U.S. patent application number 11/295004 was filed with the patent office on 2006-04-20 for gum base.
Invention is credited to Lynton Alexander Bridger, Jean-Pierre Ghislain Dufour, Adrian Stewart Denham Kerr, Patrick Joseph Siloock, Stephanie Therese Vincent.
Application Number | 20060083818 11/295004 |
Document ID | / |
Family ID | 19915403 |
Filed Date | 2006-04-20 |
United States Patent
Application |
20060083818 |
Kind Code |
A1 |
Bridger; Lynton Alexander ;
et al. |
April 20, 2006 |
Gum base
Abstract
The invention relates to chewable gum base compositions, to
chewing gums containing them, and to processes for preparing them.
The gum base compositions comprise (a) a polyvinyl acetate matrix,
in which the polyvinyl acetate is in the form of a continuous
phase, and (b) casein, a modified casein, or both casein and a
modified casein, wherein particles of casein and/or modified casein
are dispersed throughout the polyvinyl acetate matrix. In preferred
embodiments the gum base composition also contain polyglycerol
polyricinoleate, mono- and di-gylcerides esterified with
mono-acetyl and di-acetyl tartaric acid, acetylated monoglycerieds,
lecithin and sodium or calcium stearoyl-2-lactylate. Chewing gums
of the present invention contain a chewable gum base as described
above, in combination with one or more sweeteners and/or flavouring
agents, and preferably also glycerol triacetate and stearic
acid.
Inventors: |
Bridger; Lynton Alexander;
(Auckland, NZ) ; Kerr; Adrian Stewart Denham;
(Auckland, NZ) ; Dufour; Jean-Pierre Ghislain;
(Dunedin, NZ) ; Siloock; Patrick Joseph; (Dunedin,
NZ) ; Vincent; Stephanie Therese; (Nelson,
NZ) |
Correspondence
Address: |
KNOBBE MARTENS OLSON & BEAR LLP
2040 MAIN STREET
FOURTEENTH FLOOR
IRVINE
CA
92614
US
|
Family ID: |
19915403 |
Appl. No.: |
11/295004 |
Filed: |
December 5, 2005 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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10182225 |
Oct 1, 2002 |
|
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PCT/NZ00/00003 |
Jan 27, 2000 |
|
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|
11295004 |
Dec 5, 2005 |
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Current U.S.
Class: |
426/3 |
Current CPC
Class: |
A23G 4/16 20130101; A23G
4/064 20130101; A23L 29/10 20160801; A23G 4/08 20130101 |
Class at
Publication: |
426/003 |
International
Class: |
A23G 4/00 20060101
A23G004/00 |
Claims
1. A chewable gum base composition comprising (a) a polyvinyl
acetate matrix, wherein the polyvinyl acetate is in the form of a
continuous phase, and (b) casein, a modified casein, or both casein
and a modified casein, wherein particles of casein and/or modified
casein are dispersed throughout the polyvinyl acetate matrix.
2. A chewable gum base composition as claimed in claim 1 which
contains acid casein.
3. A chewable gum base composition as claimed in claim 1 which
contains acid casein and fine ground acid casein.
4. A chewable gum base composition as claimed in claim 1 which
contains acid casein and a modified casein, wherein the modified
casein is selected from casein polymerised using transglutaminase
and hydrolysed casein polymerised using transglutaminase.
5. A chewable gum base composition as claimed in claim 1 wherein
the casein, the modified casein, or both, are present in a combined
amount of about 5 to about 30% by weight of the composition.
6. A chewable gum base composition as claimed in claim 1 wherein
the polyvinyl acetate comprises a blend of polyvinyl acetates
having differing molecular weights.
7. A chewable gum base composition as claimed in claim 1 wherein
the polyvinyl acetate comprises a blend of four polyvinyl acetates
having molecular weights of approximately 12,900, 14,000, 25,000
and 40,000 respectively.
8. A chewable gum base composition as claimed in claim 1, wherein
the polyvinyl acetate or a blend of polyvinyl acetates is present
in the composition in an amount of from about 20% to about 65% by
weight of the composition.
9. A chewable gum base composition as claimed in claim 1, which
further includes a filler in an amount of up to about 25% by weight
of the composition.
10. A chewable gum base composition as claimed in claim 1 which
further includes talc as a filler, and is present in an amount of
about 7% to about 13% by weight of the composition.
11. A chewable gum base composition as claimed in claim 1 which
further includes one or more components selected from plasticizers
and emulsifiers.
12. A chewable gum base composition as claimed in claim 1 which
includes mono- and di-glycerides esterified with mono-acetyl and
di-acetyl tartaric acid, in an amount of about 1 to about 24% by
weight of the composition.
13. A chewable gum base composition as claimed in claim 1 which
includes acetylated mono- and/or di-glycerides, in an amount of up
to about 24% by weight of the composition.
14. A chewable gum base composition as claimed in claim 1 which
includes polyglycerol polyricinoleate, in an amount of about 4.4%
to about 20% by weight of the composition.
15. A chewable gum base composition as claimed in claim 1 which
includes lecithin, in an amount of up to about 6% by weight of the
composition.
16. A chewable gum base composition as claimed in claim 1 which
includes sodium stearoyl-2-lactylate or calcium
stearoyl-2-lactylate, in an amount of up to about 5% by weight of
the composition.
17. A chewable gum composition as claimed in claim 1 which includes
a calcium salt, in an amount of up to about 1.5% by weight of the
composition.
18. A chewable gum base composition as claimed in claim 1 which
further includes a protein-containing whey derivative.
19. A confectionery product comprising a chewable gum base
composition as claimed in claim 1.
