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SORBITOL POWDER COMPOSITION AND CHEWING GUM COMPRISING SAID COMPOSITION

20170150736 ยท 2017-06-01

    Inventors

    Cpc classification

    International classification

    Abstract

    A pulverulent sorbitol composition of low friability or of high mechanical strength that is particularly suited to being manipulated under high shear or shock conditions, and the process for obtaining such a pulverulent composition. A chewing gum comprising such a pulverulent composition and the method for obtaining such a chewing gum.

    Claims

    1. A pulverulent composition having at least 96% sorbitol (w/w) as solids, a sorbitol/(mannitol+arabitol) (w/w) ratio A of between 105 and 150, and/or a mechanical stability index D(v,0.1) (MSI.sub.D(v,0.1)) of less than 60%, the MSI.sub.D(v,0.1) being equal to: M .Math. .Math. S .Math. .Math. I D ( v , 0.1 ) = ( D ( v , 0.1 ) .Math. a - D ( v , 0.1 ) .Math. b ) 100 D ( v , 0.1 ) .Math. a in which D(v,0.1)b corresponds to the D(v,0.1) of said pulverulent composition measured after an impact test comprising three cycles of projection of said pulverulent composition at 20 m/sec onto a non-deformable smooth surface, and D(v,0.1)a corresponds to the D(v,0.1) of said pulverulent composition measured before the impact test, a bulk density of from 630 to 700 g/l.

    2. The pulverulent composition as claimed in claim 1, characterized in that it has a tapped density of from 650 to 730 g/l.

    3. The pulverulent composition as claimed in claim 1, characterized in that it has a ratio A of between 110 and 145.

    4. The pulverulent composition as claimed in claim 1, characterized in that it has a mean particle size of from 100 to 400 microns.

    5. The pulverulent composition as claimed in claim 1, characterized in that it is composed of crystal agglomerates.

    6. The pulverulent composition as claimed in claim 1, characterized in that it has a particle size distribution, determined by particle size analysis, using Retsch equipment, as follows: from 0 to 2.3% by weight of particles >400 microns, from 34.8% to 54.9% by weight of particles between 250 and 400 microns, from 42.7% to 57.9% by weight of particles between 100 and 250 microns, from 1.4% to 8.0% by weight of particles between 75 and 100 microns, and from 0.5 to 4.8% by weight of particles <75 microns, the sum of the various fractions of which being 100% by weight.

    7. The pulverulent composition as claimed in claim 1, characterized in that it has a particle size distribution, determined by particle size analysis, using Retsch equipment, as follows: from 0 to 1% by weight of particles >400 microns, from 40% to 45% by weight of particles between 250 and 400 microns, from 48% to 53% by weight of particles between 100 and 250 microns, from 3.5% to 8% by weight of particles between 75 and 100 microns, and from 0.5% to 2.5% by weight of particles <75 microns, the sum of the various fractions of which being 100% by weight.

    8. A process for preparing a pulverulent composition as claimed in claim 1, characterized in that it comprises: a step of crystallizing a sorbitol syrup comprising a sorbitol/(mannitol+arabitol) ratio A of between 105 and 150, a step of wet granulation of the powder obtained using a binder; a step of maturation, by drying, of the granulated composition thus obtained.

    9. The preparation process as claimed in claim 8, characterized in that the crystallization and/or granulation step is performed in a continuous mixer-granulator, an extruder, an atomization tower or by pan agglomeration.

    10. The preparation process as claimed in claim 9, characterized in that said sorbitol syrup used during the crystallization and/or granulation step has a solids content of between 65% and 99.9%.

    11. A chewing gum, characterized in that it comprises 2% to 85% (w/w) of a pulverulent composition as claimed in claim 1.

    12. A method for producing a chewing gum, comprising the following steps consisting in: obtaining a base gum mixing the base gum with a pulverulent composition as claimed in claim 1.

    13. The pulverulent composition as claimed in claim 1, characterized in that it has a sorbitol/(mannitol+arabitol) (w/w) ratio A of between 110 and 149.

