Sugarless-type chewing gum

Claim 2

In a process for manufacturing a stable, non-cariogenic and sugarless chewing-gum comprising: the melting of a base gum, the mixing of this base gum with an aqueous softening agent selected within the group consisting of liquid sorbitol and aqueous solutions of vegetable gums, the addition to this mixture of solid sweetening agents comprising mannitol and at least one of the group consisting of sorbitol and xylitol, the rolling of the dough so obtained followed by putting it into the desired shape, the improvement wherein at least part of the aqueous softening agent is substituted with an amount increasing from 5 to 35% by weight of a hydrogenated starch hydrolysate comprising: less than 3% of polyols of DP higher than 20, less than 60% of maltitol (DP 2) and less than 19% of sorbitol (DP 1), the balance to 100 being constituted by a mixture of polyols of DP 3 to 20, and wherein, simultaneously to the said selection of an increasing proportion of hydrogenated starch hydrolysate, there is selected a decreasing proportion of mannitol, said proportion of mannitol being less than 10% by weight when the proportion of hydrolysate is higher than 10% by weight, less than 5% by weight and about 0 and even null when the proportion of hydrolysate is higher than 20% by weight.

Claim 3

In a process for manufacturing a stable, non-cariogenic and sugarless chewing-gum comprising: the melting of a base gum, the mixing of this base gum with an aqueous softening agent selected within the group consisting of liquid sorbitol and aqueous solutions of vegetable gums, the addition to this mixture of solid sweetening agents comprising mannitol and at least one of the group consisting of sorbitol and xylitol, the rolling of the dough so obtained followed by putting it into the desired shape, the improvement wherein there is selected, for the substitution of at least part of the aqueous softening agent, an amount increasing from 5 to 35% by weight of a hydrogenated starch hydrolysate comprising: less than 3% of polyols of DP higher than 20, less than 60% of maltitol (DP 2) and less than 14% of sorbitol (DP 1), the balance to 100 being constituted by a mixture of polyols of DP 3 to 20, and wherein, simultaneously to the said selection of an increasing proportion of hydrogenated starch hydrolysate, there is selected a decreasing proportion of mannitol, said proportion of mannitol being less than 10% by weight when the proportion of hydrolysate is higher than 10% by weight, less than 5% by weight and about 0 and even null when the proportion of hydrolysate is higher than 20% by weight.

Claim 4

In a process for manufacturing a stable, non-cariogenic and sugarless chewing-gum comprising: the melting of a base gum, the mixing of this base gum with an aqueous softening agent selected within the group consisting of liquid sorbitol and aqueous solutions of vegetable gums, the addition to this mixture of solid sweetening agents comprising mannitol and at least one of the group consisting of sorbitol and xylitol, the rolling of the dough so obtained followed by putting it into the desired shape, the improvement wherein there is selected, for the substitution of at least part of the aqueous softening agent, an amount increasing from 5 to 35% by weight of a hydrogenated starch hydrolysate comprising: less than 3% of polyols of DP higher than 20, less than 60% of maltitol (DP 2) and less than 14% of sorbitol (DP 1), the balance to 100 being constituted by a mixture of polyols of DP 3 to 20, and wherein, simultaneously to the said selection of an increasing proportion of hydrogenated starch hydrolysate, there is selected a decreasing proportion of mannitol, said proportion of mannitol being less than 10% by weight when the proportion of hydrolysate is higher than 10% by weight, less than 5% by weight and about 0 and even null when the proportion of hydrolysate is higher than 20% by weight.