Note: Descriptions are shown in the official language in which they were submitted.
2 1 4~457
CHEWING GUM CONTAINING ERYTHRITOL
COEVAPORATED OR CODRIED WITH SUGARS AND/OR POLYOLS
g~rT~r.ROTTNn OF TT-TT~' INVF~TION
The present invention relates to improved
compo6itions of chewing gum. More particularly, the
in~rention relates to improving chewing gum by the use
of specific bulking agent3 in sugar and non-sugar chew-
ing gum products to give improved texture, moisture
absorption properties, and improved shelf life proper-
ties. The improved chewing gum compositions may also
be u6ed in a variety of chewing gum products, such as
confectionery coated chewing gum products.
In recent years, efforts have bee~l devoted to
replace sugar and sugar syrups normally found in chew-
ing gum with other carbohydrates a~d noncarbohydrates.
Non-sugar or sugar-free chewing gum, which is growing
in popularity, uses sugar alcohols or polyols to re-
1~ place sugar and sugar syrups. The most popular polyols
are sorbitol, mannitol and xylitol. New polyol8 are
bei}lg developed using new technology to replace these
polyols. New polyols have various unique properties
which can improve the taste, texture and shelf life
properties of chewing gum ~or consumers. The non-sugar
polyols have the advantage of not contributing to
dental caries of consumers, as well as being able to be
consumed by diabetics.
One such polyol bulking agent i8 called
erythritol. This polyol bulking agent or bulk
sweetener is not approved for use in human food
products or in chewing gum in the U. S . However, a GRAS
a~firmation petition for erythritol as a human food
.... . . . .
? 1 4~4~7
-- 2
ingredient is currently being prepared. Erythritol
does not contribute to dental caries, does not
significantly contribute to calories and does not cause
gastric distress like some other polyols. Thus, this
ingredient ' 9 use in chewing gum could be a def inite
improvement .
A chewing gum made with a 6weetening agent
r~n~i~;n;n~ erythritol and a liquid sugar or sugar
alcohol is disclosed in U.S. Patent No. 5,120,550.
A method of reducing dental caries by
administering a sugarless chewing gum made with
erythritol is disclosed in European Patent Publication
No. 0 009 325.
Low-caloric sweetening compositions
containing meso-erythritol are disclosed in U.S.
Patents No. 5,080,916 and No. 4,902,525 and Japanese
Patent Publications No. 89-225458 and 90-104259.
Japanese Patent Publication No. 89-51045 discloses
chewing gum made with a melted mixture of meso-
erythritol and sugars or sugar alcohols.
A sweetener employing the use of spray dried
erythritol is disclosed in European Patent Publication
No. O 497 439.
A sweetening composition made up of
erythritol, sorbitol and a glucose oligomer is
disclosed in European Patent Publication No. 0 511 761.
SU~R'r OF TTTR INVRNI~ION
The present invention is a method of produc-
ing chewing gum with a new bulk sweetener, speci~ically
erythritol, as well as the chewing gum so produced.
The bulk sweetener may be added to sucrose-type gu~n
formulations, replacing a small or large quantity of
sucrose. The formulation may be a low- or high-
moisture formulation containing low or high amounts of
moisture-c ~nt~;n;n~ syrup. The bulk sweetener,
erythritol, may also be used in low- or non-sugar gum
.
21 44451
formulations replacing sorbitol, mannitol, or other
polyols. Non-sugar formulations may include low- or ~=
high-moisture, sugar-free chewing gums.
The bulk sweetener, erythritol, may be
combined with other bulk sweeteners for use in chewing
gum, including but not limited to sucrose, dextrose,
fructose, maltose, maltodextrin and xylose, as well as
sugar alcohols including but not limited to sorbitol,
mannitol, xylitol, maltitol, hydrogenated isomaltulose,
lactitol and Lycasin brand hydrogenated starch
hydrolysate. The bulk sweetener, erythritol, may be
combined in the gum formulation or co-dried or blended
with the other bulk sweeteners prior to use in the gum
formulation. Co-drying may be done by various methods
of spray drying, fluid bed coating, coacervation and
other granulating or agglomerating techniques. The
bulk sweetener, erythritol, may also be combined with
high-intensity sweeteners including, but not limited
to, thaumatin, aspartame, acesulfame K, sodium
saccharin, glycyrrhizin, alitame, cyclamate,
stevioside, sucralose and dihydrochalcones.
This sweetener, erythritol, when used
according to the present invention, gives chewing gum
an improved texture, an improved shelf life and a
unique flavor/ sweetness quality. Even though
erythritol has some properties like sucrose, it is not
cariogenic, and does not significantly contribute to
calories, giving a highly consumer-acceptable chewing
gum product.
DETAILED DESCRIPTION OF
T~E pRRF R~R~n Er~30DTMRl~TS
All percentages herein are weight percentages
unless otherwise specified. ~he term "chewing gum"
also includes bubble gum and the like.
Erythritol material is obtained by fermenting
glucose with specially selected yeast strains in
d~ - iate aqueous nutrient media or by treating an
2144~7
-- 4
aqueous alkali carbonate solution of 2-buten-1, 4-diol
with chlorine and saponifying the resulting chloro-
hydrin .
