LOW MOISTURE, SUGARLESS, CENTER-FILLED CHEWING GUM

Abstract: This disclosure relates to a low-moisture, sugarless, center-filled chewing gum and a process for the prepara­ tion thereof, in which a low moisture, liquid center-fill is incorporated into a cavity within a substantially anhydrous chewing gum shell. The center-filled chewing gum disclosed has improved non-staling properties and an extended shelf-life. The liquid center-fill has a water content of about 6% to about 8%, based on the total weight of the liquid center-fill, a viscosity of about 22,000 to about 85,000 centipoises at 25°C, and contains a natural or synthetic gum, a glycerin humectant and an additional, water-miscible humectant.

Description: The present invention relates to a low moisture, sugarless center-filled chewing gum having improved non-staling properties and extended shelf-life, in which a sugarless, low moisture, liquid center-fill is incorporated into the cavity within a chewing gum shell in which the water content is not greater than 2% by weight thereof. Center-filled chewing gums are well known in the art. U.S. Patent No. 4,l56,740 to Glass et al. discloses a sugarless center-filled chewing gum which has incorporated in both the chewing gum shell and the center-fill a composition which contains: from 0.4 to l part by weight of a natural or synthetic gum; from 50 to 84 parts by weight of a glycerin humectant; and from l5 to 49.6 parts by weight of an additional water-miscible humectant ingredient which is sorbitol solution or sorbitol solution and propylene glycol. U. S. Patent No. 4,466,983 to Cifrese et al. discloses a center-filled chewing gum having a sugarless, semi-liquid center-fill which includes a hydrogenated starch hydrolysate, sorbitol solution, glycerin and optional flavoring, wherein the total water content of the semi-liquid center-fill is less than about 5% by weight. U.S. Patent No. 4,250,l96 to Friello, discloses a liquid center-fill which is an aqueous solution consisting essentially of hydrogenated starch hydrolysate present in the solution as a solid in an amount of about 75 to about 93% by weight of the liquid fill. U.S. Patent No. 4,3l6,9l5 to Friello et al. discloses a sugarless center-filled chewing gum having a liquid fill consisting essentially of from about 94% to 99.5% glycerin and about 0.5 to 6% by weight of a thickener, the water content of the center-fill being no more than about 2% or less. U.S. Patent No. 3,894,l54 to Graff et al. discloses a center-filled chewing gum which includes, as a liquid fill, an aqueous solution having a dissolved solids portion and a water-miscible humectant for retarding increases in the viscosity of the center fill. The humectant is glycerin, and the dissolved solids portion may include invert sugar, sucrose and glucose. British Patent No. l,469,03l discloses a center-filled chewing gum similar to that disclosed in U.S. Patent No. 3,894,l54 except that the humectant may be glycerin, polylimonene, sorbitol solution, lecithin, dextrose, gum arabic, glyceryl monostearate, polyethylene glycol or propylene glycol. U.S. Patent No. 4,292,329 to Ogawa et al. discloses a method of improving the flavor-retaining capacity of a center-fill chewing gum by incorporating into the center-fill an emulsifier which functions both as an emulsifier and retention agent to prevent the flavor from penetrating into the gum base. The liquid fill generally contains from 5 to l0% of water. U.S. Patent No. 4,l57,402 to Ogawa et al. also teaches the use of an emulsifier for similar purposes but requires the emulsifier to have a particular hydrophile-lipophile (HLB) range. U.S. Patent No. 4,252,829 to Terrevazzi discloses a liquid fill for center-filled chewing gum consisting essentially of an aqueous solution containing a dissolved solid portions, 8 to l3% liquid sorbitol and 2 to 5% of a propylene glycol-flavor solution. Substantially anhydrous sugarless chewing gums are also known in the art. U.S. Patent No. 4,5l4,422 to Yang et al. discloses sugarless gums, including chewing gums and bubble gums, having improved shelf-life and resistance to staling, which contain a substantially anhydrous mixture of a gum base, at least one sugar alcohol and glycerin wherein the glycerin is present in amounts of about 8% to about l8% by weight, and wherein the gum contains no greater than 2% by weight thereof, of water in any form. United States Patent No. 4,58l,234 to Cherukuri et al. discloses a chewing gum composition having a moisture content up to about 0.3% by