Note: Descriptions are shown in the official language in which they were submitted.
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WO 99I594Z7 PC'T/IIS99/11072
CO-PROCESSED COMPOSITIONS OF ACIDS AND WATER SOLUBLE
CRYSTALLINE COMPOUNDS AND RELATED PRODUCTS AND METHODS
This application is a continuation-tn-part of U.S. Patent Application Serial
No. 09/080,970,
filed May 19, 1998.
BACKGROUND OF THE INVENTION
1. Field of the Lnvention
The present invention relates to co-processed compositions of acids and water-
soluble
crystalline compounds, and in particular, to shelf stable comestible,
confectionery, pharmaceuncal,
and dentifrice products which contain these co-processed compositions. The
present invention also
relates to methods or making these co-processed compositions, products
containing the same, and
methods of making and using such products.
2. The Related Art
Acidulents or acids are used in comestible and dentifrice products for a
variety of reasons-
For example, acid is caught for use in chewing gum to increase saliva
production for the
?0 treatment of xerostomia or dry mouth (U.S_ Patent No. S,1S 1,270, Ream et
al.) or for use during
exercising (U.S. Patent No. 4,906,455, Hoerman)_ Acid has also been used in
chewing gum to
soften plaque on teeth (U.S. Patent No. 4,400, 372, to Muhler et al.).
Acidulants function as
flavor enhancers as well, and when provided at optimal levels significantly
vmprove the release
of flavor in confectionery products, such as hard candies, gummy candies,
chewing gum and the
Like.
However, adding oxidative acids to comestible or dentifrice products is known
to quickly
oxidize acid-sensitive additives, such as flavors, to the detriment of the
comestible or dentifrice
product. For example, the perception of flavor in an acid~ontaining chewing or
bubble gum
substantially diminishes in quality after about 2 weeks m storage. The
perception of undesirable
flavor notes is also of utmost concern in the confectionery industry, as well
as industries
producing baked goods, dairy products, beverages and the like, A need exists
for products in
which undesirable flavor notes are reduced or inhibited.
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Protecting additives in comestible or dentifrice products from other
components in the
products has often been done by methods which segregate the additive from
other components in
the product. For example, flavors have been segregated by encapsulation of a
flavorant tn media
such as elastomenc matrix, polymeric medium, gelatin, wax,
hydroxypropylmethylcellulose,
polyethylene, fat, starch, sugar, zein, or a gum such as gum arabic, xanthan,
and locust bean.
However, encapsulanon of additives such as flavors is time consuming and
expensive.
Further, the encapsulation process and parameters can change the character of
the flavor (certain
peaks present in the gas chromatographic spectrum of the flavor can be lost
upon encapsulation)
and some techniques of encapsulation may even preclude the release of flavor
in the final
product. While encapsulation may pmtect the flavor from an oxidative acid,
encapsulation is not
the ideal method for protecting the flavor because of the inhibition (or
prevention) of the release
of flavor caused by encapsulation. This inhibition caused by encapsulation
results in a delay of
the initial flavor impact which is important for consumer acceptability in
products such as
chewing gum. A need also exists, therefore, for a process for protecting acid-
sensitive additives
(e_g_, alkaline ingredients such as certain flavoring compounds) from acids or
andulents in
comestible, pharmaceutical, and dentifrice products.
SUMMARY OF THE INVENTION
An object of the present invention is to provide a method of minimizing the
degradation
of an acid-sensitive additive by at least one acidulent (e.g., an acid) in a
low-moisture comestible
or dentifrice product which contains the at least one aeidulent. In one
aspect, the method
comprises preparing the product with the at least one acidulent in the form of
a co-processed
composition; wherein the ca-processed composition is prepared by co-processing
the at least one
acidulent with at least one water-soluble crystalline compound independently
chosen from the
group consisting of sugar alcohols, sugars, and derivatives thereof.
Another object of this invention is to provide a method of removing or
preventing the
deposition of plaque on teeth. In one aspect, the method comprises regularly
chewing a chewing
gtun; wherein the gum comprises a gum base, an abrasive, and at least one
acidulent, wherein the
at least one acidulent is in the form of a eo-processed composition, and
wherein the co-processed
3D composition is prepared by ca-processing the at least one acidulent with at
least one water-
soluble crystalline compound independently chosen from the group consisting of
sugar alcohols,
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WO 99/59427 PCTNS99/11D72
sugars, and derivatives thereof.
