ANHYDROUS CHEWING GUM

Abstract: A flexible and substantially anhydrous chewing gum composition comprises chewable gum base, flavor, a substantially anhydrous plasticizing agent selected from the group consisting of glycerol and propylene glycol and constituting more than 10% by weight of the composition, and a substantially anhydrous bulking agent. The total moisture content of the gum composition does not exceed 1% by weight. The gum composition has the characteristics of improved flexibility, texture and shelf life and provides maximum stability for any moisture-sensitive ingredients in the gum.

Description: ANHYDROUS CHEWING GUM This invention relates in general to chewing gum compositions which are substantially anhydrous. As is well-known in the art, chewing gum generally comprises chewable gum base, a flavor, a sweet water-soluble bulking agent, a plasticizing agent, and, optionally, an artificial sweetener and a coloring agent. Typically, the bulking agent includes an aqueous carbohydrate syrup (such as corn syrup) in the case of sugar gum and an aqueous sugar alcohol solution in the case of sugarless gum. Such aqueous solutions typically contain about 15% to 30% water with the result that the moisture level of conventional chewing gum is about 2% to 6% by weight. Conventional sugar chewing gum is prepared by adding a plasticizing agent, aqueous carbohydrate syrup and an optional coloring agent color to gum base in a running mixer. Sugar is then added, followed by flavor in a desired amount. Conventional sugarless chewing gum is prepared by adding a sugar alcohol to gum base and an optional coloring agent in a running mixer. An aqueous sugar alcohol solution and a plasticizing agent are then incorporated into the gum mass. Lastly, a desired amount of flavor is added. In either case, the gum is then rolled or extruded and cut into the desired shape. After cooling, the gum is .wrapped in a well-known manner. It is generally thought that conventional mois¬ ture levels of 2% to 6% are required to maintain a flexible chewing gum texture. Typical chewing gum will lose moisture and become stiff and brittle upon storage in a relative humidity below that of the equili¬ brium relative humidity of the gum. For this reason, chewing gum is typically wrapped in a moisture-imperme¬ able package to prevent loss of moisture content. Moisture may eventually migrate to the surface of the gum, causing the gum to adhere to its wrapper. In order to prevent the deterioration of certain moisture-sensitive chewing gum ingredients, it has been found desirable to minimize the moisture content of the gum. For example, it is well known that the stability of artificial dipeptide sweeteners such as aspartame (L-aspartyl-L-phenylalanine methyl ester) in a food system is a function of water activity, time, temperature and pH. In aqueous systems, aspartame spontaneously converts to diketopiperazine with propor- tional loss of sweetness. The rate of this conversion reaction can be controlled by minimizing the water activity in food systems containing such ingredients. Prior to the present invention, solutions to the problem of storage stability of aspartame in chewing gum have been discussed in U. S. Patent Nos. 4,122,195 and 4,139,639, which teach encapsulation of aspartame. However, this requires an additional process step. U. S. Patent No. 4,246,286 discloses another chewing gum product which has a water extract pH of between 5.0 and 7.0 and which is free of calcium carbonate and strongly basic constituents in order to prevent the degradation of as¬ partame. This approach requires the use of a non-basic filler such as talc, which is more costly and less desirable than calcium carbonate. Furthermore, the pH of the gum must be controlled to be within a certain range, thereby limiting the ingredients which can be used in the chewing gum. Despite these disadvantages of prior known solutions to this storage stability problem, the use of a substantially anhydrous gum to stabilize aspartame has not been disclosed in the prior art. Another example of a moisture-sensitive ingred¬ ient is red beet color, which is a dye extracted from beets. Because this dye contains no artificial ingred¬ ients, it is commonly used in a variety of food products including chewing gum. This dye is reactive in the presence of moisture with the result that the red color fades with time. Other moisture-sensitive ingredients which may be used in chewing gum include enzyme systems. Because water causes oxidation and reduction reactions of such ingredients, it is important to minimize the moisture content of the chewing gum. Acid anhydrides have been shown to enhance some flavors. However, because acid anhydrides are unstable in moist environments, they are not used in conventional chewing gum. Accordingly, the present invention provides a flexible and substantially anhydrous chewing gum com¬ position comprising chewable gum base, flavor, a sub- stantially