BRPI0708192A2 - liquid-filled chewing gum composition - Google Patents

Abstract

MASKING GUM COMPOSITION WITH LIQUID FILLING. Some embodiments provide a chewing gum or gum composition which includes a liquid filling composition and a gum region which surrounds the liquid filling. The gum region has at least two layers in which the gum layer adjacent to the liquid filling includes maltitol. More specifically, in some embodiments, the gum region includes at least a first layer and a second layer. The first layer of the gum region is adjacent to the liquid filling and includes maltitol. In some embodiments, for example, maltitol can be present in amounts from about 30% to about 80% by weight of the first layer. The second layer of the gum region involves at least partially the first layer. The composition may also include a coating region which surrounds the gum region.

Description

Report of the Invention Patent for "MASK GUM COMPOSITION WITH LIQUID FILLING"

REFERENCE TO RELATED APPLICATIONS

The present application claims the benefit of US Provisional Application No. 60 / 776,642, filed February 24, 2006 and is a continuation in part of US Patent Application No. 11 / 210,954 filed August 24, 2005. , which is a continuation in part of US Patent Application No. 10 / 925,822, filed August 25, 2004, the contents of which are all incorporated herein by reference.

FIELD

The present invention includes compositions for a multilayer liquid-filled chewing gum which maintain their 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 filling includes maltitol. The gum pieces may optionally be further coated with an outer coating layer.

BACKGROUND

In-center or liquid filled gum and other confectionery products are in popular demand today. Typically, such products have a solid outer portion and a soft or liquid type center. The outer portion may be chewing gum or gum of some kind, while the liquid central portion may be a flavored material typically having a syrup-like consistency.

There are also products having a chewing gum or chewing gum core with a hard sugar wrap or no sugar on the outside. Such products include, for example, well-known pellet gum products sold under the trademarks Chiclets®, Clorets® and Dentyne-lce®. Liquid-filled coated gum products are in popular demand.

Conventional center-filled gum products having a central liquid-filling portion, a second layer of chewing gum or material surrounding the liquid, and a hard outer wrap or coating suffer from undesirable migration of the liquid into the region. gum base. This results in a product which is not commercially acceptable. Loss of central filling not only has an impact on the gum's early organoleptic qualities, that is, initial "burst" of liquid, but can also alter the physical appearance and stability of the product's overall shelf life.

One possible cause of the loss of central filling liquidity is the migration of moisture from the central filling to the surrounding layer. This problem has most often been addressed by altering the composition of the central filling.

Patents which include a central filling composition specifically formulated to overcome the loss of liquidity problem are: U.S. Patent No. 4,466,983 to Cifrese et al., Wherein the central filling included a hydrogenated starch hydrolyzate; U.S. Patent No. 4,250,196 to Friello which provides a central filling which includes a combination of water and hydrogenated starch hydrolyzate; and U.S. Patent No. 4,252,829 to Terrevazzi ("Terrevazzi") which discloses a central filling formulation including propylene glycol and sorbitol.

Other attempts to address liquidity loss have provided formulations which are intended to control the water content of the central filling. Specifically, U.S. Patent No. 4,683,138 to Glass and coworkers provides a low moisture liquid centrally filled gum composition.

One common factor of commercially available centrally filled gum compositions is the size of the gum piece. On average, the weight of such pieces of chewing gum is approximately five grams, such as those disclosed in Terrevazzi. Until the present invention, smaller pieces of centrally filled gum, i.e. less than three grams per piece, have not been made, and thus the problems associated with centrally filled gum have not existed with such smaller pieces. . Smaller pieces of gum, such as sizes of 2-3 grams and settings such as pellet gums, have more surface area with respect to liquid filling, thus maintaining central filling liquidity and preventing migration to 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 gums which provide the desired hard wrap coating layer in combination with a centrally filled gum while resisting loss of liquidity. There is also a need for a centrally filled gum which retains its liquid center during manufacture and during its useful life and which can be made to a small size without losing the properties of the liquid central filling.

SUMMARY

In some embodiments, there are compositions and products containing liquid central filling compositions which retain their liquidity over time and resist migration of the liquid central filling to the region surrounding the liquid central filling and / or the solidification of the central filling. the time.

In some embodiments, there is a central filling composition which resists the loss of central filling liquidity. In some embodiments, the composition may include a gum region surrounding a central filling 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 filling composition, includes maltitol in an amount of about 30% to about 80% by weight of the first layer. The second gum layer will at least partially surround the first layer.

In some embodiments, there is a composition including a liquid filling composition and a gum region including a gum base which surrounds the liquid filling composition. The gum region has a first layer and a second layer. The first layer, which is adjacent to the liquid filling composition, includes maltitol and the first layer is approximately 25% to approximately 95% by weight of the total gum region of the gum. The second layer at least partially surrounds the first gum layer.

In some embodiments, there is a composition comprising a liquid filling composition and a gum region surrounding the liquid filling composition. The gum region includes a gum base and at least a first layer and a second layer. The first layer is adjacent to the liquid filling composition, includes maltitol and has a thickness of about 0.5 mm to about 5 mm. The second layer at least partially surrounds the first layer.

In some embodiments, there is a composition comprising a liquid filling composition and a gum region surrounding the liquid filling composition. The gum region includes a gum base and at least a first layer and a second layer. The first layer is adjacent to said liquid filling composition and the first layer consists essentially of an elastomer, a plasticizer and maltitol. The second layer at least partially surrounds said first layer.

In some embodiments, a hard wrap liner which surrounds the gum region may also be included in the composition.

In some embodiments, a gum composition includes a central filling composition, a gum layer surrounding said central filling composition and a coating surrounding said gum layer, wherein the gum layer includes a bar component. moisture, including a polyol composition having a densely packed crystalline structure.

In some embodiments, a method of preparing a multilayered central filling gum includes the steps of:

(a) co-extruding a two-layer chewing gum cord having an inner layer and an outer layer wherein the inner layer includes maltitol; (b) injecting a liquid filling composition into said cord;

(c) sizing said cord;

(d) feeding said cord into a tableting mechanism;

(e) cooling said cord;

(f) forming individual pieces of said liquid filled strand;

(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 central filler layer including more than zero to about 10% by weight of said chewing gum composition, a gum region including from about 55% to about 10%. 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 piece of gum of about three grams or less.

In some embodiments, a gum composition may include a central filling composition, a gum layer surrounding said central filling composition, a coating layer surrounding said gum layer; wherein said central filling composition has a water activity less than or equal to said gum layer. Alternatively, in some embodiments, the water activity of the central filling may be greater than that of the surrounding gum layer.

In some embodiments, a gum composition may include a central filling composition, a gum layer surrounding said central filling 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 (SBR) copolymers, polyisobutylene, isobutylene isoprene, polyethylene, polyvinyl acetate (PVA) copolymers and combinations thereof.

BRIEF DESCRIPTION OF DRAWINGS

Figure 1 is a perspective view showing a typical gum slice of the type employed in the present invention.

Figures 2 and 3 show two arrangements for slice edge shapes of Figure 1.

Figure 4 is a schematic cross-sectional view showing the slice of Figure 1.

DETAILED DESCRIPTION

As used herein, the transitional term "comprising" (also "comprising", etc.) which is synonymous with "including", "containing" or "characterized by" is inclusive or not limited and does not exclude method elements or steps. not mentioned, despite their use in the preamble or body of a claim.

As used herein, the terms "chewing gum" and "chewing gum" are used interchangeably and both are intended to include any gum compositions.

As used herein, the terms "first region", "liquid filling" and "central filling" are used interchangeably and refer to the innermost region of the compositions. The term "central filling" does not imply symmetry of a gum piece, only that the "central filling" is within another region of the gum piece. In addition, the terms "liquid filling" and "central filling" include a region that is wrapped or confined on all sides, surrounded or surrounded by another region of the gum piece.

In addition, the term "liquid filling" includes a region that may not be completely liquid. For example, the term "liquid filling" includes a region where the following may be present: solutions, suspensions, emulsions, semisolids, creams, gels, etc. A "liquid filling" region may include non-liquid components such as solid particles or gases. In some embodiments, more than one central filling or liquid filling may be present.

As used herein, the terms "second region" and "gum region" are used interchangeably to refer to a region of compositions that may be adjacent to or at least partially surrounding the central filling or innermost region.

As used herein, the terms "third region" and "coating" are used interchangeably to refer to the outermost region of the compositions.

As used herein, the terms "surrounded", "surrounded" and the like are not limited to surrounding. These terms may refer to wrapping or confining on all sides, surrounding or enveloping and are not limited to symmetrical or identical thicknesses for a region in the gum product.

As used herein, the term "liquid" includes compositions that can transfer moisture from the central filling region to the gum region. The term includes, but is not limited to, compositions which will readily flow or maintain fluid properties at ambient temperature and pressure. The term "liquid" may include solutions, suspensions, emulsions, semisolids, creams, gels, etc. which may not be completely liquid but may still lose liquidity due to a moisture transfer from the central filling 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 gases.

As used herein, the term "ingredient" and the term "component" are used interchangeably to describe any additive, fixation, substance, material, agent, active, element or part that may be included in the gum compositions. of some modalities.

Embodiments described herein provide a multi-component composition which includes at least one liquid filling region and one gum region which includes a gum base. The gum region includes at least two layers, where a first layer is adjacent to the liquid filling region. The first layer will include maltitol. The liquid filling region and the gum region may be formed into individual gum pieces.

The individual gum pieces may also include an outer gum coat or wrap which typically provides a crispness to the piece when initially chewed. Individual gum pieces can form a variety of shapes including pellet, tablet, ball, pillow, block, stick and slice, among others.

For example, in some embodiments, the individual gum piece may be in the form of a slice 10, as shown in Fig. 1. Slice 10 may have a length (1), a width (w) and a thickness ( t) being limited by the respective edges 12 thereof. The length of the slice may be about 20 mm to about 80 mm, specifically about 25 mm to about 55 mm and more specifically about 25 mm to about 45 mm. The width of the slice may be from about 5 mm to about 50 mm, specifically from about 10 mm to about 30 mm and more specifically from about 10 mm to about 15 mm. The thickness of the slice 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 slice 10 may have any suitable configuration for a piece of chewing gum, such as including a rounded corner 12a or a square corner 12b, as shown in Figs. 2 and 3 respectively. As seen in the cross-sectional view shown in Fig. 4, slice 10 includes a central liquid filling composition 100 and a gum region 200 surrounding the central liquid filling composition.

In some embodiments, an outer coating may at least partially surround the slice. In particular, one side of the slice may be coated, two sides of the slice may be coated or a coating may surround the entire gum slice. The coating applied to the slice may have a thickness of from about 1 micron to about 7 mm. Suitable coating compositions are described in more detail below.

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 filling area or areas may be in a concentric configuration relative to the gum region or in a layered configuration. A concentric configuration may be acceptable for a ball, pillow or pellet shape, while a layered configuration may be more suitable for a slice or stick shape.

The centrally filled gum composition and other compositions described herein may be formed by any method known in the art, which includes the method described by US Patent No. 6,558,727 to Degady et al. ("Degady") , which is hereby incorporated by reference 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 chewing or hard material and an outer layer.