Erythritol is a polyol that has a sweetness
level of about 75S of that of sucrose. Erythritol is
available as a powder, has good storage stability, and
has a melting point of about 119C. A syrup may be
formed at concentrations below 40~, the maximum
solubility of erythritol at room temperature. At high
temperatures, higher concentrations may be used.
Erythritol may be added to chewing gum in its
solid or syrup form. Erythritol may be used in chewing
gum as a texture and flavor modifier, bulking agent,
and may improve texture, flavor and shelf life
properties. Erythritol may replace solids like
sucrose, dextrose, lactose, sorbitol or mannitol when
used in its powder form, or may replace syrups when
used in its liquid or syrup form. At levels of about
0 . 5S to about 25%, erythritol may replace part of the
bulk sweeteners in sugar gum or, as a liquid, all or
part of the syrup in sugar gum. At higher levels of
about 25S to about 90~ of the gum formulation,
erythritol may replace all of the bulk sweeteners in a
chewing gum formulation.
Unique chewing gum formulations can be
obtained when all bulk sweeteners are replaced with
erythritol powder and syrup. The relatively low
sweetness intensity allows for use of unique f lavor
combinations, such as the use of savory and snack
flavors. High-intensity sweeteners may be added to
increase sweetness to obtain more typical chewing gum
formulations. Chewing gum formulations with high
levels of erythritol would be sof ter and less
hygroscopic than sugar-c~nt~in;ng gum formulations.
Chewing gum formulations with erythritol may contain a
very low amount of moisture in the gum formulation,
i.e., below about 2~, or may contain a medium amount of
. . .
2~ 5~
.
-- 5
moisture, about 2-5%, and may even be a soft gum
formulation rn~tA;n;n~ 5% moisture or more.
Although erythritol has properties like
sucrose, and since it is a polyol, it may be used in
chewing gum formulations rn~t~;n;ng non-sugar
ingredients. Non-sugar ingredients are polyols such as
sorbitol, mannitol, xylitol, hydrogenated isomaltulose,
maltitol, lactitol and hydrogenated starch hydrolysate.
These polyols are used in a variety of combinations to
develop unique sugarless chewing gum formulations.
Erythritol may be used to replace the individual
polyols or combinations of polyols. With partial
replacement of one or more polyols, erythritol can be
used at levels of about 0 . 5-25% . If erythritol
replaces a large amount or most of the polyols, this
level may be about 25S to about 90S of the gum
formulation .
Some sugar-free chewing gum formulations
contain high levels of glycerin and are very low in
moisture, i.e., less than about 2~. Brythritol, solids
or syrup, may replace part or all of the glycerin used
in these types of formulations. At higher moisture
levels ~more than 29f) in sugar-free gum, a liquid
sorbitol (70S sorbitol, 30% water) is used. Erythritol
solids or erythritol syrup may replace part or all of
the sorbitol liquid. Sugar-free syrups like
hydrogenated starch hydrolysate (HSH), such as Lycasin
brand HSH, may also be replaced in part or totally by
erythritol solids or syrup. The same product
advantages found with hydrogenated starch hydrolysate
syrups, such as improved product shelf life, improved
texture and improved aspartame and alitame stability,
may also be found with the use of erythritol solids or :~
SyrUp .
HSH and glycerin are preblended and
co-evaporated to reduce moisture in some sugar-free gum
formulations. Erythritol solids and/or syrup may be
-
21 ~44~7
.
-- 6
used to replace part or all of the XSX/ glycerin b~ends
in chewing gum formulation6. Aqueous erythritol syrup
may also replace XS~ in the preblend with glycerin and
be co-evaporated with glycerin to obtain a low
moisture, non-crys~l 1 i 7~hle blend. Combinations of
erythritol solids/syrup with polyols like sorbitol,
maltitol, xylitol and mannitol in a~ueous form may also
be blended with glycerin and co-evaporated for use in
low-moisture, sugar-free gum.
In a similar manner, erythritol solids/syrup
preblended in glycerin and co-evaporated may be used in
conventional sugar chewing gum formulations.
Erythritol may be combined with sugars like dextrose,
sucrose, lactose, maltose, invert sugar, fructose and
corn syrup solids to form a liquid mix to be blended
with glycerin and co-evaporated. Erythritol
solids/syrup may also be mixed with conventional syrup
and blended with glycerin and co-evaporated for use in
a sugar chewing gum formulation.
Erythritol bulk sweetener may be co-dried
with a variety of sugars such as sucrose, dextrose,
lactose, fructose and corn syrup solids, and used in a
sugar-containing gum formulation. Erythritol may also
be co-dried with a variety of other polyols, such as
sorbitol, mannitol, xylitol, maltitol, hydrogenated
isomaltulose, lactitol and hydrogenated starch
hydrolysate, and used in a sugar-free gum formulation.
Co-drying refers to methods of co-crystallization,
co-precipitation, or removal of moisture by spray
drying, drum drying, flash drying, or fluid bed coating
of erythritol with sugars and other polyols, as well as
co-drying by encapsulation, agglomeration and
absorption with other sugars and polyols.
Co-drying by encapsulation, agglomeration and
absorption can also include the use of encapsulating
and agglomerating agents. Erythritol may be mixed with
sugars or other polyols prior to being redried by
' '':
2J4~57
-- 7 --
encapsulation or agglomeration, or may be used alone
with the encapsulating and agglomerating agents. These
agents modify the physical properties of the bulk
sweetener and control its release f rom chewing gum .
