Method for applying soft flexible sugar coating to fresh chewing gum and coated chewing gum product

A new method is provided for applying a soft flexible sugar coating to soft chewing gum pieces which method requires that a sugar coating be applied to fresh soft chewing gum substantially immediately (within 3 hours) after the chewing gum is prepared and without first subjecting such chewing gum to the normal 24 to 48 hour conditioning period. The resulting coating takes the form of a continuous soft flexible protective shell which tightly adheres to the soft chewing gum piece, locks in freshness and imparts a long-shelf life thereto. The chewing gum piece produced by the above method remains soft even after prolonged periods of storage. The coated chewing gum produced by the above method is also provided.

BACKGROUND OF THE INVENTION 
Candy- or sugar-coated chewing gums are well known in the art. The 
sugar-based coatings may be applied to chewing gum employing procedures 
such as described in U.S. Pat. Nos. 3,554,767 to Daum et al, 2,304,246 to 
Ekert, 2,460,698 to Lindhe, 3,208,405 to Beer, and 3,635,735 to Patil. 
Generally, prior to coating chewing gum pieces by conventional coating 
procedures, the chewing gum pieces must be first subjected to a long, 
time-consuming conditioning or aging period of upwards of 24 to 48 hours 
or more to be certain that the sugar coating to be applied will uniformly 
adhere to the chewing gum pieces. A discussion of this problem and the 
fact that shortening of the aging period is not an acceptable solution is 
set out in column 1 of U.S. Pat. No. 3,635,735 to Patil. Patil's solution 
is using an accelerated process which includes evaporative cooling of gum 
mass initially prepared at an elevated temperature by mixing wet 
saccharides, such as corn syrup or table sugar combined with water with 
molten gum base centers, at an elevated temperature to coat the gum base 
centers and vacuum drying the gum centers at various stages of coating. 
FIELD OF THE INVENTION 
The present invention relates to a method for coating soft fresh 
unconditioned chewing gum pieces with a continuous soft flexible sugar 
shell or coating which tightly adheres to the soft chewing gum piece and 
maintains softness and freshness of the chewing gum piece even after 
prolonged storage, and to the coated chewing gum piece produced thereby. 
DESCRIPTION OF THE INVENTION 
In accordance with the present invention, there is provided a method for 
coating soft fresh chewing gum pieces, which have not been previously 
subject to the long time-consuming conventional conditioning period 
mentioned above, with a soft continuous flexible protective shell or 
coating which is bound tightly to each chewing gum piece to lock in 
freshness and maintain the chewing gum pieces in a soft state even after 
extended periods of storage. Surprisingly and unexpectedly and contrary to 
conventional coated chewing gum manufacturing practices, it has been found 
that in accordance with the method of the invention, a tightly adhering 
continuous uniform sugar coating may be applied to chewing gum pieces 
almost immediately after the chewing gum pieces have been prepared and 
while they still are fresh and in softened condition. 
The technique employed in accordance with the present invention for 
applying a tightly adhering uniform continuous soft flexible sugar coating 
to soft fresh chewing gum pieces includes the steps of applying to the 
chewing gum pieces (also referred to as centers) while in a softened 
condition and only after 1 to 4 hours, and preferably only after 2 to 21/2 
hours, after such chewing gum pieces have been formed, a first coating 
syrup (also referred to as a grossing syrup) which contains a sugar 
sweetener, an adhesion or binder component and, optionally, a film-forming 
component, to thereby coat the centers with the first coating syrup, and 
then applying a dusting mix to the centers coated with the first coating 
syrup, the dusting mix including one or more sugar sweeteners, such as 
employed in the first coating syrup, in powdered form. If desired, in a 
preferred embodiment, after conditioning the gross coated centers for 8 
hours or more, a second coating syrup or finishing syrup may be applied to 
smooth out the coating of the centers and provide a shine thereto, which 
second coating syrup generally includes ingredients similar to that 
present in the first coating syrup, but need not contain an adhesion or 
binder component. Application of the second coating syrup may be repeated 
as many times as necessary to build up a desired coating weight and 
thickness to smooth out the coating and provide the desired shine thereto. 
Prior to application of the second coating syrup, the steps of applying the 
first coating syrup and dusting mix will be repeated, as many times as 
necessary, to build up a desired coating weight and thickness on the 
centers. 
