Method for improving the organoleptic properties of sorbitol-based sugar-free chewing gum

The present invention relates to a process for improving the organoleptic properties of sugar-free chewing gums based on sorbitol, such as the hardness of attack, the perception of sweetness and the aromatic intensity.

The chewing gum compositions generally include a gum base, a powdered sweetener, humectants and a flavoring agent, as well as other optional ingredients such as plasticizers, fillers, colors, etc. When chewing gum compositions are formulated without sugars, then the vast majority comprise sorbitol. This sorbitol is incorporated in powder form. Sorbitol then plays the role of a sweetener without sugars and a bulking agent.

It is well known that the characteristics of the sorbitol powder used affect the ability to process the gum base during manufacture. So tenderness and flexibility are needed during the extrusion / rolling process. On the other hand, when the chewing gum is cut into tablets, the gum should not be too soft or sticky, in order to avoid difficulties during cutting and packaging.

Methods for optimizing the texture and processability of sugar-free chewing gum compositions containing sorbitol have already been described in the past. Such a method is described in WO 88/06845, where at least two types of powdered sorbitol are used in the formulation of gum compositions. The ratio between the two types of powdered sorbitol is varied between samples of different composition in order to optimize the texture and the ability to process the gum base. By varying the ratio between the two types of sorbitol, improvements in processing and texture of the gum could be obtained.

In another publication, EP 0 725 567, the influence of the selection of specific particle sizes of sorbitol, on the tenderness or on the hardness of a chewing gum during processing is discussed. Thus, commercially available sorbitol powders were sieved so that particles larger than 177 microns were removed to a large extent. Thus, a firmer chewing gum, and with a faster stabilization is obtained, retaining a gum which remains sufficiently elastic to be rolled. The increased firmness thus helps to increase the efficiency of production and packaging of soft chewing gum.

In addition to having an effect on the processing parameters, it is also recognized in WO 88/06845, that the release and the perception of sweetness of a gum formulation can also be modified using these mixtures. Smaller particles dissolve faster, develop an immediate sweet taste. The release of flavoring agents is also affected by the release of the sweet flavor.

The evaluation of chewing gum is difficult compared to other food products, as it involves changes in tastes and textures during the tasting period. In the book Formulation and Production of Chewing and Bubble Gum by Fritz, Douglas (ISBN 0904725103) a method is described for evaluating chewing gum which takes into account the different phases of chewing, and different parameters that are important during these different phases.

This method is considered the most reliable in the description of the different organoleptic aspects of chewing gum during its consumption. Therefore, this method is useful in recognizing the potential shortcomings of certain gum formulations.

Today, sugar-free chewing gum compositions, containing sorbitol as the major polyol, are made using sorbitol powders having an average particle size of about 200 microns, as mentioned in `` Formulation and Production of Chewing and Bubble Gum by Fritz, Douglas p.142.

This application is based on observations made during the evaluation of standard sorbitol powders used in the preparation of chewing gum without sugars. Although the average particle size of these powders is approximately 200 microns, it has been observed that it is nevertheless possible to observe a strong variation in the size distribution of the particles of these powders.

Thus, it has surprisingly been found that a particular particle size, although the average particle size remains around 200 microns, has an effect considered to be positive, on a number of properties of the chewing gum. The following specific properties were positively influenced:

- the hardness of attack (initial bite) during the initial chewing phase, which has become a little firmer;

- the texture, which has become smoother;

- the perception of sweet taste and aromatic intensity during the intermediate phase;

- an improved cooling effect, when flavored with mint.

Also it has been observed that there is an unrealized need to prepare new chewing gums showing such effects.

Based on these results, the present invention is defined as a process for improving the organoleptic properties of chewing gum, in particular the attack hardness, texture, sweetness and aromatic intensity, to the using a sorbitol powder, characterized in that the sorbitol powder has a particle size distribution, determined by particle size analysis, using Retsch equipment, as follows:

- from 0 to 1% by weight, of particles> 400 microns,

- from 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 and,

- from 0 to 2.5% by weight, of particles <75 microns, the sum of the different fractions being 100% by weight.

The use of this Retsch equipment to perform these analyzes is well documented by the manufacturer and in the literature.

In a preferred embodiment, the particle size distribution, as determined by particle size analysis, using Retsch equipment, is as follows:

- from 0 to 1% by weight, of particles> 400 microns,

- from 41 to 44% by weight, of particles between 250 and 400 microns,

- from 49 to 52% by weight, of particles between 100 and 250 microns,

- from 4 to 6% by weight, of particles between 75 and 100 microns and, from 0 to 1.5% by weight, of particles <75 microns, the sum of the different fractions being 100% by weight.

