Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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SYRUPS FOR USE IN ~WlNG GUM
CONTAINING SORBITOL, A PLASTICIZING AGENT
AND AN ANTICRYSTALLIZATION AGENT
CROSS REFERENCE TO RELATED APPLICATIONS
This application is a continuation-in-part of the
following: 1) U.S. Patent Application Serial No.
08/174,983, filed on December 29, 1993 and entitled
"Liquid Sorbitol/Mannitol/Glycerin Blend and Compositions
Containing Same"; 2) U.S. Patent Application Serial No.
08/239,137, filed on May 6, 1994 and entitled "Chewing
Gum Including A Liquid Sorbitol/Mannitol/Glycerin Blend";
and 3) International Application Under The Patent
Cooperation Treaty designating the United States, Serial
No. PCT/US93/09352 filed on September 30, 1993 and
entitled "Chewing Gum Containing Maltitol"; all of which
are hereby incorporated by reference.
BACKGROUND OF THE lNV~N lON
The present invention relates generally to chewing
gums. More specifically, the present invention relates
to chewing gums including sorbitol.
It is known to provide alditols, such as sorbitol,
mannitol, and xylitol in chewing gums. Alditols can be
used in chewing gum, as well as other confectioneries and
food products, as a "sugar substitute." These sugar
substitutes have the advantage that they are not
fermented in the mouth of the consumer to form products
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that can attack dental enamel. Therefore, sorbitol, as
well as other alditols, is used in sugarless products.
Additionally, sorbitol can be used as a bulking agent.
A ~ll h~r of patents nave disclosed and discussed the
use of various compositions including sorbitol. U.S.
Patent No. 3,857,965 discloses a chewing gum composition
made from melting crystalline sorbitol and mixing the
melted sorbitol with gum base and a crystallization
retardant. U.S. Patent No. 4,156,740 to Glass et al.,
U.S. Patent No. 4,250,196 to Friello, U.S. Patent No.
4,252,829 to Terrevazzi and U.S. Patent No. 4,466,983 to
Cifrese et al. disclose liquid compositions containing
sorbitol used as a center~ill for chewing gum. U.S.
Patent No. 5,120,551 to Yatka et al. discloses a syrup
containing sorbitol and other alditols used in chewing
gum compositions.
Several patents disclose a syrup for use in chewing
gum which is made by mixing glycerin or propylene glycol
with an aqueous hydrogenated starch hydrolysate (HSH)
such as Lycasin brand HSH from Roquette, including U.S.
Patent Nos. 4,671,961; 4,671,967 and 4,728,515 to Patel
et al., each of which are hereby incorporated by
reference. It is believed that Lycasin brand HSH
contains, on a dry basis, about 6% sorbitol, about 52%
maltitol and about 42% of oligosaccharides having a
degree of polymerization ("DP") of 3 or greater.
Sorbitol can be provided in chewing gum in its
crystalline form. It is believed that crystalline
sorbitol currently accounts for approximately 50% of
typical sugar-free chewing gum formulations.
Unfortunately, crystalline sorbitol is costly. Although
it would be desirable to have a replacement for
crystalline sorbitol, heretofore, such possible
replacements were not as effective, created product
stability problems, created processability issues, were
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even more expensive than crystalline sorbitol, and/or
could not be used with certain formulations.
In this regard, aqueous sorbitol has been explored
ror use in chewing gum. Sorbitol in an aqueous solution
is a less expensive alternative, on a dry basis, than
crystalline sorbitol. Unfortunately, the use of aqueous
sorbitol in chewing gum at levels above 15% can create
problems with respect to product stability. Likewise,
the use of aqueous sorbitol at levels above 15% can also
create processability problems. This is due, it is
believed, to the water content contained in the aqueous
sorbitol.
Additionally, there are problems with respect to at
least certain chewing gum formulations when using
sorbitol in an aqueous solution. Because typical aqueous
sorbitol solutions contain about 30% water, the water
added with the sorbitol is detrimental to moisture
sensitive ingredients when sorbitol solution is provided
at high levels in chewing gum. A further difficulty with
aqueous sorbitol is that it readily crystallizes and
causes the gum to become brittle. While Lycasin brand
HSH contains a small amount of sorbitol, it does not
provide a significant amount of sorbitol such that HSH
can be substituted for crystalline sorbitol.
There is therefore a need for an improved method
and/or sorbitol product that allows sorbitol to be added
to a chewing gum formulation in a non-crystalline state.
SUMMARY OF THE INVENTION
The present invention provides an improved chewing
gum composition. More specifically, the present
invention provides a chewing gum composition that
includes an aqueous syrup containing sorbitol, a
plasticizing agent and an anticrystallization agent.
Additionally, the present invention also provides other
products such as food stuffs, beverages, medicaments, and
confectioneries that include the aqueous sorbitol syrup.
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Pursuant to the present invention, the sorbitol syrup can
be used in formulations that contain levels of liquid
sorbitol solution that were heretofore not possible.
