Process for producing clear sugar-coated chewing gum with colored carbohydrate particles

Abstract

The present invention relates to a method for producing a transparent sugar-coated chewing gum having a chewing gum core of heterogeneous structure and a transparent sugar coating covering the core, in which colored carbohydrate particles are dispersed and pressed into the surface of the extruded chewing gum body prior to the sugar coating and are visible through the transparent sugar coating.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a transparent sugar-coated chewing gum having a chewing gum core of heterogeneous structure and a transparent sugar coating covering the core, in which colored carbohydrate particles dispersed and pressed into the surface of the extruded chewing gum body prior to the sugar coating are visible through the transparent sugar coating, as well as to the chewing gum produced by this method.

[0002] Both colored and multicolored chewing gum cores are known in the prior art. For example, WO 01 / 89312 discloses a chewing gum core that may have multiple different colored regions. For this purpose, at least two different colored chewing gum compositions are prepared and extruded through a co-extruder, resulting in different colored layers, stripes, marbling, or a core surrounded by different colored layers. Therefore, producing a multicolored chewing gum core requires more than one extruder or one co-extruder, and depending on the number of colors, multiple mixers or a significant amount of time for sequentially producing the individual colored chewing gum compositions. Therefore, producing a multicolored chewing gum core is associated with significant equipment, cost, and / or time consumption.

[0003] Hard, crunchy coatings for chewing gum cores, so-called sugar coatings, are also known in the prior art. Traditionally, such coatings have typically been produced with colored pigments. Titanium dioxide, calcium carbonate, or starch are used for white coatings, while other food colorings are used for colored coatings. Transparent coatings for colored chewing gum cores, which allow the color of the core to be seen through the coating, are also known in the prior art. For example, the aforementioned WO 01 / 89312 also describes transparent coatings for multicolored chewing gum cores, primarily consisting of sorbitol. These coatings may also contain binders, such as gum arabic, sweeteners, flavors, and the like.

[0004] WO 2016 / 166092 discloses a transparent sugar-coated confectionery product. The confectionery product's core contains one or more ingredients visible through the coating. These ingredients may have different colors. The ingredients, which may optionally have different colors, are consistently and integrally distributed throughout the core. Providing such a product is expensive, in part because a relatively large amount of colored ingredients is required, and furthermore, the crispness is not sufficiently pronounced, at least for certain consumer groups.

[0005] The problem underlying the present invention is to provide a chewing gum which has a particularly pleasing organoleptic and visual impression, in particular an improved crispness, and which can moreover be produced particularly simply and inexpensively.

[0006] The present invention solves the underlying technical problem by providing the teachings of the independent claims.

[0007] In particular, the present invention provides a method for producing a clear sugar coated chewing gum having a chewing gum core of heterogeneous structure and a clear sugar coating covering the core, the method comprising: a) providing a transparent sugar coating medium containing chewing gum core components, in particular at least one chewing gum base and at least one first carbohydrate, colored carbohydrate particles having a particle size of 0.2 to 2 mm, and at least one second carbohydrate; b) mixing and kneading the chewing gum core ingredients to obtain a chewing gum core formulation; c) extruding the chewing gum core formulation to obtain an extruded chewing gum body; d) sprinkling colored carbohydrate particles on the surface of the extruded chewing gum body; e) rolling the chewing gum body with the colored carbohydrate particles dispersed therein; f) cutting the rolled chewing gum body obtained in step e) to obtain a chewing gum core having a non-homogeneous structure; g) sugar-coating the heterogeneously structured chewing gum core obtained in step f) with a transparent sugar-coating medium; h) obtaining a transparent sugar coated chewing gum having a chewing gum core of heterogeneous structure; The present invention relates to a method comprising, in particular consisting of,

[0008] In the context of the present invention, a chewing gum core having a heterogeneous structure refers to a shaped body made of an extruded chewing gum core composition, the surface of which is dotted with colored carbohydrate particles, which are then pressed into the chewing gum core composition by subsequent rolling of the chewing gum shaped body as specified in the present invention. According to the present invention, the colored carbohydrate particles are attached to the surface of the shaped chewing gum body and are therefore not or not completely surrounded by the chewing gum core composition. This ensures that, even after rolling as specified in the present invention, the entire particle surface, or at least a major portion thereof, is essentially visible from a defined viewpoint and is predetermined by the maximum circumference of the colored carbohydrate particles. In other words, assuming a substantially spherical shape of the colored carbohydrate particles as specified in the preferred embodiment, the entire surface of half a sphere, or a major portion thereof, is visible. The visibility of the colored carbohydrate particles is maintained even after coating of the chewing gum core having a heterogeneous structure with a transparent sugar coating medium as specified in the present invention. The colored carbohydrate particles are characterized by a color different from the color of the extruded chewing gum core formulation, which results in the formation of a chewing gum core with a non-homogeneous structure, in particular a visually and structurally non-homogeneous chewing gum core.

[0009] The present invention therefore advantageously provides a particularly simple and inexpensive method for producing a transparent, particularly translucent, sugar-coated chewing gum having a chewing gum core with a heterogeneous structure, particularly without using multiple extruders or a single co-extruder or multiple mixers. By sprinkling colored carbohydrate particles onto the extruded chewing gum bodies, it is possible to easily produce at least two-colored surfaces of the chewing gum bodies, which remain visible through the transparent sugar coating. Due to the inventive sprinkling of colored carbohydrate particles onto the surface of the extruded chewing gum core formulation and the subsequent indentation of the colored carbohydrate particles into the extruded chewing gum core formulation, the colored carbohydrate particles are particularly visible compared to carbohydrate particles integrated into the chewing gum core formulation and thus surrounded by the chewing gum core formulation. This makes the resulting transparent sugar-coated chewing gum particularly visually appealing. Thus, the present invention makes it possible to obtain particularly distinct visual effects, especially distinct color effects, with a relatively small amount of colored carbohydrate particles in relation to the amount used in the chewing gum core formulation, since all colored carbohydrate particles incorporated in the process become visible on the surface of the chewing gum core and contribute to the visual color impression.

