Porous starch as bulking agent in chewing-gums

Patent metadata

Field	Value
Publication number	US-12290082-B2
Application number	US-202117904062-A
Country	US
Kind code	B2
Filing date	Feb 12, 2021
Priority date	Feb 13, 2020
Publication date	May 6, 2025
Grant date	May 6, 2025

Abstract

The present invention relates to the use of porous starch as bulking agent in a chewing gum. The present invention also relates to a process of fabricating the chewing gum and to a chewing gum composition comprising porous starch as bulking agent.

First claim

The invention claimed is:

1. A method of formulating a chewing gum composition having reduced sugars and/or polyols, comprising the step of incorporating porous starch into the formulation of the composition, wherein the porous starch is incorporated to partially and/or totally replace the sugars and/or the polyols required as bulking agent in the formulation,
wherein the porous starch is a granular starch produced through a process comprising a step of enzymatic hydrolysis of native starch granules with one or multiple amylolytic enzymes at a temperature inferior to the gelatinization temperature of the starch, and wherein the porous starch has a particle diameter comprised between 0.5 μm and 200 μm and has multiple pores on the surface with diameter comprised between 0.01 μm and 5 μm.

2. The method according to claim 1 , wherein the porous 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, waxy 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. The method according to claim 1 , wherein the porous starch replaces up to 30% by weight of the sugars and/or polyols required as bulking agent in the formulation of the chewing gum composition.

4. The method according to claim 1 , wherein the porous starch is formulated in an amount in a range from 5% to 65% by weight with respect to the total weight of the chewing gum composition.

5. The method according to claim 1 , wherein the chewing gum composition comprises:
from 5% to 70% by weight of gum base with respect to the total weight of the chewing gum composition,
from 5% to 65% by weight of porous starch with respect to the total weight of the chewing gum composition,
optionally from 0% to 35% by weight of additives with respect to the total weight of the chewing gum composition.

6. The method according to claim 1 , wherein the chewing gum is coated with a maltitol coating.

7. A chewing gum composition comprising a bulking agent containing or consisting of a porous starch as defined in claim 1 .

8. A process of fabricating a chewing gum composition comprising the step of adding porous starch as defined in claim 1 as bulking agent.

9. The process according to claim 8 , wherein said process does not comprise a step of adding sugars and/or polyol powder as bulking agents.

10. The method of claim 1 , wherein the polyols are sugar alcohols.

11. The method of claim 1 , wherein the amylolytic enzymes are selected from α-amylase, amyloglucosidase, and mixtures thereof.

12. The method of claim 1 , wherein the porous starch is formulated in an amount in a range from 20% to 55% by weight with respect to the total weight of the chewing gum composition.

13. The method of claim 1 , wherein the porous starch replaces up to 60% by weight of the sugars and/or polyols required as bulking agent in the formulation of the chewing gum composition.

14. The method of claim 1 , wherein the porous starch replaces up to 100% by weight of the sugars and/or polyols required as bulking agent in the formulation of the chewing gum composition.

15. The method of claim 1 , wherein the porous starch replaces between 30% and 100% by weight of the sugars and/or polyols required as bulking agent in the formulation of the chewing gum composition.

16. The method according to claim 1 , wherein the porous starch is formulated in an amount in a range from 20% to 55% by weight with respect to the total weight of the chewing gum composition.

17. The method according to claim 1 , wherein the porous starch is formulated in an amount in a range from 40% to 50% by weight with respect to the total weight of the chewing gum composition.

18. The method according to claim 5 , wherein the chewing gum composition comprises from 20% to 55% by weight of porous starch with respect to the total weight of the chewing gum composition.

19. The method according to claim 5 , wherein the chewing gum composition comprises from 40% to 50% by weight of porous starch with respect to the total weight of the chewing gum composition.

20. The method according to claim 5 , wherein the chewing gum composition comprises from 10% to 55% by weight of gum base with respect to the total weight of the chewing gum composition.

21. The method according to claim 5 , wherein the chewing gum composition comprises from 15% to 40% by weight of gum base with respect to the total weight of the chewing gum composition.

22. The method according to claim 5 , wherein the chewing gum composition comprises from 5% to 30% by weight of additives with respect to the total weight of the chewing gum composition.

23. The method according to claim 5 , wherein the chewing gum composition comprises from 10% to 25% by weight of additives with respect to the total weight of the chewing gum composition.

Assignees

• Roquette Freres

Inventors

• Hasjim Jovin
• Xu Zhiqin
• Pora Bernard

Classifications

• A23G2200/06

  containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate · CPC title

• A23G4/043

  for composite chewing gum (coating A23G4/025) · CPC title

• A23G4/025

  for coating or surface-finishing · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23G4/20

  Composite products, e.g. centre-filled {, multi-layer, laminated} · CPC title