ENHANCED FLAVOR RELEASE CHEWING GUM COMPOSITION

Abstract

A chewing gum composition and more particularly to a chewing gum composition has enhanced flavor release.

Claims

1. A method for preparing a chewing gum composition comprising the following successive steps: (a) preparing a premix comprising at least one water insoluble flavoring agent and at least one polyol powder comprising maltitol, a specific surface area of the polyol powder being in a range of 0.55 to 0.95 m.sup.2/g; and (b) mixing the premix with a gum base, wherein the at least one water insoluble flavoring agent is liquid before preparing the premix of step (a), an amount of the at least one water insoluble flavoring agent is between 0.05 and 6% by weight in comparison to a total weight of the chewing gum composition, and the polyol powder comprising maltitol is a granulate.

2. A method according to claim 1, wherein a proportion of the at least one polyol powder comprising maltitol is between 25 and 75% by weight in comparison to the total weight of the chewing gum composition.

3. A method according to claim 2, wherein the at least one polyol powder comprising maltitol has a mean particle diameter between 100 and 1000 μm.

4. A method according to claim 1, wherein the polyol powder comprising maltitol was obtained by wet granulation.

5. A method according to claim 1, wherein the polyol powder consists of maltitol.

6. A chewing gum composition obtainable by the process of claim 1.

Description

DETAILED DESCRIPTION

[0063] The present invention will now be further described. In the following passages, different aspects of the invention are defined in more detail. Each aspect so defined may be combined with any other aspect or aspects unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.

[0064] Advantageously, the subject matter of the present invention more specifically concerns a method for preparing a chewing gum composition as disclosed herein characterized in that the proportion of the at least one polyol powder comprising or consisting in maltitol is comprised between 25 and 75% in weight in comparison to the total weight of the chewing gum composition.

[0065] Advantageously, the subject matter of the present invention concerns a method for preparing a chewing gum composition as disclosed herein characterized in that the at least one polyol powder comprising or consisting in maltitol has a mean particle diameter comprised between 100 and 1000 μm, preferably between 110 and 500 μm, more preferably between 120 and 180 μm.

[0066] Advantageously, the subject matter of the present invention concerns a method for preparing a chewing gum composition as disclosed herein characterized in that the polyol powder comprising or consisting in maltitol was obtained by wet granulation.

[0067] Advantageously, the subject matter of the present invention concerns a method for preparing a chewing gum composition as disclosed herein characterized in that the polyol powder comprising or consisting in maltitol is in the form of an agglomerate, a granulate or more precisely in the form of a coated granule.

[0068] The polyol powder comprising or consisting in maltitol, preferably consisting in maltitol is preferably obtained by the process according to U.S. Pat. No. 6,458,401.

[0069] More precisely the polyol powder comprising or consisting in maltitol is obtained by a process that does not involve formation of massecuite, neither application of a shear force or kneading, instead just relying on concurrent coating, agglomeration and induction of crystallization by allowing the agglomerated mixture mature at a temperature below the melting pint of the maltitol to form solid granules.

[0070] In a preferred embodiment of the present invention the polyol powder consisting in maltitol may be obtained by continuously mixing maltitol syrup having a dry matter content of at least 70% by weight and a maltitol content of at least 85% by weight on a dry matter basis, the mixing being effected by simultaneously dispersing the maltitol syrup and maltitol containing seeds into an open rotating receptacle containing maltitol based granules whereby the maltitol syrup and maltitol containing seeds are mixed at the surface of the maltitol based granules contained in the receptacle, collecting maltitol based granules from the receptacle and crystallizing maltitol contained in said granules, the maltitol based granules in the receptacle being maintained in motion by the rotation of the receptacle.

[0071] Examples of polyol powder consisting in maltitol useful for the present invention include Sweet Pearl® SP150FD sold by Roquette.