Since erythritol is highly soluble in water as noted
earlier, controlling the release of erythritol modifies
the texture and flavor of the chewing gum.
Physical modif ications of the bulk sweetener
by encapsulation with another substrate will slow its
release in chewing gum by reducing the solubility or
dissolution rate. Any standard technique which gives
partial or full encapsulation of the bulk sweetener can
be used. These techniques include, but are not limited
to, spray drying, spray chilling, fluid-bed coating and
coacervation. These encapsulation techniques that give
partial encapsulation or full encapsulation can be used
individually or in any combination in a single step
process or multiple step process. Generally, delayed
- release of bulk sweetener is obtained in multistep
processes like spray drying the bulk sweetener and then
fluid-bed coating the resultant powder.
The encapsulation techniques here described
are standard coating techni~ues and generally give
varying degrees of coating from partial to full
coating, depending on the coating composition used in
the process. Also, the coating compositions may be
susceptible to water permeation to various degrees.
Generally, compositions that have high organic
solubility, good film-forming properties and low water
solubility give better delayed release of the bulk
sweetener. Such compositions include acrylic polymers
and copolymers, carboxyvinyl polymer, polyamides,
polystyrene, polyvinyl acetate, polyvinyl acetate
phthalate, polyvinyl pyrrolidone, and waxes. Although
all of these materials are possible for encapsulation
of the bulk sweetener, only food-grade material should
be ~ nc;fl~red~ Two standard food-grade coating
,' ' ': ' -
2 1 44457
.
-- 8
materials that are good film formers but not water-
soluble are 6hellac and Zein. Others which are more
water æoluble, but good film formers, are materials
like agar, alginates, a wide range of ~ lo~e
derivatives like ethyl cellulose, methyl cellulose,
sodium hydroxymethyl cellulose and hydroxypropylmethyl
cellulose, dextrin, gelatin, and modified starches.
These ingredients, which are generally approved for
food use, also give a delayed release when used as an
encapsulant. Other encapsulants, like acacia or
maltodextrin, can also encapsulate erythritol, but may
increase the release rate of the bulk sweetener.
The amount of coating or encapsulating
material on the bulk sweetener also controls the length
of time for its release from chewing gum. Generally,
the higher the level of coating, the slower the release
of the bulk sweetener during mastication. The release
rate is generally not inst~n~neous, but gradual over
an extended period of time.
Another method of giving a delayed release of
the bulk sweetener is agglomeration of the bulk
sweetener with an agglomerating agent which partially
coats the bulk sweetener. This method includes the
step of mixing the bulk sweetener and agglomerating
agent with a small amount of water or solvent. The
mixture is prepared in such a way as to have individual
wet particles in contact with each other so that a
partial coating can be applied. After the water or
solvent is removed, the mixture is ground and used as a
powdered, coated bulk sweetener.
Materials that can be used as the agglomer-
ating agent are the same as those used in encapsulation
mentioned previously. However, since the coating is
only a partial encapsulation and the bulk sweetener is
water soluble, some agglomerating agents are more
effective in delaying the sweetener release than
others. Some of the better agglomerating agents are
2 1 444~
the organic polymers like acrylic polymers and
copolymers, polyvinyl acetate, polyvinyl pyrrolidone,
waxes, shellac and Zein. Other agglomerating agents
are not as ef f ective in giving the bulk sweetener a
delayed release as are the polymers, waxes, shellac and
Zein, but can be used to give some delayed release.
These other agglomerating agents include, but are not
limited to, agar, alginates, a wide range of cellulose
derivatives like ethyl cellulose, methyl cellulose,
sodium hydroxymethyl cellulose and hydroxypropylmethyl
cellulose, dextrin, gelatin, modified starches, and
vegetable gums like guar gum, locust bean gum and
carrageenin. Even though the agglomerated bulk
sweetener is only partially coated, when the quantity
of coating is increased compared to the quantity of the
bulk sweetener, the release of the bulk sweetener can
be delayed for a longer time during mastication.
The bulk sweetener may be coated in a two-
step process or multiple-step process. The bulk
sweetener may be encapsulated with any of the materials
as described previously and then the encapsulated
sweetener can be agglomerated as described previously
to obtain a~ encapsulated/agglomerated/bulk sweetener
product that could be used in chewing gum to give a
delayed release of bulk sweetener.
In another ~mho~;m~ont of this invention,
erythritol sweetener may be absorbed onto another
component which is porous and becomes entrapped in the
matrix of the porous rc-~7rn~nr. Common materials used
for absorbing the bulk sweetener include, but are not
limited to, silicas, silicates, pharmasorb clay,
sponge-like beads or microbeads, amorphous sugars like
spray-dried dextrose, sucrose, polyols, amorphous
carbonates and hydroxides, including aluminum and
calcium lakes, vegetable gums and other spray dried
materials .
~' ' ' ' ' . - - ,
2~ ~457
.
-- 10 --
Depending on the type of absorbent material
and how it is prepared, the amount of bulk sweetener
that can be loaded onto the absorbent will vary.
Generally materials like polymers, sponge-like beads or
microbeads, amorphous sugars and polyols and amorphous
carbonates and hydroxides absorb about 10% to about 409
of the weight of the absorbent. Other materials like
silica and pharmasorb clays may be able to absorb about
20~ to about 80~ of the weight of the absorbent.
