CA2144457C - Chewing gum containing erythritol - Google Patents

Abstract

Chewing gums containing erythritol and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and erythritol, the erythritol being the only bulk sweetener. The erythritol provides the gum with unique properties, and the gum may be non-cariogenic. In other embodiments, the erythritol is co-dried with other sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum.

Description

2 1 4~457 CHEWING GUM CONTAINING ERYTHRITOL
COEVAPORATED OR CODRIED WITH SUGARS AND/OR POLYOLS
g~rT~r.ROTTNn OF TT-TT~' INVF~TION
The present invention relates to improved compo6itions of chewing gum. More particularly, the in~rention relates to improving chewing gum by the use of specific bulking agent3 in sugar and non-sugar chew-ing gum products to give improved texture, moisture absorption properties, and improved shelf life proper-ties. The improved chewing gum compositions may also be u6ed in a variety of chewing gum products, such as confectionery coated chewing gum products.
In recent years, efforts have bee~l devoted to replace sugar and sugar syrups normally found in chew-ing gum with other carbohydrates a~d noncarbohydrates.
Non-sugar or sugar-free chewing gum, which is growing in popularity, uses sugar alcohols or polyols to re-1~ place sugar and sugar syrups. The most popular polyols are sorbitol, mannitol and xylitol. New polyol8 are bei}lg developed using new technology to replace these polyols. New polyols have various unique properties which can improve the taste, texture and shelf life properties of chewing gum ~or consumers. The non-sugar polyols have the advantage of not contributing to dental caries of consumers, as well as being able to be consumed by diabetics.
One such polyol bulking agent i8 called erythritol. This polyol bulking agent or bulk sweetener is not approved for use in human food products or in chewing gum in the U. S . However, a GRAS
a~firmation petition for erythritol as a human food .... . . . .

? 1 4~4~7 ingredient is currently being prepared. Erythritol does not contribute to dental caries, does not significantly contribute to calories and does not cause gastric distress like some other polyols. Thus, this ingredient ' 9 use in chewing gum could be a def inite improvement .
A chewing gum made with a 6weetening agent r~n~i~;n;n~ erythritol and a liquid sugar or sugar alcohol is disclosed in U.S. Patent No. 5,120,550.
A method of reducing dental caries by administering a sugarless chewing gum made with erythritol is disclosed in European Patent Publication No. 0 009 325.
Low-caloric sweetening compositions containing meso-erythritol are disclosed in U.S.
Patents No. 5,080,916 and No. 4,902,525 and Japanese Patent Publications No. 89-225458 and 90-104259.
Japanese Patent Publication No. 89-51045 discloses chewing gum made with a melted mixture of meso-erythritol and sugars or sugar alcohols.
A sweetener employing the use of spray dried erythritol is disclosed in European Patent Publication No. O 497 439.
A sweetening composition made up of erythritol, sorbitol and a glucose oligomer is disclosed in European Patent Publication No. 0 511 761.
SU~R'r OF TTTR INVRNI~ION
The present invention is a method of produc-ing chewing gum with a new bulk sweetener, speci~ically erythritol, as well as the chewing gum so produced.
The bulk sweetener may be added to sucrose-type gu~n formulations, replacing a small or large quantity of sucrose. The formulation may be a low- or high-moisture formulation containing low or high amounts of moisture-c ~nt~;n;n~ syrup. The bulk sweetener, erythritol, may also be used in low- or non-sugar gum .

formulations replacing sorbitol, mannitol, or other polyols. Non-sugar formulations may include low- or ~=
high-moisture, sugar-free chewing gums.
The bulk sweetener, erythritol, may be combined with other bulk sweeteners for use in chewing gum, including but not limited to sucrose, dextrose, fructose, maltose, maltodextrin and xylose, as well as sugar alcohols including but not limited to sorbitol, mannitol, xylitol, maltitol, hydrogenated isomaltulose, lactitol and Lycasin brand hydrogenated starch hydrolysate. The bulk sweetener, erythritol, may be combined in the gum formulation or co-dried or blended with the other bulk sweeteners prior to use in the gum formulation. Co-drying may be done by various methods of spray drying, fluid bed coating, coacervation and other granulating or agglomerating techniques. The bulk sweetener, erythritol, may also be combined with high-intensity sweeteners including, but not limited to, thaumatin, aspartame, acesulfame K, sodium saccharin, glycyrrhizin, alitame, cyclamate, stevioside, sucralose and dihydrochalcones.
This sweetener, erythritol, when used according to the present invention, gives chewing gum an improved texture, an improved shelf life and a unique flavor/ sweetness quality. Even though erythritol has some properties like sucrose, it is not cariogenic, and does not significantly contribute to calories, giving a highly consumer-acceptable chewing gum product.

