CN1099567A - Xylitol chewing gum and preparing method - Google Patents
Xylitol chewing gum and preparing method Download PDFInfo
- Publication number
- CN1099567A CN1099567A CN 93117257 CN93117257A CN1099567A CN 1099567 A CN1099567 A CN 1099567A CN 93117257 CN93117257 CN 93117257 CN 93117257 A CN93117257 A CN 93117257A CN 1099567 A CN1099567 A CN 1099567A
- Authority
- CN
- China
- Prior art keywords
- xylitol
- chewing
- essence
- gum
- matrix
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 23
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 20
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 239000000811 xylitol Substances 0.000 title claims abstract description 20
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 20
- 229960002675 xylitol Drugs 0.000 title claims abstract description 20
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 14
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims description 5
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000004902 Softening Agent Substances 0.000 claims abstract description 12
- 239000011159 matrix material Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 229920001169 thermoplastic Polymers 0.000 claims description 3
- 239000004416 thermosoftening plastic Substances 0.000 claims description 3
- 239000000686 essence Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 210000000214 mouth Anatomy 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000006188 syrup Substances 0.000 abstract description 3
- 235000020357 syrup Nutrition 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 208000002925 dental caries Diseases 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000007935 neutral effect Effects 0.000 abstract 1
- 230000003405 preventing effect Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 244000246386 Mentha pulegium Species 0.000 description 3
- 235000016257 Mentha pulegium Nutrition 0.000 description 3
- 235000004357 Mentha x piperita Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 235000001050 hortel pimenta Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000675 anti-caries Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Seasonings (AREA)
- Cosmetics (AREA)
Abstract
The present invention features that it uses xylitol as food sweeting agent. The percentage proportion is xylitol powder 50-70, xylitol pulp 14-24, gum base 15-25, softening agent 0.5-4 and essence 0.3-3. The preparative steps consists of softening the gum base, decocting syrup, mixing the raw material and making blank, extruding, rolling, slicing and packaging. The characteristic lies in that the temp. must be kept to 50-55 deg.C when mixing raw materials and making blanks. Said chewing gum not only is sweet and fragrance in taste but also can make the oral pH value burn to neutral by the slowly released xylitol while chewing, thus it has both the oral cavity clearing action and preventing effect for dental caries.
Description
The present invention relates to chewing gum and preparation method thereof.
Chewing gum can glue except that the residue in bacterial plaque and the teeth space, plays the effect of oral cavity cleaning, but it also film forming froth, therefore, many people, especially teenager are delithted with edible.Existing chewing gum is prepared with sucrose, glucose or fructose, and these sweeteners are detained in the oral cavity and can fermentation produce acid, and intraoral pH value is descended, and cause carious tooth.
But the purpose of this invention is to provide a kind of both oral cavity cleaning, again the chewing-gum of unlikely carious tooth and prepare the method for this chewing-gum.
Chewing-gum of the present invention mainly is made up of matrix, sweetener, softening agent and essence, it is characterized in that contained sweetener is an xylitol, and its weight percentages is:
Xylosic alcohol powder 50-70% xylitol slurry 14-24% matrix 15-25% softening agent 0.4-4% essence 0.3-3%
During concrete prescription, because of syrup also has emollescence, it measure more for a long time, and the softening agent consumption can be less, and matrix easily hardens, and is more as its amount, then will or suitably use a little softening agents with more syrup more, and the employing flavoring essence can be selected various odor types for use according to different taste.
Because the present invention adopts xylitol to make sweetener, it not only has the sweet taste of sucrose, and has in the oral cavity of inhibition and cause the vegetative effect of dental caries, and it can not produce acid in the oral cavity, can make intraoral pH value change into neutrality, therefore has anti-caries effect; After xylitol is made chewing-gum, can prolong the holdup time of xylitol in the oral cavity like this through the teeth chewing slow release, more can play anticaries action than separately edible xylitol, matrix in the chewing-gum can glue except that the residue in bacterial plaque and the teeth space simultaneously, plays the effect of oral cavity cleaning.
