Syrup for coating a chewing gum, a method of creating a coating on the chewing gum coated chewing gum and emulsion flavoring to cover the chewing gum

 

Syrup to cover the pads chewing gum is prepared using the emulsion emulsifier and one of two: or flavoring agent is oil-based, or acid food category. The creation of emulsions of flavoring helps to keep the flying fruit flavors, which otherwise can evaporate during the coating operation. The creation of the emulsion food acids allows you to get the syrup to cover more diluted and uniformly covering the chewing gum. Uniform distribution of the emulsion food acids across the floor reduces the nest of heating astringency. Formed in the end hard shell does not crack and provides a qualitatively coated product with an intense aroma and acidity during storage. 7 C. and 19 C.p. f-crystals, 2 tab.

The invention relates to coatings for food products and, in particular, the coatings pads chewing gum, and syrups of them, which is produced using an emulsion of flavoring, acid, or both.

Edible products, and chewing gum in particular, often in the form of pads, usually hard cover or soft cover. Pesni appearance and nutritional value.

Historically, coatings produced from sugar syrups. In recent years, efforts have been focused on creating hard-surface floor coverings, not containing sugar, for use in chewing gum. Were investigated coatings that do not contain sugar, which included coatings containing compounds such as xylitol, sorbitol, mannitol, hydrolyzed hydrogenated starch, initital and mixtures thereof. For example, see U.S. patents numbered 5248508; 5207061 and 5376389; and publication under the PCT under the numbers WO 95/07622 and WO 95/07625.

Many coatings for syedabad products and, in particular, for chewing gum include flavoring. Many of the flavorings used in coatings, manufacture of oil-based. Cover usually made from aqueous syrups. Cover create by applying an aliquot part of the syrup to the product that is covered, allowing syrup to cover the product and then to dry. Often the flavoring is applied between the covering layers of syrup, but it can be mixed with syrup. The only difficulty comes from the fact that covering the syrups used in a hot liquid state so that they could quicker to dry. In the volatile flavors, such as fruit art to evaporate during the coating operation. Even if the flavors are pre-mixed with covering the syrup just before covering the basics pads, yet there is an undesirable loss of flavor.

Sometimes it is desirable to use the acid food categories, such as citric acid, in the coating so that the coating had a sour taste. The only problem is that if the acid is mixed with hot sugar syrup, sugar can start to be inverted and will not thereafter, to form a hard coating and is difficult to dry because invert sugar prevents crystallization.

It was also found that when the acid is added to the syrup, not containing sugar, which is then used to prepare coatings that do not contain sugar, the resulting hard coating in the form of a shell has a tendency to crack.

Thus, while there are many improvements made to coatings and, in particular, coatings that do not contain sugar, there is still a need in the way of reducing the volatility of aromatic compounds, which are used for the manufacture of coatings, and in overcoming the disadvantages noted above, when introducing the food is tov with the emulsifier and emulsion preparation before combining flavoring and/or acid syrup for coating helps to overcome the shortcomings, noted above.

In the first aspect of the invention is the syrup to cover when used in the preparation of the coating on the edible product comprising the emulsion of flavoring, which contains water, flavouring agent is oil-based and emulsifier; the main sweetening agent and a solvent.

In the second aspect of the invention is the syrup to cover when used in the preparation of the coating on the edible product comprising the emulsion of the acid, which contains water, acid food categories and emulsifier; the main sweetening agent and a solvent.

In the third aspect of the invention is an emulsion comprising flavoring agent is oil-based, acid food categories; water and emulsifier.

In the fourth aspect of the invention is coated edible product, comprising a core and a cover covering the core, including the main sweetener and flavoring agent is oil-based, mixed with an emulsifier.

In the fifth aspect of the invention is coated edible product, comprising a core and a cover covering the core, including the main sweetener and acid food category, a mixed -, includes stage software engine; providing a solution of the primary sweetening agent, and a solvent; providing emulsion of flavoring agent is oil-based, water and emulsifier; combining the solution is basic sweeteners and emulsion together and applying the combination to cover the core; drying the solvent for the formation of a dry coating on the core.

