Porous starch as a bulking agent in chewing gum.

Abstract

The present invention relates to the use of porous starch as a bulking agent in chewing gum. The present invention also relates to a method for producing chewing gum and to a chewing gum composition comprising porous starch as a filler.

Description

[Technical Field]

[0001] The present invention relates to the use of porous starch as a bulking agent in chewing gum. The present invention also relates to a method for producing chewing gum and to a chewing gum composition comprising porous starch as a filler. [Background technology]

[0002] Chewing gum compositions generally contain a gum base, flavorings, and natural or artificial sweeteners. Gums may also contain various additives, such as plasticizers, softeners, and bulking agents, to improve consistency and generally enhance mouthfeel. Typically, bulking agents are sugars and polyols, and are intended to increase the bulk and volume of the chewing gum without affecting taste.

[0003] For the past few decades, the most used bulking agent in chewing gum has been sucrose, however, sucrose can lead to tooth decay, can cause gastrointestinal upset, and is not suitable for diabetic consumers or those seeking sugar-free chewing gum.

[0004] For these reasons, food manufacturers have replaced sucrose with polyols such as sorbitol, maltitol, isomalt, mannitol, and xylitol. However, these are not satisfactory as more and more consumers are looking for natural ingredients. Furthermore, such polyols generally cause gastrointestinal upset in consumers.

[0005] Therefore, there is a need to provide a sugar-free bulking agent in chewing gum that has an acceptable taste and mouthfeel, yet is gentle on the teeth and does not cause gastrointestinal upset in the consumer.

[0006] The inventors have surprisingly found that porous starch can be used as a bulking agent in chewing gum, in particular porous starch is perceived by consumers as a natural and healthy ingredient, is gentle on the teeth, does not cause gastrointestinal upset and does not have tolerance problems, and provides chewing gum with an acceptable flavor and mouthfeel. Summary of the Invention

[0007] A first object of the present invention relates to the use of porous starch as a bulking agent to replace part or all of the sugar and / or part of the polyol, such as a sugar alcohol, in a chewing gum composition.

[0008] A second object of the invention relates to chewing gum compositions comprising a bulking agent containing or consisting of porous starch.

[0009] A third object of the present invention relates to a method for preparing the chewing gum composition of the present invention, which comprises the step of adding porous starch as a bulking agent.

[0010] A fourth object of the present invention relates to the chewing gum composition obtained from the process of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0011] A first object of the present invention relates to the use of porous starch as a bulking agent to replace part or all of the sugar and / or part of the polyol, such as a sugar alcohol, in a chewing gum composition.

[0012] In the present invention, "chewing gum" refers to chewing gum, bubble gum, etc. Chewing gum can be formed into sticks, tabs, chunks, tapes, coated or uncoated pellets or balls, or any other desired shape.

[0013] As used herein, the expression "porous starch" refers to granular starch that has been hydrolyzed by one or many amylolytic enzymes until numerous pores are visible on the surface of the starch granules by microscopic techniques.

[0014] According to the present invention, porous starch can be produced through enzymatic hydrolysis of native starch granules with one or multiple starch-degrading enzymes, such as α-amylase and amyloglucosidase, at temperatures below the gelatinization temperature of starch.

[0015] The native starch granules may be based on tapioca, waxy tapioca, corn, pea, potato, waxy potato, wheat, waxy wheat, waxy corn, mung bean, rice, glutinous rice, sweet potato, waxy sweet potato, millet, sago, sorghum, quinoa, arrowroot, amaranth, lotus root, and buckwheat.

[0016] As used herein, the term "native starch" refers to starch obtained from natural sources. Such starch does not result from enzymatic or chemical processing. Typical natural sources of starch are cereals, tubers, roots, legumes, and fruits. In the present invention, native starch can be recovered from natural sources such as tapioca, waxy tapioca, corn, pea, potato, waxy potato, wheat, waxy wheat, waxy corn, mung bean, rice, glutinous rice, sweet potato, waxy sweet potato, millet, sago, sorghum, quinoa, arrowroot, amaranth, lotus root, and buckwheat by extraction processes. Native starch is usually extracted using either the known processes of wet milling or dry milling.

