AU2007221175B2 - Liquid-filled chewing gum composition - Google Patents

Description

WO 2007/100720 PCT/US2007/004831 LIQUID-FILLED CHEWING GUM COMPOSITION CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of U.S. Provisional Application No. 60/776,642, filed February 24, 2006, and is a continuation-in-part of U.S. Patent Application No. 11/210,954, filed on August 24, 2005 which is a continuation-in-part of U.S. Patent 5 Application No. 10/925,822, filed August 25, 2004, the contents all of which are incorporated herein by reference. FIELD The present invention includes compositions for a multi-layer liquid center-filled 10 chewing gum, which maintains its liquidity for a substantial period of time. The individual gum pieces which include the compositions of the present invention include a liquid center which is surrounded by .a gum region having at least two layers where the gum layer adjacent to the liquid fill includes maltitol. The gum pieces may optionally may be further coated with an external coating layer. 15 BACKGROUND Liquid or center-filled gum and other confectionery products are in popular demand today. Typically, these products have a solid exterior portion and a soft or liquid-type center. The outer portion can be chewing gum or bubble gum of some type, while the liquid center 20 portion can be a flavored material typically having a syrup-like consistency. There are also products having a chewing gum or bubble gum core with a hard sugar or sugarless shell on the exterior. These products include, for example well-known pellet gum products sold under the brand names Chiclets@, Clorets@, and Dentyne-Ice®. Both 25 liquid filled and coated gum products are in popular demand. Conventional center-filled gum products having a liquid-filled center portion, a second layer of chewing gum or bubble gum material surrounding the liquid, and a hard outer shell or coating suffer from undesirable migration of the liquid into the gum base region. 30 This results in a product which is not commercially acceptable. Loss of the center-fill not 1 WO 2007/100720 PCT/US2007/004831 only impacts the initial organoleptic qualities of the gum, i.e., initial liquid "burst", but also may alter the physical appearance and overall shelf-life stability of the product. One possible cause of the loss in liquidity of the center-fill is from moisture migration 5 from the center-fill to the surrounding gum layer. This problem has most frequently been addressed by alteration of the center-fill composition. - Patents which included a specifically formulated center-fill composition to overcome the loss of liquidity problem include: U.S. Patent No. 4,466,983 to Cifrese et al., wherein the 10 center-fill included a hydrogenated starch hydrolysate; U.S. Patent No. 4,250,196 to Friello which provides a center-fill which includes a combination of water and hydrogenated starch hydrolysate; and U.S. Patent. No. 4,252,829 to Terrevazzi ("Terrevazzi") which discloses a center-fill formulation including propylene glycol and sorbitol. 15 Other attempts to address the loss of liquidity have provided formulations which are intended to control the water content of the center-fill. Specifically, U.S. Patent No. 4,683,138 to Glass et al provides a low- moisture liquid center-filled gum composition. One common factor of the commercially available center-fill gum compositions.is the 20 size of the gum piece. On average, the weight of such chewing gum pieces is approximately five grams, such as those disclosed in Terrevazzi. Until the present invention, smaller center filled gum pieces, i.e., less than three grams per piece, have not been made and thus the problems associated with center-filled gum have not existed with such smaller pieces. Smaller gum pieces, such as 2-3 gram sizes and configurations such as pellet gums, have 25 more surface area relative to the liquid-fill and thus, maintaining liquidity of the center-fill and preventing migration into and through the surrounding gum region becomes more critical and challenging. There is a need for new gum compositions, and particularly hard or crunchy coated 30 gums, which provide the desired hard shell coating layer in combination with a center-fill gum, while resisting loss of liquidity. This is also a need for a center-filled gum, which retains its liquid center during manufacturing and during its shelf-life, and which can be made in a reduced piece-size without loss of the liquid-center fill properties. 35 2 SUMMARY According to the present invention, there is provided a composition comprising: (a) a liquid-fill composition; and (b) a gum region which surrounds said liquid-fill composition on all sides, said s gum region comprising a gum base and at least a first layer and a second layer, wherein: said first layer is adjacent to said liquid-fill composition and said second layer at least partially surrounds said first layer, and said first layer comprises maltitol in an amount from about 30% to about 80% by weight of said first layer and said first layer is co-extruded with said second layer. 10 According to the present invention, there is provided a composition comprising: (a) a liquid-fill composition; and (b) a gum region surrounding said liquid-fill composition, said gum region comprising a gum base and at least a first layer and a second layer; wherein: said first is layer is adjacent to said liquid-fill composition; said first layer comprises maltitol; said first layer comprises from about 25% to about 95% by weight of said gum region; and said second layer is co-extruded with said first layer and at least partially surrounds said first layer. 20 According to the present invention, there is provided a composition comprising: (a) a liquid-fill composition; and (b) a gum region surrounding said liquid-fill composition, said gum region comprising a gum base and at least a first layer and a second layer; wherein: said first layer is adjacent to said liquid-fill composition; said first layer comprises maltitol; said 25 first layer comprises a thickness of about 0.5mm to about 5mm; and said second layer is co-extruded with said first layer and at least partially surrounds said first layer. According to the present invention, there is provided a composition comprising: (a) a liquid-fill composition; and 30 (b) a gum region surrounding said liquid-fill composition, said gum region comprising a gum base and at least a first layer and a second layer; wherein: said first layer is adjacent to said liquid-fill composition; said first layer consists essentially of an elastomer, a plasticizer, and maltitol; and said second layer is co-extruded with said first layer and at least partially surrounds said first layer. 3 2583870_1 (GHMatters) P78234.AU According to the present invention, there is provided a composition comprising: (a) a first region comprising a liquid-fill composition; and (b) a second region adjacent to said first region, said second region comprising a gum base and at least a first layer and a second layer, wherein said first and second 5 layer are co-extruded; wherein: said first layer is adjacent to said liquid-fill composition and said second layer is adjacent to said first layer, and said first layer comprises maltitol in an amount from about 30% to about 80% by weight of said first layer. In some embodiments, there are compositions and products containing liquid center 10 filled compositions which retain their liquidity over time and resist the migration of the liquid center-fill into the region surrounding the liquid center-fill and/or the solidification of the center-fill over time. In some embodiments there is a center-fill composition which resists loss of liquidity of is the center-fill. In some embodiments, the composition may include a gum region surrounding a center-fill composition, the gum region including a gum base. The gum region further includes at least a first layer and a second layer. The first layer, which is adjacent to the liquid-fill composition includes maltitol in an amount from about 30% to about 80% by weight of the first layer. The second gum layer will at least partially surround the first layer. 20 In some embodiments there is a composition including a liquid-fill composition and a gum region including a gum base which surrounds the liquid-fill composition. The gum region has a first layer and a second layer. The first layer, which is adjacent to the liquid-fill composition includes maltitol and the first layer is approximately 25% to approximately 95% 25 by weight of the gum total gum region. The second layer at least partially surrounds the first gum layer. In some embodiments there is a composition comprising a liquid-fill composition a gum region surrounding the liquid-fill composition. The gum region includes a gum base and at 30 least a first layer and a second layer. The first layer is adjacent to the liquid-fill composition, includes maltitol and has a thickness of about 0.5mm to about 5mm. The second layer at least partially surrounds the first layer. In some embodiments there is a composition comprising a liquid-fill composition and a 35 gum region surrounding the liquid-fill composition. The gum region includes a gum base and at 3a 2583870.1 (GHMatters) P78234.AU least a first layer and a second layer. The first layer is adjacent to said liquid-fill composition and the first layer consists essentially of an elastomer, a plasticizer, and maltitol. The second layer at least partially surrounds said first layer. s In some embodiments, a hard shell coating which surrounds the gum region may also be included in the composition. 3b 255387O1 (GHMatters) P78234.AU WO 2007/100720 PCT/US2007/004831 In some embodiments, a gum composition includes a center-fill composition, a gum layer surrounding said center-fill composition, and a coating surrounding said gum layer, wherein the gum layer includes a moisture barrier component including a polyol composition having a densely packed crystalline structure. 5 In some embodiments, a method of preparing a multi-layer center-fill gum includes the steps of: (a) co-extruding a two-layer chewing gum rope having an inner layer and an outer layer wherein the inner layer includes maltitol 10 (b) injecting a liquid-fill composition into said rope; (c) sizing said rope; (d) feeding said rope into a tablet-forming mechanism; (e) cooling said rope; (f) forming individual pieces of said liquid-filled rope; 15 (g) cooling said individual pieces; and (h) optionally coating said individual pieces with a hard coating. In some embodiments a gum composition may include a center-fill layer including greater than zero up to about 10% by weight of said chewing gum composition, a gum region 20 including from about 55% to about 65% by weight of said chewing gum composition, and a coating including from about 25% to about 35% by weight of said chewing gum composition; wherein said gum composition further includes a gum piece of about three grams or less. In some embodiments a gum composition may include a center-fill composition, a 25 gum layer surrounding said center-fill composition, a coating layer surrounding said gum layer; wherein said center-fill composition has a water activity less than or equal to said gum region. Alternatively, in some embodiments, the water activity of the center-fill may be greater than that of the surrounding gum layer. 30 In some embodiments a gum composition may include a center-fill composition, a gum layer surrounding said center-fill composition, a coating layer surrounding said gum layer; wherein said gum layer includes a polyol composition including maltitol; and said gum region further includes a gum base selected from styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate (PVA) 35 and combinations thereof. 4 WO 2007/100720 PCT/US2007/004831 BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a perspective showing of a typical gum slab of the type employed in the present invention. 5 Figures 2 and 3 show two arrangements for edge shapes of the slab of Figure 1. Figure 4 is a schematic cross-sectional showing of the slab of Figure 1. 10 DETAILED DESCRIPTION As used herein the transitional term "comprising," (also "comprises," etc.) which is synonymous with "including," "containing," or "characterized by," is inclusive or open ended and does not exclude additional, unrecited elements or method steps, regardless of its use in the preamble or the body of a claim. 15 As used herein, the terms "bubble gum" and "chewing gum" are used interchangeably and are both meant to include any gum compositions. As used herein, the terms "first region," "liquid-fill," and "center-fill" are used 20 interchangeably and refer to the innermost region of the compositions. The term "center-fill" does not imply symmetry of a gum piece, only that the "center-fill" is within another region of the gum piece. Moreover, the terms "liquid-fill" and "center-fill" include a region that is enclosed or confined on all sides, encircled or enveloped by another region of the gum piece. Furthermore, the term "liquid-fill" includes a region that may not be completely liquid. For 25 example, the term "liquid-fill" includes a region where the following may be present: solutions, suspensions, emulsions, semi-solids, cremes, gels, etc. A "liquid-fill" region may include non-liquid components, such as solid particles or gasses. In some embodiments, more than one center-fill or liquid fill may be present. 30 As used herein, the terms "second region" and "gum region" are used interchangeably to refer to a region of the compositions that may be adjacent to or at least partially surrounding the center-fill, or innermost, region. As used herein, the terms "third region" and "coating" are used interchangeably to 35 refer to the outermost region of the compositions. 5 WO 2007/100720 PCT/US2007/004831 As used herein, the terms "surround", "surrounding", and the like are not limited to encircling. These terms may refer to enclosing or confining on all sides, encircling or enveloping, and are not limited to symmetrical or identical thicknesses for a region in the 5 gum product. As used herein, the term "liquid" includes compositions that can transfer moisture from the center-fill region to the gum region. The term includes, but is not limited to, compositions which will readily flow or maintain fluid properties at room temperature and 10 pressure. The term "liquid" may include solutions, suspensions, emulsions, semi-solids, cremes, gels, etc. that may not be completely liquid, but that can still lose liquidity because of a transfer of moisture from the center-fill region to the gum region. The "liquid" may be aqueous or non-aqueous. Also, the "liquid" may include non-liquid components, such as solid particles or gasses. 15 As used herein, the term "ingredient" and the term "component" are used interchangeably to describe any additive, fixing, substance, material, agent, active, element, or part that may be included in the gum compositions of some embodiments. 20 Embodiments described herein provide a multi-component composition which includes at least one liquid fill region and a gum region which includes a gum base. The gum region includes at least two layers, where a first layer is adjacent to the liquid-fill region. The first layer will include maltitol. The liquid-fill region and the gum region may be formed into individual gum pieces. 25 The individualgum pieces may also include an outer gum coating or shell, which typically provides a crunchiness to the piece when initially chewed. The individual gum pieces may form a variety of shapes including pellet, tablet, ball, pillow, chunk, stick and slab, among others. 30 For instance, in some embodiments, the individual gum piece may be in the form of a slab 10, as shown in Fig. 1. The slab 10 may have a length (1), a width (w) and a thickness (t) being bounded by respective edges 12 thereof. The length of the slab may be about 20 mm to about 80 mm, specifically about 25 mm to about 55 mm, and more specifically about 25 mm 35 to about 45 mm. The width of the slab may be about 5 mm to about 50 mm, specifically 6 WO 2007/100720 PCT/US2007/004831 about 10 mm to about 30 mm, and more specifically about 10 mm to about 15 mm. The thickness of the slab may be about 0.5 mm to about 30 mm, specifically about 0.5 mm to about 20 mm, and more specifically about 0.5 mm to about 10 mm. One or more of the edges 12 of the slab 10 may have any configuration suitable for a chewing gum piece, such as 5 including a rounded corner 12a or a squared corner 12b, as shown in Figs. 2 and 3, respectively. As seen in the cross-sectional view shown in Fig. 4, the slab 10 includes a liquid-fill composition center 100 and a gum region 200 surrounding the liquid-fill composition center. 10 In some embodiments, an outer coating may at least partially surround the slab. In particular, one side of the slab may be coated, two sides of the slab may be coated, or a coating may surround the entire gum slab. The coating applied to the slab may have a thickness of about 1 micron to about 7 mm. Suitable coating compositions are described in more detail below. 15 In some embodiments, the components of the composition may be in different configurations depending on the desired shape of the total gum composition. The liquid-fill area or areas may be in either a concentric configuration with respect to the gum region or in a layered configuration. A concentric configuration may be acceptable for a ball, pillow or 20 pellet. shape, while a layered configuration may be more suitable for a slab or a stick shape. The center-fill gum composition and other compositions described herein may be formed by any technique known in the art which includes the method described by U.S. Patent Nos. 6,558,727 to Degady et al. ("Degady") which is herein incorporated by reference 25 in its entirety. Degady describes an apparatus and method for forming a three-phase confectionery product including an innermost fluid material, a middle layer of a either a hard or chewy material and an outer layer. The method includes first co-extruding the outer and middle layers together and then 30 injecting the innermost fluid or liquid material forming a liquid-filled layered rope. The liquid-filled rope is then passed through a sizing mechanism including a series of pairs of pulley-shaped roller members. The roller members "size" the rope or strand of gum material such that it leaves the series of rollers with the desired size and shape for entering a forming mechanism. 35 7 WO 2007/100720 PCT/US2007/004831 The rope is then led into a forming mechanism which produces individual confectionery pieces, for our purposed, these would be individual gum pieces. The gum pieces may be of any shape as described above. 5 The gum may optionally be passed through a cooling tunnel either before entering the tablet-forming mechanism, after exiting the forming mechanism or both. Cooling of the rope prior to entering the forming mechanism may be beneficial to prevent rebound of the individual pieces and thus an increase in productivity. 