Modulatable edible whole grain chewing matrix as a basis for snack products with extended chewing time

Abstract

A universally modifiable chewing matrix with a basic structure of natural whole grain components of plant origin, in particular from gluten-containing cereals such as wheat (Triticum aestivum) and spelt (Triticum spelta), characterized in that the matrix has a protein-polysaccharide network structure formed by technologically controlled processing of the cereal components, wherein the residual starch content is 5 to 20 percent by weight based on the dry matter, so that the matrix has a soft, edible consistency in its initial state and, with continued chewing in the mouth, transforms in a controlled manner into an elastic, swallowable chewing mass with extended chewing duration and defined plasticity, and that the matrix is ​​modifiable by incorporating approved food components selected from plant or animal hydrocolloids such as gum arabic, pectin, agar, carrageenan or gelatin, sugars, vegetable oils and fats.Flavorings, fruit concentrates, colorings, spices, salt, minerals, dietary fiber and functional additives, wherein these components are used to selectively control the physical, sensory and functional properties of the matrix, and wherein additional protein sources, if present, are integrated into the network structure and do not exist as a separate phase, and wherein the matrix is ​​suitable for the production of various edible products with variable composition and sensory behavior.

Description

Technical field

[0001] The invention relates to the field of food technology, in particular the development of functional, fully edible chewing gum masses with texture-modulating properties based on plant proteins and natural whole grain components. State of the art

[0002] Numerous chewable food products exist with varying functional and sensory properties. However, these exhibit specific limitations compared to the present invention: 1. Chewing gum bases are made from synthetic or natural polymers and are generally not intended for complete consumption. They primarily serve sensory stimulation, for example through taste, texture, and chewing action. Some varieties contain functional additives such as sugar (as a short-term energy source), caffeine, nicotine, or tooth-friendly sweeteners like xylitol. Despite these ingredients, the base matrix remains indigestible and is spat out after chewing. Complete ingestion or targeted texture transformation in the mouth is not possible. 2. Plant-based protein products, such as seitan and textured vegetable protein (TVP), serve as meat substitutes and consist primarily of gluten or extruded protein structures. Seitan is produced by washing starch from wheat flour and has an elastic, homogeneous consistency. TVP is manufactured by extruding plant proteins (e.g., soy, peas) and has a fibrous structure. Both types of products have a firm, meat-like texture that does not change significantly during chewing. Targeted, two-phase texture transformation or modular adaptation is not possible. 3. Fruit jellies, chewy candies, and lozenges are produced using sugar, gelling agents, and flavorings and have a soft, partially elastic consistency. However, they dissolve gradually in the mouth when chewed without undergoing any structural change in texture. Their consistency remains functionally static and does not allow for modular adaptation. 4. Hydrogel-based foods made from polysaccharides or proteins have a defined texture. However, conventional products of this type do not undergo a transition from an edible to an elastic, chewable phase—such a consistency transformation does not occur.

[0003] All of the aforementioned products lack the ability to undergo controlled, two-phase texture changes in the mouth. They are either not fully edible, possess a static consistency, or do not allow for targeted transformation of their rheological properties. A modular, edible matrix with controllable texture development is not known in the prior art. Object of the invention

[0004] The object of the invention is to provide a fully edible, plant-based chewing matrix that undergoes a two-phase textural change in the mouth – from a soft initial consistency to an elastic, swallowable chewing mass with an extended chewing duration. The matrix should be modularly adaptable to enable different physical, sensory, and functional properties without the use of synthetic polymers or exclusively animal-derived components. Furthermore, a technologically versatile basic system should be created that serves as the foundation for the production of various food products.The matrix platform allows for the targeted variation of taste, texture, color, density and functional ingredients and can be flexibly adapted to different consumer needs and application scenarios - for example, for sweet or salty products, for soft or firm consistencies, as well as for child-friendly or medical-functional applications. Description of the invention

[0005] The present invention relates to a fully edible chewing matrix with a two-phase texture change, based on natural whole grain components and produced without synthetic additives. The matrix is ​​designed to have the sensory properties of conventional food products in its initial state—such as the consistency of bars, lozenges, or moist snack masses—and to transform in a controlled manner during chewing into an elastic, swallowable chewing structure.

[0006] To solve this problem, a matrix is ​​being developed based on gluten-containing cereals, particularly wheat (Triticum aestivum) and spelt (Triticum spelta), whose protein fractions (glutenin and gliadin) form a stretchable network under suitable conditions. Production is achieved through hydration, mechanical processing, and thermal activation of whole grain flours or fractionated components such as gluten, bran, and germ extracts.