In one aspect, the invention is a method of making a
chewing gum composition comprising the steps of making a
syrup by evaporating water from a mixture comprising an
aqueous sorbitol solution containing at least 50~
sorbitol; a plasticizing agent selected from glycerin,
propylene glycol and mixtures thereof; and an
anticrystallization agent selected from alditols other
than sorbitol and having a degree of polymerization (DP)
of 1 or 2; and mixing the syrup with gum base and
additional chewing gum ingredients to produce the chewing
gum composition.
In a second aspect, the invention is a chewing gum
composition comprising a homogeneous mixture of gum base
and a bulking agent wherein the bulking agent comprises
an aqueous alditol syrup in which over 50% of the aditols
have a DP of 1 and wherein the composition has less than
2% moisture and the syrup comprises over 35% of the
composition.
In a third aspect, the invention is an aqueous syrup
for use in chewing gum comprising, on a dry basis, about
50% to about 85% alditols and about 15% to about 50%
plasticizing agent selected from glycerin, propylene
glycol and mixtures thereof. In the syrup, about 60% to
about 92% of the alditols are sorbitol, and about 8% to
about 40% are alditols other than sorbitol with a degree
of polymerization (DP) of 1 or 2. Any alditols present
in the syrup with a DP of 3 or greater are present at a
ratio to the alditols other than sorbitol with a DP of l
or 2 of less than 2:3.
In a fourth aspect, the invention is an aqueous
syrup for use in chewing gum comprising, on a dry basis,
about 30% to about 80% sorbitol; about 15% to about 56%
plasticizing agent selected from glycerin, propylene
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glycol and mixtures thereof; and about 3% to abut 30%
anticrystallization agent comprising alditols other than
sorbitol with a DP of 1 or 2, wherein any alditols
present with a DP of 3 or greater are present at a ratio
to said alditols other than sorbitol with a DP of 1 or 2
of less than 2:3.
In a fifth aspect, the invention is a method of
making a syrup for use in chewing gum comprising the
steps of providing sorbitol in an aqueous solution having
a solids content of at least about 50% sorbitol and about
30% to about 50% water; mixing the sorbitol solution with
a plasticizing agent selected from glycerin, propylene
glycol and mixtures thereof and an anticrystallization
agent comprising alditols other than sorbitol with a DP
of 1 or 2, wherein any alditols present with a DP of 3 or
greater are present at a ratio to the alditols other than
sorbitol with a DP of 1 or 2 of less than 2:3; and
removing moisture from the mixture to produce a syrup
having a moisture content of less than about 10%.
In a sixth aspect, the invention is a method of
making a syrup for use in chewing gum comprising the
steps of providing sorbitol in an aqueous solution having
a solids content of at least about 60% sorbitol; mixing
the sorbitol solution with a plasticizing agent and an
anticrystallization agent to form a mixture having, on a
dry basis, a ratio of sorbitol:plasticizing agent of
between about 6:1 and about 1:2 and a ratio of
sorbitol:anticrystallization agent of between about 12:1
and about 3:2; and removing moisture from the mixture to
produce a syrup having a moisture content of less than
about 3%.
An advantage of the present invention is that it
provides an improved chewing gum formulation,
particularly an improved sugarless chewing gum, and
improved methods for making chewing gum.
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Further, an advantage of some embodiments of the
invention is an improved method for adding sorbitol to
chewing gum in a state other than a crystalline state.
Siill further, an advantage or some embodiments of
the invention is a more cost effective method of adding
sorbitol to a chewing gum composition.
Another advantage of the preferred embodiment of the
invention is that it allows greater levels of sorbitol to
be added to the chewing gum in a non-crystalline form
than heretofore practical from a commercial standpoint.
Additional features and advantages of the present
invention are described in, and will be apparent from,
the detailed description of the presently preferred
embodiments.
DE~TrFn DESCRIPTION OF THE
PRESENTLY PREFERRED EMBODIMENTS
All percentages herein are weight percentages unless
otherwise specified. As used herein, the term "chewing
gum" also includes bubble gum and the like.
The present invention provides an improved chewing
gum formulation and method of making chewing gum.
Pursuant to the present invention, sorbitol is provided
in a non-crystalline state at levels that the inventors
believe were not heretofore commercially possible
utilizing liquid sorbitol in chewing gum formulations.
Sorbitol is a sugarless sweetener that is added to a
variety of products. These products include food stuffs,
beverages, medicaments, confectioneries and chewing gum.
Sorbitol can be added either alone, without other
sugarless sweeteners, for example, in sugar-free chewing
gum, or in combination with sugar sweeteners.
Additionally, the sorbitol can be provided in, for
example, the chewing gum entirely in the syrup form of
the present invention or along with a crystalline form o~
sorbitol.
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Pursuant to the present invention, the sorbitol is
added to other components of a chewing gum formulation,
as a blend of aqueous sorbitol, a plasticizing agent, and
an anticrystallization agent. The blend of aqueous
sorbitol is provided as a syrup. This blend can be used
to reduce the usage of crystalline sorbitol in standard
product formulations. It has been found that the
resultant product, including the sorbitol composition of
the present invention, exhibits increased binding
capacity over currently used binders in sugarfree gum.