10 The cooled pieces of gum material are then fed into a storage container for conditioning and further processing. At this point, the cooled pieces of gum material could also be fed directly into a coating tunnel mechanism, such as a rotating tunnel mechanism. Whether the pieces of formed gum material are first stored, transported in a storage 15 container, or fed directly into a coating tunnel or mechanism, the individual pieces of gum material may subsequently be subjected to a conventional sugar or sugarless coating process in order to form a hard exterior shell on the liquid-filled gum material. Coating processes or mechanisms of this type are known. In general, the coating is applied in numerous thin layers of material in order to form an appropriate uniform coated and finished quality surface on the 20 gum products. The hard coating material, which may include sugar, maltitol, sorbitol or any other polyol, including those described herein, and optionally flavoring, is sprayed onto the pellets of gum material as they pass through a coating mechanism or a coating tunnel and are tumbled and rotated therein. In addition, conditioned air is circulated or forced into the coating tunnel or mechanism in order to dry each of the successive coating layers on the 25 formed products. The coating composition may range from about 2% to about 60%, more specifically, about 20% to about 40% by weight of an individual gum piece which includes a center-fill, a gum region and a coating; even more specifically, from 25% to 35% and still more 30 specifically around 30%. The coating may include sugar or polyol such as maltitol as the primary component, but may also include flavors, colors, etc. as described below in the discussion of the gum region. In some embodiments, the center-filled chewing gum provides resistance from 35 moisture migration from the center-fill to the gum region by providing the multi-layered gum 8 WO 2007/100720 PCT/US2007/004831 region composition where the layer adjacent too the liquid-fill includes maltitol. Maltitol may be present in the layer in an amount from about 30% to about 80% by weight of the layer, more specifically from about 40% to about 60% by weight of the layer. 5 In some embodiments, the gum layer adjacent to the liquid-fill will also be referred to as the maltitol gum region or gum layer. The maltitol gum layer may have any suitable thickness such as from about 0.5mm to about 5mm, more specifically from about 1mm to about 3mm. With respect to the total gum region, which includes the maltitol layer and an optional non-maltitol layer, the maltitol layer may be present in an amount of about 25% to 10 about 100% by weight of the total gum region, specifically from about 40% to about 95% by weight of the total gum region, and more specifically from about 50% to about 75% of the total gum region. In some embodiments of the invention, there are included smaller piece-sizes. For 15 example, the smallest conventional piece sizes of commercially available gum are generally in pellet forms. These piece-sizes currently range from about 5-7 grams. In some embodiments liquid filled products have been made using substantially smaller piece sizes, i.e., 50-60% smaller by weight, without loss of liquidity or migration of liquid into the gum region or beyond into the coating. Some inventive embodiments provide a liquid-filled gum 20 piece size range which is greater than about 0.5 grams, more specifically greater than 1.5 grams up to about 3 grams, including the addition of an outer hard coating shell. In addition, in some embodiments a gum piece may include a center-fill, a gum region including a gum base and an outer coating. Such gum pieces may be about 2.2 grams total weight per piece. 25 It has been discovered that pieces of such small size and particularly with gum shapes or configurations having proportionally more liquid-fill surface area as compared to the weight to the liquid per se, have a greater tendency to lose the liquidity of the center due to the interaction of different factors. While not limited to a single theory, these factors include the small amount of liquid-fill in comparison to the surface of the gum region in which the 30 liquid-fill is in direct contact, the interaction of the type of elastomer with the center-fill (i.e. SBR versus non-SBR), the compatibility of the gum region components with the liquid-fill components, and the potential capillary action of the polyol used in the gum region. For example, the structure of sorbitol, which is customarily used in gum formulations in the United States, does not provide a tightly packed crystalline structure, giving almost a sponge 35 like appearance. Therefore, in order to provide a center-filled gum piece of less than about 3 9 WO 2007/100720 PCT/US2007/004831 grams, the present invention alters the gum and gum base to include a polyol composition having a dense, tightly packed crystalline structure which is unlike the sponge-like structure in conventional sorbitol gum region formulations, in order to provide a center-filled gum piece which resists loss of liquidity. 5 For other useful center-fill gum compositions and/or components for use therein, see the following commonly owned patent applications, the contents of which are incorporated herein by reference in their entirety: U.S. Application No. 60/776,748, filed on February 24, 2006, entitled "Liquid-Filled Chewing Gum Composition"; U.S. Application No. 60/776,641, 10 filed on February 24, 2006, entitled "Liquid-Filled Chewing Gum Composition"; U.S. Application No. 60/776,637, filed on February 24, 2006, entitled "Center-Filled Chewing Gum Composition"; U.S. Application No. 60/776,508, filed on February 24, 2006, entitled "Center-Filled Chewing Gum with Barrier Layer"; U.S. Application No. 60/776,382, filed on February 24, 2006, entitled "Center-Filled Chewing Gum Composition"; and U.S. 15 Application No. 60/776,699, filed on February 24, 2006, entitled "Multi-Modality Chewing Gum Compositions". Gum Region The gum region, also referred to as the second region in the claims, provides a liquid 20 barrier to surround and prevent the liquid-fill from migration and premature release. One or more cavities can be present in the gum region to house the liquid center-fill. The shape of the cavity will be largely dictated by the final configuration of the chewing gum piece. By selection of the ratio of the desired cavity surface area to the liquid-fill weight, optimization of the reduction in potential liquid-fill migration in to the gum region area.can be achieved. 25 This is particularly useful when the gum piece size is desired to be substantially smaller than conventional commercialized gum pieces. In particular, liquid-filled pellet gums having sizes of 2 to 3 grams by weight of the entire gum piece have been successfully made. However, smaller gum pieces, as small as about 0.5 grams are contemplated. 30 In some embodiments, the gum region may have a non-uniform thickness. In particular, the gum region in layered configuration embodiments may be thinner on the ends than on the sides of the gum piece. The gum region as discussed herein refers to both the maltitol layer and the non 35 maltitol layer. All components which may be added to the gum region may be present in 10 WO 2007/100720 PCT/US2007/004831 either or both of the layers. Additional gum region layers may also be included (i.e., a gum composition which includes three or more separate gum layers). The gum region may include a gum base. The gum base may include any component 5 known in the chewing gum art. For example, the gum region may include elastomers, bulking agents, waxes, elastomer solvents, emulsifiers, plasticizers, fillers and mixtures thereof. Wherein the gum region is included in a three component composition including a center-fill, a gum region and a coating layer, the gum region may comprise from about 40% to about 97%, more specifically from about 55% to about 65% by weight of the chewing gum 10 piece, even more specifically about 62%. The gum region may also include a specific polyol composition including at least one polyol which is from about 30% to about 80% by weight of said gum region, and specifically from 50% to about 60%. The polyol composition may include any polyol known in the art 15 including, but not limited to maltitol, sorbitol, erythritol, xylitol, mannitol, isomalt, lactitol and combinations thereof. Lycasin* which is a hydrogenated starch hydrolysate including sorbitol and maltitol, may also be used. Maltitol is a sweet, water-soluble sugar alcohol useful as a bulking agent in the 20 preparation of beverages and foodstuffs and is more fully described in U.S. Pat. No. 3,708,396, which disclosure is incorporated herein by reference. Maltitol is made by hydrogenation of maltose which is the most common reducing disaccharide and is found in starch and other natural products. 25 The polyol composition may include particles of a variety of sizes. Specifically, the average particle size of the polyol composition ranges from about 30 microns to about 600 microns, more specifically from about 30 microns to about 200 microns. The amount of the gum base which is present in the gum region may also vary. The 30 gum base may be included in the gum region in an amount from about 25% to about 45% by weight of the gum region. A more specific range of gum base is from about 28% to about 42% by weight of the gum region. Even more specifically, the range may be from about 28% to about 35% or from about 28% to about 30%. 11 WO 2007/100720 PCT/US2007/004831 The elastomers (rubbers) employed in the gum base will vary greatly depending upon various factors such as the type of gum base desired, the consistency of gum composition desired and the other components used in the composition to make the final chewing gum product. The elastomer may be any water-insoluble polymer known in the art, and includes 5 those gum polymers utilized for chewing gums and bubble gums. Illustrative examples of suitable polymers in gum bases include both natural and synthetic elastomers. For example, those polymers which are suitable in gum base compositions include, without limitation, natural substances (of vegetable origin) such as chicle, natural rubber, crown gum, nispero, rosidinha, jelutong, perillo, niger gutta, tunu, balata, guttapercha, lechi capsi, sorva, gutta kay, 10 and the like, and combinations thereof. Examples of synthetic elastomers include, without limitation, styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and the like, and combinations thereof. Additional useful polymers include: crosslinked polyvinyl pyrrolidone, 15 polymethylmethacrylate; copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl acetatephthalate and combinations thereof. The amount of elastomer employed in the gum base may vary depending upon various factors such as the type of gum base used, the consistency of the gum composition 20 desired and the other components used in the composition to make the final chewing gum product. In general, the elastomer will be present in the gum base in an amount from about 10% to about 60% by weight of the gum region, desirably from about 35% to about 40% by weight. 25 In some embodiments, the gum base may include wax. It softens the polymeric elastomer mixture and improves the elasticity of the gum base. When present, the waxes employed will have a melting point below about 60*C., and preferably between about 45*C. and about 55"C. The low melting wax may be a paraffin wax. The wax may be present in the gum base in an amount from about 6% to about 10%, and preferably from about 7% to about 30 9.5%, by weight of the gum base. In addition to the low melting point waxes, waxes having a higher melting point may be used in the gum base in amounts up to about 5%, by weight of the gum base. Such high melting waxes include beeswax, vegetable wax, candelilla wax, carnuba wax, most petroleum 35 waxes, and the like, and mixtures thereof. 12 WO 2007/100720 PCT/US2007/004831 In addition to the components set out above, the gum base may include a variety of other ingredients, such as components selected from elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof. 5 The gum base may contain elastomer solvents to aid in softening the elastomer component. Such elastomer solvents may include those elastomer solvents known in the art, for example, terpinene resins such as polymers of alpha-pinene or beta-pinene, methyl, glycerol and pentaerythritol esters of rosins and modified rosins and gums such as hydrogenated, dimerized and polymerized rosins, and mixtures thereof. Examples of 10 elastomer solvents suitable for use herein may include the pentaerythritol ester of partially hydrogenated wood and gum rosin, the pentaerythritol ester of wood and gum rosin, the glycerol ester of wood rosin, the glycerol ester of partially dimerized wood and gum rosin, the glycerol ester of polymerized wood and gum rosin, the glycerol ester of tall oil rosin, the glycerol ester of wood and gum rosin and the partially hydrogenated wood and gum rosin and 15 the partially hydrogenated methyl ester of wood and rosin, and the like, and mixtures thereof. The elastomer solvent may be employed in the gum base in amounts from about 2% to about 15%, and preferably from about 7% to about 11%, by weight of the gum base. The gum base may also include emulsifiers which aid in dispersing the immiscible 20 components into a single stable system. The emulsifiers useful in this invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate, and the like, and mixtures thereof. The emulsifier may be employed in amounts from about 2% to about 15%, and more specifically, from about 7% to about 11%, by weight of the gum base. 25 The gum base may also include plasticizers or softeners to provide a variety of desirable textures and consistency properties. Because of the low molecular weight of these ingredients, the plasticizers and softeners are able to penetrate the fundamental structure of the gum base making it plastic and less viscous. Useful plasticizers and softeners include 30 lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerine; and the like, and mixtures thereof. Waxes, for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan 35 monostearate, tallow, propylene glycol, mixtures thereof, and the like, may also be 13 WO 2007/100720 PCT/US2007/004831 incorporated into the gum base. The plasticizers and softeners are generally employed in the gum base in amounts up to about 20% by weight of the gum base, arid more specifically in amounts from about 9% to about 17%, by weight of the gum base. 5 Plasticizers also include are the hydrogenated vegetable oils and include soybean oil and cottonseed oil which may be employed alone or in combination. These plasticizers provide the gum base with good texture and soft chew characteristics. These plasticizers and softeners are generally employed in amounts from about 5% to about 14%, and more specifically in amounts from about 5% to about 13.5%, by weight of the gum base. 10 Anhydrous glycerin may also be employed as a softening agent, such as the commercially available United States Pharmacopeia (USP) grade. Glycerin is a syrupy liquid with a sweet warm taste and has a sweetness of about 60% of that of cane sugar. Because glycerin is hygroscopic, the anhydrous glycerin may be maintained under anhydrous 15 conditions throughout the preparation of the chewing gum composition. In some embodiments, the gum base of this invention may also include effective amounts of bulking agents such as mineral adjuvants which may serve as fillers and textural agents. Useful mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, 20 aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, dicalcium phosphate, calcium sulfate and the like, and mixtures thereof. These fillers or adjuvants may be used in the gum base compositions in various amounts. The amount of filler, may be present in an amount from about zero to about 40%, and more specifically from about zero to about 30%, by weight of the gum base. In some embodiments, the amount of filler will be from about 25 zero to about 15%, more specifically from about 3% to about 11%. A variety of traditional ingredients may be optionally included in the gum base in effective amounts such as coloring agents, antioxidants, preservatives, flavoring agents, and the like. For example, titanium dioxide and other dyes suitable for food, drug and cosmetic 30 applications, known as F. D. & C. dyes, may be utilized. An anti-oxidant such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, and mixtures thereof, may also be included. Other conventional chewing gum additives known to one having ordinary skill in the chewing gum art may also be used in the gum base. A variety of components which may be added to the gum region, or alternatively to the liquid-fill region 35 or coating are described in greater detail in the section entitled "Additional Components" 14 WO 2007/100720 PCT/US2007/004831 hereinbelow. Some embodiments extend to methods of making the center-fill gum compositions. The manner in which the gum base components are mixed is not critical and is performed 5 using standard techniques and apparatus known to those skilled in the art. In a typical method, an elastomer is admixed with an elastomer solvent and/or a plasticizer and/or an emulsifier and agitated for a period of from 1 to 30 minutes. The remaining ingredients, such as the low melting point wax, are then admixed, either in bulk or incrementally, while the gum base mixture is blended again for 1 to 30 minutes. 10 The gum composition may include amounts of conventional additives selected from the group consisting of sweetening agents (sweeteners), plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents (carriers, extenders, bulk sweeteners), mineral adjuvants, flavoring agents (flavors, flavorings), coloring agents (colorants, colorings), antioxidants, 15 acidulants, thickeners, medicaments, and the like, and mixtures thereof. Some of these additives may serve more than one purpose. For example, in sugarless gum compositions, a sweetener, such as maltitol or other sugar alcohol, may also function as a bulking agent. The plasticizers, softening agents, mineral adjuvants, waxes and antioxidants 20 discussed above, as being suitable for use in the gum base, may also be used in the chewing gum composition. Examples of other conventional additives which may be used include emulsifiers, such as lecithin and glyceryl monostearate, thickeners, used alone or in combination with other softeners, such as methyl cellulose, alginates, carrageenan; xanthan gum, gelatin, carob, tragacanth, locust bean gum, pectin, alginates, galactomannans such as 25 guar gum, carob bean gum, glucomannan, gelatin, starch, starch derivatives, dextrins and cellulose derivatives such as carboxy methyl cellulose, acidulants such as malic acid, adipic acid, citric acid, tartaric acid, fumaric acid, and mixtures thereof, and fillers, such as those discussed above under the category of mineral adjuvants. 30 In some embodiments, the gum region may also contain a bulking agent. Suitable bulking agents may be water-soluble and include sweetening agents selected from, but not limited to, monosaccharides, disaccharides, polysaccharides, sugar alcohols, and mixtures thereof; randomly bonded glucose polymers such as those polymers distributed under the tradename LitesseTM which is the brand name for polydextrose and is manufactured by 35 Danisco Sweeteners, Ltd. of 41-51 Brighton Road, Redhill, Surrey, RHI 6YS, United 15 WO 2007/100720 PCT/US2007/004831 Kingdom.; isomalt (a racemic mixture of alpha-D-glucopyranosyl-1,6-mannitol and alpha-D glucopyranosyl-1,6-sorbitol manufactured under the tradename PALATINIT by Palatinit Sussungsmittel GmbH of Gotlieb-Daimler-Strause 12 a, 68165 Mannheim, Germany); maltodextrins; hydrogenated starch hydrolysates; hydrogenated hexoses; hydrogenated 5 disaccharides; minerals, such as calcium carbonate, talc, titanium dioxide, dicalcium phosphate; celluloses; and mixtures thereof. Suitable sugar bulking agents include monosaccharides, disaccharides and polysaccharides such as xylose, ribulose, glucose (dextrose), mannose, galactose, fructose 10 (levulose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed starch and corn syrup solids, and mixtures thereof. Suitable sugar alcohol bulking agents include sorbitol, xylitol, mannitol, galactitol, maltitol, erythritol, isomalt and mixtures thereof. 