The general procedure for absorbing the bulk
sweetener onto the absorbent is as follows. An
absorbent like fumed silica powder can be mixed in a
powder blender and an aqueous solution of the bulk
sweetener can be sprayed onto the powder as mixing
continues. The aqueous solution can be about 30~ to
40~ solids, and higher solid levels may be used if
temperatures up to 90C are used. Generally water is
the solvent, but other solvents like alcohol could also
be used if approved for use in food. As the powder
mixes, the liquid is sprayed onto the powder. Spraying
is stopped be~ore the mix becomes damp. The still
free-flowing powder is removed from the mixer and dried
to remove the water or other solvent, and ground to a
specific particle size.
After the bulk sweetener is absorbed onto an
absorbent or fixed onto an absorbent, the fixative/
sweetener can be coated by encapsulation. Either full
or partial encapsulation may be used, depending on the
coating composition used in the process. Full
encapsulation may be ~ht~in~ by coating with a polymer
as in spray drying, spray chilling, fluid-bed coating,
coacervation, or any other standard technique. A
partial encapsulation or coating can be obtained by
agglomeration of the fixative/sweetener mixture using
any of the materials discussed above.
The three methods of use to obtain a delayed
release of bulk sweetener are: (1) encapsulation by
2 1 ~457
.
-- 11 --
spray drying, fluid-bed coating, spray chilling and
coacervation to give full or partial encapsulation,
(2) agglomeration to give partial encapsulation and
(3) fixation or ~n~r;l -nt/absorption~ which also gives
partial encapsulation. These three methods, combined
in any usable manner which physically isolates the bulk
sweetener, reduces its dissolvability or slows down the
release of bulk sweetener, are included in this inven-
t ion .
Erythritol may be used with other bulk
sweeteners and in combinations that give unique
properties. 33rythritol may be co-dried by various
delayed release methods noted above with other bulk
sweeteners like isomaltulose, sucrose, dextrose,
lactose, maltose, fructose, corn syrup solids,
sorbitol, mannitol, xylitol, maltitol, hydrogenated
isomaltulose, lactitol and hydrogenated starch
- hydrolysate for use in sugar and sugar-free chewing
gum .
The previously described codried,
encapsulated, agglomerated or absorbed erythritol bulk
sweetener may readily be incorporated into a chewing
gum composition. The re--;n~ r of the chewing gum
ingredients are noncritical to the present invention.
That is, the coated particles of bulk sweetene~ can be
incorporated into conventional chewing gum formulations
in a conventional manner. The erythritol bulk
sweeteners may be used in a sugar-free or ~ugar chewing
gum to modify the sweetness thereof. The codried bulk
3 o sweetener may be used in either regular chewing gum or - -_
bubble gum .
In general, a chewing gum composition typi-
cally comprises a water-soluble bulk portion, a water-
insoluble chewable gum base portion and typically
water-insoluble flavoring agents. The water-soluble
portion dissipates with a portion of the flavoring
agent over a period of time during chewing. The gum
' . : ' .. ' .:
~ 2~ ~457
base portion i5 retained in the mouth throughout the
chew .
The in601uble gum base generally comprises
elastomers, elastomer solvents, plasticizers, waxes,
~m~ ; f; .org and inorganic f illers .
Plastic polymers, such as polyvinyl acetate,
which behave somewhat as plasticizers, are alao often
included. Other plastic polymers that may be used
include polyvinyl laurate, polyvinyl alcohol and
polyvinyl pyrrolidone.
Elastomers may include polyisobutylene,
isobutylene-isoprene copolymer and styrene butadiene
rubber, as well as natural latexes such as chicle.
Elastomer solvents are of ten resins such as terpene
resins. Plasticizers, sometimes called softeners, are
typically fats and oils, including tallow, hydrogenated
and partially hydrogenated vegetable oils, and cocoa
butter. Commonly employed waxes include paraffin,
microcrystalline and natural waxes such as beeswax and
carnauba. Low melting point waxes may be considered to
be plasticizers. High melting point waxes may be
considered as bodying agents or textural modifiers.
The gum base typically also includes a filler
component. The filler c _-~n~-nt may be calcium
carbonate, magnesium carbonate, talc, dicalcium
phosphate or the like . The f iller may constitute
between about 5 and about 60~ by weight of the gum
base. Preferably, the filler comprises about 5 to
about 50~ by weight of the gum base.
Emulsifiers, which also sometimes have
plasticizing properties, include glycerol monostearate,
lecithin and glycerol triacetate. Further, gum bases
may also contain optional ingredients such as
antioxidants, colors and flavors. The present
invention contemplates employing any commercially
acceptable gum base.
., ~. -
~ . ...
~ 2 1 ~4~
-- 13 -
According to the preferred embodiment of the
present invention, the insoluble gum base constitutes
between about 5 to about 95S by weight of the gum.
More preierably the insoluble gum base comprises
between 10 and 50 percent by weight of the gum and most
preferably about 20 to about 35S by weight of the gum.
