DK167645B1 - CHEESE RUBBER WITH CONTROLLED AROMA RELEASE AND PROCEDURES FOR PRODUCING THEREOF - Google Patents

Description

in DK 167645 B1

The present invention relates to a chewing gum having extended and controlled release of flavoring material during chewing comprising a conventional chewing gum vehicle and flavoring material, which is wholly or partially encapsulated, and a method of producing such chewing gum.

A conventional chewing gum comprises, in addition to flavorings, a chewing gum vehicle comprising gum base, sweeteners and optionally additional fillers and / or adjuvants such as 10 consistency regulators.

When a piece of chewing gum of the above conventional kind is chewed, a strong sense of aroma and sweetness is experienced during the first 2-3 minutes of the chewing process. Thereafter, the intensity of aroma and sweetness diminishes, and after chewing for 3-5 minutes, the good taste impression usually disappears. Thus, it is a general desire to be able to extend and control the release of flavoring during chewing gum.

EP 285 694 discloses polymeric particles for release of an active ingredient. These particles can be incorporated into various compositions. The particles have a sponge-like, macroporous structure, with a pore network in the finished carrier. The disadvantages of the process described are that it is rather complicated and requires two steps to be performed. Furthermore, some of the starting materials used are not approved for food and therefore cannot be used immediately.

U.S. Patent No. 4,386,106 discloses a method of making encapsulated solid flavorings suitable for use in chewing gum in which they provide delayed release of the flavorings during chewing. The encapsulated flavors are prepared by forming an aqueous emulsion of a flavor which comprises water distillable ingredients 35 in a mixture of gelatin, a natural gum such as arabic gum, and a plasticizer. The emulsion is then dried to form a uniform solid. This solid is ground to UK 1b / b4b b l2 a particle size of less than 20 US mesh, and the resulting powder is coated with a thin layer of polyvinyl acetate, polyvinyl alcohol, zein, ethyl cellulose or gelatin with a Bloom value of 100-300. Using the thus-encapsulated flavoring in chewing gum, the release of flavoring after chewing begins for 2-3 minutes and the release continues for a period thereafter. Since the flavor is not retained in the gum base, it is effectively released and it is possible to give the chewing gum an appropriate flavor using less than 10 amounts of flavor compared to the cases where the flavor is not encapsulated. Unfortunately, the use of chewing gum dry aroma in gum gives a rather harsh texture. Furthermore, the method is relatively complicated since a finishing treatment of the powder is required to obtain the desired release profile and is difficult to reproduce.

US Patent No. 2,886,446 discloses an encapsulation of flavoring agents using gelatin. The encapsulation is accomplished by emulsification of flavor and gelatin followed by drying, e.g. spray drying. The dried emulsion is converted into a powder having a particle size of 40-850 µm, e.g. by grinding. If desired, the gelatin can be cured with aldehyde. Use of gelatin alone as an encapsulant provides an increased release of flavoring agents so that lesser amounts can be used. However, such enhanced release can, in some cases, lead to unwanted taste spots and a harmonious taste process is not achieved.

The use of gelatin to regulate the release process is also known from U.S. Patent No. 3,903,305, EP Publication No. 343,775 and U.S. Patent No. 4,384,004. However, neither U.S. Patent No. 2,886,446 nor these patents disclose how to obtain a chewing gum 35 with extended and controlled release of flavoring during chewing with an improved flavor profile.

3 DK 167645 B1

EP Publication Publication No. 278,994 discloses a method for controlling the delivery of flavors by encapsulation. The encapsulating material may be starch, sucrose, lactose and other materials. The encapsulating materials used without gelatin do not provide sufficient control over the release of flavoring over a prolonged period of time and thus undesirable taste spots may occur.

A disadvantage of the known methods of obtaining delayed release of flavorings in chewing gum during chewing is that the incorporated compositions often alter the texture of the chewing gum, thereby allowing the chewing gum to become more hard. Furthermore, if the particle size is not selected very carefully, it may tend to destroy the desired chewing gum characteristic velvety mouth feel, resulting in an unpleasant flour and / or sandy mouth feel.

