Molten Chewing Gum Texture Control via Viscosity Ratios
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Solution Overview
Problem
Current chewing gum products lack variability in texture and processing efficiency, with existing methods failing to consistently produce chewing gums with desired physical-chemical characteristics such as chewiness, stickiness, bubble-blowing capability, flavor release, and cooling sensation across different textures.
Innovation Solution
A chewing gum composition comprising 10-35% gum base and 50-80% bulk sweetener blend, with xylitol, sorbitol, and isomalt or maltitol, processed to achieve specific viscosity ratios and temperatures to create soft, intermediate, or crisp textures, involving a method that includes heating, mixing, and depositing a molten gum mixture to form the product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional chewing gum formulations and processing methods are used, then production is simple and cost-effective, but texture variability and consistency of physical-chemical characteristics are insufficient
Solution Approach 1:
The patent applies parameter changes by precisely controlling the viscosity ratio between gum base and polyol at different processing stages. The viscosity ratio is adjusted from an initial range of 1:1 to 1:3 during mixing, then to 1:10 to 1:20 during deposition, enabling consistent texture and physical-chemical characteristics across different chewing gum products.
Solution Approach 2:
The patent utilizes phase transitions by heating the gum base and polyol mixture to transition from solid to molten state, achieving a homogeneous molten mixture with controlled viscosity. This phase transition enables proper mixing and deposition while ensuring consistent product characteristics upon cooling and solidification.
2Adaptability or versatility
If multiple texture types (soft, intermediate, crisp) are produced using different formulations, then texture variability is improved, but manufacturing complexity and process control difficulty increase
Solution Approach 1:
The patent achieves universality by using a single core processing method that produces multiple texture types (soft, intermediate, crisp) through controlled parameter adjustments. The same basic process of mixing at viscosity ratio 1:1 to 1:3 and depositing at viscosity ratio 1:10 to 1:20 can produce different textures by varying gum base composition and polyol content, eliminating the need for separate manufacturing lines for each texture type.
Solution Approach 2:
Different textures are achieved by changing the initial formulation parameters while maintaining the same processing methodology. Soft gum uses higher polyol content (viscosity ratio 1:3), intermediate gum uses balanced proportions, and crisp gum uses lower polyol content (viscosity ratio 1:1), all processed through the same controlled viscosity ratio method.
3Strength
If high polyol content (50-80%) is used to improve chewiness and texture, then sensory properties are enhanced, but processing viscosity control and product consistency become more difficult
Solution Approach 1:
The patent manages viscosity control by dynamically adjusting the viscosity ratio parameter throughout processing. Despite high polyol content (50-80%), the viscosity ratio is controlled at 1:1 to 1:3 during mixing and 1:10 to 1:20 during deposition, ensuring proper flow and consistency. This parameter control enables enhanced chewiness from high polyol content while maintaining manufacturing precision.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution enables the production of chewing gums with controlled textures and enhanced sensory properties, including improved chewiness, flavor release, and cooling sensation, while maintaining product integrity and flavor preservation during processing.
Implementation Method 1
exposing the chewing gum mixture to at least a first temperature, wherein the first temperature is a temperature at which the chewing gum mixture becomes a moldable fluid
Implementation Method 2
forming a molten chewing gum mixture comprising at least one molten gum base and at least one molten polyol, wherein the viscosity ratio (p) is 1000, wherein the viscosity ratio is the complex viscosity of the at least one molten base divided by the complex viscosity of the at least one molten polyol
Implementation Method 3
depositing the melted chewing gum mixture onto a surface to form the chewing gum product
Data Source
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AI summary
A chewing gum composition is provided which includes 10-35 wt% gum base and 50-80 wt% of a bulk sweetener blend comprising xylitol and sorbitol, and at least one of isomalt and maltitol, and wherein the gum composition is a molten gum composition. Chewing gum compositions are provided having different textures, i.e., soft, intermediate and crisp, where the amounts of polyols vary. Methods for making the chewing gum compositions also are provided.