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WO1997004662A1 - Utilisation d'edulcorants encapsules a base d'acide aspartique dans des sirops d'enrobage destines a des dragees de chewing-gum - Google Patents

Utilisation d'edulcorants encapsules a base d'acide aspartique dans des sirops d'enrobage destines a des dragees de chewing-gum Download PDF

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Publication number
WO1997004662A1
WO1997004662A1 PCT/US1996/012022 US9612022W WO9704662A1 WO 1997004662 A1 WO1997004662 A1 WO 1997004662A1 US 9612022 W US9612022 W US 9612022W WO 9704662 A1 WO9704662 A1 WO 9704662A1
Authority
WO
WIPO (PCT)
Prior art keywords
coating
εweetener
εyrup
εugar
aspartic acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1996/012022
Other languages
English (en)
Inventor
Gulcin F. Yilmazer
Gordon N. Mcgrew
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WM Wrigley Jr Co
Original Assignee
WM Wrigley Jr Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by WM Wrigley Jr Co filed Critical WM Wrigley Jr Co
Priority to AU65916/96A priority Critical patent/AU6591696A/en
Publication of WO1997004662A1 publication Critical patent/WO1997004662A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/025—Apparatus specially adapted for manufacture or treatment of chewing gum for coating or surface-finishing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Definitions