    14. The pulverulent composition as claimed in claim 1, characterized in that it has a mechanical stability index D(v,0.1) (MSI.sub.D(v,0.1)) of less than 55%.

    15. The pulverulent composition as claimed in claim 1, characterized in that it has a specific surface area of between 0.6 and 1.8 m.sup.2/g.

    16. The preparation process as claimed in claim 8, characterized in that the sorbitol syrup comprises a sorbitol/(mannitol+arabitol) ratio A of between 110 and 145.

    17. The preparation process as claimed in claim 8, characterized in that the binder is a sorbitol syrup comprising a sorbitol/(mannitol+arabitol) ratio A of between 105 and 150.

    18. The preparation process as claimed in claim 8, further comprising a step of cooling of the granulated composition obtained at a temperature below 10 C.

    19. The preparation process as claimed in claim 10, characterized in that said sorbitol syrup used during the crystallization and/or granulation step has a solids content of between 70% and 99.8%.

    20. The method for producing a chewing gum as claimed in claim 12, further comprising adding any one of the elements chosen from a plasticizer, a filler, a flavoring and a mixture thereof.

    Description

    EXAMPLE 1: PRODUCTION OF THE POWDERS AND CHEMICAL COMPOSITION

    [0100] Sorbitol solutions are obtained by hydrogenation of dextrose syrups comprising more than 99% dextrose, from 0.1% to 0.4% fructose and from 0.3% to 0.5% disaccharides. The hydrogenation is performed batchwise according to the conditions described in the reference Roland Albert et al., Chem Ing Tech 52 (1980) No 7 page 582-587. The reaction is stopped when the degree of conversion reaches 99.8%.

    [0101] The syrups obtained by hydrogenation are analyzed by HPLC in order to determine their composition according to the method ISO 10504:2013. The HPLC analysis is conducted using solutions diluted to 10% by mass per mass of solution according to the following conditions: [0102] Eluent: degassed purified water filtered through a 0.22 m membrane [0103] Column: Ca++ form, type HPX, 87C (Biorad cat. No. 125-0095) [0104] Detector: differential refractometry [0105] Separation temperature: 80-85 C. [0106] Injected volume: 10 l [0107] Elution rate: 0.5 ml/min.

    [0108] The HPLC (Shimadzu) is precalibrated according to the manufacturer's recommendations with standard solutions of very high purity (Sigma Aldrich). Calculation of the concentration by the use of HPLC is performed according to the method ISO 10504:2013. More specifically, this calculation of the concentration of each compound takes into account the correction factors specific to the various compounds present in the sample and also the surface area of each peak present in the chromatogram.

    [00004] The .Math. .Math. concentration .Math. .Math. of .Math. .Math. various .Math. .Math. compounds .Math. `` .Math. i .Math. .Math. .Math. expressed .Math. .Math. in .Math. .Math. ( % ) = KFi area i 100 .Math. i = 1 n .Math. ( KFi area i ) [0109] with: KFi=correction factor for each compound i [0110] Areai=surface area of the peak corresponding to compound i.

    [0111] Once the various measurements have been taken, the sorbitol/(mannitol+arabitol) ratio is calculated for each sorbitol syrup obtained. In order to determine the effect of the sorbitol/(mannitol+arabitol) ratio on the powder obtained, various syrups having solids contents of about 70% and comprising different sorbitol/(mannitol+arabitol) ratios are prepared: [0112] Solution 1 (Sol 1): R.sub.Sol 1=129.1 [0113] Solution 2 (Sol 2): R.sub.Sol 2=122.7 [0114] Solution 3 (Sol 3): R.sub.Sol 3=140.3.

