Title of Invention

TOFFEE GUM COMPRISING CHOCOLATE

Abstract The present invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising polyvinyl acetate, said polyvinyl acetate having a glass transition temperature (Tg) in the range of 0 to 60 °C, and said chocolate constituting at the most 90% by weight of said toffee gum.
Full Text Field of the invention
The invention relates to a toffee gum comprising chocolate according to claim 1.
Background of the invention
A group of conventional confectionery products include tablet-formed substances
and/or chewable substances, which may be gradually dissolved or chewed and
digested, such as candy, jelly, wine gum, liquorice, toffee, etc. This group of
confectionery products generally benefits from a large variety of applicable textures,
as indicated by the above-mentioned different products.
A problem related to this group of confectionery products, such as e.g. liquorice,
toffee, etc, is that these products are consumed relatively fast, so that the consumer
repeatedly needs to-reload. This may lead to over-consuming, which may be
undesirable due to a large intake of calories. In recent years, much attention has been
paid to this problem. However, too large calorie-intake due to large consumption of
confectionery products seems to be an increasing problem in some countries.
Summary of the invention
The present invention relates to toffee gum comprising a polymer system, and at
least 1% by weight of chocolate,
said polymer system constituting at least 10% by weight of said toffee gum,
at least 70% by weight of said polymer system comprising polyvinyl acetate,
said polyvinyl acetate having a glass transition temperature (Tg) in the range of 0 to
60 °C, and said chocolate constituting at the most 90% by weight of said toffee gum.
In an embodiment of the invention, said glass transition temperature (Tg) of said
polyvinyl acetate is in the range of 18 to 55 °C, preferably in the range of 25 to 40
°C.
In an embodiment of the invention, said toffee gum comprises at least one flavor and
at least one sweetener.
According to the present invention, a new confectionery product has been obtained
having texture properties emulating toffee but comprising a part, which is retained in
the mouth during chewing. This confectionery product according to the invention is
referred to as 'toffee gum'. The toffee gum according to the invention has toffee-like
properties, but it is not completely swallowed during use. The toffee-like properties
may be maintained for a relatively long time, e.g. 10 - 20 minutes, compared to
chewing of a conventional toffee, which is usually swallowed during a shorter period
of time.
Basically, the part of the toffee gum being retained in the mouth is substantially
formed by the polymer system and part5 of further ingredients being retained in the
polymer system. Furthermore, according to the present invention, the polymer
system, which comprises one or several polymers, is essential in providing the
desired toffee-like properties for a prolonged time compared to conventional toffee,
caramel, liquorice, wine gum, etc. According to the invention, it is required in
obtaining these effects that the polymer system constitutes at least 10% by weight of
the toffee gum product,
Thus, the prolonged texture compared to conventional toffee is obtained by way of
the polymer system, as the polymers are not ingested during chewing but rather
forming part of a toffee-emulating polymer structure, which may be chewed in the
same way as a chewing gum, The polymer system, may be compared in function to
the gum base of a chewing gum, but with significant textural differences.
Surprisingly, it has been found, according to the invention, that polyvinyl acetate
(PVAc) has exactly such properties essential for obtaining a polymer system
providing the toffee gum product with toffee-like texture. Accordingly, it has been
found that by adding polyvinyl acetate in significant amounts, it is possible to imitate
the textural properties of toffee and obtain a toffee gum product having properties
resembling or emulating toffee. The. significant amount of polyvinyl acetate .
according to the invention is at least 70%, preferably more, by weight of the polymer
system.
A further, very advantageous feature of the invention is that the toffee-like texture is
combined with an improved robustness to e.g. fats. Thus, chocolate fillings or
coatings may be applied within the scope of fee invention. In other words, the nature
of the polymers applied for the obtaining of a toffee gum is in particular useful as a
robust polymer system when combined with chocolate. In contrast, e.g. chewable
confectionery products based on smaller amounts of polyvinyl acetate and e.g.
chewing gum comprising amounts of elastomers tend to disintegrate when combined
with chocolate.
According to the invention, sweetener, flavor and chocolate are added to the toffee
gum as taste providing components, which are substantially swallowed during use of
the toffee gum product. Dependent on the affinity for the polymers, .specific
ingredients may be retained in the toffee gum for shorter or longer times during
chewing of the product. Specific desired taste profiles may be obtained by adjusting
types and amounts of flavors and sweeteners.
According to an embodiment of the invention, a part of a toffee may be substituted
by a polymer system. Thus the toffee texture may be provided by the polymer system
and as it is not consumed during use, the texture may be maintained beyond a usual
period of time of chewing a toffee, A correspondingly prolonged taste may be
obtained due to the fact that some of the taste-providing substances are incorporated
into the polymer system, both by initial mixing during manufacturing and/or by
mixing occurring during the chewing-process performed by a consumer. Further
ways of regulating the length of the; taste sensation include, incorporation of
emulsifiers in the toffee gum and choosing the taste-providing substances in view of
their affinity for the polymer system.
Furthermore, according to the invention, the application of the significant amount of
polyvinyl acetate in the polymer system makes it possible to obtain an improved
release of ingredients such as flavors, sweeteners, and active ingredients.
Herein, the polymer system is used as a term covering the polymers applied in the
toffee gum confectionery product according to the invention. The polymer system
may comprise one or more types of polymers. Other ingredients, such as fillers,
softeners, etc., should not be regarded as being part of the polymer system.
According to a preferred embodiment of the invention, a toffee gum may be a
suitable substitute for conventional toffee or caramel. Toffee gum as a substitute for
toffee, caramel, and further soft candies such as liquorice has the advantage of being
a low-calorie substitute, which moreover provides prolonged taste sensation.
In an embodiment of the invention, said polymer system constitutes at least 12% by
weight of said toffee gum.
In an embodiment of the invention, said polymer system constitutes in the range of
15% to 95%, preferably 20% to 85%, more preferably 25% to 75%, and most
preferably 30% to 65% by weight of said toffee gum.
The quantity of polymer system in a toffee gum according to the invention may be
regulated in order to obtain a certain desired balance between substance retained in
the mouth when consuming the product and substance being swallowed by the user.
The applied amount of polymer system furthermore affects the consistency of the
product in combination with further ingredients such as softeners, sweeteners and
flavors.
According to the most preferred embodiment of the invention, the amount of
polymer system is regulated within the range of 30 to 65 weight percent of the toffee
gum. If the percentage of polymer system gets too low, it may cause difficulty with
the coherence and shape of the product. On the other hand, if the percentage of
polymer system is too high, it may cause the product to be less tasty and more tiring
to consume and chew.
In an embodiment of the invention, said polymer system comprises at least one
substantially non-elastomeric polymer in an amount in the range of 70% to 100%,
preferably 80% to 100% by weight of said polymer system.
According to an embodiment of the invention, it has been found that it is a key
feature of the toffee gum that it comprises a polymer system of which the main part
is composed of substantially non-elastomeric polymers.
Polyvinyl acetates of molecular weight in the range of 1000 to 100000 g/mol and a
glass transition temperature in the range of 18 to 50 °C may show very desirable
non-elastomeric properties and are according to the invention very important for
obtaining the toffee-like consistency of the toffee gum.
In an embodiment of the invention, the polymer system is substantially formed by
polyvinyl acetate(s) alone.
According to a preferred embodiment of the invention, the toffee gum is substantially
free of natural and synthetic elastomers, which are typically applied within the art of