  • the present invention relates to coated comestibles, particularly hard coated chewing gum products in which an aspartic acid sweetener is contained in the syrup used to make the coating.
  • Hard coated chewing gums are very popular in many part ⁇ of the world. It is often desirable to increase the initial sweetness impact of ⁇ uch products, especially when using coatings of less sweet materials such as sorbitol and hydrogenated isomaltulose. Aspartame is the most common high-intensity sweetener.
  • a number of patents disclose the use of aspartame and other artificial sweeteners in coating syrups. Exemplary of these are U.S. Patent No. 4,684,523; U.S. Patent No. 4,792,453; U.S. Patent No. 4,997,659 and U.S. Patent No. 5,298,263, all of which are incorporated herein by reference.
  • the invention is a coated edible product comprising an edible core and a hard shell
  • SDBS ⁇ I ⁇ ESHEE ⁇ (RDLE26) coating covering said core and formed from an aqueous syrup, the ⁇ yrup compri ⁇ ing a ⁇ weetener selected from sugar ⁇ , sugar alcohols and ixture ⁇ thereof; and an a ⁇ partic acid sweetener encap ⁇ ulated with an encap ⁇ ulating agent effective to ⁇ tabilize the a ⁇ partic acid sweetener.
  • the invention is a coating syrup for coating chewing gum cores comprising a ⁇ weetener ⁇ elected from sugars,""Btrga " alcohols ⁇ ffird mixtures thereof, water, and an aspartic acid sweetener encap ⁇ ulated by an encapsulating agent effective.to stabilize the a ⁇ partic acid ⁇ weetener.
  • the invention i ⁇ a method of coating a come ⁇ tible with a coating comprising the ⁇ tep ⁇ of providing a come ⁇ tible core; providing an a ⁇ partic acid ⁇ weetener encap ⁇ ulated with an encap ⁇ ulating agent effective to ⁇ tabilize said aspartic acid sweetener; preparing a coating syrup comprising water, a ⁇ weetener ⁇ elected from sugars, sugar alcohols and mixtures thereof and ⁇ aid encap ⁇ ulated a ⁇ partic acid ⁇ weetener; applying the coating ⁇ yrup to the ⁇ urface of the comestible core; and ⁇ olidifying the coating ⁇ yrup.
  • chewing gum al ⁇ o includes bubble gum and the like. Unless otherwise specified, all percentages used herein are weight percents.
  • the present invention involves the addition of ⁇ table, encapsulated aspartic acid sweeteners (i.e., aspartame and alitame) to coating syrups which are applied to edible products, including chewing gums. confections and pharmaceutical products, to produce a hard shell coating.
  • ⁇ yrup ⁇ are normally solution ⁇ or suspen ⁇ ion ⁇ of carbohydrate ⁇ ( ⁇ ugar or sugar alcohol ⁇ ) in water.
  • Such syrups are normally maintained at high temperatures for up to several hour ⁇ before being sprayed or ladled onto core ⁇ that are tumbled in a coating drum.
  • the encap ⁇ ulation i ⁇ effective to prevent degradation of the a ⁇ partic acid ⁇ weete ⁇ er ⁇ while the coating i ⁇ being formed. Hewever, preferred encapsulation will also stabilize the aspartic acid sweetener during commercial ⁇ torage of the re ⁇ ulting product.
  • Encapsulation sy ⁇ tems that are probably suitable for use in the present invention. These include U.S. Patent Nos. 4,673,577; 5,164,210; 4,711,784; 5,112,625; 4,931,295; 4,863,745; and 4,978,537, each of which are hereby incorporated by reference.
  • Encapsulation ⁇ y ⁇ tems suitable for use in the present invention will be those which can protect the ⁇ weetener again ⁇ t degradation when heated to 85 P C in the coating ⁇ yrup for at lea ⁇ t two hour ⁇ .
  • the encapsulating agent will be effective to stabilize the aspartic acid sweetener against decomposition whereby at least 5% less aspartic acid sweetener decomposes into non-sweetening derivatives while producing the coating than would have decomposed if the aspartic acid sweetener would not have been encapsulated. Because aspartame has such high potency and is u ⁇ ed at ⁇ uch low level ⁇ , and becau ⁇ e of its high cost, even a 5% reduction in degradation i ⁇ a ⁇ ignificant benefit.
  • the encap ⁇ ulated aspartic acid ⁇ weetener should also have a particle ⁇ ize ⁇ ufficiently ⁇ mall to avoid appearance and texture problems which would be perceived by the consumer.
  • the encapsulated aspartic acid ⁇ weetener will have a particle ⁇ ize of le ⁇ than about 600 microns, and more preferably less than about
  • SUBSTTTUTE SHEET (RULE 26) 100 microns.
  • the encapsulated a ⁇ partic acid ⁇ weetener if larger than this after encapsulation, may be ground and ⁇ ieved to a desired size.
  • the encapsulating agent i ⁇ preferably not water soluble.
  • Suitable encapsulants for the pre ⁇ ent invention include zein, shellac, polyvinylacetate and combination ⁇ thereof, a ⁇ well a ⁇ any of the ⁇ e three encap ⁇ ulating agent ⁇ combined with other encap ⁇ ulant .
