CA1074613A - Noncariogenic comestible - Google Patents
Noncariogenic comestibleInfo
- Publication number
- CA1074613A CA1074613A CA270,877A CA270877A CA1074613A CA 1074613 A CA1074613 A CA 1074613A CA 270877 A CA270877 A CA 270877A CA 1074613 A CA1074613 A CA 1074613A
- Authority
- CA
- Canada
- Prior art keywords
- candy
- weight
- mixture
- sorbitol
- dextrose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Transition And Organic Metals Composition Catalysts For Addition Polymerization (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
NONCARIOGENIC COMESTIBLE
ABSTRACT OF THE DISCLOSURE
Noncariogenic comestibles (i.e., food products that do not cause dental caries) may be obtained by employing as a nutritive sweetening system therein a mixture of at least one sweetening agent selected from the group consisting of sorbitol, mannitol, inositol, and xylitol and at least one second sweetening agent selected from the group consisting of dextrose, sucrose, fructose, and lactose, with the mixture containing at least about 75% of the first agent by weight of the mixture. Advantageously, such a sweetening system is provided in candies in association with adipic and/or ascorbic acid as a flavoring agent.
ABSTRACT OF THE DISCLOSURE
Noncariogenic comestibles (i.e., food products that do not cause dental caries) may be obtained by employing as a nutritive sweetening system therein a mixture of at least one sweetening agent selected from the group consisting of sorbitol, mannitol, inositol, and xylitol and at least one second sweetening agent selected from the group consisting of dextrose, sucrose, fructose, and lactose, with the mixture containing at least about 75% of the first agent by weight of the mixture. Advantageously, such a sweetening system is provided in candies in association with adipic and/or ascorbic acid as a flavoring agent.
Description
r ; B2iCKGROU~ r; lNV~I~lll _ .
14 Field of the Invention This invention relates to the production of comestibles.
16 More specifically it~is concerned with a candy product which is 17 rendered noncariogenic through the use of a novell specific nutritive 18 sweetening system and through use of a unique carboxylic acid system 19 that does not decalcify the enamel.
Description of the Prior Art 21 ~ The prior art has long sought a means to compensate or 28 the cariogenic potential of comestibles, particularly foods containing 23 high preponderances of nutritive sweeteners such as sucrose and other ;
24 sugars~and acids which erode tooth enamel and dentin. It has been theorized that when sugars are placed in the mouth, they combine with 26~ acid-producing bacteria to form lactic, fumaric, and other acids which 27 promote dental caries.
28 ¦ A contributing cause of dental caries in children is the 29¦ adherence of highly refined sugars and their decomposition products tc 301 the dental plaque after ingestion, coupled with the slow rate of oral ~1¦ clearance, or the ability to produce high amounts of acid, or com~i-na ions of such factors. ~
~ ~4613 1 A number of anticariogenic agents have been evaluated in
14 Field of the Invention This invention relates to the production of comestibles.
16 More specifically it~is concerned with a candy product which is 17 rendered noncariogenic through the use of a novell specific nutritive 18 sweetening system and through use of a unique carboxylic acid system 19 that does not decalcify the enamel.
Description of the Prior Art 21 ~ The prior art has long sought a means to compensate or 28 the cariogenic potential of comestibles, particularly foods containing 23 high preponderances of nutritive sweeteners such as sucrose and other ;
24 sugars~and acids which erode tooth enamel and dentin. It has been theorized that when sugars are placed in the mouth, they combine with 26~ acid-producing bacteria to form lactic, fumaric, and other acids which 27 promote dental caries.
28 ¦ A contributing cause of dental caries in children is the 29¦ adherence of highly refined sugars and their decomposition products tc 301 the dental plaque after ingestion, coupled with the slow rate of oral ~1¦ clearance, or the ability to produce high amounts of acid, or com~i-na ions of such factors. ~
~ ~4613 1 A number of anticariogenic agents have been evaluated in
2~ the past in systems wherein the agent is applied or consumed
3 ! topically (i.e., directly on the teeth) in the form of a dentifrice 4l (e.g., a toothpaste or a toothpowder). However, knowledge gained on 6 the anticariogenic effectiveness of agents used in such topical 6l applications has not permitted prediction of efficacy for these r ¦ anticariogenic agents in other applications, such as in foods, and 8 particularly in foods containing a substantial portion of sugars.
9 Unfortunately, known anticariogenic agents have in general not provided any substantial degree of protection when used in 11 foodstuffs. Thus, known anticariogenic agents such as fluorides, 12 phosphates, vitamin K, nitrofurans, ammonium compounds, iodoacetic 13 acid and the like, when added separately to a foodstuff containing 14 a high ~ercentage of sugar t have little direct topical effect in a foodstuff environment.
16 Accordingly, the primary object of this invention is 17 to provide means for overcoming the disadvantages of the prior art 1~ approaches to reducing the dental caries potential of sugar 19 containing foodstuffs.
A related object is to provide a new nutritive sweetening 21 system for use in candies in place of the sweetening systems 22 heretofore employed.
~ still further object is to provide new noncariogenic 2~ candies.
SUMMARY OF THE INVENTION
26 The foregoing and other objects, advantages, and features 27 of this invention may be achieved by employing as a nutritive 28 ¦ sweetener in comestibles such as candies a mixture of at least one 291 first sweetening agent selected from the group consisting of sorbitol, 501 mannitol, inositol, and xylitol and at least one second sweetening 311 agent selected from the group consisting of dextrose, sucrose, ~ -2~
~07~13 l 1 fructose, and lactose, with the mixture containing at least about 2 75% of the first sweetening agent by weight of the mixture. Advan-3 tageously, such a noncariogenic nutritive sweetener may be combined in !
~1 a candy with up to about 6~ by weight of the product of a member 51 selected from the group consisting of adipic acid, ascorbic acid, 61 and mixtures thereof as a flavoring agent.
r ¦ By employing the sweetening and flavoring systems in 8 candy products, there are obtained products which, when introduced .9 into the mouth, exhibit: little or no harmful lowering of the dental ¦
plaque pH (indicating that the formation of decay causing oral acids 11 has been minimized);no significantharmful decalcification of the 12 dental enamel (decalcification being a precursor of dental caries formation); and rapid oral clearance.
14 DETAILED DESCRIPTION OF THE PREFERRED EMBODI~ENTS
In accordance with this invention, comestibles such as 16 candies and the like, which have heretofore used dental caries 17 promoting nutritive sweeteners such as simple sugars, may be rendered 1~ noncariogenic by employing a nutritive sweetening system embodying a 19 mixture of at least one first sweetening agent selected from the group consisting of sorbitol, mannitol, inositol, and xylitol, and at least 21 one second sweetening agent selected from the group consisting of 22 dextrose, sucrose, fructose and lactose, with the mixture containing 23 at least about 75~ first agent by weight of the mixture.
24 As used herein, the term "comestible" should be understood to mean substantially any of the wide range of food products suitable 26 for ingestion by humans including without limitation candies, bakery 2r products, chewing gum, prepared beverages and beverage mixes, fruit preparatlons, etc.
29 Such a nutritive sweetening system is advantageously provided in cooked or uncooked hard candies in which up to about 6% .
3 ¦ by weight of a member selected from the group consisting of adipic 32 acid and ascorbic acid and mixtures thereof is provided as a flavoring -3- !
