HK1144894B - Liquid-centered gum composition - Google Patents
Liquid-centered gum composition Download PDFInfo
- Publication number
- HK1144894B HK1144894B HK10111494.6A HK10111494A HK1144894B HK 1144894 B HK1144894 B HK 1144894B HK 10111494 A HK10111494 A HK 10111494A HK 1144894 B HK1144894 B HK 1144894B
- Authority
- HK
- Hong Kong
- Prior art keywords
- gum
- liquid
- chewing gum
- erythritol
- mannitol
- Prior art date
Links
Description
Technical Field
The present invention relates to a liquid-cored chewing gum composition (gum composition), and more particularly, to a liquid-cored chewing gum composition comprising a gum portion and a liquid portion covered with the gum portion.
Background
Conventionally, a liquid-center-containing chewing gum (hereinafter referred to as an LC chewing gum) composed of a gum portion and a liquid portion covered with the gum portion is a chewing gum (chewing gum) filled with a liquid containing a sweetener or the like, and is well known in the art.
The conventional LC chewing gum has a problem that the liquid portion transfers water to the gum portion with time, and the commercial value of the LC chewing gum is lowered. Specifically, the moisture in the liquid part decreases due to this moisture transfer, which causes a change in the texture of the LC chewing gum when the LC chewing gum is chewed, and thus a problem that a desired texture cannot be obtained. The aqueous flavor and taste components in the second liquid portion are transferred to the gum portion together with the water, which causes a change in taste such as flavor in the liquid portion, and thus a problem that a desired taste cannot be obtained.
As a method for solving the above problems, various methods have been proposed to improve the composition of the liquid part covered with the adhesive part (U.S. Pat. No. 3894154, U.S. Pat. No. 4156740, U.S. Pat. No. 4157402, and U.S. Pat. No. 4466983). The method of U.S. Pat. No. 3894154 is a method of manufacturing a center-in chewing gum by including a water-miscible humectant that delays viscosity increase in the liquid portion. The method of us 4156740 is a method of manufacturing a center-containing chewing gum by including a glycerin humectant and other humectant components in a liquid portion. The method of us patent No. 4157402 is a method of adding an emulsifier to the liquid portion to enhance the flavor retention of the liquid portion. The method of U.S. Pat. No. 4466983 is a method of producing a center-containing chewing gum by including a specific component such as glycerin in a liquid portion. These methods are all methods for attempting to alleviate the decrease in moisture in the liquid portion due to the transfer of moisture from the liquid portion to the glue portion. However, the LC chewing gum prepared by the above-mentioned prior art method still has not solved the problems.
Further, as a method for solving the above problems, a method of improving the composition of the glue portion has been proposed (japanese patent laid-open No. 2007-and 511214, international publication No. WO 2006/026298). In Japanese patent laid-open No. 2007-511214, an intermediate layer is disposed between an outer cladding layer and a liquid-containing core, and the moisture transfer from the core is controlled to the minimum. It is also proposed that the intermediate layer may be formed of gum arabic, maltodextrin, or another suitable binder, or may be formed of another component such as a sugar alcohol (e.g., maltitol). However, this method has a problem that the manufacturing method is complicated due to the new provision of the intermediate layer. International publication No. WO2006/026298 proposes to make the gum portion contain a polyol composition formed of maltitol. However, the chewing gum composition of the text of international publication WO2006/026298 does not sufficiently reduce the transfer of moisture from the liquid areas filled therein to the gum areas.
Disclosure of The Invention
The present invention has been made to solve the above-mentioned problems of the related art, and an object of the present invention is to provide a liquid-cored chewing gum (LC chewing gum) composition comprising a gum portion and a liquid portion covered with the gum portion, which can reduce the time-dependent moisture transfer from the liquid portion to the gum portion, and can maintain a desired texture and taste for a long period of time.
The LC chewing gum composition of the present invention is an LC chewing gum composition comprising a gum portion and a liquid portion covered with the gum portion, and is characterized in that the gum portion is composed of a sugar component and a gum base, and the sugar component contains at least 1 of erythritol and mannitol.