The method includes first co-extruding the outer and middle layers together and then injecting the innermost liquid or fluid material that forms a liquid-filled layered cord. The liquid-filled string is then passed through a sizing mechanism including a series of pulley-shaped cylinder element pairs. Cylinder elements "size" the gum material strand or ribbon so that it leaves the series of cylinders of the desired size and shape to enter a forming mechanism.

The cord is then taken to a forming mechanism which produces pieces of individual confectionery, for our purpose these would be individual pieces of gum. The pieces of gum may be of any shape as described above.

The gum may optionally be passed through a cooling tunnel before entering the tableting mechanism, after leaving the tableting mechanism or both. Cooling the chain before entering the forming mechanism can be beneficial in preventing ricocheting of the individual pieces and thus an increase in productivity.

The cooled pieces of gum material are then fed to a storage container for conditioning and further processing. At this point, chilled pieces of gum material could also be fed directly to a lining tunnel mechanism, such as a rotary tunnel mechanism.

Whether the pieces of gum material formed are first stored, transported to a storage container or fed directly to a tunnel or coating mechanism, the individual pieces of gum material can subsequently be subjected to a process of sugar-coated or sugar-free conventional coating to form a hard outer wrap over the liquid-filled gum material. Such coating processes or mechanisms are known. In general, the coating is applied to numerous thin layers of material to form an appropriate uniform coated and finished quality surface on the gum products. Hard coating material, which may include sugar, maltitol, sorbitol or any other polyol, including those described herein and optionally flavoring, is sprayed onto the gum material pellets as they pass through a coating mechanism. or a casing tunnel and are agitated and rotated therein. In addition, air conditioning is circulated or forced into the tunnel or coating mechanism to dry each of the successive layers of coating on the 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 central filling, a gum region. and a coating; even more specifically from 25% to 35% and even more specifically around 30%. The coating may include sugar or polyol, such as maltitol, as the primary component, but may also include flavorings, colorants, etc. as described below in the discussion of the gum region. In some embodiments, the centrally filled chewing gum provides resistance against moisture migration from the central filling to the gum region by providing a multilayer gum region composition, wherein the layer adjacent to the liquid filling 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.

In some embodiments, the gum layer adjacent to the liquid filler will also be referred to as the gum region or maltitol gum layer. The maltitol gum layer may have any suitable thickness, such as from about 0.5 mm to about 5 mm, more specifically from about 1 mm to about 3 mm. 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 from about 25% to about 100% by weight of the region. total gum, 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 smaller pieces are included. For example, the smallest commercially available conventional gum piece sizes are generally in the form of pellets. 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% by weight, without loss of liquidity or migration of liquid into the gum region or beyond the coating. Some embodiments of the invention provide a liquid-filled gum piece size range which is greater than about 0.5 grams, more specifically greater than 1.5 grams to about 3 grams, including the addition of an outer hard casing wrap. In addition, in some embodiments, a gum piece may include a central filling, a gum region including a gum base and an outer liner. Such pieces of gum may have a total weight of about 2.2 grams per piece. Pieces of such small size and particularly gum shapes or configurations having proportionally more liquid filling surface area as compared to the weight for the liquid per se have been found to have a greater tendency to lose center liquidity in relation to virtue of the interaction of different factors. Although not limited to a single theory, these factors include the small amount of liquid filling compared to the surface of the gum region where the liquid filling is in direct contact, the interaction of the elastomer type with the central filling (ie. (SBR versus non-SBR), the compatibility of the gum region components with the liquid filling components and the potential capillary action of the polyol used in the gum region. For example, the sorbitol structure, which is commonly used in gum formulations in the United States, does not provide a hermetically packaged crystal structure, providing an almost sponge-like appearance. Therefore, in order to provide a centrally filled gum piece of less than about 3 grams, the present invention alters the gum and gum base to include a polyol composition having a dense, hermetically packed crystal structure which is different from the sponge-like structure in conventional sorbitol gum region formulations to provide a centrally filled gum piece which resists loss of liquidity.

For other useful centrally filled gum compositions and / or components for use therein, the following commonly patented patent applications, the contents of which are hereby incorporated by reference in their entirety: US Application No. 60 / 776,748 , deposited February 24, 2006, entitled "Liquid-Filled Chewing Gum Composition"; U.S. Application No. 60 / 776,641, filed February 24, 2006, entitled "Liquid-Filled Chewing Gum Composition"; U.S. Application No. 60 / 776,637, filed February 24, 2006, entitled "Center-Filled Chewing Gum Composition"; U.S. Application No. 60 / 776,508, filed February 24, 2006, entitled "Center-Filled Chewing Gum with Barrier Layer"; U.S. Application No. 60 / 776,382, filed February 24, 2006, entitled "Center-Filled Chewing Gum Composition"; and U.S. Application No. 60 / 776,699, filed 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 barrier to surround and prevent liquid filling from migration and premature release. One or more cavities may be present in the gum region to house the liquid central filling. The shape of the cavity will be greatly oriented by the final configuration of the chewing gum piece. By selecting the ratio of cavity surface area to the desired liquid fill weight, optimization of the reduction in the migration potential of liquid fill to the gum region area can be obtained. This is particularly useful when it is desired that the size of the gum piece be substantially smaller than conventional marketed gum pieces. In particular, pellet gums having liquid filling having sizes of 2 to 3 grams by weight of the entire gum piece have been successfully made. However, smaller pieces of gum as small as about 0.5 grams are considered.

In some embodiments, the gum region may have a nonuniform thickness. In particular, the gum region in layered configuration embodiments may be thinner on the edges than on the sides of the gum piece.

The gum region as discussed herein refers to the maltitol layer and the non-maltitol layer. All components which may be added to the gum region may be present in one or both layers. Additional gum region layers may also be included (i.e. a gum composition which includes three or more distinct gum layers).

The gum region may include a gum base. The gum base may include any component 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. Where the gum region is included in a three component composition including a central filler, 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 piece, even more specifically about 62%.

The gum region may also include a specific polyol composition comprising at least one polyol which is about 30% to about 80% by weight of said gum region and specifically from 50% to about 50%. 60%. The polyol composition may include any polyol known in the art including, but not limited to, maltitol, sorbitol, erythritol, xylitol, mannitol, isomalt, lactitol and combinations thereof. Lycasin®, which is a hydrogenated starch hydrolyzate including sorbitol and maltitol, may also be used.

Maltitol is a sweet, water-soluble sugar alcohol useful as a volume compounding agent in the preparation of beverages and foodstuffs and is more fully described in U.S. Pat. No. 3,708,396, the disclosure of which 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.

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 gum base which is present in the gum region may also vary. The 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%. 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 the desired gum composition and the other components used in the composition to make the gum product. chewing end. The elastomer may be any water-soluble polymer known in the art and includes those gum polymers used for chewing gum and chewing gum. Illustrative examples of suitable gum base polymers include natural and synthetic elastomers. For example, those polymers which are suitable in gum base compositions include, without limitation, natural (vegetable) substances such as chicle, natural rubber, crown gum, loquat, rosidinha, jelutong, perillo, niger gutta, tunu, balata, guttapercha, Iechi capsi, rowanberry, gutta kay and the like and combinations thereof. Examples of synthetic elastomers include, without limitation, styrene butadiene (SBR) copolymers, polyisobutylene, isobutylene isoprene copolymers, polyethylene, polyvinyl acetate and the like and combinations thereof.

Additional useful polymers include: cross-linked polyvinyl pyrrolidone, polymethyl methacrylate; lactic acid copolymers, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl phthalate acetate and combinations thereof.

The amount of elastomer employed in the gum base may vary depending on a number of factors, such as the type of gum base used, the consistency of the desired gum composition and the other components used in the composition to make the gum product. chewing at the end. 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.

In some embodiments, the gum base may include a chamber. It softens the polymeric elastomer blend 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 of from about 6% to about 10% and preferably from about 7% to about 9.5% by weight of the gum base.

In addition to low melting 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, carnauba wax, most petroleum waxes and the like and mixtures thereof.

In addition to the components set forth above, the gum base may include a variety of other ingredients, such as selected components of elastomer solvents, emulsifiers, plasticizers, fillers and mixtures thereof.

The gum base may contain elastomeric solvents to aid in softening of the elastomeric component. Such elastomer solvents may include those elastomer solvents known in the art, for example, terpinene resins such as alpha-pinene or beta-pinene polymers, methyl, glycerol and pentaerythritol modified rosin and rosin esters and gums such as hydrogenated, dimerized and polymerized rosins and mixtures thereof. Examples of elastomer solvents suitable for use herein may include pentaerythritol gum rosin ester and partially hydrogenated wood, pentaerythritol gum rosin ester wood, glycerol wood rosin ester, glycerol rosin ester dimerized wood and gum rosin, polymerized wood and gum rosin glycerol ester, palm oil rosin and glycerol ester, wood and gum rosin glycerol ester and partially hydrogenated wood and gum rosin ester and partially hydrogenated wood rosin methyl ester and the like and mixtures thereof. The elastomer solvent may be employed in the gum base in amounts of 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 assist in the dispersion of non-miscible components in a single stable system. Emulsifiers useful in the present 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 of from about 2% to about 15% and more specifically from about 7% to about 11% by weight of the gum base.

The gum base may also include plasticizers or softeners to provide a variety of desired texture and consistency properties. Because of the low molecular weight of these ingredients, 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 lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, propylene glycol monostearate, acetylated monoglyceride, glycerin; 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, macrocrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, mixtures thereof and the like may also be incorporated into the gum base. Plasticizers and softeners are generally employed in the gum base in amounts up to about 20% by weight of the gum base and, more specifically, in amounts from about 9% to about 17% by weight of the gum base.

Plasticizers also include hydrogenated vegetable oils and include soybean oil and cottonseed oil, which may be employed alone or in combination. These plasticizers give the gum base good texture and soft chewing characteristics. Such plasticizers and softeners are generally employed in amounts of from about 5% to about 14% and, more specifically, in amounts of from about 5% to about 13.5% by weight of the gum base.

Anhydrous glycerin may also be employed as a softening agent, such as that of a commercially available United States Pharmacopeia (USP) grade. Glycerin is a syrup-like liquid with a warm sweet taste and has a sweetness of about 60% of that of sugar cane. Because glycerin is hygroscopic, anhydrous glycerin can be maintained under hygroscopic conditions throughout the preparation of the chewing gum composition.

In some embodiments, the gum base of the present invention may also include effective amounts of bulking agents, such as mineral adjuvants, which may serve as fillers and texture agents. Useful mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, dicalcium phosphate, calcium sulphate and the like and mixtures thereof. Such fillers or adjuvants may be used in 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 zero to about 15%, more specifically from about 3% to about 11%.

A variety of traditional ingredients may optionally be 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, pharmaceutical and cosmetic applications, known as F. D. & C. Dyes, may be used. An antioxidant such as butylated hydroxy toluene (BHT), butylated hydroxyanisole (BHA) 1 propyl gallate and mixtures thereof may also be included. Other conventional chewing gum additives known to those skilled 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 filling or coating region are described in more detail in the section entitled "Additional Components" here below. Some embodiments extend to methods of making centrally filled gum compositions. The manner in which gum base components are mixed is not critical and is accomplished using standard techniques and apparatus known to those skilled in the art. In a typical method, an elastomer is mixed with an elastomer solvent and / or a plasticizer and / or an emulsifier and stirred for a period of 1 to 30 minutes. The remaining ingredients, such as the low melting wax are then mixed either in bulk or little while the gum base mixture is mixed again for 1 to 30 minutes.

