• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a method for improving the organoleptic properties of sugar-free sorbitol based chewing gum, such as the initial bite, sweetness perception and aroma intensity.
    公开号:BE1021866B1
    申请号:E2014/0159
    申请日:2014-03-12
    公开日:2016-01-22
    发明作者:Nadia Camuel
    申请人:Syral Belgium Nv；
    IPC主号:
    专利说明:

    METHOD FOR IMPROVING ORGANOT FPTIC PROPERTIES OF SUGAR-FREE CHEW GUM BASED ON
    SORBITOL
    This invention relates to a method for improving the organoleptic properties of sugar-free chewing gum based on sorbitol, such as the initial bite, sweetness perception and taste intensity.
    Chewing gum compositions generally include a base gum, a powdered sweetener, wetting agents, a flavoring agent, and other optional ingredients such as plasticizers, fillers, colors, etc. When chewing gum compositions are formulated without sugars, the vast majority contain sorbitol as sugar substitute. The sorbitol is added in powder form. Sorbitol plays the role of a sugar-free sweetener and filler.
    It is known that the properties of the sorbitol powder used have an effect on the ability to process the base gum during manufacture. Thus, softness and flexibility are required for the extrusion / laminating process. On the other hand, when the chewing gum is cut into tablets, it must not be too soft or sticky in order to avoid cutting and packaging problems.
    Methods to optimize the texture and processability of sugar-free chewing gum compositions containing sorbitol have already been described in the past.
    A possible method is described in WO 88/06845, wherein at least two types of powdered sorbitol are used in the formulation of gum compositions. The ratio between the two types of sorbitol powder is varied in samples of different compositions with the aim of optimizing the texture and the ability to treat the base gum. By varying the ratio between the two types of sorbitol, improvements in the treatment and texture of the gum can be obtained. Note that these powders contain up to 75% sorbitol fine particles. Thus, the powdered sorbitol mixtures that are proposed can contain high amounts of fine particles. These are responsible for increasing the viscosity of the gum and the mixing time of the gum with sorbitol powder, during the preparation of the chewing gum.
    In another publication, EP 0725567, the influence of the choice of the specific particle size of sorbitol on the hardness or softness of a chewing gum during processing is discussed. Thus, commercially available sorbitol powders were sieved so that the particles larger than 177 microns were largely removed. Thus, a firmer chewing gum with faster stabilization would be obtained, while the gum remains sufficiently resilient to be laminated. According to EP 0725567 the increased firmness would help to increase the efficiency of the production and packaging of chewing gum. However, the sorbitol powders described in this invention are also powders with a high content of fine particles. They are therefore also responsible for a considerable mixing time at high shear during the preparation of the chewing gum mixtures.
    In addition to an effect on the process parameters, it is also recognized in WO 88/06845 that the release and perception of the sweet taste of a chewing gum formulation can also be changed with these mixtures. Smaller particles dissolve faster and thereby develop an immediate sweetness. The release of flavorings is also influenced by the release of the sweet taste. Nevertheless, a considerable content of fine particles can also be observed in a chewing gum and thereby cause an increase in the firmness of chewing gum in the mouth, which can sometimes be considered unpleasant.
    There is thus a need for a sorbitol powder with a particle size distribution that allows both to increase the mixing speed of sorbitol in the base gum, while improving the organoleptic properties of the chewing gum, while maintaining its texture qualities.
    The evaluation of chewing gum is difficult compared to other foods because it involves changes in tastes and textures during the tasting period. The book "Formulation and Production of Chewing and Bubble Gum" by Fritz, Douglas (ISBN 0904725103) describes a method for evaluating chewing gum that takes into account the different phases of chewing, and the different parameters that are important during this phases.
    This method is considered the most reliable method in describing the various organoleptic aspects of chewing gum during its consumption. Therefore, this method is useful for identifying potential gaps in chewing gum formulations.
    Nowadays, sugar-free chewing gum compositions, in which sorbitol is the major polyol, are produced using sorbitol powders with an average particle size of about 200 microns, as stated in "Formulation and Production of Chewing and Bubble Gum" by Fritz, Douglas p.142.
