GOMME A MACHER A SAVEURS COMBINEES

CHEWING GUM FLAVOUR COMBINATION

Abrégé anglais

ABSTRACT OF THE DISCLOSURE
An invert sugar flavoured gum center of chicle or
the like is coated with a flavoured mixture of sucrose or
dextrose. The flavour consisting of a mixture of spearmint
and pepsin.

Revendications

WHAT I CLAIM AS MY INVENTION:
(1) A chewing gum candy comprising a sugar and gum
based inner portion and a sugar based outer coating enclosing
said inner portion, said outer coating being flavoured with a
mixture of spearmint and pepsin, said outer coating including
spearmint flavour and pepsin in the approximate ratio of 1.7:1,
the sugar to flavour ratio being approximately 664:1.
(2) The gum candy according to Claim 1 in which the
outer coating includes a trace amount of shellac in a final
coat to provide a polished outer surface and to preserve the
flavouring of the outer coating.
(3) The gum candy according to Claim 1 in which the
inner portion is formed from chicle and an invert sugar and the
outer coating is formed from a sugar selected from the group
containing sucrose and dextrose.
(4) The gum candy according to Claim 2 in which the
inner portion is formed from chicle and an invert sugar and the
outer coating is formed from a sugar selected from the group
containing sucrose and dextrose.
(5) The gum candy according to Claim 1 in which the
gum center includes chicle and sugar in the proportion of
approximately 8.8:1.
(6) The gum candy according to Claim 2 in which the
gum center includes chicle and sugar in the proportion of
approximately 8.8:1.

(7) The gum candy according to Claim 3 in which the
gum center includes chicle and sugar in the proportion of
approximately 8.8:1.
(8) The gum candy according to Claim 4 in which the
gum center includes chicle and sugar in the proportion of
approximately 8.8:1.

Description

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BACKGROUND OF THE INVENTION
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This invention relates to new and useful improvements
in chewing gum candy, particularly chewing gum candy which in-
cludes an inner core of gum such as chicle and an outer sugar
candy type coating enclosing the core.
Conventionally, flavouring materials are incorporated
within the gum center and may be oil of peppermint, spearmint
flavours, cinnamon flavour, fruit flavours and the like.
It has been found that a better gum candy is formed
if the flavouring is incorporated with the outer candy coating
and if it is a combination of a spearmint and pepsin flavour.
SUMMARY OF THE INVENTION
One aspect of the invention is therefore to provide
a chewing gum candy comprising a sugar and gum based inner por-
tion and a sugar based outer coating enclosing said inner por-
tion, said outer coating being flavoured with a mixture of
spearmint and pepsin, said outer coating including spearmint
flavour and pepsin in the approximate ratio of 1.7:1, the sugar
to flavour ratio being approximately 664:1.
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This provides an easily formulated attractlvely
flavoured sugar coated gum in which the flavour is intensified
due to the fact that it is in the outer coa-ting rather than in
the inner center, it being understood tha-t it is somewhat dif-
ferent to include or incorporate Elavours in the gum coating.
With the foregoing in view, and other advantages as
will become apparent to those skilled in the art to which this
invention relates as this specification proceeds, my invention
consists essentially in the arrangement and construction of parts
all as hereinafter more particularly described.
DETAILED DESCRIPTION
Proceeding therefore to describe the invention, the
gum candy consists of an outer coating and a gum base with the
flavours incorporated in the coating.
The gum coating is preferably made from a sucrose or
dextrose sugar flavoured with a mixture of spearmint and pepsin,
said flavours being incorporated by the use of oil of spearmint
and essence of pepsin.
The gum center consists of a gum base such as chicle
together with an invert sugar such as corn syrup, for sweetening
purposes and the final coa-ting should incorporate a trace amount
of shellac as a final coating to give a polished appearance to
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the outer surface and also to assist in preserving the flavours
incorporated within the final coatiny.
The method of manufacture is conventional so that it
is not believed necessary to describe same in this application.
The preferred proportions used in the formulation of
the gum candy are as follows:
The following is based on 1,000 pieces or units of
gum weighing approximately 1576.97 grams and having an average
weight per unit of 1.5769 grams.
The gum coating formulation, in this example, is as
follows:
sucrose or dextrose 1222.65 grams
oil of spearmint 1.1663 grams
essence of pepsin .6754 grams
The gum center is formulated as follows in this ex-
ample:
invert sugar eg. corn syrup 35.838 grams
gum base (chicle) 316.638 grams
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Thls ~ives the approximate proportions as ~ollows
- but it will of course be appreciated that these can be varied
within limits.
The gum center is a comb:ination of chicle and suyar
in the proportions of approximately 8.8:1 and the flavours in-
cluding spearmint and pepsin are in the ratio of approximately
1.7:1.
The total sugar to flavour ratio is approxima-tely
664:1.
It has been found that this gives an excellent balance
of flavours and a very satisfactory gum candy formula-tion.
Since various modifications can be made in my inven-
tion as hereinabove described, and many apparently widely dif-
ferent embodiments of same made within the spirit and scope of
the claims without departing from such spirit and scope, it is
intended that all matter contained in the accompanying specifi-
cation shall be interpreted as illustrative only and not in a
limiting sense.
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