DETAILED DESCRIPTION OF
T~E pRRF R~R~n Er~30DTMRl~TS
All percentages herein are weight percentages unless otherwise specified. ~he term "chewing gum"
also includes bubble gum and the like.
Erythritol material is obtained by fermenting glucose with specially selected yeast strains in d~ - iate aqueous nutrient media or by treating an 2144~7 aqueous alkali carbonate solution of 2-buten-1, 4-diol with chlorine and saponifying the resulting chloro-hydrin .
Erythritol is a polyol that has a sweetness level of about 75S of that of sucrose. Erythritol is available as a powder, has good storage stability, and has a melting point of about 119C. A syrup may be formed at concentrations below 40~, the maximum solubility of erythritol at room temperature. At high temperatures, higher concentrations may be used.
Erythritol may be added to chewing gum in its solid or syrup form. Erythritol may be used in chewing gum as a texture and flavor modifier, bulking agent, and may improve texture, flavor and shelf life properties. Erythritol may replace solids like sucrose, dextrose, lactose, sorbitol or mannitol when used in its powder form, or may replace syrups when used in its liquid or syrup form. At levels of about 0 . 5S to about 25%, erythritol may replace part of the bulk sweeteners in sugar gum or, as a liquid, all or part of the syrup in sugar gum. At higher levels of about 25S to about 90~ of the gum formulation, erythritol may replace all of the bulk sweeteners in a chewing gum formulation.
Unique chewing gum formulations can be obtained when all bulk sweeteners are replaced with erythritol powder and syrup. The relatively low sweetness intensity allows for use of unique f lavor combinations, such as the use of savory and snack flavors. High-intensity sweeteners may be added to increase sweetness to obtain more typical chewing gum formulations. Chewing gum formulations with high levels of erythritol would be sof ter and less hygroscopic than sugar-c~nt~in;ng gum formulations.
Chewing gum formulations with erythritol may contain a very low amount of moisture in the gum formulation, i.e., below about 2~, or may contain a medium amount of . . .

2~ 5~
.

moisture, about 2-5%, and may even be a soft gum formulation rn~tA;n;n~ 5% moisture or more.
Although erythritol has properties like sucrose, and since it is a polyol, it may be used in chewing gum formulations rn~t~;n;ng non-sugar ingredients. Non-sugar ingredients are polyols such as sorbitol, mannitol, xylitol, hydrogenated isomaltulose, maltitol, lactitol and hydrogenated starch hydrolysate.
These polyols are used in a variety of combinations to develop unique sugarless chewing gum formulations.
Erythritol may be used to replace the individual polyols or combinations of polyols. With partial replacement of one or more polyols, erythritol can be used at levels of about 0 . 5-25% . If erythritol replaces a large amount or most of the polyols, this level may be about 25S to about 90S of the gum formulation .
Some sugar-free chewing gum formulations contain high levels of glycerin and are very low in moisture, i.e., less than about 2~. Brythritol, solids or syrup, may replace part or all of the glycerin used in these types of formulations. At higher moisture levels ~more than 29f) in sugar-free gum, a liquid sorbitol (70S sorbitol, 30% water) is used. Erythritol solids or erythritol syrup may replace part or all of the sorbitol liquid. Sugar-free syrups like hydrogenated starch hydrolysate (HSH), such as Lycasin brand HSH, may also be replaced in part or totally by erythritol solids or syrup. The same product advantages found with hydrogenated starch hydrolysate syrups, such as improved product shelf life, improved texture and improved aspartame and alitame stability, may also be found with the use of erythritol solids or :~
SyrUp .
HSH and glycerin are preblended and co-evaporated to reduce moisture in some sugar-free gum formulations. Erythritol solids and/or syrup may be -21 ~44~7 .

used to replace part or all of the XSX/ glycerin b~ends in chewing gum formulation6. Aqueous erythritol syrup may also replace XS~ in the preblend with glycerin and be co-evaporated with glycerin to obtain a low moisture, non-crys~l 1 i 7~hle blend. Combinations of erythritol solids/syrup with polyols like sorbitol, maltitol, xylitol and mannitol in a~ueous form may also be blended with glycerin and co-evaporated for use in low-moisture, sugar-free gum.
In a similar manner, erythritol solids/syrup preblended in glycerin and co-evaporated may be used in conventional sugar chewing gum formulations.
Erythritol may be combined with sugars like dextrose, sucrose, lactose, maltose, invert sugar, fructose and corn syrup solids to form a liquid mix to be blended with glycerin and co-evaporated. Erythritol solids/syrup may also be mixed with conventional syrup and blended with glycerin and co-evaporated for use in a sugar chewing gum formulation.
Erythritol bulk sweetener may be co-dried with a variety of sugars such as sucrose, dextrose, lactose, fructose and corn syrup solids, and used in a sugar-containing gum formulation. Erythritol may also be co-dried with a variety of other polyols, such as sorbitol, mannitol, xylitol, maltitol, hydrogenated isomaltulose, lactitol and hydrogenated starch hydrolysate, and used in a sugar-free gum formulation.
Co-drying refers to methods of co-crystallization, co-precipitation, or removal of moisture by spray drying, drum drying, flash drying, or fluid bed coating of erythritol with sugars and other polyols, as well as co-drying by encapsulation, agglomeration and absorption with other sugars and polyols.
Co-drying by encapsulation, agglomeration and absorption can also include the use of encapsulating and agglomerating agents. Erythritol may be mixed with sugars or other polyols prior to being redried by ' '':