    [0115] The pulverulent compositions having different sorbitol/(mannitol+arabitol) ratios (R) were obtained by pan agglomeration as described in patent application GB 1 481 846 (Roquette Frres SA). More particularly, the solutions Sol 1, Sol 2 and Sol 3 were introduced into an evaporation facility. When the required amount of sorbitol solution is introduced into the facility, the temperature is gradually increased to 125 C. and the pressure is reduced below 20 mm of mercury. After evaporation for two hours, molten sorbitol with a solids content of 99.8% is obtained. The molten sorbitol is then placed in a storage tank before being pumped and sprayed in the form of globules with diameters of less than 0.1 mm by means of a suitable spraying nozzle (diameter=0.4 mm) in a rotating inclined cylindrical chamber known as a rotating pan or drum (diameter=3.6 m; height=1.2 m, inclination=30 relative to the horizontal). The pressure used for pumping the molten sorbitol up to the nozzle is equal to 3.5 kg/cm.sup.2. Simultaneously with this dispersion of the molten sorbitol, an equivalent amount of crystalline sorbitol is provided. The pan rotates at a speed of 7 revolutions per minute, and this makes it possible to obtain granules with a diameter equal to 4 mm. The pan is equipped with a doctor blade to ensure better mixing of the sorbitol particles with the molten sorbitol glebules. The temperature in the pan is maintained at at least 90 C.

    [0116] The mean time required for a particle or globule to integrate the 4 mm granules before leaving the pan is about 30 minutes. Thereafter, the 4 mm granules are introduced into a rotating inclined cylinder (diameter=1.8 m, length=8.5 m, inclination=5, rotation speed=10 revolutions/min) and remain therein for about 5 hours at a temperature of between 90 and 95 C. This step is known as maturation and its purpose is to increase the crystallinity by promoting the recrystallization of the unstable forms of sorbitol into stable forms. This is ensured by keeping the granules in motion at temperatures of between 50 and 90 C. On leaving the maturation step, the granules are cooled to a temperature close to zero and then milled, screened and de-fined by means of a standard facility suitable for calibrating pulverulent food products.

    [0117] The milling, de-fining and screening steps are performed with air having an absolute moisture content that is as low as possible (about 3 g of moisture per kg of air).

    [0118] As a guide, solutions with sorbitol/(mannitol+arabitol) ratios of less than 50 were able to be obtained, if necessary, by adding mannitol and/or arabitol. Nevertheless, the latter gave rise to many problems of fouling in the pan due to the difficulty in crystallizing the molten sorbitol and consequently the impossibility of performing the agglomeration. This confirms that a high content of specific impurities such as mannitol and/or arabitol may inhibit the crystallization of the sorbitol. The inventors furthermore observed that adjustment of the mannitol-arabitol content in the composition so as to obtain sorbitol/(mannitol+arabitol) ratios of between 120 and 150 made it possible to considerably improve the stability of the process (fouling of the pan) and to obtain a powder having the properties described above.

    [0119] The pulverulent sorbitol compositions obtained corresponding to solutions Sol 1, Sol 2 and Sol 3 are referred to hereinbelow, respectively, as PSC1, PSC2 and PSC3. The sorbitol/(mannitol+arabitol) ratios A corresponding to these compositions were determined by HPLC as stated previously (see table 1). As a guide, several commercial products are included in the same table.

    TABLE-US-00001 TABLE 1 Sorbitol/(mannitol + arabitol) ratios A of the various pulverulent compositions A: Sorbitol/(mannitol + Composition Product name arabitol) PSC1 Present invention: Product 1 129.1 PSC2 Present invention: Product 2 122.7 PSC3 Present invention: Product 3 140.3 PSC4 Neosorb P60 W (Roquette Frres) 176.6 PSC5 Neosorb P60 W (Roquette Frres) 157.0 PSC6 Neosorb P60 (Roquette Frres) 154.5 PSC7 Neosorb P60 (Roquette Frres) 170.5 PSC8 Sorbidex S16603 (Cargill) 137.1 PSC9 Sorbidex S16603 (Cargill) 141.2 PSC10 Sorbitol T (Ecogreen) 153.5 PSC11 Sorbitol T (Ecogreen) 330.6 PSC12 Parteck SI 150 (Merck) 202.0

    EXAMPLE 2: PARTICLE SIZE DISTRIBUTION AND BULK DENSITY

    [0120] The pulverulent sorbitol compositions PSC1 to PSC12 of example 1 were analyzed to determine their particle size distributions according to the Retsch method (table 2).