In the seventh aspect of the invention is a method of creating a coating on the edible product, comprising the stage of providing core; providing a solution of the primary sweetening agent, and a solvent; providing an emulsion of acid food categories, water and emulsifier; combining the solution is basic sweeteners and emulsion together and applying the combination to cover the core; drying the solvent to form a dry coating on the core.

The present invention provides improved flavor and/or astringency for containing sugar and/or sugar free edible products coated products and chewing gum, in particular. For sugar-containing chewing gum coated with this invention allows acid, which give aromatic tannins that add to the Ute, to give an aromatic tartness with sweeteners that do not contain sugar such as xylitol, you can eliminate the problems associated with cracking of the shell. This invention takes into account a wide variety of possible uses tart/sour type of fragrances that were not previously available in pads of chewing gum from the floor.

In a preferred embodiment of the invention flavors emuleret Arabian gum and then add to the coating, leading to improved conservation of natural flavor complex. In addition, you can add acid to the emulsion or, in the case when no flavoring is not added, the acid is first mixed with a solution of Arabian gum or other retinoid an emulsifier and then mixed with syrup to cover, which is used for cores of chewing gum. Thus, there is minimal contact between the acid and syrup to cover and minimal detrimental effect on the coating, whether or not containing sugar.

These and other advantages of the invention will be better understood in the light of the following detailed description of the invention and its preferred options.

All percentage values, given the Naya gum" includes bubble resin and the like.

Traditional treatments drazhirovanija usually lie in the floor sucrose, but recent advances in drazhirovanii make possible the use of other carbohydrate materials to be used in place of sucrose. Some of these components include, but are not limited to, dextrose, maltose, xylitol, gidrirovannoe isomaltose and other new polyols or a combination of both. These materials can be mixed with modifiers drazhirovanija, including, but not limited to, Arabian gum, maltodextrins, corn syrup, gelatin, cellulose-type materials such as carboxymethyl cellulose or hydroxyethylcellulose, starch and modified starches, vegetable gums such as alginates, gum carob, guar and tragacanth gum, insoluble carbonates such as calcium carbonate or magnesium carbonate, and talc. Was added as modifiers drazhirovanija agents, adhesion, which allows for a lot of carbohydrates and sugar alcohols for use in creating new index or coated products chewing gum.

Products chewing gum nastojashem, the chewing gum composition typically contains the chewing part of Gumienny, which is mostly free from water and is water-insoluble, water-soluble bulk portion and flavorings that are generally water-insoluble. Water-soluble part of the waste with a part of the flavor during the period of time chewing. Part of Gumienny is retained in the mouth during chewing.

Insoluble gamesnow generally comprises elastomers, elastomer solvents, plasticizers, waxes, emulsifying agents and inorganic fillers. Also often include plastic polymers, such as polyvinyl acetate, which behave to some extent as plasticizers. Other plastic polymers that can be used include polyvinyl laurate, polyvinyl alcohol and polyvinyl pyrrolidone.

Elastomers may include polyisobutylene, butyl rubber (copolymer of isobutylene with isoprene) the best choice and rubber, as well as natural latexes such as chicly. Solvents elastomers are often resins such as terpene resins. Plasticizers, sometimes called softeners are usually fats and oils, including tallow, hydrogenated and partially gidrirovaniya waxes, such as bee wax and Carnauba wax. Microcrystalline waxes, especially waxes with a high degree of crystallinity, can be considered as thickeners or texture modifiers.

Gamesnow also typically includes a filler component. Component of the filler may be calcium carbonate, magnesium carbonate, talc, secondary acidic calcium phosphate and the like. The filler may constitute between about 5% to about 60% of Gumienny, Preferably the filler is from about 5% to about 50% of Gumienny.

Emulsifiers, which are sometimes also have plasticizing properties include glycerol monostearate, lecithin, and glycerol triacetate. In addition, Gumienny may also contain optional ingredients such as antioxidants, dyes and fragrances.