weight, containing a gum base which softens within a temperature range of about 40°C to about 60°C, flavoring, a softener and a sweetener, and teaches that such chewing gum compositions have exceptionally long periods of shelf-life. U.S. Patent No. 3,806,290 and U.S. Patent No. 3,857,963 to Graft et al., disclose a continuous method and apparatus for extruding chewing gum to form a hollow-centered rope of gum and forcing the center-fill into the cavity within the rope of gum. The above prior art disclosures indicate that when the amount of moisture in a chewing gum composition, whether it be a sugar containing or sugarless gum, is reduced, the stability and hence the shelf-life of the gum is increased. In addition, certain ingredients which deteriorate rapidly in the presence of water, may be used with substantially anhydrous chewing gums. Thus, there are a number of commercial advantages attendant upon the use of substantially anhydrous chewing gums. Although such gums are extrudable and could be used to form the shell of a center-fill sugarless chewing gum, prior art sugarless center-fills have not been used successfully within the cavity of a substantially anhydrous chewing gum shell. The current sugarless center-fills either contain too much water and migrate into the chewing gum shell or are too viscous to be pumped into the hollow center of the chewing gum shell as is required in continuous commercial processes used for making center-filled gum. The present invention is as described in the claims. It can further be described as follows. The present invention provides a low moisture sugarless center-filled chewing gum piece having an outer chewing gum shell enclosing a cavity and a sugarless liquid center-fill within the cavity, wherein the chewing gum shell contains not more than about 2% by weight water; and wherein the sugarless liquid center-fill has a water content of 6% to 8%, based on the total weight of the liquid center-fill and a viscosity of 20,000 to 85,000 mPa.s (centipoises) at 25°C. The low moisture, liquid center-fill of this invention comprises 0.2% to l.5% by weight of a natural or synthetic gum selected from the group consisting of carboxymethylcellulose gums, pectin, propylene glycol alginates, agar and gum tragacanth; 85% to 93% by weight of a glycerin humectant; 6% to l2% by weight of an additional water-miscible humectant ingredient selected from the group consisting of (a) sorbitol solution of (b) sorbitol solution and propylene glycol; and optional flavor and sugarless sweetener in an amount sufficient to impart taste thereto. The low moisture, sugarless center-fill is prepared by mixing the natural or synthetic gum with the glycerin humectant in a weight ratio of from l:3 to l:24, based on the weight of the natural or synthetic gum, to the weight of glycerin, for a time sufficient to disperse the gum in the glycerin; blending the additional water-miscible humectant with an equal weight of glycerin and heating the blend to a temperature of 60°C to 80°C; adding the dispersion to the heated blend until a homogenous mixture is formed; adding the remaining glycerin to the homogenous mixture and mixing for a time sufficient to fully hydrate the natural or synthetic gum with the water present in the reaction mixture and obtain a center-fill having a viscosity of 20,000 to 85,000 mPas (centipoises) at 25°C. The low moisture, sugarless center-filled chewing gum piece of the present invention comprises an outer shell and a cavity enclosed therein containing a sugarless liquid center-fill having a water content of 6 to 8% by weight, based on the total weight of the liquid center-fill and a viscosity of 20,000 to about 85,000 mPas (centipoises) at 25°C. The term "chewing gum piece" as used herein refers to a finished product, that is, a center-filled chewing gum piece composed of an outer chewing gum shell and a liquid center-fill. The liquid center-fill of this invention comprises specific amounts of a natural or synthetic gum, a glycerin humectant and an additional water-miscible humectant which may be sorbitol solution or a combination of sorbitol solution and propylene glycol. Natural or synthetic gums suitable for use in the low moisture, liquid center-fill of this invention include carboxymethylcellulose gums, pectin, propylene glycol alginate, agar and gum tragacanth. Such gums are known and are commercially available. Among the aforementioned gums, carboxymethylcellulose gums of average high molecular weight and viscosities ranging from l,000 to 4,500 