Continuous production of chewing gum using corotating twin screw extruder

• US 5,045,325 A
• Filed: 09/26/1990
• Issued: 09/03/1991
• Est. Priority Date: 09/26/1990
• Status: Expired due to Term

• Current Assignee: Cadbury Adams USA LLC (Mondelez International, Inc.)
• Original Assignee: Warner-Lambert Company (Pfizer Inc.)
• Inventors: Degady, Marc, Lesko, Albert J.
• Primary Examiner(s): HUNTER, JEANETTE M
• Application Number:
  US07/589,226
• Time in Patent Office: 342 Days
• Field of Search: 426/5, 426/3, 426/4, 426/6, 426/516, 366/83, 366/84, 366/85, 366/86
• US Class Current: 426/5
• CPC Class Codes: A23G 4/02 Apparatus specially adapted for manufacture or treatment of chewing gum
• CPC Class Codes: A23G 4/04 for moulding or shaping
• CPC Class Codes: B29C 2948/92104 Flow or feed rate
• CPC Class Codes: B29C 2948/92209 Temperature
• CPC Class Codes: B29C 2948/926 Flow or feed rate
• CPC Class Codes: B29C 2948/92704 Temperature
• CPC Class Codes: B29C 48/022 characterised by the choice of material
• CPC Class Codes: B29C 48/297 at several locations, e.g. using several hoppers or using a separate additive feeding
• CPC Class Codes: B29C 48/402 the screws having intermeshing parts
• CPC Class Codes: B29C 48/405 Intermeshing co-rotating screws
• CPC Class Codes: B29C 48/92 Measuring, controlling or regulating

Abstract

A method for continuous production of a chewing gum slab in the absence of separate cooling is disclosed. The method includes introducing chewing gum ingredients and gum base into an extruder and extrusion mixing the ingredients with the gum base over a distance to provide a substantially homogeneous chewing gum mass. The mass is also cooled over the distance so that the chewing gum slab is provided which is suitable for rolling and scoring is extruding into a rope without a separate cooling step.

Claims

1. A method for continuous preparation of a chewing gum slab from chewing gum ingredients and a liquid gum base in the absence of required separate cooling of said gum slab, said method comprising:

(a) introducing chewing gum ingredients selected from the group consisting of colorants, plasticizers, texturizers, bulking agents, sweeteners, flavors and mixtures thereof and heated liquid gum base into an extruder at a distance from each sufficient to prevent back flow of said liquid gum base and thereby preventing unwanted hot spots and discontinuities in the final gum slab;

(b) extrusion mixing said liquid gum base and said chewing gum ingredients while cooling in said extruder over a distance to provide a substantially homogeneous chewing gum mass and extruding said homogeneous chewing gum mass as a chewing gum slab, said chewing gum slab having a temperature on exit suitable for rolling and scoring in the absence of any additional cooling.

2. The method of claim 1, wherein said plasticizers are selected from the group consisting of glycerin, lanolin, stearic acid, sodium stearate, potassium stearate, glyceral triacetate, hydrogenated vegetable oils and mixtures thereof.

3. The method of claim 2, wherein said texturizer is corn syrup.

4. The method of claim 3, wherein said bulking agents are selected from the group consisting of sugars, sugar alcohols, calcium carbonate and dicalcium phosphates and mixtures thereof.

5. The method of claim 4, wherein said sweeteners are selected from the group consisting of amino acid-based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, sucralose, dihydrochalcone compounds and mixtures thereof.

6. The method of claim 5, wherein said flavor is selected from the group consisting of flavor oils, spray-dried flavors, flavor resin encapsulations, powdered flavors and mixtures thereof.

7. The method of claim 6, wherein said flavors are selected from the group consisting of spearmint oil, cinnamon oil, oil of wintergreen, (methyl salicylate), peppermint oil, lemon oil, orange oil, grape oil, lime oil, grapefruit oil, apple essence, strawberry essence, cherry essence, pineapple essence, banana oil and mixtures thereof.

8. The method of claim 7, wherein said gum base is selected from the group consisting of styrene-butadiene copolymer, polyisobutylene, isobutylene-isoprene copolymer (butyl rubber), natural rubber (polyisoprene), rubber latex solids, chicle, crown gum, nisparo, rosidinha, jelutong, pendare, perillo, niger gutta, tunu, and mixtures thereof.

9. The method of claim 8, wherein said gum base is heated to a temperature of from about 65°

to 95°

C. prior to introduction into said extruder.

10. The method of claim 9, wherein said distance separating said introduction of said chewing gum ingredients and said gum base is equal to at least four times the diameter of the extruder barrel.

11. The method of claim 10, wherein said distance separating said introduction of said chewing gum ingredients and said gum base is equal to at least seven times the diameter of the extruder barrel.

12. The method of claim 11, wherein said distance over which said extrusion mixing of said gum base with said chewing gum ingredients is equal to eighteen times the diameter of said extruder barrel.