Chewing gum base based on a homogenized plant matrix made from germinated and unsprouted grains with functional additives

Abstract

Chewing mass comprising a homogenized plant matrix consisting of cereals that are either pre-germinated or non-germinated but softened by water absorption, or a combination of pre-germinated and non-germinated, softened cereals, wherein the cereals may be of one or more different species.

Description

Title of the invention

[0001] The invention relates to the production of an elastic, plant-based chewing gum base, in particular using cereal components activated by germination or water treatment. The base is chewable, edible, and free of synthetic polymers. It represents a sustainable alternative to conventional chewing gum bases and is suitable for various applications in the fields of functional foods, low-calorie snacks, and chewable drug delivery systems. The chewing gum base can be enhanced with functional additives and serves as a foundation for various applications in the food and pharmaceutical sectors. Technical field

[0002] The invention belongs to the field of food technology, in particular the development of plant-based, fully edible chewing gum bases that do not require synthetic binders. It addresses the growing demand for sustainable, environmentally friendly, and health-conscious snack products. The chewing gum base is suitable for use in functional foods, organic product lines, and as a carrier material for chewable medicinal agents. The combination of plant origin, complete edibility, and sensory quality makes the invention particularly relevant for modern nutritional concepts. State of the art

[0003] Conventional chewing gum bases are typically based on synthetic polymers such as polyvinyl acetate, polyisobutylene, or other elastomers. These materials are not edible and must be spat out after chewing. Furthermore, they are not biodegradable and contribute to environmental pollution. While plant-based alternatives exist, they are mostly based on isolated gums or thermally modified starches, which are not entirely edible or sensorially satisfactory.

[0004] The snack and confectionery market is characterized by a multitude of high-calorie products, mostly based on sugar, fat, and artificial additives. These products do not form a stable matrix and dissolve quickly in the mouth, resulting in a short-lived taste experience and little satiety. Furthermore, they often lack a structural component that would allow them to remain in the mouth for a longer period.

[0005] The use of germinated, water-treated grain as the sole basis for a chewable, fully edible chewing gum mass has not been described in the prior art. In particular, a solution that is functionally, ecologically, and sensorially convincing is lacking. Object of the invention

[0006] The object of the invention is to provide an edible chewing gum base consisting exclusively of plant-based, food-grade raw materials and entirely free of synthetic polymers. The base should be chewable, edible, and have a pleasant sensory experience. It is intended to represent a sustainable alternative to conventional chewing gum bases and to be characterized by ecological advantages and versatile applications. In addition to its classic use as chewing gum, the invention offers potential for the development of low-calorie snack products and for use as a carrier material for chewable dosage forms, for example, for the absorption of plant extracts or probiotic cultures. Description of the invention

[0007] The chewing gum base according to the invention is based on a homogenized, shredded plant matrix obtained from two different types of grain: (a) pre-germinated grain which, through enzymatic activity and structural transformation, enables an elastic texture, (b) unsprouted grain softened by water absorption, which is obtained a processable consistency by mechanical grinding.

[0008] Both components are processed either separately or together, mechanically ground, and then homogenized. The resulting matrix exhibits elastic properties and forms a stable structure that does not immediately dissolve in the mouth.

[0009] The matrix can be supplemented with plant-based, edible additives that modify its physical properties. These include, in particular: texture-modifying substances such as gum arabic, pectin, agar-agar, or plant-based cellulose compounds; flavorings of natural origin for taste adjustment; colorings of plant origin for visual enhancement; and sweeteners for low-calorie versions. The matrix according to the invention can be used for: - the production of edible chewing gum - the development of low-calorie chewing gum snacks - the formulation of chewing gum carrier materials for pharmaceutical active ingredients (e.g. vitamins, plant extracts, medications)

[0010] Suitable grains include wheat, rye, millet, corn, barley, and spelt – preferably gluten-free varieties for broader digestibility. In principle, all food-grade grains can be used, provided that germination and water treatment yield a workable, elastic mass.

[0011] Contact with water mechanically softens the granules, while germination activates enzymatic processes that loosen the matrix and facilitate processing. The resulting mass exhibits a natural elasticity that can be further enhanced by adding structural modifiers such as gum arabic, pectin, psyllium husks, or inulin. Natural flavorings and sweeteners can be used for taste customization. Furthermore, functional additives such as plant extracts (e.g., green tea, ginger) or probiotic cultures can be incorporated to nutritionally enhance the chewing gum mass.

[0012] The entire composition is edible, biodegradable, and free of synthetic polymers and gluten-containing isolates. The chewing gum base is suitable for the production of fully edible chewing gum, low-calorie snack products, and as a carrier material for chewable dosage forms. The combination of its plant origin, complete edibility, and functional expandability makes the invention particularly versatile and future-oriented.

Claims

[1] Gum base comprising a homogenized plant matrix consisting of cereals that are either pre-germinated or non-germinated but softened by water absorption or a combination of pre-germinated and non-germinated softened cereals, the cereals being of one or more different species. [2] Chewing mass according to claim 1, wherein the cereal is selected from oats, barley, millet, spelt, buckwheat, rye, wheat, maize, rice and / or sorghum. [3] Chewing mass according to claim 1 or 2, wherein the pre-germinated grain has a germination period of 12 to 48 hours. [4] Chewing mass according to one of the preceding claims, wherein the unsprouted grain has been softened by soaking in water at 20°C to 40°C for 6 to 12 hours. [5] Chewing mass according to one of the preceding claims, wherein the matrix consists of crushed and homogenized grain structures of the cereal used. [6] Chewing base according to any of the preceding claims, wherein the matrix is ​​supplemented by plant-based, edible additives which modify its physical properties. [7] Chewing base according to claim 6, wherein the additives are selected from gum arabic, pectin, agar-agar, vegetable cellulose, natural colourings, flavourings or sweeteners. [8] Use of the chewing compound according to any one of claims 1 to 7 for the production of edible chewing gum. [9] Use of the chewing gum base according to any one of claims 1 to 7 for the production of low-calorie chewing gum snacks. [10] Use of the chewing compound according to any one of claims 1 to 7 as a carrier material for pharmaceutical active ingredients.