    [0121] The Retsch method is performed in accordance with the method described in the European Pharmacopoeia 6.0 N01/2008:20938, page 325. More particularly, the particle size is measured using a Retsch sieve shaker, model AS200 according to the manufacturer's instructions. 100 g of pulverulent sorbitol are weighed out and mixed gently with 1% to 2% of free-flowing agent such as Sipernat 22 S. The mixture is then screened through a tower of screens stacked in leaktight manner on top of each other. The various screens used are certified (ISO 3310-1) and have, respectively, cutoff thresholds of 75, 100, 250, 400 and 600 m. Screening is performed for 10 minutes with an amplitude of 1.5. For the weighing of the various screens before and after screening, a precision balance (0.1 g) is used. The measurements are thus taken to 0.1.

    TABLE-US-00002 TABLE 2 Particle size distributions of the various pulverulent compositions <75 75-100 100-250 250-400 400-600 Compositions m m m m m PSC1 1.6 4.4 51.6 41.8 0.5 PSC2 2.1 4.1 49.4 44.1 0.3 PSC3 5 5.6 54.3 34.9 0.2 PSC4 8.8 6.4 50.5 31.2 3.1 PSC5 8.5 8.4 46.1 31.5 5.5 PSC6 18.8 9.2 48.5 22.7 0.8 PSC7 17.3 8.7 50.5 22.9 0.6 PSC8 11.8 9.2 42 35.8 1.2 PSC9 13.9 9.1 49 27.1 0.9 PSC10 1.9 1.1 58.6 36.9 1.5 PSC11 2.3 2.7 56 38 1 PSC12 7.4 9.6 55 25 3

    [0122] The pulverulent sorbitol compositions PSC1 to PSC12 were analyzed to determine their bulk density (table 3). The bulk density is measured according to the method described in the European Pharmacopoeia 6.0 N01/2008:20915, page 285. More particularly, the bulk density of the pulverulent sorbitol composition is measured by means of a machine of Erweka type (Erweka GmbH SVM22). A volume of 250 ml of powder is gradually introduced using a spatula and a funnel held 6 cm from the upper limit of a glass measuring cylinder (volume=250 ml) so that no compacting is obtained during filling. The bulk density is then deduced from the difference in mass of the measuring cylinder before and after filling according to the following formula:

    [00005] Bulk .Math. .Math. density .Math. .Math. ( g .Math. / .Math. l ) = [ ( mass .Math. .Math. of .Math. .Math. the .Math. .Math. measuring .Math. .Math. cylinder + sample ) - ( mass .Math. .Math. of .Math. .Math. the .Math. .Math. empty .Math. .Math. measuring .Math. .Math. cylinder ) ] 4

    [0123] The tapped density is obtained by reading the volume of powder in the measuring cylinder after 500 consecutive taps (until the volume of powder becomes constant). It is calculated according to the following formula:

    [00006] Tapped .Math. .Math. density .Math. .Math. ( g .Math. / .Math. l ) = [ ( mass .Math. .Math. of .Math. .Math. the .Math. .Math. measuring .Math. .Math. cylinder + sample ) - ( mass .Math. .Math. of .Math. .Math. the .Math. .Math. empty .Math. .Math. measuring .Math. .Math. cylinder ) .Math. ] 1000 Volume .Math. .Math. occupied .Math. .Math. by .Math. .Math. the .Math. .Math. powder .Math. .Math. after .Math. .Math. tapping

    TABLE-US-00003 TABLE 3 Bulk density of the various pulverulent compositions Pulverulent Bulk density Tapped density: 500 taps composition (g/l) (g/l) Hausner index PSC1 667 719 1.078 PSC2 665 704 1.059 PSC3 658 697 1.059 PSC4 669 730 1.091 PSC5 659 736 1.117 PSC6 643 727 1.131 PSC7 654 737 1.127 PSC8 710 815 1.148 PSC9 720 825 1.146 PSC10 570 617 1.082 PSC11 616 672 1.091 PSC12 448 498 1.112

    [0124] Table 3 shows that the pulverulent compositions PSC1, PSC2 and PSC3 manufactured in the context of this invention have the lowest Hausner indices and this is synonymous with better flowability.

