Food or edible material: processes – compositions – and products – Normally noningestible chewable material or process of...
Reexamination Certificate
1999-05-26
2001-01-30
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Normally noningestible chewable material or process of...
C424S048000, C424S440000, C426S005000
Reexamination Certificate
active
06180143
ABSTRACT:
BACKGROUND OF THE INVENTION
The invention relates to a chewing gum containing 1-O-D-glucopyranosyl-D-sorbitol, particularly a mixture of sweeteners comprising 6-O-&agr;-D-glucopyranosyl-D-sorbitol, 1-O-&agr;-D- glucopyranosyl-D-sorbitol, and 1-O-&agr;-D-glucopyranosyl-D-mannitol.
Chewing gums usually contain a water-insoluble chewing gum base and a water-soluble fraction which, inter alia, accounts for the flavour and the sweetness of the chewing gum The water-soluble fraction, particularly the sweetener used, are important for the properties of the chewing gum such as, for example, storability, release of flavours or active ingredients, appearance, surface structure or texture. The composition of the sweetener must be considered with a view to the possible development of caries. Sugar-containing chewing gums are favourable for the development of caries and, in addition, are unsuitable for diabetics. Therefore, sugar-free or low-sugar chewing gums containing sugar alcohols such as sorbitol mannitol or xylitol have been proposed. But the presence of these sugar alcohols causes absorption of water so that the properties of the chewing gum change in an undesired fashion. In order to overcome this problem, EP-B1 0 328 849 suggests the use of a mixture of sweeteners composed of almost equimolar fractions of 6-O-&agr;-D-glucopyranosyl-D-sorbitol (abbreviated as 1,6-GPS in what follows) and 1-O-&agr;-D-glucopyranosyl-D-mannitol (abbreviated as 1,1-GPM in what follows) in the chewing gums.
Chewing gums must satisfy greatly diverse requirements. These depend to a large extent upon the intended use of the chewing gum, e.g., as a fancy food or as a carrier of pharmaceutical active ingredients, and also upon the subjective flavour perception of the consumer. In view of the large number of different requirements, it is desirable to provide additional improved chewing gum compositions. Thus, a large number of the known state-of-the-art sugar-free chewing gums show recrystallisation of the sugar replacement substances employed as sweeteners and hence, an undesirable texture or surface. Furthermore, for example, chewing gums containing the equlimolar non-hygroscopic mixture of 1,6-GPS and 1,1-GPS have reduced water absorption but require comparatively higher amounts of plasticisers to ensure an acceptable structure of the chewing gum.
Therefore, the industrial problem underlying the present invention is to provide an improved sugar-free or low-sugar chewing gum which overcomes the above-indicated deficiencies.
DESCRIPTION OF THE INVENTION
The solution of this industrial problem resides on providing a chewing gum containing 1,1-GPS (1-O-&agr;-D-glucopyranosyl-D-sorbitol) and, in particular, a chewing gum containing a sweetener mixture comprising 1,6-GPS, 1,1-GPM, and 1,1-GPS. 1,1-GPM can be present in anhydrous form and/or as dihydrate. Chewing gums which contain 1,1-GPS or one of the aforementioned sweetener mixtures as the sweetener unexpectedly have the advantage that the 1,1-GPS used according to the invention and, in particular, the sweetener mixture, have a masticating influence upon the structure of the chewing gum and, at the same time, prevent drying out of the chewing gum. The chewing gums according to the invention therefore have an improved, particularly a more flexible, structure and can be stored for long time periods by virtue of their non-existing or low hygroscopicity. Furthermore, the 1,1-GPS used according to the invention and the sweetener mixture are more readily soluble than, for example, an equimolar sweetener mixture comprising 1,6-GPS and 1,1-GPM so that an improved or modified release of flavour and/or active ingredients results. The 1,1-GPS used and the sweetener mixture are particularly readily soluble. The chewing gums made with 1,1-GPS or the sweetener mixture can continually release pharmaceutically active ingredients in a particularly advantageous fashion. Finally, the presence of 1,1-GPS reduces the tendency to recrystallisation of the 1,1-GPM so that the desired structure of the chewing gum remains preserved even during prolonged storage. The use of 1,1-GPS, particularly of a sweetener mixture comprising 1,6-GPS, 1,1-GPS, and 1,1-GPM, in a chewing gum therefore results in a surprising and advantageous improvement of the release of flavours and/or active ingredients and, in view of the reduced tendency to recrystallisation and the plasticising effect of 1,1-GPS and of the sweetener mixture, renders a chewing gum with improved organoleptic properties and increased storabilty.
