# US 2021/0274804 A1 · Chewing gum composition comprising crystalline allulose particles

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- Number: US 2021/0274804 A1
- Document ID: US20210274804A1
- Status: Published application
- Kind: A1
- Application number: 17/328,334
- Filed: 2021-05-24
- Published: 2021-09-09
- Earliest claimed: 2015-03-31
- Assignees: Roquette Freres
- Applicants: Roquette Freres
- Inventors: Tom PARADY; Leslie KLEINER; Liuming ZHOU
- Web page: https://patentgrep.com/patent/US20210274804A1

## CPC

- A23G 4/10: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G4/16)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23V 2250/60: Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

A method for increasing the hardening rate of a chewing gum composition includes: mixing crystalline allulose particles and optionally an aqueous allulose syrup with a molten gum base and one or more food additives to form a mixture, and then kneading the mixture so as to obtain a composition having a hardening rate higher than a similar composition formed by mixing and kneading the molten gum base and the one or more food additives and optionally the aqueous allulose syrup but without the allulose particles.

## Claims

### Claim 1

A method for increasing the hardening rate of a chewing gum composition comprising:
mixing crystalline allulose particles and optionally an aqueous allulose syrup with a molten gum base and one or more food additives to form a mixture, and
then kneading said mixture so as to obtain a composition having a hardening rate higher than a similar composition formed by mixing and kneading said molten gum base and said one or more food additives and optionally said aqueous allulose syrup but without said allulose particles.

### Claim 2 (depends on 1)

The method for increasing the hardening rate of a chewing gum composition according to claim 1, wherein said allulose particles have a mean particle size of less than 250 μm.

### Claim 3 (depends on 2)

The method for increasing the hardening rate of a chewing gum composition according to claim 2, wherein at least 90% by weight of the allulose particles pass through a sieve with apertures of at most 250 μm.

### Claim 4 (depends on 2)

The method for increasing the hardening rate of a chewing gum composition according to claim 2, wherein the allulose particles have a mean particle size larger than 45 μm.

### Claim 5 (depends on 3)

The method for increasing the hardening rate of a chewing gum composition according to claim 3, wherein the allulose particles have a mean particle size larger than 45 μm.

### Claim 6 (depends on 1)

The method for increasing the hardening rate of a chewing gum composition according to claim 1, wherein the one or more food additives include at least one carbohydrate other than allulose, selected from the group consisting of sucrose, fructose, glucose, maltose, trehalose and mixtures thereof.

### Claim 7 (depends on 1)

The method for increasing the hardening rate of a chewing gum composition according to claim 1, wherein said at least one carbohydrate other than allulose is selected from the group consisting of sucrose, fructose, and mixtures thereof.

### Claim 8 (depends on 1)

The method for increasing the hardening rate of a chewing gum composition according to claim 1, wherein allulose represents from 40 to 90% by weight relative to the total weight of the chewing gum composition.

### Claim 9 (depends on 1)

The method for increasing the hardening rate of a chewing gum composition according to claim 1, wherein the one or more food additives include a hydrogenated glucose syrup.

### Claim 10 (depends on 1)

The method for increasing the hardening rate of a chewing gum composition according to claim 1, wherein no allulose syrup is in the mixture.

### Claim 11 (depends on 4)

The method for increasing the hardening rate of a chewing gum composition according to claim 4, wherein no allulose syrup is in the mixture.

### Claim 12 (depends on 5)

The method for increasing the hardening rate of a chewing gum composition according to claim 5, wherein no allulose syrup is in the mixture.