In the LC chewing gum composition of the present invention, the amount of at least 1 of erythritol and mannitol incorporated based on the total weight of the gum portion is preferably 40.0 to 75.0 wt%, more preferably 54.0 to 65.0 wt%, and most preferably 57.5 to 63.0 wt%.
In the LC chewing gum composition of the present invention, the amount of at least 1 of erythritol and mannitol incorporated based on the total weight of the gum portion is 40.6 to 75.0 wt%, and the gum base is 22.0 to 46.5 wt%.
Preferably, in the LC chewing gum composition of the present invention, the at least 1 of erythritol and mannitol is incorporated in an amount of 54.0 to 65.0 wt% and the gum base is 23.5 to 32.5 wt%, based on the total weight of the gum portion.
Preferably, in the LC chewing gum composition of the present invention, the at least 1 of erythritol and mannitol is incorporated in an amount of 57.5 to 63.0 wt% and the gum base is 23.5 to 29.0 wt%, based on the total weight of the gum portion.
In the LC chewing gum composition of the present invention, the gum portion may further comprise at least 1 selected from sugars other than erythritol and mannitol, sweeteners, emulsifiers, acidulants, flavors, and softeners.
Said liquid part of the LC chewing gum composition of the present invention may contain glycerol.
The LC chewing gum composition of the present invention has an effect of reducing the time-dependent moisture transfer from the liquid portion to the gum portion and maintaining a desired texture and taste for a long period of time by using at least 1 of erythritol and mannitol as the sugar component. Erythritol and mannitol have appropriate flexibility and are easily molded, and can be used in conventional production methods and production apparatuses.
Best Mode for Carrying Out The Invention
The LC chewing gum composition of the present invention is an LC chewing gum composition comprising a gum portion and a liquid portion covered with the gum portion, wherein the gum portion is mainly composed of a sugar component and a gum base, and the sugar component contains at least 1 of erythritol and mannitol. At least 1 of erythritol and mannitol can alleviate the problem of water transfer from the liquid portion to the gum portion with time in the prior art.
The gum portion of the LC chewing gum composition of the present invention not only has the function of covering the liquid portion filled therein but also brings about the original chewiness and taste of the chewing gum composition. Here, the gum portion is mainly composed of a gum base and a sugar component.
The sugar component of the gum portion of the LC chewing gum composition of the present invention is mainly composed of at least 1 of erythritol and mannitol. The amount of at least 1 of erythritol and mannitol to be incorporated is generally 40.0 to 75.0 wt%, preferably 40.0 to 73.4 wt%, more preferably 54.0 to 65.0 wt%, most preferably 57.5 to 63.0 wt%, based on the total weight of the gum portion.
The gum base of the gum portion of the LC chewing gum composition of the present invention may be appropriately selected from among gum bases used in conventional LC chewing gum compositions, as desired. The gum base may be selected from a variety of polymers, hydrocolloids, polyols and/or mixtures thereof known in the art.
The gum portion of the LC chewing gum composition of the present invention may further comprise at least 1 selected from sugars other than erythritol and mannitol, sweeteners, emulsifiers, acidulants, flavors, and softeners.
The ratio of the at least 1 of erythritol and mannitol and the gum base in the gum portion of the LC chewing gum composition of the present invention as the sugar component is, based on the total weight of the gum portion, generally 40.0 to 75.0 wt% of the at least 1 of erythritol and mannitol, 22.0 to 46.5 wt% of the gum base, preferably 40.0 to 73.4 wt% of the at least 1 of erythritol and mannitol, and 22.0 to 46.5 wt% of the gum base, more preferably 54.0 to 65.0 wt% of the at least 1 of erythritol and mannitol, and 23.5 to 32.5 wt% of the gum base, preferably 57.5 to 63.0 wt% of the at least 1 of erythritol and mannitol, and 23.5 to 29.0 wt% of the gum base. The balance of the gum part in the composition is at least 1 selected from sugar other than erythritol and mannitol, sweetener, emulsifier, sour agent, perfume and softener.