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, bulking sweeteners) , mineral adjuvants, flavoring agents (flavoring, flavoring), coloring agents (coloring, coloring), antioxidants, acidulants, thickeners, medicaments and the like and mixtures thereof. Some of these additives may serve more than one purpose. For example, in sugar-free gum compositions, a sweetener such as maltitol or other sugar alcohol may also function as a bulking agent.

The plasticizers, softening agents, mineral adjuvants, wastes and antioxidants 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 Iecithin and glyceryl monostearate, thickeners, used alone or in combination with other softeners, such as methyl cellulose, alginates, carrageenan, xanthan gum, gelatin, alfalfa. roba, tragacanth, locust bean gum, pectin, alginates, galactomancans such as guar gum, locust bean gum, glycomannan, gelatin, starch, starch derivatives, dextrins and cellulose derivatives such as methyl carboxy cellulose, acidulant 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.

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 bound glucose polymers such as those polymers distributed under the Litesse ™ trademark which is a registered trademark for polydextrose and is manufactured by Danisco Sweeteners Ltda. of 41-51 Brighton Road, Redhill1 Sury, RH16YS, United Kingdom; isomalt (a racemic mixture of alpha-D-glycopyranosyl-1,6-mannitol and alpha-D-glycopyranosyl-1,6-sorbitol manufactured under the trademark PALATINIT by Palatinit Sussungsmittel GmbH of Gotlieb-Daimler-Strause 12a, 68165 Mannheim , Germany); maltodextrins; hydrogenated starch hydrolysates; hydrogenated hexoses; hydrogenated disaccharides; minerals such as calcium carbonate, talc, titanium dioxide, dicalcium phosphate; celluloses; and mixtures thereof.

Suitable sugar volume compounding agents include monosaccharides, disaccharides and polysaccharides such as xylose, ri- bulose, glucose (dextrose), mannose, galactose, fructose (levulose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed corn syrup and starch and mixtures thereof.

Suitable sugar alcohol bulking agents include sorbitol, xylitol, mannitol, galactitol, maltitol, erythritol, isomalt and mixtures thereof.

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 through controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric and polymeric saccharides. The proportions of these different saccharides provide different hydrogenated starch hydrolysates with different properties. Mixtures of hydrogenated starch hydrolysates, such as LYCA-SIN®, a commercially available product manufactured by Roquette Freres of France and HYSTAR®, a commercially available product manufactured by SPI Polyols, Inc. of New Castle, Delaware, are also useful.

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 below and 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 such as spray dried, powdered, globule forms, encapsulated forms and mixtures thereof.

Desirably1 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 used to provide the desired sweetness level and may vary with the selected sweetener. In some embodiments, the amount of sweetener may be present in amounts of from about 0.001% to about 3% by weight of the gum composition, depending on the sweetener or combination of sweeteners used. The exact range of quantities for each type of sweetener can be selected by those skilled in the art.

Coloring agents can be used in effective amounts to produce the desired color. Coloring agents may include pigments which may be incorporated in amounts of up to about 6% by weight of the gum composition. For example, titanium dioxide may be incorporated in amounts of up to about 2% and preferably less than about 1% by weight of the gum composition. The colorants may also include natural food colors and colorants suitable for food, pharmaceutical and cosmetic applications. Such dyes are known as dyes and Iacas F.D. & C. The acceptable materials for the preceding uses are preferably water soluble. Nonlimiting illustrative examples include the indigo dye known as F.D. & C. Blue No. 2, which is the disodium salt of 5,5-indigoestanhodi sulfonic acid. Similarly, the dye known as FD & C. Green No.1 comprises a triphenyl methane dye and is the 4- [4- (N-ethyl-p-sulfonylbenzylamino) diphenylmethylene] - [1 - ( N-ethyl-N (sulfonylbenzyl) -delta-2,5-cyclohexadienoimine]. A complete citation of all FD&C dyes and their corresponding chemical structures can be found in Kirk-Othmer Encyclopedia of Chemical Technology, 3rd Edition, Volume 5, pages 857-884, which text is incorporated herein by reference. . Additional staining components are described in the "Additional Components" section below.

Oils and fats usable in gum compositions include partially hydrogenated animal or vegetable fats such as coconut oil, palm kernel oil, meat tallow and lard, among 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 chewing gum and chewing gum compositions. Chewing gum compositions may be prepared using standard techniques and equipment known to those skilled in the art. The useful apparatus according to some embodiments comprises a mixing and heating apparatus well known in the art of chewing gum manufacturing and therefore the selection of the specific apparatus will be apparent to the person skilled in the art.

With respect to the central filling layer, the gum region may have a water activity greater than or equal to the water activity of the central filling composition. However, in compositions where greater water activity is desired in the central or liquid filling, the water activity of the central filling composition may be greater than that of the gum region. A higher moisture content will assist in the hydration of thickeners such as xanthan gum and cellulose when present in the central flood.

The gum region may have a total moisture content of about 14 wt.% Of the gum region and more specifically may have a total moisture content of about 9 wt.% To about 14 wt.%. moisture free of less than about 5%. The central filling may still have a total moisture content, including free and bound moisture, of about zero to about 35% by weight of said central filling, specifically about 22%.

Liquid Filling Composition

The central filling or liquid filling composition may include any components known in the art for incorporation with a central filling composition. These may include glycerin in addition to one or more other polyols in amounts from more than zero to about 20%, more specifically, up to about 10% by weight of the total chewing gum composition, that is, including a composition. central filling, a gum region and a coating. Most desirably, the core filling is approximately 8% by weight of the total chewing gum composition. The other polyol component desirably includes maltitol, sorbitol, xylitol or a combination thereof.

In some embodiments, the central filling region may be substantially or completely filled with the liquid central filling composition. In some other embodiments, the central filling region may only be partially filled with the liquid central filling composition.

In some embodiments, the central filling region may include two or more central filling compositions. The two or more central filling compositions may have the same or different shapes. For example, some embodiments may contain a mixture of two or more distinct liquids, which may or may not be miscible. In some instances where two or more liquids are employed in the central filling region, these may be included in the same or different quantities and may have similar or distinct characteristics. More specifically, in some embodiments, the two or more core-filling compositions may differ in a variety of characteristics, such as viscosity, color, flavor, taste, sensation, ingredient components, functional components, sweeteners. and the like.

In some embodiments, the central filling composition may also include non-liquid components such as, for example, aromatic globules, fruit particles, nut particles, aromatic particles, gelatin portions and the like.

Liquid centers may contain those traditional ingredients well known in the art of chewing gum and confectionery, such as flavoring agents, sweetening agents and the like and mixtures thereof as described above. In addition to confectionery additives, liquid centers may also contain pharmaceutical additives such as medicines, breath fresheners, vitamins, minerals, caffeine, fruit juices and the like and mixtures thereof. Pharmaceutical and confectionery agents may be used in many distinct physical forms well known in the art to provide an initial burst of sweetness and / or therapeutic activity or a prolonged sensation of sweetness and aroma and / or therapeutic activity. Without being limited thereto, such physical forms include free forms such as spray-dried, powder and globule forms and encapsulated forms and mixtures thereof. Illustrative but not limiting examples of liquid centers suitable for use in some embodiments include those centers disclosed in U.S. Pat. U.S. Nos. 3,894,154, 4,156,740, 4,157,402, 4,316,915 and 4,466,983, the disclosures of which are incorporated herein by reference. Specific examples of suitable additional components include taurine, guarana, vitamins, Actizol ™, chlorophyll, Recaldent ™ and Retsyn ™ tooth whitening technology.

The central filling composition may also include a natural or synthetic gum such as carboxymethylcellulose, pectin, propylene glycol alginate, agar and tragacanth gum. These compositions serve to increase viscosity by reducing the amount of free water in the composition. The viscosity of the central filling can range from about 300 cp to about 6,000 cp at 25 ° C. In liquid-filled compositions which have a higher 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 can also be used to increase the viscosity of the central filling composition. Increased liquid viscosity also helps to prevent liquid leakage from the gum piece. Xanthan gum is available under the Keltrol® trademark from Signet Chemical Corporation.

Some embodiments extend to methods of making improved centrally filled chewing gum compositions. The improved compositions may be prepared using standard techniques and equipment known to those skilled in the art. Apparatus useful in accordance with the embodiments described herein comprises a mixing and heating apparatus well known in the art of chewing gum manufacturing and, therefore, selection of the specific apparatus will be apparent to the skilled artisan. Such methods and apparatus are disclosed, for example, in U.S. Pat. U.S. Nos. 3,806,290 and 3,857,963, the disclosures of which are incorporated herein by reference.

Coating Composition

The coating composition, when included in the central filling compositions, may be applied by any method known in the art, including the method described above. The coating composition may be present in an amount of from about 2% to about 60%, more specifically from about 25% to about 35% by weight of the total centrally filled gum piece, even more specifically about 60%. 30% by weight of the piece of gum.

The outer coating may be hard or crunchy. Typically, the outer coating may include sorbitol, maltitol, xylitol, erythritol, isomalt and other crystallizable polyols; Sucrose can also be used. In addition, the coating may include several opaque layers, so that the chewing gum composition is not visible through the coating itself, which may optionally be covered with one or more transparent layers for aesthetic, textural and protectors. The outer coating may also contain small amounts of water and gum arabic.

The coating may be further coated with wax. The coating may be applied in a conventional manner through successive applications of a coating solution, with drying between each coating. As the coating dries, it usually becomes opaque and is usually white, although other colorants may be added. A polyol coating may be further coated with wax. The coating may further include flakes or colored dots. If the composition comprises a coating, it is possible that one or more oral care actives may be dispersed throughout the coating. This is especially preferred if one or more care assets are incompatible in a single-phase composition with others of the assets. Flavorants may also be added to provide unique characteristics to the product.

The coating may also be formulated to aid in increasing the thermal stability of the gum piece and preventing leakage of the liquid filler. In some embodiments, the coating may include a gelatin composition. The gelatin composition may be added as a 40 wt% 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%. Gel strength of gelatin can be from about 130 bloom to about 250 bloom.

Other materials may be added to the coating to obtain desired properties. Such materials may include, without limitation, cellulosics such as carboxymethyl cellulose, gelatin, pullulan, alginate, starch, carrageenan, xanthan gum, gum arabic and polyvinyl acetate (PVA). The coating composition may also include a precoat which is added to the individual gum pieces prior to an optional hard coating. The precoat may include a polyvinyl acetate (PVA) application. This can be applied as a PVA solution in a solvent such as ethyl alcohol. When an external hard coating is desired, the application of PVA may be approximately 3% to 4% by weight of the total coating or about 1% of the total weight of the gum piece (including liquid filling, gum region and hard). coating).

Additional Components

Additional additives such as heating agents, cooling agents, tingling agents, flavoring agents, sweeteners, sour feeling agents, bitter agents, salt feeling agents, surfactants, breath fresheners, antimicrobial agents, agents antibacterial agents, anti-calculating agents, anti-plaque agents, fluoride compounds, re-mineralizing agents, pharmaceuticals, micronutrients, throat care actives, teeth whitening agents, energy reinforcing agents, Concentrating enhancers, appetite suppressants, colorants 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 sufficient amounts to achieve their intended effects.

