Food or edible material: processes – compositions – and products – Normally noningestible chewable material or process of...
Patent
1999-04-28
2000-12-12
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Normally noningestible chewable material or process of...
A23G 330
Patent
active
061595098
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
This invention relates generally to chewing gum products and, in particular, to chewing gum products which utilize perillartine to enhance and prolong sweetness and to provide improved sensory benefits. This invention also relates to a method of preparing a chewing gum having enhanced and prolonged sweetness and improved sensory benefits.
BACKGROUND OF THE INVENTION
Chewing gum compositions typically include gum base, flavoring and bulking and sweetening agents, as well as other optional ingredients such as softeners and coloring. Bulking and sweetening agents often include sugar, glucose syrup and high-intensity sweeteners. High-intensity sweeteners are most commonly used in conjunction with sugarless sweeteners. Sweetening agents generally are rapidly released from the chewing gum product. As a result of early release, chewing gum products tend to lose their sweetness after a short period of time. A need, therefore, exists for a method of improving and maintaining the sweetness characteristics of chewing gum products.
Perillartine is a naturally occurring aldoxime sweetener found in the oil of Perilla namkemonsis Deone. It is 2000 times sweeter than sucrose. The main component of Perilla oil is Perilla aldehyde. Perillartine, the anti-aldoxime of this aldehyde, can be formed synthetically from the reaction of Perilla aldehyde with hydroxylamine. Perillartine, which was first isolated and identified in 1920, can now be synthesized from limonene. While permitted as a sweetener for tobacco in Japan, additional commercial applications are limited by its bitterness, its menthol-licorice taste and its very low water solubility.
Analogues of perillartine have been developed in an effort to increase its water solubility and minimize its bitterness while maintaining its high sweetness potency. One such analogue, SRI Oxime V, is a low molecular weight aldoxime that is 450 times sweeter than sucrose. This sweetener has heat stability in baked goods and adequate acid stability for soft drinks. Another analogue is 8,9-epoxyperiliartine, which is disclosed in U.S. Pat. No. 3,699,132. This ingredient is more water soluble with little or no bitter aftertaste. Japanese patent publication No. 1992-173056 discloses a chewing gum for preventing mouth odor and/or tooth decay. Ingredients used for preventing mouth odor include substances from one or more types of plants from the Perilla family, such as rosemary or sage. Most of the other disclosures of perillartine show its use in oral compositions such as toothpaste, mouthwash, tooth powder or dental tablets for the reduction of caries or plaque or to provide other dental benefits.
SUMMARY OF THE INVENTION
According to the present invention, it has now been discovered that when perillartine is used in chewing gum, the chewing gum has improved sweetness and sweetness duration. Use of perillartine in chewing gum has a significant advantage over other sweeteners typically found in chewing gum in that perillartine is released very slowly with the flavor, thereby providing a chewing gum with a longer lasting sweetness. The use of perillartine in gum not only improves sweetness and sweetness duration, but also, unexpectedly, provides unique trigeminal oral sensations that last throughout the entire chewing period.
Thus, the present invention relates to a method of improving and maintaining sweetness and improving sensory benefits of chewing gum products by adding perillartine to the chewing gum composition. The invention also includes chewing gum products containing perillartine.
In a first embodiment, the invention is a chewing gum product having prolonged sweetness duration and improved sensory benefits comprising from about 5% to about 95% by weight gum base, from about 5% to about 95% by weight bulking and sweetening agents, from about 0.1% to about 15% by weight flavor and from about 0.005% to about 0.5% by weight perillartine.
In a second embodiment, the invention is a method of making a chewing gum product with prolonged sweetness duration and
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Johnson Sonya S.
Yatka Robert J.
Corbin Arthur L.
Shurtz Steven P.
Wm. Wrigley Jr. Company
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