Food or edible material: processes – compositions – and products – Normally noningestible chewable material or process of...
Patent
1996-04-22
2000-02-29
Pratt, Helen
Food or edible material: processes, compositions, and products
Normally noningestible chewable material or process of...
426 4, 426 6, A23G 330
Patent
active
060306467
DESCRIPTION:
BRIEF SUMMARY
This application claims benefit of international application PCT/EP94/01794, filed Jun. 1, 1994, now WO94/28737.
In our co-pending European patent application 93 200801.4 we have set out the problems related with the presence of paraffins or microcrystalline waxes in the gum base for a chewing gum. In this co-pending application we disclosed a method to arrive to more environmental friendly and healthier chewing gums by reducing the amount of the paraffin and/or microcrystalline wax by replacing at least part of this by a triglyceride composition. Although in this way very acceptable products could be obtained, it was found that in some instances the flexibility both initially and upon storage of strips of chewing gum made from these compositions became unsatisfactory. Therefor we have performed a study in order to find out how the problems about the flexibility upon storage could be overcome. As a result of this study we found that it is critical for the desired flexibility that the chewing gum displays a peak in its differential scanning calorimeter-thermogram (DSC) below a specific temperature value. The occurrence of the desired peak in the D.S.C.-thermogram appeared to result from a fine-tuning of the composition and physical properties of the triglyceride-composition applied and the reaction-parameters, in particular the temperature of the mixing in of the triglyceride composition in the chewing gum base. Above therefor means, that we found that in addition to the triglyceride compositions mentioned in EP 93200801.4 also other triglycerides can be applied in our chewing gums. The only prerequisite being that the correct peak in the D.S.C.-thermogram is obtained.
From JP 58/146,241 chewing gums are known, that contain a fat-mixture, as carrier for vitamin E. This fat-mixture is based on medium chain triglycerides (So C.sub.8 -C.sub.10 fatty acid residues), while also liquid oil, such as soybean oil, sesame oil, olive oil etc. is present. The above fat/vitamin E mixture is added to the chewing gum in amount of 1-30 wt %. Nothing is, however, disclosed about replacing mineral wax by fat, about the wax-content of the chewing gum, about the occurrence of a peak in the DSC and about the process applied during the preparation. As the above fats are very soft, because of its high liquid oil-content, the fats are unsuitable for fulfilling our aims.
Therefore, our invention concerns with chewing gum comprising (on total product): and/or synthetic elastomeric and/or resinous components, and selected and the reaction-parameters applied during its production, a major peak in its Differential Scanning Calorimeter-thermogram (DSC), when measured with a Perkin Elmer DSC-7.RTM. scanning calorimeter, heating at 3.degree. C./min from 20.degree. C. onwards, using samples weight of 5-7 mg, at maximum 55.degree. C.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 shows a differential scanning calorimetry (D.S.C.) thermogram of a product with unacceptable flexibility.
FIG. 2 shows a D.S.C. thermogram of a chewing gum with exactly the same (chemical) composition as the product in FIG. 1 but produced under another set of reaction parameters.
Differential Scanning Calorimetry is a known method. As the position of the peak(s) in the D.S.C. thermogram is dependent on the type of apparatus applied and the conditions used during the D.S.C.-measurement, these conditions are critical in defining the position of our major peak(s). In FIG. 1 an example is given of a D.S.C. thermogram of a product with unacceptable flexibility. The major peak in situated at 57.1.degree. C., which is above our criterium of "maximum 55.degree. C.". In FIG. 2 we illustrate the D.S.C. thermogram of a chewing gum with exactly the same (chemical) composition as applied for FIG. 1; however during its production another set of reaction parameters was applied. It can be concluded from FIG. 2 that no major-peaks are present above 55.degree. C. The flexibility of strips of chewing gum made from this last composition remained excellent upon storage (at least 10 months
REFERENCES:
patent: 4378374 (1983-03-01), Reggio et al.
patent: 5417988 (1995-05-01), Burger et al.
Patent Abstracts of Japan, vol. 7, No. 263 (C-196), Nov. 24, 1983, & JP,A,58 146 241.
Cain Frederick William
Izzard Martin John
Loots Arie
Mitchell James Cameron
Loders-Croklaan B.V.
Pratt Helen
LandOfFree
Chewing gum comprising a triglyceride composition does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Chewing gum comprising a triglyceride composition, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Chewing gum comprising a triglyceride composition will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-680413