10~4613 lj adjuvant. The nutritive sweetening system of this invention may be 21 used in other types of candies such as taffies and caramels, choco-3¦ lates and chocolate coatings and ln other candy products in which 4l high preponderances of nutritive sweeteners are employed. Where candy products are produced from a variety of individual constituents (as 6 in candies in which a cooked su~ar based center may be coated with 7 chocolate), the nutritive sweetening system of this invention may be 81 employed in one or more of the constituents (e.g., as a rep]acement 91 for the sugar in the cooked center or in the chocolate coating), or 10¦ in all of them.
11 As noted, a primary feature of this invention is the use as ¦
12l noncariogenic sweeteners of mixtures of at least one first sweetening !
151 agent in combination with at least one second sweetening agent, such 14¦ mixtures containing at least 75% by weight of the first agent.
15¦ Sorbitol is the preferred first agent, with dextrose being 16 ¦ the preferred second agent. Where sorbitol-dextrose mixtures are 17l employed, a 75% sorbitol - 25~ dextrose mixture is preferred. Where 1~ ¦ sucrose, fructose, and lactose are employed, somewhat greater amounts ¦
19 ¦ of the first sweetening agent are preferably employed. Thus, about 201 5~ sucrose is preferably used in sorbitol-sucrose mixtures, whereas 21¦~ about 10~ fructose is preferred in the case of sorbitol-fructose mixtures.
23 ¦ Where mannitol, inositol and/or xylitol are employed in 2~ addition to or in place of sorbitol, such sweetening mixtures may contain at least about 75%, preferably as much as about 90%, first 26 sweetening agent by weight of the mixture.
27 Generally, the sweetening mixtures of this invention are 2B employed at the same levels that the sugar or other cariogenic 29 sweetening systems have been employed. Thus, the noncariogenic nutritive sweetening syste~ of this invention are employed in a 51 candy product, preferably at a level of about 40-100% by weight of 52 the candy product.
l' .
11)74613 1 Where it is desired that a carboxylic acid be employed 2 in the candy product for its tart taste and in order to enhance 5¦ fruit flavors, it is preferred that adipic acid, ascorbic acid or
9 Unfortunately, known anticariogenic agents have in general not provided any substantial degree of protection when used in 11 foodstuffs. Thus, known anticariogenic agents such as fluorides, 12 phosphates, vitamin K, nitrofurans, ammonium compounds, iodoacetic 13 acid and the like, when added separately to a foodstuff containing 14 a high ~ercentage of sugar t have little direct topical effect in a foodstuff environment.
16 Accordingly, the primary object of this invention is 17 to provide means for overcoming the disadvantages of the prior art 1~ approaches to reducing the dental caries potential of sugar 19 containing foodstuffs.
A related object is to provide a new nutritive sweetening 21 system for use in candies in place of the sweetening systems 22 heretofore employed.
~ still further object is to provide new noncariogenic 2~ candies.
SUMMARY OF THE INVENTION
26 The foregoing and other objects, advantages, and features 27 of this invention may be achieved by employing as a nutritive 28 ¦ sweetener in comestibles such as candies a mixture of at least one 291 first sweetening agent selected from the group consisting of sorbitol, 501 mannitol, inositol, and xylitol and at least one second sweetening 311 agent selected from the group consisting of dextrose, sucrose, ~ -2~
~07~13 l 1 fructose, and lactose, with the mixture containing at least about 2 75% of the first sweetening agent by weight of the mixture. Advan-3 tageously, such a noncariogenic nutritive sweetener may be combined in !
~1 a candy with up to about 6~ by weight of the product of a member 51 selected from the group consisting of adipic acid, ascorbic acid, 61 and mixtures thereof as a flavoring agent.
r ¦ By employing the sweetening and flavoring systems in 8 candy products, there are obtained products which, when introduced .9 into the mouth, exhibit: little or no harmful lowering of the dental ¦
plaque pH (indicating that the formation of decay causing oral acids 11 has been minimized);no significantharmful decalcification of the 12 dental enamel (decalcification being a precursor of dental caries formation); and rapid oral clearance.
14 DETAILED DESCRIPTION OF THE PREFERRED EMBODI~ENTS
In accordance with this invention, comestibles such as 16 candies and the like, which have heretofore used dental caries 17 promoting nutritive sweeteners such as simple sugars, may be rendered 1~ noncariogenic by employing a nutritive sweetening system embodying a 19 mixture of at least one first sweetening agent selected from the group consisting of sorbitol, mannitol, inositol, and xylitol, and at least 21 one second sweetening agent selected from the group consisting of 22 dextrose, sucrose, fructose and lactose, with the mixture containing 23 at least about 75~ first agent by weight of the mixture.
24 As used herein, the term "comestible" should be understood to mean substantially any of the wide range of food products suitable 26 for ingestion by humans including without limitation candies, bakery 2r products, chewing gum, prepared beverages and beverage mixes, fruit preparatlons, etc.
29 Such a nutritive sweetening system is advantageously provided in cooked or uncooked hard candies in which up to about 6% .
3 ¦ by weight of a member selected from the group consisting of adipic 32 acid and ascorbic acid and mixtures thereof is provided as a flavoring -3- !
10~4613 lj adjuvant. The nutritive sweetening system of this invention may be 21 used in other types of candies such as taffies and caramels, choco-3¦ lates and chocolate coatings and ln other candy products in which 4l high preponderances of nutritive sweeteners are employed. Where candy products are produced from a variety of individual constituents (as 6 in candies in which a cooked su~ar based center may be coated with 7 chocolate), the nutritive sweetening system of this invention may be 81 employed in one or more of the constituents (e.g., as a rep]acement 91 for the sugar in the cooked center or in the chocolate coating), or 10¦ in all of them.
11 As noted, a primary feature of this invention is the use as ¦
12l noncariogenic sweeteners of mixtures of at least one first sweetening !
151 agent in combination with at least one second sweetening agent, such 14¦ mixtures containing at least 75% by weight of the first agent.
15¦ Sorbitol is the preferred first agent, with dextrose being 16 ¦ the preferred second agent. Where sorbitol-dextrose mixtures are 17l employed, a 75% sorbitol - 25~ dextrose mixture is preferred. Where 1~ ¦ sucrose, fructose, and lactose are employed, somewhat greater amounts ¦
19 ¦ of the first sweetening agent are preferably employed. Thus, about 201 5~ sucrose is preferably used in sorbitol-sucrose mixtures, whereas 21¦~ about 10~ fructose is preferred in the case of sorbitol-fructose mixtures.
23 ¦ Where mannitol, inositol and/or xylitol are employed in 2~ addition to or in place of sorbitol, such sweetening mixtures may contain at least about 75%, preferably as much as about 90%, first 26 sweetening agent by weight of the mixture.
27 Generally, the sweetening mixtures of this invention are 2B employed at the same levels that the sugar or other cariogenic 29 sweetening systems have been employed. Thus, the noncariogenic nutritive sweetening syste~ of this invention are employed in a 51 candy product, preferably at a level of about 40-100% by weight of 52 the candy product.
l' .
11)74613 1 Where it is desired that a carboxylic acid be employed 2 in the candy product for its tart taste and in order to enhance 5¦ fruit flavors, it is preferred that adipic acid, ascorbic acid or
4¦ mixtures thereof be used in order that the desired objective o a 6l noncariogenic candy product may be maintained. An important 6 ¦ feature of this invention is the discovery that, in comparison with 7 ¦ other conventionally used carboxylic acids such as citric acid and 8 ¦ malic acid, ascorbic and adipic acids are relatively safe and do 9 ¦ not decalcify the teeth when present in the mouth during the rapid 10 ¦ oral clearance period achieved with the candies of this invention.