15 Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat. No. 4,279,931 and various hydrogenated glucose syrups and/or powders which contain sorbitol, maltitol, hydrogenated disaccharides, hydrogenated higher polysaccharides, or mixtures thereof. Hydrogenated starch hydrolysates are primarily prepared by the controlled catalytic 20 hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric, and polymeric saccharides. The ratios of these different saccharides give different hydrogenated starch hydrolysates different properties. Mixtures of hydrogenated starch hydrolysates, such as LYCASIN*, a commercially available product manufactured by Roquette Freres of France, and HYSTAR*, a commercially available 25 product manufactured by SPI Polyols, Inc. of New Castle, Delaware, are also useful. The sweetening agents which may be included in the compositions of some embodiments may be any of a variety of sweeteners known in the art. These are described in more detail in the "Additional Components" section herein below and may be used in many 30 distinct physical forms well-known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof. 16 WO 2007/100720 PCT/US2007/004831 Desirably, the sweetener is a high intensity sweetener such as aspartame, neotame, sucralose, and acesulfame potassium (Ace-K). In general, an effective amount of sweetener may be utilized to provide the level of 5 sweetness desired, and this amount may vary with the sweetener selected. In some embodiments the amount of sweetener may be present in amounts from about 0.001% to about 3%, by weight of the gum composition, depending upon the sweetener or combination of sweeteners used. The exact range of amounts for each type of sweetener may be selected by those skilled in the art. 10 Coloring agents may be used in amounts effective to produce the desired color. The coloring agents may include pigments which may be incorporated in amounts up to about 6%, by weight of the gum composition. For example, titanium dioxide may be incorporated in amounts up to about 2%, and preferably less than about 1%, by weight of the gum 15 composition. The colorants may also include natural food colors and dyes suitable for food, drug and cosmetic applications. These colorants are known as F.D.& C. dyes and lakes. The materials acceptable for the foregoing uses are preferably water-soluble. Illustrative nonlimiting examples include the indigoid dye known as F.D.& C. Blue No.2, which is the disodium salt of 5,5-indigotindisulfonic acid. Similarly, the dye known as F.D.& C. Green 20 No.1 comprises a triphenylmethane dye and is the monosodium salt of 4-[4-(N-ethyl-p sulfoniumbenzylamino) diphenylmethylene]-[1-(N-ethyl -N-p-sulfoniumbenzyl)-delta-2,5 cyclohexadieneimine]. A full recitation of all F.D.& C. colorants and their corresponding chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rd Edition, in volume 5 at pages 857-884, which text is incorporated herein by reference. 25 Additional coloring components are described in the "Additional Components" section hereinbelow. Suitable oils and fats usable in gum compositions include partially hydrogenated vegetable or animal fats, such as coconut oil, palm kernel oil, beef tallow, and lard, among 30 others. These ingredients when used are generally present in amounts up to about 7%, and preferably up to about 3.5%, by weight of the gum composition. Some embodiments may include a method for preparing the improved chewing gum compositions for the gum region, including both chewing gum and bubble gum compositions. 35 The chewing gum compositions may be prepared using standard techniques and equipment 17 WO 2007/100720 PCT/US2007/004831 known to those skilled in the art. The apparatus useful in accordance with some embodiments comprises mixing and heating apparatus well known in the chewing gum manufacturing arts, and therefore the selection of the specific apparatus will be apparent to the artisan. 5 With respect to the center-fill layer, the gum region may have a water activity greater than or equal to the water activity of the center-fill composition. However, in compositions wherein a greater water activity is desired in the center or liquid-fill, the water activity of the center-fill composition may be greater than that of the gum region. A higher moisture content will aid in hydration of thickeners like xanthan gum and cellulose when present in the 10 center-fill. The gum region may have a total moisture content of about 14% by weight of the gum region and more specifically may have a total moisture content from about 9% to about 14% by weight, with a free moisture content of less than about 5%. The center-fill further may 15 have total moisture content including free and bound moisture from about zero up to about 35% by weight of said center-fill, specifically about 22%. Liquid-Fill Composition The center-fill or liquid-fill composition may include any components known in the 20 art for incorporation with a center-fill composition. This may include glycerin in addition to one or more other polyols in amounts greater than zero up to about 20%, more specifically, up to about 10% by weight of the total chewing gum composition, i.e., including a center-fill composition, a gum region and a coating. More desirably, the center-fill is approximately 8% by weight of the total chewing gum composition. The other polyol component includes 25 desirably maltitol, sorbitol, xylitol, or a combination thereof. In some embodiments, the center-fill region may be substantially or completely filled with the liquid center-fill composition. In some other embodiments, the center-fill region may be only partially filled with the liquid center-fill composition. 30 In some embodiments, the center-fill region may include two or more center-fill compositions. The two or more center-fill compositions may be the same or different forms. For example, some embodiments may contain a mixture of two or more distinct liquids, which may or may not be miscible. In some embodiments where two or more liquids are 35 employed in the center-fill region these may be included in the same or different amounts and 18 WO 2007/100720 PCT/US2007/004831 may have similar or distinct characteristics. More specifically, in some embodiments, the two or more center-fill compositions may differ in a variety of characteristics, such as, viscosity, color, flavor, taste, sensation, ingredient components, functional components, sweeteners, or the like. 5 In some embodiments, the center-fill composition also may include non-liquid components, such as, for example, flavor beads, fruit particles, nut particles, flavor particles, gelatin portions, and the like. 10 The liquid centers may contain those traditional ingredients well known in the chewing gum and confectionery arts, such as flavoring agents, sweetening agents, and the like, and mixtures thereof, as described above. In addition to confectionery additives, the liquid centers may also contain pharmaceutical additives such as medicaments, breath fresheners, vitamins, minerals, caffeine, fruit juices, and the like, and mixtures thereof. The 15 confectionery and pharmaceutical agents may be used in many distinct physical forms well known in the art to provide an initial burst of sweetness and flavor and/or therapeutic activity or a prolonged sensation of sweetness and flavor and/or therapeutic activity. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, and beaded forms, and encapsulated forms, and mixtures thereof. Illustrative, but not limiting, 20 examples of liquid centers suitable for use in some embodiments include those centers disclosed in U.S. Pat. Nos. 3,894,154, 4,156,740, 4,157,402, 4,316,915, and 4,466,983, which disclosures are incorporated herein by reference. Specific examples of suitable additional components include taurine, guarana, vitamins, Actizol TM, chlorophyll, RecaldentTM tooth whitening technology, and RetsynTM. 25 The center-fill composition also may include a natural or synthetic gum such as carboxymethylcellulose, pectin, propylene glycol aginate, agar and gum tragacanth. These compositions serve to increase viscosity by reducing the amount of free water in the composition. The viscosity of the center-fill may range from about 300 cp to about 6,000 cp 30 at 25"C. In liquid-fill compositions which have a greater water activity than the surrounding gum region, the viscosity may range from about 3,000 cp to about 6,000 cp at 25*C. Xanthan gum may also be used to increase the viscosity of the center-fill composition. Increasing viscosity of the liquid also helps prevent the liquid from leaking through the gum 19 WO 2007/100720 PCT/US2007/004831 piece. Xanthan gum is available under the tradename Keltrol@ from Signet Chemical Corporation. Some embodiments extend to methods of making the improved center-filled chewing 5 gum compositions. The improved compositions may be prepared using standard techniques and equipment known to those skilled in the art. The apparatus useful in accordance with the embodiments described herein comprises mixing and heating apparatus well known in the chewing gum manufacturing arts, and therefore the selection of the specific apparatus will be apparent to the artisan Such methods and apparatus are disclosed, for example, in U.S. Pat. 10 Nos. 3,806,290 and 3,857,963, which disclosures are incorporated herein by reference Coating Composition The coating composition, when included in the center-fill compositions, may be applied by any method known in the art including the method described above. The coating 15 composition may be present in an amount from about 2% to about 60%, more specifically from about 25% to about 35% by weight of the total center-filled gum piece, even more specifically about 30% by weight of the gum piece. The outer coating may be hard or crunchy. Typically, the outer coating may include 20 sorbitol, maltitol, xylitol, erythritol, isomalt, and other crystallizable polyols; sucrose may also be used. Furthermore the coating may include several opaque layers, such that the chewing gum composition is not visible through the coating itself, which can optionally be covered with a further one or more transparent layers for aesthetic, textural and protective purposes. The outer coating may also contain small amounts of water and gum arabic. The 25 coating can be further coated with wax. The coating may be applied in a conventional manner by successive applications of a coating solution, with drying in between each coat. As the coating dries it usually becomes opaque and is usually white, though other colorants may be added. A polyol coating can be further coated with wax. The coating can further include colored flakes or speckles. If the composition comprises a coating, it is possible that one or 30 more oral care actives can be dispersed throughout the coating. This is especially preferred if one or more oral care actives is incompatible in a single phase composition with another of the actives. Flavors may also be added to yield unique product characteristics. The coating may also be formulated to assist with increasing the thermal stability of 35 the gum piece and preventing leaking of the liquid fill. In some embodiments, the coating 20 WO 2007/100720 PCT/US2007/004831 may include a gelatin composition. The gelatin composition may be added as a 40% by weight solution and may be present in the coating composition from about 5% to about 10% by weight of the coating composition, and more specifically about 7% to about 8%. The gel strength of the gelatin may be from about 130 bloom to about 250 bloom. 5 Other materials may be added to the coating to achieve desired properties. These materials may include without limitations, cellulosics such as carboxymethyl cellulose, gelatin, pullulan, alginate, starch, carrageenan, xanthan gum, gum arabic and polyvinyl acetate (PVA). 10 The coating composition may also include a pre- coating which is added to the individual gum pieces prior to an optional hard coating. The pre-coating may include an application of polyvinyl acetate (PVA). This may be applied as a solution of PVA in a solvent, such as ethyl alcohol. When. an outer hard coating is desired, the PVA application 15 may be approximately 3% to 4% by weight of the total coating or about 1% of the total weight of the gum piece (including a liquid-fill, gum region and hard coating). Additional Components 20 Additional additives, such as warming agents, cooling agents, tingling agents, flavors, sweeteners, sour agents, bitter agents, salty agents, surfactants, breath freshening agents, anti microbial agents, anti-bacterial agents, anti-calculus agents, antiplaque agents, fluoride compounds, remineralization agents, pharmaceuticals, micronutrients, throat care actives, tooth whitening agents, energy boosting agents, concentration boosting agents, appetite 25 suppressants, colors and other actives may also be included in any or all portions or regions of the chewing gum composition. Such components may be used in amounts sufficient to achieve their intended effects. Types of individual ingredients for which optional managed release from a chewing 30 gum composition may be desired, include, but are not limited to sweeteners, flavors, actives, effervescing ingredients, appetite suppressors, breath fresheners, dental care ingredients, emulsifiers, flavor potentiators, bitterness masking or blocking ingredients, food acids, micronutrients, sensates, mouth moistening ingredients, throat care ingredients, colors, sour agents, bitter agents, salty agents, pharmaceuticals, energy boosting agents, concentration 35 boosting agents and combinations thereof. Ingredients may be available in different forms 21 WO 2007/100720 PCT/US2007/004831 such as, for example, liquid form, spray-dried form, or crystalline form. In some embodiments, a delivery system or chewing gum composition may include the same type of ingredient in different forms. For example, a chewing gum.composition may include a liquid flavor and a spray-dried version of the same flavor. In some embodiments, the 5 ingredient may be in its free or encapsulated form and may be present in any region of the gum composition such as in the center-fill, the gum region, or the coating. Further, the same component may be present in its free form as well as in its encapsulated form. In some embodiments, an ingredient's release is modified such that when a consumer 10 chews the chewing gum, they may experience an increase in the duration of flavor or sweetness perception and/or the ingredient is released or otherwise made available over a longer period of time. Modified release may be accomplished by any method known in the art, such as by encapsulation. Where modified release is due to encapsulation, this may be accomplished by a variety of means such as by spray coating or extrusion. 15 Additionally, if early. and extended release of the ingredient is desired, the chewing gum composition may include ingredients without modified release (sometimes referred to as "free" ingredients), as well as ingredients with modified release. In some embodiments, a free ingredient may be used to deliver an initial amount or "hit" of an ingredient (e.g., flavor, 20 cooling agent) or an initial sensation or benefit caused by the ingredient (e.g., flavor, nasal action, cooling, warming, tingling, saliva generation, breath freshening, teeth whitening, throat soothing, mouth moistening, etc.). In some embodiments, the same ingredient can be provided with modified release characteristics to provide an additional or delayed amount of the same sensation or benefit. By using both the free ingredient and the ingredient with 25 modified release characteristics, the sensation or benefit due to the ingredient may be provided over a longer period of time and/or perception of the sensation or benefit by a consumer may be improved. Also, in some embodiments the initial amount or "hit" of the ingredient may predispose or precondition the consumers' mouth or perception of the chewing gum composition. 30 As another example, in some embodiments it may be desirable to provide a sustained release of an ingredient in a chewing gum composition over time. To accomplish sustained release, the ingredient may be modified to allow for a lower concentration of the ingredient to be released over a longer period of time versus the release of a higher concentration of the 35 ingredient over a shorter period of time. Sustained release may be accomplished by the use 22 WO 2007/100720 PCT/US2007/004831 of a delivery system, such as encapsulation where the delivery system has a tensile strength of about 6500psi. Other suitable delivery systems are more fully disclosed in U.S. Patent Publication No. 2005/0112236A1 which is herein incorporated by reference. A sustained release of an ingredient may be advantageous in situations when the ingredient has a bitter or 5 other bad taste at the higher concentrations. A sustained release of an ingredient also may be advantageous when release of the ingredient in higher concentrations over a shorter period of time may result in a lesser amount of the ingredient being optimally delivered to the consumer. For example, for a tooth whitening or breath freshening ingredient, providing too much of the ingredient too fast may result in a consumer swallowing a significant portion of 10 the ingredient before the ingredient has had a chance to interact with the consumer's teeth, mucous membranes, and/or dental work, thereby wasting the ingredient or at least reducing the benefit of having the ingredient in the chewing gum composition. In some embodiments, encapsulation may be employed to provide barrier protection 15 to or from a component rather than to modify the release of the component. For instance, it often is desirable to limit the exposure of acids to other components in a chewing gum composition. Such acids may be encapsulated to limit their exposure to other components, or alternatively, the other components in the chewing gum composition may be encapsulated to limit their exposure to the acid. 20 Any of the additional components discussed herein may be added to any region of the center-fill chewing gum composition in their modified release form and/or without modified release (sometimes referred to as "free" components). In some embodiments, for instance, a single component may be added to the center-fill chewing gum in its modified release form 25 and free form. The modified release component and free component may be included together in the same region of the center-fill chewing gum or, in some embodiments, the two components may be included in different regions of the gum. In some other embodiments, for instance, two different components that provide the 30 same functionality, e.g., two different flavors, sweeteners, tastes, sensations, or the like, may be included in a center-fill chewing gum. In some embodiments, both components may have modified release properties. Alternatively, in some embodiments, one of the components may be modified release, whereas the other component may be free. The two components may be included in the same or different regions of the center-fill chewing gum. 35 23 WO 2007/100720 PCT/US2007/004831 Flavors In some embodiments, flavorants may include those flavors known to the skilled artisan, such as natural and artificial flavors. These flavorings may be chosen from synthetic flavor oils and flavoring aromatics and/or oils, oleoresins and extracts derived from plants, 5 leaves, flowers, fruits, and so forth, and combinations thereof. Nonlimiting representative flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil. Also useful flavorings are artificial, natural and synthetic fruit flavors such as vanilla, and citrus 10 oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, watermelon, and so forth. Other potential flavors whose release profiles can be managed include a milk flavor, a butter flavor, a cheese flavor, a 15 cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a camomile flavor, a mustard 20 flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) 25 flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. Commonly used flavors include mints such as peppermint, 30 menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether employed individually or in admixture. Flavors may also provide breath freshening properties, particularly the mint flavors when used in combination with the cooling agents, described herein below. 