2J4~57 encapsulation or agglomeration, or may be used alone with the encapsulating and agglomerating agents. These agents modify the physical properties of the bulk sweetener and control its release f rom chewing gum .
Since erythritol is highly soluble in water as noted earlier, controlling the release of erythritol modifies the texture and flavor of the chewing gum.
Physical modif ications of the bulk sweetener by encapsulation with another substrate will slow its release in chewing gum by reducing the solubility or dissolution rate. Any standard technique which gives partial or full encapsulation of the bulk sweetener can be used. These techniques include, but are not limited to, spray drying, spray chilling, fluid-bed coating and coacervation. These encapsulation techniques that give partial encapsulation or full encapsulation can be used individually or in any combination in a single step process or multiple step process. Generally, delayed - release of bulk sweetener is obtained in multistep processes like spray drying the bulk sweetener and then fluid-bed coating the resultant powder.
The encapsulation techniques here described are standard coating techni~ues and generally give varying degrees of coating from partial to full coating, depending on the coating composition used in the process. Also, the coating compositions may be susceptible to water permeation to various degrees.
Generally, compositions that have high organic solubility, good film-forming properties and low water solubility give better delayed release of the bulk sweetener. Such compositions include acrylic polymers and copolymers, carboxyvinyl polymer, polyamides, polystyrene, polyvinyl acetate, polyvinyl acetate phthalate, polyvinyl pyrrolidone, and waxes. Although all of these materials are possible for encapsulation of the bulk sweetener, only food-grade material should be ~ nc;fl~red~ Two standard food-grade coating ,' ' ': ' -.

materials that are good film formers but not water-soluble are 6hellac and Zein. Others which are more water æoluble, but good film formers, are materials like agar, alginates, a wide range of ~ lo~e derivatives like ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose and hydroxypropylmethyl cellulose, dextrin, gelatin, and modified starches.
These ingredients, which are generally approved for food use, also give a delayed release when used as an encapsulant. Other encapsulants, like acacia or maltodextrin, can also encapsulate erythritol, but may increase the release rate of the bulk sweetener.
The amount of coating or encapsulating material on the bulk sweetener also controls the length of time for its release from chewing gum. Generally, the higher the level of coating, the slower the release of the bulk sweetener during mastication. The release rate is generally not inst~n~neous, but gradual over an extended period of time.
Another method of giving a delayed release of the bulk sweetener is agglomeration of the bulk sweetener with an agglomerating agent which partially coats the bulk sweetener. This method includes the step of mixing the bulk sweetener and agglomerating agent with a small amount of water or solvent. The mixture is prepared in such a way as to have individual wet particles in contact with each other so that a partial coating can be applied. After the water or solvent is removed, the mixture is ground and used as a powdered, coated bulk sweetener.
Materials that can be used as the agglomer-ating agent are the same as those used in encapsulation mentioned previously. However, since the coating is only a partial encapsulation and the bulk sweetener is water soluble, some agglomerating agents are more effective in delaying the sweetener release than others. Some of the better agglomerating agents are 2 1 444~

the organic polymers like acrylic polymers and copolymers, polyvinyl acetate, polyvinyl pyrrolidone, waxes, shellac and Zein. Other agglomerating agents are not as ef f ective in giving the bulk sweetener a delayed release as are the polymers, waxes, shellac and Zein, but can be used to give some delayed release.
These other agglomerating agents include, but are not limited to, agar, alginates, a wide range of cellulose derivatives like ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose and hydroxypropylmethyl cellulose, dextrin, gelatin, modified starches, and vegetable gums like guar gum, locust bean gum and carrageenin. Even though the agglomerated bulk sweetener is only partially coated, when the quantity of coating is increased compared to the quantity of the bulk sweetener, the release of the bulk sweetener can be delayed for a longer time during mastication.
The bulk sweetener may be coated in a two-step process or multiple-step process. The bulk sweetener may be encapsulated with any of the materials as described previously and then the encapsulated sweetener can be agglomerated as described previously to obtain a~ encapsulated/agglomerated/bulk sweetener product that could be used in chewing gum to give a delayed release of bulk sweetener.
In another ~mho~;m~ont of this invention, erythritol sweetener may be absorbed onto another component which is porous and becomes entrapped in the matrix of the porous rc-~7rn~nr. Common materials used for absorbing the bulk sweetener include, but are not limited to, silicas, silicates, pharmasorb clay, sponge-like beads or microbeads, amorphous sugars like spray-dried dextrose, sucrose, polyols, amorphous carbonates and hydroxides, including aluminum and calcium lakes, vegetable gums and other spray dried materials .
~' ' ' ' ' . - - , 2~ ~457 .

