Title of Invention

A FLAVOURED CHEWING GUMLET AND A PROCESS OF MANUFACTURING THE SAME

Abstract

A process of preparing flavoured chewing gumlet comprising: -mixing 20-30% by wt. gum base, 15-30% by wt. of filler and 12.5-16.5 % by wt. of dough forming medium to form a mixture, -warming said mixture at 50-80 C to soften said gum base to form dough, -adding 0.05 -0.88% by wt. of flavouring agents as herein described in said dough, -adding another 15-30% by wt. of filler and sweetening agent with menthol and mixing it for 1-2 minutes, -adding further 15-30% by wt. of filler, 0.05-0.88% by wt. flavouring agent and 3.0-8.0% by wt. of hardener in said dough, -heating said dough at 35-50 C to get a softened mass, -said softened mass is then off loaded into trays and allowed to cool to ambient temperature to obtain cooled mass, -the cooled mass is then cut into loaves of specific size and fed to extruder at temperature 35-45 C to form desired sheets of said mass, -said sheets are stored at 12-25 C and 25-40% RH for 8-24 hours before down sizing, -coating said gumlets with 0.5-2.0 % by wt. of edible adhesive gum in a sugar syrup 58-68% and drying to obtain partially coated gumlets, -finally, further coating said partially coated gumlets by sugar syrup, gum solution and flavouring agent and drying, -said coated gumlets are kept under 22-25 C and 35-45% RH for 2-4 hours and thereafter polishing said coated gumlets with a layer of wax and packing.

