Confectionery composition containing stevia leaf

Abstract

The invention relates to a confectionery composition containing stevia rebaudian. In particular, the present invention discloses a confectionery composition comprising stevia rebaudian for confectionery products. In certain non-limiting embodiments of the disclosed formulations, confectionery compositions containing stevia leaves exhibit little or no bitterness and sugar-like taste.

Description

[0001] This application is a divisional application of the application with international application date of February 13, 2019, international application number PCT / US2019 / 017838, which entered the Chinese national phase on August 14, 2020, application number 201980013499.0, and invention name “Candy composition containing stevia leaves”. Technical Field

[0002] The present disclosure relates to enhanced sweetener formulations, especially for candy products. Specifically, the present disclosure relates to compositions including stevia leaves. The compositions may include a combination of compounds that can be used to enhance sweetness attributes, such as sweetness duration, and reduce bitterness in oral compositions. Background Art

[0003] Steviol glycosides are natural sweetening components of the plant Stevia Rebaudiana Bertoni (Asteraceae), which is widely grown in South America, especially in northeastern Paraguay, Brazil and Argentina. Stevia leaves contain nutrients including nine essential amino acids (glutamic acid, aspartic acid, lysine, serine, isoleucine, alanine, proline, tyrosine and methionine), six fatty acids (palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid and linolenic acid), water-soluble vitamins (folate, vitamin C and vitamin B2), phytochemicals (austroinullin, beta-carotene, dulcoside, nilacin, rebaudi oxide, riboflavin, steviol, stevioside and thiamine), secondary metabolites (tannins, alkaloids, cardiac glycosides, saponins, sterols and triterpenes, reducing compounds and anthraquinones) and minerals (calcium, phosphorus, sodium, potassium, iron, magnesium and zinc).

[0004] Stevia produces sweet glycosides, all of which have a steviol backbone and are commonly referred to as steviol glycosides. The main steviol glycosides present in stevia leaves are stevioside, rebaudioside (A to F), steviolbioside and isosteviol. Among them, stevioside (4-13% w / w), rebaudioside A (2-4% w / w) and rebaudioside C (1-2% w / w) are the most abundant steviol glycosides present in the leaves of the plant. These complexes are concentrated in stevia leaves and their amounts depend on the plant genotype and environmental conditions. Steviol glycosides are precursors to many natural high-potency sweeteners. The glycosides are extracted from the leaves of the stevia (stevia rebaudiana) plant. The leaves of stevia (Stevia Rebaudiana Bertoni) have been used by local Paraguayans to sweeten beverages for centuries.

[0005] Rebaudioside A is described as being 200 times sweeter than sugar. Unlike regular sugar, steviol glycosides do not affect blood sugar when consumed. Therefore, these compounds are popular as low-carbohydrate substitutes and sugar substitutes in confectionery products such as chewing gum. These high-potency sweeteners do not add calories to the final product or cause tooth decay. Steviol glycosides are obtained by extraction from the stevia rebaudiana plant and are subsequently incorporated into different food products.

[0006] However, these steviol glycosides obtained by different extraction methods show increased bitterness or metallic taste when applied to food products. This increase in bitterness may be related to the faster reduction of sweetness, the extraction method for separating glycosides, or because glycosides are used alone or in different combinations to provide bitterness. Thus, there is a need for an improved stevia sweetener composition that can be incorporated into a candy product, the improved stevia sweetener composition comprising stevia leaves with improved taste, reduced bitterness and stability over time. The subject matter of the present disclosure solves this problem. Summary of the invention

[0007] The presently disclosed subject matter relates to confectionery compositions comprising ground stevia leaves. It has been found that the addition of stevia leaves in confectionery compositions such as chewing gum provides a sweet taste without the bitter taste present when steviol glycosides or stevioside extracts are used.

[0008] In certain aspects, the present disclosure provides a candy composition comprising stevia leaf and at least one sweetener.

[0009] In certain embodiments, the candy composition is chewing gum or chewing candy. In other embodiments, the candy composition is a fruit bar. The candy composition may include stevia leaves in an amount of about 0.5 wt% to about 10 wt%. For example, but not limited to this, the candy composition may include stevia leaves in an amount of about 0.5 wt% to about 5 wt%. In certain embodiments, the stevia leaves may be ground stevia leaves. In certain embodiments, the candy composition may include a sweetener in an amount of about 10 wt% to about 99 wt%. For example, but not limited to this, the sweetener is present in an amount of about 35 wt% to about 75 wt%. In other embodiments, the sweetener composition is present in a chewing gum in an amount of about 0.001 wt% to about 10 wt% or about 0.01 wt% to about 5 wt%.

[0010] In other embodiments, the candy composition comprises stevia leaves and a nutritive sweetener selected from the following alone or in any combination: sucrose, glucose, maltose, dextrin, dry invert sugar, fructose, galactose, corn syrup solids, and the like.

[0011] In certain embodiments, the candy composition further comprises a non-nutritive sweetener selected from aspartame, neotame, advantame, sucralose, acesulfame potassium (Acek), saccharin sodium, glycyrrhizin, neohesperidin dihydrochalcone (NHDC), neotame, monk fruit, brazzein, monatin, thaumatin, alitame, saccharin and its salts, cyclamic acid and its salts, monellin, steviol glycosides such as Reb A, Reb B, Reb C, Reb D, Reb M, and combinations thereof.