mPas (centipoises) at a l% concentration at 25°C are preferred for use in the practice of this. More particularly, sodium carboxymethylcellulose having a high viscosity ranging from 2,500 to 4,500 mPas (centipoises) or sodium carboxymethylcellulose having a low viscosity ranging from l,000 to 2,800 mPas (centipoises), at l% concentration at 25°C., is preferred. Such products are sold commercially by Hercules, Incorporated, Wilmington, Delaware. In addition, propylene glycol alginates which are esters of alginic acid¸ are sold commercially and are also suitable for use as the natural or synthetic gum ingredient. The natural or synthetic gum ingredient is used in the sugarless center-fill of this invention in an amount of 0.2% to l.5% by weight, based on the total weight of the center-fill. For a low viscosity carboxymethylcellulose, it is preferable to use l.0% to l.5% by weight and for a high viscosity carboxymethylcellulose, it is preferable to use 0.2% to 0.5% by weight. The glycerin humectant ingredient suitable for use in the center-fill of this invention is United States Pharmacopeia (USP) Glycerin containing not less than 95% glycerin and 5% water. The glycerin ingredient is used in an amount of 85% to 93% by weight, based on the total weight of the center-fill, preferably 89% to 93% by weight. The additional water miscible humectant is present in an amount from 6% to l2% by weight, preferably 6% to l0% by weight, based on the total weight of the center-fill of this invention. Sorbitol solution is the preferred additional humectant, particularly sorbitol solution USP, which contains not less than 69 grams and not more than 7l grams of total solids consisting essentially of sorbitol and a small amount of mannitol and other isometric polyhydric alcohols, in l00 grams of aqueous solution. If desired, a portion of the sorbitol solution humectant may be replaced with propylene glycol. Typically, such combinations include sorbitol solution and propylene glycol in ratios of from 9 to l. The moisture content of the sugarless center-fill prepared from the above ingredients is 6% to 8% by weight, based on the total weight of the center-fill, preferably 6% to 7.5% by weight. If the water content from the ingredients in the center-fill is below the aforementioned range, additional amounts of water up to such range may be added during processing. Additionally, the above-described center-fill ingredients when admixed in accordance with the process of this invention as is more fully described below, provide a sugarless low-moisture, liquid center-fill having a viscosity of 20,000 to 85,000 preferably 20,000 to 80,000 mPas (centipoises) at 25°C. It has been found that the above ingredients when used in the amounts specified, are critical in obtaining a sugarless center-fill which l) retains liquidity and remains stable when incorporated into a substantially anhydrous chewing gum shell; and 2) has sufficient liquidity to provide the squirt of flavor characteristic of acceptable center-filled chewing gums. If an insufficient amount of the water-containing ingredients (i.e., glycerin and sorbitol solution) are utilized, the center-fill loses its squirt of flavor characteristic. However, if too much water is present, the water will migrate into the anhydrous chewing gum shell carrying with it the other center-fill ingredients and causing deterioration of the center-fill, as well as premature staling of the anhydrous chewing gum shell within a very short period of time. Similarly, there must be a sufficient amount of the natural or synthetic gum present in the center-fill to tie up the water present in the other ingredients. The natural or synthetic gum hydrates in the presence of the water and serves to thicken the center-fill to a particular viscosity. If too much thickener is used, however, and the viscosity increases above a critical range. In such a case, commercial processes for preparing center-filled gums, which entail pumping the center-fill into a hollow-centered rope of chewing gum, cannot be utilized. Thus, applicants have found a particular combination of ingredients which, when combined in the critical amounts specified, provides a low moisture, sugarless center-fill capable of being incorporated into a substantially anhydrous chewing gum shell. While the above described center-fill composition may itself be used within the cavity of the sugarless chewing gum piece of this invention, other additives such as flavoring agents, coloring, and synthetic sweeteners may be included