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Probiotic chewing gum method of manufacture

A technology of probiotics and chewing gum, which is applied in the production of strip, sandwich or coated chewing gum containing probiotics, the production of chewing gum containing probiotics, the process and mechanism of chewing gum, and the process of producing double-layer chewing gum, which can solve the problem of death, etc. question

Inactive Publication Date: 2011-07-13
WM WRIGLEY JR CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the probiotics are activated during storage, the probiotics will die or become ineffective before being consumed by the consumer

Method used

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  • Probiotic chewing gum method of manufacture
  • Probiotic chewing gum method of manufacture
  • Probiotic chewing gum method of manufacture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Example 1: Extrusion of various extenders with various packages Determination of Viability of Probiotics in Chewing Gum

[0067] Seven chewing gum compositions were prepared by mixing the various components at a temperature of about 55°C. The components of the chewing gum and the content percentage of each component are shown in Table 1 below. The probiotic premix contains sorbitol and Lactobacillus plantarum 299v at a mass ratio of 9:1.

[0068] Component (%)

[0069] Table 1: Content percentages by weight of the various components of the chewing gum tested in Example 1

[0070] With "0" as the start of mixing, the various components were added to the mixer after the time periods shown in Table 2. Mixing was complete after 18 minutes.

[0071] components

[0072] Gum base

[0073] Table 2: Time points for addition of chewing gum components

[0074] A portion of Batch 1 probiotic gum was placed in a bottle containing desiccant and a...

Embodiment 2

[0081] Example 2: Preparation of extruded chewing gum containing probiotics

[0082] Three chewing gum batches containing probiotics were mixed, each weighing approximately 485 kg. Batch 1 contains pass 5.0 x 10 6 Theoretical initial load of CFU / serving added probiotics. Batch 2 contains pass 5.0 x 10 7 Theoretical initial load of CFU / serving added probiotics. Batch 3 contains pass 1.0 x 10 8 Theoretical initial load of CFU / serving added probiotics.

[0083] Three batches contained a probiotic premix of α-sorbitol and the probiotic Lactobacillus plantarum 299v (Probi AB, Lund, Sweden) in a 9:1 ratio. Adding sorbitol to probiotics helps to increase the volume of the probiotics for addition to the batch mixer and also to dry out probiotics that have been previously refrigerated.

[0084] The batch was mixed by first adding the gum base to the batch mixer. Then, add the extender or polyol to the mixer after 6 minutes. After another 1 minute, add the peppermint oil. Aft...

Embodiment 3

[0089] Example 3: Determination of the effect of mixing time on the viability of probiotics

[0090] Two batches of compressed chewing gum containing probiotics were prepared and different mixing times were used for each batch. In a first test, four different formulations shown in Table 7 were prepared. A portion of each formulation was placed in different types of packaging including blister packs, bottles with desiccant in bottles, bottles without any desiccant, and tubes.

[0091]

[0092] Table 7: Formulations produced in the first test

[0093]Formulations in Table 7 were prepared starting from the preparation of the probiotic premix. Mixing was performed using a low shear tumbler mixer (L.B. Bohle D-59320, model LM40) placed in a humidity controlled room. Xylitol and Lactobacillus plantarum 299v (Probi AB, lund, Sweden) were used in the premix in a weight ratio of 90:10. A masterbatch batch of liquid flavor, All-In-Gum SF (obtained from CAFOSA GUM S.A., Calavria...

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Abstract

An extruded, centerfilled or coated confectionary material is provided which contains a probiotic which is capable of having a shelf life greater than about six months. A chewing gum production method is also provided which produces stick, centerfilled and coated chewing gum with probiotics without substantial loss of probiotics due to excess water, heat or pressure. Probiotics may be included in the chewing gum mass of the stick or coated chewing gum, in the liquid or powder center of a centerfilled gum, in the coating of the coated chewing gum, or as an additional layer upon the stick. The probiotics delivered to the oral cavity provide an oral health benefit to the consumer through suppression of pathogenic bacteria.

Description

Background technique [0001] The present invention relates to the manufacture of probiotic-containing confectionery materials, such as chewing gum, and more particularly to processes and mechanisms for the manufacture of probiotic-containing chewing gum. [0002] Consumers perceive chewing gum to provide oral health benefits and perceive it as a delivery mechanism for oral health ingredients. In addition to the mechanical cleaning of teeth provided by the action of mastication, which stimulates saliva production, the aroma and taste of the product all impart beneficial properties in reducing halitosis, neutralizing acids, and remineralizing teeth. Saliva also contains beneficial peptides and other components that can improve the oral environment. Representative polypeptides include antimicrobial proteins such as lysozyme, lactoferrin, peroxidase, and histone, as well as inhibitors of spontaneous crystallization such as statherin. [0003] Chewing gum is considered a delivery ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G4/12A23G4/20A61K35/74A61K35/742A61K35/744A61K35/747
CPCA61K35/744A23G4/123A61K35/742A23L1/3014A61K35/747A23G4/20A23L33/135A61P1/00
Inventor 霍利·A·克努森帕梅拉·M·马祖雷克纳伦德拉·K·B·沙阿丹尼尔·J·西特勒克莱尔·A·泰斯
Owner WM WRIGLEY JR CO
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