    This application is based on observations during the evaluation of standard sorbitol powders used in the preparation of sugar-free chewing gum. Although the average particle size of these powders is approximately 200 microns, it was observed that a significant variation occurs in the particle size distribution of these powders.
    Furthermore, the inventors have shown that the particle distribution influences both the mixing speed and the ease of mixing sorbitol with the gum base, as well as having an impact on the taste, texture and aroma perception of the chewing gum. Indeed, it has been shown by the present that a sorbitol powder with an excessive amount of fine particles makes it difficult to mix the base gum with the sorbitol powder, while an insufficient amount exerts a negative influence on the taste of chewing gum. Such observations were made for the first time, based on small differences in the “fine particle” fraction between powders with comparable average particle size.
    Thus, it was surprisingly discovered that a specific particle size distribution, although the average particle size remains about 200 microns, has a positive effect on a number of chewing gum properties while preserving other flavor characteristics of the chewing gum. The mixing time is also reduced to obtain the chewing gum. The following special properties were positively influenced: - initial bite (initial bite) during the first chewing phase, which has become a little stronger; - the texture, which has become more flexible; - the perception of sweetness and taste intensity during the intermediate phase; - an improved cooling effect when flavored with mint.
    It was also found that there is an unrealized need to prepare a new chewing gum with such effects.
    Based on these results, the present invention is defined as a sorbitol powder and its use in improving the organoleptic properties of the chewing gum, in particular the initial bite, texture, sweetness and aromatic intensity, the sorbitol powder exhibiting a particle size distribution, preferably determined by sieve analysis using a Retsch equipment, as below: - from 0 to 1 weight% particles> 400 microns, - 40 to 45 weight% particles between 250 and 400 microns, - from 48 to 53 weight% particles between 100 and 250 microns, - from 3.5 to 8% by weight of particles between 75 and 100 microns, - 0 to 2.5% by weight of particles <75 microns, the sum of the different fractions being 100%.
    By "chewing gum" is meant a composition consisting partly of the insoluble gum base and a soluble part containing at least one polyol or a mixture of polyols, including a sorbitol powder according to the invention.
    Various forms of chewing gum and their production method are generally described in the prior art, in particular in "Formulation and Production of Chewing and Bubble Gum" Fritz, Douglas p.142. In general, chewing gum is obtained by successively adding the various chewing gum ingredients (~ 15-20 minutes) in a known kneader, for example a mantle mixer. This allows a fine adjustment of the temperature in order to allow a smoothing of the base gum, and the temperature of the chewing gum mass e.g. at 50 ° C during chewing gum preparation.
    More specifically, the term "chewing gum composition" means a composition containing a base gum, and optionally a filler such as a sweetener or a polyol (or sugar alcohol) selected from sorbitol, maltitol, xylitol, lactitol, erythritol, isomalt or a mixture thereof , at least one plasticizer selected from a particular polyol syrup, glycerin, lecithin or a mixture thereof, and at least one flavor.
    The term "bulking agent" refers to a sweetener or a polyol, preferably a mixture of polyols such as sorbitol and xylitol, sorbitol and mannitol or sorbitol and maltitol.
    The term "chewing gum" is a composition comprising a base gum, a filler such as a sweetener or a polyol (or sugar alcohol) selected from sorbitol, maltitol, xylitol or a mixture thereof, at least one plasticizer selected from a particular polyol syrup, glycerin, lecithin or a mixture thereof, and at least one flavor. The chewing gum preferably comprises a base gum and sorbitol powder according to the invention. Preferably, the chewing gum is sugar-free.
    In the present application it has been shown that the sorbitol powder according to the invention allows to improve the organoleptic properties of the chewing gum.
    By "organoleptic properties" is meant in the present invention, the entirety of sensory factors such as taste, aroma and texture. More specifically, it concerns the initial bite, the texture, aromatic power (or aromatic intensity), the sweetness and the cooling effect.