    [0125] Tables 2 and 3 show that, with the exception of compositions PSC10 and PSC11 (products having relatively low densities), the pulverulent compositions PSC1, PSC2 and PSC3 have both the lowest Hausner ratios and the lowest contents of fine particles (particles <75 m). The latter properties are particularly advantageous in that they confirm very good flowability of the powder, making it particularly suitable for pneumatic transportation. Specifically, a powder having such properties allows feeding of pneumatic transportation in a constant stream (without formation of aggregates or lumps). Thus, such a powder allows fine control of the product/transportation air ratio, which ensures consistency of the transportation conditions in terms of stresses exerted on the powder and, consequently, avoids particle size fluctuations over time after transportation.

    EXAMPLE 3: SPECIFIC SURFACE AREA

    [0126] The pulverulent sorbitol compositions PSC1 to PSC12 were analyzed to determine their specific surface areas according to the BET method (table 4). The specific surface areas are measured in accordance with the method described in the European Pharmacopoeia 6.0 N01/2008:20926, page 306. The specific surface area is measured with a specific surface area analyzer (Micrometrics Gemini V, Sample Degas System Vac prep 061) based on a test of nitrogen absorption on the surface of the product subjected to the analysis, according to the technique described in the article BET Surface Area by Nitrogen Absorption by S. Brunauer et al. (Journal of American Chemical Society, 60, 309, 1938). The measurements are taken with a preliminary step of degassing under vacuum of the samples at 42 C. for 32 hours. As a guide, several commercial products are included in the same table.

    TABLE-US-00004 TABLE 4 Specific surface areas of the various pulverulent compositions Composition Specific surface area (m.sup.2/g) PSC1 1.04 PSC2 0.87 PSC3 1.14 PSC4 0.93 PSC5 1.10 PSC6 1.60 PSC7 1.60 PSC8 1.80 PSC9 1.60 PSC10 0.70 PSC11 0.70 PSC12 0.60

    EXAMPLE 4: MECHANICAL STABILITY

    [0127] The pulverulent sorbitol compositions PSC1 to PSC5 were analyzed to determine their mechanical stabilities (table 5). As a guide, PSC4 and PSC5 are commercial products obtained via the pan agglomeration technology. Measurement of the mechanical stability consists in accelerating the particles of the pulverulent composition using an air jet and projecting it onto an inclined target at the end of the course. The impact speed, the inclination of the target and the powder feed rate are modifiable according to the operator's wishes. The schematic diagram of this machine is described in the article Use of wet granulation powders: bases and theory by S. Khashayar and P. Guigon (Techniques de l'Ingnieur Oprations Unitaires Tri et Traitement des Liquides et des Solides, [Engineering techniques unit operations: Sorting and treatment of liquids and solids], article ref.: j2253, 2014), URL=http://www.techniques-ingenieur.fr/base-documentaire/procedes-chimie-bio-agro-th2/operations-unitaires-tri-et-traitement-des-liquides-et-des-solides-42446210/mise-en-uvre-des-poudres-j2253/.

    [0128] As a guide, the facility is formed: [0129] from a continuous powder feed unit (vibrating hopper equipped with a system for monitoring the mass over time), [0130] a pneumatic circuit for acceleration and transportation to the inclinable target. This circuit is constructed according to the principle described in the article Experimental Investigations on Single Plate Fluid Energy Milling by K. Lechsonski and U. Menzel (Proceedings of First World Conference on Particles Technology, Vol 2, 1988, 297-323), [0131] an impact chamber equipped with an inclinable target and [0132] a solid/gas separation system equipped with a filter.

    [0133] The apparatus offers the possibility of passing the pulverulent composition several times through the circuit (several cycles).