Depending on the type of absorbent material and how it is prepared, the amount of bulk sweetener that can be loaded onto the absorbent will vary.
Generally materials like polymers, sponge-like beads or microbeads, amorphous sugars and polyols and amorphous carbonates and hydroxides absorb about 10% to about 409 of the weight of the absorbent. Other materials like silica and pharmasorb clays may be able to absorb about 20~ to about 80~ of the weight of the absorbent.
The general procedure for absorbing the bulk sweetener onto the absorbent is as follows. An absorbent like fumed silica powder can be mixed in a powder blender and an aqueous solution of the bulk sweetener can be sprayed onto the powder as mixing continues. The aqueous solution can be about 30~ to 40~ solids, and higher solid levels may be used if temperatures up to 90C are used. Generally water is the solvent, but other solvents like alcohol could also be used if approved for use in food. As the powder mixes, the liquid is sprayed onto the powder. Spraying is stopped be~ore the mix becomes damp. The still free-flowing powder is removed from the mixer and dried to remove the water or other solvent, and ground to a specific particle size.
After the bulk sweetener is absorbed onto an absorbent or fixed onto an absorbent, the fixative/
sweetener can be coated by encapsulation. Either full or partial encapsulation may be used, depending on the coating composition used in the process. Full encapsulation may be ~ht~in~ by coating with a polymer as in spray drying, spray chilling, fluid-bed coating, coacervation, or any other standard technique. A
partial encapsulation or coating can be obtained by agglomeration of the fixative/sweetener mixture using any of the materials discussed above.
The three methods of use to obtain a delayed release of bulk sweetener are: (1) encapsulation by 2 1 ~457 .

spray drying, fluid-bed coating, spray chilling and coacervation to give full or partial encapsulation, (2) agglomeration to give partial encapsulation and (3) fixation or ~n~r;l -nt/absorption~ which also gives partial encapsulation. These three methods, combined in any usable manner which physically isolates the bulk sweetener, reduces its dissolvability or slows down the release of bulk sweetener, are included in this inven-t ion .
Erythritol may be used with other bulk sweeteners and in combinations that give unique properties. 33rythritol may be co-dried by various delayed release methods noted above with other bulk sweeteners like isomaltulose, sucrose, dextrose, lactose, maltose, fructose, corn syrup solids, sorbitol, mannitol, xylitol, maltitol, hydrogenated isomaltulose, lactitol and hydrogenated starch - hydrolysate for use in sugar and sugar-free chewing gum .
The previously described codried, encapsulated, agglomerated or absorbed erythritol bulk sweetener may readily be incorporated into a chewing gum composition. The re--;n~ r of the chewing gum ingredients are noncritical to the present invention.
That is, the coated particles of bulk sweetene~ can be incorporated into conventional chewing gum formulations in a conventional manner. The erythritol bulk sweeteners may be used in a sugar-free or ~ugar chewing gum to modify the sweetness thereof. The codried bulk 3 o sweetener may be used in either regular chewing gum or - -_ bubble gum .
In general, a chewing gum composition typi-cally comprises a water-soluble bulk portion, a water-insoluble chewable gum base portion and typically water-insoluble flavoring agents. The water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing. The gum ' . : ' .. ' .:

~ 2~ ~457 base portion i5 retained in the mouth throughout the chew .
The in601uble gum base generally comprises elastomers, elastomer solvents, plasticizers, waxes, ~m~ ; f; .org and inorganic f illers .
Plastic polymers, such as polyvinyl acetate, which behave somewhat as plasticizers, are alao often included. Other plastic polymers that may be used include polyvinyl laurate, polyvinyl alcohol and polyvinyl pyrrolidone.
Elastomers may include polyisobutylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle.
Elastomer solvents are of ten resins such as terpene resins. Plasticizers, sometimes called softeners, are typically fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba. Low melting point waxes may be considered to be plasticizers. High melting point waxes may be considered as bodying agents or textural modifiers.
The gum base typically also includes a filler component. The filler c _-~n~-nt may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like . The f iller may constitute between about 5 and about 60~ by weight of the gum base. Preferably, the filler comprises about 5 to about 50~ by weight of the gum base.
Emulsifiers, which also sometimes have plasticizing properties, include glycerol monostearate, lecithin and glycerol triacetate. Further, gum bases may also contain optional ingredients such as antioxidants, colors and flavors. The present invention contemplates employing any commercially acceptable gum base.
., ~. -~ . ...

~ 2 1 ~4~

According to the preferred embodiment of the present invention, the insoluble gum base constitutes between about 5 to about 95S by weight of the gum.
More preierably the insoluble gum base comprises between 10 and 50 percent by weight of the gum and most preferably about 20 to about 35S by weight of the gum.
The water-soluble portion of the chewing gum may further comprise softeners, sweeteners, flavoring agents and combinations thereo~ . The sweeteners of ten fulfill the role of bulking agents in the gum. The bulking agents typically comprise about 5~ to about g of the gum composition. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners,. also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5 to about 15.0S by weight of the chewing gum. Softeners contemplated by the present invention include glycerin, lecithin and combinations thereof. Further, aqueous sweetener solutions such as those cnnt~in;ng sorbitol, hydrogenated starch hydrolysate, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
As mentioned above, the erythritol solids~syrup bulk sweetener of the present invention will most likely be used in sugar-free gum formulations. EIowever, sugar formulations are also within the scope of the invention. Sugar sweeteners generally include saccharide-cn~t~;n;ng comrnn~nts commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids and the like, alone or in any combination.
The erythritol solids/syrup bulk sweetener o~
the present invention can also be used in combination with other sugarless sweeteners. Generally sugarless .