The syrup of the present invention comprises, on a
dry basis, about 30% to about 80% sorbitol, about 15% to
about 56% of a plasticizing agent, and about 3% to about
30% of an anticrystallization agent. More preferably,
the syrup comprises, on a dry basis, about 40% to about
70% sorbitol, about 20% to about 40% plasticizing agent
and about 5% to about 20% anticrystallization agent. For
some purposes, the syrup will comprises about 60% to
about 80% sorbitol, about 15% to about 37% plasticizing
agent and about 3~ to about 25% anticrystallization
agent. A presently preferred syrup contains about 56%
sorbitol, about 38% plasticizing agent and about 6%
anticrystallization agent.
Sorbitol for use in the inventive syrup will be
provided in the form of an aqueous solution. The aqueous
sorbitol solution will preferably contain at least 50%
sorbitol, more preferably about 60% sorbitol, and most
preferably about 70% sorbitol. Preferably the remainder
of the solution is water. A commonly available sorbitol
solution is Neosorb 70/02 from Roquette Corporation,
which contains 70% sorbitol and about 30% water. It is
believed that there are small amounts (about 0.75% to
about 1.5%) of mannitol in this typical sorbitol solution
by way of an impurity, but the amount of mannitol
normally present is insufficient to prevent
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crystallization when the sorbitol solution is evaporated
with the plasticizing agent to low moisture levels.
Roquette now also sells Neosorb 70/07M, which contains
5% added mannitol, for use in hard boiled candies. It is
believed that syrups of the present invention, when
mannitol is desired as the anticrystallization agent,
could be made from adding a plasticizing agent to Neosorb
70/07M and evaporating the water.
The plasticizing agent of the syrup of the present
invention is selected from glycerin, propylene glycol and
mixtures thereof. While the plasticizing agent may help
prevent crystallization, its main function is to keep the
syrup, with high solids level, fluid at room temperature.
The ratio of sorbitol to plasticizing agent in the syrup
will preferably be between about 6:1 and about 1:2, more
preferably between about 4:1 and about 1:1, and most
preferably between about 2:1 and about S:4.
The anticrystallization agent prevents the sorbitol
from crystallizing as high solids levels are reached
while evaporating water from the syrup. Because the
syrup is preferably used in sugarless formulations, the
anticrystallization agent is preferably an alditol other
than sorbitol. (Sorbitol cannot be used because the
sorbitol would not prevent crystallization of the
sorbitol in the sorbitol solution.) The alditol should
have a degree of polymerization (DP) of 1 or 2, because
alditols with a DP of 3 or greater cause an increased
viscosity in the syrup as it is evaporated. Also, such
materials generally cost more than sorbitol and other
alditols with a DP of 1 or 2, and therefore increase the
cost of the syrup. Preferable anticrystallization agents
are believed to include maltitol, mannitol, lactitol,
hydrogenated isomaltulose, xylitol, erythritol and
mixtures thereof. Of this group, maltitol and mannitol
are presently preferred, with maltitol and a blend of
maltitol and mannitol being most preferred.
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The ratio of sorbitol to anticrystallization agent
in the syrup will preferably be between about 12:1 and
about 3:2, more preferably between about 10:1 and about
3:1, most preferably between about 9:1 and about 6:1.
Preferably over 50% of the combined alditols in the syrup
will have a DP of 1, and most preferably the sorbitol
comprises over 60% of the alditols.
on a dry basis, the syrup will preferably comprise
about 50-85% alditols, of which about 60~ to about 92%
will be sorbitol and about 8% to about 40% will be
alditols other than sorbitol with a DP of 1 or 2. The
ratio of any alditols with a DP of 3 or greater to the
alditols other than sorbitol and having a DP of 1 or 2
will preferably be less than 2:3, more preferably less
than 1:2, and most preferably less than 1:3. The ratio
of sorbitol to alditols other than sorbitol having a DP
of 1 or 2 will preferably be between about 10:1 and about
2:1. Preferably less than about 4~ of the alditols will
have a DP of 3 or greater. Most preferably the syrup
will consist essentially of sorbitol, a plasticizing
agent selected from glycerin, propylene glycol and
mixtures thereof, and an anticrystallization agent
selected from maltitol, mannitol and mixtures thereof.
When the anticrystallization agent is maltitol, the
syrup preferably includes, on a dry weight basis, about
55% to about 80% sorbitol, about 17% to about 40%
glycerin and about 3% to about 10% maltitol. When the
anticrystallization agent is mannitol, the syrup
preferably includes, on a dry weight basis,
approximately 40% to about 70% sorbitol, approximately
24% to about 56% glycerin and approximately 4% to about
9~ mannitol. In a preferred embodiment, the syrup
includes, on a dry weight basis, approximately 47% to
about 65% sorbitol; approximately 28% to about 45%
glycerin, and appoximately 5% to about 7% mannitol.