[0010] Therefore, the inventively specified sprinkling of colored, in particular pigmented, carbohydrate particles on the surface of the extruded chewing gum body allows a significant reduction in the amount of colored carbohydrate particles or colored ingredients to be used compared to methods in which colored ingredients are incorporated into the complete chewing gum core formulation, since, according to the invention, the provision of colored carbohydrate particles is achieved only in those areas of the chewing gum core formulation that are visible from the outside through the transparent coating, i.e., on the surface of the chewing gum body.

[0011] Furthermore, the chewing gum obtained by this method has a particularly favorable organoleptic and perceptual impression, since the colored carbohydrate particles dispersed and pressed into the chewing gum core composition improve the crunchiness. This is achieved by the colored carbohydrate particles having a fairly large particle size of 0.2 to 2 mm forming an additional crystalline crunchy intermediate layer (hereinafter also referred to as the "crunch intermediate layer") on the surface of the chewing gum core and inside the crunchy sugar coating. Preferably, the colored carbohydrate particles form the crunch intermediate layer having a height of 0.2 to 2 mm. Thus, the process according to the present invention produces a transparent sugar-coated chewing gum comprising a chewing gum core containing at least one first carbohydrate and a transparent sugar coating covering the chewing gum core and containing at least one second carbohydrate. In this case, the surface of the chewing gum core is formed as a crunch intermediate layer having a height of 0.25 to 2 mm. The crunch middle layer comprises colored carbohydrate particles and is coated with a second carbohydrate-containing sugar coating.

[0012] In a particularly preferred embodiment, the transparency or crispness or clarity and crispness of the chewing gum provided by the present invention remains particularly stable over a longer period of time.

[0013] The method specifies that in a first step a) a transparent sugar coating medium is provided which comprises chewing gum core components, in particular at least one chewing gum base and at least one first carbohydrate, colored carbohydrate particles having a particle size of 0.2 to 2 mm, and at least one second carbohydrate.

[0014] The method according to the invention specifies in step b) mixing and kneading the chewing gum core components prepared in step a), in particular at least one chewing gum base and at least one first carbohydrate, for which conventional mixing and / or kneading equipment may be used.

[0015] The at least one chewing gum base is preferably water-insoluble and may contain elastomers, waxes, fats or oils, fillers, and other conventional ingredients. Preferably, the at least one chewing gum base formulation is a commercially available chewing gum base. In a preferred embodiment of the present invention, a mixture of two or more different chewing gum bases is used.

[0016] Particularly preferably, the chewing gum base is white or beige in colour, however, it may also be specified that the chewing gum base is coloured, in particular with food colourings.

[0017] Particularly preferably, the chewing gum core formulation obtained in step b) comprises 20 to 40% by weight, preferably 25 to 37% by weight, particularly preferably 30 to 35% by weight of chewing gum base (based on the total dry matter of the chewing gum core components).

[0018] More preferably, the chewing gum core formulation obtained in step b) comprises 40 to 70% by weight, preferably 50 to 60% by weight, particularly preferably 55 to 65% by weight of at least one first carbohydrate (based on the total dry matter of the chewing gum core components).

[0019] In a preferred embodiment of the present invention, the at least one first carbohydrate mixed and kneaded with the chewing gum base in step b) is a polyol, in particular a sugar alcohol, in particular a disaccharide alcohol or a monosaccharide alcohol, in particular a polyol selected from the group consisting of isomalt, sorbitol, xylitol, hydrogenated starch hydrolysates, in particular maltitol syrup, maltitol, mannitol, erythritol, lactitol, Isomalt ST, Isomalt GS, 1,1-GPM, 1,6-GPS, 1,1-GPS and combinations thereof.

[0020] Particularly preferably, the at least one first carbohydrate is isomalt, in particular isomalt ST or isomalt GS.

[0021] In particularly preferred embodiments, the at least one first carbohydrate is a mixture of at least two first carbohydrates, for example a mixture of two, three, four or five different first carbohydrates.

[0022] Thus, the present invention may be particularly directed to the use of at least two, three, or four, particularly exactly two, three, or four, different first carbohydrates. These first carbohydrates are preferably all polyols, particularly sugar alcohols, especially mono- or disaccharide alcohols, selected from the group consisting of isomalt, sorbitol, xylitol, hydrogenated starch hydrolysates, in particular maltitol syrup, maltitol, mannitol, erythritol, lactitol, Isomalt ST, Isomalt GS, 1,1-GPM, 1,6-GPS, 1,1-GPS, and combinations thereof. According to the present invention, one of the at least two, at least three, or at least four first carbohydrates is isomalt, in particular Isomalt ST or Isomalt GS.

[0023] Preferably, at least two first carbohydrates, particularly polyols, are used as chewing gum core components.Particularly preferably, sorbitol and isomalt or maltitol syrup, particularly maltitol and isomalt are used as the two first carbohydrates.In a particularly preferred embodiment, at least one first carbohydrate is a mixture of two first carbohydrates, particularly isomalt, particularly isomalt ST, and maltitol syrup, particularly maltitol.

[0024] Particularly preferably, the chewing gum core formulation obtained in step b) comprises 40 to 70% by weight, preferably 50 to 60% by weight, particularly preferably 55 to 65% by weight, of the two first carbohydrates (based on the total dry matter of the chewing gum core components).

[0025] In a particularly preferred embodiment, the at least one first carbohydrate is a mixture of three first carbohydrates, in particular isomalt, in particular isomalt ST, maltitol syrup, in particular maltitol and sorbitol.

[0026] Furthermore, the chewing gum core formulation obtained in step b) comprises 40 to 70% by weight, preferably 50 to 60% by weight, particularly preferably 55 to 65% by weight of at least three first carbohydrates (based on the total dry matter of the chewing gum core components).

[0027] The chewing gum core formulation obtained in step b) preferably comprises isomalt.

[0028] In a preferred embodiment of the present invention, the at least one first carbohydrate mixed and kneaded with the chewing gum base in step b) is in powder form. However, it may also be specified to use the at least one first carbohydrate in dissolved or syrup form, i.e. in suspended form, in particular dissolved or suspended in water.

[0029] Preferably, the chewing gum core formulation obtained in step b) comprises at least 10% by weight, preferably at least 15% by weight, preferably at least 20% by weight, preferably at least 25% by weight, preferably at least 30% by weight of isomalt as the first carbohydrate or one of the at least two or more first carbohydrates (based on the total dry matter of the chewing gum core components).