11 ¦ Such an acid constituent of a candy is provided at a level of about 12 ¦ O - 6% by weight of the candy, preferably about 2-~% by weight of 1~ ¦ the candy.
14 ¦ Candy products produced in accordance with this 15 ¦ invention are essentially the same as prior art candy products with 16 ¦ the exception that, by virtue of the substitution of the noncario-17 ¦ genic nutritive sweetening system of this invention, the candy 18 ¦ products hereof may be safely consumed without causing or promoting 19 ¦ dental caries.
¦ Thus, noncariogenic candy products produced in accordance 21 ¦ with this invention may contain usual and customary complementary 22 ¦ ingredients conventionally found in candy products such as colorings, 23 ¦ flavorings, dairy and vegetable fats, foaming agentsr texturing 24 agents such as crisped rice, nuts, and the like. However, in addition to the sugar sweeteners usually employed, certain conventional 26 candy ingredients are undesirable from a dental standpoint. For 2r example, significant amounts of fats and texturing agents 28 ¦such as crisped rice may adversely affect the oral clearance of the 2~ ¦candy. Nonetheless, by employing the sweetening agents of this 50 ¦invention in place of the cariogenic sweeteners heretofore employed, 3a ¦ ehe c ndies ~y be rendered less h~rt~ul to ~he teeth.
. ' ,.,,11 . ~ 13 1¦ Candies produced in accordance with this invention may 21 be prepared using the noncariogenic nutritive sweetening system of 3¦ this invention in place of the simple sugar or other cariogenic 4 sweetening system heretofore employed. Manufacturing techniques are generally the same although certain modifications must be made by 6 reason of the use of sorbitol as ~he principal constituent of the sweetening system.
81 Thus, in the case of tableted candies, the same techniques ~¦ of mixing the ingredients and forming them into tablets are used, 10¦ but somewhat greater humidity control must be exerted because sorbitoll 11 ¦ is a desiccant. An agent such as magnesium stearate may also be added !
12¦ at low levels in order to facilitate removal of the tablets from the 15 ¦ mold. However, in the case of cooked, hard candies, which are 14 ¦ normally mixed, cooked and cooled in the desired shape, it is neces-15 ¦ sary to mold them and let them harden for several hours because 16 ¦ sorbitol containing candies do not immediately fully harden upon 17 cooling.
18 With knowledge of these properties of the sorbitol 19 containing sweetening agents of this lnvention~ one skilled in the art can readily adapt existing candy processing techniques to the 21 preparation of other candy products pursuant to this invention.
28 ~he compositions of exemplary noncariogenic candies 23 produced in accordance with this invention are given in the 24 following examples.
Example I - Tableted Candy 26 Constituent Parts by Weight 27 Sorbitol 72.4 28¦ Dextrose 24.1 29 Flavorings, Colors, etc. 0.5 Adipic Acid 3.0 ,, 11 ! 10746~ 3 1 Example~ Tableted Candy 2 Constituent Parts by_Weight 3¦ Sorbitol 82~o 4¦ Dextrose 14.5 6 ~ Ascorbic Acid 3.0 6 ¦ Flavoring, Colors, etc. 0~5 r .81 Example III - Tableted Candy 9 Constituent Parts by Weight Sorbitol 90 5 11 Sucrose 4.8 12 Adipic Acid 3.0 13 . Flavoring, Colors, etc. -?
14 Magnesium Stearate 1.0 16 Example IV - Tableted Candy 17 Constituent Parts by Wei~ht 18 Sorbitol 71.4 19 Fructose 23.4 Adipic Acid 3.0 21 Flavoring, Colors, etc. 0.7 22 Magnesium Stearate 1.0 24 Example V - Tableted Candy Consti-tuent Parts by Weight 26 Sorbitol 85.8 2r Fructose 9.5 2~ Adipic Acid 3.0 29 Flavoring, Colors, etc. 0.7 Magnesium Stearate 1.0 ~1 3~
_7-.,' ~ ' ~
~ ~Q746~3 1 :
1 ¦ Example VI - Tableted Candy 2 ¦ Constituent Parts by Wei~ht 3 ¦ Sorbitol 71.3 41 . Dextrose 15.8 6 ¦ Fructose 7.9 6 ¦ Adipic Acid 1.5 Ascorbic Acid 1.5 8 Flavorings, Colors, etc. 1.0 9¦ Magnesium Stearate 1.0 11¦ ~ Example VII - Tableted Candy 12 ¦ . Constituent Parts by Weight 15 ¦ Mannitol 71.4 14 ¦ Dextrose 23.8 16 ¦ Adipic Acid 3.0 16 ¦ ~'lavorings, Colors, etc. 0.7 lr Magnesium Stearate 1.0 1~ 1 19 ¦ Example VIII - Tableted Candy 20 ¦ Constituent Parts by Weight 21 I ~ylitol - 71.
22 Dextrose 23.8 Adipic Acid 3.0 24 Flavorings, Colors, etc. 0.7 Magnesium Stearate 1.0 27 .
Il ' .
' ' ', ' ~ ~ ' ~1~7~3 l Example IX - Tableted Candy 2 Constituent Parts by Wei~ht 3 Inositol 71.
4 Dextrose 23.8 Adipic Acid 3.0 ~ Flavorings, Colors, etc. 0.7 r Magnesium Stearate 1.0 8 .
9 Example X Tableted Candy Constituent Paxts by Weight 11 Sorbitol 50.0 12 Mannitol . 23.3 Dextrose 15.0 14 Sucrose 7.2 Adipic Acid 3.0 16 Flavorings, Colors, etc. 0.5 17 ' Magnesium Stearate 1.0 1~ .
19 Example XI- Cooked Hard Candy 20 - Constituent Parts by Weight 81 Sorbitol (70% solution) 81.8 22 Dextrose 17.3 23 Adipic Acid 0.8 24 Flavoring, Colors, etc. 0.2 Example XII-Cooked Hard Candy ~6 Constituent Parts by Weight 2q Sorbitol (70~ so.lution) 89.0 28 .
Fructose 9.9 ~9 Ascorbic Acid 0.8 Flavoring, Colors, etc. 0.2 32 ~ _9_ ' .
'' 11 ., ' I
1 1~7469 3`
1 Example XIII -Cooked Hard Candy Parts bv Weiqht 2 ¦ Constituent 3 1 Sorbitol 89.0 4 I Lactose 5.0 6 ¦ Ascorbic Acid 2.5 6 ¦ Adipic Acid 2.5 7 ¦ Flavoriny, Colors, etc. 1.0 8 I .
10¦ Example XIV - Taffy 11¦ Constituent Parts by Weight 12 1 Sorbitol (70% solution)70.1 15 ¦ Dextrose 16.3 14¦ Egg Albumin (45~27% solution) 2.4 16¦ 92 degree coconut oil 8.9 16 ¦ Adipic Acid 1.7 17 Sodium Alginate 0.3 8 Calcium Acetate 0.1 19 Emulsifier 0.1 Flavorings,- Color, etc. 0.2 22 Example XV - Chocolate Candy Coating 23 Constituent Parts by Weight 24 Sorbitol 42.0 Dextrose 14.0 ~6 Kaomel (hard butter) 30.9 27 Coooa Powder 7.8 28 Non Fat Dry Milk 4.2 29 Lecithin 0.3 Salt 0.1 Sl ¦ Vanilla Powder 0.9 52 ~ . .
