CHEWING GUM INCLUDING A LIQUID SORBITOL/MANNITOL/GLYCERIN BLEND

Abstract: A chewing gum including sorbitol and method of making same is provided. The chewing gum is created from a formulation that includes a composition that comprises a syrup solution of aqueous sorbitol, mannitol, and glycerin.

Description: S P E C I F I C A T I O N TITLE "CHEWING GUM INCLUDING A LIQUID SORBITOL/MANNITOL/GLYCERIN BLEND" BACKGROUND OF THE INVENTION This application is a continuation-in-part of U.S. Patent Application Serial No. 08/174,983, filed on December 29, 1993 and entitled "Liquid Sorbitol/Mannitol/Glycerin Blend and Compositions Containing Same." The present invention relates generally to chewing gums. More specifically, the present invention relates to chewing gums including sorbitol. It is known to provide alditols, such as sorbitol, mannitol, and xylitol in chewing gums. Alditols can be used in chewing gum, as well as other confectioneries and food products as a "sugar substitute." These sugar substitutes have the advantage that they are not fermented in the mouth of the consumer to form products that can attack dental enamel. Therefore, sorbitol, as well as other alditols, is used in sugarless products. Additionally, sorbitol can be used as a bulking agent. A number of patents have disclosed and discussed the use of various compositions including sorbitol. These include U.S. Patent Nos.: 4,156,740; 4,252,829; 4,466,983; 4,614,654; 4,671,961; 4,728,515; 5,120,551; and 5,144,024. Sorbitol can be provided in chewing gum in its crystalline form. It is believed that crystalline sorbitol currently accounts for approximately 50% of all sugar-free chewing gum formulations. Unfortunately, crystalline sorbitol is costly. Although it would be desirable to have a replacement for crystalline sorbitol, heretofore, such possible replacements were not as effective, created product stability problems, created processability issues, were even more expensive than crystalline sorbitol, and/or could not be used with certain formulations. In this regard, aqueous sorbitol has been explored for use in chewing gum. Aqueous sorbitol is a less expensive alternative than crystalline sorbitol. Unfortunately, the use of aqueous sorbitol in chewing gum at levels above 15% can create problems with respect to product stability. Likewise, the use of aqueous sorbitol at levels above 15% can also create processability problems. This is due, it is believed, to the water content contained in the aqueous sorbitol. Additionally, there are problems with respect to at least certain chewing gum formulations when using liquid sorbitol. Because aqueous sorbitol contains 30% water, it is detrimental to moisture sensitive ingredients when provided at high levels in chewing gum. A further difficulty with aqueous sorbitol is that it readily crystallizes and causes the gum to become brittle. There is therefore a need for an improved method and/or sorbitol product that allows sorbitol to be added to a chewing gum formulation in a non-crystalline state. SUMMARY OF THE INVENTION The present invention provides an improved chewing gum composition. More specifically, the present invention provides a chewing gum composition that includes an aqueous sorbitol/mannitol/glycerin syrup. Additionally, the present invention also provides other products such as food stuffs, beverages, medicaments, and confectioneries that include an aqueous sorbitol/mannitol/glycerin syrup. Pursuant to the present invention, the sorbitol/mannitol/glycerin syrup can be used in formulations that contain levels of liquid sorbitol solution that were heretofore not possible. To this end, in an embodiment, a chewing gum formulation is provided that is created using, in part, a syrup that includes, on a dry weight basis, not including any water that may be present: approximately 40 to about 70% by weight sorbitol; approximately 24 to about 56% by weight glycerin? and approximately 4 to about 9% by weight annitol. Pursuant to another embodiment of the present invention, a chewing gum formulation is provided comprising a water insoluble gum base, a water soluble portion and sorbitol, the sorbitol being present at least initially, in the formulation