Chewable mineral supplement

A chewable mineral supplement and process for making the same. The product comprises from about 3 to about 40% by weight of mineral compound, and from about 1.5 to about 6% by weight edible polyol admixed in a soft, nougat candy base.

BACKGROUND OF THE INVENTlON 
1. Field of the Invention: 
This invention relates to a mineral supplement in a chewable, edible, soft 
candy base. More particularly, the invention pertains to a novel form of 
mineral supplement which contains inorganic and organic salts of elements 
essential to human nutrition and health. The invention also relates to the 
method by which these mineral supplements may be prepared. 
Most particularly, the invention relates to a novel, soft candy which 
contains calcium carbonate as the mineral supplement for dietary calcium. 
2. Description of the Prior Art: 
The use of mineral supplements to treat human illness is well known. A 
variety of illnesses are caused by specific mineral deficiencies. Mineral 
deficiencies have also been known to cause a variety of illnesses in 
humans. Several of these are discussed below. 
A deficiency in calcium levels may result in convulsions, tetany, 
behavioral and personality disorders, mental and growth retardation, and 
bone deformaties. 
Phosphorous is essential for most metabolic processes. Symptoms of 
phosphate deficiency include weakness, anorexia, bone demineralization, 
and hypocalcemia. 
Magnesium is essential for the functioning of a number of critical enzymes 
including enzymes involved with ATP-dependent phosphorylation, protein 
synthesis, and carbohydrate metabolism. Magnesium deficiency also causes 
apathy, depression, increased CNS stimulation, delirium, and convulsions. 
Lithium has been found useful in the treatment of manic-depressive illness, 
as a mood stabilizer, and as an antidepressive. 
Sodium in the form of salts (sodium chloride) plays the major role in 
control of distribution of water in the body. Salt deficiency results in a 
diminution in extracellular space, and induces profound changes in the 
circulatory system. Salt deficiency leads to symptoms such as mental 
depression with drowsiness, apathy, anorexia, nausea and vertigo. 
Potassium is the important cationic constituent of the intracellular fluid. 
Potassium deficiency may result in kidney damage with vacuolization of the 
collection tubules. Potassium deficiency is characterized by mental 
changes (hallucinations, loquacity) an animated facial expression and 
limpness of the extremities. The muscles become soft and weak. 
Iron plays an important role in oxygen and electron transport. Symptoms of 
iron deficiency are fatigability, weakness and lassitude. Other symptoms 
of anemia include pallor, dyspnea on exertion, palpitation and a feeling 
of exhaustion. 
Zinc activates a number of enzymes concerned in protein metabolism as well 
as some enolases and lecithinases. There is evidence to suggest that zinc 
deficiency may cause dwarfism and hypogonadism. 
A general discussion of the the rapeutic uses of mineral compounds may be 
found in A. Grollman & E. F. Grollman, Pharmacology and Therapeutics, 7th 
Ed. Lea & Febiger, Philadelphia, Pa. at pages 858-873, 876, 877, 907-915. 
A large number of commercial products are available which contain mineral 
supplements. Most of these products are available as combination products 
with vitamins. Iron supplements are generally an exception as a number of 
iron supplements are available as a single mineral supplement. 
Mineral supplements are available in multivitamin tablets, capsules, 
powders, liquids and hard chewable tablet formulations. Chewable tablets 
have been used to overcome the dosage form size problem which results from 
the necessity to use large quantities of mineral salts to treat mineral 
deficiencies. For example, calcium deficiencies are treated with average 
daily doses which range from 1 to 3 grams when calcium phosphate and 
calcium carbonate are the calcium source to as much as 15 grams daily when 
calcium gluconate is the calcium source. 
Hard chewable tablets offer the ability to deliver large doses of mineral 
supplements, however, the resultant products have a gritty mouthfeel and a 
taste dominated by the often salty, or bitter taste of the mineral 
compound. 
