MXPA96002928A - Mask rubber composition containing eritri - Google Patents

Abstract

The present invention relates to the composition of chewing gums. Specifically with the so-called sugar-free chewing gums. The present invention discloses a chewing gum composition having considerably increased storage life as apparent from the hardness and flexibility experiments. This increased storage duration is due to the partial replacement of sorbitol by another polyol, preferably erythritol. The invention also discloses a method for producing the composition and for making chewing gums with the composition mentioned

Description

COMPOSITION OF MASK RUBBER CONTAINING ERITRITOL DESCRIPTION OF THE INVENTION The present invention relates to the composition of chewing gums. Fs »specifically with the so-called sugar-free chewing gums. The present invention discloses a chewing gum composition having a considerably increased shelf life as is apparent from the hardness and flexibility experiments. The invention also discloses a method for producing the composition and for making chewing gums with the aforementioned composition. In recent years, there is a growing trend to replace the sugar and sugar syrups normally found in chewing gum, other carbohydrates or non-carbohydrates. Sugar alcohols or polyols are well known products to replace the volume of the sweetener, usually sucrose in the chewing gum. Fsto produces the so-called chewing gum without sugar. Socbitol, mannitol and xylital are well-known examples of polyols which are used as a sugar replacement. There is constant research for new polyols, which have better properties with respect to taste, texture and shelf life. One of these polyols is ecitritol. Ecitritol does not contribute to decay, does not contribute significantly to the amount of calories and does not cause gastric dist.ress. Regarding the use of polyols and particularly the e-ritritol in chewing gum is related to the following patent applications that are of interest. European Patent Application EP-A-0 009 325 describes a method for reducing dental caries with sugar-free comestibles. A chewing range composition comprising erythritol is disclosed, the composition also contains an intense sweetener. In one of the examples, it was demonstrated that a chewing gum composition which contains only one polyol, ie erythritol. European Patent EP 0 430 663 describes a chewing gum composition, which contains as a sweetening agent a mixture of erythritol and a liquid sugar or a liquid sugar alcohol other than e-ritritol, the amount of erythritol in the mixture It is greater than 60% poc weight. United States Patent No. 5, J20,550 is related to a gum composition utilizing a sugar free, low moisture syrup containing maltitol. Maltitol considerably reduces the hygroscopic nature of the chewing gum pre-paraciun. U.S. Patent No. 5,397,579 discloses an environmentally stable chewing gum composition, containing erythritol. The composition consists essentially of a gum base, erythritol and flavor. Japanese Patent Publication Sho 64-5104-5 (application Sho 62-207796) describes a process for preparing a chewing gum comprising three stages. In a first step a mixture of saccharide containing 30 to 6 of erit.ritol and a saccharide selected from sugars and sugar alcohols (including erythritol) is melted. The molten mixture is mixed in the second stage with a gum base at between 100 ° C and 130 ° C and in a third stage, the mixture is cooled and solidified. It is disclosed that the amount of ritritol in the mixture of erit.ritol and sugar or other sugar alcohol, should be in the range of 30 to 60% by weight, preferably 30 to 50% by weight, in any other form the gum chewing is unacceptable. At an amount of less than 30% by weight of erythritol, the chewing gum has low elasticity, becomes very hygroscopic and too soft to chew. In addition, it is known that depending on the composition, chewing gums have a tendency to break during aging. The present invention describes a chewing gum composition, which overcomes the indicated problems, ie the compositions of the present invention contain a relatively low amount of erythritol and yet are not too soft. The chewing gums according to the invention do not break even after prolonged storage. The invention can be described in general terms as follows; In normal sugar-free chewing gum preparations, the sugar or sugar alcohol is partially replaced by a sugar alcohol ie erythritol. The present invention describes that the storage life of chewing gum, in terms of flexibility, can be considerably increased by the partial or complete replacement of the polyol with erythritol. The present invention discloses a chewing gum composition, which does not break after storage for a few months, consisting essentially of the gum base, a polyol, suitable between mannitol and altitol, glycerol and erythritol, characterized in that between 5 and 30% of the polyol is erythritol. Preferably, the chewing gum composition comprises a) between 20 and 60% of the gum base, b) between 5 and 60% of polyol, c) between 0 and 20% of mannitol, d) between 0 and 10% of maltitol syrup, e) between 0 and 6% glyceral and erythritol, characterized in that between 5 and 30% of the polyol is erythritol. Preferred compositions of the present invention comprise sorbitol as the polyol and this sorbitol is at least partially replaced by erythritol, a preferred amount of erythritol being between 10 and 25%. The present invention further discloses a method for producing a chewing gum composition characterized in that it comprises the following steps; heat a mixer to approximately 50 ° C, add the hot gum base which has approximately the same temperature, mix for 1-10 minutes, add 50% of the sorbitol powder and / or the polyol, mix for 1-10 minutes, add the remaining sorbital powder and / or polyol powder, mix for 1-10 minutes, add the other components such as glycerol, flavor with intermittent mixing, extruding and laminating.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows the hardness of the gum for different gum mass compositions, immediately after the gum preparation of the low liquid phase type. Figure 2 shows the flexibility of the gum mass for different compositions of the gum mass immediately after the gum preparation of the low liquid phase type. Figure 3 shows the flexibility of the mass of the range of the samples of Figure 2 after 3 months of storage. Figure 4 shows the hardness of the gum for different compositions of the gum mass, immediately after the gum preparation of the medium liquid phase type. Figure 5 shows the flexibility of the gum mass for different gum mass compositions, immediately after the gum preparation of the medium liquid phase type. Figure 6 shows the flexibility of the gum mass of the samples of Figure 5 after 3 months of storage. Figure 7 shows the flexibility of the gum mass for different compositions of the gum mass containing 5%, 20% and 50% erythritol, immediately after the preparation of the gum of the medium liquid phase type. Figure & shows the flexibility of the gum mass of the samples of Figure 7 after 2 months of storage. Figure 9 shows the hardness of the chewing gum range of medium liquid phase at different temperatures, using 20% erythritol in the form of a powder, with different particle size distribution of three different powders used, i.e. smaller than 0.12 mm, between 0.12 and 0.3 mm and greater than 0.3 mm.

