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    • 专利摘要:
    The present invention relates to a gum base comprising 30 to 70% by weight of elastomer, 1-20% by weight of wheat gluten, 1-20% by weight of plasticizer and 5 to 25% by weight of wax, a chewing gum comprising such a gum base , and a method for obtaining such a gum base or such chewing gum.
    公开号:BE1023987B1
    申请号:E2016/5229
    申请日:2016-03-31
    公开日:2017-10-25
    发明作者:Nadia Camuel
    申请人:Syral Belgium Nv；
    IPC主号:
    专利说明:

    WITH GLUTEN ENRICHED BIOLOGICALLY DEGRADABLE GOMBASIS
    The present invention relates to a gluten-enriched gum base, method of obtaining such a gum base, chewing gum containing said gum, as well as the method of obtaining such a chewing gum.
    The prior art describes numerous biodegradable chewing gums, which contain proteins and in particular gluten.
    However, although they are biodegradable and digestible, the chewing gums of the prior art have no organoleptic qualifications similar or minimally comparable to those of a commercially available chewing gum, in particular those comprising only the synthetic gum base.
    As an indication, the international patent application WO94 / 17673 or the international patent application WO00 / 78158 propose a chewing gum comprising gluten and glycerol, propylene glycol, polydextrose, calcium carbonate or rice flour to adjust the mouthfeel. However, the chewing gums described in these patent applications do not have a smooth and smooth texture such as that observed for a chewing gum available on the market.
    The state of the art and in particular the US patent application US 3 814 815 also proposes chewing gums which comprise partially denatured gluten and a high water content. However, this water content lowers the life of the chewing gum obtained. In addition, denaturing the gluten lowers the elastic properties of the protein.
    Therefore, the prior art does not propose chewing gum with improved organoleptic properties while maintaining the durability and biodegradability properties of the chewing gum.
    The invention therefore relates to a gum base comprising: 30 - 70% by weight of elastomer, preferably 40 - 60%, and more preferably 44 - 55%, 1-20% by weight wheat gluten, preferably 2 - 15% , more preferably 3 - 14%, typically the wheat gluten is naturally occurring gluten or weakly crosslinked gluten, 1-20% by weight plasticizer, preferably 5 - 15% and more preferably 7-13% by weight plasticizer, typically The plasticizer is glycerol, 5-25% by weight of wax, preferably 10-20%, more preferably 14-16%, preferably said wax has a melting point of 50-90 ° C, more preferably 60-85 ° C, 0-25% by weight of mineral filler, preferably 5-15% or more preferably 7-13%.
    According to the present invention, "elastomer" means natural, synthetic elastomers and / or rubbers. Typically, elastomer means a gum base. Examples of rubber are butyl rubber and styrene-butadiene rubber. The natural elastomers are, for example, substances of vegetable origin such as chicle, crown gum, nispero, rosadinha, jelutong, Perillo, Niger gutta, Tunu, balata, gutta-percha, lechi-capsi, sorva, gutta Kay, analogs thereof or a combination thereof. The synthetic elastomers may in particular be styrene-butadiene copolymers, polyisobutylene, isobutylene-isoprene copolymers, polyethylene and combinations thereof, analogs thereof or the combination of such analogues. The elastomer can also include a non-toxic vinyl polymer, such as polyvinyl acetate and its partial hydrolyzate, polyvinyl alcohol or a combination thereof. When used, the molecular weight of the vinyl polymer can vary from about 3,000 Da to about 94,000 Da. Additional useful polymers include: cross-linked polyvinylpyrrolidone, methyl polymethacrylate; copolymers of lactic acid, polyhydroxyalkanoates, softened ethyl cellulose, polyvinyl acetate phthalate or a combination thereof. The elastomer according to the invention can comprise solvents and in particular resins, such as terpene resins and esters of colophane.
    The "tan delta loss factor" as well as "dynamic elasticity modules E" according to the invention are evaluated with the DMTA (Dynamic Mechanical Thermal Analysis) technique on a device TRITEC 2000, which is marketed by TRITON Technology Ltd. The DMTA analysis is described in the standard DIN 53513. With the DMTA analysis, the variation in the temperature of the sample, the measure of the elastic modulus (E '), which corresponds to the elastic properties of the gum, the loss modulus ( E "), which corresponds to the viscous properties of the gum, and the loss factor tan Ô, which gives information about the viscoelastic properties of the gum, are typically determined. The loss factor tan delta as well as the dynamic elasticity modules E 'or the loss modulus (E ") at a measurement frequency of 1 Hz and a displacement of 0.5 mm in the single cantilever bending mode (single cantilever bending).