20. A chewing gum comprising a chewable gum base composition and
comprising a) a polyvinyl acetate matrix, b) casein, a modified
casein or both casein and a modified casein dispersed throughout
the matrix c) one or more components selected from sweeteners and
flavouring agents.
21. A chewing gum as claimed in claim 20, further including
glycerol triacetate, in an amount of from about 0.5% to about 4% by
weight of the chewing gum.
22. A chewing gum as claimed in claim 20, further including stearic
acid, in an amount of from about 0.5% to about 1.5% by weight of
the chewing gum.
23. A chewing gum as claimed in claim 20, wherein the gum base
composition is present in an amount of about 20% to 50% by weight
of the chewing gum.
24. The composition of claim 5, wherein the casein, the modified
casein, or both, are present in a combined amount of about 12 to
about 16.5% by weight of the composition.
25. The composition of claim 8, wherein the polyvinyl acetate or
blend of polyvinyl acetates is present in the composition in an
amount of from about 35% to about 56% by weight of the composition.
Description
PRIORITY CLAIM
[0001] The present application is a continuation of U.S. patent
application Ser. No. 10/182,225, filed Oct. 1, 2002, which is the
U.S. National Phase of PCT International Application No.
PCT/NZ00/00003, filed Jan. 27, 2000. Each of these prority
applications is incorporated by reference herein.
FIELD OF THE INVENTION
[0002] This invention relates to new chewable gum base
compositions, to products made from such compositions, in
particular to chewing gums, and to processes for preparing
same.
BACKGROUND OF THE INVENTION
[0003] Chewing gum is a popular consumer product, because of its
taste and the chewing sensation that it provides. However,
conventional chewing gums, when spent, have a strong tendency to
stick to surfaces such as carpets and sidewalks, and retain their
stickiness for a considerable period of time. They are also
non-biodegradable. Accordingly, conventional chewing gums, if
disposed of improperly, can cause an unsightly litter problem that
is difficult to remove. This has led to restrictions on the sale of
conventional chewing gums in some countries.
[0004] It would therefore be desirable to provide a chewing gum
which goes some way towards overcoming these problems, while at the
same time maintaining good chewing properties and therefore
acceptability to consumers.
[0005] WO 98/15189 of Warner Lambert Company discloses a process in
which a blend of a protein component and a plasticizer component is
heated under controlled shear conditions to form a plasticized
proteinaceous material, which may be used for producing gums and
confectionery compositions.
SUMMARY OF THE INVENTION
[0006] It is an object of the present invention to provide a gum
base composition which goes some way towards meeting the above
desiderata, or at least to provide the public with a useful
choice.
[0007] Accordingly, in one aspect, the present invention provides a
chewable gum base composition comprising (a) a polyvinyl acetate
matrix, wherein the polyvinyl acetate is in the form of a continous
phase, and (b) casein, modified casein, or both casein and a
modified casein, wherein particles of casein and/ or modified
casein are dispersed throughout the polyvinyl acetate matrix.
[0008] In a preferred embodiment, the gum base composition contains
acid casein. In a paticularly preferred embodiment, the gum base
contains both acid casein and fine ground acid casein.
[0009] In another preferred embodiment, the gum base contains both
acid casein and acid casein which has been polymerised using
transglutaminase, or hydrolysed acid casein which has been
polymerised using transglutaminase.
[0010] It is particularly preferred that the polyvinyl acetate
comprises a blend of polyvinyl acetates having differing molecular
weights.
[0011] In addition, the gum base composition preferably includes
one or more non-toxic plasticizers and/or emulsifiers. Preferably,
the gum base includes mono- and triglycerides esterified with
mono-acetyl and diacetyl tartaric acid (Datem), acetylated mono-
and/or diglycerides and polyglycerol polyricinoleate.
[0012] In a particularly preferred embodiment, the gum base
composition further includes the additional emulsifiers lecithin
and sodium stearoyl-2-lactylate or calcium
stearoyl-2-lactylate.
[0013] It is also preferred that the gum base composition includes
a texturiser, conveniently calcium chloride, which is conveniently
combined with the casein or modified casein prior to formulation of
the gum base.
[0014] The gum base composition preferably also includes a filler
such as talc.
[0015] In another aspect, the invention provides a confectionery
product containing a chewable gum base composition as defined
above.
[0016] In a further aspect, the present invention provides a
chewing gum containing a chewable gum base composition as defined
above.
[0017] In a preferred embodiment, the chewing gum further comprises
glycerol triacetrate and stearic acid, in combination with one or
more sweeteners and/or flavouring agents.
[0018] In a further aspect the present invention provides a process
for preparing a chewable gum base composition comprising particles
of casein and/or modified casein dispersed throughout a polyvinyl
acetate matrix, the process comprising the steps of heating
polyvinyl acetate, together with one or more plasticizers and/ or
emulsifiers that are suitable to plasticize the polyvinyl acetate,
to a temperature sufficient to melt the polyvinyl acetate, and
mixing casein, a modified casein, or both casein and a modified
casein with the molten polyvinyl acetate composition, to form a
homogenous composition.
[0019] Preferably, the polyvinyl acetate is initially heated to a
temperature of between about 55.degree. C. and about 110.degree. C.
with the one or more plasticizers and/or emulsifiers.
[0020] Preferably the casein and/or modified casein are added after
the polyvinyl acetate is molten, and the casein and/or modified
casein are mixed in to the composition while the composition is at
a temperature of from about 40.degree. C. to about 90.degree.
C.
[0021] Preferably, the process includes the additional step of
adding one or more further emulsifiers to the composition,
preferably after the casein has been mixed into the
composition.
[0022] Preferably, the process further includes the additional step
of adding a filler such as talc to the composition, preferably
after mixing of the casein into the composition.
