KR-20260066748-A - ENHANCED FLAVOR RELEASE CHEWING GUM COMPOSITION

Abstract

The present invention relates to a chewing gum composition, and more specifically, to a chewing gum composition having enhanced flavor release comprising a gum base, a polyol powder containing or made thereof maltitol having a specific surface area exceeding 0.5 m2/g, and a flavoring agent.

Inventors

• 추, 룽
• 왕, 칭리

Assignees

• 로께뜨프레르

Dates

Publication Date

20260512

Application Date

20170216

Priority Date

20160217

Claims (7)

1. A method for preparing a chewing gum composition comprising the following successive steps: (a) at least one water-insoluble flavoring agent, and at least one polyol powder comprising or composed of maltitol, and A step of preparing a premix in which the specific surface area of the polyol powder is included in 0.55 to 0.95 m² /g; and (b) a step of mixing the above premix with a gum base; The above at least one water-insoluble flavoring is liquid before preparing the premix of step (a), and The amount of the above-mentioned at least one water-insoluble flavoring agent is 0.05 to 6 weight% with respect to the total weight of the chewing gum composition, and The above polyol powder is in the form of granules.
2. A method according to claim 1, characterized in that the proportion of at least one polyol powder containing or composed of maltitol is included in an amount of 25 to 75 weight% relative to the total weight of the chewing gum composition.
3. A method according to claim 1 or 2, wherein at least one polyol powder comprising or composed of maltitol has an average particle diameter of 100 to 1000 μm, or 110 to 500 μm, or 120 μm to 180 μm.
4. A method according to claim 1 or 2, characterized in that the polyol powder containing or composed of maltitol is obtained by wet granulation.
5. A method according to claim 1 or 2, characterized in that the polyol powder is composed of maltitol.
6. - Chewing gum base; - At least one polyol powder comprising or composed of maltitol, having a specific surface area of 0.55 to 0.95 m² /g; - At least one water-insoluble flavoring A chewing gum composition comprising, wherein the polyol powder is in the form of granules, at least one water-insoluble flavoring is adsorbed onto the polyol powder, and the amount of at least one water-insoluble flavoring is 0.05 to 6 weight% with respect to the total weight of the chewing gum composition.
7. A chewing gum composition obtainable by the method of claim 1 or 2.

Description

Enhanced Flavor Release Chewing Gum Composition The present invention relates to a chewing gum composition, more specifically, to a chewing gum composition having an enhanced flavor release system. More specifically, the present invention relates to a flavor-releasing formulation containing a polyol powder having a specific surface area that enables extended flavor release. Chewing gum compositions generally contain a water-insoluble gum base, flavorings that may be added in various forms, and water-soluble sweeteners, whether natural or artificial. Additionally, to improve consistency and generally enhance the chewing experience, gum may contain various additives such as plasticizers, softeners, bulking agents, etc. Although chewing gum has been commercially available for decades, some of the following defects are still commonly observed: - Relatively rapid depletion of flavor and sweetness sensations during chewing. - Limited shelf life stability of flavorings stored for a certain period between manufacturing and consumption. To address this unwanted behavior, several solutions have been proposed in the industry, such as chewing gum formulations containing spherical particles having microporous channels (US4497832) or porous flavor preservation materials (WO2008055006), but these formulations are cumbersome and/or not cost-effective to work with. U.S. Patent No. 3,920,849 and U.S. Patent No. 4,001,438 (Marmo et al.) address the concept of extended flavor release and provide a complete discussion of the prior art on this subject. This patent relates to the preparation of distinct flavor components identified as "immobilized (encapsulated)" and "unimmobilized," said components being mixed with a suspending agent, such as silica, xanthan gum, and ethyl cellulose, before being added to a chewing gum base. The patent holders claim that this method of preparation and addition to the chewing gum provides improved flavor intensity and uniform flavor delivery. The patent holders use hydrophobic flavor oils and "immobilized" flavor oils capable of being released by hydrolysis, not specifically limited to, in combination with a solid suspending agent as their flavor system. The preparation of the flavors is carried out such that the resulting flavor system is simultaneously added to the gum base. In contrast to the technique of Marmo et al., U.S. Patent No. 3,826,847 (Ogawa et al.) relates to the encapsulation of flavor oils by polyvinyl acetate, a high molecular weight material. Subsequently, the encapsulated oil is incorporated into a chewing gum base. The literature [Ogawa et al.] claims that sequential flavor delivery is achieved by controlling the coating applied to each flavor particle. Therefore, a common gum containing flavoring, or a more cost-effective gum, will exhibit a very strong and rapid flavor release during the initial chewing period. After this initial flavor release, the flavor release is significantly reduced. Therefore, it would still be desirable to develop chewing gum and bubble gum with extended flavor. An alternative formulation embodying the present invention enables simple, cost-effective, and significant flavor release during the later chewing period. The gist of the present invention relates to a method for preparing a chewing gum composition having enhanced flavor release, said method comprising the following successive steps: (a) a step of preparing a premix comprising at least one flavoring agent and at least one polyol powder comprising or composed of maltitol, wherein the specific surface area of the polyol powder exceeds 0.5 m² /g, e.g., 0.55 to 0.95 m² /g, and more advantageously about 0.8 m² /g; and (b) A step of mixing the above premix with a gum base. Accordingly, the gist of the present invention relates to a chewing gum composition, wherein the chewing gum composition is - Chewing gum base; - At least one polyol powder comprising or composed of maltitol, having a specific surface area exceeding 0.5 m² , e.g., 0.55 to 0.95 m² /g, more advantageously about 0.8 m² /g; - At least one flavoring; It includes, and is characterized by at least one fragrance being adsorbed onto the polyol powder. In addition, the gist of the present invention is to a chewing gum composition obtainable by the method disclosed in this specification. definition Specific surface area In relation to the present invention, the specific surface area is the total surface area (square meter; m² ) of a material (in this case, powder) per unit mass (gram; g). In relation to the present invention, the specific surface area can be measured by the Brunauer-Emmett-Teller ( N₂ -BET) adsorption method. Chewing Gum In relation to the present invention, “chewing gum” relates to chewing gum, bubble gum, etc. Also, all percentages are based on weight percentages unless otherwise specified. The specified molecular weight is the weight-average molecular weight. Generally, a chewing gum composition typically comprises a wat