[0072] As stated above, all flavors and flavor blends (such as oils or oil blends) contemplated by the present invention, include by way of example, peppermint, spearmint, wintergreen (methylsalicylate), orange, blueberry, grape, strawberry, pineapple, raspberry, lime, lemon, cherry, apple, pear, peach, plum, cola, licorice, cinnamon, menthol, clove, nut, vanilla, anise, bay, eucalyptus and citrus including lemon, orange, grape, lime and grapefruit. In addition, sensates, such as cooling agents, warming agents and tingling agents, may be added with the flavor.

[0073] The amount of flavoring agent employed is normally a matter of preference subject to such factors as flavor type, base type and strength desired. In general, amounts of about 0.05% to about 6% by weight of the final chewing gum composition are usable with amounts of about 0.3% to about 1.5% being preferred and about 0.5% to about 1.2% being most preferred. Furthermore in accordance to the present invention the amount of flavoring agent is about 5 to 35% in weight in comparison to the total weight of the premix (maltitol+flavouring agent).

[0074] Advantageously, the subject matter of the present invention concerns a method for preparing a chewing gum composition as disclosed herein characterized in that the amount of the at least one flavor is between 0.05 to 6% in weight in comparison to the total weight of the chewing gum composition, preferably 0.3 to 1.5% in weight.

[0075] Advantageously, the subject matter of the present invention concerns a method for preparing a chewing gum composition as disclosed herein characterized in that the at least one flavor is liquid before preparing the premix of step (a).

[0076] Indeed, the flavoring agent is preferably employed in its liquid oil form in order to achieve maximum sorption within the polyol powder comprising or consisting in maltitol. Upon mixing the flavoring liquid and the polyol powder, the flavoring liquid is entrapped within the polyol powder, and a delay in flavor releases has been witnessed.

[0077] The products have preferred low bulk densities in the range of about 0.5-0.8 g/ml, preferably about 0.6-0.7 g/ml.

[0078] The following examples are given to illustrate the invention, but are not deemed to be limiting thereof. All percentages given throughout the specification are based upon weight unless otherwise indicated.

[0079] Generally in the art, chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art. A mixer with a chopper may be preferred if the chopper is needed to break up pieces that start to agglomerate together during mixing. After the ingredients have been thoroughly mixed, the 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. The method of producing the chewing gum according to the present invention differs from this by the formation of a premix comprising at least one flavoring agent and at least one polyol powder (comprising or consisting in maltitol) with specific surface area (see above). Then this premix is added to a gum base.

[0080] Generally in the art, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The base may also be melted in the mixer itself. This also applies to the present invention, should the gum base be melted. Coloring agents may also be added at this time. A softener such as glycerin or glucose syrup may also be added at this time.

[0081] The entire mixing procedure according to the present invention typically takes about fifteen minutes to half an hour, but longer mixing times may sometimes be required. Those skilled in the art will recognize that many variations of the above-described procedure may be followed, so long a premix is made and added to the gum.

[0082] Therefore, these ingredients of the gum base can be combined in a conventional manner. A further step of grinding may be added is required. Grinding can be accomplished by means known to the art. On large scale operations, where heat build may become a concern, cryogenic grinding can be used. Environmental exposure of the extrudate to high humidity before or after grinding may reduce the cores ability to hold flavoring agent and may increase handling difficulties.

[0083] In particular, the elastomer, resins, plasticizers, and the filler are typically softened by heating and then mixed for a time sufficient to insure a homogenous mass.

[0084] The mass can be formed into slabs or pellets and allowed to cool before use in making chewing gum. Alternatively, the molten mass can be used directly in a chewing gum making process.

[0085] The premix of polyol powder of the present invention may be incorporated into an otherwise conventional chewing gum formulation using standard techniques and equipment known to those skilled in the art. In a typical embodiment the chewing gum base is blended with a plasticizer together with the optional additives such as fillers and coloring agents under heat to plasticize the blend as well as to modulate the hardness, viscoelasticity and formability of the base. The heating temperature may vary widely but is for practical purposes preferably around 70° C. to 120° C., more preferably around 50° C. to 80° C. The chewing gum base is then blended with the premix of polyol powder of the present invention. Once blending is achieved the chewing gum formulation is removed and formed into any suitable shape.