The water-soluble portion of the chewing gum
may further comprise softeners, sweeteners, flavoring
agents and combinations thereo~ . The sweeteners of ten
fulfill the role of bulking agents in the gum. The
bulking agents typically comprise about 5~ to about g
of the gum composition. Softeners are added to the
chewing gum in order to optimize the chewability and
mouth feel of the gum. Softeners,. also known in the
art as plasticizers or plasticizing agents, generally
constitute between about 0.5 to about 15.0S by weight
of the chewing gum. Softeners contemplated by the
present invention include glycerin, lecithin and
combinations thereof. Further, aqueous sweetener
solutions such as those cnnt~in;ng sorbitol,
hydrogenated starch hydrolysate, corn syrup and
combinations thereof may be used as softeners and
binding agents in gum.
As mentioned above, the erythritol
solids~syrup bulk sweetener of the present invention
will most likely be used in sugar-free gum
formulations. EIowever, sugar formulations are also
within the scope of the invention. Sugar sweeteners
generally include saccharide-cn~t~;n;ng comrnn~nts
commonly known in the chewing gum art which comprise,
but are not limited to, sucrose, dextrose, maltose,
dextrin, dried invert sugar, fructose, levulose,
galactose, corn syrup solids and the like, alone or in
any combination.
The erythritol solids/syrup bulk sweetener o~
the present invention can also be used in combination
with other sugarless sweeteners. Generally sugarless
.
21 44457
.
-- 14 --
sweeteners include components with sweetGn;n~ charac-
teristics but which are devoid of the commonly known
sugars and comprise, but are not limited to, sugar
alcohols 3uch as sorbitol, mannitol, xylitol,
hydrogenated starch hydrolysate, maltitol, lactitol and
the like, alone or in any combination.
Depending on the particular sweetness release
profile and shelf-stability needed, the erythritol
solid/syrup bulk sweeteners of the present invention
can also be used in combination with coated or uncoated
high-intensity sweeteners or with high-intensity
sweeteners coated with other materials and by other
techniques .
A f lavoring agent may be present in the
chewing gum in an amount within the range of from about
0.1 to about 10.0 weight percent, and preferably from
about O . 5 to about 3 . O weight percent of the gum . The
flavoring agents may comprise essential oils, synthetic
flavors or mixture thereof including, but not limited
to, oils derived from plants and fruits such as citrus
oils, fruit essence3, peppermint oil, spearmint oil,
clove oil, oil of wintergreen, anise, and the like.
Artificial flavoring components are also contemplated
for use in gums of the present invention. Those
skilled in the art will recognize that natural and
artificial flavoring agents may be rnmh;n~ in any
sensorially acceptable blend. All such flavors and
flavor blends are contemplated by the present
invention .
Optional ingredients such as colors,
emulsifiers and pharmaceutical agents may be added to
the chewing gum.
In general, chewing gum is manufactured by
se~/~nt; ~ l ly adding the various chewing gum ingredients
to a commercially available mixer known in the art.
After the ingredients have been thoroughly mixed, the
gum mass is discharged from the mixer and shaped into
: ': .- .
,
2 ~ 7
-- 15 -
the desired form, guch as by rolling into sheets and
cutting into sticks, extruding into chunks or casting
into pellets.
Generally, the ingredients are mixed by f irst
melting the gum base and adding it to the running
mixer. The base may also be melted in the mixer
itself. Color or emulsifiers may also be added at this
time. A softener such as glycerin may also be added at
this time, along with syrup and a portion of the
bulking agent/sweetener. Further portions of the
bulking agent/sweetener may then be added to the mixer.
A flavoring agent is typically added with the final
portion of the bulking agent. A high-intensity
sweetener is preferably added after the final portion
of bulking agent and flavor have been added.
The entire mixing procedure typically takes
from five to fifteen minutes, but longer mixing times
may sometimes be required. Those skilled in the art
will recognize that many variations of the above
described procedure may be followed.
... .
: , -
2~ 57
-- 16 --
Exam~le8
The following examples of the invention and
comparative examples are provided by way of explanation ~:
and illustration.
The formulas listed in Table 1 comprise
various sugar-type formulas in which erythritol can be
added to gum after it is dissolved in water and mixed
with various aqueous solvents.
0 I'A`3LE 1
9X.1 E:X.2 X.3 E:X.~ X.S
15S~GAR 57.0 60.0 53.0 55.6 ~7.0
~asi: l9.Z 19.2 19.2 19.2 19.2
2 0CORN SYRUP 2 . 9 9 .9 6. 9 0 . 0 2 .9
P~PPER~IN~ 0.9 0.9 0.9 0.9 0.9
FLAVOR
GLYCRR~:N 0 . O O . O O . O 1. 4 0 . O
2 5~RYll~R~I'OL/ 2 0 . 0 10 . 0 20 . 0 2Z . 9 3 0 . O
L~QUID
EX~ E 1
A blend of 80 grams o~ erythritol and 120 grams of =
wate~ is mixed at 40C. To this is added 100
grams of glycerin to give a mixture of 27%
erythritol, 409~ water and 33~ glycerin, evapora~ed
to 909~ solids and added to gum.
lp~ 2
To 140 grams of erythritol syrup at 58~ solids is
added 60 grams of glycerin to give a 70~
erythritol syrup with 30~ glycerin, evaporated to
9o~ solids and added to gum.
~XAMP~ ~: 3
To 140 grams of erythritol syrup of 58~ solids is
added 60 grams of propylene glycol, givin~ a 70
erythritol syrup with 3096 propylene glycol,
evaporated to 90~ solids, and added to gum.
.