A fwther object of the present invention is to provide a method of increasing
salivation.
In one aspect, the method comprises the step of chewing a low-moisture acid-
containing
comestible product; said product comprising the at least one a~cidulent in the
form of a eo-
processed composition, wherein said co-processed composition is prepared by co-
processing the
at least one acidulent with at least one water-soluble crystalline compound
independently chosen
from the group consisting of sugar alcohols, sugars, and derivatives thereof.
A further object of the present invention is to provide a comestible product
comprising at
least one acidulent in the form of a co-processed composition with at least
one water-soluble
crystalline compound independently chosen front the group consisting of sugar
aicohols, sugars,
and derivanves thereof.
Another object of the present invention is to provide a co-processed
composition
constsang essentially of at least one water-soluble crystalline compound
selected from the group
consisting of sugar alcohols, sugars and derivatives thereof, and at least one
acidulent. in one
aspect, tho co-processed composition is in the form of granules or
agglomerates. In another
aspect, the co-processed composition is in the form of powder.
Another object of the present invention is to provide a comestible or
dentifrice product
comprising an abrasive and at lrast one acidulent; wherein the ac least one
aciduleni is in the
form of a co-processed composition prepared by co-processing the at least one
acidulent with at
? 0 least one water-soluble crystalline compound independently chosen from the
group consisting of
sugar alcohols, sugars, and derivatives thereof.
Yet another object of the instant invention is to provide a process of making
a co-
proeessed composition consisting essentially of at least one waver-soluble
crystalline compound
selected from the group consisting of sugar alcohols, sugars and derivatives
thereof, and at least
one acidulent. In one aspect, the pmcess comprises the steps of mixing the at
least one water-
soluble crystalline compound selected from the goup consisting of sugar
alcohols, sugars and
derivatives thereof, at least one acidulent and water to form a mixture:
fonning the mixture into
granules or agglomerates; and removing at least a portion of the water from
the granules or
agglomerates. Preferably, the forming occurs in a wet granulation or
agglomeration process.
A fiuthcr object of our invention is to provide a pharmaceutical product, food
product or
confectionery product containing a co-processed composition consisting
essentially of at least
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one water-soluble crystalline compound selected from the group consisting of
sugar alcohols,
sugars and derivatives thereof, and at least one acidulent. Preferably, the at
least one acidulent is
selected from the group consisting of phosphoric acid and malic acid.
Another object is to provide a pharmaceutical product, food product or
confectionery
product that contains at least one alkaline ingredient and a co-processed
composition consisting
essentially of at least one water-soluble crystalline compound selected from
the group consisting
of sugar alcohols, sugars and derivatives thereof, and at least one acidulent.
An additional object is to provide a hard candy; a jam, jelly or other soft
filling for a food
product or confectionery product; or a baked product, that contains a co-
processed composition
consisting essennally of at least one water-soluble crystalline compound
selected from the group
consisting of sugar alcohols, sugars and derivatives thereof, and at least one
acidulent.
Further objects of the present Invention are set forth in the appended claims
of the instant
application.
In a preferred embodiment of the present invention, the at least one water-
soluble
crystalline compound is rnannitol.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS OF THE INVENTION
It has been discovered that acidulents (e.g_, acids) may be segregated from a
comestible,
confectionery, pharmaceutical, or dentifrice product containing acid-sensitive
additives by
adding the ac~dulent(s) to the product in the form of a co-processed
composition. As long as the
eo-processed composition is kept in a low moisttue environment and prepared
with components
which are low in moisture, the artdulent(s) will remain in the co-processed
composition,
segregated from the acid-sensitive additive, thereby enhancing the stability
of the additive in the
product (and therefore the stability of the product itself). Release of the
acidulent(s) from the co-
?5 processed composition will occur upon the addition of moisture to the
comestible, confectionery,
pharmaceutical, or dentifrice product, for example, by adding water or by the
contact of the
product with the saliva in the mouth of a consumer. Moreover, co-processed
compositions of the
present invention may impart unique flavor and taste properties to products in
which they are
incorporated.