[0086] More preferably, the gums can be prepared by first melting the gum base at a temperature from 70° C. to 120° C., more preferably around 50° C. to 80° C. and mixing the gum base in a kneader with the liquid softener (for instance corn syrup such Lycasin® 85/15 sold by Roquette). Mixing is continued for several minutes. To this mixture the premix of polyol powder of the present invention is then added and mixed for several minutes. Mixing is continued for few minutes at which time humectant can be added. The gum is discharged from the kneader and formed into its final shape such as strips, slabs, chunks, balls, ropes. It also can be center filled.

[0087] The premix of the polyol powder of the present invention may be added in several portions to the gum base. This can be made by splitting in two relatively equal masses (50% more or less 10%) the premix mass and adding and mixing the first half to the gum base. Then once the premix is incorporated into the gum base, (e.g. few minutes depending on the quantities implied), the second half of premix can be added and mixed. In this preferred embodiment, the liquid softener is added after the first half of premix. Such order of addition of the ingredients enables to get a much more homogeneous composition.

[0088] The process according to the present invention enables to get a chewing gum composition with an extended flavor. Contrary to the different solutions of the prior art the process according to the present invention does not require the addition of a further ingredient.

[0089] Another object of the present invention is directed to a chewing gum composition comprising one flavoring agent adsorbed on a polyol powder comprising or consisting in maltitol wherein the specific surface area of the polyol powder is superior to 0.5 m.sup.2.

[0090] Thus the present invention also relates to a chewing gum composition comprising: [0091] a chewing gum base; [0092] at least one polyol powder comprising or consisting in maltitol wherein the specific surface area of the polyol powder is superior to 0.5 m.sup.2; [0093] at least one flavoring agent;
characterized in that at least one flavoring agent is adsorbed on the polyol powder.

[0094] All the features (individually or in combination) described above for the process of course apply to the chewing gum composition. In particular the polyol powder comprising or consisting in maltitol wherein the specific surface area of the polyol powder is preferably between 0.55 to 0.95 m.sup.2/g, more advantageously about 0.8 m.sup.2/g. more preferably the polyol powder consists in maltitol and said polyol powder is obtained by wet granulation and is in the form of a coated granule.

[0095] The chewing gum composition according to the present invention enables to get chewing gum with an extended flavor release.

EXAMPLES

[0096] The following examples are given to illustrate the invention, but are not deemed to be limiting thereof. All percentages given throughout the specification are based upon weight unless otherwise indicated.

[0097] For the disclosed examples, the following compounds were used:

TABLE-US-00001 TABLE 1 Tested polyols SWEETPEARL SWEETPEARL SWEETPEARL NEOSORB NEOSORB PEARLTITOL PEARLITOL P35 P90 P150FD P60W P300DC 50C 160C (Maltitol) (Maltitol) (Maltitol) (Sorbitol) (Sorbitol) (Mannitol 35) (Mannitol 60) Process of Crystallization Crystallization Granulation Granulation Spray Crystallization Crystallization manufacture Drying Mean 35 90 150 180 300 50 160 diameter (laser, μm) D10 6 8 20 100 150 — — (laser, μm) D90 90 140 350 480 460 — — (laser, μm) Bulk 0.43 0.5 0.67 0.67 0.53 0.55 0.66 density (g/ml) Tapped 0.82 0.89 — 0.81 0.5 0.78 0.85 density (g/ml) Specific 0.3 0.35 0.8 2.05 1.45 0.46 0.25 surface (m.sup.2/g)

Example 1: Flavor Release Impact by Polyols (SP90 and SP150FD)

[0098] 1. Aim [0099] The aim was to compare the effect of the ingredients

[0100] (SP90 and SP150FD) and of the process on the flavor release.

