Center-filled chewing gum with barrier layer

• US 20060263476A1
• Filed: 04/26/2006
• Published: 11/23/2006
• Est. Priority Date: 08/25/2004
• Status: Abandoned Application

• Current Assignee: Kraft Foods Global Brands LLC (Mondelez International, Inc.)
• Original Assignee: Cadbury Adams USA LLC (Mondelez International, Inc.)
• Inventors: Boghani, Navroz, Gebreselassie, Petros, Jani, Bharat, Kabse, Kishor
• Application Number:
  US11/411,543
• Publication Number:
  US 20060263476A1
• Time in Patent Office: Days
• US Class Current: 426/3
• CPC Class Codes: A23G 4/20 Composite products, e.g. centre-filled , multi-layer, laminated

Abstract

Some embodiments provide a chewing or bubble gum composition which includes a liquid-fill composition, a gum region which includes a gum base surrounding the liquid-fill, and at least one barrier layer between the liquid-fill region and the gum region. The barrier layer reduces leakage of liquid-fill from the liquid-fill region to the gum region. The composition may also include a coating region which surrounds the gum region.

Claims

1. A gum composition comprising:

a liquid-fill region;

a gum region surrounding the liquid-fill region; and

at least one barrier layer between the liquid-fill region and the gum region, the barrier layer reducing leakage of liquid-fill from the liquid-fill region to the gum region.

2. The gum composition of claim 1, wherein the liquid-fill region is hydrophilic.

3. The gum composition of claim 1, wherein the barrier layer has a thickness range of about 0.1 mm to about 1 cm.

4. The gum composition of claim 1, wherein the barrier layer includes one of the group consisting of lipids, proteins, carbohydrates, synthetic elastomers and combinations thereof.

5. The gum composition of claim 1, wherein the barrier layer includes a synthetic elastomer selected from the group consisting of styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and combinations thereof.

6. The gum composition of claim 1, wherein the barrier layer is formed from a hydrophobic substance.

7. The gum composition of claim 6, wherein the barrier layer is formed from at least one lipid.

8. The gum composition of claim 7, wherein the at least one lipid is a fat or wax.

9. The gum composition of claim 8, wherein the fat is a hydrogenated oil or a saturated fatty acid.

10. The gum composition of claim 8, wherein the wax is parrafin wax or beeswax.

11. The gum composition of claim 1, wherein the barrier layer comprises a candy gum composition.

12. The gum composition of claim 11, wherein the barrier layer comprises a substantially continuous amorphous chewing gum candy matrix.

13. The gum composition of claim 11, wherein the candy gum composition is formed from a mixture of a melted chewing gum base and a cooked hard candy syrup.

14. The gum composition of claim 13, wherein the cooked hard candy syrup comprises a cooked polyol.

15. The gum composition of claim 1, wherein the barrier layer is formed from a composition comprising at least 50% by weight of a gum base and less than 40% by weight of filler.

16. The gum composition of claim 15, wherein the filler is present in the barrier layer composition in an amount of about 20 to about 40% by weight.

17. The gum composition of claim 15, wherein the filler comprises bulking agents, flavors and high intensity sweeteners.

18. The gum composition of claim 15, wherein the barrier layer composition comprises less than 5% by weight of bulk sweeteners.

19. The gum composition of claim 18, wherein the bulk sweeteners are selected from the group consisting of monosaccharides, disaccharides, polysaccharides, sugar alcohols and combinations thereof.

20. The gum composition of claim 13, wherein the gum base comprises elastomer and plasticizer.

21. The gum composition of claim 1, wherein the barrier layer is formed from at least one gelling hydrocolloid.

22. The gum composition of claim 21, wherein the gelling hydrocolloid is selected from the group consisting of agar, alginate, carrageenan, cellulose ethers, gelatins, gellan gum, locust bean gum, pectins, starches, xanthan gum and combinations thereof.

23. The gum composition of claim 22, wherein the cellulose ethers are selected from the group consisting of hydroxypropylmethyl cellulose and methylcellulose.

24. The gum composition of claim 1, wherein the barrier layer is formed from a combination of hydrophobic and hydrophilic substances.

25. The gum composition of claim 24, wherein the barrier layer is formed from a combination of lipids and biopolymers.

26. The gum composition of claim 25, wherein the biopolymers are selected from proteins and polysaccharides.

27. The gum composition of claim 26, wherein the biopolymers are selected from the group consisting of gluten, milk proteins, gelatin, starch, pectinates and cellulose-ethers.

28. The gum composition of claim 24, wherein the barrier layer is a bilayer.

29. The gum composition of claim 24, wherein the barrier layer is emulsion-based.

30. The gum composition of claim 1, wherein the barrier layer is formed in situ from the liquid-fill region.

31. The gum composition of claim 1, wherein the barrier layer comprises flavors, sweeteners, sensates, breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, potentiators, food acids, micronutrients, mouth moistening components, throat care components, energy boosting agents, concentration boosting agents, colors and combinations thereof.

32. The gum composition of claim 30, wherein the liquid-fill region includes a material that separates out from the liquid-fill region to form the barrier layer in situ.

33. The gum composition of claim 1, wherein the liquid-fill region includes at least two liquids.

34. The gum composition of claim 33, wherein the at least two liquids have different characteristics relative to each other.

35. The gum composition of claim 1, wherein the liquid-fill region is partially filled with liquid.

36. The gum composition of claim 1, wherein the liquid-fill region is completely filled with liquid.

37. The gum composition of claim 1, wherein the liquid-fill comprises a flavor, the flavor being present in an amount of about 0.1% to about 5% by weight of the liquid-fill.