    These peaks of loss tan delta, the dynamic elasticity modulus E 'as well as the loss modulus (E ") are observed at a temperature applied to the sample. Thus, the temperature at which these peaks are observed is an indicator of the hardness or the viscoelastic properties of the sample and therefore of its behavior as a function of its temperature, such as, for example, its hardness at ambient temperature or during mouth chewing.
    The tan delta loss factor as well as the dynamic elasticity modulus E 'are viscoelastic behaviors of the gum bases which are characterized by DMTA by their respective glass transition phase. This phase is characterized by a sharp fall in the modulus of elasticity, which also corresponds to a fall in the loss modulus and a peak in the loss factor tan δ. The gum bases can thus be divided into three texture classes: very hard, medium hard or low hard gum bases.
    A hardness characterized by a temperature at the peak of the loss factor tan δ of higher than 45 ° C corresponds to a very hard gum base.
    A hardness characterized by a temperature at the peak of the loss factor tan δ of less than 33 ° C corresponds to a low hardness and does not correspond to the condition for market acceptance.
    A hardness characterized by a temperature at the peak of the loss factor tan δ of 33 ° C - 45 ° C corresponds to an average hardness, which is sought in particular by the market.
    Thus, the said gum base according to the invention has a temperature at the peak of loss tan delta of 33 - 45 ° C and / or a temperature at the peak of the dynamic elastic modulus E 'of -2 - -20 ° C.
    A combination of several types of gum bases is also possible to achieve the specific properties sought during the manufacturing process and / or chewing the chewing gum.
    Advantageously, said elastomer comprises a mixture: of a first elastomer with a temperature at the peak of the tan delta loss factor of more than 45 ° C, typically 48 - 55 ° C and / or a temperature at the peak of the dynamic elasticity modulus E 'of less than -22 ° C, preferably of -22- -50 ° C and a second elastomer with a temperature at the peak of the tan delta loss factor of less than 33 ° C, typically from 30 - 10 ° C and / or or a temperature at the peak of the dynamic elastic modulus E 'of higher than -1.2 ° C, preferably of -1.5 - 0 ° C.
    According to the present invention, by "gluten" is meant wheat gluten, preferably the wheat gluten added to the mixture is essential wheat gluten.
    By "plasticizer" is meant a compound with plasticizing properties, e.g., the plasticizer is from a polyol syrup or a hydrolyzate of hydrogenated starch, glycerol, lecithin, water, glycerol monostearate, glycerol disarcerate, monoglycerides of fatty acids, the diglyceride of fatty acids, triacetin, acetylated monoglycerides, esters of polyglycerol, glycerol triacetate, carbohydrate polyesters or a mixture thereof.
    By "wax" according to the invention is meant a wax or a mixture of waxes. The term "wax" means a non-polar linear molecule based on carbon, more particularly an ester of ethylene glycol and two fatty acids or a monoester of a fatty acid and a long-chain alcohol. The wax can be of natural origin, from petroleum or synthetic origin. Advantageously, the wax or mixture of waxes comprises natural waxes, such as vegetable, mineral waxes or waxes of animal origin. For example, vegetable waxes may include candelilla wax, camauba wax, cane sugar wax, rice bran wax, ginger berry wax, sunflower flour, cocoa butter, gala butter, or Japanese wax. Some examples of animal waxes are beeswax, lanolin and whale wax. Petroleum-derived waxes include microcrystalline wax and paraffin wax. Synthetic waxes include polyethylene and Fischer-Tropsch wax. Mineral waxes include lignite, ozokerite and ceresin. The waxes include the fully hydrogenated waxes and the partially hydrogenated waxes.
    The wax or waxes of the wax blend have a melting point of 50 ° C - 90 ° C, preferably 60 - 86 ° C. Advantageously, according to the invention, the mixture comprises washing, at least a first wax with a melting point of 60 - 65 ° C and at least a second wax with a melting point of 80 - 85 ° C. Advantageously, the wax is of natural origin, preferably comprised by the beeswax group, cama-bauwas and a mixture thereof.
    According to the present invention, the gluten and the plasticizer are present in a gluten / plasticizer weight ratio of 1/3 - 2/3, preferably the plasticizer is glycerol.
    Typically, the mineral filler is in the form of a powder, clays, and silica can be mentioned. Examples of suitable fillers are carbonates, sulfates, oxides, hydroxides, phosphates and silicates of metals, such as the alkaline earth metals, in particular calcium and magnesium. In a preferred embodiment, the filler is talc, which is a magnesium silicate. In another preferred embodiment, the filler is calcium sulfate. Chalk or dicalcium sulfate are also very suitable mineral fillers. The filler may consist of a single compound or may comprise a mixture of two or more of the aforementioned materials.
