Food or edible material: processes – compositions – and products – Processes – Separating a starting material into plural different...
Reexamination Certificate
1999-09-24
2002-11-12
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Separating a starting material into plural different...
Reexamination Certificate
active
06479088
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention relates generally to mint flavors. More specifically, the present invention relates to methods for refining mint flavors and using same in chewing gum.
It is known in the chewing gum industry to add mint flavoring to chewing gum. For example, it is known to add peppermint oil to chewing gum. In addition to adding desirable taste characteristics to the chewing gum, such mint flavoring can add perceived breath freshening properties.
A number of mint flavored chewing gums, however, have a tendency to produce bitter flavor notes in the latter part of a chew. This is due, in part, to the fact that most, if not all, of the sweetness properties have been dissipated. This causes more of the mint flavor to become apparent, as well as the bitterness.
One method for reducing bitterness is disclosed in U.S. Pat. No. 5,372,824, entitled: “MINT FLAVORED CHEWING GUM HAVING REDUCED BITTERNESS AND METHODS FOR MAKING SAME.” In that patent, a method is provided for producing mint flavored chewing gums having reduced bitterness. In part, that patent discloses a chewing gum including a water insoluble base portion, a water soluble portion, and a mint flavor agent from which at least a portion of 1-menthol has been removed.
Other patents and patent applications have considered modifying the formulation of chewing gum to deal with the undesirable properties of mint flavoring. These patents and published PCT patent applications include: U.S. Pat. Nos. 4,948,595; 4,889,726; 5,041,294; 5,128,154; 4,708,880; 4,980,169; 4,613,513; PCT 90-006689; and PCT 91-00547.
Another issue raised by mint flavor oils, such as peppermint oil, is that initially they typically include sulfur containing compounds such as dimethyl sulfide. In attempting to create a more palatable peppermint oil, usually, peppermint oil compositions are distilled to remove dimethyl sulfide and other sulfur compounds. Typically, distillations of peppermint oil are performed by steam distillation. However, such distillation processes are not entirely satisfactory.
U.S. Pat. No. 5,425,962 discloses the use of vacuum distillation to remove dimethyl sulfide.
Typically peppermint oil contains menthofuran. Menthofuran reduces palatability. Peppermint oil comprises about 1-8% menthofuran which has a tendency to oxidize and polymerize which will lower the quality of the mint oil.
Peppermint oils that contain high levels of menthofuran are considered lower in quality, whereas peppermint oils that are low in menthofuran are considered high quality oils. Menthofuran adds a distinctive heavy diesel flavor note to mint oils that is not desirable.
The typical steam distillation process in addition to removing sulfur containing components also removes desirable low boiling point peppermint oil components. For example, 3-methylbutanal is a desirable component of most peppermint flavors; 3-methylbutanal imparts creamy, chocolate notes to the flavor. Due to its low boiling point, steam distillation also removes 3-methylbutanal in addition to other desirable components. Typical steam distillation also does not remove menthofuran.
An additional problem with most currently used methods of refining peppermint oil is that they may subject the peppermint oil to excessive heat history. This can produce undesirable changes in the flavor; for example, excessive distillation can create still notes.
Further, steam distillation leaves substantial quantities of water in the flavor. This water must be removed. This adds a further step to the distillation process.
There is therefore a need for an improved method for refining peppermint oil to remove dimethyl sulfide and menthofuran.
SUMMARY OF THE INVENTION
The present invention provides improved methods for refining peppermint oil containing compositions. Additionally, the present invention provides improved methods for making chewing gum having a peppermint flavor.
To this end, a method for refining a peppermint oil containing composition that includes sulfur compounds to remove at least a portion of the sulfur compounds is provided. The method comprises the step of subjecting the composition to a distillation process that removes at least 50% of the menthofuran contained in the peppermint oil.
In an embodiment, less than 15% of peppermint oil composition is removed which contains both sulfur compounds and menthofuran.
In an embodiment, the composition consists essentially of peppermint oil. In an embodiment, more than 0.25% of the composition that contain sulfur compounds is removed by the distillation process.
In a further embodiment, the pressure during the vacuum distillation process is reduced to no more than 150 mmHg.
In a further embodiment, the temperature of the composition during the distillation process does not exceed 120° C.
In an embodiment, after the distillation process, the composition includes not more than 75 ppm dimethyl sulfide.
In an embodiment, after the distillation process, the composition includes not more than 2% menthofuran.
In an embodiment, the method includes the step of agitating a distillation pot including the composition during the distillation process.
In an embodiment, the method includes the step of blanketing a distillation pot including the composition with an inert gas during the distillation process.
In an embodiment, the level of 3-methylbutanal in the composition after distillation is not reduced below 100 ppm.
The present invention also provides a method for creating a peppermint flavor chewing gum comprising the steps of adding to an insoluble gum base portion and a water soluble portion a peppermint oil that has been refined by subjecting a peppermint oil containing composition to a vacuum distillation process for a sufficient time and at sufficient parameters to achieve at least approximately 50% reduction of the menthofuran in the peppermint oil.
In an embodiment, the present invention provides a method for refining peppermint oil comprising the steps of subjecting a peppermint oil containing composition to a vacuum distillation process wherein the pressure is reduced to less than or equal to 150 mmHg and the composition is not subjected to a temperature greater than 140° C. and removing during the process sufficient dimethyl sulfide that may be present to provide a refined peppermint oil having a dimethyl sulfide content of less than 75 ppm and a menthofuran content of less than 2%.
An advantage of the present invention is that it provides an improved method for refining mint oil, such as peppermint oil.
Another advantage of the present invention is that it provides a method for providing refined peppermint oil for use in creating chewing gum.
Furthermore, an advantage of the present invention is that it provides a method for creating mint flavored chewing gum.
Additionally, an advantage of the present invention is that it provides an improved peppermint flavored chewing gum.
Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments and from the drawings.
DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS
The present invention provides an improved method for refining peppermint oil and peppermint oil containing-compositions. Additionally, the present invention provides an improved method for making chewing gum including peppermint oil.
Pursuant to the present invention, a method is provided for refining peppermint oil and peppermint oil blends to remove sulfur compounds and menthofuran, while returning desirable low boiling point components to the undistilled fraction. Although, in an embodiment of the present invention, the peppermint oil can be used in the production of chewing gum, the present invention will have applications to the production of other mint flavored products, such as mint flavored confectionery products.
The present invention can be used to refine not only compositions that consist essentially of peppermint oil, but compositions that include a blend of peppermint oil and other flavors
Bell Boyd & Lloyd LLC
Wm. Wrigley Jr. Company
LandOfFree
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