38. The gum composition of claim 1, wherein the liquid-fill comprises at least one polyol.

39. The gum composition of claim 38, wherein the polyol is selected from the group consisting of maltitol, mannitol, sorbitol, xylitol, erythritol, lactitol, isomalt and combinations thereof.

40. The gum composition of claim 1, wherein the liquid-fill includes a thickener selected from xanthan gum, carboxymethyl cellulose, carrageenan, pectin, alginates, cellulose derivatives, locust bean gum, galactomannans, guar gum, carob bean gum, glucomannan, gelatin, starch, starch derivatives, dextrins, pullulan, hydrolyzed natural gums and combinations thereof.

41. The gum composition of claim 1, wherein the liquid-fill region comprises a component selected from the group consisting of flavors, sweeteners, sensates, breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, potentiators, food acids, micronutrients, mouth moistening components, throat care components, energy boosting agents, concentration boosting agents, colors and combinations thereof.

42. The gum composition of claim 1, wherein the gum region includes an elastomer selected from the group consisting of natural rubber, styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate (PVA), crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinylacetatepththalate and combinations thereof.

43. The gum composition of claim 1, wherein the gum region comprises flavors, sweeteners, sensates, breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, potentiators, food acids, micronutrients, mouth moistening components, throat care components, energy boosting agents, concentration boosting agents, colors and combinations thereof.

44. The gum composition of claim 1, further comprising a coating region surrounding the gum region.

45. The gum composition of claim 44, wherein the coating region includes gum arabic or gelatin.

46. The gum composition of claim 44, wherein the coating region comprises flavors, sweeteners, sensates, breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, potentiators, food acids, micronutrients, mouth moistening components, throat care components, energy boosting agents, concentration boosting agents, colors and combinations thereof.

47. The gum composition of claim 44, wherein the coating region includes a member selected from the group consisting of sugar, maltitol, mannitol, sorbitol, xylitol, erythritol, lactitol, isomalt and combinations thereof.

48. The gum composition of claim 1, wherein the total gum composition is of a shape selected from the group consisting of ball, pillow and pellet.

49. The gum composition of claim 1, wherein the total gum composition is of a slab or stick shape.

58. A method of preparing the gum composition of claim 1, comprising:

extruding a liquid-filled rope comprised of an outer gum region and an inner barrier layer between the liquid-fill and the gum region;

sizing the rope;

feeding the rope into a tablet-forming mechanism;

cooling the rope;

forming individual pieces of the liquid-filled rope;

cooling the invidual pieces; and

coating the individual pieces with a coating.

50. A gum composition comprising:

a liquid-fill region;

a gum region surrounding the liquid-fill region; and

at least one candy gum layer between the liquid-fill region and the gum region, the layer comprising a substantially continuous amorphous matrix of a chewing gum base and hard candy.

51. A gum composition comprising:

a liquid-fill region;

a gum region surrounding the liquid-fill region; and

at least one high gum base, low filler layer between the liquid-fill region and the gum region, the layer formed from a composition comprising at least 50% by weight of a gum base and less than 40% by weight of filler.

52. The gum composition of claim 51, wherein the layer composition comprises less than 5% by weight of bulk sweeteners.

53. A gum composition comprising:

a liquid-fill region;

a gum region surrounding the liquid-fill region; and

at least one lipid layer between the liquid-fill region and the gum region, the layer comprising a fat or wax.

54. A gum composition comprising:

a liquid-fill region;

a gum region surrounding the liquid-fill region; and

at least one hydrocolloid layer between the liquid-fill region and the gum region, the layer comprising a gelling hydrocolloid selected from the group consisting of agar, alginate, carrageenan, cellulose ethers, gelatins, gellan gum, locust bean gum, pectins, starches, xanthan gum and combinations thereof.

55. A gum composition comprising:

a liquid-fill region;

a gum region surrounding the liquid-fill region; and

at least one layer between the liquid-fill region and the gum region, the layer comprising a combination of lipids and biopolymers.

56. The gum composition of claim 55, wherein the biopolymers are selected from proteins and polysaccharides.

57. The gum composition of claim 56, wherein the biopolymers are selected from the group consisting of gluten, milk proteins, gelatins, starches, pectinates and cellulose-ethers.

59. A gum composition comprising:

a liquid-fill region;

a gum region enclosing the liquid-fill region; and

at least one barrier layer between the liquid-fill region and the gum region, the barrier layer reducing leakage of liquid-fill from the liquid-fill region to the gum region.

60. The gum composition of claim 59, wherein the barrier layer is a lipid layer comprising a fat or wax.

61. The gum composition of claim 59, wherein the barrier layer is a candy gum layer comprising a substantially continuous amorphous matrix of a chewing gum base and hard candy.

62. The gum composition of claim 59, wherein the barrier layer is a high gum base, low filler layer formed from a composition comprising at least 50% by weight of a gum base and less than 40% by weight of filler.

63. The gum composition of claim 62, wherein the high gum base, low filler layer comprises less than 5% by weight of bulk sweeteners.

64. The gum composition of claim 59, wherein the barrier layer comprises at least one gelling hydrocolloid.

65. The gum composition of claim 59, wherein the barrier layer comprises a combination of lipids and biopolymers.

66. The gum composition of claim 65, wherein the biopolymers are selected from proteins and polysaccharides.