Prior to any evaporation of the syrup, the syrup
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will generally contain approximately 20% water. In some
products, the syrup can be used in this form. However,
it is envisioned that at least some of the water will be
driven off through evaporation or other means.
Generally, to make the aqueous sorbitol syrup of the
present invention, aqueous sorbitol, a plasticizing agent
and an anticrystallization agent are mixed together and
then coevaporated to create a syrup. Preferably, the
aqueous sorbitol, plasticizer agent and
anticrystallization agent combination is evaporated so
that it contains not more than 10% water. More
preferably, the aqueous sorbitol, plasticizing agent and
anticrystallization agent mixture is evaporated so that
it contains no more than 7% water, even more preferably
about 0.5% to about 5% water, and most preferably about
1% to about 3~ water. Particularly preferred embodiments
are evaporated to contain about 2% water.
In another embo~;ment, the syrup blend is made by
hydrolyzing sucrose to dextrose and fructose. The
dextrose and fructose are then hydrogenated to sorbitol
and mannitol. The result will be a syrup containing
sorbitol and mannitol. Glycerin can be added and the
whole mixture can be coevaporated to drive off the water.
The aqueous sorbitol, plasticizing agent and
anticrystallization agent can be provided in different
combinations and ratios. Preferably, the syrup will be
made from a mixture of about 52% to about 87% aqueous
sorbitol solution, about 10% to about 45% plasticizing
agent and about 3% to about 20% anticrystallization
agent. More preferably, the syrup will be made from a
mixture o~ about 60% to about 75~ sorbitol solution,
about 20% to about 35% plasticizing agent and about 4~ to
about 10% anticrystallization agent.
When the anticrystallization agent comprises
maltitol, a presently preferred syrup is made with about
65% sorbitol solution (70% solids), about 30% glycerin
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and either about 5% maltitol or about 2.5% each of
maltitol and mannitol. When mannitol is used, preferably
prior to evaporation the aqueous sorbitol comprises
approximately 55% to aboui 75~ by weight of the
combination, mannitol comprises approximately 3% to about
7~ by weight of the combination, and glycerin comprises
approximately 25% to about 45% by weight of the
combination. In one preferred embodiment, prior to
evaporation the aqueous sorbitol comprises approximately
60% to 70% by weight of the combination, mannitol
comprises approximately 5% to 6% by weight of the
combination and glycerin comprises approximately 25% to
35% by weight of the combination. In an embodiment that
has been found to function satisfactorily, prior to
evaporation the aqueous sorbitol comprises approximately
65% of the combination, glycerin approximately 30% and
mannitol approximately 5%. This syrup will include, on a
dry weight basis, 56.5% sorbitol, 37.3% glycerin, and
6.2% mannitol.
The aqueous sorbitol syrup of the present invention
will most frequently be the only syrup needed in the
chewing gum formulation. However, in some formulations,
other aqueous syrups or solutions may be desired. For
example, it may be desirable to add HSH to the gum
formulation in a low moisture form, such as the
coevaporated glycerin and Lycasin brand HSH disclosed in
U.S. Patent No. 4,671,961. Depending on the ratio of
syrup used and the the desired moisture content, it may
be possible to coevaporate the sorbitol solution and HSH
solutions together. However, because Lycasin brand HSH
has a high level of oligosaccharides with a DP of 3 or
greater, it will not be as easy to evaporate the combined
syrup to as low of a moisture level as the preferred
sorbitol syrup. Also, in commercial applications, it is
often desireable to keep ingredients stocked in their
basic form so that they can easily be used in a wide
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variety of products. Thus, it is preferred to provide
the sorbitol syrup separately from any HSH syrup used in
the gum.
Pursuant to the present invention, the aqueous
sorbitol syrup can be used to create sugarless chewing
gums, because sugarless chewing gum typically contains
sorbitol. However, it should be noted that the present
invention can be used to create any chewing gum that
includes sorbitol. Likewise, a~ueous sorbitol syrup can
be used in any product that uses sorbitol. Such products
include con~ectioneries, medicaments, beverages and food
products.
Chewing gum generally consists of a water insoluble
gum base, a water soluble portion, and flavors. The
water soluble portion dissipates with a portion of the
flavor over a period of time during chewing. The gum
base portion is retained in the mouth throughout the
chew.
The insoluble gum base generally comprises
elastomers, resins, fats and oils, softeners, and
inorganic fillers. The gum base may or may not include
wax. The insoluble gum base can constitute approximately
5 to about 95 percent, by weight, of the chewing gum.
More commonly, the gum base comprises 10 to about 50
percent of the gum, and, in some preferred embodiments,
20 to about 35 percent, by weight, of the chewing gum.
