Sorbitol coated comestible and method of preparation

A process for producing a sorbitol coated comestible is disclosed. The process comprises applying to a substantially anhydrous edible core at least two coating solutions comprising sorbitol to coat the edible core, PA1 wherein the first coating solution comprises: PA2 (a) about 77 to about 81 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol; PA2 (b) about 9.5 to about 12.5 wt % crystalline sorbitol powder; PA2 (c) about 0.25 to about 1.5 wt % of at least one film-forming agent; and PA2 (d) about 0.1 to about 5.0 wt % of at least one crystallization retardant; and PA1 wherein the second coating solution comprises: PA2 (a) about 82 to about 92 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol; PA2 (b) about 1.0 to about 2.5 wt % crystalline sorbitol powder; PA2 (c) about 0.05 to about 2.0 wt % of at least one film-forming agent; and PA2 (d) about 0.1 to about 0.3 wt % of at least one crystallization retardant; and PA1 after application of each coating solution, the solution is dried to prepare a final product which is a smooth, hard, and crunchy comestible.

FIELD 
This invention relates to a process for producing a sorbitol coated 
comestible and to the sorbitol coated comestibles produced therefrom. 
BACKGROUND 
In the past, chewing gums in the form of shaped centers or cores, e.g. 
pellet gums, have been coated both with sugar and sugarless coatings to 
produce a candy-like, crunchy outer taste in the mouth with a chewable gum 
center portion. Conventionally, the core is a soft chewing gum portion, 
whereas the coating is crunchy or hard. In the case of sugarless coatings, 
aqueous solutions of xylitol, mannitol, maltitol and sorbitol, known as 
syrups, have been primarily employed. Such syrups may contain additives 
such as moisture absorbing compounds, anti-adherent compounds, dispersing 
agents, film-forming agents, binders and the like. 
U.S. Pat. No. 4,127,677 to Fronczkowski et al., issued Nov. 28, 1978, 
discloses a xylitol-coated chewing gum. The coating is applied via a 
coating syrup containing from about 55% to 70% solids of which from about 
95% to about 99.5% is xylitol. The solids also include about 0.5% to about 
1.5% of colorant (e.g., titanium dioxide), and about 0.5% to about 1.5% 
binder and/or suspending agent (e.g., gum arabic). 
U.S. Pat. No. 4,238,510 to Cherukuri et al., issued Dec. 9, 1980, discloses 
a sugarless coated comestible whose coating comprises a sweet material in 
crystalline form. The coating consisted essentially of sorbitol alone or 
in admixture, mannitol, and/or hydrogenated starch hydrolysate. The 
sorbitol is disclosed as being present in an amount within the range of 
from about 45% to about 90% by weight of the coating. Also disclosed is a 
method for applying the sugarless coating to centers. The method includes 
the steps of applying to the centers a first coating syrup which contains 
a sweetener such as sorbitol and/or other non-sugar sweetener, for 
example, mannitol or hydrogenated starch hydrolysate, an adhesion or 
binder component and a film-forming component, to thereby coat the centers 
with the first coating syrup, then a dusting mix is applied to the centers 
coated with the first coating syrup. The dusting mix includes one or more 
sweeteners, such as employed in the first coating syrup, in powdered form, 
and a moisture absorbing component, an anti-sticking component and a 
dispersing agent. It is disclosed that if desired, a second coating syrup 
may be applied to smooth out the coating of the centers and provide a 
shine thereto. The second coating generally includes ingredients similar 
to that present in the dusting mix but dispersed in water. 
U.S. Pat. No. 4,317,838 to Cherukuri et al., issued Mar. 21, 1986, 
discloses a method for forming a sugarless coating on centers of chewing 
gum or other comestibles which includes the steps of applying to the 
centers a coating syrup which contains a sweetener such as sorbitol and/or 
other non-sugar sweetener, an adhesion or binder component such as gum 
arabic and a film forming component, an anti-adherent or filler component, 
and a dispersing agent to thereby coat the centers with the coating syrup. 
A dusting mix including one or more sweeteners, such as employed in the 
coating syrup, in powdered form, and a moisture aborbing component, an 
anti-adherent component and a dispersing agent are also employed. 
The problems associated with forming a sorbitol coating on comestibles, 
e.g. chewing gum, have been many. These problems include chipping, 
flaking, and cracking of the coating upon the attainment of the desired 
coating thickness, mottling of the coating, poor texture (such as a rough 
surface), and lack of crunchiness upon the initial chewing of the 
comestible. Without wishing to be bound by theory, it is believed that 
some of these problems may be due to inflexibility of the coating in 
response to the geometric shape of the comestible being coated, a 
deficiency in the film-forming properties of the coating, and a lack of 
uniformity in the crystallization of the sweetener throughout the coating. 
Therefore, a process for producing a sorbitol coated comestible, which 
coating has a good appearance, good texture, good flexibility relative to 
the shape of the comestible being coated, good film-forming properties, 
and good crunchiness, would be a welcome contribution to the art. Such a 
contribution is provided by this invention. 
