U.S. patent application number 13/607261 was filed with the patent office on 2013-08-08 for toffee gum comprising chocolate.
The applicant listed for this patent is Kirsten LUND, Martin TOPSOE. Invention is credited to Kirsten LUND, Martin TOPSOE.
Application Number | 20130202735 13/607261 |
Document ID | / |
Family ID | 34958790 |
Filed Date | 2013-08-08 |
United States Patent
Application |
20130202735 |
Kind Code |
A1 |
TOPSOE; Martin ; et
al. |
August 8, 2013 |
Toffee Gum Comprising Chocolate
Abstract
The invention relates to toffee gum comprising a polymer system,
and at least 1% by weight of chocolate, said polymer system
constituting at least 10% by weight of said toffee gum, at least
70% by weight of said polymer system comprising polyvinyl acetate,
said polyvinyl acetate having a glass transition temperature
(T.sub.g) in the range of 0 to 60.degree. C., and said chocolate
constituting at the most 90% by weight of said toffee gum.
Inventors: |
TOPSOE; Martin; (Vejle,
DK) ; LUND; Kirsten; (Juelsminde, DK) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
TOPSOE; Martin
LUND; Kirsten |
Vejle
Juelsminde |
|
DK
DK |
|
|
Family ID: |
34958790 |
Appl. No.: |
13/607261 |
Filed: |
September 7, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11664986 |
Apr 6, 2007 |
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PCT/DK05/00335 |
May 20, 2005 |
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13607261 |
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Current U.S.
Class: |
426/5 |
Current CPC
Class: |
A23L 33/10 20160801;
A23G 3/36 20130101; A23G 4/18 20130101; A23G 4/20 20130101; A61K
9/2027 20130101; A23G 4/08 20130101; A23G 4/10 20130101; A61K
9/0058 20130101; A23G 3/42 20130101; A61K 9/0056 20130101; A23V
2002/00 20130101; A61K 31/465 20130101; A24B 13/00 20130101; A24B
15/10 20130101 |
Class at
Publication: |
426/5 |
International
Class: |
A23G 4/20 20060101
A23G004/20 |
Foreign Application Data
Date |
Code |
Application Number |
Oct 8, 2004 |
DK |
PCTDK2004/000691 |
Claims
1. Toffee gum comprising a polymer system, and at least 1% by
weight of chocolate, said polymer system constituting at least 10%
by weight of said toffee gum, at least 70% by weight of said
polymer system comprising polyvinyl acetate, said polyvinyl acetate
having a glass transition temperature (T.sub.g) in the range of 0
to 60.degree. C., and said chocolate constituting at the most 90%
by weight of said toffee gum, wherein said chocolate is comprised
in at least one of a coating and a center-filling.
2. Toffee gum according to claim 1, wherein said glass transition
temperature (T.sub.g) of said polyvinyl acetate is in the range of
18 to 55.degree. C.
3. Toffee gum according to claim 1, wherein said toffee gum
comprises at least one flavor and at least one sweetener.
4. Toffee gum according to claim 1, wherein said polymer system
constitutes at least 12% by weight of said toffee gum.
5. Toffee gum according to claim 1, wherein said polymer system
constitutes in the range of 15% to 95% by weight of said toffee
gum.
6. Toffee gum according to claim 1, wherein the polymer system is
formed by polyvinyl acetate(s) alone.
7. Toffee gum according to claim 1, wherein said polyvinyl acetate
has a molecular weight (Mw) in the range of 1000 to 250000
g/mol.
8. Toffee gum according to claim 1, wherein the polymer system
comprises at least one low-molecular weight polyvinyl acetate
having a molecular weight (Mw) of about 2000 to 40000 g/mol, and at
least one high-molecular weight PVAc having a molecular weight (Mw)
of 40001 to 200000 g/mol.
9. Toffee gum according to claim 1, wherein the polymer system
comprises at least one low-molecular weight (Mw) polyvinyl acetate
having a molecular weight of about 9000 to 30000 g/mol.
10. Toffee gum according to claim 1, wherein the toffee gum
comprises at least one low-molecular weight polyvinyl acetate
having a molecular weight (Mw) of about 2000 to 40000 g/mol in an
amount of at least 70% by weight of the polymer system.
11. Toffee gum according to claim 1, wherein the toffee gum
comprises at least one high-molecular weight polyvinyl acetate
having a molecular weight (Mw) of 40000 to 100000 in an amount from
about 0.5 to 10% by weight of the polymer system.
12. Toffee gum according to claim 1, wherein at least 70% by weight
of said polymer system is polyvinyl acetate having a glass
transition temperature (T.sub.g) in the range of 0 to 60.degree.
C.
13. Toffee gum according to claim 1, wherein at the most 30% by
weight of said polymer system is polyvinyl acetate having a
molecular weight (Mw) in the range of 40001-200000 g/mol.
14. Toffee gum according to claim 1, wherein said polymer system
comprises less than 4% by weight of polymers having a molecular
weight (Mw) from about 50000 to 99999 g/mol.
15. Toffee gum according to claim 1, wherein said polymer system
comprises less than 2% by weight of polymers having a molecular
weight (Mw) from about 100000 to 199999 g/mol.
16. Toffee gum according to claim 1, wherein said polymer system
comprises less than 1% by weight of polymers having a molecular
weight (Mw) from about 200000 to 399999 g/mol.
17. Toffee gum according to claim 1, wherein said polymer system
comprises less than 0.5% by weight of polymers having a molecular
weight (Mw) from about 399000 to 800000 g/mol.
18. Toffee gum according to claim 1, wherein said polymer system is
substantially free of elastomers.
19. Toffee gum according to claim 1, wherein said toffee gum is
characterised by having a storage modulus G' in the range of 100 Pa
to 150000 Pa as measured at a frequency within the range of 0.1 to
10 Hz.
20. Toffee gum according to claim 1, wherein said toffee gum is
characterised by having a loss modulus G'' in the range of 1000 Pa
to 200000 Pa as measured at a frequency within the range of 0.1 to
10 Hz.
21. Toffee gum according to claim 1, wherein said toffee gum is
characterised by having a ratio of loss modulus G'' to storage
modulus G' in the range of 1 to 5 as measured at a frequency within
the range of 0.1 to 10 Hz.
22. Toffee gum according to claim 1, wherein said toffee gum is
characterised by having a storage modulus G' which is lower than
the loss modulus G'' as measured at a frequency within the range of
0.1 to 10 Hz.
23. Toffee gum according to claim 22, wherein said storage modulus
G' is lower than said loss modulus G'' as measured at a frequency
of about 1 Hz.
24. Toffee gum according to claim 1, wherein said toffee gum is
characterised by having a loss modulus G'' and a storage modulus G'
which are both lower than about 10000 Pa as measured at a frequency
of about 0.1 Hz.
25. Toffee gum according to claim 20, wherein said loss modulus G''
is higher than about 10000 Pa as measured at a frequency of about 1
Hz.
26. Toffee gum according to claim 19, wherein said storage modulus
G' is lower than about 40000 Pa as measured at a frequency of about
1 Hz.
27. Toffee gum according to claim 19, wherein said storage modulus
G' decreases during at least a part of a chewing process.
28. Toffee gum according to claim 19, wherein said storage modulus
G' decreases in the chewing process during the first 1 to 3
minutes.
29. Toffee gum according to claim 20, wherein said loss modulus G''
decreases during at least a part of the chewing process.
30. Toffee gum according to claim 20, wherein said loss modulus G''
decreases in the chewing process during the first 1 to 3
minutes.
31. Toffee gum according to claim 27, wherein said chewing process
involves a chewing frequency at about 1 Hz.
32. Toffee gum according to claim 19, wherein said storage modulus
G' and said loss modulus G'' are measured at an oscillation torque
of about 8 to 12 .mu.Nm.
33. Toffee gum according to claim 1, wherein said toffee gum
comprises a toffee gum substance being formed from a mixture of
said polymer system with at least one sweetener and at least one
flavor.
34. Toffee gum according to claim 1, wherein said toffee gum
comprises toffee or caramel in an amount in the range of 1% to 85%
by weight of said toffee gum.
35. Toffee gum according to claim 1, wherein at least a part of
said chocolate is forming or comprised in at least one chocolate
module of said toffee gum.
36. Toffee gum according to claim 35, wherein said at least one
chocolate module comprises further ingredients.
37. Toffee gum according to claim 35, wherein at least one of said
at least one chocolate module is forming an outer coating of said
toffee gum.
38. Toffee gum according to claim 35, wherein said toffee gum
substance is forming a core and at least one of said at least one
chocolate module is situated in said core.
39. Toffee gum according to claim 38, wherein said core comprises
several of said at least one chocolate module.
40. Toffee gum according to claim 1, wherein said chocolate is
applied in an amount in the range of 5% to 80% by weight of said
toffee gum.
41. Toffee gum according to claim 1, wherein said chocolate
contains sugar.
42. Toffee gum according to claim 1, wherein said chocolate is
substantially sugar-free.
43. Toffee gum according to claim 1, wherein said chocolate
comprises vegetable fat or oil in an amount of 15% to 90% by weight
of said chocolate.
44. Toffee gum according to claim 1, wherein said chocolate is
selected from the group consisting of dark chocolate, milk, white
chocolate, and any combination thereof.
45. Toffee gum according to claim 1, wherein said chocolate is
selected from the group consisting of unsweetened chocolate,
bittersweet chocolate, semisweet chocolate, sweet chocolate, and
any combination thereof.
46. Toffee gum according to claim 1, wherein said chocolate is
chocolate couverture.
47. Toffee gum according to claim 1, wherein said chocolate is a
compound chocolate.
48. Toffee gum according to claim 1, wherein said chocolate is
selected from the group consisting of liquid chocolate, solid
chocolate, powdered chocolate, and any combination thereof.
49. Toffee gum according to claim 37, wherein said chocolate module
forming an outer coating has been applied by a coating method
selected from the group consisting of spray coating, pan coating,
curtain coating, and any combination thereof.
50. Toffee gum according to claim 1, wherein said chocolate is
substituted by a chocolate substitute.
51. Toffee gum according to claim 37, wherein said toffee gum
comprises a precoat below said outer coating.
52. Toffee gum according to claim 37, wherein said outer coating is
supplied with a polishing.
53. Toffee gum according to claim 1, wherein said toffee gum is
combined with further ingredients selected from the group
consisting of coconut, rice, maize, nougat, marzipan, macaroon,
almonds, fruits, berries, caramel, liquor, nuts, hazelnuts,
peanuts, walnuts, liqourice, wine gum, or any combination
thereof.
54. Toffee gum according to claim 1, wherein said toffee gum
comprises at least one softener in an amount in the range of 0.5%
to 25% by weight of said toffee gum.
55. Toffee gum according to claim 54, wherein said at least one
softener is selected from the group consisting of triacetin,
lecithin, acetylated glycerides, mono- and di-glycerides, and any
combination thereof.
56. Toffee gum according to claim 1, wherein said toffee gum
comprises at least one syrup of a polyol in an amount of 1% to 25%
by weight of said toffee gum.
57. Toffee gum according to claim 1, wherein said polymer system
comprises plasticizer(s).
58. Toffee gum according to claim 1, wherein the toffee gum
comprises less than 6% by weight of filler.
59. Toffee gum according to claim 1, wherein the toffee gum is
substantially free of filler.
60. Toffee gum according to claim 1, wherein said toffee gum
comprises at least one flavor in an amount of about 0.001% to 30%
by weight, and at least one sweetener in an amount of about 5% to
80% by weight.
61. Toffee gum according to claim 33, wherein said flavor is a
caramel flavor comprising an amount in the range of 1% to 30% by
weight of said toffee gum substance.
62. Toffee gum according to claim 3, wherein said at least one
flavor is oil-based and/or hydrophilic.
63. Toffee gum according to claim 3, wherein said at least one
sweetener comprises sugar.
64. Toffee gum according to claim 63, wherein said sugar is
selected from the group consisting of mono-, di-, or
polysaccharides and any combination thereof.
65. Toffee gum according to claim 63, wherein said sugar is
selected from the group consisting of sucrose, dextrose, maltose,
dextrins, trehalose, tagatose, dried invert sugar, fructose,
levulose, galactose, corn syrup solids, polydextrosell,
polydextrose ultra, inuline, and any combination thereof.
66. Toffee gum according to claim 3, wherein said at least one
sweetener is an artificial sweetener.
67. Toffee gum according to claim 66, wherein said artificial
sweetener is selected from the group consisting of sorbitol,
mannitol, maltitol, xylitol, erythritol, lactitol, isomalt,
derivatives of isomalt, or any combination thereof.
68. Toffee gum according to claim 66, wherein said artificial
sweetener is a high-intensity artificial sweetener selected from
the group consisting of aspartame, salts of acesulfame, alitame,
neotame, twinsweet, saccharin and its salts, cyclamic acid and its
salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin,
stevioside, sucralose, and any combination thereof.
69. Toffee gum according to claim 1, wherein said toffee gum
further comprises active ingredients.
70. Toffee gum according to claim 1, wherein said toffee gum forms
a tablet comprising a chewable polymer system.
71. Toffee gum according to claim 1, wherein said toffee gum is
formed into cores, ellipsoid, balls, cylinders, squares,
rectangular, hexagonal, strips, paraboloid, donut formed, ring
formed, teddy bear formed and/or multi-modular.
72. Toffee gum according to claim 1, wherein said toffee gum weighs
from about 1/4 gram to about 10 grams.