According to a preferred variant of the present invention are not soluble gamesnow is from about 5% to about 95% of the resin. More preferably insoluble gamesnow is from about 10% to about 50% of the resin, and most preferably from about 20% to about 30% resin. The present invention involves the use of any commercially available Gumienny.

Veruushie agents, and combinations thereof. Sweeteners often play the role of fillers in the resin. Fillers generally comprise from about 5% to about 95% of the resin composition.

Softeners are added to the chewing gum in order to optimize razrabyvaemoy and a sense of resin in the mouth. Softeners, also known in this area as plasticizers or plasticizing agents, generally constitute between about 0.5% to about 15% of the chewing gum. Softeners offered by the present invention include glycerin, lecithin, and combinations of these. In addition, aqueous sweetener solutions such as solutions containing sorbitol, hydrogenated hydrolysate of starch, corn syrup and combinations thereof, can be used as a sweetener and binding agents in the resin.

As mentioned above, the coating of the present invention can be applied to resin compositions that do not contain sugar. However, coating of the present invention can also be used a resin composition containing sugar. Sweeteners, sugar, usually include sharedstorage components commonly known in the manufacture of chewing gum, which include, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert is inali.

Usually sweeteners, sugar-free, include components with sweetening characteristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated hydrolysate of starch, Malta and the like, alone or in any combination.

Depending on the specific nature of the release of the sweetener and the required security can be used in the composition of a chewing gum coated or not coated high-intensity sweeteners. High-intensity sweeteners, preferably aspartame can be used at concentrations from about 0.01% to about 3.0 percent. Encapsulated aspartame is a high-intensity sweetener with improved characteristics of stability and release compared to aspartame free. Can also be added aspartame free, and the combination of a number of free and encapsulated aspartame is preferred when using aspartame.

Flavors that are anticipated for use in chewing gum of the present invention include any liquid flavoring, which is the Torah, or mixtures thereof, including, but not limited to, oils derived from plants and fruits such as oils from citrus, fruit essences, oil of peppermint, oil of spearmint, oil of cloves, oil of Grushenka, anise and the like. The present invention also considered artificial flavouring components. Specialists in this field will find that you can combine natural and artificial flavouring substances in any tangible acceptable mixture. All of these flavouring substances and mixtures are addressed by the present invention.

Flavouring substances may be present in the chewing gum in an amount ranging from about 0.1% to about 10%, preferably from about 0.5% to about 3.0% of the resin.

Optional ingredients such as colorants, emulsifiers and pharmaceutical agents may also be added as separate components of the composition of a chewing gum or added as part of Gumienny.

You can use water syrups such as corn syrup and hydrogenated corn syrup, especially if the content of moisture is reduced. This can preferably be done by co-evaporation of an aqueous syrup plastified include solid particles of hydrolyzed hydrogenated starch and glycerol. Such syrups and methods for their preparation are discussed in detail in U.S. patent number 4671967, which is introduced here by reference.

The preferred method of manufacturing a chewing gum according to the present invention consists in the sequential addition of various ingredients of chewing gum in any commercially available mixer known in this field. Once the ingredients are fully mix, gamesnovel discharged from the mixer and form the desired shape, such as by rolling into sheets and cutting into sticks, forming into large chunks or casting into the pads.

Usually, the ingredients are mixed at the first melting of Gumienny and add it to the running mixer. Gamesnow you can also melt it in the mixer. At the same time you can also add dye or emulsifier. At the same time, you can add the softener, such as glycerin, along with syrup and a part of the filler. Other parts of filler can be added to the mixer. Flavouring substance is usually added with the last part of the filler. Other optional ingredients are added to a portion in the usual way well known to specialists in this field.

As osteoglossidae and dispersing agents, tinted agents, film formers and binders. Flavouring agents that are anticipated for use in the coatings of the present invention include agents are generally known in this field, such as essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as oils from citrus, fruit essences, oil of peppermint, oil of spearmint, oil of other types of peppermint, oil of cloves, oil of Grushenka, anise and the like. Flavouring agents may be used in such an amount that the coating will contain from about 0.2% to about 1.2% flavoring agent and preferably from about 0.7% to about 1.0% flavoring agent.