    Advantageously, when the mineral filler is talc, the gum base of the invention comprises 0-15% by weight talc, preferably 5-12%.
    Advantageously, when the mineral filler is calcium carbonate, the gum base of the invention comprises 0-8% by weight CaCC> 3, preferably 3-6%.
    Typically, the gum base of the invention may additionally comprise a sweetener.
    The invention furthermore relates to a method for obtaining a gum base and is characterized in that it comprises: heating 30 - 70% by weight elastomer to a temperature of 30-45 ° C, adding 1-20% by weight. % essential wheat gluten, adding 1-20% by weight plasticizer, typically said plasticizer is added to the gluten for incorporation into the composition, adding 5-25% by weight of at least one wax, typically having a melting point of 50 - 90 ° C, preferably 60 - 85 ° C and the addition of 0 - 25% mineral fillers.
    Typically, the mixture is prepared in a mixer, for example, a Z-type mixer from Winkworth. The mixing device preferably comprises a double casing, which is maintained at a temperature lower than 45 ° C, for example at 35 ° C. The stirring speed of the mixer is advantageously 40 rotations per minute (rpm).
    The components are added according to the following protocol: 1) pre-heating-mixing the elastomers, typically for 1 minute; 2) adding the plasticizer, preferably glycerol, and adding gluten, preferably the mixture is stirred for 2 minutes; 3) adding the mineral filler, such as talc and / or calcium carbonate, preferably the mixture is stirred for 2 minutes; 4) adding the waxes, typically beeswax and / or carnauba wax, preferably the mixture is stirred for 5 minutes.
    The invention also relates to a chewing gum comprising: 20-40% by weight of gum base according to the invention, 3-15% by weight of plasticizer, typically a syrup and in particular a syrup of a polyol, for example a maltitol syrup, 20-60 wt% sweetener, such as powdery sorbitol or powdery maltitol or a mixture of powdery polyols, 0.5 - 10% by weight of flavor, in a liquid and powdery or encapsulated form, 0 - 0.5% of at least one intense sweetener, which is typically selected from supralose, potassium acesulfame, aspartame and a mixture thereof, 0-1% by weight of coloring agent (e.g. titanium dioxide), 0.5-10% by weight of flavoring agent, said chewing gum having a water content of less than 5%, preferably 0 - 2.5%.
    By "chewing gum" or "chewing gum" is meant a composition comprising a water or saliva insoluble portion formed by the gum base, and a soluble portion, in particular a sweetener, a plasticizer, additive and / or a flavoring agent includes. More particularly, chewing gum means a composition comprising a gum base, a sweetener, at least one plasticizer, and at least one flavoring agent.
    Various chewing gum formulas as well as the manner of obtaining them are described in detail in "Formulation and Production of Chewing and Bubble Gum" by Fritz, Douglas p. 142. In general, the chewing gums are obtained by successively adding the various ingredients of the chewing gum (~ 15-20 minutes) to a commercially available mixer known to a person skilled in the art, for example, a double-shell mixer that controls the temperature. can be precisely monitored in order to soften the gum base and to regulate the temperature of the mass of the chewing gum at, for example, 50 ° C during the chewing gum process.
    By "sweetener" is meant a sweetener such as D-glucose, sucrose, sucralose or a polyol. The polyol is preferably selected from sorbitol, maltitol, erythritol, isomalt, xylitol, mannitol and a mixture thereof. Advantageously a mixture of polyols such as sorbitol and xylitol, sorbitol and mannitol or sorbitol and mannitol. The sweetener typically has a powdery form. The sweetener can be a sweetener, such as an intense sweetener selected in particular from stevia (rebaudioside), Aspartame, Acesulfame, Thaumatin, Sacharin or Cyclamate. The sweeteners also include polydextrose; Raftilose; Raftiline; fructo-oligosaccharides (for example: NutraFlora®); Palatinose; the hydrolysates of Guar gum (for example: Sun Fiber®); and / or non-digestible dextrins (for example: Fibersol®, Nutriose®).
    The chewing gum preferably has no sugar.