[0017] In particular, native starch granules can be hydrolyzed with an acid such as hydrochloric acid or sulfuric acid at a temperature below the gelatinization temperature of the starch prior to enzymatic hydrolysis such as with α-amylase or amyloglucosidase.

[0018] Alternatively, porous starch granules obtained by enzymatic hydrolysis with, for example, α-amylase or amyloglucosidase may be further hydrolyzed with an acid such as hydrochloric acid or sulfuric acid at a temperature below the gelatinization temperature of the starch.

[0019] The particle size of the resulting porous starch granules can be further reduced by milling, homogenization, or micronization.

[0020] The resulting starch granules may have a porous structure on the surface and inside the granules. Preferably, they have a large number of small and large pores that may or may not be connected to the core through internal channels.

[0021] In a preferred embodiment of the present invention, the porous starch used in the present invention has on its surface a large number of pores with diameters of 0.01 μm to 5 μm, preferably 0.05 μm to 2.5 μm, more preferably 0.1 μm to 1 μm.

[0022] The porosity can be observed using scanning electron microscopy.

[0023] In a preferred embodiment of the present invention, the porous starch used in the present invention has a particle size of 0.5 μm to 200 μm, preferably 1 μm to 100 μm, more preferably 2 μm to 60 μm.

[0024] The particle size can be measured by a laser diffraction particle size analyzer (Beckman Coulter LS 13 320).

[0025] In a preferred embodiment of the present invention, the starch may be selected from the group consisting of tapioca starch, waxy tapioca starch, maize starch, pea starch, potato starch, waxy potato starch, wheat starch, waxy wheat starch, waxy maize starch, mung bean starch, rice starch, glutinous rice starch, sweet potato starch, waxy sweet potato starch, millet starch, sago starch, sorghum starch, quinoa starch, arrowroot starch, amaranth starch, lotus root starch and buckwheat starch.

[0026] In a preferred embodiment of the present invention, the porous starch used in the present invention is not gelatinized but is granular.

[0027] As used herein, the expression "bulking agent" refers to a compound that increases the bulk and volume of a food product, particularly chewing gum, without affecting the taste.

[0028] Examples of sugars include, but are not limited to, sugars including monosaccharides, disaccharides, oligosaccharides, and polysaccharides, such as xylose, ribose, glucose (dextrose), mannose, galactose, fructose (levulose), dextrin, maltodextrin, invert sugar, glucose syrup, sucrose, maltose, maltotriose, maltotetraose, isomaltose, lactose, trehalose, psicose (allulose), tagatose, maltulose, isomaltulose, lactulose, fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides, and mixtures thereof.

[0029] Polyols in foods include, but are not limited to, sugar alcohols, polyethylene glycols, and polypropylene glycols.

[0030] Examples of sugar alcohols include, but are not limited to, ethylene glycol, glycerol, galactitol, maltotriitol, maltotetriitol, polyglycitol, mannitol, sorbitol, erythritol, maltitol, xylitol, isomalt, lactitol, and mixtures thereof.

[0031] In a preferred embodiment of the present invention, starch replaces up to 30%, preferably up to 60%, more preferably up to 100% of sugar and / or polyol powders, such as sugar alcohols, as bulking agents in chewing gum compositions.

[0032] In a preferred embodiment of the present invention, the porous starch comprises 5% to 65% by weight, preferably 20% to 55% by weight, more preferably 40% to 50% by weight, based on the total weight of the chewing gum composition.

[0033] The chewing gum composition further comprises a gum base.

[0034] Depending on the type of chewing gum, any type of gum base known in the art can be used in the chewing gum composition. Chewing gum bases generally comprise a combination of elastomers and resins, optionally with plasticizers and inorganic fillers. Gum bases may contain natural gums and / or synthetic elastomers and resins.

[0035] Examples of natural gums include, but are not limited to, chicle, jelutong, leche caspi (solva), massaranduba belata, chiguibul, natural rubber (latex solids), and mixtures thereof. The amount of natural gum used in the gum base can vary depending on the physical characteristics desired in the final gum base.