Full Text

This invention relates to a flavoured chewing gumlet and a process of manufacturing the same. BACKGROUND A common chewing gum or bubble gum contains sugar, humectants, plasticizers, and different flavors besides the gum base as the main carrier or vehicle. In sugarless product other ingredients such as aspartame are used to substitute sugar. In countries like India, Pakistan, Nepal, Bangladesh, Sri Lanka it is very popular to consume a product which comprises of ingredients like Magnesium Carbonate, areca nut and gambier - a resinous plant product not safe for human consumption. In India the mixed product is commonly known as Tan masala' and 'Gutkha'(containing tobacco ). Both the products have been found to cause sub-mucous fibrosis and leads to oral cancer on continuous consumption. In the tropical Asian countries, chewing betel nut in the form of areca quid is also quite popular. This type of Areca quid mainly consists of Areca nut (betel nut), lime paste (in India known as chuna), a resinous extract from the matrix of Acacia tree (in India known as Kattha or catechu).All these are spread over betel leaf and the whole quid is consumed along with the betel leaf, which is known as 'pan' in India. The consumption of betel nut in the form of Areca quid has many disadvantages like and the most important one is it generates a bright thick red colored fluid which mixes with the saliva and has to be expectorated which causes pollution to the environment. The object of this invention is to overcome said disadvantages by providing flavoured chewing gumlet which will provide pan flavour, katha flavour, clove flavour, cardamom flavour, safforan and other such desired flavours. To achieve said objective this invention provides a process of preparing flavoured chewing gumlet comprising: mixing 20-30% by wt. gum base, 15-30% by wt. of filler and 12.5-16.5 % by wt of dough forming medium to form a mixture, warming said mixture at 50-80oC to soften said gum base to fonn dough, adding 0.05 - 0.88% by wt. of flavouring agents as herein described in said dough, adding another 15-30% by wt. of filler and sweetening agent with menthol and mixing it for 1-2 minutes, adding further 15-30% by wt. of filler, 0.05-0.88% by wt. of flavouring agent and 3.0-8.0% by wt. of hardener in said dough, heating said dough at 35-50°C to get a softened mass, said softened mass is then off loaded into trays and allowed to cool to ambient temperature to obtain cooled mass, the cooled mass is then cut into loaves of specific size and fed to extruder at temperature 35-45oC to form desired sheets of said mass, said sheets are stored at 12-25oC and 25-40% RH for 8-24 hours beforedown sizing to obtain gumlet, coating said gumlets with 0.5-2%o b y wt o f edible adhesive gum in a sugar syrup 58-68%) and drying to obtain partially coated gumlets, finally, further coating said partially coated gumlets by sugar syrup, gum solution and flavouring agent and drying, said coated gumlets are kept under 22-25^^0 and 35-45% RH for 2-4 hours and thereafter polishing said coated gumlets with a layer of wax and packing. The said filler is powdered D-sorbitol or powdered sugar or powdered maize starch or mixture thereof. The said dough forming medium is selected from liquid glucose, liquid sorbitol or malitol syrup. The hardener is calcium carbonate in powder form having particle size 250-450 microns. The flavouring agent is selected from pan flavour, katha flavour, clove flavour, cardamom flavour, safforan, peppermint and combination thereof. The said coating is dried at temperatures not exceeding 25oC and using chilled air at a velocity of not more than 450 cfm for a period not exceeding 2-4 minutes. The said wax layer consists of camauba wax, bees wax and paraffin wax and is applied to a pan for coating the gumlet. Polishing of gum with layer of wax is carried out for 15-60 minutes or till such time as the surface of coated gum shines uniformly all round. The said coated sheets are sized down to pillow shape gumlet having a dimension of 4-6 mm X 4-6 mm x 2-4 mm thickness. The pan flavour comprises pan masala powder, pan masala liquid with additional flavours cardamom special and peppermint oil. The coating flavouring agent is pan masala Uquid when the flavouring agent used in pan flavour. The flavouring agent is katha flavour which comprises pan masala powder, pan masala Uquid with added flavouring agent cardamom special and peppermint oil. The coating flavouring agent is katha premix pan tobacco and pan leaf when the flavouring agent used is katha flavour. The present invention further provides a flavoured chewing gumlet comprising: 20-30% by wt. of gum base, 50-60% by wt. of filler, 12.5 - 16.5% by wt. of dough forming medium, 0.05-0.1% by wt. of flavouring agent, 0.05-1% by wt. of