73. Toffee gum according to claim 1, wherein said toffee gum weighs
from about 1/2 gram to about 5 grams.
74. Toffee gum according to claim 1, wherein said toffee gum is
provided with an outer coating.
75. Toffee gum according to claim 74, wherein said outer coating is
selected from the group consisting of hard coating, soft coating
and edible film-coating.
76. Toffee gum according to claim 1, wherein said toffee gum is
center-filled.
77. Toffee gum according to claim 1, wherein said toffee gum is
compressed.
78. Method of manufacturing a toffee gum comprising manufacturing a
toffee gum by a batch process; wherein the toffee gum comprises a
polymer system, and at least 1% by weight of chocolate, said
polymer system constituting at least 10% by weight of said toffee
gum, at least 70% by weight of said polymer system comprising
polyvinyl acetate, said polyvinyl acetate having a glass transition
temperature (T.sub.g) in the range of 0 to 60.degree. C., and said
chocolate constituting at the most 90% by weight of said toffee
gum; wherein said chocolate is comprised in at least one of a
coating and a center-filling.
79. Method of manufacturing a toffee gum comprising manufacturing a
toffee gum by an extruder process; wherein the toffee gum comprises
a polymer system, and at least 1% by weight of chocolate, said
polymer system constituting at least 10% by weight of said toffee
gum, at least 70% by weight of said polymer system comprising
polyvinyl acetate, said polyvinyl acetate having a glass transition
temperature (T.sub.g) in the range of 0 to 60.degree. C., and said
chocolate constituting at the most 90% by weight of said toffee
gum; wherein said chocolate is comprised in at least one of a
coating and a center-filling.
80. Method of coating a toffee gum with chocolate comprising:
applying chocolate in liquid form to the surface of a toffee gum
core and subjecting the chocolate coated toffee gum to a
temperature, which causes the liquid chocolate to harden; wherein
the toffee gum comprises a polymer system, and at least 1% by
weight of chocolate, said polymer system constituting at least 10%
by weight of said toffee gum, at least 70% by weight of said
polymer system comprising polyvinyl acetate, said polyvinyl acetate
having a glass transition temperature (T.sub.g) in the range of 0
to 60.degree. C., and said chocolate constituting at the most 90%
by weight of said toffee gum; wherein said chocolate is comprised
in at least one of a coating and a center-filling.
81. Toffee gum according to claim 43 wherein at least some amount
of the vegetable fat or oil comprises cocoa butter.
82. Toffee gum according to claim 81 wherein substantially all of
the vegetable fat or oil comprises cocoa butter.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] The present application is a continuation of pending U.S.
patent application Ser. No. 11/664,986 filed Apr. 6, 2007, which is
the National Stage of International Patent Applications
PCT/DK2005/000335 filed May 20, 2005 and PCT/DK2004/000691 filed
Oct. 8, 2004, which designated the United States, and the content
of which is incorporated herein by reference.
FIELD OF THE INVENTION
[0002] The invention relates to a toffee gum comprising chocolate
and a polymer system.
BACKGROUND OF THE INVENTION
[0003] A group of conventional confectionery products include
tablet-formed substances and/or chewable substances, which may be
gradually dissolved or chewed and digested, such as candy, jelly,
wine gum, liquorice, toffee, etc. This group of confectionery
products generally benefits from a large variety of applicable
textures, as indicated by the above-mentioned different
products.
[0004] A problem related to this group of confectionery products,
such as e.g. liquorice, toffee, etc. is that these products are
consumed relatively fast, so that the consumer repeatedly needs to
reload. This may lead to over-consuming, which may be undesirable
due to a large intake of calories. In recent years, much attention
has been paid to this problem. However, too large calorie-intake
due to large consumption of confectionery products seems to be an
increasing problem in some countries.
SUMMARY OF THE INVENTION
[0005] The present invention relates to toffee gum comprising a
polymer system, and at least 1% by weight of chocolate, said
polymer system constituting at least 10% by weight of said toffee
gum, at least 70% by weight of said polymer system comprising
polyvinyl acetate, said polyvinyl acetate having a glass transition
temperature (T.sub.g) in the range of 0 to 60.degree. C., and said
chocolate constituting at the most 90% by weight of said toffee
gum.
[0006] In an embodiment of the invention, said glass transition
temperature (T.sub.g) of said polyvinyl acetate is in the range of
18 to 55.degree. C., preferably in the range of 25 to 40.degree.
C.
[0007] In an embodiment of the invention, said toffee gum comprises
at least one flavor and at least one sweetener.
[0008] According to the present invention, a new confectionery
product has been obtained having texture properties emulating
toffee but comprising a part, which is retained in the mouth during
chewing. This confectionery product according to the invention is
referred to as "toffee gum." The toffee gum according to the
invention has toffee-like properties, but it is not completely
swallowed during use. The toffee-like properties may be maintained
for a relatively long time, e.g., 10-20 minutes, compared to
chewing of a conventional toffee, which is usually swallowed during
a shorter period of time.
[0009] Basically, the part of the toffee gum being retained in the
mouth is substantially formed by the polymer system and parts of
further ingredients being retained in the polymer system.
Furthermore, according to the present invention, the polymer
system, which comprises one or several polymers, is essential in
providing the desired toffee-like properties for a prolonged time
compared to conventional toffee, caramel, liquorice, wine gum, etc.
According to the invention, it is required in obtaining these
effects that the polymer system constitutes at least 10% by weight
of the toffee gum product.
[0010] Thus, the prolonged texture compared to conventional toffee
is obtained by way of the polymer system, as the polymers are not
ingested during chewing but rather forming part of a
toffee-emulating polymer structure, which may be chewed in the same
way as a chewing gum. The polymer system may be compared in
function to the gum base of a chewing gum, but with significant
textural differences.
[0011] Surprisingly, it has been found, according to the invention,
that polyvinyl acetate (PVAc) has exactly such properties essential
for obtaining a polymer system providing the toffee gum product
with toffee-like texture. Accordingly, it has been found that by
adding polyvinyl acetate in significant amounts, it is possible to
imitate the textural properties of toffee and obtain a toffee gum
product having properties resembling or emulating toffee. The
significant amount of polyvinyl acetate according to the invention
is at least 70%, preferably more, by weight of the polymer
system.
[0012] A further, very advantageous feature of the invention is
that the toffee-like texture is combined with an improved
robustness to, e.g., fats. Thus, chocolate fillings or coatings may
be applied within the scope of the invention. In other words, the
nature of the polymers applied for the obtaining of a toffee gum is
in particular useful as a robust polymer system when combined with
chocolate. In contrast, e.g., chewable confectionery products based
on smaller amounts of polyvinyl acetate and, e.g., chewing gum
comprising amounts of elastomers tend to disintegrate when combined
with chocolate.
[0013] According to the invention, sweetener, flavor and chocolate
are added to the toffee gum as taste providing components, which
are substantially swallowed during use of the toffee gum product.
Dependent on the affinity for the polymers, specific ingredients
may be retained in the toffee gum for shorter or longer times
during chewing of the product. Specific desired taste profiles may
be obtained by adjusting types and amounts of flavors and
sweeteners.
[0014] According to an embodiment of the invention, a part of a
toffee may be substituted by a polymer system. Thus the toffee
texture may be provided by the polymer system and as it is not
consumed during use, the texture may be maintained beyond a usual
period of time of chewing a toffee. A correspondingly prolonged
taste may be obtained due to the fact that some of the
taste-providing substances are incorporated into the polymer
system, both by initial mixing during manufacturing and/or by
mixing occurring during the chewing-process performed by a
consumer. Further ways of regulating the length of the taste
sensation include incorporation of emulsifiers in the toffee gum
and choosing the taste-providing substances in view of their
affinity for the polymer system.
[0015] Furthermore, according to the invention, the application of
the significant amount of polyvinyl acetate in the polymer system
makes it possible to obtain an improved release of ingredients such
as flavors, sweeteners, and active ingredients.
[0016] Herein, the polymer system is used as a term covering the
polymers applied in the toffee gum confectionery product according
to the invention. The polymer system may comprise one or more types
of polymers. Other ingredients, such as fillers, softeners, etc.,
should not be regarded as being part of the polymer system.
[0017] According to a preferred embodiment of the invention, a
toffee gum may be a suitable substitute for conventional toffee or
caramel. Toffee gum as a substitute for toffee, caramel, and
further soft candies such as liquorice has the advantage of being a
low-calorie substitute, which moreover provides prolonged taste
sensation.
[0018] In an embodiment of the invention, said polymer system
constitutes at least 12% by weight of said toffee gum.
[0019] In an embodiment of the invention, said polymer system
constitutes in the range of 15% to 95%, preferably 20% to 85%, more
preferably 25% to 75%, and most preferably 30% to 65% by weight of
said toffee gum.
[0020] The quantity of polymer system in a toffee gum according to
the invention may be regulated in order to obtain a certain desired
balance between substance retained in the mouth when consuming the
product and substance being swallowed by the user.
[0021] The applied amount of polymer system furthermore affects the
consistency of the product in combination with further ingredients
such as softeners, sweeteners and flavors.
[0022] According to the most preferred embodiment of the invention,
the amount of polymer system is regulated within the range of 30 to
65 weight percent of the toffee gum. If the percentage of polymer
system gets too low, it may cause difficulty with the coherence and
shape of the product. On the other hand, if the percentage of
polymer system is too high, it may cause the product to be less
tasty and more tiring to consume and chew.
[0023] In an embodiment of the invention, said polymer system
comprises at least one substantially non-elastomeric polymer in an
amount in the range of 70% to 100%, preferably 80% to 100% by
weight of said polymer system.
[0024] According to an embodiment of the invention, it has been
found that it is a key feature of the toffee gum that it comprises
a polymer system of which the main part is composed of
substantially non-elastomeric polymers.
[0025] Polyvinyl acetates of molecular weight in the range of 1000
to 100000 g/mol and a glass transition temperature in the range of
18 to 50.degree. C. may show very desirable non-elastomeric
properties and are according to the invention very important for
obtaining the toffee-like consistency of the toffee gum.
[0026] In an embodiment of the invention, the polymer system is
substantially formed by polyvinyl acetate(s) alone.
[0027] According to a preferred embodiment of the invention, the
toffee gum is substantially free of natural and synthetic
elastomers, which are typically applied within the art of
manufacturing chewing gum.
[0028] The toffee texture of the polymer-based confectionery
product according to the invention is obtained through a
substantial amount of polyvinyl acetate and avoiding use of
substantial amounts of high-molecular weight polymers, in
particular elastomers.
[0029] Basically, a polymer system being comprised solely of
polyvinyl acetate(s) is preferred in the sense that e.g. natural
resins tend to counteract the--in this context--desired toffee-like
properties.
[0030] According to a preferred embodiment of the invention,
conventional elastomers should be avoided in order to avoid the
typical chewing gum-like elastomeric properties, and according to a
most preferred embodiment of the invention, the polymers of the
product consist of polyvinyl acetate.
[0031] Evidently, insignificant amounts of other polymers may be
acceptable within the scope of the invention without compromising
the principles of the invention, namely that the polyvinyl acetates
alone provide a toffee-like texture. In an embodiment of the
invention, said polyvinyl acetate has a molecular weight (Mw) in
the range of 1000 to 250000 g/mol, preferably in the range of 2000
to 100000 g/mol, and most preferably in the range of 15000 to 60000
g/mol.
[0032] In an embodiment of the invention, the polymer system
comprises at least one low-molecular weight polyvinyl acetate
having a molecular weight (Mw) of about 2000 to 40000 g/mol, and at
least one high-molecular weight PVAc having a molecular weight (Mw)
of 40001 to 200000 g/mol.
[0033] In an embodiment of the invention, the polymer system
comprises at least one low-molecular weight (Mw) polyvinyl acetate
having a molecular weight of about 9000 to 30000 g/mol, preferably
about 13000 to 21000 g/mol.
[0034] In an embodiment of the invention, the toffee gum comprises
at least one low-molecular weight polyvinyl acetate having a
molecular weight (Mw) of about 2000 to 40000 g/mol in an amount of
at least 70%, preferably at least 90% by weight of the polymer
system.
[0035] In an embodiment of the invention, the toffee gum comprises
at least one high-molecular weight polyvinyl acetate having a
molecular weight (Mw) of 40000 to 100000 in an amount from about
0.5 to 10% by weight of the polymer system.
[0036] In an embodiment of the invention, at least 70%, preferably
at least 90%, and most preferably about 100% by weight of said
polymer system is polyvinyl acetate having a glass transition
temperature (T.sub.g) in the range of 0 to 60.degree. C.,
preferably 10 to 50.degree. C., and most preferably 20 to
40.degree. C.
[0037] The most preferred T.sub.g of the final toffee gum may,
according to an embodiment of the invention, lie within the range
of 20 to 40.degree. C.
[0038] According to the invention, a toffee-like texture of the
toffee gum confectionery product may be obtained when the polymer
system is comprised mostly or completely of polyvinyl acetate
having a glass transition temperature within the range of 20 to
40.degree. C.
[0039] According to an embodiment of the invention, the preferred
polyvinyl acetate may be referred to as non-elastomeric and may
also show resinous characteristics.
[0040] Such properties of the main part of the polymers are
essential in order to obtain the desired consistency. Application
of elastomers (elastomeric polymers) in too large amounts have been
found to spoil the desired consistency--and make the product
texture more chewing gum-like, which is far from the desired
toffee-like consistency.
[0041] In an embodiment of the invention, at the most 30%,
preferably at the most 10% by weight of said polymer system is
polyvinyl acetate having molecular weight (Mw) in the range of
40001-200000 g/mol.