[0036] Examples of synthetic elastomers include, but are not limited to, polybutylene, polyisobutylene, isobutylene-isoprene copolymers, butadiene-styrene rubber, polyethylene, and mixtures thereof. The amount of elastomer used in the gum base can vary depending on the elastomer selected and the desired physical properties of the gum base (e.g., viscosity, softening point, and elasticity).

[0037] Examples of resins that may be used in the gum base include, but are not limited to, ester gums, esters of glycerol, polyvinyl acetate (PVA), polyvinyl acetate polyethylene copolymers, vinyl acetate-vinyl laurate copolymers, polyvinyl acetate-polyvinyl laurate copolymers, natural or synthetic resins such as terpene resins and polyterpenes, (methyl, glycerol, or pentaerythritol) esters of rosin or modified rosins, such as hydrogenated, dimerized, or polymerized rosins, including pentaerythritol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, glycerol esters of partially dimerized rosin, glycerol esters of partially hydrogenated rosin, glycerol esters of gum rosin, glycerol esters of polymerized rosin, glycerol esters of tall oil rosin, glycerol esters of rosin and partially hydrogenated rosin, and partially hydrogenated methyl esters of rosin, and mixtures thereof. The amount of resin used in the gum base can vary depending on the particular resin selected and the physical properties (eg, viscosity, softening point, and elasticity) desired in the final gum base.

[0038] The gum base may further comprise a wax, which may include, but is not limited to, paraffin, paraffin wax, microcrystalline wax, polyethylene-wax homopolymer, natural waxes such as beeswax, carnauba wax, candelilla wax, and mixtures thereof.

[0039] The gum base may further include emulsifiers and softeners, which may include, but are not limited to, propylene glycol, mono- and diglycerides of fatty acids, glycerin (glycerol), pectin, alginic acid, sodium alginate, ammonium alginate, phospholipids, gelatin, triacetin, acetylated mono- and diglycerides (acetate and fatty acid esters of glycerol), stearic acid (and its calcium, magnesium, sodium, and potassium salts), sucrose esters of fatty acids, hydrogenated vegetable oils, and cocoa powder, and mixtures thereof.

[0040] The gum base may further include antioxidants and preservatives, which may include, but are not limited to, benzoic acid, sodium benzoate, butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, sorbic acid, potassium sorbate, vitamin E (dl-α-tocopherol, d-α-tocopherol, and mixed tocopherol concentrate), bamboo leaf antioxidant, and mixtures thereof.

[0041] The gum base may further include a filler component. Examples of fillers include, but are not limited to, calcium carbonate, magnesium carbonate, talc, dicalcium phosphate, and mixtures thereof.

[0042] The amount of gum base used will vary depending on various factors such as the type of base used, the desired consistency, and the other ingredients used to make the chewing gum composition, etc. In a preferred embodiment of the present invention, the gum base comprises 5% to 70% by weight, preferably 10% to 55% by weight, and more preferably 15% to 40% by weight, based on the total weight of the chewing gum composition.

[0043] The chewing gum composition optionally comprises additives. Preferably, the additives are selected from humectants, emulsifiers, preservatives, softeners, sweeteners, flavoring agents, antioxidants, colorants, acidity regulators, thickeners, stabilizers, coating agents, solidifying agents, additional fillers, and mixtures thereof. The additives comprise from 0% to 35% by weight, preferably from 5% to 30% by weight, and even more preferably from 10% to 25% by weight, based on the total weight of the chewing gum composition.

[0044] "Humectant" refers to a substance added to chewing gum to help retain water. Examples of humectants include, but are not limited to, sorbitol and sorbitol syrup, maltitol and maltitol syrup, polydextrose, glycerin (glycerol), potassium lactate, sodium lactate, phosphoric acid, disodium dihydrogen diphosphate, tetrasodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, dicalcium orthophosphate (calcium hydrogen phosphate), tricalcium orthophosphate (calcium phosphate), tripotassium orthophosphate, trisodium orthophosphate, sodium polyphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, sodium phosphate dibasic, tetrapotassium pyrophosphate, trisodium monohydrogen diphosphate, potassium polymetaphosphate, calcium acid pyrophosphate, and mixtures thereof.