Chewable dosage forms containing large amounts of calcium compounds have 
been developed in the area of antacids. Exemplary tablets contain 500 mg. 
to 750 mg of calcium carbonate. Non-chewable calcium supplement tablets 
are also known to contain 375 mg. of calcium carbonate per tablet to 1200 
mg of calcium as calcium carbonate. 
Canadian Pat. No. 1,165,616 to Becker, et al. discloses a soft nougat type 
antacid composition. The Becker, et al. product may contain calcium 
carbonate up to about 20% by weight as the antacid compound. To prepare a 
non-chalky nougat based product, Becker, et al. requires the addition of 
antacid to the frappe (whipped) portion of the soft candy composition. The 
chalky in mouth taste is avoided by coating the antacid particles having a 
size up to 1.5 microns with the frappe mixture prior to forming the 
nougat. 
While the products described above may be able to deliver mineral 
supplements, they suffer from a variety of consumer acceptance problems. 
The chewable tablets are large and generally leave a chalky and or gritty 
sensation in the mouth. Non-chewable tablets and capsules require multiple 
unit dosages, i.e., 2 to 4 tablets or capsules per administration. More 
potent non-chewable tablets or capsules are physically so large as to be 
objectionable to the consumer. 
The soft chewable product of Becker, et al. overcomes the taste and 
mouthfeel problems of hard chewable tablets. Like the smaller dose 
non-chewable tablets, the Becker, et al. product would require multiple 
dosage administration. In addition, production of the Becker, et al. 
product requires mineral compounds having a particle size of less than 1.5 
micrometers. 
It would, therefore, be desirable to develop a pleasant tasting, soft, 
chewable mineral supplement capable of delivering effective amounts of 
mineral supplements. 
SUMMARY OF THE INVENTION 
A procedure for preparing a soft, chewable mineral supplement which may 
contain up to 40% by weight mineral compound has been unexpectedly 
discovered. This has been achieved by incorporating an edible polyol and a 
mineral compound into a soft, nougat candy base to form a soft, chewable 
mineral supplement having no chalky or gritty mouthfeel. 
DETAILED DESCRIPTION 
In particular, it has been found that a chewable mineral supplement having 
a penetration hardness of 2 mm or more, and a final water content of about 
2 to about 4.5% by weight is produced from an admixture of about 40 to 
about 85% by weight of a nougat candy base having a sugar to corn syrup 
ratio from about 1:1 to about 2:1 wherein said corn syrup has a dextrose 
equivalence of about 35 to about 55; an edible polyol in an amount of from 
about 1.5 to about 6.0% by weight; a mineral compound in an amount up to 
about 40% by weight; and optimally a graining compound in an amount from 
about 0.5 to about 4% by weight. 
While the invention is not to be limited to theoretical considerations, it 
is believed that incorporation of an edible polyol such as glycerin into 
the soft nougat candy base provides an unexpected coating action. This 
coating action permits the otherwise dry, chalky, gritty particulate 
mineral compounds to be incorporated into the candy base such that each 
particle becomes coated by the candy base. It is believed that this candy 
base coating prevents the chalky, gritty taste and mouthfeel generally 
associated with chewable mineral supplements and antacids. 
Glycerin is known in the confectionery art as a humectant and conditioner. 
The humectant qualities of glycerin are used to prevent confectionery 
products from drying out during low humidity conditions. Surprisingly, a 
very small change in glycerin content has a large effect on the 
Equilibrium Relative Humidity (ERH) of the inventive product. The ERH is 
the relative humidity at which the product will neither gain nor lose 
water to the atmosphere. When the glycerin content of the inventive 
product is 3.6% by weight, the ERH is 46%. When the glycerin content is 
4.1%, the ERH is 38%. This relatively low ERH enables the final product to 
retain its soft texture. 
The incorporation of large quantities of powders into a nougat base causes 
rapid product graining. This graining causes processing difficulties and a 
short, granular product chew. Incorporation of glycerin into the nougat 
base unexpectedly permits large quantities of powder to be admixed into 
the nougat base, without causing graining or a granular chew. The addition 
of glycerin further, unexpectedly eliminates processing difficulties. 