[0042] In an embodiment of the invention, said polymer system
comprises less than 4% by weight of polymers having a molecular
weight (Mw) from about 50000 to 99999 g/mol.
[0043] In an embodiment of the invention, said polymer system
comprises less than 2% by weight of polymers having a molecular
weight (Mw) from about 100000 to 199999 g/mol.
[0044] In an embodiment of the invention, said polymer system
comprises less than 1% by weight of polymers having a molecular
weight (Mw) from about 200000 to 499999 g/mol.
[0045] In an embodiment of the invention, said polymer system
comprises less than 0.5% by weight of polymers having a molecular
weight (Mw) from about 500000 to 10000000 g/mol.
[0046] According to an embodiment of the invention, high-molecular
weight polymers, such as conventional elastomers or high-molecular
weight polyvinyl acetate, should be kept low in concentration to
obtain the desired texture.
[0047] Only a small amount of elastomeric polymers can be applied,
without spoiling the desired texture of the toffee gum. They may be
used for adjusting the texture, and may contribute with more
robustness, but preferably elastomers are avoided.
[0048] It is crucial for obtaining the desired toffee texture that
the amount of elastomeric polymer is kept low. Otherwise, the
toffee gum is in danger of acquiring more chewing gum-like textural
properties, which are undesired in the toffee gum of the
invention.
[0049] In an embodiment of the invention, said polymer system is
substantially free of elastomers.
[0050] According to an embodiment of the invention, the toffee gum
confectionery product may be provided with the desired toffee-like
texture on the basis of a polymer system, in which all the polymers
comprised are substantially non-elastomeric polymers, mainly
polyvinyl acetate, and none of them are elastomers.
[0051] In an embodiment of the invention, said toffee gum is
characterised by having a storage modulus G' in the range of 100 Pa
to 150000 Pa as measured at a frequency within the range of 0.1 to
10 Hz.
[0052] According to an embodiment of the invention, the storage
modulus G' and the loss modulus G'' are measured by AR 1000
rheometer from TA Instruments and at an oscillation torque of 10
.mu.Nm and a temperature of 37.degree. C.
[0053] In an embodiment of the invention, said toffee gum is
characterised by having a loss modulus G'' in the range of 1000 Pa
to 200000 Pa as measured at a frequency within the range of 0.1 to
10 Hz.
[0054] In an embodiment of the invention, said toffee gum is
characterised by having a ratio of said loss modulus G'' to said
storage modulus G' in the range of 1 to 5.
[0055] In an embodiment of the invention, said storage modulus G'
is lower than said loss modulus G''.
[0056] In an embodiment of the invention, said storage modulus G'
is lower than said loss modulus G'' as measured at a frequency of
about 1 Hz.
[0057] In an embodiment of the invention, said loss modulus G'' and
said storage modulus G' are both lower than about 10000 Pa as
measured at a frequency of about 0.1 Hz.
[0058] In an embodiment of the invention, said loss modulus G'' is
higher than about 10000 Pa as measured at a frequency of about 1
Hz.
[0059] In an embodiment of the invention, said storage modulus G'
is lower than about 40000 Pa, preferably lower than about 30000 Pa,
as measured at a frequency of about 1 Hz.
[0060] In an embodiment of the invention, said storage modulus G'
decreases during at least a part of a chewing process.
[0061] In an embodiment of the invention, said storage modulus G'
decreases in the chewing process during the first 1 to 3
minutes.
[0062] In an embodiment of the invention, said loss modulus G''
decreases during at least a part of the chewing process.
[0063] In an embodiment of the invention, said loss modulus G''
decreases in the chewing process during the first 1 to 3
minutes.
[0064] In an embodiment of the invention, said chewing process
involves a chewing frequency at about 1 Hz.
[0065] In an embodiment of the invention, said storage modulus G'
and said loss modulus G'' are measured at an oscillation torque of
about 8 to 12 .mu.Nm.
[0066] In an embodiment of the invention, said toffee gum comprises
a toffee gum substance being formed from a mixture of said polymer
system with at least one sweetener and at least one flavor.
[0067] In an embodiment of the invention, said toffee gum comprises
toffee or caramel in an amount in the range of 1% to 85% by weight
of said toffee gum.
[0068] According to an embodiment of the invention, conventional
toffee or caramel prepared from sugar or a sugar substitute such as
isomalt or sorbitol may be added into the toffee gum as a
supplement to the toffee gum substance being based on polyvinyl
acetate.
[0069] In an embodiment of the invention, at least a part of said
chocolate is forming or comprised in at least one chocolate module
of said toffee gum.
[0070] According to different embodiments of the invention, the
chocolate module may be composed of chocolate, only, or may be
composed of a blend of chocolate, toffee, polymers and/or further
ingredients.
[0071] In an embodiment of the invention, said at least one
chocolate module comprises further ingredients.
[0072] The further ingredients in the chocolate module may, e.g.,
be agents for modifying taste and consistency of the chocolate.
[0073] In an embodiment of the invention, at least one of said at
least one chocolate module is forming an outer coating of said
toffee gum.
[0074] The outer coating may comprise several layers, all of which
or some of which comprise chocolate. A layer of chocolate may
comprise further ingredients, e.g., for hardening or congealing of
the chocolate.
[0075] In an embodiment of the invention, said toffee gum substance
is forming a core and at least one of said at least one chocolate
module is situated in said core
[0076] In an embodiment of the invention, said core comprises
several of said at least one chocolate module.
[0077] In an embodiment of the invention, said chocolate is applied
in an amount in the range of 5% to 80%, preferably 10% to 60%, by
weight of said toffee gum.
[0078] In an embodiment of the invention, said chocolate contains
sugar.
[0079] In an embodiment of the invention, said chocolate is
substantially sugar-free.
[0080] In an embodiment of the invention, said chocolate comprises
cocoa butter in an amount of 15% to 90% by weight of said
chocolate.
[0081] In an embodiment of the invention, said chocolate is
selected from the group consisting of dark chocolate, milk, and
white chocolate, or any combination thereof.
[0082] In an embodiment of the invention, said chocolate is
selected from the group consisting of unsweetened chocolate,
bittersweet chocolate, semisweet chocolate, and sweet chocolate, or
any combination thereof.
[0083] In an embodiment of the invention, said chocolate is
chocolate couverture.
[0084] In an embodiment of the invention, said chocolate is a
compound chocolate.
[0085] In an embodiment of the invention, at least a part of said
cocoa butter in said chocolate is replaced by an alternative
vegetable fat or oil.
[0086] In an embodiment of the invention, said chocolate is
substantially free of fat.
[0087] In an embodiment of the invention, said chocolate is
selected from the group consisting of liquid chocolate, solid
chocolate, and powdered chocolate, or any combination thereof.
[0088] In an embodiment of the invention, said chocolate module
forming an outer coating has been applied by a coating method
selected from the group consisting of spray coating, pan coating,
curtain coating, or any combination thereof.
[0089] In an embodiment of the invention, said chocolate is
substituted by a chocolate substitute.
[0090] In an embodiment of the invention, said toffee gum comprises
a precoat below said outer coating. The precoat has been applied
prior to the outer coating, which preferably comprises
chocolate.
[0091] In an embodiment of the invention, said outer coating is
supplied with a polishing. The polishing may preferably comprise
gum arabic.
[0092] In an embodiment of the invention, said toffee gum is
combined with further ingredients selected from the group
consisting of coconut, rice, maize, nougat, marzipan, macaroon,
almonds, fruits, berries, caramel, liquor, nuts, hazelnuts,
peanuts, walnuts, liquorice, wine gum, or any combination
thereof.
[0093] In an embodiment of the invention, said toffee gum comprises
at least one softener in an amount in the range of 0.5% to 25%,
preferably in the range of 1% to 18%, and most preferably in the
range of 2% to 12%, by weight of said toffee gum.
[0094] Softeners may be mixed with the polymers in order to soften
the polymer system. The softened polymer system may be mixed with
sweeteners, flavors, and etc., whereby a toffee gum according to
the invention may be prepared.
[0095] As referred to herein, the term "softener" covers both
softening compounds and compounds, which may be regarded as
plasticizers.
[0096] In an embodiment of the invention, at least a part of said
softener is incorporated in the polymer system, e.g., by mechanical
mixing prior to the mixing of the polymer system with the further
ingredients of the toffee gum. A mechanical mixing process may,
e.g., comprise extrusion or batch mixing processes such as those
applied within the field of chewing gum.
[0097] According to an embodiment of the invention, softeners
applied in a amount in the range of 0.5% to 25%, preferably in the
range of 1% to 18%, and most preferably in the range of 2% to 12%,
by weight of the toffee gum, and combined with PVA, which comprises
at least 70% PVAc by weight of polymer system, contributes
significantly in obtaining the desired rheological properties,
which are important for obtaining the desired toffee-like
experience when consuming a toffee gum.
[0098] According to an embodiment of the invention, in which a
chocolate coating is applied to the toffee gum, it may be preferred
to apply the softener in the toffee gum substance in an amount of
less than 18%, preferably less than 12%, and most preferably less
than 8%, by weight of the toffee gum, in order to maintain the
robustness of the toffee gum towards the fat-containing
chocolate.
[0099] In an embodiment of the invention, said at least one
softener is selected from the group consisting of triacetin,
lecithin, acetylated glycerides, mono- and di-glycerides, or any
combination thereof.
[0100] According to an embodiment of the invention, the preferred
softeners are mono- or di-glycerides. It has been found that these
softeners are mild in the sense that they are not inclined to
affect the texture of the toffee gum to an undesirable high extent.
Thus, mono- or diglycerides are ideal as softeners for adjusting
and fine-tuning of the toffee-like texture of the toffee gum
confectionery product.
[0101] In an embodiment of the invention, said toffee gum comprises
at least one syrup of a polyol in an amount of 1% to 25%,
preferably 5% to 20% by weight of said toffee gum.
[0102] In an embodiment of the invention, the desired toffee-like
texture may be obtained, when a considerable amount of polyol syrup
is added to the toffee gum.
[0103] A quite large amount of polyol syrup in the final toffee gum
may contribute to provide the toffee gum with very desirable
textural properties according to the invention.
[0104] According to an embodiment of the invention, an advantageous
syrup of a polyol, for application in the toffee gum, is maltitol
syrup. According to an embodiment of the invention, maltitol syrup
is a preferred choice as the polyol syrup for regulating the
texture of the toffee gum and for softening the polyvinyl
acetate.
[0105] According to an embodiment of the invention, a polyol syrup
such as maltitol syrup may advantageously be applied in the toffee
gum as a mildly softening compound, which is also conferring a nice
sweet taste to the product.
[0106] According to an embodiment of the invention, application of
a polyol syrup such as maltitol syrup in an amount in the range of
5 to 25 weight percent of the product may contribute significantly
in obtaining the desired toffee-like consistency of the toffee
gum.
[0107] In an embodiment of the invention, said polymer system
comprises plasticizer(s).
[0108] According to an embodiment of the invention, plasticizers
are applied for the purpose of obtaining a soft chew feel of the
polyvinyl acetate based polymer system. It is noted that the
desired plasticization depends heavily on the other ingredients
applied in the product. As an example, some aggressive flavors,
such as fruit flavors and acids, tend to soften the polymer system
significantly compared to, e.g., mint oil-based flavors.
[0109] Particularly useful plasticizers according to the present
invention are triacetin, acetylated mono- and di- and triglycerides
of short chain fatty acids, acetylated mono- and di- and
triglycerides of medium-chain fatty acids, acetylated
monoglycerides of long-chain fatty acids, methyl ester of rosin,
low-molecular weight PVAc
[0110] A preferred plasticizer will in a preferred embodiment have
a hydrophilicity corresponding to the applied PVAc.
[0111] According to an embodiment of the invention, the polymer
system comprises less than 30% by weight of plasticizers,
preferably less than 10%, more preferably less than 8%, and most
preferably less than 4%, by weight of plasticizers.
[0112] According to a preferred embodiment of the invention, a
relatively low amount of plasticizers should be applied in order to
obtain the desired textural properties, i.e., the toffee-like chew
feel. Moreover, off-notes may be present if too much plasticizer is
present, especially when applying triacetin and glycerides.
Finally, plasticizers such as triacetin and acetylated glycerides
are expensive and the amount should be kept low.
[0113] In an embodiment of the invention, the toffee gum comprises
less than 6%, preferably less than 4%, by weight of filler,
preferably less than 1% by weight.
[0114] In an embodiment of the invention, the toffee gum is
substantially free of filler.
[0115] Thus, according to a preferred embodiment of the invention,
fillers such as, e.g., talc, should be avoided, as the desired
toffee-like texture may be counteracted by the influencing of the
filler on the mainly PVAc-based polymer system of the toffee
gum.
[0116] In an embodiment of the invention, said toffee gum comprises
at said least one flavor in an amount of about 0.001% to 30% by
weight, and said at least one sweetener in an amount of about 5% to
80% by weight.
[0117] Flavors, sweeteners and further ingredients may be selected
from those mentioned in the detailed description of the present
invention.
[0118] In an embodiment of the invention, said flavor is a caramel
flavor comprising an amount in the range of 1% to 30% by weight of
said toffee gum substance.
[0119] In an embodiment of the invention, said at least one flavor
is substantially oil-based and/or substantially hydrophilic
flavors.
[0120] According to an embodiment of the invention, substantially
oil-based flavors are preferred as such flavors tend to match the
polymer system, which according to the invention may be regarded
hydrophilic.