24 WO 2007/100720 PCT/US2007/004831 In some embodiments, other flavorings include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth may be used. Generally any flavoring or food additive such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258, by 5 the National Academy of Sciences, may be used. This publication is incorporated herein by reference. These may include natural as well as synthetic flavors. Further examples of aldehyde flavorings include but are not limited to acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), 10 cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), 15 aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, .e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin), cherry, grape, blueberry, blackberry, strawberry shortcake, and mixtures thereof. 20 In some embodiments, a flavoring agent may be employed in either liquid form and/or dried form. When employed in the latter form, suitable drying means such as spray drying the liquid may be used. Alternatively, the flavoring agent may be absorbed onto water soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and so forth or may be encapsulated. In still other embodiments, the flavoring agent may be adsorbed onto silicas, 25 zeolites, and the like. In some embodiments, the flavoring agents may be used in many distinct physical forms. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof. 30 Illustrations of the encapsulation of flavors as well as other additional components can be found in the examples provided herein. Typically, encapsulation of a component will result in a delay in the release of the predominant amount of the component during consumption of a chewing gum composition that includes the encapsulated component (e.g., 35 as part of a delivery system added as an ingredient to the chewing gum composition). In 25 WO 2007/100720 PCT/US2007/004831 some embodiments, the release profile of the ingredient (e.g., the flavor, sweetener, etc.) can be managed by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the chewing gum composition containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of 5 the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the chewing gum composition, ratio of different polymers 10 used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 15 Sweetening Ingredients The sweeteners involved may be selected from a wide range of materials including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners, including mixtures thereof. Without being limited to particular 20 sweeteners, representative categories and examples include: (a) water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and L-aminodicarboxylic acid aminoalkenoic acid ester aides, such as those disclosed in U.S. Pat. No. 4,619,834, which disclosure is incorporated herein by reference, 25 and mixtures thereof; (b) water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4 dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6 methyl-1,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, 30 and mixtures thereof; (c) dipeptide based sweeteners, such as L-aspartic acid derived sweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame), N-[N-(3,3-dimethylbutyl)-L-a aspartyl]-L-phenylalanine 1-methyl ester (Neotame), and materials described in U.S. Pat. No. 3,492,131, L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate 35 (Alitame), methyl esters of L-aspartyl-L-phenylglycerine and L-aspartyl-L-2,5 26 WO 2007/100720 PCT/US2007/004831 dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L-(l cyclohexen)-alanine, and mixtures thereof; (d) water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as chlorinated derivatives of ordinary sugar (sucrose), e.g., 5 chlorodeoxysugar derivatives such as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose; examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D 10 galactopyranosyl- 1 -chloro-l-deoxy-beta-D-fructo-furanoside, or 4,1 '-dichloro-4, 1' dideoxygalactosucrose; 1',6'-dichlorol',6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D- fructofuranoside, or 4,1',6'-trichloro 4,1',6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro 6-deoxy-beta-D- fructofuranoside, or 4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose; 6,1',6' 15 trichloro-6,1',6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6 dichloro-l,6-dideox y-beta-D-fructofuranoside, or 4,6,1',6'-tetrachloro4,6,1',6' tetradeoxygalacto-sucrose; and 4,6,1',6'-tetradeoxy-sucrose, and mixtures thereof; and (e) protein based sweeteners such as thaumaoccous danielli (Thaumatin I and II) and talin; 20 (f) the sweetener monatin (2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and its derivatives; and (g) the sweetener Lo han guo (sometimes also referred to as "Lo han kuo" or "Lo han quo"). 25 The intense sweetening agents may be used in many distinct physical forms well known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms, spray dried forms, powdered forms, beaded forms, encapsulated forms, and mixtures thereof. In one embodiment, the sweetener is a high intensity sweetener such as aspartame, sucralose, 30 and acesulfame potassium (e.g., Ace-K). In some embodiments, the sweetener may be a polyol. Polyols can include, but are not limited to glycerol, sorbitol, maltitol, maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol powders, lactitol, and 35 combinations thereof. 27 WO 2007/100720 PCT/US2007/004831 The active component (e.g., sweetener), which is part of the delivery system, may be used in amounts necessary to impart the desired effect associated with use of the active component (e.g., sweetness). In general, an effective amount of intense sweetener may be 5 utilized to provide the level of sweetness desired, and this amount may vary with the sweetener selected. The intense sweetener may be present in amounts from about 0.001% to about 3%, by weight of the composition, depending upon the sweetener or combination of sweeteners used. The exact range of amounts for each type of sweetener may be selected by those skilled in the art. 10 Sensate Ingredients Sensate compounds can include cooling agents, warming agents, tingling agents, effervescent agents, and combinations thereof. A variety of well known cooling agents may be employed. For example, among the useful cooling agents are included xylitol, erythritol, 15 dextrose, sorbitol, menthane, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas and sulfonamides, substituted menthanols, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon atoms, 20 cyclohexanamides, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol, 3-(1 menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5 25 methylcyclohexanecarboxamide, Japanese mint oil, peppermint oil, 3-(l-menthoxy)ethan-1 ol, 3-(l-menthoxy)propan-1-ol, 3-(l-menthoxy)butan-1-ol, 1-menthylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(1 methylethyl)-butanamide, n-ethyl-t-2-c-6 nonadienamide, N,N-dimethyl menthyl succinamide, substituted p-menthanes, substituted p-menthane-carboxamides, 2-isopropanyl 30 5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "isopregol"); menthone glycerol ketals (FEMA 3807, tradename FRESCOLAT@ type MGA); 3-1-menthoxypropane 1,2-diol (from Takasago, FEMA 3784); and menthyl lactate; (from Haarman & Reimer, FEMA 3748, tradename FRESCOLAT@ type ML), WS-30, WS-14, Eucalyptus extract (p Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives), Menthol PG carbonate, 35 Menthol EG carbonate, Menthol glyceryl ether, N-tertbutyl-p-menthane-3-carboxamide,

P

28 WO 2007/100720 PCT/US2007/004831 menthane-3-carboxylic acid glycerol ester, Methyl-2-isopryl-bicyclo (2.2.1), Heptane-2 carboxamide; and Menthol methyl ether, and menthyl pyrrolidone carboxylate among others. These and other suitable cooling agents are further described in the following U.S. patents, all of which are incorporated in their entirety by reference hereto: U.S. 4,230,688; 4,032,661; 5 4',459,425; 4,136,163; 5,266,592; 6,627,233. In some embodiments, warming components may be selected from a wide variety of compounds known to provide the sensory signal of warming to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the 10 perception of flavors, sweeteners and other organoleptic components. In some embodiments, useful warming compounds can include vanillyl alcohol n-butylether (TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol n-aminoether, vanillyl alcohol isoamyleather, vanillyl alcohol n-hexyleather, vanillyl alcohol methylether, 15 vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerine, and combinations thereof. In some embodiments, a tingling sensation can be provided. One such tingling 20 sensation is provided by adding jambu, oleoresin, or spilanthol to some examples. In some embodiments, alkylamides extracted from materials such as jambu or sanshool can be included. Additionally, in some embodiments, a sensation is created due to effervescence. Such effervescence is created by combining an alkaline material with an acidic material. In some embodiments, an alkaline material can include alkali metal carbonates, alkali metal 25 bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates and mixtures thereof. In some embodiments, an acidic material can include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof. Examples of "tingling" type sensates can be found in U.S. Patent No. 6,780,443, the entire 30 contents of which are incorporated herein by reference for all purposes. Sensate components may also be referred to as "trigeminal stimulants" such as those disclosed in U.S. Patent Application No. 205/0202118, which is incorporated herein by reference. Trigeminal stimulants are defined as an orally consumed product or agent that 35 stimulates the trigeminal nerve. Examples of cooling agents which are trigeminal stimulants 29 WO 2007/100720 PCT/US2007/004831 include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamides including WS-23, methyl succinate, menthone glycerol ketals, bulk sweeteners such as xylitol, erithyritol, dextrose, and sorbitol, and combinations thereof. Trigeminal stimulants can also include flavors, tingling agents, Jambu extract, vanillyl alkyl ethers, such as vanillyl 5 n-butyl ether, spilanthol, Echinacea extract, Northern Prickly Ash extract, capsaicin, capsicum oleoresin, red pepper oleoresin, black pepper oleoresin, piperine, ginger oleoresin, gingerol, shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde, eugenol, cyclic acetal of vanillin and menthol glycerin ether, unsaturated amides, and combinations thereof. 10 Breath Freshening Ingredients Breath fresheners can include essential oils as well as various aldehydes, alcohols, and similar materials. In some embodiments, essential oils can include oils of spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon, lime, 15 grapefruit, and orange. In some embodiments, aldehydes such as cinnamic aldehyde and salicylaldehyde can be used. Additionally, chemicals such as menthol, carvone, iso-garrigol, and anethole can function as breath fresheners. Of these, the most commonly employed are oils of peppermint, spearmint and chlorophyll. 20 In addition to essential oils and chemicals derived from them, in some embodiments breath fresheners can include but are not limited to zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, zinc flurosilicate, zinc gluconate, zinc tartarate, zinc succinate, zinc formate, zinc chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc 25 glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica-based materials, carbon-based materials, enzymes such as laccase, and combinations thereof. In some embodiments, the release profiles of probiotics can be managed for a gum including, but not limited to lactic acid producing microorganisms such as Bacillus coagulans, Bacillus 30 subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus, Lactobacillus acidophilus, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus jenseni, Lactobacillus casei, Lactobacillusfermentum, Lactococcus lactis, Pedioccocus acidilacti, Pedioccocus pentosaceus, Pedioccocus urinae, Leuconostoc mesenteroides, Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, 35 Sporolactobacillus inulinus and mixtures thereof. Breath fresheners are also known by the 30 WO 2007/100720 PCT/US2007/004831 following trade names: Retsyn,TM Actizol,TM and Nutrazin.TM Examples of malodor controlling compositions are also included in U.S. Patent No. 5,300,305 to Stapler et al. and in U.S. Patent Application Publication Nos. 2003/0215417 and 2004/0081713 which are incorporated in their entirety herein by reference for all purposes. 5 Dental Care Ingredients Dental care ingredients (also known as oral care ingredients) may include but are not limited to tooth whiteners, stain removers, oral cleaning, bleaching agents, desensitizing agents, dental remineralization agents, antibacterial agents, anticaries agents, plaque acid 10 buffering agents, surfactants and anticalculus agents. Non-limiting examples of such ingredients can include, hydrolytic agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina, other active stain removing components such as surface-active agents, including, but not limited to anionic surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate, sodium oleate, 15 salts of fumaric acid, glycerol, hydroxylated lecithin, sodium lauryl sulfate and chelators such as polyphosphates, which are typically employed as tartar control ingredients. In some embodiments, dental care ingredients can also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate. 20 In some embodiments, peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate are included. In some embodiments, potassium nitrate and potassium citrate are included. Other examples can include casein glycomacropeptide, calcium casein peptone-calcium phosphate, 25 casein phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP), and amorphous calcium phosphate. Still other examples can include papaine, krillase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof. 30 Further examples can include surfactants such as sodium stearate, sodium ricinoleate, and sodium lauryl sulfate surfactants for use in some embodiments to achieve increased prophylactic action and to render the dental care ingredients more cosmetically acceptable. Surfactants can preferably be detersive materials which impart to the composition detersive and foaming properties. Suitable examples of surfactants are water-soluble salts of higher 35 fatty acid monoglyceride monosulfates, such as the sodium salt of the monosulfated 31 WO 2007/100720 PCT/US2007/004831 monoglyceride of hydrogenated coconut oil fatty acids, higher alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene sulfonate, higher alkyl sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-dihydroxy propane sulfonate, and the substantially saturated higher aliphatic acyl amides of lower aliphatic 5 amino carboxylic acid compounds, such as those having 12 to 16 carbons in the fatty acid, alkyl or acyl radicals, and the like. Examples of the last mentioned aides are N-lauroyl sarcosine, and the sodium, potassium, and ethanolamine salts of N-lauroyl, N-myristoyl, or N-palmitoyl sarcosine. 10 In addition to surfactants, dental care ingredients can include antibacterial agents such as, but not limited to, triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, and cetyl pyridinium chloride. In some embodiments, additional anticaries agents can include fluoride ions or fluorine-providing components such as inorganic fluoride salts. In some embodiments, soluble alkali metal salts, for example, sodium fluoride, potassium 15 fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, as well as tin fluorides, such as stannous fluoride and stannous chloride can be included. In some embodiments, a fluorine-containing compound having a beneficial effect on the care and hygiene of the oral cavity, e.g., diminution of enamel solubility in acid and protection of the teeth against decay may also be included as an ingredient. Examples thereof include 20 sodium fluoride, stannous fluoride, potassium fluoride, potassium stannous fluoride (SnF.sub.2 -KF), sodium hexafluorostannate, stannous chlorofluoride, sodium fluorozirconate, and sodium monofluorophosphate. In some embodiments, urea is included. Further examples are included in the following U.S. patents and U.S. published patent 25 applications, the contents of all of which are incorporated in their entirety herein by reference for all purposes: U.S. Patent Nos. 5,227,154 to Reynolds, 5,378,131 to Greenberg, 6,846,500 to Luo et al., 6,733,818 to Luo et al., 6,696,044 to Luo et al., 6,685,916 to Holme et al., 6,485,739 to Luo et al., 6,479,071 to Holme et al., 6,471,945 to Luo et al., U.S. Patent Publication Nos. 20050025721 to Holme et al., 2005008732 to Gebreselassie et al., and 30 20040136928 to Holme et al. Active Ingredients Actives generally refer to those ingredients that are included in a delivery system and/or chewing gum composition for the desired end benefit they provide to the user. In 32 WO 2007/100720 PCT/US2007/004831 some embodiments, actives can include medicaments, nutrients, nutraceuticals, herbals, nutritional supplements, pharmaceuticals, drugs, and the like and combinations thereof. Examples of useful drugs include ace-inhibitors, antianginal drugs, anti-arrhythmias, 5 anti-asthmatics, anti-cholesterolemics, analgesics, anesthetics, anti-convulsants, anti depressants, anti-diabetic agents, anti-diarrhea preparations, antidotes, anti-histamines, anti hypertensive drugs, anti-inflammatory agents, anti-lipid agents, anti-manics, anti-nauseants, anti-stroke agents, anti-thyroid preparations, anti-tumor drugs, anti-viral agents, acne drugs, alkaloids, amino acid preparations, anti-tussives, anti-uricemic drugs, anti-viral drugs, 10 anabolic preparations, systemic and non-systemic anti-infective agents, anti-neoplastics, anti parkinsonian agents, anti-rheumatic agents, appetite stimulants, biological response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents, central nervous system stimulates, cholinesterase inhibitors, contraceptives, decongestants, dietary supplements, dopamine receptor agonists, endometriosis management agents, enzymes, 15 erectile dysfunction therapies such as sildenafil citrate, which is currently marketed as ViagraTM, fertility agents, gastrointestinal agents, homeopathic remedies, hormones, hypercalcemia and hypocalcemia management agents, immunomodulators, immunosuppressives, migraine preparations, motion sickness treatments, muscle relaxants, obesity management agents, osteoporosis preparations, oxytocics, parasympatholytics, 20 parasympathomimetics, prostaglandins, psychotherapeutic agents, respiratory agents, sedatives, smoking cessation aids such as bromocryptine or nicotine, sympatholytics, tremor preparations, urinary tract agents, vasodilators, laxatives, antacids, ion exchange resins, anti pyretics, appetite suppressants, expectorants, anti-anxiety agents, anti-ulcer agents, anti inflammatory substances, coronary dilators, cerebral dilators, peripheral