manufacturing chewing gum.
The toffee texture of the polymer-based confectionery product according to the
invention is obtained through a substantial amount of polyvinyl acetate and avoiding
use of substantial amounts of high-molecular weight polymers, in particular
elastomers.
Basically, a polymer system being comprised solely of polyvinyl acetate(s) is
preferred in the sense that e.g. natural resins tend to counteract the - in this context -
desired toffee-like properties.
According to a preferred embodiment of the invention, conventional elastomers
should be avoided in order to avoid the typical chewing gum-like elastomeric
properties, and according to a most preferred embodiment of the invention, the
polymers of the product consist of polyvinyl acetate.
Evidently, insignificant amounts of other polymers may be acceptable within the
scope of the invention without compromising the principles of the invention, namely
that the polyvinyl acetates alone provide a toffee-like texture.
In an embodiment of the invention, said polyvinyl acetate has a molecular weight
(Mw) in the range of 1000 to 250000 g/mol, preferably in the range of 2000 to
100000 g/mol, and most preferably in the range of 15000 to 60000 g/mol.
In an embodiment of the invention, the polymer system comprises at least one low-
molecular weight polyvinyl acetate having a molecular weight (Mw) of about 2000
to 40000 g/mol, and
at least one high-molecular weight PVAc having a molecular weight (Mw) of 40001
to 200000 g/mol.
In an embodiment of the invention, the polymer system comprises at least one low-
molecular weight (Mw) polyvinyl acetate having a molecular weight of about 9000
to 30000 g/mol, preferably about 13000 to 21000 g/mol.
In an embodiment of the invention, the toffee gum comprises at least one low-
molecular weight polyvinyl acetate having a molecular weight (Mw) of about 2000
to 40000 g/mol in an amount of at least 70%, preferably at least 90% by weight of
the polymer system.
In an embodiment of the invention, the toffee gum comprises at least one high-
molecular weight polyvinyl acetate having a molecular weight (Mw) of 40000 to
100000 in an amount from about 0.5 to 10 % by weight of the polymer system.
In an embodiment of the invention, at least 70%, preferably at least 90%, and most
preferably about 100% by weight of said polymer system is polyvinyl acetate having
a glass transition temperature (Tg) in the range of 0 to 60 °C, preferably 10 to 50 °C,
and most preferably 20 to 40°C.
The most preferred Tg of the final toffee gum may, according to an embodiment of
the invention, lie within the range of 20 to 40 °C,
According to the invention, a toffee-like texture of the toffee gum confectionery
product may be obtained when the polymer system is comprised mostly or
completely of polyvinyl acetate having a glass transition temperature within the
range of 20 to 40°C.
According to an embodiment of the invention, the preferred polyvinyl acetate may be
referred to as non-elastomeric and may also show resinous characteristics.
Such properties of the main part of the polymers arc essential in order to obtain the
desired consistency. Application of elastomers (elastomeric polymers) in too large
amounts have been found to spoil the desired consistency - and make the product
texture more chewing gum-like, which is far from the desired toffee-like consistency.
In an embodiment of the invention, at the most 30%, preferably at the most 10% by
weight of said polymer system is polyvinyl acetate having molecular weight (Mw) in
the range of 40001 - 200000 g/mol.
In an embodiment of the invention, said polymer system comprises less than 4% by
weight of polymers having a molecular weight (Mw) from about 50000 to 99999
g/mol.
In an embodiment of the invention, said polymer system comprises less than 2% by
weight of polymers having a molecular weight (Mw) from about 100000 to 199999
g/mol.
In an embodiment of the invention, said polymer system comprises less than 1% by
weight of polymers having a molecular weight (Mw) from about 200000 to 499999
g/mol.
In an embodiment of the invention, said polymer system comprises less than 0.5% by
weigh: of polymers having a molecular weight (Mw) from about 500000 to
10000000 g/mol.
According to an embodiment of the invention, high-molecular weight polymers, such
as conventional elastomers or high-molecular weight polyvinyl acetate, should be
kept low in concentration to obtain the desired texture.
Only a small amount of elastomeric polymers can be applied, without spoiling the
desired texture of the toffee gum. They may he used for adjusting the texture, and
may contribute with more robustness, but preferably elastomers are avoided.
It is crucial for obtaining the desired toffee texture that the amount of elastomeric
polymer is kept low. Otherwise, the toffee gum is in danger of acquiring more
chewing gum-like textural properties, which are undesired in the toffee gum of the
invention.
In an embodiment of the invention, said polymer system is substantially free of
elastomers.
According to an embodiment of the invention, the toffee gum confectioner}' product
may be provided with the desired toffee-like texture on the basis of a polymer
system, in which all the polymers comprised are substantially non-elastomeric
polymers, mainly polyvinyl acetate, and none of them are elastomers.
In an embodiment of the invention, said toffee gum is characterised by having a
storage modulus G' in the range of 100 Pa to 150000 Pa as measured at a frequency
within the range of 0.1 to 10 Hz.
According to an embodiment of the invention, the storage modulus G" and the loss
modulus G' are measured by AR 1000 rheometer from TA Instruments and at an
oscillation torque of 10 µN.m and a temperature of 37°C.
In an embodiment of the invention, said toffee gum is characterised by having a loss
modulus G" in the range of 1000 Pa to 2000013 Pa as measured at a frequency within
the range of 0.1 to 10 Hz.
In an embodiment of the invention, said toffee gum is characterised by having a ratio
of said loss modulus G" to said storage modulus G' in the range of 1 to 5.
In an embodiment of the invention, said storage modulus G' is lower than said loss
modulus G".
In an embodiment of the invention, said storage modulus G' is lower than said loss
modulus G" as measured at a frequency of about 1 Hz.
In an embodiment of the invention, said loss modulus G" and said storage modulus
G' are both lower than about 10000 Pa as measured at a frequency of about 0.1 Hz.
In an embodiment of the invention, said loss modulus G" is higher than about 10000
Pa as measured at a frequency of about 1 Hz.
In an embodiment of the invention, said storage modulus G' is lower than about
40000 Pa, preferably lower than about 30000 Pa as measured at a. frequency of about
1Hz.
In an embodiment of the invention, said storage modulus G' decreases during at least
a part of a chewing proces s.
In an embodiment of the invention, said storage modulus G' decreases in the chewing
process during the first 1 to 3 minutes,
In an embodiment of the invention, said loss modulus G" decreases during at least a
part of the chewing process.
In an embodiment of the invention, said loss modulus G" decreases in the chewing
process during the first 1 to 3 minutes.
In an embodiment of the invention, said chewing process involves a. chewing
frequency at about 1 Hz.
In an embodiment of the invention, said storage modulus G' and said loss modulus
G" are measured at an oscillation torque of about 8 to 12 µN-m.
In an embodiment of the invention, said toffee gum comprises a toffee gum
substance being formed from a mixture of said polymer system with at least one
sweetener and at least one flavor.
In an embodiment of the invention, said toffee gum comprises toffee or caramel in an
amount in the range of 1 % to 85 % by weight of said toffee gum.
According to an embodiment of the invention, conventional toffee or caramel
prepared from sugar or a sugar substitute such as isomalt or sorbitol may be added
into the toffee gum as a supplement to the toffee gum substance being based on
polyvinyl acetate.
In an embodiment of the invention, at least a part of said chocolate is forming or
comprised in at least one chocolate module of said toffee gum.
According to different embodiments of the invention, the chocolate module may be
composed of chocolate, only, or may be composed of a blend of chocolate, toffee,
polymers and/or further ingredients.
In an embodiment of the invention, said at least one chocolate module comprises
further ingredients.
The further ingredients in the chocolate module may e.g. be agents for modifying
taste and consistency of the chocolate.
In an embodiment of the invention, at least one of said at least one chocolate module
is forming an outer coating of said toffee gum.
The outer coating may comprise several layers, all of which or some of which
comprise chocolate. A layer of chocolate may comprise further ingredients, e.g. for
hardening or congealing of the chocolate.
In an embodiment of the invention, said toffee gum substance is forming a core and