The LC chewing gum composition of the present invention may further be coated with sugar coating, candy coating, granule coating, etc. on the outside of the gum portion.
The LC chewing gum composition of the present invention can be produced by a conventional production method and a conventional production apparatus (Japanese patent laid-open Nos. 2004-506434 and 2004-508024). The manufacturing apparatus disclosed in japanese patent application laid-open No. 2004-506434 is an apparatus for continuously manufacturing a sheet of LC chewing gum composition by forming a liquid-filled chewing gum composition into a stick shape by extrusion molding, adjusting the size of the stick, and separating the stick into sheets of each liquid-filled chewing gum composition. The apparatus has a structure in which a strip-shaped chewing gum composition is separated and formed into individual pellets by a sheet forming mechanism having a chain mechanism formed as a pair of open type butt mold cavity members.
Hereinafter, examples of the present invention will be described. However, the present invention is not limited to the following examples.
(example 1)
The sugar components in the gum portion of the LC chewing gum composition of the present invention used erythritol (example), mannitol (example), maltitol (comparative example), xylitol (comparative example), sorbitol (comparative example), and Palatinit (comparative example), and other gum components and liquid components were prepared in the proportions shown in tables 1 and 2, respectively, as gum portion (blending temperature: 50 ℃ c., kneading time: 20 minutes) and liquid portion (blending temperature: 30 to 50 ℃ c., blending time: 20 minutes), and the above manufacturing apparatus produced sheets of LC chewing gum (size: 17.5mm in length × 12.5mm in width × 7.5mm in thickness, total weight: about 1.2g in 1 sheet and size: 21.7mm in length × 15.0mm in width × 8.0mm in thickness, and total weight: about 1.8g in 1 sheet).
TABLE 1 proportioning of gum portion of LC chewing gum compositions
| Composition of the glue portion | By weight% |
| Glue matrix | 27.8 |
| Sugar component | 58.7 |
| Maltitol | 8.9 |
| High-sweetness sweetener | 0.2 |
| Emulsifier | 0.1 |
| Sour agent | 1.9 |
| Perfume | 1.4 |
| Softening agent | 1.0 |
| Total up to | 100.0 |
TABLE 2 liquid portion ratio of LC chewing gum compositions
| Composition of liquid part | By weight% |
| Maltitol syrup (Bx.75) | 47.00 |
| Sorbitol syrup (Bx.70) | 3.93 |
| Sour agent (citric acid) | 8.18 |
| Glycerol | 40.00 |
| High-sweetness sweetener | 0.16 |
| Pigment | 0.04 |
| Perfume | 0.18 |
| Thickening agent | 0.51 |
| Total up to | 100.0 |
The LC chewing gum sheet is produced by first blending the gum portion and the liquid portion of the LC chewing gum composition according to a predetermined composition, and then feeding them into an extrusion molding machine, respectively, to form a strip-shaped LC chewing gum material in which the liquid portion is covered with the gum portion. Then, the LC chewing gum material in a stick form was supplied to a manufacturing apparatus disclosed in Japanese patent application laid-open No. 2004-506434, to continuously prepare a sheet of the LC chewing gum composition.
(evaluation test)
The prepared LC chewing gum sheet (size: 17.5mm in length, 12.5mm in width, 7.5mm in thickness, and total weight of 1 sheet: about 1.2g) was sealed in an aluminum deposition coating material, accelerated aging was performed at 40 ℃, and the solid formation score (hereinafter referred to as Bx.) of the liquid core after 1 week was measured. Bx. was measured using a commercially available Bx. meter. The Bx. meter is a general device for measuring the concentration of a solid component in a liquid, and the measurement is performed by applying the principle that the higher the concentration of a solid component, the higher the refractive index of light. Bx. is an index originally indicating the solid content concentration of the liquid, but in this test, it is used as an index for measuring the moisture content (fluidity) of the liquid portion. As the concept of no concentration of glycerin (purity 100%) used as the raw material in this case, the refractive index was the same as that of Bx.73 maltitol syrup when measured in terms of Bx. available on the market. Therefore, in this test, even in the case of the glycerin-containing system, the value indicated by Bx. was set as the evaluation target of the water content (fluidity). In addition, the measurement was performed at room temperature of 20 ℃. The results of the change with time after heating at 40 ℃ for 1 week were equivalent to the results of the change with time of 3 months in the storage state in the conventional (normal temperature).