    By "initial bite" is meant the force required for penetration of the teeth through the chewing gum during the first few seconds of consumption. "Aromatic intensity" refers to the sense of taste observed through retro - olfactory means. This intensity measures the strength or weakness of aroma while chewing the chewing gum. A chewing gum with a strong aromatic power will be considered "hot tongue", while a too low intensity gives a feeling of "a lack of taste".
    "Texture" of the chewing gum refers to the observation in the mouth from smooth to granular, while the chewing gum, hydrated by saliva, stimulates sensory receptors on the tongue.
    The grain size distribution of the powder according to the invention can be measured with a Retsch screen, model AS 200 control "g" as recommended by the manufacturer. The use of this Retsch equipment to perform these analyzes is well documented by the manufacturer and in the literature. More specifically, sorbitol powders can be characterized as follows: 100 g of each of the powders are added with 1 g of free-flowing agent "free-flowing agent" such as silica (SIPERNAT ® 22 S). The homogenized mass is sieved through said equipment, with an oscillation amplitude of 1.5 mm for 10 minutes. The different sieves used (400, 250, 100 and 75 microns) according to this method are certified (ISO 3310-1). Each screen was then weighed to measure the weight of each granulometric fraction and to calculate a granulometric distribution expressed as a percentage.
    In a preferred embodiment, the particle size distribution as determined via screen analysis with a Retsch apparatus is as follows: - from 0 to 1 weight% of particles> 400 microns, - 41 to 44 weight% of particles between 250 and 400 microns, - 49-52 weight% particles between 100 and 250 microns, - from 4 to 6% by weight, particles between 75 and 100 microns, - from 0 to 1.5% by weight, particles <75 microns, the sum of the different fractions being 100%.
    Sorbitol powders suitable for use according to the invention are obtained by grinding and / or sieving crystalline sorbitol material. Milling and sieving methods are well known to those skilled in the art. More specifically, the sorbitol powder according to the invention can be obtained by grinding crystalline sorbitol powder followed by sieving the ground powder. The sieving is preferably performed successively on 800 and 400 micron sieves. The particles retained on the seven are ground again and sieved to the desired particle size distribution. Fine particles can be removed by defining using a fluidized bed. A knife, hammer or pin mill can be used as a mill. The sieves can be centrifugal or vibrating sieves.
    A sorbitol powder that enables the production of the powder according to the invention by grinding and / or sieving is a powder obtained by extrusion, agglomeration or spray drying of a sorbitol syrup. Such powders are generally described in the prior art such as in GB 2046743 or EP 1,008,602. Such a method for grinding and sieving crystalline sorbitol obtained by extrusion or pan-agglomeration is described, for example, in EP 0669130 and GB 2,046,743.
    The invention further relates to a method for improving the organoleptic properties of a chewing gum or reducing the flavor content in a chewing gum, comprising the steps of: - adding to a chewing gum composition at least one sorbitol powder with a particle size distribution, such as determined via sieve analysis with a Retsch device, as follows: - from 0 to 1% by weight of particles> 400 microns, - 40 to 45% by weight of particles between 250 and 400 microns, - from 48 to 53% by weight of particles between 100 and 250 microns, - from 3.5 to 8% by weight of particles between 75 and 100 microns, - 0 to 2.5% by weight of particles <75 microns, the sum of the different fractions being 100%, and - preparing the chewing gum.
    The invention also relates to a method for producing a chewing gum comprising the following steps: mixing a base gum with a sorbitol powder with a particle size distribution as determined by sieve analysis with a Retsch device, as follows: from 0 to 1 weight% of particles> 400 microns , 40 to 45% by weight of particles between 250 and 400 microns, from 48 to 53% by weight of particles between 100 and 250 microns, from 3.5 to 8% by weight of particles between 75 and 100 microns, 0 to 2.5% by weight of particles < 75 microns, the sum of the different fractions being 100%, and optionally adding one of the elements selected from a plasticizer, a filler, a wetting agent, an aroma and mixtures thereof.