Types of individual ingredients for which optional managed release of a chewing gum composition may be desired include, but are not limited to, sweeteners, flavorings, actives, effervescence ingredients, appetite suppressants, breath fresheners, dental care ingredients, emulsifiers, flavor enhancers, bitter taste masking or blocking ingredients, food acids, micronutrients, sensing agents, mouth moisturizing ingredients, throat care ingredients, coloring agents, sour agents, bitter agents, salt-sensing agents, pharmaceuticals, energy boosters, concentration boosters and combinations thereof. Ingredients may be available in different forms such as, for example, liquid form, lyophilized form or crystalline form. In some embodiments, a chewing gum delivery system or composition may include the same type of ingredient in different forms. For example, the chewing gum composition may include a liquid flavoring and a lyophilized version of the same flavoring. In some embodiments, the ingredient may be in its free or encapsulated form and may be present in any region of the gum composition, such as in the central filling, gum region or coating. Also, the same component may be present in its free form as well as in its encapsulated form.

In some embodiments, the release of an ingredient is modified so that when a consumer chews the chewing gum, he may experience an increased duration of taste or sweetness perception and / or the ingredient is released or otherwise available for a longer period of time. Modified release may be obtained by any method known in the art, such as by encapsulation. Where modified release is due to encapsulation, this can be achieved by a variety of means, such as by spray coating or extrusion.

In addition, if early and prolonged release of the ingredient is desired, the chewing gum composition may include non-modified release ingredients (sometimes referred to as "free" ingredients) as well as modified release ingredients. - dalities, a free ingredient may be used to distribute an initial or "hit" amount of an ingredient (eg, flavoring, cooling agent) or an initial sensation or benefit caused by the ingredient (eg, flavoring, nasal action). cooling, heating, tingling, saliva generation, breath freshening, teeth whitening, throat relief, mouth moistening, etc.) In some embodiments, the same ingredient may be provided with modified release characteristics. to provide an additional or delayed amount of the same sensation or benefit. Using the free ingredient and the characteristic ingredient Modified release characteristics, the sensation or benefit by virtue of the ingredient may be provided over a longer period of time and / or a consumer's perception of the sensation or benefit may be enhanced. Also, in some embodiments, the initial or "hit" amount of the ingredient may pre-dispose or precondition the consumer's mouth or perception of the chewing gum composition.

As another example, in some embodiments, it may be desirable to provide sustained release of an ingredient in the chewing gum composition over time. For sustained release, the ingredient may be modified to allow a lower concentration of the ingredient to be released over a longer period of time versus the release of a higher concentration of the ingredient over a shorter period of time. Sustained release can be achieved through the use of a distribution system, such as encapsulation, where the distribution system has a tensile strength of about 6500 psi. Other suitable delivery systems are more fully disclosed in U.S. Patent Publication No. 2005/0112236 A1, which is incorporated herein by reference. Sustained release of an ingredient may be advantageous in situations when the ingredient has a bitter or other bad taste at higher concentrations. Sustained release of an ingredient may also be advantageous when release of the ingredient in higher concentrations over a shorter period of time may result in a smaller amount of the ingredient being optimally distributed to the consumer. For example, for a tooth whitening or breath-freshening ingredient, providing too much of the ingredient too quickly can result in a consumer swallowing a significant portion of the ingredient before the ingredient has had a chance to interact with the teeth. consumer mucous membranes and / or dental system, 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 to or from a component rather than to modify component release. For example, it is often desirable to limit acid exposure of other components in the 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 acid exposure.

Any of the additional components discussed herein may be added to any region of the centrally filled chewing gum composition in its modified release and / or unmodified release form (sometimes referred to as "free" components). In some embodiments, for example, a single component may be added to the centrally filled chewing gum in its free form and modified release form. The modified release component and free component may be included together in the same region of the central chewing gum filling or, in some embodiments, the two components may be included in different regions of the gum.

In some other embodiments, for example, two different components providing the same functionality, for example, two different flavors, sweeteners, flavoring, flavoring or the like may be included in a centrally filled chewing gum. In some embodiments, both components may have modified release properties. Alternatively, in some embodiments, one of the components may have modified release, while the other components may be free. The two components may be included in the same or different regions of the central chewing gum filling.

Flavoring

In some embodiments, flavorings may include those flavorings known to the skilled artisan, such as natural and artificial flavorings. Such flavorants may be chosen from synthetic and aromatic flavoring oils and / or oils, oil-resins and extracts derived from plants, leaves, flowers, fruits and so forth and combinations thereof. Non-limiting representative aromatic oils include peppermint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese peppermint oil, clove oil, laurel oil, anise oil, Eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, English pepper, sage oil, mace, bitter almond oil and cassia oil. Flavorings also useful are artificial, natural and synthetic fruit flavors such as vanilla and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi and fruit essences including apple, pear, peach, grape, cranberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, watermelon and so on.

Other potential flavorings whose release profiles can be managed include a milk flavor, a bitter flavor, a cheese flavor, a cream flavor and a yogurt flavor; a vanilla flavoring; tea or coffee flavoring agents, such as a green tea flavoring, an oolong tea flavoring, a tea flavoring, a coconut flavoring, a chocolate flavoring and a coffee flavoring; mint flavorings, such as a peppermint flavor, a mint flavor, and a Japanese mint flavor; spicy flavorings such as an asafetidum flavoring, ajowan flavoring, anise flavoring, angelicum flavoring, fennel flavoring, English pepper flavoring, cinnamon flavoring, mustard flavoring, of cardamom, a caraway aroma, a thick aroma, a clove aroma, a pepper aroma, a coriander aroma, a sassafras aroma, a spicy aroma, a Zanthoxyli Fructus aroma, a peryl flavoring, a juniper aroma, a ginger aroma, a star anise aroma, a horseradish aroma, a thyme aroma, a wormwood aroma, a dill aroma, a capsicum aroma, a nutmeg aroma, a basilic aroma, a marjoram aroma, a rosemary aroma, a bay leaf aroma and a wasabi aroma (Japanese peroxidase); alcoholic flavorings, such as a wine aroma, a whiskey aroma, a brandy aroma, a rum aroma, a gin aroma and a liquor aroma; flower flavorings; and vegetable flavorings, such as an onion aroma, a garlic aroma, a cabbage aroma, a carrot aroma, a celery aroma, a mushroom aroma, and a tomato aroma. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. Commonly used flavourants include mint such as peppermint, menthol, peppermint, artificial vanilla, cinnamon derivatives, and various fruit flavorings, whether employed individually or in admixture. Flavorants may also provide breath-freshening properties, particularly mint flavorings when used in combination with the cooling agents described hereinbelow.

In some embodiments, other flavorings including aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol and so on 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 the National Academy of Sciences, may be used. This publication is incorporated herein by reference. These may include natural as well as synthetic flavors.

Other examples of aldehyde flavorants include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (liquor, anise), cinnamic aldehyde (cinnamon), citral, that is, alpha-citral (lemon, lime), neral, ie beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, ie piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruit flavors), butyraldehyde (bitter, cheese), valeraldehyde (bitter, cheese), citronellal (modified, many types), decanal (citrus fruits), C- 8 (citrus fruits), C-9 aldehyde (citrus fruits), C-12 aldehyde (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, ie trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, eg melonal (melon), 2,6-dimethyloctanal (green fruits) and 2-dodecenal (citrus, mandarin (a) cherry, grape, cranberry, blackberry, strawberry cake and mixtures thereof.

In some embodiments, a flavoring agent may be employed in a liquid and / or dry form. When employed in the latter form, suitable drying media, such as spray drying of the liquid, may be used. Alternatively, the flavoring agent may be absorbed over water-soluble materials such as cellulose, starch, sugar, maltodextrin, gum arabic and so on or may be encapsulated. In still other embodiments, the flavoring agent may be adsorbed onto silicas, zeolites and the like.

In some embodiments, flavoring agents may be used in many different physical forms. Without being limited thereto, such physical forms include free forms such as spray dried, powdered, globule forms, encapsulated forms and mixtures thereof.

Flavor encapsulation illustrations 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 releasing the predominant amount of the component during consumption of the chewing gum composition that includes the encapsulated component (for example, as part of a delivery system added as a whole ingredient). chewing gum composition).

In some embodiments, the ingredient release profile (e.g., flavoring, sweetener, etc.) may be managed by administering various ingredient characteristics, the delivery system containing the ingredient and / or the gum composition. chewing containing the distribution system and / or how the distribution system is made. For example, characteristics could include one or more of the following: tensile strength of the dispensing system, water solubility of the ingredient, water solubility of the encapsulation material, water solubility of the dispensing system, ratio of ingredient to delivery system encapsulation material, average or maximum ingredient particle size, average or maximum particle size of the comminuted distribution system, the amount of the ingredient or the delivery system in the chewing gum composition, proportion of different polymers 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 distribution system, the type or amount coating over an ingredient before the ingredient is encapsulated, etc.

Sweetening Ingredients

The sweeteners involved can 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 sweeteners. in protein, including mixtures thereof. Without being limited to particular sweeteners, representative categories and examples include:

(a) water soluble sweetening agents such as dihydro-chalcones, monelin, steviosides, glycyrrhizin, dihydroflavenol and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol and 1-amino acid amino acid ester amides aminodicarboxylic, such as those disclosed in U.S. Pat. No. 4,619,834, the disclosure of which is incorporated herein by reference and mixtures thereof;

(b) water-soluble artificial sweeteners, such as soluble saccharin salts, i.e. saccharin sodium or calcium salts, cyclamate salts, 3,4-dihydro-6-sodium, ammonium or calcium salt 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 and mixtures thereof;

(c) dipeptide-based sweeteners, such as 1-aspartic acid-derived sweeteners, such as 1-aspartyl-1-phenylalanine methyl ester (Aspartame), N- [N- (3,3-dimethylbutyl) methyl ester ) -1-a-Aspartyl] -1-phenylalanine (Neotame) and materials described in U.S. Pat. No. 3,492,131, 1-alpha-aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide hydrate (Alitame), 1-aspartyl-1 methyl esters phenylglycerin and 1-aspartyl-1-2,5-dihydrophenyl glycine, 1-aspartyl-2,5-dihydro-L-phenylalanine; 1-aspartyl-1- (1-cyclohexen) -alanine and mixtures thereof;

(d) water soluble sweeteners derived from naturally occurring water soluble sweeteners such as chlorinated common sugar (sucrose) derivatives, for example chlorodeoxy sugar derivatives such as known chlorodeoxy sucrose or chlorodeoxy galacto sucrose derivatives for example under the product name Sucralose; Examples of chlorodeoxy sucrose and chlorodeoxy galacto sucrose derivatives include, but are not limited to: 1-chloro-1'-deoxy sucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructo-furanoside or 4-chloro-4-deoxygalate sucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructoside or 4,1'-dichloro-4,1'-dideoxygalate sucrose; 1 ', 6'-dichloro-1,6'-dideoxy-sucrose; 4-Chloro-4-deoxy-alpha-D-galactopyranosyl-4,6-dichloro-1,6-dideoxy-beta-D-fructosulfanamide or 4,6,6-trichloro-4,1 ', 6'- trideoxygalate sucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-frosuranoside or 4,6,6-trichloro-4,6,6'- trideoxygalate sucrose; β, Ι ', β'-ίποΙοΓο- 6, r, 6'-trideoxy sucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructosulfanide or 4,6,1 ', 6, - tetrachloro-4,6,6,6-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 taline;

(f) the monatin sweetener (2-hydroxy-2- (Indo-3-ylmethyl) -4-aminoglutaric acid) and derivatives thereof; and

(g) the sweetener Lo han guo (sometimes also referred to as "Lo han kuo" or "Lo han quo").