at least one of said at least one chocolate module is situated in said core
In an embodiment of the invention, said core comprises several of said at least one
chocolate module.
In an embodiment of the invention, said chocolate is applied in an amount in ttie
range of 5% to 80%, preferably 10% to 60% by weight of said toffee gum.
In an embodiment of the invention, said chocolate contains sugar.
In an embodiment of the invention, said chocolate is substantially sugar-free.
In an embodiment of the invention, said chocolate comprises cocoa butter in an
amount of 15% to 90% by weight of said chocolate.
In an embodiment of the invention, said chocolate is selected from the group
consisting of dark chocolate, milk, and white chocolate, or any combination thereof.
In an embodiment of the invention, said chocolate is selected from the group
consisting of unsweetened chocolate, bittersweet chocolate, semisv/eet chocolate,
and sweet chocolate, or any combination thereof.
In an embodiment of the invention, said chocolate is chocolate couverture.
In an embodiment of the invention, said chocolate is a compound chocolate.
In an embodiment of the invention, at least a part of said cocoa butter in said
chocolate is replaced by an alternative vegetable fat or oil.
In an embodiment of the invention, said chocolate is substantially free of fat.
In an embodiment of the invention, said chocolate is selected from the group
consisting of liquid chocolate, solid chocolate, and powdered chocolate, or any
combination thereof.
In an embodiment of the invention, said chocolate module forming an outer coating
has been applied by a coating method selected from the group consisting of spray
coating, pan coating, curtain coating, or any combination thereof.
In an embodiment of the invention, said chocolate is substituted by a chocolate
substitute.
In an embodiment of the invention, said toffee [rum comprises a precoat below said
outer coating. The precoat has been applied prior to the outer coating, which
preferably comprises chocolate.
In an embodiment of the invention, said outer coating is supplied with a polishing.
The polishing may preferably comprise gum arabic.
In an embodiment of the invention, said toffee gum is combined with further
ingredients selected from the group consisting of coconut, rice, maize, nougat,
marzipan, macaroon, almonds, fruits, berries, caramel, liquor, nuts, hazelnuts,
peanuts, walnuts, liqourice, wine gum, or any combination thereof.
In an embodiment of the invention, said toffee gum comprises at least one softener in
an amount in the range of 0.5% to 25%, preferably in the range of 1% to 18%, and
most preferably in the range of 2% to 12% by weight of said toffee gum.
Softeners, may be mixed with the polymers in order to soften the polymer system.
The softened polymer system may be mixed with sweeteners, flavors, and etc.,
whereby a toffee gum according to the invention may be prepared.
As referred to herein, the term "softener" covers both softening compounds and
compounds, which may be regarded as plasticizers.
In an embodiment of the invention, at least a part of said softener is incorporated in
the polymer system, e.g. by mechanical mixing prior to the mixing of the polymer
system with the further ingredients of the toffee gum. A mechanical mixing process
may e.g. comprise extrusion or batch mixing processes such as those applied within
the field of chewing gum.
According to an embodiment of the invention, softeners applied in a amount in the
range of 0.5% to 25%, preferably in the range of 1% to 18%, and most preferably in
the range of 2% to 12% by weight of the toffee gum, and combined with PVA, which
comprises at least 70% PVAc by weight of polymer system, contributes significantly
in obtaining the desired rheological properties, which are important for obtaining the
desired toffee-like experience when consuming a toffee gum.
According to an embodiment of the invention, in which a chocolate coating is
applied to the toffee gum, it may be preferred to apply the softener in the toffee gum
substance in an amount of less than 18%, preferably less than 12%, and most
preferably less than 8% by weight of the toffee gum, in order to maintain the
robustness of the toffee gum towards the fat-containing chocolate.
In an embodiment of the invention, said at least one softener is selected from the
group consisting of triacetin, lecithin, acetylated glycerides, mono- and di-glycerides,
or any combination thereof,
According to an embodiment of the invention, the preferred softeners are mono- or
di-glycerides. It has been found that these softeners are mild in the sense that they are
not inclined to affect the texture of the toffee gum to an undesirable high extent.
Thus, mono- or diglycerides are ideal as softeners for adjusting and fine-tuning of the
toffee-like texture of the toffee gum confectionery product.
In an embodiment of the invention, said toffee .gum comprises at least one syrup of a
polyol in an amount of 1% to 25%, preferably 5% to 20% by weight of said toffee
gum.
In an embodiment of the invention, the desired toffee-like texture may be obtained,
when a considerable amount of polyol syrup is added to the toffee gum.
A quite large amount of polyol syrup in the final toffee gum may contribute to
provide the toffee gum with very desirable textural properties according to the
invention.
According to an embodiment of the invention, an advantageous syrup of a polyol, for
application in the toffee gum, is maltitol syrap. According to an embodiment of the
invention, maltitol syrup is a preferred choice as the polyol syrup for regulating the
texture of the toffee gum and for softening the polyvinyl acetate.
According to an embodiment of the invention, a polyol syrup such as maltitol syrup
may advantageously be applied in the toffee gum as a mildly softening compound,
which is also conferring a nice sweet taste to the product.
According to an embodiment of the invention, application of a polyol syrup such as
maltitol syrup in an amount hi the range of 5 to 25 weight percent of the product may
contribute significantly in obtaining the desired toffee-like consistency of the toffee
gum.
In an embodiment of the invention, said polymer system comprises plasticizer(s).
According to an embodiment of the invention, plasticizers are applied for the purpose
of obtaining a soft chew feel of the polyvinyl acetate based polymer system. It is
noted that the desired plasticization depends heavily on the other ingredients applied
in the product. As an example, some aggressive flavors, such as fruit flavors and
acids, lend to soften the polymer system significantly compared to e.g. mint oil-based
flavors..
Particularly useful plasticizers according to the present invention are triacetin,
acetylated mono-and di-and triglycerides of short chain fatty acids, acetylated mono-
and di-and triglycerides of medium-chain fatty acids, acetylated monoglycerides of
long-chain fatty acids, methyl ester of rosin, low-molecular weight PVAc.
A preferred plasticizer will in a preferred embodiment have a hydrophilicity
corresponding to the applied PVAc.
According to an embodiment of the invention, the polymer system comprises less
than 30% by weight of plasticizers, preferably less than 10%, more preferably less
than 8%, and most preferably less than 4% by weight of plasticizers.
According to a preferred embodiment of the; invention, a relatively low amount of
plasticizers should be applied in order to obtain the desired textural properties, i.e.
the toffee-like chew feel. Moreover, off-notes may be present if too much plasticizer
is present, especially when applying triacelin and glycerides. Finally, plasticizers
such as triacetin and acetylated glycerides are expensive and the amount should be
kept low.
In an embodiment of the invention, the toffee gum comprises less than 6%,
preferably less than 4% by weight of filler, preferably less than 1% by weight.
In an embodiment of the invention, the toffee gum is substantially free of filler.
Thus, according to a preferred embodiment of the invention, fillers such as e.g. talc,
should be avoided, as the desired toffee-like texture may be counteracted by the
influencing of the filler on the mainly PVAc-based polymer system of the toffee
gum.
In an embodiment of the invention, said toffee gum comprises at said least one flavor
in an amount of about 0.001% to 30% by weight, and said at least one sweetener in
an amount of about 5% to 80% by weight.
Flavors, sweeteners and further ingredients may be selected from those mentioned in
the detailed description of the present invention.
In an embodiment of the invention, said flavor is a caramel flavor comprising an
amount in the range of 1% to 30% by weight of said toffee gum substance.
In an embodiment of the invention, said at least one flavor is substantially oil-based
and/or substantially hydrophilic flavors.
According to an embodiment of the invention, substantially oil-based flavors are
preferred as such flavors tend 'to match the polymer system, which according to the
invention may be regarded hydrophilic.
According to a further embodiment of the invention, substantially hydrophilic flavors