[0030] Particularly preferably, the chewing gum core formulation obtained in step b) comprises at most 15% by weight, preferably at most 20% by weight, preferably at most 25% by weight, preferably at most 30% by weight, preferably at most 35% by weight of isomalt as first carbohydrate or one of the at least two or more first carbohydrates (based on the total dry matter of the chewing gum core components).

[0031] In a particularly preferred embodiment, the chewing gum core formulation obtained in step b) comprises (based on the total dry matter of the chewing gum core components) 10 to 35% by weight, in particular 15 to 30% by weight, in particular 17 to 28% by weight, in particular 25% by weight, of isomalt, in particular isomalt ST, as the first carbohydrate or one of the at least two or more first carbohydrates.

[0032] Particularly preferably, the chewing gum core formulation obtained in step b) comprises at most 15% by weight, preferably at most 20% by weight, preferably at most 25% by weight, preferably at most 30% by weight, preferably at most 35% by weight of sorbitol (based on the total dry matter of the chewing gum core components) as one of the at least two or more first carbohydrates.

[0033] Particularly preferably, the chewing gum core formulation obtained in step b) comprises at most 8% by weight, preferably at most 9% by weight, preferably at most 10% by weight, preferably at most 11% by weight, preferably at most 12% by weight of maltitol, in particular maltitol syrup (based on the total dry matter of the chewing gum core components), as one of the at least two or more first carbohydrates.

[0034] According to the present invention, it may be specified that none of the first carbohydrates are in powder form, or that one, two or all three of the first carbohydrates are in powder form, and further it may be specified that none of the first carbohydrates are dissolved or suspended in a syrup, or that one, two or all three of the first carbohydrates are dissolved or suspended in a syrup.

[0035] In a preferred embodiment, the chewing gum core formulation is sugar-free.

[0036] However, in one embodiment it may be specified that the at least one first carbohydrate is a sugar, in particular in the form of sucrose, isomaltulose, glucose, fructose or lactose, preferably in combination with a sugar alcohol, in particular isomalt, as another first carbohydrate.

[0037] Furthermore, according to the present invention, it may be specified that the at least one first carbohydrate is preferably a sugar alcohol, in particular isomaltulose, in combination with isomalt as another first carbohydrate.

[0038] In a particularly preferred embodiment, the chewing gum core formulation does not contain any other sweeteners, particularly other sweeteners, for imparting density to the chewing gum formed body, except for sugar alcohols and high-intensity sweeteners. In a particularly preferred embodiment of the present invention, the chewing gum core formulation does not contain any other sweeteners, particularly other sweeteners, for imparting density to the chewing gum formed body, except for sugar alcohols. In a particularly preferred embodiment of the present invention, the chewing gum core formulation does not contain any other sweeteners, particularly other sweeteners, for imparting density to the chewing gum formed body, except for isomalt and high-intensity sweeteners. In a particularly preferred embodiment of the present invention, the chewing gum core formulation does not contain any other sweeteners, particularly other sweeteners, for imparting density to the chewing gum formed body, except for isomalt.

[0039] In a preferred embodiment of the present invention, in addition to the at least one chewing gum base and the at least one first carbohydrate, other chewing gum core components may be used, preferably selected from the group consisting of tastants, colorants, processing aids such as release agents or lubricants, intense sweeteners, flavors, and combinations thereof.

[0040] In a preferred embodiment, the high-intensity sweetener is selected from the group consisting of aspartame, acesulfame K, sucralose, saccharin, glycyrrhizin, thaumatin, neohesperidin dihydrochalcone, cyclamate, stevia extract, steviol glycosides, stevioside, rebaudioside A, monellin, alitame, and combinations thereof. Particularly preferred is aspartame and / or acesulfame K.

[0041] Particularly preferably, the chewing gum core formulation obtained in step b) comprises 0.01 to 0.3% by weight, preferably 0.05 to 0.25% by weight, preferably 0.1 to 0.2% by weight, of high-intensity sweetener (based on the total dry matter of the chewing gum core components).

[0042] Flavorings in the sense of the present invention may be natural flavorings, flavorings similar to natural flavorings or synthetic flavorings, in particular plant or fruit extracts, essential oils or combinations thereof. Particularly preferably, the flavorings are selected from the group consisting of menthol, peppermint, cinnamon, fruit scents and combinations thereof.

[0043] In a preferred embodiment, the flavoring is a peppermint flavor or a menthol flavor.

[0044] In a particularly preferred embodiment, the chewing gum core formulation obtained in step b) comprises 0.1 to 5% by weight, in particular 0.5 to 4% by weight, in particular 1 to 3.3% by weight, in particular 3% by weight of flavoring.

[0045] The mixing and kneading in step b) is preferably carried out at a temperature of 18 to 30°C, particularly 19 to 25°C, and especially room temperature.

[0046] After completion of the mixing and kneading of the chewing gum core ingredients, as specified in step b) of the present process, preferably a homogeneous chewing gum core formulation is obtained.

[0047] The chewing gum core composition is extruded in the subsequent step c). For this purpose, a conventional extruder may be used. By extruding the chewing gum core composition, a chewing gum shape, in particular a chewing gum strand, in particular a planar chewing gum strand, is preferably obtained. Preferably, the chewing gum core composition is extruded at a temperature of 35 to 50°C, preferably 40 to 45°C.

[0048] In a subsequent step d), the chewing gum bodies obtained in step c) are sprinkled with colored, in particular pigmented, carbohydrate particles. In particular, this means that the colored, in particular pigmented, carbohydrate particles are sprinkled on the surface of the extruded bodies, preferably on the surface of the extruded chewing gum bodies facing upwards when viewed from the contact surface of the extruded chewing gum bodies. Preferably, the colored carbohydrate particles remain attached to the surface of the extruded chewing gum bodies and are then pressed into the surface of the bodies.

[0049] In a particularly preferred embodiment, the entire surface of the shaped body, i.e., the entire surface, may be sprinkled with colored, in particular pigmented, carbohydrate particles. In another embodiment of the invention, it may be specified that only one of the surfaces of the extruded chewing gum shaped body is sprinkled. In a particularly preferred embodiment, it may be specified that after the colored carbohydrate particles have been initially sprinkled on one surface, the shaped body is turned over and the colored carbohydrate particles are sprinkled on at least one other surface in at least one subsequent sprinkling step, thereby sprinkling the colored carbohydrate particles on several or all surfaces of the shaped body. In a particularly preferred embodiment, it is also possible to sprinkle the colored carbohydrate particles on the extruded chewing gum shaped body from different directions, possibly even from below.