The amount of the acidulcnt(s) added to the crystalline compounds) is an
amount such
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WO 99159427 PCT/t)599~11072
that after drying and grinding, the acidulent(s) is (are) present in the co-
processed composmon at
the desired level
The water-soluble crystalline compounds which may be used in preparing the co-
processed composition are chosen from the group consisting of sugar alcohols,
sugars, and
derivatives and mixtures thereof. Examples are sugar alcohols such as
mannitol, sorbitol,
maltitol, xylitol, lactitol, erythritol, isomalt, sugars (i.e.,
manosaceharides, disaccharides and
longer chain saccharides, for example, fructose, dextrose, maltose, lactose, D-
tagatose and
sucrose). Note that disaccharides and longer chain saecharides, for example
sucrose, will break
down into smaller saccharide components in the presence of acid, but will
still be useful in the
inventive co-processed composition provided that absorbed water (i.e., water
absorbed by the
smaller saccharide components) is removed during the preparation of the eo-
processed
composition.
Examples of acidulents that may be eo-processed with the wafer-soluble
crystalline
compound and added to the products of the present invention are inorganic and
organic acids or
1 ~ salts thereof. Examples of inorganic acids are phosphoric acid, perchloric
acid, nitric acid,
hydrochloric acid, sulfuric acid, and boric acid. Examples of organic acids
are saturated 2nd
unsaturated hydroxy and non-hydroxy C, to C6 mono-, di-, and mbasic carboxylic
acids such as
citric acid, fumaric acid, tartaric acid, malic acid, succinic acid, ascorbic
acid, glutaric acid,
adipic acid, lactic acid, hydroxyacetic acid, glycolic acid and mixtures
thereof. Examples of salts
which may be used as a source of acid are alkali and alkaline earth metal
salts of the inorganic
and organic acids listed above, such as monobasic calcium phosphate, monobasic
sodium
phosphate, sodium hydrogen sulfite and sodium pyrophosphate.
Preferred co-processing methods in accordance with our invention include any
granulation or agglomeration processes, preferably wet ganulation or
agglomeration processes,
? S known to and practiced by those of ordinary skill.
Co-processed compositions in accordance with the present invention may exist
in any
form, although powder, granule, and agglomerate forms are preferred.
Co-processed compositions of the present invention can be used with low-
moisture
comestible, confectionery or dentifrice products in which the segregation of
aeidulent(s) from
other components in the product is desirable. Examples of low-moisture
products in which nur
S
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WO H9~59427 PCf/11S99I11072
co-processed compositions may be used are solid or semi-solid comestible or
confectionery
products such as chewing gum, bubble gum, instant beverages, and fro2en
desserts and
dentifnces such as toothpaste and dental floss. These low-moisture products
generally contain
water (bound and/or unbound) in the range of from about 0 to about 10 wt.%,
preferably from
about 0 to about 5 wt.%, most preferably from about 0 to about 3 wt.%_ The co-
processed
compositions of this invention may also find application in pharmaceutical
products.
fixamples of acid-sensitive additives which may be present in the comestible,
pharmaceutical, or dentifrice products of the present invention are flavors,
flavor enhancers,
tlavor rttasking additives, and aspartame. Examples of flavors which may be
used with the
present invention are natural or artificial flavors. Examples are essential
oils, such as cinnamon,
spearmint, peppermint, birch, and anise; fruit flavors, both natural flavors
derived from the
essence of fruits and artificial fruit flavors, e.g., apple, pear, peach,
strawberry, cherry, apricot,
orange, watermzlon, banana, and bubble gum flavor; bean-derived flavors, such
as coffee and
cocoa; wine-derived flavors, such as ctu-acao zin; and pungent materials, such
as affinin, pepper,
and mustard, and mixtures thereof_ Examples of flavor enhancers are
neohesperidin
dihydrochalcone (NeoDHC), soy sauce, salt, talin (thaumatin) and monosodium
glutamate
(MSG) and other flavor enhancers known in the art. Examples of flavor masking
additives are
menthol and neohesprridin dihydrochalcone.
A comestible or dentifrice product of the present invention may also contain
an abrasive
useful in removing or preventing the deposition of plaque which has been
softened by the
acidulcnt from the teeth. Abrasives have been used in dentifrice products to
clean and polish
teeth and dentures and to aid in the prevention of caries. Representative
patents ate U_S. Patent
Nos. 1,592,013 (Taylor), 2,OS9,396 (Ripen), 3,105,013 (Saul et al.), 3,282,792
(Fiscella),
3,378,445 (Muhler), 3,590,120 (Muhler), 4,108,979 (Muhler et al.), 4,108,981
(Muhler et al.),
2~ 4,122,163 (Muhler et al.), 4,400,372 (Muhler et al.), 4,428,928 [Muhler ct
al.), 4,828,820 (Glass
et al.). in particular, a chewing gum containing an acid and an abrasive is
known to be useful in
removing and preventing the reformanon of plaque on teeth (sec U.S. Patent No_
4,400,372 to
Muhler et al., which is herein incorporated by reference in its entirety). The
acid is thought to
soften the plaque and the abrasive to aid in the removal of the softened
plaque. Co-processed
compositions of the prcsrnt invention improve upon the acidlabrasive
containing chewing gum
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WO 9915942 PCTlIJS99/11072
by improving the shelf stability of the product.