    By "flavoring agent" is meant natural or artificial flavoring agents. The flavoring agents or flavoring agents may include essential oils, natural extracts, synthetic flavoring agents or mixtures thereof, including but not limited to oils derived from plants and fruit, such as oils from citrus fruits, fruit sences, peppermint oil, spearmint oil, other mint oils, clove oil, winter green oil, anise, etc. When the flavoring agent used is an artificial flavoring agent, it may be a sensory component, a tingling sensation or a thermal sensation. chewing perception, such as a cooling or warming effect, such components include cyclic and non-cyclic carboxylic acid amides, menthol and derivatives of menthol such as esters of menthyl acids acceptable as an additive to foods, and capsaicin and others. can be included to give a sour taste and the perception of n enhance the fruity aromas.
    The flavoring agents or flavoring agents can be used in amounts of about 0.1% by weight - about 15% by weight of the gum, and preferably about 0.2% by weight - about 5% by weight.
    Typically, the chewing gum according to the invention has a plasticizer content of 3-15% by weight of a plasticizer, typically the chewing gum comprises a mixture of plasticizers. Of the known plasticizers, the preferred plasticizers are selected from glycerol, propylene glycol, polyol syrup, lecithin and a mixture thereof. The chewing gum advantageously comprises 3-15% by weight of syrup and in particular polyol syrup, for example a syrup of maltitol or sorbitol. Typically, the chewing gum further comprises 0.01% to 2% by weight of lecithin, preferably 0.1% to 1.5%, more preferably 0.2% to 1%. Advantageously, the chewing gum furthermore comprises 0.2 - 10% by weight of glycerol, preferably 0.5 - 8%, more preferably 1 - 6%, even more preferably 2 - 5%. Advantageously, said chewing gum has a weight ratio of gluten / plasticizer and more particularly gluten / glycerol of 25/75 - 55/45.
    Advantageously, the chewing gum additionally has 0-10% mineral filler, more in particular 0-7% talc and / or 0-5% CaCC> 3.
    Typically, the chewing gum according to the invention has a dragee layer.
    The invention furthermore relates to a method for obtaining a chewing gum and is characterized in that it comprises: supplying a gum base according to the invention or carrying out a method for obtaining a gum base according to the invention mixing 20 - 40 wt. % of said gum base with 3-15% by weight of plasticizer, typically a syrup, 20-60% by weight of sweetener, 0- 0.5% of at least one intense sweetener and optionally 0.5-10% by weight of flavor and / or 0-1% by weight of colorant.
    If desired, said method may comprise coating, optionally preceded by mixing with gum.
    The invention also relates to the chewing gum obtained directly by carrying out this method.
    Although they have different meanings, the terms "include", "contain", "contents" and "consist of" in the description of the invention have been used interchangeably and can be replaced.
    Other features, aspects, subjects and advantages of the present invention appear even more clearly from the reading of the description and the examples that follow.
    FIGURES
    Figure 1: DMTA evaluation of a rheological properties of a DREYCO® gum base
    Figure 2: Comparison of the peak temperatures of the elasticity modulus E 'and of the loss factor Tan δ of gum bases.
    Examples
    Example 1: Determining the recipes of chewing gums, which include gluten
    Various chewing gum recipes have been worked out to replace part of the synthetic gum from the chewing gum with essential wheat gluten in order to increase the percentage of biodegradable product in the chewing gum compositions (see Table 1).
    Table 1: Gum base recipes of which a part of the synthetic gum has been replaced by gluten
    The complete recipes are shown in Table 2. The bold ingredients represent the gum base recipe, the other ingredients being the chewing gum.
    In order to establish a recipe for chewing gum with sensory properties that approximates the chewing gums available on the market, the synthetic gum bases used are those described in Example 2.
    Tests on the bi-mixing content of sluten
    The gluten are proteins with very interesting visco-elastic properties. However, its viscoelasticity is less comparable to the elastomers commonly used in the formulation of marketable gum bases. Therefore, after a few seconds of chewing, a significantly softer texture of the chewing gum may result, even melting, as a function of the admixture level. Thus, the inventors have observed a flow of the gum base at more than 20 wt.% Gluten in the gum base, which was obtained after 1 to 3 minutes of chewing, as a result of which this mixture could not be validated.
    If the admixture content of gluten in the gum base is 0% - 10%, sensory tests have shown that with an admixture content of less than or equal to 4.3%, the acquisition of a chewing gum can be obtained which is comparable to the products usually used sold, while a higher content gives a chewing gum, which is certainly presentable and suitable for consumption, but somewhat less approximates the texture of the usual products.
    Table 2 Chewing gum recipes of which a part of the synthetic gum base has been replaced by gluten
    Tests for the content of zlvcerol. ratio of zlvcerol / gluten
    The inventors have found that the glycerol content to be added to the mixture, and in particular the gluten / glycerol ratio, is important in order to obtain a homogeneous mass which can be easily mixed with the other components and with which a good chewing gum can be obtained. to become.