  • the encap ⁇ ulating agent may be applied in a variety of way ⁇ depending on which encapsulant i ⁇ ⁇ elected. Preferred encap ⁇ ulation techniques include spray drying, fluid bed coating, granulation and extrusion/fiber spinning.
  • the coating may be composed of a sugar, preferably ⁇ ucro ⁇ e, or a ⁇ ugar alcohol.
  • Preferred sugar alcohols include ⁇ orbitol and xylitol.
  • Mo ⁇ t preferably the coating will be compo ⁇ ed of hydrogenated isomaltulose, which is known by the trade name Palatinit.
  • Palatinit can be applied via a conventional ⁇ yrup in which all of the Palatinit i ⁇ in ⁇ olution.
  • DRlAM Metall GMBH & Co.
  • the coating ⁇ yrup with the encapsulated aspartic acid ⁇ weetener may readily be u ⁇ ed to form a hard shell coating by coating or panning a core, which is preferably a pellet of chewing gum.
  • a core which is preferably a pellet of chewing gum.
  • Pellet or ball gum is prepared as conventional chewing gum, but formed into pellets that are pillow ⁇ haped or into balls. The pellets/balls can then be coated or panned by conventional panning techniques to make coated pellet gum.
  • a liquid coating to a pellet, which is then solidified, usually by drying the coating.
  • the coating layer is built up by ⁇ ucce ⁇ sive coating and drying ⁇ teps.
  • the chewing gum ingredients are noncritical to the present invention. That i ⁇ , the coating can be applied to conventional chewing gum center formulation ⁇ in a con ⁇ ventional manner.
  • the pellet may be a sugar-free or non- cariogenic chewing gum center.
  • the coating may be u ⁇ ed on either regular chewing gum or bubble gum centers.
  • a chewing gum compo ⁇ ition typically comprises a water-soluble bulk portion, a water-insoluble chewabl ⁇ gum base portion and typically water-insoluble flavoring agents. The water-soluble portion dissipate ⁇ with a portion of the flavoring agent over a period of time during chewing.
  • the gum ba ⁇ e portion i ⁇ retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resin ⁇ , fat ⁇ and oils, waxes, ⁇ oftener ⁇ and inorganic fillers.
  • Elastomers may include poly ⁇ isobutylene, isobutylene-isoprene copolymer and ⁇ tyrene butadiene rubber, a ⁇ well as natural latexes such as chicle.
  • Resin ⁇ include polyvinylacetate and terpene re ⁇ in ⁇ .
  • Fat ⁇ and oil ⁇ may al ⁇ o be included in the gum ba ⁇ e, including tallow, hydrogenated and partially hydro ⁇ genated vegetable oil ⁇ , and cocoa butter.
  • Commonly employed waxe ⁇ include paraffin, microcrystalline and natural waxe ⁇ ⁇ uch as beeswax and carnauba.
  • the insoluble gum base constitute ⁇ between about 5% to about 95% of the gum. More preferably the insoluble gum ba ⁇ e compri ⁇ e ⁇ between 10% and 50% of the gum and mo ⁇ t preferably about 20% to about 35% of the gum.
  • the gum ba ⁇ e typically al ⁇ o includes a filler component.
  • the filler component may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like.
  • the filler may constitute between about 5% and about 60% of the gum ba ⁇ e.
  • Gum bases typically also contain softener ⁇ , including glycerol monostearate and glycerol triacetate. Further, gum bases may also contain optional ingredients such a ⁇ antioxidant ⁇ , color ⁇ and emul ⁇ ifier ⁇ .
  • the water-soluble portion of the chewing gum may further comprise softener ⁇ , sweetener ⁇ , flavoring agent ⁇ and combination ⁇ thereof.
  • the sweeteners often fill the role of bulking agent ⁇ in the gum.
  • the bulking agents generally comprise from about 5% to about 90%, preferably from about 20% to about 80%, and most preferably from about 30% to about 60% of the gum.
  • 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 plasticizer ⁇ or pla ⁇ ticizing agent ⁇ , generally con ⁇ titute between about 0.5% to about 15% of the chewing gum.
  • Softener ⁇ contemplated by the present invention include glycerin, lecithin and combinations thereof.
  • aqueous sweetener solutions ⁇ uch a ⁇ tho ⁇ e containing ⁇ orbitol, hydrogenated ⁇ tarch hydrolyzate ⁇ , corn ⁇ yrup and combina ⁇ tions thereof may be used as softener ⁇ and binding agents in gum.
  • the coating syrup of the present invention will most likely be used on sugarfree or non-cariogenic formulation ⁇ .
  • ⁇ ugarle ⁇ ⁇ weeteners include components with sweetening characteristic ⁇ but which are devoid of the commonly known ⁇ ugar ⁇ and comprise, but are not limited to, ⁇ ugar alcohol ⁇ such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolyzate ⁇ , maltitol and the like, alone or in any combination.
  • Other non-cariogenic bulking agent ⁇ may al ⁇ o be u ⁇ ed.
  • the ⁇ e include polydextrose, fructooligosaccharide (FOS) , oligofructose, indigestible dextrins, and modified non- cariogenic materials.