[0050] In a particularly preferred embodiment of the present invention, the proportion of colored carbohydrate particles in the entire chewing gum core formulation is 3 to 20% by weight (based on the entire chewing gum core formulation), preferably 7 to 17% by weight, preferably 10 to 15% by weight. Advantageously, 20% of the surface of a chewing gum core of heterogeneous structure is covered by a proportion of colored carbohydrate particles of merely 3 to 20% by weight, in particular 7 to 17% by weight, preferably 10 to 15% by weight, in particular 7% by weight (based on the entire chewing gum core formulation), so that a particularly clear color effect is obtained with an already low amount of colored carbohydrate particles.

[0051] That is, preferably, a relatively small amount of colored, in particular pigmented, carbohydrate particles is used in relation to the amount of chewing gum formulation used, and by sprinkling the colored carbohydrate particles on the surface of the extruded chewing gum body and then pressing them into the surface, rather than mixing them with the chewing gum formulation, a maximum color effect can be achieved with a relatively small amount of colored carbohydrate particles, since all of the carbohydrate particles are visible on the surface of the chewing gum.

[0052] By carrying out the method according to the invention, preferably one particular surface of the chewing gum body has a color effect which is obtained by colored carbohydrate particles scattered on the surface, in particular by colored carbohydrate particles which give rise to a dotted, spotted or dotted color effect.

[0053] In a preferred embodiment, at least 80% by weight, preferably at least 85% by weight, preferably at least 90% by weight, preferably at least 95% by weight, preferably 100% by weight of the colored carbohydrate particles provided in step a) and sprinkled on the surface of the chewing gum bodies in step d) have a particle size (based on the total dry substance of the colored carbohydrate particles) of 0.2 to 2 mm, preferably 0.3 to 1.8 mm, preferably 0.4 to 1.7 mm, preferably 0.5 to 1.6 mm, preferably 0.6 to 1.5 mm, preferably 0.7 to 1.4 mm, in particular 0.8 to 1.3 mm.

[0054] In a preferred embodiment, at least 90% of the colored carbohydrate particles, in particular isomalt particles, have a particle size of 0.8 to 1.3 mm, in particular 0.9 to 1.25 mm.

[0055] In a particularly preferred embodiment of the present invention, the colored, in particular colored, carbohydrate particles are polyol particles. In particular, the colored carbohydrate particles are polyol particles, in which the polyol is a sugar alcohol, in particular a disaccharide or monosaccharide sugar alcohol, in particular selected from the group consisting of isomalt, sorbitol, xylitol, maltitol, mannitol, erythritol, lactitol, isomalt ST, isomalt GS, 1,1-GPM, 1,6-GPS, 1,1-GPS, and combinations thereof. Particularly preferred, the colored carbohydrate particles are isomalt particles, in particular isomalt ST particles or isomalt GS particles.

[0056] The colored, especially colored carbohydrate particles, especially isomalt particles, may suitably comprise at least one colorant. In a particularly preferred embodiment, the colored carbohydrate particles comprise at least one colorant that is different from one or more colorants optionally contained in the chewing gum base.

[0057] The colored, especially pigmented, carbohydrate particles, especially isomalt particles, may suitably comprise at least one flavoring. In a particularly preferred embodiment, the colored carbohydrate particles comprise at least one flavoring which is optionally different from one or more flavorings contained in the chewing gum base.

[0058] In a preferred embodiment of the present invention, the colored carbohydrate particles dispersed in step d) all have the same color, however, it may be specified that a mixture of different colored carbohydrate particles, each having a different color, is used, whereby a mixture of at least two or more different colored carbohydrate particles is used.

[0059] In a preferred embodiment, the colored carbohydrate particles are not white. In a preferred embodiment, the colored carbohydrate particles are not beige. In a preferred embodiment of the present invention, the shaped chewing gum body is white and the colored carbohydrate particles have a color other than white. In a particularly preferred embodiment of the present invention, the shaped chewing gum body is beige and the colored carbohydrate particles have a color other than beige.

[0060] It may further be specified that the colored carbohydrate particles are preferably white and are dispersed in a non-white chewing gum form.

[0061] In the subsequent step e) of the method, the colored carbohydrate particles scattered on the surface of the extruded chewing gum bodies are pressed into the surface. This is preferably done with little pressure. The particles are pressed only slightly, preferably only superficially, into the chewing gum core composition. Preferably, the carbohydrate particles penetrate into the chewing gum core composition of the chewing gum bodies by only a small proportion of their average diameter, in particular 1 to 50%, in particular 10 to 40%, in particular 15 to 35%, in particular 20 to 30% of their average diameter.

[0062] The colored, in particular pigmented carbohydrate particles, in particular all scattered colored carbohydrate particles, are fully, preferably completely visible beneath the chewing gum core composition due to their color different from the chewing gum core composition.

[0063] However, it may be specified that a greater pressure is applied during the pressing of the colored carbohydrate particles, so that the particles are pressed deeper into the chewing gum core composition and are only partially visible beneath the chewing gum core composition. Preferably, the carbohydrate particles are embedded in the chewing gum core composition of the shaped chewing gum body by a greater proportion of their average diameter, in particular 50 to 100%, in particular 60 to 90%, in particular 65 to 85%, in particular 70 to 80% of their average diameter.

[0064] In this method, the colored carbohydrate particles are not mixed with the chewing gum core formulation.

[0065] After step e) of the method according to the invention, i.e. after rolling the sprinkled chewing gum bodies, a conditioning step may optionally be specified in which the rolled chewing gum bodies are cooled to room temperature.

[0066] After step e) or optionally after a subsequent conditioning step, in step f) of the method, the chewing gum bodies, onto which the colored carbohydrate particles have been sprinkled and into which the carbohydrate particles have been pressed, are cut, in particular to obtain individual chewing gum cores, in particular chewing gum cores of a heterogeneous structure. Particularly preferably, the heterogeneous chewing gum cores are cut into plates, granules, rods or discs.