as a syrup of aqueous sorbitol and comprising approximately 25% to about 45% by weight of the formulation. In another embodiment, the present invention provides a chewing gum that is created by providing a liquid sorbitol, mannitol, and glycerin syrup; and adding the syrup to other components to create a chewing gum formulation. If desired, the chewing gum formulation also includes a crystalline form of sorbitol. In a further embodiment, an aqueous solution of sorbitol, mannitol, and glycerin is coevaporated to create the syrup. Preferably, the syrup is evaporated so that it contains not more than 10% water. The solution can comprise prior to the coevaporation process: approximately 52 to about 72% aqueous sorbitol; approximately 3 to about 7% mannitol; and approximately 25 to about 45% glycerin. In another embodiment, sucrose is hydrolyzed to dextrose and fructose. The dextrose and fructose are then hydrogenated to sorbitol and mannitol. This will provide a syrup containing sorbitol and mannitol. Glycerin can then be added and the whole mixture can be coevaporated to drive off the water that is present. In a further embodiment, a method for creating a sugarless chewing gum is provided comprising the steps of: providing a solution of aqueous sorbitol, mannitol, and glycerin; coevaporating the solution to create a syrup; and adding the syrup to other chewing gum components to create a chewing gum formulation. An advantage of the present invention is that it provides an improved chewing gum formulation. Moreover, an advantage of the present invention is that it provides an improved sugarless chewing gum formulation. Furthermore, an advantage of the present invention is that it provides an improved method for creating chewing gum. Further, an advantage of the present invention is that it provides a method for adding sorbitol to chewing gum in a state other than a crystalline state. Still further, an advantage of the present invention is that it provides a more cost effective method of adding sorbitol to a chewing gum composition. Another advantage of the present invention is that it allows greater levels of sorbitol to be added to chewing gum in a non-crystalline form than heretofore practical from a commercial standpoint. Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments. DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS The present invention provides an improved chewing gum formulation and method of making chewing gum. Pursuant to the present invention, sorbitol is provided in a non-crystalline state at levels that the inventors believe were not heretofore commercially possible utilizing liquid sorbitol in chewing gum formulations. Sorbitol is a sugarless sweetener that is added to a variety of products. These products include food stuffs, beverages, medicaments, confectioneries, and chewing gum. Sorbitol can be added either alone, without other sugarless sweeteners, for example, in sugar-free chewing gum, or in combination with sugar sweeteners. Additionally, the sorbitol can be provided in, for example, the chewing gum entirely in the syrup form of the present invention or along with a crystalline form of sorbitol. Pursuant to the present invention, the sorbitol is added to other components of a chewing gum formulation, as a blend of aqueous sorbitol, mannitol, and glycerin. The blend of aqueous sorbitol, mannitol, and glycerin is provided as a syrup. To this end, a blend of aqueous sorbitol and crystallization modifiers is provided. This blend can be used to reduce the • usage of crystalline sorbitol in standard product formulations. It has been found that the resultant product, including the sorbitol composition of the present invention, exhibits increased binding capacity over currently used binders in sugar- free gum. ,,,„,,. 