.
-
21 ~4~57
-- 17 --
BXAMPLE 4
To 140 grams of erythritol syrup at 58~ solids i8
added 89 grams of corn syrup and blended, giving a ~--
mixture of 61~ erythritol syrup and 39~ corn
syrup, evaporated to 80~ solids and added to gum.
EX~MP~R 5
To a 200 gram quantity of corn syrup is added 100
grams of glycerin. To this mixture is added 75
grams of erythritol and blended at 50C. This
mixture is added to gum.
Tables 2 and 3 show sugar chewing gum
formulations that can be made with erythritol and
various types of sugars.
~A13LE 7
EX. 6 EX. 7 EX. 8 ~ _X. 10 EX. ll
GUM i3ASE 19.2 15.2 19.2 19.2 19.2 19.2
SUC~OSE 44.5 24.5 39.5 19.5 29.5 19.5
GLYCERIN 1. 4 1. 4 1. 4 1. 4 1. 4 1. 4
20COFN SYRUP 14.0 14.0 14.0 14.0 14.0 14.0
DEXTROSE 5 . 0 5 . 0 - - 10 . 0 5 . 0
LACTOSE 5 . O 5 . 0 10 . 0 10 . O
FRliCTOSE 5.0 5.0 10.0 10.0 10.0 5.0
INVERT SUGAR - - - - 10 . 0 10 . O
25MALTOSE - - - - - -
CORN SYRIJP
SOLIDS
FLAVOR 0.9 0.9 0.9 0.9 0.9 0.9
ERYT~RITOL 5.0 25.0 5.0 25.0 5.0 25.0
. , '
21 44457
.
- 18 --
~A~3LE~ 3
EX. 12 EX. 13 3~ E~. 15 EX. 16 EX. 17 , _-`
5GUM~3ASE 19.2 19.2 19.2 19.2 19.2 19.2
SUCROSE 29.5 19.5 29.5 19.5 37.5 22.5
GLYCERIN 1. 4 1. 4 1. 4 1. 4 1. 4 1. 4
CORN SYRUP 14 . 0 14 . 0 14 . 0 14 . O 11. O 11. O
DEXTROSE 10.0 5.0 10.0 5.0 10.0 5.0
15LACTOSE
FRUCTOSE 10.0 5.0 10.0 5.0 5.0 5.0
INVERT
20SUGAR 10.0 10.0 - - 5.0 5.0
MALTOSE - - 10 . 0 10 . O
CORN SYRUP
2 5SOLIDS - - - - 5 . 0 5 . o
FLAVOR 0.9 0.9 0.9 0.9 0.9 0.9
ERYT~IRITOL 5. 0 25. 0 5 . 0 25 . 0 5 . 0 25 . 0
3 0 Any of the sugars may be combined with
erythritol and co-dried to form unique combinations
such as:
EXAMPL~ 13
Dextrose and erythritol can be dissolved in water
in a 2:1 ratio dextrose:erythritol and co-dried or
co-precipitated and used in the formulas in Ta~les
2 and 3.
EX~MPT F: I ~
Erythritol and sucrose can be dissolved in water
in a 1:1 ratio and co-dried or co-precipitated and
used in the formulas in Tables 2 and 3.
EXAMPT .~ 2 0
Erythritol, sucrose and dextrose can be dissolved
in water i~ a 1:1:1 ratio and co-dried or co-
precipitated and used in the formulas in Tables 2
and 3.
EXaMPLE 2 1
Erythritol, sucrose, dextrose and ~ructose can be
dissolved in water at 25~ of each ingredient and
4 fi ~7
-- 19 -
co-dried and uged in the formulas in Tables 2 and
3.
E~AMPI ,~ 2 2
Erythritol, dextrose, fructose and lactose can be
dissolved in water at 25~ of each ingredient and
co-dried and used in the formulas in Tables 2 and
3.
EXAMPJ ~ 2 3
Erythritol, dextrose, maltose and corn syrup
solids can be dissolved in water at 25~6 of each
ingredient and co-dried and used in the formulas
in Tables 2 and 3.
EXAMPL~ 2~
Erythritol, sucrose, dextrose, maltose and
fructose can be dissolved in water at 20~ of each
ingredient and co-dried and used in the formulas
in Tables 2 and 3.
Multiple combinations of erythritol with
sugars can be made in solution to form liquid con-
centrates that do not need to be co-dried, such as:
EXAMPL~ 25
Erythritol, corn syrup and glycerin can be
dissolved in water at a ratio of 1:1:1, evaporated
to a thick syrup and used in the formulas in
Tables 2 and 3.
EXAMP~ 2 6
Erythritol, dextrose, fructose and invert syrup
may be dissolved in water at 25~ of each
ingredient and evaporated to a thick syrup and
used in the formulas in Tables 2 and 3.
EX~MPLE 27
Erythritol, dextrose, maltose and corn syrup
~olids may be dissolved in water at 25S of each
cQITrnnPnt and evaporated to a thick syrup and used
in the formulas in Tables 2 and 3.
.:.' , :, ,
,: .
2 ~ 4~7
-- 20 --
EXAMpI.E 2 8
Glycerin i8 added to Example 26 at a ratio of 4 :1
syrup to glycerin and evaporated to a thick syrup
and used in the formulas in Tables 2 and 3.
