Substituted Polysaccharide Chewing Gum Base
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Solution Overview
Problem
Conventional chewing gum bases derived from non-renewable petroleum resources have inconsistent properties, making it difficult to formulate quality products consistently, and there is a need for a biobased alternative that replicates desirable texture and mouthfeel.
Innovation Solution
Development of chewing gum bases using food acceptable substituted polysaccharides derived from renewable sources, specifically galactomannans with fatty acid alkyl esters as elastomers, which provide consistent and desirable chewing properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If petroleum-based polymers are used as gum base, then consistent polymer properties and desirable chew characteristics are achieved, but dependence on non-renewable resources increases
Solution Approach 1:
The patent modifies natural polysaccharides through chemical substitution parameters - introducing fatty acid alkyl esters at specific degrees of substitution (≥1.0) to transform the polymer properties. This chemical parameter change enables the biobased polysaccharide to achieve elastomeric characteristics similar to petroleum-based polymers, resolving the contradiction between renewable sourcing and desired mechanical properties.
Solution Approach 2:
The invention creates a composite material system combining polysaccharide backbone with fatty acid alkyl ester substituents. This composite structure integrates the renewable nature of polysaccharides with the desirable elastomeric properties of substituted compounds, achieving both sustainability and performance requirements simultaneously.
2Object-affected harmful factors
If natural polysaccharides are used as gum base, then renewable resources are utilized, but property consistency fluctuates with seasonal variations
Solution Approach 1:
The patent applies chemical modification through substitution reactions that transform natural polysaccharides into substituted polysaccharides with controlled degree of substitution (≥1.0). This parameter change stabilizes the polymer properties against seasonal variations by creating a more consistent molecular structure through controlled chemical modification.
3Reliability
If substituted polysaccharides with high degree of substitution are used, then polymer consistency and elastomeric properties are improved, but manufacturing complexity increases
Solution Approach 1:
The patent establishes a threshold parameter (degree of substitution ≥1.0) that balances property improvement with manufacturing feasibility. By defining this specific parameter threshold, the invention identifies the optimal point where sufficient substitution achieves desired elastomeric properties while avoiding excessive manufacturing complexity associated with higher substitution levels.
Data Source
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AI summary
A chewing gum base comprises food acceptable substituted polysaccharides wherein substituents on the saccharide units in the polysaccharides produce a degree of substitution of at least I.0. The polysaccharides may have branches with an average length of 1 to 15 saccharide units per branch. The polysaccharides may be linked saccharide units such as allose, altrose, mannose, gulose, idose, galactose, 3,6 anhydro galactose, glucuronic acid, mannuronic acid, galacturonic acid, aldobiouronic acid, fucose, rhamnose, arabinose, xylose, talose, acyl substituted glucose, fructose, lactose and combinations thereof, thereof.