Food or edible material: processes – compositions – and products – Normally noningestible chewable material or process of...
Reexamination Certificate
2001-12-11
2004-08-03
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Normally noningestible chewable material or process of...
C426S650000
Reexamination Certificate
active
06770308
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention generally relates to edible products. More specifically, the present invention relates to food products, including confectionery products, that include edible acids.
It is known to add food acids, edible acids, or acidulants as they are known, to food products. These acidulants are used to provide a pleasant, refreshing, acidic taste to foods, drinks, confectionery products and beverages. If desired, they can also serve as a preservative by lowering the pH of the foodstuff to which they are added thereby reducing the activity of possibly harmful microorganisms. An example of such a food acid is citric acid.
Typically, the acid taste profile of a food acid can be described as a rapid burst of tartness. Usually, food acids reach their peak acid taste fairly early, with the taste falling off and disappearing quite rapidly thereafter. The rapid burst can create issues as the strong acid taste tends to overpower the flavor of sweeteners and flavorants in the foodstuff to which the food acid has been added. The relatively rapid loss of tartness also can result in a bitter aftertaste if certain synthetic high-intensity sweeteners are used in the foodstuff in conjunction with the food acid. Not only do food acids suffer disadvantages in view of their strong sharp taste and short-lived tartness flavor, they can suffer some additional disadvantages. These disadvantages may impair their use in certain manufacturing processes.
It is known to use food acids in confectionery products such as chewing gum and other chewable candies to provide a tartness or sour taste to the product. Numerous attempts have been made to extend the tartness of food acids in confectionery products and other foods. Such attempts include trying to encapsulate the food acids. However, many of these acids destroy the encapsulant matrices that have been used.
With respect to chewing gum compositions, food grade acids have been added to same in order to achieve, for example, a sourness effect. Particularly citrus fruit flavors have been added to chewing gum. Generally, the acids are added directly to the water-soluble gum portion of the chewing gum to ensure the release of the acid during the chew. See, for example, U.S. Pat. Nos. 4,088,788 and 4,151,270. U.S. Pat. No. 4,085,227 also discloses the addition of food acids directly in their free form to a chewing gum composition. In the patent, food acids are added to the gum base portion of the chewing gum composition. U.S. Pat. No. 4,800,191 also discloses the addition of free acids to a chewing gum composition.
It is known in the food science art to encapsulate certain products that are added to food products. U.S. Pat. No. 3,795,744 discloses various seasonings that are coated or encapsulated. It is also known to encapsulate food grade acids in chewing gum. EP 0446170 discloses a food acid delivery system that effects a controlled release of an acid.
Despite the various attempts to provide food products including food grade acids, there is a need for an improved method and food products including food grade acid having an extended period of tartness perception, increased salivation, and overall enjoyment of the food products.
SUMMARY OF THE INVENTION
The present invention provides improved food acid mixtures. Moreover, the present invention provides improved consumables such as confectionery products, e.g., chewing gums, including food acid mixtures. Additionally, the present invention provides improved methods for making food products including edible acids. Although in the preferred embodiment set forth in detail below, the present invention relates to confectionery products and specifically chewing gums, the present invention can be utilized to produce a variety of edible products, including foodstuffs, nutrients, pharmaceuticals, nutraceuticals, confectionery products including chewing gum and chewable candies, and other products that are designed to be ingested by a consumer.
In an embodiment, the present invention provides a chewing gum comprising a water-soluble portion, a water-insoluble portion, and an encapsulated acid mixture comprising a mixture of at least two acidulants that are encapsulated in polyvinylacetate.
In an embodiment, the mixture of acidulants includes at least one acid selected from the group consisting of fumaric, malic, and tartaric acid.
In an embodiment, the mixture of acidulants comprises approximately 0.1 to about 10% by weight of the chewing gum.
In an embodiment, the mixture of acidulants comprises 10% to about 40% by weight of the encapsulated acid mixture.
In an embodiment, the mixture of acidulants comprises, by total weight percent: approximately 25% to about 65% fumaric acid; approximately 10% to about 50% malic acid; and approximately 0% to about 25% tartaric acid.
In an embodiment, the polyvinyl acetate has a molecular weight range of 20,000 to about 120,000.
In another embodiment of the present invention, a confectionery product is provided comprising an acid mixture including at least fumaric acid and malic acid encapsulated by a coating of a hydrophobic polymer.
In an embodiment, the acid mixture comprises, by total weight percent: approximately 25% to about 65% fumaric acid; approximately 10% to about 50% malic acid; and approximately 0% to about 25% tartaric acid.
In an embodiment, the acid mixture comprises approximately 10% to about 40% by weight of the encapsulated acid mixture.
In an embodiment, the confectionery product is a chewing gum product.
In yet another embodiment of the present invention, an acid mixture is provided comprising: at least one particle of a mixture of acidulants including fumaric and malic acid, and polyvinyl acetate encapsulating the particle.
In a still further embodiment of the present invention, a method of producing an edible product including an acidulant is provided comprising encapsulating at least fumaric and malic acid in a hydrophobic polymer.
In an embodiment, the method includes the step of adding the encapsulated acidulant to a chewing gum.
In an embodiment, the method includes the step of preparing particles that include the acidulant and coating the particles with the hydrophobic polymer. In a further embodiment, the particles are coated by being extruded with the hydrophobic polymer.
It is an advantage of the present invention to provide improved food products including an edible acid.
Another advantage of the present invention is to provide improved confectionery products.
Moreover, an advantage of the present invention is to provide improved chewing gum products.
Still further, an advantage of the present invention is to provide improved products including food acids that can be added to products that are designed to be consumed.
Further, an advantage of the present invention is to provide improved methods for making food products including a food acid.
Furthermore, an advantage of the present invention is to provide confectionery products including a food acid that has prolonged tartness and salivation characteristics.
Another advantage of the present invention is to provide food acids in a food product that have an improved acid taste profile.
Still, an advantage of the present invention is to provide a food acid delivery system for delayed or prolonged release of tartness from the food acids.
Additional features and advantages of the present invention will be described in and apparent from the detailed description of the presently preferred embodiments.
DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS
The present invention provides improved food acid mixtures, products containing same, and methods of manufacturing such products.
To this end, the present invention provides encapsulated acidulants. By encapsulating the acidulants, it has been found that one is able to extend or delay the release of acids. Further, the encapsulated acidulants are in a form that is suitable for incorporation in food products such as confectionery products, e.g., chewing gum. The encapsulated acidulants produced by the present inventi
Selestad Donald A.
Tyrpin Henry T.
Bell Boyd & Lloyd LLC
Corbin Arthur L.
Wm. Wrigley Jr. Company
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