[0121] According to a further embodiment of the invention,
substantially hydrophilic flavors have proved advantageous, e.g.,
with respect to prolongation of release.
[0122] In an embodiment of the invention, said at least one
sweetener comprises sugar.
[0123] In an embodiment of the invention, said sugar is selected
from the group consisting of mono-, di-, or polysaccharides and any
combination thereof.
[0124] In an embodiment of the invention, said sugar is selected
from the group consisting of sucrose, dextrose, maltose, dextrins,
trehalose, tagatose, dried invert sugar, fructose, levulose,
galactose, corn syrup solids, polydextrosell, polydextrose ultra,
inuline, or any combination thereof.
[0125] In an embodiment of the invention, said at least one
sweetener is an artificial sweetener.
[0126] According to a preferred embodiment of the invention,
artificial sweeteners may advantageously be applied in the
toffee-gum-like confectionery product.
[0127] In an embodiment of the invention, said artificial sweetener
is selected from the group consisting of sorbitol, mannitol,
maltitol, xylitol, erythritol, lactitol, isomalt, derivatives of
isomalt, or any combination thereof.
[0128] Accordingly, any other hydrogenated derivates of mono-, di-,
or polysaccharides may be applied in the toffee gum of the
invention. Furthermore, it is within the scope of the invention to
apply sugar-sweeteners and artificial sweeteners in the same toffee
gum composition.
[0129] In an embodiment of the invention, said artificial sweetener
is a high-intensity artificial sweetener selected from the group
consisting of aspartame, salts of acesulfame, alitame, neotame,
twinsweet, saccharin and its salts, cyclamic acid and its salts,
glycyrrhizin, dihydrochalcones, thaumatin, monellin, stevioside,
sucralose, or any combination thereof.
[0130] In an embodiment of the invention, said toffee gum further
comprises active ingredients.
[0131] According to an embodiment of the invention, applicable
active ingredients may be selected among those listed in the
detailed description.
[0132] In an embodiment of the invention, said toffee gum forms a
tablet comprising a chewable polymer system.
[0133] In an embodiment of the invention, said toffee gum is formed
in shapes such as cores, ellipsoid, balls, cylinders, squares,
rectangular, hexagonal, strips, paraboloid, donut formed, ring
formed, teddy bear formed and/or multi-modular.
[0134] In an embodiment of the invention, said toffee gum weighs
from about 1/4 gram to about 10 grams.
[0135] In an embodiment of the invention, said toffee gum weighs
from about 1/2 gram to about 5 grams.
[0136] In an embodiment of the invention, said toffee gum is
provided with an outer coating.
[0137] In an embodiment of the invention, said coating is selected
from the group consisting of hard coating, soft coating and edible
film-coating.
[0138] In an embodiment of the invention, said toffee gum is
center-filled.
[0139] In an embodiment of the invention, said toffee gum is
compressed.
[0140] According to an embodiment of the invention, it may be
advantageous to apply compression techniques in the manufacture of
the toffee gum. E.g., when incorporating ingredients being
vulnerable to elevated temperatures or mixing processes, it may be
preferable to apply compression in the preparation of the toffee
gum of the present invention.
[0141] According to an embodiment of the invention, the compression
of toffee gum refers to compression of the toffee gum substance or
toffee gum core and excludes the chocolate module of the toffee
gum.
[0142] The invention further relates to a method of manufacturing a
toffee gum according to any of the above-described embodiments,
whereby the product is manufactured by a batch process.
[0143] A well-known batch manufacturing method is a two-step
process according to which the polymer system (within the terms of
chewing gum referred to as the gum base) is mixed in a first step
on the basis of substantially hydrophobic components and where upon
the further hydrophilic components such as sweeteners etc. are
mixed together with the polymer system.
[0144] Furthermore, the invention relates to a method of
manufacturing a toffee gum according to any of the above-described
embodiments, whereby the product is manufactured by an extruder
process.
[0145] Manufacturing of the confectionery product and/or the
polymer system of the product may advantageously be performed by
extruding. The process is very attractive and advantageous in
relation to the present invention due to the fact that the polymer
system (the gum base equivalent) comprises very few components,
e.g. preferably three components: a LMw PVAc, a HMw PVAc, and a
plasticizer, e.g., triacetin.
[0146] The invention also relates to a method of coating a toffee
gum according to any of the above-described embodiments by
chocolate comprising the steps of applying chocolate in liquid form
to the surface of a toffee gum core and subjecting the chocolate
coated toffee gum to a temperature, which causes the liquid
chocolate to harden.
BRIEF DESCRIPTION OF THE DRAWINGS
[0147] The invention will be described with reference to the
figures where FIG. 1A to 6 illustrate cross-sections of toffee gum
pieces showing different examples of arrangements of toffee gum
substance and chocolate in toffee gums according to the
invention,
[0148] FIG. 7 illustrates cross-sections of small toffee gum pieces
according to the invention, and
[0149] FIG. 8 illustrates frequency sweep measurements comparing
toffee gum samples according to the invention with chewing gum
samples.
DETAILED DESCRIPTION OF THE INVENTION
[0150] According to the present invention, a confectionery product
has been provided, which has striking resemblance with
toffee-products, but which is based on a polymer system mainly
composed of polyvinyl acetate. The polymer system is mixed with
further ingredients, at least comprising sweetener and flavor, and
the mixture forms a confectionery substance, which is herein
referred to as a toffee gum substance.
[0151] Surprisingly, the obtained toffee gum substance has
considerable resistance towards fats and hence a great stability
when combined with chocolate. Conversely, the resistance of the
toffee gum substance towards moisture is limited, and it has
actually been discovered that a coating of chocolate provides
protection and prolonged shelf-life to the toffee gum
substance.
[0152] Generally, according to the present invention, the provided
toffee gum confectionery product typically comprises a polymer
system and additional ingredients comprising flavoring agents,
sweetening agents, texture-modifying agents, further optional
ingredients and chocolate. Most part of the additional ingredients
may typically be water-soluble. However, lipo-soluble ingredients
may be fully applicable, such as for example flavoring oils. The
chocolate may preferably form one or more modules. The chocolate
modules are according to the invention situated in one or more
regions in the toffee gum core or as a coating surrounding the
toffee gum core.
[0153] The polymer system may include one or more polymers and may
be mixed with a softening agent. The polymers are retained in the
mouth and not swallowed during use, which has the advantageous
effect of prolonging the toffee-like experience compared to
conventional toffee products, which are normally completely
swallowed.
[0154] Softening agents may be mixed into the polymers before
addition of further ingredients, or mixed into the toffee gum
composition at any time during the mixing procedure. In an
embodiment of the invention, a part of the softening agents are
added early in the process, e.g., added to the polymers alone, and
further parts of the softening agents are added later on in the
mixing process of the toffee gum.
[0155] Different kinds of softening agents may be useful for
adjusting the texture of a specific polymer system. The exact
composition of the polymer system and specific choice of additional
ingredients, including softening, flavoring and sweetening agents,
define the release properties of the toffee gum. The release rate
of flavor and sweetener may be adjusted to be higher or lower
during different phases of a chewing- and consuming-period of the
toffee gum.
[0156] By addition of flavoring and sweetening agents into the
toffee gum, any desired taste may be obtained, such as for example
liquorice, chocolate, toffee, fruit, etc.
[0157] A way of characterizing the texture of the toffee gum is to
measure the rheological properties, which involves the storage
modulus G' and the loss modulus G'' and the relation between the
two at different frequencies. The term storage modulus G' may also
be regarded as the elastic modulus, while the term loss modulus G''
may be regarded as the viscous modulus. The ratio of G'' to G',
that is G''/G', is a measure of the relative importance of the
viscous to elastic contributions for a material at a given
frequency, and may be evaluated at a given oscillation torque and a
given temperature.
[0158] The desired texture properties may be obtained by a proper
combination of PVAc and softeners.
[0159] In the following, the toffee gum composition is described in
further details, and examples are given of applicable components in
the polymer system and of the additional ingredients in toffee gum
products according to the invention.
[0160] In general, a toffee gum product composition according to
the present invention typically comprises a water-soluble bulk
portion, flavoring agents, and a water-insoluble chewable portion
mainly composed of the polymer system. The water-soluble portion
dissipates with a portion of the flavoring agent over a period of
time during chewing, while the polymer system portion is retained
in the mouth throughout the chew.
[0161] The addition of chocolate may be varied with regard to
amount and arrangement in or around the toffee gum substance. See
FIGS. 1 to 7.
[0162] The polymer system provides the masticatory substance of the
confectionery product according to the invention and greatly
imparts the chew characteristics of the final toffee gum product.
Furthermore, the polymer system affects the release profile of
flavors, and sweeteners and plays a significant role in the final
product with respect to both texture and taste. Some of the applied
flavoring agents may have affinity for the polymer system and may
be retained by the polymer system and hence be released over a
prolonged time of chewing the toffee gum. Other flavoring agents
may be readily released, and some may be released faster when
emulsifiers are applied. Furthermore, emulsifiers may effect an
improved stability towards humidity in the climate, as the
emulsifiers may facilitate a lower uptake of water and thus a
reduced tendency of the toffee gum to flow.
[0163] The water-insoluble portion of the toffee gum confectionery
product contains the polymer system and typically a small amount of
further ingredients such as plasticizers, waxes, softeners,
fillers, colorants and antioxidants.
[0164] Preferably, the polymer system may comprise about 15% to
about 95% by weight of the toffee gum confectionery product, more
typically in the range of about 30% to about 65% by weight of the
toffee gum.
[0165] The composition of the polymer system may vary depending on
the particular product to be prepared and on the desired
masticatory and other sensory characteristics of the final product.
However, according to the invention, it has been found that
polyvinyl acetate has properties, which are essential in obtaining
a toffee-like texture of the confectionery product, and according
to the invention polyvinyl acetate should always constitute the
main part of the applied polymer system.
[0166] The polymer system may comprise polyvinyl acetate in an
amount of 70% to 100% by weight of the polymer system. The polymer
system may preferably be composed mostly of relatively
low-molecular weight polyvinyl acetate, which may sometimes be
referred to as resinous polymers. Elastomers and high-molecular
weight polyvinyl acetate can only be applied to a very limited
degree without compromising the desired toffee-like texture.
[0167] Softening agents may be incorporated into the polymer system
to modify the texture. Softening agents may be added in an amount
of 0% to 30% by weight in relation to the polymer system. Mild
softening ingredients of the toffee gum such as polyol syrup, e.g.,
maltitol syrup, may within a most suitable range be added to the
toffee gum in an amount of about 0% to 25% by weight of the final
toffee gum substance.
[0168] The polymer system may further be mixed with fillers, waxes
and fats. These components are generally not contributing to the
desired toffee-like texture properties, but fat in the form of a
chocolate component is because of its taste a preferred ingredient
in the toffee gum of the present invention. However, it should be
noted that although it is possible to mix chocolate with the
further toffee gum ingredients, chocolate is typically not mixed
into the toffee gum composition like the rest of the ingredients in
the toffee gum substance. Preferably, chocolate is situated in one
or more modules in coherence with the toffee gum substance such as
inner fillings or outer coatings.
[0169] Various arrangements of chocolate and toffee gum substance
are applicable according to the invention. Some examples are
illustrated in FIGS. 1 to 7, wherein modules of chocolate and
toffee gum substance are combined in different ways.
[0170] In FIGS. 1A, 1B, and 1C, toffee gums 10, 11, and 12 are
illustrated in different shapes but all with one single inner
filling of chocolate 103, 113, and 123. Toffee gum substances 102,
112, and 122 are surrounding the inner fillings of chocolate and
forming the outer shape and surface of each toffee gum piece.
Although not illustrated, a coating may be provided unto the toffee
gum substance surface. Furthermore, the arrangement of toffee gum
substance and chocolate may be reverse, whereby chocolate forms the
outer material, and the inner filling is toffee gum substance.
[0171] In FIGS. 2A, 2B, and 2C, toffee gums 20, 21, and 22 are
illustrated in different shapes and with several regions of inner
filling of chocolate 203, 213, and 223. Toffee gum substances 202,
212, and 222 are surrounding the inner fillings of chocolate and
forming the outer shape and surface of each toffee gum piece.
Although not illustrated, a coating may be provided unto the toffee
gum substance surface. Furthermore, the arrangement of toffee gum
substance and chocolate may be reverse, whereby chocolate forms the
outer material, and the inner fillings are formed from toffee gum
substance.
[0172] In FIGS. 3A, 3B, and 3C, toffee gums 30, 31, and 32 are
illustrated in different shapes and with outer coatings of
chocolate 303, 313, and 323. Toffee gum substances 302, 312, and
322 are forming cores of toffee gum substance, which are surrounded
and covered by the coatings of chocolate. Furthermore, in FIG. 3C,
the toffee gum 32 is provided with inner fillings of chocolate
324.
[0173] FIG. 4 illustrates a layered toffee gum piece 40, in which a
layer of toffee gum substance 402 is combined with a layer of
chocolate 403. The layers may be formed and combined by lamination
or by compression. Although only two layers are shown in FIG. 4,
several layers of toffee gum substance and chocolate may be
combined.
[0174] FIG. 5 illustrates a toffee gum piece 50 comprising a main
part of chocolate 503 and a top part of toffee gum substance 502.
The reverse may likewise be the case, whereby a main part of toffee
gum substance may be provided with a top part of chocolate.
[0175] FIG. 6 illustrates a ring-formed toffee gum piece 60 formed
of an inner ring 601, an intermediate ring 602, and an outer ring
603. The inner and outer rings may be formed from toffee gum
substance, and the intermediate ring from chocolate, or reverse.