[0045] By "emulsifier" is herein understood a substance capable of improving the surface tension between the various constituent phases in an emulsifying medium, thus forming a homogeneous dispersion or emulsion. Examples of emulsifiers include, but are not limited to, propylene glycol alginate, diacetyltartaric acid mono(di)glyceride esters (DATEM), polyglycerol esters of fatty acids (polyglycerol fatty acid esters), maltitol and maltitol syrup, xylitol monostearate, calcium lactate, sorbitol and sorbitol syrup, octyl and decyl glycerate, magnesium stearate, sucrose esters of fatty acids, mono- and diglycerides of fatty acids, modified soybean phospholipids, glycerin (glycerol), sodium caseinate, phospholipids, enzymatically hydrolyzed soybean phospholipids, citric acid and fatty acid esters of glycerol, hydroxypropyl starch, lactic acid and fatty acid esters of glycerol, sodium octenylsuccinate starch, acetylated mono- and diglycerides (acetic acid and fatty acid esters of glycerol), and mixtures thereof.

[0046] Preservatives refer to substances that prevent decay and deterioration of chewing gum and extend the shelf life of chewing gum. Examples of preservatives include, but are not limited to, benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, and mixtures thereof.

[0047] Softeners are added to chewing gum to optimize the chewability and mouthfeel of the gum. Examples of softeners include, but are not limited to, glycerin, lecithin, and combinations thereof. In addition, aqueous sweetener solutions, such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup, and combinations thereof, can be used as softeners in chewing gum compositions. The syrup sold by Roquette under the trade name Lycasin® is an example of a softener that can be advantageously used in the present invention.

[0048] "Sweetener" refers to a substance that is not a monosaccharide but provides sweetness to chewing gum, such as, but not limited to, saccharin, neotame, advantame, sucralose, aspartame, stevia extract (or steviol glycosides), acesulfame K, sugar alcohols (sorbitol, xylitol, maltitol, and erythritol), Luo Han Gao extract, or mixtures thereof.

[0049] The chewing gum composition of the present invention can be added with any type of flavoring agent known in the art.Flavoring agents include, but are not limited to, essential oils, including oils derived from plants and fruits, such as citrus oil, fruit essence, peppermint oil, spearmint oil, clove oil, wintergreen oil, anise, synthetic flavors, and mixtures thereof.Artificial flavors can also be considered.Those skilled in the art will recognize that natural and artificial flavors can be combined in any sensory-acceptable blend.

[0050] "Antioxidant," as used herein, refers to a substance that can prevent or delay oxidative degradation or deterioration of oils or chewing gum ingredients and enhance the stability of chewing gum. Examples of antioxidants include, but are not limited to, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), sorbic acid, potassium sorbate, theaflavin, and mixtures thereof.

[0051] Coloring agents refer to substances that add color to food and / or improve the color of chewing gum. Examples of antioxidants include, but are not limited to, titanium dioxide, starch, and mixtures thereof.

[0052] Acidity regulators refer to substances used to maintain or alter the pH value of chewing gum. Examples of antioxidants include, but are not limited to, fumaric acid, monosodium fumarate, adipic acid, and mixtures thereof.

[0053] Thickeners refer to substances that increase the viscosity of chewing gum or modify the texture of chewing gum. Examples of thickeners include, but are not limited to, funoran (gloiopeltis furcata), propylene glycol alginate, β-cyclodextrin, diacetyl tartaric acid esters of mono(di)glycerides (DATEM), curdlan, and mixtures thereof.

[0054] Stabilizers refer to substances that maintain the qualities of chewing gum, such as flavor and texture. Examples of stabilizers include, but are not limited to, propylene glycol alginate, sorbic acid, potassium sorbate, curdlan, and mixtures thereof.

[0055] Coating refers to a substance used to create a protective and / or decorative layer / film on the surface of a product. Examples of coatings include, but are not limited to, shellac, carnauba wax, beeswax, pullulan, stearic acid, and mixtures thereof.

