Sugar-coated chewing gum composition and method for producing sugar-coated chewing gum

Abstract

As sugar coat ingredients for forming a sugar-coating layer of a sugar-coated chewing gum composition comprising a chewing gum main body and the sugar-coating layer for coating the surface of the chewing gum main body, maltitol and lactoferrin are lended. Further, as an ingredient for forming the chewing gum main body and the sugar-coating layer, dextranase is blended. A sugar-coated chewing gum is produced by forming a chewing gum main body, coating the surface of the chewing gum main body with sugar coat ingredients containing maltitol and lactoferrin thereby to form the sugar-coating layer.The sugar-coated chewing gum composition of the invention has a high release rate by chewing of lactoferrin in the mouth, an excellent elution property, and also has excellent long-term storage stability and an excellent effect of inactivating a periodontal bacterial toxin by incorporating maltitol and lactoferrin in the sugar-coating layer. According to the production method of the invention, asugar-coated chewing gum having the above-mentioned excellent properties can be industrially advantageously obtained.

Description

technical field [0001] The present invention relates to a sugar-coated chewing gum composition which has a fast chewing release rate of lactoferrin, excellent dissolution in the oral cavity, good long-term storage stability, and excellent inactivation of periodontal bacteria toxins, and a method for producing the sugar-coated chewing gum composition. Background technique [0002] Conventionally, sugar-coated chewing gum is known in which the surface of the main body of chewing gum containing a gum base is coated with a sugar coating. [0003] Usually, the material of the icing is a syrup in which sweeteners such as sugar and syrup are mixed with an aqueous solution of edible gum, and colorings, acidulants, vitamins, flavors, etc. are mixed as the case may be. When coating the surface of the chewing gum body with the syrup, the turntable is rotated to rotate the chewing gum body put into the turntable, and the above-mentioned syrup is sprinkled therein to wet the entire surfa...

AI Technical Summary

Problems solved by technology

[0005] However, the above-mentioned chewing gum composition is a composition in which lactoferrin is mixed with the main body of the chewing gum. If the surface of the main body of the chewing gum is coated with sugar and solidified, there is a problem that it takes time for the lactoferrin to be released even if it is chewed in the mouth. , Even if it is chewed, a sufficient amount of lactoferrin cannot be eluted, so there is a problem that it is difficult to show the effect of lactoferrin

[0006] In addition, the effect on lactoferrin is known to have pharmacological effects such as infection defense and immune activation (Patent Document 3: Patent No. 3819441) and neutralization of periodontal bacterial toxins and endotoxins (Patent Document 4: Japanese Patent No. 2005-306890 communiqué), etc., but the chewing gum of patent documents 1 and 2 is derived from the display of the effect of lactoferrin is relatively poor, especially when lactoferrin is mixed in the plate-shaped chewing gum, there is also the following defect, because Lactoferrin enters the gum base, so there are also high effects that cannot be satisfactorily derived from lactoferrin

[0007] In addition, lactoferrin is a protein, its structure will be destroyed and unstable at high temperature, so the storage stability in the preparation is poor, especially it is difficult to mix it stably in the preparation for a long time

It has been proposed that there is a technique of mixing lactoferrin into a tablet (patent document 5: Japanese Patent Laid-Open No. 2004-346020) or a technique of liposome-forming lactoferrin to stabilize it (patent document 6: Japanese Patent Japanese Patent Laid-Open No. 2004-359647), but these technologies are also difficult to stabilize lactoferrin in preparations for a long time

Especially in chewing gum, there is a problem that lactoferrin enters the gum base or is unstable at high temperature during manufacture, and it is difficult to stably mix lactoferrin

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