Food or edible material: processes – compositions – and products – Normally noningestible chewable material or process of... – Packaged – structurally defined – or coated
Patent
1995-12-27
1997-09-09
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Normally noningestible chewable material or process of...
Packaged, structurally defined, or coated
426 6, A23G 330
Patent
active
056654065
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates to a hard-coated chewing gum with dual polyol coatings (i.e., coatings of two or more polyols), having an extended shelf life.
2. Discussion of Related Art
This invention relates to a hard-coated chewing gum in which the hard coating is composed of two or more polyols, having an improved coating quality and extended shelf life.
Specifically, this invention relates to a chewing gum in pellet form, having one or more sequentially added coats of polyols, preferably selected from the group consisting of lactitol, maltitol, hydrogenated isomaltulose and erythritol. The hard pellets are prepared by coating a gum core with syrups of two or more polyols. The coated gum has improved coating quality and longer shelf life.
Chewing gums, including pellet chewing gums, are frequently enclosed with hard or soft coatings. Coatings provide an opportunity for the manufacturer to vary product characteristics such as taste, appearance and nutritional value. In recent years, efforts have been devoted to producing sugarless hard coatings for use in chewing gum. Sugarless coatings which have been investigated include coatings containing compounds such as xylitol, sorbitol, mannitol and hydrogenated starch hydrolysates.
Sugarless xylitol coated pellet gums have become very popular as products are being manufactured in Europe and Canada. The cost of xylitol is quite high, and partial replacement of the xylitol in the coating would be an advantage. Two polyols in the same coating solution cause problems in the coating process, but sequential coating of gum pellets with two solutions, each containing a polyol, one of which is xylitol, was found to be an acceptable process. U.S. patent application Ser. No. 07/857,577, filed Mar. 26, 1992, by Michael A. Reed and Ulesses P. Orr, now U.S. Pat. No. 5,270,061, taught sequential coating with a combination of hydrogenated isomaltulose and xylitol. Concurrently filed U.S. patent application Ser. No. 121,775, filed Sep. 15, 1993, by Michael A. Reed, Lindell C. Richey, Jeffrey S. Hook and Philip G. Schnell, now U.S. Pat. No. 5,376,389, discloses hard-coated chewing gum coated successively with xylitol and another polyol, preferably lactitol or maltitol.
U.S. Pat. No. 4,792,453, issued Dec. 20, 1988, to Michael A. Reed, Mansukh M. Patel and Vasek J. Kures, discloses a chewing gum having a sugarless chewing gum center coated with a syrup containing hydrogenated isomaltulose. The sugarless center may include various constituents such as water, an insoluble gum base, a bulking agent, a softener, an artificial sweetener and a flavoring agent. The sugarless chewing gum center of the reference has a water content of less than about 2.5 weight percent, preferably less than about 1.5 weight percent and most preferably less than about 1.0 weight percent. The use of a center having a low water content, is intended to prevent or reduce the tendency of the gum center from being a water donor to the hard coating.
Sugarless gums coated with hydrogenated isomaltulose-containing syrup possess excellent appearance, taste, texture, mouth feel and other desirable properties of hard coated chewing gums. Also, it has been found that the relatively anhydrous gum center has the capability of pulling moisture from the hydrogenated isomaltulose-containing coating, causing the coating to exhibit superior hardness. This moisture-pulling from the gum center is attributable, in large part, to the use of glycerin as a softener in the gum center. The moisture-pulling effect is the most pronounced in hard coated chewing gums which contain moderate or relatively high amounts of glycerin in the chewing gum center, on the order of from about 5 to about 15 percent by weight of the chewing gum center.
The tendency of glycerin to pull moisture from the hydrogenated isomaltulose-containing coating can operate as a disadvantage in certain pellet-shaped hard coated chewing gums which, due to their shape, are difficult to isolate from a moisture-containing e
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Broderick Kevin B.
Hook Jeffrey S.
Meyers Marc A.
Reed Michael A.
Richey Lindell C.
Corbin Arthur L.
Wm. Wrigley Jr. Company
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