CHEWING GUM COMPOSITION AND METHOD OF SHAPING CHEWING GUM IN A 3D PRINTER

Abstract

The invention relates to a chewing gum composition comprising, calculated as dry weight, 30-60 wt. % maltitol, 5 30 wt. % mannitol, 5-25 wt. % polyvinylacetate, 1-15 wt. % vinyl acetate-vinyl laurate copolymer, 0.5-5 wt. % gelling agent, 1-7 wt. % of at least one emulsifier. 0.1 ) wt. % trisectine and 1-10 wt. % fat, and with respect to the total weight of the chewing gum composition 4-15 wt. % water. The invention also relates to a print method in which said chewing gum composition is heated in cartridge in a heated print head and thus a three-dimensional object is printed in layers.

Claims

11. A chewing gum composition containing: 5-50% by weight of maltitol, 5-30% by weight of mannitol 5-25% by weight of polyvinyl acetate, 1-15% by weight of vinyl acetate-vinyl laurate copolymer, 0.5-5% by weight of gelling agent, 1 -7% by weight of at least one emulsifier, 0.1 -3% by weight of triacetin and 1-10% by weight of fat, based on dry matter, 4-15% by weight of water, based on the total weight of the chewing gum composition.

2. The chewing gum composition of claim 1, wherein the chewing gum composition contains, based on dry matter, 15-30% by weight of maltitol, 10-25% by w eight of mannitol. 12-25% by weight of polyvinyl acetate, 3-15% by weight of vinyl acetate-vinyl laurate copolymer, 2-4% by weight of gelling agent. 2-6% by weight of at least one emulsifier, 1-3% by weight of triacetin and 2-8% by weight of fat and also, based on the total weight of the chewing gum composition, 4-15% by weight of water.

3. The chewing gum composition of claim 1, wherein the polyvinyl acetate has a weight-average molecular weight Mw of 10,000 to 60,000, preferably 15,000 to 50,000.

4. The chewing gum composition of claim 1, wherein the vinyl laurate-vinyl acetate copolymer has a weight-average molecular weight Mw of 50,000 to 600,000, particularly preferably 100,000 to 400,000.

5. The chewing gum composition of claim 1, wherein the fat is an animal fat or a vegetable fat or oil.

6. The chewing gum composition of claim 1, wherein the gelling agent is selected from the group consisting of gelatine, alginates, carrageenan, cellulose derivative, pectin and modified starch.

7. The chewing gum composition of claim 1, further containing 1-45% by weight of isomaltulose based on dry matter.

8. A method for producing a printing composition of the chewing gum composition of claim 1, comprising: dissolving polyols by adding water with heating; adding emulsifiers and a fat to form a composition; heating the composition to a temperature of 125-145 C. to boil; adding a PVAc and a VA-VL copolymer and mixing to form a homogenous mixture; cooling the homogeneously mixture to 80-110 C.; stirring in a pre-swollen gelling agent dissolved in water; and optionally, adding aromas customary in the confectionary sector, food acids and colorings, sweeteners, and humectants.

9. A method for printing the chewing gum composition of claim 1, comprising: heating the chewing gum composition in a cartridge in a heated printing head: and printing a three-dimensional object in layers.

Description

EXAMPLE 1

Production of a Printable Chewing Gum Composition

[0027] 300 g of maltitol syrup (Maltidex M16311, Cargill; dry matter 75%, 74.9% Maltitol in dry matter) are mixed with 85 g of mannitol, 40 g of water, 10 g of glycerol, 30 g of palm oil and 3 g of acetylated monoglycerides (Acetem, Danisco) and heated to boiling. The boiling temperature increases upon further heating due to the mixture undergoing concentration. At a temperature of 136 C. 90 g of polyvinyl acetate (average molecular weight Mw=15 000) and 30 g of vinyl acetate-vinyl laurate (VINNAPAS a B 500/20 VL, Wacker Chemie AG; copolymer of 20% vinyl laurate and 80 vinyl acetate) are added and the mixture is stirred at a temperature of 135-140 C. until a homogeneous mixture is obtained. Subsequently, 5 g of triacetin, 5 g of citric acid, 7 g of lemon aroma and a solution of 13 g of gelatine (beef, 140 bloom) in 20 g of hot water (85 C.) are added and mixed. The still-liquid composition is filled into cartridges.

EXAMPLE 2

Production of a Printable Chewing Gum Composition

[0028] 150 g of maltitol syrup (Maltidex M16311, Cargill; dry matter 75%, 74.9% Maltitol in dry matter) are mixed with 120 g of mannitol, 50 g of water, 10 g of glycerol, 35 g of coconut oil, 3 g of acetylated monoglycerides (Acetem, Danisco), 2 g of lecithin and 4 g of triacetin and heated to boiling. The boiling temperature increases upon further heating due to the mixture undergoing concentration.

[0029] At a temperature of 140 C. 75 g of polyvinyl acetate (average molecular weight Mw=25 000) and 45 g of vinyl acetate-vinyl laurate (VINNAPAS B 500/20 VL, Wacker Chemie AG; copolymer or 20% vinyl is rate and 80 vinyl acetate) are added and the mixture is stirred at a temperature of 140 C. until a homogeneous mixture is obtained. The composition is cooled to 95 C. Subsequently, 6 g of malic acid, 6 g of orange aroma, 1.6 g of sunset yellow FCF (E110) and a solution of 10 g of gelatine (beef, 140 bloom) in 16 g of hot water (85 C.) are added and mixed. The still-liquid composition is filled into cartridges.