to provide a product with enhanced consumer acceptability. Suitable flavoring agents which may optionally be added to the liquid center-fill are those well-known in the gum and confectionery art. For example, synthetic flavor oils, and/or oils derived from plants, leaves, flowers, fruits and so forth, and combinations thereof are useful. Representative flavoring agents include spearmint oil, peppermint oil, cinnamon oil, and oil of wintergreen (methylsalicylate). Also useful are artificial, natural or synthetic fruit flavors such as citrus oils including lemon, orange, grape, lime, grapefruit and fruit essences including apple, strawberry, cherry, pineapple, and so forth. The amount of flavoring agent employed is normally a matter of preference subject to such factors as flavor type and strength desired. In general, amounts of 0.05% to 2% by weight of the final center-fill are usable, with amounts of 0.3% to l.5% being preferred and 0.8% to l.2% being most preferred. Similarly, synthetic sweeteners well-known in the art may optionally be added to the center-fill of this invention. Without being limited to particular artificial sweeteners, representative illustrations encompass water-soluble artificial sweeteners such as the soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, such as the sodium salt and the like, and the free acid from of saccharin; dipeptide based sweeteners such as L-aspartyl-L-phenylalanine methyl ester and materials described in U.S. Patent No. 3,392,l3l and the like; dihydrochalcone; glycyrrhizin; Stevia rebaudiana (Stevioside); and the synthetic sweetener 3,6-dihydro-6-methyl-l,l,2,3-oxathiazin -4-one-2,2-dioxide, particularly the potassium (Acesulfame-K), sodium and calcium salts thereof as described in German Patent No. 2,00l,0l7.7. Such artificial sweeteners as are described above are generally used in amounts of 0.005% to l% and most preferably 0.05% to 0.08%, based on the total weight of the liquid center-fill. The sugarless liquid center fill of this invention is prepared by a process involving the following critical sequence of reaction steps: A) The natural or synthetic gum is mixed with the glycerin humectant in a weight ratio from l:3 to l:24, based on the weight of gum to the weight of glycerin for a time sufficient to completely disperse the gum powder in the glycerin. If a low viscosity carboxymethylcellulose gum is used, a weight ratio of gum to glycerin of l:3 to l:6 is preferred. If a high viscosity carboxymethylcellulose gum is used, a weight ratio of gum to glycerin of l:l2 to l:24 is preferred. Generally speaking, the natural or synthetic gum is completely dispersed in the glycerin within 5 to 30 minutes of mixing time. B) The additional water-miscible humectant is blended with an equal weight of glycerin and the blend is heated to a temperature of 40°C to l00°C, preferably 60°C to 80°C, and most preferably 70°C, after which the heating is discontinued. C) The dispersion of (A) is then slowly added to the heated blend (B) with mixing, generally for l to 20 minutes until a homogenous mixture is obtained. The addition and mixing time will vary with the size of the batch and the mixing equipment used. D) The remaining glycerin is then added to the homogenous mixture of (C) and mixing is continued until all of the natural or synthetic gum becomes fully hydrated by the water inherently present in the reaction mixture ingredients and the resulting center-fill has a viscosity of 20,000 to 85,000 mPas (centipoises) at 25°C. Generally, mixing may be conducted for 30 minutes to 2 hours, preferably for 60 minutes, to achieve complete hydration and thickening. In a preferred embodiment, the sugarless liquid center-fill of the invention is prepared by: A. mixing the natural or synthetic gum with the glycerin humectant in a weight ratio of from l:3 to l:24, based on the weight of gum to the weight of glycerin, for a time sufficient to disperse said gum in said glycerin; B. blending the additional water-miscible humectant with an equal weight of glycerin and heating the blend to a temperature of 60°C to 80°C; C. mixing the dispersion of (A) with the heated blend of (B) until a homogenous mixture is formed; and D. adding the remaining glycerin to (C) and mixing for a time sufficient to fully hydrate the natural or synthetic gum with the water present in the reaction mixture and obtain a center-fill having a viscosity of 20,000 to 85,000 mPas (centipoises) at 25°C. The above described sequence of mixing the ingredients of this invention is critical