Likewise, the toffee gum piece may be provided with further rings
of chocolate or toffee gum substance. The intermediate ring 602,
which may be made of chocolate, may be continuous through the
toffee gum piece and visible on the surface of the toffee gum
piece, or alternatively the chocolate intermediate ring 602 may be
hidden inside a mass of toffee gum substance making it invisible
without breaking the toffee gum piece.
[0176] FIG. 7 illustrates toffee gum pieces 70 as small pieces with
a filling. The toffee gum pieces 70 may be formed of toffee gum
substance with a filling or coating of chocolate. According to the
invention, toffee gum may be provided as small pieces 70 intended
for being consumed at once, instead of one single larger toffee gum
piece.
[0177] Typically, the polymer system comprises 70% to 100% by
weight of polyvinyl acetate having a glass transition temperature
(T.sub.g) in the range of 0 to 60.degree. C. The remainder 0% to
30% of the polymer system may be comprised of further synthetic
resins, elastomers or high-molecular weight polyvinyl acetates.
Preferably, the amount of elastomers does not exceed 10% by weight
of the polymer system.
[0178] As referred to herein, the glass transition temperature
(T.sub.g) may be determined for example by DSC (DSC: differential
scanning calorimetry). The DSC may generally be applied for
determining and studying of the thermal transitions of a polymer
and specifically, the technique may be applied for the
determination of a second order transition of a material. The
transition at T.sub.g is regarded as such a second order
transition, i.e., a thermal transition that involves a change in
heat capacity, but does not have a latent heat. Hence, DSC may be
applied for studying T.sub.g.
[0179] According to an embodiment of the invention, the polyvinyl
acetate, which comprises 70% to 100% by weight of the polymer
system may have relatively low molecular weight (Mw). The
low-molecular weight polyvinyl acetates, which according to an
embodiment of the invention may be characterized as resinous,
resin-like and non-elastomeric, may preferably have molecular
weights (Mw) within the range of 1000 to 250000 g/mol, preferably
2000 to 200000 g/mol, and more preferably 4000 to 100000 g/mol. The
polyvinyl acetate polymers may affect the firmness of the polymer
system and toffee gum.
[0180] Unless otherwise indicated, as used herein with regard to
polymers, the term "molecular weight" means weight average
molecular weight (Mw) in g/mol.
[0181] Polyvinyl acetates of different molecular weights and the
glass transition temperatures may be combined in the polymer
system, and by their individual properties, the firmness, softness
and further textural properties of the toffee gum may be
varied.
[0182] High-molecular weight polyvinyl acetates of molecular weight
(Mw) in the range of 25000 to 300000 g/mol, more commonly 30000 to
80000 g/mol may comprise up to 30%, preferably not more than 20%,
and most preferably below 10% by weight of the polymer system. The
higher the molecular weight, the less amount may be applied without
spoiling the desired toffee-like properties of the toffee gum
product according to the invention.
[0183] In accordance with the general principles in manufacturing a
toffee gum product within the scope of the invention, variations of
different suitable ingredients are listed and explained below.
[0184] Chocolate may be applied in an amount in the range of 1% to
90% by weight of the final toffee gum product according to the
invention. The applicable chocolate types include dark chocolate,
milk chocolate, white chocolate, chocolate couverture, unsweetened
chocolate, bittersweet chocolate, semisweet chocolate, sweet
chocolate, and compound chocolate. Both sugar-containing and
sugar-free chocolate types may be applied. The compound chocolate
refers to chocolate in which at least some of the cocoa butter is
replaced by vegetable fat or oil substitutes. In general, any
chocolate type and chocolate substitute known in the art may be
applied according to the present invention. However, dependent on
the desired taste and texture of the final product and dependent on
the arrangement of the chocolate with respect to the toffee gum
substance, such parameters as viscosity, hardening temperature, and
taste of the chocolate should be taken into consideration. Specific
examples of chocolate, which may be applicable, may e.g. be
chocolate types such as those disclosed in EP0727146, US2003082291,
WO00/02460, WO00/40101, WO01/56397, WO2005/016021, U.S. Pat. No.
4,895,732, U.S. Pat. No. 5,279,846, U.S. Pat. No. 6,143,345, hereby
incorporated by reference, and in "The Materials Science of
Chocolate" (December 2000), by Peter Fryer and Kerstin Pinschower,
MRS Bulletin. Further chocolate compositions for application in the
present invention may for example be found in the books "Industrial
Chocolate Manufacture and Use" (1999), Third edition, by S. T.
Beckett, Blackwell Publishing Ltd, and "The Science of Chocolate"
(2000), by S. T. Beckett, Royal Society of Chemistry, and
"Chocolate, Cocoa & Confectionery" (1995), Third edition, by
Bernard W. Minifle, Kluwer Academic Publishers, hereby incorporated
by reference.
[0185] The chocolate taste and texture may, e.g., be regulated by
the degree of conching and by the contents of chocolate liquor,
cocoa butter, sweetener, and, e.g., vanilla, lecithin and milk
solids. Likewise, the type and roasting of cocoa beans have effect
on the chocolate quality. Different chocolate qualities may be
applied as layers, coating, and filling of the toffee gum,
respectively. For example, the viscosity of the chocolate should be
relatively low, when applied as a layer, as, e.g., showed in FIG.
4, and the chocolate viscosity may be high as well as low, when it
is applied as an inner filling, as, e.g., shown in FIGS. 1 to 2.
Correspondingly, the chocolate viscosity is important, when it is
applied as a coating, as, e.g., shown in FIG. 3. Here, a high
viscosity, e.g., obtained by heating, is required during the
coating procedure, and a hardening of the chocolate is required
afterwards, e.g., obtained by cooling or by a dedicated chocolate
quality.
[0186] Colorants, whiteners and antioxidants are optional
ingredients, which may be mixed with the polymer system and may
comprise an amount of up to about 5% by weight of the polymer
system. The antioxidants may, e.g., be chosen among butylated
hydroxytoluene (BHT), butyl hydroxyanisol (BHA), propylgallate and
tocopherols, and preservatives. The coloring agents and whiteners
may for example comprise FD&C-type dyes and lakes, fruit or
vegetable extracts, titanium dioxide, and combinations thereof.
[0187] In an embodiment of the invention, the toffee gum may
comprise one or more softening agents in an amount of about 0 to
about 18% by weight of the toffee gum, more typically about 0 to
about 12% by weight of the toffee gum.
[0188] The softeners as well as emulsifiers may according to an
embodiment of the invention be added both during mixing of the
polymer system and later during mixing of the final toffee gum.
[0189] The softening ingredient may soften the polymer system and
toffee gum formulation and may contribute to encompass ingredients
such as waxes, fats, oils, emulsifiers, surfactants and
solubilisers, which may optionally be added.
[0190] The softening agents, e.g., sucrose esters may include those
disclosed in WO 00/25598, which is incorporated herein by
reference. Softening agents may further include tallow,
hydrogenated tallow, hydrogenated and partially hydrogenated
vegetable oils, cocoa butter, degreased cocoa powder, glycerol
monostearate, glyceryl triacetate, lecithin, mono-, di- and
triglycerides, acetylated monoglycerides, fatty acids (e.g.
stearic, palmitic, oleic and linoleic acids) and combinations
thereof. According to an embodiment of the invention, the preferred
softener applied in the toffee gum may be triacetin.
[0191] Addition of one or more emulsifiers, which are also
supplying softness to the product, may furthermore contribute to
providing the product with water-binding properties and a pleasant
smooth surface, and to reduce potential adhesive properties of the
product. In an embodiment of the invention, the emulsifiers may
comprise 0 to 18% by weight, preferably 0 to 12% by weight, of the
polymer system. Examples of emulsifiers may include mono- and
diglycerides of edible fatty acids, lactic acid esters and acetic
acid esters of mono- and diglycerides of edible fatty acids,
acetylated mono and diglycerides, sugar esters of edible fatty
acids, Na-, K-, Mg- and Ca-stearates, lecithin, hydroxylated
lecithin and the like.
[0192] In case of the presence of biologically or pharmaceutically
active ingredients as defined below, certain specific emulsifiers
and/or solubilisers may be added in the toffee gum formulation in
order to disperse and release these ingredients.
[0193] According to a preferred embodiment of the invention, the
glass transition temperature(s) of the polymer system may be in the
range of 0 to 50.degree. C., preferably within the range of 20 to
40.degree. C. The preferred T.sub.g may be experienced by the
polymer system alone or combined with one or more softeners, such
as those mentioned above.
[0194] In an embodiment of the invention, waxes and fats may be
used for adjustment of consistency and for softening of the toffee
gum confectionery product. In connection with the present
invention, examples of waxes and fats include for instance rice
bran wax, polyethylene wax, petroleum wax (refined paraffin and
microcrystalline wax), paraffin, beeswax, carnauba wax, candelilla
wax, cocoa butter, degreased cocoa powder and any suitable oil or
fat, as, e.g., completely or partially hydrogenated vegetable oils
or completely or partially hydrogenated animal fats.
[0195] Above-mentioned fats are not preferred in large amounts in
the toffee gum of the present invention, as they have a tendency to
counteract the desired toffee-like texture of the product. However,
chocolate components such as cocoa butter and cocoa powder are
preferred ingredients according to the present invention, although
they are usually not mixed into the toffee gum composition in large
amounts.
[0196] If waxes and/or fats are mixed into the toffee gum, the
amount should be at the most 30% by weight in relation to the
polymer system. Keeping the amount of fat low in the toffee gum
composition may have the advantageous effect that the toffee gum
may be more robust for an inner filling of fatty ingredients such
as chocolate and for a soft coating, e.g., a coating with
chocolate.
[0197] In an embodiment of the invention, the toffee gum may
comprise filler in a small amount of about 0% to 10%, preferably 0%
to 5%, by weight of the toffee gum. However, within the range, the
result of increasing the amount of filler may be that the final
texture and consistence of the toffee gum may be tackier and lack
more coherence. Examples of fillers and/or texturisers include
magnesium and calcium carbonate, sodium sulphate, ground limestone,
silicate compounds such as magnesium and aluminum silicate, kaolin
and clay, aluminum oxide, silicium oxide, talc, titanium oxide,
mono-, di- and tri-calcium phosphates, cellulose polymers, such as
wood, and combinations thereof.
[0198] Typically, the most preferred texture according to the
present invention may be obtained while avoiding fillers in the
toffee gum composition.
[0199] Additional ingredients, which may be added to the toffee gum
composition, are flavoring agents, bulk sweeteners, high-intensity
sweeteners, acidulants, and other components that provide desired
attributes.
[0200] Suitable bulk sweeteners include both sugar and non-sugar
sweetening components. Bulk sweeteners typically constitute from
about 5% to about 95% by weight of the toffee gum, more typically
about 20% to about 80% by weight, such as 30% to 60% by weight, of
the toffee gum.
[0201] Useful sugar sweeteners are saccharide-containing components
including, but not limited to, sucrose, dextrose, maltose,
dextrins, trehalose, D-tagatose, dried invert sugar, fructose,
levulose, galactose, corn syrup solids, and the like, alone or in
combination.
[0202] Sorbitol can be used as a non-sugar sweetener. Other useful
non-sugar sweeteners include, but are not limited to, other sugar
alcohols such as mannitol, xylitol, hydrogenated starch
hydrolysates, maltitol, isomaltol, erythritol, lactitol and the
like, alone or in combination.
[0203] High-intensity artificial sweetening agents can also be used
alone or in combination with the above sweeteners. Preferred
high-intensity sweeteners include, but are not limited to
sucralose, aspartame, salts of acesulfame, alitame, neotame,
twinsweet, saccharin and its salts, cyclamic acid and its salts,
glycyrrhizin, dihydrochalcones, thaumatin, monellin, stevioside and
the like, alone or in combination.
[0204] In order to provide longer lasting sweetness and flavor
perception, it may be desirable to encapsulate or otherwise control
the release of at least a portion of the artificial sweetener.
Techniques such as wet granulation, wax granulation, spray drying,
spray chilling, fluid bed coating, coascervation, encapsulation in
yeast cells and fiber extrusion may be used to achieve the desired
release characteristics. Encapsulation of sweetening agents can
also be provided using another component, which is already
generally applied in the toffee gum such as a resinous
compound.
[0205] Usage level of the high-intensity artificial sweetener will
vary considerably and will depend on factors such as potency of the
sweetener, rate of release, desired sweetness of the product, level
and type of flavor used and cost considerations. Thus, the active
level of high-potency artificial sweetener may vary from about 0%
to about 8% by weight, preferably 0.001% to about 5% by weight.
When carriers used for encapsulation are included, the usage level
of the encapsulated sweetener will be proportionately higher.
[0206] Combinations of sugar and/or non-sugar sweeteners can be
used in the toffee gum formulation processed in accordance with the
invention. Additionally, the softener may also provide additional
sweetness such as aqueous sugar or alditol solutions.
[0207] If a low-calorie product is desired, a low-caloric bulking
agent may be used. Examples of low-caloric bulking agents include
polydextrose, Raftilose, Raftilin, fructooligosaccharides
(NutraFlora.RTM.), palatinose oligosaccharides; guar gum
hydrolysates (e.g., Sun Fiber.RTM.) or indigestible dextrins (e.g.,
Fibersol.RTM.). However, other low-caloric bulking agents may be
used.