anhydrous plasticizing agent selected from the group consisting of glycerol and propylene glycol and constituting more than 10.0% by weight of the composition, and a substantially anhydrous bulking agent, the total moisture content of the composition being less than 1.0% by weight thereof. The substantially anhydrous chewing gum compo¬ sition has advantageous characteristics of improved flexibility, shelf life and gum texture. The gum compo¬ sition provides maximum stability for any moisture- sensitive ingredients which may be present in the gum. A substantially anhydrous bulking agent is used instead of aqueous carbohydrate syrup or an aqueous sugar alcohol solution used in conventional chewing gum. The addition of moisture during the chewing gum formu- lation process is avoided. Furthermore, a substantially anhydrous plasticizing agent is selected from the group consisting of glycerol and propylene glycol, the plas- ticizing agent constituting more than 10% by weight of the gum composition. * Conventional chewing gum usually contains 1% to 2%, but not more than 5%, glycerol by weight. Prior to the present invention, a glycerol content of more than 5% by weight of a chewing gum composition was gener¬ ally thought to render the gum too liquid or produce an unacceptably soft or non-cohesive texture. It has been found that the use of a glycerol or propylene glycol plasticizing agent constituting more than 10%, and preferably about 17%, by weight of the chewing gum com¬ position provides excellent texture, shelf life and flexibility characteristics when less than 1% by weight moisture is present in the gum. By avoiding a moisture content greater than 1% by weight of the chewing gum composition, there is provided maximum stability for moisture-sensitive ingred- ients which may be present in the gum. The preferred chewing gum does not lose moisture when stored in a dry environment, thereby avoiding the problems of hardness and brittleness encountered upon storage of conventional gum. Unlike typical gum, the preferred chewing gum composition does not tend to stick to its wrapper, and does not require moisture-impervious wrapping, thereby permitting a reduction in packaging costs. The preferred chewing gum composition comprises any chewable and substantially water-insoluble gum base in an amount ranging from approximately 18% to 50%, but preferably 25%, by weight of the total chewing gum . OMPI composition. The gum base may contain a calcium carbonate filler instead of a talc filler even where an artificial sweetener comprising a dipeptide such as aspartame (L-aspartyl-L-phenylalanine methyl-ester, originally disclosed in U. S. Patent Nos. 3,492,131 and 3,642,491) is used in the chewing gum. The calcium carbonate base has better chewing characteristics and is less expensive than the talc base. The chewing gum also includes a substantially anhydrous plasticizing agent consisting of either glycerol or propylene glycol. The plasticizing agent constitutes more than 10%, but preferably about 17%, by weight of the chewing gum composition. This plasti¬ cizing agent, containing less than 1% by weight moisture, provides flexibility and texture characteristics better than or equal to conventional sugar gums and much better than conventional sugarless gums. Preferably, the gum contains a high-quality glycerine comprising at least 99% glycerol with the remainder being moisture. Propylene glycol tends to impart a bitter taste to the gum. The preferred composition also comprises a sweet and water-soluble bulking agent which is substan¬ tially anhydrous. For sugar gums, the bulking agent may consist of dextrose, sucrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose or corn syrup solids or combinations thereof. For sugarless gums, the bulking agent may comprise a sugar alcohol such as sorbitol, mannitol, xylitol or combinations thereof. The bulking agent is present in an amount ranging from 30% to 65% by weight of the entire chewing gum composition. Optionally, an artificial sweetener such as saccharin, cyclamate, thaumatin, acesulfame K or, preferably, a di¬ peptide sweetener such as aspartame, or a combination of such sweeteners, may be included. Aqueous bulking agents such as carbohydrate solutions and sugar alcohol solutions are avoided. More- O PI over, no water is added during the chewing gum manufac¬ turing process. The total moisture content of the chewing gum composition of the present invention is less than 1% by weight of the composition and prefer- ably less than 0.5%. The chewing gum also comprises a well-known flavor such as an essential oil or synthetic flavor in an amount determined by preference, but generally about 1% of the chewing gum composition. The chewing gum optionally comprises a coloring agent in a conventional amount of about 0.1% to about 2% by weight of the gum composition. If the coloring agent comprises a moisture-sensitive red beet dye, the low moisture content of the