For abrasive-containing products in which the acidulent assists in the
softening of plaque,
the amount of acidulent which is preferably present in the product is an
amount such chat when
one (1) gram of the product (ground up if necessary) is placed into nine (9)
milliliters of
deionized water and mixed well, the pH of the water decreases to a level in
the range of from
about 1 to about 4.5 of 5, preferably in the range of from about 2.8 to about
3.2, a level which
will soften the plaque. Where a salt is used as the acid source, a buffering
agent should also be
used to achieve the pH required. Examples of buffering agents are weak acids
such as citric and
malic acid.
Examples of abrasives which may be added to the comestible or dentifrice
product of the
present invention are ealcined kaolin (as described in U_S_ Patent No.
4,400,372, which is hercsn
incorporated by reference in its entirety), calcined aluminum silicate,
zirconium silicate, calcined
and uncalcined tales, Mg,Si40,o(OH)z, resin abrasives, barium sulfate, silica,
alumina, calcium
carbonate, pumice, sodium bicarbonate and mixtures thereof. The abrasives are
preferably
present in particles having a median diameter of less than or equal to about 2
micrometers
wherein substantially all of the particles are less than about 20 micrometers
in diameter- Where
calcination is done, e.g., to increase the hardness of the abrasive, the
calcination is preferably
done at a temperature in the range of from about 1000°C to about
1100°C-
One clear benefit to a chewing or bubble gum made with a co-processed
composition of
the present invention is that the flavor is maintained at a consumer-
acceptable level in the
product for the emire shelf life of the gwn [approximately 12 months).
A comestible or dentifrice product of the present invention is preferably a
gum, either
chewing or bubble gum. Preferred chewing or bubble gum compositions of the
present invention
contain the components listed in Table 1, which, however, are subject to
change in view of
consumer acceptability and changing consumer preferences. Additional
components in the gum
must not be components which will decompose the co-processed composition
component, e.g.,
components that readily react with the acidulent is the co-processed
composition or components
containing a great deal of water. The amount of moisture in the gum should be
in the range of
firm about 0 to about 10 wt.%, preferably from about 0 to about S wt.%, most
preferably from
about 0 to about 3 wt.%.
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WO 99159427 PCf/US99/11072
TABLE 1
~itV
Gum Base 15-50 20-40
Flavor 0.5-2.5 1-2
Intense Sweetener 0.05-1.OD D.1-0.50
Bulk Sweeteners 30-50 35-45
Co-processed Composition 1-10 2-5
Liquid Softeners 0-30 2-20
Abrasive (optional) S-30 8-20
The gum bases useful in the present invenuon, include those gum bases utilized
for
chewing gums or bubble gums. Both chewing and bubble gum bases employ a number
of
elastomeric materials as pan thereof. Examples of these elastomcric materials
are synthetic
1 S gums or elastomers such as butadiene-styrene copolymers, polyisobutylene
and isoburylene-
tsoprene copolymers; natural gums or elastomers such as chicle, natural rubber
J elutong, balata,
guttapercha, lcchi caspi, sorva, guttakey, crown gum, perillo, and mixnues
thereof. In addition, a
non-toxic vinyl polymer, such as polyvinyl acetate and its partial
hydrolyzate, polyvinyl alcohol,
and mixtures thereof, may be used. The vinyl acetate polymer may possess a
molecular weight
(number average or weight average) ranging from about 2,000 to about 94,000.
Among these,
butadiene-styrene copolymer, polyisoburylene, isobutylen~isoprene copolymer or
mixtures
thereof, are frequently used.