In carrying out the method of the invention, first coating syrup or 
grossing syrup will be formed as an aqueous solution of the (a) sweetener 
(or bulking agent), (b) adhesion or binder component, and optionally, but 
preferably, (c) film-forming agent. The sweetener (or bulking agent) in 
the form of an aqueous syrup (a) may be present in an amount within the 
range of from about 50% to about 95%, preferably from about 60 to about 
90% by weight of the first coating syrup, and as a solid will be present 
in an amount within the range of from about 60 to about 88% by weight and 
preferably from about 70 to about 80% by weight of the first coating 
syrup. The binder (b) may be present in an amount within the range of from 
about 5 to about 20%, preferably from about 8 to about 15% by weight of 
the first coating syrup; and the film-forming agent (c) may be present in 
an amount within the range of from about 0 to about 10% and preferably 
from about 4 to about 8% by weight of the first coating syrup. The first 
coating syrup will also contain from about 10 to about 40%, and preferably 
from about 15 to about 25% water. 
The first coating syrup or grossing syrup functions as a wet base layer to 
which later-deposited dry sweetener or bulking agent (present in the 
dusting mix) may adhere or be absorbed on to form the desired coating. 
Examples of sugar sweeteners or bulking agents suitable for use in the 
first coating syrup may comprise substantially any known sugar sweetener, 
such as arabinose, xylose, ribose, glucose, mannose, galactose, fructose, 
or sorbose, beet sugar or sucrose, lactose, maltose or cellobiose as well 
as corn syrup solids, and combinations thereof, with sucrose being 
preferred. The sweetener or bulking agent will preferably be employed in 
the form of a warm syrup (130.degree. to 175.degree. F.) such as sugar or 
glucose syrup, corn syrup, and the like, and mixtures thereof, with a 
mixture of glucose syrup and corn syrup being preferred. The water present 
in such syrups will account for the water component mentioned above. 
The adhesion component or binder employed in the first coating syrup aids 
in initially binding the sweetener to the comestible being coated. 
Examples of binders suitable for use herein include gum arabic, xanthan 
gum, gum tragacanth, tapioca dextrin, or modified food starch, with gum 
arabic being preferred. 
An optional but important and preferred component of the first coating 
syrup is the film-forming agent which enables the deposition of a 
substantially uniform layer of the sweetener on the comestible being 
coated. Examples of film-forming agents suitable for use herein include 
gelatin, methyl cellulose, hydroxypropyl cellulose, ethyl cellulose, 
hydroxyethyl cellulose, and/or carboxymethyl cellulose. 
The dusting mix comprises a dry powder mixture containing one or more 
sweeteners (or bulking agents). 
As indicated, the sweetener (bulking agent) present in the dusting mix may 
include any of those employed in the first coating syrup and set out 
above. The preferred sweetener present in the dusting mix will be powdered 
sucrose alone or in combination with fine crystalline sugar. 
In preferred embodiments, the weight ratio of the solids present in the 
first coating syrup to the dusting mix will range from about 3:1 to about 
9:1. 
Generally, a single deposition of each of the first coating syrup and the 
dusting mix may not be sufficient to provide the desired amount or 
thickness of coating deposited on the comestible. Accordingly, it usually 
will be necessary to apply second, third or more coats of each of the 
first coating syrup and dusting mix in order to build up the weight and 
thickness of the coating to desired levels. However, before applying 
subsequent layers of first coating syrup, the previously applied layers of 
first coating syrup are allowed to dry. For example, in coating chewing 
gum, the applications of first coating syrup and dusting mix are continued 
until the average gum piece weight reaches about 90% of the required 
coated weight. Thus, if the coating is to comprise about 35% by weight of 
the coated chewing gum tablet, application of 2 to 5 coats of each of the 
first coating syrup and dusting mix may be required. 
It will be appreciated that the number of applications required will also 
vary depending upon the amount of solids present in the first coating 
syrup and the amount of dusting mix employed. 
After a sufficient amount of coating has been applied to the pieces of 
chewing gum to be coated, the tablets are conditioned in an 
air-conditioned room maintained at a temperature of from about 62.degree. 
to about 70.degree. F. and a relative humidity of from about 25 to about 
55% for 8 hours or more. The coating on the pieces may then be smoothed 
and otherwise finished by applying the second coating syrup (also referred 
to as the finishing syrup) to the pieces in as many applications as is 
necessary to achieve desired smoothness and shine. 