[0023] Preferably, the casein and/or modified casein is mixed with
a texturizing agent, preferably calcium chloride, before combining
it with the polyvinyl acetate composition.
[0024] In further aspects, the present invention provides a
chewable gum base obtainable by a method as defined above, and a
chewing gum including such a gum base.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
[0025] While the invention is broadly as defined above, it will be
appreciated by those persons skilled in the art that it is not
limited thereto but that it also includes embodiments of which the
following description provides examples.
[0026] This invention relates to a non-toxic, chewable gum base
composition and to products containing the gum bases, and in
particular to chewing gums. The chewable gum bases of the present
invention contain casein, or a modified casein, or both, and the
gum base is in the form of particles of casein or modified casein
dispersed throughout a polyvinyl acetate matrix.
[0027] The applicants have surprisingly found that a non-toxic,
chewable gum base, having very good cohesion and chewing
properties, can be formulated by providing a composition in which
particles of casein/modified casein are dispersed substantially
uniformly throughout a polyvinyl acetate matrix. In the
compositions of the present invention, the polyvinyl acetate is
present, together with one or more plasticizers and/ or
emulsifiers, as the continuous (plasticized) phase of the gum base,
and particles of casein/modified casein, generally in the form of
aggregates of casein/modified casein molecules, are dispersed
throughout this continuous phase. The casein/modified casein itself
is not substantially plasticized or in the form of a continuous
phase.
[0028] It is believed that the casein or modified casein particles
contribute to the texture and chewing properties of the gum base
composition by imparting a degree of "rubberiness", and also
bulkiness, to the composition.
[0029] Chewing gums made from such gum base compositions also have
the advantage that they are sufficiently non stick that they can be
easily removed from most surfaces including carpet, clothing and
hair.
[0030] The gum base compositions of the invention have also been
found to be disintegratable and are made of substantially
biodegradable components.
[0031] The chewable gum base compositions of the present invention
will now be described in more detail.
[0032] As defined above, the chewable gum base formulations of the
invention contain casein or a modified casein, or both. In a
preferred embodiment of the invention, the casein is simply acid
casein. For example, 80 mesh casein (100% with a particle size of
less than 250 microns, and 85% with a particle size less than 180
microns) may be used. In a particularly preferred embodiment, the
gum base comprises both acid casein and fine ground acid casein
(for example, having a particle size less than about 10
microns).
[0033] The addition of some fine ground acid casein in addition to
acid casein has been found to increase the smoothness of the
resulting gum base, although it is desirable to have some casein in
the gum of a larger particle size such as 80 mesh, to retain good
chewing properties. Without wishing to be bound by any theory, it
is believed that larger particles of casein may enable a more
constant level of rubberiness in the gum base by absorbing moisture
more slowly than smaller particles on chewing.
[0034] In alternative embodiments the casein can be modified, for
example by enzymatic or chemical cross-linking, to control the
degree of swelling of the casein. This in turn may enhance the
"rubberiness" of the gum base, while at the same time allowing a
smaller particle size of casein to be used and thereby resulting in
a smoother gum.
[0035] In alternative preferred embodiments, the gum base includes
both acid casein and a modified casein. In these embodiments, the
modified casein is preferably acid casein which has either been
polymerised using the enzyme transglutaminase, or acid casein which
has first been hydrolysed using a suitable enzyme, preferably
trypsin, and then polymerised using transglutaminase.
[0036] In this specification, the term "modified casein" includes a
casein which has been treated with one or more enzymes and/or
chemicals (such as hexanal or acetic anhydride) to alter its
structure, for example to polymerise it and thereby produce a
casein with a higher molecular weight. Specific examples of
modified caseins suitable for use in the gum base compositions of
the present invention include (but are not limited to), polymerised
hydrolysed casein, polymerised casein, thiolated casein,
hexanal-modified casein and palmitoyl-modified casein. The term
"modified casein", as used herein, also includes caseinates such as
sodium caseinate and calcium caseinate.
[0037] For the avoidance of doubt, the term "casein", as used
herein, includes both acid casein and rennet casein.
[0038] In alternative embodiments, the gum base may include another
protein or proteins, in addition to the casein/modified casein.
Other proteins which can optionally be included with the
casein/modified casein in the gum base formulation are
protein-containing whey derivatives (such as whey protein isolates
and whey protein concentrates), wheat gluten and wheat protein
isolates.
[0039] It is generally preferred that the casein or modified
casein, or combination of casein and modified casein, is present in
the gum base in a total amount in the range of from about 5% to
about 30%, more preferably, about 12-16.5%, by weight of the total
ingredients included in the gum base formulation.
[0040] If an additional protein such as wheat gluten is included,
this is preferably present in an amount of from about 4% to about
13% by weight of the formulation.
[0041] It is also generally preferred that a texturizing agent
which interacts with the casein/modified casein is included.
Conveniently, the texturizing agent is calcium chloride. It is
preferred that the calcium chloride is present in an amount of up
to about 1.5% by weight of the total ingredients in the gum base
formulation, more preferably about 0.4%-0.6% by weight. Other
suitable calcium salts and divalent cations will be apparent to
those skilled in the art.
[0042] The gum bases of the present invention also contain
polyvinyl acetate, which provides both substance and extensibility
to the gum base. Preferably, the polyvinyl acetate has a molecular
weight ranging from approximately 12,000 to approximately 40,000.