chewing gum will prevent fading of the red color over time. The chewing gum can be manufactured in a conventional manner. First, the base is heated and placed in a mixer. If color is desired, it may be added at this point followed by the bulking agent, artificial sweeteners (if desired) , the plasticizing agent, and flavor, in that order. The mixture is rolled or extruded, cut into individual pieces and cooled. The gum is then wrapped in a well-known manner. To further reduce its moisture level, the gum may be stored in a low-humidity environment prior to being wrapped. As described earlier, the preferred chewing gum composition promotes maximum stability for moisture- sensitive ingredients which may be included in the chewing gum composition. It has been found the aspartame has desirable sweetness characteristics and is ideal for inclusion as a sweetener in chewing gum. Because of its low moisture content, the composition promotes storage stability of aspartame in chewing gum without requiring encapsulation of the aspartame, control of the pH of the gum-or the use of non-basic gum ingredients. OMPI In addition to promoting stability of moisture- sensitive ingredients mixed into the gum mass, the composition promotes the stability of such ingredients when applied to the surface of the gum due to the fact that the gum will not "sweat" during prolonged storage. The low moisture content of the composition also permits the use of a food grade acidulan to provide tartness, even where the gum contains a calcium carbonate filler; the low moisture content will minimize reaction between the acidulant and the . basic filler. Food grade acid anhydrides, which are moisture sensitive, may also be used to provide tartness or enhance the gum flavor. The acidulant or acid anhydride typically con¬ stitutes about 0.1 to 1% by weight of the gum composition. EXAMPLE I A sugarless chewing gum containing aspartame was manufactured according to the following formulation: Ingredient Percent by Weight Gum base 24.5 Glycerine 16.8 Sorbitol powder 49.0 Mannitol powder 8.0 Flavor 1.3 ' Color 0.25 Aspartame 0.1 The glycerine plasticizing agent comprises at least 99% glycerol with the remainder being moisture. EXAMPLE II Sugarless chewing gum was manufactured according to the following formulation in which the coloring agent is a moisture-sensitive ingredient comprising a red beet color: O Ingredient Percent by Weight Gum base 24.5 Glycerine 16.8 Sorbitol powder 47.7 Mannitol powder 8.0 Flavor 1.3 Red beet color 1.7 Again, the glycerine comprises at least 99% glycerol. The chewing gum was rolled into sheets and a rolling compound consisting of 89% mannitol, 9% calcium carbonate and 2% aspartame was applied to the surface of the chewing gum. The gum was then wrapped in a conventional manner. EXAMPLE III A sugar gum was manufactured according to the following formulation: Ingredient Percent by Weight Gum base 25.0 Glycerine 12.0 Sugar 61.2 Grape flavor 1.5 Color 0.1 . Acetic anhydride 0.2

Claims: CLAIMS 1. A flexible and substantially anhydrous chewing gum composition comprising chewable gum base and flavor, and characterized by a substantially anhydrous plasticizing agent selected from the group consisting 5 of glycerol and propylene glycol and constituting more than 10.0% by weight of the composition, and a sub¬ stantially anhydrous bulking agent, the total moisture content of the composition being less than 1.0% by weight thereof. 10 2. The composition of claim 1, characterized in that the plasticizing agent constitutes about 17.0% by weight of the composition. 3. The composition of claim 1, characterized in that the bulking agent is a sugar alcohol. ' 15 4. The composition of claim 1, characterized in that the composition comprises a moisture-sensitive ingredient. 5. The composition of claim 4, characterized in that the moisture-sensitive ingredient is mixed into 20 the gum composition. 6. The composition of claim 4, characterized in that the moisture-sensitive ingredient is coated onto the surface of the gum composition. 7. The composition of claim 4, characterized 25 in that the moisture-sensitive ingredient comprises a dipeptide sweetener. 8. The composition of claim 7, characterized in that the sweetener is L-aspartyl-L-phenylalanine methyl ester. 30 9. The composition of claim 4, characterized in that the moisture-sensitive ingredient comprises an enzyme. 10. The composition of claim 4,- characterized in that the moisture-sensitive ingredient comprises a 35 red beet coloring. - lO - ll. The composition of claim 1, characterized in that the composition comprises a food grade acid anhydride. 12. The composition of claim 1, characterized in that the composition comprises a food grade acidulant, and wherein the base comprises a calcium carbonate filler.

Inventors: PATEL MANSUKH M, PATEL, MANSUKH, M.
Applicants: WRIGLEY W M JUN CO, WM. WRIGLEY JR. COMPANY
Application year: 1983
Main classification: A23G3
IPC codes: A23G4