The nougat candy base of the present invention comprises a syrup component 
and a whipped component. The syru component comprises by weight of the 
chewable mineral supplement, corn syrup in an amount of about 13 to about 
41% having a dextrose equivalence from about 35 to about 55, and sugar in 
an amount of about 15 to 53%. Corn syrup having a dextrose equivalence 
less than 35 will cause the nougat base to become too hard, dry and less 
pliable. A dextrose equivalence greater than 55 will cause the nougat base 
to become discolored, sticky and difficult to process. 
In a preferred embodiment, the syrup component comprises by weight of the 
chewable mineral supplement from about 15 to about 30% corn syrup having a 
dextrose equivalence from about 35 to about 55, and sugar in an amount 
from about 20 to about 40%. 
One important feature of the invention is the weight ratio of sugar to corn 
syrup solids. This ratio may be about 1:1 to about 2:1, preferably about 
1.2:1 to about 2:1 and most preferably about 1.3:1 to about 1.7:1. A sugar 
to corn syrup ratio of less than 1:1 produces a final product having 
texture that is too soft and sticky which results in sticky mouthfeel. A 
sugar to corn syrup ratio greater than 2:1 produces a grainy textured 
product which is difficult to chew. 
In a more preferred embodiment, the syrup component comprises by weight of 
the chewable mineral supplement from about 18 to about 21% corn syrup 
having a dextrose equivalence from about 35 to about 55, and sugar in an 
amount of about 27 to about 31%. 
The whipped component comprises by weight of the chewable mineral 
supplement, at least one whipping agent present in an amount of from about 
0.1 to about 1%. The whipping agent functions as a means of holding air 
introduced into the product to produce a uniform dispersity of air cells 
within the confection leading to a lower specific weight and considerable 
modification to the texture. 
Suitable whipping agents may include egg albumen, gelatin, milk proteins or 
other milk derived compounds such as whey, casein derivatives, vegetable 
proteins such as soy derived compounds, modified milk proteins, and 
mixtures thereof. 
In a preferred embodiment, the whipped component comprises, by weight of 
the chewable mineral supplement at least one whipping agent present in an 
amount of from about 0.2 to about 0.6% and;most preferably 0.3 to about 
0.4% and other conventional components such as sugar, sorbitol, starch, 
water, glucose syrup and so forth. 
The edible polyol may be selected from the group consisting of propylene 
glycol, glycerin, polyethylene glycol and mixtures thereof. Preferably, 
the edible polyol comprises glycerin. 
In a preferred embodiment, the edible polyol is present in an amount from 
about 2 to about 5% by weight of the chewable mineral supplement and most 
preferably in an amount from about 2.5 to about 4.5% by weight. A polyol 
content of less than 2% results in a chalky tasting, dry product. Polyol 
content greater than 5% results in a sticky, difficult to process product 
having unpleasant sticky chew characteristics. 
The mineral compound may be selected from a wide range of compounds that 
provide a source of absorbable minerals when ingested. Suitable compounds 
are preferably organic or inorganic salts that render the compounds 
absorbable herein. Exemplary salts may be selected from the group 
consisting of salts of lithium, sodium, potassium, magnesium, calcium, 
phosphorous, iron, zinc and mixtures thereof. 
One particularly preferred mineral compound is calcium which calcium 
compound may be selected from the group consisting of calcium gluconate, 
calcium chloride, calcium lactate, calcium phosphate, monobasic calcium 
phosphate, dibasic calcium phosphate, tribasic calcium phosphate, calcium 
carbonate, calcium tartrate, calcium glycerophosphate, calcium levulinate, 
calcium hypophosphate, calcium sulfate, calcium gluceptate, calcium 
chelates, calcium amino acid chelate, ground limestone, ground oyster 
shells and mixtures thereof. Preferably the calcium compound comprises 
calcium carbonate. 
Compounds used to provide a mineral supplement of lithium include organic 
and inorganic salts wherein the anion is chloride, carbonate, citrate, 
sulfate, bromide and mixtures thereof. 
