US2016235086A1PendingUtilityA1

Confectionery Product

54
Assignee: GUMLINK ASPriority: Oct 8, 2004Filed: Apr 22, 2016Published: Aug 18, 2016
Est. expiryOct 8, 2024(expired)· nominal 20-yr term from priority
Inventors:Martin TopsoeKirsten Lund
A24B 13/00A61K 9/0056A24B 15/10A23G 4/08A61K 9/2027A61K 9/0058A23G 3/42A23G 4/18A23G 4/10A61K 31/465A23V 2002/00A23L 33/10A23G 4/20A23G 3/36A23G 4/00A23G 4/06
54
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Claims

Abstract

A confectionery product including a polymer system, flavor and sweetener, wherein at least 20% by weight of the confectionery product includes substantially non-elastomeric polymer and less than about 5% by weight of the confectionery product including one or a combination of elastomeric polymers, wherein the confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. and wherein the tan (delta) is defined as (loss modulus G″/storage modulus G′). According to the present invention, a new confectionery product has been obtained having texture properties emulating toffee but including a part, which is retained in the mouth during chewing.

Claims

exact text as granted — not AI-modified
What is claimed is: 
     
         1 . A confectionery product comprising
 a polymer system,   flavor and   sweetener,   wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers,   wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz, and   wherein the tan (delta) is defined as (loss modulus G″/storage modulus G′).   
     
     
         2 . The confectionery product according to  claim 1 , wherein said confectionery product is characterized by having a tan (delta) in the range of 1 to 10 measured at a frequency of 0.1 to 10 Hz. 
     
     
         3 . The confectionery product according to  claim 1 , wherein said tan (delta) is in the range of 1 to 5 measured at a frequency of 0.1 to 10 Hz. 
     
     
         4 . The confectionery product according to  claim 1 , wherein said storage modulus G′ is lower than about 40,000 Pa as measured at a frequency of about 1 Hz. 
     
     
         5 . The confectionery product according to  claim 1 , wherein said storage modulus G′ decreases during at least a part of a chewing process. 
     
     
         6 . The confectionery product according to  claim 1 , wherein said storage modulus G′ decreases in the chewing process during the first 1 to 3 minutes. 
     
     
         7 . The confectionery product according to  claim 1 , wherein said loss modulus G″ is higher than about 10,000 Pa as measured at a frequency of about 1 Hz. 
     
     
         8 . The confectionery product according to  claim 1 , wherein said loss modulus G″ decreases during at least a part of the chewing process. 
     
     
         9 . The confectionery product according to  claim 1 , wherein said loss modulus G″ decreases in the chewing process during the first 1 to 3 minutes. 
     
     
         10 . The confectionery product according to  claim 1 , wherein said confectionery product is characterized by, within the first 3 minutes of the chewing, having a said loss 
     
     
         11 . The confectionery product according to  claim 1 , wherein at least about 70% by weight of said polymer system comprising substantially non-elastomeric polymer and less than about 15% by weight of said polymer system comprising one or a combination of elastomeric polymers. 
     
     
         12 . The confectionery product according to  claim 1 , wherein at least 30% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising elastomeric polymers. 
     
     
         13 . The confectionery product according to  claim 1 , wherein said elastomeric polymers include styrene butadiene rubber (SBR), poly isobutylene (PIB), isobutylene-isoprene rubber (IIR), polyisoprene, natural rubber and any combination thereof. 
     
     
         14 . The confectionery product according to  claim 1 , wherein said confectionery product comprises less than 3% by weight of said elastomeric polymers. 
     
     
         15 . The confectionery product according to  claim 1 , wherein said confectionery product comprises less than 2% by weight of said elastomeric polymers. 
     
     
         16 . The confectionery product according to  claim 1 , wherein said confectionery product comprises less than 1% by weight of said elastomeric polymers. 
     
     
         17 . The confectionery product according to  claim 1 , wherein said polymer system comprises at least one substantially non-elastomeric polymer in an amount in the range of 70% to 100% by weight of said polymer system. 
     
     
         18 . The confectionery product according to  claim 1 , wherein said polymer system is substantially formed by at least one substantially non-elastomeric polymer. 
     
     
         19 . The confectionery product according to  claim 1 , wherein said confectionery product is substantially free of said elastomeric polymers. 
     