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 freeforms, lyophilized forms, powdered forms, globule forms, encapsulated forms and mixtures thereof. In one embodiment, the sweetener is a high intensity sweetener, such as aspartame, sucralose and acesulfame potassium (for example, Ace-K).

In some embodiments, the sweetener may be a polyol. Polyols may include, but are not limited to, glycerol, sorbitol, maltitol, maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol powders, lactitol and combinations of the same.

The active component (eg sweetener), which is part of the distribution system, can be used in quantities necessary to confer the desired effect associated with the use of the active component (eg sweetness). In general, an effective amount of intense sweetener may be used to provide the desired sweetness level and may vary with the selected sweetener. The intense sweetener may be present in amounts of from about 0.001% to about 3% by weight of the composition, depending on the sweetener or combination of sweeteners used. The exact range of quantities for each type of sweetener can be selected by those skilled in the art.

Sensation Ingredients

Sensing compounds may include cooling agents, heating agents, tingling agents, effervescent agents and combinations thereof. A variety of well known cooling agents may be employed. For example, useful cooling agents include xylitol, erythritol, dextrose, sorbitol, menthanol, mentone, ketals, mentone ketals, glycerol mentone ketals, substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted cyclohexanamides , substituted cyclohexane carboxamides, substituted urea and sulfonamides, substituted menthanols, hydroxymethyl and p-menthanol hydroxymethyl derivatives, 2-mercapto-cyclo-decanone, 2-6 carbon atoms hydroxycarboxylic acids, cyclohexanamides, acetate of menthyl, 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 1-2-isopropyl-5-methylcyclo exanocarboxamide, Japanese peppermint oil, peppermint oil, 3- (1-menthoxy) ethan-1-ol, 3- (1-menthoxy) propan-1-ol, 3- (1-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-ethyl1-t -2-c-6 nonadienamide, β, β-dimethyl menthyl succinamide, substituted p-menthanes, substituted p-menthanecarboxamides, 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "isopregoi"); mentone glycerol ketals (FEMA 3807, trademark FRESCOLAT® type MGA); 3-1-menthoxypropane-1,2-diol (from Takasago, FE-MA 3784); and menthyl lactate (from Haarman & Reimer, FEMA 3748, trademark FRESCOLAT® type ML), WS-30, WS-14, Eucalyptus Extract (penta-3,8-Diol), Menthol (its natural derivatives or menthol carbonate PG, menthol carbonate EG, glyceryl menthol ether, N-tert-butyl-p-menthane-3-carboxamide, glycerol p-menthan-3-carboxylic acid ester, methyl-2-isopropyl 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 thereto: U.S. 4,230,688; 4,032,661; 4,459,425; 4,136,163; 5,266,592; 6,627,233.

In some embodiments, heating components may be selected from a wide variety of compounds known to provide the heating sensory signal to the user. These compounds offer the perceived warming sensation, particularly in the oral cavity, and often intensify the perception of flavoring, sweeteners, and other organoleptic components. In some embodiments, useful heating compounds may include vanillic alcohol n-butyl ether (TK-1000) provided by Takasago Perfumary Company Limited, Tokyo, Japan, vanyl alcohol n-propyl ether, isopropyl alcohol ether vanyl alcohol, isobutyl vanyl alcohol ether, n-amino vanyl alcohol ether, isoamyl vanyl alcohol ether, n-hexyl vanyl alcohol ether, vanyl alcohol methyl ether, vanyl alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, isoamyl alcohol, benzyl alcohol, glycerine and combinations thereof.

In some embodiments, a tingling sensation may be provided. One such tingling sensation is provided by the addition of jambu, oil resin or spilanthol to some examples.

In some embodiments, alkylamides extracted from materials such as jambu or sanshool may be included. Additionally, in some ways, a sensation is created by virtue of effervescence. Such effervescence is created by combining an alkaline material with an acidic material. In some embodiments, an alkaline material may include alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and mixtures thereof. In some embodiments, an acidic material may 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 sensing agents can be found in U.S. Patent No. 6,780,443, the contents of which are incorporated herein by reference for all purposes.

Sensing 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 stimulates the trigeminal nerve. Examples of cooling agents which are trigeminal stimulants include menthol, WS-3, N-substituted carboxamide pentane, acyclic carboxamides including WS-23, methyl succinate, menthone glycerol ketones, volume composition sweeteners. such as xylitol, erythritol, dextrose and sorbitol and combinations thereof. Trigeminal stimulants may also include flavorings, tingling agents, jambu extract, alkyl vanylyl ethers, such as vanillyl n-butyl ether, spilanthol, Echinacea Extract, Northern Thorn ash extract, capsaicin, oil-resin capsicum, red pepper oil-resin, black pepper oil-resin, piperine, ginger oil-resin, gingerol, shoagol, cinnamon oil-resin, cassia oil-resin, cinnamic aldehyde, eugenol, cyclic vanilinae acetal menthol glycerine ether, unsaturated amides and combinations thereof.

Breath Refreshing Ingredients

Breath fresheners may include essential oils as well as various aldehydes, alcohols and similar materials. In some embodiments, essential oils may include peppermint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit and orange. In some embodiments, aldehydes, such as cinnamic aldehyde and salicylaldehyde, may be used. Additionally, chemicals such as menthol, carvone, iso-garrigol and anethole may function as breath fresheners. Of these, the most commonly employed are peppermint, mint and chlorophyll oils.

In addition to essential oils and chemicals derived from them, in some breath freshening modalities may include, but are not limited to, zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide. zinc, zinc chloride, zinc nitrate, zinc fluorosilicate, zinc gluconoate, zinc tartrate, zinc succinate, zinc formate, zinc chromate, zinc sulfonate phenol, zinc dithionate, zinc sulfate , silver nitrate, zinc salicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica based materials, carbon-based materials, enzymes such as Iacase and combinations thereof.

In some embodiments, probiotic release profiles can be managed for a gum including, but not limited to, lactic acid producing microorganisms such as Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolaetieus, Sporolactobacillus inulinus, Lactobacillus. acidophilus, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus jenseni, Lactobacillus casei, Lactobacillus fermented tum, Lactococcus lactis, Pedioccocus acidolacti, Pedioccocus pentosaeeus, Pedioccocus urinae, Leuconostoc mesenieroides, Baeillus coagulans, Bacillus subtilis, Baeillus laterosporus, Bacillus laevolaetieus, Sporolactobacillus inulinus and mixtures thereof. Breath coolers are also known by the following trademarks: Retsyn, ™ Actizol, ™ and Nutrazin. ™ Examples of smelly control compositions are also included in US Patent No. 5,300,305 to Stapler et al. US Patent Publication No. 2003/0215417 and 2004/0081713, which are incorporated in their entirety herein by reference for all purposes.

Dental Care Ingredients

Dental Care Ingredients (also known as Oral Care Ingredients) may include, but are not limited to, tooth whiteners, stain removers, oral cleansers, whitening agents, desensitizing agents, dental recasting agents, antibacterial agents, anti-caries agents, plaque acid buffering agents, surfactants and anti-calculus agents. Non-limiting examples of such ingredients may include hydrolytic agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and aiumin, other stain removal active ingredients such as surface active agents including - but not limited to anionic surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate, sodium oleate, fumaric acid salts, glycerol, hydroxylated lecithin, sodium lauryl sulfate and chelators. , such as polyphosphates, which are typically employed as ingredients for tartar control. In some embodiments, dental care ingredients may also include tetrasodium pyrophosphate and sodium tripolyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate. In some embodiments, peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide and peroxidiphosphate are included. In some embodiments, potassium nitrate and potassium citrate are included. Other examples may include casein glycomacropeptide, calcium casein calcium phosphate-casein phosphate, casein phosphopeptides, amorphous calcium casein phosphate (CPP-ACP) and amorphous calcium phosphate. Still other examples may include papain, krilase, pepsin, trypsin, lysozyme, dextrase, mutanase, glycoamylase, amylase, glucose oxidase and combinations thereof.

Other examples may include surfactants such as sodium stearate, sodium ricinoleate surfactants and sodium lauryl sulfate for use in some embodiments to achieve increased prophylactic action and make dental care ingredients more cosmetically acceptable.

Surfactants may preferably be detersive materials which impart to the composition detersive and foaming properties. Suitable examples of surfactants are water soluble salts of higher fatty acid monoglyceride monosulphates, such as sodium salt of hydrogenated coconut oil fatty acid monoglyceride mono- sulphides, such as higher alkyl sulphates, such as sodium lauryl sulphate, alkyl aryl sulphonates such as sodium dodecyl benzene sulphonate, higher alkyl sulfoacetates, sodium lauryl sulfoacetate, 1,2-dihydroxy propane sulphonate higher fatty acid esters and substantially saturated higher aliphatic acyl amides of lower aliphatic amino carboxylic acid such as those having 12 to 16 carbons in fatty acid, alkyl or acyl radicals and the like. Examples of the last mentioned amides are N-lauroyl sarcosine and the sodium, potassium and ethanolamine salts of N-lauroyl, N-myristoyl or N-palmitoyl sarcosine.

In addition to surfactants, dental care ingredients may 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 anti-caries agents may include fluoride ions or fluoride providing components, such as inorganic fluoride salts. In some embodiments, soluble alkali metal salts, for example sodium fluoride, potassium fluoride, sodium fluoro silicate, ammonium fluoro silicate, sodium monofluorophosphate, as well as tin fluorides such as stannous fluoride and stannous chloride. may be included. In some embodiments, a fluoride containing compound having a beneficial effect on oral cavity care and hygiene, for example, decreased enamel solubility in acid and protection against tooth fall may also be included as an ingredient. Examples thereof include sodium fluoride, stannous fluoride, potassium fluoride, stannous potassium fluoride (SnF.sub.2-KF), sodium hexafluorostannate, stannous chlorofluoride, sodium fluorozirconate and sodium monofluorophosphate. In some embodiments, urea is included.

Other examples are included in the following US patents and published US patent applications, the contents of which are incorporated in their entirety herein by reference for all purposes: US Patent No. 5,227,154 to Reynolds, 5,378,131 to Verdeberg, 6,846,500 for Luo and collaborators, 6,733,818 for Luo and collaborators, 6,696,044 for Luo and collaborators, 6,685,916 for Holme and collaborators, 6,485,739 for Luo and collaborators, 6,479,071 for Holme and collaborators. No. 6,471,945 to Luo et al., US Patent Publications No. 20050025721 to Holme et al., 2005008732 to Gebrese- lassie et al. and 20040136928 to Holme et al.

Active ingredients

Assets generally refer to those ingredients that are included in a chewing gum delivery system and / or composition for the desired ultimate benefit they can provide to the user. In some embodiments, assets may include drugs, nutrients, nutraceuticals, herbs, nutritional supplements, pharmaceuticals, drugs and the like, and combinations thereof.