added flavours in said flavouring agent, 0.5-5%by wt. of hardener, 0.5-5% by wt. of edible adhesive gum in sugar syrup, 0.01-0.5% by wt. of polishing material. .The said dough forming medium is selected from liquid glucose, liquid sorbitol, malitol. The filler is powdered D-sorbitol or powdered sugar or powdered maize starch or mixture thereof The hardener is calcium carbonate in powder form having particle size 250-450 microns. The flavouring agent are selected from pan flavour, katha flavour, clove flavour, cardamom flavour, saffaron peppermint and combination thereof The polishing material is a wax layer consisting of camauba wax, bees wax and paraffin wax. FLAVOURING AGENTS The flavouring agents used in this gumlet are pan flavour, katha flavour, clove flavour, cardamom or saffaron flavour. The pan flavour consists of pan masala powder and pan masala liquid with added flavours cardamom special and peppermint oil and the coating flavour agent used along with the pan flavour is pan masala liquid. The katha flavour (catechu) consists of pan masala powder and pan masala liquid and the added flavour are cardamom special and peppermint oil. The coating flavour in this case consists of katha premix, pan tobacco, pan leaves. These flavours are mixed in the range 0.1 to 0.4% by wt. The invention will now be described with reference to the following examples: Example 1 CHEWING GUM COMPOSITION: The composition of chewing gumlet is as follows: 22.10% by wt. gum base 13.50%) by wt. liquid glucose as dough forming medium 61.55% by wt. powdered sugar as filler 0.90% by wt. pan flavour 1.10% by wt. powdered calcium carbonate as hardener 0.84% by wt. of gum arabic as edible adhesive gum 0.01% by wt. wax, as polishing agent PREPARATION OF CHEWING GUMLET: A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3^^ filler ii) heating the above mixture at 60°C to soften the gum base to form a dough; iii) adding 1/3^*^ filler, pan flavour and mixing thoroughly, iv) adding 1/3^^ filler, pan flavour, hardener and heating at 45°C to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 45°C to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 20oC, 35% RH for 15 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and flavouring agent namely, pan masala liquid and drying; x) coated sheets/gumlets are kept at 20oC, 35% RH for 3 hours and thereafter poli shing with a uniform layer of wax and packing. Example 2 COMPOSITION OF CHEWING GUMLET: The composition of chewing gumlet is as follows: 25.30% by wt. of gum base 15.70% by wt. of Malitol, as dough forming medium 56.15% by wt. of powdered sugar, as filler 1.20% by wt. of Katha flavour 0.70% by wt. of powdered calcium carbonate, as hardener 0.94% by wt. of gum arable, as edible adhesive gum 0.01% by wt of wax, as polishing agent PREPARATION OF CHEWING GUM: A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3rd filler ii) heating the above mixture at 55°C to soften the gum base to form a dough; iii) adding 1/3rd filler, katha flavour and mixing thoroughly, iv) adding 1/3rd filler, katha flavour, hardener and heating at 45°C to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 40°C to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 22°C, 38% RH for 14 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and flavouring agent namely, pan masala liquid and drying; X) coated sheets/gumlets are kept at 20°C, 35% RH for 3 hours and thereafter polishing with a uniform layer of wax and packing. Example 3 COMPOSITION OF CHEWING GUM : The composition of chewing gum is as follows: 24.44% by weight of Gum base, 14.25% by weight of Dough forming medium (malitol syrup) 58.50 % by weight of Filler (powdered sugar) 0.30% by weight of katha flavour 0.80% by weight of Flavoring agents 0.60% by wt. of powdered calcium carbonate as hardener 1.10 % by wt. of Gum Arabic, as bonding material 0.01% by wt. of wax, as polishing material PREPARATION OF CHEWING GUM : A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3rd filler ii) heating the above mixture at 50oC to soften the gum base to form a dough; iii) adding 1/3rd filler, katha flavour and mixing thoroughly, iv) adding 1/3rd filler, katha flavour, hardener and heating at 50oC to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 35oC to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 25oC, 35% RH for 14 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and pan masala liquid and drying; x) coated sheets/gumlets are kept at 20oC, 35% RH for 3 hours and thereafter polishing with a uniform layer of wax and packing. Example 4 COMPOSITION OF CHEWING GUM ; The composition of chewing gum is as follows: 25% by weight of Gum base 16.15 % by weight of Dough forming medium (sorbitol) 55.96 % by weight of Filler (powdered sugar) 0.98% by weight of katha flavour. 