Compounds useful in providing a mineral supplement of zinc include 
inorganic and organic salts wherein the anionic portion of the salt is 
carbonate, chloride, citrate, and mixtures thereof. 
Compounds useful in providing a mineral supplement of phosphorous include 
salts wherein the anionic portion is a phosphate and the cationic portion 
is sodium, potassium, magnesium, iron, calcium, lithium, zinc and and 
mixtures thereof. 
Compounds useful in providing a mineral supplement of potassium include 
inorganic and organic salts wherein the anionic portion of the salt is 
acetate, bicarbonate, bitartrate, bromide, carbonate, chloride, citrate, 
gluconate, phosphate monobasic, phosphate dibasic, phosphate tribasic, 
sulfate, tartrate and mixtures thereof. 
Compounds used to provide a mineral supplement of iron include organic and 
inorganic salts and chelates of iron such as reduced iron, ferrous 
sulfate, iron ammonium citrate, ferrous carbonate, ferrous chloride, 
ferrous fumarate, ferroglycine sulfate, ferronascin, ferrous carbonate 
mass, ferrous carbonate saccharated, ferrous citrate, ferrous gluconate, 
ferrous lactate, ferrous sulfate, ferrous succinate, iron cheates, iron 
chelate with magnesium trisilicate and mixtures thereof. 
Compounds used to provide a mineral supplement of sodium include organic 
and inorganic salts of sodium wherein the anionic portion of the salt is 
acetate, ascorbate, bicarbonate, carbonate, chloride, citrate, 
hypophosphite, lactate, phosphate monobasic, phosphate dibasic, phosphate 
tribasic, sulfate, tartarate and mixtures thereof. 
Compounds used to provide a mineral supplement of magnesium include organic 
and inorganic salts of magnesium wherein the anionic portion of the salt 
is acetate, carbonate hydroxide, chloride, citrate, dibasic citrate, 
hydroxide, lactate, oxide, phosphate monobasic, phosphate dibasic, 
trisilicate, sulfate as well as the composition formed as the 
co-precipitated gel of aluminum hydroxide and magnesium carbonate, 
aluminum magnesium silicate, aluminum magnesium hydroxide and mixtures 
thereof. 
The mineral compounds are incorporated into the present soft chewable 
products in particulate form. The particle size may vary widely depending 
upon the particular mineral source but must be of an adequate size to 
enable incorporation into the nougat candy base without exhibiting a sandy 
mouthfeel. Exemplary particle size ranges when using calcium carbonate may 
be from about 0.8 micrometers to about 3.5 micrometers for calcium 
carbonate U.S.P., and further to about 15 micrometers for ground limestone 
which is natural calcium carbonate. Similar ranges may be used for the 
remaining mineral compounds. The mineral compound is present in an amount 
from about 3 to about 40%, and preferably about 15 to about 40% by weight 
of the chewable mineral supplement. 
The lower limit for the mineral compound is determined by the minimum 
therapeutic dose. For the compounds considered herein, the lower limit is 
considered to be about 3% by weight. It is, however, possible to have 
lower mineral compound concentrations used in the inventive formulations. 
Mineral compound concentrations greater than about 40%, however, are not 
useable since they result in a dry, chalky, gritty product. 
The present invention may optionally include absorption enhancers. 
Absorption enhancers are a group of compounds which facilitate more 
complete and/or more rapid absorption of the mineral compound by the human 
body. In the case of calcium, such absorption enhancers include but are 
not limited to vitamin D, lysine, arginine, calcitrol, lactose and 
mixtures thereof. Preferred absorption enhancers for calcium are vitamin 
D.sub.2, vitamin D.sub.3 and mixtures thereof. An absorption enhancer for 
iron is ascorbic acid. The absorption enhancer may be used in varying 
amounts well within the perview of the ordinary skilled artisan. Amounts 
may vary from as low as about 1.25 micrograms per dose up to about 20% by 
weight of the dose depending on the particular enhancer. 