vasodilators, psycho 25 tropics, stimulants, anti-hypertensive drugs, vasoconstrictors, migraine treatments, antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs, anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics, anti-nauseants, anti-convulsants, neuromuscular drugs, hyper and hypo-glycemic agents, thyroid and anti-thyroid preparations, diuretics, anti-spasmodics, terine relaxants, anti-obesity drugs, erythropoietic drugs, anti-asthmatics, cough suppressants, 30 mucolytics, DNA and genetic modifying drugs, and combinations thereof. Examples of active ingredients contemplated for use in the present invention can include antacids, H2-antagonists, and analgesics. For example, antacid dosages can be prepared using the ingredients calcium carbonate alone or in combination with magnesium 33 WO 2007/100720 PCT/US2007/004831 hydroxide, and/or aluminum hydroxide. Moreover, antacids can be used in combination with H2-antagonists. Analgesics include opiates and opiate derivatives, such as OxycontinTM, ibuprofen, 5 aspirin, acetaminophen, and combinations thereof that may optionally include caffeine. Other drug active ingredients for use in embodiments can include anti-diarrheals such as ImmodiumTM AD, anti-histamines, anti-tussives, decongestants, vitamins, and breath fresheners. Also contemplated for use herein are anxiolytics such as XanaxTM; anti 10 psychotics such as ClozarilTM and HaldolTM; non-steroidal anti-inflammatories (NSAID's) such as ibuprofen, naproxen sodium, VoltarenTM and LodineTM, anti-histamines such as ClaritinTM, HismanalTM, RelafenTM, and TavistTM; anti-emetics such as KytrilTM and CesametTM; bronchodilators such as BentolinTM, ProventilTM; anti-depressants such as ProzacTM, ZoloftTM, and PaxilTM; anti-migraines such as ImigraTM, ACE-inhibitors such as 15 VasotecTM, CapotenTM and ZestrilTM; anti-Alzheimer's agents, such as NicergolineTM; and CaH-antagonists such as ProcardiaTM, AdalatTM, and CalanTM. The popular H2-antagonists which are contemplated for use in the present invention include cimetidine, ranitidine hydrochloride, famotidine, nizatidien, ebrotidine, mifentidine, 20 roxatidine, pisatidine and aceroxatidine. Active antacid ingredients can include, but are not limited to, the following: aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum phosphate, dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate, bismuth 25 carbonate, bismuth subcarbonate, bismuth subgallate, bismuth subnitrate, bismuth subsilysilate, calcium carbonate, calcium phosphate, citrate ion (acid or salt), amino acetic acid, hydrate magnesium aluminate sulfate, magaldrate, magnesium aluminosilicate, magnesium carbonate, magnesium glycinate, magnesium hydroxide, magnesium oxide, magnesium trisilicate, milk solids, aluminum mono-ordibasic calcium phosphate, tricalcium 30 phosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate, magnesium aluminosilicates, tartaric acids and salts. A variety of nutritional supplements may also be used as active ingredients including virtually any vitamin or mineral. For example, vitamin A, vitamin C, vitamin D, vitamin E, 35 vitamin K, vitamin B 6 , vitamin B 12 , thiamine, riboflavin, biotin, folic acid, niacin, pantothenic 34 WO 2007/100720 PCT/US2007/004831 acid, sodium, potassium, calcium, magnesium, phosphorus, sulfur, chlorine, iron, copper, iodine, zinc, selenium, manganese, choline, chromium, molybdenum, fluorine, cobalt and combinations thereof, may be used. 5 Examples of nutritional supplements that can be used as active ingredients are set forth in U.S. Patent Application Publication Nos. 2003/0157213 Al, 2003/0206993 and 2003/0099741 Al which are incorporated in their entirety herein by reference for all purposes. 10 Various herbals may also be used as active ingredients such as those with various medicinal or dietary supplement properties. Herbals are generally aromatic plants or plant parts and or extracts thereof that can be used medicinally or for flavoring. Suitable herbals can be used singly or in various mixtures. Commonly used herbs include Echinacea, Goldenseal, Calendula, Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed 15 Extract, Black Cohosh, Ginseng, Guarana, Cranberry, Gingko Biloba, St. John's Wort, Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma Huang, Maca, Bilberry, Lutein, and combinations thereof. Effervescing System Ingredients 20 An effervescent system may include one or more edible acids and one or more edible alkaline materials. The edible acid(s) and the edible alkaline material(s) may react together to generate effervescence. In some embodiments, the alkaline material(s) may be selected from, but is not 25 limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and combinations thereof. The edible acid(s) may be selected from, but is not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid, and combinations thereof. In some embodiments, an effervescing system may include one or more other ingredients such as, for example, carbon dioxide, oral care 30 ingredients, flavorants, etc. For examples of use of an effervescing system in a chewing gum, refer to U.S. Provisional Patent No. 60/618,222 filed October 13, 2004, and entitled "Effervescent Pressed Gum Tablet Compositions," the contents of which are incorporated herein by reference for all 35 WO 2007/100720 PCT/US2007/004831 purposes. Other examples can be found in U.S. Patent No. 6,235,318, the contents of which are incorporated herein by reference for all purposes. Appetite Suppressor Ingredients 5 Appetite suppressors can be ingredients such as fiber and protein that function to depress the desire to consume food. Appetite suppressors can.also include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57), Olibra,TM ephedra, caffeine and combinations thereof. Appetite suppressors are also known by the following trade names: Adipex,TM Adipost, T M BontrilTM PDM, BontrilTM Slow Release, DidrexTM 10 Fastin,TM Ionamin,TM Mazanor,TM MelfiatTM ObenixTM PhendietTM Phendiet-105,TM PhentercotTM PhentrideTM PlegineTM Prelu-2,TM Pro-Fast,TM PT 105,TM SanorexTM Tenuate,TM Sanorex,TM Tenuate,TM Tenuate Dospan,TM Tepanil Ten-Tab,TM Teramine,TM and Zantryl.TM These and other suitable appetite suppressors are further described in the following U.S. patents, all of which are incorporated in their entirety by reference hereto: 15 U.S. 6,838,431 to Portman, U.S. 6,716,815 to Portman, U.S. 6,558,690 to Portman, U.S. 6,468,962 to Portman, U.S. 6,436,899 to Portman. Potentiator Ingredients Potentiators can consist of materials that may intensify, supplement, modify or 20 enhance the taste and/or aroma perception of an original material without introducing a characteristic taste and/or aroma perception of their own. In some embodiments, potentiators designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness and combinations thereof can be included. 25 In some embodiments, examples of suitable potentiators, also known as taste potentiators include, but are not limited to, neohesperidin dihydrochalcone, chlorogenic acid, alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betain compounds, glutamates, such as monosodium glutamate and monopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts, such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in 30 ethyl alcohol), sugar acids, potassium chloride, sodium acid sulfate, hydrolyzed vegetable proteins, hydrolyzed animal proteins, yeast extracts, adenosine monophosphate (AMP), glutathione, nucleotides, such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, alapyridaine (N-(1-carboxyethyl)-6 (hydroxymethyl)pyridinium-3-ol inner salt, sugar beet extract (alcoholic extract), sugarcane 35 leaf essence (alcoholic extract), curculin, strogin, mabinlin, gymnemic acid, 3-hydrobenzoic 36 WO 2007/100720 PCT/US2007/004831 acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin, sugarcane leaf essence, maltol, ethyl maltol, vanillin, licorice glycyrrhizinates, compounds that respond to G-protein coupled receptors (T2Rs and T1Rs) and taste potentiator compositions that impart kokumi, as disclosed in U.S. Patent No. 5,679,397 to Kuroda et al., which is incorporated in its entirety 5 herein by reference. "Kokumi" refers -to materials that impart "mouthfulness" and "good body". Sweetener potentiators, which are a type of taste potentiator, enhance the taste of sweetness. In some embodiments, exemplary sweetener potentiators include, but are not 10 limited to, monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium betain compounds, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet 15 extract (alcoholic extract), sugarcane leaf essence (alcoholic extract), compounds that respond to G-protein coupled receptors (T2Rs and TiRs) and combinations thereof. Additional examples of potentiators for the enhancement of salt taste include acidic peptides, such as those disclosed in U.S. Patent No. 6,974,597, herein incorporated by 20 reference. Acidic peptides include peptides having a larger number of acidic amino acids, such as aspartic acid and glutamic acid, than basic amino acids, such as lysine, arginine and histidine. The acidic peptides are obtained by peptide synthesis or by subjecting proteins to hydrolysis using endopeptidase, and if necessary, to deamidation. Suitable proteins for use in the production of the acidic peptides or the peptides obtained by subjecting a protein to 25 hydrolysis and deamidation include plant proteins, (e.g. wheat gluten, corn protein (e.g., zein and gluten meal), soybean protein isolate), animal proteins (e.g., milk proteins such as milk casein and milk whey protein, muscle proteins such as meat protein and fish meat protein, egg white protein and collagen), and microbial proteins (e.g., microbial cell protein and polypeptides produced by microorganisms.) 30 The sensation of warming or cooling effects may also be prolonged with the use of a hydrophobic sweetener as described in U.S. Patent Application Publication 2003/0072842 Al which is incorporated in its entirety herein by reference. For example, such hydrophobic sweeteners include those of the formulae I-XI as set forth below: 35 37 WO 2007/100720 PCT/US2007/004831 -x OH z wherein X, Y and Z are selected from the group consisting of CH 2 , 0 and S; 5 0 OH wherein X and Y are selected from the group consisting of S and 0; 10 III R x RaZXYa R1

R

2 ,a Z 1 wherein X is S or 0; Y is O or CH 2 ; Z is CH 2 , S02 or S; R is OCH 3 , OH or H; R' is SH or OH and R 2 is H or OH; 15 O OH IV X R wherein X is C or S; R is OH or H and R 1 is OCH 3 or OH; 20 38 WO 2007/100720 PCT/US2007/004831 V R R2 OH 0 wherein R, R2 and R 3 are OH or H and R' is H or COOH; 5 VI R 0 X"'ICOH wherein X is 0 or CH 2 and R is COOH or H; O OH l 100 10 R wherein R is CH 3

CH

2 , OH, N (CH3) 2 or Cl; O OVIII 00il OH 15 39 WO 2007/100720 PCT/US2007/004831 IX O OH O o H 0O 0 ;and 5 0 oNa yi 10 Perillartine may also be added as described in U.S. Patent No. 6,159,509 also incorporated in its entirety herein by reference. Food Acid Ingredients Acids can include, but are not limited to acetic acid, adipic acid, ascorbic acid, butyric 15 acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof. Micronutrient Ingredients Micronutrients can include materials that have an impact on the nutritional well being 20 of an organism even though the quantity required by the organism to have the desired effect is small relative to macronutrients such as protein, carbohydrate, and fat. Micronutrients can include, but are not limited to vitamins, minerals, enzymes, phytochemicals, antioxidants, and combinations thereof. 40 WO 2007/100720 PCT/US2007/004831 In some embodiments, vitamins can include fat soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K and combinations thereof. In some embodiments, vitamins can include water soluble vitamins such as vitamin C (ascorbic acid), the B vitamins 5 (thiamine or B 1 , riboflavoin or B 2 , niacin or B 3 , pyridoxine or B 6 , folic acid or B 9 , cyanocobalimin or B 12 , pantothenic acid, biotin), and combinations thereof. In some embodiments minerals can include but are not limited to sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorous, 10 molybdenum, selenium, zinc, and combinations thereof. In some embodiments micronutrients can include but are not limited to L-carnitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3-fatty acids, pepsin, phytase, trypsin, lipases, proteases, cellulases, and combinations thereof. 15 Antioxidants can include materials that scavenge free radicals. In some embodiments, antioxidants can include but are not limited to ascorbic acid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherols, di-alpha-tocopheryl phosphate, tocotrienols, alpha lipoic acid, dihydrolipoic acid, xanthophylls, beta cryptoxanthin, lycopene, lutein, 20 zeaxanthin, astaxanthin, beta-carotene, carotenes, mixed carotenoids, polyphenols, flavonoids, and combinations thereof. In some embodiments phytochemicals can include but are not limited to cartotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins, cyaniding, delphinidin, malvidin, 25 pelargonidin, peonidin, petunidin, flavanols, catechin, epicatechin, epigallocatechin, epi gallocatechingallate, theaflavins, thearubigins, proanthocyanins, flavonols, quercetin, kaempferol, myricetin, isorhamnetin, flavononeshesperetin, naringenin, eriodictyol, tangeretin, flavones, apigenin, luteolin, lignans, phytoestrogens, resveratrol, isoflavones, daidzein, genistein, glycitein, soy isoflavones, and combinations thereof. 30 Mouth Moistening Ingredients Mouth moisteners can include, but are not limited to, saliva stimulators such as acids and salts and combinations thereof. In some embodiments, acids can include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, 41 WO 2007/100720 PCT/US2007/004831 lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof. Mouth moisteners can also include hydrocolloid materials that hydrate and may 5 adhere to oral surface to provide a sensation of mouth moistening. Hydrocolloid materials can include naturally occurring materials such as plant exudates, seed gums, and seaweed extracts or they can be chemically modified materials such as cellulose, starch, or natural gum derivatives. In some embodiments, hydrocolloid materials can include pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, 10 gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, bacterial gums, and combinations thereof. Additionally, in some embodiments, modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, and their combinations can be included. In some embodiments, modified celluloses can be included such as 15 microcrystalline cellulose, carboxymethlcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and combinations thereof. Similarly, humectants which can provide a perception of mouth hydration can be 20 included. Such humectants can include, but are not limited to glycerol, sorbitol, polyethylene glycol, erythritol, and xylitol. Additionally, in some embodiments, fats can provide a perception of mouth moistening. Such fats can include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof. 25 Throat Care Ingredients Throat soothing ingredients can include analgesics, anesthetics, demulcents, antiseptic, and combinations thereof. In some embodiments, analgesics/anesthetics can include menthol, phenol, hexylresorcinol, benzocaine, dyclonine hydrochloride, benzyl alcohol, salicyl alcohol, and combinations thereof. In some embodiments, demulcents can 30 include but are not limited to slippery elm bark, pectin, gelatin, and combinations thereof. In some embodiments, antiseptic ingredients can include cetylpyridinium chloride, domiphen bromide, dequalinium chloride, and combinations thereof. In some embodiments, antitussive ingredients such as chlophedianol hydrochloride, 35 codeine, codeine phosphate, codeine sulfate, dextromethorphan, dextromethorphan 42 WO 2007/100720 PCT/US2007/004831 hydrobromide, diphenhydramine citrate, and diphenhydramine hydrochloride, and combinations thereof can be included. In some embodiments, throat soothing agents such as honey, propolis, aloe vera, 5 glycerine, menthol and combinations thereof can be included. In still other embodiments, cough suppressants can be included. Such cough suppressants can fall into two groups: those that alter the consistency or production of phlegm such as mucolytics and expectorants; and those that suppress the coughing reflex such as codeine (narcotic cough suppressants), antihistamines, dextromethorphan and isoproterenol (non-narcotic cough suppressants). In 10 some embodiments, ingredients from either or both groups can be included. In still other embodiments, antitussives can include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine, hydrocodone, noscapine, oxycodone, pentoxyverine and combinations thereof. In some embodiments, 15 antihistamines can include, but are not limited to, acrivastine, azatadine, brompheniramine, chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine, phenyltoloxamine, promethazine, pyrilamine, tripelennamine, triprolidine and combinations thereof. In some embodiments, non-sedating antihistamines can include, but are not limited to, astemizole, 20 cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations thereof. In some embodiments, expectorants can include, but are not limited to, ammonium chloride, guaifenesin, ipecac fluid extract, potassium iodide and combinations thereof. In some embodiments, mucolytics can include, but are not limited to, acetylcycsteine, ambroxol, 25 bromhexine and combinations thereof. In some embodiments, analgesic, antipyretic and anti inflammatory agents can include, but are not limited to, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen, ketoprofen, ketorolac, nabumetone, naproxen, piroxicam, caffeine and mixtures thereof. In some embodiments, local anesthetics can include, but are not limited to, lidocaine, benzocaine, phenol, dyclonine, benzonotate and 30 mixtures thereof. In some embodiments nasal decongestants and ingredients that provide the perception of nasal clearing can be included. In some embodiments, nasal decongestants can include but are not limited to phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, 35 oxymetazoline, and combinations thereof. In some embodiments ingredients that provide a 43 WO 2007/100720 PCT/US2007/004831 perception of nasal clearing can include but are not limited to menthol, camphor, borneol, ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate, lavender oil, wasabi extracts, horseradish extracts, and combinations thereof. In some embodiments, a perception of nasal clearing can be provided by odoriferous essential oils, extracts from 5 woods, gums, flowers and other botanicals, resins, animal secretions, and synthetic aromatic materials. In some embodiments, one or more colors can be included. As classified by the United States Food, Drug, and Cosmetic Act (21 C.F.R. 73), colors can include exempt from 10 certification colors (sometimes referred to as natural even though they can be synthetically manufactured) and certified colors (sometimes referred to as artificial), or combinations thereof. In some embodiments, exempt from certification or natural colors can include, but are not limited to annatto extract, (E160b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (E162), ultramarine blue, canthaxanthin (E161g), 15 cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)), p-apo-8'-carotenal (E160e), p-carotene (E160a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120); carmine (E132), carmoisine/azorubine (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), toasted partially defatted cooked cottonseed flour, 20 ferrous gluconate, ferrous lactate, grape color extract, grape skin extract (enocianina), anthocyanins (E163), haematococcus