    The glycerol ratio in the gum base also ensures a hydration of the gluten and a smooth structure.
    Such hydration imparts to the gum base a smooth structure in the mouth that is not observed by the addition of water.
    After numerous tests, the inventors have found that by lowering the temperature to below 45 ° C, the elastic properties of the mass can be retained. This takes place by lowering the temperature of the double envelope of the mixer. The inventors have shown that a temperature of 35 ° C instead of 50 ° C was particularly favorable in the context of a conventional method for obtaining chewing gum. In addition, a temperature higher than 30 ° C, which is used during mixing, improves the mixing of the materials and gives the desired elastic properties to the gluten.
    Tests concerning the choice of washing and the washing percentage
    The inventors have shown that a final texture comparable to that of a chewing gum available on the market cannot be obtained without the addition of waxes, the natural waxes being preferred. The waxes give a better overall coherence to the formula and thus reduce the risk of breakup. These waxes are selected with a very high melting point to also compensate for the loss of firmness associated with the addition of gluten. The different waxes used have the following melting points: • whale wash 70 ° C, • camauba wax 85 ° C,
    • rice bran wax (E908) 78 ° C
    • beeswax 65 ° C • Glycerol dibehenate 70 ° C, • Stearin TP1200 69.6 ° C.
    Tests were carried out with the different waxes. The first tests show that the presence of wax clearly improves the texture of the gum base compared to the absence of wax. Nevertheless, certain gum bases are distinguished by their clearly improved properties. Only the best gum bases have been used for the production of chewing gums and evaluated with a sensory analysis.
    The sensory evaluation of chewing gums is the subject of a strict protocol, carried out by a panel that has been specifically trained for chewing gum testing. The protocol for tasting chewing gums has been described, more particularly described in "Formulation and production of chewing and bubble gum" by Douglas Fritz (Kennedys Books Ltd) - Hardcover (2008). This protocol is arranged in three phases.
    The first phase corresponds to the attack in the mouth during the first 10 seconds of the tasting; the intermediate phase up to 3 minutes accurately describes the sensory properties of the chewing gum in terms of hydration, texture and aromatic perception, because during this period most flavors and sweeteners are extracted from the matrix. The final phase after 3 minutes characterizes the degree of stability of the properties of the chewing gum over time, in terms of consistency and mainly aromatic perception.
    The organoleptic parameters have been evaluated by a trained panel, which panel consists of 9 people.
    During the first phase (the first 10 seconds), the hardness of the attack, the coherence, the speed of perception and the aromatic intensity are assessed. During the intermediate phase (10 seconds - 3 minutes) the hydration (the time it takes the matrix to absorb the saliva), the cohesion, the texture, the sticky effect on the teeth, the aromatic power, the sweetness intensity and the refreshing capacity assessed. Finally, during the final phase (3-6 minutes) the hardness, texture, sticking to the teeth, the size of the chewing gum in the mouth, the shape in the mouth (between two chewing movements), the consistency and the width of the thread, when the chewing gum is pulled out. The evaluation system uses a 5-point system that corresponds to five degrees or score for each of the descriptions. All of the parameters defined above have been tested (first phase, intermediate phase and final phase). The scores and all of the parameters examined are described in Table 3 below.
    Table 3
    Talc and calcium carbonate
    The inventors have found that calcium carbonate is more effective than talc for contributing to firmness. However, calcium carbonate gives an end product with less pleasant sensory properties in the mouth. The tests showed that the combination of calcium carbonate and talc gave better properties than one of these products individually.
    Nevertheless, a content of more than 2% calcium carbonate leads to the production of a chewing gum that is too powdery / sandy in the mouth, and 7% talc, which also induces a too dry mass, which makes lamination very difficult.
    Example 2: Choice of gum bases
    Hardship of the egg base
    A large number of gum bases obtainable on the market are mixed with the gluten used to determine whether the gum or gums can or can be partially replaced by the gluten.
    Different gum bases have been analyzed alone or in compositions according to the invention to better characterize and compare these gum bases with those according to the invention.
    The gum bases investigated are the DREYCO, GEMINIS and EXCEL gums from the manufacturer CAFOSA.
    The elasticity of the gum bases used has been analyzed using the DMTA technique (Dynamic Mechanical Thermal Analysis, equipment TRITEC 2000 marketed by TRITON Technology Ltd.). More specifically, the DMTA device is used in bending mode by a simple lever (Single Cantilever bending). The sample is placed between two fixation rods and subjected to mechanical sinusoidal vibration voltage so that the mechanical properties of the sample can be measured.