It is generally preferred that the polyvinyl acetate is present in
an amount from about 20% to 65%, more preferably about 35% to about
56%, by weight of the total ingredients included in the
formulation. It is also preferred that a combination of polyvinyl
acetates having different molecular weights is used. In one
particularly preferred embodiment, a combination of four polyvinyl
acetates having molecular weights of approximately (1) 12,900, (2)
14,000, (3) 25,000 and (4) 40,000 respectively is used in the gum
base. These four polyvinyl acetates are preferably present in the
gum base composition in proportions in the ranges of: (1) up to
about 25% by weight; (2) up to about 25% by weight; (3) about
12%-25% by weight; and (4) about 5% to about 18% by weight,
respectively.
[0043] The gum base formulation of the present invention also
includes one or more emulsifiers and/or plasticizers.
[0044] Suitable plasticizers and emulsifiers include mono- and
diglycerides esterified with mono-acetyl and diacetyl tartaric acid
(Datem), polyglycerol polyricinoleate, acetylated mono- and/or
di-glycerides, sodium and calcium stearoyl-2-lactylate, lecithin,
liquid acetylated monoglycerides, polysorbate 60, mono- and
di-glycerides esterified with citric acid and mono- and
di-glycerides esterified with lactic acid and sodium deoxycholic
acid. It will be appreciated that these compounds may function as
both emulsifiers and plasticizers for polyvinyl acetate.
[0045] It is preferred that the gum base of the present invention
contains both polyglycerol polyricinoleate and Datem. It is more
particularly preferred that the gum base contains the following
combination of emulsifiers and plasticizers: (1) Datem, (2)
acetylated mono and/or di-glycerides, and (3) polyglycerol
polyricinoleate, present in amounts of (1) from about 1 to about
24% by weight, more preferably from about 1--about 15% by weight,
(2) up to about 24% by weight, more preferably about 1--about 10%
by weight, and (3) from about 4.4 to about 20% by weight, more
preferably about 6-11% by weight, respectively, of the total
ingredients in the gum base formulation.
[0046] A preferred acetylated monoglyceride is that known as
MYVACET 7-07.TM., which is produced from hydrogenated vegetable
oil, has a melting point between 37.degree. C. and 40.degree. C.
with a percent acetylation of between 66.5 and 69.5.
[0047] It is also particularly preferred that, in addition, the gum
base formulation of the present invention includes both lecithin
(preferably a lecithin with a relatively high solubility in
acetone, such as that known as Emulpure N or Emulgum.TM. which are
deoiled soybean lecithins having a minimum phospholipid content of
95% and an acetone insoluble content of 95% minimum), present in
amounts of up to about 6% by weight (more preferably about 2 to
about 4% by weight), and sodium stearoyl-2-lactylate or calcium
stearoyl-2-lactylate, present in amounts of up to about 5% by
weight (more preferably about 0.5 to about 3% by weight) of the
total ingredients in the formulation.
[0048] The above combination of surfactants and plasticizers has
been found to be particularly effective in plasticizing the
polyvinyl acetate and maintaining an emulsion.
[0049] It is also preferred that the gum base of the invention
includes a filler. Examples of suitable fillers include talc,
calcium carbonate, magnesium carbonate, alumina, tricalcium
phosphate and synthetic or natural clay, and mixtures thereof. A
preferred filler is talc. The amount of talc present should be
effective to provide a cohesive gum base with good chewing
properties. It is generally preferred that the talc is present in
an amount of up to about 25% by weight, more preferably about 7-13%
by weight, of the total ingredients in the formulation.
[0050] Other components can also optionally be included in the gum
base formulation if desired. Other optional components which can be
included in the gum base are: [0051] paraffin and micro-crystalline
waxes at levels up to 5.0% by weight; [0052] hardened fats at
levels up to 2% by weight; [0053] polycaprolactone (biodegradable
polymer) at levels up to 2.0% by weight; [0054] guar gum, at levels
up to 0.5% by weight; and [0055] locust bean gum at levels up to
0.5% by weight. [0056] terpene resin at levels up to 2% by weight
[0057] carrageenan at levels up to 2% by weight. [0058]
Polyisobutylene (having a relative molar mass of 40,000) at levels
up to 1% by weight. [0059] Lanolin, at levels up to 3% by weight.
Preparation of Chewable Gum Base Composition
[0060] As described above, the chewable gum base compositions of
the invention contain casein and/or modified casein particles
dispersed throughout a polyvinyl acetate matrix. The polyvinyl
acetate matrix is present in the gum base as a continuous
phase.
[0061] The gum base compositions of the present invention may be
prepared by combining polyvinyl acetate with one or more
plasticizers and/or emulsifiers suitable to plasticize the
polyvinyl acetate, at a temperature sufficient to melt the
polyvinyl acetate. It is generally preferred that the polyvinyl
acetate be heated to a temperature of from about 55.degree.
C.-140.degree. C., more preferably about 70.degree. C.-110.degree.
C. The plasticizers/emulsifiers and polyvinyl acetate are
preferably mixed until the polyvinyl acetate is molten and a
homogeneous mixture is obtained.
[0062] Casein and/or a modified casein is also added to the
composition, which is then mixed until visually homogeneous. It is
preferred that the casein/modified casein is added after the
polyvinyl acetate is molten. The casein/modified casein is
preferably added in a dry form, and preferably, before adding it to
the composition, the casein is first mixed with a texturizing agent
such as calcium chloride.
[0063] It is generally preferred that, after the casein
modified/casein is added, the mixing is carried out with the
composition at a lower temperature, preferably between 4090.degree.
C. (to minimize heat damage to the casein particles and consequent
possible production of off flavors). Once a homogeneous, cohesive
mixture has been obtained, the resulting mass is preferably removed
from the heat, and additional emulsifiers may be added, with slow
mixing, preferably when the temperature of the mass reaches about
55.degree. C. A filler may then be added slowly, preferably when
the temperature of the base reaches between 40.degree.