0.95% by wt, of powdered calcium carbonate 0.95 % by weight of Gum Arabic, and 0.01 %. by weight of wax, as polishing agent PREPARATION OF CHEWING GUM ; A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3 filler ii) heating the above mixture at 50oC to soften the gum base to form a dough; iii) adding 1/3rd filler, katha flavour and mixing thoroughly, iv) adding 1/3'rd filler, katha flavour, hardener and heating at 50oC to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 35oC to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 25oC, 35% RH for 14 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and pan masala liquid and drying; x) coated sheets/gumlets are kept at 20oC, 35% RH for 3 hours and thereafter polishing with a uniform layer of wax and packing. Example 5 COMPOSITION OF CHEWING GUM: The composition of chewing gum is as follows: 25% by weight of Gum base 16.15 % by weight of Dough fonning medium (sorbitol) 55.96 % by weight of Filler (powdered sugar) 0.98% by weight of clove, saffron or cardamom flavouring agent. 0.95% by wt, of powdered calcium carbonate 0.95 % by weight of Gum Arabic, and 0.01 %. by weight of wax, as polishing agent PREPARATION OF CHEWING GUM; A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3rd filler ii) heating the above mixture at 50'oC to soften the gum base to form a dough; iii) adding 1/3rd filler, clove, saffron or cardamom flavouring agent and mixing thoroughly, iv) adding 1/3rd filler, clove, saffron or cardamom flavouring agent, hardener and heating at 50oC to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 35oC to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 25°C, 35% RH for 14 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and clove, saffron or cardamom flavouring agent and drying; x) coated sheets/gumlets are kept at 20oC, 35% RH for 3 hours and thereafter polishing with a uniform layer of wax and packing. The chewing gum of the present invention as in examples 1 to 3 are compared with the control example 4 for the following attributes: PRODUCT SMOOTHNESS 1- Product Smoothness is an attribute that is related to the degree of smoothness to a consumer feeling the outer portion of the gumlet. In a scale of 10 example 3 delivers a smoothness of 7.3, example 2 a smoothness of 7.9, example 1 delivers a smoothness of 9.4 which is much higher than that delivered by control example 4 which is 6.5. SALIVA GENERATION 2- Saliva Generation is the saliva formed during intake of the chewing gum. Example 3 generates saliva of 7.3 cc, example 2 to generates saliva of 7.0cc, example 1 leads to saliva generation of 6.8 cc which are much lower than that by control example 4 which is 7.6 cc. LINGERING EFFECT The lingering effect is the time interval when the user feels the urge to consume another pack. The effect of the chewing gum lingers for 56 minutes in example 3, 90 minutes for example 2, 90 minutes for example I which are much higher than the control example 4 where effect lingers for only 48 minutes The lingering effect is higher for the examples 1, 2, 3 in comparison to example 4 leads to the fact that test enhancer has an important role to improve the product quality. LINGERING EFFECT The lingering effect is the time interval when the user feels the urge to consume another pack. The effect of the chewing gum lingers for 56 minutes in example 3, 90 minutes for example 2, 90 minutes for examplel which are much higher than the control example 4 where effect lingers for only 48 minutes The hngering effect is higher for the examples 1,2,3 in comparison to example 4 leads to the fact that test enhancer has an important role to improve the product quality. CHEWING PROPERTY & OVERALL TASTE Chewing property and overall taste was determined in a scale of 10. Example 3,2 & 1 revealed values 7.6, 7.9 and 8.7 respectively as against 7.6 for example 4 with respect to Chewing property whereas for Overall Taste the values were 7.5 ,7.8 , 8.8 for Example 3,2 & 1 as against 7.4 for Example 4. Thus considering all aspects of the experiments done, we find that the catechu containing chewing gum of the present invention is superior to the control sample 4. Pan flavor and Supari flavors are nothing but food grade aroma chemicals such as Geranoil, Linalool, etc. and oils such as clove oil etc; extracts such as Resinoid Benzoin etc. We are mixing the ingredients to make a gum. We do not see any chemical reaction except change in property of the gum. This invention relates to a flavoured chewing gumlet and a process of manufacturing the same. BACKGROUND A common chewing gum or bubble gum contains sugar, humectants, plasticizers, and different flavors besides the gum base as the main carrier or vehicle. In sugarless product other ingredients such as aspartame are used to substitute sugar. In countries like