    [0134] The operating conditions used for comparing the various powders mentioned are identical to each other and are as follows: [0135] feed rate of pulverulent composition: 1 g/sec, [0136] air speed: 20 m/sec, [0137] distance covered by the particles between the acceleration nozzle and the inclined target=1 m, [0138] inside diameter of the tube connecting the acceleration nozzle and the inclined target=0.6 cm, [0139] inclination of the target=45, [0140] shape, aspect and diameter of the inclined target=polished steel, circular, diameter 6 cm, [0141] dimensions of the impact chamber=151515 cm, [0142] number of cycles=3.

    [0143] The feed rate of the machine (pulverulent composition and air are controlled by computer). All the parts of the machine in contact with the product are connected to the ground to prevent absorption of powder via the electrostatic effect.

    [0144] On conclusion of the three consecutive impact cycles, the pulverulent compositions are collected and analyzed by laser granulometry using a Mastersizer machine (model: Meyvis MZ63). The operating conditions are in accordance with the method described in the European Pharmacopoeia 6.0 N01/2008:20931, page 311). In order to have the most reliable results possible, the powder is predispersed in sunflower oil (free of water). All the compositions mentioned in this patent were analyzed under identical conditions.

    [0145] The mechanical stability index D(v,0.1) (MSI.sub.D(v,0.1)), expressed as a percentage, represents the variation in D(v,0.1) when the pulverulent sorbitol composition is subjected to three consecutive impact cycles at 20 m/sec. For example, a powder having:

    [00007] .Math. A .Math. .Math. D ( v , 0.1 ) .Math. .Math. before .Math. .Math. the .Math. .Math. impact .Math. .Math. test = 120 .Math. .Math. .Math.m A .Math. .Math. D ( v , 0.1 ) .Math. .Math. after .Math. .Math. the .Math. .Math. impact .Math. .Math. test .Math. .Math. ( three .Math. .Math. consecutive .Math. .Math. cycles .Math. .Math. at .Math. .Math. 20 .Math. .Math. m .Math. / .Math. sec ) = 46 .Math. .Math. .Math.m . .Math. The .Math. .Math. mechanical .Math. .Math. stability .Math. .Math. index .Math. .Math. ( M .Math. .Math. S .Math. .Math. I ) .Math. D ( v , 0.1 ) = ( 120 - 46 ) 100 120 = 61.6 .Math. % .

    [0146] The higher the MSI.sub.D(v,0.1), the more mechanically fragile the powder. D(v,0.1) is defined as being the maximum diameter of fine particles occupying 10% of the total volume of the powder.

    TABLE-US-00005 TABLE 5 Measurement of the mechanical stability index of the powders % of % of % of variation of variation of variation of D(v, 0.1): D(v, 0.5): D(v, 0.9): Compositions ISM.sub.D(v, 0.1) ISM.sub.Dv0.5 ISM.sub.Dv0.9 PSC1 48.9 16 11.78 PSC2 47.8 14.5 8.73 PSC3 52 15.5 8.46 PSC4 71.4 26 18.34 PSC5 69.3 22.1 13.68

    [0147] The products according to the invention, namely PSC1 to PSC3, have a variation in D(v,0.1) of less than 53% following the impact test.

    [0148] A marked difference of the order of 20% between the samples PSC1 to PSC3 and the samples PSC4 and PSC5 corresponding to the products of the prior art is noted.

    [0149] In other words, the use of a product of the type PSC1 to PSC3 will have a tendency to create much fewer fines than products of PSC4 and PSC5 type during its pneumatic transportation, for example in production lines.

    [0150] This stability of the powders according to the invention proves to be particularly advantageous for processes in which large shear forces are applied and/or a low variation in the content of fines or in the particle size distribution of the powder induces large consequences for the implementation of a process or for the qualities, especially the organoleptic qualities, of the finished product. Such is the case for chewing gum (CG) preparation processes.

    EXAMPLE 5 IMPROVEMENT OF ORGANOLEPTIC QUALITIES IN CG

    [0151] The organoleptic evaluation of chewing gums containing sorbitol powders mentioned above was performed using the chewing gum evaluated method as described on pages 81 and 85 of the book Formulation and Production of Chewing and Bubble Gum (ISBN=0904725103).