to achieve complete hydration of the natural or synthetic gum which serves as a thickener for the center-fill. Quite surprisingly, it has been found that the water present inherently in the critical amounts of the glycerin and sorbitol solution ingredients will, following the sequential mixing steps specified in the process of this invention, be brought into contact with the natural or synthetic gum for a time sufficient to achieve complete hydration of the gum. It may be theorized that the successful use of the moisture-containing center-fill within a substantially anhydrous chewing gum shell, in accordance with this invention, is dependent upon the hydration/water binding properties of the natural or synthetic gum ingredient in the center-fill. It is believed, but without being bound to a particular theory, that when the water in the center-fill becomes bound to the natural or synthetic gum ingredient, the center-fill does not migrate into the substantially anhydrous chewing gum shell. Equally surprising is the fact that, although the water is bound, the center-fill retains its squirt of flavor characteristics and can be pumped into a hollow-centered rope of chewing gum using known commercial processes and equipment. Substantially anhydrous sugarless chewing gums suitable for use in the practice of this invention are known in the art, as, for example, the sugarless gums, including the chewing gums and bubble gums, of U.S. Patent No. 4,5l4,422 which contain no greater than 2% by weight thereof, of water in any form. These gums are prepared by heating gum base and admixing therewith a softening agent, sorbitol, mannitol and from l0 to l8% by weight of glycerin, based on the total weight of the gum composition, followed by the addition of a flavoring agent and sweetener, with mixing. The sorbitol, mannitol, glycerin and gum base ingredients as initially added, have a limited water content. Similarly the sugarless chewing gums of U.S. Patent No. 4,58l,234 having a moisture content of up to 0.3% by weight, are suitable for preparing the chewing gum shell into which the low moisture, sugarless center-fill, is incorporated in accordance with the practice of this invention. Such sugarless gums are prepared by heating a gum base which softens in the range of 40°C. to 60°C. and admixing therewith sorbitol powder, mannitol powder, a softening agent, and a flavoring agent. U.S. Patent No. 4,l56,740 discloses the preparation of a sugarless, center-filled chewing gum. In accordance with this disclosure, a center-fill premix is prepared by dissolving sodium carboxymethylcellulose in glycerin, adding sorbitol solution USP and heating to 50°C, whereby a premix containing about l7-l8% water is obtained. The sugarless chewing gum disclosed in U.S. Patent No. 4,l56,740 is prepared by mixing gum base, gum arabic solution, the above described center-fill premix, and an aqueous solution of a sweetening agent, then admixing therewith sorbitol, mannitol, and flavor, to obtain a chewing gum composition containing more than 3% water. Thus, both the center-fill premix and the chewing gum shell of prior art U.S. patent No. 4,l56,740 have a water content greater than the water content specified for the center-fill and substantially anhydrous chewing gum shell of the present invention. Low moisture, sugarless center-filled chewing gum pieces in accordance with the present invention may be manufactured according to methods known in the art with some minor modifications. For example, the apparatus and method disclosed in U.S. Patent No. 3,806,290 and U.S. Patent No. 3,857,963 may be utilized. Typically, substantially anhydrous, sugarless chewing gum is fed into a gum extruder and extruded through an orifice as a hollow-centered rope of chewing gum. A low moisture sugarless center-fill formulated in accordance with this invention is fed, under pressure, through an inner conduit to the hollow-center of the rope downstream of the orifice and the center-filled rope of chewing gum is passed into a sizing unit where rollers decrease the cross-sectional dimension of the rope gum and form individual gum pieces. The low moisture sugarless center-filled gum pieces prepared according to the teachings of this invention contain from 80% to 90%, preferably 85% to 89% by weight of chewing gum and from l0% to 20%, preferably ll% to l5% by weight of center-fill, based on the total weight of a gum piece. In a particularly prepared embodiment of this invention, the sugarless center-filled gum contains 89% by weight of chewing gum and ll% by weight of center-fill. The following examples are given to illustrate the invention. All percentages given throughout the specification are based upon weight, unless otherwise indicated. EXAMPLE l A. CENTER-FILL The center-fill of the invention is prepared from: l. One gram of sodium carboxymethyl cellulose is mixed with 6 grams of glycerin for l0 minutes. 