India, Pakistan, Nepal, Bangladesh, Sri Lanka it is very popular to consume a product which comprises of ingredients like Magnesium Carbonate, areca nut and gambier - a resinous plant product not safe for human consumption. In India the mixed product is commonly known as Tan masala' and 'Gutkha'(containing tobacco ). Both the products have been found to cause sub-mucous fibrosis and leads to oral cancer on continuous consumption. In the tropical Asian countries, chewing betel nut in the form of areca quid is also quite popular. This type of Areca quid mainly consists of Areca nut (betel nut), lime paste (in India known as chuna), a resinous extract from the matrix of Acacia tree (in India known as Kattha or catechu).All these are spread over betel leaf and the whole quid is consumed along with the betel leaf, which is known as 'pan' in India. The consumption of betel nut in the form of Areca quid has many disadvantages like and the most important one is it generates a bright thick red colored fluid which mixes with the saliva and has to be expectorated which causes pollution to the environment. The object of this invention is to overcome said disadvantages by providing flavoured chewing gumlet which will provide pan flavour, katha flavour, clove flavour, cardamom flavour, safforan and other such desired flavours. To achieve said objective this invention provides a process of preparing flavoured chewing gumlet comprising: mixing 20-30% by wt. gum base, 15-30% by wt. of filler and 12.5-16.5 % by wt of dough forming medium to form a mixture, warming said mixture at 50-80oC to soften said gum base to fonn dough, adding 0.05 - 0.88% by wt. of flavouring agents as herein described in said dough, adding another 15-30% by wt. of filler and sweetening agent with menthol and mixing it for 1-2 minutes, adding further 15-30% by wt. of filler, 0.05-0.88% by wt. of flavouring agent and 3.0-8.0% by wt. of hardener in said dough, heating said dough at 35-50°C to get a softened mass, said softened mass is then off loaded into trays and allowed to cool to ambient temperature to obtain cooled mass, the cooled mass is then cut into loaves of specific size and fed to extruder at temperature 35-45oC to form desired sheets of said mass, said sheets are stored at 12-25oC and 25-40% RH for 8-24 hours beforedown sizing to obtain gumlet, coating said gumlets with 0.5-2%o b y wt o f edible adhesive gum in a sugar syrup 58-68%) and drying to obtain partially coated gumlets, finally, further coating said partially coated gumlets by sugar syrup, gum solution and flavouring agent and drying, said coated gumlets are kept under 22-25^^0 and 35-45% RH for 2-4 hours and thereafter polishing said coated gumlets with a layer of wax and packing. The said filler is powdered D-sorbitol or powdered sugar or powdered maize starch or mixture thereof. The said dough forming medium is selected from liquid glucose, liquid sorbitol or malitol syrup. The hardener is calcium carbonate in powder form having particle size 250-450 microns. The flavouring agent is selected from pan flavour, katha flavour, clove flavour, cardamom flavour, safforan, peppermint and combination thereof. The said coating is dried at temperatures not exceeding 25oC and using chilled air at a velocity of not more than 450 cfm for a period not exceeding 2-4 minutes. The said wax layer consists of camauba wax, bees wax and paraffin wax and is applied to a pan for coating the gumlet. Polishing of gum with layer of wax is carried out for 15-60 minutes or till such time as the surface of coated gum shines uniformly all round. The said coated sheets are sized down to pillow shape gumlet having a dimension of 4-6 mm X 4-6 mm x 2-4 mm thickness. The pan flavour comprises pan masala powder, pan masala liquid with additional flavours cardamom special and peppermint oil. The coating flavouring agent is pan masala Uquid when the flavouring agent used in pan flavour. The flavouring agent is katha flavour which comprises pan masala powder, pan masala Uquid with added flavouring agent cardamom special and peppermint oil. The coating flavouring agent is katha premix pan tobacco and pan leaf when the flavouring agent used is katha flavour. The present invention further provides a flavoured chewing gumlet comprising: 20-30% by wt. of gum base, 50-60% by wt. of filler, 12.5 - 16.5% by wt. of dough forming medium, 0.05-0.1% by wt. of flavouring agent, 0.05-1% by wt. of added flavours in said flavouring agent, 0.5-5%by wt. of hardener, 0.5-5% by wt. of edible adhesive gum in sugar syrup, 0.01-0.5% by wt. of polishing material. .The said dough forming medium is selected from liquid glucose, liquid sorbitol, malitol. The filler is powdered D-sorbitol or powdered sugar or powdered maize starch or mixture thereof The hardener is calcium carbonate