SUMMARY OF THE INVENTION 
This invention provides a process for producing a sorbitol coated 
comestible whose coating has good appearance, good texture, good 
flexibility, good film-forming properties, and good crunchiness. That is, 
the coated comestible so prepared has a smooth, hard, and crunchy coating. 
The sorbitol coating is obtained by applying to the comestible at least 
two coating solutions, each solution comprising a saturated sorbitol 
solution, a crystalline sorbitol powder, one or more film-forming agents 
and one or more crystallization retardants, and then drying the coated 
comestible after each coating is applied. The criticality of the amounts 
of saturated sorbitol solution and crystalline sorbitol powder is such 
that amounts outside the required ranges, either above, or below, results 
in coatings deficient in one or more of the desired properties set forth 
heretofore. The coating solution can additionally contain binders, 
plasticizers and moisture absorbants, as well as other known in the art 
additives, such as, for example artificial sweeteners. Also provided are 
the sorbitol coated comestibles produced by the process of this invention. 
Thus, this invention provides a process for producing a sorbitol coated 
comestible which comprises applying to a substantially anhydrous edible 
core at least two coating solutions comprising sorbitol to coat the edible 
core, 
wherein the first solution comprises: 
(a) about 77 to about 81 wt %, preferably about 79 to about 80 wt %, 
sorbitol solution comprising about 65 to about 75 wt %, preferably about 
70 wt %, sorbitol; 
(b) about 9.5 to about 12.5 wt %, preferably about 10 to about 12 wt %, 
most preferably about 10.2 to about 11.8 wt %, crystalline sorbitol 
powder; 
(c) about 0.25 to about 1.5 wt %, preferably about 0.3 to about 1.5 wt % 
most preferably about 0.5 to about 1.0 wt % of at least one film-forming 
agent; and 
(d) about 1.3 to about 5.0 wt %, preferably about 1.5 to about 4.5 of at 
least one crystallization retardant; and 
wherein the second coating solution comprises: 
(a) about 82 to about 92 wt %, preferably about 85 to about 88 wt %, 
sorbitol solution comprising about 65 to about 75 wt %, preferably about 
70 wt %, sorbitol; 
(b) about 1.0 to about 2.5 wt %, preferably about 1.5 to about 2.2 wt %, 
crystalline sorbitol powder; 
(c) about 0.5 to about 2.0 wt %, preferably about 0.6 to about 2.0 wt %, 
most preferably about 0.6 to about 1.5 wt %, of at least one film-forming 
agent; and 
(d) about 0.1 to about 0.3 wt %, preferably 0.15 to about 0.25 wt %, of at 
least one crystallization retardant; and 
after application of each coating solution, the solution is dried to 
prepare a final product which is a smooth, hard, and crunchy comestible. 
DETAILED DESCRIPTION OF THE INVENTION 
The cores that are coated may be any substantially anhydrous edible or 
ingestible core capable of having a sorbitol coating applied to it. Such 
cores include chewing gums, candies, nuts such as almonds, chunks of 
licorice, jellies, bonbons cast in starch molds, pop-corn (preferably that 
obtained from corn dough because of a more regular form), tablets obtained 
by compression of various baked or agglomerated masses, pills or tablets 
for medicinal or therapeutic purposes, and the like. Preferably, chewing 
gum is utilized as the core whereby a sugarless coated chewing gum is 
prepared in a "CHICLETS" (trademark of Warner-Lambert Company) type 
format. 
By substantially anhydrous it is meant that either: (a) the edible core has 
a relatively low moisture content which is available and capable of 
migrating through or from the edible core into any applied sorbitol 
coating; or (b) the moisture content that is present in the edible core is 
not readily available or not readily capable of migrating through or from 
the core into any applied sorbitol coating. Thus, for example, candy cores 
comprising nougat or nougat like material having a moisture content up to 
about 10 wt % may be utilized since the moisture available does not 
readily migrate into any applied sorbitol coating. When the core comprises 
a chewing gum, the chewing gum composition can have a moisture content up 
to about 5 wt % with up to about 3 wt % of water being preferred and up to 
about 2 wt % being most preferred and from about 0.5 to about 1.5 wt % 
being even more preferred. 
The sorbitol solution used is a saturated solution of sorbitol. Those 
skilled in the art will appreciate that the concentration of the sorbitol 
in the saturated solution may vary in accordance with the temperature of 
the solution, but generally such saturated solution contains about 65 to 
about 75 wt % sorbitol with about 70 wt % being preferred. Sufficient 
saturated sorbitol solution is utilized in the coating solution such that 
when in combination with the crystalline sorbitol powder, and upon 
application of the coating solution to a coatable substrate, relatively 
uniform crystallization of the sorbitol occurs throughout the coating. 
Similarly, sufficient crystalline sorbitol powder is utilized, relative to 
the amount of saturated sorbitol solution used, such that when the coating 
solution is applied to a coatable substrate, relatively uniform 
crystallization of the sorbitol throughout the coating occurs. Without 
wishing to be bound by theory, it is believed that the sorbitol 
crystalline powder acts as a seed for the saturated sorbitol solution. 