[0012] Without being bound by any particular theory, applicants believe that incorporating stevia leaves in a chewing gum composition can also improve the stability of the chewing gum composition by delaying the oxidation of the chewing gum. For example, a chewing gum containing 1 wt% leaves reduces the rate of oxidation of the chewing gum, thereby reducing or eliminating the demand for antioxidants in the chewing gum composition. In certain embodiments, the chewing gum composition comprising dry stevia leaves contains a synthetic antioxidant that accounts for approximately less than 1.0 weight %, less than 0.05 weight %, or less than 0.01 weight % of the chewing gum composition, or does not contain a synthetic antioxidant. The selected antioxidant can be selected from butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate, dodecyl gallate, ascorbyl palmitate, di-tert-butylhydroquinone or a combination thereof. In other embodiments, the chewing gum contains freeze-dried stevia leaves. In another embodiment, the chewing gum contains about 0.05%, about 1.0%, about 1.5%, about 2.0% or about 2.5% by weight of dried stevia leaves.

[0013] The foregoing has broadly summarized the features and technical advantages of the present application so that the detailed description below can be better understood. Other features and advantages of the present application will be described hereinafter, which constitute the subject matter of the claims of the present application. It should be understood by those skilled in the art that the disclosed concepts and specific embodiments can be easily used as the basis for modifying or designing other structures that achieve the same purpose as the present application. It should also be recognized by those skilled in the art that such equivalent constructions do not depart from the spirit and scope of the present application as described in the appended claims. The novel features that are considered to be characteristic of the present application, including its organization and method of operation, as well as other objects and advantages, will be better understood through the following description. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1a-1d A graphical representation of the attributes of sweetness, flavor intensity, bitterness, and off-taste for chewing gums containing 1 wt%, 2.5 wt%, and 5 wt% of stevia leaf based on the weight of the chewing gum is provided.

[0015] Figure 2A graphical representation of the antioxidant effect of a chewing gum containing 1 wt% of Stevia leaf, based on the weight of the chewing gum, is provided. Accelerated oxidation tests were performed on a RapidOxy from Anton Paar following ASTM D7525. The oxidation rate is expressed as the oxygen pressure drop as a function of time. DETAILED DESCRIPTION

[0016] As described above, there is still a need in the art for compositions that provide sweetness attributes to various confectionery products without negative taste attributes such as bitterness. The presently disclosed subject matter addresses this need by using stevia leaves in confectionery compositions that are sweet without adding bitterness.

[0017] 1. Definition

[0018] The terms used in this specification generally have their ordinary meanings in the art, in the context of the disclosed subject matter, and in the specific context in which each term is used. To provide additional guidance to practitioners in describing the compositions and methods of the disclosed subject matter and how to make and use them, certain terms are discussed below or elsewhere in this specification.

[0019] As used herein, when used in conjunction with the term "comprising" in the claims and / or the specification, the use of the referent without a specific number may mean "a", but it is also consistent with the meaning of "one or more", "at least one", and "one or more than one". In addition, the terms "having", "including", "containing", and "comprising" are interchangeable and those skilled in the art recognize that these terms are open-ended terms.

[0020] The term "about" or "approximately" means that a particular value is within an acceptable error range determined by one of ordinary skill in the art, which also depends in part on how the value is measured or determined, i.e., the limitations of the measurement system. For example, according to the practice in the art, "about" can mean within 3 or more than 3 standard deviations. Alternatively, "about" can mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, and more preferably still up to 1% of a given value.

[0021] As used herein, "food product" or "food product composition" includes digestible products, including but not limited to human food, animal or pet food, medicinal products, and consumables.

[0022] As used herein, the term "confectionery product" refers to a candy or dessert edible composition. Confectionery products may include, but are not limited to, cakes, cookies, pies, candies (hard and soft), fruit bars, granola bars, compressed mints, chewing gum, gelatin, ice cream, popsicles, jams, jellies, chocolates, fudge, fondant, liquorice, toffee, and combinations thereof.

[0023] As used herein, the term "chewing gum" refers to a flavoring material intended to be chewed. As used herein, the term also includes bubble gum and candy products comprising chewing gum. In certain embodiments, the form of chewing gum includes but is not limited to sheets, sticks, solid balls, hollow balls, cuttings and packaging and pellets or pillows. Unless otherwise indicated, all percentages used herein are weight percentages. As used herein, chewing gum base includes a gum base non-filler portion and a gum base filler portion.

[0024] As used herein, "blending" refers to the process of mixing a sweetener preparation with a finished product or adding a finished product or mixing a sweetener preparation with some or all components of a product during product formation, or some combinations of these steps. When used in the context of blending, the term "product" refers to a product or any component thereof. The blending step may include a process selected from the following steps: adding a sweetener preparation to a product, spraying the sweetener preparation on the product, applying the sweetener preparation on the product, suspending the sweetener preparation in the product, applying the sweetener preparation on the product, pasting the sweetener preparation on the product, encapsulating the product with a sweetener preparation, mixing the sweetener preparation with a product, and any combination thereof. The sweetener preparation may be a liquid, a dry powder, a spray, a paste, a suspension, and any combination thereof.

[0025] As used herein, the term "Stevia leaf" refers to the leaves, stems, and other plant material from the aerial parts of the Stevia Rebaudiana Bertoni plant.

[0026] As used herein, "ground stevia leaf" refers to stevia leaf that has been dried and processed into fine particles by any suitable means. The ground stevia leaf may be similar to a powder, or may be composed of larger, generally uniform particles. For example, the stevia leaf may be ground using a Turkish Grind, and the grinding may be repeated one or more times. In certain embodiments, the ground stevia leaf may be ground to an average particle size of about 0.5 mm to about 1.0 mm, 1.0 mm to about 1.5 mm, and 1.5 mm to about 2 mm, or a combination thereof. In another embodiment, the particle size of the stevia leaf is less than 0.5 mm. In another embodiment, the particle size of the stevia leaf is about 0.01-0.5 mm, about 0.01 to 0.03 mm, or about 0.03-0.15 mm. In a preferred embodiment, very fine particles of about 0.01-0.03 mm may be used for color applications.

[0027] As used herein, "crude stevia leaves" refers to stevia leaves that have not been processed to reduce size or have been processed into larger flakes. For example, the crude stevia leaves can be prepared by chopping, cutting, chopping, crushing or otherwise splitting the stevia leaves into smaller pieces. The crude stevia leaves can have a generally uniform particle size or can have different particle sizes. The particle size of the crude stevia leaves is generally larger than the particle size of the ground stevia leaves. In certain embodiments, the average particle size of the crude stevia leaves can be about 2.0 mm to about 5.0 mm, 5.0 mm to about 10.0 mm, 10.0 mm to about 15.0 mm, 15.0 mm to about 20.0 mm, 20.0 mm to about 25.0 mm, 25.0 mm to about 30.0 mm. As used herein, "large-leaf stevia leaves" can be considered a type of crude stevia leaves.

[0028] As used herein, "sweeteners" refer to bulk sweeteners and high-potency sweeteners. Sweeteners can be nutritive or non-nutritive.

[0029] As used herein, "high-potency sweetener" refers to a sweetener having a sweetness intensity at least 30 times greater than the sweetness intensity of sucrose.

[0030] As used herein, "incremental sweetener" refers to a sweetener that can provide "increment" or texture to food, especially in candies and chewing gums. The main compound classes used as incremental sweeteners are sugars (e.g., sucrose, lactose) and sugar alcohols (e.g., sorbitol, mannitol, xylitol), and they provide 2.4 kcal / g (compared to 4 kcal / g for sucrose). Other incremental sweeteners may also be used, including but not limited to tagatose, polysaccharides, and fiber.

[0031] 2. Candy Composition

[0032] The candy compositions of the disclosed subject matter can be used in different edible compositions, including candy products such as chewing gum and chewing candies. In certain embodiments, the stevia leaf imparts a sweet taste to the candy composition with little or no bitterness. In certain embodiments of the present application, the stevia leaf is added to the candy composition in an amount effective to provide the desired sweet taste.

[0033] In certain embodiments, the stevia leaves of the presently disclosed subject matter can be incorporated into confectionery compositions including, but not limited to, cakes, cookies, pies, candies (hard and soft), compressed mints, chewing gum, gelatin, ice cream, popsicles, jams, jellies, chocolates, fudge, fondant, licorice, toffee, and combinations thereof.

[0034] 2.1 Chewing Gum

[0035] Preferably, the flavoring composition of the disclosed subject matter is incorporated into chewing gum. In certain embodiments, the chewing gum can be in the form of sheets, sticks, solid balls, hollow balls, cut pieces and packages, and pellets or pillows. Suitable methods for preparing chewing gum and other components that can be incorporated into chewing gum are described in U.S. Patent No. 8,557,323, U.S. Publication No. 2013 / 0156885 and 2005 / 0202118 by way of example, each of which is incorporated herein by reference in its entirety.

[0036] In general, chewing gum compositions generally include a chewable gum base portion that is substantially free of water and insoluble in water, a water-soluble bulk portion, and a flavoring agent that is generally insoluble in water, such as a flavoring agent composition of the present disclosure. During chewing, over a period of time, the water-soluble portion dissipates along with a portion of the flavoring agent. The gum base portion remains in the mouth during the entire chewing process.

[0037] Insoluble gum base usually comprises any combination of elastomer, elastomer solvent, plasticizer, wax, emulsifier, tackifier, lipid, filler (comprising inorganic filler) and other optional ingredients such as coloring agent and antioxidant.Also can comprise the plastic polymer that behavior is a bit like plasticizer, for example polyvinyl acetate.Operable other plastic polymer comprises polyvinyl laurate, polyvinyl alcohol and polyvinyl pyrrolidone.As implemented herein, insoluble gum base can constitute between about 5 wt-% to about 95 wt-% of chewing gum.More preferably, insoluble gum base constitutes between about 10 wt-% to about 50 wt-% of chewing gum and most preferably constitutes between about 20 wt-% to about 35 wt-% of chewing gum.

[0038] The elastomer may include polyisobutylene, butyl rubber, (isobutylene-isoprene copolymer), polyisoprene, polyvinyl acetate, styrene butadiene rubber, vinyl acetate-vinyl laurate copolymer, poly-dl-lactide, glycolic acid-lactide copolymer and styrene butadiene rubber. The elastomer may include one or more natural elastomers, for example natural rubbers such as smoked or liquid latex and guayule, and natural gums such as jelutong, lechi caspi, perrilo, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang or mixtures thereof. The elastomer solvent is typically a resin such as a terpene resin and a rosin ester.

[0039] Plasticizers, sometimes called softeners, are typically fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include paraffin wax, microcrystalline wax, and natural waxes such as beeswax and carnauba wax. Microcrystalline waxes, especially those with a high degree of crystallinity, may be considered as bodying agents or texture modifiers.

[0040] If present, the tackifier may include natural rosin esters such as partially hydrogenated rosin glycerol esters, polymerized rosin glycerol esters, partially dimerized rosin glycerol esters, rosin glycerol esters, partially hydrogenated rosin pentaerythritol esters, rosin methyl esters and partially hydrogenated rosin methyl esters, rosin pentaerythritol esters or mixtures; synthetic resins such as terpene resins derived from α-pinene, β-pinene and / or d-limonene, polyvinyl acetate resins, polyethylene and poly-dl-lactide.

[0041] If present, the lipids may include mono-, and / or di-, and / or triglycerides of alkanoic or monoenoic or polyunsaturated fatty acids of carbon chain length C4 to C24 or mixtures thereof, hydrogenated and partially hydrogenated mono-, and / or di-, and / or triglycerides of monoenoic and polyunsaturated fatty acids, acetylated glycerides of fatty acids, lecithin, paraffin, and microcrystalline waxes and natural waxes such as beeswax and carnauba wax.

[0042] The gum base also generally includes a filler component. The filler component may be calcium carbonate, magnesium carbonate, talcum, dicalcium phosphate, etc. The filler may constitute between about 5 wt% and about 60 wt% of the gum base. Preferably, the filler constitutes about 5 wt% to about 50 wt% of the gum base. In some embodiments, the filler includes but is not limited to magnesium carbonate and calcium carbonate, ground limestone and silicates such as magnesium silicate and aluminum silicate, clay, aluminum oxide, talcum and titanium oxide, mono-, di- and tricalcium phosphate, cellulose polymers such as ethylcellulose polymers, methylcellulose polymers and lignocellulose polymers or mixtures thereof, and combinations thereof.

[0043] Gum base also can contain softening agent, comprises glycerine, lecithin, glyceryl monostearate and triacetin.In some embodiments, in order to optimize the chewability and mouthfeel of chewing gum, humectant is added in chewing gum.In addition, those aqueous sweetener solutions that aqueous sweetener solution for example contains sorbitol, hydrogenated starch hydrolysate, corn syrup and its combination can be used as softening agent and adhesive in chewing gum formulation.Gum base also can contain optional composition such as antioxidant, coloring agent and emulsifying agent.The present invention contemplates the use of any commercially acceptable gum base.

[0044] The water-soluble portion of chewing gum may include softeners, sweeteners, flavoring agents (including sensory agents such as physiological cooling agents, warming agents and stinging agents), high-intensity sweeteners, coloring agents, humectants, emulsifiers, acidulants, adhesives, fillers, cooling agents and combinations thereof. The sweeteners often act as bulking agents in chewing gum. Bulk sweeteners may include both sugars and sugar alcohols. The bulking agents typically constitute about 5% to about 95% of the chewing gum composition.

[0045] The stevia leaf of the present invention can be used in sugary and sugar-free chewing gum formulations. Sugar sweeteners generally include sugar-containing components known in the chewing gum field, including but not limited to sucrose, glucose, maltose, dextrin, allose, isomaltulose, dry invert sugar, fructose, galactose, corn syrup solids, etc., alone or in any combination. Sugar-free sweeteners include components with sweet taste characteristics but without known sugars, including but not limited to sugar alcohols such as sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, hydrogenated starch hydrolysate, maltitol, etc., alone or in any combination.

[0046] In some embodiments, the chewing gum ingredients may include one or more high-intensity sweeteners. As used herein, the term "high-intensity sweetener" refers to any substance that is at least twenty times sweeter than sucrose. Such sweeteners include but are not limited to saccharin, sodium cyclamate, aspartame, alitame, neotame, monk fruit, brazzein, monatin, thaumatin, monellin, peptide-based sweeteners, sucralose, acesulfame potassium, steviol glycosides (including purified stevia extracts such as rebaudioside A, rebaudioside D, rebaudioside M), glycyrrhizin, neohesperidin dihydrochalcone and mixtures thereof. In some embodiments, at least a portion of high-intensity sweeteners are encapsulated. Such encapsulation can be produced by granulation, agglomeration, extrusion and grinding, spray drying, fluidized bed encapsulation or any other known method. In some embodiments, suitable sugar alcohols include sorbitol, mannitol, xylitol, hydrogenated starch hydrolysate, maltitol, etc. and combinations thereof. In some embodiments, sugar-free chewing gum comprises a combination of high-intensity sweetener and sugar alcohol, such as aspartame and sorbitol. The amount used depends on the effectiveness of the sweetener, the degree and effectiveness of encapsulation (if any) and the required organoleptic characteristics of the product. Generally speaking, the sweetener can be used in chewing gum compositions at a level as low as 0.005 wt%, or as low as 0.05 wt%, or as low as 0.2 wt%, to as high as 5 wt%, or as high as 3 wt%, or as high as 2wt%. In some embodiments, the high-intensity sweetener exists in a chewing gum ingredient level of about 0.1 wt% to about 1.0 wt%.

[0047] In certain embodiments, the flavor composition comprising mint leaves and mint flavor of the present disclosure may be added to chewing gum in an amount of about 0.01 wt % to about 20 wt % of the chewing gum, or about 0.05 wt % to about 10 wt % of the chewing gum, or about 0.1 wt % to about 5 wt % of the chewing gum, and preferably about 0.2 wt % to about 10 wt % by weight, or about 0.5 wt % to about 7 wt % of the total weight of the chewing gum.

[0048] In some embodiments, if necessary, various other flavoring agents can also be used. The flavoring agent can include essential oils, synthetic flavoring agents or mixtures thereof, including but not limited to oils such as citrus oils, fruit essences, clove oil, fennel, etc. derived from plants and fruits. Artificial flavoring agents and components can also be used. Natural and artificial flavoring agents can be combined in any sensory acceptable form. The general category of flavoring agents includes sensory agents, a compound that gives physiological sensation in the mouth, such as cooling agents, warming agents and tingling agents. The example of cooling agents includes esters of menthol, WS-23, WS-3, WS-5, isopulegol, menthol such as menthyl succinate, menthyl lactate and menthyl glutarate, etc. Warm and tingling agents include capsaicin, piperine, jambu and chrysanthemum alcohol (spilanthol).

[0049] Optional ingredients such as colorants, whitening agents, antioxidants, emulsifiers and medicinal agents may also be added as separate components of the chewing gum composition or as part of the gum base. In certain embodiments, colorants and whitening agents may include, but are not limited to, FD&C type dyes and lakes, fruit and vegetable extracts, titanium dioxide, or mixtures thereof. In certain embodiments, the antioxidant may include, but is not limited to, beta-carotene, acidulants (e.g., vitamin C), alpha-tocopherol (vitamin E), beta-, gamma- and delta-tocopherol, propyl gallate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ). In a particular embodiment, the gum base includes optional small amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, and the like.

[0050] 2.1.1 Preparation method

[0051] As embodied herein, the method of making chewing gum according to the present disclosure is by sequentially adding the various chewing gum ingredients into any commercially available mixer known in the art. When the ingredients have been thoroughly mixed, the chewing gum is released from the mixer and formed into a desired form by, for example, rolling into sheets and cutting into sticks, extruding into blocks, or casting into pellets.

[0052] Usually, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base can also be melted in the mixer itself. At this time, coloring agents or emulsifiers can also be added, as well as syrups and a portion of bulking agents. The other parts of the bulking agents can be added to the mixer subsequently. Flavoring agents can be added together with the last part of the bulking agents. Flavoring compositions can be added subsequently. The whole mixing process usually requires five to twenty minutes, but sometimes longer mixing times may be required. Those skilled in the art will recognize that many variations of the above process can be followed.

[0053] In certain embodiments, the stevia leaf can be premixed before being added to the chewing gum mixture. For example, the stevia leaf and flavorings and other components (if present) in the flavoring composition can be mixed together before being added to the chewing gum mixture. In certain embodiments, the stevia leaf can be premixed with an incremental sweetener before being added to the chewing gum mixture. In another embodiment, the stevia leaf can be air dried for at least 1 day, at least 5 days, at least 7 days, at least 10 days, at least 14 days or longer. Additionally or alternatively, the stevia leaf can be heat treated or freeze-dried before being incorporated into the chewing gum. In other embodiments, the air-dried leaf added to the chewing gum has a water content of approximately less than 10%, less than 5%, and less than 1%.

[0054] As embodied herein, the chewing gum composition can be coated if formed into pellets or balls. The coating initially exists as a liquid syrup containing from about 30% to about 80% or 85% sugar or sugar alcohol, and from about 15% or 20% to about 70% solvent, such as water. Typically, the coating process is carried out in a conventional panning device. The chewing gum center tablet to be coated is placed in the panning device to form a moving mass.

[0055] The material or syrup that ultimately forms the coating is applied or distributed on the gum center tablet. Flavoring agents may be added before, during, and after the syrup is applied to the gum center. Once the coating has been dried to form a hard surface, additional syrup additions may be made to produce multiple coatings or multiple layers of coating.

[0056] During the panning process, the syrup is added to the gum center tablets at a temperature ranging from about 100°F to about 240°F. Preferably, the syrup temperature is about 140°F to about 200°F. Most preferably, the syrup temperature should be kept constant throughout the process to prevent crystallization of the polyols in the syrup. The syrup can be mixed with the gum center tablets, sprayed, poured or added to the gum center tablets in any manner known to those skilled in the art.

[0057] In another embodiment, a soft coating is formed by adding a powder coating after the liquid coating. The powder coating may include natural carbohydrate gum hydrolysates, maltodextrin, gelatin, cellulose derivatives, starch, modified starch, sugar, sugar alcohol, natural carbohydrate gum and fillers such as talc and calcium carbonate.

[0058] Each component of the coating on the gum center can be applied in a single layer or in multiple layers. Typically, multiple layers are obtained by applying a single coating, allowing the layer to dry, and then repeating the process. The amount of solids added by each coating step depends primarily on the concentration of the coating syrup. Any number of coatings may be applied to the gum center tablet. Preferably, no more than about 75 coatings are applied to the gum center. More preferably, less than about 60 coatings are applied, and most preferably, about 30 to about 60 coatings are applied. In any case, the present invention contemplates applying a sufficient amount of syrup to produce a coated gum product comprising about 10% to about 65% coating. Preferably, the final product comprises about 20% to about 50% coating.

[0059] Those skilled in the art will recognize that to obtain multiple coatings, multiple pre-measured coating syrup aliquots may be applied to the gum center. However, it is contemplated that the volume of the syrup aliquots applied to the gum center may vary throughout the coating process.

[0060] Once the syrup coating is applied to the gum center, the syrup is dried in an inert medium. A preferred drying medium comprises air. Preferably, the forced drying air contacts the wet syrup coating at a temperature ranging from about 70°F to about 110°F. More preferably, the drying air is at a temperature ranging from about 80°F to about 100°F. The present invention also contemplates that the drying air has a relative humidity of less than about 15%. Preferably, the relative humidity of the drying air is less than about 8%.

[0061] The drying air may be passed over and mixed with the syrup coated gum center in any manner known in the art. Preferably, the drying air is blown over and around the syrup coated gum center. If the flavoring is applied after the syrup coating has dried, the present invention contemplates drying the flavoring with or without the use of a drying medium.

[0062] In some embodiments, once the chewing gum is manufactured, the chewing gum is stored in a low moisture and / or low light environment. In some embodiments, the water activity of the chewing gum is maintained at less than about 0.85. In some embodiments, the water activity can be mitigated by using a small amount of glycerol in the chewing gum. For example, but not limiting, in some embodiments, the chewing gum can include about 0.25 wt% to about 1 wt%, and preferably about 0.5 wt% to about 0.7 wt% of glycerol. In some embodiments, the amount of glycerol can be further reduced by including additional syrup and / or sweetener components. Additionally or alternatively, the chewing gum can be appropriately packaged as known in the art to reduce exposure to moisture and / or light. As implemented herein, reducing exposure to moisture and / or light can improve the flavor and color stability of the chewing gum, and increase the shelf life of the chewing gum.

[0063] 2.2 Chewing candy

[0064] Chewable candies are opaque and usually hard with a resilient texture that appeals to consumers. Rather than breaking apart, chewable candies slowly dissolve in the mouth as they are chewed. These smaller candy pieces impart flavor and sweetness as they dissolve in the mouth into a pliable chewing mass. Chewable candies are food products formed by the following steps: a) mixing a sweetener solution (usually sugar and corn syrup), (b) creating a hydrated suspension containing water and a gelling agent, (c) combining the sweetener solution and gelling agent, (d) then adding a fat mixture after whipping the sweetener mixture and gelling agent together, and aerating the formed product by shaping the mass into a finished piece.

[0065] Traditional chewing candy products are usually prepared with sweetener bulking agents and texture agents. Commonly used sweeteners are sucrose and glucose syrup or corn syrup. Fat is also usually added to such chewing candy products to realize required chewing characteristics. The chewing candy products have cohesiveness under normal room conditions. As required, the chewing candy products can also include water, foaming agents, humectants, artificial and natural sweeteners, emulsifiers, flavor enhancers, acids, essential oils, artificial and natural flavoring agents, coloring agents, fruit juices, vegetable juices, proteins and other additives commonly used in the production of chewing candy products. The chewing candy products are often referred to as chewing candy, milk candy, soft candy or taffy.

[0066] Traditional chewable candy products typically contain gelatin, starch, egg white (albumin), or a combination thereof as texturizing agents to give them the desired chewy texture of the product. Gelatin is the most popular texturizing agent because it provides a long-lasting cohesive chew to chewable candy products; however, there are several drawbacks to using gelatin in candy products. Food-grade gelatin is obtained from bovine or porcine raw materials and is therefore undesirable for some people who follow certain dietary restrictions. In addition, because gelatin is a protein, it is highly sensitive to temperature and / or acid, which may cause degradation or deterioration.

[0067] Each texturizing agent has its own advantages. One advantage of using starch as a texturizing agent in such products is that it allows the viscosity of the material to be controlled during production, which helps control the subsequent cold flow during storage. An advantage of using gelatin as a texturizing agent in chewing candy products is that gelatin provides a unique chewing texture to the candy that ranges from soft to very hard, depending on the amount of gelatin used. Using egg white as a texturizing agent helps stabilize the incorporated air, keeping the bubbles from bursting - this provides a light and airy texture to the product.

[0068] The use of egg white and gelatin as texturizing agents in the confectionery industry is undesirable because both are ingredients of animal origin. In addition, since gelatin and egg white are proteins, they are sensitive to temperature and / or acid which may cause degradation or deterioration. On the other hand, the use of starch eliminates the use of animal products in chewy candy products, but it tends to have a low gelling tendency and is less useful for producing a desirable chewy texture in chewy candy products when used alone, so gelatin is most often added to achieve the desired chewing characteristics and texture. Gelatin tends to add an elastic, rubbery texture.

[0069] Many sweetener bulking agents beyond sucrose can also be used.Other spendable sugars are glucose, maltose, lactose, galactose, tagatose, allose, isomaltulose, various types of glucose syrups such as corn, rice, high fructose and psicose syrup.For low-calorie products, alditols or polyols such as sorbitol, mannitol, maltitol, isomalt, erythritol and various types of hydrogenated starch hydrolysates (HSH) can be used.Described sweetener can be added in the chewing candy product with the amount accounting for the approximately 10-99 % by weight of the chewing candy product.Fat can be added in the chewing candy product with the amount accounting for the approximately 0.5-25 % by weight of the chewing candy product.

[0070] For low-calorie products, alditols or polyols such as sorbitol, mannitol, maltitol, isomalt, erythritol, and various types of hydrogenated starch hydrolysates (HSH) can be used. The sweetener can be added to the chewing candy product in an amount of about 10-99 weight %, and psicose can be added in an amount of about 10-99 weight % of the chewing candy product. Fat can be added to the chewing candy product in an amount of about 0.5-25 weight % of the chewing candy product.

[0071] 3. Stevia

[0072] The candy composition of the present disclosure includes stevia leaves. The stevia leaves can be from a single type of stevia plant or can be a combination of two or more types of plants. For example and not limitation, a suitable type of stevia plant is from the genus S. Rebaudiana. In a specific embodiment, the stevia leaves are from the Bertoni plant.

[0073] In certain embodiments, the stevia leaves may be dried. In certain embodiments, the stevia leaves are freeze-dried. In other embodiments, the stevia leaves are oven dried, drum dried, or any other drying method. In a preferred embodiment, the stevia leaves are dried by freeze drying, microwave drying, infrared drying, and radio frequency drying. In another preferred embodiment, the stevia leaves are dried to a moisture content of less than about 10%, less than about 5%, or less than about 1%.

[0074] The stevia leaf can be incorporated into the candy composition in any form including large leaves, coarse or ground. In certain embodiments, the dry stevia leaf is ground before being incorporated into the flavoring composition. In other embodiments, the stevia leaf is ground before being incorporated into the bulk sweetener. In certain embodiments, the dry stevia leaf is ground into an average particle size of less than 3 mm or less than 2 mm before being incorporated into the gum base. In certain embodiments, the dry stevia leaf is ground into an average particle size of about 1 mm to about 2 mm before being incorporated into the melted chewing gum composition. In certain embodiments, the ground stevia leaf can be ground into an average particle size of about 0.5 mm to about 1.0 mm, 1.0 mm to about 1.5 mm, 1.5 mm to about 2.0 mm or a combination thereof. In another embodiment, the particle size of the stevia leaf is less than 0.5 mm. In another embodiment, the particle size of the stevia leaf is about 0.01 mm-0.5 mm, about 0.01 mm to 0.03 mm, or about 0.03 mm-0.15 mm. In a preferred embodiment, very fine particles of about 0.01 mm to 0.03 mm may be used for color applications.

[0075] As implemented herein, the stevia leaf may be present in the candy composition in an amount of less than 90 wt%, less than 75 wt%, less than 60 wt%, less than 50 wt%, less than 40 wt%, less than 30 wt%, less than 20 wt%, or less than 10 wt%. In certain embodiments, the stevia leaf may be present in the candy composition in an amount of about 1 wt% to about 90 wt%, or about 15 wt% to about 80 wt%, or about 20 wt% to about 70 wt%, or about 25 wt% to about 60 wt%.