[0101] 2. Recipe and Processing Method [0102] Formulation

TABLE-US-00002 TABLE 2 Polyols/flavor powder (Premix): R1 R2 Ingredients SP90/Flavor SP150FD/Flavor SweetPearl ®P90 983.00 g — SweetPearl ®P150FD — 983.00 g Flavor mint/vanilla 17.00 g 17.00 g Total 1000.00 g 1000.00 g

TABLE-US-00003 TABLE 3 Chewing gum center* formulations: T2 T3 T4 T1 CG center CG center CG center CG center with SP90/ with with SP150FD/ Ingredients with SP90 Flavor SP150FD Flavor Gumbase 30.00% 30.00% 30.00% 30.00% Suncom-T Lycasin ®85/55 10.00% 10.00% 10.00% 10.00% SweetPearl ®P90 59.00% — 59.00% — SweetPearl ® P — 60.00% — — 90/Flavor SweetPearl ® P — — — 60.00% 150FD/Flavor Flavor mint/ 1.00% — 1.00% — vanilla Total 100.00% 100.00%  100.00% 100.00%  *Chewing gum center (“CG center”) means the inside of the chewing gum tablets, i.e. without coating. [0103] Processing [0104] In a powder flavor mixing-wet granulator: [0105] maltitol powder was introduced into the bowl of said wet granulator; [0106] the premix was stirred at a speed of 300 rpm for 30 sec; [0107] then a flavor was added dropwise to the bowl with a stirring speed of 300 rpm and a shearing speed of 800 rpm, until the entire flavor was added; and [0108] continue to mix at a stirring speed of 300 rpm and shearing speed of 800 rpm for 60 sec [0109] Loading procedure (min)—Z blade kneader at 60° C. [0110] For trial “T1” and “T3”—without premix: [0111] At t=0 min: half of the maltitol powder and the melted gum base were introduced (stoven at 50° C.); [0112] At t=2 min: all of the LYCASIN® 85/55 (i.e. hydrogenated glucose syrup (hydrolysed starch)) was added; [0113] At t=4 min: half of the maltitol powder was added; [0114] At t=6 min: the liquid flavor was added; and [0115] At t=7 min: the kneader was unloaded. [0116] For trials “T2” & “T4”—with premix [0117] At t=0 min: half of the maltitol/flavor powder and the melted gum base were introduced (stoven at 50° C.); [0118] At t=3 min: all of the LYCASIN® 85/55 (i.e. hydrogenated glucose syrup (hydrolysed starch)) was added; [0119] At t=6 min: half of the maltitol/flavor powder was added; and [0120] At t=9 min: the kneader was unloaded. [0121] Rolling & Conditioning [0122] The gum was strip-dusted with mannitol and this strip of not-fully-separated-tablet-centers was stored at around 15° C., 50% R.H. (Room Humidity) for 24 h. [0123] Sensory evaluation [0124] A ranking sensory test was made: The samples were presented to panelists, who were asked to place the samples in a rank order (flavor from strong to weak). [0125] 6 people joined the tasting session. These people were not specially trained.

[0126] 3. Results and Analysis [0127] Sensory evaluation [0128] The results of sensory evaluation were the following: T4>T3>T2>T1. Thus sample T4 obtained the highest score.

Example 2: Flavor Release Impact by Polyols (P60W, P300DC, SP90 and SP150FD)

[0129] 1. Aim [0130] The aim was to compare the effect on the flavor release of the nature of the polyol powder (P60W, P300DC, SP90 and SP150FD) and of the way of addition of the flavoring agent (with or without premix).

[0131] 2. Recipe and Processing Method [0132] Formulation

TABLE-US-00004 TABLE 4 Polyols/flavor powder R1 R2 R3 R4 P60W/ P300DC/ SP90/ P150FD/ Ingredients Flavor Flavor Flavor Flavor Neosorb ® 981.3 g — — — P60W Neosorb ® — 981.3 g — — P300DC SweetPearl ® — — 983.00 g — P90 SweetPearl ® — — — 983.00 g P150FD Flavor mint/ 18.7 g 18.7 g 17.00 g 17.00 g vanilla Total 1000.00 g 1000.00 g 1000.00 g 1000.00 g