:
~L()74~3 1 Exam~le XVI - Peanut Brittle 2 Constituent Parts by Weight 3 Sorbitol (70~ solution)50.1 4 . Dextrose 16.7 61 Mannitol 0.5 Spanish Peanuts 30 0 r Butter 2.0 8 Antioxidant Salt 0.7 .9 1~ I
223 ~ ' .
26 .
31 I .
I
.. . . , . , -: .
\
I ~Q74~ii13 I I EXPERIMENTAL E;VALUATIONS
2 I _
11 ¦ Such an acid constituent of a candy is provided at a level of about 12 ¦ O - 6% by weight of the candy, preferably about 2-~% by weight of 1~ ¦ the candy.
14 ¦ Candy products produced in accordance with this 15 ¦ invention are essentially the same as prior art candy products with 16 ¦ the exception that, by virtue of the substitution of the noncario-17 ¦ genic nutritive sweetening system of this invention, the candy 18 ¦ products hereof may be safely consumed without causing or promoting 19 ¦ dental caries.
¦ Thus, noncariogenic candy products produced in accordance 21 ¦ with this invention may contain usual and customary complementary 22 ¦ ingredients conventionally found in candy products such as colorings, 23 ¦ flavorings, dairy and vegetable fats, foaming agentsr texturing 24 agents such as crisped rice, nuts, and the like. However, in addition to the sugar sweeteners usually employed, certain conventional 26 candy ingredients are undesirable from a dental standpoint. For 2r example, significant amounts of fats and texturing agents 28 ¦such as crisped rice may adversely affect the oral clearance of the 2~ ¦candy. Nonetheless, by employing the sweetening agents of this 50 ¦invention in place of the cariogenic sweeteners heretofore employed, 3a ¦ ehe c ndies ~y be rendered less h~rt~ul to ~he teeth.
. ' ,.,,11 . ~ 13 1¦ Candies produced in accordance with this invention may 21 be prepared using the noncariogenic nutritive sweetening system of 3¦ this invention in place of the simple sugar or other cariogenic 4 sweetening system heretofore employed. Manufacturing techniques are generally the same although certain modifications must be made by 6 reason of the use of sorbitol as ~he principal constituent of the sweetening system.
81 Thus, in the case of tableted candies, the same techniques ~¦ of mixing the ingredients and forming them into tablets are used, 10¦ but somewhat greater humidity control must be exerted because sorbitoll 11 ¦ is a desiccant. An agent such as magnesium stearate may also be added !
12¦ at low levels in order to facilitate removal of the tablets from the 15 ¦ mold. However, in the case of cooked, hard candies, which are 14 ¦ normally mixed, cooked and cooled in the desired shape, it is neces-15 ¦ sary to mold them and let them harden for several hours because 16 ¦ sorbitol containing candies do not immediately fully harden upon 17 cooling.
18 With knowledge of these properties of the sorbitol 19 containing sweetening agents of this lnvention~ one skilled in the art can readily adapt existing candy processing techniques to the 21 preparation of other candy products pursuant to this invention.
28 ~he compositions of exemplary noncariogenic candies 23 produced in accordance with this invention are given in the 24 following examples.
Example I - Tableted Candy 26 Constituent Parts by Weight 27 Sorbitol 72.4 28¦ Dextrose 24.1 29 Flavorings, Colors, etc. 0.5 Adipic Acid 3.0 ,, 11 ! 10746~ 3 1 Example~ Tableted Candy 2 Constituent Parts by_Weight 3¦ Sorbitol 82~o 4¦ Dextrose 14.5 6 ~ Ascorbic Acid 3.0 6 ¦ Flavoring, Colors, etc. 0~5 r .81 Example III - Tableted Candy 9 Constituent Parts by Weight Sorbitol 90 5 11 Sucrose 4.8 12 Adipic Acid 3.0 13 . Flavoring, Colors, etc. -?
14 Magnesium Stearate 1.0 16 Example IV - Tableted Candy 17 Constituent Parts by Wei~ht 18 Sorbitol 71.4 19 Fructose 23.4 Adipic Acid 3.0 21 Flavoring, Colors, etc. 0.7 22 Magnesium Stearate 1.0 24 Example V - Tableted Candy Consti-tuent Parts by Weight 26 Sorbitol 85.8 2r Fructose 9.5 2~ Adipic Acid 3.0 29 Flavoring, Colors, etc. 0.7 Magnesium Stearate 1.0 ~1 3~
_7-.,' ~ ' ~
~ ~Q746~3 1 :
1 ¦ Example VI - Tableted Candy 2 ¦ Constituent Parts by Wei~ht 3 ¦ Sorbitol 71.3 41 . Dextrose 15.8 6 ¦ Fructose 7.9 6 ¦ Adipic Acid 1.5 Ascorbic Acid 1.5 8 Flavorings, Colors, etc. 1.0 9¦ Magnesium Stearate 1.0 11¦ ~ Example VII - Tableted Candy 12 ¦ . Constituent Parts by Weight 15 ¦ Mannitol 71.4 14 ¦ Dextrose 23.8 16 ¦ Adipic Acid 3.0 16 ¦ ~'lavorings, Colors, etc. 0.7 lr Magnesium Stearate 1.0 1~ 1 19 ¦ Example VIII - Tableted Candy 20 ¦ Constituent Parts by Weight 21 I ~ylitol - 71.
22 Dextrose 23.8 Adipic Acid 3.0 24 Flavorings, Colors, etc. 0.7 Magnesium Stearate 1.0 27 .
Il ' .
' ' ', ' ~ ~ ' ~1~7~3 l Example IX - Tableted Candy 2 Constituent Parts by Wei~ht 3 Inositol 71.
4 Dextrose 23.8 Adipic Acid 3.0 ~ Flavorings, Colors, etc. 0.7 r Magnesium Stearate 1.0 8 .
9 Example X Tableted Candy Constituent Paxts by Weight 11 Sorbitol 50.0 12 Mannitol . 23.3 Dextrose 15.0 14 Sucrose 7.2 Adipic Acid 3.0 16 Flavorings, Colors, etc. 0.5 17 ' Magnesium Stearate 1.0 1~ .
19 Example XI- Cooked Hard Candy 20 - Constituent Parts by Weight 81 Sorbitol (70% solution) 81.8 22 Dextrose 17.3 23 Adipic Acid 0.8 24 Flavoring, Colors, etc. 0.2 Example XII-Cooked Hard Candy ~6 Constituent Parts by Weight 2q Sorbitol (70~ so.lution) 89.0 28 .
Fructose 9.9 ~9 Ascorbic Acid 0.8 Flavoring, Colors, etc. 0.2 32 ~ _9_ ' .
'' 11 ., ' I
1 1~7469 3`
1 Example XIII -Cooked Hard Candy Parts bv Weiqht 2 ¦ Constituent 3 1 Sorbitol 89.0 4 I Lactose 5.0 6 ¦ Ascorbic Acid 2.5 6 ¦ Adipic Acid 2.5 7 ¦ Flavoriny, Colors, etc. 1.0 8 I .