Artificial sweeteners, intended for use in the coating include, but are not limited to, synthetic substances, saccharin, thaumatin, alitum, salt saccharin, aspartame, Sucralose and Acesulfame-K. Artificial sweetener may be added to the syrup to cover in an amount such that the coating contains from about 0.5% to about 0.3% and preferably from about 0.10% up to about 0.15% artificial sweetener.

Dispergiruyushchie the agents, anticipated by the present invention for use in the syrup to cover, include titanium dioxide, talc or any other substance that prevents agglomeration. Titanium dioxide is currently the preferred dispersing agent of the present invention. Dispersing agent can be added to the syrup to cover in such quantities that the coating contains from about 0.1% to about 1.0% and preferably from about 0.3% to about 0.6% of the agent.

Coloring agents are preferably added directly to the syrup in the form of a dye or varnish. Coloring agents addressed by the present invention include dyes food category. The film, which preferably are added to the syrup include methylcellulose, gelatin, hydroxypropylcellulose, ethylcellulose, hydroxyethyl cellulose, carboxymethyl cellulose and the like and combinations thereof. A binding agent can be added to or as an initial coating on the core of chewing gum, or can be added directly to the syrup. Binding agents addressed by the present invention include the Arabian gum, alginate, cellulose, vegetable gums and the like.

Floor original prisutstvie the data here and from about 15% or 20% to about 70% of a solvent, such as water. Basically, the coating process is carried out in a rotating reactor. Does not contain sugar preformed core of resin, which will be covered by the shell, placed in a rotating reactor to obtain a moving mass.

Material or syrup, which ultimately will form the coating, served or distributed over the tablets of the hearts of the resin. Flavouring agents may be added before, during and after applying the syrup to the tablets of the hearts of the resin. Once the floor has dried up with the formation of a solid surface can be additional supplements syrup to create a variety of coatings or multiple layers of hard coating.

In the procedure drazhirovanija by creating a solid coating syrup is added to the preformed cores from the resin at a temperature in the range from about 100oF (37,8oC) to about 200oF (93,3oC). Preferably the temperature of the syrup is from about 130oF (54,4o(C) up to about 170oF (76,7oC). Most preferably the temperature of the syrup should be maintained at about 150oF (65,6oC) during the process to ensure y is it over or add to the preformed cores from the resin by any method, well-known experts in this field.

Typically, multiple layers are obtained by the application of individual coatings, allowing the layers to dry, and then repeating the process. The amount of solids added at each stage of the coating depends mainly on the concentration of the syrup to cover. Can create any number of coatings on preformed cores from the resin. Preferably preformed on the hearts of the resin is not more than about 75 coatings. More preferably created less than about 60 coatings, and most preferably is created from about 30 to about 60 coatings. In any case, the present invention considers the use amount of the syrup, sufficient to obtain a coated edible product comprising from about 10% to about 65% of the coating composition. Preferably, the final product will contain from about 20% to about 50% of the coating composition.

Specialists in this field will be recognized that in order to obtain a set of coated layers, can be used a large number of predetermined aliquot of syrup to cover the tablets of the hearts of the resin. It is assumed, however, that the volume of the aliquot syrup is The present invention involves, what emulsion of flavoring agent can be added to the syrup or use a preformed core of resin at a time, as the coating is dried or after the coating has dried. In addition, the emulsion of flavoring agent can be used always within the sequence of coatings, for example after the third, twelfth, eighteenth, etc. coatings.

As soon as the coating syrup is used for the preformed core of resin, the present invention assumes drying the wet syrup in an inert environment. The preferred environment for drying comprises air. Preferably the pressurized air for drying is in contact with the wet coating of syrup at a temperature in the range from about 70oF to about 115oF (from about 21,1oC to about 46,1oC). More preferably, the air for drying is at a temperature in the range from about 80oF to about 100oF (from about 26,7oC to about 37,8oC). The invention also assumes that the air for drying has a relative humidity of less than about 15 percent. Preferably the relative humidity of the air for drying is less than about 8 procentowe well-known in this field by the way. Preferably the air for drying is blown over and around or through the core layer of the resin coated with the syrup, when the flow velocity for large-scale operations, about 2800 cubic feet per minute (about to 79.3 cubic meters per minute). If produce smaller amounts of material, or if the use of smaller equipment, use a lower speed.