EXAMPI.E 2 9
Glycerin is added to Example 27 at a ratio of 2: l
syrup to glycerin and evaporated to a thick syrup
and used in the formulas in Tables 2 and 3.
Multiple combinations of two or three
sweeteners can also be made by melting a sugar and
erythritol at about 130C, blending, cooling and
grinding to form powder blends such as:
EXAMPI ,~ 3 0
Dextrose and erythritol are melted at 13 0 C and
blended at a ratio of 1:1, cooled, ground and used
in formulas in Tables 2 and 3.
EXAMPT ~R 31
Dextrose, f ructose and erythritol at a ratio of
l:1:1 are blended and melted at 130C. The melted
blend i8 then mixed, cooled, ground and used in
formulas in Tables 2 and 3.
Tables 4 and 5 show chewing gum formulations
that are free of sugar. These formulations can use a
wide variety of other non-sugar polyols.
~.
~ ~EX. 33 EX, 34 ~ EX. 35 EX. ~7
GUM EASE 25.5 25.5 25.5 25.5 25.5 25.5
~LYCERIN 2 . 0 2 . 0 2 . 0 2 . O 2 . 0
SOR~3ITOL 44 . 0 34 . 0 34 . 0 29 . 0 2~ . 0
30MA~NITOL - lO.o 1o.o lO.o lo.o 8.0
SOR~3ITOL
LIQt~ID 17 . 0 17 . O
LYCAS IN
HSH SYRUP - - 17. 0 12 . O ~1. 0 10 . O
3 5~LTITOL - - - 10 . 0
XYLITOL - - - - 15 . O 15 . O
EYn~ nf~N2~T~n
ISOMALT~LOSE
FLAVOR 1.5 1.5 1.5 1.5 1.5 1.5
40ERYTHRITOL 10.0 10.0 10.0 10.0 10.0 40.0
21 444 57
.
- 21 --
TA'3L~ 5
~. 3 9 EX . 4 0 ~;L ~iL ~ ~ 4 3
GUM~3ASii: 25.5 25.5 25.5 25.5 25.5 25.5
GLYCERIN 8 . 0 8 . 0 8 . 0 2 . 0 3 . 0
5SOR3ITOL 32 . 0 27 . 0 22 . 0 31. 0 l0 . 0
I~NITOL 8 . 0 8 . 0 8 . O - - -
SORi3ITOL
LIQ-OID 5 . O - - - - -
LYCP S IN
10!~5~1 SYRUP - 5.0 5.0 5.0 10.0 10.0
MALTITOL - 5, o
XYLITOL - - - lS . 0
UYn~ ~T~ Trn
ISOMALTliLOSi3 - - l0 . O l0 . 0 25 . 0 23 . O
15FLAVOR l.5 l.5 l.5 l.5 l.5 l.5
LRYTHRITOL 20.0 20.0 20.0 l0.0 25.0 40.0
Any of the polyols can be c~mhin~cl with
erythritol and co-dried to form uni~ue com.binations,
2 0such as:
BxAMF T F; 4~
Erythritol and sorbitol can be dissolved in water
in a ratio of 2:1 sorbitol:erythritol, co-dried,
and used in formulas in Tables 4 and 5.
2 5EXAMP T R 45
Erythritol, sorbitol and mannitol can be disso~ved
in water at a ratio of 1:1:1, co-dried, and used
in appropriate formulas in Tables 4 and 5.
EXAMPI ~: 4 6
3~ Erythritol, mannitol and xylitol can be dissolved
in water at a ratio of 1:1:1, co-dried, and used
in appropriate formulas in Tables 4 and 5.
EXAMPLE 4 7
Erythritol, hydrogenated isomaltulose and sorbitol
can be dissolved in water at a ratio of 1:1:1, co-
dried, and used in appropriate formulas in Tables
4 and 5.
EXAMPT R 4 8
Erythritol and hydrogenated isomaltulose can be
dissolved in water at a ratio of 1:1, co-dried,
and used in appropriate ~ormulas in Tables 4 and 5.
.
`` 2~4~7
.
- 22 --
EX~MPI ~ 4 9
Erythritol, sorbitol, maltitol and xylitol may be
blended at 25~ of each ingredient and dissolved in
water, co-dried, and used in appropriate formulas
in Tables 4 and 5.
Multiple combinations of erythritol with the
various polyols can be made in solution to form li~uid
concentrates that do not need to be co-dried, such as:
EXAMPLT' 5 Q
Erythritol, sorbitol, maltitol and Lycasin HSH
syrup may be dissolved in water at 25~ of each
ingredient, evaporated to a thick syrup and used
in the appropriate formulas in Tables 4 and 5.
EXAMPL~ 51
Erythritol, xylitol, sorbitol and Lycasin HSH
syrup can be dissolved in water at 259~ of each
ingredient, evaporated to a thick syrup, and used
in the formulas in Tables 4 and 5.
BXA~IPLT' 5 2
Erythritol, sorbitol and Lycasin HSH syrup can be
dissolved in water at 1:1:1 ratio of each
ingredient, evaporated to a thick syrup, and used
in the- formulas in Tables 4 and 5.
p~ .T; 5 3
Erythritol, Lycasin HSH syrup and glycerin can be
dissolved in water at a ratio of 1:1:1, evaporated
to a thick syrup and used in the formulas in
Tables 4 and 5.