Therefore, sufficient crystalline sorbitol powder is needed to result in 
the crystallization of the sorbitol contained in the coating solution. An 
insufficient amount of such crystalline powder can result in poor 
crystallization and coatings that do not properly adhere to the substrate 
applied to. For example, in the application of multiple coatings, the 
coating being applied may dissolve the previous coating which was applied. 
This results in coatings having a poor or aesthetically undesirable 
appearance. Too much crystalline sorbitol powder can result in solutions 
which are too viscous. Such solutions would not distribute evenly and 
would not coat evenly on the cores to which it was applied. This would 
result in a sticky coating, a rough coating and/or a pitted coating. 
At least one film-forming agent is utilized in the preparation of the 
coating solution. Representative film-forming agents include hydroxypropyl 
cellulose, methyl cellulose, (i.e., methyl ether of cellulose) ethyl 
cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, 
carboxymethyl cellulose, gelatin, mixtures thereof, and the like. 
Preferably, a branched chained film-forming agent such as, hydroxypropyl 
cellulose, is utilized. Preferably, the hydroxypropyl cellulose has a 
Brookfield viscosity of not less than 145 cps for a 10% aqueous solution 
at 25.degree. C.; and the hydroxypropyl methyl cellulose and the methyl 
cellulose have a Brookfield viscosity of about 12 to 18 cps for a 2% 
aqueous solution at 25.degree. C. The coating solution can contain more 
than one film-forming agent and as such, for example, hydroxypropyl 
cellulose and methyl cellulose may be utilized. In such a combination the 
branched chained film-forming agent (e.g., hydroxypropyl cellulose) can be 
used in amounts of about 0.05 to about 1.5 wt % with about 0.01 to about 
0.5 wt % being preferred, and the straight chained film-forming agent 
(e.g., methyl cellulose) can be used in amounts of about 0.5 to about 1.0 
wt % with about 0.1 to about 0.5 wt % being preferred. 
Without wishing to be bound by theory the crystallization retardant is 
believed to prevent premature crystallization of the sorbitol and 
therefore prevent, for example clumping or uneven coatings. Representative 
examples of such retardants include calcium carbonate, talc, magnesium 
trisilicate, titanium dioxide, and mixtures thereof. The preferred 
retardants are titanium dioxide and calcium carbonate. Most preferably a 
combination of calcium carbonate and titanium dioxide is utilized in 
amounts of about 0.2 to about 3.0 wt % calcium carbonate, preferably about 
0.4 to about 2.0 wt %, and about 0.5 to about 1.0 wt % titanium dioxide, 
preferably about 0.25 to about 0.8 wt %. 
Other components such as plasticizers, binders, artificial sweeteners, and 
moisture absorbants may be added to the coating solution. 
Plasticizers suitable for use are water soluble. Examples include 
polyethylene glycol; polyvinylpyrrolidone; oligomers of polypropylene 
glycol (e.g., such as those having an average molecular weight of about 
1000 to about 2000); polyvinyl alcohol; low molecular weight polyvinyl 
acetate (e.g., such as average molecular weights of about 800 to about 
1200); water soluble natural gums, such as, alginates, xanthan gum, 
carrageenan, and agar agar; mixtures thereof; and the like. The 
plasticizer is optionally used in the first coating solution in amounts of 
about 0.2 to about 0.5 wt % with about 0.25 to about 0.35 wt % being 
preferred. The second coating solution can optionally contain the 
plasticizer in amounts from about 0.4 to about 1.0 wt % with about 0.4 to 
about 0.8 wt % being preferred. The preferred plasticizer is polyethylene 
glycol. 
Binders suitable for use include gum arabic, xanthan gum, gum tragacanth, 
tapioca dextrin, modified food starch, zein, mixtures thereof, and the 
like. Gum arabic is the preferred binder. In the first coating solution 
the binder is generally used in amounts of about 0.05 to about 0.2 wt % 
with about 0.05 to about 0.15 wt % being preferred. In the second coating 
solution the binder is generally used in amounts of about 0.05 to about 
0.3 wt % with about 0.1 to about 0.25 wt % being preferred. 
Moisture absorbents, when used, can be mannitol, dicalcium phosphate, talc, 
magnesium stearate, calcium phosphate, calcium sulfate, silicas, and the 
like. Examples of silicas which may be useful include amorphous silicas, 
synthetic amorphous silicas, hydrous silica gels, synthetic silicas, 
sodium aluminum silicates, precipitated amorphous silicon dioxide of ultra 
fine particle size, and the like. Usually, the moisture absorbent is used 
in amounts of about 0.5 to about 3.0 wt % with about 0.5 to about 1.5 wt % 
being preferred in the first coating solution. Preferably mannitol is used 
as the moisture absorbent. 
