crys~alline coar~e
powder i~ a~ailable from Pfizer, I~c. of New York or
Roquet~e Corp. of Gurnee, Ill. A standard chewing gum
sorbitol i~ Sorbitol NF/FC~ Crystalli~e Powder,
availabie from Pfizer, Inc.
A chewing gum co~position gener~lly includes
a water soluble bulk portion, a water insoluble chewing
5um base portion and one or more flavoring agent~. The
water soluble portion dis3ipates with the fla~oring
agents over a period of time duri~g chewing. The sum
base por~ion is retained in the mouth throughout ~he
chewing proce ~.
The i~soluble gum base generally includes
elastomers, resi~s, fa~s, oils, waxe8, softeners and
inorganic fillers. The elastomer~ may include
polyi~obu~yle~e, isobutyle~e-i~opre~e copolymer,
styrene butadiene rubber ~nd natural latexes ~uch as
chicle. The resi~ may i~clude poly~inyl acetate and
terpene resins. ~ow molecular weight poly~inyl acetate
i~ a preferred resin. Fat3 and oils may i~clude animal
- fats ~uch as laxd and tallow, vegetable oil~ such as
~oybean and cotto~.eed oil , hydro~enated and partially
hydrogenated ~egetable oil~, and cocoa butter.
Commonly u~ed waxes i~clude petroleum waxes ~uch a~
para~fin and microcrystalline wax, ~atural ~ e~ such
as bee~wax, candellia, car~auba a~d polyethylene wax.
The present i~vention contemplate~ the u~e of any
commsrcially acceptable che~i~g gum base.
The gum base typically al o i~clude~ a fi~ler
component such a~ calcium carbo~ate, mag~e~ium
carbonate, talc, dicalcium phosphate a~d the like;
softeners, i~cluding glycerol monostearate and glycerol
triacetate; and optional ingredients such as
2 ~ S 3
W093/~662 PCT/~92/~7769
antioxidants, color and emulsifier~. The gum ba~e
constitutes between 5-95~ by weight of the chewing g~m
composition, more typically 10-50~ by we~ght of the
chewing gum, and most commonly 20-30~ by weight of the
chewing gum.
The water ~oluble'portion of-the chewing gum
may include so~tener~, bulk sweeteners, high inte~ity
sweeteners, fla~oring agents and combinatio~s thereof.
Softeners ar~ added to the chewing gum in order to
op~imize the chewabili~y and mouth feel of the gum.
The softeners, which axe also known as plasticizer or
plasticizing agents, generally constitute between about
O.5-15~ by weight of the chewing gum. The ~oftener~ may
include glycerin, lecithin, and combinations thereof.
Aqueous sweetener ~olutions such as those containing
sorbitol, ~ydrogenated starch hydroly~ate , corn syrup
and combination~ thereofi may also be used as ~ofteners
and binding agent~ in chewing gum.
Bulk ~weeteners con~titute between 5-95~ by
weight of the chewing gum, more typically 20-80~ by
weight of ~he chewing ~um and most commonly 30-60~ by
wei~ht of the chewing gum. ~ulk ~weetener3 may include
both ~ugar and 6ugarle~ sweetener~ and componentc.
Sugar ~weete~er~ may include saccharide containing
components including but not limited to ~ucro~e,
dextro~e, maltose, dex~rin, dried i~ert sugar,
fruc~o~e, levulose, galacto~e, ~orn 8yrup ~olids, a~d
the like, alo~e or i~ combination. Sugarle3~
~weete~ers include components with sweete~i~g
characteri~tics but;are devoid of the commonly k~own
sugars. Sugarle~s sweeteners include but are not
limited to ~ugar alcohols ~uch as ~orbitol, ma~nitol,
xyli~ol, hydrsge~a~ed starch hydrolysates, maltitol,
and the like, alone or in combinatio~.
~ igh inten~ity ~weeteners may al89 be present
and are commonly u~ed with ~ugarle3s ~weeteners. When
211~5~
W093/05662 PCT/~S92/0776,
-10-
u~ed, high intensity ~weeteners typically constitute
betwee~ 0.001-5~ by weight of the chewing gum,
preferably between 0.01-1~ by weight of the chewi~g
gum~ Typically, high intensity ~weete~er~ are at least
20 times ~weeter than sucrose. The~e may include but
are ~ot limited to ~ucralo3e, a~partame, ~alts of
ace~ulfame, alitame, glycyrrhizin; ~accharin and it~
~alts, cyclamic acid a~d its salts, dihydrochalcone ,
thaumatin, monellin, a~d the like, alone or in
combi~ation.