TABLE-US-00005 TABLE 5 Chewing gum center formulations: T2 T4 T6 T8 T1 CG T3 CG T5 CG T7 CG CG center CG center CG center CG center center with center with center with center with with P60W/ with P300DC/ with SP90/ with SP150FD/ Ingredients P60W Flavor P300DC Flavor SP90 Flavor SP150FD Flavor Gumbase 30.00% 30.00% 30.00% 30.00% 30.00% 30.00% 30.00% 30.00% Suncom-T Lycasin ® 10.00% 10.00% 10.00% 10.00% 10.00% 10.00% 10.00% 10.00% 85/55 Neosorb 52.50% — — — — — — — P60W Neosorb — 53.50% — — — — — — P60W/ Flavor Neosorb 52.50% — P300DC Neosorb — — — 53.50% — — — — P300DC/ Flavor Sweetpearl — — — — 59.00% — P90 SweetPearl — — — — — 60.00% P90/Flavor SweetPearl — — — — — 59.00% — P150FD SweetPearl — — — — — — 60.00% P150FD/ Flavor Mannitol 5.00% 5.00% 5.00% 5.00% — — — — 60 Glycerin 1.00% 1.00% 1.00% 1.00% — — — — Aspartame 0.50% 0.50% 0.50% 0.50% — — — — Flavor 1.00% — 1.00% — 1.00% — 1.00% — mint/ vanilla Total (%) 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 [0133] Processing [0134] In a powder flavor mixing-wet granulator [0135] polyols powder was introduced into the bowl of said wet granulator; [0136] the premix was stirred at a speed of 300 rpm for 30 sec; [0137] then a flavor was added dropwise to the bowl with a stirring speed of 300 rpm and a shearing speed of 800 rpm, until the entire flavor was added; and [0138] continue to mix at a stirring speed of 300 rpm and shearing speed of 800 rpm for 60 sec [0139] Loading Procedure (min)—Z blade kneader at 60° C. [0140] For trials T1, T3, T5 & T7 [0141] t=0 min: half of the polyols powder and the melted gum base were introduced (stoven at 50° C.) [0142] t=2 min: all of the LYCASIN® 85/55 (i.e. hydrogenated glucose syrup (hydrolysed starch)) was added; [0143] t=4 min: the rest of the powder was added; [0144] t=6 min: the liquid flavor was added; and [0145] t=7 min: the kneader was unloaded.

[0146] In T1 and T3, mannitol was used in addition to sorbitol. Mannitol was added because the composition with only sorbitol was too sticky. In other words in T1 and T3 the polyols powder is constituted of a mixture of sorbitol and mannitol. [0147] For trials T2, T4, T6 & T8 [0148] 0 min: half of the polyols powder and the melted gum base were introduced (stoven at 50° C.); [0149] 3 min: all of the LYCASIN® 85/55 (i.e. hydrogenated glucose syrup (hydrolysed starch)) was added; [0150] 6 min: half of the polyols/flavor powder was added; [0151] 9 min: the kneader was unloaded.

[0152] In T2 and T4 mannitol was used in addition to the premix constituted of sorbitol and flavor agents because the composition with only the premix constituted of sorbitol and flavor agents was too sticky. In other words in T2 and T4 the polyols powder is constituted of a mixture of mannitol and the premix constituted of sorbitol and flavoring agents (premix sorbitol+flavoring agents). [0153] Rolling & Conditioning [0154] The gum was strip-dusted with mannitol and this strip of not-fully-separated-tablet-centers was stored at around 15° C., 50% R.H. (Room Humidity) for 24 h. [0155] Sensory evaluation [0156] A ranking sensory test was made: The panelists were asked to place the samples in a rank order (flavor from strong to weak). [0157] 7 people join maltitol tasting session; 8 people join sorbitol session. These people were not specially trained.

[0158] 3. Results [0159] Sorbitol

[0160] There was no difference perceived by the panelists between the chewing gums obtained by the two types of processes (without or with premix) whatever the sorbitol. In other words, with the premix of sorbitol (either P60w or P300DC) and flavor, no improvement on flavor release was perceived by the panelists.

[0161] It has to be noted that for these recipes mannitol was added because the composition was too sticky. [0162] Maltitol

[0163] For SP 90: there was no difference perceived by the panelists between the chewing gums obtained by the two types of processes (without or with premix).

