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1.发明授权Method of optimizing texture and processability of chewing gums and compositions made therefrom 失效优化口香糖及其组合物组合和加工性能的方法
公开(公告)号：US4959226A
公开(公告)日：1990-09-25
申请号：US307013
申请日：1989-02-06
CPC分类号： A23G4/06 , A23G4/00 , A23G4/10 , A23G4/20 , Y10S426/804
摘要： A method of optimizing texture and processability of chewing gum compositions is disclosed. The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powered sorbitol, using at least two types of powdered sorbitol in one or more of the samples batches and varying the ratio between the at least two types of powdered sorbitol between sample batches in order to optimize texture and processability of the gum. The types of powdered sorbitol may differ in their particle size distribution or particle morphology. Also, the differences in types of powdered sorbitol may be evaluated by making a standard sorbitol property testing (SSPT) gum formula and measuring the Taber and Instron hardness of standard sticks of the resulting gum. Methods of manufacturing gum and gum compositions using optimized ratios of powdered sorbitol are also disclosed.
摘要翻译： 公开了一种优化口香糖组合物的质地和加工性能的方法。 该方法包括以下步骤：使用含有粉末状山梨糖醇的口香糖的样品批次，在一批或多份样品批中使用至少两种类型的粉末状山梨糖醇，使得使用动力的山梨糖醇后续批次的口香糖，并改变在 为了优化口香糖的质地和加工性，最少两种样品批次之间的粉状山梨醇。 粉状山梨糖醇的种类可能在其粒度分布或颗粒形态方面不同。 此外，可以通过制备标准山梨糖醇性能测试（SSPT）胶配方并测量所得胶的标准棒的泰伯和英斯特朗硬度来评估粉状山梨糖醇的类型的差异。 还公开了使用粉末状山梨糖醇的优化比例制备胶质和胶质组合物的方法。
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2.发明授权Method of optimizing texture and processability of chewing gums and compositions made therefrom 失效优化口香糖及其组合物组合和加工性能的方法
公开(公告)号：US4803083A
公开(公告)日：1989-02-07
申请号：US025939
申请日：1987-03-16
CPC分类号： A23G4/06 , A23G4/00 , A23G4/10 , A23G4/20 , Y10S426/804
摘要： A method of optimizing texture and processability of chewing gum compositions is disclosed. The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powdered sorbitol, using at least two types of powdered sorbitol in one or more of the samples batches and varying the ratio between the at least two types of powdered sorbitol between sample batches in order to optimize texture and processability of the gum. The types of powdered sorbitol may differ in their particle size distribution or particle morphology. Methods of manufacturing gum and gum compositions using optimized ratios of powdered sorbitol are also disclosed.
摘要翻译： 公开了一种优化口香糖组合物的质地和加工性能的方法。 该方法包括以下步骤：使用含有粉末状山梨糖醇的口香糖的样品批次，使用粉末状山梨醇制备后续批次的口香糖，使用至少两种类型的粉末状山梨糖醇在一个或多个样品批次中，并且改变在 为了优化口香糖的质地和加工性，最少两种样品批次之间的粉状山梨醇。 粉状山梨糖醇的种类可能在其粒度分布或颗粒形态方面不同。 还公开了使用粉末状山梨糖醇的优化比例制备胶质和胶质组合物的方法。
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公开(公告)号：US4728515A
公开(公告)日：1988-03-01
申请号：US35506
申请日：1987-04-07
摘要： Low moisture chewing gum compositions and methods of preparation using carbohydrate syrup-plasticizer compositions to improve flexibility and shelf life characteristics are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup plasticizer composition. Chewing gum made using the evaporated syrup composition includes about 5% to about 75% gum base, about 5% to about 75% of a sweet bulking agent, about 5% to about 75% of the evaporated syrup composition and optional ingredients used in conventional chewing gums but less than 2% moisture.
摘要翻译： 公开了低水分口香糖组合物和使用碳水化合物糖浆增塑剂组合物来改进柔性和保质期特性的制备方法。 糖浆包含碳水化合物固体和水，少于30％的固体具有聚合度（DP）为1，固体含量大于20％，DP为4或更大。 组合物中碳水化合物固体与增塑剂的比例为0.5:1至100:1，组合物的总含水量小于20％。 糖浆增塑剂组合物是通过提供具有适当的碳水化合物固体分布的碳水化合物糖浆或组合的糖浆，将增塑剂如甘油或丙二醇与来自组合糖浆增塑剂组合物的蒸发水混合来制备的。 使用蒸发的糖浆组合物制成的口香糖包括约5％至约75％的胶基，约5％至约75％的甜味填充剂，约5％至约75％的蒸发的糖浆组合物和用于常规的任选成分 口香糖但小于2％的水分。
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公开(公告)号：US4671961A
公开(公告)日：1987-06-09
申请号：US788078
申请日：1985-10-16
摘要： Chewing gum compositions and methods of preparation using carbohydrate syrup-plasticizer compositions to improve flexibility and shelf life characteristics are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup plasticizer composition. Chewing gum made using the evaporated syrup composition includes about 5% to about 75% gum base, about 5% to about 75% of a sweet bulking agent, about 5% to about 75% of the evaporated syrup composition and optional ingredients used in conventional chewing gums.