2. Ten grams of sorbitol solution is blended with l0 grams of glycerin and heated to 70°C, then heating is discontinued. 3. The pre-mix from (l) is slowly added to (2) over a 5 minute period with mixing. The remaining 73 grams of glycerin are added and mixing is continued for approximately 60 minutes, until the viscosity of the center-fill reaches 77,000 mPas (centipoises) at 25°C. The moisture content of the center-fill is 7.45%. B. CHEWING GUM FORMULATION Using the chewing gum formulation and procedure described in United States Patent No. 4,5l4,422, a sugarless chewing gum having a moisture content of l% by weight, is prepared. C. CENTER-FILLED GUM The chewing gum formulation of B is fed into a gum extruder and extruded through an orifice as a hollow-centered rope of chewing gum. The center-fill of A is fed, under pressure, through an inner conduit to the hollow-center of the rope downstream of the orifice; the center-filled rope of chewing gum is passed into a sizing unit where rollers decrease the cross-sectional dimension of the gum rope and form individual gum units wherein there is 89% by weight gum and ll% by weight center-fill. The freshly made gum pieces, when tested for taste and other organoleptic qualities, including squirt of flavor characteristics, were judged to be comparable to commercial sugarless center-filled chewing gum pieces. EXAMPLE 2 A. CENTER-FILL Following the procedures of Example l, part A, a center-fill is prepared from the following ingredients, using, in Step l, a weight ratio of sodium carboxymethylcellulose gum to glycerin of l:24, based on the weight of gum to glycerin: A center-fill is obtained having a viscosity of 20,750 mPas (centipoises) at 25°C and a moisture content of 7.49%. B. CHEWING GUM FORMULATION Using the chewing gum formulation and procedure described in United States Patent No. 4,5l4,422, a sugarless, chewing gum is prepared having a moisture content of l% by weight. C. CENTER-FILLED GUM Center-filled gum pieces are prepared using formulations A and B and following the procedure of Example l, part C. The freshly made gum pieces, when tested for taste and other organoleptic qualities, including squirt of flavour characteristics, were judged to be comparable to commercial sugarless center-filled chewing gum pieces. EXAMPLE 3 A. CENTER-FILL Following the procedure of Example l, part A, a center-fill is prepared from the following ingredients, using, in Step l, a weight ratio of sodium carboxymethylcellulose gum to glycerin of l:3, based on the weight of gum to glycerin: A center-fill is obtained having a viscosity of 65,000 mPas (centipoises) at 25°C and a moisture content of 6.45%. B. CHEWING GUM FORMULATION Using the chewing gum formulation and procedure described in United States Patent No. 4,5l4,422, a sugarless gum having a moisture content of l% by weight, is prepared. C. CENTER-FILLED GUM Center-filled gum pieces are prepared using formulations A and B and following the procedure of example l part C. The freshly made gum pieces, when tested for taste and other organoleptic qualities, including squirt of flavor characteristics, were judged to be comparable to commercial sugarless center-filled chewing gum pieces. COMPARATIVE EXAMPLES 4-9 Sugarless chewing gum F, containing 3% water, was prepared using the chewing gum formulation and procedure described in United States Patent No. 4,l56, 740. Sugarless chewing gum G, containing l% water, was prepared using the chewing gum formulation and procedure described in United States Patent No. 4,5l4,422. Prior art center-fill A of Table I and chewing gum formulation F are used to prepare center-filled chewing gum pieces containing ll% center-fill, based on the total weight of the chewing gum piece, following the procedure described in United States Patent Nos. 4,l56,740. Inventive Center-Fills B, C and D and comparative Center-Fill E of Table I were prepared as described in Example l, part A using, in Step l, a weight ratio of sodium carboxymethylcellulose gum to glycerin of l:6 for Center-Fill B; l:24 for Center-Fill C; l:3 for Center-Fill D; and l:6 for Center-Fill E. Substantially anhydrous chewing gum G