In an embodiment, the chewing gum base of the
present invention contains about 20 to about 60 weight
percent synthetic elastomer, 0 to about 30 weight percent
natural elastomer, about 5 to about 55 weight percent
elastomer plasticizer, about 4 to about 35 weight percent
filler, about 5 to about 35 weight percent softener, and
optional minor amounts (about one percent or less) of
miscellaneous ingredients such as colorants,
antioxidants, etc.
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Synthetic elastomers may include, but are not
limited to, polyisobutylene with a GPC weight average
molecular weight of about 10,000 to about 95,000,
isobutylene-isoprene copolymer (butyl elastomer),
styrene-butadiene copolymers having styrene-butadiene
ratios of about 1: 3 to about 3:1, polyvinyl acetate
having a GPC weight average molecular weight of about
2,000 to about 90,000, polyisoprene, polyethylene, vinyl
acetate-vinyl laurate copolymer having vinyl laurate
content of about 5 to about 50 percent by weight of the
copolymer, and combinations thereof.
Preferred ranges are, for polyisobutylene, 50,000 to
80,000 GPC weight average molecular weight; for styrene-
butadiene, 1:1 to 1: 3 bound styrene-butadiene; for
polyvinyl acetate, 10,000 to 65,000 GPC weight average
molecular weight, with the higher molecular weight
polyvinyl acetates typically used in bubble gum base; and
for vinyl acetate-vinyl laurate, vinyl laurate content of
10-45 percent.
Natural elastomers may include natural rubber such
as smoked or liquid latex and guayule as well as natural
gums such as jelutong, lechi caspi, perillo, sorva,
massaranduba balata, massaranduba chocolate, nispero,
rosindinha, chicle, gutta hang kang, and combinations
thereof. The preferred synthetic elastomer and natural
elastomer concentrations vary depending on whether the
chewing gum in which the base is used is adhesive or
conventional, bubble gum or regular gum, as discussed
below. Preferred natural elastomers include jelutong,
chicle, sorva and massaranduba balata.
Elastomer plasticizers may include, but are not
limited to, natural rosin esters such as glycerol esters
of partially hydrogenated rosin, glycerol esters of
polymerized rosin, glycerol esters of partially dimerized
rosin, glycerol esters of rosin, pentaerythritol esters
of partially hydrogenated rosin, methyl and partially
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hydrogenated methyl esters of rosin, pentaerythritol
esters of rosin; synthetics such as terpene resins
derived from alpha-pinene, beta-pinene, and/or
d-limonene; and any suitable combinations of the
foregoing. The preferred elastomer plasticizers will
also vary depending on the specific application and on
the type of elastomer which is used.
Fillers/texturizers may include magnesium and
calcium carbonate, ground limestone, silicate types such
as magnesium and aluminum silicate, clay, alumina, talc,
titanium oxide, mono-, di- and tri-calcium phosphate,
cellulose polymers, such as wood, and combinations
thereof.
Softeners/emulsifiers may include tallow,
hydrogenated tallow, hydrogenated and partially
hydrogenated vegetable oils, cocoa butter, glycerol
monostearate, glycerol triacetate, lecithin, mono-, di-
and triglycerides, acetylated monoglycerides, fatty acids
(e.g. stearic, palmitic, oleic and linoleic acids), and
combinations thereof.
Colorants and whiteners may include FD&C-type dyes
and lakes, fruit and vegetable extracts, titanium
dioxide, and combinations thereof.
The base may or may not include wax. An example of
a wax-free gum base is disclosed in U.S. Patent No.
5,286,500, the disclosure of which is incorporated herein
by reference.
In addition to a water insoluble gum base portion, a
typical chewing gum composition includes a water soluble
bulk portion and one or more flavoring agents. The syrup
of the present invention, containing water soluble
ingredients, forms part of the water soluble bulk
portion. The water soluble portion can also include
powdered bulking agents (most typically bulk sweeteners),
high intensity sweeteners, flavoring agents, softeners,
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emulsifiers, colors, acidulants, fillers, antioxidants,
and other components that provide desired attributes.
Softeners are added to the chewing gum in order to
optimize the chewability and mouth feel of the gum. The
softeners, which are also known as plasticizers and
plasticizing agents, generally constitute between
approximately 0.5 to about 15~ by weight of the chewing
gum. The softeners may include glycerin, lecithin, and
combinations thereof. Aqueous sweetener solutions such
as those containing sorbitol, hydrogenated starch
hydrolysates, corn syrup and combinations thereof, may
also be used as softeners and binding agents in chewing
gum. Additionally, the sorbitol syrup of the present
invention can be used as a softener and binding agent.
Bulk sweeteners include both sugar and sugarless
components. Bulk sweeteners and other bulking agents
typically constitute 5 to about 95% by weight of the
chewing gum, more typically, 20 to 80% by weight, and
more commonly, 30 to 60% by weight of the gum.
Sugar sweeteners generally include saccharide-
cont~; n; ng components commonly known in the chewing gum
art, including, but not limited to, sucrose, dextrose,
maltose, dextrin, dried invert sugar, fructose, levulose,
galactose, corn syrup solids, and the like, alone or in
combination.