C.-80.degree. C., and the mass mixed until it is homogeneous.
[0064] The shear levels that can be used to mix the gum base are
similar to those used to mix conventional gum bases known in the
art. However, as the lower temperatures preferably used when mixing
the casein into the composition will result in the composition
becoming more viscous, higher shear levels may then be required to
achieve adequate mixing.
[0065] In one preferred embodiment, a method of preparing a
chewable gum base formulation of the present invention is as
follows: A Brabender Plasticorder (W 50 mixer, cam blades) is used
with an initial temperature of approximately 100.degree. C., and an
initial speed of approximately 60 RPM. The acetylated
monoglycerides, sodium or calcium stearoyl-2-lactylate, Datem and
paraffin (if used) are added first, followed immediately by the
polyvinyl acetates, and the temperature is then reset to
approximately 60.degree. C. The casein and calcium chloride are
added at approximately 3 minutes. The speed is decreased to
approximately 40 RPM just before adding the polyglycerol
polyricinoleate and lecithin at approximately 8 minutes. Lastly the
filler (e.g. talc) is added at approximately 9 minutes, and mixing
is stopped at approximately 10 minutes.
[0066] In another preferred embodiment, a method of preparing a
chewable gum base formulation of the present invention is as
follows: A Brabender Plasticorder (W 50 mixer, cam blades) is used
with an initial temperature of approximately 100.degree. C., and an
initial speed of approximately 60 RPM. The acetylated mono
glycerides, sodium or calcium stearoyl-2-lactylate, Datem and
paraffin (if used) are added first, followed immediately by the
polyvinyl acetates, and the temperature is then reset to
approximately 40.degree. C. The speed is decreased to 40 RPM at 4
minutes. The polyglycerol polyricinoleate and lecithin are added at
approximately 7 minutes and the filler (e.g. talc) is added at 8
minutes. The casein and calcium chloride are added at approximately
9 minutes and mixing stopped at 11 minutes. The gum base
temperature is approximately 70.degree. C. when the casein and
calcium chloride are added and approximately 72.degree. C. when the
mixer is stopped.
[0067] If desired, prior to preparation of the gum base, the
casein/modified casein to be used may be treated to remove low
molecular weight material, for example by resuspending the casein
in water followed by diafiltration. The pre-treatment may result in
the gum base having a cleaner flavor. A,suitable method for
pretreatment of the casein is as follows: Dried casein or
de-watered casein curd is suspended in water (to give about 5-10%
total solids) and the pH adjusted to between 7.0 and 7.5 and heated
to 50.degree. C. until dissolved. The solution is cooled to
approximately 5.degree. C. and diaflltered (approximately 6
theoretical volume changes). The pH is adjusted to 4.6 with
hydrochloric acid, heated to 50.degree. C. and filtered. The
recovered curd is dried (e.g. freeze dried) and ground to the
desired particle size.
[0068] In the resulting gum base, the polyvinyl acetate forms the
continuous, plasticized phase, throughout which individual
particles of the casein/modified casein are dispersed.
Preparation of Chewing Gum
[0069] Chewing gums according to the invention can be prepared from
the chewable gum bases described herein using conventional
processes known in the art. These generally involve adding one or
more sweeteners and/or flavouring agents to the gum base. The
chewable gum base formulations of the present invention are
suitable for making into either sugarless chewing gums or
sugar-containing chewing gums.
[0070] The chewing gums of the invention preferably contain the gum
base in an amount from about 15% to about 90% by weight, more
preferably about 20% to about 50% by weight and still more
preferably about 24% to 35% by weight of the chewing gum.
[0071] In one embodiment, a chewing gum of the invention is
prepared by melting the gum base with a liquid sweetener,
conveniently glucose syrup, at a temperature of from about
45.degree. C. to 65.degree. C., accompanied by mixing. This is
followed by the incremental addition of small amounts of a further
sweetener in solid form, conveniently glucose powder or powdered
sucrose, and flavouring agents. If desired, maltodextrin (having a
dextrose equivalent of between 20 and 25) may be substituted for
glucose syrup at a rate of from about 9% to 18%. The reduced
moisture content has been found to reduce stickiness and improve
the chewing properties of the resulting gum.
[0072] Alternatively, the chewing gum of the invention may be
prepared by incorporating the sweeteners and flavorings in the gum
base using a suitable mixer. For example, a Brabender Plasticorder,
fitted with a W 50 mixer (cam blades) and operated at a temperature
of about 45.degree. C. and a speed of 50 RPM can be used to produce
a chewing gum according to the following steps: [0073] 1. The gum
base and glucose syrup are mixed for 2 minutes; [0074] 2. 33% of
the powdered sucrose is added, and mixed for 2 minutes; [0075] 3.
33% of the powdered sucrose is added with 50% of the flavors, and
mixed for 3 minutes; [0076] 4. 33% of the powdered sucrose is added
with 50% of the flavors, and mixed for 2 minutes; and [0077] 5. The
gum mass is removed from the mixer and rolled to a thickness of 2-3
mm.
[0078] In a particularly preferred embodiment, the additional
components glycerol triacetate (preferably in an amount of from
about 0.5 to 4%, more preferably about 0.75% to 2.5% by weight of
the final chewing gum) and stearic acid (preferably in an amount of
from 0.5% to 1.5% by weight of the chewing gum) are also included
into the chewing gum. The combination of glycerol triacetate and
stearic acid has been found to improve the cohesion properties of
the resulting chewing gum. Where glycerol triacetate and/or stearic
acid are included, these are preferably added in step 1 of the
above method.
[0079] The invention will now be further described with reference
to the following nonlimiting examples.