    [0152] The test chewing gum composition is represented in table 1:

    TABLE-US-00006 TABLE 6 Chewing gum compositions. Chewing gum ingredients Amount (g/100 g) Sorbitol powder 54.2 Xylitol powder 4.8 Cafosa Geminis-T gum base 30.7 Maltitol powder 3.3 Maltitol syrup (solids: 80%) 7.0 Mane mint flavoring qs
    Various sorbitol powders PSC13, PSC14 and PSC15 were obtained according to example 1. The various powders tested are referenced in table 7:

    TABLE-US-00007 TABLE 7 Particle size distribution of the samples evaluated (100 0.1). <75 75-100 100-250 250-400 400-600 Product m m m m m Reference 5.8 10.8 53.8 28.7 0.9 PSC 13 0.5 4.7 51.1 42.8 0.9 PSC 14 1.4 4.1 50.3 43.6 0.6 Commercial 6.9 10.4 49.7 26 7 product PSC 15 0.8 3.1 44.3 50.5 1.4

    [0153] Reference: Merisorb 200 sold by Tereos Syral.

    [0154] Commercial product: Neosorb P60W sold by Roquette Frres.

    [0155] Analysis of the particle size distribution of the powders is performed using a Retsch sieve shaker, model AS200 control g in accordance with the manufacturer's instructions. More particularly, in the following manner: 100 g of each of the powders are supplemented with 1 g of silica (Sipernat 22S). The homogenized mass is screened with said equipment with an oscillation amplitude of 1.5 mm for 10 minutes. Each screen is then weighed so as to measure the weight of each of the particle size fractions and to calculate a percentage particle size distribution.

    [0156] During the manufacture of the chewing gums, it was noted that, compared with the reference powder and the commercial powder, PSC13 and PSC14 allow a reduction in the mixing time of the composition in the chewing gum mixer. This constitutes an advantages for PSC13 and 14 according to the invention in comparison with all of the powders tested.

    [0157] Once the chewing gums were obtained, the criteria relating to the appearance of the chewing gum (smooth surface without holes, well-defined edges) were evaluated. The results observed are similar for PSC13, PSC14 and PSC15, the reference powder and the commercial powder.

    [0158] The sensory evaluation of the chewing gums was the subject of a strict protocol performed by a panel specifically trained for tasting chewing gums. The chewing gum tasting protocol is documented, and is more particularly described in Formulation and production of chewing and bubble gum by Douglas Fritz (Kennedys Books Ltd)Hardcover (2008). This protocol is organized in three phases.

    [0159] The initial phase corresponds to the attack on the palate during the first 10 seconds of tasting; the intermediate phase, up to three minutes, specifically describes the sensory properties of the chewing gum in terms of hydration, texture and aromatic perception since it is during this period that the majority of the flavorings and sweeteners are extracted from the matrix. The final phase, beyond three minutes, characterizes the degree of stability of the chewing gum properties over time, in terms of consistency and aromatic perception mainly.

    [0160] The organoleptic parameters were evaluated by a trained panel, composed of nine people.

    [0161] During the initial phase (first ten seconds), the force of attack, the cohesion, the speed of perception and the aromatic intensity are evaluated. During the intermediate phase (10 seconds to 3 minutes) the hydration (time taken by the matrix to absorb saliva), the cohesion, the texture, the tacky effect on the teeth, the aromatic power, the sweetness intensity and the refreshing power are evaluated. Finally, during the final phase (3 to 6 minutes), the hardness, the texture, the tackiness on the teeth, the size of the chewing gum in the mouth, the shape in the mouth (between two chews), the consistency, the width of the line when the chewing gum is stretched, the aromatic power, the sweetness intensity and, finally, the refreshing power are evaluated. The evaluation system uses a five-point system corresponding to five grades or scores for each of the descriptors. All of the parameters defined above were tested (initial phase, intermediate phase and final phase). The scores and all of the parameters tested are described in the above reference.

