Substantially non-aqueous semi-liquid center-fill

• US 4,466,983 A
• Filed: 02/04/1983
• Issued: 08/21/1984
• Est. Priority Date: 02/04/1983
• Status: Expired due to Fees

• Current Assignee: Warner-Lambert Company (Pfizer Inc.)
• Original Assignee: Warner-Lambert Company (Pfizer Inc.)
• Inventors: Medri, Mario W., Cifrese, Ralph, Abbazia, Leonard P.
• Primary Examiner(s): Hunter, Jeanette M.
• Application Number:
  US06/463,755
• Time in Patent Office: 564 Days
• Field of Search: 426/3-6, 426/103, 426/282, 426/804, 426/660, 426/661, 424/48
• US Class Current: 426/5
• CPC Class Codes: A23G 3/34 Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
• CPC Class Codes: A23G 3/38 Sucrose-free products
• CPC Class Codes: A23G 3/42 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G3/46
• CPC Class Codes: A23G 3/54 Composite products, e.g. layered, coated, filled
• CPC Class Codes: A23G 4/043 for composite chewing gum coating A23G4/025
• CPC Class Codes: A23G 4/10 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G4/16
• CPC Class Codes: A23G 4/20 Composite products, e.g. centre-filled , multi-layer, laminated
• CPC Class Codes: Y10S 426/804 Low calorie, low sodium or hypoallergic

Abstract

A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising.

(a) about 30 to about 50% hydrogenated starch hydrolysate;

(b) about 30 to about 50% sorbitol solution;

(c) about 20 to 50% glycerin;

(d) optionally a flavor in a sufficient amount to impart its taste;

Wherein the total water content of the center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.

A method of making the center-fill is also disclosed.

Claims

1. A center-filled, chewing gum composition having an outer shell enclosing a cavity, and a sugarless, semi-liquid center-fill within said cavity, said semi-liquid center-fill comprising:

(a) about 30 to about 50% hydrogenated starch hydrolysate;

(b) about 30 to 50% sorbitol solution;

(c) about 20 to about 40% glycerin;

(d) optionally a flavor in a sufficient amount to impart its taste;

wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.

2. The sugarless center-filled composition of claim 1 wherein the said semi-liquid center-fill has a hydrogenated starch hydrolysate content of about 30.0 to about 40%, a sorbitol solution content of about 30.0 to about 40%, and a glycerin content of about 30.0% to about 40%, by weight of the semi-liquid center-fill.

3. A center-filled composition of claim 1 wherein the center-fill has a hydrogenated starch hydrolysate content of 33.3%, a sorbitol solution of about 33.3% and a glycerin content of about 33.3%, by weight of the center-fill.

4. The composition of claim 1 wherein the flavor is selected from the group consisting of peppermint oil, cinnamon oil, oil of wintergreen (methylsalicylate), lemon oil, orange oil, grape oil, lime oil, grapefruit oil, apple essence, strawberry essence, cherry essence and pineapple essence.

5. The composition of claim 1 wherein further comprising an artificial sweetener.

6. A semi-liquid center-fill composition for use in chewing gums, confectioneries and medicaments, comprising:

(a) about 30 to about 50% hydrogenated starch hydrolysate;

(b) about 30 to about 50% sorbitol solution;

(c) about 20 to about 40% glycerin;

(d) optionally a flavor in a sufficient amount to impart its taste;

wherein the total water content of the semi-liquid center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.

7. The semi-liquid center-fill composition of claim 6 wherein the amount of hydrogenated starch hydrolysate, sorbitol solution and glycerin are each present in the amount of 33.3% by weight of the semi-liquid center-fill.

8. The semi-liquid center-fill composition of claim 6 wherein the flavor is selected from the group consisting of peppermint oil, spearmint oil, cinnamon oil, oil of wintergreen (methylsalicylate), lemon oil, orange oil, grape oil, lime oil, grapefruit oil, apple essence, strawberry essence, cherry essence and pineapple essence.

9. A method of making a sugarless semi-liquid, substantially non-aqueous center-fill, useful in vehicles such as chewing gums, confectioneries and medicaments, comprising,

(a) heating a mixture of hydrogenated starch hydrolysate, sorbitol and glycerin to a temperature above 150°

C. for a time sufficient to substantially drive off bound and free water to a level of about 5% or less by weight of the center-fill;

(b) cooling the hot mixture to about 75°

C. or less at which time flavoring may optionally be added;

(c) further cooling the mixture to a temperature at which a semi-liquid center-fill remains.

10. A method of making a chewing gum having a sugarless, substantially non-aqueous semi-liquid center-fill comprising,

filling a chewing gum cavity with a semi-liquid center-fill comprising,

(a) about 30 to about 50% hydrogenated starch hydrolysate;

(b) about 30 to about 50% sorbitol solution;

(c) about 20 to about 40% glycerin;

(d) optionally a flavor in a sufficient amount to impart its taste;

wherein the water content of a center-fill is 5% or less, all percents by weight of the center-fill.

11. A center-filled confectionery composition having an outer shell enclosing a cavity, and a sugarless, semi-liquid center-fill within said cavity, said semi-liquid center-fill comprising,

(a) about 30 to about 50% hydrogenated starch hydrolysate;

(b) about 30 to 50% sorbitol solution;

(c) about 20 to about 40% glycerin;

(d) optionally a flavor in a sufficient amount to impart its taste;

wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.

12. The center-filled composition of claim 11 wherein the flavor is selected from the group consisting of peppermint oil, spearmint oil, cinnamon oil, oil of wintergreen (methylsalicylate), lemon oil, orange oil, grape oil, lime oil, grapefruit oil, apple essence, strawberry essence, cherry essence and pineapple essence.

13. A method of making a confectionery composition having a sugarless, substantially non-aqueous semi-liquid center-fill comprising, filling the confectionery with a semi-liquid center-fill comprising,

(a) about 30 to about 50% hydrogenated starch hydrolysate;

(b) about 30 to 50% sorbitol solution;

(c) about 20 to about 40% glycerin;

(d) optionally a flavor in a sufficient amount to impart its taste;

wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.