The gum base usually includes an elastomer solvent, which may be selected from
terpene
resins, such as polymers of a-pinene or b-pinenc, rosin derivatives including
hydrogenated or
partially hydrogenated derivatives, such as glycerol ester of polymerized
rosin, alcohol esters of
rosin, such as the glycerol ester of hydrogenated rosin. the pentaerythritol
ester of hydrogenated
rosin, the pentaerythritol ester of partially hydrogenated rosin, the glyceryl
esters of partially
hydrogenated rosin, the glycerol ester of rosin, and mixnues thereof.
The base may include softeners, plasticizeTS, andlor emulsifiers such as
hydrogenated
vegetable oil, cocoa butter, and natural waxes, petroleum waxes such as the
polyethylene waxes
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and paraffin waxes, microcrystalline waxes with melting points higher than
80°C, and mixtures
thereof. Fatty acids may also be used as softeners, and sunable fatty acids
include stearic acid,
palmitic acid, oleic acid, and mixtures thereof. Corn syrup, sugar alcohols
such as sorbitol,
mannitol and xylitol as well as hydrolyzed cereal solids may be used as
softeners_ The gum base
also frequently includes emulsifiers, particularly those that would be
compatible with the vinyl
polymer, if included m the base. Particularly, lanolin, lecithin, glyeeryl
monostearate, fatty acid
monoglycerides, digylcerides and triglycerides, glycerol triacetate, propylene
glycol, propylene
glycol monostearate and mixtures thereof may be used.
The gum base may also contain thickeners, that may be employed alone or in
conjunction
with other softeners. The thickeners may include methyl cellulose, alginates,
carrageenan,
xanthan gum, gelatin, carob, tragacanth, locust bean gum, and
carboxymethylcellulose.
The gum base may include fillers and texturing agents- Examples are mineral
adjuvants
such as calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide,
aluminum
silicate, talc, cricalcium phosphate, and mixtures thereof.
l5 The gum base may also include conventional components such xs antioxidants,
preservatives, and colorants. For example, titanium dioxide may be utilised as
a colorant, and
anuoxidants such as butylated hydroxytoluxne, burylatcd hydroxyanisole, propyl
gallate, and
mixtures thereof, may also be included.
Gum bases may be prepared for a variety of products, including conventional
gums and
bubble gums, and this invention is not limited to a specific gum base
formulation. The above
description is therefore presented for purposes of illustration only.
While various bulking agents can be used in the gum compositions, sugar
alcohols are of
particular value for both sugar-containing and sugarless compositions, since
they also impart
sweetness to the guzn composition. Sugar alcohols useful in the preparation of
the present gum
compositions include mannitol, sorbitol, xylitol, lactitol, rnaltitol,
erythritol, isomalt, ere., and
mixtures thereof. High intensity sweeteners may also be added. Examples of
high intensity
sweeteners are saccharin, acesulfame potassium, aspartame. sucralose,
cyclamates and others
known in the art.
Sugarless chewing gum containing the co-processed acidulent/water-soluble
crystalline
compound composition msy be made by the following procedure: A sugarless gum
formula is
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prepared by adding gum base to a jacketed sigma blade mixer. If rework is
available ii is added
to the gum base and mixed until homogeneous. if no rework is available, this
mixing step is
omitted. If an abrasive is used, it is mixed into the base until homogeneous.
High intensity
sweetener and one or more dry water-soluble crystalline compounds are then
added and mixed
until homogeneous; liquid sofreners and other liquid polyols are added to the
previous mixture
and mixed until homogeneous; liquid flavor is added to the previous mixture
and mixed 1-2
minutes; spray-dried or encapsulated flavors or sweeteners ate added to the
previous mixture and
mixed 1 minute; the co-processed composition (e.g., co-processed acidulent(s)
and water-soluble
crystalline compound(s)) is then added to the previous mixture and mixed for
approximately 1
minute to produce the gum. The gum is then removed from the mixer and farmed
into the
desired format (either chunk, stick, pellet, tab, or ball).
Another embodiment of our invention is a co-processed eompasition consisting
essentially of mannitol with an acidulent or a combination of two or more
acidulents. In a
preferred embodiment, a granulation is formed from a mixture of manriitol and
at least one
acidulent.