[0056] A coagulant refers to a substance that causes, stimulates, or accelerates the solidification of a liquid or sol. Examples of humectants include, but are not limited to, calcium lactate, glucono-delta-lactone, curdlan, phosphoric acid, disodium dihydrogen phosphate, tetrasodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate (dicalcium orthophosphate), tricalcium orthophosphate (calcium phosphate), tripotassium orthophosphate, trisodium orthophosphate, sodium polyphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, disodium phosphate, tetrapotassium pyrophosphate, trisodium monohydrogen diphosphate, potassium polymetaphosphate, calcium acid pyrophosphate, and mixtures thereof.

[0057] Additional fillers may be added to the chewing gum compositions of the present invention, including, but not limited to, aluminum hydroxide, alumina, aluminum silicate, calcium carbonate, and talc, and mixtures thereof.

[0058] The chewing gum products may also contain other additives such as shellac.

[0059] The chewing gum composition may be a sugar-containing composition or a sugar-free composition. Preferably, the chewing gum composition is a sugar-free composition.

[0060] In a preferred embodiment of the present invention, the chewing gum composition comprises from 5% to 70% by weight, preferably from 10% to 55% by weight, more preferably from 15% to 40% by weight of gum base, relative to the total weight of the chewing gum composition; from 5% to 65% by weight, preferably from 20% to 55% by weight, more preferably from 40% to 50% by weight of porous starch relative to the total weight of the chewing gum composition, - optionally containing from 0% to 35% by weight, preferably from 5% to 30% by weight, more preferably from 10% to 25% by weight of additives, based on the total weight of the chewing gum composition.

[0061] The present invention also relates to a chewing gum composition comprising a bulking agent containing or consisting of the porous starch defined above.

[0062] In a preferred embodiment, the composition does not include polyol powders such as sugars and / or sugar alcohols as bulking agents.

[0063] The particular chewing gum composition defined above makes it possible to obtain a tooth-friendly chewing gum that is low fermentable, non-cariogenic and non-erosive, does not cause gastrointestinal upset and has no tolerance problems, while still having good mouthfeel and flavor and good processing properties. In particular, the chewing gum of the present invention is a tooth-friendly chewing gum that does not cause gastrointestinal upset and has mouthfeel and flavor delivery properties comparable to or even improved over those of chewing gums made with sugars or polyols such as sorbitol as bulking agents.

[0064] In the present invention, "tooth-friendly chewing gum" refers to a chewing gum that has the potential to be low fermentable, non-cariogenic and non-erosive in healthy people.

[0065] The "tooth-friendly" properties of chewing gum can be assessed by telemetrically measuring intraoral pH using a standardized method (Toothfriendly International's Standard Operating Procedures) described in Imfeld, Th. N., "Identification of Law Caries Risk Dietary Components," Monographs in Oral Science, Vol. 11, 198 pp., H.M. Myers (ed.), S. Karger AG, Basel, 1983. This standardized method involves measuring the pH of plaque by covering an electrode with plaque during and 30 minutes after consumption of the chewing gum under test. For example, if the pH of interdental plaque does not drop below 5.7 due to bacterial fermentation during or 30 minutes after consumption, the chewing gum is considered to be low-fermentable, potentially non-cariogenic, and non-erosive.

[0066] In particular, the inventors have found that native starch and porous starch are not easily fermented by oral bacteria and therefore the pH of the interdental plaque does not drop to a critical level (pH 5.7). In a preferred embodiment of the invention, the pH of the interdental plaque after consumption of the chewing gum does not fall below 5.7, preferably the pH of the interdental plaque after consumption of the chewing gum is comprised between 5.7 and 7, more preferably between 6 and 7.

[0067] In a preferred embodiment of the present invention, the chewing gum is coated with a maltitol coating. Indeed, the inventors have surprisingly found that chewing gum according to the present invention coated with a sugar-free hard coating ingredient such as maltitol has a better mouthfeel.

[0068] In a preferred embodiment of the invention, the maltitol coating comprises 80% to 100% by weight, preferably 85% to 98% by weight, more preferably 90% to 95% by weight of maltitol relative to the total dry weight of the coating.

[0069] The maltitol coating optionally further comprises a gum and water. The gum represents 0% to 20% by weight, preferably 2% to 15% by weight, and even more preferably 3% to 10% by weight, based on the total dry weight of the maltitol coating. Preferably, the gum is selected from gum arabic, gelatin, and mixtures thereof.