    Preferably, the method for manufacturing chewing gum further comprises an extrusion step of the chewing gum composition, a sprinkling step, a laminating step and a forming and cutting step.
    The invention also relates to a chewing gum obtained by applying the method according to the invention.
    The invention also relates to a chewing gum comprising the sorbitol powder according to the invention, which chewing gum preferably contains a reduced content of flavoring substances.
    A chewing gum according to the invention preferably comprises 2 to 85%% (w / w), preferably 5-84%, 10-80%, 15-75%, 20-70%, 25-65%, 60%, 45 to 55% (w / w) sorbitol powder according to the invention.
    Typically, a chewing gum according to the invention may comprise: 20-35% by weight, preferably 25-30% gum base; 5 to 25% by weight, preferably 10-15%, plasticizer and 0.5-10% by weight, preferably 0.7-9%, 1 to 8%, 1.5-7%, 2-6%, 4 -5% (w / w) aroma substances.
    The base gum can be selected from commercially available and suitable gum bases for the preparation of chewing gum, such as base gum commercialized by CAFOSA GUM S / A under the name T - GEMINIS.
    In addition to the sorbitol powder according to the invention, the chewing gum may further comprise a polyol syrup, preferably a maltitol syrup.
    In a typical composition, the chewing gum according to the invention comprises a base gum, sorbitol powder according to the invention, preferably a maltitol syrup, and optionally a powder of xylitol and / or maltitol.
    Preferably, the chewing gum according to the invention may comprise: 20 to 35% (w / w) base gum, 2-77% (w / w) sorbitol powder according to the invention, 3 to 15% (w / w) polyol syrup, preferably maltitol syrup, optionally a powder of xylitol and / or maltitol, in particular 3 to 15% (w / w) xylitol and / or maltitol powder.
    EXAMPLE
    Sensory evaluation of chewing gum containing the above-mentioned sorbitol powders was performed according to the chewing gum evaluation method as described on p. 81 and 85 of the book "Formulation and Production of Chewing and Bubble Gum" (ISBN 0904725103).
    The chewing gum composition of the test is shown in Table 1:
    Table 1: Compositions of chewing gum.
    Various sorbitol powders with a particle size distribution as shown in Table 2 were tested:
    Table 2: Distribution of the particle size of the evaluated samples.
    Reference: MERISORB ® 200 sold by TEREOS SYRAL.
    Commercial product NEOSORB P60W marketed by Roquette Frères.
    The particle size distribution analysis of the powders was performed with a Retsch screen, model AS 200 control "g" according to the manufacturer's instructions. More specifically as follows: 1 g of silica (Sipemat® 22 S) is added to 100 g of each of the powders. The homogenized mass is sieved through said equipment, with an oscillation amplitude of 1.5 mm for 10 minutes. Each screen was then weighed to measure the weight of each fraction and to calculate a particle size distribution in percent.
    During the chewing gum preparation it has been noticed that compared to the reference powder and that of the market, sieves 1 and 2 allow a reduction of the mixing time of the composition in the chewing gum mixer. This is an advantage for the screened products 1 and 2 according to the invention, in comparison with the other tested powders.
    As soon as the chewing gum was obtained, the criteria relating to the appearance of chewing gum (smooth surface without holes, well-defined edges) were measured. The observed results are comparable between the sieved powders and the reference and commercial powder.
    Sensory evaluation of chewing gum is carried out by a panel specifically trained for chewing gum testing, via a strict protocol. The chewing gum test protocol is described in "Formulation and Production of Chewing and Bubble Gum" Douglas Fritz (Kennedys Books Ltd) - Hardcover (2008). This protocol is done in three phases.
    The first phase corresponds to the initial bite during the first 10 seconds of the test, the intermediate phase is 3 minutes, and accurately describes the sensory properties of chewing gum seen in terms of hydration, texture and aroma perception; during this period most flavorings and sweeteners are removed from the matrix. The final phase (after these 3 minutes), characterizes the stability of the properties of the chewing gum over time with respect to consistency and especially aromatic perception.