[0007] A key feature is the targeted reduction of the starch content to promote network formation and prevent structural instability. The aim is to limit the starch content in the final product to between 5 and 20% of the total dry matter, depending on the composition and taking into account all added ingredients. This balance between protein structure and residual starch is crucial for the functionality of the matrix and its two-phase transformation in the mouth. During chewing, mechanical stress, salivary hydration, and oral temperature trigger a physical-biochemical reorganization of the matrix structure. The protein-polysaccharide matrix condenses, forms intermolecular networks, and transforms into an elastic, fully edible chewing gum mass with defined plasticity and extended retention time.The matrix can be modified with approved food components, including hydrocolloids (e.g., gum arabic, pectin), gelling agents (e.g., gelatin), sugars, vegetable oils, flavorings, fruit concentrates, minerals, and functional additives. This allows for targeted adjustment of taste, texture, color, and nutritional profile without impairing its transformability. The matrix according to the invention serves as a universal platform for the development of a wide variety of product variants. It can be used in sweet or savory snacks, functional bars, probiotic products, vitamin supplements, melatonin-based sleep aids, or even therapeutic applications. Depending on the target group—children, athletes, seniors, patients—the matrix can be individually configured with regard to taste, density, chewing time, and nutrient content. The manufacturing process is compatible with existing food industry equipment and allows for the production of innovative, fully edible snack products with variable compositions. The matrix thus forms a modular, scalable foundation for a new generation of functional foods. Technical solution

[0008] The invention relates to the production of a fully edible chewing matrix with a two-phase texture change, based on whole-grain plant components without synthetic additives or chemical modifiers. The matrix utilizes exclusively natural components of the cereal grain—including endosperm, bran, and germ—and, under suitable conditions, forms an elastic protein-polysaccharide network with defined plasticity and chewing duration. Gluten-containing cereals, in particular wheat (Triticum aestivum) and spelt (Triticum spelta), are used to form the elastic structure. These contain functional protein fractions—especially glutenin and gliadin—which develop their networking capacity under mechanical and thermal stress.During processing, disulfide bridges and intermolecular interactions form, creating a coherent, extensible structure that forms the basis for subsequent texture transformation. The matrix can be produced via three different technological pathways, each pursuing the same end goal: the creation of a universal, fully edible chewing matrix with a two-phase texture transformation. Variants of the production of the chewing matrix

[0009] The chewing matrix according to the invention can be produced by three different technological means, each pursuing the same end purpose - the production of a universal, fully consumable matrix with two-phase texture change: 1. Hydrated Whole Grain: Cleaned grain is soaked, mechanically ground, and processed under controlled temperature. The temperature is maintained to preserve the elasticity and functional activity of the gluten structure. The starch content is deliberately reduced during processing to enable the formation of a stable protein network. 2. Wholegrain flours: Flours made from wheat or spelt are mixed with water and thermally activated. The protein fractions unfold and form an elastic network. Texture formation is influenced by controlling temperature, humidity, and mixing intensity. The starch content is limited through appropriate processing to support network formation. 3. Fractionated Composition of Cereal Components: The matrix is ​​composed of defined proportions of functional cereal components, including gluten, bran, germ extracts, and modified starch. These components are derived entirely from cereals and contain a variety of bioactive and structurally effective substances—including proteins, fiber, lipids, minerals, and phytochemicals. Their targeted combination allows for the control of physical properties such as plasticity, elasticity, water retention, and texture. The starch content is limited to enable the formation of a stable network and controlled textural changes during chewing.

[0010] A key feature of all variants is the controlled reduction of the starch content in the final product. Unlike products such as seitan or dough systems, where the starch is either completely removed or present in an uncontrolled manner, the matrix according to the invention retains a defined residual starch content – ​​typically in the range of 5 to 20 percent of the total mass. This residual starch fulfills a dual function: it supports the initial softness of the matrix and enables a controlled change in texture during chewing. At the same time, it ensures a sufficiently high proportion of gluten-containing biopolymers to guarantee the formation of a stable, elastic network.