is used with Center-Fills A-E to prepare center-filled chewing gum pieces containing ll% center-fill, based on the total weight of the chewing gum piece, following the procedure described in Example I, part C. ACCELERATED AGING TESTS Wrapped chewing gum pieces containing ll% by weight center-fill, prepared as described above, were stored for l8 weeks at 37°C., after which the percentage of center-fill remaining in each gum piece was determined. Results are indicated in Table II, with the letters designating the center-fill/chewing gum combination tested. In the above accelerated aging tests, storage for l8 weeks at 37°C is equivalent to storage for l8 months at 25°C. For purposes of this test, all sugarless center-filled chewing gum pieces initially contained ll% center-fill, based on the total weight of the chewing gum piece. Thus center-filled chewing gum pieces which contain 7% of center-fill, based on the total weight of the chewing gum piece, at the end of the accelerated aging test period would be considered acceptable to consumers and would have a shelf-life of l8 months. The normal shelf-life of conventional sugarless center-filled chewing gum piece A/F represented by Example 4, covering center-fill A with an outer shell F, is 9 months. As shown in Table II, conventional formulation A/F contains no center-fill at all at the end of the accelerated aging period. In Example 5, covering prior art Center-Fill A within a substantially anhydrous chewing gum shell G, center-filled chewing gum piece A/G had very little center-fill remaining after the accelerated aging test period. Inventive formulations B/G, C/G, and D/G of Examples 6, 7, and 8, respectively, have an exceptional amount of center-fill remaining after l8 weeks at 37°C and would, therefore, have a shelf-life of l8 months or double the shelf-life of the prior art sugarless center-filled chewing gum. In Example 9, comparative center-fill E does not contain the critical amounts of ingredients specified for the inventive chewing gum pieces of this invention, i.e., E contains too much sorbitol solution, insufficient glycerin, and too much water. At the end of the accelerated aging period, formulation E/G contained only 5.2l% of center-fill (original amount was ll%) which would not be acceptable to consumers. At the end of the above described l8 week, 37°C accelerated aging test, the chewing gum pieces of Table II were evaluated for organoleptic qualities. Prior art gum pieces A/F and A/G of Table II had absolutely no squirt and had holes in the corner of the gum shell due to migration of the center-fill into the gum shell. Inventive gum pieces B/G, C/G, and D/G of Table II exhibited excellent squirt perception and had no deterioration of the gum shells. Comparative gum piece E/G of Table II had a very low perception of squirt which was judged unacceptable. In addition, E/G had holes in the corner of the gum piece, indicating that the center-fill has migrated into the gum shell. Thus, the above comparative examples demonstrate the unpredictability and criticality of the ingredients and the amounts thereof required in the center-filled chewing gum pieces of this invention in order to obtain extended shelf-life and good squirt of flavor characteristics.

Claims: a sugarless liquid center-fill for incorporation into a cavity within a sugarless center-filled chewing gum piece, the shell of said chewing gum piece containing not more than about 2% by weight water, said center-fill comprising: A. 0.2% to l.5% by weight of a natural or synthetic gum selected from the group consisting of carboxymethylcellulose, pectin, propylene glycol alginates, agar and gum tragacanth; B. 85% to 93% by weight of glycerin humectant; and C. 6% to 12% by weight of an additional water-miscible humectant ingredient selected from the group consisting of (a) sorbitol solution or (b) sorbitol solution and propylene glycol; wherein said sugarless center-fill has a water content of 6% to 8%, based on the total weight of the liquid center-fill, and a viscosity of 20,000 to 85,000 mPas (centipoises) at 25°C. The sugarless liquid center-fill according to Claim l or 2 wherein said liquid center-fill comprises 0.2% to 0.5% by weight of sodium carboxymethylcellulose, 89% to 93% by weight of glycerin, and 6% to l0% by weight of sorbitol solution, said liquid center-fill having a water-content of 6% to 7.5%, based on the total weight of the liquid center-fill, and a viscosity of 20,000 to 80,000 mPas (centipoises) at 25°C. The sugarless liquid center-fill