As noted above, the flavorings added to the coating containing sugar, used for the preformed resin, to enhance the overall flavor of the resin. These flavors include aroma of spearmint aroma of peppermint, aroma of Grushenka and fruit flavors. These fragrances usually are pre-mixed with syrup to cover immediately before use them for the core resin or add together to a core of resin in one or more applications in the coating process in a rotating reactor containing core resin. Typically, the syrup to cover is very hot, about 150-200oF (about 65,6-93,3oC), and the flavor can escape, if his preliminary mixing with syrup for coating was carried out too early.

The concentrated syrup for coatings are applied to cores resin in the form of the Ohm. This procedure is repeated approximately 30-80 times to get covered hard shell product having increased the weight by about 50%. Flavor use with one, two, three, or even four or more coating procedures. Every time when you add the flavoring, apply multiple coatings without flavoring to cover the flavor before you will apply the following coverage with flavor. This reduces the volatilization of flavor during the coating operation.

For flavors of mint, such as spearmint, peppermint and Grushenka, some aromatic components are volatile, but enough flavor remains to give a product having a stable, potent aroma. Fruit flavorings, which may contain esters are more volatile and can be flammable and/or explosive. Thus, the above types of fruit flavors not normally used in coatings.

However, using the present invention, coatings that contain fruity flavors, and fruit flavoring, which emuleret, is less volatility. For example,ation active flavoring 20%, becomes equipped with a flash point 133oF (56,1oC), which is a significant decrease in the flash point. Flavors with a higher flash point, are preferred, because of the danger of combustion or explosion is reduced. In some embodiments of the invention fruity flavors can be created specifically for coatings with lower volatility and higher flash point. In addition, the use of emulsified flavors in the coating resin allows more flavor to remain on the surface of the preformed resin in the process stage of drying, leaving the resin in the coating more flavor and give the product resin with a stronger aromatic effect.

In the preferred embodiment of this invention flavors the pre-mixed with a solution of gum Arabian to become emulsified, and then mixed with syrup to cover the time when it is used for cores. At that time, when using the covering layers without flavoring, drying the pressurized air is conducted as usual when using the syrup, combined with emulsified aroma which can be used in the present invention, include mono - and diglyceride esters of fatty acids, polyglyceryl esters, ethers sorbitan and other conventional emulsifiers, which will increase the flash point of flavors oil based aqueous solutions or, in other words, to reduce the loss of flavor that could happen if the emulsifier is not used. The preferred emulsifiers are emulsifiers type resin, such as the Arabian gum talha gum, ksantovaya gum and carrageenan, and the Arabian gum is the most preferred. Arabian gum not only acts as an emulsifier, but also contributes to plenkoobrazovatel and the formation of the adhesive qualities useful in making coatings for edible products. You can also use the stabilizer of the emulsion. Arabian gum does not need a stabilizer. The emulsifiers of the type resins are particularly preferred when the coating is used acid. Preferred emulsions of flavoring will include from about 5 to about 30 wt.h. flavoring, from about 1 to about 50 wt.h. emulsifier and from about 45 to about 94 wt.h. water.

When using the present invention flavorings can be added to a coating system that contains the SAI. This method is particularly useful for coatings that do not contain sugar, which are created with various polyols, such as xylitol, sorbitol, ▫ maltitol, lactic, gidrirovanny isomaltulose or eritra. After the emulsification flavors you can add syrup to cover, as described above, and then coated with a layer of sugar or polyol as one of syrups. In addition, flavoured coating can be covered with layers of powder mixtures of sugar or polyol, when desirable are soft cover.