The second coating or finishing syrup as indicated includes (a) sweetener 
(or bulking agent) preferably as an aqueous solution or syrup, as well as 
(b) hot water (temperature ranging from about 50.degree. to about 
75.degree. C.). The sweetener component (a) in the second coating syrup 
will preferably be the same as the sweetener components in the first 
coating syrup with sugar or glucose syrup or a mixture of sugar syrup and 
corn syrup being preferred. The sweetener (bulking agent) (as a solid) 
will be present in the second coating syrup in an amount within the range 
of about 55 to about 85%, and preferably from about 65 to about 80% by 
weight of the second coating syrup. The second coating syrup will also 
contain from about 15 to about 40% by weight water and preferably from 
about 20 to about 35% by weight water. 
It has been found that the presence of the liquid glucose in the coating 
keeps the coating soft and flexible until after the chewing gum piece is 
packaged. The presence of gum arabic in the coating is preferred in that 
it ensures that the coating will harden after 4 weeks or more, while the 
gum centers still remain soft and fresh. 
Flavoring in the form of liquid flavor may be added with the first coating 
syrup and/or second coating syrup, while spray dried flavors may be added 
with the dusting mix. The flavoring will preferably be applied after an 
initial first coating syrup-dusting mix has been applied. 
If desired, flavoring may be added to the gum base. The flavoring in the 
gum center will be present in an amount within the range of from about 0.5 
to about 1.5%, and preferably from about 0.7 to about 1.2% by weight of 
the gum center. The flavoring in the coating will be present in an amount 
within the range of from about 0.5 to about 5% and preferably from about 
1.25 to about 4% by weight of the coating. Such flavoring may comprise 
oils derived from plants, leaves, flowers, fruit, etc. Representative 
flavor oils of this type include citrus oils such as lemon oil, orange 
oil, lime oil, grapefruit oil, fruit essences such as apple essence, pear 
essence, peach essence, strawberry essence, apricot essence, raspberry 
essence, cherry essence, plum essence, pineapple essence, as well as the 
following essential oils: peppermint oil, spearmint oil, mixtures of 
peppermint oil and spearmint oil, clove oil, bay oil, anise oil, 
eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, oil of nutmeg, 
oil of sage, oil of bitter almonds, cassia oil, and methylsalicylate (oil 
of wintergreen). Various synthetic flavors, such as mixed fruit, may also 
be incorporated in the chewing gum of the invention with or without 
conventional preservatives. 
Sweeteners may also be present in the gum base centers forming the gum, 
such sweeteners may comprise natural sweeteners or synthetic sugar 
substitutes. 
Where employed, the synthetic sweeteners may be present in the chewing gum 
center in an amount within the range of from about 0.04 to about 2% and 
preferably from about 0.4 to about 0.8% by weight of the chewing gum. 
Examples of synthetic sweeteners suitable for use herein include free 
saccharin acid, sodium, calcium or ammonium saccharin, cyclamate salts, 
dihydrochalcones, glycyrrhizic acid and salts, L-aspartyl-L-phenylalanine 
methyl ester and mixtures thereof. 
Where employed, natural sugars and/or natural sugar substitutes may be 
present in the chewing gum center in an amount within the range of from 
about 0.05 to about 90%, and preferably from about 10 to about 85% by 
weight of the chewing gum. Such natural sweeteners suitable for use herein 
include sugar alcohols, such as, sorbitol, xylitol, mannitol, isomaltitol, 
or maltitol. If desired, sugars such as sucrose or glucose may be 
employed. 
The gum base will be present in an amount within the range of from about 10 
to about 60%, and preferably from about 15 to about 45% by weight. 
In general, the gum base is prepared by heating and blending various 
ingredients, such as natural gums, synthetic resins, waxes, plasticizers, 
etc., in a manner well known in the art. Typical examples of the 
ingredients found in a chewing gum base are masticatory substances of 
synthetic origin such as styrene-butadiene copolymer, isobutyleneisoprene 
copolymer, polyisobutylene, polyethylene, petroleum wax, polyvinyl 
acetate, as well as masticatory substances of natural origin such as 
rubber latex solids, chicle, crown gum, nispero, rosidinha, jelutong, 
pendare, perillo, niger gutta, tunu, etc. The elastomer or masticatory 
substance will be employed in an amount within the range of about 5 to 
about 15%, preferably from about 8 to about 12%, and optimally from about 
9 to about 11% by weight of the gum base composition. 
