Process for producing a candy gum

Patent metadata

Field	Value
Publication number	US-2016120205-A1
Application number	US-201514885457-A
Country	US
Kind code	A1
Filing date	Oct 16, 2015
Priority date	Oct 30, 2014
Publication date	May 5, 2016
Grant date	—

Abstract

The invention relates to a one-pot process for producing a candy gum in which a sugar/glucose syrup mixture concentrated by a boiling process, or a mixture of crystalline polyols, or a polyol syrup mixture is mixed with gum base raw materials and also gelling agents, taste agents, and optionally sweeteners, wherein the gum base raw materials used are solely polyvinyl acetate, vinyl acetate-vinyl laurate copolymer, fat, wax and emulsifier.

First claim

What is claimed is:

1 . A one-pot process for producing a candy gum, said process comprising mixing:
(a) a sugar/glucose syrup mixture concentrated by a boiling process, or a mixture of crystalline polyols, or a polyol syrup mixture; (b) gum base raw materials; (c) gelling agents; (d) taste agents; and optionally (e) sweeteners;
wherein the gum base raw materials are exclusively at least one member selected from the group consisting of polyvinyl acetate, vinyl acetate-vinyl laurate copolymer, fat, wax and emulsifier.

2 . The process as claimed in claim 1 , wherein a polyol or a polyol mixture, or a mixture of sugar and/or glucose syrup is dissolved in water and concentrated by heating and at the same time or subsequently polyvinyl acetate, vinyl acetate-vinyl laurate copolymer, fats, waxes and emulsifiers are added, and the mixture is further heated and concentrated until a desired final moisture is obtained in a product thereof.

3 . The process as claimed in claim 1 , wherein the polyvinyl acetate has a weight-average molecular weight of 10,000-100,000, and the vinyl acetate-vinyl laurate copolymer is a vinyl acetate-vinyl laurate copolymer having a monomer ratio from 90:10 to 60:40.

4 . The process as claimed in claim 1 , wherein a sugar-free batch is heated to 120-155° C., or a sugar-containing batch is heated to 120-135° C.

5 . The process as claimed in claim 1 , wherein a desired final moisture in the product is 2% by weight to 8% by weight.

6 . The process as claimed in claim 1 , wherein a resultant mass is cooled to 90-110° C. and then a solution of a gelling agent and also taste agents, sweeteners and optionally dyes are added with stirring.

7 . The process as claimed in claim 6 , wherein the taste agents are flavorings and edible acids.

8 . The process as claimed in claim 6 , wherein the stirring is conducted for 2 to 10 minutes at a constant temperature.

9 . The process as claimed in claim 6 , wherein a finished mass obtained is cooled to 30-40° C., shaped and packaged.

10 . The process as claimed in claim 2 , wherein the polyvinyl acetate has a weight-average molecular weight of 10,000-100,000, and the vinyl acetate-vinyl laurate copolymer is a vinyl acetate-vinyl laurate copolymer having a monomer ratio from 90:10 to 60:40.

11 . The process as claimed in claim 10 , wherein a sugar-free batch is heated to 120-155° C., or a sugar-containing batch is heated to 120-135° C.

12 . The process as claimed in claim 11 , wherein a desired final moisture in the product is 2% by weight to 8% by weight.

13 . The process as claimed in claim 12 , wherein a resultant mass is cooled to 90-110° C. and then a solution of a gelling agent and also taste agents, sweeteners and optionally dyes are added with stirring.

14 . The process as claimed in claim 13 , wherein the taste agents are flavorings and edible acids.

15 . The process as claimed in claim 14 , wherein the stirring is conducted for 2 to 10 minutes at a constant temperature.

16 . The process as claimed in claim 15 , wherein a finished mass obtained is cooled to 30-40° C., shaped and packaged.

17 . The process as claimed in claim 16 , wherein the weight-average molecular weight of the polyvinyl acetate is 10,000 to 50,000.

18 . The process as claimed in claim 3 , wherein the weight-average molecular weight of the polyvinyl acetate is 10,000 to 50,000.

Assignees

• Wacker Chemie Ag

Inventors

• Wimmer Thomas
• Hauk Christian
• Schmidt Claudia
• Schuch Sandra Maria
• Seizl Martin

Classifications

• A23G3/36

  characterised by the composition {containing organic or inorganic compounds} · CPC title

• A23G4/08 Primary

  of the chewing gum base · CPC title

• A23G4/10 Primary

  characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G4/16) · CPC title

• A23G3/40

  characterised by the fats used (containing dairy products A23G3/46) · CPC title

• A23G4/00 Primary

  Chewing gum · CPC title