Examples of useful drugs include ace inhibitors, anti-anginal, anti-arrhythmic, anti-asthmatic, anti-cholesterolemic drugs, analgesics, anesthetics, anti-convulsants, anti-depressants, anti-diabetic agents, anti-diarrhea preparations, antidotes, antihistamines, antihypertensive drugs, antiinflammatory agents, anti-lipid agents, antimanic, anti-nauseating, anti-stroke agents, anti-thyroid preparations, anti-tumor drugs, anti-viral agents, drugs for acne, alkaloids, amino acid preparations, anti-cough, anti-uricemic drugs, anti-viral drugs, anabolic preparations, systemic and non-systemic anti-infective agents, anti-neoplastic agents, anti-parkinsonian agents, anti-inflammatory agents. rheumatics, appetite stimulants, biological response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents, central nervous system stimulants, nesterase, contraceptives, decongestants, dietary supplements, dopamine receptor agonists, endometrial management agents, enzymes, erectile dysfunction therapies such as sildenafil citrate, which is currently marketed as Viagra ™, fertility agents , gastrointestinal agents, homeopathic remedies, hormones, agents for managing hypercalcemia and hypocalcemia, immunomodulators, immunosuppressants, migraine preparations, treatments for motion sickness, muscle relaxants, obesity management agents, osteoporosis preparations, oxytoxics, parasympatholytics, parasympathomimetics, prostaglandins, psychotherapeutic agents, breathing agents, quit aids, such as bromocriptine or nicotine, sympatholytics, tremor preparations, urinary tract agents, vasodilators, laxatives, antacids, ion exchange, antipyretics, sup- appetite sores, expectorants, anti-anxiety agents, anti-ulcer agents, anti-inflammatory substances, coronary dilators, brain dilators, peripheral vasodilators, psychotropics, stimulants, antihypertensive drugs, vasoconstrictors, migraine treatments, antibiotics, tranquilizers , antipsychotics, anti-tumor drugs, anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics, anti-nausants, anti-convulsants, neuromuscular drugs, hyper- and hypo-glycemic agents, prepared for thyroid and anti -thyroid, diuretics, antispasmodics, uterine relatives, anti-obesity drugs, erythropoietic drugs, cough suppressants, mucolytics, genetically modified drugs and DNA and combinations thereof.

Examples of active ingredients considered for use in the present invention may include antacids, H2 antagonists and analgesics. For example, antacid dosages may be prepared using the calcium carbonate ingredients alone or in combination with magnesium hydroxide and / or aluminum hydroxide. In addition, antacids may be used in combination with H2 antagonists.

Analgesics include opiates and opiate derivatives such as Oxycontin ™, ibuprofen, aspirin, acetaminophen and combinations thereof which may optionally include caffeine.

Other active drug ingredients for use in modalities may include anti-diarrheals such as Immodium ™ AD, antihistamines, anti-tussigens, decongestants, vitamins and breath fresheners. Also considered for use herein are anxiolytics, such as Xanax ™; antipsychotics such as Clozaril ™ and Haldol ™; non-steroidal anti-inflammatory drugs (NSAIDs) such as ibuprofen, naproxen sodium, Voltaren ™ and Lodine ™, antihistamines such as Claritin ™, Hismanal ™, Relafen ™ and Tavist ™; antiemetics such as Kytril ™ and Cesamet ™; bronchodilators such as Bentolin ™, Proventil ™; antidepressants such as Prozac ™, Zooftoft ™ and Paxil ™; anti-migraines such as Imigra ™, ACE inhibitors such as Vasotec ™, Capoten ™ and Zestril ™; anti-Alzheimer's agents, such as Nicergoline ™; and CaH antagonists such as Procardia ™, Adalat ™ and Calan ™.

Popular H2 antagonists which are considered for use in the present invention include cimetidine, ranitidine hydrochloride, famotidine, nizatidiene, ebrotidine, mifentidine, roxatidine, pisatidine and aceroxatidine.

Anti-acid active ingredients may include, but are not limited to, the following: aluminum hydroxide, dihydroxyaluminium aminoacetate, aminoacetic acid, aluminum phosphate, dihydroxyaluminium sodium carbonate, bicarbonate, bismuth aluminate, bismuth carbonate, bismuth subcarbonate, bismuth subgalate, bismuth subnitrate, bismuth sub-salicylate, calcium carbonate, calcium phosphate, citrate (acid or salt) ions, acetic amino acid, mag hydrate aluminate sulfate - nesium, magaldrate, magnesium aluminosilicate, magnesium carbonate, magnesium glycinate, magnesium hydroxide, magnesium oxide, magnesium tri-silicate, milk solids, mono- or di-basic calcium aluminum phosphate, phosphate tricalcium, potassium bicarbonate, sodium tartrate, sodium bicarbonate, magnesium aluminosilicates, tartaric acids and salts.

A variety of nutritional supplements can also be used as active ingredients, including virtually any vitamin or mineral. For example, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B, vitamin B12, thiamine, riboflavin, biotin, folic acid, niacin, pantothenic acid, sodium, potassium, calcium, magnesium, phosphorus, sulfur, chlorine, iron, copper, iodine, zinc, selenium, manganese, choline, chromium, molybdenum, fluorine, cobalt and combinations thereof can be used.

Examples of nutritional supplements that may be used as active ingredients are set forth in U.S. Patent Application Nos. 2003/0157213 A1, 2003/0206993 and 2003/0099741 A1 which are incorporated in their entirety herein by reference for all purposes.

Various herbs can also be used as active ingredients, such as those with various medicinal or dietary properties. Herbs are usually herbs or plant parts and / or extracts thereof that can be used medicinally or for flowering. Suitable herbs may be used alone or in various mixtures. Common herbs include Echinacea, Goldenseal, Marigold, Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed Extract, Black Cohosh, Ginseng, Guarana, Blackberry, Gingko Biloba, St. John1S Wort, Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma Huang, Maca, Blueberry, Lutein and combinations thereof.

Effervescent System Ingredients An effervescent system may include one or more ingestible acids and one or more ingestible alkaline materials. Ingestible acid (s) and ingestible alkaline material (s) may react together to generate effervescence.

In some embodiments, the alkaline material (s) may be selected from, but are not limited to, alkali metal carbonates, alkali metal bicarbonates, carbonates. alkaline earth metal, alkaline earth metal bicarbonates and combinations thereof. Ingestible acid (s) may be selected from, but are not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid and combinations thereof. In some embodiments, an effervescent system may include one or more other ingredients such as, for example, carbon dioxide, oral care ingredients, flavoring, etc.

For examples of using an effervescence system in a chewing gum, see Provisional US Patent No. 60 / 618,222 filed October 13, 2004 entitled "Effervescent Pressed Gum Table Compositions", the contents of which are incorporated herein by reference for all 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 Suppressant Ingredients

Appetite suppressants may be ingredients such as fiber and protein that work to suppress the urge to consume food. Appetite suppressants may also include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57), Olibra, ephedra, caffeine, and combinations thereof. Appetite suppressants are also known by the following trademarks: Adipex, Adipost, Bontril PDM, Bontril Slow Release, Didrex, Fastin, Lonamin, Mazanor, Melfiat, Obixix, Phendiet, Phendiet -105, Phentercot, Phentride, Plegine, Prelu-2, Pro-Fast, PT 105, Sanorex, Tenuate, Sanorex, Tenuate, Tenuate Dospan, Tepanil Ten-Tab, ™ Teramine, ™ and Zantryl. ™ These and other suitable appetite suppressants are further described in the following US Patents, all of which are incorporated by reference in their entirety: US 6,838,431 to Portman, US 6,716,815 to Portman, US 6,558,690 for Portman, US 6,468,962 for Portman, US 6,436,899 for Portman.

Potentiating Ingredients

Enhancers may consist of materials which may intensify, supplement, modify or intensify the taste and / or aroma perception of an original material without introducing a characteristic taste and / or aroma perception of itself. In some embodiments, enhancers designed to intensify, supplement, modify or intensify the perception of sweetness, acidity, umami, kokumi, salinity and combinations thereof may be included.

In some embodiments, examples of suitable enhancers, also known as taste enhancers include, but are not limited to, neohesperidine dihydrochalcona, chlorogenic acid, alapyridine, cinarina, miraculin, glupyridine, pyridinium betaine compounds, glutamates such as monosodium glutamate and monopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts such as sodium chloride, monoammonium glycyrrizinate, vanilla extract (in ethyl alcohol), sugar acids, potassium chloride, sodium acid, hydrolysed vegetable proteins, hydrolysed animal proteins, yeast extracts, adenosine monophosphate (AMP), glutathione, nucleotides such as inosine monophosphate, disodium inosinate, guanylate monophosphate, internal salt of alapyridine (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium-3-ol, saccharin beet extract (alcoholic extract), ess sugarcane leaf (alcoholic extract), curculin, estrogin, mabinlin, gymnemic acid, 3-hydrobenzoic acid, 2,4-dihydrobenzoic acid, citric aurantium, vanilla oil sugarcane leaf, maltol, ethyl maltol, vanillin, liqueur glycyrrhizinate, compounds that respond to G-coupled protein receptors (T2Rs and T1Rs) and taste enhancing compositions that confer kokumi, as disclosed in US Patent No 5,679,397 to Kuroda et al., Which is incorporated in its entirety herein by reference. "Kokumi" refers to materials that impart "mouthfeel" and "good body".

Sweetener enhancers, which are of a kind of flavor enhancer, enhance the sweetness flavor. In some embodiments, exemplary sweetener enhancers include, but are not limited to, monoammonium glycyrrizinate, liqueur glycyrrizinate, citric aurantium, alapyridaine, (N- (1-carboxyethyl) -6- (hydroxymethyl) inner salt ) pyridinium-3-ol), miraculin, curculin, estrogin, mabinlin, gymnemic acid, cinarina, glupiridaine, pyridinium-betaine compounds, saccharin beet extract, neotame, thaumatin, neohesperidine dihydrochalcona, tagatose, trealose, ethyl maltol, vanilla extract, vanilla oil-resin, vanillin, saccharin beet extract (alcoholic extract), sugarcane leaf essence (alcoholic extract), compounds that respond to G-protein receptors (T2Rs and TlRs) and combinations thereof.

Additional examples of enhancers for salt taste enhancement include acid peptides, such as those disclosed in U.S. Patent No. 6,974,597, incorporated herein by reference. Acid peptides include peptides having a greater number of acidic amino acids, such as aspartic acid and glutamic acid, than basic amino acids, such as lysine, arginine and histidine. Acid peptides are obtained by peptide synthesis or by subjecting proteins to hydrolysis using endopeptidases and, if necessary, deamidation. Proteins suitable for use in the production of acid peptides or peptides obtained by subjecting a protein to hydrolysis and deamidation include plant proteins (eg wheat gluten, corn protein (eg zein and gluten flour), protein isolate. animal proteins (eg milk proteins such as milk casein and whey protein, muscle proteins such as meat protein and fish meat protein, egg white protein and collagen) and microbial proteins (eg microbial cell protein and polypeptides produced by microorganisms).