    Organoleptic parameters were evaluated by a trained panel consisting of 9 people.
    During the first phase (first 10 seconds) the initial bite (initial bite), the cohesion, the aroma perception rate and the aromatic intensity are evaluated. In the transition phase (10 seconds to 3 minutes) the hydration (time needed for the matrix to absorb saliva), cohesion, texture, stickiness to the teeth, the aromatic power, the sweetness and the refreshing power are evaluated. Finally, during the final phase (3-6 minutes) the hardness, texture, stickiness to the teeth, the size of chewing gum in the mouth, the shape in the mouth (between chews), consistency, width of the wire when the chewing gum becomes being stretched, the aromatic power, sweetness intensity and finally the refreshing power. The evaluation system uses a 5 - point system that corresponds to five degrees or scores for each descriptor. The set of parameters defined above were tested (first phase, intermediate and final phase). These scores and the set of parameters tested are described in the above reference.
    During this analysis, the panel noted that for a significant proportion of the measured parameters, no difference could be established between the sieved powders and the reference and commercial powder. Only the parameters for which a difference was observed are described below. The scores for tested parameters are shown in Table 3 below.
    In the table, P1 corresponds to the first phase (first 10 seconds), and P2 to the intermediate phase (between 10 seconds and 3 minutes):
    Table 3 '
    "" ""
    The deviating values observed by trained jury given in Table 4.
    Table 4: sensory evaluation.
    With the screened products 1, 2 and 3 there is a clear increase in initial bite during the first phase (first 10 seconds) compared to the reference and commercial powder.
    In the intermediate phase (between 10 seconds and 3 minutes) an increased aromatic power, sweetness intensity and cooling effect is observed for "Screened 1 and 2" products, but for non-screened 3 this compared to the reference powder and that of the market. The effect of the particle size distribution as described in Table 2 is sharp and clear.
    There is, however, a limit to this screening process. If the product is sieved too much, as in the case of the "sieved 3", the "initial bite" remains the same, but the aroma perception and the cooling effect is clearly affected in a negative way, compared to "sieved 1" and 2 ”, but even more compared to the reference product and the market product.
    Thus, "sieves 1 and 2" are particularly advantageous in that the improved aroma perception of the chewing gum, due to the use of these powders, allows for the same amount of sorbitol in chewing gum to reduce the amount of aroma substances for the same aromatic perception. "Sieved 1 and 2" also show in a more intense sweetness and a more refreshing effect compared to the reference and market products, which allows to intensify the chewing gum taste.
    Therefore, for the first time the effect of the particle size distribution of the sorbitol powders according to the invention on the aromatic perception, sweetness intensity and the cooling effect of the obtained chewing gum is demonstrated.
    Also note that deviating particle size distribution of the "sieved 3" product, in addition to a reduced aromatic power, sweetness intensity and cooling effect, also gives rise to a grainy that is not desirable as this gives an unpleasant feeling on the tongue.
    This test also shows that the reduction of fine particles certainly improves the organoleptic properties of chewing gum, but that this reduction must meet certain criteria. In other words, the sorbitol powder should not be excessively stripped of fine particles in order to observe improved organoleptic properties of the chewing gum.
    Thus a limited difference in granulometry of the sorbitol powder leads to detectable effects on the final chewing gum, both with regard to the grainy feeling in the mouth, the aroma perception and the refreshing effect (sieved 1 or 2, versus soft 3).
    More specifically, this example shows that compared to sorbitol powders from the market, the powder of the invention allows to: i) reduce the time for mixing the chewing gum relative to the reference, ii) obtain chewing gum products with improved initial bite, texture, aroma perception, sweetening power and refreshing effect, iii) this while retaining the characteristics of chewing gum, such as cohesion, perceptual speed, hydration, texture, stickiness or consistency.