The solid content of the liquid core is derived from the solid content of the raw material syrup (maltitol syrup, sorbitol syrup) and the solid content of the other raw material. When the moisture from the liquid portion of the raw material slurry is transferred to the gum portion, the moisture in the liquid portion decreases, and accordingly the Bx. value increases.
Bx. measurement results and quality evaluation results of the LC chewing gum sheet are shown in tables 3 and 4 below. In addition, for the size: longitudinal 21.7mm x transverse 15.0mm x thickness 8.0mm, total weight of 1 piece: about 1.8g of the LC chewing gum sheet was subjected to the evaluation test in the same manner as described above. As a result, the size: longitudinal 17.5mm x transverse 12.5mm x thickness 7.5mm, total weight of 1 piece: about 1.2g of LC chewing gum sheet and size: longitudinal 21.7mm x transverse 15.0mm x thickness 8.0mm, total weight of 1 piece: there was no difference in the results of Bx. change over time between about 1.8g of LC chewing gum sheets.
TABLE 3 difference in the change with time of Bx. due to the difference in the sugar content of the gum part
| Sugar component of gum portion | Bx before the start of the test over time. | Bx after 1 week. |
| Erythritol and its preparation method | 73.0 | 73.5 |
| Mannitol | 73.0 | 73.5 |
| Maltitol | 73.0 | 74.5 |
| Xylitol, its preparation method and use | 73.0 | 75.5 |
| Sorbitol | 73.0 | 75.5 |
| Paragini nits | 73.0 | 77.9 |
(unit:%)
TABLE 4 evaluation of quality depending on sugar content of gum part
| Erythritol and its preparation method | Mannitol | Maltitol | Xylitol, its preparation method and use | Sorbitol | Paragini nits | |
| Bx. | 73.5 | 73.5 | 74.5 | 75.5 | 75.5 | 77.9 |
| Reduction of moisture transfer | ◎ | ◎ | × | × | × | × |
| Fragrance | ◎ | ◎ | ◎ | ◎ | ◎ | ◎ |
| Formability | ◎ | ◎ | ◎ | ◎ | ◎ | ◎ |
(quality evaluation criteria)
Evaluation criteria for moisture transfer in table 4 ∈: bx.73.0-73.5, O: bx.73.6-73.8, Δ: bx.73.9-74.0, x: 74.1 or more. Further, regarding the evaluation criteria of flavor and moldability, the sensory evaluation or the visual evaluation of the line suitability was performed, very good: very good,. smallcircle: good, Δ: within the allowable range, x: is not preferred.
When erythritol and mannitol used in the LC chewing gum composition of the present invention were used, the moisture transfer from the liquid portion to the gum portion was reduced and the rise in Bx. was reduced as compared to when maltitol, xylitol, sorbitol and parylene were used as comparative examples. When erythritol and mannitol were used, a sheet of LC chewing gum was obtained which had reduced moisture migration and had equal or superior flavor and moldability to those obtained when other sugars were used.
(examples 2 to 13)
Generally, if the amount of the gum base to be blended in the LC chewing gum is large, the moisture transfer from the liquid portion to the gum portion is small. Therefore, the lower limit of the amount of the gum base blended was set to 22.0 wt%, and the amounts of erythritol and maltitol as the sugar components of the gum portion of the LC chewing gum composition of the present invention and the gum base were in the compounding ratios shown in tables 5 and 6. Other Components of gum part according to example 1, sheets of LC chewing gums of examples 2 to 13 (dimensions: 17.5mm in length × 12.5mm in width × 7.5mm in thickness, and total weight of 1 sheet: about 1.2g) were prepared in the same manner as in example 1 using the components mainly containing glycerin shown in Table 2 in the liquid part.