[0067] In step g) of the process, the heterogeneously structured chewing gum core obtained in step f) is sugar-coated with a clear sugar-coating medium, in particular a clear sugar-coating solution.

[0068] Thus, step g) results in the formation of a sugar coating which encases the heterogeneously structured chewing gum core obtained in step f).

[0069] In a particularly preferred embodiment of the present invention, in step g) the heterogeneously structured chewing gum core is sugar-coated with a transparent sugar-coating medium, in particular the sugar-coating medium being applied in step g1) and dried in step g2). The application of the sugar-coating medium in step g1) and the subsequent drying in step g2), also referred to herein as cycles, may be carried out more than once, in particular for example 5 to 100 times.

[0070] In a preferred embodiment of the present invention, step g) is carried out for at least 2 cycles, preferably 5 to 100 cycles, preferably 10 to 95 cycles, in particular 20 to 80 cycles, each individual cycle comprising a step of application of a sugar coating medium (g1)) followed by a drying step (g2)), preferably leading to the formation of a sugar coating layer.

[0071] In a preferred embodiment, the sugar coating medium is applied to the chewing gum core by spraying in step g1).

[0072] In a particularly preferred embodiment, step g1) is carried out at a temperature of 30 to 75°C, in particular 40 to 70°C, in particular 50 to 70°C, in particular 55 to 65°C, in particular 60°C.

[0073] In a particularly preferred embodiment, within step g), at least one drying step is carried out, i.e. one step g2), in which the chewing gum cores sugar-coated with a clear sugar coating medium, in particular a clear sugar coating solution, are dried.

[0074] The at least one drying step g2) may be carried out, in particular using warm dry air, at a temperature of 18 to 40° C., in particular 20 to 35° C., in particular 22 to 30° C. In a preferred embodiment, in step g2) a relative air humidity of 5 to 40%, in particular 5 to 20%, in particular less than 20%, in particular less than 18%, in particular less than 15% is set.

[0075] In a preferred embodiment of the present invention, the at least one second carbohydrate contained in the transparent sugar coating medium is a polyol, in particular a sugar alcohol, in particular a disaccharide alcohol or a monosaccharide alcohol.

[0076] In particularly preferred embodiments, the second carbohydrate is crystalline. In particularly preferred embodiments, the second carbohydrate is partially crystalline.

[0077] In a particularly preferred embodiment, the at least one second carbohydrate is a polyol selected from the group consisting of isomalt, sorbitol, xylitol, hydrogenated starch hydrolysates, in particular maltitol syrup, maltitol, mannitol, erythritol, lactitol, Isomalt ST, Isomalt GS, 1,1-GPM, 1,6-GPS, 1,1-GPS, and combinations thereof. Preferably, the at least one second carbohydrate contained in the transparent sugar coating medium is isomalt, preferably with a ratio of 70-80% by weight of 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) and 30-20% by weight of 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) (based on the total dry matter of 1,6-GPS and 1,1-GPM, respectively, in isomalt).

[0078] The at least one second carbohydrate may be identified as a mixture of at least two second carbohydrates, for example a mixture of two, three, four or five different second carbohydrates.

[0079] In a particularly preferred embodiment, the second carbohydrate is isomalt, especially isomalt GS.

[0080] In a particularly preferred embodiment, it is specified that the isomalt-containing sugar coating medium comprises (based on the total mass of the sugar coating medium) 55 to 75% by weight, in particular 60 to 75% by weight, in particular 65 to 75% by weight, in particular 70 to 75% by weight, in particular 55 to 70% by weight, in particular 55 to 65% by weight, in particular 55 to 60% by weight, in particular 60 to 70% by weight of isomalt, in particular Isomalt GS.

[0081] In a particularly preferred embodiment, the sugar coating medium is a sugar coating solution or a sugar coating syrup. In a particularly preferred embodiment, the sugar coating medium is a sugar coating solution. In a particularly preferred embodiment, the sugar coating medium, in particular the sugar coating solution or sugar coating syrup, is an aqueous sugar coating solution or an aqueous sugar coating medium.

[0082] In a particularly preferred embodiment, the isomalt-containing sugar coating medium is an aqueous isomalt-containing sugar coating medium, particularly preferably an aqueous isomalt-containing sugar coating solution.

[0083] In a particularly preferred embodiment of the invention, the clear sugar coating solution comprises, in particular consists of, isomalt, in particular isomalt-GS, and water, in particular demineralized water.

[0084] In a particularly preferred embodiment, it is specified that the sugar coating medium, in particular the isomalt-containing sugar coating medium, contains 55 to 80% by weight, in particular 60 to 75% by weight, in particular 65 to 73% by weight, in particular 60 to 73% by weight, in particular 62 to 71% by weight, in particular 60 to 70% by weight of dry matter (based on the total weight of the sugar coating medium).

[0085] In a particularly preferred embodiment of the present invention, the sugar coating medium, in particular the isomalt-containing sugar coating medium, comprises at least one further substance selected from the group consisting of carbohydrates, sugar alcohols, sugar substitutes, intense sweeteners, lipids, food acids, amino acids, colorants, dietary fiber, proteins, tastants, minerals, metal oxides, vitamins and combinations thereof.

[0086] In a particularly preferred embodiment, the sugar coating medium, in particular the isomalt-containing sugar coating medium, comprises 0.1 to 1% by weight, preferably 0.2 to 0.7% by weight, in particular 0.2 to 0.6% by weight (based on the total weight of the sugar coating medium) of at least one further substance.

[0087] In a particularly preferred embodiment, the sugar coating medium, in particular the sugar coating solution, and the resulting sugar coating film are sugar-free.In a particularly preferred embodiment of the present invention, the sugar coating medium, in particular the sugar coating solution, and the resulting sugar coating film are sugar-free and contain isomalt, in particular isomalt GS, as the only sweetening ingredient.

[0088] Particularly preferably, the transparent sugar coating medium used in this method does not contain colorants or / and opacifying agents, and in particular does not contain titanium dioxide, calcium carbonate, starch or / and calcium phosphate. Therefore, the sugar coating medium preferably does not contain colorants. Advantageously, chewing gum cores sugar-coated with such a sugar coating medium thereby have a transparent sugar coating. Advantageously, the colored carbohydrate particles previously sprinkled on the surface of the extruded chewing gum body can thus be seen through the sugar coating.

