Substantially non-aqueous semi-liquid center-fill
AssigneeWarner-Lambert Company
InventorsRalph Cifrese, Mario W. Medri, Leonard P. Abbazia
Life of this patent
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Abstract
A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising. (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to about 50% sorbitol solution; (c) about 20 to 50% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; Wherein the total water content of the center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill. A method of making the center-fill is also disclosed.
Claims13
A center-filled, chewing gum composition having an outer shell enclosing a cavity, and a sugarless, semi-liquid center-fill within said cavity, said semi-liquid center-fill comprising:
- (a) about 30 to about 50% hydrogenated starch hydrolysate;
- (b) about 30 to 50% sorbitol solution;
- (c) about 20 to about 40% glycerin;
- (d) optionally a flavor in a sufficient amount to impart its taste;
- wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.
A semi-liquid center-fill composition for use in chewing gums, confectioneries and medicaments, comprising:
- (a) about 30 to about 50% hydrogenated starch hydrolysate;
- (b) about 30 to about 50% sorbitol solution;
- (c) about 20 to about 40% glycerin;
- (d) optionally a flavor in a sufficient amount to impart its taste;
- wherein the total water content of the semi-liquid center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.
A method of making a sugarless semi-liquid, substantially non-aqueous center-fill, useful in vehicles such as chewing gums, confectioneries and medicaments, comprising,
- (a) heating a mixture of hydrogenated starch hydrolysate, sorbitol and glycerin to a temperature above 150.degree. C. for a time sufficient to substantially drive off bound and free water to a level of about 5% or less by weight of the center-fill;
- (b) cooling the hot mixture to about 75.degree. C. or less at which time flavoring may optionally be added;
- (c) further cooling the mixture to a temperature at which a semi-liquid center-fill remains.
A method of making a chewing gum having a sugarless, substantially non-aqueous semi-liquid center-fill comprising,
- filling a chewing gum cavity with a semi-liquid center-fill comprising,
- (a) about 30 to about 50% hydrogenated starch hydrolysate;
- (b) about 30 to about 50% sorbitol solution;
- (c) about 20 to about 40% glycerin;
- (d) optionally a flavor in a sufficient amount to impart its taste;
- wherein the water content of a center-fill is 5% or less, all percents by weight of the center-fill.
A center-filled confectionery composition having an outer shell enclosing a cavity, and a sugarless, semi-liquid center-fill within said cavity, said semi-liquid center-fill comprising,
- (a) about 30 to about 50% hydrogenated starch hydrolysate;
- (b) about 30 to 50% sorbitol solution;
- (c) about 20 to about 40% glycerin;
- (d) optionally a flavor in a sufficient amount to impart its taste;
- wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.
A method of making a confectionery composition having a sugarless, substantially non-aqueous semi-liquid center-fill comprising, filling the confectionery with a semi-liquid center-fill comprising,
- (a) about 30 to about 50% hydrogenated starch hydrolysate;
- (b) about 30 to 50% sorbitol solution;
- (c) about 20 to about 40% glycerin;
- (d) optionally a flavor in a sufficient amount to impart its taste;
- wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.
Dependencies are inferred from the claim text.