Generally, the sorbitol syrup of the present
invention comprises about 5% to about 50% of the chewing
gum formulation. Typically the syrup will comprise
approximately 25% to about 45% by weight of the chewing
gum composition. Preferably the syrup will comprise at
least about 30% of the gum, more preferably more than 35%
of the gum and most preferably more than 40% of the gum.
When the syrup has a low moisture level, it may be
preferable that the syrup comprises over 45% of the gum
composition.
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As noted above, in addition to the sorbitol syrup of
the present invention, crystalline sorbitol, if desired,
can also be used. Additionally, sugarless sweeteners can
include, but are not limited to, other sugar alcohols
such as mannitol, xylitol, hydrogenated starch
hydrolysates, maltitol, and the like, alone or in
combination.
High intensity artificial sweeteners can also be
used in combination with the above. Preferred sweeteners
include, but are not limited to sucralose, aspartame,
salts of acesulfame, alitame, saccharin and its salts,
cyclamic acid and its salts, glycyrrhizin,
dihydrochalcones, thaumatin, monellin, and the like,
alone or in combination. In order to provide longer
lasting sweetness and flavor perception, it may be
desirable to encapsulate or otherwise control the release
of at least a portion of the artificial sweetener. Such
t~chniques as wet granulation, wax granulation, spray
drying, spray chilling, fluid bed coating, coacervation,
and fiber extension may be used to achieve the desired
release characteristics.
Usage level of the artificial sweetener will vary
greatly and will depend on such factors as potency of the
sweetener, rate of release, desired sweetness of the
product, level and type of flavor used and cost
considerations. Thus, the active level of artificial
sweetener may vary from 0.02 to about 8~. When carriers
used for encapsulation are included, the usage level of
the encapsulated sweetener will be proportionately
higher.
Combinations of sugar and/or sugarless sweeteners
may be used in chewing gum. Additionally, the softener
may also provide additional sweetness such as with
aqueous sugar or alditol solutions.
If a low calorie gum is desired, a low caloric
bulking agent can be used. Example of low caloric
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bulking agents include: polydextrose, Raftilose,
Raftilin, fructooligosaccharides (NutraFlora), palatinose
oligosaccharide, guar gum hydrolysate (Sun Fiber), and
indigestible dextrin (Fibersol). However, other low
calorie bulking agents can be used.
A variety of flavoring agents can be used. The
flavor can be used in amounts of approximately 0.1 to
about 15 weight percent of the gum, and preferably, about
0.2 to about 5%. Flavoring agents may include essential
oils, synthetic flavors or mixtures thereof including,
but not limited to, oils derived from plants and fruits
such as citrus oils, fruit essences, peppermint oil,
spearmint oil, other mint oils, clove oil, oil of
wintergreen, anise and the like. Artificial flavoring
agents and components may also be used. Natural and
artificial flavoring agents may be combined in any
sensorially acceptable fashion.
The present invention, it is believed, can be used
with a variety of processes for manufacturing chewing
gum.
Chewing gum is generally manufactured by
sequentially adding the various chewing gum ingredients
to commercially available mixers known in the art. After
the ingredients have been thoroughly mixed, the chewing
gum mass is discharged from the mixer and shaped into the
desired form, such as by rolling into sheets and cutting
into sticks, extruding into chunks, or casting into
pellets.
Generally, the ingredients are mixed by first
melting the gum base and adding it to the running mixer.
The gum base may alternatively be melted in the mixer.
Color and emulsifiers can be added at this time.
The sorbitol syrup of the present invention can be
added next along with any other syrup softeners or
~5 bulking agents and part of the bulk portion. Further,
parts of the bulk portion may then be added to the mixer.
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Flavoring agents are typically added with the final part
of the bulk portion. The entire mixing process typically
takes from 5 to 15 minutes, although longer mixing times
are sometimes required. Those skilled in the art will
recognize that variations of this general mixing
procedure, or other i~ing procedures, can be followed.
By way of example and not limitation, examples of
chewing gum formulations constructed pursuant to the
present invention are as follows:
TABLE 1
Ex. 1 Ex. 2 Ex. 3 Ex.4
Sugarless Syrup Blend* 40 35 30 25
Crystalline Sorbitol 8. 6 13.6 18. 6 23.6
Glycerin 9. 88 9.88 9.88 9.88
Gum Base 23.2 23.2 23.2 23.2
Mannitol 4.77 4.77 4.77 4.77
Talc 2.0 2.0 2.0 2.0
Flavor 1.65 1.65 1.65 1.65
Encapsulated Aspartame 0.34 0.34 0.34 0.34
Spray Dried Peppermint 0.25 0.25 0.25 0.25
Flavor
Coevaporated 9.31 9.31 9.31 9.31
Lycasin/Glycerin**
* created by evaporating a mixture of 65% sorbitol
solution (70% sorbitol and 30% water), 30%
glycerin and 5% mannitol to 98% solids.
** containing 67.5% hydrogenated starch hydrolysate
solids, 25% glycerin and 7.5% moisture.