5/30338 - 6 - Preferably, the syrup includes on a dry weight basis not including any water that may be present: approximately 40 to about 70% sorbitol; approximately 24 to about 56% glycerin; and approximately 4 to about 9% mannitol. In a preferred embodiment, the syrup includes on a dry weight basis not including water that may be present: approximately 47 to about 65% sorbitol; approximately 28 to about 45% glycerin; and approximately 5 to about 7% mannitol. Prior to any evaporation of the syrup, the syrup will contain approximately 20% water. If desired, the syrup can be used in this form. However, it is envisioned that at least some of the water will be driven off through evaporation or other means. In an embodiment, to provide the aqueous sorbitol of the present invention, aqueous sorbitol, mannitol, and glycerin are added together and then coevaporated to create a syrup. Preferably, the aqueous sorbitol, mannitol, and glycerin combination is evaporated so that it contains not more than 10% water. Most preferably, the aqueous sorbitol, glycerin, and mannitol is evaporated so that it contains no more than 7% water. In another embodiment, the syrup blend is made by hydrol zing sucrose to dextrose and fructose. The dextrose and fructose are then hydrogenated to sorbitol and mannitol. The result will be a syrup containing sorbitol and mannitol. Glycerin can be added and the whole mixture can be coevaporated to drive off the water. The aqueous sorbitol, glycerin, and mannitol can be provided in different combinations and ratios. In this regard, preferably prior to evaporation: the aqueous sorbitol comprises approximately 52 to about 72% by weight of the combination; mannitol comprises approximately 3 to about 7% by weight of the combination; and glycerin comprises approximately 25 to about 45% by weight of the combination. In a most preferred embodiment, prior to evaporation: the aqueous sorbitol comprises approximately 60 to 70% by weight of the combination; mannitol comprises approximately 5 to 6% by weight of the combination; and glycerin comprises approximately 25 to 35% by weight of the combination. In an embodiment that has been found to function satisfactorily, prior to evaporation the aqueous sorbitol comprises approximately 65% of the combination, glycerin approximately 30%, and mannitol approximately 5%. The syrup will include on a dry weight basis not including the water present 56.5% sorbitol, 37.3% glycerin, and 6.2% mannitol. Pursuant to the present invention, the aqueous sorbitol syrup can be used to create sugarless chewing gums; because sugarless chewing gum typically contains sorbitol. However, it should be noted that the present invention can be used to create any chewing gum that includes sorbitol. Likewise, aqueous sorbitol syrup can be used in any product that uses sorbitol . Such products include confectioneries, medicaments, beverages, and food products. Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors. The water soluble portion dissipates with a portion of the flavor over a period of time during chewing. The gum base portion is retained in the mouth throughout the chew. The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. The gum base may or may not include wax. The insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum. In an embodiment, the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc. Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , εtyrene-butadiene copolymers having εtyrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof. Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for εtyrene-butadiene, 1:1 to 1:3 bound εtyrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent. Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, εorva, maεεaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof. The preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below. Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata. Elastomer plasticizers may include, but are not limited to, natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol eεterε of partially dimerized rosin, glycerol esterε of roεin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; syntheticε εuch as terpene resins derived from alpha-pinene, beta-pinene, and/or d- limonene; and any suitable combinationε of the foregoing, the preferred elaεtomer plaεticizerε will alεo vary depending on the εpecific application, and on the type of elaεtomer which is used. Fillers/texturizerε may include magnesium and calcium carbonate, ground limestone, silicate types εuch aε magneεium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof. Softeners/emulεifierε