Preferred acidulents suitable for use in eo-processed mannitohacidulent
compositions
include citric, rnalie, fumaric, lactic, tartaric, adipic, and phosphoric
acids, and other
commercially available acidulent products known in the art. More preferably,
mannitol may be
co-processed with at least one a~eidulent selected from phosphoric acid and
malic acid_
~0 In a preferred embodiment, mannitoi and at least one acidulent may be co-
processed by a
wet granulation or agglomeration process. For example, a mixture of mannitol
powder and at
Least one acidulent is formed in a wet granulation or agglomeration process
and the mixture is
then processed to form granules or agglomerates. In a highly preferred
embodiment, the granules
or agglomerates formed during the wet granulation or agglomeration process are
dried by
removing at least a portion of the water that is present in the granules or
agglomerates after they
are formed. The dried granules or agglomerates may optionally be ground to a
powder having a
desired particle size or particle site distribution by any method known in the
art.
The mannitol and the at least one acidulent may be combined in any amounts or
proportions that are suitable to impart desired properties such as, for
example, the fosmalion of
acceptable granules or agglomerates, the stabilization of alkalinr ingredients
in the final product,
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WO 99159427 PCT/US99I1107Z
or specific levels of flavor and sweetness. Preferred co-processed
compositions comprise from
about 80-99 percent by weight (preferably from about 85-95% by weight)
mannitol and about 1-
20 percent by weight (preferably from about 5-15% by wEight) of the at least
one acidulent,
based on the total weight of the mannitol and the acidulent in the co-
processed composition.
In addition, the co-processed compositions can contain small amounts of water.
Specifically, in a preferred embodiment of the present invention, the co-
processed composition
consists essentially of mannitol, water and at least one acidulent selected
from the group
consisting of phosphoric acid and matte acid, wherein the mannitol is present
in an amount of
fmm about 80-99% by weight of the eo-processed composition (preferably from
about 85-95%
by weight of the co-processed composition), the water is present in an amount
of about 0.01 % to
2% by weight of the eo-processed composition (preferably from about 0_10% to
l% by weight of
the co-processed composition, mast preferably from about 0.10% to 0.5% by
weight of the co-
proczssed composition) and the remainder of the co-processed composition is
the at least one
acidulent. By the use of the phrase "consists essentially of or "consisting
essentially of to
describe the ingredients that are present in the eo-processed composition, we
intend to teach and
claim that the listed ingredients (e.g., mannitol, water and at least one
acidulent) are the principal
or essential ingredients- This phrase does not exclude the presence of minor
amounts of
secondary ingredients or impurities that may be present as a pan of one or
more of the listed
ingredients and that have no substantial effect on the props-tries or
characteristics of the final co-
?0 processed composition.
The at least one acidulent may be in solid form or in solution when it is
mixed with the
mannitol. When the at least one acidulent is in the form of an aqueous
solution, the total amount
of water that is present in the acidulentlmannitol mixture should be below the
solubility level for
raannitol (i.e., about 20-22 grams per 100 milliliters of water at
2S°C).
In a preferred embodiment, a co-pmeessed composition consisting essentially of
mannitol
with at least one acidulent selected from phosphoric acid and mahc acid
demonstrates low
moisture absorption. In a particularly preferred embodiment, wherein tnannitol
powder is co-
processad with phosphotzc acid, the co-processed composition demonsuates low
motsture
absorption, thereby preventing liquefaction of the co-processed composition
into a syrup at, for
example, about 37.8°C and 75% relative humidity.
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Co-processed compositions comprising mannitol that has been co-processed with
at least
one acidulent may be used in the formation of, for example, phatmaccutical
products, food
products and confectioneries, including chewing gums and jams, jellies or
other soft fillings.
Products formed from these co-processed compositions may be superior to
products formed from
traditional compositions by exhibiting beneficial properties as described
herein. For example, by
co-processing the mannitol and the at least one acidulent into a farm wherein
the at least one
acidulent is trapped or contained within the mannitol, the at least one
acidulent is not dtreetly
exposed to acid-sensitive in~~redients (such as certain flavoring compounds)
in the final product.
This prevents or reduces reactions between the acidulent(s) and the acid-
sensitive ingredients
which can lead to the degradation of certain properties of the final produciz
including the ilavor_
Various d~nonstrations of the present invention are included in the Examples
immediately following. However, these Examples should be considered as
illustrative only and
should not be construed as limiting the scope of the present invention.