[0089] In a preferred embodiment of the present invention, the transparent sugar coating medium does not contain emulsifiers, sorbitol or xylitol.

[0090] In a preferred embodiment of the invention, the transparent sugar coating medium contains at most 3% by weight, preferably at most 2% by weight, particularly preferably at most 1% by weight, of binder (based on the total dry substance of the sugar coating medium) or no binder at all.

[0091] In a preferred embodiment of the present invention, the clear sugar coated chewing gum obtained in step h) has a sugar coating of 15-50% by weight (based on the total dry substance of the sugar coated chewing gum), preferably 20-40% by weight, preferably 25-35% by weight.

[0092] In a preferred embodiment of the present invention, the sugar coating is a hard sugar coating.

[0093] In particularly preferred embodiments, the sugar coating obtained in step g) comprises at least 90% by weight, at least 92% by weight, at least 94% by weight, at least 95% by weight, at least 96% by weight, at least 97% by weight, at least 98% by weight, at least 99% by weight (each based on the total weight of the sugar coating) of at least one second carbohydrate, in particular a polyol, in particular a di- or mono-saccharide alcohol, in particular isomalt.

[0094] In a particularly preferred embodiment, the sugar coating obtained in step g) comprises at most 3, at most 2, at most 1 binder (based on the total weight of the sugar coating), in particular no binder.

[0095] In a particularly preferred embodiment, the sugar coating obtained in step g), in particular the hard sugar coating, has a water content of 0.05 to 2.5% by weight, in particular 0.1 to 2% by weight, in particular 0.5 to 1.5% by weight (each based on the total weight of the sugar coating).

[0096] In a preferred embodiment, the method according to the invention comprises the steps a), b), c), d), e), f), g) and h), preferably in this order, in particular the method consists of the steps a), b), c), d), e), f), g) and h), preferably in this order.

[0097] In a preferred embodiment, the method according to the invention comprises steps a), b), c), d), e), a conditioning step, f), g) and h), preferably in this order, and in particular the method consists of steps a), b), c), d), e), a conditioning step, f), g) and h), preferably in this order.

[0098] In a particularly preferred embodiment, step b) is performed in a mixer / kneader, step c) is performed in an extruder, step d) is performed in or on a conveying device with a resting surface for the extruded chewing gum bodies, step e) is performed in a rolling device, step f) is performed in a cutting device, step g) is performed in a sugar coating device, in particular an automatic sugar coating device, e.g. a sugar coater, and step g1) is optionally performed in a dryer or sugar coating device.

[0099] The present invention also relates to a clear sugar-coated chewing gum producible, in particular produced, by the method according to the invention.

[0100] According to the present invention, chewing gum is preferably hard sugar coated, coated with a transparent hard sugar coating.

[0101] In a particularly preferred embodiment of the present invention, the sugar coating is particularly stable on storage.

[0102] In particularly preferred embodiments, the transparency of the clear sugar coating remains stable over an extended period of time.

[0103] In a particularly preferred embodiment, the resulting, preferably hard sugar-coated, transparent sugar-coated chewing gum is also particularly crispy.

[0104] In particularly preferred embodiments, the crispness continues to be maintained even after longer storage.

[0105] In particular the invention relates to a sugar-coated chewing gum having a transparent sugar coat, in particular a hard sugar coat, surrounding a chewing gum core of heterogeneous structure, which can in particular be produced by the method according to the invention.

[0106] The present invention particularly relates to a transparent sugar-coated chewing gum, which comprises a chewing gum core containing at least one type of first carbohydrate and a transparent sugar coating covering the chewing gum core and containing at least one type of second carbohydrate, and one surface of the chewing gum core is formed as a crunch intermediate layer having a depth of 0.2 to 2 mm and containing colored carbohydrate particles.

[0107] In a particularly preferred embodiment of the present invention, the chewing gum core of the clear sugar-coated chewing gum produced by the method according to the present invention is sugar-free. In a particularly preferred embodiment of the present invention, the clear sugar-coated coating of the clear sugar-coated chewing gum produced by the present invention and enclosing the sugar-free or sugar-containing, in particular sugar-free, heterogeneously structured chewing gum core, is sugar-free. In a particularly preferred embodiment of the present invention, the colored carbohydrate particles present in the clear sugar-coated chewing gum produced by the present invention are sugar-free. In a particularly preferred embodiment of the present invention, the clear sugar-coated chewing gum produced by the method according to the present invention is completely sugar-free.

[0108] In the context of the present invention, "Isomalt" refers to a mixture of 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS), 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM) and, optionally, 1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS), in particular Isomalt GS or Isomalt ST.

[0109] In the context of the present invention, "Isomalt ST" means a mixture consisting of 53-47% by weight of 1,6-GPS and 47-53% by weight of 1,1-GPM (based on the dry weight of Isomalt ST).

[0110] In the context of the present invention, "Isomalt GS" means a mixture consisting of 70 to 80% by weight, in particular 72 to 78% by weight, preferably 75% by weight, of 1,6-GPS and 20 to 30% by weight, in particular 22 to 28% by weight, in particular 25% by weight, of 1,1-GPM (each based on the dry matter of Isomalt GS).

[0111] In the context of the present invention, when more than one surface of a chewing gum shaped body is mentioned, this means a partial surface relative to the total surface of the chewing gum shaped body, in particular a partial surface of the total surface that can be geometrically definable by the geometry of the extruded chewing gum shaped body, in particular by edges, corners or rounding.

[0112] In the context of the present invention, "colored carbohydrate particles" means carbohydrate particles which have a color different from that of the extruded chewing gum body, in particular the surface of the extruded chewing gum body, in particular the chewing gum core.

[0113] That is, the colored carbohydrate particles, according to the present invention, have a color different from the color of the surface of the chewing gum core.

[0114] A color in the sense of the present invention may be, for example, red, green, blue, cyan, magenta, purple, pink, pink, orange, yellow, grey, brown, black, white or shades thereof.

[0115] In the context of the present invention, a "transparent sugar coating medium" means a solution or suspension (also called syrup), in particular a solution or especially a syrup, in particular an aqueous solution or aqueous suspension, which is transparent in the form of a medium and which forms a transparent sugar coating after application to the chewing gum core and drying.