may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oilε, cocoa butter, glycerol monoεtearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acidε (e.g. stearic, palmitic, oleic and linoleic acids), and combinations thereof. Colorants and whitenerε may include FD&C-type dyeε and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof. The base may or may not include wax. An example of a wax-free gum base is discloεed in U.S. Serial No. 07/906,921, the diεcloεure of which is incorporated herein by reference. In addition to a water insoluble gum base portion, a typical chewing gum compoεition includes a water soluble bulk portion and one or more flavoring agents. The water soluble portion can include bulk sweetenerε, high intenεity εweetenerε, flavoring agents, softenerε, emulεifierε, colorε, acidulantε, fillers, antioxidantε, and other components that provide desired attributes. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. The softenerε, which are alεo known aε plaεticizerε and plaεticizing agentε, generally conεtitute between approximately 0.5 to about 15% by weight of the chewing gum. The εoftenerε may include glycerin, lecithin, and combinationε thereof. Aqueouε sweetener εolutionε εuch aε thoεe containing sorbitol, hydrogenated starch hydrolysateε, corn εyrup and combinationε thereof, may alεo be uεed aε εoftenerε and binding agentε in chewing gum. Additionally, the εorbitol/mannitol/glycerin εyrup of the preεent invention can be uεed aε a εoftener and binding agent. Bulk εweetenerε include both εugar and εugarless componentε. Bulk εweetenerε typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum. Sugar εweetenerε generally include saccharide- containing componentε commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert εugar, fructose, levulose, galactose, corn εyrup εolidε, and the like, alone or in combination. Sorbitol can be uεed aε a εugarleεε εweetener. Preferably, the εorbitol εyrup of the preεent invention compriεeε approximately 25% to about 45% by weight of the chewing gum compoεition. Aε noted above, in addition to the εorbitol εyrup of the present invention, crystalline sorbitol, if deεired, can alεo be uεed. Additionally, εugarleεε εweetenerε can include, but are not limited to, other sugar alcohols such aε mannitol, xylitol, hydrogenated εtarch hydrolyεateε, maltitol, and the like, alone or in combination. High intenεity artificial εweetenerε can also be used in combination with the above. Preferred sweetenerε include, but are not limited to εucraloεe, aεpartame, salts of acesulfame, alitame, εaccharin and itε salts, cyclamic acid and itε salts, glycyrrhizin, dihydrochalconeε, thaumatin, monellin, and the like, alone or in combination. In order to provide longer laεting εweetneεε and flavor perception, it may be deεirable to encapεulate or otherwiεe control the releaεe of at leaεt a portion of the artificial εweetener. Such techniqueε aε wet granulation, wax granulation, εpray drying, εpray chilling, fluid bed coating, coacervation, and fiber extenεion may be uεed to achieve the deεired release characteristicε. Uεage level of the artificial sweetener will vary greatly and will depend on such factors aε potency of the εweetener, rate of releaεe, deεired εweetneεε of the product, level and type of flavor uεed and coεt conεiderationε. Thuε, the active level of artificial εweetener may vary from 0.02 to about 8%. When carrierε uεed for encapεulation are included, the uεage level of the encapεulated εweetener will be proportionately higher. Combinationε of sugar and/or sugarleεε εweetenerε may be uεed in chewing gum. Additionally, the εoftener may alεo provide additional εweetneεε εuch aε with aqueous sugar or alditol solutionε. If a low calorie gum iε deεired, a low caloric bulking agent can be uεed. Example of low caloric bulking agentε include: polydextroεe; Raftiloεe, Raftilin; Fructooligoεaccharideε (NutraFlora) ; Palatinoεe oligoεaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) . However, other low calorie bulking agentε can be used. A variety of flavoring agents can be uεed. The flavor can be uεed in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5%. Flavoring agents may include