DETAILED DESCRIPTION OF THE INVENTION The chewing gum compositions may contain from 5 to 55% by weight of gum base and 25 to 65% by weight of the sweetening agent. The chewing gum is made from a syrup which is combined with a gum base. All percentages herein are percentages by weight unless specifically indicated otherwise. The gum base can be chosen from gums conventionally used for this purpose, for example natural or synthetic resins such as gum, natural rubber, gutta-percha, lec i caspi, sorva, guttakay, crown gum, butadiene-styrene copolymers, polyisobutylene, copolymers of isobut ileno-isoprene, polyvinyl acetate and polyvinyl alcohol. The gum base which is insoluble to water and more soluble, also comprises elastomers, resins, fats, oils, waxes, softeners and fillers. As a softener or softener, the following molecules, lanolin, pro-glycol, glycerin or triacetin may be used in amounts of up to 10% by weight. Other additives are a filler material, for example calcium carbonate, magnesium carbonate, alumina, talc in amounts of up to 20% by weight, an anti-peeling agent, for example mannitol and a flavoring. Suitable flavors include peppermint and a variety of fruit flavors. Other ingredients conventionally used in the chewing gum formulations can also be used in the compositions according to the present invention, including small amounts of high density sweeteners such as saccharin and aspartame. The syrup consists of a polyol or a mixture of polyols, a plastifier and water. Suitable polyols include, but are not limited to, sarbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, lactitol, palatinite or their A combinations Fl plast if spicy is added to optimize chewiness. Suitable plasfcificants are, for example, glycerol and propylene glycol. Optionally flavors, colors, artificial sweeteners, preservatives and processing aids can be added. The gum base and the other components are mixed in such amounts that the chewing gums can be made from blends having certain desired characteristics. These characteristics are determined by, among others, storage and sensory requirements. The present invention discloses that if a part or all of the polyol found in the sugarless chewing gum composition is replaced by erythritol, the resulting chewing gum is much more stable with respect to flexibility after prolonged storage. Therefore, the life during the storage of the chewing gum is considerably increased. The erythritol used in the present experiments had a particle size distribution corresponding to the distribution, which is normally used in chewing gum. A preferred particle size for the erit.ritol is between 100 mesh and 300 mesh. The centers of the chewing range are made according to the following method, a conventional mixer is heated to about 50 ° C and the base gum is added hot that has approximately the same temperature. Mixed air is continued for 5 minutes. 50% of the sacbital powder and / or the paliol are added and the mixing is continued for 5 minutes. The remaining sorbitol powder is added, mixing is continued for 5 minutes. The glycerol is added and mixing is continued for 3 minutes. Finally, the flavor is added and mixing is continued for 5 minutes. Then the dough is extruded and rolled. Optionally, the centers obtained in this way can be coated by known methods. The present invention is illustrated by the examples, in which chewing gums of the low liquid phase and medium liquid phase type were prepared. Both types of chewing gum have been prepared with sorbitol powder (40-55%). 10% of this powder is then replaced by the desired polyol. Maltitol type crystals (MalbitM "CH), xylital crystals, erythritol crystals (C * E ^ ide |",) and FOS (fructa-ol igosaccharide) (Act ilight MR) are tested. The results of the test show that there is no difference in hardness and flexibility using the different polyols mentioned, immediately after the preparation of the chewing gum mass. However, after storage of the product, it was found that the mass of the erythritol-containing gum is much more flexible than the other gum masses. In another experiment, 100% erythritol powder was shown in place of sorbitol, the chewing gum retained the flexibility after prolonged storage. In Example 4 it was shown that the quality of the chewing gum depends on the percentage of erythritol that was used. It can be seen that 20% gives better results than 5 or 50%. This effect is still pronounced after 2 months of storage. The hardness of the chewing gum is dependent on the particle size distribution of the powder material for erythritol, this is shown in Example 5 where it appears that the chewing gum becomes softer when the particle size is increased .