have proved advantageous e.g. with respect to prolongation of release.
In an embodiment of the invention, said at least one sweetener comprises sugar.
In an embodiment of the invention, said sugar is selected from the group consisting
of mono-, di-, or polysaccharides and any combination thereof.
In an embodiment of the invention, siaid sugar is selected from the group consisting
of sucrose, dextrose, maltose, dextrins, trehalose, tagatose, dried invert sugar,
fructose, levulose, galactose, corn syrup solids, polydextrosell, polydextrose ultra,
inuline, or any combination thereof.
In an embodiment of the invention, said at least one sweetener is an artificial
sweetener.
According to a preferred embodiment of the invention, artificial sweeteners may
advantageously be applied in the toffee-gum-like confectionery product.
In an embodiment of the invention., said artificial sweetener is selected from the
group consisting of sorbitol, mannitol, maltitol, xylitol, erythritol, lactitol, isomalt,
derivatives of isomalt, or any combination therecf.
Accordingly, any other hydrogenated derivates of mono-, di-, or polysaccharides
may be applied in the toffee gum of the invention. Furthermore, it is within the scope
of the invention to apply sugar-sweeteners and artificial sweeteners in the same
toffee gum composition.
In an embodiment of the invention, said artificial sweetener is a high-intensity
artificial sweetener selected from the group consisting of aspartame, salts of
acesulfame, alitame, neotame, twinsweet, saccharin and its salts, cyclamic acid and
its salts, glycyrrhizin, dihydrochalcones, thaLimatin, monellin, stevioside, sucralose,
or any combination thereof.
In an embodiment of the invention, said toffee gum further comprises active
ingredients.
According to an embodiment of the invention, applicable active ingredients may be
selected among those listed in the detailed description,
In an embodiment of the invention, said toffee gum forms a tablet comprising a
chewable polymer system,
In an embodiment of the invention, said toffee gum is formed in shapes such as
cores, ellipsoid, balls, cylinders, squares, rectangular, hexagonal, strips, p:araboloid,
donut formed, ring formed, teddy bear formed and/or multi-modular.
In an embodiment of the invention, said toffee gum weighs from about V* gram to
about 10 grams.
In an embodiment of the invention, said toffee gum weighs from about Yi gram to
about 5 grams.
In. an embodiment of the invention, said toffee gum is provided with an outer
coating.
In an embodiment of the invention, said coating is selected from the group consisting
of hard coating, soft coating and edible film-coating.
In an embodiment of the invention, said toffee gum is center-filled.
In an embodiment of the invention, said toffee gum. is compressed.
According to an embodiment of the invention, it may be advantageous to apply
compression techniques in the manufacture of the toffee gum. E.g. when
incorporating ingredients being vulnerable to elevated temperatures or mixing
processes, it may be preferable to apply compression in the preparation of the toffee
gum of the present invention.
According to an embodiment of the invention, ths compression of toffee gum refers
to compression of the toffee gum substance or toffee gum core and excludes the
chocolate module of the toffee gum.
The invention further relates to a method of manufacturing a toffee gum according to
any of the claims 1 - 80, whereby the product is manufactured by a batch process.
A well-known batch manufacturing method is a two-step process according to which
the polymer system (within the terms of chewing gum referred to as the gum base) is
mixed in a first step on the basis of substantially hydrophobic components and where
upon the further hydrophilic components such as sweeteners etc. are mixed together
with the polymer system.
Furthermore, the invention relates to a method of manufacturing a toffee gum
according to any of the claims 1 - 80, whereby the product is manufactured by an
extruder process.
Manufacturing of the confectionery product and/or the polymer system of the
product may advantageously be performed by extruding. The process is very
attractive and advantageous in relation to the present invention due to the fact that
the polymer system (the gum base equivalent) comprises very few components, e.g.
preferably three components: a LMw PVAc, a HMw PVAc, and a plasticizer, e.g.
triacetin.
The invention also relates to a method of coating a toffee gum according to any of
the claims 1 - 80 by chocolate comprising the steps of applying chocolate in liquid
form to the surface of a toffee gum core and subjecting the chocolate coated toffee
gum to a temperature, which causes the liquid chocolate to harden.
The figures
The invention will be described with reference to the figures "where
fig. lAto 6 illustrate cross-sections of toffee gum pieces showing different examples
of arrangements of toffee gum substance and chocolate in toffee gums
according to the invention,
fig. 7 illustrates cross-sections of small toffee gum pieces according to the
invention, and
fig. 8 illustrates frequency sweep measurements comparing toffee gum samples
according to the invention with chewing gum samples.
Detailed description
According to the present invention, a confectionery product has been provided,
which ha.s striking resemblance with, toffee-products, but which is based on a
polymer system mainly composed of polyvinyl acetate. The polymer system is mixed
with further ingredients, at least comprising sweetener and flavor, and the mixture
forms a confectionery substance, whiich is herein referred to as a toffee gum
substance:.
Surprisingly, the obtained toffee gum substance has considerable resistance towards
fats and hence a great stability when combined with chocolate. Conversely, the
resistance of the toffee gum substance towards moisture is limited, and it has actually
been discovered that a coating of chocolate provides protection and prolonged shelf-
life to the toffee gum substance.
Generally, according to the present invention, the provided toffee gum confectionery
product typically comprises a polymer system and additional ingredients comprising
flavoring agents, sweetening agents, texture-modifying agents, further optional
ingredients and chocolate. Most part of the additional ingredients may typically be
water-soluble. However, lipo-soluble ingredients may be fully applicable, such as for
example flavoring oils. The chocolate may preferably form one or more modules.
The chocolate modules are according to the invention situated in one or more regions
in the toffee gum core or as a coating s urrounding the toffee gum core.
The polymer system may include one or more polymers and may be mixed with a
softening agent. The polymers are retained in the mouth and not swallowed during
use, whiich has the advantageous effect of prolonging the toffee-like experience
compared to conventional toffee products, which are normally completely
swallowed.
Softening agents may be mixed into the polymers before addition of :Eurther
ingredients, or mixed into the toffee gum composition, at any time during the mixing
procedure. In an embodiment of the invention, a part of the softening agents are
added early in the process, e.g. added to the polymers alone, and further parts of the
softening agents are added later on in the mixing process of the toffee gum.
Different kinds of softening agents may he useful for adjusting the texture of a
specific polymer system. The exact composition of the polymer system and specific
choice of additional ingredients, including softening, flavoring and sweetening
agents, define the release properties of the toffee gum. The release rate of flavor and
sweetener may be adjusted to be higher or lcwer during different phases of a
chewing- and consuming-period of the toffee gum.
By addition of flavoring and sweetening agents into the toffee gum, any desired taste
may be obtained, such as for example liquorice, chocolate, toffee, fruit, etc.
A way of characterizing the texture of the toffee gum is to measure the rheological
properties, which involves the storage modulus G' and the loss modulus G" and the
relation between the two at different frequencies. The term storage modulus G' may
also be regarded as the elastic modulus, while the term loss modulus G" may be
regarded as the viscous modulus. The ratio of G" to G', that is G"/G', is a measure of
the relative importance of the viscous to elastic contributions for a material at a given
frequency, and may be evaluated at a given oscillation torque and a given
temperature.
The desired texture properties may be obtained by a proper combination of PVAc
and softeners.
In the following, the toffee gum composition is described in further details, and
examples are given of applicable' components in the polymer system and of the
additional ingredients in toffee gum products according to the invention.
In general, a toffee gum product composition according to the present invention
typically comprises a water-soluble bulk portion, flavoring agents, and a water-
