Chewing gum compositions containing erythritol and a moisture binding agent

• US 5,916,606 A
• Filed: 03/21/1996
• Issued: 06/29/1999
• Est. Priority Date: 09/30/1993
• Status: Expired due to Term

• Current Assignee: WM Wrigley Jr Company (Mars Incorporated)
• Original Assignee: WM Wrigley Jr Company (Mars Incorporated)
• Inventors: Yatka, Robert J., McGrew, Gordon N., Record, David W.
• Primary Examiner(s): Corbin, Arthur L.
• Application Number:
  US08/619,574
• Time in Patent Office: 1,195 Days
• Field of Search: 426/3, 426/4, 426/5, 426/6
• US Class Current: 426/3
• CPC Class Codes: A23G 4/00 Chewing gum
• CPC Class Codes: A23G 4/06 characterised by the composition containing organic or inorganic compounds
• CPC Class Codes: A23G 4/064 containing inorganic compounds
• CPC Class Codes: A23G 4/10 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G4/16

Abstract

A chewing gum composition with increased stiffness comprising a gum base, erythritol, a moisture binding agent and flavor is disclosed.

Claims

1. A chewing gum composition with increased stiffness to improve processability comprising:

a) gum base in an amount from about 5% to about 95% of the gum composition;

b) erythritol in an amount from about 10% to about 70% of the gum composition;

c) a moisture binding agent selected from the group consisting of carboxymethyl cellulose, gum arabic, maltodextrins and polydextrose in an amount from about 0.5% to about 10% of the gum composition; and

d) flavor in an amount from about 0.1% to about 10% of the gum composition.

2. The chewing gum composition of claim 1 containing about 2% or more water.

3. The chewing gum composition of claim 1 wherein the erythritol comprises from about 30% to about 60% of the gum composition.

4. The chewing gum composition of claim 1 further comprising sorbitol in an amount from about 5% to about 50% of the gum composition.

5. The chewing gum composition of claim 1 being substantially free of sugars.

6. The chewing gum composition of claim 1 wherein the gum base is present in an amount of from about 10% to about 50% of the gum composition and the gum contains more than 2% moisture.

7. A method of making a chewing gum composition that has an increased stiffness to improve processability comprising the steps of:

a) providing gum base in an amount from about 5% to about 95% of the gum composition;

b) providing erythritol in an amount from about 10% to about 70% of the gum composition;

c) providing a moisture binding agent selected from the group consisting of carboxymethyl cellulose, gum arabic, maltodextrins and polydextrose in an amount from about 0.5% to about 10% of the gum composition;

d) providing flavor in an amount from about 0.1% to about 10% of the gum composition; and

e) combining the gum base, erythritol, moisture binding agent and flavor to make the gum composition.

8. The method of claim 7 wherein the composition when combined contains about 2% or more water.

9. The method of claim 7 further comprising the step of providing sorbitol in an amount from about 5% to about 50% of the gum composition and combining the sorbitol with the gum base, erythritol, moisture binding agent and flavor while making the gum composition.

10. The method of claim 9 wherein the sorbitol is provided at least partly in syrup form.

11. The method of claim 7 wherein the erythritol comprises from about 30% to about 60% of the gum composition.

12. The method of claim 8 wherein the moisture binding agent is coated onto or agglomerated with the erythritol prior to mixing the erythritol and moisture binding agent with the gum base.

13. A chewing gum composition comprising:

a) gum base in an amount of from about 20% to about 40% of the gum composition;

b) erythritol in an amount from about 30% to about 60% of the gum composition;

c) a flavoring in an amount from about 0.5% to about 3% of the gum composition;

d) water in an amount from about 2% to about 5% of the gum composition; and

e) a moisture binding agent selected from the group consisting of carboxymethyl cellulose, gum arabic, maltodextrins and polydextrose in an amount from about 0.5% to about 5% of the gum composition.