algae meal, synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice, vegetable juice, dried algae meal, tagetes (Aztec marigold) meal and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth 25 (E123), capsanthin/capsorbin (E160c), lycopene (E160d), and combinations thereof. In some embodiments, certified colors can include, but are not limited to, FD&C blue #1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), ponceau 30 (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminium (E173), silver (E174), gold (E175), pigment rubine/lithol rubine BK (E180), calcium carbonate (E170), carbon black (E153), black PN/brilliant black BN (E151), green S/acid brilliant green BS (E142), and combinations thereof. In some embodiments, certified colors can include FD&C aluminum lakes. These consist of the aluminum salts of FD&C dyes 44 WO 2007/100720 PCT/US2007/004831 extended on an insoluble substrate of alumina hydrate. Additionally, in some embodiments, certified colors can be included as calcium salts. Multiple Ingredients 5 In some embodiments, a delivery system or chewing gum may include two or more ingredients for which managed release from the chewing gum during consumption of the chewing gum is desired. In some embodiments, the ingredients may be encapsulated or otherwise included separately in different delivery systems. Alternatively, in some embodiments the ingredients may be encapsulated or otherwise included in the same delivery 10 system. As another possibility, one or more of the ingredients may be free (e.g., unencapsulated) while one or more other ingredients may be encapsulated. A chewing gum may include a group of ingredients for which managed release of the group during consumption of the chewing gum is desired. Groups of two or more 15 ingredients for which managed release from a chewing gum during consumption of the chewing gum may be desired include, but are not limited to: color and flavor, multiple flavors, multiple colors, cooling agent and flavor, warming agent and flavor, cooling agent and warming agent, cooling agent and high intensity sweetener, warming agent and high intensity sweetener, multiple cooling agents (e.g., WS-3 and WS-23, WS-3 and menthyl 20 succinate), menthol and one or more cooling agents, menthol and one or more warming agents, multiple warming agents, high intensity sweetener(s) and tooth whitening active(s), high intensity sweetener(s) and breath freshening active(s), an ingredient with some bitterness and a bitterness suppressor for the ingredient, multiple high intensity sweeteners (e.g., ace-k and aspartame), multiple tooth whitening actives (e.g., an abrasive ingredient and an 25 antimicrobial ingredient, a peroxide and a nitrate, a warming agent and a polyol, a cooling agent and a polyol, multiple polyols, a warming agent and micronutrient, a cooling agent and a micronutrient, a warming agent and a mouth moistening agent, a cooling agent and a mouth moistening agent, a warming agent and a throat care agent, a cooling agent and a throat care agent, a warming agent and a food acid, a cooling agent and food acid, a warming agent and 30 an emulsifier/surfactant, a cooling agent and an emulsifier/surfactant, a warming agent and a color, a cooling agent and a color, a warming agent and a flavor potentiator, a cooling agent and a flavor potentiator, a warming agent with sweetness potentiator, a cooling agent with a sweetness potentiator, a warming agent and an appetite suppressant, a cooling agent and an appetite suppressant, a high intensity sweetener and a flavor, a cooling agent and a teeth 35 whitening agent, a warming agent and a teeth whitening agent, a warming agent and breath 45 WO 2007/100720 PCT/US2007/004831 freshening agent, a cooling agent and a breath freshening agent, a cooling agent and an effervescing system, a warming agent and an effervescing system, a warming agent and an antimicrobial agent, a cooling agent and an antimicrobial agent, multiple anticalculus ingredients, multiple remineralization ingredients, multiple surfactants, remineralization 5 ingredients with demineralization ingredients, acidic ingredients with acid buffering ingredients, anticalculus ingredients with antibacterial ingredients, remineralization ingredients with anticalculus ingredients, anticalculus ingredients with remineralization ingredients with antibacterial ingredients, surfactant ingredients with anticalculus ingredients, surfactant ingredients with antibacterial ingredients, surfactant ingredients with 10 remineralization ingredients, surfactants with anticalculus ingredients with antibacterial ingredients, multiple types of vitamins or minerals, multiple micronutrients, multiple acids, multiple antimicrobial ingredients, multiple breath freshening ingredients, breath freshening ingredients and antimicrobial ingredients, multiple appetite suppressors, acids and bases that react to effervesce, a bitter compound with a high intensity sweetener, a cooling agent and an 15 appetite suppressant, a warming agent and an appetite suppressant, a high intensity sweetener and an appetite suppressant, a high intensity sweetener with an acid, a probiotic ingredient and a prebiotic ingredient, a vitamin and a mineral, a metabolic enhancement ingredient with a macronutrient, a metabolic enhancement ingredient with a micronutrient, an enzyme with a substrate, a high intensity sweetener with a sweetness potentiator, a cooling compound with a 20 cooling potentiator, a flavor with a flavor potentiator, a warming compound with a warming potentiator, a flavor with salt, a high intensity sweetener with salt, an acid with salt, a cooling compound with salt, a warming compound with salt, a flavor with a surfactant, an astringent compound with an ingredient to provide a sensation of hydration, etc. In some embodiments, the multiple ingredients may be part of the same delivery system or may be 25 part of different delivery systems. Different delivery systems may use the same or different encapsulating materials. Illustrations of the encapsulation of multiple ingredients can be found in examples provided herein. Typically, encapsulation of the multiple ingredients will result in a delay in 30 the release of the predominant amount of the multiple ingredients during consumption of a chewing gum that includes the encapsulated multiple ingredients (e.g., as part of a delivery system added as an ingredient to the chewing gum). This may be particularly helpful in situations wherein separate encapsulation of the ingredients may cause them to release with different release profiles. For example, different high intensity sweeteners may have 46 WO 2007/100720 PCT/US2007/004831 different release profiles because they have different water solubilities or differences in other characteristics. Encapsulating them together may cause them to release more simultaneously. In some embodiments, the release profile of the multiple ingredients can be managed 5 for a gum by managing various characteristics of the multiple ingredients, the delivery system containing the multiple ingredients, and/or the chewing gum containing the delivery system and/or how the delivery system is made in a manner as previously discussed above. The additional components, as described above, may be used in one or more regions 10 or layers of the gum composition, such as in the center-fill, the gum region or the coating as desired. The amounts for the additional components are set forth in Table 1, below. The amounts provided for the components are based on the specified region in which the component may be contained. In addition, the amounts in Table 1 generally apply to a component as it may be added to a gum composition in a free form, i.e., unencapsulated. In 15 some embodiments, where a component is provided in an encapsulated form, an amount greater than those amounts as set forth in Table 1 may be used due to the modified release profile of the additional component. Also, because many of the components shown in Table 1 are optional, the amounts represent amounts used when the component is selected for inclusion in the composition. In other words, the lower limit of 0% is not included even 20 though the component may not be present. The components listed in Table 1, below, may be added to one or more regions or layers of the center-fill gum in their encapsulated and/or unencapsulated forms, as well as in combination with any of the other optional components. For instance, a single component 25 may be added to a center-fill gum in its encapsulated and unencapsulated forms. The two different forms of the component may be added to the same or different region of the center fill gum in the same or different amounts. In some embodiments, a single component may be added in two or more different 30 encapsulated forms. In particular, two or more different encapsulating materials, such as different polymers, may be used to encapsulate two or more separate portions of the component. The different encapsulated forms of the same component may be added to the same or different region of the center-fill gum in the same or different amounts. Further, in some embodiments, an unencapsulated form of the same component may be added in 35 combination with the two or more different encapsulated forms. The unencapsulated form of 47 WO 2007/100720 PCT/US2007/004831 the component may be added to any region of the center-fill gum in the same or different amount from the encapsulated forms. Moreover, some embodiments may add an -unencapsulated form of a similar component in combination with the two or more different encapsulated forms. For instance, two encapsulated forms of a single sweetener may be used 5 in combination with an unencapsulated form of a different sweetener. In some embodiments, combinations of two or more different components from Table 1, below, may be employed. In some embodiments, at least one of the different components may be encapsulated, while at least one of the other components of the combination may be 10 unencapsulated. The multiple components may be of the same type, e.g., two different sweeteners. Alternatively, the multiple components may be from distinctly different categories, e.g., a sweetener and a warming agent. The different components may be added to the same or different regions of the center-fill gum in the same or different amounts. The amounts of the component in a particular region may be selected depending on how the 15 components may be perceived by the consumer in the different regions, the sensory experience or functional benefit desired to give to the consumer, regulatory issues, resulting bad taste if too much is used in any one region, etc. Some embodiments may include multiple components from Table 1, below, each of 20 which is encapsulated. The multiple encapsulated components may be included in the same or different regions of the gum in the same or different amounts. The multiple encapsulated components may be the same type of component or from distinctly different categories. In some embodiments in which multiple encapsulated components are added to the 25 center-fill gum composition, the multiple components may be encapsulated together or separately. In embodiments in which the multiple components are encapsulated together, the components may be mixed together and encapsulated by a single encapsulating material. In embodiments in which the multiple components are encapsulated separately, the material used to encapsulate the components may be the same or different. 30 As described above, Table 1 provides a list of components that optionally may be present in one or more regions of the gum product. Suitable amounts that may be present in the coating, center-fill or gum region are provided in the table. The amounts in Table 1 are provided as ppm or weight % in a region or layer of the gum product. Table 1 is only 48 WO 2007/100720 PCT/US2007/004831 representative and is not to be construed to limit the ingredients that can be included in the gum regions in any way. TABLE 1 5 Components Coating Centerfill Gum Region I. Sensates A. Cooling agents Menthol 10-500 ppm 10-500 ppm 500 - 20,000 ppm Xylitol 5-80% 5-95% 5-80% Erythritol 5-80% 5-95% 5-80% Menthane 10-500 ppm 10-500 ppm 500 - 20,000 ppm Menthone 10-500 ppm 10-500 ppm 500 - 20,000 ppm Menthyl acetate 10-500 ppm 10-500 ppm 500 - 20,000 ppm Menthyl salicylate 10-500 ppm 10-500 ppm 500 - 20,000 ppm WS-23 10-500 ppm 10-500 ppm 500 - 20,000 ppm WS-3 10-500 ppm 10-500 ppm 500 - 20,000 ppm Menthyl succinate 10-500 ppm 10-500 ppm 500 - 20,000 ppm 3,1-menthoxypropane 1,2-diol 10-500 ppm 10-500 ppm 500 - 20,000 ppm Glutarate esters 10-500 ppm 10-500 ppm 500 - 20,000 ppm Dextrose 10-500 ppm 10-500 ppm 500 - 20,000 ppm Sorbitol 10-500 ppm -10-500 ppm 500 - 20,000 ppm ketals 10-500 ppm 10-500 ppm 500 - 20,000 ppm menthone ketals 10-500 ppm 10-500 ppm 500 - 20,000 ppm menthone glycerol ketals 10-500 ppm 10-500 ppm 500 - 20,000 ppm substituted p-menthanes 10-500 ppm 10-500 ppm 500 - 20,000 ppm acyclic carboxamides 10-500 ppm 10-500 ppm 500 - 20,000 ppm mono menthyl glutarate 10-500 ppm 10-500 ppm 500 - 20,000 ppm substituted cyclohexanamides 10-500 ppm 10-500 ppm 500 - 20,000 ppm substituted cyclohexane carboxamides 10-500 ppm 10-500 ppm 500 - 20,000 ppm substituted ureas and sulfonamides 10-500 ppm 10-500 ppm 500 - 20,000 ppm substituted menthanols 10-500 ppm 10-500 ppm 500 - 20,000 ppm hydroxymethyl 10-500 ppm 10-500 ppm 500 - 20,000 ppm hydroxymethyl derivatives of p-menthane 10-500 ppm 10-500 ppm 500 - 20,000 ppm 2-mercapto-cyclo-decanone 10-500 ppm 10-500 ppm 500 - 20,000 ppm hydroxycarboxylic acids with 2-6 carbon atoms 10-500 ppm 10-500 m 500 - 20,000 ppm cyclohexanamides 10-500 ppm 10-500 ppm 500 - 20,000 ppm 1-isopulegol 10-500 ppm 10-500 ppm 500 - 20,000 ppm 3-(l-menthoxy)-2 methylpropane-1,2-diol 10-500 ppm 10-500 ppm 500 - 20,000 ppm p-menthane-2,3-diol 10-500 ppm 10-500 ppm 500 - 20,000 ppm p-menthane-3,8-diol 10-500 ppm 10-500 ppm 500 - 20,000 ppm 6-isopropyl-9-methyl-1,4 dioxaspiro[4,5]decane-2 methanol 10-500 ppm 10-500 ppm 500 - 20,000 ppm trimethylcyclohexanol 10-500 ppm 10-500 ppm 500 - 20,000 ppm N-ethyl-2-isopropyl-5 methylcyclohexanecarboxamide 10-500 ppm 10-500 ppm 500 - 20,000 ppm 49 WO 2007/100720 PCT/US2007/004831 Components Coating Centerrdl Gum Region Japanese mint oil 10-500 ppm 10-500 ppm 500 - 20,000 ppm peppermint oil 10-500 ppm 10-500 ppm 500 - 20,000 ppm 3-(l-menthoxy)ethan-l-ol 10-500 ppm 10-500 ppm 500 - 20,000 ppm 3-(1-menthoxy)propan-1 -ol_ 10-500 ppm 10-500 ppm 500 - 20,000 ppm 3-(l-menthoxy)butan-l-ol 10-500 ppm 10-500 ppm 500 - 20,000 ppm 1-menthylacetic acid N ethylamide 10-500 ppm 10-500 ppm 500 - 20,000 ppm 1-menthyl-4-hydroxypentanoate 10-500 ppm 10-500 ppm 500 - 20,000 ppm 1-menthyl-3-hydroxybutyrate 10-500 ppm 10-500 ppm 500 - 20,000 ppm N,2,3-trimethyl-2-(1 methylethyl)-butanamide 10-500 ppm 10-500 ppm 500 - 20,000 ppm n-ethyl-t-2-c-6 nonadienamide 10-500 ppm 10-500 ppm 500 - 20,000 ppm N,N-dimethyl menthyl succinamide 10-500 ppm 10-500 ppm 500 - 20,000 ppm substituted p-menthane carboxamides 10-500 ppm 10-500 ppm 500 - 20,000 ppm 2-isopropanyl-5 methylcyclohexanol 10-500 ppm 10-500 ppm 500 - 20,000 ppm menthyl lactate 10-500 ppm 10-500 ppm 500 - 20,000 ppm WS-30 10-500 ppm 10-500 ppm 500 - 20,000 ppm WS-14 10-500 ppm 10-500 ppm 500 - 20,000 ppm Eucalyptus extract 10-500 ppm 10-500 ppm 500 - 20,000 ppm Menthol PG carbonate 10-500 ppm 10-500 ppm 500 - 20,000 ppm Menthol EG carbonate 10-500 ppm 10-500 ppm 500 - 20,000 ppm Menthol glyceryl ether 10-500 ppm 10-500 ppm 500 - 20,000 ppm N-tertbutyl-p-menthane-3 carboxamide 10-500 ppm 10-500 ppm 500 - 20,000 ppm P-menthane-3-carboxylic acid glycerol ester 10-500 ppm 10-500 ppm 500 - 20,000 ppm Methyl-2-isopryl-bicyclo (2.2.1) 10-500 ppm 10-500 ppm 500 - 20,000 ppm Heptane-2-carboxamide 10-500 ppm 10-500 ppm 500 - 20,000 ppm Menthol methyl ether 10-500 ppm 10-500 ppm 500 - 20,000 ppm Methyl glutarate 10-500 ppm 10-500 ppm 500 - 20,000 m menthyl pyrrolidone carboxylate 10-500 ppm 10-500 ppm 500 - 20,000 ppm WS-5 10-500 ppm 10-500 ppm 500 - 20,000 ppm WS-15 10-500 ppm 10-500 ppm 500 - 20,000 ppm B. Warming agents vanillyl alcohol n-butylether 1-1000 ppm 1-1500 ppm 10-8000 m vanillyl alcohol n-propylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol isopropylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol isobutylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol n-aminoether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol isoamylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol n-hexylether 1-1000 ppm 1-1500 Ep 1 p vanillyl alcohol methylether 1-1000 ppm 1-1500 ppm 10-8000 ppm vanillyl alcohol ethylether 1-1000 ppm 1-1500 ppm 10-8000 ppm Gingerol 1-1000 ppm 0 10-8000 ppm Shogaol 1-1000 ppm 1-1500 ppm 10-8000 ppm Paradol 1-1000 ppm 1-1500 ppm 10-8000 ppm LZingerone 1-1000 ppm 1-1500 ppm 10-8000 ppm 50 WO 2007/100720 PCT/US2007/004831 Components Coating Centerl Gum Region Caps ______ 1-1000 ppm 1-1500 ppm 10-8000 ppm dihydrocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm nordihydrocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm Homocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm homodihydrocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm Ethanol1-1000 ppm 1-1500 ppm 10-8000 ppm isopropyl alcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm iso-amylalcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm benzyl alcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm Glycerine 1-1000 ppm 1-1500 ppm 10-8000 ppm Chloroform 1-1000 ppm 1-1500 ppm 10-8000 ppm Eugenol 1-1000 ppm 1-1500 ppm 10-8000 ppm cinnamon oil 1-1000 ppm 1-1500 ppm 10-8000 ppm cinnamic aldehyde 1-1000 ppm 1-1500 ppm 10-8000 ppm C. Tingling agents Jambu Oleoresin or para cress 5-500 ppm 5-500 ppm 50-5000 ppm Japanese pepper extract 5-500 ppm 5-500 ppm 50-5000 ppm black pepper extract 5-500 ppm 5-500 ppm 50-5000 ppm Echinacea extract 5-500 ppm 5-500 ppm 50-5000 ppm Northern Prickly Ash extract 5-500 ppm 5-500 ppm 50-5000 ppm red pepper oleoresin 5-500 ppm 5-500 ppm 50-5000 ppm effervescing agents 5-500 ppm 5-500 ppm 50-5000 ppm Spilanthol 5-500 ppm 5-500 ppm 50-5000 m Sanshool 5-500 ppm 5-500 ppm 50-5000 ppm II. Flavors spearmint oil 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % cinnamon oil 0.01-10.0% 0.01-10.0% 0.5 - 30.0 % oil of wintergreen 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % peppermint oil 0.01 - 10.0% 0.01 - 10.0% 0.5-30.0% clove oil 0.01 - 10.0%, 0.01 - 10.0 % 0.5 - 30.0 % bay oil 0.01-10.0% 0.01-10.0% 0.5 - 30.0 % anise oil 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % eucalyptus oil 0.01-10.0% 0.01-10.0% 0.5 - 30.0 % thyme oil 0.01-10.0% 0.01-10.0% 0.5 - 30.0 % cedar leaf oil 0.01-10.0% 0.01 - 10.0 % 0.5 - 30.0% oil of nutmeg 0.01-10.0% 0.01-10.0% 0.5 - 30.0 % Allspice 0.01-10.0% 0.01-10.0% 0.5 - 30.0 % oil of sage 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Mace 0.01 - 10.0% 0.01-10.0% 0.5-30.0% oil of bitter almonds 0.01-10.0% 0.01-10.0% 0.5 -30.0 % cassia oil 0.01-10.0% 0.01-10.0% 0.5 - 30.0 % Vanilla 0.01 - 10.0% 0.01-10.0% 0.5-30.0% Lemon 0.01-10.0% 0.01-10.0% 0.5-30.0% Orange 0.01 - 10.0% 0.01-10.0% 0.5-30.0% Lime 0.01-10.0% 0.01-10.0% 0.5 - 30.0 % Grapefruit 0.01-10.0% 0.01-10.0% 0.5 - 30.0 % Apple 0.01 - 10.0% 0.01-10.0% 0.5-30.0% Pear 0.01 - 10.0% 0.01-10.0% 0.5-30.0% Peach 0.01 - 10.0% 0.01-10.0% 0.5-30.0% Grape 0.01 - 10.0% 0.01-10.0% 0.5-30.0% Strawberry 0.01 - 10.0%% 0.5-30.0% 51 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region Raspberry 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Cherry 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Plum 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Pineapple 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % apricot 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Chocolate 