The sensation of heating or cooling effects may also be prolonged with the use of a hydrophobic sweetener, as described in U.S. Patent Application 2003/0072842 A1, which is incorporated in its entirety herein by reference. For example, such hydrophobic sweeteners include those of formulas I-X1 as shown below:

<formula> formula see original document page 50 </formula>

wherein X, Y and Z are selected from the group consisting of CBb, O and S;

<formula> formula see original document page 50 </formula>

wherein X and Y are selected from the group consisting of S and O;

<formula> formula see original document page 50 </formula>

wherein X is S or O; Y is O or CH 2; Z is CH 2, SO 2 or S; R is OCH 3, OH or H;

R1 is SH or OH and R2 is H or OH;

<formula> formula see original document page 50 </formula>

wherein X is C or S; R is OH or H and R 1 is OCH 3 or OH; <formula> formula see original document page 51 </formula>

wherein X is O or CH 2 and R is COOH or H;

<formula> formula see original document page 51 </formula>

wherein R is CH 3 CH 2, OH, N (CH 3) 2 or Cl;

Perylartine 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 may include, but are not limited to, acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glycolic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, acid tartaric acid and combinations thereof.

Micronutrient Ingredients Micronutrients may include materials that have an impact on an organism's nutritional well-being, even though the amount required by the body to have the desired effect is small relative to macronutrients such as protein, carbohydrate and fat. Micro-nutrients may include, but are not limited to, vitamins, minerals, enzymes, phytochemicals, antioxidants, and combinations thereof.

In some embodiments, vitamins may include fat-soluble vitamins, such as vitamin A, vitamin D, vitamin E and vitamin K and combinations thereof. In some embodiments, vitamins may include water-soluble vitamins, such as vitamin C (ascorbic acid), vitamins B (thiamine or B1, riboflavin or B2, niacin or B3, pyridoxine or B4, folic acid or B6, cyanocobalimine or B12, pantothenic acid, biotin) and combinations thereof.

In some embodiments, minerals may include, but are not limited to, sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorus, molybdenum, selenium, zinc and combinations thereof.

In some embodiments, micronutrierites may include, but are not limited to, 1-carnitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3 fatty acids, pepsin, phytase, trypsin, lipases, proteases, cellulose and combinations of these. same.

Antioxidants may include materials that remove free radicals. In some embodiments, antioxidants may 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, zeaxanthin, astaxanthin, beta carotene, carotenes, mixed carotenoids, polyphenols, flavonoids and combinations thereof.

In some embodiments, phytochemicals may include, but are not limited to, carotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins, cyanidine, delfinidine, malvidine, peonidine, petunidine, flavanols, catechin, epicatechin, epigallocatine, epiga-locatequine gallate, theaflavins, tearubigins, pro-anthocyanins, flavonols, quercetin, caempferol, myricetin, isoramnetin, flavonones, hesperetin, naringenin, eriodictiol, mandarin, flavones, apigenin, luteolin, lignans, phytoes, phytoes, phytoes resveratrol, isoflavones, daidzein, genistein, glycitein, soy isoflavones and combinations thereof.

Mouth Wetting Ingredients

Mouth humidifiers may include, but are not limited to, saliva enhancers such as acids and salts and combinations thereof. In some embodiments, acids may 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.

Mouth humectants may also include hydrocolloid materials that moisturize and may adhere to the oral surface to provide a mouth moistening sensation. Hydrocolloid materials may include naturally occurring materials such as plant exudates, seed gums and seaweed extracts or they may be chemically modified materials such as cellulose, starch or natural gum derivatives. In some embodiments, hydrocolloid materials may include pectin, gum arabic, acacia gum, alginates, agar, carrageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, gum tragacanth, karaya gum, curdlan, konjac, chitosan, xyloglycan, beta glycan, furcelarana, ghatti gum, tamarin, bacterial gums and combinations thereof. Additionally, in some embodiments, modified natural gums such as propylene glycol alginate, locust bean gum carboxymethyl, low methoxyl pectin and combinations thereof may be included. In some embodiments, modified celluloses may be included, such as microcrystalline cellulose, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM) and hydroxypropylcellulose (MPC) and combinations thereof.

Similarly, humectants which may provide a perception of mouth hydration may be included. Such humectants may include, but are not limited to, glycerol, sorbitol, polyethylene glycol, erythritol and xylitol. Additionally, in some embodiments, fats may provide a moistening perception of the mouth. Such fats may include medium chain triglycerides, vegetable oils, fish oils, mineral oils and combinations thereof.

Throat Care Ingredients

Throat-relieving ingredients may include painkillers, anesthetics, demulcents, antiseptics, and combinations thereof. In some embodiments, analgesics / anesthetics may include menthol, phenol, hexyl resorcinol, benzocaine, diclonin hydrochloride, benzyl alcohol, salicylic alcohol and combinations thereof. In some embodiments, demulants may include, but are not limited to, flat elm bark, pectin, gelatin, and combinations thereof. In some embodiments, antiseptic ingredients may include cetylpyridinium chloride, domiphen bromide, dequalinium chloride and combinations thereof.

In some embodiments, antitussive ingredients such as chlophedianol hydrochloride, codeine, codeine phosphate, codeine sulfate, dextromethorphan, dextromethorphan hydrobromide, diphenhydramine citrate and diphenhydram hydrochloride and combinations thereof.

In some embodiments, throat relief agents such as honey, propolis, aloe vera, glycerin, menthol and combinations thereof may be included. In still other embodiments, cough suppressants may be included. Such cough suppressants can fall into two groups: those that alter the consistency or production of phlegm, such as mucolytes and expectorants; and those that suppress the cough reflex, such as codeine (narcotic cough suppressants), antihistamines, dextromeethorphan and isoproterenol (non-narcotic cough suppressants). In some embodiments, ingredients from one or both groups may be included.

In still other embodiments, antitussives may include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine, hydrocodone, noscapine, oxycodone, penoxiverine, and combinations thereof. In some embodiments, antihistamines may include, but are not limited to, acrivastine, azatadine, bronpheniramine, chlorpheniramine, clemastine, cyproheptadine, dexbronphenamine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, phenyltamine, phenyltamine, promethazine, pyrilamine, tripelenamine, triprolidine and combinations thereof. In some embodiments, non-sedating antihistamines may include, but are not limited to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations thereof.

In some embodiments, expectorants may include, but are not limited to, ammonium chloride, guaifenesin, ipecac fluid extract, potassium iodide, and combinations thereof. In some embodiments, mucolytics may include, but are not limited to, acetylcysteine, ambroxol, bromhexine, and combinations thereof. In some embodiments, analgesic, antipyretic and anti-inflammatory agents may include, but are not limited to, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen, ketoprofen, ketorolac, nabumeutone, naproxen. , piroxicam, caffeine and mixtures thereof. In some embodiments, local anesthetics may include, but are not limited to, lidocaine, benzocaine, phenol, diclonin, benzonotate, and mixtures thereof.

In some embodiments, nasal decongestants and ingredients that provide the perception of nasal clearance may be included. In some embodiments, nasal decongestants may include, but are not limited to, phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymetazoline, and combinations thereof. In some embodiments, ingredients that provide a perception of salt clearance may include, but are not limited to, menthol, camphor, borneol, ephalyptus, eucalyptus oil, peppermint oil, methyl salicylate, bomila, lavender oil, wasabi extracts, armatia peroxidase extracts and combinations thereof. In some embodiments, the perception of nasal clearance may be provided by oily essential oils, wood extracts, gums, flowers and other botanicals, resins, animal secretions and synthetic aromatic materials.

In some embodiments, one or more dyes may be included. As classified by the United States Food, Drug and Cosmetic Act (21 CFR 73), dyes may include certification-free dyes (sometimes referred to as natural, even though they may be synthetically manufactured) and certified dyes (sometimes referred to - laughs as artificial) or combinations thereof. In some embodiments, certified or natural coloring agents may include, but are not limited to, anato extract, (E160b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beet root red. / betanine (E162), ultramarine, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), caramel (E150 (ad)), p-apo-8'-carotenal (E160e), β-carotene (E160a), alpha carotene, gamma carotene, carotenal beta-apo-8 ethyl ester (E160f), flavoxanthin (E161a), lutein (EI61b), cochineal extract (E120); carmine (E132), carmoisin / azorubine (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), roasted partially degreased cooked cottonseed meal, ferrous gluconate, ferrous lactate, grape coloring extract, extract of grape peel (enocyanine), anthocyanins (E163), haematococcus seaweed flour, synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice, vegetable juice, dried seaweed flour, taget extract and flour (Aztec seaweed), carrot oil, corn endosperm oil, paprika, paprika oil-resin, Ievedo phaffia, riboflavin (E101), turmeric, titanium dioxide, turmeric (E100), saffron oil-resin, amaranth ( E123), capsantine / capsorbine (E160c), Icopene (E160d) and combinations thereof.

In some embodiments, certified colorants may 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 Love You # 6, tartrazine (E102), yellow quinoline (E104), sunset yellow (E110), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (Ε171), aluminum (E173), silver ( E174), gold (E175), rubine / lithol pigment rubine BK (E180), calcium carbonate (E170), carbon black (E153), black PN / glossy black BN (E151), green S / bright acid green BS (E142) and combinations thereof. In some embodiments, certified colorants may include FD&C aluminum lacquers. These consist of the aluminum salts of FD&C dyes extended over an insoluble alumina hydrate substrate. Additionally, In some embodiments, certified dyes may be included as calcium salts.

Multiple Ingredients

In some embodiments, a delivery system or chewing gum may include two or more ingredients for which managed release from chewing gum during chewing gum consumption 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 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.

Chewing gum may include a group of ingredients for which managed release of the group during consumption of chewing gum is desired. Groups of two or more ingredients for which managed release from chewing gum during chewing gum consumption may be desired include, but are not limited to: colorant and flavourant, multiple flavorings, multiple colorants, flavoring agent. cooling and flavoring agent, heating and flavoring agent, cooling agent and heating agent, high intensity cooling agent and sweetener, high intensity heating agent and sweetener, multiple cooling agents (eg WS-3 and WS-23, WS-3 and menthyl succinate), menthol and one or more cooling agents, menthol and one or more heating agents, multiple heating agents, high intensity sweetener (s) and active teeth whitening, high-intensity sweetener (s) and breath-freshener (s), one bitter-feeling ingredient and one bitter-feeling suppressor, multiple sweeteners high intensity agents (eg ace-k and aspartame), multiple teeth whitening actives (eg an abrasive ingredient and an antimicrobial ingredient, a peroxide and a nitrate, a heating agent and a polyol, a cooling agent and a polyol, multiple polyols, a heating and micronutrient agent, a cooling agent and a micronutrient, a cooling agent and a mouth wetting agent, a cooling agent and a a mouth wetting agent, a heating agent and a throat care agent, a cooling agent and a throat care agent, a heating agent and a food acid, a cooling and food acid, a heating agent and an emulsifier / surfactant, a cooling agent and an emulsifier / surfactant, a heating agent and a colorant, a cooling agent and a colorant, a heating agent and a flavor enhancer, a cooling agent and a flavor enhancer, a sweetening enhancer heating agent, a cooling agent with a sweetener enhancer, a heating agent and an appetite suppressant, a cooling agent - an appetite suppressant, a high intensity sweetener and a flavourant, a cooling agent and a tooth whitening agent, a heating agent and a tooth whitening agent, a heating agent and a tooth whitening agent. breath freshener, a cooling agent and breath freshener, a cooling agent and an effervescence system, a heating agent and an effervescence system, a heating agent and an antimicrobial system , a cooling agent and an antimicrobial system, multiple anti-calculus ingredients, multiple re-mineralization ingredients, multiple surfactants, re-mineralization ingredients Non-mineralization ingredients, acidic ingredients with acid buffering ingredients, anti-calculus ingredients with anti-bacterial ingredients, re-mineralization ingredients with anti-calculus ingredients, anti-calculation ingredients with re-mineralization ingredients with antibacterial ingredients, surfactants with anti-calculus ingredients, surfactants with antibacterial ingredients, surfactants with re-mineralization ingredients, surfactants 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 suppressants, effervescent acids and bases, a bitter compound with a high intensity sweetener , a cooling agent and an appetite suppressant, a heating agent and an appetite suppressant, a high intensity sweetener and an appetite suppressant, a high intensity sweetener with an acid, a probiotic ingredient and an ingredient prebiotic, a vitamin and a mineral, a macronutrient metabolic enhancing ingredient, a micronutrient metabolic enhancement ingredient, an enzyme with a substrate, a high-intensity sweetener with a sweetness enhancer, a cooling compound. with a cooling enhancer, a flavoring with a flavor enhancer, a heating compound with a heating enhancer, a salt flavoring, a high intensity salt sweetener, a salt acid, a cooling compound with salt, a salt heating compound, a surfactant flavoring, an astringent compound with an ingredient to hydration, etc. In some embodiments, the multiple ingredients may be part of the same delivery system or may be part of different delivery systems. Different distribution systems may use the same or different encapsulation materials.