The present invention may further include compounds such as antiflatulents 
to reduce a potential side effect of ingesting mineral supplements 
containing, for example, a gas producing anion such as carbonate or 
bicarbonate. A preferred antiflatulent is simethicone. The amounts used 
will vary depending upon the amount of gas that will be produced which 
varies upon the mineral compound and the amount of it used in the 
formulation. Such amounts may be readily determined by the ordinary 
skilled artisan. They may vary from about 15 mg to about 80 mg per dose. 
The chewable mineral supplement in addition to the foregoing materials may 
also include further additives utilized conventionally to prepare nougat 
products. Thus the present soft, chewable products may include materials 
selected from pigments, colorants, oils, fats, preservatives, flavorings, 
and so forth, and mixtures of these in varying amounts. 
Those materials incorporated and desirable to aid in the final processing 
of the soft, chewable nougat based product include fats, oils, 
preservatives, colorants and flavorings. Suitable fats and oils include 
fractionated fat, hydrogenated oils, partially hydrogenated oils, 
unsaturated oils, coconut oil, palm oil, palm kernel oil, cottonseed oil, 
safflower oil, sunflower oil, soy oil, corn oil and mixtures thereof. The 
term "fats" and "oils" are used interchangeably, although there may be 
differences as understood by the skilled artisan. "Fats" is generally a 
term to refer to the solid embodiment of the above-mentioned groups and 
"oils" refers to the liquid form. 
A graining compound may also be optionally employed to promote faster 
setting times for the final product. The graining compound is selected 
from the group consisting of fondant sugar, sugar, sorbitol crystals, 
lactose and mixtures thereof. The graining compound, when used, is present 
in an amount from about 0.5% to about 4.0% by weight. 
Suitable flavorings include natural and artificial flavors such as mints, 
peppermint, artificial vanilla, natural vanilla, cinnamon, various fruit 
flavors, both individual and mixed. The flavorings are generally utilized 
in amounts that will vary depending upon the individual flavor and may, 
for example range up to 1% by weight or higher. 
The colorants used in the present invention include pigments such as 
titanium dioxide that are incorporated into the nougat candy base and may 
be incorporated therein 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. A full recitation of 
all F.D.&C. and D.&.C. colorants and their corresponding chemical 
structures may be found in the Kirk-Othmer, Encylopedia of Chemical 
Technology, at Volume 5, pages 857-884, which text is accordingly 
incorporated herein by reference. 
The chewable mineral supplement of the invention can be prepared by 
conventional confectionery making procedures. Such procedures generally 
entail admixing the nougat candy base with the remaining ingredients until 
a homogenous admixture is obtained and then forming the resulting mixture 
into suitable shapes for storage. The preparation of the nougat candy base 
may be achieved by routine procedures well known to the ordinary skilled 
artisan. One preferred procedure involves preparation of the whipping 
component and blending with the syrup component. 
The whipped component may be prepared by mixing the whipping agent with 
other desirable components. The whipped component is generally prepared 
from gelatin, egg albumen, milk proteins such as casein, and vegetable 
proteins such as soy protein, and the like which are added to a gelatin 
solution and rapidly mixed at ambient temperature to form an aerated 
sponge like mass. 
The syrup component is prepared by initially mixing corn syrup, sugar 
component and an amount of water necessary to assure solution of the 
ingredients. The total water content is not critical, however, it is 
preferable to keep the initial water content below 40% by weight. This 
mixture is charged into a suitable cooker and cooked to a final water 
content of about 2% to about 11.0% by weight. 
Once the above steps are complete, the whipped component and the syrup 
component may be combined, usually by the addition of whipped component to 
the syrup component after the syrup component's temperature has dropped to 
about 110.degree. C. to about 118.degree. C. The resultant combination is 
then mixed. At this point, the edible polyol is added. If colorants are to 
be incoporated, they may be incorporated into the candy base at this 
point. The composition is then mixed until a uniform homogenous mass is 
formed. 
The mineral compound is then added and mixed until a uniform homogenous 
mass is again formed. If fats are to be incorporated, they are 
incorporated into the candy base at this time. The above composition is 
mixed until the temperature of the composition is less than about 
90.degree. C. but greater than about 60.degree. C. At this point, the 
graining compound, if employed, is added to the composition. If flavorings 
are to be incorporated, they may be added into the candy base also at this 
time. The mixture is then further mixed until uniform. 