insoluble chewable portion mainly composed of the polymer system. The water-
soluble portion dissipates with a portion of the flavoring agent over a period of time
during chewing, while the polymer system portion is retained io the mouth
throughout the chew.
The addition of chocolate may be varied with regard to amount and arrangement in
or around the toffee gum substance. See figures 1 to 7.
The polymer system provides the masticatory substance of the confectionery product
according to the invention and greatly impart the chew characteristics of the final
toffee gum product. Furthermore, the polymer system affects the release profile of
flavors, and sweeteners and plays a significant role in the final product with respect
to both texture and taste, Some of the applied flavoring agents may ha^ve affinity for
the polymer system and may be retained by the polymer system and hence be
released, over a prolonged time of chewing the toffee gum. Other flavoring agents
may be readily released, and some may be released faster when ernulsifiers are
applied, Furthermore, ernulsifiers may effect an improved stability towards humidity
in the climate, as the ernulsifiers may facilitate a lower uptake of water and thus a
reduced, tendency of the toffee gum to flow.
The we.ter-insoluble portion of the toffee gum confectionery product contains the
polymer system and typically a small amount of further ingredients such as
plasticizers, waxes, softeners, fillers, colorants and antioxidants.
Preferably, the polymer system .may comprise about 15% to about 95% by weight of
the toffee gum confectionery product, more typically in the range of about 30% to
about 65% by weight of the toffee gum.
The composition of the polymer system may vary depending cm the particular
product to be prepared and on the desired masticatory and other sensory
characteristics of the final product. However, according to the invention, it has been
found that polyvinyl acetate has properties, which are essential in obtaining a toffee-
like texture of the confectionery product, and according to the invention polyvinyl
acetate should always constitute the main part of the applied polymer system.
The polymer system may comprise polyvinyl acetate in an amount of 70% to 100%
by weight of the polymer system. The polymer system may preferably be composed
mostly of relatively low-molecular weight polyvinyl acetate, which, may sometimes
be referred to as resinous polymers. Elastomers and high-molecular Aveight polyvinyl
acetate can only be applied to a very limited degree without compromising the
desired toffee-like texture.
Softening agents may be incorporated into the polymer system to modify the texture.
Softening agents may be added in an amount of 0% to 30% by weight in relation to
the polymer system. Mild softening ingredients; of the toffee gum such as polyol
syrup, e.g. maltitol syrup, may within a most suitable range be added to the toffee
gum in an amount of about 0% to 25% by weight of the final toffee gum substance.
The polymer system may further be mixed with fillers, waxes and fats,, These
components are generally not contributing to the desired toffee-like texture
properties, but fat in the form of a chocolate component is because of its taste a
preferred ingredient in the toffee gum of the present invention. However, it should be
noted that although it is possible to mix chocolate with the further toffee gum
ingredients, chocolate is typically not mixed into the toffee gum composition like the
rest of the ingredients in the toffee gum substance. Preferably, chocolate is situated in
one or more modules in coherence with the toffee gum substance such as inner
fillings or outer coatings.
Various arrangements of chocolate and toffee gum substance are applicable
according to the invention. Some examples are illustrated in figures 1 to 7, wherein
modules of chocolate and toffee gum substance are combined in different ways.
In fig. 1A, 1B, and 1C, toffee gums 10,11, and 12 are illustrated in different shapes
but all with one single inner filling of chocolate 103, 113, and 123. Toffee gum
substances 102, 112, and 122 are surrounding the inner fillings of chocolate and
forming the outer shape and surface of each toffee gum piece. Although not
illustrated, a coating may be provided unto the toffee gum substance surface.
Furthermore, the arrangement of toffee gum substance and chocolate may be reverse,
whereby chocolate forms the outer material, and the inner filling is toffee gum
substance.
In fig. 2A, 2B, and 2C, toffee gums 20, 21, and 22 are illustrated in different shapes
and with several regions of inner filling of chocolate 203, 213, and 223. Toffee gum
substances 202, 212, and 222 are surrounding the inner fillings of chocolate and
forming the outer shape and surface of each toffee gum piece. Although not
illustrated, a coating may be provided unto the toffee gum substance surface.
Furthermore, the arrangement of toffee gum substance and chocolate may be reverse,
whereby chocolate forms the outer material, and the inner fillings are formed from
toffee gum substance.
In fig. 3A, 3B, and 3C, toffee gums 30, 31, and 32 are illustrated in different shapes
and with outer coatings of chocolate 303, 313, and 323. Toffee gum substances 302,
312, and 322 are forming cores of toffee gum substance, which are surrounded and
covered by the coatings of chocolate. Furthermore, in fig. 3C, the toffee gum 32 is
provided with inner fillings of chocolate 324.
Fig. 4 illustrates a layered toffee gum piece 40, in which a layer of toffee gum
substance 402 is combined with a layer of chocolate 403. The layers may be formed
and combined by lamination or by compression. Although only two layers are, shown
in fig. 4, several layers of toffee gum substance and chocolate may be combined.
Fig. 5 illustrates a toffee gum piece 50 comprising a main part of chocolate 503 and a
top part of toffee gum substance 502. The reverse may likewise be the case, whereby
a main part of toffee gum substance may be provided with a top part of chocolate.
Fig. 6 illustrates a ring-formed toffee gum piece 60 formed of an inner ring 601, an
intermediate ring 602, and an. outer ring 603. The inner and outer rings may be
formed from toffee gum substance, and the intermediate ring from chocolate, or
reverse. Likewise, the toffee gum piece may be provided with further rings of
chocolate or toffee gum substance. The intermediate ring 602, which may be made of
chocolate, may be continuous through the toi'fee gum piece and visible on the surface
of the toffee gum piece, or alternatively the chocolate intermediate ring 602 may be
hidden inside a mass of toffee gum substance making it invisible without breaking
the toffee gum piece.
Fig. 7 illustrates toffee gum pieces 70 as small pieces with a filling. The toffee gum
pieces 70 may be formed of toffee gum substance with a filling or coating of
chocolate. According to the invention, toffee gum may be provided as small pieces
70 intended for being consumed at once, instead of one single larger toffee guru
piece.
Typically, the polymer system comprises 70% to 100% by weight of polyvinyl
acetate having a glass transition temperature (Tg) in the range of 0 to 60 °C. The
remainder 0% to 30% of the polymer system may be comprised of further synthetic
resins, elastomers or high-molecular weight polyvinyl acetates. Preferably, the
amount of elastomers does not exceed 10% by weight of the polymer system.
As referred to herein, the glass transition temperature (Tg) may be determined for
example by DSC (DSC: differential scanning calorimetry). The DSC may generally
be applied for determining and studying of the thermal transitions of a polymer and
specifically, the technique may be applied for the determination of a second order
transition of a material. The transition at Tg is regarded as such a second order
transition, i.e. a thermal transition that involves a change in heat capacity, but does
not have a latent heat. Hence, DSC may be applied for studying Tg.
According to an embodiment of the invention, the polyvinyl acetate, which
comprises 70% to 100% by weight of the polymer system may have relatively low
molecular weight (Mw). The low-molecular weight polyvinyl acetates, which
according to an embodiment of the invention may be characterized as resinous, resin-
like and non-elastomeric, may preferably have molecular weights (Mw) within the
range of 1000 to 250000 g/mol, preferably 2000 to 200000 g/mol, and more
preferably 4000 to 100000 g/mol. The polyvinyl acetate polymers may affect the
firmness of the polymer system and toffee gum.
Unless otherwise indicated, as used herein with regard to polymers, the term
"molecular weight" means weight average molecular weight (Mw) in g/mol.
Polyvinyl acetates of different molecular weights and the glass transition
temperatures may be combined in the polymer system, and by their individual
properties, the firmness, softness and further textural properties of the toffee gum
may be varied.
High-molecular weight polyvinyl acetates of molecular weight (Mw) in the range of