TABLE 5 formulation of gum portion in examples of LC chewing gum compositions using erythritol (1 of)
| Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | Example 7 | |
| Erythritol and its preparation method | 73.4 | 70.0 | 68.0 | 67.0 | 65.0 | 63.0 |
| Maltitol | 0 | 3.4 | 5.4 | 6.4 | 6.9 | 8.9 |
| Glue matrix | 22.0 | 22.0 | 22.0 | 22.0 | 23.5 | 23.5 |
The units of the numerical values in the tables are% by weight.
TABLE 6 formulation of gum portion in examples of LC chewing gum compositions using erythritol (2 of)
| Example 8 | Example 9 | Example 10 | Example 11 | Example 12 | Example 13 | |
| Erythritol and its preparation method | 60.0 | 57.5 | 54.0 | 51.0 | 46.5 | 40.0 |
| Maltitol | 8.9 | 8.9 | 8.9 | 8.9 | 8.9 | 8.9 |
| Glue matrix | 26.5 | 29.0 | 32.5 | 35.5 | 40.0 | 46.5 |
The units of the values in the table are% by weight.
Comparative examples 1 to 3
As comparative examples of the present invention, sheets of LC chewing gum of comparative examples 1 to 3 having the compositions of Table 7 (dimensions: 17.5mm in length, 12.5mm in width, 7.5mm in thickness, and about 1.2g in total weight of 1 sheet) were prepared in the same manner as in example 1.
Table 7 formulation of gum portion in comparative examples of LC chewing gum composition using erythritol
| Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Erythritol and its preparation method | 39.0 | 35.0 | 80.0 |
| Maltitol | 16.0 | 20.0 | 0 |
| Glue matrix | 40.4 | 40.4 | 15.4 |
The units of the values in the table are% by weight.
(evaluation test)
The same Bx. measurements and tests for evaluating the quality of LC chewing gum sheets were carried out as in example 1, and the results are shown in tables 8 to 10 below.
TABLE 8 differences in Bx. changes with time due to the different blending amounts of erythritol in the gum portion (1 of
| Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | Example 7 | |
| Bx. | 73.8 | 73.8 | 73.8 | 73.8 | 73.5 | 73.5 |
| Reduction of moisture transfer | ○ | ○ | ○ | ○ | ◎ | ◎ |
| Fragrance | ◎ | ◎ | ◎ | ◎ | ◎ | ◎ |
| Formability | ○ | ○ | ○ | ○ | ○ | ◎ |
TABLE 9 differences in Bx. with time due to the different blending amounts of erythritol in the gum portion (Tab 2)
| Example 8 | Example 9 | Example 10 | Example 11 | Example 12 | Example 13 | |
| Bx. | 73.5 | 73.5 | 73.5 | 73.5 | 73.2 | 73.2 |
| Reduction of moisture transfer | ◎ | ◎ | ◎ | ◎ | ◎ | ◎ |
| Fragrance | ◎ | ◎ | ○ | ○ | △ | △ |
| Formability | ◎ | ◎ | ◎ | ○ | ○ | ○ |
TABLE 10 differences in the change with time of Bx. depending on the blending amount of erythritol in the gum portion (point 3)
| Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Bx. | 73.2 | 73.2 | 74.5 |
| Reduction of moisture transfer | ◎ | ◎ | × |
| Fragrance | × | × | ○ |
| Formability | × | × | △ |
As is clear from tables 8 to 10, when the blending amount of erythritol in the LC chewing gum composition of the present invention exceeds 80 wt%, the moisture transfer increases and Bx. improves because the proportion of the gum base decreases, but when the blending amount of erythritol is 73.4 wt% or less, the Bx. value is low and the moisture transfer from the liquid portion to the gum portion is small. Further, a comparison of Bx. in example 2 (erythritol 73.4 wt%) and Bx. in comparative example 3 (erythritol 80.0 wt%) suggests that when erythritol is 75.0 wt% or less, the Bx. value decreases and moisture migration decreases. On the other hand, when the blending amount of erythritol is less than 39.0 wt%, although moisture transfer is reduced, the flavor is not good and moldability is deteriorated. From the comprehensive evaluation of the reduction of moisture migration and the flavor and moldability, a sheet of LC chewing gum having reduced moisture migration and good flavor and moldability can be obtained when the amount is generally 40.0 to 75.0 wt%, preferably 40.0 to 73.4 wt%, more preferably 54.0 to 65.0 wt%, most preferably 57.5 to 63.0 wt%.