essential oils, synthetic flavorε or mixtureε thereof including, but not limited to, oilε derived from plantε and fruitε εuch aε citrus oils, fruit esεenceε, peppermint oil, εpear int oil, other mint oilε, clove oil, oil of wintergreen, aniεe and the like. Artificial flavoring agentε and componentε may alεo be uεed. Natural and artificial flavoring agentε may be combined in any εenεorially acceptable faεhion. By way of example and not limitation, exa pleε of chewing gum formulations constructed pursuant to the present invention are as follows: TABLE 1 Ex 1 Ex 2 Ex 3 Ex 4 Sugarless Syrup Blend * 40 35 30 25 Crystalline Sorbitol 8 6 13 6 18 6 23 6 Glycerin 9 88 9 88 9 88 9 88 Gum Base 23 2 23 2 23 2 23 2 Mannitol 4 77 4 77 4 77 4 77 Talc 2 0 2 0 2 0 2 0 Flavor 1 65 1 65 1 65 1 65 Encapsulated Aspartame 0 34 0 34 0 34 0 34 Spray Dried Peppermint Flavor 0 25 0 25 0 25 0 25 Coevaporated Lycasin/Glyceπn 9 31 9 31 9 31 9 31 : created by evaporating a mixture of 65% liquid sorbitol 30% glycerin, and 5% mannitol to 98% solids The present invention, it is believed, can be used with a variety of procesεeε for manufacturing chewing gum. Chewing gum iε generally manufactured by εeguentially adding the variouε chewing gum ingredientε to commercially available mixerε known in the art. After the ingredientε have been thoroughly mixed, the chewing gum maεε iε diεcharged from the mixer and εhaped into the deεired form, such aε by rolling into εheetε and cutting into εtickε, extruding into chunks, or casting into pellets. Generally, the ingredientε are mixed by firεt melting the gum baεe and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulεifierε can be added at thiε time. The εorbitol syrup of the present invention can be added next along with any other syrup softeners or bulking agentε and part of the bulk portion. Further, parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. The entire mixing procesε typically takeε from 5 to 15 minuteε, although longer mixing timeε are εometimeε required. Thoεe εkilled in the art will recognize that variationε of thiε general mixing procedure, or other mixing procedureε, can be followed. By way of example, and not limitation, further exampleε of the preεent invention will now be set forth. EXAMPLES 5-10 A sorbitol mixture waε created by placing a ratio of 65% aqueouε εorbitol, 30% glycerin, and 5% mannitol in a εuitable container. The mixture waε evaporated to an RI (20°F) of 1.498 (approximately only 7% water). The εyrup waε then placed in formulaε Ex. 6 - Ex. 10 εet forth in Table 2 below (Ex. 5 iε a reference formula) . TABLE 2 Ex 5 Ex 6 Ex 7 Ex 8 Ex. 9 Ex. 10 Crystalline Sorbitol 49.17 27.56 32.56 35.56 36.65 41.79 Gum Base 23.2 23.2 23.2 23.2 23.2 23.2 Sugarless Syrup Blend* — 45.0 40.0 35.0 30.0 25.0 Coevaporated Lycasin/Glycerin 9.31 — — — — — Glycerin 9.31 — — — 2.64 2.7 Mannitol 4.77 — — 2.0 3.27 3.07 Peppermint Flavor 1.65 1.65 1.65 1.65 1.65 1.65 Encapsulated Aspartame 0.34 0.34 0.34 0.34 0.34 0.34 Spray Dried Peppermint Flavor 0.25 0.25 0.25 0.25 0.25 0.25 Talc 2.0 2.0 2.0 2.0 2.0 2.0 • Created by evaporating a mixture of 65% liquid sorbitol, 30% glycerin, and 5% mannitol to 98% solids A reduction of 55% crystalline sorbitol was achieved by using the preεent invention. In thiε regard, 45% of the neceεεary εorbitol iε provided by the εyrup of the preεent invention and a satiεfactory chewing gum iε εtill achieved. Additionally, it waε noted in chewing the gum formulaε that uεed the εorbitol εyrup of the preεent invention (Exε. 6-10) that an increaεe in binding capacity waε achieved aε compared to a current chewing gum binder lycaεin/glycerin . (Ex. 5) . Aε previouεly noted, the εorbitol εyrup can be used to create other products aside from chewing gum. By way of example, and not limitation, εuch other products may have the following formulas. EXAMPLES 11-16 A sorbitol, mannitol, and glycerin syrup containing only 2% water (hereinafter "98% sorbitol syrup") may be used in a sugarless, non-cariogenic hard candy as shown in the following formulas: Example 11 Fruit flavored hard candy: Xylitol 15 , . 8 Sorbitol 34 , . 8 98% Sorbitol Syrup 38 , . 0 Water 11 , . 0 Citric Acid 0 , . 