[0070] Water accounts for 15% to 40% by weight, preferably 20% to 35% by weight, and even more preferably 25% to 30% by weight, based on the total weight of the maltitol coating solution.

[0071] The maltitol coating optionally further comprises additives such as colorants, sweeteners, and mixtures thereof, which additives represent from 0% to 5% by weight, preferably from 0.3% to 3% by weight, and even more preferably from 0.5% to 2% by weight, relative to the total dry weight of the maltitol coating.

[0072] An example of a maltitol coating can be maltitol crystals (SweetPearl P200 marketed by Rockete).

[0073] In a preferred embodiment of the present invention, the weight ratio of coating to chewing gum is 0 to 1, preferably 0.25 to 0.65, more preferably 0.3 to 0.5, even more preferably 0.4.

[0074] In a preferred embodiment of the present invention, the maltitol coating accounts for 0% to 50% by weight, preferably 20% to 40% by weight, more preferably 25% to 35% by weight of the total weight of the chewing gum to be coated.

[0075] The coating can be applied by a rotating disk coater, by a fluidized bed coater, by spray chilling, or by a tumbler.

[0076] Another aspect of the present invention is to use porous starch as a bulking agent to make a tooth-friendly chewing gum that maintains or even improves the mouthfeel and flavor delivery properties of chewing gum made with polyols such as sorbitol as a bulking agent, and does not cause gastrointestinal upset.

[0077] Therefore, another object of the present invention relates to a method for producing a chewing gum composition as defined above, comprising the step of adding porous starch as a bulking agent.

[0078] In a preferred embodiment, the method of the present invention does not include the step of adding a polyol powder, such as a sugar and / or sugar alcohol, as a bulking agent.

[0079] The chewing gum of the present invention can be made by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art. After the ingredients are thoroughly mixed, the gum mass can be discharged from the mixer and formed into the desired form, such as by rolling into a sheet, cutting into sticks or strips, extruding into chunks or shapes, or molding into pellets, balls, or other shapes.

[0080] Typically, the ingredients are mixed by first melting the gum base and adding it to a preheated running mixer. The gum base may be melted in the mixer itself. Colorants or emulsifiers may also be added at this point. A softener, such as glycerin, may also be added at this point, along with any syrups and a portion of the bulking agents and sweeteners. After some stirring, the remaining bulking agents and sweeteners may be added to the mixer in small increments or all at once. Any additional ingredients are typically added with the final portion of the filler. Mixing may be carried out until a certain degree of consistency is reached. Those skilled in the art will recognize that variations can be made to the above procedure, for example, the mixer may be continuous and the ingredients may be added in a different order.

[0081] The present invention also relates to the chewing gum obtained from the process of the present invention.

[0082] The present invention is illustrated by the following figures and examples, which are intended to illustrate the invention and are not intended to limit its scope. [Brief explanation of the drawings]

[0083] [Figure 1] 1 is a scanning electron micrograph of porous waxy maize starch. [Figure 2] 1 shows the results of pH telemetry measurements of the chewing gum of Example 1 on young, 3-day-old plaque-bearing volunteers. [Figure 3]4 shows the results of pH telemetry measurements of the chewing gum of Example 1 on volunteers with mature plaque after 4 days. [Example]

[0084] In the examples below, the following products are used: - Gum base marketed by Cafosa (Optim). -Sorbitol marketed by Roquette. - Liquid maltitol (Lycasin 85 / 55) marketed by Roquette. -Aspartame marketed by Nantong Changhai. -Glycerin marketed by Wilmar. - Liquid flavor marketed by IFF (Mint / Vanilla RQT870565).