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Cola 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Maple 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % dulce de leche 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Raisin 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Caramel 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % cinnamyl acetate 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % cinnamaldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % citral diethylacetal 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % dihydrocarvyl acetate 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % eugenyl formate 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % p-methylamisol 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % acetaldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Benzaldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % anisic aldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % cinnamic aldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Citral 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Neral 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % decanal 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % ethyl vanillin 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Heliotrope 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % vanillin 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % alpha-amyl cinnamaldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % butyraldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % valeraldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % citronellal 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % decanal 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % aldehyde C-8 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % aldehyde C-9 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % aldehyde C-12 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % 2-ethyl butyraldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Hexenal 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % tolyl aldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % veratraldehyde 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % 2,6-dimethyl-5-heptenal 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % 2,6-dimethyloctanal 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % 2-dodecenal 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % strawberry shortcake 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Pomegranate 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Beef 0.01 - 10.00/ 0.01 - 10.0 % 0.5 - 30.0 % Chicken 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Cheese 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Onion 0.01 - 10.0% 0.01 - 10.0 % 0.5 - 30.0 % Ill. Tastes A. Sweeteners sucrose 5-100% 5-100% 5-80% Dextrose 5-100% 5-100% 5-80% 52 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region Maltose 5-100% 5-100% 5-80% Dextrin 5-100% 5-100% 5-80% Xylose 5-100% 5-100% 5-80% Ribose 5-100% 5-100% 5-80% Glucose 5-100% 5-100% 5-80% Mannose 5-100% 5-100% 5-80% Galactose 5-100% 5-100% 5-80% fructose 5-100% 5-100% 5-80% invert sugar 5-100% 5-100% 5-80% fructo oligo saccharide syrups 5-100% 5-100% 5-80% partially hydrolyzed starch 5-100% 5-100% 5-80% corn syrup solids 5-100% 5-100% 5-80% Sorbitol 5-100% 5-100% 5-80% Xylitol 5-100% 5-100% 5-80% Mannitol 5-100% 5-100% 5-80% Galactitol 5-100% 5-100% 5-80% Maltitol 5-100% 5-100% 5-80% Isomalt 5-100% 5-100% 5-80% Lactitol 5-100% 5-100% 5-80% Erythritol 5-100% 5-100% 5-80% hydrogenated starch hydrolysate 5-100% 5-100% 5-80% stevia . 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm dihydrochalcones 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Monellin 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Steviosides 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Glycyrrhizin 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Dihydroflavenol 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm L-aminodicarboxylic acid aminoalkenoic acid ester amides 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm sodium or calcium saccharin salts 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm cyclamate salts 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl 1,2,3-oxathiazine-4-one-2,2 dioxide 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Acesulfame-K 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm free acid form of saccharin 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Aspartame 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Alitame 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Neotame 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm methyl esters of L-aspartyl-L phenylglycerine and L-aspartyl L-2,5-dihydrophenyl-glycine 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm L-aspartyl-2,5-dihydro-L phenylalanine 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm L-aspartyl-L-(1-cyclohexen) alanine 10 - 20,000 ppm 10 - 20,000 ppm 10- 20,000 ppm Sucralose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 1-chloro-1'-deoxysucrose 10 - 20,000 ppm 10 - 20,000 pmn 10 - 20,000 ppm 53 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region 4-chloro-4-deoxy-alpha-D galactopyranosyl-alpha-D fructofuranoside 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4-chloro-4-deoxygalactosucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4-chloro-4-deoxy-alpha-D galactopyranosyl-1-chloro-1 deoxy-beta-D-fructo-f uranoside 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4,1'-dichloro-4,1' dideoxygalactosuctose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 1',6'-dichlorol',6' dideoxysucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4-chloro-4-deoxy-alpha-D galactopyranosyl-1,6-dichloro 1,6-dideoxy-beta-D fructofuranoside 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4, 1',6'-trichloro-4, 1',6' trideoxygalactosucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4,6-dichloro-4,6-dideoxy-alpha D-galactopyranosyl-6-chloro-6 deoxy-beta-D- fructofuranoside 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4,6,6'-trichloro-4,6,6' trideoxygalactosucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 6, 1',6-trichloro-6,1',6' trideoxysucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4,6-dichloro-4,6-dideoxy-alpha D-galacto-pyranosyl-1,6 dichloro-1,6-dideox y-beta-D fructofuranoside 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4,6,1',6'-tetrachloro4,6,1',6' tetradeoxygalacto-sucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm 4,6,1',6'-tetradeoxy-sucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Thaumatin I and II 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm Monatin 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm B. Sour acetic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% adipic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% ascorbic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% butyric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% citric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% formic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% fumaric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% glyconic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% lactic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% phosphoric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% malic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% oxalic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% succinic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% tartaric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10% C. Bitter/Astringent Quinine 0.01 - 100 ppm 0.01 - 100 ppm 0.01 - 100 ppm 54 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region Naringin 0.01 - 100 ppm 0.01 - 100 ppm 0.01 - 100 ppm Quassia 0.01 - 100 ppm 0.01 - 100 ppm 0.01 - 100 ppm phenyl thiocarbamide (PTC) 0.01 - 100 ppm 0.01 - 100 ppm 0.01 - 100 ppm 6-n-propylthiouracil (Prop) 0.01 - 100 ppm 0.01 - 100 ppm 0.01 - 100 ppm Alum 0.01 - 100 ppm 0.01 - 100 ppm 0.01 - 100 ppm Salicin 0.01 - 100 ppm 0.01 - 100 ppm 0.01 - 100 ppm Caffeine 0.01 - 100 ppm 0.01 - 100 ppm 0.01 - 100 ppm D. Salty sodium chloride 0.01 - 1% 0.01 - 1% 0.01 -1% calcium chloride 0.01 - 1% 0.01-1% 0.01-1% potassium chloride 0.01 - 1% 0.01 -1% 0.01-1% . -lysine 0.01 - 1% 0.01 - 1% 0.01 - 1% IV. Functional agents A. Surfactants salts of fatty acids selected from the group consisting of Cs-Ca 0.001 - 2% 0.001 -2% 0.001 -2% palmitoleic acid 0.001 - 2% 0.001 -2% 0.001 - 2% oleic acid 0.001 -2% 0.001 - 2% 0.001 -2% eleosteric acid 0.001 - 2% 0.001 - 2% 0.001 - 2% butyric acid 0.001 -2% 0.001 - 2% 0.001 -2% caproic acid 0.001 -2% 0.001 -2% 0.001 -2% caprylic acid 0.001 -2% 0.001 -2% 0.001 -2% capric acid 0.001 -2% 0.001 - 2% 0.001 - 2% lauric acid 0.001 -2% 0.001 -2% 0.001 -2% myristic acid 0.001 -2% 0.001 - 2% 0.001 -2% palmitic acid 0.001 -2% 0.001 -2% 0.001 -2% stearic acid 0.001 -2% 0.001 - 2% 0.001 -2% ricinoleic acid 0.001 -2% 0.001 -2% 0.001 -2% arachidic acid 0.001 -2% 0.001 -2% 0.001 -2% behenic acid 0.001 - 2% 0.001 -2% 0.001 -2% lignoceric acid 0.001 -2% 0.001 - 2% 0.001 -2% cerotic acid 0.001 - 2% 0.001 - 2% 0.001 -2% sulfated butyl oleate 0.001 -2% 0.001 -2% 0.001 -2% medium and long chain fatty acid esters 0.001 - 2% 0.001 -2% 0.001 -2% sodium oleate 0.001 - 2% 0.001 -2% 0.001 - 2% salts of fumaric acid 0.001 - 2% 0.001 -2% 0.001 -2% potassium glomate 0.001 - 2% 0.001 -2% 0.001 -2% organic acid esters of mono and diglycerides 0.001 - 2% 0.001 - 2% 0.001 -2% stearyl monoglyceridyl citrate 0.001 - 2% 0.001 -2% 0.001 -2% Succistearin 0.001 - 2% 0.001 - 2% 0.001 -2% dioctyl sodium sulfosuccinate 0.001 - 2% 0.001 - 2% 0.001 -2% glycerol tristearate 0.001 - 2% 0.001 -2% 0.001 -2% Lecithin 0.001 -2% 0.001 -2% 0.001 -2% hydroxylated lecithin 0.001 - 2% 0.001 -2% 0.001 - 2% sodium lauryl sulfate 0.001 - 2% 0.001 -2% 0.001 -2% acetylated monoglycerides 0.001 - 2% 0.001 -2% 0.001 - 2% succinylated monoglycerides 0.001 - 2% 0.001 -2% 0.001 -2% 55 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region monoglyceride citrate 0.001 -2% 0.001 -2% 0.001 -2% ethoxylated mono- and diglycerides 0.001 - 2% 0.001 - 2% 0.001 - 2% sorbitan monostearate 0.001 - 2% 0.001 - 2% 0.001 - 2% calcium stearyl-2-lactylate 0.001 -2% 0.001 -2% 0.001 - 2% sodium stearyl lactylate 0.001 - 2% 0.001 -2% 0.001 - 2% lactylated fatty acid esters of glycerol and propylene glycerol 0.001 -2% 0.001 - 2% 0.001 - 2% glycerol-lactoesters of C8-C24 fatty acids 0.001 -2% 0.001 -2% 0.001 -2% polyglycerol esters of C8-C24 fatty acids 0.001 -2% 0.001 -2% 0.001 - 2% propylene glycol alginate 0.001 -2% 0.001 -2% 0.001 - 2% sucrose C8-C24 fatty acid esters 0.001 -2% 0.001 -2% 0.001 -2% diacetyl tartaric and citric acid esters of mono- and diglycerides 0.001 -2% 0.001 - 2% 0.001 - 2% Triacetin 0.001 -2% 0.001 -2% 0.001 -2% sarcosinate surfactants 0.001 -2% 0.001 -2% 0.001 -2% isethionate surfactants 0.001 -2% 0.001 - 2% 0.001 - 2% tautate surfactants 0.001 -2% 0.001 -2% 0.001 - 2% Pluronics 0.001 -2% 0.001 -2% 0.001 -2% polyethylene oxide condensates of alkyl phenols 0.001 -2% 0.001 -2% 0.001 - 2% products derived from the condensation of ethylene oxide with the reaction product of propylene oxide and ethylene diamine 0.001 -2% 0.001 -2% 0.001 -2% ethylene oxide condensates of aliphatic alcohols 0.001 -2% 0.001 -2% 0.001 - 2% long chain tertiary amine oxides 0.001 -2% 0.001 -2% 0.001 -2% long chain tertiary phosphine oxides 0.001 -2% 0.001 -2% 0.001 -2% long chain dialkyl sulfoxides 0.001 -2% 0.001 -2% 0.001 - 2% B. Breath freshening agents spearmint oil 0.001 - 10% 0.001 - 10% 0.001 - 10% peppermint oil 0.001 - 10% 0.001 - 10% 0.001 - 10% wintergreen oil 0.001 - 10% 0.001 - 10% 0.001 - 10% sassafras oil 0.001 - 10% 0.001 - 10% 0.001 - 10% chlorophyll oil 0.001 - 10% 0.001 - 10% 0.001 - 10% citral oil 0.001 - 10% 0.001 - 10% 0.001 - 10% geraniol oil 0.001 - 10% 0.001 - 10% 0.001 - 10% cardamom oil 0.001 - 10% 0.001 - 10% 0.001 - 10% clove oil 0.001 - 10% 0.001 - 10% 0.001 - 10% sage oil 0.001 - 10% 0.001 - 10% 0.001 - 10% carvacrol oil 0.001 - 10% 0.001 - 10% 0.001 - 10% eucalyptus oil 0.001 - 10% 0.001 -10% 0.001 - 10% cardamom oil 0.001 - 10% 0.001 - 10% 0.001 - 10% 56 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region magnolia bark extract oil 0.001 - 10% 0.001 - 10% 0.001 - 10% marjoram oil 0.001 - 10% 0.001 - 10% 0.001 - 10% cinnamon oil 0.001 - 10% 0.001 - 10% 0.001 - 10% lemon oil 0.001 - 10% 0.001 - 10% 0.001 - 10% lime oil 0.001 - 10% 0.001 -10% 0.001 - 10% grapefruit oil 0.001 - 10% 0.001 - 10% 0.001 - 10% orange oil 0.001 - 10% 0.001 - 10% 0.001 - 10% cinnamic aldehyde 0.001 - 10% 0.001 - 10% 0.001 - 10% Salicylaldehyde 0.001 - 10% 0.001 - 10% 0.001 - 10% Menthol 0.001 - 10% 0.001 - 10% 0.001 - 10% Carvone 0.001 - 10% 0.001 - 10% 0.001 - 10% iso-garrigol 0.001 - 10% 0.001 - 10% 0.001 - 10% anethole 0.001 - 10% 0.001 - 10% 0.001 - 10% zinc citrate 0.01 -25% 0.01 -25% 0.1- 15% zinc acetate 0.01 -25% 0.01 -25% 0.1- 15% zinc fluoride 0.01 -25% 0.01 -25% 0.1- 15% zinc ammonium sulfate 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc bromide 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc iodide 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc chloride 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc nitrate 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc flurosilicate 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc gluconate 0.01 -25% 0.01 -25% 0.1- 15% zinc tartarate 0.01 - 25%- 0.01 - 25% 0.1 - 15% zinc succinate 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc formate 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc chromate 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc phenol sulfonate 0.01 - 25% 0.01 -25% 0.1 - 15% zinc dithionate 0.01 - 25% 0.01 -25% 0.1 - 15% zinc sulfate 0.01 - 25% 0.01 - 25% 0.1 - 15% silver nitrate 0.01 - 25% 0.01 - 25% 0.1 - 15% zinc salicylate 0.01 - 25% 0.01 -25% 0.1 - 15% zinc glycerophosphate 0.01 - 25% 0.01 -25% 0.1 - 15% copper nitrate 0.01 - 25% 0.01 -25% 0.1 - 15% Chlorophyll 0.01 -25% 0.01 -25% 0.1- 15% copper chlorophyll 0.01 - 25% 0.01 -25% 0.1-15% Chlorophyllin 0.01 -25% 0.01 -25% 0.1- 15% hydrogenated cottonseed oil 0.5 - 5% 0.5 - 70% 0.5 - 15% chlorine dioxide 0.025 - 0.50 % 0.025 - 0.50 % 0.025 - 0.50 % beta cyclodextrin 0.1 - 5% 0.1 - 5% 0.1 - 5% Zeolite 0.1-5% 0.1-5% 0.1-5% silica-based materials 0.1 - 5% 0.1 - 5% 0.1 - 5% carbon-based materials 0.1 - 5% 0.1 - 5% 0.1 - 5% enzymes such as laccase, papain, krillase, amylase, glucose oxidase 0.1 - 5% 0.1 - 5% 0.1 - 5% C. Anti-microbial agents Cetylpyridinium chloride 0.01 - 1% 0.01 - 1% 0.01 - 1%, zinc compounds 0.01-25% 0.01-25% 0.1-15% copper compounds 0.01_-_25% 0.01-25% 0.1-15% D. Antibacterial agents 57 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region Chlorhexidine 0.0025-2% 0.0025-2% 0.0025-2% Alexidine 0.0025-2% 0.0025-2% 0.0025-2% quaternary ammonium salts 0.0025-2% 0.0025-2% 0.0025-2% benzethonium chloride 0.0025-2% 0.0025-2% 0.0025-2% cetyl pyridinium chloride 0.0025-2% 0.0025-2% 0.0025-2% 2,4,4'-trichloro-2'-hydroxy diphenyl ether (triclosan) 0.0025-2% 0.0025-2% 0.0025-2% E. Anti-calculus agents Pyrophosphates 1 - 6% 1 - 6% 1 - 6% Triphosphates 0.1 - 10% 0.1 - 10% 0.1 - 10% Polyphosphates 0.1 - 10% 0.1 - 10% 0.1 - 10% polyphosphonates 0.1 - 10% 0.1 - 10% 0.1 - 10% dialkali metal pyrophosphate salt 1-6% 1-6% 1-6% tetra alkali polyphosphate salt 0.1 - 10% 0.1 - 10% 0.1 - 10% tetrasodium pyrophosphate 1-6% 1-6% 1-6% tetrapotassium pyrophosphate 1 - 6% 1 - 6% 1 - 6% sodium tripolyphosphate 0.1 - 10% 0.1 - 10% 0.1 - 10% F. Anti-plaque agents Chlorhexidine 0.0025-2% 0.0025-2% 0.0025-2% Triclosan 0.01 - 2% 0.01 - 2% 0.01 - 2% Hexetidine 0.01 -2% 0.01 -2% 0.01 -2% zinc citrate 0.01 - 25% 0.01 - 25% 0.1 - 15% essential oils 0.001 - 10% 0.001 - 10% 0.001 - 10% sodium lauryl sulfate 0.001 -2% 0.001 -2% 0.001 - 2% G. Fluoride compounds sodium fluoride 0.01 - 1% 0.01 - 1% 0.01 - 1% sodium monofluorophosphate 0.01 - 1% 0.01 - 1% 0.01 - 1% stannous fluoride 0.01 - 1% 0.01 - 1% 0.01 - 1% H. Quaternary ammonium compounds Benzalkonium Chloride 0.01 - 1% 0.01 - 1% 0.01 - 1% Benzethonium Chloride 0.01 - 1% 0.01 - 1% 0.01 - 1% Cetalkonium Chloride 0.01 - 1% 0.01 - 1% 0.01 - 1% Cetrimide 0.01 - 1% 0.01 - 1% 0.01 - 1% Cetrimonium Bromide 0.01-1% 0.01-1% 0.01-1% Cetylpyridinium Chloride 0.01 - 1% 0.01 - 1% 0.01 - 1% Glycidyl Trimethyl Ammonium Chloride 0.01 - 1% 0.01 - 1% 0.01 - 1% Stearalkonium Chloride 0.01 -1% 0.01 -1% 0.01 -1% I. Remineralization agents phosphopeptide-amorphous calcium phosphate 0.1 - 5% 0.1 - 5% 0.1 - 5% casein phosphoprotein-calcium phosphate complex 0.1 - 5% 0.1 - 5% 0.1 - 5% casein phosphopeptide stabilized calcium phosphate 0.1 - 5% 0.1 - 5% 0.1 - 5% 58 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region J. Pharmaceutical actives drugs or medicaments 0.0001 - 10% 0.0001 -10% 0.0001 - 10% vitamins and other dietary supplements 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Minerals 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Caffeine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Nicotine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% fruit juices 2 - 10% 2 - 60% 1 - 15% K. Micronutrients vitamin A 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% vitamin D 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% vitamin E 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% vitamin K 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% vitamin C (ascorbic acid) 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% B vitamins (thiamine or B 1, riboflavoin or B2, niacin or B3, pyridoxine or B6, folic acid or B9, cyanocobalimin or B 12, pantothenic acid, biotin) 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Sodium 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Magnesium 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Chromium 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Iodine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Iron 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Manganese 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Calcium 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Copper 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Fluoride 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Potassium 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Phosphorous 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Molybdenum 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Selenium 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Zinc 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% L-carnitine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Choline 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% coenzyme Q10 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% alpha-lipoic acid 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% omega-3-fatty acids 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Pepsin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Phytase 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Trypsin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Li pases 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Proteases 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Cellulases 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% ascorbic acid 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% citric acid 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% rosemary oil 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% vitamin A 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% vitamin E phosphate 0.0001 - 10% 0.0001 - 10% 0.0001 -10% Tocopherols 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% di-alpha-tocopheryl phosphate 