Artificial sweeteners such as the soluble saccharin salts, i.e., sodium or 
calcium saccharin salts, cyclamate salts, acesulfam-K, and the like, and 
the free acid form of saccharin may optionally be added to the coating 
solutions. Dipeptide sweeteners such as L-aspartyl-L-phenylalanine methyl 
ester and materials described in U.S. Pat. No. 3,492,131, and the like may 
also be used. These sweeteners may be used in amounts of about 0.005 to 
about 0.5 wt % based on the weight of the total coated comestible, and 
preferably about 0.05 to about 0.25 wt %. Usually the first coating 
solution can contain about 0.02 to about 0.06 wt %, based on the weight of 
the coating, preferably about 0.03 to about 0.06 wt % and most preferably 
0.05 wt % of artificial sweetener. The second coating solution can usually 
contain about 0.05 wt % to about 0.2 wt %, based on the weight of the 
coating, with about 0.08 wt % to about 0.15 wt % being preferred of 
artificial sweetener. 
In carrying out the process of the invention, the application of a coating 
solution can be repeated as many times as necessary to build up a desired 
coating weight and thickness on the edible cores. For example, about a 15% 
to about a 30% shell coating may be obtained from about 18 to about 40 
applications of the first coating solution. The second coating solution 
may then be applied until the desired amount or thickness is added to the 
first shell coating. For example, an additional shell coating of about 5% 
to about 15% may be added in about 10 to 15 coating solution applications 
of the second coating solution. Similarly, the third coating solution may 
be applied in one or more applications until the desired amount or 
thickness is obtained. 
The coating solution may be applied utilizing known techniques, such as Pan 
Coating. For example, in a pan coating method the comestible e.g., chewing 
gum cores, are placed in a revolving coating pan and dedusted using cool 
dry air. The coating solution is added to the revolving pan in portions 
until the desired amount or thickness of coating is deposited on the 
comestible. Before each subsequent portion of coating solution is applied, 
the prior coating is allowed to dry by gently flowing warm air (about 
80.degree. F. to about 95.degree. F. at about 250 CFM to about 500 CFM) 
over the comestible. Generally, the coating dries in from about 3 to about 
6 minutes. At any desired point in the sequence of coating applications 
flavoring agents may be added if desired. Usually the flavoring agents are 
added as a separately applied coating to the shell being produced. 
Preferably, upon attainment of the desired coating amount or thickness, a 
coating comprising a binder may be applied to the sorbitol coated 
comestible thereby resulting in a binder coating on the sorbitol coated 
comestible. After all the coating solutions are applied the coated 
comestible may then be placed in a polishing pan for the addition of the 
sealing coating hereinafter described. 
The binder coating is applied using a coating solution comprising at least 
one binder heretofore described. The solution can contain about 20 to 
about 30 wt % binder with about 25 wt % being preferred. Conveniently, the 
binder used in the binder coating solution and the coating solutions 
comprising sorbitol, when such binder is used therein, is the same. 
Flavoring Agents (flavorings) may be added to the coating. Suitable 
flavoring agents include those described hereinafter for use in the 
chewing gum compositions. When applied in the coating the flavoring agent 
is usually used in amounts of about 0.05 to about 0.10 wt % with about 
0.06 to about 0.09 wt % being preferred, and about 0.07 to about 0.09 wt % 
being most preferred. 
After the final application of coating solution, and after such applied 
coating has dried, a sealing coating is preferably applied to the coated 
comestible. The sealing coating seals out moisture and aids in giving the 
coated comestible a polished appearance. The sealing coating comprises a 
sealant such as, for example a blend of natural and artificial food grade 
waxes (such as a blend of beeswax, microcrystalline wax, paraffin wax, and 
the like), candelilla wax, paraffin wax, shellac, and the like. Usually, 
the sealing coating comprises about 0.01 to about 0.6 wt % of the total 
coating with about 0.05 to about 0.2 wt % being preferred. 
When the edible core is chewing gum, the chewing gum composition may be 
formulated from standard ingredients and by known methods in the art. The 
composition is comprised of a gum base and such additional additives which 
would ordinarily be included to comprise a sugarless chewing gum 
composition, i.e., sweeteners comprising natural or synthetic sugar 
substitutes, flavor, fillers and the like; or, where utilized, to comprise 
a sugar containing chewing gum composition, i.e., corn syrup, sugar, 
flavor, fillers and the like. 
Suitable chewing gum compositions are described in U.S. Pat. No. 4,514,422 
to Yang et al., issued Apr. 30, 1985; U.S. Pat. No. 4,579,738 to Cherukuri 
et al., issued Apr. 1, 1986; U.S. Pat. No. 4,581,234 to Cherukuri et al., 
issued Apr. 8, 1986; and U.S. Pat. No. 4,587,125 to Cherukuri et al., 
issued May 6, 1986 the disclosures of each being incorporated herein by 
reference thereto. 