25000 to 300000 g/mol, more commonly 30000 to 80000 g/mol may comprise up to
30%, preferably not more than 20%, and most preferably below 10% by weight of
the polymer system. The higher the molecular weight, the less amount may be
applied without spoiling the desired toffee-like properties of the toffee gum product
according to the invention.
In accordance with the general principles in manufacturing a toffee gum product
within the scope of the invention, variations of different suitable ingredients are
listed and explained below.
Chocolate may be applied in an amount in the range of 1% to 90% by weight of the
final toffee gum product according to the invention. The applicable chocolate types
include dark chocolate, milk chocolate, white chocolate, chocolate couverture,
unsweetened chocolate, bittersweet chocolate, semisweet chocolate, sweet chocolate,
and compound chocolate. Both sugar-containing and sugar-free chocolate types may
be applied. The compound chocolate refers to chocolate in which at least some of the
cocoa butter is replaced by vegetable fat or oil substitutes. In general, any chocolate
type and chocolate substitute known in the art may be applied according to the
present invention. However, dependent on the desired taste and texture of the final
product and dependent on the arrangement of the chocolate with respect to the toffee
gum substance, such parameters as viscosity, hardening temperature, and taste of the
chocolate should be taken into consideration. Specific examples of chocolate, which
may be applicable, may e.g. be chocolate types such as those disclosed in
EP0727146, US2003082291, WO00/02460, WO00/40101, WO01/56397,
WO2005/016021, US4895732, US5279846, US6143345, hereby incorporated by
reference, and in "The Materials Science of Chocolate" (Dec. 2000), by Peter Fryer
and Kerstin Pinschower, MRS Bulletin. Further chocolate compositions for
application in the present invention may for example be found in the books
"Industrial Chocolate Manufacture and Use" (1999), Third edition, by S. T. Beckett,
Blackwell Publishing Ltd, and "The Science of Chocolate" (2000), by S. T. Beckett,
Royal Society of Chemistry, and "Chocolate, Cocoa & Confectionery" (1995), Third
edition, by Bernard W. Minifie, Kluv/er Academic Publishers, hereby incorporated
by reference.
The chocolate taste and texture may e.g. be regulated by the degree of conching and
by the contents of chocolate liquor, cocoa butter, sweetener, and e.g. vanilla, lecithin
and milk solids. Likewise, the type and roasting of cocoa beans have effect on the
chocolate quality. Different chocolate qualities may be applied as layers, coating, and
filling of the toffee gum, respectively. For example, the viscosity of the chocolate
should be relatively low, when applied as a layer., as e.g. showed in figure 4, and the
chocolate viscosity may be high as well as low, when it is applied as an inner filling,
as e.g. shown in figures 1 to 2. Correspondingly, the chocolate viscosity is important,
when it is applied as a coating, as e.g. shown in figure 3. Here, a high viscosity, e.g.
obtained by heating, is required during the coating procedure, and a hardening of the
chocolate is required afterwards, e.g. obtained by cooling or by a dedicated chocolate
quality.
Colorants, whiteners and antioxidants; are optional ingredients, which may be mixed
with the polymer system and may comprise an amount of up to about 5% by weight
of the polymer system. The antioxidants may e.g. be chosen among butylated
hydroxytoluene (BHT), butyl hydroxyanisol (BHA), propylgallate and tocopherols,
and preservatives. The coloring agents and whiteners may for example comprise
FD&C-type dyes and lakes," fruit or vegetable extracts, titanium dioxide, and
combinations thereof.
In an embodiment of the invention., the toffee gum may comprise one or more
softening agents in an amount of about 0 to about 18% by weight of the toffee gum,
more typically about 0 to about 12% by weight of the toffee gum.
The softeners as well as emulsifiers may according to an embodiment of the
invention be added both during mixing of die polymer system and later during
mixing of the final toffee gum.
The softening ingredient may soften the polymer system and toffee gum formulation
and may contribute to encompass ingredients such as waxes, fats, oils, emulsifiers,
surfactants and solubilisers, which may optionally be added.
The softening agents e.g. sucrose esters may include those disclosed in WO
00/25598, which is incorporated herein by reference. Softening agents may further
include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated
vegetable oils, cocoa butter, degreased cocoa powder, glycerol monostearate,
glyceryl triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides,
fatty acids (e.g. stearic, palmitic, oleic and linoleic acids) and combinations thereof.
According to an embodiment of the invention, the preferred softener applied in the
toffee gum may be triacetin.
Addition of one or more emulsifiers, which are also supplying softness to the
product, may furthermore contribute to providing the product with water-binding
properties and a pleasant smooth surface, and to reduce potential adhesive properties
of the product. In an embodiment of the invention, the emulsifiers may comprise 0 to
18% by weight, preferably 0 to 12% by weight of the polymer system. Examples of
emulsifiers may include mono- and diglycerides of edible fatty acids, lactic acid
esters and acetic acid esters of mono- and diglycerides of edible fatty acids,
acetylated mono and diglycerides, sugar esters of edible fatty acids, Na-, K-, Mg- and
Ca-stearates, lecithin, hydroxylated lecithin and the like.
In case of the presence of biologically or pharmaceutically active ingredients as
defined below, certain specific emulsifiers and/or solubilisers may be added in the
toffee gum formulation in order to disperse and release these ingredients.
According to a preferred embodiment of the invention, the glass transition
ternperalure(s) of the polymer system may be in the range of 0 to 50 °C, preferably
within the range of 20 to 40 °C. The preferred Tg may be experienced by the polymer
system alone or combined with one or more softeners, such as those mentioned
above.
In an embodiment of the invention, waxes and fats may be used for adjustment of
consistency and for softening of the toffee gum confectionery product. In connection
with the present invention, examples of waxes and fats include for instance rice bran
wax, polyethylene wax, petroleum wax (refined paraffin and microcrystalline wax),
paraffin,, beeswax, carnauba wax, candelilla wax, cocoa butter, degreased cocoa
powder and any suitable oil or fat, as e.g. completely or partially hydrogenated
vegetable oils or completely or partially hydro genated animal fats.
Above-mentioned fats are not preferred in large amounts in the toffee gum of the
present invention, as they have a tendency to counteract the desired toffee-like
texture of the product. However, chocolate components such as cocoa butter and
cocoa powder are preferred ingredients according to the present invention, although
they are usually not mixed into the toffee gum composition in large amounts.
If waxes and/or fats are mixed into the toffee gum, the amount should be at the most
30% "by weight in relation to the polymer system. Keeping the amount of fat low in
the toffee gum composition may have the advantageous effect that the toffee gum
may be more robust for an inner filling of fatty ingredients such as chocolate and for
a soft coating, e.g. a coating with chocolate.
In an embodiment of the invention, the toffee gum may comprise filler in a small
amount of about 0% to 10%, preferably 0°/o to 5% by weight of the toffee gum.
However, within the range, the result of increasing the amount of filler may be that
22. Toffee gum as claimed in any of the claims 1-21, wherein said toffee gum is
characterised by having a ratio of said loss modulus G" to said storage modulus G' in
the range of 1 to 5.
23. Toffee gum as claimed in any of the claims 1 - 22, wherein said storage modulus
G' is lower than said loss modulus G".
24. Toffee gum as claimed in any of the claims 1-23, wherein said storage modulus
G' is lower than said loss modulus G" as measured at a frequency of 1 Hz.
25. Toffee gum as claimed in any of the claims 1 - 24, wherein said loss modulus G"
and said storage modulus G' are both lower than 10000 Pa as measured at a
frequency of 0.1 Hz.
26. Toffee gum as claimed in any of the claims 1 - 25, wherein said loss modulus G"
is higher than 10000 Pa as measured at a frequency of 1 Hz.
27. Toffee gum as claimed in any of the claims 1 - 26, wherein said storage modulus
G' is lower than 40000 Pa, preferably lower than 30000 Pa as measured at a
frequency of 1 Hz.
28. Toffee gum as claimed in any of the claims 1-27, wherein said storage modulus
G' decreases during at least a part of a chewing process.
29. Toffee gum as claimed in any of the claims 1-28, wherein said storage modulus
G' decreases in the chewing process during the first 1 to 3 minutes.
30. Toffee gum as claimed in any of the claims 1 - 29, wherein said loss modulus G"