[0011] This balance between protein structure and residual starch is crucial for the functionality of the matrix and represents a key differentiator compared to known products. Unlike dough, which quickly disintegrates when chewed, softens uncontrollably, and can be microbiologically susceptible, the matrix according to the invention forms a structured, hygienically stable, and completely edible unit with defined behavior. It exhibits a two-phase mechanism of action: In the first phase, it is soft, moist, and easy to chew. In the second phase, it compacts through mechanical stress and saliva hydration into an elastic, malleable, and swallowable chewing mass with an extended chewing duration. This controlled transformation is not only sensorially unique but also functionally relevant for the safe and complete ingestion of the product.The matrix is ​​microbiologically stable, free of fermentative components, and fully digestible, clearly distinguishing it from traditional dough systems. The matrix can be modified with approved food components, including hydrocolloids (e.g., gum arabic, pectin, agar, carrageenan), gelling agents (e.g., gelatin or plant-based alternatives), sugars (e.g., glucose, fructose, maltose), vegetable oils, flavorings, fruit concentrates, colorings, minerals, and functional additives (e.g., calcium, dietary fiber). These components allow for the targeted modulation of texture, flavor, color, and nutritional profile without impairing the matrix's transformative capacity.The manufacturing process includes the following steps: hydration and swelling of the biopolymer components, protein cross-linking through mechanical and thermal activation, targeted starch management for texture stabilization, incorporation of modifiers for fine-tuning the viscoelastic properties, and thermal structure fixation through controlled activation of the matrix structure, without complete denaturation of the gluten proteins.

[0012] The information presented in this section serves to illustrate the origin and function of the matrix according to the invention. The described technological processes illustrate possible manufacturing methods but are not the subject of the claims. The invention relates to the universal base matrix with defined sensory and functional properties as well as a two-phase texture change in the mouth. Industrial application

[0013] The chewing matrix according to the invention is suitable for the industrial production of various edible products with modulatable texture. It can be integrated into existing food production lines, particularly in plants for processing doughs, extracted masses, snack products, or functional bars. It is produced from cost-effective, widely available raw materials such as whole grain flours, vegetable proteins, and standardized hydrocolloids. The processing steps—hydration, mixing, thermal treatment, and shaping—are compatible with common food processing methods and do not require specialized equipment. The production of the matrix is ​​technologically simple and can be carried out using existing machinery and standard processes.A key advantage lies in its high scalability: the matrix can be produced in large-scale plants with automated process chains as well as in small-scale production environments with minimal technical effort. This makes the process suitable for industrial manufacturers as well as artisanal businesses or specialized workshops. The matrix represents a universal technological platform that enables the development of a new product segment. By selectively modifying its composition, products with different functional properties and target groups can be manufactured. The matrix can be processed and packaged in various forms, including extruded strands, formed cubes, pressed tablets, or coated units. The physical properties of the matrix allow for stable storage and controlled release of flavor and texture during chewing. Application examples