In addition, the known porous or encapsulated flavoring compositions usually cannot withstand the mechanical and temperature stresses usually encountered in the manufacture of conventional chewing gum, e.g. kneading and milling.

A problem with the known methods is also that the chewing gum produced has poor storage stability, especially when the encapsulated or otherwise bound flavors have a greater affinity for the chewing gum base in the vehicle, so that the flavors migrate into the vehicle during storage.

Furthermore, too large a particle size in an overall, too small amount of flavor does not make it possible to obtain a homogeneous mixture. As a result, it has not hitherto been possible to secure a taste profile from which no so-called taste spots are experienced, ie. unpleasant breakthroughs of strong taste in the style of what happens when chewing on a peppercorn.

It has now been found that one can overcome the above problems and obtain a chewing gum with a harmonious taste image with 35

UK Ib / 04-0 K I

4 a clear flavor extension and a retained velvety mouth feel by encapsulating part or all of the flavor in a particular encapsulating material and using a particular encapsulation technique while maintaining consistency unchanged.

The invention thus relates to a chewing gum having extended and controlled release of flavoring material during chewing, comprising a conventional chewing gum wrapper and flavoring material, which is wholly or partially encapsulated, which is characterized in that the encapsulating material consists of gelatin and a polyhydroxy, comprising one or more compounds selected from mono-, di- and polysaccharides and hydrogenated derivatives thereof.

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It is often preferable that the flavoring be present both in the encapsulated and in free form, thereby providing a particularly harmonious flavor, where the free-form flavor provides a quick-onset flavor, while the encapsulated flavor provides the extended and controlled flavor release. However, the entire amount of flavor may also be in encapsulated form.

The polyhydroxy sweetener may e.g. be sorbitol, mannitol, xylitol, maltitol, Lycasin®, lactitol, giucose syrup, fructose, sucrose, lactose and dextrose. The polyhydroxy sweetener used in the enclosure has only a technological function, namely to help control the release of flavor. Thus, the polyhydroxy sweetener has no significance as a sweetening agent, the amount thereof being insignificant in comparison with the content of sweetened chewing gum.

A major advantage of the chewing gum of the invention is that, for encapsulating flavoring in the chewing gum, only materials which are already approved for use in foodstuffs are used.

The invention also relates to a process for the preparation of the above chewing gum, which is characterized in that in the preparation of flavored material in encapsulated form, a) an emulsion of a flavoring substance is formed in a matrix containing gelatin plus polyhydroxy sweetener, b) drying the emulsion to obtain a uniform solid, 10 c) sprinkling the particles with a powder, and d) selecting an optimal sieve fraction by fractional sieving, and then in conventional manner and using conventional plants, the chewing gum produces by mixing flavoring agent. in both free form and encapsulated form.

In the process of the invention, the release rate of the flavor can be adjusted by changing the encapsulating material. Thus, the release rate can be reduced by curing the gelatin, preferably with an aldehyde, e.g. formaldehyde and the release rate can be increased by using a greater amount of polyhydroxy sweetener or by using a more soluble polyhydroxy sweetener.

The drying of the emulsion in step b) of the process can be carried out in a conventional manner, e.g. by spray drying and / or by fluid bed drying.

The encapsulating material can be inserted into any type of chewing gum, ie. both in sugary and in sugar-free chewing gum, in bubble gum (balloon chewing gum) and in soft bubble gum (soft balloon chewing gum). The chewing gum can be with or without coatings and have different shapes. When the gum is 35 with a coating, ie. in the form of a dragee, the aroma composition is present in the core of the gum. In addition, these can be both medical and semi-medical chewing gum.

DK 167645 Bl 6

The encapsulated product has a high compressive stability, which is a characteristic which is usually measured when examining whether a material is suitable for use in a mass to be compressed into tablets. This high pressure stability will mean that there is great stability both during the mechanical stresses of manufacture and under the mechanical stresses that occur during chewing. The product is expected to have a good shelf life where there is no migration of flavors to the gum base in the vehicle, although the flavors normally have a greater affinity for the gum base.