[0116] In the context of the present invention, "crunchiness" refers to the organoleptic and sensory characteristics experienced by the consumer when chewing a chewing gum, particularly in the oral cavity, in particular the particular cracking and accompanying sound.

[0117] In the context of the present invention, the term "transparent" means light transmission. In particular, the transparency of the sugar coating according to the present invention is rated on a scale of 0 to 10, where the value 0 corresponds to "completely opaque" and the value 10 corresponds to "completely transparent and glassy", with a relative value of 5 to 9, preferably 6 to 8.

[0118] In the context of the present invention, "sugar coating" means the totality of all sugar coating layers, possibly applied in different stages and cycles, in particular at least one sugar coating layer applied by a sugar coating, in particular several sugar coating layers.

[0119] In the context of the present invention, when a quantitative description, in particular a percentage, of an ingredient of a product or composition is given, this, unless expressly stated otherwise or obvious to a person skilled in the art, adds up to 100% of the composition and / or product together with any other different ingredients of the composition or product which are expressly stated or obvious to a person skilled in the art.

[0120] In the context of the present invention, when a component is "present," "comprises," or "has" an amount of 0% by weight, this means that the respective component is not present in any measurable amount, in particular is not present at all.

[0121] In the context of the present invention, if the first and second decimal places or the second decimal place in a number are not stated, this can be set to zero.

[0122] Further advantageous configurations are evident from the dependent claims.

[0123] The invention will be explained in more detail on the basis of the following examples and the corresponding drawings. [Brief explanation of the drawings]

[0124] [Figure 1] FIG. 1 shows a schematic diagram of a process according to the present invention. [Figure 2] FIG. 1 shows a schematic representation of colored carbohydrate particles sprinkled on the surface of an extruded chewing gum body and then pressed into it. [Figure 3A] FIG. 3D is a schematic diagram illustrating the visual effect of colored carbohydrate particles incorporated into a chewing gum core formulation, in comparison with FIG. 3C. [Figure 3B]FIG. 3D is a schematic diagram illustrating the visual effect of colored carbohydrate particles incorporated into a chewing gum core formulation. [Figure 3C] 3B is a diagram illustrating, in comparison with FIG. 3A, the visual effect of colored carbohydrate particles scattered and pressed into the surface of a chewing gum compact. [Figure 3D] FIG. 3B is a diagram illustrating the visual effect of colored carbohydrate particles scattered and pressed into the surface of a chewing gum compact, in comparison with FIG. 3B. [Figure 4] FIG. 1 shows a transparent sugar-coated chewing gum obtained according to the present invention.

[0125] (Example) To produce a transparent sugar-coated chewing gum having a chewing gum core with a heterogeneous structure and a transparent sugar coating covering the core, the following chewing gum core ingredients were prepared:

[0126] Chewing gum core ingredients [Table 1]

[0127] Furthermore, isomalt ST-PNC particles were prepared. These particles were isomalt ST particles with a particle size of 0.8 to 1.25 mm. The isomalt ST-PNC particles were colored with a coloring solution while constantly moving in a sugar-coating vessel. To obtain green-colored particles, 12.5 kg of isomalt ST-PNC particles were colored with 600 g of 0.05% Bright Green P-WS (Product No. 419167-0010, Sensient). To obtain blue-colored particles, 12.5 kg of isomalt ST-PNC particles were colored with 600 g of 0.05% Spirulina Blue P-WS (Product No. 409422-0001, Sensient). The coloring solution was poured onto the moving bed of isomalt ST-PNC particles. Similarly, four sets of isomalt ST-PNC particles with different colors were prepared.

[0128] Additionally, a clear sugar coating solution was prepared, which contained 65% by weight of Isomalt GS and 35% by weight of demineralized water.

[0129] The chewing gum core ingredients were mixed and kneaded at room temperature, and then extruded at a temperature of 40 to 45°C in the form of a flat extruded strand (web) colored in beige.

[0130] One surface of an extruded chewing gum strand (extruded chewing gum body) was sprinkled with colored isomalt PNC particles (a mixture of six different isomalt PNC particles, each with a different, but not beige, color), and the sprinkled chewing gum body was then rolled and cut into granules, thereby obtaining a chewing gum core with a heterogeneous structure. The amount of colored isomalt PNC particles was 7% based on the total mass of the entire chewing gum core.

[0131] The resulting granular chewing gum core with a heterogeneous structure was 530 mm 2 and a total surface area of ​​960mm 3 The chewing gum core thus obtained had a length of 19 mm, a width of 12 mm and a height of 6 mm in a volume of 19 mm. The chewing gum core thus obtained was cooled to room temperature in a subsequent conditioning step.

[0132] A clear sugar coating solution consisting of 65% by weight of Isomalt GS and 35% by weight of demineralized water was sprayed onto the granulated chewing gum cores in 10 stages and 95 cycles at a temperature of 60°C for a total period of 313 minutes, followed by drying in dry air at 25°C (relative air humidity less than 15%). A stage combines multiple cycles with approximately the same parameters, such as coating amount, dispensing time, and crystallization or drying time. Such stages may include a deposition stage, a main stage, a glazing stage, and a waxing stage, each of which may include multiple cycles. Based on the total weight of the finished sugar-coated chewing gum (Figure 4), the sugar coating had a proportion of 26.8% by weight.

[0133] FIG. 1 shows a schematic diagram of the process according to the present invention. In the process according to the present invention, the chewing gum core components prepared in step a) are mixed and kneaded in a mixing and kneading device 10 shown in FIG. 1 in step b), thereby obtaining a chewing gum core composition. The chewing gum core composition transferred from the mixing and kneading device 10 is then extruded in an extruder 20 to obtain an extruded chewing gum body 30 in the form of a planar chewing gum strand. Colored carbohydrate particles 40 are dispersed in the extruded chewing gum body 30, and the dispersed carbohydrate particles 40 are pressed into the surface of the extruded chewing gum body 30 in a rolling device 50, thereby obtaining the structure shown in FIG. 2, which has colored carbohydrate particles 40 pressed into the surface of the extruded chewing gum body 30. The rolled chewing gum body 30, optionally after a conditioning step, is cut in a cutting device 60, thereby obtaining a chewing gum core 70 having a non-homogeneous structure. The chewing gum core 70 is then coated with a transparent sugar coating solution in a sugar coating device 80, thereby obtaining a sugar coated chewing gum 100 having a core with a heterogeneous structure and a transparent sugar coating 90.