  • a flavoring agent may be present in the chewing gum in an amount within the range of from about 0.1% to about 10%, and preferably from about 0.5% to about 3%, of the gum.
  • the flavoring agent ⁇ may compri ⁇ e e ⁇ ential oils, synthetic flavors, or mixture thereof including, but not limited to, oil ⁇ derived from plant ⁇ and fruits such as citrus oil ⁇ , fruit e ⁇ ence ⁇ , peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like.
  • Artificial flavoring component ⁇ are al ⁇ o contemplated for use in gums of the pre ⁇ ent invention. Tho ⁇ e skilled in the art will recognize that natural and artificial lavoring agent ⁇ may be combined in any ⁇ en ⁇ orially acceptable blend. All ⁇ uch flavors and flavor blends are contemplated by the present invention.
  • Optional ingredients such as color ⁇ , emul ⁇ ifier ⁇ and pharmaceutical agents may be added to the chewing gum.
  • chewing gum i ⁇ manufactured by ⁇ equentially 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 ⁇ haped into the desired form such as by rolling into sheets and cutting into ⁇ tick ⁇ , extruding into chunks or casting into pellet ⁇ .
  • the ingredient ⁇ are mixed by fir ⁇ t melting the gum ba ⁇ e and adding it to the running mixer.
  • the ba ⁇ e may al ⁇ o be melted in the mixer it ⁇ elf.
  • Color or emul ⁇ ifier ⁇ may al ⁇ o be added at thi ⁇ time.
  • a ⁇ oftener ⁇ uch a ⁇ glycerin may al ⁇ o be added at thi ⁇ time, along with any ⁇ yrup and a portion of the bulking agent/ ⁇ weetener. Further portions of the bulking agent/sweetener may then be added to the mixer. A flavoring agent i ⁇ 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 invention may be practiced with a large variety of confectionary cores, which are well known in the art.
  • the coating may al ⁇ o contain other component ⁇ ⁇ uch a ⁇ flavoring agent ⁇ , dispersing agent ⁇ , coloring agent ⁇ , film formers and binding agents.
  • Flavoring agents contemplated by the present invention include those commonly known in the art and already discussed herein.
  • the flavoring agents may be added to the coating syrup in an amount ⁇ uch that the coating will contain about 0.2% to about 1.2%, and preferably about 0.7% to about 1%, flavoring agent.
  • Artificial sweetener ⁇ in addition to the encap ⁇ ulated a ⁇ partic acid ⁇ weeteners may be added to the coating syrup ⁇ , including but not limited to ⁇ ynthetic substances, saccharin, thaumatin, ⁇ ucralo ⁇ e, saccharin salts, and acesulfame-K.
  • the artificial ⁇ weetener may be added to the coating ⁇ yrup in an amount ⁇ uch that the coating will contain about 0.005% to about 0.5%, and preferably about 0.01% to about 0.3%, artificial sweetener.
  • Disper ⁇ ing agent ⁇ are often added to ⁇ yrup coating ⁇ for the purpo ⁇ e of whitening and tack reduction.
  • Di ⁇ per ⁇ ing agent ⁇ contemplated by the pre ⁇ ent invention to be employed in the coating ⁇ yrup include titanium dioxide, talc, or any other anti ⁇ tick compound. Titanium dioxide i ⁇ a presently preferred disper ⁇ ing agent of the pre ⁇ ent invention.
  • the di ⁇ persing agent may be added to ⁇ the coating ⁇ yrup in amount ⁇ ⁇ uch that the coating will
  • SOBSi ⁇ ilE SHEET (RULE26) contain between about 0.1% to about 1%, and preferably about 0.3% to about 0.6%, of the agent.
  • Coloring agents are preferably added directly to the syrup in the dye or lake form.
  • Coloring agents contemplated by the present invention include food quality dyes.
  • Film formers preferably added to the syrup include methyl cellulose, gelatins, hydroxypropyl cellulo ⁇ e, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose and the like and combination ⁇ thereof.
  • Binding agent ⁇ may be added either a ⁇ an initial coating on the chewing gum center or maybe added directly into the ⁇ yrup.
  • Binding agent ⁇ contemplated by the pre ⁇ ent invention include alginate, cellulo ⁇ ic ⁇ , vegetable gums and the like. In general, the hard coating process i ⁇ carried out in a rotating pan.
  • Gum center pellet ⁇ to be coated are placed into the rotating pan to form a moving mass.
  • the material or ⁇ yrup which will eventually form the hard coating i ⁇ applied or di ⁇ tributed over the gum center pellet ⁇ .
  • Flavoring agents may be added before, during and after applying the syrup to the gum centers.
  • additional ⁇ yrup additions may be made to produce a plurality of coatings or multiple layers of hard coating.
  • syrup is added to the gum center pellets at a temperature in the range of about 100°F to about 220 ⁇ F.
  • the ⁇ yrup temperature is between about 150°F and to about 200 ⁇ F throughout the process in order to prevent the ⁇ ugar or ⁇ ugar alcohol in the ⁇ yrup from cry ⁇ tallizing.