Once all of the reagents have been blended into the mixture, the mixture is 
allowed to cool. The mixture may be cooled to ambient temperatures before 
final forming operations are completed. 
A variety of final forming techniques may be utilized, depending upon the 
shape and size of the final product as desired. 
Once prepared the final composition may be processed into any desirable 
shape or form to render the product suitable for providing the necessary 
amount of mineral compound. Exemplary, non-limiting shapes include 
squares, rectangles, spheres, tabloids and biconvex shapes. Other suitable 
shapes may also be employed. 
The products of the invention must exhibit a soft chewable texture to be 
useable herein. The term "soft" as used herein with regard to the texture 
of the mineral supplement of the invention refers to a penetration 
hardness of greater than 2 mm. Products not exhibiting this property have 
been found to be unsuitable according to this invention. In particular, 
products exhibiting a hardness value less than 2 mm are not chewable and 
fall outside the scope of this invention. In contrast, products exhibiting 
complete penetration are considered too soft and tacky and will not 
maintain the product integrity sought herein. 
The penetration hardness test procedure to determine penetration hardness 
involves the following: 
The penetrometer hardness test employs a Precision Scientific Model 73510 
Penetrometer equipped with a 3K-186 wax penetration needle having a 
diameter of 0.1 mm and a length of 3.8 cm. 
The needle is placed into contact in the center of a square face 
perpendicular to the face. A 150 gram weight is applied to the needle for 
5 seconds pressing the needle into the test piece. The penetration depth 
is measured and recorded in mm. The less penetration the harder the piece.

The present invention is further illustrated by the following examples. All 
parts and percentages in the examples and throughout the specification and 
claims are by weight of the final composition unless otherwise indicated. 
EXAMPLE 1 
This Example demonstrates the formation of a product of this invention. 
The following ingredients were admixed in the order listed until a 
homogenous formulation was prepared after each step and until the final 
product was prepared. The final product was pressed into individual pieces 
having a weight of 4.5 grams and having a size of 11.5 mm.times.1.94 
mm..times.1.94 mm. 
The resulting structures were tested for hardness penetration and all had a 
hardness between 5 and 7 mm. When consumed, all of the products exhibited 
no chalky taste, and were soft in texture. 
______________________________________ 
Percent by Weight 
Component of the Total Formulation 
______________________________________ 
Nougat candy base having a 
56.5 
syrup component with a 1.5:1 
sugar to corn syrup ratio, 
water content 5% and a corn 
syrup component having a 
dextrose equivalence of 42 
Glycerin 3.75 
Color (titanium dioxide) 
1.0 
Fat 4.0 
Calcium carbonate 33 
Graining compound (fondant sugar) 
1.5 
Flavor 0.25 
100.00 
______________________________________ 
EXAMPLE 2 
This Example demonstrates the formation of a product of this invention by 
modifying the water content of the syrup component of the nougat candy 
base. 
The moisture content of the final chewable mineral supplement was varied by 
varying the moisture of the syrup component of the formulation given in 
Example 1. 
______________________________________ 
% Moisture Content 
Test of of Final Product Chew 
Run Syrup Product Description 
Characteristics 
______________________________________ 
A 6.0 4.5 soft, tacky 
soft, acceptable 
B 5.0 3.5 soft, not 
acceptable 
tacky 
C 4.0 2.5 firm firm, acceptable 
D 3.0 1.5 hard hard, un- 
acceptable 
______________________________________ 
The results indicate that final products having moisture contents from 
about 2.5 to about 4.5% by weight have acceptable chew and physical 
characteristics. Moisture contents below 2.0 were found to result in hard 
structures which exhibit excessive hardness and are unacceptable. 
EXAMPLE 3 
This Example demonstrates the effect of final product moisture content in 
relation to hardness as measured by the penetrometer test. 