The method for preparing chewing-gum of the present invention is: with softening agent with matrix thermoplastic together, and the xylitol that boils slurry sneaked in the softening matrix stir, under heat-retaining condition, admix xylosic alcohol powder while stirring again and essence is made blank, machine on the blank is extruded, roll-in, incision packing after cooling, temperature remains on 50 ℃-55 ℃ when it is characterized in that adding the xylitol powder.Because of temperature is too high, xylosic alcohol powder can melt, and temperature is low, and matrix will harden and be difficult to spice, and optimum temperature is 51 ℃-52 ℃, must be crushed to oral level fineness before xylosic alcohol powder is admixed.
Embodiment one: its prescription is: (is measurement unit with the kilogram)
Xylosic alcohol powder 57.5 xylitols are starched 17.5 natural plants, 21 glycerine (softening agent), 3.5 peppermint essence 0.5
Behind glycerine and natural plant thermoplastic together, the xylitol that boils slurry admixed in the softening matrix stir,, just make stock keeping stirring xylitol powder and the essence that adds prior crushing screening under 52 ℃ the condition, with machine on the stock extrude, roll-in, slice packaging after cooling.
Embodiment two: its prescription is: (is measurement unit with the kilogram)
Xylosic alcohol powder 52 xylitols are starched 23 natural plants, 23.3 monoglycerides (softening agent), 1 peppermint, strawberry essence 0.7
Step of preparation process keeps 54 ℃ with example one during spice.
Embodiment three: be that measurement unit takes by weighing following raw materials according with the kilogram
Xylosic alcohol powder 61.8 xylitols are starched 20 natural plants, 17 atoleines (softening agent), 0.5 peppermint essence 0.7
Step of preparation process is with example one, and insulation is 51 ℃ during spice.
Claims (2)
1, a kind of chewing-gum of being made up of matrix, sweetener, softening agent and essence is characterized in that contained sweetener is an xylitol, and its percentage by weight is:
Xylosic alcohol powder 50-70% xylitol slurry 14-24%
Matrix 15-25% softening agent 0.4-4%
Essence 0.3-3%
2, a kind of method for preparing the described chewing-gum of claim 1, its technology is: softening agent is sneaked in the softening matrix with matrix thermoplastic together and the xylitol that boils slurry stir, under heat-retaining condition, admix xylosic alcohol powder while stirring again and essence is made blank, machine on the blank is extruded, roll-in, incision packing after cooling, temperature remains on 50 ℃-55 ℃ when it is characterized in that adding the xylitol powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93117257 CN1099567A (en) | 1993-09-01 | 1993-09-01 | Xylitol chewing gum and preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93117257 CN1099567A (en) | 1993-09-01 | 1993-09-01 | Xylitol chewing gum and preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1099567A true CN1099567A (en) | 1995-03-08 |
Family
ID=4991946
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93117257 Pending CN1099567A (en) | 1993-09-01 | 1993-09-01 | Xylitol chewing gum and preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1099567A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1311836C (en) * | 2003-07-07 | 2007-04-25 | 欧莱恩公司 | Functional chewing gum composition for improving effectively obesity and blood fat |
| US20120157416A1 (en) * | 2009-08-28 | 2012-06-21 | Hershey Foods Corporation | xylitol containing comestible product |
-
1993
- 1993-09-01 CN CN 93117257 patent/CN1099567A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1311836C (en) * | 2003-07-07 | 2007-04-25 | 欧莱恩公司 | Functional chewing gum composition for improving effectively obesity and blood fat |
| US20120157416A1 (en) * | 2009-08-28 | 2012-06-21 | Hershey Foods Corporation | xylitol containing comestible product |
| US9179695B2 (en) * | 2009-08-28 | 2015-11-10 | Hershey Foods Corporation | Xylitol containing comestible product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |