Edible plant-based chewing gum made from germinated grains for the production of chewing gum alternatives, long-lasting snacks and medical chewables

Abstract

Edible vegetable chewing mass, comprising homogenized, crushed and ground germinated cereal grains from the group consisting of oats, wheat, rye, barley, sorghum, millet, buckwheat and amaranth, wherein the cereal is in the germination phase after six to twenty-five hours of water contact, the chewing mass has a plastic-elastic and uniform consistency and is free from synthetic polymers.

Description

Technical field

[0001] The present invention relates to the field of food technology, in particular the development of plant-based, fully edible chewing gum bases for use in the food, diet, and pharmaceutical industries. The invention belongs to the field of functional foods and oral dosage forms. State of the art

[0002] Conventional chewing gum bases often consist of synthetic polymers such as polyvinyl acetate or polyisobutylene. These materials are not edible and must be spat out or disposed of after use. Natural alternatives such as latex, resins, or plant extracts are chewable, but also not intended for complete oral ingestion. Formulations based on gluten or modified proteins require additional chemical or thermal treatment and often contain additives that limit biocompatibility. Furthermore, there are edible chewing products with a high sugar content, gelatin, or starch, which, while edible, do not exhibit stable chewing properties. These products dissolve rapidly in the mouth and lack the elastic structure characteristic of classic chewing gum. They therefore do not meet the functional requirements for a long-lasting, structurally stable chewing gum base. Description of the invention

[0003] The invention provides a plant-based, fully edible chewing gum base made from germinated grain. The grain is in the germination phase after six to twenty-five hours of contact with water. In this state, the grain undergoes biological and physical changes that result in a plastic-elastic consistency. This consistency allows for the formation of a homogeneous chewing gum base without the use of synthetic binders or polymers. The mass is directly edible and biocompatible. It forms the technical basis for the development of chewable products that can serve as an edible alternative to synthetic chewing gum, as long-lasting snacks, or as medical chewing aids. The initial state of the mass results from the structural properties of the germinated grain, which is brought into a chewable form through mechanical grinding and deformation. No thermal or chemical modifications are required. Advantages of the invention

[0004] The chewing gum base according to the invention offers several advantages over the prior art. It is completely edible and biocompatible. It requires no synthetic polymers or binders. It is based on a plant-based raw material in its biologically active phase. It has a plastic-elastic consistency with a stable chewing structure. It can be customized sensorially and functionally. It is suitable for a wide range of applications in the food, diet, and pharmaceutical industries. Furthermore, it represents a sustainable alternative to conventional chewing gum. Examples of implementation

[0005] The chewing gum base is made from germinated grains, specifically oats, wheat, rye, barley, sorghum, millet, buckwheat, and amaranth. After six to twenty-five hours of contact with water, the grain is mechanically ground and deformed until a plastic-elastic mass is formed. This mass can be eaten directly or used as a base for further processing. Depending on the manufacturer's requirements, the mass can be adjusted. Modifications include density and elasticity, chewability and structural stability, the addition of natural flavorings, sweeteners, or functional ingredients, the incorporation of active ingredients or nutrients, color and odor adjustments, and shaping into balls, strips, bars, pastes, or capsules. Packaging can be for single or multiple servings. Application areas

[0006] The described chewing gum base is suitable as a foundation for products in various sectors. In the food industry, it can be used as an edible alternative to conventional chewing gum. In dietetics, it serves as a functional snack with a controlled nutrient composition. In pharmaceuticals, it can be used as a carrier matrix for orally administered active ingredients. In oral care, it is suitable as a plant-based chewing gum base with flavoring or cleansing properties. For products for children and the elderly, it offers an easily chewable, natural consistency. These applications are based on the described chewing compound and utilize its structure to develop a wide variety of products. They are not the subject of the patent claim, but serve to illustrate possible areas of application.

Claims

[1] Edible vegetable chewing gum, comprising homogenized, crushed and mashed germinated cereal grains from the group consisting of oats, wheat, rye, barley, sorghum, millet, buckwheat and amaranth, wherein the cereals are in the germination phase after six to twenty-five hours of contact with water, the chewing gum has a plastic-elastic and uniform consistency and is free from synthetic polymers.