[0076] 3.1 Other sweeteners

[0077] The present application relates to a candy composition comprising stevia leaves, which can comprise at least one, two, three or more sweetener compounds. In certain embodiments, the sweetener can be used as an incremental sweetener, or as a high-efficiency sweetener. In another embodiment, the sweetener is used to increase the persistence of the sweetness attribute of an edible composition such as a chewing gum. In other embodiments, the sweetener provides a lasting sweet sensory attribute in a chewing gum composition without increasing bitterness or metallic taste. In certain embodiments, the sweetener is encapsulated.

[0078] In other non-limiting embodiments, the candy composition may also include one, two, three, four, five or more sweetener compounds, such as aspartame, neotame, advantame, sucralose, acesulfame potassium (Ace-k), saccharin sodium, glycyrrhizin, neohesperidin dihydrochalcone (NHDC), monk fruit, brazzein, monatin, thaumatin, alitame, saccharin and its salts, cyclamic acid and its salts, monellin and combinations thereof. In certain embodiments, the sweetener formulation includes at least one steviol glycoside. In certain embodiments, the sweetener formulation includes Reb A. Sweetener compounds are generally released quickly from chewing gum during chewing. In certain embodiments, the formation process of the chewing gum may include modifying the one or more sweetener compounds by encapsulation or agglomeration before adding the one or more sweetener compounds to the chewing gum formulation to delay the release of the sweetener.

[0079] In other embodiments, the sweetener compound may be coated with an encapsulating agent applied by spray drying, fluid bed coating, fiber spinning or coacervation techniques, agglomeration, and immobilization or entrapment / absorption, extrusion, plus additional encapsulation or agglomeration.

[0080] In some embodiments, encapsulation has changed the release of sweetener formulations from chewing gum by changing solubility or dissolution rate.Any standard technology that provides partial or complete encapsulation to the combination of sweetener formulations can be used.In some embodiments of the disclosed subject matter, encapsulation technology includes but is not limited to spray drying, fiber spinning, agglomeration, spray cooling, fluidized bed coating, extrusion, fixing or capture / absorption and cohesion.In some embodiments, encapsulation technology that provides partial encapsulation or complete encapsulation can be used.

[0081] In certain embodiments, suitable encapsulating materials may include, but are not limited to, water-soluble sugars or sugar alcohols such as sorbitol, isomalt, glucose, erythritol, lactitol, maltitol, mannitol, xylitol, hydrogenated corn syrup, and mixtures thereof. In certain embodiments, encapsulating materials may also include polysaccharides such as starch, modified starch, hydroxymethylcellulose, hydroxypropylmethylcellulose (HPMC), sodium alginate, α-, β-, and γ-cyclodextrin.

[0082] In certain embodiments, suitable encapsulating agents for delaying the release of sweetener compounds include, but are not limited to, polyvinyl acetate, polyethylene, cross-linked polyvinyl pyrrolidone, polymethyl methacrylate, polyacetic acid, polyhydroxyalkanoate, ethylcellulose, polyvinyl acetate phthalate, methacrylic acid-to-methyl methacrylate, and combinations thereof. In other embodiments, encapsulating agent embodiments for delayed release include, but are not limited to, polysaccharides and modified polysaccharides. Suitable polysaccharides may be derived from plants, algae, microorganisms, and animals. Non-limiting examples of polysaccharides of plant origin include cellulose; gum extrudates such as gum arabic, karaya gum, ghatti gum, tragacanth gum, and mesquite gum; polysaccharides of plant origin such as pectin, arabinoxylan, xyloglucan, arabinogalactan, xylan, arabinan, and cellulose; polysaccharides of seed origin such as guar gum, locust bean gum, tara gum, tamarind gum, xyloglucan, arabinoxylan, and cereal β-glucan; and gums of tuber origin such as konjac mannan. Non-limiting examples of polysaccharides from algae sources include agar, carrageenan, furcellaran and alginate. Non-limiting examples of microbial fermentation product polysaccharides include xanthan gum, curdlan gum, dextran, gellan gum, pullulan, scleroglucan, alternan, elsinan and levan. Non-limiting examples of polysaccharides from animal sources include chitin and chitosan. Non-limiting examples of modified polysaccharides include substituted starch (starch acetate, octenyl succinyl starch), modified cellulose such as methylcellulose and hydroxypropyl methylcellulose. Other encapsulating agent embodiments suitable for delayed release include but are not limited to proteins such as gelatin, zein, casein, soy protein, pea protein, whey protein and combinations thereof.

[0083] 4. Other compounds

[0084] In some embodiments of the disclosed subject matter, the flavoring composition may also include one or more other compounds. For example, in some embodiments, the flavoring composition may also include a magnolia bark extract. As implemented herein, and without limitation, the magnolia bark extract may be present in the flavoring composition in an amount of less than 25 wt%, less than 10 wt%, less than 5 wt%, less than 3 wt% or less than 2 wt%. For example, but without limitation, the ratio between the amount of the magnolia bark extract and the amount of the mint leaves in the flavoring composition may be in the range of about 0.01:1 to about 1:1, or about 0.015:1 to about 0.5:1, or about 0.02:1 to about 0.1:1, or about 0.025:1 to about 0.05:1, or about 0.03:1 to about 0.4:1.