Test runs E to H were prepared in accordance with the formulation of 
Example 1. The total thickness of the final formed product is about 11.5 
mm. 
Products of this invention formed with a final product moisture content of 
4.5% by weight or greater are too sticky and do not hold their shape. 
______________________________________ 
Product 
Test Moisture Penetration.sup.1 
Product 
Run Content (mm) Observations 
______________________________________ 
E 5.0 Complete Very sticky 
cold flow 
F 4.1 10 to 11.5 soft 
acceptable 
G 3.5 5 to 7 soft 
acceptable 
H 2.8 2.5 to 3.5 firm 
acceptable 
______________________________________ 
.sup.1 Range of results on 3 determinations. 
Test runs 1 to 4 were prepared in accordance with the formulation of 
Example 1. The total thickness of the final formed product is about 11.5 
mm. 
Products of this invention formed with a final product moisture content of 
5% by weight or greater are too sticky and do not hold their shape. 
EXAMPLE 4 
This Example demonstrates the effect of glycerin content on the mineral 
supplement of this invention. 
The procedure of Example 1 was repeated except that the glycerin content 
was varied as set forth below. The results are described in the table. 
______________________________________ 
Glycerin Content 
in Weight % Product Characteristics 
______________________________________ 
5.0 Soft texture 
Soft chew 
Tablet sticky 
3.75 Smooth texture 
Firm chew 
Tablet not sticky 
2.75 Slight chalkiness 
Dry chew 
Dry tablet 
______________________________________ 
EXAMPLE 5 
This Example demonstrates the effect of modifying the sugar to corn syrup 
ratio of the syrup component of the nougat candy base in the mineral 
supplement of this invention. 
The procedure of Example 1 was repeated except that the sugar to corn syrup 
ratio was varied as set forth below, the results are described in the 
table. 
______________________________________ 
Sugar/Corn Syrup Ratio 
Characteristics Product 
______________________________________ 
1:1 Soft sticky texture 
Sticky mouth feel 
Cold flow in processing 
Sticky 
1.2:1 Good texture 
Good mouthfeel 
Acceptable processing 
Some tackiness 
1.5:1 Good texture 
Good mouthfeel 
Acceptable processing 
Not tacky 
1.85:1 Grainy texture 
Good mouthfeel 
Acceptable difficult 
to process 
Not tacky 
______________________________________ 
EXAMPLE 6 
This Example demonstrates the effect of different mineral compounds. 
The procedure of Example 1 was repeated except that the mineral compound 
was varied as set forth below. The results are in the table. 
The mineral compound used in the product has no effect on product 
characteristics. 
______________________________________ 
Mineral Compound 
Weight % Product Characteristics 
______________________________________ 
Calcium carbonate 
.sup. 16.5.sup.1 
Soft chew 
Acceptable processing 
No chalky taste 
Not sticky 
Co-precipitate of 
.sup. 10.sup.1 
Soft chew 
aluminum hydroxide Acceptable processing 
and magnesium No chalky taste 
carbonate Not sticky 
Kaolin (hydrated 
30 Soft chew 
aluminum silicate) Difficult to process 
No chalky taste 
Not sticky 
Magnesium-aluminum 
25 Dry granular chew 
silicate Acceptable processing 
No chalky taste 
Not sticky 
______________________________________ 
.sup.1 Additional nougat candy base added to compensate for decreased 
mineral content. 
EXAMPLE 7 
This Example demonstrates the availability of calcium ion from the 
inventive formulation of Example 1. 
An in vitro dissolution test of the inventive product has been conducted. 
The results indicate the percent of calcium in solution at various times 
after start of the test is reported. In 60 minutes, 85.8% of the calcium 
present in the supplement is in solution. 
______________________________________ 
Time % of Calcium in Solution 
______________________________________ 
30 min. 59.2 
45 min. 70.6 
60 min. 85.8 
______________________________________ 
All results are the average of six separate tests. 
Dissolution test procedure: 
United States Pharmacopeia XX, page 939, Mack Printing Co., Easton, Pa., 
1980 
Conditions: 
USP Apparatus 2 
Media: 900 ml simulated gastric fluid without enzymes 
Rotation Speed: 50 RPM. 