In the context of the present invention, a chewing gum is understood as a foodstuff, fancy food or drug which comprises a basic chewing gum compound facilitating prolonged dwell time in the mouth and throat region and which contains active ingredients such as flavours, foodstuffs or dietary supplements and/or active medical ingredients.
The invention relates in particular to a sugar-free chewing gum of the aforementioned composition which is advantageously acariogenic and suitable for diabetics. The invention also relates to low-sugar chewing gums which contain 1,1-GPS or the aforementioned sweetener mixture and, in addition, an amount of sugar which is reduced vis-a-vis conventional sugar-cointaning chewing gums.
According to the invention, it is preferred to use 1,1-GPS or the cited sweetener mixture in the inventive chewing gums in liquid form, particularly as a syrup, or as a solid dry substance, preferably in an amount of 10 to 75% by weight, more preferably 30 to 60% by weight, based on the total weight of the chewing gum
According to the invention, the chewing gum contains specifically a sweetener mixture composed of 10 to 50 % by weight of 1,6-GPS, 2 to 20% by weight of 1,1-GPS, and 30 to 70% by weight of 1,1-GPM, based on the weight ofthe sweetener mixture. In another embodiment of the invention, it is provided that the chewing gum contains a sweetener mixture composed of 5 to 10 % by weight of 1,6-GPS, 30 to 40% by weight of 1,1-GPS, and 45 to 60% by weight of 1,1-GPM, based on the weight of the sweetener mixture.
The basic chewing gum compound which can be used in the inventive chewing gums is present as 10 to 75% by weight, preferably 15 to 40% by weight, of the total weight of the chewing gum. The basic chewing gum compound usually comprises elastomers, elastomer solvents, plasticisers, fillers, thickeners and/or disintegrants and lubricants.
Butadiene-styrene copolymers, polyolefins, specifically polyethylene and polyisobutylene, irobutylene-isoprene copolymers, long-chain polyvinyl esters or polyvinyl ethers, polyvinylisobutyl ether, polyvinyl alcohol or the like can be used as synthetic elastomers. Gutta, such as chicle, percha, Malaya, Jelutong, Leche di Caspi, Niger, caoutchouc such as latex, sheets or the like can be used as natural elastomers.
As elastomer solvents there can be used: resins such as mastic, colophony, gum benzoin, resin Damar, glycerol- and pentaerythrite esters of the resin acids, coumarone-indene resins, and glycerol esters of rubber, resin or wood and similar substances.
Calcium carbonate, magnesium carbonate, aluminium, calcium and magnesium-silicate, titanium dioxide, cellulose, aluminium oxide or silicic acid and combinations thereof and similar substances are used as fillers.
Paraffin waxes and synthetic waxes, lecithin, glycerol monostearate, hydrogenated and partially hydrogenated vegetable oils, combinations thereof or the like are of interest as plasticisers.
Alginic acid, alginates, agar-agar, Guar flour, thickening cellulose derivatives, gum arabic, lecithins, monoglycerides, paraffin waxes, glycerol triacetate, glycerol monostearate, animal fats, glycerol monolaurate, coconut oils, mixtures thereof or the like can be used as thickeners.
In addition, and preferably in an amount of 0 to 3% by weight, based on the total weight of the chewing gum, the inventive chewing gums contain flavourings or aromatics, such as, for example, peppermint oils, essential oils of various flavour lines, fruit extracts, or synthetic aromatic substances, food-comp
Rapp Knut M.
Willibald-Ettle Ingrid
Corbin Arthur L.
Ostrolenk Faber Gerb & Soffen, LLP
Sudzucker Akiengesellschaft Mannheim Ochsenfurt
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