[0208] The toffee gum according to the present invention may
contain aroma agents and flavoring agents including natural and
synthetic flavorings e.g. in the form of natural vegetable
components, essential oils, essences, extracts, powders, including
acids and other substances capable of affecting the taste profile.
Examples of liquid and powdered flavorings include coconut, coffee,
chocolate, vanilla, grape fruit, orange, lime, menthol, liquorice,
caramel aroma, honey aroma, peanut, walnut, cashew, hazelnut,
almonds, pineapple, strawberry, raspberry, tropical fruits,
cherries, cinnamon, peppermint, wintergreen, spearmint, eucalyptus,
and mint, fruit essence such as from apple, pear, peach,
strawberry, apricot, raspberry, cherry, pineapple, and plum
essence. The essential oils include peppermint, spearmint, menthol,
eucalyptus, clove oil, bay oil, anise, thyme, cedar leaf oil,
nutmeg, and oils of the fruits mentioned above.
[0209] The toffee gum flavor may be a natural flavoring agent,
which is freeze-dried, preferably in the form of a powder, slices
or pieces or combinations thereof. The particle size may be less
than 3 mm, less than 2 mm or more preferred less than 1 mm,
calculated as the longest dimension of the particle. The natural
flavoring agent may be in a form, where the particle size is from
about 3 .mu.m to 2 mm, such as from 4 .mu.m to 1 mm. Preferred
natural flavoring agents include seeds from fruit, e.g., from
strawberry, blackberry and raspberry.
[0210] Various synthetic flavors, such as mixed fruit flavors, may
also be used in the composition of the toffee gum according to the
invention. As indicated above, the aroma agent may be used in
quantities smaller than those conventionally used. The aroma agents
and/or flavors may be used in the amount from 0.01% to about 30% by
weight of the final product depending on the desired intensity of
the aroma and/or flavor used. Preferably, the content of
aroma/flavor is in the range of 0.2% to 3% by weight of the total
composition.
[0211] In an embodiment of the invention, the flavoring agents
comprise natural and synthetic flavorings in the form of natural
vegetable components, essential oils, essences, extracts, powders,
including acids and other substances capable of affecting the taste
profile.
[0212] Further toffee gum ingredients, which may be included in the
toffee gum according to the present invention, include surfactants
and/or solubilisers, especially when pharmaceutically or
biologically active ingredients are present. As examples of types
of surfactants to be used as solubilisers in a toffee gum
composition according to the invention, reference is made to H. P.
Fiedler, Lexikon der Hilfstoffe fur Pharmacie, Kosmetik and
Angrenzende Gebiete, pages 63-64 (1981) and the lists of approved
food emulsifiers of the individual countries. Anionic, cationic,
amphoteric or nonionic solubilisers can be used. Suitable
solubilisers include lecithin, polyoxyethylene stearate,
polyoxyethylene sorbitan fatty acid esters, fatty acid salts, mono
and diacetyl tartaric acid esters of mono and diglycerides of
edible fatty acids, citric acid esters of mono and diglycerides of
edible fatty acids, saccharose esters of fatty acids, polyglycerol
esters of fatty acids, polyglycerol esters of interesterified
castor oil acid (E476), sodium stearoyllatylate, sodium lauryl
sulfate and sorbitan esters of fatty acids and polyoxyethylated
hydrogenated castor oil (e.g. the product sold under the trade name
CREMOPHOR), block copolymers of ethylene oxide and propylene oxide
(e.g. products sold under trade names PLURONIC and POLOXAMER),
polyoxyethylene fatty alcohol ethers, polyoxyethylene sorbitan
fatty acid esters, sorbitan esters of fatty acids and
polyoxyethylene stearic acid esters.
[0213] Particularly suitable solubilisers are polyoxyethylene
stearates, such as for instance polyoxyethylene(8)stearate and
polyoxyethylene(40)stearate, the polyoxyethylene sorbitan fatty
acid esters sold under the trade name TWEEN, for instance TWEEN 20
(monolaurate), TWEEN 80 (monooleate), TWEEN 40 (monopalmitate),
TWEEN 60 (monostearate) or TWEEN 65 (tristearate), mono and
diacetyl tartaric acid esters of mono and diglycerides of edible
fatty acids, citric acid esters of mono and diglycerides of edible
fatty acids, sodium stearoyllatylate, sodium laurylsulfate,
polyoxyethylated hydrogenated castor oil, block copolymers of
ethylene oxide and propyleneoxide and polyoxyethylene fatty alcohol
ether. The solubiliser may either be a single compound or a
combination of several compounds. In the presence of an active
ingredient, the toffee gum may preferably also comprise a carrier
known in the arts of chewing gum and pharmaceutical
ingredients.
[0214] Emulsifiers, which are used as softeners may include tallow,
hydrogenated tallow, hydrogenated and partially hydrogenated
vegetable oils, cocoa butter, glycerol monostearate, glycerol
triacetate, lechithin, mono-, di- and triglycerides, acetylated
monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and
linoleic acids), and combinations thereof.
[0215] According to an embodiment of the invention, the toffee gum
may comprise a pharmaceutically, cosmetically or biologically
active substance. Examples of such active substances, a
comprehensive list of which is found, e.g., in WO 00/25598, which
is incorporated herein by reference.
[0216] The active agents to be used in connection with the present
invention may be any substance desired to be released from the
toffee gum. If an accelerated rate of release is desired,
corresponding to the effect obtained for the flavor, the primary
substances are those with limited water solubility, typically below
10 g/100 ml including substances which are entirely water
insoluble. Examples are medicines, dietary supplements, oral
compositions, anti-smoking agents, highly potent sweeteners, pH
adjusting agents, etc.
[0217] Further examples of active ingredients include paracetamol,
benzocaine, cinnarizine, menthol, carvone, caffeine,
chlorhexidine-di-acetate, cyclizine hydrochloride, 1,8-cineol,
nandrolone, miconazole, mystatine, aspartame, sodium fluoride,
nicotine, saccharin, cetylpyridinium chloride, other quaternary
ammonium compounds, vitamin E, vitamin A, vitamin D, glibenclamide
or derivatives thereof, progesterone, acetylsalicylic acid,
dimenhydrinate, cyclizine, metronidazole, sodium hydrogen
carbonate, the active components from ginkgo, the active components
from propolis, the active components from ginseng, methadone, oil
of peppermint, salicylamide, hydrocortisone or astemizole.
[0218] Examples of active agents in the form of dietary supplements
are for instance salts and compounds having the nutritive effect of
vitamin B2 (riboflavin), B12, folinic acid, niacine, biotine,
poorly soluble glycerophosphates, amino acids, the vitamins A, D, E
and K, minerals in the form of salts, complexes and compounds
containing calcium, phosphorus, magnesium, iron, zinc, copper,
iodine, manganese, chromium, selenium, molybdenum, potassium,
sodium or cobalt.
[0219] Furthermore, reference is made to lists of nutritients
accepted by the authorities in different countries such as for
instance US code of Federal Regulations, Title 21, Section
182.5013.182 5997 and 182.8013-182.8997.
[0220] Examples of active agents in the form of compounds for the
care or treatment of the oral cavity and the teeth, are for
instance bound hydrogen peroxide and compounds capable of releasing
urea during chewing.
[0221] Examples of active agents in the form of antiseptics are for
instance salts and compounds of guanidine and biguanidine (for
instance chlorhexidine diacetate) and the following types of
substances with limited water-solubility: quaternary ammonium
compounds (for instance ceramine, chloroxylenol, crystal violet,
chloramine), aldehydes (for instance paraformaldehyde), compounds
of dequaline, polynoxyline, phenols (for instance thymol, para
chlorophenol, cresol) hexachlorophene, salicylic anilide compounds,
triclosan, halogenes (iodine, iodophores, chloroamine,
dichlorocyanuric acid salts), alcohols (3,4 dichlorobenzyl alcohol,
benzyl alcohol, phenoxyethanol, phenylethanol), cf. furthermore
Martindale, The Extra Pharmacopoeia, 28th edition, pages 547-578;
metal salts, complexes and compounds with limited water-solubility,
such as aluminum salts, (for instance aluminum potassium sulfate
AlK (S04) 2, 12H20) and furthermore salts, complexes and compounds
of boron, barium, strontium, iron, calcium, zinc, (zinc acetate,
zinc chloride, zinc gluconate), copper (copper chloride, copper
sulfate), lead, silver, magnesium, sodium, potassium, lithium,
molybdenum, vanadium should be included; other compositions for the
care of mouth and teeth: for instance; salts, complexes and
compounds containing fluorine (such as sodium fluoride,
sodiummonofluorophosphate, aminofluorides, stannous fluoride),
phosphates, carbonates and selenium.
[0222] Cf. furthermore J. Dent. Res. Vol. 28 No. 2, page 160-171,
1949, wherein a wide range of tested compounds are mentioned.
[0223] Examples of active agents in the form of agents adjusting
the pH in the oral cavity include for instance: acceptable acids,
such as adipinic acid, succinic acid, fumaric acid, or salts
thereof or salts of citric acid, tartaric acid, malic acid, acetic
acid, lactic acid, phosphoric acid and glutaric acid and acceptable
bases, such as carbonates, hydrogen carbonates, phosphates,
sulfates or oxides of sodium, potassium, ammonium, magnesium or
calcium, especially magnesium and calcium.
[0224] Examples of active agents in the form of anti-smoking agents
include for instance: nicotine, tobacco powder or silver salts, for
instance silver acetate, silver carbonate and silver nitrate.
[0225] Further examples of active agents are medicines of any
type.
[0226] Examples of active agents in the form of medicines include
caffeine, salicylic acid, salicylic amide and related substances
(acetylsalicylic acid, choline salicylate, magnesium salicylate,
sodium salicylate), paracetamol, salts of pentazocine (pentazocine
hydrochloride and pentazocinelactate), buprenorphine hydrochloride,
codeine hydrochloride and codeine phosphate, morphine and morphine
salts (hydrochloride, sulfate, tartrate), methadone hydrochloride,
ketobemidone and salts of ketobemidone (hydrochloride),
beta-blockers, (propranolol), calcium antagonists, verapamil
hydrochloride, nifedinpine as well as suitable substances and salts
thereof mentioned in Pharm. Int., November 85, pages 267-271,
Barney H. Hunter and Robert L. Talbert, nitroglycerine, erythrityl
tetranitrate, strychnine and salts thereof, lidocaine, tetracaine
hydrochloride, etorphine hydrochloride, atropine, insulin, enzymes
(for instance papain, trypsin, amyloglucosidase, glucoseoxidase,
streptokinase, streptodornase, dextranase, alpha amylase),
polypeptides (oxytocin, gonadorelin, (LH. RH), desmopressin acetate
(DDAVP), isoxsuprine hydrochloride, ergotamine compounds,
chloroquine (phosphate, sulfate), isosorbide, demoxytocin,
heparin.
[0227] Other active ingredients include beta-lupeol, Letigen,
Sildenafil citrate and derivatives thereof.
[0228] Dental products include Carbami, CPP Caseine Phospho
Peptide; Chlorhexidine, Chlorhexidine di acetate, Chlorhexidine
Chloride, Chlorhexidine di gluconate, Hexetedine, Strontium
chloride, Potassium Chloride, Sodium bicarbonate, Sodium carbonate,
Fluor containing ingredients, Fluorides, Sodium fluoride, Aluminum
fluoride, Ammonium fluoride, Calcium fluoride, Stannous fluoride,
Other fluor containing ingredients Ammonium fluorosilicate,
Potassium fluorosilicate, Sodium fluorosilicate, Ammonium
monofluorphosphate, Calcium monofluorphosphate, Potassium
monofluorphosphate, Sodium monofluorphosphate, Octadecentyl
Ammonium fluoride, Stearyl Trihydroxyethyl Propylenediamine
Dihydrofluoride, Vitamins include A, B1, B2, B6, B12, Folinic acid,
niacin, Pantothenacid, biotine, C, D, E, K.
[0229] Minerals include Calcium, phosphor, magnesium, iron, Zinc,
Copper, Led, Manganese, Chromium, Selenium and Molybdenum. Other
active ingredients include: Q10.RTM.), enzymes. Natural drugs
including Ginkgo Biloba, ginger, and fish oil. The invention also
relates to use of migraine drugs such as Serotonin antagonists:
Sumatriptan, Zolmitriptan, Naratriptan, Rizatriptan, Eletriptan;
nausea drugs such as Cyclizin, Cinnarizin, Dimenhydramin,
Difenhydrinat; hay fever drugs such as Cetrizin, Loratidin, pain
relief drugs such as Buprenorfin, Tramadol, oral disease drugs such
as Miconazol, Amphotericin B, Triamcinolonaceton; and the drugs
Cisaprid, Domperidon, Metoclopramid.
[0230] Active ingredients may comprise the below-mentioned
compounds or derivates thereof but are not limited thereto:
Acetaminophen, Acetyl salicylic acid Buprenorphine Bromhexin
Celcoxib Codeine, Diphenhydramin, Diclofenac, Etoricoxib,
Ibuprofen, Indometacin, Ketoprofen, Lumiracoxib, Morphine,
Naproxen, Oxycodon, Parecoxib, Piroxicam, Pseudoefedrin, Rofecoxib,
Tenoxicam, Tramadol, Valdecoxib, Calcium carbonate, Magaldrate,
Disulfiram, Bupropion, Nicotine, Azithromycin, Clarithromycin,
Clotrimazole, Erythromycin, Tetracycline, Granisetron, Ondansetron,
Prometazin, Tropisetron, Brompheniramine, Ceterizin,
leco-Ceterizin, Chlorcyclizine, Chlorpheniramin, Chlorpheniramin,
Difenhydramine, Doxylamine, Fenofenadin, Guaifenesin, Loratidin,
des-Loratidin, Phenyltoloxamine, Promethazin, Pyridamine,
Terfenadin, Troxerutin, Methyldopa, Methylphenidate, Benzalcon.