    The gum base samples were prepared with the following dimensions: width of 12 to 12.7 mm, thickness of 3.2 - 4.5 mm, distance between the rods of 5.0 - 5.5 mm.
    Each series of tests was carried out according to an identical protocol: temperature rise from -100 ° C - +100 ° C, with a temperature rise of 2 ° C per minute, a displacement of 0.05 mm and a frequency of 1 Hz. These parameters require enhanced cooling with the aid of liquid nitrogen so that the temperature range, which starts at -100 ° C, is covered.
    With this technique the rheological properties of the gum base can be evaluated, in particular (Figure 1) the elasticity modulus (E '), which corresponds to the elastic properties of the gum, the loss modulus (E "), which corresponds to the viscous properties of the gum corresponds to the loss factor tan δ, which provides information about the visco-elastic properties of the gum.
    The glass transition phase is a property that determines the texture of the gum and as a result of the final chewing gum. This glass transition phase is characterized by a sharp fall in the modulus of elasticity, which also corresponds to a fall in the loss modulus, and with a peak in the loss factor tan δ.
    The analysis is repeated in exactly the same way with several synthetic gum bases obtainable on the market as well as with the gum base according to the invention. The results obtained are shown in the graph of Figure 2. The important values are also compiled in full form in the graph (Figure 2).
    Three groups can be clearly identified by comparing in particular the elasticity modulus E 'and the loss factor tan δ. The principle of the DMTA measurement is, under the influence of an increasing temperature rise, to subject the material of the gum base to a mechanical restriction. The dynamic mechanical analysis subjects the sample to the oscillating force and consequently measures the displacement amplitude.
    A hard gum will be characterized by a late fall in the modulus of elasticity, that is, which corresponds to a higher temperature, as well as a peak of the loss factor tan δ, which appears at a higher temperature.
    The results show that the DREYCO gum from the manufacturer CAFOSA has a very high hardness with a decrease of E 'at -1.2 ° C and a peak tan δ of 0.096 at 51.8 ° C.
    In contrast, the GEMINIS gum from CAFOSA has a very low hardness, which is characterized by an elasticity modulus E 'deviating from the first with a bending point at -22.5 ° C and two peaks of tan δ at 9.5 ° C and at 27.6 ° C.
    These gum bases have been examined alone or mixed in the recipes of the gum base of Table 1 and examined in the recipes of the chewing gum of Table 2.
    Sensory tests have shown that the DREYCO and GEMINIS gums from the manufacturer CAFOSA are not the best for obtaining a chewing gum with good properties, which includes gluten.
    The tests have shown that the GEMINIS soft gum bases impart a soft and flowing texture to the chewing gum obtained, which causes a poorly chewable chewing gum.
    The use of a very hard gum base DREYCO ensures that the hardness against the attack is strengthened. However, the elastic properties remain too low during long-term chewing. The chewing gum thus obtained therefore has, compared to the products to be obtained on the market, a texture that is too hard and not elastic.
    By combining a very hard gum base with another less hard gum base, the profile of the texture can be optimized, with a sufficiently strong hardness when attacked together with good chewability. Thus, a mixture of 50% of the GEMINIS gum base (low hardness) and 50% of the DREYCO gum base (high hardness) in the recipe D of Example 1 was investigated and the best results were demonstrated. The properties of this gum base according to the invention and in particular in the form of the recipe D 'are measured with the aid of DMTA.
    The analysis of the profile observed at DMTA shows that the EXCEL gums from the producer CAFOSA as well as the gum from the recipe D 'have average hardness properties with a decrease of E' at -4.4 ° C and 12.5 ° respectively C and a peak tan δ at 38.8 ° C and 37.7 ° C. The gum of the recipe D 'according to the invention therefore has mechanical properties comparable to a gum with an average hardness, which is usually used in the chewing gum industry. Thereby, sensory properties can be imparted to the chewing gum, which are desired during chewing, in terms of hardness against attack and during the entire duration of chewing the chewing gum.
    The recipe D 'also ensures a better execution of the gum, in particular during the cutting of chewing gums into dragees or tablets, which is greatly facilitated and is completely comparable to that of a traditional chewing gum.
    Example 3
    To improve the recipe for the chewing gum, which includes gluten, tests have been conducted to determine the possible effects of texture agents or emulsifiers on the durability or hardness of the resulting composition.
    Tests of texture agents
    Various texture agents have been evaluated to determine their effects on the hardness and durability of the obtained gluten-containing chewing gums compared to conventional chewing gums.