    [0162] During its analysis, the panel noted that, among all of the parameters measured, many parameters were maintained by the use of the screened products in comparison with the reference powders and the commercial powder.

    [0163] Only the parameters for which a difference is observed are detailed below. The scores for the parameters tested are defined in the system as below (Table 8).

    [0164] In table 8, P1 corresponds to the initial phase (first 10 seconds), and P2 to the intermediate phase (between 10 seconds and 3 minutes):

    TABLE-US-00008 TABLE 8 Scores of the parameters tested Score 1 2 3 4 5 P1 Force of attack Firm Normal Soft P2 Texture Granular Smooth P2 Aromatic power Lack of Normal Burns the flavor tongue P2 Sweetness intensity Little Normal Substantial P2 Refreshing power Little Normal Substantial

    [0165] The modified values obtained by the trained panel are given in table 9.

    TABLE-US-00009 TABLE 9 Organoleptic evaluation Commercial Reference PSC13 PSC14 product PSC15 Force of attack 3.1 2.3 2.4 3.7 2.4 Texture 3.2 3.5 3.5 3.0 2.7 Aromatic power 3.6 4.3 4.0 3.7 2.5 Sweetness 3.0 3.3 3.4 3.2 2.9 intensity Refreshing effect 3.3 4.0 3.7 3.4 2.5

    [0166] In the case of products PSC13, PSC14 and PSC15, a marked increase in the force of attack is observed, in the initial phase (first 10 seconds), when compared with the reference powder and the commercial powder.

    [0167] In the intermediate phase (between 10 seconds and 3 minutes) an intensification of the aromatic power, of the sweetness intensity and of the refreshing effect is observed for the products PSC13 and PSC14 but not for PSC15 in comparison with the reference powder and the commercial powder. The effect of the particle distribution, as described in table 7, is clear and pronounced.

    [0168] However, there is a limit to this screening process. In the case where the product is excessively screened, as in the case of PSC15, the force of attack remains identical, but the aromatic perception and the refreshing effect are clearly negatively affected when compared with PSC13 and PSC14, but even more so when compared with the reference and also with the commercial product.

    [0169] Thus, PSC13 and PSC14 are particularly advantageous in that the improvement in the aromatic power of the chewing gum by using these powders makes it possible, for the same amount of sorbitol in the chewing gum, to reduce the amount of flavoring to obtain an identical aromatic perception.

    [0170] PSC13 and PSC14 also make it possible to perceive a greater sweetness effect and also a greater refreshing effect than the reference and commercial sorbitols, which makes it possible to intensify the taste of the chewing gum obtained.

    [0171] The effect of the particle size distribution of the sorbitol powders on the aromatic perception, the sweetness intensity and the refreshing effect of the chewing gum obtained is thus demonstrated for the first time.

    [0172] It will also be noted that the variation in particle size distribution of PSC15, in addition to reducing the aromatic power, the sweetness intensity and the refreshing effect of the known sorbitols, also induces a granular structure of the chewing gum, which is not desired since this sensation is unpleasant on the tongue.

    [0173] This test also shows that the reduction in fine particles does, admittedly, improve the organoleptic properties of the chewing gum, but that this reduction in fines must satisfy certain criteria. In other words, the sorbitol powder must not be excessively de-fined in order for the improvement of the organoleptic properties of the chewing gum to be observed.

    [0174] Thus, a very fine difference in particle size of the sorbitol powder leads to detectable effects on the final chewing gum as regards the granular nature of the chewing gum in the mouth or the aromatic perception, the sweetness intensity or the refreshing effect (PSC13 or PSC14 versus PSC15).

    [0175] More specifically, the present example demonstrates that the powder according to the invention makes it possible, in comparison with the commercial sorbitol powders, i) to reduce the mixing times to obtain the chewing gums in comparison with the reference products, ii) to obtain a chewing gum having an improved force of attack, texture, aromatic power, sweetness intensity and refreshing effect, iii) while at the same time maintaining the properties of the chewing gum such as the cohesion, the speed of perception, the hydration, the texture, the tacky effect or the consistency.