decreases during at least a part of the chewing process.
31. Toffee gum as claimed in any of the claims 1 - 30, wherein said loss modulus G"
decreases in the chewing process during the first 1 to 3 minutes.
32. Toffee gum as claimed in any of the claims 1-31, wherein said chewing process
involves a chewing frequency at 1 Hz.
33. Toffee gum as claimed in any of the claims 1 - 32, wherein said storage modulus
G' and said loss modulus G" are measured at an oscillation torque of 8 to 12 uN-m.
34. Toffee gum as claimed in any of the claims 1 - 33, wherein said toffee gum
comprises a toffee gum substance being formed from a mixture of said polymer
system with at least one sweetener and at least one flavor.
35. Toffee gum as claimed in any of the claims 1 - 34, wherein said toffee gum
comprises toffee or caramel in an amount in the range of 1% to 85% by weight of
said toffee gum.
36. Toffee gum as claimed in any of the claims 1 - 35, wherein at least a part of said
chocolate is forming or comprised in at least one chocolate module of said toffee
gum.
37. Toffee gum as claimed in any of the claims 1 - 36, wherein said at least one
chocolate module comprises agents for modifying taste and consistency of the
chocolate.
38. Toffee gum as claimed in any of the claims 1-37, wherein at least one of said at
least one chocolate module is forming an outer coating of said toffee gum.
39. Toffee gum as claimed in any of the claims 1 - 38, wherein said toffee gum
substance is forming a core and at least one of said at least one chocolate module is
situated in said core.
40. Toffee gum as claimed in any of the claims 1 - 39, wherein said core comprises
several of said at least one chocolate module.
41. Toffee gum as claimed in any of the claims 1 - 40, wherein said chocolate is
applied in an amount in the range of 5% to 80%, preferably 10% to 60% by weight
of said toffee gum.
42. Toffee gum as claimed in any of the claims 1-41, wherein said chocolate
contains sugar.
43. Toffee gum as claimed in any of the claims 1 - 42, wherein said chocolate is
sugar-free.
44. Toffee gum as claimed in any of the claims 1-43, wherein said chocolate
comprises cocoa butter in an amount of 15% to 90% by weight of said chocolate.
45. Toffee gum as claimed in any of the claims 1 - 44, wherein said chocolate is
selected from the group consisting of dark chocolate, milk, and white chocolate, or
any combination thereof.
46. Toffee gum as claimed in any of the claims 1 - 45, wherein said chocolate is
selected from the group consisting of unsweetened chocolate, bittersweet chocolate,
semisweet chocolate, and sweet chocolate, or any combination thereof.
47. Toffee gum as claimed in any of the claims 1 - 46, wherein said chocolate is
chocolate couverture.
48. Toffee gum as claimed in any of the claims 1 - 47, wherein said chocolate is a
compound chocolate.
49. Toffee gum as claimed in any of the claims 1 - 48, wherein at least a part of said
cocoa butter in said chocolate is replaced by an alternative vegetable fat or oil.
50. Toffee gum as claimed in any of the claims 1 - 49, wherein said chocolate is free
of fat.
51. Toffee gum as claimed in any of the claims 1 - 50, wherein said chocolate is
selected from the group consisting of liquid chocolate, solid chocolate, and powdered
chocolate, or any combination thereof.
52. Toffee gum as claimed in any of the claims 1-51, wherein said chocolate
module forming an outer coating has been applied by a coating method selected from
the group consisting of spray coating, pan coating, curtain coating, or any
combination thereof.
53. Toffee gum as claimed in any of the claims 1 - 52, wherein said chocolate is
substituted by a chocolate substitute.
54. Toffee gum as claimed in any of the claims 1 - 53, wherein said toffee gum
comprises a precoat below said outer coating.
55. Toffee gum as claimed in any of the claims 1 - 54, wherein said outer coating is
supplied with a polishing.
56. Toffee gum as claimed in any of the claims 1 - 55, wherein said toffee gum is
combined with ingredients selected from the group consisting of coconut, rice,
maize, nougat, marzipan, macaroon, almonds, fruits, berries, caramel, liquor, nuts,
hazelnuts, peanuts, walnuts, liqourice, wine gum, or any combination thereof.
57. Toffee gum as claimed in any of the claims 1 - 56, wherein said toffee gum
comprises at least one softener in an amount in the range of 0.5% to 25%, preferably
in the range of 1% to 18%, and most preferably in the range of 2% to 12% by weight
of said toffee gum.
58. Toffee gum as claimed in any of the claims 1 - 57, wherein said at least one
softener is selected from the group consisting of triacetin, lecithin, acetylated
glycerides, mono- and di-glycerides, or any combination thereof.
59. Toffee gum as claimed in any of the claims 1 - 58, wherein said toffee gum
comprises at least one syrup of a polyol in an amount of 1% to 25%, preferably 5%
to 20% by weight of said toffee gum.
60. Toffee gum as claimed in any of the claims 1 - 59, wherein said polymer system
comprises plasticizer(s).
61. Toffee gum as claimed in any of the claims 1 - 60, wherein the toffee gum
comprises less than 6%, preferably less than 4% by weight of filler, preferably less
than 1% by weight.
62. Toffee gum as claimed in any of the claims 1-61, wherein the toffee gum is free
of filler.
63. Toffee gum as claimed in any of the claims 1 - 62, wherein said toffee gum
comprises at said least one flavor in an amount of 0.001% to 30% by weight, and
said at least one sweetener in an amount of 5% to 80% by weight.
64. Toffee gum as claimed in any of the claims 1 - 63, wherein said flavor is a
caramel flavor comprising an amount in the range of 1% to 30% by weight of said
toffee gum substance.
65. Toffee gum as claimed in any of the claims 1 - 64, wherein said at least one
flavor is oil-based and/or hydrophilic.
66. Toffee gum as claimed in any of the claims 1-65, wherein said at least one
sweetener comprises sugar.
67. Toffee gum as claimed in any of the claims 1 - 66, wherein said sugar is selected
from the group consisting of mono-, di-, or polysaccharides and any combination
thereof.
68. Toffee gum as claimed in any of the claims 1 - 67, wherein said sugar is selected
from the group consisting of sucrose, dextrose, maltose, dextrins, trehalose, tagatose,
dried invert sugar, fructose, levulose, galactose, corn syrup solids, polydextroseII,
polydextrose ultra, inuline, or any combination thereof.
69. Toffee gum as claimed in any of the claims 1 - 68, wherein said at least one
sweetener is an artificial sweetener.
70. Toffee gum as claimed in any of the claims 1 - 69, wherein said artificial
sweetener is selected from the group consisting of sorbitol, mannitol, maltitol,
xylitol, erythritol, lactitol, isomalt, derivatives of isomalt, or any combination
thereof.
71. Toffee gum as claimed in any of the claims 1 - 70, wherein said artificial
sweetener is a high-intensity artificial sweetener selected from the group consisting
of aspartame, salts of acesulfame, alitame, neotame, twinsweet, saccharin and its
sails, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin,
monellin, stevioside, sucralose, or any combination thereof.
72. toffee gum as claimed in any of the claims 1—71, wherein said toffee gum
comprises active ingredients selected among those listed in the detailed description.
73. Toffee gum as claimed in any of the claims 1 — 72, wherein said toffee gum
forms a tablet comprising a chewable polymer system.
74. Toffee gum as claimed in any of the claims 1 - 73, wherein said toffee gum is
formed in shapes selected from the group consisting of cores, ellipsoid, balls,
cylinders, squares, rectangular, hexagonal, strips, paraboloid, donut formed, ring
formed, teddy bear formed and multi-modular.
75. Toffee gum as claimed in any of the claims 1 — 74, wherein said toffee gum
weighs from 1/4 gram to 10 grams.
76. Toffee gum as claimed in any of the claims 1 - 75, wherein said toffee gum
weighs from 1/2 gram to 5 grams.
77. Toffee gum as claimed in any of the claims 1 — 76, wherein said toffee gum is
provided with an outer coating.
78. Toffee gum as claimed in any of the claims 1 — 77, wherein said coating is
selected from the group consisting of hard coating, soft coating and edible film-
coating.
79. Toffee gum as claimed in any of the claims 1 - 78, wherein said toffee gum is
center-filled.
80. Toffee gum as claimed in any of the claims 1 - 79, wherein said toffee gum is
compressed.
81. Method of manufacturing a toffee gum as claimed in any of the claims 1 - 80,
whereby the product is manufactured by a batch process.
82. Method of manufacturing a toffee gum as claimed in any of the claims 1 - 80,
whereby the product is manufactured by an extruder process.
83. Method of coating a toffee gum as claimed in any of the claims 1 - 80 by
chocolate comprising the steps of applying chocolate in liquid form to the surface of
a toffee gum core and subjecting the chocolate coated toffee gum to a temperature,
which causes the liquid chocolate to harden, depending on the type of the chocolate
as applied.