Further examples of the present invention are set
forth.
EXAMPLES 5-9
A sorbitol mixture was created by placing a ratio of
65% aqueous sorbitol, 30% glycerin, and 5% mannitol in a
suitable container. The mixture was evaporated to
approximately 7% water. The syrup was then placed in
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formulas Ex. 5 - Ex. 9 set forth in Table 2 below (Ex. A
is a comparative formula).
S TABLE 2
Comp.
Ex. A Ex. 5 Ex. 6 Ex. 7 Ex. 8 Ex. 9
Crys~ll i n~ Sorbitol 49.17 27.56 32.56 35.56 36.65 41.79
Gum Base 23.2 23.2 23.2 23.2 23.2 23.2
Sugarles~ Syrup ---- 45.0 40.0 35.0 30.0 25.0
Blend*
Coevaporated 9.31 ---- ---- ---- ---- ----
Lycasin/Glycerin**
Glycerin 9.31 ---- ---- ---- 2.64 2.7
Mannitol 4.77 ---- ---- 2.0 3.27 3.07
P~ F i nt Flavor 1.65 1.65 1.65 1.65 1.65 1.65
Encapsulated 0.34 0.34 0.34 0.34 0.34 0.34
Aspartame
Spray Dried 0.25 0.25 0.25 0.25 0.25 0.25
p~y~ int Flavor
Talc 2.0 2.0 2.0 2.0 2.0 2.0
* Created by evaporating a mixture of 65% sorbitol solution
(70% sorbitol and 30~ water), 30% glycerin and 5~ mannitol to
98% solids.
** Cont~ining 67.5~ hydrogenated starch hydrolysate solids, 25%
glycerin and 7.5% moisture.
A reduction of 55% crystalline sorbitol was achieved
by using the present invention. In this regard, 45~ of
the necessary sorbitol is provided by the syrup of the
present invention and a satisfactory chewing gum is still
achieved. Additionally, it was noted in chewing the gum
formulas that used the sorbitol syrup of the present
invention (Exs. 5-9) that an increase in binding capacity
was achieved as compared to a current chewing gum binder
Lycasin/glycerin (Comp. Ex. A).
The sugarless syrup containing liquid sorbitol,
mannitol and glycerin described above and disclosed in
two of the parent applications has been found to be a
suitable replacement for most of the crystalline sorbitol
and as a way to increase the binding capacity over
currently used binders in sugarless gum. However, it has
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been found that the use of maltitol in the syrup provides
an improvement of the sugarless syrup cont~;n;ng
mannitol. By replacing the mannitol with maltitol in the
coevaporated syrup, there is improvement in the texture,
and flavor properties of the sugarless gum.
One improved sugarless syrup blend was made by
evaporating a mixture of 75% a~ueous sorbitol solution
(containing 70% sorbitol and 30% water), ~0% glycerin and
5% maltitol to 98% solids. The mixture was placed into a
vacuum cooker set at 200~F under a pressure of 5 inches
of mercury. The evaporation can also take place in a
steam kettle.
Once the mixture has been evaporated to the optimum
solids level, it can be put into chewing gum. The
sugarless syrup has many properties similar to those of
corn syrup, however, the sugarless syrup has a smoother
texture.
This mixture, when placed in gum at the optional
level, will cause the gum to have a more intense flavor
release and higher sweetness. The flavor becomes cleaner
and stronger and is not masked by the addition of the
sugarless syrup. Chewing gum formulations cont~;ning
this improved sugarless blend are shown in Examples 10-
11, along with Comparative Example B, in Table 3.
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TABLE 3
Comp.
Ex. B Ex. 10 Ex. 11
Improved Sugarless 40.000 44.000
Syrup Blend
(sorbitol/glycerin/
maltitol)
Crystalline Sorbitol64.605 24.605 24.605
Glycerine 4 000 4 000 _____
Gum Base 26.420 26.420 26.420
Mannitol 3.000 3.000 3.000
Lecithin 0.130 0.130 0.130
Flavor 1.630 1.630 1.630
Encapsulated 0.215 0.215 0.215
Aspartame
Lab scale sensory results with this blend of
sorbitol, glycerin and maltitol show that the overall
flavor quality improves and there is an enhancement of
the existing sweetness level.
As previously noted, the sorbitol syrup can be used
to create other products aside from chewing gum. By way
of example, and not limitation, such other products may
have the following formulas.
EXAMPLES 12-17
A sorbitol syrup containing a plasticizing agent and
an anticrystallization agent and only 2% water
(hereinafter "98% sorbitol syrup") such as used in any of
Examples 1-11, may be used in a sugarless, non-cariogenic
hard candy as shown in the following ~ormulas:
.