  • the ⁇ yrup may be mixed with, sprayed upon, poured over, or added to the gum center pellets in any way known to those skilled in the art.
  • the gum center pellets may be coated with a ⁇ ingle hard layer or a plurality of hard layer ⁇ .
  • a plurality of layers i ⁇ obtained by applying single coats, allowing the layer ⁇ to dry, and then repeating the proce ⁇ .
  • Any number of coat ⁇ may be applied to the gum center pellet ⁇ .
  • no more than about 75 coats are applied to the gum center pellet ⁇ .
  • More preferably, less than about 60 coats are applied and most preferably, about 30 to about 60 coat ⁇ are applied.
  • the pre ⁇ ent invention contemplate ⁇ applying an amount of syrup sufficient to yield a hard coated chewing gum product containing about 10 to about 75% coating.
  • the final product will contain between about 20% and about 50% coating.
  • a plurality of premea ⁇ ured aliquots of coating ⁇ yrup may be applied to the gum center pellets. It is contemplated, however, that the volume of aliquots of syrup applied to the gum center pellets may vary throughout the coating procedure.
  • the present invention contemplates that the ⁇ yrup preferably i ⁇ at its saturation point at coating tempera ⁇ ture ⁇ .
  • the coating ⁇ yrup compri ⁇ es between about 45% to about 90% ⁇ ugar or ⁇ ugar alcohol ⁇ olid ⁇ . More preferably, the ⁇ yrup will contain about 60% to about 85%, and most preferably about 65% to about 85%, ⁇ ugar or ⁇ ugar alcohol ⁇ olid ⁇ .
  • the ⁇ yrup may compri ⁇ e about 9% to about 50% water or any other food quality ⁇ olvent in an amount sufficient to yield a hard coating.
  • the preferred water content will vary depending on the sugar or ⁇ ugar alcohol u ⁇ ed.
  • a flavoring agent may be added to the ⁇ yrup, or applied to the gum center pellet ⁇ while the ⁇ yrup coating i ⁇ drying or after the coating ha ⁇ dried.
  • the flavoring agent may be applied after any ⁇ eguence of coats, for example, the third, twelfth, eighteenth, etc. coat.
  • the pre ⁇ ent invention contemplate ⁇ drying the wet ⁇ yrup in an inert medium.
  • a preferred drying medium compri ⁇ e ⁇ air.
  • forced drying air contact ⁇ the wet ⁇ yrup coating in a temperature range of about 80° to about 115°F. More preferably, the drying air i ⁇ in the temperature range of about 90° to about 105°F.
  • the invention al ⁇ o contemplate ⁇ that the drying air possess a relative humidity of les ⁇ than about 15 percent.
  • the drying air may be passed over and admixed with the ⁇ yrup coated gum center ⁇ in any way commonly known in the art.
  • the drying air i ⁇ blown over and around the ⁇ yrup coated gum center at a flow rate of about 2800 cubic feet per minute.
  • the pre ⁇ ent invention contemplate ⁇ drying the flavoring agent with or without the addition of a drying medium.
  • a wax poli ⁇ h layer may be added as a final step.
  • a polish layer may include a colorant, as disclosed in U.S. Patent No. 5,171,589, incorporated herein by reference.
  • Al ⁇ o it may be preferable for ⁇ ome gum compo ⁇ itions to include an emulsifier ⁇ ubcoat between the core and the hard coating, a ⁇ de ⁇ cribed in U.S. Patent No. 5,135,761, al ⁇ o incorporated herein by reference.
  • An encap ⁇ ulated a ⁇ partame ingredient wa ⁇ prepared a ⁇ follows. A dry blend of 85% a ⁇ partame and 15% hydroxypropyl ethycellulo ⁇ e wa ⁇ prepared. Water was added incrementally to the dry blend while mixing to produce a damp mix. (A quantity of water equal to approximately half the weight of the dry blend i ⁇ preferably u ⁇ ed, more or less as needed to produce the desired texture) . The damp mix was dried on paper lined trays at 170°F/5% RH with fans for about 16 hour ⁇ to yield a dry granular product having approximately 4% water.
  • Figure 1 shows the trend line of DKP gains in the three syrups graphically. It is clear that the encapsulated a ⁇ partame ⁇ ample ⁇ were more ⁇ table than the free a ⁇ partame during the te ⁇ t. gyiw l -i
  • a coated chewing gum according to the present invention was prepared as follow ⁇ :
  • the entire coating proce ⁇ took about five hour ⁇ .
  • the final product had a coating of approximately 34.56% " based on the total weight.
  • the pellet ⁇ were considered to be of commercial quality and the aspartame is believed to be ⁇ table over the product 1 ⁇ ⁇ helf life.
  • compo ⁇ ition ⁇ and method ⁇ of the pre ⁇ ent invention are capable of being incorporated in the form of a variety of embodiment ⁇ , only a few of which have been illustrated and described above.
  • the invention may be embodied in other for ⁇ without departing from it ⁇ ⁇ pirit or essential characteristic ⁇ . It will be appreciated that the