10¦ Example XIV - Taffy 11¦ Constituent Parts by Weight 12 1 Sorbitol (70% solution)70.1 15 ¦ Dextrose 16.3 14¦ Egg Albumin (45~27% solution) 2.4 16¦ 92 degree coconut oil 8.9 16 ¦ Adipic Acid 1.7 17 Sodium Alginate 0.3 8 Calcium Acetate 0.1 19 Emulsifier 0.1 Flavorings,- Color, etc. 0.2 22 Example XV - Chocolate Candy Coating 23 Constituent Parts by Weight 24 Sorbitol 42.0 Dextrose 14.0 ~6 Kaomel (hard butter) 30.9 27 Coooa Powder 7.8 28 Non Fat Dry Milk 4.2 29 Lecithin 0.3 Salt 0.1 Sl ¦ Vanilla Powder 0.9 52 ~ . .
:
~L()74~3 1 Exam~le XVI - Peanut Brittle 2 Constituent Parts by Weight 3 Sorbitol (70~ solution)50.1 4 . Dextrose 16.7 61 Mannitol 0.5 Spanish Peanuts 30 0 r Butter 2.0 8 Antioxidant Salt 0.7 .9 1~ I
223 ~ ' .
26 .
31 I .
I
.. . . , . , -: .
\
I ~Q74~ii13 I I EXPERIMENTAL E;VALUATIONS
2 I _
5 ¦ The noncariogenic attributes of the products produced 4 ¦in accordance with this invention have been verified by the ¦following experimental studies.
¦ The prime criteria employed in evaluating the noncario-7 ¦genicity of the candy products of this invention are tl) the 8 ¦effect of such candy on the pH of the dental plaque, (2) the degree 9 ¦to which such candies cause decalcification of the dental enamel;
10 ¦and (3) the time taken for the product to clear the oral cavity 11 ¦following ingestion.
12 ¦ The pH of dental plaque is determined intra-orally by 15 ¦use o~ a standard pH meter in conjunction with specially developed 14¦ antimony micro-electrodes and a salt bridge similar to the assembly 13¦ described in Kleinberg, "The Construction and Evaluation of 1~ ¦Modified Types of Antimony ~icro-Electrodes for Intra-Oral Use,"
17¦ British Dental Journal, Vol. 104, pages 197-204 (1958). The 18¦ micro-electrodes are placed on the mesial sur$ace of the maxillary 19 ¦left first molar, all subsequent measurements being made from this 20 ¦same area. Each test subject is not allowed to brush his teeth 21 ¦for two days (in order to develop sufficient plaque for testing) 22 ¦or to eat anything one hour before testing. Initially a Stephan 25 ¦curve is obtained for each child by challenging the subject for 24 ¦1 minute with a 25% glucose solution. The plaque pH is measured 2g ¦initially before challenging and th~n afterwards over two-minute 2~ ¦intervals until the res~ing plaque p~l is restored. The subject is 27 ¦then allowed to brush his teeth and develop a new growth of two 28 ¦day old plaque. Subsequent testin~ is then conducted by having 29 ¦eachsubject eat the appropriate candy product and again determining 5~ the plaque pH versus time. The pla~ue pH lowerings produced by the candy ~ ~ 6~3 1 or candy ingredients are then compared to the standard glucose 2 plaque pH drop of each subject and are expressed on a percentage 3 basis, the glucose pH decrease being taken as 100~. Thus, the 4 smaller the percentage decrease or the greater percentage increase, 51 the less cariogenic the candy product.
~¦ The phenomena of dental enamel decalcification is 7¦ measured in the following manner. Sound central incisors are mounted 81 iin self~curing acrylic resin, with only the labial surface exposed 9¦ and are given a thorough prophylaxis with a flour of pumice. A
10¦ "window" is then formed on the labial surface by clamping a 1.0 cm 11 ¦ diameter inert silicon rubber circle to the surface and covering 12 ¦ remaining exposed enamel with self-curing acrylic. When the acrylic 13 ¦ has hardened, the silicon rubber circle is removed, thus exposing 14 ¦ a 1.0 cm round area of enamel of reproducible size.
15 ¦ The candy to be evaluated is initially dissolved at a level 16 of 1 part by weight with 3 parts of redistille~ water to simulate 17¦ dilution in the mouth. The windowed teeth are then placed into 25.0 1~¦ mls of the candy solution for a specific period of time (5.0 minutes 19¦ approximating the oral clearance time of the candy of this invention) ¦
20¦ at a constant stirring rate of 60 rpm. When the treatment is 21 ¦ completed, the amount of demineralized calcium present in the candy 22 ¦ solution is determined by means of standard atomic absorption 23 ¦ spectrophotometry. An appropriate blank of the candy solution is also 24 ¦ analyzed to determine the amount of calcium, if any, that is 25 ¦ inherently present. This inherent calcium is then subtracted to 26 ¦ give the true value for the amoun-t of calcium decalcified from the 27 ¦ tooth enamel.
28 Oral clearance of candy products is determined as follows.
29 Each candy product is incorporated with a low level of non-toxic . . .
, ~ ' 11 1~4613 --i 1 ¦water insoluble blue dye, such as purified copper phthalocyanine.
2 ¦After the subject has eaten the candy containing the dye, a visual 3 ¦inspection using a pen flashlight and mouth mirror is made periodically 4 ¦until all ~races of blue dye have dissipated. The time requlred for
¦ The prime criteria employed in evaluating the noncario-7 ¦genicity of the candy products of this invention are tl) the 8 ¦effect of such candy on the pH of the dental plaque, (2) the degree 9 ¦to which such candies cause decalcification of the dental enamel;
10 ¦and (3) the time taken for the product to clear the oral cavity 11 ¦following ingestion.
12 ¦ The pH of dental plaque is determined intra-orally by 15 ¦use o~ a standard pH meter in conjunction with specially developed 14¦ antimony micro-electrodes and a salt bridge similar to the assembly 13¦ described in Kleinberg, "The Construction and Evaluation of 1~ ¦Modified Types of Antimony ~icro-Electrodes for Intra-Oral Use,"
17¦ British Dental Journal, Vol. 104, pages 197-204 (1958). The 18¦ micro-electrodes are placed on the mesial sur$ace of the maxillary 19 ¦left first molar, all subsequent measurements being made from this 20 ¦same area. Each test subject is not allowed to brush his teeth 21 ¦for two days (in order to develop sufficient plaque for testing) 22 ¦or to eat anything one hour before testing. Initially a Stephan 25 ¦curve is obtained for each child by challenging the subject for 24 ¦1 minute with a 25% glucose solution. The plaque pH is measured 2g ¦initially before challenging and th~n afterwards over two-minute 2~ ¦intervals until the res~ing plaque p~l is restored. The subject is 27 ¦then allowed to brush his teeth and develop a new growth of two 28 ¦day old plaque. Subsequent testin~ is then conducted by having 29 ¦eachsubject eat the appropriate candy product and again determining 5~ the plaque pH versus time. The pla~ue pH lowerings produced by the candy ~ ~ 6~3 1 or candy ingredients are then compared to the standard glucose 2 plaque pH drop of each subject and are expressed on a percentage 3 basis, the glucose pH decrease being taken as 100~. Thus, the 4 smaller the percentage decrease or the greater percentage increase, 51 the less cariogenic the candy product.