The amount of gum base employed will vary greatly depending on various 
factors such as the type of base used, consistency desired and other 
components used to make the final product. In general, amounts of about 5% 
to about 45% by weight of the final chewing gum composition are acceptable 
for use in chewing gum compositions with preferred amounts of about 15% to 
about 25% by weight. The gum base used in this invention may be any 
water-insoluble gum base well known in the art. Illustrative examples of 
suitable polymers in gum bases include both natural and synthetic 
elastomers and rubbers. For example, those polymers which are suitable in 
gum bases include, without limitation, substances of vegetable origin such 
as chicle, jelutong, gutta percha and crown gum. Synthetic elastomers such 
as butadiene-styrene copolymers, isobutylene-isoprene copolymers, 
polyethylene, polyisobutylene, polyvinylacetate and mixtures thereof, are 
particularly useful. 
The gum base composition may contain elastomer solvents to aid in softening 
the rubber component. Such elastomer solvents may comprise methyl, 
glycerol or pentaerythritol esters of rosins or modified rosins, such as 
hydrogenated, dimerized or polymerized rosins or mixtures thereof. 
Examples of elastomer solvents suitable for use herein include 
pentaerythritol ester of partially hydrogenated wood rosin, 
penataerythritol ester of wood rosin, glycerol ester of partially 
dimerized rosin, glycerol ester of polymerized rosin, glycerol ester of 
tall oil rosin, glycerol ester of wood rosin and partially hydrogenated 
wood rosin, and partially hydrogenated methyl ester of rosin and mixtures 
thereof. The elastomer solvent may be employed in an amount ranging from 
about 10% to about 75% and preferably about 45% to about 70% by weight of 
the gum base. 
A variety of traditional ingredients used as plasticizers or softeners such 
as lanolin, stearic acid, sodium stearate, potassium stearate, glyceryl 
triacetate, glycerin, lecithin, and glyceryl monostearate and the like, 
may also be incorporated into the gum base to obtain a variety of 
desirable textures and consistency properties. These additional materials 
are generally employed in amounts of up to about 30% by weight and 
preferably in amounts of from about 3% to about 5% by weight of the final 
gum base composition. 
The chewing gum composition employing the instant gum bases generally 
contain sweetening agents. The sweetening agent may be selected from a 
wide range of materials including water-soluble agents, water-soluble 
artificial sweeteners, and dipeptide based sweeteners, including mixtures 
thereof. Without being limited to particular sweeteners, representative 
illustrations encompass: 
A. Water-soluble sweetening agents such as monosaccharides, disaccharides 
and polysaccharides such as xylose, ribose, glucose, mannose, galactose, 
fructose, dextrose, sucrose, sugar, maltose, partially hydrolyzed starch 
or corn syrup solids and sugar alcohols such as sorbitol, xylitol 
mannitol, hydrogenated starch hydrolysate and mixtures thereof; 
B. Water-soluble artificial sweeteners such as the soluble saccharin salts, 
i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfam-K and 
the like, and the free acid form of saccharin; and 
C. Dipeptide based sweeteners such as L-aspartyl-L-phenylalanine methyl 
ester and materials described in U.S. Pat. No. 3,492,131 and the like. 
In general, the amount of sweetener will vary with the desired amount of 
sweetener selected for a particular chewing gum composition. This amount 
will normally be 0.01% to about 90% by weight when using an easily 
extractable sweetener. The water-soluble sweeteners described in category 
A above, are preferably used in amounts of about 25% to about 75% by 
weight, and most preferably from about 50% to about 65% by weight of the 
final chewing gum composition. In contrast, the artificial sweeteners 
described in categories B and C are used in amounts of about 0.005% to 
about 5.0% and most preferably about 0.05% to about 2.5% by weight of the 
final chewing gum composition. These amounts are ordinarily necessary to 
achieve a desired level of sweetness independent from the flavor level 
achieved from flavor oils. 
The chewing gum composition of this invention may additionally include the 
conventional additives of coloring agents such as titanium dioxide; 
emulsifiers such as lecithin and glyceryl monostearate; and fillers such 
as aluminum hydroxide, alumina, aluminum silicates, talc, dicalcium 
phosphate, calcium carbonate, and combinations thereof. Preferably the 
amount of fillers used is about up to 25% by weight of the gum base. 
Natural and synthetic flavoring agents well known to the chewing gum art 
may be added to the chewing gum compositions of the instant invention. 
These flavoring agents may be chosen from synthetic flavor oils and 
flavoring aromatics, and/or oils, oleo resins and extracts derived from 
plants, leaves, flowers, fruits and so forth, and combinations thereof. 
Representative flavor oils include: spearmint oil, cinnamon oil, oil of 
wintergreen (methylsalicylate), peppermint oils, clove oil, bay oil, anise 
oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, oil of 
sage, oil of bitter almonds, and cassia oil. Also useful are artificial, 
natural or synthetic fruit flavors, such as vanilla, and citrus oil, 
including lemon, orange, grape, lime and grapefruit and fruit essences 
including apple, pear, peach, strawberry, raspberry, cherry, plum, 
pineapple, apricot and so forth. 
The amount of flavoring agent employed in the chewing gum shell is normally 
a matter of preference subject to such factors as flavor type, gum base 
type and strength desired. In general, amounts of about 0.5% to about 3.0% 
by weight of the final chewing gum composition are useable with amounts of 
about 0.3% to about 1.5% being preferred and about 0.7% to about 1.2% 
being most preferred. 