EXAMPLE 3

Production of a Printable Chewing Gum Composition

[0030] 175 g of maltitol syrup (Maltidex M16311, Cargill; dry matter 75%, 74.9% Maltitol in dry matter) are mixed with 100 g of mannitol, 50 g of water, 8 g of sorbitol, 38 g of partially hydrogenated canola oil, 2.5 g of acetylated monoglycerides (Acetem, Danisco), 2.5 g or lecithin and heated to boiling. The boiling temperature increases upon further heating due to the mixture undergoing concentration.

[0031] At a temperature of 142 C. 75 q of poly in acetate (average molecular weight Mw=25 000) and 45 g of vinyl acetate-vinyl laurate (VINNAPAS B 500/20 VL, Wacker Chemie AG; copolymer of 20% vinyl laurate and 80% vinyl acetate) are added and the mixture is stirred at a temperature of 140 C. until a homogeneous mixture is obtained. The composition is cooled to 90 C. Subsequently, 5 g of mint oil, 4.5 g of triacetin and a solution of 8 g of gelatine (pork, 200 bloom) in 12 g of hot water (80 C.) are added and mixed. The still-liquid composition is filled into cartridges.

EXAMPLE 4

Printing a Three-Dimensional Chewing Gum Using an Inventive Chewing Gum Composition

[0032] A cartridge filled with the chewing gum composition from example 1 is installed into a Bocusini 3-D food printing system from Print2Taste and heated to 85 C. for 30 minutes. The Bocusini printer is controlled by means of a computer using Repetier Host software. The test, object used is a hyperboloid of about 5 cm in height. The. STL file therefor may be obtained from www.thingiverse.com for example. The object may be printed with a layer height of 0.5 mm and the obtained printed object has an attractive shape and is readily chewable.

EXAMPLE 5

Producing and Printing a Preferred Chewing Gum Composition Comprising Palatinose

[0033] A mixture of 80 g of maltitol syrup (Maltidex M16311, Cargill; dry matter 75%, 74.9% Maltitol in dry matter), 65 g of mannitol, 215 g of Palatinose (Beneo), 26 g of palm oil, 5 p of Acetem, 15 g of glycerol, 3 g of lecithin and 35 g of water is heated to balking and boiled until the temperature of the mixture is 142 C. 100 g of polyvinyl acetate (average molecular weight Mw=15 000) and 20 g of vinyl acetate-vinyl laurate (VINNAPAS B 500/40 VL, Wacker Chemie AG; copolymer of 40% vinyl laurate and 60% vinyl acetate) are then added and the composition is homogenized.

[0034] Subsequently, 7 g of orange aroma, 5 g of triacetin and a solution of 15 g of gelatine (pork, 240 bloom) in 28 g of hot water (85 C.) are added and mixed. The still-liquid composition is filled into cartridges.

[0035] A three-dimensional object is printed as described in example 4. The printed object is characterized by an even better optical resolution.

COMPARATIVE EXAMPLE 1

Printing a Three-Dimensional Chewing Gum Using a Commercial Chewing Gum Composition

[0036] A cartridge suitable for the Bocusini system is filled with a commercially available mint-flavored, sugar-free: strip chewing gum (Wrigleys Orbit Spearmint). The cartridge is heated to 85 C. for 30 minutes. Printing a three-dimensional object with the. Bocusini Food Printer is not possible. The printed composition does not form a dimensionally stable article upon multilayered construction, runs and exhibits phase separation. Tests with sugar-containing chewing gum and sugar-containing bubble gum also fail. In both latter cases the viscosity of the compositions at 80-100 C. is too great to allow ejection from the cartridge.

COMPARATIVE EXAMPLE 2

Printing a Three-Dimensional Chewing Gum Using a Chewing Gum Composition According to Ex. 5 From US2016-0120205

[0037] A mixture of 60 g of mannitol and 270 g of maltitol syrup (dry matter: 70%) are boiled to 140 C. 35 g of polyvinyl acetate (VINNAPAS B 1.5 sp, average molar mass: 15 000), 42 g of vinyl acetate-vinyl laurate copolymer (VINNAPAS B 500/20 VL, Wacker Chemie AG; copolymer or 20% vinyl laurate and 80% vinyl acetate) and 10 g of microcrystalline wax are mixed into the hot composition and stirred at 130 C. for 15 minutes. Subsequently, 50 g of palm oil and 5 g of Acetem are added and stirred until a homogeneous composition is formed. 8 g or triacetin, 5 g of glycerol monostearate and 3 g of lecithin are then also added at 115 C. with stirring. After further cooling. to 95 C. a solution of 6 g of gelatine (beef, bloom 140) in 12 g of water is added. Finally, 5 g of orange aroma, 4.5 g of citric acid and 0.3 g of aspartame are mixed in ad the composition is filled into cartridges. The cartridges are installed into the Bocusini system and heated to 90 C. At this temperature the composition exhibits separation, the fat phase rising to the top. Printing with the 3-D printer was therefore not possible. The experiment had to be aborted.