Combination~ of ~ugar and/or ~ugarle~
sweetener~ ~ay be u~ed in chewi.lg gum. The ~weetener
may also function in the chewing gum in whole or in
part a a water ~oluble bulking agent. Additionally,
the qof~ener may al50 pro~ide additional sweetness such
ac with aqueous sugar or alditol solutions.
Fla~oring agent~ should generally be present
in the chewing gum in an amount within the range of
abou~ O.1-10~ by weight of the chewing gum, preferably
between ~ out Q.2-5~ by weight of fhe chewing gum, mo~t
preferably between about 0.5-3~ by weight of the
chewing gum.- Fla~oring agents may include e~ential
: oils, synthetic ~lavors or mixtures thereof including
but not limited to oils derived from plant and fruits
uch as citru oils and fruit es~ences, or clove oil,
oil of wintergreen, ani~e and the like. Artificial
~l~oring agent~ and compo~ents may al~o be used.
~atural a~d ar~i~ieial fla~oring age~ts may be combined
i~ any ~ensorially ac~ept~ble fa~hio~.
Optio~l ingredient ~uch a~ color~,
emul ifier~, pharmaceutical age~ts a~d addltio~al
~ fla~oring agen~s may al80 be i~cluded in chewing ~um.
: Chewing gum is generally ma~ufactured by
sequentially adding the various chewing gum ingredients
to any commercially avail ~le mixer k~own in the art.
After the ingredients have been thoroughly mixed, the
2114~53
,.....
,/ W093/05~62 . PCT/U~92/07769
gum ma~s i~ discharged from the mixer and ~haped into .
the desired form such as ~y rolling into ~heet~ a~d
cutting i~to stick~, extruding into chu~k~, or casting
into pellets. Generally, the ingredients are mixed by
first melting the gum ba~e and adding it to the running
mixer. The gum ba3e may alternati~ely be melted in the
mixer. Color a~d emuls~fiers can be added at thi~
time.
A ~oftener such as glycerin can be added next
along with syrup and part of the bulk portion. Further
part~ of the ~ulk portion may then be added to the
mixer. Flavoring agents are typically added with the
final part of the bulk portion. The e~tire mixing
proce s typically takes from five to fifteen minutes,
although longer mixing time~ are sometimes required.
Those s~illed in the art will recognize that ~ariations
of thi~ mixing procedure, or other mixing procedures,
may be follo~ed.
After the chewing gum ma88 ha~ bee~
thoroughly mixed, the rolling compound of the in~e~ion
can be applied:o~ a l ~ oratory ~cale by ~pri~kli~g the
rolling:compou~d onto ~he chewi~g gum ~urface prior to
rolli~g out the gum sample. Duri~g production,
spreading equipment is u~ed to ~pply and spread the
: rolling ~ompou~d onto the gum surface as the ~um i~
heeted. It i~ important that the rolling compou~d
have good f}ow characteri~tics in order to prevent
pluggi~g of the feed line to the ~preader and b}ocking
: of the feed hole~. Good flow characteri~tic al~o
:~allow the rolli~g compou~d to be m~re ea~ily pread
o~er the surface of the extruded gum ~hee~.
wide ra~ge of change modification~ of the
~mbodime~t of ~he inve~tio~ de cribed above will be
apparent to per~on~ ski~l~d in the art. The followi~g
examplç~ are ~ot to be construed as imposing
W~g3~05662 P~T/13~92tO776,
-12-
limitatio~s on the invention, but are included merely .
to illu~trate preferred embodiments.
E ~ LE 1 (Partisle 5ize~
- Sorbitol Crystalline Coarse Powder NF/FCC and
a ~ample of ~orbitol fine powder were obtai~ed f~om
Pfizer, Inc. A guantity of Mannitol F ~powdered
mannitol) was obtained from the Roquette Corp. The
~ize dis~ributions of the ~orbitol coarse powder,
sorbitol fine powder and manni~ol were measured u~ing
screens .
The size distributions of the mannitol,
sorbitol fine powder and sorbitol coar~e powder are
gi~en below in Table 1.
Table 1
pArticle Size DiE~tribution (Weiqht ~)
Sor~itol
Screen Size Pl~wderedSo;-.bitol Coarse
~itol E~ç~ _Powder
On 60 me~3h 0 . 3~0 . 2~ 37 . 2
mrough 60 me~h, on'100 0.8~ 9.19~ 34.1
me~h
mrough 100 me~, on 140 3 .5~ a .2~ 16 . 89
mesh
q~rough 140 mesh, on 200 11.~ 25.7?6 7.2
me~h
Through 200 me~h, on 325 50.2~ 32.3~ 2.7
~nesh
Through 325 ~esh 33.~ 37.5~ 2.