.

sweeteners include components with sweetGn;n~ charac-teristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols 3uch as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysate, maltitol, lactitol and the like, alone or in any combination.
Depending on the particular sweetness release profile and shelf-stability needed, the erythritol solid/syrup bulk sweeteners of the present invention can also be used in combination with coated or uncoated high-intensity sweeteners or with high-intensity sweeteners coated with other materials and by other techniques .
A f lavoring agent may be present in the chewing gum in an amount within the range of from about 0.1 to about 10.0 weight percent, and preferably from about O . 5 to about 3 . O weight percent of the gum . The flavoring agents may comprise essential oils, synthetic flavors or mixture thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essence3, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like.
Artificial flavoring components are also contemplated for use in gums of the present invention. Those skilled in the art will recognize that natural and artificial flavoring agents may be rnmh;n~ in any sensorially acceptable blend. All such flavors and flavor blends are contemplated by the present invention .
Optional ingredients such as colors, emulsifiers and pharmaceutical agents may be added to the chewing gum.
In general, chewing gum is manufactured by se~/~nt; ~ l ly adding the various chewing gum ingredients to a commercially available mixer known in the art.
After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into : ': .- .
, 2 ~ 7 the desired form, guch as by rolling into sheets and cutting into sticks, extruding into chunks or casting into pellets.
Generally, the ingredients are mixed by f irst melting the gum base and adding it to the running mixer. The base may also be melted in the mixer itself. Color or emulsifiers may also be added at this time. A softener such as glycerin may also be added at this time, along with syrup and a portion of the bulking agent/sweetener. Further portions of the bulking agent/sweetener may then be added to the mixer.
A flavoring agent is typically added with the final portion of the bulking agent. A high-intensity sweetener is preferably added after the final portion of bulking agent and flavor have been added.
The entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may sometimes be required. Those skilled in the art will recognize that many variations of the above described procedure may be followed.
... .

: , -2~ 57 Exam~le8 The following examples of the invention and comparative examples are provided by way of explanation ~:
and illustration.
The formulas listed in Table 1 comprise various sugar-type formulas in which erythritol can be added to gum after it is dissolved in water and mixed with various aqueous solvents.
0 I'A`3LE 1 9X.1 E:X.2 X.3 E:X.~ X.S
15S~GAR 57.0 60.0 53.0 55.6 ~7.0 ~asi: l9.Z 19.2 19.2 19.2 19.2 2 0CORN SYRUP 2 . 9 9 .9 6. 9 0 . 0 2 .9 P~PPER~IN~ 0.9 0.9 0.9 0.9 0.9 FLAVOR
GLYCRR~:N 0 . O O . O O . O 1. 4 0 . O
2 5~RYll~R~I'OL/ 2 0 . 0 10 . 0 20 . 0 2Z . 9 3 0 . O
L~QUID

EX~ E 1 A blend of 80 grams o~ erythritol and 120 grams of =
wate~ is mixed at 40C. To this is added 100 grams of glycerin to give a mixture of 27%
erythritol, 409~ water and 33~ glycerin, evapora~ed to 909~ solids and added to gum.
lp~ 2 To 140 grams of erythritol syrup at 58~ solids is added 60 grams of glycerin to give a 70~
erythritol syrup with 30~ glycerin, evaporated to 9o~ solids and added to gum.
~XAMP~ ~: 3 To 140 grams of erythritol syrup of 58~ solids is added 60 grams of propylene glycol, givin~ a 70 erythritol syrup with 3096 propylene glycol, evaporated to 90~ solids, and added to gum.
.
.

-21 ~4~57 To 140 grams of erythritol syrup at 58~ solids i8 added 89 grams of corn syrup and blended, giving a ~--mixture of 61~ erythritol syrup and 39~ corn syrup, evaporated to 80~ solids and added to gum.
EX~MP~R 5 To a 200 gram quantity of corn syrup is added 100 grams of glycerin. To this mixture is added 75 grams of erythritol and blended at 50C. This mixture is added to gum.
Tables 2 and 3 show sugar chewing gum formulations that can be made with erythritol and various types of sugars.
~A13LE 7 EX. 6 EX. 7 EX. 8 ~ _X. 10 EX. ll GUM i3ASE 19.2 15.2 19.2 19.2 19.2 19.2 SUC~OSE 44.5 24.5 39.5 19.5 29.5 19.5 GLYCERIN 1. 4 1. 4 1. 4 1. 4 1. 4 1. 4 20COFN SYRUP 14.0 14.0 14.0 14.0 14.0 14.0 DEXTROSE 5 . 0 5 . 0 - - 10 . 0 5 . 0 LACTOSE 5 . O 5 . 0 10 . 0 10 . O
FRliCTOSE 5.0 5.0 10.0 10.0 10.0 5.0 INVERT SUGAR - - - - 10 . 0 10 . O

CORN SYRIJP
SOLIDS
FLAVOR 0.9 0.9 0.9 0.9 0.9 0.9 ERYT~RITOL 5.0 25.0 5.0 25.0 5.0 25.0 . , ' .