The colorants that may be used include pigments such as titanium dioxide 
and may be incorporated in amounts of up to 1% or higher by weight. Also, 
the colorants may include other dyes suitable for food, drug and cosmetic 
applications, and known as F.D. & C. dyes and lakes. 
The following examples are illustrative only and should not be construed as 
limiting the invention in any way. Those skilled in the art will 
appreciate that variations are possible which are within the spirit and 
scope of the appended claims. 
In the examples that follow: (1) the saturated sorbitol solution (liquid) 
contained about 70% solid sorbitol and 30% liquid, and was obtained form 
Roquette Corporation under the product designation Roquette 70/02 Liquid; 
(2) the crystalline sorbitol powder was in the beta form and was obtained 
form Pfizer Inc.; (3) the methyl cellulose had a Brookfield viscosity of 
about 12 to about 18 cps for a 2% aqueous solution at 25.degree. C.; (4) 
the hydroxypropyl cellulose had a Brookfield viscosity of not less than 
145 CPS for a 10% aqueous solution at 25.degree. C.; and (5) the 
hydroxypropyl methyl cellulose had a Brookfield viscosity of about 12 to 
about 18 cps for a 2% aqueous solution at 25.degree. C. 
Also, in the examples that follow the chewing gum composition, used as the 
cores, had a moisture content of about 1.5 wt % based on the weight of the 
chewing gum composition. 
Additionally, in the examples that follow, unless indicated otherwise, a 
coating layer applied is dried before a subsequent layer is applied. 
All percentages recited throughout the specification are based on the 
weight of solution used unless indicated otherwise. 
Unless indicated otherwise, in the Examples that follow the procedures and 
formulations used were as in Example I.

EXAMPLE I 
In this example, representative of the invention, the sorbitol coated 
chewing gum cores of Table 5 were prepared in a "CHICLETS" (Trademark of 
Warner-Lambert Company) type format. 
Solutions A-D, used in making the coated cores are set forth in Tables 1-4, 
respectively. The solutions were prepared using a G/W Homo-mixer (mixer). 
In the preparation of the solutions, the order of mixing the ingredients is 
not critical. However, as those skilled in the art can appreciate, the 
celluloses which are solids are difficult to dissolve. Therefore, 
solutions containing them are conveniently made by first dissolving the 
cellulose in the ingredient having the most amount of water. The 
celluloses are dissolved using high shear (vigorous mixing) generally 
before any other solid is dissolved in the solution. This method of mixing 
is usually used to avoid clumping of the cellulose. In general when 
Solution D (comprising celluloses) is mixed with another solution it is 
vigorously mixed until a homogeneous mixture is obtained. 
The coatings obtained, when chewed, were smooth, hard and crunchy. 
TABLE 1 
______________________________________ 
Solution A 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Saturated Sorbitol Liquid 
79.10 
2 Crystalline Sorbitol Powder 
10.25 
3 Mannitol 1.00 
4 Methyl Cellulose 0.30 
5 Calcium Carbonate Precipitated USP 
2.85 
6 Titanium Dioxide 1.50 
7 Solution D 5.00 
______________________________________ 
TABLE 2 
______________________________________ 
Solution B 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Saturated Sorbitol Solution 
87.16 
2 Crystalline Sorbitol Powder 
2.14 
3 Solution D 10.70 
______________________________________ 
TABLE 3 
______________________________________ 
Solution C 
No Ingredients Percent (w/w) 
______________________________________ 
1 Gum Arabic 25.0 
2 Potable Water 
75.0 
______________________________________ 
TABLE 4 
______________________________________ 
Solution D 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Hydroxypropyl Cellulose 
6.00 
2 Methyl Cellulose 6.00 
3 Polyethylene Glycol 6.00 
4 Gum Arabic 2.00 
5 Calcium Carbonate Precipitated USP 
2.00 
6 Water Potable 78.00 
______________________________________ 
TABLE 5 
______________________________________ 
Sorbitol Coated Chewing Gum 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Chewing Gum Cores 
66.612 
2 Solution A 17.588 
3 Solution B 15.584 
4 Solution C 0.128 
5 Peppermint flavor Oil 
0.044 
6 Wax 0.044 
______________________________________ 
Solution A, Table 1, was prepared by mixing the Ingredients in the order of 
No. 1, 4 and 3, 5 and 6, slow addition of 2, and slow addition of 7 with 
vigorous mixing for 4 minutes. When the solution was completely 
homogeneous it was removed from the Homo-mixer and heated and maintained 
at about 50.degree. C.-60.degree. C. with agitation during use. Solution A 
was applied, at about 50.degree. C.-60.degree. C., preferably 50.degree. 
C.-55.degree. C. 
Solution B, Table 2, was prepared by mixing the ingredients in the order of 
No. 3, 1 (slow addition) and then 2. 
Solution C, Table 3, was prepared by mixing the ingredients which are 
removed from the mixer and heated to 70.degree. C. after the gum arabic 
was completely dissolved. The solution was then used at room temperature 
(24.degree. C.). 