The present invention relates to toffee gum comprising a polymer system, and at least 1% by weight of
chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by
weight of said polymer system comprising polyvinyl acetate, said polyvinyl acetate having a glass
transition temperature (Tg) in the range of 0 to 60 °C, and said chocolate constituting at the most 90%
by weight of said toffee gum.

Documents:

01116-kolnp-2007-abstract.pdf

01116-kolnp-2007-assignment.pdf

01116-kolnp-2007-claims.pdf

01116-kolnp-2007-correspondence others 1.1.pdf

01116-kolnp-2007-correspondence others 1.2.pdf

01116-kolnp-2007-correspondence others 1.3.pdf

01116-kolnp-2007-correspondence others.pdf

01116-kolnp-2007-description complete.pdf

01116-kolnp-2007-drawings.pdf

01116-kolnp-2007-form 1.pdf

01116-kolnp-2007-form 3 1.1.pdf

01116-kolnp-2007-form 3.pdf

01116-kolnp-2007-form 5.pdf

01116-kolnp-2007-gpa.pdf

01116-kolnp-2007-international publication.pdf

01116-kolnp-2007-international search report.pdf

01116-kolnp-2007-pct request.pdf

01116-kolnp-2007-priority document.pdf

1116-KOLNP-2007-(08-01-2013)-CORRESPONDENCE.pdf

1116-KOLNP-2007-(08-01-2013)-OTHERS.pdf

1116-KOLNP-2007-(13-02-2012)-CORRESPONDENCE.pdf

1116-KOLNP-2007-(14-12-2011)-CORRESPONDENCE.pdf

1116-KOLNP-2007-(24-10-2011)-CORRESPONDENCE.pdf

1116-KOLNP-2007-(26-12-2011)-CORRESPONDENCE.pdf

1116-KOLNP-2007-(26-12-2011)-FORM-3.pdf

1116-KOLNP-2007-(30-01-2012)-CORRESPONDENCE.pdf

1116-KOLNP-2007-(30-01-2012)-FORM 3.pdf

1116-KOLNP-2007-ABSTRACT.pdf

1116-KOLNP-2007-AMANDED CLAIMS.pdf

1116-KOLNP-2007-ASSIGNMENT 1.1.pdf

1116-KOLNP-2007-ASSIGNMENT.pdf

1116-KOLNP-2007-CORRESPONDENCE 1.4.pdf

1116-KOLNP-2007-CORRESPONDENCE 1.6.pdf

1116-KOLNP-2007-CORRESPONDENCE 1.9.pdf

1116-KOLNP-2007-CORRESPONDENCE-1.5.pdf

1116-KOLNP-2007-CORRESPONDENCE-1.7.pdf

1116-KOLNP-2007-CORRESPONDENCE-1.8.pdf

1116-KOLNP-2007-DESCRIPTION (COMPLETE).pdf

1116-KOLNP-2007-DRAWINGS.pdf

1116-KOLNP-2007-EXAMINATION REPORT.pdf

1116-KOLNP-2007-FORM 1.pdf

1116-KOLNP-2007-FORM 18 1.1.pdf

1116-kolnp-2007-form 18.pdf

1116-KOLNP-2007-FORM 2.pdf

1116-KOLNP-2007-FORM 3 1.2.pdf

1116-KOLNP-2007-FORM 3 1.4.pdf

1116-KOLNP-2007-FORM 3-1.3.pdf

1116-KOLNP-2007-FORM 5 1.1.pdf

1116-KOLNP-2007-FORM 5.pdf

1116-KOLNP-2007-GPA.pdf

1116-KOLNP-2007-GRANTED-ABSTRACT.pdf

1116-KOLNP-2007-GRANTED-CLAIMS.pdf

1116-KOLNP-2007-GRANTED-DESCRIPTION (COMPLETE).pdf

1116-KOLNP-2007-GRANTED-DRAWINGS.pdf

1116-KOLNP-2007-GRANTED-FORM 1.pdf

1116-KOLNP-2007-GRANTED-FORM 2.pdf

1116-KOLNP-2007-GRANTED-SPECIFICATION.pdf

1116-KOLNP-2007-OTHERS 1.2.pdf

1116-KOLNP-2007-OTHERS-1.1.pdf

1116-KOLNP-2007-OTHERS.pdf

1116-KOLNP-2007-PETITION UNDER RULE 137.pdf

1116-KOLNP-2007-REPLY TO EXAMINATION REPORT 1.1.pdf

1116-KOLNP-2007-REPLY TO EXAMINATION REPORT.pdf


Patent Number 255440
Indian Patent Application Number 1116/KOLNP/2007
PG Journal Number 09/2013
Publication Date 01-Mar-2013
Grant Date 22-Feb-2013
Date of Filing 30-Mar-2007
Name of Patentee GUMLINK A/S
Applicant Address DANDYVEJ 19, DK-7100, VEJLE
Inventors:
# Inventor's Name Inventor's Address
1 TOPSØE, MARTIN MEJSEVEJ 5, DK-7100, VEJLE
2 LUND, KIRSTEN BØGESKOVVEJEN 10, DK-7130,, JUELSMINDE
PCT International Classification Number A23G 3/00
PCT International Application Number PCT/DK2005/000335
PCT International Filing date 2005-05-20
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 PCT/DK2004/000691 2004-10-08 IB