EXAMPLES
Example 1
[0080] TABLE-US-00001 Ingredient % (weight/weight) Polyvinyl
acetate (MW .about.25,000) 35.5 Datem* 13.8 Acid casein 13.8 Wheat
gluten 12.0 Polyglycerol polyricinoleate 8.9 Acelyated
monoglycerides (Myvacet 7-07) 9.2 Lecithin (Emulgum) 3.7 Sodium
stearoyl-2-lactylate 2.5 Calcium chloride 0.6 *Diacetyl tartaric
esterified mono- and di-glycerides
Method of Preparation of Gum Base
[0081] Polyvinyl acetate (10.65 g), Datem (4.14 g), acetylated
mono-glycerides (2.76 g) and sodium stearoyl-2-lactylate (0.75 g)
were heated to 110.degree. C. with mixing. Acid casein (4.14 g),
wheat gluten (3.6 g) and calcium chloride (0.18 g) were mixed into
the first mixture until homogenous. Polyglycerol polyricinoleate
(2.67 g) and lecithin (1.11 g) were combined and added to the
mixture (50.degree. C.:!:10.degree. C.). The mixture was cooled to
18.degree. C.-20.degree. C. and stored in an air tight
container.
[0082] Chewing gum having the following formulation was prepared
from the gum base: TABLE-US-00002 Ingredient % (weight/weight)
Powdered sugar 44.0 Gum base 35.0 Glucose syrup 20.0 Flavor
0.25
Method of Preparation of Chewing Gum
[0083] Glucose syrup (84% solids) (5.0 g) was heated to 60.degree.
C. Gum base (8.8 g) was added and combined into the glucose syrup.
Powdered sugar (11.0 g) was added slowly. to the mixture and mixed
until homogenous. Flavor (0.25 g) was mixed in gently. The gum was
rolled into balls and stored in an air tight container.
Example 2
[0084] TABLE-US-00003 Ingredient % (weight/weight) Polyvinyl
acetate (MW .about.25,000) 35.5 Datem* 13.8 Acid casein 13.8 Wheat
gluten 12.0 Polyglycerol polyricinoleate 8.9 Acelyated
monoglycerides (Myvacet 7-07) 9.2 Lecithin (Emulgum) 3.7 Sodium
stearoyl-2-lactylate 2.5 Calcium chloride 0.6 *Diacetyl tartaric
esterified mono- and di-glycerides
[0085] A gum base was prepared having the above formulation using
the following method: A Brabender Plasticorder (W 50 mixer, carn
blades) was used, with an initial temperature of 100.degree. C.,
and an initial speed of 60 RPM. The acetylated monoglycerides,
sodium stearoyl-2-lactylate and datem were added, following
immediately by the polyvinyl acetate. The temperature was then
reset to 60.degree. C. The casein and calcium chloride were added
at 3 minutes. The speed was decreased to 40 RPM just before adding
the polyglycerol polyricinoleate and lecithin at 8 minutes. The
talc was added at 9 minutes and mixing stopped at 10 minutes.
[0086] Chewing gum having a similar formulation to that of Example
1 above was prepared from the gum base using the following
method:
[0087] A Brabender Plasticorder, fitted with a W 50 mixer (cam
blades) and operated at a temperature of 45.degree. C. and a speed
of 50 RPM was used as follows: [0088] 1. The gum base and glucose
syrup are mixed for 2 minutes; [0089] 2. 33% of the powdered
sucrose is added, and mixed for 2 minutes; [0090] 3. 33% of the
powdered sucrose is added with 50% of the flavors, and mixed for 3
minutes; [0091] 4. 33% of the powdered sucrose is added with 50% of
the flavors, and mixed for 2 minutes; and [0092] 5. The gum mass is
removed from the mixer and rolled to a thickness of 2-3 mm.
Example 3
[0093] TABLE-US-00004 Ingredient % (weight/weight) Polyvinyl
acetate (MW .about.25,000) 15.0 Polyvinyl acetate (MW
.about.14,000) 8.0 Polyvinyl acetate (MW .about.25,000) 24.7
Polyvinyl acetate (MW .about.40,000) 5.3 Filler (talc) 8.5 Datem*
12.3 Acid casein 6.1 Fine ground acid casein 6.2 Polyglycerol
polyricinoleate 7.9 Acelyated monoglycerides (Myvacet 7-07) 2.1
Lecithin (Emulgum) 2.2 Calcium stearoyl-2-lactylate 1.2 Calcium
chloride 0.5 *Diacetyl tartaric esterified mono- and
di-glycerides
[0094] A chewing gum was then prepared having the formulation shown
below, using the method described in Example 2, with the exception
that the glycerol triacetate and stearic acid were also added in
step 1. TABLE-US-00005 Ingredient % (weight/weight) Gum base 24.6
Powdered sugar 49.92 Glucose syrup 22.64 Glycerol triacetate 0.75
Stearic acid 1.00 Flavor 1.08
Examples 4-6
[0095] Gum bases having the following formulations were prepared,
using the same preparative method as that described above for
Example 2, with the exceptions that, where antioxidant, paraffin
and/or stearic acid were included in the formulation, these were
added together with the Datem, acetylated monoglycerides and
calcium stearoyl-2-lactylate. Where carrageenan was present, this
was added together with the casein and/or polymerised casein (when
present). TABLE-US-00006 % (weight/weight) Example 4 Example 5
Example 6 Ingredients Formulation 1 Formulation 2 Formulation 3
PVAc (MW .about.12,900) 15.0 15.14 8.15 PVAc (MW .about.14,000) 8.0
8.07 15.28 PVAc (MW .about.25,000) 24.7 12.94 13.06 PVAc (MW
.about.40,000) 5.3 16.37 16.51 Filler (talc) 8.5 7.87 10.83 Datem
(diacetyl 12.3 12.42 3.29 tartaric esterified mono- and
di-glycerides) Acid casein 12.3 12.43 9.87
[0096] TABLE-US-00007 % (weight/weight) Example 4 Example 5 Example
6 Ingredients Formulation 1 Formulation 2 Formulation 3 Polymerised
casein 0 0 6.58 Polyglycerol 7.9 7.98 8.46 polyricinoleate
Acetylated 2.1 2.13 2.26 monoglycerides (Myvacet 7.07) Lecithin
(Emulpure N) 2.2 2.22 2.02 Calcium stearoyl-2- 1.2 1.21 1.28
lactylate Stearic acid 0.00 1.16 Calcium chloride 0.5 0.51 0.54
Paraffin 0.00 1.00 Carrageenan 0.72 0.76 Antioxidant 0.03 (Sustane
1F)
[0097] Chewing gums having the following formulations were prepared
from the above gum bases. TABLE-US-00008 % (weight/weight) Example
4 Example 5 Example 6 Ingredients Formulation 1 Formulation 2
Formulation 3 Gum base 24.60 24.98 24.97 Powdered sugar 49.92 49.12
48.93 Glucose syrup 22.64 22.98 22.97 Glycerol triacetate 0.75 1.00
1.20 Stearic acid 1.00 1.00 1.00 Flavor 1.08 0.93 0.93
[0098] The chewing gums were prepared using the same method as that
described above in Examples 2 and 3.
Examples 7-12
[0099] Gum bases having the following formulations were prepared,
using the same preparative method as that described above for
Examples 4-6. Where polymerised casein or hydrolysed polymerised
casein was included, this was added together with the casein.
TABLE-US-00009 % (weight/weight) Ex. Ex. Ex. 7 Ex. 8 Ex. 9 10 Ex.
11 12 Ingredients F 1 F 2 F 3 F 4 F 5 F 6 PVAc (MW .about.12,900)
15.14 14.81 16.04 15.25 8.15 8.15 PVAc (MW .about.14,000) 8.07 7.90
8.56 8.14 15.28 15.28 PVAc (MW .about.25,000) 12.94 12.65 13.71
13.04 13.06 13.06 PVAc (MW .about.40,000) 16.37 16.01 17.34 16.49
16.51 16.51 Filler (talc) 7.87 7.70 7.76 14.35 10.83 10.83 Datem
(diacetyl tartaric 12.42 12.15 3.29 1.67 3.29 3.29 esterified mono-
and diglycerides) Acid casein 6.17 6.03 6.53 6.52 4.89 4.89
Polymerised casein 6.26 6.12 6.63 6.63 4.98 4.98 Polyglycerol 7.98
7.81 10.58 9.88 8.46 8.46 polyricinoleate Acetylated 2.13 2.08 2.26
2.25 2.26 2.26 monoglycerides (Myvacet 7.07) Lecithin 2.22 2.17
2.35 2.02 2.02 2.02 Calcium stearoyl-2- 1.21 1.18 1.28 0.64 1.28
1.28 lactylate Stearic acid 0.00 1.08 1.17 1.16 1.16 1.16 Calcium
chloride 0.51 0.50 0.54 0.54 0.54 0.54 Paraffin 0.00 1.089 1.17
1.00 1.00 1.00 Carrageenan 0.72 0.70 0.76 0.76 0.76 0.76
Antioxidant (Sustane 1F) 0.04 0.03 0.03 0.03 Polymerised casein
6.58 Hydrolysed polymerised 6.58 casein
Method of Preparing Polymerised Casein
[0100] The "polymerised casein" referred to in Examples 4-12 is
acid casein which has been modified using the enzyme
transglutaminase. This was prepared using the following method:
[0101] A 0.1M Tris-HCl buffer (pH 8.0) containing 5 mM CaCl.sub.2,
10 mM dithiothreitol and 0.1% glycerol was prepared. Acid casein
(7.5% weight/volume) and Guinea pig liver transglutaminase (0.015
units/mg casein, Sigma) were added to the buffer. The solution was
stirred and incubated at 37.degree. C. until just prior to
gelation. The reaction was terminated in a microwave oven by
heating the solution to 90.degree. C. (Heating was preferable to
inactivation using an EDTA solution since it was thought some
residual activity may persist during dialysis). The solution was
dialyzed in running water for 2 days followed by distilled water
for 1 day (with 3 changes of water) then freeze dried.
Method of Preparing Hydrolysed Casein
[0102] The "hydrolysed polymerised casein" referred to in Examples
7-12 is acid casein which has been enzymatically hydrolysed and
then repolymerized using the enzyme transglutaminase.
[0103] The method of preparation of the enzymatically hydrolysed
and polymerised casein was as follows: An enzymatically hydrolysed
casein, which had been hydrolysed using porcine pancreatic trypsin,
with a degree of hydrolysis of approximately 4% of the total number
of the peptide bonds, was selected as the starting material. A 0.1M
Tris-HCl buffer (pH 8.0) containing 5 mM CaCl.sub.2, 10 mM
dithiothreitol and 0.1% glycerol was prepared. Hydrolysed casein
(7.5% weight/volume) and Guinea pig liver transglutaminase (0.015
units/mg casein, Sigma) were added to the buffer. The solution was
stirred and incubated at 37.degree. C. for 5 hours. The reaction
was terminated in a microwave oven by heating the solution to
90.degree. C. The solution was dialyzed in running water for 2 days
followed by distilled water for 1 day (with 3 changes of water)
then freeze dried.
[0104] Chewing gums having the following formulations were prepared
from the gum bases: TABLE-US-00010 % (weight/weight) Ingredients A
B Gum base 31.74 31.74 Powdered sugar 41.39 41.39 Multifold syrup
20.38 22.64 Manito 7.35 7.35 Glycerol triacetate 2.00 2.00 Glycerol
(96% solids) 2.26 Acesulfame K 0.75 0.75 Flavor 1.40 1.40
[0105] The gum bases numbered F1, F2 and F3 above (Examples 7-9)
were made into chewing gums having formulation A. The gum bases F2,
F3, F4, F5 and F6 (Examples 8-12) were made into chewing gums
having formulation B. These chewing gums are all sugar-free.
Method of Preparation of Chewing Gum
[0106] The sugar-free chewing gum was produced from the gum base
formulations of Examples 7-12 using a Brabender Plasticorder fitted
with a W50 mixer (cam blades). Temperature set at 45.degree. C. and
mixer speed at 50 RPM.
[0107] The chewing gum was produced in 3 steps: [0108] 1. The gum
base and glucose syrup are mixed for 2 minutes; [0109] 2. 33% of
the powdered sucrose is added, and mixed for 2 minutes; [0110] 3.
33% of the powdered sucrose is added with 50% of the flavors, and
mixed for 3 minutes; Biodegradability/Disintegrability
[0111] The following test was carried out on two chewing gums
according to the present invention.
Purpose:
[0112] Evaluate the biodegradability of two (2) dairy based samples
with replicates, exposed to Aerobic Diodegradation per ASTM D-5209
by contact with activated sewage sludge innoculum. Compare the
results to the biodegradation rate of a positive control of
cellulose. TABLE-US-00011 Sample Identification: Source: A. (2 ea)
Kiwitech Limited B. (2 ea) C. Cellulose Positive control (2 ea)
AMC, Inc.
[0113] The formulations of the gum base compositions of samples A
and B (examples of compositions of the present invention) are shown
below: TABLE-US-00012 A B PVAc (MW .about.12,900) 20.0 21.9 PVAc
(MW .about.25,000) 33.0 36.1 Filler (talc) 6.5 1.5 Datem 12.3 12.3
Casein 6.1 6.1 Fine acid casein 6.2 6.2 Polyglycerol
polyricinoleate 7.9 7.9 Acetylated monoglycerides 4.1 4.1 Lecithin
2.22 2.22 Calcium stearoyl-2-lactylate 1.2 1.2 Calcium chloride 0.5
0.5
Results:
[0114] The Aerobic Biodegradation per ASTM 5209 @20.degree. C.
testing of the two samples showed the following in comparison to
cellulose based on (%) carbon conversion efficiency: TABLE-US-00013
Average Carbon Conversion (%) (Based on CO.sub.2 Production) Sample
A 28.86 Sample B 31.14 Sample C Positive cellulose control
65.99
[0115] Cellulose had 100% weight loss indicating a successful test.
Samples A and B had over 90% weight loss. Some weight loss due to
degradation but most due to dissolving into solution. These results
show that the chewing gums of the present invention disintegrated
under the conditions of the test.
Adhesion Characteristics of Chewing Gums of the Invention
Method:
[0116] The adhesiveness of a chewing gum of the present invention
and conventional, commercially available chewing gums were analyzed
by the degree of difficulty required removing the sample from a
heated brick. For this test, 3-4 g of gum was chewed for 5 minutes,
and then firmly pressed onto a brick preheated to 20.degree. C.,
30.degree. C., 55.degree. C. or 70.degree. C. and then held at that
temperature for 48 hours at a relative humidity of 50%.
[0117] After incubation the gums were removed from the bricks with
a scraper, and the ease of removal was recorded. The experiment was
repeated four times. TABLE-US-00014 Results: Temp Residue Effort
Stickiness .degree. C. A Conv A Conv A Conv 20 none moderate easy
difficult very low high 30 none moderate easy difficult very low
high 55 none moderate easy difficult low high 70 low moderate easy
difficult low high Conv = Commercially available chewing gum A =
chewing gum according to the present invention, having the same
formulation as that described in Example 3, with the exception that
glycerol triacetate was not included.
Conclusion
[0118] From this experiment, it can be seen that the two gums have
substantially different adhesion properties. The gum of the
invention has very low or no adhesion to a brick surface across a
range of temperatures. The conventional gum has a high adhesion to
brick, which makes the gums difficult to remove across the
temperature range sampled.
INDUSTRIAL APPLICATION
[0119] It is believed that chewing gums according to the present
invention prepared from a chewable gum base containing casein
and/or modified casein particles dispersed throughout a polyvinyl
acetate matrix, will find widespread acceptance with consumers.
[0120] Chewing gums according to the invention, at least in the
preferred embodiments, have a combination of desirable properties.
The gums when freshly chewed have been found to be sufficiently
non-sticky that they can easily be removed from most surfaces
including carpet. If allowed to dry on a surface the gum will
easily flake off.
[0121] In addition, the chewing gums of the invention have been
found to be disintegrable and are made substantially of
biodegradable components.
[0122] The gums of the present invention, at least in L.'1e
preferred embodiments, exhibit good chewing properties, including
good cohesion during chewing and good "bubble blowing" properties.
On chewing the gums have been found to possess an excellent initial
chew; the gum does not break into pieces on chewing but remains as
one piece. The gums exhibit minimal change in firmness on chewing
for 15 to 20 minutes with no tooth tack or face tack.
[0123] In addition, at least in the preferred embodiments, the
chewing gums of the present invention possess good flexibility and
a desirable appearance.
[0124] It will be appreciated that the above description is
provided by way of example only and numerous variations and
modifications will be apparent to those persons skilled in the art
without departing from the scope of the invention as defined in the
following claims.
* * * * *