~A~3LE~ 3 EX. 12 EX. 13 3~ E~. 15 EX. 16 EX. 17 , _-`
5GUM~3ASE 19.2 19.2 19.2 19.2 19.2 19.2 SUCROSE 29.5 19.5 29.5 19.5 37.5 22.5 GLYCERIN 1. 4 1. 4 1. 4 1. 4 1. 4 1. 4 CORN SYRUP 14 . 0 14 . 0 14 . 0 14 . O 11. O 11. O
DEXTROSE 10.0 5.0 10.0 5.0 10.0 5.0 FRUCTOSE 10.0 5.0 10.0 5.0 5.0 5.0 INVERT
20SUGAR 10.0 10.0 - - 5.0 5.0 MALTOSE - - 10 . 0 10 . O
CORN SYRUP
2 5SOLIDS - - - - 5 . 0 5 . o FLAVOR 0.9 0.9 0.9 0.9 0.9 0.9 ERYT~IRITOL 5. 0 25. 0 5 . 0 25 . 0 5 . 0 25 . 0 3 0 Any of the sugars may be combined with erythritol and co-dried to form unique combinations such as:
EXAMPL~ 13 Dextrose and erythritol can be dissolved in water in a 2:1 ratio dextrose:erythritol and co-dried or co-precipitated and used in the formulas in Ta~les 2 and 3.
EX~MPT F: I ~
Erythritol and sucrose can be dissolved in water in a 1:1 ratio and co-dried or co-precipitated and used in the formulas in Tables 2 and 3.
EXAMPT .~ 2 0 Erythritol, sucrose and dextrose can be dissolved in water i~ a 1:1:1 ratio and co-dried or co-precipitated and used in the formulas in Tables 2 and 3.
EXaMPLE 2 1 Erythritol, sucrose, dextrose and ~ructose can be dissolved in water at 25~ of each ingredient and 4 fi ~7 co-dried and uged in the formulas in Tables 2 and 3.
E~AMPI ,~ 2 2 Erythritol, dextrose, fructose and lactose can be dissolved in water at 25~ of each ingredient and co-dried and used in the formulas in Tables 2 and 3.
EXAMPJ ~ 2 3 Erythritol, dextrose, maltose and corn syrup solids can be dissolved in water at 25~6 of each ingredient and co-dried and used in the formulas in Tables 2 and 3.
EXAMPL~ 2~
Erythritol, sucrose, dextrose, maltose and fructose can be dissolved in water at 20~ of each ingredient and co-dried and used in the formulas in Tables 2 and 3.
Multiple combinations of erythritol with sugars can be made in solution to form liquid con-centrates that do not need to be co-dried, such as:
EXAMPL~ 25 Erythritol, corn syrup and glycerin can be dissolved in water at a ratio of 1:1:1, evaporated to a thick syrup and used in the formulas in Tables 2 and 3.
EXAMP~ 2 6 Erythritol, dextrose, fructose and invert syrup may be dissolved in water at 25~ of each ingredient and evaporated to a thick syrup and used in the formulas in Tables 2 and 3.
EX~MPLE 27 Erythritol, dextrose, maltose and corn syrup ~olids may be dissolved in water at 25S of each cQITrnnPnt and evaporated to a thick syrup and used in the formulas in Tables 2 and 3.
.:.' , :, , ,: .

2 ~ 4~7 EXAMpI.E 2 8 Glycerin i8 added to Example 26 at a ratio of 4 :1 syrup to glycerin and evaporated to a thick syrup and used in the formulas in Tables 2 and 3.
EXAMPI.E 2 9 Glycerin is added to Example 27 at a ratio of 2: l syrup to glycerin and evaporated to a thick syrup and used in the formulas in Tables 2 and 3.
Multiple combinations of two or three sweeteners can also be made by melting a sugar and erythritol at about 130C, blending, cooling and grinding to form powder blends such as:
EXAMPI ,~ 3 0 Dextrose and erythritol are melted at 13 0 C and blended at a ratio of 1:1, cooled, ground and used in formulas in Tables 2 and 3.
EXAMPT ~R 31 Dextrose, f ructose and erythritol at a ratio of l:1:1 are blended and melted at 130C. The melted blend i8 then mixed, cooled, ground and used in formulas in Tables 2 and 3.
Tables 4 and 5 show chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar polyols.
~.
~ ~EX. 33 EX, 34 ~ EX. 35 EX. ~7 GUM EASE 25.5 25.5 25.5 25.5 25.5 25.5 ~LYCERIN 2 . 0 2 . 0 2 . 0 2 . O 2 . 0 SOR~3ITOL 44 . 0 34 . 0 34 . 0 29 . 0 2~ . 0 30MA~NITOL - lO.o 1o.o lO.o lo.o 8.0 SOR~3ITOL
LIQt~ID 17 . 0 17 . O
LYCAS IN
HSH SYRUP - - 17. 0 12 . O ~1. 0 10 . O
3 5~LTITOL - - - 10 . 0 XYLITOL - - - - 15 . O 15 . O
EYn~ nf~N2~T~n ISOMALT~LOSE
FLAVOR 1.5 1.5 1.5 1.5 1.5 1.5 40ERYTHRITOL 10.0 10.0 10.0 10.0 10.0 40.0 .