3 Artificial Sweetener/ Fruit Flavor/Color aε needed Example 12 Butterscotch Hard Candy: 98% Sorbitol Syrup 53.6 Sorbitol 26.4 Water 17.66 Butter 2.06 Salt 0.12 Natural and Artificial Flavor 0.16 Example 13 Hard Candy: % Sorbitol 30.0 98% Sorbitol Syrup 60.0 Xylitol 9.35 Aεparta e 0.35 Salt 0.12 Citric Acid/Flavor/Color as needed Procedure: Hard candies can be made by the following procedure: 1. In a εtainleεs steel, steam jacketed kettle, the 98% sorbitol syrup, xylitol, water, sorbitol, and salt.are added and the mixture iε heated to form a thick syrup. 2. The εyrup iε cooked and mixed until a temperature of about 300°F and a moisture level of about 1-2% is obtained. 3. The heavy syrup is poured onto a stainlesε εteel cooling table. 4. Citric acid, artificial ingredientε, flavorε and color, and butter are added and mixed by kneading. 5. The reεultant product iε allowed to cool to room temperature and cut as needed. Example 14 (εugarleεε taffy) 98% εorbitol εyrup may be uεed to prepare a εugar- free taffy by the following formula and procedure: Formula : % As Is % DSB 20# (9.072Kα. Batch 98% Sorbitol Syrup 94.5 92.7 18.9 (8.573 Kg) 110°F, M. P. Vegetable Oil 5.25 7.0 1.0 (0.476 Kg) Lecithin 0.25 0.3 0.3 (0.136 Kg) Flavor/Color/Acid/ Sweetener As needed Procedure: 1. Weigh 98% εorbitol εyrup into an atmoεpheric cooker, εuch aε a Savage open fire cooker, and cook to about 255°F (123.9°C). No agitation iε required for thiε εtep. 2. Allow the cooked 98% εorbitol εyrup to cool to about 230°F and add fat and lecithin; fat doeε not have to be premelted. Mix until uniform. 3. Pour mass on oiled cooling table. Side bars may be necesεary for initial cooling if table iε εmall. 4. Work in color, flavor and acid on the slab before pulling (color and flavor may alεo be added on puller) . Cool to plaεtic texture. 5. Pull cooked maεε until deεired texture iε attained. Cut and wrap in oiεture reεiεtant packaging. Example 15 (εugar-free caramel) 98% sorbitol syrup may be used to prepare a sugar- free caramel by the following formula and procedure: 98% Sorbitol Syrup 58 .53% Evaporated milk 33 . 24 Coconut Oil , 92°F ( 33°C) 7 . 68 Lecithin 0. 20 Salt 0. 20 Aspartame 0. 11 Vanill in 0 . 04 Total 100 . 00 Procedure: 1. Prepare aεpartame slurry by mixing 1/3 ratio of asparta e to coconut oil in a high εhear blender for about 30 εeconds. 2. Premix all ingredientε, except aεpartame εlurry, half of the evaporated milk and the vanillin, for 5 minuteε at about 120°F (48.9°C) . 3. Bring premix to a boil and εlowly add the balance of the evaporated milk, maintaining the boil. 4. Cook to the deεired texture. Final cook temperature will vary according to the cooking proceεε. A εuggeεted final cook temperature iε about 245°F (118.3°C) . 5. Cool the caramel to about 220°F (104°C) and add the aεpartame εlurry εlowly with mixing. The vanillin εhould alεo be added at thiε time. 6. Slab, cut and wrap aε desired. Example 16 (εugarleεs gum dropε) % Gelatin 200 bloom type B 7.0 Cryεtalline εorbitol 34.9 98% Sorbitol Syrup 32.6 Hot Water (80-90°C) 14.0 Water 10.0 Citric Acid Solution 1.5 Fruit Flavor/Color aε needed Procedure: 1. Disεolve gelatin directly in hot water. 2. Cook the 98% εorbitol εyrup, εorbitol and water at 115°C, and add gelatin εolution. 3. Stir εlowly in order to obtain a εmooth homogenous mixture. 4. Remove air bubbles with deaeration equipment or other available means. 5. Add citric acid solution, flavor and color. 6. Deposit in cool and dry starch, and sprinkle a little starch onto the articles. Temperature: 70°C. Total solids when depositing: 78°C Brix. 7. Store the starch tray at room temperature for 24 hours. 8. After removal from the molding εtarch, oil the articleε or εame with mannitol. Other food items in which 98% sorbitol syrup may be used aε a non-cariogenic bulking agent are: 1. Confectionε and froεtingε. 2. Dreεεingε for salads. 3. Frozen dairy desertε and mixeε. 4. Gelatinε, puddings and fillings. 5. Hard candy. 6. Soft candy. 7. Baked goodε and baking mixeε. It should be understood that variouε changeε and modificationε to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing itε attendant advantages. It is therefore intended that such changes and modificationε be covered by the appended claimε.