according to the Claims 1 or 2 wherein said liquid center-fill comprises l% to l.5% by weight of sodium carboxymethylcellulose, 89% to 93% by weight of glycerin, and 6% to l0% by weight of sorbitol solution, said liquid center-fill having a water content of 6% to 7.5%, based on the total weight of the liquid center-fill, and a viscosity of 20,000 to 80,000 mPas (centipoises) at 25°C. The sugarless liquid center-fill according to anyone of the Claims 1 to 3, wherein, additionally, the center-fill contains a material selected from the group consisting of a flavoring agent, a sweetening agent and mixtures thereof. The sugarless liquid center-fill according to anyone of the claims 1 to 4, wherein the flavoring agent is selected from the group consisting of peppermint oil, spearmint oil, cinnamon oil, oil of wintergreen (methylsalicylate), lemon oil, orange oil, grape oil, lime oil, grapefruit oil, apple essence, strawberry essence, cherry essence, pineapple essence and mixtures thereof. The sugarless liquid center-fill according to anyone of the claim 1 to 5, wherein the sweetening agent is selected from the group consisting of saccharin salts, cyclamate salts, Acesulfame-K salts, dipeptide based sweeteners, dihydrochalcone sweeteners, and mixtures thereof. A sugarless liquid center-fill according to anyone of the claims 1 to 6 wherein the liquid center-fill is incorporated into the chewing gum shell in an amount of 11% to 15% by weight of the chewing gum composition. A sugarless center-filled chewing gum piece having an outer sugarless chewing gum shell enclosing a cavity and a sugarless liquid center-fill within said cavity, said chewing gum piece comprising: A. a chewing gum shell containing not more than about 2% by weight thereof water; and B. a sugarless liquid center-fill as claimed in anyone of the claims 1 to 7. A process for preparing the sugarless liquid center-fill of the claims 1 to 3, which comprises: A. mixing the natural or synthetic gum with the glycerin humectant in a weight ratio of from l:3 to l:24, based on the weight of gum to the weight of glycerin, for a time sufficient to disperse said gum in said glycerin; B. blending the additional water-miscible humectant with an equal weight of glycerin and heating the blend to a temperature of 60°C. to 80°C.; C. mixing the dispersion of (A) with the heated blend of (B) until a homogenous mixture is formed; and D. adding the remaining glycerin to (C) and mixing for a time sufficient to fully hydrate the natural or synthetic gum with the water present in the reaction mixture and obtain a center-fill having a viscosity of 20,000 to 85,000 mPas (centipoises) at 25°C. The process according to Claim 9 wherein, in step (A) the natural or synthetic gum is a low viscosity carboxymethylcellulose gum and wherein the ratio of said gum to said glycerin is from l:3 to l:6. The process according to Claim 9 wherein, in step (A), the natural or synthetic gum is a high viscosity carboxymethylcellulose gum and wherein the ratio of said gum to said glycerin is from l:l2 to l:24. The process according to Claim 9 wherein, additionally, a material selected from the group consisting of a flavoring agent, a sweetening agent, and mixtures thereof, according to the claims 4 to 6, is added to the mixture of step (D) in an amount sufficient to impart taste thereto. A process for preparing a sugarless center-filled chewing gum piece as claimed in claim 8 having a substantially anhydrous, sugarless outer chewing gum shell enclosing a cavity, which comprises incorporating within said cavity a sugarless liquid center-fill comprising: (A) 0.2% to l.5% by weight of a natural or synthetic gum selected from the group consisting of carboxymethylcellulose, pectin, propylene glycol alginates, agar and gum tragacanth; (B) 85% to 93% by weight of a glycerin humectant; and (C) 6% to l2% by weight of an additional water-miscible humectant ingredient selected from the group consisting of (a) sorbitol solution or (b) sorbitol solution and propylene glycol: wherein said liquid center-fill has a water content of 6% to 8%, based on the total weight of the liquid center-fill, and a viscosity of 20,000 to 85,000 mPas (centipoises) at 25°C. The process according to Claim 13 wherein the liquid center-fill is incorporated into the chewing gum shell in an amount of ll% to l5% by weight of the chewing gum piece.

Inventors: GLASS, MICHAEL, HOHOLICK, JOSEPH, ORLANDI, DANIEL A.
Applicants: WARNER-LAMBERT COMPANY
Application year: 1987
Main classification: A23G3
IPC codes: A23G4