     
         20 . The confectionery product according to  claim 1 , wherein said polymer system comprises less than 4% by weight of polymers having a molecular weight (Mw) of from about 50,000 to 99,999 g/mol. 
     
     
         21 . The confectionery product according to  claim 1 , wherein said confectionery product comprises sweetener in an amount of 2% to 80% by weight of the confectionery product. 
     
     
         22 . The confectionery product according to  claim 1 , wherein said confectionery product comprises sweetener in an amount of 10% to 75% by weight of the confectionery product. 
     
     
         23 . The confectionery product according to  claim 1 , wherein said confectionery product comprises sweetener in an amount of 20% to 70% by weight of the confectionery product. 
     
     
         24 . The confectionery product according to  claim 1 , wherein said non-elastomeric polymers comprise PVA. 
     
     
         25 . The confectionery product according to  claim 1 , wherein said non-elastomeric polymers include low-molecular weight PVA, where said low-molecular weight PVA is having a molecular weight (Mw) of less than about 50,000 g/mol. 
     
     
         26 . The confectionery product according to  claim 1 , wherein the polymer system comprises at least one low-molecular weight PVA having a molecular weight (Mw) of about 9,000 to 30,000 g/mol. 
     
     
         27 . The confectionery product according to  claim 1  comprising at least one low-molecular weight PVA having a molecular weight (Mw) of about 2,000 to 40,000 g/mol in an amount of from about 70% to 99% by weight of the polymer system. 
     
     
         28 . The confectionery product according to  claim 1 , wherein said polymer system of said confectionery product comprises at least about 90% by weight of polyvinyl acetate. 
     
     
         29 . The confectionery product according to  claim 1 , wherein said polymer system of said confectionery product comprises at least about 95% by weight of polyvinyl acetate. 
     
     
         30 . The confectionery product according to  claim 1 , wherein said polymer system of said confectionery product comprises at least about 99% by weight of polyvinyl acetate. 
     
     
         31 . The confectionery product according to  claim 1 , wherein said polymer system is substantially formed by polyvinyl acetate(s) alone. 
     
     
         32 . The confectionery product according to  claim 1 , wherein the polymer system comprises:
 at least one low-molecular weight PVA having a molecular weight (Mw) of about 2,000 to 40,000 g/mol, and   at least one high-molecular weight PVA having a molecular weight (Mw) of 40,001 to 200,000 g/mol.   
     
     
         33 . The confectionery product according to  claim 1 , wherein the confectionery product comprises at least about 70% by weight of said polymer system comprising polyvinyl acetate (PVA) and less than 10% by weight of said polymer system comprises polymer having a molecular weight (Mw) greater than about 50,000 g/mol. 
     
     
         34 . The confectionery product according to  claim 1 , wherein said polymer system comprises plasticizers. 
     
     
         35 . The confectionery product according to  claim 1 , wherein the confectionery product comprises less than 10% by weight of plasticizers. 
     
     
         36 . The confectionery product according to  claim 34 , wherein said plasticizer comprises triacetin. 
     
     
         37 . The confectionery product according to  claim 34 , wherein said plasticizer comprises acetylated glycerides. 
     
     
         38 . The confectionery product according to  claim 1 , wherein said confectionery product comprises:
 a polymer system in an amount of from about 5% to about 99% by weight,   flavor in an amount of about 0.001% to about 30% by weight, and   sweeteners in an amount of about 5% to about 80% by weight.   
     
     
         39 . A method of manufacturing a confectionery product comprising the steps of:
 manufacturing a confectionery product by a batch process;   wherein the confectionery product comprises:
 a polymer system, 
 flavor, and 
 sweetener, 
   wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers,   wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz, and   wherein the tan (delta) is defined as (loss modulus G″/storage modulus G′).   
     
     
         40 . A method of manufacturing a confectionery product comprising the steps of:
 manufacturing a confectionery product by an extruder process;   wherein the confectionery product comprises:
 a polymer system, 
 flavor, and 
 sweetener, 
   wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers,   wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz, and   wherein the tan (delta) is defined as (loss modulus G″/storage modulus G′).   
     
     
         41 . A method of manufacturing a confectionery product comprising the steps of:
 manufacturing a confectionery product by a compression process;   wherein the confectionery product comprises:
 a polymer system, 
 flavor, and 
 sweetener, 
   wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers,   wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz, and   wherein the tan (delta) is defined as (loss modulus G″/storage modulus G′).

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