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Example 12
Fruit Flavored hard candy:
Xylitol 15.8
Sorbitol 34.8
98% Sorbitol Syrup 38.0
Water 11.0
Citric Acid 0.3
Artificial Sweetener/
Fruit Flavor/Color as needed
Example 13
Butterscotch Hard Candy:
98% Sorbitol Syrup 53.6
Sorbitol 26.4
Water 17.66
Butter 2.06
Salt 0.12
Natural and
Artificial Flavor 0.16
Exam~le 14
Hard Candy:
%
Sorbitol 30-0
98% Sorbitol Syrup 60.0
Xylitol 9.35
Aspartame 0.35
Salt 0.12
Citric Acid/Flavor/Color as needed
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Procedure: Hard candies can be made by the following
procedure:
1. In a stainless steel, steam jacketed kettle,
the 98% sorbitol syrup, xylitol, water, sorbitol, and
salt are added and the mixture is heated to form a thick
syrup.
2. The syrup is cooked and mixed until a
temperature of about 300~F and a moisture level of about
1-2% is obtained.
3. The heavy syrup is poured onto a stainless
steel cooling table.
4. Citric acid, artificial ingredients, flavors
and color, and butter are added and mixed by kneading.
5. The resultant product is allowed to cool to
room temperature and cut as needed.
Example 15 (sugarless taffy)
98% sorbitol syrup may be used to prepare a sugar-
free taffy by the following formula and procedure:
Formula:
20# (9.072Kg)
~ As Is % DSB Batch
98~ Sorbitol Syrup 94.5 92.7 18.9 (8.573 Kg)
110~F, M.P. 5.257.01.0 (0.476 Kg)
Vegetable Oil
Lecithin 0.250.30.3 (0.136 Kg)
Flavor/Color/Acid/ As
Sweetener needed
Procedure:
1. Weigh 98% sorbitol syrup into an atmospheric
cooker, such as a Savage open fire cooker, and cook to
about 255~F (123.9~C). No agitation is required for this
step.
2. Allow the cooked 98% sorbitol syrup to cool to
about 230~F and add fat and lecithin; fat does not have
to be premelted. Mix until uniform.
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3. Pour mass on oiled cooling table. Side bars
may be n~c~sAry for initial cooling if table is small
4. Work in color, flavor and acid on the slab
before pulling (color and flavor may also be added on
puller). Cool to plastic texture.
5. Pull cooked mass until desired texture is
attained. Cut and wrap in moisture resistant packaging.
Exam~le 16 (sugar-free caramel)
98% sorbitol syrup may be used to prepare a sugar-
free caramel by the following formula and procedure:
98~ Sorbitol Syrup 58.53%
Evaporated milk 33.24
Coconut Oil, 92~F (33OC) 7.68
Lecithin 0.20
Salt 0.20
Aspartame 0.11
Vanillin 0-04
Total 100.00
Procedure:
1. Prepare aspartame slurry by mixing 1/3 ratio of
aspartame to coconut oil in a high shear blender for
about 30 seconds.
2. Premix all ingredients, except aspartame
slurry, half of the evaporated milk and the vanillin, for
5 minutes at about 120~F (48.9~C) .
3. Bring premix to a boil and slowly add the
balance of the evaporated milk, maintaining the boil.
4. Cook to the desired texture. Final cook
temperature will vary according to the cooking process.
A suggested final cook temperature is about 245~F
(118.3~C).
5. Cool the caramel to about 220~F (104~C) and add
the aspartame slurry slowly with mixing. The vanillin
should also be added at this time.
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6. Slab, cut and wrap as desired.
Exam~le 17 (sugarless gum drops)
%
Gelatin 200 bloom type B 7.0
Crystalline sorbitol34.9
98~ Sorbitol Syrup32.6
Hot Water (80-90~C) 14.0
Water 10.0
Citric Acid Solution1.5
Fruit Flavor/Coloras needed
Procedure:
1. Dissolve gelatin directly in hot water.
2. Cook the 98~ sorbitol syrup, sorbitol and water
at 115~C, and add gelatin solution.
3. Stir slowly in order to obtain a smooth
homogenous mixture.
4. Remove air bubbles with deaeration equipment or
other available means.
5. Add citric acid solution, flavor and color.
6. Deposit in cool and dry starch, and sprinkle a
little starch onto the articles.
Temperature: 70~C. Total solids when
depositing: 78~C Brix.
7. Store the starch tray at room temperature for
24 hours.
8. After removal from the molding starch, oil the
articles or coat with mannitol.
Other food items in which 98~ sorbitol syrup may be
used as a non-cariogenic bulking agent are:
1. Confections and frostings.
2. Dressings for salads.
3. Frozen dairy deserts and mixes.
4. Gelatins, puddings and fillings.
5. Hard candy.
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6. Soft candy.
7. Baked goods and baking mixes.
It should be appreciated that the products 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. It will be appreciated that the
addition of some other ingredients, process steps,
materials or components not specifically included will
have an adverse impact on the present invention. The
best mode of the invention may therefore exclude
ingredients, process steps, materials or components other
than those listed above for inclusion or use in the
invention. However, the described embodiments are to be
considered in all respects only as illustrative and not
restrictive, and the scope of the invention is,
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.
