Food or edible material: processes – compositions – and products – Normally noningestible chewable material or process of... – Packaged – structurally defined – or coated
Patent
1991-07-17
1992-08-18
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Normally noningestible chewable material or process of...
Packaged, structurally defined, or coated
426548, 426 96, A23G 330
Patent
active
051397986
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to chewing gum, and more particularly to the use of a polyvinyl acetate encapsulated, codried sucralose in a chewing gum.
BACKGROUND OF THE INVENTION
Chewing gums comprise many ingredients, including sweeteners. Sweeteners suitable for chewing gums include both natural and artificial sweeteners. Recently, high-intensity sweeteners have been the focus of investigation for use in chewing gum.
High-intensity sweeteners may be hundreds of times sweeter than natural sweeteners such as sucrose and glucose. High-intensity sweeteners of recent interest include aspartame, acesulfame K, cyclamates, saccharin, and now sucralose. Sucralose is a new, high-intensity sweetener which is a tri-chlorinated sucrose derivative and is about 400-800 times sweeter than sucrose. Sucralose has been reported to be cheaper than aspartame and at least 3 times sweeter. Compared to some other high-intensity sweeteners, sucralose has a sweet taste more similar to sucrose. Chemically, sucralose is known as 4,1',6'-trichloro-4,1', 6'-trideoxy-galactosucrose, or alternatively 1,6'-dichloro-1,6-dideoxy-(.beta.)-D-fructofuranosyl 4-chloro-4-deoxy-(.alpha.)-D-galactopyranoside. The United States Food and Drug Administration is now considering sucralose as a food additive. The manufacturer of sucralose is Tate & Lyle, Inc. in the U.K. Sucralose is marketed in the United States by McNeil Specialty Products Co., Skillman, N.J. Its use to sweeten substances, including oral compositions, is disclosed in U.S. Pat. Nos. 4,343,934 and 4,389,394, both of which are incorporated herein by reference. The use of sucralose as an artificial sweetener is also disclosed in U.K. Patent Nos. 2,065,646; 2,065,648 and 2,153,651.
The use of sucralose in chewing gum has been disclosed in other patents.
U.S. Pat. No. 4,495,170 discloses sweetener mixtures for use in foods, beverages and pharmaceuticals but not specifically chewing gums. The mixtures are of sucralose and aspartame, saccharin, and acesulfame K. U.S. Pat. No. 4,389,394 discloses the use of artificial sweeteners in chewing gum to prevent dental caries. Chlorinated sucrose derivatives are disclosed in U.S. Pat. Nos. 4,435,440; 4,549,013; and 4,612,373.
U.K. Patent No. 2,154,850 discloses beverages sweetened with sucralose and cyclamate (among others).
U.K. Patent No. 2,185,674 discloses combinations of thaumatin and sucralose (among others) to stimulate growth of farm animals.
U.S. Pat. No. 4,820,528 discloses co-dried sucralose and acid saccharin to prolong sweetness release.
One of the limitations of chewing gum is that the sweetness and flavor are rapidly lost during chewing. Thus, chewing gum producers are constantly trying to extend the time in which a consumer of chewing gum can enjoy its flavor and sweetness.
Patents disclose how a sweetener like aspartame can be physically modified to control the release rate in chewing gum.
For example, U.S. Pat. No. 4,597,970 to Sharma et al. teaches a process for producing an agglomerated sweetener wherein the sweetener is dispersed in a hydrophobic matrix consisting essentially of lecithin, a glyceride, and a fatty acid or wax having a melting point between 25 and 100.degree. C. The method disclosed uses a spray-congealing step to form the sweetener-containing matrix into droplets, followed by a fluid-bed second coating on the agglomerated particles.
U.S. Pat. Nos. 4,515,769 and 4,386,106, both to Merrit et al., teach a two step process for preparing a delayed release flavorant for chewing gum. In this process, the flavorant is prepared in an emulsion with a hydrophilic matrix. The emulsion is dried and ground and the particles are then coated with a water-impermeable substance.
U.S. Pat. No. 4,230,687 to Sair et al. teaches a process for encasing an active ingredient to achieve gradual release of the ingredient in a product such as chewing gum. The method described involves adding the ingredient to an encapsulating material in the form of a viscous paste. High-shear mixing is used to achieve a homogene
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Broderick Kevin B.
Campbell Adebisi A.
Meyers Marc A.
Song Joo H.
Yatka Robert J.
Hunter Jeanette
Wm. Wrigley Jr. Company
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