[0134] Approximately 530mm 2 The particle surface area is approximately 960 mm3 The particle volume of 1 mm and the average particle size of Isomalt ST-PNC of 0.785 mm 2 Taking into account the particle cross-sectional area, approximately 135 Isomalt ST-PNC particles would be required to cover 20% of the surface area of ​​a chewing gum core particle, if the particles are pressed into the chewing gum core from the outside, as proposed by the present invention, so that essentially the entire hemisphere of the Isomalt ST-PNC particle is visible from the outside.

[0135] If the same colored isomalt ST-PNC particles are not scattered on the surface of the extruded chewing gum body, but rather mixed and kneaded together with the chewing gum core components in a process not according to the present invention, thereby obtaining a chewing gum core composition (FIG. 3A), the particles are intermixed, and only about half of the hemisphere, i.e., about half of the cross-sectional surface, is visible (FIG. 3B). This is because the chewing gum composition is almost completely impermeable. In this case, to cover 20% of the surface area, twice as many particles are required on the surface, i.e., about 270 particles. The color of these particles does not appear as bright as in the process according to the present invention, because even though they are densely located on the surface, they are nevertheless partially covered by the chewing gum composition. To achieve a percentage of 270 particles on the surface, the same density as the surface area must be present throughout the chewing gum core. This means that about 27% of the chewing gum core must consist of colored isomalt ST-PNC particles, i.e., about 487 particles. Correspondingly, to ensure the same visibility, approximately 3.6 times as many particles are required as in the method according to the present invention.

[0136] Figure 3A shows the result of a process not according to the present invention. According to the process not according to the present invention, the particles are internally mixed into the chewing gum core composition, which means that particles that are not on the surface remain invisible. In contrast, Figure 3C shows the result of a process according to the present invention. According to the process according to the present invention, the particles are superficially pressed into the chewing gum core composition and are therefore visible from the outside. Figure 3B shows in detail that when the particles are internally mixed into the composition, only half of the cross-sectional surface, i.e., half of the hemisphere, is visible, whereas in the process according to the present invention, when the particles are only pressed into the surface of the composition, the entire cross-sectional surface, i.e., the entire hemisphere (Figure 3D), is visible.

[0137] The localization of colored isomalt ST-PNC particles exclusively on the surface of the chewing gum core as specified by the present invention results in an advantageous two-stage crunch, i.e., a crunchy middle layer that produces a crispy texture.

[0138] The process according to the invention therefore provides a transparent sugar-coated chewing gum (FIG. 4) with a chewing gum core of heterogeneous color structure and improved visual and organoleptic properties. Advantageously, this method requires a lower amount of colored carbohydrate particles, which gives a comparable, and even improved, visual effect.

Claims

1. 1. A method for producing a clear sugar coated chewing gum having a chewing gum core of heterogeneous structure and a clear sugar coating covering the core, comprising: a) providing a chewing gum core component comprising at least one chewing gum base and at least one first carbohydrate, colored carbohydrate particles having a particle size of 0.2 to 2 mm, and a transparent sugar coating medium containing at least one second carbohydrate; b) mixing and kneading the chewing gum core ingredients to obtain a chewing gum core formulation; c) extruding the chewing gum core formulation to obtain an extruded chewing gum body; d) scattering the colored carbohydrate particles on the surface of the extruded chewing gum body; e) rolling the chewing gum body with the colored carbohydrate particles dispersed therein; f) cutting the rolled chewing gum body obtained in step e) to obtain a chewing gum core having a non-homogeneous structure; g) sugar-coating the heterogeneous chewing gum core obtained in step f) with the transparent sugar-coating medium; h) obtaining a transparent sugar coated chewing gum having a chewing gum core of heterogeneous structure; A method comprising:

2. 2. The method according to claim 1, wherein the proportion of the colored carbohydrate particles to the chewing gum core formulation is 3 to 20% by weight based on the entire chewing gum core formulation.

3. 3. The method of claim 1 or claim 2, wherein the colored carbohydrate particles are polyol particles.

4. 4. The method according to claim 1, wherein at least 80% by weight of the colored carbohydrate particles provided in step a) have a particle size of 0.2 mm to 2 mm, based on the total dry matter of the colored carbohydrate particles.

5. 5. The method of claim 1, wherein the colored carbohydrate particles comprise at least one flavoring agent.

6. 6. The method according to claim 1, wherein the chewing gum core formulation obtained in step b) comprises 40 to 70% by weight of the at least one first carbohydrate, based on the total dry matter of the chewing gum core components.

7. 7. The method of claim 1, wherein the at least one first carbohydrate is a polyol.

8. 8. The method of claim 1, wherein in addition to the at least one chewing gum base and the at least one first carbohydrate, another chewing gum core component is selected from the group consisting of tastants, colorants, processing aids, intense sweeteners, flavors, and combinations thereof.

9. 9. The method of claim 8, wherein the high-intensity sweetener is selected from the group consisting of aspartame, acesulfame K, sucralose, saccharin, glycyrrhizin, thaumatin, neohesperidin dihydrochalcone, cyclamate, stevia extract, steviol glycoside, stevioside, rebaudioside A, monellin, alitame, and combinations thereof.

10. 10. The method according to claim 1, wherein the formed chewing gum product is cut into plates, granules, rods or discs in step f).

11. 11. The method according to any one of claims 1 to 10, wherein the at least one second carbohydrate contained in the transparent sugar coating medium is a polyol.

12. 12. The method of any one of claims 1 to 11, wherein the at least one second carbohydrate contained in the clear sugar-coating solution is isomalt.

13. 13. The method according to any one of claims 1 to 12, wherein step g) is carried out for at least two cycles.

14. 14. The method according to any one of claims 1 to 13, wherein the clear sugar coated chewing gum obtained in step h) has a sugar coating of 15 to 50 wt. %, based on the total dry matter of the sugar coated chewing gum.

15. A transparent sugar-coated chewing gum, comprising a chewing gum core containing at least one type of first carbohydrate and a transparent sugar coating covering the chewing gum core and containing at least one type of second carbohydrate, wherein one surface of the chewing gum core is formed as a crunch intermediate layer having a height of 0.2 to 2 mm and containing colored carbohydrate particles.

Images