In practice, it has been found that more flavoring is needed compared to incorporating the flavoring or flavoring directly into the chewing gum wrapper. This shows that the desired delayed release is really achieved, with the available amount of flavoring to be distributed over a longer chewing period.

An essential feature of the invention is that the aroma composition 20 is prepared with a suitable particle size, preferably with a particle size in the range of 150-210 mm. This feature, together with the amount of flavor content used, ensures a fine process of release of the flavorings and provides a flavor harmonic image without the aforementioned flavor spots.

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Furthermore, an appropriate ratio of gelatin to polyhydroxy sweetener must be used. However, it is not possible to state a precise relationship, as this depends on the hydrophilic / hydrophobic properties of the individual flavors and on the desired release profile.

The flavor profile obtainable for the chewing gum of the invention compared to the taste profile of a conventional chewing gum is shown in the accompanying drawing, in which: FIG. 1 shows the flavor profile of a chewing gum according to the invention set forth in Example 1, and DK 167645 B1 7 FIG. 2 shows the flavor profile of a conventional comparative chewing gum containing the same flavors.

It is important that the aroma composition has an appropriate resistance to chewing and saliva, so that the encapsulated aromas are not released by a taste explosion in the initial phase, but precisely provide a typical flavor extension with a harmonic flavor.

Example A

Manufacture of flavoring

Gelatin and polyhydroxy sweetener are dissolved in water by heating.

The flavoring is then mixed with stirring. The mixture is treated in a homogenizer until the droplet size is <150 µm. After voluntary aeration, the emulsion is spray dried and immediately post-treated with a powdering agent comprising corn starch and tricalcium phosphate in a fluid bed drying.

Excess powdering agent is blown off and sieved, after which, by fractional sieving, particles having a particle size between 150 µm and 210 µm are collected.

The composition of the aroma composition thus obtained is as follows:

Flavor 20-25% Powder 20% Matrix 60-55% 30 In this way, flavor preparations I, II, III, IV, V and VI are prepared having the following composition:

Aroma preparation I 35

Flavor 23% by weight powder 20% by weight

Ul \ I Ό / ϋΗΌ D I

8 gelatin 24 wt% glucose syrup 33 wt%

Flavor preparation II 5

Flavor 20 wt% powder 21 wt% gelatin 39 wt% sorbitol 20 wt% 10

Aroma preparation III

Flavor 15 wt% powder 10 wt% 15 gelatin 25 wt% glucose syrup 50 wt%

Flavor preparation IV

Flavor 10% by weight powder 15% by weight gelatin 50% by weight glucose syrup 25% by weight

Flavoring V

Flavor 15% by weight powder 10% by weight gelatin 65% by weight 30 sorbitol 10% by weight

Aroma preparation VI

Flavor 10% by weight 35 powder 15% by weight gelatin 70% by weight sorbitol 5% by weight 9 DK 167645 B1

Preparation of chewing gum The following is a general description of the preparation of chewing gum. All components except those included in any coatings are mixed in kneading boilers (mixers) with strong, horizontal, Z-shaped arms, which process the raw materials and form a homogeneous rubber mass.

The mixture is carried out as follows. The boilers are heated to 10 30-80 ° C, typically 45 ° C. The mixing process starts with weighed rubber base amounts, and the machining takes place for 1-20 minutes, typically for 10 minutes. Then, one or more sweeteners in powder or liquid form are added. Dosage of sweetener and subsequent processing last from 1 to 15 20 minutes, typically approx. 7 minutes.

Then the remaining ingredients are added and kneaded for an additional 1 to 10 minutes, typically approx. 3 minutes. The addition of flavorings and flavorings can also take place at the beginning of the kneading process, ie. before the addition of sweetener. It is also possible to add flavorings in two or more portions during the kneading process.

When the kneading is complete, the kneading kettle is tipped and the rubber mass is removed in carts, trays or the like.

The next working process is the forming of the gum. But before molding can occur, the gum mass must be cooled. The chewing gum mass at the outlet has a temperature of 50-65 ° C, and in order to be able to form the chewing gum, the temperature must be reduced to 30-45 ° C. The chewing gum is cooled either by prolonged storage of the chewing gum in carts, on trays or on shelves or by the transport of a thin chewing gum carpet through a cooling tunnel.