EXPERIMENTAL PART The hardness of the dough of the range immediately after production was measured according to the following method. Plastic containers filled with extruded chewing gum mass, cooled to 45 ° C. A. Cylindrical immersion with a cross section of 1 cm was penetrated 10 mm inside the mass of the rubber. The flexibility of the gum mass was measured according to the following method. The extruded rope is fixed between the two jaws of an instron dynamometer. After the winding, the rope at 44 ° C, the crosshead moves down (9%) to obtain a flexed rope. Subsequently, the dynamometer is established in the cycles. During the test, a temperature of 12 ° C was used. The number of cycles is recorded before the rope breaks and the forces exerted (increasing).

EXAMPLE 1 The low liquid phase chewing gum formulations of the composition, presented in Table 1, are prepared as follows. The polyols were used in such amount that approximately 10% of the sarbital was replaced with the desired polyol. The mixer is heated to approximately 50 ° C and the hot base rubber which has approximately the same temperature is added. Mixing is continued for 5 minutes. 50% of the sarbital powder and / or the paliol are added and mixing is continued for 5 minutes. The remaining sorbitol powder is added, mixing is continued for 5 minutes. The glycecal is added and the mixing is cantinued for 3 minutes. Finally, the flavor is added and mixing is continued for 5 minutes. Then the dough is rolled and rolled.

Table 1. Low liquid phase chewing gum formulation 100% sorbitol 10% polyol%% Base gum 35 35 Sorbitol powder (P6) 46 41.4 Polyol type - 4.6 Mannitol 15 15 Slicerol 2 2 Mint flavor 2 2 Crystals of the type of maltitol crystals (Malbi M **, CH), xylitol crystals, erythritol crystals (C * EridexMW) and FOS (fructo-oligosaccharide) (Actilight "") were tested. Determination of the hardness of the paste mass after preparation The measurement of the hardness of the paste mass obtained by penetration at different temperatures does not show significant differences for all the products tested. The type of pure sorbitol (grade P6) is slightly harder, but the mass of the softer range with the polyols has no negative influence on other processing, for example extrusion (see Figure 1). Flexibility of the rubber mass The number of cycles before the breaking of the rope and increased force are measured by means of a diamometer. Immediately after production, significant differences were not measured in the freshly prepared gum masses compared to the sorbitol powder (see Figure 2). The rolled samples were stored for 3 months at 35 ° C and 70% relative humidity. The results show that a greater degree of flexibility is obtained for the mass of the erythritol-containing gum. All other conip sions, including sorbital, are less flexible (see Figure 3).

EXAMPLE 2 Formulations of the medium liquid phase chewing gum of the composition presented in Table 2 are prepared using the method described in Example i. The polyols were used in such amount that about 10% of the sorbitol was replaced with the desired polyol.

Table 2. Medium liquid phase chewing gum formulation 100% sorbitol 10% polyol%% Soma base 36.5 36.5 Powder of scrbitol (P6) 51.5 46.3 Type of polyol - 5.2 Mannitol 2.1 2.1 Syrup of altital (Malt idexMf * 2lO) 5.2 5.2 Glyceral 3.1 3.1 Taste 1.6 1.6 Crystal crystals of maltitol (MalbitMRCH), xilital crystals, erythritol crystals (C * EridexMR) and FOS (fructa-aligosaccharide) (Actilight ™) were tested. Determination of the hardness of the paste mass after the preparation The measurement of the hardness of the paste mass obtained by penetration at different temperatures does not show significant differences for all the products tested. The pure sorbitol type (P6 tier) is slightly harder, but the softer gum mass with the polyols has no negative influence on atra processing, for example extrusion (see Figure 4).