in powder form having particle size 250-450 microns. The flavouring agent are selected from pan flavour, katha flavour, clove flavour, cardamom flavour, saffaron peppermint and combination thereof The polishing material is a wax layer consisting of camauba wax, bees wax and paraffin wax. FLAVOURING AGENTS The flavouring agents used in this gumlet are pan flavour, katha flavour, clove flavour, cardamom or saffaron flavour. The pan flavour consists of pan masala powder and pan masala liquid with added flavours cardamom special and peppermint oil and the coating flavour agent used along with the pan flavour is pan masala liquid. The katha flavour (catechu) consists of pan masala powder and pan masala liquid and the added flavour are cardamom special and peppermint oil. The coating flavour in this case consists of katha premix, pan tobacco, pan leaves. These flavours are mixed in the range 0.1 to 0.4% by wt. The invention will now be described with reference to the following examples: Example 1 CHEWING GUM COMPOSITION: The composition of chewing gumlet is as follows: 22.10% by wt. gum base 13.50%) by wt. liquid glucose as dough forming medium 61.55% by wt. powdered sugar as filler 0.90% by wt. pan flavour 1.10% by wt. powdered calcium carbonate as hardener 0.84% by wt. of gum arabic as edible adhesive gum 0.01% by wt. wax, as polishing agent PREPARATION OF CHEWING GUMLET: A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3^^ filler ii) heating the above mixture at 60°C to soften the gum base to form a dough; iii) adding 1/3^*^ filler, pan flavour and mixing thoroughly, iv) adding 1/3^^ filler, pan flavour, hardener and heating at 45°C to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 45°C to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 20oC, 35% RH for 15 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and flavouring agent namely, pan masala liquid and drying; x) coated sheets/gumlets are kept at 20oC, 35% RH for 3 hours and thereafter poli shing with a uniform layer of wax and packing. Example 2 COMPOSITION OF CHEWING GUMLET: The composition of chewing gumlet is as follows: 25.30% by wt. of gum base 15.70% by wt. of Malitol, as dough forming medium 56.15% by wt. of powdered sugar, as filler 1.20% by wt. of Katha flavour 0.70% by wt. of powdered calcium carbonate, as hardener 0.94% by wt. of gum arable, as edible adhesive gum 0.01% by wt of wax, as polishing agent PREPARATION OF CHEWING GUM: A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3rd filler ii) heating the above mixture at 55°C to soften the gum base to form a dough; iii) adding 1/3rd filler, katha flavour and mixing thoroughly, iv) adding 1/3rd filler, katha flavour, hardener and heating at 45°C to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 40°C to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 22°C, 38% RH for 14 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and flavouring agent namely, pan masala liquid and drying; X) coated sheets/gumlets are kept at 20°C, 35% RH for 3 hours and thereafter polishing with a uniform layer of wax and packing. Example 3 COMPOSITION OF CHEWING GUM : The composition of chewing gum is as follows: 24.44% by weight of Gum base, 14.25% by weight of Dough forming medium (malitol syrup) 58.50 % by weight of Filler (powdered sugar) 0.30% by weight of katha flavour 0.80% by weight of Flavoring agents 0.60% by wt. of powdered calcium carbonate as hardener 1.10 % by wt. of Gum Arabic, as bonding material 0.01% by wt. of wax, as polishing material PREPARATION OF CHEWING GUM : A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3rd filler ii) heating the above mixture at 50oC to soften the gum base to form a dough; iii) adding 1/3rd filler, katha flavour and mixing thoroughly, iv) adding 1/3rd filler, katha flavour, hardener and heating at 50oC to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 35oC to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 25oC, 35% RH for 14 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and pan masala liquid and drying; x) coated sheets/gumlets are kept at 20oC, 35% RH for 3 hours and thereafter polishing with a uniform layer of wax and packing. Example 4 COMPOSITION OF CHEWING GUM ; The composition of chewing gum is as follows: 25% by weight of Gum base 16.15 % by weight of Dough forming medium (sorbitol) 55.96 % by weight of Filler (powdered sugar) 0.98% by weight of katha flavour. 