The chewing gum can be formed by extrusion through a specially designed nozzle, or the chewing gum can be formed after 35 10 UK 1b / b4b ΒΊ extrusion by means of rollers, punches, equalizer wheels and the like.

The chewing gum can be molded into cores, sticks, balls, cubes, 5 chunks, cylinders and many other shapes.

To prevent the gum from sticking to rollers and other tools, the gum is powdered with a powder consisting of sugar powder, i. E. icing flour, talc, corn flour and the like. The shaped chewing gum can be directly cooled to room temperature in a cooling tunnel and packed (especially for bubble gum and soft bubble gum), or the cooling can take place on trays of the intermediate storage at controlled temperature and humidity.

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Chewing gum cores are often further processed before packing by drage and polishing processes. Dragging of cores takes place in oblique, round dragees, which rotate throughout the process. The drage boilers can be made of copper, stainless steel 20 or fiberglass reinforced polyester and are most often equipped with a pipe system which feeds and sucks air and doses the drage suspension.

The dragee process is as follows: 25

Chewing gum cores, which are set in motion in rotary dragee boilers, are added to the dragee suspension in small portions, which are evenly distributed over the cores. Afterwards, cores are dried using air. The operation is repeated up to 70 times, until 30 cores are completely covered and have the desired target and weight.

Between the doses of the drage suspension, flavoring agent is often added one or more times to give chewing gum core a quick flavor insertion during chewing.

To facilitate the chewing gum process, a suspension up to 75 ° C is used and air heated up to DK 167645 B1 π 40eC. The coated product, "candy coated tablets", is stored for 1 to 2 days and subjected to the next work process - polishing. It should be noted that the term "candy coated tablets" includes both tablets coated with a sugar-containing coating and tablets coated with a sugar-free coating.

The purpose of the polish is to give "candy coated tablets" a nice and glossy surface which improves the appearance of the tablets and 10 flow properties, which is important for the further work on sorting and packaging. Polishing also occurs in rotary dragee boilers, where the polishing suspension is added to candy coated tablets in one or more portions. The polishing suspension often consists of wax, emulsifier, gum arabic, water and more.

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It is possible to avoid coating the candy coated tablets and treat them only by polishing.

The following are examples of chewing gum of the invention prepared using the above-described Preparation 1 procedure.