The gum base may also include solvents, detackifiers, waxes, softening 
agents, lubricants, fillers, emulsifiers, colorants, antioxidants, and/or 
texturizers, bulking agents and other conventional ingredients as will be 
apparent to those skilled in the art. Examples of typical gum bases 
suitable for use herein are disclosed in U.S. Pat. Nos. 3,052,552 and 
2,197,719. 
A preferred coating, in accordance with the present invention, for a 
chewing gum will have the following composition. 
______________________________________ 
% by weight 
Ingredient of coating 
______________________________________ 
Sugar 50 to 85 
Corn syrup 44.degree. Be 
10 to 45 
Gum arabic 0.25 to 3 
Gelatin 0.25 to 3 
Color 0.1 to 5 
______________________________________

The following Examples represent preferred embodiments of the present 
invention. 
EXAMPLES 1 AND 2 
Sugar coated chewing gums having center or core portions as shown in Table 
I and coatings as shown in Table II below are prepared as follows. 
TABLE I 
______________________________________ 
Composition of Gum Center or Core 
(present in all chewing gum Examples) 
ingredient Parts by weight 
______________________________________ 
Gum base 24 
Sugar 53.5 
Corn Syrup 2.0 
Yelkin 0.5 
Flavor 2 
______________________________________ 
TABLE II 
______________________________________ 
Composition of Various Coating Mixtures 
Required for Forming Coating on 
Gum Centers of Table I 
Parts by Weight 
Example No. 1 2 
______________________________________ 
First Coating Syrup (Grossing Syrup) 
Gum arabic solution (48%) 
6 10 
Gelatin solution (15%) 
6 -- 
Sugar syrup 35.degree. Be' (73%) 
65 65 
Corn syrup 44.degree. Be' (78% solids) 
20 20 
Color solution 2 2 
Dusting Mix 
Powdered sugar 50 100 
Fine crystalline sugar 
50 0 
Second Coating Syrup (Finishing Syrup) 
Sugar syrup 35.degree. Be' (73%) 
97 96 
Corn syrup 44.degree. Be' (78% solids) 
1 2 
Color solution 2 2 
______________________________________ 
The chewing gum centers are prepared as follows: 
Gum base is melted and maintained at a temperature within the range of 
171.degree.-180.degree. F. Softener (lecithin) and corn syrup are added 
slowly with stirring. Sugar is added to the mix, mixed for 3 minutes, 
followed by the addition of flavor (oil and spray dried) and 3 minutes 
mixing. 
The above mixture is stirred until homogeneous, cooled, rolled and scored 
and individual pieces or pillows are produced. 
The coating mixtures are separately prepared. The first and second coating 
syrups are prepared by mixing the various ingredients, under heating if 
necessary, to form a solution. 
The dusting mix is prepared by simply mixing the various ingredients and 
until a substantially homogeneous mixture is formed. 
The fresh soft gum centers to be coated are allowed to sit for 2 hours and 
are placed in a standard revolving coating pan. Th gum pieces are dedusted 
using cool dry air. The first coating syrup mixed and warmed to a 
temperature of 120.degree. F. is applied to the gum pieces. After about 
2-3 minutes, the dusting mix is applied to the gum pieces coated with the 
first coating syrup. The gum pieces are allowed to roll for 4 minutes to 
absorb the dusting mix. 
The above coating steps are repeated until the weight of an average gum 
piece reaches about 90% of the required coated weight. For example, if the 
required coated weight is 35%, 2 or 3 applications of the first coating 
syrup and dusting mix is needed. 
After the required coating weight is attained, the coated gum pieces are 
tray dried and conditioned in an air-conditioned room for about 8 hours at 
a temperature of about 66.degree. F. under a relative humidity of about 
45%. 
Thereafter, the coated gum pieces are loaded on the standard revolving 
coating pan. The second coating syrup is applied to the gum pieces. After 
2-3 minutes, the gum pieces are allowed to rotate for 3-4 minutes. 
The above finishing coating step may be repeated 2-3 times as desired until 
desired smoothness and shine are obtained. 
If desired, liquid flavor may be pre-mixed with the first coating syrup 
and/or spray dried flavor may be pre-mixed with the dusting mix to impart 
desired flavor to the coating. 
The so-coated gum pieces may then be polished and otherwise finished 
employing conventional means to produce chewing gum having a soft flexible 
continuous coating which tightly adheres to the centers. The coating 
remains soft for about 4 weeks and then hardens into a tough exterior 
while the chewing gum center still remains soft and fresh.