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

Ce sirop d'enrobage, utile sur des chewing-gums et autres aliments comestibles, contient un sucre ou un itol ainsi qu'un édulcorant à base d'acide aspartique encapsulé à l'aide d'un agent d'encapsulation, efficace pour stabiliser ledit édulcorant. De préférence, cet agent d'encapsulation protège l'édulcorant de la décomposition lorsque le sirop d'enrobage est chauffé à 85 °C et maintenu à cette température pendant plus de deux heures.
PCT/US1996/012022 1995-07-26 1996-07-19 Utilisation d'edulcorants encapsules a base d'acide aspartique dans des sirops d'enrobage destines a des dragees de chewing-gum Ceased WO1997004662A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU65916/96A AU6591696A (en) 1995-07-26 1996-07-19 Use of encapsulated aspartic acid sweeteners in coating syrups for coated pellet chewing gums

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US50690995A 1995-07-26 1995-07-26
US08/506,909 1995-07-26

Publications (1)

Publication Number Publication Date
WO1997004662A1 true WO1997004662A1 (fr) 1997-02-13

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Cited By (6)

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US5933535A (en) * 1995-10-05 1999-08-03 Microsoft Corporation Object-based video compression process employing arbitrarily-shaped features
US6235318B1 (en) * 1999-01-21 2001-05-22 Charles M. Lombardy, Jr. Effervescent chewing gum
EP1139773A4 (fr) * 1998-12-15 2002-06-12 Wrigley W M Jun Co Liberation prolongee de principes actifs d'un enrobage de gomme a macher
EP1221863A4 (fr) * 1998-12-15 2003-03-26 Wrigley W M Jun Co Chewing gum contenant des agents actifs medicamenteux
WO2004084642A1 (fr) * 2003-03-25 2004-10-07 Council Of Scientific And Industrial Research Composition de sirop sans sucre synergetique et procede de preparation de cette composition
EP1495681A3 (fr) * 1998-03-04 2005-05-25 Dandy A/S Chewing gum enrobé, son procédé de fabrication et utilisation d'une ou plusieurs substance(s) active(s) dans l'enrobage

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US4792453A (en) * 1987-05-04 1988-12-20 Wm. Wrigley Jr. Company Hard coated sugarless chewing gum
US5087460A (en) * 1986-12-10 1992-02-11 Warner-Lambert Company Reduced-calorie confectionery coated chewing gum compositions and methods for preparing same
US5248508A (en) * 1992-03-23 1993-09-28 Wm. Wrigley Jr. Company Hard coated gum with improved shelf life
US5270061A (en) * 1992-03-26 1993-12-14 Wm. Wrigley Jr. Company Dual composition hard coated gum with improved shelf life

Patent Citations (4)

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Publication number Priority date Publication date Assignee Title
US5087460A (en) * 1986-12-10 1992-02-11 Warner-Lambert Company Reduced-calorie confectionery coated chewing gum compositions and methods for preparing same
US4792453A (en) * 1987-05-04 1988-12-20 Wm. Wrigley Jr. Company Hard coated sugarless chewing gum
US5248508A (en) * 1992-03-23 1993-09-28 Wm. Wrigley Jr. Company Hard coated gum with improved shelf life
US5270061A (en) * 1992-03-26 1993-12-14 Wm. Wrigley Jr. Company Dual composition hard coated gum with improved shelf life

Cited By (9)

* Cited by examiner, † Cited by third party
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US5933535A (en) * 1995-10-05 1999-08-03 Microsoft Corporation Object-based video compression process employing arbitrarily-shaped features
US5959673A (en) * 1995-10-05 1999-09-28 Microsoft Corporation Transform coding of dense motion vector fields for frame and object based video coding applications
EP1495681A3 (fr) * 1998-03-04 2005-05-25 Dandy A/S Chewing gum enrobé, son procédé de fabrication et utilisation d'une ou plusieurs substance(s) active(s) dans l'enrobage
EP1514477A3 (fr) * 1998-03-04 2005-09-28 Dandy A/S Chewing gum enrobé, procédé pour sa fabrication et utilisation d'une ou plusieurs substance(s) active(s) dans l'enrobage
US7056541B1 (en) 1998-03-04 2006-06-06 Dandy A/S Coated chewing gum, a method for preparation thereof and the use of one or more active substance(s) in solid form
EP1139773A4 (fr) * 1998-12-15 2002-06-12 Wrigley W M Jun Co Liberation prolongee de principes actifs d'un enrobage de gomme a macher
EP1221863A4 (fr) * 1998-12-15 2003-03-26 Wrigley W M Jun Co Chewing gum contenant des agents actifs medicamenteux
US6235318B1 (en) * 1999-01-21 2001-05-22 Charles M. Lombardy, Jr. Effervescent chewing gum
WO2004084642A1 (fr) * 2003-03-25 2004-10-07 Council Of Scientific And Industrial Research Composition de sirop sans sucre synergetique et procede de preparation de cette composition

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