This paper presents a review of the industrially most relevant exudate gums: gum arabic, gum karya, and gum tragacanth. Exudate gums are obtained as the natural exudates of different tree species and exhibit unique properties in a wide variety of applications. This review covers the chemical structure, occurrence and production of the different gums. It also deals with the size and relative importance of the various players on the world market. Furthermore, it gives an overview of the main application fields of the different gums, both food and non-food.

Exudate gums: occurrence, production, and applications

The present invention relates to plasticized polyolefin compositions comprising a polyolefin and a non-functionalized hydrocarbon plasticizer.

Plasticized polyolefin compositions

The present invention is method and composition for protecting an active ingredient and providing controlled release therefor, especially in a chewing gum composition, which includes a high molecular weight polyvinyl acetate blended with a hydrophobic plasticizer which forms a film with the high molecular weight polyvinyl acetate in the absence of an added solvent therefor. The active ingredient, such as the artificial sweetener aspartame, is blended into the encapsulating composition as, for example, by melt blend which can then be cooled to a solid and ground into particulate. The encapsulated active ingredient can then be used in a composition for ingestion by a human in the form of, for example, a chewing gum with extended shelf life and highly controlled release of the active ingredient.

Encapsulation composition for use with chewing gum and edible products

A process for producing a sorbitol coated comestible is disclosed. The process comprises applying to a substantially anhydrous edible core at least two coating solutions comprising sorbitol to coat the edible core, wherein the first coating solution comprises: (a) about 77 to about 81 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol; (b) about 9.5 to about 12.5 wt % crystalline sorbitol powder; (c) about 0.25 to about 1.5 wt % of at least one film-forming agent; and (d) about 0.1 to about 5.0 wt % of at least one crystallization retardant; and wherein the second coating solution comprises: (a) about 82 to about 92 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol; (b) about 1.0 to about 2.5 wt % crystalline sorbitol powder; (c) about 0.05 to about 2.0 wt % of at least one film-forming agent; and (d) about 0.1 to about 0.3 wt % of at least one crystallization retardant; and after application of each coating solution, the solution is dried to prepare a final product which is a smooth, hard, and crunchy comestible.

Sorbitol coated comestible and method of preparation

A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents In another embodiment a combination of physiological cooling agents is made in a modified release structure The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed In another embodiment, the physiological cooling agent is present with menthol and menthone In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated

Chewing gum containing physiological cooling agents

An improved method for applying a sugarless coating containing sorbitol to chewing gum pieces and confections by using a single coating syrup containing sorbitol and/or other non-sugar sweetener, an adhesion or binder component, such as gum arabic, a filler-anti-stick component, such as calcium carbonate, and a dispersing agent, such as titanium dioxide.

Method for applying sugarless coating to chewing gum and confections

Center-filled chewing gum is provided which includes as the center fill a dispersion of a thickener, such as carboxymethyl cellulose in glycerin, the glycerin functioning as both a sweetener and carrier, and the thickener functioning to retard increase in viscosity of the glycerin.

Center-filled chewing gums

A synthetic non-styrene-butadiene rubber gum base is provided which has non-stick properties, retains its softness over extended periods of time even without the presence of antioxidants and improves or extends sweetness and flavor when used in either sugar or sugarless chewing gums and contains polyisobutylene and a mixture of polyvinyl acetate, triacetin and glyceryl monostearate as film forming-plasticizing agents together with polyterpene, polyethylene, wax, glyceryl monostearate, fatty acid esters and filler. A chewing gum containing this gum base and method for preparing same are also provided.

Gum base, chewing gum containing same and method

A gum base is provided which has excellent film-forming properties and thus is particularly suited for use in a bubble gum. The gum base contains 50 to 80% ester gums and a unique fatty acid or fatty acid ester plasticizer, such as glycerol monooleate, and is free of conventional fillers. A bubble gum containing such gum base is also provided.

Gum base and chewing gum containing same

A coextruded chewing gum is provided which includes an extruded center portion surrounded by and bonded to an extruded outer shell portion. The center portion of the coextruded chewing gum formed of a non-SBR gum, will be of a generally soft consistency, a moisture content of at least about 5% up to about 10% by weight of the core, while the outer shell portion will provide a protective layer or coating for the core portion to inhibit sweating and stickiness and thereby allow for use of conventional wrapping machines.

Dominick R. Friello

Papers

Method for applying sugarless coating to chewing gum and confections

Center-filled chewing gums

Gum base, chewing gum containing same and method

Gum base and chewing gum containing same

Coextruded chewing gum containing a soft non-sbr gum core portion