1S
EXAMPLES
Example 1
The sugarlzss chewing gum Formulations A and B of the present invention were
prepared
with the components of Tables 2 and 3 as follows: Gum base was added to a
jacketed sigma
blade mixer_ For Formulation A-0, rework was available arid was added at this
point to the gum
base and mixed until homogeneous. The kaolin and standard chewing gum
softeners were there
added to the previous mixttue and mixed until homogeneous. Half of the
sorbitol powder was
then added and mixed until homogeneous. Maltitol syrup (i.e., Lycasin) and
glycerin were added
to the mixture and mixed until homogeneous. The other half of the sorbitol
powder and all of the
other bulk polyol sweeteners were added and mixed until homogeneous. The high
intensity
sweeteners) were then added and mixed 1-2 minutes. The liquid flavor was added
and rnixcd
for 1-2 minutes. The sweeteners and flavor extenders were then added and mixed
for
approximately 1 minute; the co-processed composition of Example 3 was then
added to the
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prrvious mixture and mixed for approximately 1 minute to produce the gum. The
gum was then
removed from the mixer aad pelletcd and coated with sorbitoi.
T 4~,L~Fn~lulatiQn ~
A-0 A-1 A-2 A-3 A-4
l~
Commercially-available 31.32 37.50 36.00 37.50 39.50
chewing
gum base
Standard chewing gum 0.52 0_75 0.75 0.75 1.00
softeners
Kaolin 10.00 10.00 10.00 10.00 10.00
Glycerin 3.5 3.75 3.25 3.25 3.4
Lycasin, 85% (low moisture5_00 6.00 7.00 7.00 7.00
maltitol syrup)
Liquid peppermint flavor1.75 1.75 1.75 1.90 1.90
1 ~ Powder peppermint flavor 1.00
High intensity sweetener0.16 0.16 0.16 0.16
(accsulfame-K)
High intensity sweeTeners 0.25
(acesulfame-K and aspartame)
Various FDA-approved 1.30 1.30 1.30 1.30 2.15
sweeteners
& flavor extenders
Co-processed composition3.75 3.7 3.7 3.75 3.75
Sorbitol powder BalanceBalance BalanceBalance
Sorbitol powder and ocher Balance
bulk
25 polyol sweetener far
cooling effect
Total 100.00 100.00 100.00 100.00 100.00
30 Formulations B-1 and B-2 were prepared with the components listed in Table
3:
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WO 99159427 PCT/US99/1107Z
B-I B-2
LG~ l~l
Commercially-available chewing gum base3?.50 36.00
> Standard chewing gum soRencrs 0.75 0.75
Kaolin 10.00 10.00
xylitol Powder 15.00 15.00
Glycerin 3.75 3.25
Lycasin, 85% (low moisture maltitol 5.00 6.00
syrup)
Liquid flavor (peppermint) 1.60 1.60
Powder flavor (menthol) 1.15 1.15
High intensity sweetener (acesulfame~K)0_46 O.a6
Various FDA-approved sweeteners & flavor1.30 1.30
extenders
Co-processed composition 3.7 3.7
1 ~ Sorbitol powder Balance Balance
Total: lOD_00 100.0D
The differences between Formulations A and B are that Formulation A contains
sorbitol
and liquid flavor whereas Formulation B contains sorbitol and xylitol as well
as both liquid and
powder flavor.
Example 2
The stability of the flavor additive in chewing gum Formulations A-0 through A-
4 of the
present invention was demonsuated by having panelists trained to evaluate
chewing gum
compare the flavor of a typical acid-containing chewing gum with a chewing gum
of the present
invention in which the acid was co-processed with a water-soluble crystalline
compound
(Formulations A-0 thtnugh A-4). The control was a peppermint-flavored chewing
gum
combined with a free phosphoric acid. The inventive gum Formulation A is a
pepprrmint-
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WO 99IS9427
pCf IU599111072
flavored chewing gum containing the co-processed composition of Example 3
(i.e., in which
phosphoric arid was co-processed with mannitol before addition to the chewing
gum).
Before evaluation, chewing gum Formulation A-0 was subjected to accelerated
sling
approximating 18 weeks. The control chewing gum and chewing gum Formulations A-
1 through
A-3 were not aged but were evaluated fresh. Chewing gum Formulation A-~ was
subjected to
accelerated aging for approxitnately 12 weeks. Trained panelists then compared
the flavor of the
control chewing gum with the Formulation A chewing gum of the present
invention. The
panelists found that the flavor in the control chewing gum degraded within
about 2 weeks of
storage while the degradation of flavor in the inventive gum was much slower
and similar to the
l0 rate at which gum having peppezmint flavor (but no acid) degrades, the
equivalent of at least 18
months shelf life time. The panelists also found that the control chewing gum
(containing free
acid) hail an unpalatable musty, bitter flavor, while the invemive product
(containing the co-
processed acid) has a cool flavor well-balanced with sweetness. Finally, the
polishing achieved
by the inventive chewing gum was found to be superior to the polishing
obtained by
commercially-available chewing gum which did not contain abrasive.