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Tocotrienols 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% 59 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region alpha lipoic acid 0.0001 - 10% 0.0001-10% 0.0001- 1% dihydrolipoic acid 0.0001-10% 0.0001-10% 0.0001 - 10% Xanthophylls 0.0001 - 10% 0.0001-10% 0.0001-10% beta cryptoxanthin 0.0001 - 10% 0.0001 - 10% 0.0001-10% Lycopene 0.0001 - 10% 0.0001-10% 0.0001-10% Lutein 0.0001 - 10% 0.0001 - 10% 0.0001-10% Zeaxanthin 0.0001 - 10% 0.0001-10% 0.0001-10% beta-carotene 0.0001 - 10% 0.0001-10% 0.0001 - 10% Carotenes 0.0001 - 10% 0.0001-10% 0.0001-10% mixed carotenoids 0.0001 - 10% 0.0001-10% 0.0001-10% Polyphenols 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Flavonoids 0.0001-10% 0.0001 - 10% 0.0001-10% Carotenoids 0.0001 - 10% 0.0001 - 10% 0.0001-10% Chlorophyll 0.0001-10% 0.0001-10% 0.0001 - 10% Chlorophyllin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Fiber 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Anthocyanins 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Cyaniding 0.0001 - 10% 0.0001 - 10% 0.0001-10% Delphinidin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Malvidin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Pelargonidin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Peonidin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Petunidin 0.0001 - 10% 0.0001 - 10% 0.0001-10% Flavanols 0.0001 - 10% 0.0001-10% 0.0001 - 10% Flavonols 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Epicatechin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Epigallocatechin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% epigallocatechingallate 0.0001-10% 0.0001 - 10% 0.0001 - 10% Theaflavins 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Thearubigins 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% proanthocyanins 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Quercetin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Kaempferol 0.0001 - 10% 0.0001 - 10% 0.0001-10% Myricetin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Isorhamnetin 0.0001 - 10% 0.0001 - 10% 0.0001-10% flavononeshesperetin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Naringenin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Eriodictyol 0.0001 - 10% 0.0001 - 10% 0.0001-10% Tangeretin 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Flavones 0.0001-10% 0.0001-10% 0.0001 - 10% Apigenin 0.0001-10% 0.0001-10% 0.0001 - 10% Luteolin 0.0001-10% 0.0001-10% 0.0001 - 10% 0.0001-10% 0.0001-10% 0.0001 -10% Phytoestrogens 0.0001 - 10% 0.0001-10% 0.0001-10% Resveratrol 0.0001 - 10% 0.0001-10% 0.0001-10% Isoflavones 0.0001 - 10% 0001 - 10% 0.0001 - 10% Daidzein 0.0001-10% 00001-10% 0.0001 - 10% Genistein 0.0001 -10% 0.001-10% 0.0001-10% soy isflavones 0.0001-10% 00001-10% 0.0001 - 10% L. Throat care actives6 60 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region (1) analgesics, anesthetics, antipyretic and anti inflammatory agents Menthol 10-500 ppm 10-500 ppm 500 - 20,000 ppm Phenol 0.1- 10% 0.1 -50% 0.1 -20% Hexylresorcinol 0.1 - 10% 0.1 - 50% 0.1 - 20% Benzocaine . 0.1 - 10% 0.1 - 50% 0.1 - 20% dyclonine hydrochloride 0.1 - 10% 0.1 - 50% 0.1 - 20% benzyl alcohol 0.1 - 10% 0.1 - 50% 0.1 - 20% salicyl alcohol 0.1 - 10% 0.1 - 50% 0.1 - 20% Acetaminophen 0.1 - 10% 0.1 - 50% 0.1 - 20% Aspirin 0.1-10% 0.1-50% 0.1-20% Diclofenac 0.1- 10% 0.1 -50% 0.1 -20% Diflunisal 0.1 - 10% 0.1 - 50% 0.1 - 20% Etodolac 0.1-10% 0.1-50% 0.1-20% Fenoprofen 0.1 - 10% 0.1 - 50% 0.1 - 20% Flurbiprofen 0.1- 10% 0.1 -50% 0.1 -20% Ibuprofen 0.1-10% 0.1-50% 0.1-20% Ketoprofen 0.1 - 10% 0.1 - 50% 0.1 - 20% Ketorolac 0.1 - 10% 0.1 - 50% 0.1 - 20% Nabumetone 0.1 - 10% 0.1 - 50% 0.1 - 20% Naproxen 0.1 - 10% 0.1 - 50% 0.1 - 20% Piroxicam 0.1- 10% 0.1 -50% 0.1 -20% caffeine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Lidocaine 0.1- 10% 0.1 -50% 0.1 -20% Benzocaine 0.1 - 10% 0.1 - 50% 0.1 - 20% Phenol 0.1-10% 0.1-50% 0.1-20% Dyclonine 0.1-10% 0.1-50% 0.1-20% benzonotate 0.1- 10% 0.1 -50% 0.1 -20% (2) demulcents slippery elm bark 0.1 - 10% 0.1 - 10% 0.1 - 10% Pectin 0.1-10% 0.1-10% 0.1-10% Gelatin 0.1 - 10% 0.1 - 10% 0.1 - 10% (3) antiseptics Cetylpyridinium chloride 0.01 - 1% 0.01 - 1% 0.01 - 1% domiphen bromide 0.01 - 1% 0.01 - 1% 0.01 - 1% dequalinium chloride 0.01 - 1% 0.01 - 1% 0.01 - 1% (4) antitussives chlophedianol hydrochloride 0.0001 - 2% 0.0001 - 2% 0.0001 -2% Codeine 0.0001 - 2% 0.0001 - 2% 0.0001 - 2% codeine phosphate 0.0001 - 2% 0.0001 - 2% 0.0001 -2% codeine sulfate 0.0001 - 2% 0.0001 - 2% 0.0001 -2% dextromethorphan 0.0001 - 2% 0.0001 - 2% 0.0001 -2% dextromethorphan hydrobromide 0.0001 - 2% 0.0001 - 2% 0.0001 - 2% diphenhydramine citrate 0.0001 -2% 0.0001 -2% 0.0001 -2% diphenhydramine hydrochloride 0.0001 - 2% 0.0001 - 2% 0.0001 - 2% Dextrorphan 0.0001 - 2% 0.0001 - 2% 0.0001 - 2% diphenhydramine 0.0001 -2% 0.0001 -2% 0.0001 -2% Hydrocodone 0.0001 - 2% 0.0001 - 2% 0.0001 - 2% Noscapine 0.0001 - 2% 0.0001 - 2% 0.0001 - 2% Oxycodone 0.0001 -2% 0.0001 -2% 0.0001 -2% pentoxyverine 0.0001 - 2% 0.0001 - 2% 0.0001 - 2% 61 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region (5) throat soothing agents Honey 0.5 -25% 0.5 - 90% 0.5 - 15% Propolis 0.1 - 10% 0.1 - 10% 0.1 - 10% aloe vera 0.1 - 10% 0.1 - 10% 0.1 - 10% Glycerine 0.1 - 10% 0.1 - 10% 0.1 - 10% menthol 10-500 ppm 10-500 ppm 500 - 20,000 ppm (6) cough suppressants codeine 0.0001 -2% 0.0001 -2% 0.0001 -2% Antihistamines 0.0001 - 2% 0.0001 - 2% 0.0001 - 2% dextromethorphan 0.0001 - 2% 0.0001 -2% 0.0001 - 2% isoproterenol 0.0001 - 2% 0.0001 - 2% 0.0001 -2% (7) expectorants ammonium chloride 0.0001 -2% 0.0001 - 2% 0.0001 -2% Guaifenesin 0.0001 -2% 0.0001 -2% 0.0001 - 2% ipecac fluid extract 0.0001 -2% 0.0001 -2% 0.0001 - 2% potassium iodide 0.0001 -2% 0.0001 - 2% 0.0001 - 2% (8) mucolytics Acetylcycsteine 0.0001 -2% 0.0001 -2% 0.0001 -2% Ambroxol 0.0001 -2% 0.0001 -2% 0.0001 -2% bromlhexine 0.0001 -2% 0.0001 - 2% 0.0001 - 2% (9) antihistamines Acrivastine 0.05 - 10% 0.05 - 10% 0.05 - 10% Azatadine 0.05 - 10% 0.05 - 10% 0.05 - 10% brompheniramine 0.05 - 10% 0.05 - 10% 0.05 - 10% chlorpheniramine 0.05 - 10% 0.05 - 10% 0.05 - 10% Clemastine 0.05 - 10% 0.05 - 10% 0.05 - 10% Cyproheptadine 0.05 - 10% 0.05 - 10% 0.05 - 10% dexbrompheniramine 0.05 - 10% 0.05 - 10% 0.05 -10% Dimenhydrinate 0.05 - 10% 0.05 - 10% 0.05 - 10% diphenhydramine 0.05 - 10% 0.05 - 10% 0.05 - 10% Doxylamine 0.05 - 10% 0.05 - 10% 0.05 - 10% Hydroxyzine 0.05 - 10% 0.05 - 10% 0.05 - 10% Meclizine 0.05 - 10% 0.05 - 10% 0.05 - 10% Phenindanine 0.05 - 10% 0.05 - 10% 0.05 - 10% phenyltoloxamine 0.05 - 10% 0.05 - 10% 0.05 - 10% Promethazine 0.05 - 10% 0.05 - 10% 0.05 - 10% Pyrilamine 0.05 - 10% 0.05 - 10% 0.05 - 10% Tripelennamine 0.05 - 10% 0.05 - 10% 0.05 - 10% triprolidine 0.05 - 10% 0.05 - 10% 0.05 - 10% Astemizole 0.05 - 10% 0.05 - 10% 0.05 - 10% Cetirizine 0.05 - 10% 0.05 - 10% 0.05 - 10% Ebastine 0.05 - 10% 0.05 - 10% 0.05 - 10% Fexofenadine 0.05 - 10% 0.05 - 10% 0.05 - 10% Loratidine 0.05 - 10% 0.05 - 10% 0.05 - 10% Terfenadine 0.05 - 10% 0.05 - 10% 0.05 - 10% (10) nasal decongestants phenylpropanolamine 0.1 - 10% 0.1 - 50% 0.1 - 20% pseudoephedrine 0.1 - 10% 0.1 - 50% 0.1 - 20% Ephedrine 0.1 - 10% 0.1 - 50% 0.1 - 20% Phenylephrine 0.1 - 10% 0.1 - 50% 0.1 - 20% Oxymetazoline 0.1 - 10% 0.1 - 50% 0.1 - 20% Menthol 0.1 - 10% 0.1- 50% 0.1 - 20% Camphor 0.1-10% 0.1-50% 0.1-20% 62 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region Borneol 0.1-10% 0.1-50% 0.1-20% Ephedrine 0.1- 10% 0.1 -50% 0.1 -20% eucalyptus oil 0.001 - 10% 0.001 - 10% 0.001 - 10% peppermint oil 0.001 - 10% 0.001 - 10% 0.001 - 10% methyl salicylate 0.001 - 10% 0.001 - 10% 0.001 - 10% bornyl acetate 0.001 - 10% 0.001 - 10% 0.001 - 10% lavender oil 0.001 - 10% 0.001 - 10% 0.001 - 10% wasabi extracts 0.001 - 10% 0.001 - 10% 0.001 - 10% horseradish extracts 0.001 - 10% 0.001 - 10% 0.001 - 10% M. Tooth whitening/ Stain removing agents Surfactants 0.001 -2% 0.001 - 2% 0.001 - 2% Chelators 0.1 - 10% 0.1 - 10% 0.1 - 10% Abrasives 0.1 - 5% 0.1 - 5% 0.1 - 5% oxidizing agents 0.1 - 5% 0.1 - 5% 0.1 - 5% hydrolytic agents 0.1-5% 0.1-5% 0.1-5% N. Energy boosting agents Caffeine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Vitamins 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Minerals 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% amino acids 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% ginseng extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% ginko extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% guarana extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% green tea extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Taurine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% kola nut extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% yerba mate leaf 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Niacin 0.0001-10% 0.0001-10% 0.0001-10% rhodiola root extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% 0. Concentration boosting agents Caffeine 0.0001.- 10% 0.0001 - 10% 0.0001 - 10% ginko extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% gotu cola (centella asiatica) 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% German chamomile 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% avina sativa 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% phosphatidyl serine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% aspalathus linearis 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Pregnenolone 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% rhodiola root extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Theanine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Vinpocetine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% P. A ppetite suppressants Caffeine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% guarana extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% hoodia gordonii 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Glucomannan 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% Calcium .000i -10% 0.0001 - 10% 0.0001 - 10% 63 WO 2007/100720 PCT/US2007/004831 Components Coating Centerfill Gum Region garcinia cambogia extract 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% n-acetyl-tyrosine 0.0001 - 10% 0.0001 - 10% 0.0001 - 10% soy phospholipids 0.0001 - 100 0.0001 - 10% 0.0001 - 10% V. Colors Annatto extract 0.5 - 10% 0.5 - 20% 0.5 - 10% Beta-carotene 0.5 - 10% 0.5 - 20% 0.5 - 10% Canthaxanthin 0.5 - 10% 0.5 - 20% 0.5 - 10% Grape color extract 0.5 - 10% 0.5 - 20% 0.5 - 10% Turmeric oleoresin 0.5 - 10% 0.5 - 20% 0.5 - 10% B-Apo-8'-carotenal 0.5 - 10% 0.5 - 20% 0.5 - 10% Beet powder 0.5 - 10% 0.5 - 20% 0.5 - 10% Caramel color 0.5 - 10% 0.5 - 20% 0.5 - 10% Carmine 0.5 - 10% 0.5 - 20% 0.5 - 10% Cochineal extract 0.5 - 10% 0.5 - 20% 0.5 - 10% Grape skin extract 0.5 - 10% 0.5 - 20% 0.5 - 10% Saffron 0.5 - 10% 0.5 - 20% 0.5 - 10% Tumeric 0.5 - 10% 0.5 -20% 0.5 - 10% Titanium dioxide 0.05 -2% 0.05 -2% 0.05 - 2% F.D. & C. Blue No.1 0.05-2% 0.05-2% 0.05-2% F.D.& C. Blue No.2 0.05-2% 0.05 -2% 0.05 -2% F.D.& C. Green No.1 0.05 -2% 0.05 - 20o 0.05 -2% F.D. & C. Red No.40 0.05-2% 0.05 -2% 0.05 -2% F.D. & C. Red No.3 0.05-2% 0.05 -2% 0.05 -2% F.D. & C. Yellow No.6 0.05 -2% 0.05 -2% 0.05 - 2% F.D. & C. Yellow No.5 0.05-2% 0.05 -2% 0.05 -2% The features and advantages of the present invention are more fully shown by the following examples which are provided for purposes of illustration, and are not to be construed as limiting the invention in any way. 5 EXAMPLES The following examples A-H as set forth in Tables 2-4 are directed to inventive gum compositions of some embodiments. 10 64 WO 2007/100720 PCT/US2007/004831 Examples A-H Table 2a - Maltitol Gum Region Composition Component % by weight A B C D E F G H Gum base* 28-42 28-42 28-42 28-42 28-42 28-42 28-42 28-42 Lecithin 0.1-0.25 0.1-0.25 0.05-0.1 0.05-0.1 -0.05-0.1 0,05-0.1 0.05-0.1 0.05-0.1 Maltitol 52-55 45-50 46-50. 50-54 52-57 45-55 47-52 50-55 Sorbitol 0 0-10 5-10 0-5 0-5 5-10 0-5 0-5 Lycasin F1 0 0 0.25-0.5 0.25-0.5 0.25-0.5 0.1-0.25 0.1-0.25 0.1-0.25 Flavors 2.50-3 2.50-3 2-2.26 2-2.26 2-2.26 2-2.50 2-2.50 2-2.50 Cooling 0.08-0.1 0.08-0.1 0 0 0 0.08-0.1 0.08-0.1 0.08-0.1 agent Acidulants 1.2-1.7 1.2-1.7 0 0 0 0.7-1.2 0.7-1.2 0.7-1.2 Intense 3.4-3.9 3.4-3.9 3.4-3.9 2.9-3.4 2.9-3.4 2.9-3.4 2.9-3.4 3.4-3.9 sweetener *gum base may inc ude, ut is not hmited to ela-stomer, plasticizer and filler 5 Table 2b - Non-Maltitol Gum Region Composition Component % by weight A B C D E F G H Gum base' 25-29 23-28 25-29 32-37 33-38 23-28 20-25 32-37 Lecithin 0.5-1.0 0.5-1.0 0.5-1.0 0.5-1.0 0.5-1.0 0.5-1.0 1.5-2 1.5-2 Non-Maltitol 55-60 56-61 55-60 47-52 48-53 53-58 50-55 47-52 bulking agents Corn Syrup or 15-19 15-19 15-19 15-19 15-19 15-19 15-19 15-19

HSH

3 Flavors 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 Intense 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1.-0.3 sweetener III _ I_ 'gum base may include, but is not limited to elastomer, plasticizer and filler examples include sugar and sorbitol 3 HSH is hydrogenated starch hydrolysate ) Table 3 - Liquid- fill Composition Component % by weight A B C D E F G H Glycerin 63.00 63.00 63.00 30.00 63.00 63.00 1.50 63.00 Lycasin'M 29.26 29.26 29.49 56.00 29.49 29.17 65.22 29.17 Sorbitol solution 3.25 3.25 3.28 7.50 3.28 3.24 28.60 3.24 Sodium carboxymethyl 0.08 0.008 0.15 0.25 0.15 0.20 0.20 0.20 cellulose I Color 0.004 0.004 0.0004 0.004 0.0004 0.004 0.004 0.004 Flavors 1.30 1.30 4.00 4.00 4.00 0.30 1.40 0.30 Cooling agent 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 Citric acid 3.00 3.00 0 2.17 0 3.00 3.00 3.00 Intense sweetener 0.05 0.05 0.02 0.02 0.02 0.02 0.02 0.02 65 WO 2007/100720 PCT/US2007/004831 Table 4 - Coating Composition Component %by weight A B C D E F G H Maltitol 95.02 95.02 95.36 95.36 95.36 95.02 95.02 95.02 Bleached gum Arabic 3.32 3.32 3.32 3.32 3.32 3.32 3.32 3.32 Titanium dioxide 0.36 0.36 0.36 0.36 0.36 0.36 0.36 0.36 Flavors 1.07 1.07 0.51 0.51 0.51 1.07 1.07 1.07 Cooling agent 0.08 0.08 0.15 0.15 0.15 0.08 0.08 0.08 Intense sweetener 0.08 0.08 0.23 0.23 0.23 0.08 0.08 0.08 Color 0 0 0 0 0 0 0 0 Candelilla wax 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08 Gum pieces including three regions: liquid fill, gum region and coating are prepared according to the compositions in Tables 2-4 above with each region according to the 5 corresponding components for compositions A-H. However, the compositions are interchangeable as desired. The compositions for the maltitol and non-maltitol gum regions are prepared separately by first combining talc, where present, with the gum base under heat at about 10 85"C. This combination is then mixed with the maltitol or bulking agents, lecithin and other polyols for six minutes. The flavor blends which include a pre-mix of the flavors and cooling agents are added and mixed for 1 minute. Finally, the acids and intense sweeteners are added and mixed for 5 minutes. 15 The liquid fill composition is then prepared by first preparing a pre-mix of the sodium carboxymethyl cellulose, glycerine, and polyols. This pre-mix is then combined with the colors, flavors, cooling agents, acids and intense sweeteners and mixed. The gum region and liquid-fill compositions are then extruded together and formed 20 into tablets by the process described above at pages 7-8. The gum pieces each have a total weight of approximately 2.2g. In the final gum pieces, the gum region is about 62% by weight, where approximately 50-75% by weight of the total gum region is a layer of the maltitol gum composition, the liquid-fill is about 8% by weight, and the coating is about 30% by weight. 25 Gum pieces that are prepared by compositions A-H demonstrate no noticeable loss of liquidity of the liquid-fill after accelerated aging at 37 0 C for a three week period. 66 The colors, flavors, cooling agents, acids and sweeteners used in the liquid-fill, gum region and coating compositions set forth above may be specifically selected from any of those components provided in Table I herein. Further, any of these components may be used in their encapsulated and/or unencapsulated forms. While there have been described what are presently believed to be the preferred embodiments of the invention, those skilled in the art will realize that changes and modifications may be made thereto without departing from the spirit of the invention, and it is intended to include all such changes and modifications as fall within the true scope of the invention. It is to be understood that, if any prior art publication is referred to herein, such reference does not constitute an admission that the publication forms a part of the common general knowledge in the art, in Australia or any other country. 67 25838701 (GH0Aates) P78234 AU

Claims (10)

1. 2. The composition of claim 1, wherein said first layer comprises maltitol in an amount from about 40% to about 60 % by weight of said first layer.
2. 3. The composition of claim I or claim 2, wherein said first layer comprises a thickness of about 0.5mm to about 5mm.
3. 4. The composition of any one of claims I to 3, wherein said first layer comprises from about 25% to about 95% by weight of said gum region.
4. 5. The composition of any one of claims I to 3, wherein said first layer comprises from about 50% to about 75% by weight of said gum region.
5. 6. A composition comprising: (a) a liquid-fill composition; and (b) a gum region surrounding said liquid-fill composition, said gum region comprising a gum base and at least a first layer and a second layer; wherein: said first layer is adjacent to said liquid-fill composition; said first layer comprises maltitol; said first layer comprises from about 25% to about 95% by weight of said gum region; and said second layer is co-extruded with said first layer and at least partially surrounds said first layer. 68 2583870_1 (GHMatters) P78234 AU
6. 7. A composition comprising: (a) a liquid-fill composition; and (b) a gum region surrounding said liquid-fill composition, said gum region comprising a gum base and at least a first layer and a second layer; wherein: said first layer is adjacent to said liquid-fill composition; said first layer comprises maltitol; said first layer comprises a thickness of about 0.5mm to about 5mm; and said second layer is co-extruded with said first layer and at least partially surrounds said first layer.
7. 8. The composition of claim 7, wherein said first layer comprises maltitol in an amount from about 30% to about 80% by weight of said first layer.
8. 9. A composition comprising: (a) a liquid-fill composition; and (b) a gum region surrounding said liquid-fill composition, said gum region comprising a gum base and at least a first layer and a second layer; wherein: said first layer is adjacent to said liquid-fill composition; said first layer consists essentially of an elastomer, a plasticizer, and maltitol; and said second layer is co-extruded with said first layer and at least partially surrounds said first layer.
9. 10. A composition comprising: (a) a first region comprising a liquid-fill composition; and (b) a second region adjacent to said first region, said second region comprising a gum base and at least a first layer and a second layer, wherein said first and second layer are co-extruded; wherein: said first layer is adjacent to said liquid-fill composition and said second layer is adjacent to said first layer, and said first layer comprises maltitol in an amount from about 30% to about 80% by weight of said first layer. I1. The composition of any one of the preceding claims, wherein said composition comprises a gum piece in the form of a slab or a pellet.
10. 12. A liquid-filled gum substantially as herein described with reference to the accompanying Examples and/or figures. 69 2583870_1 (GHMAttes) P78234AU