The particle size distrlbution of the
sorbitol fine powder was similar to that of powdered
ma~nitol, aad much smaller than that of crys~alli~e
sorbitol coar~e powder. For both the mannitol and fine
sor~itol powders, gr~ater than 95 weight per cent of
the particle~ were able to pa~s through both a 100 mesh
~creen and a 140 meqh screen.
Xa~P~E 2 (~nqel~ Of Repo~e)
3 5 3
W093/~5662 P~T/US~2/~7769
-13-
~ arious rolli~g compou~d blend~ were prepared
using the powdered mannitol, ~orbitol fi~e powder a~d
~orbitol coar e powder of Example 1~ A blend of 93
weight per cent powdered mannitol and 7 weight per cent
talc wa~ used for compari~on. The a~gles of repo~e for
each of the prepared ~amples were measured using the
procedure set forth hereinbefore in the ~pecification.
The ~pecific composition~ of the ~amples, and the
angles of repo~e, are ~et forth below in Table 2.
Ta~le 2
~nqlss Of Re~ose
C0~51D08itiOn (~_BY Wei~ht)
~ngle of
San~le Powdered Sorbitol Sorbitol Repoee
No. ~annitol Talc ~ine Powder Coar~e Powder ~de~ree~)
2 ~5 ~ - 5 42
3 90 --- --- lû 41
4 ao --- --- 20 41
~ - 30 45
--- --- 4~ 51
7 go - - - lO - - - 37 ~ 5
- - - 20 - - - 41 . 8
9 70 --- 30 --- 43
~ one of ~he blands of p~wdered man~itol wit~
sorbi~ol coarse powder had an angle of repose a~ low as
the blend of 93% maD~itol:with 7~ talc. However, the
angleQ of repo~e improved when the fine powdered
~orbitol was uRed.: The ~lend vf 9C~ mannitol with 10~
fi~e powdered ~orbitol had a lower a~gle of repo~e than
: the blend of 93~ ~an~itol with 7% talc.
EXAMPLE 3 (U~ç Wi~h Chçwinq_Ç~
The sample no~. 1, 7 and 8 f~m kxample 2
: were ~elected for evaluatio~ as chewi~g gum rolli~g
compound~. Initially, ~he following sugarfree chewing
~um composition wa~ prepared:
21 ~ 3
W~g3/05662 PCT/US92/077~.
-14-
Com~nen~ ~ei~h5 PQr~ t.
Gum Ba~e 24.0
Sorbitol 49.58
~annitol . ~.
Glycerin 7 3
Coe~aporated ~ycasin/~lycerin ~.2
Spearmint flavor 1.5
Aspartame 0.18
~ecithin 0.13
10~ ~alt solution 0.08
Color 0.03
The above composition was prepared in three
aeparate batches to allow individual e~aluatio~ of the
rolli~g compou~ds from Samp}es 1, 7 and 8 of Example 2.
The rolling compounda were applied to the gum ba~ches
by hand ~prinkling and 3preading the rolling compound
: onto ~he gum~ Following appli~atio~ of the rolling
compound, each re~pective chewing gum batch was rolled,
extruded lnto sheet and cut into slices.
During proce~sing the gum batches coated with
the rollin~ csmpound3 of Sample 1, 7 and 8 all were
easily ha~dled with ~o significant differe~ces.
Se~80ry e~aluations of the chewing gum ~a~ple~ using a
trained p ~ el of 24 persons i~dicated ~o ~tati~tically
æignifican~ differe~ces in product quality. However,
in a~othex test a~ expert panel of five per~ons noted
that ~he weetne~s a~d flaYor quality of the chewi~g
~um sample~ wa higher for the chewing gum ba~ches
~: coated with the mannitol/fine sorbitol powder ble~ds
than for the hewing gum batch coated with the
ma~nitol/talc blend. mi i~dicate~ that fi~e sorbitol
powder can be succe9sfully used in pla~e of talc in
primarily mahnitol-c~aining rolli~g compouQd blends.
: While the embodim2~ts of the inve~tion
di clo~ed herein are pre3ently considered to be
preferred, various changes and modifications can be .
made without departing from the spirit and scope of the
W~ 93/0~62 2 1 1 ~ 9 ~ ~ PCI/US92/077~9
-15-
in~ention. The ~cope of the invention is indicated in
the appended claims, and all changeR that are withiIl
the meaning and range of equi~ralency are in~cended ~co be
embraced therein.
~: '