The sorbitol powders suitable for use according to the invention are obtained by grinding and / or sieving the crystalline sorbitol material.

The organoleptic evaluation of the chewing gums containing sorbitol powders mentioned above was carried out using 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 test chewing gum composition is shown in Table 1:

<td>Chewing gum ingredients</td><td>Quantity (g / lOOg)</td>

<td>Sorbitol powder</td><td> 54,2</td>

<td>Xylitol powder</td><td> 4,8</td>

<td>Cafosa Geminis-T gum base</td><td> 30,7</td>

<td>Maltitol powder</td><td> 3,3</td>

<td>Maltitol syrup (DM: 80%)</td><td> 7,0</td>

<td>Mane mint flavor</td><td>qsp</td>

Table 1: Chewing gum compositions

Different sorbitol powders were tested showing a particle size distribution as shown in Table 2:

<td>Size of particles</td><td>Reference</td><td>Sifted 1</td><td>Screened 2</td><td>Product commercial</td><td>Screened 3</td>

<td>&gt; 400 μ</td><td> 0,9</td><td> 0,9</td><td> 0,6</td><td> 7</td><td> 1,4</td>

<td>250 - 400 μ</td><td> 28,7</td><td> 42,8</td><td> 43,6</td><td> 26</td><td> 50,5</td>

<td>100-250 μ</td><td> 53,8</td><td> 51,1</td><td> 50,3</td><td> 49,7</td><td> 44,3</td>

<td>75-100 μ</td><td> 10,8</td><td> 4,7</td><td> 4,1</td><td> 10,4</td><td> 3,1</td>

<td>&lt;75 μ</td><td> 5,8</td><td> 0,5</td><td> 1,4</td><td> 6,9</td><td> 0,8</td>

Table 2: Particle size distribution of the samples evaluated:

Reference: Mérisorb 200

The organoleptic parameters, considered important, were evaluated by a trained panel made up of 9 people. The evaluation system uses a 5 point system corresponding to five grades for each of the descriptors. The scores for the parameters tested are defined in the system as below (Table 3). In the table, PI corresponds to the initial phase (first 10 seconds), and P2 to the intermediate phase (between 10 seconds and 3 minutes):

<td></td><td>Score</td><td> 1</td><td> 2</td><td> 3</td><td> 4</td><td> 5</td>

<td>PI</td><td>Attack hardness</td><td>Closed</td><td></td><td>normal</td><td></td><td>tender</td>

<td>P2</td><td>Texture</td><td>Granular</td><td></td><td></td><td></td><td>smooth</td>

<td>P2</td><td>Aromatic power</td><td>Lack</td><td></td><td>normal</td><td></td><td>burn it</td>

<td></td><td></td><td>aroma</td><td></td><td></td><td></td><td>language</td>

<td>P2</td><td>Sweet intensity</td><td>Little</td><td></td><td>normal</td><td></td><td>a lot</td>

<td>P2</td><td>Refreshing power</td><td>little</td><td></td><td>normal</td><td></td><td>a lot</td>

Table 3

The values ​​obtained by the trained panel are given in Table 4.

<td></td><td>Reference</td><td>Sifted 1</td><td>Screened 2</td><td>Product commercial</td><td>Screened 3</td>

<td>Attack hardness</td><td> 3,1</td><td> 2,3</td><td> 2,4</td><td> 3,7</td><td> 2,4</td>

<td>Texture</td><td> 3,2</td><td> 3,5</td><td> 3,5</td><td> 3,0</td><td> 2,7</td>

<td>Aromatic power</td><td> 3,6</td><td> 4,3</td><td> 4,0</td><td> 3,7</td><td> 2,5</td>

<td>Sweet intensity</td><td> 3,0</td><td> 3,3</td><td> 3,4</td><td> 3,2</td><td> 2,9</td>

<td>Refreshing effect</td><td> 3,3</td><td> 4,0</td><td> 3,7</td><td> 3,4</td><td> 2,5</td>

Table 4: Organoleptic evaluation:

In the case of sieved products 1, 2 and 3, a marked increase in the attack hardness is observed in the initial phase (first 10 seconds). In the intermediate phase (between 10 seconds and 3 minutes) an intensification of the aromatic power, the sweetness and the refreshing effect is observed for the sieved products 1 and 2. The effect of the distribution of particles, such as described in Table 2, is crisp and clear.

However, there is a limit to this sieving process. In the case where the product is too sieved, as in the case of sieved 3, the attack hardness remains the same, but the aromatic perception, as well as the refreshing effect, is clearly affected in a negative way. In addition, the texture becomes grainy sooner, which is not desired.