EXAMPT,~ 54
Glycerin is added to Example 50 at a ratio of 4:1
syrup to glycerin, evaporated to a thick syrup and
used in formulas in Tables 4 and 5.
EX~MPLE 5 5
Glycerin is added to Example 51 at a ratio of 4 :1
syrup to glycerin, evaporated to a thick syrup and
used in the formulas in Tables 4 and 5.
: . . ..
21 4~4~7
-- 23 --
EXAMPL~ 5 6
Glycerin is added to Example 52 at a ratio of 4: l
syrup to glycerin, evaporated to a thick syrup and
used in formulas in Tables 4 and 5.
Multiple combinations of one or two polyols
with erythritol can be made by melting the polyols
together at about 130C, cooling and grinding to form
powder blends, such as:
EXAMPL~ 5 7
Sorbitol and erythritol are melted at 130C,
blended at a 1:1 ratio, cooled, ground and used in
formulas in Tables 4 and 5.
EXAMPL~ 5 8
Sorbitol, xylitol and erythritol are blended at a
i:l:1 ratio and melted at 130C. The blend is
cooled, ground and used in formulas in Tables 4
and 5.
High-intensity sweeteners such as aspartame,
acesulfame K, or the salts of acesulfame, cyclamate and
its Galts, sacc~arin and its salts, alitame, sucralose,
thaumatin, -- ^llin, dihydrochalcones, stevioside,
glycyrrhizin, and combinations thereof may be used in
any of the Examples listed in Tables 1-5. Since
erythritol ha~ less sweetness than some of the sugars
used in sugar gum, and some of the polyolfi in sugar-
free gum, a high-intensity sweetener may be needed to
obtain the proper level of sweetness.
E~igh-intensity sweeteners may also be
3 0 modif ied to control their release in chewing gum
formulations containing erythritol. This can be
controlled by various methods of e~capsulation,
agglomeration, absorption, or a combination of methods
to obtain either a fast or 810w release of the
Sweetener. Sweetener combinations, some of which may
be synergistic, may also be included in the gum
formulations ct~nt~inin~ erythritol.
.,
.
2 ~ ~44 S7
-- 24 --
The following examples show the use of high-
intensity sweeteners in chewing gum formulations with
erythritol .
EXAMPLE 5 9
Aspartame at a level of 0 . 29~ may be added to any
of the formulas in Tables 1 through 5 by replacing
0 . 2~ of the erythritol .
EXAM pT ~F~ 6 0
Alitame at a level of 0 . 03~ may be added to any of
the formulas in Tables 1 through 5 by replacing
O . 039~ of the erythritol .
EX~MPLE 61
Sucralose at a level of 0 . 07~ may be added to any
of the formulas in Tables 1 through 5 by replacing
0 . 07~ of the erythritol .
EXAMPL~ 62
Thaumatin at a level of 0 . 02~ may be added to any
of the formulas in Tables 1 through 5 by replacing
0 . 02~ of the erythritol .
2 0 EXA~IPT ,~ 6 3
Glycyrrhizin at a level of 0.4~ may be added to
any of the formulas in Tables 1 through 5 by
replacing 0 . 49~ of the erythritol .
High-intensity sweeteners may also be
combined with other high-intensity sweeteners, with or
without encapsulation, agglomeration or absorption, and
used in chewing gums of the present invention.
Examples are:
EXAMPT,~ 64
Aspartame a~d acesulfame K at a 1:1 ratio may be
added to any of the formulas in Tables 1 through 5
at a level of 0.15~ by replacing 0.15% of the
erythritol .
EXAMPLE 6 5
Aspartame and alitame at a ratio of 9.1 aspartame:
alitame may be added to any of the formulas in
, ', ~. ,
2 ~
.
- 25 ~
Tables 1 through 5 at a level of 0 . 29~ by replacing
o . 2~t of the erythritol .
EXAMPI.E 66
Aspartame and thaumatin at a ratio of 9 :1
aspartame: thaumatin can be added to any of the
formulas in Tables 1 through 5 at a level of 0 . 2
by replacing 0 . 2~ of the erythritol .
~MPJ ~ 67
Sucralose and alitame in a ratio of 3 :1
sucralose:alitame can be added to any of the
formulas in Tables 1 through 5 at a level of 0.19
by replacing 0 . l~ of the erythritol .
EXAMP~E 6 8
Alitame and glycyrrhizin in a ratio of 1:12
alitame:glycyrrhizin can be added to any of the.
formulas in Tables 1 through 5 at a level of 0 . l&
by replacing 0 . l~ of the erythritol .
EXAMPL13 6 9
A6partame and glycyrrhizin in a ratio of 1:14
aspartame:glycyrrhizin can be added to any of the
formulas in Tables 1 through 5 at a level of 0.3
by replacing 0.3~ of the erythritol.
. .
It should be appreciated that the
compositions and methods of the present invention are
capable of being incorporated in the form of a variety
of embodiments, only a few of which have been
illustrated and described above. The invention may be
embodied in other forms without departing from its
spirit or essential characteristics. The described
embo~; t~ are to be considered in all respects only
as illustrative and not restrictive, and the scope of
the invention, therefore, indicated by the appended
claims rather than by the foregoing description. All
changes which come within the meaning and range of
equivalency of the claims are to be embraced within
their scope.
. .
.~ .