~¦ The phenomena of dental enamel decalcification is 7¦ measured in the following manner. Sound central incisors are mounted 81 iin self~curing acrylic resin, with only the labial surface exposed 9¦ and are given a thorough prophylaxis with a flour of pumice. A
10¦ "window" is then formed on the labial surface by clamping a 1.0 cm 11 ¦ diameter inert silicon rubber circle to the surface and covering 12 ¦ remaining exposed enamel with self-curing acrylic. When the acrylic 13 ¦ has hardened, the silicon rubber circle is removed, thus exposing 14 ¦ a 1.0 cm round area of enamel of reproducible size.
15 ¦ The candy to be evaluated is initially dissolved at a level 16 of 1 part by weight with 3 parts of redistille~ water to simulate 17¦ dilution in the mouth. The windowed teeth are then placed into 25.0 1~¦ mls of the candy solution for a specific period of time (5.0 minutes 19¦ approximating the oral clearance time of the candy of this invention) ¦
20¦ at a constant stirring rate of 60 rpm. When the treatment is 21 ¦ completed, the amount of demineralized calcium present in the candy 22 ¦ solution is determined by means of standard atomic absorption 23 ¦ spectrophotometry. An appropriate blank of the candy solution is also 24 ¦ analyzed to determine the amount of calcium, if any, that is 25 ¦ inherently present. This inherent calcium is then subtracted to 26 ¦ give the true value for the amoun-t of calcium decalcified from the 27 ¦ tooth enamel.
28 Oral clearance of candy products is determined as follows.
29 Each candy product is incorporated with a low level of non-toxic . . .
, ~ ' 11 1~4613 --i 1 ¦water insoluble blue dye, such as purified copper phthalocyanine.
2 ¦After the subject has eaten the candy containing the dye, a visual 3 ¦inspection using a pen flashlight and mouth mirror is made periodically 4 ¦until all ~races of blue dye have dissipated. The time requlred for
6¦ the dyed candy to be no longer visible on any tooth surface is 6l taken as the oral clearance time. The foregoing method for deter-71 mining oral clearance is preferred to the alternative of determining 8 the presence of carbohydrates in the saliva because the latter 9 methodology is not sensitive to the presence of candy fragments in 10 interproximal areas or below the gingival margin, which fragments 11 may significantly contribute to dental caries formation.
12 Plaque pH drop, enamel decalcification, and oral clearance 15 data have been obtained for several candy products produced in 14 accordance with this invention (e.g., the candies of Examples I, XI, 1~ XV, and XVI). For comparative purposes, similar data have been 1~ obtained for a series of conventional candy products of the same type 171 and differing from the candies of this invention only in that nven~ionalnutritive sweeteners~erce~ployed. These data, which 19 lare given in Table I,dramatically demonstrate the difference in terms 20 of pH effects and enamel decalcification encountered with the candy 21 products of this invention as compared with the prior art sucrose 22 containing candies, and they further show that rapid oral clearance is I
ot sacrificed in achieving these objectives. In the case of "sticky" ¦
24 candies (e.g., peanut brittle, taffy, and chocolate candy coatings), 25 the slow oral clearance rates of conventional sucrose containing 26 products are greatly improved by using the sweetening system of this 27 nventlon.
:IQ746~3 2 Product Description % Change inOral Enamel Plaque pHClearance (min.) Dissolved 3 (~g Ca+
5~ Exa~r~le I - Tableted Candy18.8 3.6 0.21 6l Corresponding dextrose candy 105.6 3.6 5.16 81 Example XIV - Taffy 33.3 4.2 --9¦ Corresponding sucrose candy82.4 9.0 _ 10 1 . _ . _ , 11¦ Example XV - Chocolate candy coating 8.4 8.0 lZ¦ Corresponding sucrose ~dy 139.0 14.0 1~1 14¦ Example XVI - Peanut brittle+9.3 5.5 ----15¦ Corresponding sucrose candy 92.5 10.8 -16 1 ~ !
171 Example XI - cooked hard candy +7.6 4.4 ~~~~
1~¦ Carresponding sucrose candy 132.1 4.6 ----20¦ The maximum levels of about 25% dextrose in the sorbitQl -21¦ dextrose mixtures and about 5% sucrose in the sorbitol-sucrose 22¦ mixtures of this invention have been determined on the basis of the 23 plaque pH data given in Table II. A plot of these data demonstrates 24 ¦that mixtures of sorbitol and dextrose containing more than about 25% ' 25 ¦dextrose and mixtures of sorbitol and sucrose containing more than 26 ¦about 5% sucrose, by weight, have an undesirable effect on plaque pH, ~71 which drops below the desired minimum level of about 5.5 - 5.6. The 28¦ preferred mixtures of 7596 sorbitol and 25% dextrose and 95% sorbitol 29¦ and 5% sucrose are based on the foregoing dental criteria and 301 considerations of taste and cost as well.
311 . 1. .
32' -15-~ 7gL6~L3 1 .. , Composition Wei~ht % Plaque pH ~ Drop Sorbitol DextroseSucroseAfter Challenge 51 100 0 0 ~2~.6 6 ¦ 75 25 0 13.5 8l 50 50 0 73.1 1 25 75 0 74.1 91 0 100 0 105.6 10 1 95 0 5 +5.0 11 1 75 ` 0 25 45.2 12 1 50 0 50 53.4 15 I . 25 0 75 85.9 14 I 100 118.6 15 l 16 The safety of adipic and ascorbic acids is demonstrated 17 by the data given in TABLE III, which reports the enamel decalci-18~ fication levels caused by a variety of carboxylic acids. The candy19¦ base used in this study consisted of a tableted candy containing 20¦ on a part by weight basis, 72.4 parts sorbitol, 24.1 parts 21 ¦dextrose, and 0.5 parts flavorings, colorings, etc.
22 I i 2~ I I.
28 I . . . ;
29 I .
52 .
11~7~613 ll TABLE III
En~l Statistical 1¦ Constituents Decalcified Difference 2¦ (~ Ca~ ) ¦
3 ¦ Candy Base 0.13+0.21 4 ¦ Candy base plus 3% adipic acid 0.21+0.26 none 6 I Candy base plus 3~ ascorbic 6 ¦ acid 0.12+0.30 none Candy base plus 3% citric ¦ acid 5.16+1.96 p<.005 8 Candy base plus 3~ fumaric 2.25+1.56 p<.025 I Candy base plus 3% glutaric 10 ¦ acid 0.79+0.24 p<.025 11 I Candy base plus 3% malic 12 ¦ acid . 2.66+0.88 p<.025 I .Candy base plus 3~ succinic 15 ¦ acid 0.62+0.30 p'.05 14 ¦ Candy base plus 3~ tartaric 4.16+0.37 pc.005 acid 151 .
1~¦ While the foregoing invention has been described with 19¦ respect to candy products in particular, these techniques are 20¦ intended to and have utility in relation to other food products 21¦ containing nutritive sweeteners in which the invention mixture 22¦ may be employed.
23 I .
2r 1 28 I . ' 5~
:
', ~
12 Plaque pH drop, enamel decalcification, and oral clearance 15 data have been obtained for several candy products produced in 14 accordance with this invention (e.g., the candies of Examples I, XI, 1~ XV, and XVI). For comparative purposes, similar data have been 1~ obtained for a series of conventional candy products of the same type 171 and differing from the candies of this invention only in that nven~ionalnutritive sweeteners~erce~ployed. These data, which 19 lare given in Table I,dramatically demonstrate the difference in terms 20 of pH effects and enamel decalcification encountered with the candy 21 products of this invention as compared with the prior art sucrose 22 containing candies, and they further show that rapid oral clearance is I
ot sacrificed in achieving these objectives. In the case of "sticky" ¦
24 candies (e.g., peanut brittle, taffy, and chocolate candy coatings), 25 the slow oral clearance rates of conventional sucrose containing 26 products are greatly improved by using the sweetening system of this 27 nventlon.
