PREPARATION DE GOMME A MACHER

PREPARATION OF CHEWING GUM

Abrégé anglais

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PREPARATION OF CHEWING GUMS
ABSTRACT
Chewing gum and/or bubble gum having a soft,
smooth texture without crystals detectable on the
tongue is provided by a formulation which includes a
mixture of saccharose and glucose as the sweetening
agent.

Revendications

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Method for the preparation of chewing gum or
bubble gum
comprising intimately mixing with base gum supplemented
with members of the group colorants, flavorants and plastifiers,
a concentrated syrup comprising saccharose and
glucose.
2. Method for the preparation of chewing gum or
bubble gum
comprising intimately mixing with base gum supple-
mented with members of the group colorants, flavorants and
plastifiers,
a concentrated syrup comprising saccharose and glucose
having a ratio of saccharose to glucose between about 45/55 and
about 85/15.
3. Method for the preparation of chewing gum or
bubble gum
comprising intimately mixing with base gum supplemen-
ted with members of the group colorants, flavorants and plast-
ifiers,
a concentrated syrup comprising water, saccharose
and glucose, the ratio of saccharose to glucose being between
about 45/55 and about 85/15.
4. Method for the preparation of chewing gum or
bubble gum
comprising mixing with from about 10% to about 30%
base gum, a concentrated syrup comprising saccharose and glu-
cose having a ratio of saccharose to glucose between about
45/55 and about 85/15, and from about 2% to about 12% water.

5. Method according to claim 4, further including
members of the group colorants, flavorants and plastifiers.
6. A chewing gum or bubble gum having a soft, smooth
texture and without crystals which are detectable on the tongue,
and comprising a base gum supplemented with members of the group
colorants, flavorants and plastifiers having intimately mixed
therewith a concentrated syrup of saccharose and glucose having
a ratio of saccharose to glucose of about 45/55 to about 85/15.
7. A chewing gum or bubble gum according to claim 6,
containing from about 10% to about 30% base gum and from about
2% to about 12% water.
8. A chewing gum or bubble gum according to claim
6 or 7 wherein the glucose is a commercial glucose comprising a
mixture of glucose, maltose, maltotriose and tetraose.

Description

Dd~
PREPARATION OF CHEWING GUMS
Technical Fleld
The present invention relates to chewing gums,
whether of the classic "chewing-gum" type or the in-
flatable type usually called "bubble-gum."
Summary of Invention
The invention, therefore, resides in:
- A me-thod for the preparation of chewing gum
which consists in mixing with the base gum - general-
ly supplemented in known fashion, with coloran-t,
flavor and/or plastifier - a concentrated syrup con-
stituted essentially of saccharose and glucose.
- By way of new industrial product a chewing gum
of the "chewing-gum" or "bubble-gum" type contain-
ing, in addition to the base gum - generally sup-
plemented in known fashion with colorant, flavor
and/or plastifier - saccharose and glucose, and hav-
ing a smooth texture without crystals detectable on
the tongue, and soft to attack.
The glucose is generally commercial glucose
which will be defined below.
Detalled Description
Preferably, in -the process according to the in-
vention, we mix, slowly and with heat, the con-
centrated syrup of saccharose and sugar, the base
- gum and, perhaps, the additive such as colorant,
flavor and/or plastifier, ue cool partially, conduct

-- 2
a malaxing which insures a more intimate mixture and
an aeration of the product, we continue cooling, we
extrude the product and complete the cooling, before
conditioning.
.- 5 In the process according to the invention, we
advantageously apply from about 10% to about 30
base gum and a ratio of saccharose to dry commercial
glucose comprised between about 45/55 and about
85/15, the water being comprised between about 2 and
about 12%.
Following the mixing, we observe an extremely
. fine partial crystallization, not detectable on the
tongue of the consumer.
We will now describe, by way of illustration of
the invention, which is no way limiting, examples of
application of the invention.
EXAMPLE I
E'ORMULATION
Saccharose 54.35
Dry commercial glucose 24.00
Water 6.00
Base gum 15.00
Plastifier 0.25
Flavor 0.40
: 25 In the formulation the ratio of saccharose to
dry commercial glucose is about 70/30.
EXAMPLE II
FORMULATION %
Saccharose 39.30
Dry commercial glucose 48.05

7~.~3
-- 3 --
Water 2.00
Base gum 10.00
Flavor 0-40
In this formulation, the ratio of saccharose to
dry com~ercial glucose is about 45/55.
EXAMPLE III
FORMULATION %
Saccharose 48.75
Dry commercial glucose 8.60
Water 12.00
Base gum 30.00
Plastifier 0.25
Flavor 0.40
In this formulation the ratio of saccharose to
dry commercial glucose is about 85/15.
In these formulations: - The base gum is the
product, insoluble in saliva, constitu-ting the
"framework" of the "chewing-gum" or "bubble~gum" com-
posed primarily of a mixture of elastomers, resins
and waxes, natural or synthetic. - The plastifier is
the product making it possible to obtain better sta~
bility for the chewing gum by improving the hardness
to attack, such as, for e~ample, a vegetable oil or
fat, lecithin, glycerin or similar product.
- Commercial glucose is a mixture of glucose,
maltose, maltotriose and tetraose, as well as the
higher polymers of glucose such as the dextrins,
which can be obtained, for example, by hydrolysis of
corn s-tarch.
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: . . .

By way of non-limiting example, we will now
describe the steps in the manufacture of a chewing
gum according to the invention, obtained by the
process according to the invention~
We mix a syrup of commercial glucose (which can
be replaced by water and commercial glucose powder),
crystallized sugar and water - in particular in the
proportions indicated in one of the examples 1 to 3
above - with heat (at about 50 - 60C).
We evaporate this mixture in a large kettle,
heated for example by steam, to the final boiling
point until reduction to the desired water content
is reached.
The concentrated syrup thus obtained is poured
into a mixing tank or vessel having at least one
agitator, with the base gum, hot or cold, in a pro-
portion corresponding in particular to one of the
examples ci-ted above.
The mixture is made up slowly for about 5 to 10
minutes, while adding the other ingredients, namely
colorant, flavor and/or plastifier.
We pour the paste thus obtained on a cooling
table and let it stand until a temperature of about
60C is obtained in the center of the product. The
consis-tency of the produc-t is then that of a rela-
tively stiff paste.
We cut the paste thus cooled into wide strips
which are loaded onto a beater with arms, which is
started up to produce an intimate mixture of the
different particles, perhaps producing an incipient
crystallization of the sugar by mechanical action,
and to aerate the product slightly. This beating is
carried out for a few minutes, for example 2 to lO
minutes approximately.
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,

""
We then remove the beaten paste from the arm
beater and dispose it on a cooling -table on which
the crystallization which may have begun, can con-
tinue.
From this paste we form a sausage,
- either in an extruder if the product has cry-
stallized,
- or in a rolling mill with fluted cylinders if
the product has not crystallized.
AftPr cooling, we package the chewing gum by
means of a classic conditioning machine.
It goes without saying, and is clear, moreover,
rom the foregoing, that the invention is in no way
limited to those of its modes of application and em-
bodiment which have been more specially envisaged;
; on the contrary it embraces all variation thereof.
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