[0014] The chewing matrix according to the invention can be used in various product formats and allows for targeted modulation of taste, texture, and function. The two-phase texture change—from edible mass to elastic chewing structure—creates a novel sensory experience with prolonged chewing and controlled satiety. 1. Sweet Application - Chocolate Bar with a Chewy Matrix Core: The matrix is ​​formed into a compact bar and coated with a thin layer of cocoa-based glaze. The first bite evokes the sensation of a classic chocolate snack: sweet, soft, and aromatic. After a few seconds, the matrix begins to solidify, transforming into an elastic, chewable mass. This slows down eating, increases the feeling of satiety, and reduces calorie intake – ideal for controlled snacking. 2. Savory Application - Spiced Pastille with a Salty Matrix: The matrix is ​​combined with natural spices, herbs, and salt components and formed into a savory pastille. Chewing creates an intense flavor experience that is prolonged by the change in texture. This application is ideal as a snack on the go or as an alternative to salty snacks. Through targeted flavor combinations—for example, with tomatoey, herbal, and spicy components—a flavor profile can be created that is reminiscent of classic dishes like pizza. The matrix offers a balanced ratio between enjoyment and nutritional value, as it is satiating while simultaneously allowing for reduced calorie intake. 3. Energy Application – Chewing Matrix with Carbohydrates and Electrolytes: The matrix is ​​enriched with readily available sugars (e.g., glucose, maltodextrin) and minerals. It is suitable for athletes or active individuals who desire a sustained energy supply with controlled intake. The two-phase texture change ensures a prolonged release of the ingredients and increases the time the chewing compound remains in the mouth, thus supporting its energizing effect. 4. Stimulating Application – Caffeine-Containing Chewing Matrix: The matrix contains plant-based caffeine sources and is combined with flavorings and fructose. It serves as a functional stimulant, enabling a steady release of the active ingredients through prolonged chewing. It is suitable for periods of increased concentration, such as during mental work or long car journeys. 5. Probiotic Application - Matrix with Beneficial Microorganisms: The matrix contains probiotic cultures such as Lactobacillus, Bifidobacterium, Saccharomyces boulardii, and Streptococcus salivarius K12. These microorganisms support digestion, strengthen the immune system, and promote oral health. The structured composition protects the cultures during storage and allows for targeted release during chewing. 6. Children's Snack - Strawberry Chewing Matrix with Selectable Consumption: The matrix is ​​combined with natural strawberry flavoring, fruit powder, and a light sweetener, and formed into small, bite-sized portions. The product is designed to be swallowed directly or chewed to create an elastic, fully edible chewable mass. The snack offers children a playful, transformative eating experience with a familiar taste, encourages slow chewing, and, due to its extended time in the mouth, can contribute to reduced calorie intake. 7. Vitamin-enriched application – delayed-release micronutrient chewing matrix: The matrix contains selected vitamins and minerals, such as vitamins C, D, B complex, zinc, or magnesium. The nutrients are either directly incorporated or integrated in microencapsulated form. Chewing releases them in a controlled manner through the oral mucosa. The matrix can be flavorless or fruit-flavored and is suitable as a daily nutritional supplement snack for children and adults. 8. Sleep-Supporting Application - Chewing Matrix with Melatonin and Calming Aromas: The matrix contains melatonin as well as calming herbal extracts such as chamomile, lavender, or passionflower. When chewed, the soft mass transforms into an elastic chewing structure, which delays and ensures a steady release of the melatonin. The extended time spent in the mouth supports absorption through the mucous membranes and promotes a gentle feeling of falling asleep – particularly suitable for use with difficulty falling asleep or to support adjustment to jet lag, such as during long-distance travel. 9. Refreshing Application - Mint Pastille with Chewable Matrix: The matrix is ​​combined with natural mint extracts, essential oils, and, if desired, cooling components such as menthol. The product is formed as a compact, fully edible pastille that provides a refreshing sensation when chewed. The two-phase texture change—from soft to elastic—creates a chewing experience reminiscent of classic chewing gum. Unlike conventional products, no residue remains in the mouth, making it both environmentally friendly and convenient.

Claims

[1] Universally modulatable chewing matrix with a basic structure of natural whole grain components of plant origin, in particular from gluten-containing cereals such as wheat (Triticum aestivum) and spelt (Triticum spelta), characterized bythat the matrix has a protein-polysaccharide network structure formed by technologically controlled processing of the cereal components, with a residual starch content of 5 to 20 percent by weight based on the dry matter, so that the matrix has a soft, edible consistency in its initial state and, with continued chewing in the mouth, transforms in a controlled manner into an elastic, swallowable chewing mass with prolonged chewing time and defined plasticity; and that the matrix is ​​modulatable by incorporating approved food components selected from plant or animal hydrocolloids such as gum arabic, pectin, agar, carrageenan or gelatin, sugars, vegetable oils and fats, flavorings, fruit concentrates, colorings, spices, salt, minerals, dietary fiber and functional additives, these components being used for the targeted control of the physical,sensory and functional properties of the matrix are utilized, wherein additional protein sources, if present, are integrated into the network structure and do not exist as a separate phase, and wherein the matrix is ​​suitable for the production of various edible products with variable composition and sensory behavior. [2] Chewing matrix according to claim 1, characterized by that it is used to manufacture edible products with texture-transforming properties, in which the consistency changes during the chewing process from a soft initial structure to an elastic, swallowable chewing mass. [3] Chewing matrix according to claim 1, characterized bythat it is suitable for the production of functional food products with variable composition, including snacks with extended chewing time, nutritional additives, and products with reduced energy content or modified flavor profile. [4] Chewing matrix according to claim 1, characterized by that it is designed for the controlled release of active ingredients during the chewing process, with the matrix enabling a temporally and spatially controllable release of functional substances such as caffeine, probiotics or electrolytes via the mucous membranes of the mouth and stomach. [5] Chewing matrix according to claim 1, characterized by that it is available in solid or semi-solid dosage forms, selected from cubes, bars, tablets, strands, coated units or pastille-like portions, the matrix structure ensuring complete consumability without residue. [6] Chewing matrix according to claim 1, characterized bythat it is in packaged form and is pasteurized, thermally pretreated or combined with natural preservation systems for microbiological stabilization, ensuring shelf life and structural stability under defined storage conditions.