0.95% by wt, of powdered calcium carbonate 0.95 % by weight of Gum Arabic, and 0.01 %. by weight of wax, as polishing agent PREPARATION OF CHEWING GUM ; A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3 filler ii) heating the above mixture at 50oC to soften the gum base to form a dough; iii) adding 1/3rd filler, katha flavour and mixing thoroughly, iv) adding 1/3'rd filler, katha flavour, hardener and heating at 50oC to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 35oC to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 25oC, 35% RH for 14 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and pan masala liquid and drying; x) coated sheets/gumlets are kept at 20oC, 35% RH for 3 hours and thereafter polishing with a uniform layer of wax and packing. Example 5 COMPOSITION OF CHEWING GUM: The composition of chewing gum is as follows: 25% by weight of Gum base 16.15 % by weight of Dough fonning medium (sorbitol) 55.96 % by weight of Filler (powdered sugar) 0.98% by weight of clove, saffron or cardamom flavouring agent. 0.95% by wt, of powdered calcium carbonate 0.95 % by weight of Gum Arabic, and 0.01 %. by weight of wax, as polishing agent PREPARATION OF CHEWING GUM; A process of preparing the chewing gumlet of above composition is as follows: i) mixing chewing gum base, dough forming medium, 1/3rd filler ii) heating the above mixture at 50'oC to soften the gum base to form a dough; iii) adding 1/3rd filler, clove, saffron or cardamom flavouring agent and mixing thoroughly, iv) adding 1/3rd filler, clove, saffron or cardamom flavouring agent, hardener and heating at 50oC to get softened mass; v) off loading said softened mass into trays and allowing it to cool to ambient temperature; vi) cutting said mass into loaves for specific size and feeding it to the extruder at 35oC to form sheets/gumlets of said mass; vii) storing said sheets/gumlets at 25°C, 35% RH for 14 hours before coating; viii) coating said sheets/gumlets with edible adhesive gum in sugar syrup and drying; ix) further coating said coated gumlet with sugar syrup, gum solution and clove, saffron or cardamom flavouring agent and drying; x) coated sheets/gumlets are kept at 20oC, 35% RH for 3 hours and thereafter polishing with a uniform layer of wax and packing. The chewing gum of the present invention as in examples 1 to 3 are compared with the control example 4 for the following attributes: PRODUCT SMOOTHNESS 1- Product Smoothness is an attribute that is related to the degree of smoothness to a consumer feeling the outer portion of the gumlet. In a scale of 10 example 3 delivers a smoothness of 7.3, example 2 a smoothness of 7.9, example 1 delivers a smoothness of 9.4 which is much higher than that delivered by control example 4 which is 6.5. SALIVA GENERATION 2- Saliva Generation is the saliva formed during intake of the chewing gum. Example 3 generates saliva of 7.3 cc, example 2 to generates saliva of 7.0cc, example 1 leads to saliva generation of 6.8 cc which are much lower than that by control example 4 which is 7.6 cc. LINGERING EFFECT The lingering effect is the time interval when the user feels the urge to consume another pack. The effect of the chewing gum lingers for 56 minutes in example 3, 90 minutes for example 2, 90 minutes for example I which are much higher than the control example 4 where effect lingers for only 48 minutes The lingering effect is higher for the examples 1, 2, 3 in comparison to example 4 leads to the fact that test enhancer has an important role to improve the product quality. LINGERING EFFECT The lingering effect is the time interval when the user feels the urge to consume another pack. The effect of the chewing gum lingers for 56 minutes in example 3, 90 minutes for example 2, 90 minutes for examplel which are much higher than the control example 4 where effect lingers for only 48 minutes The hngering effect is higher for the examples 1,2,3 in comparison to example 4 leads to the fact that test enhancer has an important role to improve the product quality. CHEWING PROPERTY & OVERALL TASTE Chewing property and overall taste was determined in a scale of 10. Example 3,2 & 1 revealed values 7.6, 7.9 and 8.7 respectively as against 7.6 for example 4 with respect to Chewing property whereas for Overall Taste the values were 7.5 ,7.8 , 8.8 for Example 3,2 & 1 as against 7.4 for Example 4. Thus considering all aspects of the experiments done, we find that the catechu containing chewing gum of the present invention is superior to the control sample 4. Pan flavor and Supari flavors are nothing but food grade aroma chemicals such as Geranoil, Linalool, etc. and oils such as clove oil etc; extracts such as Resinoid Benzoin etc. We are mixing the ingredients to make a gum. We do not see any chemical reaction except change in property of the gum.

Documents:

733-che-2004-abstract.pdf

733-che-2004-claims duplicate.pdf

733-che-2004-claims original.pdf

733-che-2004-correspondnece-others.pdf

733-che-2004-correspondnece-po.pdf

733-che-2004-description(complete) duplicate.pdf

733-che-2004-description(complete) original.pdf

733-che-2004-form 1.pdf

733-che-2004-form 19.pdf

733-che-2004-form 26.pdf

733-che-2004-form 3.pdf