Example 3
The present example demonstrates the formation of a co-processed composition
formed
from mannttol and phosphoric acid- This co-processed composition was used in
the chrwing
gum formulations A and 8 descnbed in Example 1. Approximately 4S0 grams of
mannitol
powder (lot no. 311767, SPI Polyols, Inc., New Castle, DE) are placed in an
right-quart bowl of
a Hobart mixer (model C-100, The Hobart Manufacturing Co., Troy, OH) equipped
with a delta
paddle having a dimension similar to the eight-quart Hobart bowl. In a beaker,
about 58.82
grams of phosphoric acid (8S% solution, Food Grade, lot no. 121163, Textile
Chemical Co.,
?5 Reading, PA) and about 500 grams of distilled water are mixed to form a
uniform solution. With
_ the Hobart mixer at a speed setung of about two, the solution of phosphonc
acid and distilled
wafer is added to the mannitol powder and mixed for about five minutes, or
until semi-moist
granules are formed having a popcorn-like shape with a diametez of about 2
inches or less.
The semi-moist granules are scraped out of the Hobart bowl using a plastic
spatula and
are spread evenly onto a stainless steel drying tray. The ~~anules are dried
in an oven at a
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WO 99/9427 PCTNS99I11072
temperature ranging from about 65.6°C to about 82.2°C for about
24 to 48 hours. The dried
granules arc cooled at ambient temperature (i.e., about 23°C to about
2S°C) at a relative humidity
of less than about 40%. The moisture content of the dried granules is less
than about 0_S% when ,
analy2ed by Karl Fischer analysis (i.e., with a Karl Fischer Water Titration
Unit, E_M_ Science,
Cincinnati, Ohio). The granules are poured into a Stoke Granulator grinder
(model no. 43-A,
Serial No. T39~57, F. J. Stokes Corporation, Philadelphia, PA) and are reduced
to a particle size
which passes through U.S. Standard Sieve Screen Number 12.
Example 4
The present example demonstrates the formation of a co-processed composition
formed
from mannitol and malic acid. Approximately 450 grams of mannitol powdrr (lot
no. 311767,
SPI Polyols, inc., New Castle, DE) are placed in an eight-quart bowl of a
Hobart mixer (model
C-100, The Hobart Manufacturing Co., Troy, OH) equipped with a delta paddle
havtng a
dimension similar to the eight-quart Hobatt bowl. In a beaker, about SO grams
of malic acid
(crystalline, Food Grade, lot no. 3/97, Bartek Ingredients, Inc_, Ontario,
Canada) and about 400
grams of distilled water are mixed to form a uniform solution. With the Hobart
mixer at a speed
scmng of about two, the solution of malic acid and distilled water is added to
the mannicol
powder and mixed for about five minutes, or until semi-moist granules are
formed having a
popcorn-like shape with a diameter of about 2 inches or less-
~ 0 The semi-moist granules are scraped out of the Hobart bowl using a plastic
spatula and
are spread evenly onto a stainless steel drying tray. The granules are dried
in an oven at a
temperature ranging from about 65.6°C to about 82.2°C for about
24 to 48 hours. The dried
granules are cooled at ambient temperature (i.e., about 23°C to about
2S°C) at a relative humidity
of less than about 40%. The moisture content of the dried granules is less
than about 0.5% when
analyzed by the aforementioned Karl Fischer analysis. The ganules are poured
into a Stokes
Granulator grinder (model no. 43-4, F.1. Stokes Corporation, Philadelphia, PA)
and are reduced
to a patticle size which passes through U.S. Standard Sieve Screen Number 12.
While the present invention has been described with respect to what is
presently
considered to be preferred embodiments, it is to be understood that the
invention is not limited to
the disclosed embodiments. To the contrary, the invention is intended to cover
various
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WO 99159427 PCT/US99/1107:
modifications and equivalent arrangements included within the spirit and scope
of the appended
claims. The scope of the following claims is to be accorded the broadest
interpretation so as to
encompass ail such modifications and equivalent formulations and functions.
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