25 30 35

Example 1 12 DK 167645 B1

Sugary chewing gum - drage weight%

Sugar 70.9 5 Rubber Base 18.0

Glucose syrup 8.0

Flavoring 0.8

Aroma preparation I 0.7

Gelatin 0.4 10 Sorbitol Liquid 70% 0.3

Lecithin 0.3

Glycerol 0.2

Color 0.2

Polishing agent 0.2 15

Example 2

Sugary, chewing gum - stick weight%

Sugar 61.0 20 Rubber Base 19.0

Glucose syrup 16.0

Aroma preparation III 1.5

Sorbitol liquid 70% 1.0

Flavoring 0.8 Lecithin 0.5

Glycerol 0.2 30 35

Example 3 13 DK 167645 B1

Sugary soft bubble gum weight%

Sugar 41.6 5 Rubber Base 25.0

Glucose syrup 16.6

Dextrose 15.0

Flavoring 0.7

Aroma preparation IV 0.4 Sorbitol liquid 70% 0.4

Lecithin 0.2

Triacetin 0.1

Example 4 15

Sugary bubble gum weight%

Sugar 66.4

Rubber Base 16.6

Glucose syrup 16.3 Flavoring 0.5

Aroma preparation III 0.1

Glycerol 0.1 25 30 35

Example 5 14 DK 167645 B1

Sugar-free chewing gum - drage wt%

Sorbitol 56.3 Rubber Base 30.0

Lycasin® 4.0

Xylitol 4.0

Aroma preparation II 3.0

Flavors 1.5 Aspartame 0.4

Color 0.4

Arabic Rubber 0.3

Polishing Agent 0.1 Example 6

Sugar-free chewing gum - sticks weight%

Sorbitol 51.18

Rubber Base 28.0 Sorbitol Liquid 70% 10.2

Aroma preparation V 5.0

Mannitol 3.0

Flavoring 1.3

Glycerol 1.3 Sodium Saccharinate 0.02 35

Example 7 DK 167645 B1

Sugar-free chewing gum - drage wt%

Rubber Base 62.6 Sorbitol 25.0

Flavor preparation VI 9.8

Flavoring 2.0

Aspartame 0.4

Acesulfame-K 0.2 10

Example 8

Sugar-free chewing gum - dragee with xylitol weight%

Xylitol 56.4 Rubber Base 34.1

Aroma preparation VI 3.0

Flavoring 1.3

Arabic Rubber 4.2

Gelatin 0.8 Polishing agent 0.2

Example 9

Sugar-free bubble gum weight% Sorbitol 55.08

Rubber Base 25.6

Lycasin® 11.0

Mannitol 4.0

Flavoring 1.5 1.5 Flavoring V 1.0

Lecithin 1.0

Glycerol 0.8

Saccharin 0.02 35

Example 10 DK 167645 B1 16

Comparative Experiment 5 The taste profile of the chewing gum of Example 1 was compared to a conventional comparative chewing gum of the same composition as the chewing gum of Example 1 except that the whole flavor was added in unencapsulated form. The comparison was made by an expert panel that evaluated the 10 two chewing gums in a blind trial. In the comparison experiment, each of the panel's experts rated the following tasting qualities in the form of point values on a scale of 0 to 9: A: taste level after 2% minute 15 B: freshness C: sweetness 0: licorice sweetness E: licorice top notes F: taste level after 5 minutes.

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The average values are plotted in a semicircular form, where 0 points are in the center of the circle and 9 points correspond to the periphery of the semicircle. In this way, a graphical representation of the complicated factors is obtained, so that the area filled in the diagram is a measure of the flavor intensity. The diagrams obtained in FIG. 1 and 2, wherein FIG. 1 shows the flavor profile of a chewing gum of Example 1, while FIG. 2 shows the flavor profile of the conventional comparative chewing gum. It will be appreciated that an extended flavor delivery and a more harmonious and balanced flavor is achieved with the chewing gum of the invention compared to the conventional chewing gum. Thus, the taste elongation of the parameters F "taste sniffing after 5 min" and E "licorice stop notes" is seen, while the harmonic and balanced taste image appears in the parameter "licorice sweetness".

Claims (7)

17 DK 167645 B1 Patent claims. Chewing gum with extended and controlled release of flavoring 5 during chewing comprising a conventional chewing gum vehicle and flavoring present in whole or in part in encapsulated form, characterized in that the encapsulating material consists of gelatin and a polyhydroxy sweetener comprising one or more compounds selected from mono. -, di- and polysaccharides 10 and hydrogenated derivatives thereof. Chewing gum according to claim 1, characterized in that the polyhydroxy sweetener is selected from sorbitol, mannitol, xylitol, maltitol, Lycasin®, lactitol, glucose syrup, fructose, sucrose, lactose and dextrose. Chewing gum according to claim 1 or 2, characterized in that the encapsulated flavor is present as particles having a particle size of 150-210 µm. 20 Process for the preparation of a chewing gum according to any one of the preceding claims, characterized in that for the production of flavored material in encapsulated form 25 a) an emulsion of a flavoring substance is formed in a matrix containing gelatin plus polyhydroxy sweetener, b) drying the emulsion to obtain a uniform solid, c) over-spraying the particles with a powder, and d) selecting an optimal sieve fraction by fractional sieving, and then in conventional manner and using conventional plants, the chewing gum produces by mixing flavor in both free shape and in encapsulated form. 35 DK 167645 Pg 18 Process according to claim 4, characterized in that the gelatin is preferably cured with an aldehyde. Process according to claim 4, characterized in that the emulsion is dried by spray drying and / or by fluid bed drying. Process according to claim 4, characterized in that the particles have a particle size of 1 ° 150-210 mm. 15 20 25 30 35