TA'3L~ 5 ~. 3 9 EX . 4 0 ~;L ~iL ~ ~ 4 3 GUM~3ASii: 25.5 25.5 25.5 25.5 25.5 25.5 GLYCERIN 8 . 0 8 . 0 8 . 0 2 . 0 3 . 0 5SOR3ITOL 32 . 0 27 . 0 22 . 0 31. 0 l0 . 0 I~NITOL 8 . 0 8 . 0 8 . O - - -SORi3ITOL
LIQ-OID 5 . O - - - - -LYCP S IN
10!~5~1 SYRUP - 5.0 5.0 5.0 10.0 10.0 MALTITOL - 5, o XYLITOL - - - lS . 0 UYn~ ~T~ Trn ISOMALTliLOSi3 - - l0 . O l0 . 0 25 . 0 23 . O
15FLAVOR l.5 l.5 l.5 l.5 l.5 l.5 LRYTHRITOL 20.0 20.0 20.0 l0.0 25.0 40.0 Any of the polyols can be c~mhin~cl with erythritol and co-dried to form uni~ue com.binations, 2 0such as:
BxAMF T F; 4~
Erythritol and sorbitol can be dissolved in water in a ratio of 2:1 sorbitol:erythritol, co-dried, and used in formulas in Tables 4 and 5.

Erythritol, sorbitol and mannitol can be disso~ved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Tables 4 and 5.
EXAMPI ~: 4 6 3~ Erythritol, mannitol and xylitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Tables 4 and 5.

Erythritol, hydrogenated isomaltulose and sorbitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Tables 4 and 5.

Erythritol and hydrogenated isomaltulose can be dissolved in water at a ratio of 1:1, co-dried, and used in appropriate ~ormulas in Tables 4 and 5.
.

`` 2~4~7 .

EX~MPI ~ 4 9 Erythritol, sorbitol, maltitol and xylitol may be blended at 25~ of each ingredient and dissolved in water, co-dried, and used in appropriate formulas in Tables 4 and 5.
Multiple combinations of erythritol with the various polyols can be made in solution to form li~uid concentrates that do not need to be co-dried, such as:
EXAMPLT' 5 Q
Erythritol, sorbitol, maltitol and Lycasin HSH
syrup may be dissolved in water at 25~ of each ingredient, evaporated to a thick syrup and used in the appropriate formulas in Tables 4 and 5.
EXAMPL~ 51 Erythritol, xylitol, sorbitol and Lycasin HSH
syrup can be dissolved in water at 259~ of each ingredient, evaporated to a thick syrup, and used in the formulas in Tables 4 and 5.
BXA~IPLT' 5 2 Erythritol, sorbitol and Lycasin HSH syrup can be dissolved in water at 1:1:1 ratio of each ingredient, evaporated to a thick syrup, and used in the- formulas in Tables 4 and 5.
p~ .T; 5 3 Erythritol, Lycasin HSH syrup and glycerin can be dissolved in water at a ratio of 1:1:1, evaporated to a thick syrup and used in the formulas in Tables 4 and 5.
EXAMPT,~ 54 Glycerin is added to Example 50 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup and used in formulas in Tables 4 and 5.
EX~MPLE 5 5 Glycerin is added to Example 51 at a ratio of 4 :1 syrup to glycerin, evaporated to a thick syrup and used in the formulas in Tables 4 and 5.
: . . ..

21 4~4~7 EXAMPL~ 5 6 Glycerin is added to Example 52 at a ratio of 4: l syrup to glycerin, evaporated to a thick syrup and used in formulas in Tables 4 and 5.
Multiple combinations of one or two polyols with erythritol can be made by melting the polyols together at about 130C, cooling and grinding to form powder blends, such as:
EXAMPL~ 5 7 Sorbitol and erythritol are melted at 130C, blended at a 1:1 ratio, cooled, ground and used in formulas in Tables 4 and 5.
EXAMPL~ 5 8 Sorbitol, xylitol and erythritol are blended at a i:l:1 ratio and melted at 130C. The blend is cooled, ground and used in formulas in Tables 4 and 5.
High-intensity sweeteners such as aspartame, acesulfame K, or the salts of acesulfame, cyclamate and its Galts, sacc~arin and its salts, alitame, sucralose, thaumatin, -- ^llin, dihydrochalcones, stevioside, glycyrrhizin, and combinations thereof may be used in any of the Examples listed in Tables 1-5. Since erythritol ha~ less sweetness than some of the sugars used in sugar gum, and some of the polyolfi in sugar-free gum, a high-intensity sweetener may be needed to obtain the proper level of sweetness.
E~igh-intensity sweeteners may also be 3 0 modif ied to control their release in chewing gum formulations containing erythritol. This can be controlled by various methods of e~capsulation, agglomeration, absorption, or a combination of methods to obtain either a fast or 810w release of the Sweetener. Sweetener combinations, some of which may be synergistic, may also be included in the gum formulations ct~nt~inin~ erythritol.
., .

2 ~ ~44 S7 The following examples show the use of high-intensity sweeteners in chewing gum formulations with erythritol .