    Table 4
    None of the texture agents commonly used has shown any effect on the stability of the chewing gum composition. Certain were found to have positive effects either on the processability of the composition or on the sensory properties of the chewing gum obtained, but none has shown any noticeable advantage. Some have shown negative effects on the sensory properties of the product obtained.
    To improve the texture of the chewing gum obtained, the addition of malto-dextrins as a replacement for a portion of the sorbitol syrup has been investigated. This could not improve the texture of the KG obtained.
    Lecithin content
    Tests with different levels of lecithin have been performed. The analysis of the results obtained showed that an improvement in the flexibility of the gum and its processability could be observed with a lecithin content of 0.2 - 1%. The chewing gums thus obtained exhibited a more cohesive end texture that approximates a conventional chewing gum.
    Example 4
    Determining the method for obtaining a chewing gum comprising gluten
    To improve the properties of the chewing gum according to the invention, the method for obtaining the latter has been evaluated to adapt the methods commonly used for chewing gums based on synthetic gums to chewing gums comprising gluten.
    The gum base is obtained by mixing the compounds listed in the table below in a Z-blender double Z (SIGMA) with a double envelope temperature of 35 ° C and a rotational speed of 40 rpm.
    With regard to the temperature of the double casing, the inventors have found that a high temperature lowers the viscoelastic properties of the gluten. Thus, a temperature that is lower than 45 ° C is preferred during mixing. The inventors have shown that the optimum temperature of the double envelope of the mixer is 35 ° C.
    Table 5
    With the method determined by the inventors, a chewing gum with improved taste properties could be obtained.
    The method of production has been developed in such a way that it is the closest possible approach to a conventional method for chewing gum formulated from a synthetic gum base. The necessary equipment is therefore strictly the same (blender Z-blender from Winkworth) as well as the method of incorporating the ingredients. Only the temperature of the double envelope must be lowered. The recipe of the invention can thus be adapted to the production lines of the chewing gums actually present on the market.
    Apply a dragee layer
    The gum is provided for a part of the chewing gum pads. This step is carried out with a solution of gum arabic. This step is known to a person skilled in the art of producing conventional chewing gums.
    The results have shown that only the pads that had been previously gummed showed good stability. Thus, with the gumming, the migration of fatty bodies and the presence of waxes from the core to the dra layer can be avoided. Such gumming is very common in the chewing gum industry, so that a stable dragee is maintained, without visible spots, until the end of the life of the products.
    Example 5 Characteristics of the chewing gum
    Water level and water activity (compare shelf life control)
    The chewing gums with a gluten content of 4.3% were obtained by the method of Example 2 (recipe D). The water content of the chewing gums according to the invention has been evaluated. Equivalent Aw have been observed with the chewing gums according to the invention and the chewing gums based on synthetic resin only. This is an indication that the chewing gum according to the invention has a stability that is identical to the chewing gums available on the market.
    Table 6
    Example 6 Degradability Test of degradability in water:
    The degradability tests were carried out with chewing gums obtained according to recipe D.
    The degradability tests were carried out after chewing an uncoated chewing gum pad followed by depositing the chewing gum in a beaker containing demineralised water. The whole is stirred for 16 hours.
    The water is then filtered, after which the elements remaining on the filter are dried, followed by weighing, after stirring in water for 16 hours.
    The degradability is evaluated by the weight loss of chewing gum before chewing and after drying in the table below.
    The test is repeated twice with different measuring devices.
    Results _
    Table 7
    These results clearly demonstrate an improvement of 55 to 62% of the degradability of the KG according to the invention compared to chewing gums, the gum base of which is purely synthetic.
    权利要求:
    Claims (10)
    [1]
    CONCLUSIONS
    A gum base comprising - 30 - 70% by weight of an elastomer, - 1-20% by weight wheat gluten, - 1-20% by weight plasticizer, - 5-25% by weight, said wax being preferably a has a melting point of 50 - 90 ° C, and - 0-25% by weight of mineral filler.
    [2]
    Gum base according to claim 1, characterized in that the plasticizer is glycerol and that the weight ratio of gluten / glycerol is 1/3 - 2/3.
    [3]
    Gum base according to claim 1 or 2, characterized in that said wax is a mixture of waxes, preferably a mixture of at least a first wax with a melting point of 60 - 65 ° C and at least a second wax with a melting point of 80 - 85 ° C.
    [4]
    Gum base according to one of claims 1 to 3, characterized in that it has a temperature at the peak of the loss factor tan δ of 33 - 45 ° C and / or a temperature at the peak of the dynamic elasticity modulus E 'of -2 - -20 ° C.