[0164] On the contrary the test with the premix with SP150FD (i.e granulated maltitol with a surface specific area of 0.80 m.sup.2/g) obtained the highest score.

Example 3: Flavor Release Impact by Polyols (P60W, P300DC, SP35 and SP150FD)

[0165] 1. Aim [0166] The aim was to compare the effect on the flavor release of the nature of the polyol powder (P60W, P300DC, SP35 and SP150FD) and of the way of addition of the flavoring agent (with or without premix).

[0167] 2. Formulation and Processing Method [0168] Formulation

TABLE-US-00006 TABLE 6 SweetPearl 150 FD/flavor powder Ingredients SP150FD/Flavor Maltitol 983.00 g Flavor mint/vanilla 17.00 g Total 1000.00 g

TABLE-US-00007 TABLE 7 Chewing gum center formulations T1 T2 T3 T4 T5 CG center CG center CG center CG center CG center with Ingredients with P60W with P300DC with SP35 with SP150FD SP150FD/flavor Gumbase Suncom-T 30.00% 30.00% 30.00% 30.00% 30.00% Lycasin ®85/55 10.00% 10.00% 10.00% 10.00% 10.00% Neosorb ®P60W 52.50% — — — — Neosorb ®P300DC — 52.50% — — — SweetPearl ®P35 — — 59.00% — — SweetPearl ®P150FD — — — 59.00% — SweetPearl ®P150FD/Flavor — — — — 60.00% Mannitol 35 5.00% 5.00% — — — Glycerin 1.00% 1.00% — — — Aspartame 0.50% 0.50% — — — Flavor mint/vanilla 1.00% 1.00%  1.00%  1.00% — Total 100.00% 100.00% 100.00%  100.00%  100.00%  [0169] Processing [0170] Powder flavor mixing-Wet granulator [0171] polyols powder was introduced into the bowl of said wet granulator; [0172] the premix was stirred at a speed of 300 rpm for 30 sec; [0173] then a flavor was added dropwise to the bowl with a stirring speed of 300 rpm and a shearing speed of 800 rpm, until the entire flavor was added; and [0174] continue to mix at a stirring speed of 300 rpm and shearing speed of 800 rpm for 60 sec [0175] Loading Procedure (min)—Z blade kneader at 60° C. [0176] For trials T1, T2, T3 & T4 [0177] At t=0 min: half of the polyols powder and the melted gum base were introduced (stoven at 50° C.); [0178] At t=2 min: all of the LYCASIN® 85/55 (i.e. hydrogenated glucose syrup (hydrolysed starch)) was added; [0179] At t=4 min: half of the powder was added; [0180] At t=6 min: the liquid flavor was added; and [0181] At t=7 min: the kneader was unloaded.

[0182] In T1 and T2, mannitol was used in addition to sorbitol. Mannitol was added because the composition with only sorbitol was too sticky. In other words in T1 and T2 the polyols powder is constituted of a mixture of sorbitol and mannitol. [0183] For trial T5 [0184] At t=0 min: half of the polyols/flavor powder and the melted gum base were introduced (stoven at 50° C.); [0185] At t=3 min: all of the LYCASIN® 85/55 (i.e. hydrogenated glucose syrup (hydrolysed starch)) was added; [0186] At t=6 min: half of the polyols/flavor powder was added; [0187] At t=9 min: the kneader was unloaded. [0188] Rolling & Conditioning [0189] The gum was strip-dusted with mannitol and this strip of not-fully-separated-tablet-centers was stored at around 15° C., 50% R.H. (Room Humidity) for 24 h. [0190] Sensory evaluation

[0191] 3. Results and Analysis [0192] Sensory evaluation [0193] P60W vs. P300DC—Both without premix

[0194] 2 chewing gums performed closely, no significant difference was detected. [0195] SP35 vs. SP150FD—Both without premix

[0196] 2 chewing gums performed closely, no significant difference was detected. [0197] SP150FD vs. Flavor SP150FD (i.e with or without premix)

[0198] The intensity of the chewing-gum prepared with the Flavored SP150FD (premix SP150 FD+flavoring agent) was perceived globally higher.