Flexibility of the rubber mass The number of cycles before breaking the rope and increased force are measured by means of a dynamometer. Immediately after production, significant differences were measured in the freshly prepared gum masses compared to the scrbitol powder (see FIG. 5). The rolled samples were stored for 3 months at 35 ° C and 70% relative humidity. The results show a significantly greater degree of flexibility for the sorbitol / erythritol combination. All other formulations give a low degree of flexibility, except for the combination of MalbitM CH, which is slightly higher than pure sorbitol (see Figure 6).

EXAMPLE 3 Pure erythritol was used in a chewing gum formulation. The formulation is prepared as follows. The mixer is heated to approximately 40 ° C and the hot base rubber having a temperature of approximately 45 ° C is added. The mixing is carried out for 2 minutes. 50% of the erythritol powder and 50% of the mannitol powder are added and the mixture is continued for 6 minutes. The maltitol syrup is added, mixing is continued for 4 minutes. Fl glycerol is added and mixing is continued for 3 minutes. Finally, the flavor is added and mixing is continued for 2 minutes. Then the dough is extruded and rolled.

Table 3. Formulation of chewing gum with erythritol Soma base 36 Erythritol (C * Eridex) 45.5 Mannitol 10 Maltitol syrup (Malt idexMR110) 2 Glycerol 3 Flavor 1.5 Chewing gum has excellent flexibility even after a prolonged storage period of a few months.

EXAMPLE * t Example 2 is repeated in those chemies of medium liquid phase, which are prepared with different amounts of erythritol, for example 5%, 20% and 50%. Flexibility is measured immediately after production and dee > after 2 months of storage. From Figures 7 and & it can be seen that with 20% of the sorbitol powder replaced by erythritol, the chewing gums are better with respect to flexibility.

EXAMPLE 5 Example 2 is repeated but this time with 20% erythritol. Fl erit.ritol was used in the form of powder with different particle size dibution. Three different powders were used, that is, less than 0.J2 mm, between 0.12 and 0.2 mm and greater than 0.3 mm. From Figure 9 it can be seen that the particle size of erythritol influences the hardness of the chewing gum and that with an increase in particle size the chewing range becomes softer.

EXAMPLE 6 Example 2 is repeated in those medium liquid phase chewing gums prepared. In this case, 20% of the sorbital powder was replaced by different powders of sugar alcohol and the flexibility was measured immediately after production and for more than 3 months. The results are shown in Table 4. It can be concluded that erythritol and lactitol are superior to other mentioned polyols and all are superior to sorbitol. lñ Table 4. Flexibility of chewing gum compositions with different palladium (20% of saobitol replaced).

Flexibility (number of cycles) after production after 3 months eri ritol 15 J2 maltitol 15 7 lactitol 15 10 xilital 13 9 manital 11 & isomalt & 6 sorbitol (100%) 6-7 2-4

Claims (7)

NOVELTY OF THE INVENTION CLAIMS

1. A chewing gum composition which does not become brittle after storage for a few months, consisting essentially of a gum base, a paliol, optionally mannitol and maltitol, glycerol and erythritol characterized because between 5 and 30% of the paliol is erythritol

2. A chewing gum composition which does not become brittle during storage for a few months, comprising: a) between 20 and 60% gum base, b) between 5 and 60% polyol, c) between 0 and 20% of mannitol, d) between 0 and 10% of maltitol syrup, e) between 0 and ñ% of glycerol and erythritol, characterized in that between 5 and 30% of the paliol is erythritol.

3. The composition according to claim 1 or 2, characterized in that the polyol is sorbitol.

4. The composition according to claim 1 to 3, characterized in that the amount of erythritol is between 10 and 25% of the amount of polyol.

5. The composition according to any of claims 1 to 4, characterized in that it has a particle size selected from the following group, less than 0.J2 mm, between 0.J2 mm and 0.2 mm, greater than 0.3 mm.

6. The chewing gum characterized in that it is a coated rubber, in which the coating is applied to the composition of any of the previous claims.

7. A method for producing a chewing gum composition according to any of the claimed prior ions, characterized in that it comprises the following steps; heat a mixture to approximately 50 ° C, add the hot base range that has approximately the same temperature, mix for 1-10 minutes, add 50% of the sacbitol powder and / or the paliol, mix for 1-10 minutes, add the remaining sorbitol powder and / or polyol powder, mix for 1-10 minutes, add the other components such as glycerol, flavor with intermittent mixing, extruding and laminating.