    [5]
    Gum base according to any one of claims 1-4, characterized in that it comprises a mixture - of an elastomer that has a temperature at the peak of the loss factor tan δ higher than 45 ° C and / or a temperature at the peak of the dynamic elasticity modulus E 'of less than -22 ° C, and - and an elastomer that has a temperature at the peak of the loss factor tan δ of less than 33 ° C and / or a temperature at the peak of the dynamic modulus of elasticity E 'higher than -1.2 ° C.
    [6]
    Gum base according to any of claims 1-5, characterized in that said wax is of natural origin, preferably vegetable, mineral waxes and / or of animal origin, typically the vegetable wax is selected from candelilla wax, camauba wax, sugar cane wax , rice bran wax, gooseberry wax, sunflower wax, cocoa butter, gala butter or Japanese wax and the animal wax is selected from beeswax, lanolin and whale wax.
    [7]
    Chewing gum, comprising: - 20-40% by weight of gum base according to any one of claims 1-6, - 3-15% by weight of plasticizer, - 20-60% by weight of sweetener, - 0 - 0.5% of at least one intense sweetener, typically selected from sucralose, potassium acesulfame, aspartame and a mixture thereof, - 0-1% by weight of coloring agent, - 0.5-10% by weight of flavoring agent, said chewing gum having a water content of less than 5 % owns.
    [8]
    Chewing gum according to claim 7, characterized in that it has a coated layer.
    [9]
    Method for obtaining a gum base, characterized in that it comprises: - heating 30 - 70% by weight of elastomer at a temperature between 30 and 45 ° C - adding 1 - 20% by weight of essential wheat gluten - adding 1 - 20 wt.% plasticizer, said plasticizer typically being added to the gluten for incorporation into the composition, - adding 5-25 wt.% of at least one wax, typically having a melting point comprised between 50 and 90 ° C, and - adding 0-25% mineral fillers.
    [10]
    A method for obtaining a chewing gum, characterized in that it comprises: - supplying a gum base according to any one of claims 1-6 or carrying out a method for obtaining a gum base according to claim 9, - mixing 20-40% by weight of said gum base with 3-15% by weight of plasticizer, 20-60% by weight of sweetener, 0-0.5% of at least one intense sweetener and optionally 0.5-10% by weight of flavoring agent and / or 0-1% by weight of colorant and, if desired, applying a coated layer, preferably preceded by gums.
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    同族专利:
    公开号 | 公开日
    BE1023987A9|2017-11-09|
    BE1023987B9|2017-11-09|
    RU2018138060A|2020-04-30|
    EP3435778B1|2021-02-24|
    FR3049433A1|2017-10-06|
    EP3435778A1|2019-02-06|
    RU2018138060A3|2020-06-09|
    JP2019511610A|2019-04-25|
    WO2017168382A1|2017-10-05|
    BR112018069425A2|2019-01-29|
    BE1023987A1|2017-10-24|
    RU2740315C2|2021-01-13|
    US20200296990A1|2020-09-24|
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    AT475323T|2005-04-29|2010-08-15|Wrigley W M Jun Co|Molded chewing products containing soluble protein, and methods of making the same|
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    法律状态:
    2018-02-05| FG| Patent granted|Effective date: 20171025 |
    优先权:
    申请号 | 申请日 | 专利标题
    BE20165229A|BE1023987A9|2016-03-31|2016-03-31|WITH GLUTEN ENRICHED BIOLOGICALLY DEGRADABLE GOMBASIS|BE20165229A| BE1023987A9|2016-03-31|2016-03-31|WITH GLUTEN ENRICHED BIOLOGICALLY DEGRADABLE GOMBASIS|
    FR1700349A| FR3049433A1|2016-03-31|2017-03-31|BIODEGRADABLE BASED GUM ENRICHED IN GLUTEN|
    US16/089,134| US20200296990A1|2016-03-31|2017-03-31|Gluten-enriched biodegradable gum base|
    EP17715285.7A| EP3435778B1|2016-03-31|2017-03-31|Gluten-enriched biodegradable gum base|
    BR112018069425A| BR112018069425A2|2016-03-31|2017-03-31|gluten enriched biodegradable base gum|
    PCT/IB2017/051854| WO2017168382A1|2016-03-31|2017-03-31|Gluten-enriched biodegradable gum base|
    JP2018550723A| JP2019511610A|2016-03-31|2017-03-31|Gluten fortified biodegradable gum base|
    RU2018138060A| RU2740315C2|2016-03-31|2017-03-31|Gluten-enriched biodegradable gum base|
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