Claims: I CLAIM; 1. A chewing gum formulation comprising: a water insoluble gum base; a water soluble portion; and sorbitol, the sorbitol being present, at least initially, in the formulation as a syrup of aqueous sorbitol and comprising approximately 25% to about 45% by weight of the formulation, the syrup being created by coevaporating a solution that comprises prior to coevaporation approximately 52% to about 72% by weight aqueous sorbitol, approximately 3% to 7% by weight mannitol, and approximately 25% to about 45% by weight glycerin. 2. The chewing gum of Claim 1 wherein the syrup includes not more than 10% water. 3. The chewing gum of Claim 1 wherein the formulation includes a crystalline form of sorbitol. 4. The chewing gum of Claim 1 wherein the formulation is sugar-free. 5. The chewing gum formulation of Claim 1 wherein the water insoluble gum base is wax-free. 6. The chewing gum formulation of Claim 1 wherein the formulation includes artificial sweeteners. 7. The chewing gum formulation of Claim 1 wherein the formulation includes a lycasin/glycerin mixture. 8. A substantially sugar-free chewing gum constructed from: a water insoluble base; a water soluble portion; and a syrup of coevaporated aqueous sorbitol, mannitol, and glycerin, the syrup being created by the coevaporation of a solution that comprises prior to coevaporation approximately 52% to about 72% by weight aqueous sorbitol, approximately 3% to 7% by weight mannitol, and approximately 25% to about 45% by weight glycerin. 9. The chewing gum of Claim 8 wherein the syrup includes not more than 10% water. 10. The chewing gum of Claim 8 wherein the syrup comprises not more than 3% water. 11. The chewing gum of Claim 8 wherein the syrup includes on a dry weight basis, not including any water that may be present: approximately 40% to about 70% by weight sorbitol; approximately 24% to about 56% by weight glycerin; and approximately 4% to about 9% by weight mannitol. 12. The chewing gum of Claim 8 wherein the syrup includes on a dry weight basis not including any water that may be present: approximately 47% to about 65% by weight sorbitol; approximately 28% to about 45% by weight glycerin; and approximately 5% to about 7% by weight mannitol. 13. The chewing gum of Claim 8 wherein the water insoluble gum base in wax-free. 14. The chewing gum of Claim 8 wherein the chewing gum does not include any sugar. 15. A method for creating chewing gum comprising the step of: adding to a water insoluble base a syrup of coevaporated aqueous sorbitol, mannitol and glycerin and a flavor, the syrup comprising approximately 25% to about 45% of a total mixture that is used to create the chewing gum, the syrup being created by the coevaporation of a solution that comprises prior to coevaporation approximately 52% to about 72% by weight aqueous sorbitol, approximately 3% to 7% by weight mannitol, and approximately 25% to about 45% weight glycerin. 16. The method of Claim 15 wherein the syrup includes not more than 10% water.

Inventors: MAZUREK PAMELA M, REED MICHAEL A, MAZUREK, PAMELA, M., REED, MICHAEL, A.
Applicants: WRIGLEY W M JUN CO, WM. WRIGLEY JR. COMPANY
Application year: 1995
Main classification: A23G3
IPC codes: A23G4, A23L1