When acid food categories add to coating containing sugar, to create a stronger taste and aroma, acid should be added evenly across the floor to reduce the "sockets samosogrevanie" astringency. The preferred acid food categories include citric acid, malic acid, tartaric acid and mixtures thereof. In many cases, the acid must be mixed with syrup to cover before it will be used for cores. However, as noted earlier, without the present invention it would be inaccessible to the procedure, as the acid is added to the sugar solution, causing the inversion of the sugar mixture, which leads to low the sour flavor.

Invert sugar does not apply to coatings containing polyols and not containing sugar, as the polyols are not inverted in the presence of acid in the solution. That's why we created a product that contains citric acid coated with xylitol. The acid was dissolved in the solution containing xylitol, before the solution is used for coating cores. However, during storage of the product in the coating would crack. It was clear that the cracks in the floor were associated with the use of acid in the coating with xylitol, as in other products, coated with xylitol, was not observed cracks.

To determine the effect of acid on the solutions for coating were compared solutions for coatings with xylitol. In the presence of acid solutions containing xylitol, seemed more fluid, so the following solutions were prepared with and without acid for the determination of differences in viscosity, %: Pre-cooked mixture of 40% Talha gum/water - 24,1 Xylitol And 67.8 Water - 7,5 titanium Dioxide - 0,6 total - 100,0 This mixture was prepared and kept at 185oF (85oC), and measured the pH and viscosity according to Brookfield. To this solution was added 0,85% powdered citric acid. Again measured pH and viscosity. The results are presented in tab is itia becomes much more liquefied. Syrups for coverage should generally have a viscosity of from about 100 to 200 SP to properly cover and evenly distributed on the cores in the coating process. Reduced viscosity installed these experiments may explain the above-mentioned cracking the shell of the coating during storage.

When you add citric acid to the emulsion talha gum/water with the flavor and then added to the coating syrup just before it is used for coating cores formed hard shell does not crack and gives high-quality coated product with good flavor, acidity and shelf life.

A wide range of changes and modifications variants of the invention described above will be obvious to specialists in this field. For example, while the invention is described in relation to chewing gum from a hard surface, it can be understood that the method of coating is applicable to the coating of other foods, such as candy, which may be coated, and is applicable to soft surfaces.

The resin compositions shown in table. 2, used in the pads (tablets) to cover.

The floor is of CSOs from xylitol. Gum talha, modifier drazhirovanija, pre-mixed in hot water with the receipt of a 40% aqueous solution of solid particles. Prepared and heated to boiling 80% solution of solid particles of xylitol, and to the solution of xylitol was added to 0.75% titanium dioxide. The mixture of the solution of gum talha and solution of xylitol with a ratio of 1 to 10 were mixed and used as a syrup to cover.

Emulsion of flavoring used in this example is an emulsion of strawberry flavoring. 25 wt.h. the flavor was mixed with 40 wt.h. Arabian gum 60 wt.h. water. To this emulsion was added powdered citric acid. To 1000 g of the resin cores 3.7 g of citric acid was added to 8.0 g of the emulsion of flavoring/Arabian gum. All this was divided into three parts and used when the syrup for coating used in the coating 10, 15 and 20. The coating was then completed an additional coating of xylitol/gum talha with getting 50% more weight.

The coating of example In the Standard procedure of coating the chewing gum was carried out to prepare syrup to cover, made of maltilol. Gum talha, again as a modifier kazerouni, pre-mixed in hot water with the receipt of a 40% aqueous solution of the La was added to 0.67% of titanium dioxide. The mixture of the solution of gum talha and solution maltilol with a ratio of 1 : 9 were mixed and used as a syrup to cover.

Emulsion of flavoring used in this example was also emulsion strawberry flavoring made from 40 wt.h. Arabian gum, 60 wt.h. water and 25 wt.h. flavoring. To this emulsion was added powdered citric acid and sweetener of aspartame. To 1000 g of the resin cores 3.7 g of citric acid and 1.9 g of the sweetener of aspartame was added to 8.0 g of the emulsion of flavoring/Arabian gum. All this was divided into three parts and used in coatings 10, 15 and 20. The coating was then completed additional coatings maltilol/gum talha with getting 50% more weight.