[0085] In certain non-limiting embodiments, other compounds include but are not limited to cool compounds and other compounds that add additional flavor characteristics. The flavoring agent can be used in liquid or solid form. Flavoring agents can include artificial or natural flavoring agents known in the art, such as synthetic flavoring oils, natural flavoring spices and / or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, fruit flavoring agents, etc., or combinations thereof. Non-limiting representative flavoring agents include oils such as cinnamon oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice oil, sage oil, nutmeg, bitter almond oil, cinnamon oil and citrus oils (including lemons, oranges, limes, grapefruits), vanilla, fruit flavors (including apples, pears, peaches, grapes, strawberries, raspberries, blackberries, cherries, plums, pineapples, apricots, bananas, melons, tropical fruits, mangoes, mangosteens, pomegranates, papayas, cantaloupes, etc.), or combinations thereof.

[0086] The present invention also contemplates artificial flavoring components. One of ordinary skill in the art will recognize that natural and artificial flavorings can be combined in any organoleptically acceptable mixture. The subject matter of the present disclosure contemplates all such flavorings and mixtures.

[0087] Example

[0088] The presently disclosed subject matter will be better understood with reference to the following examples, which are provided by way of illustration and not limitation of the presently disclosed subject matter.

[0089] Example 1: Stevia in chewing gum

[0090] Stevia leaves were collected from the stevia plant. The leaves were washed and freeze-dried to remove moisture. They were then ground into a powder that could pass through a No. 40 sieve. The ground powder was added to chewing gum in an amount of 1%, 2.5% and 5% by weight of the chewing gum.

[0091] Sensory analysis was performed on each chewing gum sample and is reflected in Table 1 below. Six (6) sensory trained panelists evaluated the chewing gum samples prepared with 1%, 2.5%, and 5% freeze-dried stevia leaves at 0.5, 1, 2, 3, 4, 6, 8, and 10 minutes. The chewing gum containing 1% stevia leaves provided the best sensory properties. The chewing gum with 5% stevia leaves provided high bitterness and off-flavors described as bitter, metallic, astringent, soapy, and chalky; the gum cud also became powdery.

[0092]

[0093] Example 2: Freeze-dried Stevia Leaves in Chewing Gum

[0094] In this example, chewing gum was prepared using: 1) commercial stevia powder and 2) freeze-dried stevia leaves. Each chewing gum sample was evaluated by six (6) sensory trained panelists. Five of the six panelists rated the chewing gum containing freeze-dried stevia leaves as tastier. The commercial stevia leaf powder was found to have an astringent taste. Without being bound by any particular theory, applicants theorize that this may be attributed to the production of the commercial powder material. It is believed that the commercial stevia powder is derived from stevia leaves that are dried directly under sunlight; this process requires a longer drying time, which can cause changes or oxidation of the stevia composition, resulting in degradation of the stevia in the leaves, resulting in unpleasant tastes such as bitterness and astringency.

[0095] Two chewing gum formulations were prepared by standard mixing procedures known in the art. The chewing gum formulations are summarized in Table 2.

[0096]

[0097]

[0098]

[0099] Although the subject matter of the present disclosure and its advantages have been described in detail, it should be understood that, without departing from the spirit and scope of the subject matter of the present disclosure as defined in the appended claims, various changes, substitutions and modifications may be made herein. In addition, the scope of the present application is not intended to be limited to the specific embodiments of the processes, machines, manufactures, material compositions, modes, methods and steps described in the specification. One of ordinary skill in the art should easily recognize from the disclosure of the subject matter of the present disclosure that the process, machine, manufacture, material composition, mode, method or step that can be used according to the subject matter of the present disclosure to perform substantially the same function or achieve substantially the same result with the corresponding embodiment described herein existing or to be developed later. Accordingly, the appended claims are intended to include such processes, machines, manufactures, material compositions, modes, methods or steps within their scope.

[0100] Patents, patent applications, publications, product descriptions, and protocols are cited throughout this application, the disclosures of which are incorporated herein by reference in their entireties for all purposes.

Claims

1. A candy composition comprising stevia leaf, wherein the stevia leaf is present in an amount of about 1.0% to about 2.0% by weight of the candy composition, wherein the stevia leaf is freeze-dried, and wherein the candy composition does not contain steviol glycoside extract or stevioside extract.

2. The candy composition of claim 1, wherein the stevia leaf is ground stevia leaf.

3. The candy composition of claim 1, further comprising a sweetener selected from the group consisting of aspartame, neotame, advantame, sucralose, acesulfame potassium, saccharin sodium, glycyrrhizin, neohesperidin dihydrochalcone, neotame, monk fruit, brazzein, monatin, thaumatin, alitame, saccharin and its salts, cyclamic acid and its salts, monellin, and combinations thereof.

4. The candy composition of claim 1, wherein the candy is chewing gum.

5. The candy composition of claim 1, wherein the candy is a chewy candy.

6. The candy composition of claim 1, wherein the stevia leaf has an average particle size of about 0.5 mm to about 2 mm.

7. The candy composition of claim 1, wherein the stevia leaf has an average particle size of about 0.01-0.5 mm.

8. The candy composition of claim 1, wherein the stevia leaf has an average particle size of about 0.03-0.15 mm.

9. A chewing gum composition comprising dried stevia leaf, wherein the stevia leaf is freeze-dried, wherein the stevia leaf is present in an amount of about 1.0 wt % to about 2.0 wt % of the chewing gum composition, wherein the chewing gum contains less than 1.0 wt % of a synthetic antioxidant selected from the group consisting of butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate, dodecyl gallate, ascorbyl palmitate, di-tert-butylhydroquinone or a combination thereof, and wherein the chewing gum composition does not contain a steviol glycoside extract or a stevioside extract.

10. The chewing gum composition of claim 9, wherein the chewing gum contains less than 0.05% by weight of synthetic antioxidants.

11. The chewing gum composition of claim 9, wherein the chewing gum does not contain synthetic antioxidants.

12. The chewing gum composition of claim 9, wherein the chewing gum contains about 1.0% by weight of dried stevia leaves.

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