Solution D, Table 4, was prepared by mixing the ingredients in the order of 
No. 6 (at 70.degree. C. to 80.degree. C.), 3, 1, 2, and 4 and 5. Solution 
D was used at room temperature (24.degree. C.). 
The sorbitol coated chewing gum of Table 5 was prepared by placing the 
chewing gum cores, in the cooper pan. The pan was rotated until all of the 
sheets were broken into individual cores, i.e., all the cores were 
separated. 
Solution A (Table 1), was then applied to the cores in small portions with 
intermittent drying at about 85.degree. F. to about 92.degree. F. until 
the coated cores had about a 20% total shell coating. At about a 9% and 
19% total shell coating, 1 g of peppermint flavor oil was applied. 
Solution B (Table 2), was applied next in small portions again with 
intermittent drying until the total shell coating on the core was about 
31%. At a total shell coating of about 21.6%, 1 g of peppermint flavor oil 
was applied. 
Solution C (Table 3), was applied in small portions again with intermittent 
drying until the coated cores contained about a 31.4% total shell coating. 
When the coated cores were dry they were placed in a polishing pan and wax 
coated. The polishing time was about 15 to 25 minutes. 
EXAMPLE II 
In this example, representative of the invention, the sorbitol coated 
chewing gum cores of Table 9 were prepared. Solutions A, D and E used in 
making the coated cores are set forth in Tables 7 to 9, respectively. 
Solution B was prepared as in Example I, except for the use of Solution D 
of Table 7, and Solution C was prepared as in Example I. 
When chewed it was found that the coating produced on the chewing gum cores 
was smooth, hard and crunchy. 
TABLE 6 
______________________________________ 
SOLUTION A 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Saturated Sorbitol Liquid 
79.10 
2 Crystalline Sorbitol Powder 
10.25 
3 Hydroxypropyl Methyl Cellulose 
0.30 
4 Propylene Glycol USP 1.00 
5 Calcium Carbonate Precipitated USP 
2.85 
6 Titanium Dioxide USP 1.50 
8 Solution D 5.00 
______________________________________ 
TABLE 7 
______________________________________ 
Solution D 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Hydroxypropyl Cellulose 
6.0 
2 Hydroxypropyl Methyl Cellulose 
6.0 
3 Polyethylene Glycol 6.0 
4 Calcium Carbonate Precipitated USP 
2.0 
5 Water, Potable 80.0 
______________________________________ 
TABLE 8 
______________________________________ 
Solution E 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Oil of Peppermint 
88.9 
2 Menthol Crystal 
11.1 
______________________________________ 
TABLE 9 
______________________________________ 
Sorbitol Coated Chewing Gum 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Chewing Gum Cores 
69.27 
2 Solution A 15.67 
3 Solution B 14.81 
4 Solution C 0.11 
5 Solution E 0.09 
6 Wax 0.05 
______________________________________ 
The coated chewing gum, Table 9, was prepared as follows: 
(A) Solution A was applied until the coated cores contained a 19.7% total 
shell coating. At about a 3% and a 10% total coating, about 1.25 g and 
about 3 g of Solution E, respectively, was applied. 
(B) Solution B was then applied until about a 29% total shell coating was 
obtained. At about a 25% total shell coating, 1.5 g of Solution E was 
applied. 
(C) Solution C was applied until the coated cores contained a 29.6% total 
shell coating. 
EXAMPLE III 
In this example, representative of the invention, the sorbitol coated 
chewing gum cores of Table 13 were prepared. Solutions A, B and D used in 
making the coated cores are presented in Tables 10-12, respectively. 
Solution C was prepared as in Example I. 
When chewed it was found that the coatings obtained were smooth, hard, and 
crunchy. 
TABLE 10 
______________________________________ 
Solution A 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Saturated Sorbitol Liquid 
79.10 
2 Crystalline Sorbitol Powder 
11.25 
3 Methyl Cellulose 0.30 
4 Calcium Carbonate Precipitated USP 
2.85 
5 Titatnium Dioxide 1.50 
6 Solution D 5.00 
______________________________________ 
TABLE 11 
______________________________________ 
Solution B 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Saturated Sorbitol Liquid 
81.69 
2 Crystalline Sorbitol Powder 
2.01 
3 Solution D 16.30 
______________________________________ 
TABLE 12 
______________________________________ 
Solution D 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Hydroxypropyl Cellulose 
6.00 
2 Methyl Cellulose 6.50 
3 Polyethylene Glycol 6.25 
4 Calcium Carbonate Precipitated USP 
6.25 
5 Water, Potable 75.00 
______________________________________ 
TABLE 13 
______________________________________ 
Sorbitol Coated Chewing Gum 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Chewing Gum Cores 
66.61 
2 Solution A 15.18 
3 Solution B 17.84 
4 Solution C 0.26 
5 Peppermint flavor oil 
0.07 
6 Wax 0.04 
______________________________________ 
The sorbitol coated chewing gum, Table 13, was prepared as follows: 
(A) Solution A was applied until the coated cores contained 16.9% total 
shell coating. At about an 8% and a 15% total shell coating 2 g and 1.5 g 
of oil of peppermint was applied, respectively. 