(examples 14 to 18 and comparative examples 4 to 6)
The amount of glycerin as a main component in the liquid portion of the LC chewing gum composition was varied according to the formulation shown in table 11, and the moisture transfer from the liquid portion to the gum portion was evaluated. The gum portion had the same composition as shown in table 1, and erythritol was used as the main sugar component.
The same Bx. measurement as in example 1 was performed to evaluate the moisture transfer from the liquid portion to the gel portion, and the results are shown in table 11.
11 change over time of Bx. due to difference in glycerin content of liquid portion
| Example 14 | Example 15 | Example 16 | Example 17 | Example 18 | Example 19 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| Glycerol content (% by weight) | 40 | 50 | 60 | 70 | 80 | 90 | 25 | 95 | 100 |
| Bx.(％) | 73.5 | 73.5 | 73.0 | 73.0 | 73.0 | 73.0 | 74.5 | 73.0 | 73.0 |
The glycerol content is expressed in weight% relative to the total weight of the liquid portion.
In the LC chewing gum composition of the present invention, if the glycerin content is 40 to 90 wt%, particularly 60 to 90 wt%, based on the total weight of the liquid portion, the moisture transfer from the liquid portion to the gum portion is reduced. If the glycerin content exceeds 90% by weight, although the moisture transfer to the gum part is reduced, any additives are not easily dissolved in the liquid part, and it is difficult to adjust the flavor and texture of the liquid, and the product is not acceptable as an LC chewing gum product. If the glycerin content is less than 40% by weight, moisture is transferred from the liquid portion to the gum portion, and the liquid feeling gradually disappears, resulting in deterioration of the texture.
(examples 20 to 31)
Using mannitol in place of erythritol and in the proportions shown in tables 12 and 13, the balance of the gum portion in example 1 and the components mainly composed of glycerin shown in Table 2 in the liquid portion were used to prepare sheets of LC chewing gums of examples 20 to 31 (dimensions: 17.5mm in length × 12.5mm in width × 7.5mm in thickness, and total weight of 1 sheet: about 1.2g) in the same manner as in example 1.
TABLE 12 formulation of gum portion in examples of LC chewing gum compositions using mannitol (1 of)
| Example 20 | Example 21 | Example 22 | Example 23 | Example 24 | Example 25 | |
| Mannitol | 73.4 | 70.0 | 68.0 | 67.0 | 65.0 | 63.0 |
| Maltitol | 0 | 3.4 | 5.4 | 6.4 | 6.9 | 8.9 |
| Glue matrix | 22.0 | 22.0 | 22.0 | 22.0 | 23.5 | 23.5 |
The units of the values in the table are% by weight.
TABLE 13 formulation of gum portion in examples of LC chewing gum compositions using mannitol (2 of)
| Example 26 | Example 27 | Example 28 | Example 29 | Example 30 | Example 31 | |
| Mannitol | 60.0 | 57.5 | 54.0 | 51.0 | 46.5 | 40.0 |
| Maltitol | 8.9 | 8.9 | 8.9 | 8.9 | 8.9 | 8.9 |
| Glue matrix | 26.5 | 29.0 | 32.5 | 35.5 | 40.0 | 46.5 |
The units of the values in the table are% by weight.