[0085] The porous starch used in Example 1 was prepared according to the following protocol. 1. Native waxy corn starch is suspended in decarbonated water to 26% solids. 2. Adjust the pH of the starch slurry to 7.0 using 3.3% NaOH solution. 3. Add thermostable α-amylase (Liquozyme Supra from Novozymes, 2.67 mg enzyme / g dry starch) and react at 55°C for 4 hours. The reaction is stopped by adjusting the pH to 3-3.5 using 4.5% hydrochloric acid solution and holding for 1 hour. 5.3.3% sodium hydroxide solution is used to bring the pH back to 4.5-5.5. 6. Cool the starch slurry to about 25°C. 7. The slurry is press filtered to obtain a porous starch cake. 8. Wash the cake with decarbonated water. 9. Dry the cake using a flash dryer to a powder with a moisture content of less than 12%.

[0086] A scanning electron microscope photograph is shown in FIG.

[0087] Example 1: Fermentability of chewing gum containing porous starch instead of sorbitol as bulking agent.

[0088] The recipes of the chewing gum samples tested are shown in Table 1.

[0089] [Table 1]

[0090] Chewing gum samples were prepared according to the following protocol: 1. Mix all powder ingredients (powder mix): porous starch and aspartame. 2. Filling procedure (min) - 50℃, Z-blade kneader. 0 min: Add the molten gum base (heated to 50°C on the stove) and half of the powder mixture. 2 minutes: Add all the liquid maltitol Lycasin 85 / 55. · 4 minutes: Add half of the powder mixture. 7 minutes: Add glycerin. 8 minutes: Add liquid flavoring. 9 minutes: Remove from the mixer. 3. Rolling and cutting into strips 4. Condition the strips by storing them at approximately 20°C and 50% RH for 24 hours.

[0091] The resulting toothpaste was tested for "tooth-friendly qualities" using standard pH telemetry procedures. The product was tested on two separate volunteers with fresh (3-day old) and older (4-day old) plaque.

[0092] The results are shown in Figures 2 and 3.

[0093] As shown in Figures 2 and 3, the resulting plaque pH curves demonstrated that the tested chewing gums were not associated with a decrease in plaque pH below 5.7, either during chewing or 30 minutes after chewing. The increase in plaque pH during water (W) and paraffin chewing (PC), as well as the decrease in plaque pH below 5 after the positive control treatment (with 10% sucrose solution), demonstrated the proper functioning of the plaque-coated electrodes. The pH curves obtained with the plaque-coated electrodes also demonstrated the lack of erosive potential of the tested products.

[0094] These results indicate that the chewing gums tested have no cariogenic or erosive potential and are therefore "tooth-friendly". Therefore, porous starch can be used as a bulking agent in chewing gum, replacing polyols such as sorbitol, which are used as "tooth-friendly" bulking agents.

Claims

1. The use of porous starch as a bulking agent to replace some or all of the sugar and / or some of the polyol, such as a sugar alcohol, in a chewing gum composition.

2. 2. The use according to claim 1, wherein the starch is selected from the group consisting of tapioca starch, waxy tapioca starch, maize starch, pea starch, potato starch, waxy potato starch, wheat starch, waxy wheat starch, waxy maize starch, mung bean starch, rice starch, glutinous rice starch, sweet potato starch, waxy sweet potato starch, millet starch, sago starch, sorghum starch, quinoa starch, arrowroot starch, amaranth starch, lotus root starch and buckwheat starch.

3. 3. Use according to claim 1 or 2, wherein the starch replaces up to 100% by weight of sugar and / or polyol powders, such as sugar alcohols, as bulking agents in the chewing gum composition.

4. The use according to any one of claims 1 to 3, wherein the starch represents from 5% to 65% by weight based on the total weight of the chewing gum composition.

5. The chewing gum composition comprises: - 5% to 70% by weight of gum base, based on the total weight of the chewing gum composition; - 5% to 65% by weight of porous starch, based on the total weight of the chewing gum composition; Use according to any one of claims 1 to 4, optionally comprising from 0% to 35% by weight of additives, based on the total weight of the chewing gum composition.

6. 10. The chewing gum of claim 9, wherein the chewing gum is coated with a maltitol coating.

6. The use according to any one of 1 to 5.

7. A chewing gum composition comprising a bulking agent that contains or consists of porous starch.

8. A method of making a chewing gum composition comprising adding porous starch as a filler.

9. 9. The method of claim 8, which does not include the step of adding sugar and / or polyol powders, such as sugar alcohols, as bulking agents.

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