摘要翻译： 公开了口香糖组合物和使用碳水化合物糖浆 - 增塑剂组合物改进柔性和保质期特性的制备方法。 糖浆包含碳水化合物固体和水，少于30％的固体具有聚合度（DP）为1，固体含量大于20％，DP为4或更大。 组合物中碳水化合物固体与增塑剂的比例为0.5:1至100:1，组合物的总含水量小于20％。 糖浆增塑剂组合物是通过提供具有适当的碳水化合物固体分布的碳水化合物糖浆或组合的糖浆，将增塑剂如甘油或丙二醇与来自组合糖浆增塑剂组合物的蒸发水混合来制备的。 使用蒸发的糖浆组合物制成的口香糖包括约5％至约75％的胶基，约5％至约75％的甜味填充剂，约5％至约75％的蒸发的糖浆组合物和用于常规的任选成分 口香糖
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公开(公告)号：US4792453A
公开(公告)日：1988-12-20
申请号：US46665
申请日：1987-05-04
摘要： A sugarless hard coated chewing gum comprising a sugarless chewing gum center and a sugarless hard coating containing hydrogenated isomaltulose. The chewing gum center has a low water content, preferably less than about 2.5 weight percent based on the weight of the gum center. The sugarless hard coated chewing gum is manufactured by applying to the chewing gum center a sugarless syrup comprising hydrogenated isomaltulose to coat the gum centers. The coated gum centers are then dried in an inert medium such as air to form the hard coating.
摘要翻译： 一种无糖硬涂层口香糖，其包含无糖口香糖中心和含有氢化异麦芽酮糖的无糖硬涂层。 口香糖中心具有低水含量，优选小于约2.5重量％，基于口香糖中心的重量。 通过向口香糖中心施加包含氢化异麦芽酮糖以涂覆牙龈中心的无糖糖浆制造无糖硬包衣口香糖。 然后将涂覆的胶体中心在惰性介质如空气中干燥以形成硬涂层。
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公开(公告)号：US4671967A
公开(公告)日：1987-06-09
申请号：US787964
申请日：1985-10-16
摘要： Carbohydrate syrup-plasticizer compositions for use in chewing gums to improve flexibility and methods of preparing the compositions are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup composition.
摘要翻译： 公开了用于口香糖以改善柔性的碳水化合物糖浆增塑剂组合物和制备组合物的方法。 糖浆包含碳水化合物固体和水，少于30％的固体具有聚合度（DP）为1，固体含量大于20％，DP为4或更大。 组合物中碳水化合物固体与增塑剂的比例为0.5:1至100:1，组合物的总含水量小于20％。 糖浆增塑剂组合物通过提供碳水化合物糖浆或合并的糖浆与合适的碳水化合物固体分布，组合增塑剂如甘油或丙二醇和从组合的糖浆组合物中蒸发的水来制备。
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公开(公告)号：US06783783B2
公开(公告)日：2004-08-31
申请号：US10418020
申请日：2003-04-17
IPC分类号： A23G100
CPC分类号： A23G3/36 , A23G3/0063 , A23G3/0065 , A23G3/0095 , A23G3/42 , A23G3/50 , A23G3/54
摘要： A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; and a third coating layer surrounding the second coating layer and comprising a film containing film forming agents.
摘要翻译： 涂层糖果片剂产品具有压缩片剂中心; 围绕所述片剂并包含脂肪的第一涂层; 围绕所述第一涂层并包含由一种或多种糖和多元醇制成的硬壳的第二涂层; 以及围绕所述第二涂层的第三涂层，并且包括含有成膜剂的膜。
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8.发明授权
公开(公告)号：US4988518A
公开(公告)日：1991-01-29
申请号：US458051
申请日：1989-12-28
CPC分类号： A23G4/06 , A23G4/10 , A23G4/20 , Y10S426/804
摘要： A chewing gum product having a core portion including chewable gum base, sweetener and flavoring. The core portion has deposited on its surface a rolling compound including a powdered ingredient selected from the group consisting of sucrose, mannitol, starch, calcium carbonate, talc, lactitol, palatinit, lactose, and combinstions thereof. The rolling compound further includes between about 0.1 and about 2.5 weight percent of a liquid flavor. The rolling compound is substantially free of anti-caking agents and flow agents.
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