Comparative examples 7 to 9
As comparative examples of the present invention, sheets of LC chewing gums of comparative examples 7 to 9 having the compositions shown in Table 14 (dimensions: 17.5mm in the longitudinal direction, 12.5mm in the lateral direction, 7.5mm in thickness, and about 1.2g in total weight of 1 sheet) were prepared in the same manner as in example 1 of the present invention.
Table 14 formulation of gum portion in comparative examples of LC chewing gum composition using mannitol
| Comparative example 7 | Comparative example 8 | Comparative example 9 | |
| Mannitol | 39.0 | 35.0 | 80.0 |
| Maltitol | 16.0 | 20.0 | 0 |
| Glue matrix | 40.4 | 40.4 | 15.4 |
The units of the values in the table are% by weight.
(evaluation test)
The same Bx. measurements and tests for evaluating the quality of LC chewing gum sheets were carried out as in example 1, and the results are shown in tables 15 to 17 below.
TABLE 15 difference in the change with time of Bx. depending on the amount of mannitol blended in the gum part (1 of
| Example 20 | Example 21 | Example 22 | Example 23 | Example 24 | Example 25 | |
| Bx. | 73.8 | 73.8 | 73.8 | 73.8 | 73.5 | 73.5 |
| Reduction of moisture transfer | ○ | ○ | ○ | ○ | ◎ | ◎ |
| Fragrance | ◎ | ◎ | ◎ | ◎ | ◎ | ◎ |
| Formability | ○ | ○ | ○ | ○ | ○ | ◎ |
TABLE 16 difference in the change with time of Bx. depending on the amount of mannitol in the gum part (Tab.2)
| Example 26 | Example 27 | Example 28 | Example 29 | Example 30 | Example 31 | |
| Bx. | 73.5 | 73.5 | 73.5 | 73.5 | 73.2 | 73.2 |
| Reduction of moisture transfer | ◎ | ◎ | ◎ | ◎ | ◎ | ◎ |
| Fragrance | ◎ | ◎ | ○ | ○ | △ | △ |
| Become intoShape of the product | ◎ | ◎ | ◎ | ○ | ○ | ○ |
TABLE 17 difference in the change with time of Bx. depending on the amount of mannitol blended in the gum part (item 3)
| Comparative example 7 | Comparative example 8 | Comparative example 9 | |
| Bx. | 73.2 | 73.2 | 74.5 |
| Reduction of moisture transfer | ◎ | ◎ | × |
| Fragrance | × | × | ○ |
| Formability | × | × | △ |
As is clear from tables 15 to 17, when the amount of mannitol blended in the LC chewing gum composition of the present invention exceeds 80 wt%, the moisture transfer increases and Bx. improves because the proportion of gum base decreases, but when the amount of mannitol blended is 73.4 wt% or less, the Bx. value is low and the moisture transfer from the liquid portion to the gum portion is small. Further, a comparison of Bx. in example 20 (mannitol 73.4 wt%) and Bx. in comparative example 9 (mannitol 80.0 wt%) suggests that when mannitol is 75.0 wt% or less, the Bx. value decreases and the moisture migration decreases. On the other hand, when the amount of mannitol added is less than 39.0 wt%, although the moisture transfer is reduced, the flavor is not good and the moldability is deteriorated. From the comprehensive evaluation of the reduction of moisture migration and the flavor and moldability, a sheet of LC chewing gum having reduced moisture migration and good flavor and moldability can be obtained when the amount is generally 40.0 to 75.0 wt%, preferably 40.0 to 73.4 wt%, more preferably 54.0 to 65.0 wt%, most preferably 57.5 to 63.0 wt%.
(examples 32 to 62 and comparative examples 10 to 18)
In the same manner as in examples 1 to 31 and comparative examples 1 to 9, dimensions: longitudinal 21.7mm x transverse 15.0mm x thickness 8.0mm, total weight of 1 piece: about 1.8g of sheets of LC chewing gum were subjected to the same evaluation test.
As a result, the size: longitudinal 17.5mm x transverse 12.5mm x thickness 7.5mm, total weight of 1 piece: about 1.2g of LC chewing gum sheet and size: longitudinal 21.7mm x transverse 15.0mm x thickness 8.0mm, total weight of 1 piece: there was no difference in the results of Bx. change over time between about 1.8g of LC chewing gum sheets.