Illustrations of encapsulation of multiple ingredients can be found in the examples provided here. Typically, encapsulation of multiple ingredients will result in a delay in releasing the predominant amount of multiple ingredients during chewing gum that includes multiple encapsulated ingredients (for example, as part of a delivery system added as an ingredient to bubble gum). This can be particularly useful in situations where separate encapsulation of ingredients may cause them to be released with different release profiles. For example, different high-intensity sweeteners may have different release profiles because they have different water solubilities or differences in other characteristics. Encapsulating them together can cause them to be released more simultaneously.

In some embodiments, the multiple ingredient release profile may be managed for a gum by administering various characteristics of the multiple ingredients, the multi-ingredient delivery system and / or the chewing gum containing the delivery system. and / or how the distribution system is made in a manner as previously discussed above.

The additional components, as described above, may be used in one or more regions or layers of the gum composition, such as in the central filling, gum region or coating, as desired. Quantities for additional components are shown 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, that is, unencapsulated form. In some instances, where a component is provided in an encapsulated form, an amount greater than those quantities as shown 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 quantities represent quantities used when the component is selected for inclusion in the composition. In other words, the lower limit of 0% is not included even though the component may not be present. The components listed in Table 1 below may be added to one or more centrally filled gum regions or layers in their encapsulated and / or unencapsulated forms as well as in combination with any of the other optional components. For example, a single component may be added to a centrally filled gum in its encapsulated and unencapsulated forms. The two different forms of the component may be added to the same or a different region of the centrally filled gum in the same or different amounts.

In some embodiments, a single component may be added in two or more different encapsulated forms. In particular, two or more different encapsulating materials, such as different polymers, may be used to encapsulate two or more distinct portions of the component. The different encapsulated forms of the same component may be added to the same or different centrally filled gum region in the same or different amounts. Further, In some embodiments, an unencapsulated form of the same component may be added in combination with the two or more different encapsulated forms. The unencapsulated form of the component may be added to any region of the centrally filled gum therein or in different amounts from the encapsulated forms. In addition, some embodiments may add an unencapsulated form of a similar component in combination with two or more different encapsulated forms. For example, two encapsulated forms of a single sweetener may be used in combination with an unencapsulated form of a different sweetener.

In some embodiments, combinations of two or more different components of 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 unencapsulated. The multiple components may be of the same type, for example, two different sweeteners. Alternatively, the multiple components may be of distinctly different categories, for example, a sweetener and a heating agent. The different components may be added to the same or different centrally filled gum regions in the same or different amounts. The quantities of the component in a particular region may be selected depending on how the components may be perceived by the consumer in the different regions, the sensory experience or functional benefit to be provided to the consumer, regulatory problems, bad taste resulting from too much. used in any region, etc.

Some embodiments may include multiple components of Table 1 below, each of which is encapsulated. 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 component type or distinctly different categories.

In some embodiments in which multiple encapsulated components are added to the centrally filled gum composition, the multiple components may be encapsulated together or separately. In embodiments in which multiple components are encapsulated together, the components may be mixed together and encapsulated by a single encapsulation material. In embodiments in which multiple components are encapsulated separately, the material used to encapsulate the components may be the same or different.

As described above, Table 1 provides a list of components that may optionally be present in one or more regions of the gum product. Suitable amounts that may be present in the coating, central filling or gum region are provided in the table. The amounts in Table 1 are provided as ppm or wt% in a region or layer of gum product. Table 1 is representative only and should not be construed as limiting the ingredients that may be included in the gum regions in any way. <table> table see original document page 63 </column> </row> <table> <table> table see original document page 64 </column> </row> <table> <table> table see original document page 65 < / column> </row> <table> <table> table see original document page 66 </column> </row> <table> <table> table see original document page 67 </column> </row> <table> <table> table see original document page 68 </column> </row> <table> <table> table see original document page 69 </column> </row> <table> <table> table see original document page 70 < / column> </row> <table> <table> table see original document page 71 </column> </row> <table> <table> table see original document page 72 </column> </row> <table> <table> table see original document page 73 </column> </row> <table> <table> table see original document page 74 </column> </row> <table> <table> table see original document page 75 < / column> </row> <table> <table> table see original document page 76 </column> </row> <table> <table> table see original document page 77 </column> </row> <table> <table> table see original document page 78 </column> </row> <table> <table> table see original document page 79 </column> </row> <table> <table> table see original document page 80 </column> </row> <table> <table> table see original document page 81 </column> </row> <table> <table> table see original document page 82 </column> </row> <table> <table> table see original document page 83 </column> </row> <table> <table> table see original document page 84 </column> </row> <table> <table> table see original document page 85 </column> </row> <table> <table> table see original document page 86 </column> </row> <table> <table> table see original document page 87 </column> </row> <table> <table> table see original document page 88 </column> </row> <table> <table> table see original document page 89 </column> </row> <table> <table> table see original document page 90 </column> </row> <table> <table> table see original document page 91 </column> </row> <table> The features and advantages of the present invention are more fully shown by the following examples, which are provided for illustration purposes and should not be construed as limiting the invention in any way.

EXAMPLES

The following Examples A-H as shown in Tables 2-4 are directed to the gum compositions of the invention of some embodiments. <table> table see original document page 93 </column> </row> <table> <table> table see original document page 94 </column> </row> <table> Gum pieces including three regions: liquid filling, gum region and coating are prepared according to the compositions in Tables 2-4 above, with each region according to the corresponding components for compositions AH. However, the compositions are interchangeable as desired.

The compositions for the maltitol and non-maltitol gum regions are first prepared separately by combining talc, where present, with the gum base under heating at about 85 ° C. This combination is then mixed with maltitol or bulking agents, Iecithin and other polyols for six minutes. Flavor mixtures which include a premixture of flavorings and cooling agents are added and mixed for 1 minute. Finally, the intense acids and sweeteners are added and mixed for 5 minutes.

The liquid filling composition is then first made by preparing a premix of sodium carboxymethyl cellulose, glycerin and polyols. This premix is then combined with the intense colorants, flavors, cooling agents, acids and sweeteners and mixed.

Gum-filled and liquid-filled region compositions are then extruded together and tableted by the process described above on pages 7-8. The pieces of gum each have a total weight of approximately 2.2 g. In the final gum pieces, the gum region is about 62 wt%, where approximately 50-75 wt% of the total gum region is a layer of the maltitol gum composition, the liquid filler is about 8%. wt% and the coating is about 30 wt%.

Pieces of gum that are prepared by compositions A-H show no noticeable loss of liquid fill liquidity after accelerated aging at 37 ° C over a period of three weeks.

The colorants, flavorings, cooling agents, acids and sweeteners used in the liquid filling, gum region and coating compositions set forth above may be specifically selected from any of those components provided in Table 1 herein. Further, any of these components may be used in their encapsulated and / or unencapsulated forms.

While what is believed to be presently preferred embodiments of the invention have been described, those skilled in the art will recognize that changes and modifications may be made thereto without departing from the spirit of the invention and are intended to all include. such changes and modifications fall within the true scope of the invention.

Claims (30)

A composition comprising: (a) a liquid filling composition; and (b) a gum region surrounding said liquid filling 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 filling 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. 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. The composition of claim 1, wherein said first layer comprises a thickness of about 0.5 mm to about 5 mm. The composition of claim 1, wherein said first layer comprises from about 25% to about 95% by weight of said gum region. The composition of claim 1, wherein said first layer comprises from about 50% to about 75% by weight of said gum region. The composition of claim 1, wherein said composition comprises a piece of gum in the form of a slice. The composition of claim 6, wherein said slice has a length of about 20 mm to about 80 mm. The composition of claim 6, wherein said slice has a width of about 5 mm to about 50 mm. The composition of claim 6, wherein said slice has a thickness of about 0.5 mm to about 30 mm. A composition according to claim 6, further comprising a coating surrounding at least a portion of said slice. The composition of claim 10, wherein said coating has a thickness of from about 1 micron to about 7 mm. The composition of claim 1, wherein said composition comprises a piece of gum in the form of a pellet. The composition of claim 1, wherein said gum region has a nonuniform thickness. A composition according to claim 1, wherein said liquid filling composition is partially filled. The composition of claim 1, wherein said liquid filling composition is completely filled. A composition comprising: (a) a liquid filling composition; and (b) a gum region surrounding said liquid filling 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 filling 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 at least partially surrounds said first layer. The composition of claim 16, wherein said first layer comprises said maltitol in an amount from about 30% to about 80% by weight of said first layer. The composition of claim 16, wherein said first layer comprises a thickness of from about 0.5 mm to about 5 mm. The composition of claim 16, wherein said composition comprises a piece of gum in the form of a slice. The composition of claim 16, wherein said composition comprises a piece of gum in the form of a pellet. A composition comprising: (a) a liquid filling composition; and (b) a gum region surrounding said liquid filling 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 filling composition; said first layer comprises maltitol; said first layer comprises a thickness of about 0.5 mm to about 5 mm; and said second layer at least partially surrounds said first layer. The composition of claim 21, wherein said first layer comprises maltitol in an amount from about 30% to about 80% by weight of said first layer. The composition of claim 21, wherein said composition comprises a piece of gum in the form of a slice. The composition of claim 21, wherein said composition comprises a piece of gum in the form of a pellet. A composition comprising: (a) a liquid filling composition; and (b) a gum region surrounding said liquid filling 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 filling composition; said first layer consists essentially of an elastomer, a plasticizer and maltitol; and said second layer at least partially surrounds said first layer. The composition of claim 25, wherein said composition comprises a piece of gum in the form of a slice. The composition of claim 25, wherein said composition comprises a piece of gum in the form of a pellet. A composition comprising: (a) a first region comprising a liquid filling composition; and (b) a second region adjacent said first region, said second region comprising a gum base and at least one first layer and a second layer; wherein: said first layer is adjacent to said liquid filling 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. The composition of claim 28, wherein said composition comprises a piece of gum in the form of a slice. The composition of claim 28, wherein said composition comprises a piece of gum in the form of a pellet.