Aspartame at a level of 0 . 29~ may be added to any of the formulas in Tables 1 through 5 by replacing 0 . 2~ of the erythritol .
EXAM pT ~F~ 6 0 Alitame at a level of 0 . 03~ may be added to any of the formulas in Tables 1 through 5 by replacing O . 039~ of the erythritol .
EX~MPLE 61 Sucralose at a level of 0 . 07~ may be added to any of the formulas in Tables 1 through 5 by replacing 0 . 07~ of the erythritol .
EXAMPL~ 62 Thaumatin at a level of 0 . 02~ may be added to any of the formulas in Tables 1 through 5 by replacing 0 . 02~ of the erythritol .
2 0 EXA~IPT ,~ 6 3 Glycyrrhizin at a level of 0.4~ may be added to any of the formulas in Tables 1 through 5 by replacing 0 . 49~ of the erythritol .
High-intensity sweeteners may also be combined with other high-intensity sweeteners, with or without encapsulation, agglomeration or absorption, and used in chewing gums of the present invention.
Examples are:
EXAMPT,~ 64 Aspartame a~d acesulfame K at a 1:1 ratio may be added to any of the formulas in Tables 1 through 5 at a level of 0.15~ by replacing 0.15% of the erythritol .

Aspartame and alitame at a ratio of 9.1 aspartame:
alitame may be added to any of the formulas in , ', ~. , 2 ~
.
- 25 ~
Tables 1 through 5 at a level of 0 . 29~ by replacing o . 2~t of the erythritol .
EXAMPI.E 66 Aspartame and thaumatin at a ratio of 9 :1 aspartame: thaumatin can be added to any of the formulas in Tables 1 through 5 at a level of 0 . 2 by replacing 0 . 2~ of the erythritol .
~MPJ ~ 67 Sucralose and alitame in a ratio of 3 :1 sucralose:alitame can be added to any of the formulas in Tables 1 through 5 at a level of 0.19 by replacing 0 . l~ of the erythritol .
EXAMP~E 6 8 Alitame and glycyrrhizin in a ratio of 1:12 alitame:glycyrrhizin can be added to any of the.
formulas in Tables 1 through 5 at a level of 0 . l&
by replacing 0 . l~ of the erythritol .

A6partame and glycyrrhizin in a ratio of 1:14 aspartame:glycyrrhizin can be added to any of the formulas in Tables 1 through 5 at a level of 0.3 by replacing 0.3~ of the erythritol.
. .
It should be appreciated that the compositions and methods of the present invention are capable of being incorporated in the form of a variety of embodiments, only a few of which have been illustrated and described above. The invention may be embodied in other forms without departing from its spirit or essential characteristics. The described embo~; t~ are to be considered in all respects only as illustrative and not restrictive, and the scope of the invention, therefore, indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
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Claims (11)

1. A method of making chewing gum comprising the steps of:
a) coevaporating an aqueous solution comprising erythritol and a plasticizing agent to form a syrup, and b) mixing the syrup with gum base, bulking agents and flavoring agents to produce a gum composition .

2. The method of Claim 1 wherein the aqueous solution further comprises a sweetener selected from the group consisting of sugar sweeteners, polyol sweeteners, high intensity sweeteners and mixtures thereof .

3. The method of Claim 2 wherein the sugar sweeteners are selected from the group consisting of sucrose, dextrose, fructose, lactose, maltose, invert sugar, corn syrup solids, corn syrup and mixtures thereof .

4. The method of Claim 2 wherein the polyol sweeteners are selected from the group consisting of sorbitol, mannitol, xylitol, maltitol, hydrogenated isomaltulose, lactitol, hydrogenated starch hydrolysates and mixtures thereof.

5. A method of making chewing gum comprising the steps of:
a) co-drying a solution containing erythritol and another sweetener selected from the group consisting of sugar sweeteners, polyol sweeteners, high-intensity sweeteners and mixtures thereof, and b) mixing the co-dried erythritol/sweetener with gum base and flavoring agents to produce a gum composition.

6. The method of Claim 5 wherein the sugar sweeteners are selected from the group consisting of sucrose, dextrose, fructose, 1actose, maltose, invert sugar, corn syrup solids, corn syrup and mixtures thereof .

7. The method of Claim 5 wherein the polyol sweeteners are selected from the group consisting of sorbitol, mannitol, xylitol, maltitol, hydrogenated isomaltulose, lactitol and hydrogenated starch hydrolyzates and mixtures thereof.

8. The method of Claim 5 wherein the high intensity sweeteners are selected from the group consisting of thaumatin, aspartame, acesulfame K, sodium saccharin, glycyrrhizin, a1itame, cyclamate, stevioside, sucralose, dihydrochalcones and mixtures thereof .

9. The method of Claim 5 wherein the method of codrying a solution containing erythritol and another sweetener comprises spray drying.

10. The method of Claim 1 wherein the plasticizing agent is selected from the group consisting of glycerin, propylene glycol and mixtures thereof .

11. The method of Claim 2 wherein the high intensity sweeteners are selected from the group consisting of thaumatin, aspartame, acesulfame K, sodium saccharin, glycyrrhizin, alitame, cyclamate, stevioside, sucralose, dihydrochalcones and mixtures thereof.