Apparatus 2--Use the assembly from Apparatus 1, except that a paddle formed 
from a blade and a shaft is used as the stirring element..sup.4 The shaft, 
10.+-.0.5 mm in diameter, is positioned so that its axis is not more than 
0.2 cm at any point from the vertical axis of the vessel, and rotates 
smoothly without significant wobble. The stirring blade, 3.0 mm to 5.0 mm 
thick, forms a section of a circle having a diameter of 83 mm, and is 
subtended by a parallel chords of 42.+-.1 mm and 75.+-.1 mm. The blade 
passes through the diameter of the shaft so that the bottom of the blade 
is flush with the bottom of the shaft, and the blade is positioned 
horizontally at the end of the rotating shaft so that the 42-mm edge is 
nearest the lowest inner surface of the vessel. The distance of 2.5.+-.0.2 
cm between the blade and the inside bottom of the vessel is maintained 
during the test. The metallic blade and shaft comprise a single entity 
that may be coated with a suitable fluorocarbon polymer. The dosage unit 
is allowed to sink to the bottom of the vessel before rotation of the 
blade is started. A small, loose piece of nonreactive material such as 
wire or glass helix may be attached to dosage units that would otherwise 
float. 
FNT .sup.4 A suitable paddle is available commercially from Hanson Research 
Corp. and from Van-Kel Industries. 
Apparatus 1--The assembly.sup.1 consists of the following: a covered, 1000 
ml vessel made of glass or other inert, transparent material.sup.2 ; a 
variable-speed drive; and a cylindrical basket. The vessels are immersed 
in a suitable water bath of any convenient size that permits holding the 
temperature at 37.degree..+-.0.5.degree. C. during the test and keeping 
the bath fluid in constant, smooth motion. No part of the assembly, 
including the environment in which the assembly is placed, contributes 
significant motion; agitation, or vibration beyond that due to the 
smoothly rotating stirring element. Apparatus that permits observation of 
the specimen and stirring element during the test is preferable. The 
vessel is cylindrical, with a spherical bottom. It is 16 cm to 17.5 cm 
high, its inside diameter is 10.0 cm to 10.5 cm, and its nominal capacity 
is 1000 ml. Its sides are flanged near the top. A fitted cover may be used 
to retard evaporation..sup.3 The shaft is positioned so that its axis is 
not more than 0.2 cm at any point from the vertical axis of the vessel. A 
speed-regulating device is used that allows the shaft rotation speed to be 
selected and maintained at the rate specified in the individual monograph, 
within .+-.4%. 
FNT .sup.1 A suitable vessel is available commercially as Kimble Glass No. 
33730, from laboratory supply houses, or as Elanco Products Division No. 
EQ-1900, from Eli Lilly and Co., P.O. Box 1750, Indianapolis, Ind. 46206. 
A suitable basket is available commercially from Hanson Research Corp., 
P.O. Box 35, Northridge, Calif. 91324, and from Van Kel Industries, P.O. 
Box 311 Chatham, N.J. 07928. 
FNT .sup.2 The materials should not sorb, react, or interfere with the specimen 
being tested. 
FNT .sup.3 If a cover is used, it provides surricient openings to allow ready 
insertion of the thermometer and withdrawal of specimens. 
Assay Procedure for Calcium: 
At each dissolution time period 50.0 ml of dissolution media is removed 
from the vessel and replaced with 50 ml of gastric fluid without enzymes. 
The 50.0 ml aliqnot is transferred to a suitable container. The solution 
is made basic by addition of 15 ml of 1N sodium hydroxide. 300 mg of 
hydroxy napthol blue triturate is added and the resultant solution 
titrated with standardized 0.05 M disodium ethylenediaminetetraacetate 
until the solution is deep blue. Each ml of 0.05 M disodium 
ethylenediaminetetraacetate is equivalent to 5.004 mg of calcium 
carbonate. 
Calculation for percent in solution 
##EQU1## 
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 following claims.