The coating of example Processes cover the industrial scale is carried out to prepare syrup to cover. 55 kg of gum talha, used as a modifier drazhirovanija, pre-mixed in hot water with the receipt of a 40% aqueous solution of solid particles. Used 506 kg of xylitol for the preparation of 90% aqueous solution of solid particles of xylitol during boiling, and then kept at a temperature of 70-80oC. was Added 5.0 kg (0,9%) of titanium dioxide to a solution of xylitol. A mixture of rest in the initial stages of coverage to approximately 32 coatings. Then prepared 80% solution of solid particles of xylitol and added 0.9% titanium dioxide. This is then mixed with a solution of gum talha, at a solution of gum talha solution of xylitol 1 to 9. This mixture is then used in the following 8-10 coatings or, if necessary, to obtain increased by 50% the weight of the tablets.

In this manufacturing example, the coating used emulsion of flavoring prepared from 40 wt.h. Arabian gum, 60 wt.h. water and 25 wt. including flavoring. 4,08 kg of powdered citric acid was mixed with 8,7 kg emulsion of flavoring and the emulsion was divided into two equal parts. One part was added with the coating 16, and the other with the floor 28. Were covered 1100 kg of kernels. Kernel, initially weighing each about 1 g, were covered up weight of about 1,53 g each.

The product, covered with a solution of acid by this method showed a complete absence of cracking the hard shell during storage compared with the product made by adding citric acid, pre-mixed in the syrup of xylitol.

It is preferred to mix the Arabian gum flavor to the mixing of flavoring syrup to cover, because the Arabian gum should Bytom to cover, it may not cause emulsification of the flavor with which it is mixed later. Emulsion of flavoring can be combined with the syrup to cover, or as a pre-prepared mixture before that, and the other served in the equipment for coating, or more preferably to add equipment to cover separately but simultaneously. Equipment production scale this can be accomplished by pumping the aliquot and syrup coating and emulsion flavoring acting through a static mixer and then spray them together in the nucleus. Alternative syrup for coating and emulsion flavoring can be entered in the equipment for coating sequentially, and thus the emulsion of flavoring is combined with the main sweetening syrup for coating on the surface of the edible product or forms a separate layer, if the previous layer of paint has already dried.

One of the advantages of the process of the example is that high-intensity sweetener is not in the hot syrup to cover for extended periods of time, during which it can decay. In addition, high-intensity sweetener and flavor are the same the stand of the present invention can be implemented in the form of many options, only a few of which have been illustrated and described above. The invention can be represented by the variants in other forms without deviating from the essence and main characteristics. It should be recognized that adding some other ingredients, process steps, materials or components that are not specifically included, will have a detrimental effect on the present invention. The best form of the invention may therefore be the exception ingredients, process steps, and materials other than listed above for inclusion or use in the invention. However, the described options should be considered in all respects only as illustrative, and not limiting of the invention and the scope of the invention, therefore, is defined by the attached claims rather than the foregoing description. All changes that occur within the meaning and range of equivalency of the claims should be regarded as being within its scope.


Claims

1. Syrup for coating a chewing gum, characterized in that it contains a General sweetener, solvent and emulsion aroma of the speakers.h. emulsifier based on the gums.

2. Syrup under item 1, characterized in that the solvent comprises water.

3. Syrup under item 1, characterized in that the total sweetener selected from the group consisting of sucrose, dextrose, xylitol, sorbitol, ▫ maltitol, gidratirovannuyu isomaltulose, lactic, aritra and mixtures thereof.

4. Syrup under item 1, characterized in that the emulsion further comprises a flavoring acid.

5. Syrup under item 4, wherein the acid is selected from the group consisting of citric acid, malic acid, tartaric acid and mixtures thereof.

6. Syrup on p. 1, wherein the flavoring agent is selected from the group consisting of fruit flavors, flavor spearmint, peppermint flavoring and flavor of Grushenka.

7. Syrup under item 1, characterized in that the emulsifier is selected from the group consisting of Arabian gum, the gum Talha, gum xanthan, carrageenan and mixtures thereof.