As is clear from the above examples and comparative examples, erythritol and mannitol have the same effect, and therefore, even when erythritol and mannitol are used in combination as the sugar component of the gum portion of the LC chewing gum composition of the present invention, the same effect as that obtained when erythritol or mannitol is used alone can be obtained.
The present application claims priority from japanese patent application 2007-208437, filed on 8/9 of 2007, the contents of which are incorporated herein by reference.
Claims (6)
1. A liquid-center-containing chewing gum composition having a moisture migration reducing effect, which comprises a gum part and a liquid part covered with the gum part, wherein the gum part comprises a sugar component and a gum base, the sugar component comprises erythritol or mannitol as a main component, and the amount of at least 1 of erythritol and mannitol incorporated based on the total weight of the gum part is 54.0 to 65.0 wt%.
2. The liquid center-containing chewing gum composition of claim 1, wherein the at least 1 of erythritol and mannitol is incorporated in an amount of 57.5 to 63.0 wt.% based on the total weight of the gum portion.
3. The liquid center-containing chewing gum composition of claim 1, wherein the at least 1 of erythritol and mannitol is incorporated in an amount of 54.0 wt% to 65.0 wt% and the gum base is 23.5 wt% to 32.5 wt%, relative to the total weight of the gum portion.
4. The liquid center-containing chewing gum composition of claim 1, wherein the at least 1 of erythritol and mannitol is incorporated in an amount of 57.5 to 63.0 wt% and the gum base is 23.5 to 29.0 wt%, relative to the total weight of the gum portion.
5. The liquid center-containing chewing gum composition of claim 1, wherein the gum portion further comprises at least 1 selected from the group consisting of sugars other than erythritol, sweeteners, emulsifiers, acidulants, flavors, and softeners.
6. A chewing gum composition comprising a liquid core according to any of claims 1 to 5, wherein the liquid portion comprises glycerol.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007208437 | 2007-08-09 | ||
| JP2007-208437 | 2007-08-09 | ||
| PCT/JP2008/064378 WO2009020219A1 (en) | 2007-08-09 | 2008-08-05 | Liquid-centered gum composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| HK1144894A1 HK1144894A1 (en) | 2011-03-18 |
| HK1144894B true HK1144894B (en) | 2014-07-18 |
Family
ID=
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3021775C2 (en) | ||
| EP3277095B1 (en) | Chewing gum composition comprising crystalline allulose particles | |
| IE67881B1 (en) | Sugar-free "hard candy" and process for its manufacture | |
| ES2702173T3 (en) | New confectionery product with improved crunchy texture | |
| JP5201824B2 (en) | Sugar-free confectionery containing xylitol or erythritol and having no cooling effect | |
| US10736333B2 (en) | Gelled confection with reduced sugar | |
| EP0027024B1 (en) | Aspartame-sweetened chewing gum and method of producing same | |
| KR20170027727A (en) | Novel composition of a confectionery product | |
| JP5524618B2 (en) | Liquid center gum composition | |
| AU642177B2 (en) | Concentrated sweetening composition to be used in foodstuffs | |
| US20110206801A1 (en) | Liquid-center gum composition | |
| HK1144894B (en) | Liquid-centered gum composition | |
| MXPA96002928A (en) | Mask rubber composition containing eritri | |
| KR101798477B1 (en) | Center-filled chewing gum compositions without a leak of syrup | |
| HK1144759A (en) | Liquid-centered gum composition | |
| CN104202995A (en) | Temporally stable improved three-layered confection | |
| JP4188717B2 (en) | Chewing gum with improved chewing comfort | |
| JP2015512647A (en) | Method for shortening conditioning time of chewing gum core composition in chewing gum manufacturing process | |
| KR101159302B1 (en) | Chewing Gum improved the texture | |
| KR880000980B1 (en) | Process for producing chewing gum shaped glutinous rice cake |