:IQ746~3 2 Product Description % Change inOral Enamel Plaque pHClearance (min.) Dissolved 3 (~g Ca+
5~ Exa~r~le I - Tableted Candy18.8 3.6 0.21 6l Corresponding dextrose candy 105.6 3.6 5.16 81 Example XIV - Taffy 33.3 4.2 --9¦ Corresponding sucrose candy82.4 9.0 _ 10 1 . _ . _ , 11¦ Example XV - Chocolate candy coating 8.4 8.0 lZ¦ Corresponding sucrose ~dy 139.0 14.0 1~1 14¦ Example XVI - Peanut brittle+9.3 5.5 ----15¦ Corresponding sucrose candy 92.5 10.8 -16 1 ~ !
171 Example XI - cooked hard candy +7.6 4.4 ~~~~
1~¦ Carresponding sucrose candy 132.1 4.6 ----20¦ The maximum levels of about 25% dextrose in the sorbitQl -21¦ dextrose mixtures and about 5% sucrose in the sorbitol-sucrose 22¦ mixtures of this invention have been determined on the basis of the 23 plaque pH data given in Table II. A plot of these data demonstrates 24 ¦that mixtures of sorbitol and dextrose containing more than about 25% ' 25 ¦dextrose and mixtures of sorbitol and sucrose containing more than 26 ¦about 5% sucrose, by weight, have an undesirable effect on plaque pH, ~71 which drops below the desired minimum level of about 5.5 - 5.6. The 28¦ preferred mixtures of 7596 sorbitol and 25% dextrose and 95% sorbitol 29¦ and 5% sucrose are based on the foregoing dental criteria and 301 considerations of taste and cost as well.
311 . 1. .
32' -15-~ 7gL6~L3 1 .. , Composition Wei~ht % Plaque pH ~ Drop Sorbitol DextroseSucroseAfter Challenge 51 100 0 0 ~2~.6 6 ¦ 75 25 0 13.5 8l 50 50 0 73.1 1 25 75 0 74.1 91 0 100 0 105.6 10 1 95 0 5 +5.0 11 1 75 ` 0 25 45.2 12 1 50 0 50 53.4 15 I . 25 0 75 85.9 14 I 100 118.6 15 l 16 The safety of adipic and ascorbic acids is demonstrated 17 by the data given in TABLE III, which reports the enamel decalci-18~ fication levels caused by a variety of carboxylic acids. The candy19¦ base used in this study consisted of a tableted candy containing 20¦ on a part by weight basis, 72.4 parts sorbitol, 24.1 parts 21 ¦dextrose, and 0.5 parts flavorings, colorings, etc.
22 I i 2~ I I.
28 I . . . ;
29 I .
52 .
11~7~613 ll TABLE III
En~l Statistical 1¦ Constituents Decalcified Difference 2¦ (~ Ca~ ) ¦
3 ¦ Candy Base 0.13+0.21 4 ¦ Candy base plus 3% adipic acid 0.21+0.26 none 6 I Candy base plus 3~ ascorbic 6 ¦ acid 0.12+0.30 none Candy base plus 3% citric ¦ acid 5.16+1.96 p<.005 8 Candy base plus 3~ fumaric 2.25+1.56 p<.025 I Candy base plus 3% glutaric 10 ¦ acid 0.79+0.24 p<.025 11 I Candy base plus 3% malic 12 ¦ acid . 2.66+0.88 p<.025 I .Candy base plus 3~ succinic 15 ¦ acid 0.62+0.30 p'.05 14 ¦ Candy base plus 3~ tartaric 4.16+0.37 pc.005 acid 151 .
1~¦ While the foregoing invention has been described with 19¦ respect to candy products in particular, these techniques are 20¦ intended to and have utility in relation to other food products 21¦ containing nutritive sweeteners in which the invention mixture 22¦ may be employed.
23 I .
2r 1 28 I . ' 5~
:
', ~
Claims (15)
1. In a sweetened comestible, a noncariogenic nutritive sweetener comprising a mixture of at least one first sweetening agent selected from the group consisting of sorbitol, mannitol, inositol, and xylitol, and at least one second sweetening agent selected from the group consisting of dextrose, sucrose, fructose, and lactose, with the mixture containing at least about 75% of the first agent by weight of the mixture.
2. A sweetened comestible, as claimed in claim 1, wherein the noncariogenic sweetener is present at a level of about 40 - 100% by weight of the comestible.
3. A sweetened comestible, as claimed in claim 1, and further comprising a member selected from the group consisting of adipic acid, ascorbic acid, and mixtures thereof.
4. A sweetened comestible, as claimed in claim 3, wherein the member is present at a level of up to about 6% by weight.
5. A sweetened comestible, as claimed in claim 1, wherein the first agent is sorbitol and the second agent is dextrosel
6. A noncariogenic candy comprising as a nutritive sweetener a mixture of first sweetening agent selected from the group consisting of sorbitol, mannitol, inositol, and xylitol and at least one second sweeten-ing agent selected from the group consisting of dextrose, sucrose, fructose, and lactose, with the mixture containing at least about 75% of the first agent by weight of the mixture.
7. A noncariogenic candy, as claimed in claim 6, wherein the sweetener is a mixture of sorbitol and dextrose containing about 25% dex-trose by weight of the mixture.
8. A noncariogenic candy, as claimed in claim 6, and further comprising a member selected from the group consisting of adipic acid, ascorbic acid, and mixtures thereof.
9. A noncariogenic candy, as claimed in claim 8, wherein the sweetener is a mixture of sorbitol and dextrose containing about 25%
dextrose by weight of the mixture and wherein the member is adipic acid.
dextrose by weight of the mixture and wherein the member is adipic acid.
10. A noncariogenic candy, as claimed in claim 8, wherein the nutritive sweetener is present at a level of about 40-100% by weight and the member is present at a level of up to about 6% by weight.
11. A process for rendering a nutritive sweetening agent containing candy noncariogenic comprising the step of incorporating therein as a nutritive sweetening agent at least one first sweetening agent selected from the group consisting of sorbitol, mannitol, inositol, and xylitol and at least one second sweetening agent selected from the group consisting of dextrose, sucrose, fructose, and lactose, with the mixture containing at least about 75% of the first agent by weight of the mixture.
12. A process, as claimed in claim 11, wherein the nutritive sweetening agent is present at a level of about 40 - 100% by weight.
13. A process, as claimed in claim 11, and further comprising the step of incorporating in the candy a member selected from the group consisting of adipic acid, ascorbic acid, and mixtures thereof as a flavor-ing agent.