Chloride, Benzeth. Chloride, Cetylpyrid. Chloride, Chlorhexidine,
Ecabet-sodium, Haloperidol, Allopurinol, Colchinine, Theophylline,
Propanolol, Prednisolone, Prednisone, Fluoride, Urea, Miconazole,
Actot, Glibenclamide, Glipizide, Metformin, Miglitol, Repaglinide,
Rosiglitazone, Apomorfin, Cialis, Sildenafil, Vardenafil,
Diphenoxylate, Simethicone, Cimetidine, Famotidine, Ranitidine,
Ratinidine, cetrizin, Loratadine, Aspirin, Benzocaine,
Dextrometorphan, Ephedrine, Phenylpropanolamine, Pseudoephedrine,
Cisapride, Domperidone, Metoclopramide, Acyclovir,
Dioctylsulfosucc, Phenolphtalein, Almotriptan, Eletriptan,
Ergotamine, Migea, Naratriptan, Rizatriptan, Sumatriptan,
Zolmitriptan, Aluminum salts, Calcium salts, Ferro salts, Silver
salts, Zinc-salts, Amphotericin B, Chlorhexidine, Miconazole,
Triamcinolonacetonid, Melatonine, Phenobarbitol, Caffeine,
Benzodiazepiner, Hydroxyzine, Meprobamate, Phenothiazine,
Buclizine, Brometazine, Cinnarizine, Cyclizine, Difenhydramine,
Dimenhydrinate, Buflomedil, Amphetamine, Ephedrine, Orlistat,
Phenylephedrine, Phenylpropanolamin, Pseudoephedrine, Sibutramin,
Ketoconazole, Nitroglycerin, Nystatin, Progesterone, Testosterone,
Vitamin B12, Vitamin C, Vitamin A, Vitamin D, Vitamin E,
Pilocarpin, Aluminumaminoacetat, Cimetidine, Esomeprazole,
Famotidine, Lansoprazole, Magnesiumoxide, Nizatide and or
Ratinidine.
[0231] In one embodiment of the invention, the flavor may be used
as taste masking in a toffee gum comprising active ingredients,
which themselves have undesired taste or which alter the taste of
the formulation.
[0232] The toffee gum may optionally contain additives, such as
binding agents, acidulants, fillers, coloring agents,
preservatives, and antioxidants, for instance butylated
hydroxytoluene (BHT), butyl hydroxyanisol (BHA), propylgallate and
tocopherols.
[0233] Colorants and whiteners may include FD & C-type dyes and
lakes, fruit and vegetable extracts, titanium dioxide, and
combinations thereof.
[0234] Materials to be used for the above-mentioned encapsulation
methods for sweeteners might e.g. include Gelatine, Wheat protein,
Soya protein, Sodium caseinate, Caseine, Gum arabic, Mod. starch,
Hydrolyzed starches (maltodextrines), Alginates, Pectin,
Carregeenan, Xanthan gum, Locus bean gum, Chitosan, Bees wax,
Candelilla wax, Carnauba wax, Hydrogenated vegetable oils, Zein
and/or Sucrose.
[0235] Generally, it is preferred that the polymer system of the
toffee gum products prepared according to the invention is based
mainly or solely on polyvinyl acetate.
[0236] However, within the scope of the invention, small amounts,
never exceeding 30% by weight of the polymer system, of further
natural or synthetic resins, and synthetic elastomers may be
applied. Examples are mentioned below.
[0237] Examples of synthetic resins, which should be limited in
amount, include, vinyl acetate-vinyl laurate copolymers and terpene
resins derived from alpha-pinene, beta-pinene, and/or d-limonene,
and natural terpene resins. Examples of synthetic elastomers
include those listed in Food and Drug Administration, CFR, Title
21, Section 172,615, the Masticatory Substances, Synthetic such as
polyisobutylene. e.g. having a gel permeation chromatography (GPC)
average molecular weight in the range of about 10,000 to 1,000,000
including the range of 50,000 to 80,000, isobutylene-isoprene
copolymer (butyl elastomer), styrene-butadiene copolymers e.g.
having styrene-butadiene ratios of about 1:3 to 3:1, polyisoprene,
polyethylene, vinyl acetate-vinyl laurate copolymer e.g. having a
vinyl laurate content of about 5% to 50% by weight such as 10% to
45% by weight of the copolymer, and combinations hereof.
[0238] High- and low-molecular weight synthetic elastomers may be
combined in the same polymer system. Examples of such combinations
are polyisobutylene and styrene-butadiene, polyisobutylene and
polyisoprene, polyisobutylene and isobutylene-isoprene copolymer
(butyl rubber) and a combination of polyisobutylene,
styrene-butadiene copolymer and isobutylene isoprene copolymer.
[0239] Examples of natural resins are: Natural rosin esters, often
referred to as ester gums including as examples glycerol esters of
partially hydrogenated rosins, glycerol esters of polymerised
rosins, glycerol esters of partially dimerised rosins, glycerol
esters of tally oil rosins, pentaerythritol esters of partially
hydrogenated rosins, methyl esters of rosins, partially
hydrogenated methyl esters of rosins, pentaerythritol esters of
rosins.
[0240] Although it is not preferred, it is within the scope of the
invention to apply PVAc, which comprises a limited amount of water,
such as in the range of 0.1 to 4% by weight of the PVAc.
[0241] Polymer systems of the invention are typically prepared by
adding an amount of polyvinyl acetate, mostly low-molecular weight
PVAc, and plasticizer to a heated (10.degree. C.-120.degree. C.)
sigma blade mixer with a front to rear speed ratio from about 1.2:1
to about 2:1, the higher ratio typically being used for a polymer
system which requires more rigorous compounding of its
medium/high-molecular weight polymers.
[0242] The initial amounts of ingredients comprising the initial
mass may be determined by the working capacity of the mixing kettle
in order to attain a proper consistency and by the degree of
compounding desired to break down the although slight amount of
medium/high-molecular weight polymers and increase chain branching.
The longer the time of compounding, the use of lower molecular
weight or softening point polymer system ingredients, the lower the
viscosity and firmness of the final polymer system.
[0243] Compounding typically begins to be effective once the
ingredients have massed together. Anywhere from 15 to 90 minutes
may be the length of compounding time.
[0244] Preferably, the time of compounding is from 20 to about 60
minutes.
[0245] After the initial ingredients have massed homogeneously and
compounded for the time desired, the balance of the polymer system
ingredients are added in a sequential manner until a completely
homogeneous molten mass is attained. Typically, any remainder of
the polymer system components is added within 60 minutes after the
initial compounding time.
[0246] Typical polymer system processing times may vary from about
0.5 to about 4 hours, preferably from about 0.5 to 1.5 hours,
depending on the formulation. The final mass temperature when
dumped may be between 70.degree. C. and 130.degree. C. and
preferably between 100.degree. C. and 120.degree. C. The completed
molten mass is emptied from the mixing kettle into coated or lined
pans, extruded or cast into any desirable shape and allowed to cool
and solidify. Those skilled in the art will recognize that many
variations of the above-described procedure may be followed.
[0247] In general, a toffee gum product according to the invention
may be manufactured by sequentially adding the various ingredients
to a commercially available mixer. After the ingredients have been
thoroughly mixed, the toffee gum mass is discharged from the mixer
and shaped into the desired form such as by rolling into sheets and
cutting into sticks, extruded into chunks or casting into
pellets.
[0248] A typical example of the mixing procedure may in an
embodiment of the invention involve the following. Generally, the
ingredients may be mixed by first softening and mixing the polymer
system. The softening agents or part of them may also be added at
this time. Colors, active agents and/or emulsifiers may then be
added, along with syrup and a portion of the bulking
agent/sweetener. Further portions of the bulking agent/sweetener
may then be added into the mixer. A flavoring agent may typically
be added with the final portion of the bulking agent/sweetener. A
high-intensity sweetener may preferably be added after the final
portion of bulking agent.
[0249] The entire mixing procedure typically takes from 12 to 25
minutes, but longer mixing times may sometimes be required. Many
variations of the above-described procedure may be followed,
including a one-step method such as described in US patent
application 2004/0115305, hereby incorporated as reference. Toffee
gum products may be formed by extrusion, compression, rolling and
may be center-filled with liquids and/or solids in any form.
[0250] According to a preferred embodiment of the invention, the
toffee gum is manufactured by an extrusion process.
[0251] Chocolate may be added as inner filling in the product
through a continuous extruding process. Examples of conventional
processes for manufacturing a confectionery product with an inner
filling may be found in U.S. Pat. No. 4,450,179, U.S. Pat. No.
4,468,185, U.S. Pat. No. 5,002,791, U.S. Pat. No. 5,035,905, U.S.
Pat. No. 5,125,819, U.S. Pat. No. 6,759,079, U.S. Pat. No.
6,805,890, U.S. Pat. No. 6,838,098, US2002/0192330, EP1206194,
GB2018668, WO02/15708, WO02/19835, WO03105594, PCT/DK2005/000066,
hereby incorporated by reference. Furthermore, chocolate may be
added as a coating of the toffee gum, and conventional chocolate
coating methods may be applied.
[0252] The toffee gum according to the present invention may also
be provided with an outer coating, which may be a hard coating, a
soft coating, a film coating, or a coating of any type that is
known in the art, or a combination of such coatings. The coating
may typically constitute 0.1 to 75 percent by weight of a coated
toffee gum product.
[0253] According to a preferred embodiment of the invention, the
toffee gum may be coated with chocolate, which may provide some
advantages compared to film coating or coating by sugars or sugar
substitutes. It has been found according to the invention, that
chocolate coatings may provide a protection of the toffee gum core
against the surroundings, and specifically humidity. The influence
of humidity on toffee gum according to the invention may be
considerable and may tend to damage the toffee gum texture and
shape, but it has been found that a chocolate coating provides a
considerable protection of the toffee gum core against
humidity.
[0254] The toffee gum may be coated with chocolate following
conventional chocolate coating processes, such as batch and
continuous processes including e.g. coating in a pan or drum, spray
coating, curtain coating, and coating by a flow of chocolate onto
the toffee cores. The chocolate coating may comprise dark
chocolate, white chocolate, milk chocolate, or any combination
thereof. The coating may comprise several layers and have any
thickness. Different chocolate types may be applied to provide
different tastes and coating patterns, such as, e.g., stripes,
check, circles, etc.
[0255] In a continuous coating process according to an embodiment
of the invention, toffee gum cores or articles, including toffee
gum substance in any shape, are typically transferred to a conveyer
belt and exposed to a spray, flow, or curtain of liquid chocolate,
to coat the whole toffee gum core or just the top part. Excess
chocolate, still in liquid form, may by itself flow off the
conveyer belt to the sides or through holes of spacings in the
conveyer belt construction. For example, the conveyer belt may have
a rod-like construction, and thus have spacing between the rods
providing passage for liquid chocolate. Soon after application of
chocolate, while the chocolate is still at least partly liquid, the
coated toffee gum articles may be subjected to a blow of air, e.g.,
from a nozzle, to remove more of the excess chocolate or to provide
the chocolate coated toffee gum surface with a certain appearance.
Excess chocolate may be collected and recycled in the coating
process.
[0256] According to an embodiment of the invention, the bottom part
of the toffee gum articles may in a continuous process be coated
before, at the same time, or after coating of the top part. Coating
of the bottom part may for example be carried out by use of an
endless conveyer belt, which is continuously covered by liquid
chocolate, so that chocolate is applied to the bottom part of the
toffee gum articles being placed on the belt. As a further example,
the bottom part of the toffee gum articles may be coated by a flow
of chocolate, which reaches the toffee gum articles from below the
conveyer belt and through passages, such as spacings, in the
conveyer belt. The flow may, e.g., be supplied by nozzles and/or
piping below the conveyer belt.
[0257] In a batch coating process according to an embodiment of the
invention, the toffee gum cores may be subjected to a number of
application cycles, whereby a number of chocolate layers, typically
about 3 to 30 layers, are applied to the toffee gum surface. The
layers may be of the same type of chocolate or alternating types of
chocolate, so as to form a certain desired coating appearance and
thickness. Furthermore, the viscosity of the applied chocolate and
the time for each coating cycle may be controlled in order to
obtain the desired appearance and thickness of the final coating.
The coating process may typically correspond to a so-called panning
carried out in a drum-like coating pan by conventional chocolate
coating processes.
[0258] According to an embodiment of the invention, the temperature
during the chocolate coating process should be carefully controlled
dependent on the type of chocolate applied. Typically, in some
embodiments of the invention, the surrounding temperature during
coating of the toffee gum articles is low enough for the chocolate
to harden and/or solidify. The temperature may for example be
controlled by supply of cold air. However, further cooling is
sometimes needed subsequent to the coating process. Furthermore,
both temperature and pressure may be adjusted in order to keep the
chocolate in liquid form, while applying it to the surface of the
toffee gum articles.
[0259] Subsequent to, or in continuation of, a coating process, the
coated toffee gum articles may according to an embodiment of the
invention be polished and/or sealed. Suitable mixtures for
polishing are known within the art of coating, and likewise
suitable materials for sealing are known, such as, e.g.,
shellac.
[0260] Description of different applicable chocolate coating
processes, which may be applied for coating of a toffee gum
according to the invention, may for example be found in U.S. Pat.
No. 6,730,344, U.S. Pat. No. 4,486,452, U.S. Pat. No. 4,357,359,
WO03/059079, U.S. Pat. No. 4,032,667, U.S. Pat. No. 2,915,024, U.S.
Pat. No. 5,480,664, U.S. Pat. No. 3,470,831, and U.S. Pat. No.
6,251,454, hereby incorporated by reference.
[0261] A further applicable outer coating type is a hard coating,
which term is including sugar coatings and sugar-free (or
sugarless) coatings and combinations thereof. The object of hard
coating is to obtain a sweet, crunchy layer, which is appreciated
by the consumer and to protect the center of the product. In a
typical process of providing the toffee gum with a protective sugar
coating they are successively treated in suitable coating equipment
with aqueous solutions of crystallisable sugar such as sucrose or
dextrose, which, depending on the stage of coating reached, may
contain other functional ingredients, e.g., fillers, colors,
etc.
[0262] In one presently preferred embodiment, the coating agent
applied in a hard coating process is a sugarless coating agent,
e.g., a polyol including as examples sorbitol, maltitol, mannitol,
xylitol, erythritol, lactitol and isomalt or e.g. a
mono-di-saccharide including as example trehalose. Or alternatively
a sugar free soft coating prepared by alternately applying to the
product surface a syrup of a polyol or a mono-di-saccharide,
including as examples sorbitol, maltitol, mannitol, xylitol,
erythritol, lactitol, isomalt or trehalose.
[0263] In further useful embodiments, a film coating is provided by
film-forming agents such as a cellulose derivative, a modified
starch, a dextrin, gelatine, zein, shellac, gum arabic, a vegetable
gum, a synthetic polymer, etc. or a combination thereof.
[0264] In an embodiment of the invention, the outer coating
comprises at least one additive component selected from the group
comprising a binding agent, a moisture-absorbing component, a
film-forming agent, a dispersing agent, an antisticking component,
a bulking agent, a flavoring agent, a coloring agent, a
pharmaceutically or cosmetically active component, a lipid
component, a wax component, a sugar and an acid.
[0265] U.S. Pat. No. 2,915,024, U.S. Pat. No. 5,480,664, U.S. Pat.
No. 3,470,831, and U.S. Pat. No. 6,251,454 are hereby incorporated
by reference.
[0266] A further applicable outer coating type is a hard coating,
which term is including sugar coatings and sugar-free (or
sugarless) coatings and combinations thereof. The object of hard
coating is to obtain a sweet, crunchy layer, which is appreciated
by the consumer and to protect the center of the product. In a
typical process of providing the toffee gum with a protective sugar
coating they are successively treated in suitable coating equipment
with aqueous solutions of crystallisable sugar such as sucrose or
dextrose, which, depending on the stage of coating reached, may
contain other functional ingredients, e.g., fillers, colors,
etc.
[0267] In one presently preferred embodiment, the coating agent
applied in a hard coating process is a sugarless coating agent,
e.g., a polyol including as examples sorbitol, maltitol, mannitol,
xylitol, erythritol, lactitol and isomalt or, e.g., a
mono-di-saccharide including as example trehalose. Or alternatively
a sugar free soft coating prepared by alternately applying to the
product surface a syrup of a polyol or a mono-di-saccharide,
including as examples sorbitol, maltitol, mannitol, xylitol,
erythritol, lactitol, isomalt or trehalose.
[0268] In further useful embodiments, a film coating is provided by
film-forming agents such as a cellulose derivative, a modified
starch, a dextrin, gelatine, zein, shellac, gum arabic, a vegetable
gum, a synthetic polymer, etc. or a combination thereof.
[0269] In an embodiment of the invention, the outer coating
comprises at least one additive component selected from the group
comprising a binding agent, a moisture-absorbing component, a
film-forming agent, a dispersing agent, an antisticking component,
a bulking agent, a flavoring agent, a coloring agent, a
pharmaceutically or cosmetically active component, a lipid
component, a wax component, a sugar and an acid.
[0270] A coated toffee gum product according to the invention may
have any form, shape or dimension that permits the toffee gum to be
coated using any conventional coating process. Accordingly, the
product may be, e.g., in a form selected from a pellet, a
cushion-shaped pellet, a stick, a tablet, a chunk, a pastille, a
pill, a ball and a sphere, and typically the weight of the uncoated
product may be 0.5 to 10 grams.
[0271] The following non-limiting examples illustrate the
manufacturing of a toffee gum confectionery product according to
the invention. Resistance of the toffee gum substance towards fat
and chocolate has been investigated.
Example 1
Preparation of Toffee Gums
[0272] Toffee gum products were prepared having the toffee gum
substance formulations of table 1.
TABLE-US-00001 TABLE 1 Toffee gum compositions. Numbers are given
in percentage by weight of the total composition. The applied
polyvinyl acetate (PVAc) of lower and higher molecular weight
constituting 38.4% overall forms the polymer system. Toffee Gum
Substance No. Components 101 102 Polymer system component: PVAc of
Mw 38 38 10-20000 g/mol and T.sub.g of 33.degree. C. Polymer system
component: PVAc of Mw 0.4 0.4 40-60000 g/mol and T.sub.g of
37.degree. C. Softener 4.6 2.1 Sorbitol 39.2 41.4 Maltitol syrup 10
8 Xylitol 6 6 Flavor 1.5 3.8 Sweetener 0.3 0.3
[0273] The preparation involved the following procedure: Polymer
system and softeners were mixed in a mixer, such as, e.g., a
Z-blade mixing kettle. The mixing process was carried out at a
temperature of about 40-80.degree. C. for a period of about 10-25
minutes, thereby preparing a homogeneous mixture of each polymer
system. In case, one single polymer constitutes the polymer system,
the mixing procedure serves yet to modify the polymer texture prior
to the application in a toffee gum according to the invention. The
mixing process, the heating, and a possible softening agent all
contribute to a softening of the polymer system prior to mixing of
the final toffee gum substance composition.
[0274] The mixed polymer system may be discharged from the mixer
and allowed to cool to room temperature before transferring into a
second mixer. Alternatively, the mixed polymer system may be
transferred in its heated state into a second mixer, or the polymer
system may be kept within the first mixer ready for addition of the
further ingredients to prepare the toffee gum.
[0275] The polymer system and the remainder components are all
mixed together in a mixer at a temperature of about 40-80.degree.
C. A mixing kettle, e.g., with horizontally placed Z-shaped arms
may for example be used. Initially, the polymer system and about
half of the sorbitol powder are mixed for about 3 minutes. At this
time, the mixer should preferably be at the required temperature of
40-80.degree. C. If necessary, the mixer may be preheated, e.g.,
for about 15 minutes. After mixing the polymer system and the first
half portion of the sorbitol, the remaining half portion of
sorbitol is added and mixed for 2 minutes, whereupon maltitol syrup
is slowly added and mixing is continued for 5 minutes. Flavors are
then added, and the composition is mixed for 3 minutes. Softener is
slowly added and mixed for about 2 minutes. Then high-intensity
sweeteners are added and mixed for 3 minutes. Xylitol is added and
mixing continued for 3 minutes, whereupon the resulting toffee gum
composition is discharged and, e.g., transferred to a pan at a
temperature of 40-60.degree. C. The product is then rolled and
scored, punched or formed in another way into cores, sticks, balls,
cubes, and any other desired shape, optionally followed by coating
and polishing processes prior to packaging.
[0276] Evidently, within the scope of the invention, other
processes and ingredients may be applied in the process of
manufacturing the toffee gum.
Example 2
Evaluation of Resistance of Toffee Gum Substance Towards
Chocolate
[0277] Samples of 0.42 g toffee gum substance 101 of example 1 were
each chewed with 3.32 g sugar-free chocolate for 4 minutes with a
chewing rate of 1 chew/sec.
[0278] It was observed that that toffee gum substance was not
dissolved, but maintained its toffee-like texture during chewing
and thereby mixing with chocolate.
[0279] It was concluded that a ratio of 1 part of toffee gum
substance to at least 8 parts of chocolate in the final toffee gum
product is applicable without spoiling the toffee texture
experienced by the consumer.
Example 3
Evaluation of Small Chocolate-Coated Toffee Gum Pieces
[0280] Samples of 0.04 g to 0.12 g toffee gum substance 101 were
coated by chocolate in an amount of about 2.3 times the weight of
the toffee gum substance. The chocolate-coated toffee gums were
chewed in portions of 3 g, and it was observed that they were
easily chewed to a coherent substance in the mouth. The toffee gum
did not dissolve or lose its toffee texture.
[0281] It was concluded that the toffee gum of the invention may be
prepared as small pieces, which are to be chewed together by the
user, and furthermore the toffee gum pieces may comprise a
considerable amount of chocolate without compromising the quality
of the product or the desired toffee-like texture.
Example 4
Evaluation of Resistance of Emulsifier-Containing Toffee Gum
Substance Towards Chocolate
[0282] The evaluated toffee gum substance corresponded to
formulation no. 102 of example 1 but comprised 5% by weight of
emulsifier (mono- and di-glyceride), which substituted an
equivalent percentage of sorbitol.
[0283] Samples of 1.5 g toffee gum substance were chewed with 3 g
chocolate for 5 minutes, and it was observed that the
toffee-texture was maintained throughout the chewing period. Thus,
it was concluded that at least 5% by weight of emulsifier may be
added to the toffee gum substance without compromising the desired
texture, even when adding chocolate in an amount of 200% by weight
of the toffee gum substance, corresponding to a content of
chocolate in a final toffee gum product of about 66% by weight of
the toffee gum product.
Example 5
Evaluation of Miscibility Between Toffee Gum Substance and Cocoa
Butter and Resistance of Toffee Gum Substance Towards Fats
[0284] Toffee gum substance 101 according to example 1 was further
mixed with cocoa butter during the mixing procedure. It was
observed that cocoa butter was difficult to mix into the polymer
system alone, but after addition of sorbitol the miscibility was
improved. Altogether 120 g cocoa butter was added to 1300 g of
toffee gum substance composition, and the texture of the obtained
product was still maintained as a toffee-like texture according to
the invention. The conclusion was that the toffee gum showed a
quite large robustness towards the fat, i.e., cocoa butter, which
was added.
Example 6
Comparison of Toffee Gum and Chewing Gum by Rheometric
Measurements
[0285] Toffee gum cores were prepared from toffee gum substance no.
101 of example 1 and compared to chewing gum samples with regard to
rheological properties and thus the texture. Measurements were
carried out by an AR 1000 rheometer from TA Instruments and at an
oscillation torque of 10 .mu.Nm and 37.degree. C.
[0286] Results hereof are shown in FIG. 8, which depicts rheometric
measurements of storage modulus G' (Pa) and loss modulus G'' (Pa)
at increasing frequencies (Hz) for the tested samples of toffee gum
and chewing gum. The tested samples included two samples of both
toffee gum and chewing gum, which had been chewed for 1 minute, and
likewise two samples of each product having been chewed for 3
minutes.
[0287] The conclusion when comparing toffee gum and chewing gum
having been chewed for 1 minute are generally very similar to the
conclusion of comparing samples having been chewed for 3
minutes.
[0288] A significant difference seen from the measurements is that
for each sample of toffee gum, G'' was larger than G', while the
opposite relationship was found for chewing gum. This means that
the toffee gum texture was dominated by G'', i.e., the loss
modulus, in contrast to chewing gum, which was dominated by G',
i.e., the storage modulus. It is hereby evident that addition of
elastomeric polymers, which increases the storage modulus, may
destroy the desired toffee gum texture and cause a more chewing
gum-like texture.
[0289] Looking at G' and G'' independently, the following may be
observed.
[0290] The slope of both G' and G'' vs. frequency is clearly more
steep in the measurements of toffee gum as compared to chewing
gum.
[0291] At all the measured frequencies from 0.1 up to about 5 Hz,
G' was clearly lower for the toffee gum samples that for the
chewing gum samples. Thus, the storage modulus G' was less
pronounced for toffee gum compared to chewing gum. Moreover, it is
seen that at frequencies from about 2 Hz and more, G'' was higher
for the toffee gum samples than for the chewing gum samples. Thus,
at these frequencies, the loss modulus G'' was more pronounced for
toffee gum compared to chewing gum.
[0292] It is furthermore noted that G' of the toffee gum samples
were lower for samples having been chewed for 3 minutes than for
the samples having only been chewed for 1 minute. The same is seen
for G''.
[0293] In contrast, the opposite is noticed for the chewing gum
samples, for which G' and G'' were on a higher level for the
samples chewed for 3 minutes compared to only 1 minute.
[0294] Summing up, it has been found that the desired textural
properties of the toffee gum may be attained, when one or more of
the following properties are obtained:
[0295] the storage modulus G' is lower than the loss modulus
G'',
[0296] the ratio of loss modulus G'' to the storage modulus G'
(i.e. G''/G) is in the range of 1 to 5,
[0297] the storage modulus G' decreases during at least a part of a
chewing process, and/or
[0298] the loss modulus G'' decreases during at least a part of a
chewing process.
Example 7
[0299] Toffee gum cores were prepared from toffee gum substance no.
101 and coated by chocolate. The coated toffee gum cores were
exposed to 70 RH at a temperature of 30.degree. C. and showed a
remarkable stability against humidity. Increasing the thickness of
the chocolate coating was found to increase the protective effect
and thus provide increased stability when exposing the toffee gum
to humidity in the surroundings.
* * * * *