8. Syrup for coating a chewing gum, characterized in that it contains a General sweetener, the solvent and the acid emulsion comprising water, food acid and emulsifier on the basis of the gums, and the number of 0.85% by weight of edible acid to provide the syrup to cover p is the PR for the coating of chewing gum, characterized in that it contains a mixture of water from 45 to 94 wt.h., flavouring agent in oil-based from 5 to 30 wt.h. and emulsifier on the basis of the gums from 1 to 50 wt.h., and additionally food acid, and in the preparation of emulsion 3.7-4.0 kg food acids have 8-8,7 kg of this mixture.

10. The emulsion under item 9, characterized in that as a flavouring agent in oil-based, it contains fruit flavor, and as an emulsifier on the basis of the gum - Arabian gum.

11. Coated chewing gum, characterized in that it contains a core and a layered coating in which one of the layers includes the total sweetener and flavoring agent is oil-based, mixed with an emulsifier based on the gums or includes only the mixture of emulsifier based on the gums and flavouring agent in oil-based, and the total sweetener is in a different layer, in addition, one of the layers of the coating further comprises a food acid or food acid and a mixture of emulsifier based on the gums and flavouring agent in oil-based, and the number of 0.85% by weight of edible acid to provide the syrup to cover when temperleys fact, that floor looks like a hard shell.

13. Chewing gum on p. 11, characterized in that the total sweetener contains sugar.

14. Chewing gum on p. 11, characterized in that the total sweetener does not contain sugar.

15. Chewing gum on p. 11, characterized in that the coating further comprises an intense sweetener.

16. Chewing gum on p. 11, characterized in that the total sweetener contains xylitol, natural-identical flavouring oil-based contains fruit flavouring, emulsifier used the Arabian gum, and as a food acid is citric acid.

17. Coated chewing gum, characterized in that it contains a core and a coating comprising a common sweetener and food acid, mixed with an emulsifier on the basis of the gums, and the number of 0.85% by weight of edible acid to provide the syrup for coating at a temperature of 85oWith a pH level of about 3,26 and viscosity by Brookfield 100-200 SP.

18. How to create a coating on the chewing gum, wherein the total dissolved sweetener in a solvent, to produce an emulsion of aromatiziruyuschih, combine a solution of common sweeteners and flavouring emulsion agent, put the resulting syrup is at the core of chewing gum and remove the solvent by drying the wet syrup in the pressurized air for drying, which is in contact with the wet coating of syrup at a temperature in the range from about 26,7oWith up to about 37,8oC and a relative humidity of less than about 8%, in addition, the air for drying is blown over and around or through the layer of cores of chewing gum, covered with syrup, at a flow rate of about 79,3 m3/min.

19. The method according to p. 18, characterized in that the solution of common sweeteners and the above emulsion are mixed before coating.

20. The method according to p. 18, characterized in that the solution of common sweeteners and the above emulsion are mixed in the coating process.

21. The method according to p. 18, characterized in that the above emulsion is applied to the solution of common sweeteners deposited on the core.

22. The method according to p. 18, characterized in that the dry coating on the core is generated by sequential deposition and drying of the layers of a solution of common sweeteners.

24. The method according to p. 18, characterized in that in addition to the emulsion of flavoring agent used emulsion containing a food acid and emulsifier on the basis of the gums.

25. How to create a coating on the chewing gum, wherein the total dissolved sweetener in a solvent, obtain an emulsion of edible acid, water and an emulsifier based on the gums, combine the above solution and the emulsion to obtain a syrup, put the resulting syrup is at the core of chewing gum with the subsequent removal of the solvent by drying the wet syrup in the pressurized air for drying, which is in contact with the wet coating of syrup at a temperature in the range from about 21,1oWith up to about 46,1oC and a relative humidity of less than about 15%, in addition, the air for drying is blown over and around or through the layer of cores of chewing gum, covered with syrup, at a flow rate of less than about 79,3 m3/min to obtain a dry coating on the core.

26. The method according to p. 25, characterized in that

 

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