(B) About 0.64% of the amount of solution C to be applied was applied. 
(C) Solution B was then applied until the coated cores contained a 29.9% 
total shell coating. At about a 22% total shell coating 1.5 g of 
peppermint flavor oil was applied. 
(D) Then the remaining amount of Solution C was applied until the coated 
cores contained a 30% total shell coating. 
EXAMPLE IV 
In this example, representative of the invention, the sorbitol coated 
chewing gum cores of Table 17 were prepared. Solutions A, B and D used in 
making the coated cores are presented in Tables 14-16, respectively. 
Solution C was prepared as in Example I. 
The coatings obtained were smooth, hard and crunchy when subjected to an 
expert chewing panel. 
TABLE 14 
______________________________________ 
Solution A 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Saturated Sorbitol Liquid 
79.10 
2 Crystalline Sorbitol Powder 
11.75 
3 Methyl Cellulose 0.30 
4 Calcium Carbonate Precipitated USP 
2.85 
5 Titanium Dioxide 1.00 
6 Solution D 5.00 
______________________________________ 
TABLE 15 
______________________________________ 
Solution B 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Sorbitol Solution* 
88.0 
2 Solution D 12.00 
______________________________________ 
*Sorbitol Solution 
Saturated Sorbitol Liquid 97.60 
Crystalline Sorbitol Powder 2.40 
TABLE 16 
______________________________________ 
Solution D 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Hydroxypropyl Cellulose 
5.00 
2 Methyl Cellulose 5.00 
3 Calcium Carbonate Precipitated USP 
10.00 
4 Saccharin Sodium Spray Dry 
1.50 
5 Titanium Dioxide 1.00 
6 Deionized Water 77.50 
______________________________________ 
TABLE 17 
______________________________________ 
Sorbitol Coated Chewing Gum 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Chewing Gum Cores 
58.872 
2 Solution A 28.188 
3 Solution B 12.641 
4 Solution C 0.195 
5 Peppermint Oil Flavor 
0.065 
6 Menthol Flavor Blend 
0.013 
7 Candelilla Wax Powder 
0.026 
______________________________________ 
Solution A, Table 14, was prepared by mixing the ingredients in the order 
of No. 1 (about 50.degree. C. to about 55.degree. C.), 2, 3, 4, and 5, 6 
(slowly, vigorous mixing for about 10 minutes). 
Solution B was applied at about 30.degree. C. to about 40.degree. C. 
Solution D, Table 16 was prepared by mixing the ingredients in the order of 
No. 6 (about 50.degree. C.-53.degree. C.), 1, 2, 3, 4 and 5. 
The sorbitol coated chewing gum, Table 17, was prepared as follows: 
(A) Solution A was applied, until the coated cores contained a 29.64% total 
shell coating. At about a 8% or a 10%, and a 19% total shell coating 1.5 g 
and 3.5 g of the peppermint flavor oil were applied, respectively. 
(B) Solution B was then applied until the coated cores, contained a 37.16% 
total shell coating. At about a total shell coating of 33% 1.0 g of the 
menthol flavor blend was applied. 
(C) Next Solution C was applied until the coated cores contained a 37.20% 
total shell coating. 
(D) The coated cores were then polished using candelilla wax which was 
sprinkled onto the coated cores in a rotating pan which was run for 10 
minutes 
EXAMPLE V 
In this example, representative of the invention, the sorbitol coated round 
nougat cores of Table 18 were prepared. Solutions A and B were prepared as 
in Example IV. Solution C was prepared as in Example I. Solution D was 
prepared as in Example IV, except 6.50 wt % methyl cellulose was used and 
no saccharin was used. 
When chewed, the coating obtained was smooth, hard and crunchy. 
TABLE 18 
______________________________________ 
SORBITOL COATED NOUGAT 
No. Ingredients Percent (w/w) 
______________________________________ 
1 Nougat Cores 64.92 
2 Solution A 16.06 
3 Solution B 18.59 
4 Solution C 0.14 
5 Peppermint Flavor Oil 
0.07 
6 Candelilla Wax Powder 
0.22 
______________________________________ 
The sorbitol coated nougats, Table 18, were prepared as follows: 
(A) Solution A was applied to the individual cores in small portions until 
the coated cores had about a 20% total shell coating. At about a 9% and 
19% total shell coating 1 g of peppermint flavor oil was applied. 
(B) Solution B was then applied until about a 31% total shell coating was 
obtained. At a total shell coating of about 21.6% 1 g of peppermint flavor 
oil was applied. 
(C) Solution C was then applied until about a 31.4% total shell coating was 
obtained. 
(D) The coated cores were then polished using candelilla wax which was 
sprinkled onto the coated cores in a rotating pan which was run for 10 
minutes. 
The invention being thus described, it will be obvious that the same may be 
varied in many ways. Such variations are not to be regarded as a departure 
from the spirit and scope of the invention and all such modifications are 
intended to be included within the scope of the claims.