    权利要求:
    Claims (10)
    [1]
    CONCLUSIONS
    Use of a sorbitol powder to improve the organoleptic properties of a chewing gum characterized in that the sorbitol powder has a particle size distribution, determined by sieve analysis with a Retsch device, as below: - from 0 to 1 weight% of particles> 400 microns, - 40 to 45% by weight of particles between 250 and 400 microns, - from 48 to 53% by weight of particles between 100 and 250 microns, - from 3.5 to 8% by weight of particles between 75 and 100 microns, - 0 to 2.5% by weight particles <75 microns, the sum of the different fractions being 100%.
    [2]
    Use according to claim 1, characterized in that said organoleptic properties are selected from the initial bite, texture, sweetness and / or aroma intensity.
    [3]
    Use according to claims 1 or 2, characterized in that the sorbitol powder has a particle size distribution as follows: - from 0 to 1% by weight of particles> 400 microns, - 41 to 44% by weight of particles between 250 and 400 microns, - 49-52% by weight of particles between 100 and 250 microns, - from 4 to 6% by weight of particles between 75 and 100 microns, - from 0 to 1.5% by weight of particles <75 microns, the sum of the different fractions being 100% .
    [4]
    Use according to any of the preceding claims, characterized in that said sorbitol powder is obtained by grinding and / or sieving crystalline sorbitol material.
    [5]
    A method for improving the organoleptic properties or reducing the aroma content of a chewing gum comprising the steps of: - adding to a chewing gum composition at least one sorbitol powder with a particle size distribution determined by sea fan analysis with a Retsch device as below : - from 0 to 1% by weight of particles> 400 microns, - 40 to 45% by weight of particles between 250 and 400 microns, - from 48 to 53% by weight of particles between 100 and 250 microns, - from 3.5 to 8% by weight of particles between 75 and 100 microns, - 0 to 2.5% by weight of particles <75 microns, the sum of the different fractions being 100%, and - preparing the chewing gum.
    [6]
    The method according to claim 5, characterized in that the added sorbitol powder represents 5-85% by weight of the chewing gum.
    [7]
    A method for the preparation of chewing gum comprising the steps of: - mixing a base gum with a sorbitol powder with a particle size distribution, determined by sea fan analysis with a Retsch device, as follows: - from 0 to 1% by weight of particles> 400 microns, - 40 to 45% by weight of particles between 250 and 400 microns, - from 48 to 53% by weight of particles between 100 and 250 microns, - from 3.5 to 8% by weight of particles between 75 and 100 microns, - 0 to 2.5% by weight particles <75 microns, the sum of the different fractions being 100%, - optionally adding a plasticizer and / or a flavoring agent.
    [8]
    Chewing gum obtained by carrying out the method according to claim 7.
    [9]
    Chewing gum according to claim 8, characterized in that it contains 5-85% (w / w) of said sorbitol powder.
    [10]
    10. Sorbitol powder with a particle size distribution, determined by sieve analysis with a Retsch device, as follows: - from 0 to 1% by weight of particles> 400 microns, - 40 to 45% by weight of particles between 250 and 400 microns, - from 48 to 53% by weight % of particles between 100 and 250 microns, - of 3.5 to 8% by weight of particles between 75 and 100 microns, - 0 to 2.5% by weight of particles <75 microns, the sum of the different fractions being 100%.
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    CN110907604A|2019-12-06|2020-03-24|浙江华康药业股份有限公司|Method for improving sensory attributes of sugar alcohol substances and application thereof|
    法律状态:
    2020-08-19| HC| Change of name of the owners|Owner name: TEREOS STARCH & SWEETENERS BELGIUM NV; BE Free format text: DETAILS ASSIGNMENT: CHANGE OF OWNER(S), CHANGEMENT DE NOM DU PROPRIETAIRE; FORMER OWNER NAME: SYRAL BELGIUM NV Effective date: 20200518 |
    2021-12-16| MM| Lapsed because of non-payment of the annual fee|Effective date: 20210331 |
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    申请号 | 申请日 | 专利标题
    FR1300549A|FR3003135B1|2013-03-12|2013-03-12|PROCESS FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF SUGAR-FREE CHEWING GUM BASED ON SORBITOL|
    FR13/00549|2013-03-12|
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