14. A process, as claimed in claim 13, wherein the member is incorporated at a level of up to about 6% by weight.
15. A process, as claimed in claim 11, wherein the sweetener is a mixture of sorbitol and dextrose containing about 25% dextrose by weight of the mixture.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US65405876A | 1976-01-30 | 1976-01-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1074613A true CA1074613A (en) | 1980-04-01 |
Family
ID=24623289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA270,877A Expired CA1074613A (en) | 1976-01-30 | 1977-01-31 | Noncariogenic comestible |
Country Status (12)
| Country | Link |
|---|---|
| JP (1) | JPS5296775A (en) |
| AU (1) | AU503636B2 (en) |
| BE (1) | BE850810A (en) |
| CA (1) | CA1074613A (en) |
| CH (1) | CH618588A5 (en) |
| DE (1) | DE2703396A1 (en) |
| FI (1) | FI62207C (en) |
| FR (1) | FR2339345A1 (en) |
| GB (1) | GB1574848A (en) |
| NL (1) | NL7700907A (en) |
| NO (1) | NO770283L (en) |
| SE (1) | SE7700953L (en) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1096306A (en) * | 1977-04-04 | 1981-02-24 | Joseph C. Muhler | Anticariogenic comestible |
| US4151270A (en) * | 1977-09-26 | 1979-04-24 | Wm. Wrigley Jr. Company | Chewing gum composition |
| IT1119542B (en) * | 1979-11-22 | 1986-03-10 | Ferrero & C Spa P | PRESERVABLE BAKERY PASTRY PRODUCT SUBSTANTIALLY FREE OF SACCHAROSE AND ADDLISHED WITH FRUCTOSE |
| GB2072679B (en) * | 1980-03-31 | 1983-11-09 | Meiji Seika Kaisha | Sweetener |
| JPS5750847A (en) * | 1980-09-02 | 1982-03-25 | Life Savers Inc | Sugarless coating method of food |
| EP0076115A3 (en) * | 1981-09-25 | 1983-08-10 | Warner-Lambert Company | Flavour composites and their preparation |
| GB8723423D0 (en) * | 1987-10-06 | 1987-11-11 | Tate & Lyle Plc | Sucralose compositions |
| US5098730A (en) * | 1988-11-14 | 1992-03-24 | Cultor Ltd. | Dietetic sweetening composition |
| DK174749B1 (en) * | 1988-11-22 | 2003-10-20 | Leaf Oy | Process for making a hard confectionery product |
| DE4307258C2 (en) * | 1993-03-03 | 1997-09-04 | Rausch Gmbh | marzipan |
| GB9608153D0 (en) * | 1996-04-19 | 1996-06-26 | Cerestar Holding Bv | Anti-cariogenic activity of erythritol |
| JP4886107B2 (en) * | 2000-10-13 | 2012-02-29 | サンスター株式会社 | Oral dissolving tablets for periodontal disease prevention |
| US20030031772A1 (en) * | 2001-03-28 | 2003-02-13 | Zehner Lee R. | Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glyemic index |
| JPWO2004054385A1 (en) * | 2002-12-18 | 2006-04-13 | 株式会社上野製薬応用研究所 | Food containing sweetener mixture |
| JP5179705B2 (en) * | 2005-03-31 | 2013-04-10 | 三星食品株式会社 | Novel candy composition and novel candy using the same |
| JP5283173B2 (en) * | 2006-11-10 | 2013-09-04 | 松谷化学工業株式会社 | Non-cariogenic materials and anti-cariogenic agents containing rare sugars |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1792101A1 (en) * | 1967-07-24 | 1971-10-14 | Smith Walton John | Sweet foods with poor fermentability |
| CH515685A (en) * | 1968-12-10 | 1971-11-30 | Isenberg Helmut | Crystalline sugar-like sweetening composn - contg synthetic sweetening agent and a diluent |
| DE1907287A1 (en) * | 1969-02-13 | 1970-09-10 | Bayrisches Salzkontor C A Voge | Sweetening composition based on sorbitol - and synthetic sweetening agents |
| CH524319A (en) * | 1969-08-22 | 1972-06-30 | Hoffmann La Roche | Process for the production of sweetener-containing, tooth-friendly or non-cariogenic food and luxury foods |
-
1977
- 1977-01-27 BE BE174426A patent/BE850810A/en not_active IP Right Cessation
- 1977-01-27 DE DE19772703396 patent/DE2703396A1/en active Granted
- 1977-01-28 CH CH107477A patent/CH618588A5/en not_active IP Right Cessation
- 1977-01-28 FI FI770285A patent/FI62207C/en not_active IP Right Cessation
- 1977-01-28 SE SE7700953A patent/SE7700953L/en unknown
- 1977-01-28 NL NL7700907A patent/NL7700907A/en not_active Application Discontinuation
- 1977-01-28 AU AU21772/77A patent/AU503636B2/en not_active Expired
- 1977-01-28 GB GB3508/77A patent/GB1574848A/en not_active Expired
- 1977-01-28 FR FR7702466A patent/FR2339345A1/en active Granted
- 1977-01-28 NO NO770283A patent/NO770283L/en unknown
- 1977-01-29 JP JP915377A patent/JPS5296775A/en active Granted
- 1977-01-31 CA CA270,877A patent/CA1074613A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| SE7700953L (en) | 1977-07-31 |
| DE2703396A1 (en) | 1977-08-04 |
| AU503636B2 (en) | 1979-09-13 |
| JPS5296775A (en) | 1977-08-13 |
| FR2339345A1 (en) | 1977-08-26 |
| NL7700907A (en) | 1977-08-02 |
| DE2703396C2 (en) | 1989-02-23 |
| JPS6144458B2 (en) | 1986-10-02 |
| FR2339345B1 (en) | 1981-11-13 |
| FI62207B (en) | 1982-08-31 |
| FI770285A (en) | 1977-07-31 |
| GB1574848A (en) | 1980-09-10 |
| CH618588A5 (en) | 1980-08-15 |
| FI62207C (en) | 1982-12-10 |
| BE850810A (en) | 1977-05-16 |
| AU2177277A (en) | 1978-08-03 |
| NO770283L (en) | 1977-08-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4134999A (en) | Noncariogenic comestible | |
| CA1074613A (en) | Noncariogenic comestible | |
| RU2290171C2 (en) | Compositions used for removing spots from dental surfaces and methods for their preparing and using | |
| US4997654A (en) | Method for increasing salivation for xerostomia patients | |
| US4153732A (en) | Anticariogenic comestible | |
| US5098730A (en) | Dietetic sweetening composition | |
| US6733818B2 (en) | Oral care confections and method of using | |
| US4466983A (en) | Substantially non-aqueous semi-liquid center-fill | |
| US4971798A (en) | Hard confections containing hydrogenated isomaltulose and medicinally active ingredient | |
| CA1334806C (en) | Sweetness and flavor enhanced compositions and method of preparing such compositions | |
| Bibby et al. | Enamel demineralization by snack foods | |
| EP0009325A1 (en) | Erythritol cointaining anti-caries compositions | |
| JP2007527388A (en) | Chewing gum and confectionery compositions comprising a stain removal complex, and methods for making and using them | |
| CA2359647C (en) | Oral care chewing gums and confections | |
| JP3689802B2 (en) | Tooth enamel remineralization accelerator, oral composition and food and drink | |
| WO1996029047A1 (en) | Color-changing systems for oral hygiene products | |
| JP3562660B2 (en) | Sugar coating for ascorbic acid-containing food additives | |
| CA2111973A1 (en) | Non-cariogenic sugar, confectionery and chocolate compositions | |
| JP3611131B2 (en) | Sugar asbestos-containing food additive | |
| US20190289874A1 (en) | Stain prevention formulations | |
| CA1096306A (en) | Anticariogenic comestible | |
| Lambrou | A Method for the Intraoral Determination of the Cariogenicity of Foodstuffs: A Preliminary Report | |
| JPS5847135B2 (en) | Chewing gum with dextranase | |
| MXPA01007713A (en) | Oral care chewing gums and confections |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |